Remembering 5 years

The Wine House has been open since June 2005.  I was sitting back and thinking today about all the memories.  I looked through some pictures and decided I would like to share them with you.  We have truly come along way!

It all started at 602 Detroit Street Sheboygan Falls Wisconsin, in 400 square feet.  We had two main rooms, and used our office to put our appetizers together for wine tastings. 

In September 2007, The Wine House decided to move to a bigger location 900 square feet.  217 Pine Street.  This location was just a space over from where we were.  We literally walked our stuff down the sidewalk.  We were closed for about a month to get everything moved and settled in the new space.

Over the years we have done many events.  I look back and can see all the lives we touched with knowledge of wine.

Summer of 2009, Schel & I (with the help of our friends) planted 42 vines in Sheboygan Falls.  It has been amazing to see these vines grow.  We have planted St.Pepin, Frontanec & Edelweiss grapes so far.  Now, the vines have been planted a year and their progress has been amazing.      

I hope you enjoy the pictures below of our memories of being in business for 5 years.  Please feel share to leave your comments with us.

Origional store set up as you walk in

Origional set up in the front room

Tasting bar in the 2nd Room

Origional set up for the 2nd Room

Origional store set up 2nd Room

In our small office, where we put food together

Wine rack being moved out

Schel carrying the wine rack down the street

The bookshelf being carried down the street

The bookshelf going in

New store set up

New store set up

07 Sparkling Wine Tasting

06 Sparkling Wine Tasting

07 Wines with Chocolate Tasting

07 Wines with Chocolate Tasting

Becky & Schel 08 Wines with Chocolate

09 Food & Wine Kohler at Intentions

Main Street Memories 2008

Becky teaching at Women’s Expo

Wine Tasting at the Women’s Expo

Wine Tasting at Restoration Gardens Kohler

Restoration Gardens Wine Tasting

Summer 2009 we planted 42 vines in Sheboygan Falls

Our Vineyard 1 year old

Our Vines 1 year old

Wine Styles Part 4

Understanding the different wine styles can help you determine what type of wines you enjoy.  In this section we will explore the 4th wine style for both white and red wines.  This journey will take you though different grapes.

Wine Styles Part 4: Medium Dry (Semi-Sweet) & Dessert Wines

White Wines

White wines in this section present a number of extraordinary flavors.  The common and most obvious characteristic that makes these wines different is their mild to rich sweetness.  Some dry wine affictionado’s  would say that med-sweet wines are not real wines; my position is this, one’s palate should be open to all the flavors of the rainbow.  Wines in the semi-sweet should be balanced in it’s components (acidity, sugar, alcohol & tannins).  The wine should have a ripeness as if you were actually eating the fruit it mimics.  Dessert wines offer a rich intense, concentrated mirad of flavors.  We explore two types: fortified dessert wines which another type of alcohol has been added and non-fortified no alcohol added.  These wines for some are like it or leave it, but with explanation there’s a lot to discover.  Three of the most recognizable wine types are Eiswein, Sauterns & White Ports.  I will tell you these dessert syle wines are not just for sweets (even though you could end the meal with these delicious wines being dessert.)  We at The Wine House like to think outside the box and utilize these wonderful wines with savory foods as well.  Some grapes to explore in this style will be: Chenin Blanc, Eiswein, Gewurztraminer, Late Harvest, Muller-Thurgau, Muscat, Riesling, Sauterns, Sylvaner, and Viognier.

These wines can be enjoyed for any occasion.  If you are looking for something to excite your palate and your meal, pair these wines with savory, fried or spicy foods.  I enjoy wines in this style to be served slightly chilled about 48 to 55 degrees.

