Tuesday, September 18, 2012
Aloha! Wine tasting in Paradise is just a sip away at Volcano Winery. We’ve been creating unique wine and fruit blends on the southern slope of Mauna Loa Volcano on the Big Island since 1986, making us the United States’ southernmost winery.
We gather local tropical fruits like the yellow guava and the jaboticaba berry and blend them with traditional wine grapes to create local wines inspired by volcanic fire and the bounty of the island. Our location near the Hawaii Volcanoes National Park lets us make vibrant wine that captures the playful spirit of Hawaiian paradise — and our relaxed, laid-back atmosphere.
In fact, our fruit -blended wines were so unique that the federal government (BATF) had to come up with new category designations to classify them!
We’ve seen many changes in our 25+ years, but the commitment to produce special, award-winning wines made with Aloha has always remained in our hearts.
If you plan on visiting the winery, you can enjoy a tasting with one of our fun and knowledgeable staff members and even drink wine by the glass out in the picnic area. Come relax and sip into “Hawaiian time.”
We’re open every day except for Christmas, from 10 to 5:30. Aloha!
Tieton Cider Works
Monday, April 2, 2012
The fruit that is used in Tieton Cider Works Cider comes from Craig and Sharon Campbell’s Harmony Orchards. This land has been in our family since the 1920s, when our grandfather homesteaded it here in Tieton, Washington. It has been farmed organically for the last 25 years by an appreciative grandson.
The orchard is perched above the confluence of the Tieton and Naches rivers at an elevation of 2000 feet, considered high for a growing region in Washington State, giving us the advantage of growing our fruit at slightly cooler temperatures. The long sunny days, cool nights and fertile soils craft exceptionally great tasting apples, pears, cherries and apricots.
As a third generation Yakima Valley farmer with a degree in horticulture from Washington State University and 33 years’ experience in marketing produce, Craig has always been curious about the back-story: the history, production, science, and industry of food. From his unique vantage point, he has studied what consumers are looking for in an apple. Growing new varieties of trees is truly what makes Craig happy.
Ten years ago he started looking for niche apple varieties that weren’t being over- produced in the commercial market. As a result, land that was once predominantly planted with Red and Golden Delicious now has blocks of Ambrosia, Honey Crisp, Jonagold and Pinova Apples. Four years ago Craig started planting cider apples, those gnarly, inedible wild apple varieties needed to make great cider. We now have one of the larger acreages of cider apples and Perry pears in the state.
A love of land, food and drink has inspired us to make cider with the fruit we are growing at our ranch, Harmony Orchards. We know the ciders we make are an expression of the harvest and reflective of the fruit and the place that it is grown.
We are excited to present these ciders to you. They are a blend of our own organically grown dessert apples and full-bodied traditional cider apples. Most of all we are thrilled to be involved in reinterpreting the tradition of cider making.
Eden Ice Cider
Thursday, December 1, 2011
Our mission is to produce high quality, boutique wines from traditional and heirloom varieties of apples 100% of which are produced in Vermont.
Our customers are discerning chefs , sommeliers and wine shop owners, open-minded fine wine drinkers, sweet-wine lovers, foodies, people who love Vermont, and gift givers. We are committed to quality and integrity, to minimizing our carbon footprint and to supporting our employees, community and local economy.
Eight pounds of apples go into the making of each 375ml bottle of ice cider. Our ice ciders have won 9 ice cider gold medals and been recognized by Food & Wine, The Art of Eating, Wine Spectator, Culinate, Eatocracy, Serious Drinks, Edible Manhattan and “Martha Stewart Living Radio.”
Wednesday, November 16, 2011
A beekeeper since the age of fifteen, Vince Carlson still tends his own apiary (beehives). After fifteen years of learning about bees and honey, he discovered the ancient secret of mead. His first glass of mead, presented to him from a mead maker, sparked his passion and eventually gave birth to Adytum Cellars in 2002. Once he started making mead, it didn’t take long to realize the process was a wonderful way to preserve the freshness of fruit to enjoy year round.
Each year, Vince travels the Northwest visiting orchards and farms searching for the most striking and flavorful flowers, fruit and berries of the season. “I never know from year to year what kind of mead I will be making,” he says. “In one year peaches are best; another year it might be cherries or pears. The fruit trees and berry bushes decide what will make the best mead of the year.”
Just as grape varietals manifest different characteristics, so do honey varietals. The composition of each honey is unique to the floral source from which it originates. For example, Fireweed honey produces a dry, clean mead with stone and mineral notes. On the other hand, mead made from orange blossom honey has a very fragrant bouquet and carries through with orchard citrus tones.
“Mead making combines the creative spontaneity of art and the quantitative predictability of science. It requires active involvement from both sides of the brain.”
Sunday, September 25, 2011
The unlikely story of Chateau Chantal’s beginning is pretty well known in Michigan. Robert Begin worked
as a Catholic diocesan priest for 12 years in his home area of Detroit until he made a decision in 1972 to begin again, as a businessman this time, heading a construction company. His wife, Nadine, had taken a similar path by entering the Felician Sisters. After 22 years, she, too, made a decision to seek a different life.
In 1974, the two former clergy married, and followed Robert’s dream of building a European-style winery chateau.
