Saturday, June 14, 2008
The Times grades Argentine Malbecs
One of my favorite red wines is Malbec, one of the six grapes allowed in the blend of red Bordeaux wine. Obviously, it's a wine that has found roots in Argentina, Chile, southern Bolivia and here in the State on Long Island and a few part of California. So when I read the recent New York Times piece on a panel tasting some relatively inexpensive Malbecs and giving their assessment, I wanted to share it with you.
Friday, June 13, 2008
The event grapevine: June 13-15
FEATURED EVENT
Summer Nights Under the Stars
Tonight, Chaddsford Winery, Baltimore Pike, Chadds Ford, Pa. 19317
www.chaddsford.com, 610.388.6821
Co-owner Lee Miller said a lot of the fun of playing the host for what’s now the 15th year of the summer concerts at her Chaddsford Winery is just listening and . . . looking.
“There was a birthday party [at the event last week] and they had balloons and a cake; there must have been 20 of them,” she said last night, on the eve of another concert that you can find outlined on this schedule. The cost is $20 and reservations are recommended. “Then we had one group that was the local dental society that had actually reserved a tent we have [for a party]. And then we had a little nonprofit group here, about 20 people, that were doing something. Then we had groups of two, we had groups of eight. It’s a lot of fun.”
And profitable. These might not be the most creative events, compared say to the wine- blending party I just attended at Maryland’s Woodhall Winery, or next week’s sold out the Brandywine Valley Wine Camp, or last week’s Day in the Vineyard at Kutztown, Pa.’s Pinnacle Ridge, but Miller said that they definitely have evolved into events that have become woven into the fabric of their wineries and others..
“In the beginning we just did a few and then we kind of developed [it] to be a whole program that starts at Memorial Day and goes to Labor Day,” she said, “because it’s easier to promote that way, like come out every Friday night, we have a concert. It’s been just a wonderful program because it’s all the right connections. People come out, there’s music, there’s food, wine, you’re relaxing. It just gives them the right atmosphere so they walk away thinking good things about the wine.
“So they bring the picnic and they get wines here. It’s amazing. We get everything from these elaborate picnics where people will come and out here, a group of 15 people, and they all bring something and they have fabulous picnics. And then some people will come in here with their hoagies from Wawa. Sit down, bottle of wine, have their hoagie and potato chips. It kind of covers the gamut, but it works for people because then they don’t have the cost of selling of food.”
Chaddford’s program starts with the Brandywine River Blues Festival on Memorial Day and ends with the Labor Day Weekend Jazz Festival. In between, Friday’s “Summer Nights Under the Stars” includes everything from jazz and swing to big band.
Asked if the concerts are strictly an East Coast phenomenon, Miller said the majority probably exist on this coast “although it’s changing out there. But one of the things I always tell people,” she continued, “about the difference between East Coast wineries and West Coast wineries is that on the East Coast we’re all pretty much in the retail business instead of the wholesale business, and you know why, because we can. We have the population, so why not sell it for full price and entertain people, you know, so that’s kind of what it takes -- bring people out, have a great time, and then you don’t have to sell to wholesalers.”
PENNSYLVANIA WINERIES
“There was a birthday party [at the event last week] and they had balloons and a cake; there must have been 20 of them,” she said last night, on the eve of another concert that you can find outlined on this schedule. The cost is $20 and reservations are recommended. “Then we had one group that was the local dental society that had actually reserved a tent we have [for a party]. And then we had a little nonprofit group here, about 20 people, that were doing something. Then we had groups of two, we had groups of eight. It’s a lot of fun.”
And profitable. These might not be the most creative events, compared say to the wine- blending party I just attended at Maryland’s Woodhall Winery, or next week’s sold out the Brandywine Valley Wine Camp, or last week’s Day in the Vineyard at Kutztown, Pa.’s Pinnacle Ridge, but Miller said that they definitely have evolved into events that have become woven into the fabric of their wineries and others..