Red Wines

I know you are probably wondering if a red wine actually comes in this style?  The answer is Yes it does.  Red wines in this category are similar to the light & fruity styles with a twist.  They will have a red fruit character with a touch of sweetness.  Just like the white wines balance is the key factor here.  Remember the components (acidity, sugar, alcohol & tannins).  You would look for a wine that has varietal character for example: cabernet, syrah, etc. but satisfying to your palate.  Some wines in this style would be like drinking grape juice with alcohol, which at times I do enjoy for a change of pace.  These wines are made for summer drinking or Sangria mixing.  Dessert style wines would include Ports or Port style wines.  When I say Port style I mean a port taste and quality.  Some grapes I have tasted made in the port style would be Zinfandel & Syrah (Frontanac in Wisconsin).  These wines can be fortified or not.  Definately worth exploring as with the whites mentioned above.  I like to move outside the box and explore the endless possibilities of wines they make in this style.  Some grapes to explore in this category: Blaufrankish, Dornfelder, & Pinot Noir.

Red wines in this style pair well with simple dishes or rich dishes with a little spice.  Ports and Port Styles with stews or chili in the cold winter.  These reds are great with a slight chill about 48 to 55 degrees.

As we take the final journey towards understanding wine styles, I hope that it is now easier for you to select a wine that will work best for you.  I know its not easy to taste all those delicious wines!  I hope that you continue to explore the many styles and share you journey with us.  “Let Your Palate Be The Guide”

Wine Styles Part 3

 The discovery of wine styles can be fun and exciting.  The first time you pick out that wine in your favorite style, grape or country will be a great acomplishment towards your journey in wine.  In the next section we will explore the 3rd of 4 wine styles for both white and red wines.  The journey will take us through different grapes, countries and regions.

Wine Styles Part 3: Rich full-bodied (mouth filling)

White Wines

White wines that are rich full-bodied are complex with flavors.  The color of the wine has darker golden hues than the other white wine styles.  The winemaker takes the simple sweetness of the fruit and refreshing acidity and blends in oak to give the wine a richness and long lasting finish.  Some of these wines are age worthy and can be stored, depending on the wine for 5 years or more.  Some grapes to explore in this style will be: Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon & Viognier.

Rich full-bodied whites can be enjoyed at any occasion.  They are good with equally rich and savory foods.  Pair these wines with richly flavored chicken, fish & shellfish with buttery sauces.  I enjoy wines in this style at a temperature roughly between 58-62 degrees (just slightly chilled).

Red Wines

Red wines that are rich full-bodied are intense, concentrated and richly satisfying.  To produce these wines takes careful handling in the winery.  They try to extract the maximum color and flavors by leaving the juice in contact with the skins longer and fermenting at a higher temperature.  The wine is then aged in good quality oak to give it more structure.  These wines are definately age worthy from 2 to 8 years or more depending on the type.  Some grapes to explore in this category: Bonarda, Cabernet Sauvignon, Carignan, Grenache (old vines), Malbec, Monastrell, Pinotage, Sangiovese, Shiraz, Syrah & Zinfandel.

These rich full-bodied reds are ideal for cool fall breezes and cold winter nights.  They are good with rich and savory foods.  Pair these wines with most meat dishes and well as richer or deep flavored stews.  I prefer to serve these wines at a temperature of 63-65 degrees.  These wines can be opened about an hour before serving.

Your journey in wine should be a pleasure.  Experiment with the many wine styles and enjoy!  Share your style journey with us, and “Let Your Palate Be The Guide”.

Comments are welcome, we would love to hear about your experiences, or if you have any questions.  Next month we will explore Wine Styles 4 Aromatic & Medium Dry (semi-sweet) Wines.

Wine Styles Part 1

When looking to purchase wine, there are so many to choose from.  So, you decide to try a few, you may find a couple you enjoy.  Then you find yourself buying them over and over again. That eventually you are stuck in a rut.  Once you find that wine you enjoy, all you have to do is find out which other wines are made in that style but with different grapes. 

It is very unlikely that only one style will fit you.  It may change depending on your mood, the time of the year or  what you are eating.  What I did was pick a style and explore the different grapes, countries and regions.  Thereby, introducing my palate to different wine characteristics.  Wine Styles can be separated into 4 catagories for both white and red.  They are as follows:

1. Crisp fresh fruity dry
2. Smooth, medium-bodied
3. Full-bodied
4. Semi-Sweet

Doing this 4 part blog on wine styles I hope to encourage your palate on a journey of discoveries. 