The Begin family — Robert, Nadine and daughter Marie-Chantal — opened the doors of Chateau Chantal in 1993, upon the completion of a French-style three-room B&B, winery, and vineyard estates. The B&B now has eleven units, and the 65-acre estate on Old Mission Peninsula includes vines sprawling across rolling hills that produce grapes for the winery’s growing list of award-winning wine.
Chateau Chantal’s history began in 1983, with the formation of Begin Orchards and the purchase 60 acres of cherry orchards on the estate property. Chateau Chantal is well-known for its creative approach to fruit wines as well as the quality of its grape wines, both under the direction of Michigan native Mark Johnson, who received a degree in viticulture and enology at the Federal Research Station and Institute in Geisenheim, Germany. Johnson has been the winemaker at Chateau Chantal for nearly 20 years.
Latah Creek Wine Cellars
Thursday, September 22, 2011
Mike Conway — with over 34 years of winery experience — and his wife Ellena, pair to run one of the most successful small wineries in this relatively new viticultural region in the northeast corner of Washington state. Latah Creek Wine Cellars, established in 1982 in Spokane, is one of only a few family owned and operated wineries in Washington.
While Mike assumes the management, winemaking and vineyard tasks, Ellena takes on the accounting, fiscal, tasting room, and gift shop. In 2005, their daughter Natalie joined the family business as assistant winemaker.
Over the past 25 years, the winery has taken hundreds of awards in local, national, and international competitions and has had numerous wines featured in Wine Spectator‘s “Annual Top 100 Selections” as well as Wine Enthusiast‘s “Annual Top 100 Selections,” often with an added note of “Best Buy.” Latah Creek, heralded by Wine Spectator as one of the top producers of Merlot in the state of Washington.
Mike started his career as a microbiology technician for the largest winery in the United States, E&J Gallo and the nearby Franzia Brothers Winery. After spending three years as an assistant winemaker with the Parducci winery in Northern California, Mike moved to Washington to start Latah Creek and The Hogue — joint ventures with grape grower Hogue and winemaker Conway. After two years, the two operations were separated so full attention could be given to Mike and Ellena’s own winery: Latah Creek.
The winery produces about 17,000 cases annually. Roughly 10 percent of that total consists of red wines while another 10 percent is devoted exclusively to Chardonnay. Sixty percent is comprised of their two most popular varieties: Riesling and Huckleberry d’Latah. The remaining 20 percent includes smaller lots of Muscat Canelli, Moscato d’Latah, and proprietary blends of Maywine, Spokane Blush and their newest wine, Natalie’s Nectar.
Maydelle Country Wines
Tuesday, September 20, 2011
In the wonderful world that we live, there are thousands of wineries making tens of thousands of wines. It is in the midst of that wonderful world that you will find Maydelle Country Wines located solidly in Left Field.
The spirits of our rebellious forefathers, ambitious pioneers, and audacious grandparents reside at Maydelle Country Wines. Taking what they had and using it to grow this country is the spirit found in every bottle of our wines.
Maydelle Country Wines is located on a dirt road in a nearly 100-year-old depot. Using only products available from the soil of Texas, each batch is kept small — less than 200 gallons. Instead of dragging up the same old French grapes, we go out on a limb creating wines that are not only pleasant to drink, but down right FUN: wines made from blackberries, grapefruit, elderberries, and peaches, just to name a few.
Tuesday, September 20, 2011
Fabbioli Cellars is a business and a concept that has been in the works for almost 20 years. When we moved to California in 1987, we had in the back of our minds the idea that we could find a piece of land and grow some grapes. It sure sounded easy back then! Eventually, we knew that the idea would not work for us in California, but our time was well spent gaining the knowledge, skills and confidence to make it happen in Virginia.
In early 2000, Colleen was driving young Sammy around to get him to settle down and stumbled into a 25-acre parcel in the southern Lucketts area, just north of Leesburg in rural Loudoun County. The planting began in 2001.
At Fabbioli Cellars, we focus on growing and making high quality wines using traditional methods and 21st century knowledge, all while utilizing sustainable agricultural practices.
Century Farm Winery
Saturday, September 17, 2011
Agriculture remains a prominent part of West Tennessee and our farm represents that lasting history. Century Farm Winery is owned and operated by the same family that cleared the land on this working farm back in 1830. The Center for Historic Preservation designated the Spivey Farm as a Tennessee Century Farm, and hence the name: Century Farm Winery.
Today, visitors experience not only great wines, but true farm life, with rows of cotton and corn, as well as the vineyard’s roses and irises (the state flower) and daylily beds, which are scattered about the homestead.
Alto Vineyards & Winery
Thursday, August 18, 2011
The Renzaglia family welcomes you to Alto Vineyards and invites you to taste some of the finest wines produced in the United States. Our family-owned winery and vineyards is located in the foothills of the beautiful Shawnee National Forest in southern Illinois. Our second tasting room in Champaign, Illinois, is not far from the University of Illinois campus. Since our first vintage in 1988, our wines have won numerous medals in national and international wine competitions. The Renzaglia family philosophy is to produce the best possible wines in the Old World tradition, beginning in the vineyards, and finishing at your table.