“In the beginning we just did a few and then we kind of developed [it] to be a whole program that starts at Memorial Day and goes to Labor Day,” she said, “because it’s easier to promote that way, like come out every Friday night, we have a concert. It’s been just a wonderful program because it’s all the right connections. People come out, there’s music, there’s food, wine, you’re relaxing. It just gives them the right atmosphere so they walk away thinking good things about the wine.
“So they bring the picnic and they get wines here. It’s amazing. We get everything from these elaborate picnics where people will come and out here, a group of 15 people, and they all bring something and they have fabulous picnics. And then some people will come in here with their hoagies from Wawa. Sit down, bottle of wine, have their hoagie and potato chips. It kind of covers the gamut, but it works for people because then they don’t have the cost of selling of food.”
Chaddford’s program starts with the Brandywine River Blues Festival on Memorial Day and ends with the Labor Day Weekend Jazz Festival. In between, Friday’s “Summer Nights Under the Stars” includes everything from jazz and swing to big band.
Asked if the concerts are strictly an East Coast phenomenon, Miller said the majority probably exist on this coast “although it’s changing out there. But one of the things I always tell people,” she continued, “about the difference between East Coast wineries and West Coast wineries is that on the East Coast we’re all pretty much in the retail business instead of the wholesale business, and you know why, because we can. We have the population, so why not sell it for full price and entertain people, you know, so that’s kind of what it takes -- bring people out, have a great time, and then you don’t have to sell to wholesalers.”
PENNSYLVANIA WINERIES
Chaddsford Winery, Chaddsford: Summer Night Under the Stars ($$), Friday, 6:30 to 9:30 p.m., reservations requested, 610-388-6221; Reserve Tasting ($$), Saturday, sittings at 1, 2:30 and 4 p.m., http://www.chaddsford.com
Crossing Vineyards & Winery, Washington Crossing: “Summer Under the Stars” Outdoor Concert Series ($$), Friday, 7 p.m., http://www.crossingvineyards.com/
Moon Dancer Vineyards & Winery, Wrightsville: music Friday night and Saturday afternoon; Summer Concert series Saturday night ($$), http://www.moondancerwinery.com
Paradocz Vineyards, Kenneth Square: Free tastings for fathers, Sunday, http://www.paradocx.com/
Twin Brook Winery, Gap: Gazebo Concert series (SS), Saturday, 6:30 to 9:30 p.m., http://www.twinbrookwinery.com/
MARYLAND WINERIES
MARYLAND WINERIES
Basignani Winery, Sparks: TGIF Movie Night, Friday, 8 to 1 p.m. under the stars ($$), Father’s Day party, RSVP needed, Sunday, noon to 5 ($$), grilled Italian sausage, wine tasting and a day in the vineyard, www.basignani.com
Cygnus Wine Cellars, Manchester: Solstice at the Cellar, Saturday, noon to 5 p.m. and Sunday, noon to 5 p.m.,
Woodhall Wine Cellars, Parkton: Rockin’ Summer Concert, Saturday, 6:30 to 8:30 p.m. ($$); Summer Sangria and Spritzers and Coolers and You ($$), Saturday and Sunday, noon to 4 p.m.; explore the mysteries of mixology. Music by Rockfish. On Sunday, fathers are toasted with a glass of their favorite wine and a flower for mom,
Linganore Winecellars, Mt. Airy: Fathers Day Weekend ($$), Saturday, 10 a.m. to 6 p.m. and Sunday, noon to 6 p.m., www.linganorewines.com
($$) – Admission charge
Thursday, June 12, 2008
Schmidt's 548 Zin a round-tripper for charity
Mike Schmidt spent his "first career" hitting 548 balls of of major league ballparks, making him among baseball's all-time home run leaders and eventually a Hall of Famer. Now he bustles around the country pursuing a number of other interests. One of those is wine, thanks to an opportunity provided by Charitywines.com.
They put together a select collection called the 500 Home Run Club that include Schmidt, Ernie Banks and Eddie Murray, with 100 percent of the proceeds from the sale going to charity. Schmidt chose the Cystic Fibrosis Foundation as the destination for his philanthropy. It supplements the support he already has been giving the foundation through, mong other things, the Florida Chapter Palm Beach Office’s celebrated annual fishing tournament.