Wine Styles Part 1: Crisp fresh dry light and fruity

White Wines 

In this category when we say dry, what we are saying is a wine that is not sweet.  These wines display ripe fruit characteristics, refreshing crisp and clean.  These wines are also typically tank fermented to preserve its youthful fresh quality.  Some grapes to explore in this style will be: Chardonnay (unwooded), Chenin Blanc, Garganega, Gruner Veltliner, Muscadet, Pinot Blanc, Pinot Grigio, Sauvignon Blanc & Trebbiano.  The fruity character descriptors range from citrus such as lemon & lime to nectarine or melon.

Crisp fresh whites are perfect for everyday drinking.  They are good with salads or with grilled white meats, or simple snacks.  I encourge you to experiment and find a match that you enjoy or if you have one to share please do. I like to have wines in this style category at a temperature roughly between 50-55 degrees, although I have enjoyed some at around 60 degrees and it was still delicious.

Red Wines

Red wine in this category would be similar with these differences: fruit character will be more red or dark fruit dominant in flavor, the grapes will be different & serving temperature maybe slightly different.  Also these wines, although not common, may have light wood aging.  Some grapes to explore in this category: Barbera, Dolcetto, Dornfelder, Gamay, Grenache, Merlot, Pinot Noir, Sangiovese & Valpolicella.

Light, fruity reds make great wines for summer sipping, when at picnics or just sitting on the deck at home.  They are good year round for parties and informal meals and with simple suppers such as pizza.  I like to enjoy my reds in this category served slightly chilled, between 58 to 62 degrees, particularly in the summer.  (Depending how noticeable the wood is in the wine, I may change the serving temperature.)  There are a lot of fun wines in this category that are both food and people friendly. 

As with tasting wine, styles are subjective as well.  Each individual has their own taste and style preference.  Experiment the many wine styles and enjoy!  Share your wine style journey with us, and “Let Your Palate Be The Guide”.

Comments are welcome, we would love to hear about your experiences, or if you have any questions.  Next month we will explore Wine Styles Part 2 Smooth Medium-Bodied Wines

Organic vs Non Organic Wines-What is the difference?

In an ever changing world of being more aware of what we eat, it wasn’t long before we began to look at the things we drink.  We have wine at many occasions.  Wine with dinner, with friends, with ourselves while watching TV, listening to music, or while we work, OK, while I work.

Let’s talk about healthy wine, meaning from healthy grapes.  Let’s attempt to decode the world of “organic wines” and what makes it organic, as well as sulfites and its use or purpose when it comes to wine.  If a wine contains sulfites, does it mean that the wine is not organic? 

Organic wines- are wines made from organic grapes.  The USDA definition for organic food is as follows: “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic food is produced without using most conventional pesticides; petroleum-based fertilizers or sewage sludge-based fertilizers; bio-engineering; or ionizing radiation.  Before a product can be labeled “organic”, a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.”

Types of Organic

• 100% Organic- Refers to wines that are produced with grapes that are certified 100% organically and do not have any added sulfites.
• Made with organic grapes- These wines may have sulfur dioxide added as well.
• Biodynamic Farming- a technique that utilize the vineyard’s natural resources to cultivate the highest quality grapes possible without the use of pesticides, fungicides, herbacides, synthetic fertilizers or growth stimulants.  A vineyard that is certified biodynamic meets and typically exceeds the standards and regulations for organic certified farming.
• Sustainable Farming- To keep or maintain, implies long-term support of permanence.  As it pertains to agriculture, sustainable describes farming systems that are “capable of maintaining their productivity and usefulness to society indefinitely without severe or irreversible damage to ecosystem health.