According to a release announcing the new wine (Mike Schmidt 548 Zin), Schmidt’s partnership with the Cystic Fibrosis Foundation began in 1999, when Brett Weinstein, the son of a close friend, passed away after a courageous 20-year battle with CF. Schmidt, then-retired and living in South Florida, established the fishing tournament in memory of Brett and in support of the search for a cure. The tournament celebrated its eighth year in May and has raised nearly $2 million for cystic fibrosis.
“I just really believe in the Cystic Fibrosis Foundation and in this cause,” says Schmidt. “Thousands of families with young children fight this disease every single day. And I believe it is our challenge and our duty to contribute as much as possible to the ongoing fight to find a cure for cystic fibrosis.”
The wine is selling for $18.99. The tasting notes on the 2006 Paso Robles (Calif.) Zin include the following: "Aromas of earth, cedar and black cherries backed up by soft, smoky notes of leather lead to rich smoke on the palate ith bright fruit flavors of black cherries and plums, and hints of raspberries. The wine finishes with lingering annin, earthiness and spice."
Through Brett Rudy of Charity Hop.com, we sent a couple of questions Schmitty's way and got these responses back within 24 hours. Here's to many sales and more proceeds flowing into the Cystic Fibrosis Foundaiton to aid its work.
Q. Such a great idea, this unique way to raise money for CysticFibrosis. Is that why you threw so much energy into this arrangement? Brett had mentioned to me that you were in contact with him more often about the wine than any of the other sluggers.
A. I heard of this charity wine idea through Liz Banks, Ernie's wife,who does some marketing on behalf of the 500 HR club. Several Red Soxwere in the program the previous year, and it was reported that each raised 6 figures for their charities. This is serious money tied towhat seemed to be a cool opportunity. I set a few parameters for my involvement, one being my need to sample several wines until I was satisfied. Also, CF, my adopted fundraising cause was perfect as the benefactor, so we went forward.
Q. Were you much of a Zin drinker before this came along? I'm trying to recall if I read anywhere how you landed on Zin as "your wine."
A. No, I never knew there was a "red" Zin, I only knew of "white" andwas not a fan. We held a tasting dinner in Cooperstown with 10 people and we all picked this bottle out of 6 different reds and later found out it was a Red Zin. I'm very fond of it because its easy to drink, any time, with dinner, or socially.
Q. As someone who covered you for years and listened to you break down the art of hitting longer than any other baseball player I've met -- sort of curious if this is a bottle that I might have seen atop Steve Carlton's locker? Is he getting a bottle to sample? If I recall he was the acknowledged connoisseur of the locker room.
A. Yes Steve Carlton was our resident wine guru, taught me how to drink and appreciate. I don't see him very much but will quiz him on the Zin for sure.
They put together a select collection called the 500 Home Run Club that include Schmidt, Ernie Banks and Eddie Murray, with 100 percent of the proceeds from the sale going to charity. Schmidt chose the Cystic Fibrosis Foundation as the destination for his philanthropy. It supplements the support he already has been giving the foundation through, mong other things, the Florida Chapter Palm Beach Office’s celebrated annual fishing tournament.
According to a release announcing the new wine (Mike Schmidt 548 Zin), Schmidt’s partnership with the Cystic Fibrosis Foundation began in 1999, when Brett Weinstein, the son of a close friend, passed away after a courageous 20-year battle with CF. Schmidt, then-retired and living in South Florida, established the fishing tournament in memory of Brett and in support of the search for a cure. The tournament celebrated its eighth year in May and has raised nearly $2 million for cystic fibrosis.
“I just really believe in the Cystic Fibrosis Foundation and in this cause,” says Schmidt. “Thousands of families with young children fight this disease every single day. And I believe it is our challenge and our duty to contribute as much as possible to the ongoing fight to find a cure for cystic fibrosis.”
The wine is selling for $18.99. The tasting notes on the 2006 Paso Robles (Calif.) Zin include the following: "Aromas of earth, cedar and black cherries backed up by soft, smoky notes of leather lead to rich smoke on the palate ith bright fruit flavors of black cherries and plums, and hints of raspberries. The wine finishes with lingering annin, earthiness and spice."
Through Brett Rudy of Charity Hop.com, we sent a couple of questions Schmitty's way and got these responses back within 24 hours. Here's to many sales and more proceeds flowing into the Cystic Fibrosis Foundaiton to aid its work.
Q. Such a great idea, this unique way to raise money for CysticFibrosis. Is that why you threw so much energy into this arrangement? Brett had mentioned to me that you were in contact with him more often about the wine than any of the other sluggers.
A. I heard of this charity wine idea through Liz Banks, Ernie's wife,who does some marketing on behalf of the 500 HR club. Several Red Soxwere in the program the previous year, and it was reported that each raised 6 figures for their charities. This is serious money tied towhat seemed to be a cool opportunity. I set a few parameters for my involvement, one being my need to sample several wines until I was satisfied. Also, CF, my adopted fundraising cause was perfect as the benefactor, so we went forward.
Q. Were you much of a Zin drinker before this came along? I'm trying to recall if I read anywhere how you landed on Zin as "your wine."
A. No, I never knew there was a "red" Zin, I only knew of "white" andwas not a fan. We held a tasting dinner in Cooperstown with 10 people and we all picked this bottle out of 6 different reds and later found out it was a Red Zin. I'm very fond of it because its easy to drink, any time, with dinner, or socially.
Q. As someone who covered you for years and listened to you break down the art of hitting longer than any other baseball player I've met -- sort of curious if this is a bottle that I might have seen atop Steve Carlton's locker? Is he getting a bottle to sample? If I recall he was the acknowledged connoisseur of the locker room.
A. Yes Steve Carlton was our resident wine guru, taught me how to drink and appreciate. I don't see him very much but will quiz him on the Zin for sure.
Welcome Lehigh Valley to the blog
My Eagles training camp friend Tracey noted yesterday that I was missing one of the state's most important wine trails in my blog, the Lehigh Valley Wine Trail. Not anymore. I tweaked the chatter on the top of the blog and added the likes of Amore, Big Creek, Blue Mountain, Cherry Valley, Clover Hill, Franklin Hill, Galen Glen, Pinnacle Ridge and Vynecrest.
Since Brad Knapp at Pinnacle Ridge has proven to be a great source of information and a friend to this blog, I already consider this wine trail part of the family. Now, they're officially along for the ride. Will be touching base with the owners and winemakers at these establishments along the way and include their activities on my weekly calendar, which will be posted again tonight.
Since Brad Knapp at Pinnacle Ridge has proven to be a great source of information and a friend to this blog, I already consider this wine trail part of the family. Now, they're officially along for the ride. Will be touching base with the owners and winemakers at these establishments along the way and include their activities on my weekly calendar, which will be posted again tonight.
Wednesday, June 11, 2008
A 'heavier red' next on Jobe's to-do list
Tim and Melissa Jobe
In sports, at least these days, teams hire new coaches or bring in new players with the idea that they will bring about a rapid improvement quickly. If not, heads roll.
Tim Jobe, general manager and head winemaker at Twin Brook Winery in Gap, Pa., knows there’s no such thing as making an instant turnaround in his business. He’s back five years now, he said during a lengthy interview a couple of weeks ago in an area behind the tasting room. He and wife Melissa were frying some treats for a birthday party that one of their kids was going to have at school. It was Monday morning, but already visitors have come into the tasting room. Twin Brook, with its 30 acres of vines not even covering half of the 70-acre tract, is one of the few wineries in the region open seven days a week.
Jobe said he was there when the first grapes were planted in the mid-1980s. Richard and the late Cheryl Kaplan were the original owners, and Sheryl took over as GM after Tim left. When Cheryl died of cancer, the Jobes returned in 2003 to work again for Richard. Unfortunately, all that had happened the previous few years there had robbed the product of its original quality.