Wine and Sulfites

• NSA wines (no sulfites added)- fermenting yeasts present on all grape skins generate naturally occuring sulfites in amounts ranging from 6 to 40 parts per million (ppm).  Totally sulfite-free wines are therefore an accident of nature but wines low in sulfites or free of added sulfites do exist.  Wines can be labeled as “NSA” if no sulfites have been added and the total does not exceed 10 ppm per bottle.  These wines are usually made with organic grapes.
• Vegan wines- a vegan wine has more to do with a process than a type of wine.  First understand that conventional and organic wine makers use ‘animal products’ during production to clear or ‘fine’ the wine, to keep it from turning cloudy or to remove off tastes.  The fining agent acts as a magnet and collects the unwanted matter in the wines which sinks to the bottom of the tank.  Then the clear wine is racked or decanted off the sediment into a clean tank.  Since the wine is finally filtered at the time of bottling, no traces of the fining agents are left in the finished product.  Fining agents of animal origin commonly used are egg, egg whites, egg albumin, casein (milk protien), gelatin (derived from animal bones), and isinglass (derived from fish).  In order to make the wine vegan acceptable other fining agents are used that do not contain any animal product, one example would be bentonite clay.

In conclusion, we would like to advise you to taste the different grapes, brands, and styles to find the wine for your palate.  This spring & summer we will have a small selection of organic with sulfites as well as organic no sulfites added wines.  Feel free to add a comment or a question and remember “Let Your Palate Be The Guide”.

Maryhill Winery-2009 Washington Winery of the Year!

This Friday April 3, 2009, The Wine House is featuring a wine tasting with special guest Rich Marshall, a represenative of Maryhill Winery. For $10.00 per person we will be tasting 22 award wining wines.

Maryhill Winery is on the edge of a cliff overlooking the grand Columbia Gorge and provides an inspiring view of Mount Hood to the Southwest.  The facility is just outside of the Columbia Gorge National Scenic Area.

The most enjoyable aspect of Maryhill is the wide variety of grapes the area will support-including several difficult-to-grow varietals.  Contracting with growers all throughout the lower Columbia Gorge to select premier vineyards to produce wine showcasing the rich and pleasurable flavors of this unique growing region.  Maryhill produces 18 different varietals and 27 different wines.

In 2001, Craig & Vicki Leuthold (pictured left) opened Maryhill Winery.  They started with 4,300 cases of wine from the 1999 vintage.  The wines were delicious.

The history and the beauty of the land has caused the Leuthold’s to have bigger dreams.  They built a 4,000 seat ampitheater just below the winery.  It is the idea of listening to great music, sipping wine and watching the sun set over the Cascades.

The Leuthold’s have been able to exceed their goals by turning them into a premiere destination winery in the Pacific Northwest and was named 2009 Washington Winery of the Year!

Today Maryhill has grown to 80,000 cases of wine, making it the state’s 15th largest winery. 

 

 

 

 

 

 

 

Craig & Vicki Leuthold

Wines with Chocolate

When you think about “Wines with Chocolate”, you probably think that all wines go with chocolate.  That isn’t necessarily true.  Not all wines go with all chocolates. 

The first time I decided to have a “Wines with Chocolate” wine tasting, I had to do the research of finding out the truth about which wines go with what chocolate.  I went to a local chocolate shop and purchased several different chocolates.  The chocolates I purchased were truffles, chocolate covered fruits and chocolate covered nuts.  The chocolates were covered in milk or dark chocolate.  

I was excited to make my discovery, I headed back to my wine shop and at that time had a few wines open to sample with my chocolates.  I poured myself and Schel some wine and laid out my array of chocolates.  We both took small bites of chocolate and a sip of the wine.  The first wine wasn’t very good with any of the chocolates!  This feeling of panic came over me and I wondered “why did I choose this theme for a wine tasting, its obvious that wine doesn’t go with chocolate”.  That afternoon I sampled all the wines I had open and then some with these chocolates.

Here we were, in the middle of the afternoon with a sugar high and a buzz from the wines.  I then vowed we wouldn’t do that again.  For the future we decided to incorporate chocolate when we were sampling wines for our inventory.  Sampling chocolates with the wines throughout the year helps us to pick new and different wines every year for our “wines with chocolate” tasting. 

I have learned from this lesson that pairing wines with chocolate is an individual taste.  Please comment if you have a “wines with chocolate” experience.  “Let Your Palate Be The Guide”

We say Good-bye to a great wine!