“When we got here the wines were in bad shape,” he said. “What was in tank was in bad shape, what was in barrel was in bad shape. What was dry in the bottle was in bad shape -- it had been in the bottle for awhile -- so we pretty much had to start over, and we’re rebuilding the brand, and I think we’ve done a fairly good job of it. It’s taken five years to do it, but we’re finally getting back to where we were.”
Is there a wine that supports those feelings? Not one, he responded, but the vinifera reds and whites.
“[Those were the] ones I was mainly concerned about when we got back here,” he said, “because you can make the sweet hybrids fast; you can make those fast and get them out on the shelf but, I mean, 2003 when I first got back here and 2004 both went into the record books as two of the top-five wettest years in Pennsylvania history, so my reds were really light in ’03 and ’04, in fact we didn’t even make any in ’03. We had dumped every thing from ’02 back to 2000. ’04 wasn’t a great year because it was rainy, too, so ’05 was really the first year I really got a good red crop, and then of course it needs time. So it wasn’t until late 2006 early 2007 before I finally got some reds on the shelf, so it was a struggle. You know, when you got people coming in for that and they know you’ve made it in the past and you don’t have it, and it take a couple of years on the shelf, it . . . can hurt business.”
Twin Brook is producing 12 wines, a champagne and a cooking wine, generating an annual average of 12,000 gallons. Jobe said, overall, he’s happy with the quality of the brand. If anything, he’d like to make a heavier red, and those plans are in the works this year. “I think there are some other things we could do to improve quality with some different equipment, but the wines are good. We do a little experimentation here and there, changing the stuff up a little bit, but we don’t change it up so much that it’s completely different. So were just kind of tweaking things now.”
In sports, at least these days, teams hire new coaches or bring in new players with the idea that they will bring about a rapid improvement quickly. If not, heads roll.
Tim Jobe, general manager and head winemaker at Twin Brook Winery in Gap, Pa., knows there’s no such thing as making an instant turnaround in his business. He’s back five years now, he said during a lengthy interview a couple of weeks ago in an area behind the tasting room. He and wife Melissa were frying some treats for a birthday party that one of their kids was going to have at school. It was Monday morning, but already visitors have come into the tasting room. Twin Brook, with its 30 acres of vines not even covering half of the 70-acre tract, is one of the few wineries in the region open seven days a week.
Jobe said he was there when the first grapes were planted in the mid-1980s. Richard and the late Cheryl Kaplan were the original owners, and Sheryl took over as GM after Tim left. When Cheryl died of cancer, the Jobes returned in 2003 to work again for Richard. Unfortunately, all that had happened the previous few years there had robbed the product of its original quality.
“When we got here the wines were in bad shape,” he said. “What was in tank was in bad shape, what was in barrel was in bad shape. What was dry in the bottle was in bad shape -- it had been in the bottle for awhile -- so we pretty much had to start over, and we’re rebuilding the brand, and I think we’ve done a fairly good job of it. It’s taken five years to do it, but we’re finally getting back to where we were.”
Is there a wine that supports those feelings? Not one, he responded, but the vinifera reds and whites.
“[Those were the] ones I was mainly concerned about when we got back here,” he said, “because you can make the sweet hybrids fast; you can make those fast and get them out on the shelf but, I mean, 2003 when I first got back here and 2004 both went into the record books as two of the top-five wettest years in Pennsylvania history, so my reds were really light in ’03 and ’04, in fact we didn’t even make any in ’03. We had dumped every thing from ’02 back to 2000. ’04 wasn’t a great year because it was rainy, too, so ’05 was really the first year I really got a good red crop, and then of course it needs time. So it wasn’t until late 2006 early 2007 before I finally got some reds on the shelf, so it was a struggle. You know, when you got people coming in for that and they know you’ve made it in the past and you don’t have it, and it take a couple of years on the shelf, it . . . can hurt business.”
Twin Brook is producing 12 wines, a champagne and a cooking wine, generating an annual average of 12,000 gallons. Jobe said, overall, he’s happy with the quality of the brand. If anything, he’d like to make a heavier red, and those plans are in the works this year. “I think there are some other things we could do to improve quality with some different equipment, but the wines are good. We do a little experimentation here and there, changing the stuff up a little bit, but we don’t change it up so much that it’s completely different. So were just kind of tweaking things now.”
Tuesday, June 10, 2008
Md. wine critic finds a reason to smile
The intent of this site, at least early on, is not to post reviews on various wineries or their wines, particularly locally. There are enough qualified folks doing that. I know what I like and certainly will say so when asked, but the value of this site will be the dialogue it prompts and the folks you get to meet through it.
But that doesn't prohibit me from posting other opinions as long as they are comfortable with having them on a public site. I'd say Doug Marcus of Towson (Md.) Wines & Spirits is very confident in how he feels, and that includes his opinions on Maryland wines. Those opinions were as strong as a bottle of California Zin, pretty much repeated in the June newsletter and e-mail from Doug and wife Marsha. Here's what the e-mail from Towson Wine & Spirits said in regard to Black Ankle Winery of Mt. Airy, Md., which we featured more than a week ago:
"Hooray!!!!!!!
"Here it is. New wine, new winery and ... get this... it's in Maryland and I'm excited!!!
"Finally, a Maryland Winery that is committed to quality wines and actually delivers.
"Other Maryland wineries are involved in the wine making process but Black Ankle Winery in Mt. Airy is committed to the process and the product.
"(So there is no confusion: In a breakfast of ham and eggs, the chicken is involved but the pig is committed!!)
"I have always been a cheerleader for Maryland wines and nearly always disappointed. I am happy to announce that Black Ankle is as serious about wine as I am.
"Please review the wines herein and order, order,order !
"The wines are wonderful but the quantities are limited.
Also, visit their website and visit their winery as soon as it opens to the public in a few weeks."
Enjoy!
Doug & Marsha Marcus
Towson Wines & Spirits
--
Hey, you can't blame the guy for pushing a wine he's now selling (and it's not the only Maryland wine he sells at his cozy store not far from Towson Town Center). But it was the enthusiasm that permeated not only the e-mail but also the intro to the newsletter that caused me to want to post all this. The chatter that led into the reviews of the various Black Ankle wines in the newsletter went as follows:
"Let the word go out from this time and place that a new winery has been established… born of commitment, tempered by dedication and intent on proving that there are drinkable wines can be produced in Maryland. I am thrilled to announce that Black Ankle Winery of Mount Airy has arrived! The newest of the Maryland wineries, Sarah O’Herron and Ed Boyce have committed to the finest of wines produced anywhere!
"Unlike most other local wineries that grew from hobbies or insist on making sweet stuff that can barely be called wine, Sarah and Ed have created a fully equipped, professionally developed entirely self sufficient winery that grows its own grapes and makes its own wines. Even to the uninitiated, their effort is evident in their acres and acres of vines, the modern and fully equipped wine making facility and their nearly complete visitor’s center.
"When you visit, think California not Maryland and you’ll understand my appreciation for what they have created. And the wines, oh yes, the wines - these are well made and wonderful – tasting notes follow on all ten of their first born. I am dedicating this entire newsletter to Black Ankle wines, no recipes, no beer and no other wines as I feel their boost to the Maryland wine industry is seismic! All of the wines herein are available now by preorder and very soon (July) on the shelf. Please note the limited case count for each wine and order now!"
--
If you want to receive the newsletter or purchase those wines (or others), you can reach Doug or Marsha by calling 410.823.2674 or sending an e-mail to towsonwine@comcast.net.
I asked Doug why he's so vocal on the subject and he responded by e-mail within a couple of hours. If nothing else it's a viable discussion point as we move forward because it's obvious from my conversations with various winery proprietors and wineries that they wrestle with this very subject: sweet vs. dry and how to find the right balance. Sweet often keeps the cash register busy because of the tastes of this region, even if it's not what the winemaker or proprietor particularly like to make.