Seventh Domaine Pinot Noir-Russian River Valley California

 

We say good-bye to a great wine, Seventh Domaine Pinot Noir! (picture shown above)

 

The wine is all Pinot with bonuses. Ripe black cherry, Cinnamon spice,

Silky with a structure that will command attention.

A wine that’s both Bold and Beautiful with a lingering long finish.  

     The last of a wine that comes once in a Palate time. After this vintage, That’s all folks!

     7 domains of life: Family-Health-Career-Spirituality-

Self development Financial security and Fun.

 

If you had the opportunity to try this wine, please share a comment. 

If not, you can share a story of a wine that is no longer available.

Most Memorable Holiday Wine

As the holidays approach, it is time to think about wines for the holidays.  What is your most memorable wine for the holidays?

For me, the most memorable wines are the ones the whole family can enjoy!  Usually something a little sweeter, but they do very well with the foods we eat for the holidays (ham or turkey).  A couple examples would be a Riesling or a sweet frizzante style wine.

Schel’s Grape Harvest Experience at Parallel 44

Rows of vines

Harvesters & Vines

Cutting a single grape cluster

Frontenac Grapes for the next “Meditation Wine”

Carl playing on the tractor

Grapes going into the crusher de-stemmer

Removing pulp

Grape juice being put into tanks

White wine grapes among the Red wine grapes

Schel with Winemaker Steve

Schel with Winemaker & Owner Maria

Beautiful View

After Harvest Celebration

On September 27, 2008 The Wine House had the opportunity to participate in a grape harvest at Parallel 44 in Kewaunee, Wisconsin.

The harvest begins bright and early in the morning, which means waking up at 5:30am in the morning to make the drive to Kewaunee.  The goal was to pick as many of the ripe grapes before it was too hot.  There were about 40 volunteers who helped with this years harvest.   Some of the grapes we were going to pick today were Frontenac, Marchel Foch & Wisconsin wild grapes that will be a suprisingly interesting wine.

In the above photos, are some action shots and great views of the time I spent there.  For myself, being a part of Parallel 44′s harvest was a welcoming memory of harvests I’ve been a part of in the past.  I never would have thought in all my 10 years of being in Wisconsin I’d be doing this.  The day was magical, both young and old were eager and very excited about picking grapes.  At one point, I was thinking to myself, this is wonderful, I would stand up and look up and down the rows and would not feel as though I was in Wisconsin.  I often times thought I was in California or the vineyards of Italy.  Then I would hear laughter and play and couples competing seeing who could pick the most grapes.  Most of all, you were detached from live’s everyday pressures and all that mattered was nature and the grapes.  So, you will pick a little and taste a little   As I walked from row to row, suddenly I came across what I would say is a miracle, amongst the many rows of red grape vines there was one vine full of ripe white grapes.  It was the talk of the harvest, the taste of the grapes were ripe, juicy and delicious.  It is hard to restrain myself from eating more. 

Every now and then I would venture up to the winery where they were processing the freshly picked grapes.  Everyone was working so hard and quickly.  Here is an exciting side note:  some of the grapes we picked were for next years “Meditation wine”.  For those of you who haven’t tried this wine, you are missing out.  Next year’s vintage will be even better.  Myself and the rest of the harvesters will proudly say, “we helped make that wine.”

Overall, it was a day to be remembered forever as long as there is wine, laughter and life.  I would like to thank Carl, Steve, Maria, Barbara & Ruth (hey Ruth I didn’t forget about you-she pours the wine in the tasting room), for being great hosts, good friends and making good wine.  Now I am going to say to all who is reading this blog, if you are from Wisconsin or another state or country, if you are ever in Kewaunee in the Fall, we are harvesting grapes here and continuing a tradition of winemaking.  Oh yeah!  I almost forgot, there was one patch of grapes left in the vineyard and those grapes will be used for Parallel 44′s first Icewine.  To be harvested possibly in January 2009 if not before.

If anyone would like to share their harvest experience, please make a comment.

Schel, TWH