Marcus wrote in his note to me:
"When Ed and Sarah were starting their project, virtually every MD winery told them - sweet, sweet, sweet. Marylanders only drink sweet wine. My response, after tasting every MD wine, is that sugar covers up a lot of sins.
"(Sounds like nuns discussing how disgusting sex is because they can't have it.)
"Some MD wines are OK, I have an affection for Bert and Lynn Basignani's efforts but I do not believe in movies and brass bands to sell wine.
"My opinions are strong because I believe in the effort and the results. If you cannot make good wine and don't even try - just go home. I sell more wine than anyone in town because I am particular, have a nice average palate and don't really care if I sell wine or not. You never, ever have to take a bottle of wine off of my shelves and ask me if it is any good. It's either good or it doesn't get purchased. We taste as many as 100 a week and approve very few - we neither take prisoners nor play favorites. MD wine doesn't have to be crappy - it just is because it's easier to sell soda pop to the masses for money than good wine to the discerning few. Understand that palates naturally develop and if you cultivate you customers, get them to try other wines ( and stand behind every purchase), their palates expand and so does your business. Coke and Pepsi are not gateway drinks to ginger ale. MD wineries don't get it and never will."
Strong stuff, and a subject we'll continue to explore in the coming months.
Cheers, Paul
Sunday, June 8, 2008
Meet Michelle Oakes, Hauser Estate winemaker
Michelle Oakes grew up in Seattle, where she admits she knew little about Eastern wines. But an education at Cornell and several stints at a wine shop and wineries in New York State slowly, well, that love of winemaking grew on her.
Soon she’ll be a walking encyclopedia on at least one Pennsylvania wine: Hauser Estate Winery, located west of Gettysburg. Oakes is the winemaker at the winery owned and soon to be operating by the Jon A. Hauser family. Hauser was president of the Musselman Co. (Apple Processors). He died in 1983, but his legacy continues with funds and land he left.
While the grapes already are planted, the official opening of the tasting room will come sometime next month. That will cap a whirlwind few months for Oakes, who left the Finger Lakes region the first week of March for Gettysburg. It’s an new area for her that she’s been too busy to really explore. Yet.
“We actually didn’t really get started in the winery until April,” she said the other day by phone, “because of . . . getting all of our licensing through and the construction on the building and [figuring out] whether or not things were workable. Actually, we’re still finishing the constructions of the tasting room, but it’s under roof and going to be finished quite soon.” It promises to be one of the lures to the winery. The view, Oakes said, “from all sides, it’s really amazing. They’ve really showcased it well. There’s glass all throughout and they have a green roof that you can look out on, which will be used for events.”
Oakes certainly didn’t see this coming when she headed east to Cornell. Originally settling in with plans to steer her career toward forensic science, she found other interests tug at her. That steered her down a path that included plant biology and a job working in research for the United States Department of Agriculture. It all finally clicked after she spent some time working in a wine shop, and wound up just completing her master’s in horticulture and vineyard management, with a minor in food science/enology/winemaking. During that time she worked for Damiani Wine Cellars, the Thirsty Owl Wine Company – winner of the 2006 New York Governors Cup for its 2006 dry Riesling – and the Hermann J. Wiemer Vineyard.
Asked by e-mail what he liked about Oakes, winery president Jonathan Patrono replied quickly and succinctly. “Her education, her confidence, and recommendations from those she worked with and for [multiple people commented on her palate and how that leads to good winemaking],” he wrote.
Oakes and Hauser Estate will offer a mix of wines when the doors open in July:
a table red, a table white, Chambourcin and Chardonnay, apple wine and 3 hard ciders.
She was articulate and thoughtful during the 15-minute interview, covering a number of subjects. It seemed -- rather than simply post the entire podcast -- wiser to give you snippets of one or two minutes in length to listen to. For those who can’t listen to long bits of audio, these should be more to your liking. The sequence is as follows:
On how she got into winemaking.
On the reds that get her palate juiced.
On a couple of her favorite white grapes.
On sweet wine, which has such a big role in winemaking and sales here.
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