Ever heard of Tin City? Not to be confused with “Sin City,” a nickname for Las Vegas, Tin City is a contemporary indie wine trail and artisan food and drink hangout built in an industrial park in Paso Robles. The name refers to the metal industrial warehouses that line this walkable area, now filled with winery tasting rooms and eating spots. Don’t miss the artisan sheep’s milk ice cream at Negranti Creamery!
There are roughly 20 small-lot production wineries with tasting rooms in Tin City which makes it a nice day visit. And that’s where we met up with Jeff Strekas of ONX wines to taste and talk.
Founded in 2005 by Orange County (CA) entrepreneur and real estate developer Steve Olson, ONX (pronounced “onyx”) refers to the onyx calcite deposits discovered in the mineral rich soil. The vineyards are located on a 127-acre property in the Templeton Gap District AVA. ONX cultivates 18 different grape varieties, mainly Bordeaux and Rhone white and reds but also Touriga Nacional and Tempranillo (we liked the Tempranillo “Indie Rosé”).
Jeff Strekas’s bio says he is a “general misanthrope and curmudgeonly spectator of the “Theater of Life.” We found him pleasant and deeply knowledgeable about the Paso Robles area. He was born and raised in Connecticut and caught the wine bug after traveling to Napa frequently when he worked as a biochemical engineer. After graduating U.C. Davis, he worked in winemaking in Napa and Australia and eventually in Paso Robles. He’s worked at ONX for more than a decade, originally in winemaking and now as Director of Operations and Wine Growing.
ONX’s winemaker is currently Drew Nenow, who worked at his father’s Robert Nenow Winery and aunt and uncle’s Behrens and Hitchcock Wines. Nenow could also be a body double to actor, Tom Cruise, with his wide grin and shock of dark hair.
Our visit to ONX included a two night stay at Briarwood Cottage. Owned by the winery, it’s a cozy, well-appointed place to rest your head, walk among the vineyards and write about the day. Info: Briarwood Cottage Vacation Rental — ONX Wines.
Tin City is a must stop for your visit to Paso Robles. We wish we had more time to visit more of the tasting rooms and plan to do so when we schedule our return trip.
Here is a link to our podcast with Jeff Strekas on The Connected Table LIVE! Continue reading to learn what we tasted.
There’s more to discover in Virginia than stunning mountain scenery, historic landmarks, expansive horse farms and miles of coastal Atlantic beaches. This beautiful state also has an impressive diversity of wines; many wineries are family owned. We recommend putting Virginia on your U.S.A. wine itinerary
A Little Virginia Wine History
Virginia’s wine history dates to the Jamestown Settlement in 1607. The Virginia Company of London made it mandatory for each male settler to plant at least ten grapevines as an economic venture. In the 1700s Thomas Jefferson, an oenophile after serving as Ambassador to France, tried without success to cultivate European grape varietals at his home, Monticello in Virginia’s central Piedmont region.
In the nineteenth century, Virginia’s native Norton grape, the oldest American varietal, was named “best red wine of all nations” at the Vienna World Fair. In the twentieth century, Virginia’s wine industry stalled thanks to Prohibition, two World Wars, and the Great Depression. However, modern farmers and visionary entrepreneurs from the late twentieth century to current times have remained committed to making quality wine in the region and have made the necessary investments to make it happen. A turning point was 1976 when Italy’s Zonin wine family invested in Barboursville Vineyards in Central Virginia.
Virginia Wines Today
Today, Virginia has over 300 wine producers in eight designated AVAs. The most concentrated areas are Central Virginia, the Shenandoah Valley and Northern Virginia. While Bordeaux varietals dominate, notably Cabernet Franc, Petit Verdot and Merlot, one can also find Tannat, and some Rhone varietals (red and white). Notable whites include Chardonnay, Viognier and Petite Manseng, a grape better known in the southwest of France, and Vidal Blanc, a white hybrid. To be called a “Virginia wine,” the grapes must be primarily sourced from within the commonwealth.
Virginia wine country is an easy getaway for east coasters or visitors to Washington DC. Here are three regions to get you started based on our visits:
While Thomas Jefferson never managed to make quality wines at his home, Monticello, the AVA is a center for production, thanks to the region’s fertile, clay and granite-based soils. Base yourself in Charlottesville to explore the dining scene as well as numerous historical sites.
Barboursville Vineyards, Barboursville. Established in 1976, by Italy’s Zonin family, Italian varieties such as Vermentino, Fiano and Nebbiolo flourish under the watchful eye of Luca Paschina, the respected estate general manager/winemaker. Barboursville’s Paxxito took top honors at Virginia’s 2021 Governor’s Cup Awards. Its signature wine is the sublime Bordeaux blend, Octagon.
Early Mountain Vineyards, Madison. Owned by former AOL executives, Steve and Jean Case, this winery features a large tasting room and small café where visitors can sample a curated selection of Virginia’s “best of the best” wines as well as Early Mountain’s selections made under the guidance of winemaker Ben Jordan. Try: Eluvium 2016, a Merlot-dominant (56%) blend with Petit Verdot (44%). Here is a link to our interview with Ben Jordan (link to podcast)
Horton Vineyards, Gordonsville. (Pictured at top of article. Photo: Megan L. Coppage). The late founder, Dennis Horton was inspired by Rhone varietals he discovered while traveling in France, and this winery plants several as well as ancient varietals such as Georgian Rkatsiteli and the native Norton red. We tasted nearly 20 wines when we visited! Try: Horton Petite Manseng, a fragrant white with a tad (5 %) Viognier and Rkatsiteli, named “Best in Show” at the 2019 Virginia Governor’s Cup Awards in February. the estate is now run by Horton’s wife, Sharon, and daughter, Shannon, whom we interviewed on The Connected Table in November 2020 (link to podcast)
The Shenandoah Valley stretches from Winchester to Roanoke. Driving the rural roads, one can’t help but pull over to take Instagram-worthy photos of historic farmhouses and pastures of grazing cows and sheep. In the distance, the Blue Ridge Mountains stretch to the east and the Appalachians and Allegheny Plateau to the west.
Bluestone Vineyards. The Hartman family makes small-batch wines from estate-grown grapes Try: Bluestone Chardonnay (100%), aged on lees and in French oak and Acacia barrels for perfect balance and texture and Bluestone Petite Manseng. We visited with family winemaker, Lee Hartman, in this edition of The Connected Table Live (link to podcast)
We recommend Bluestone’s 2019 Petit Manseng which is among the 2021 Virginia Governor’s Cup Case top 12 highest ranking red and white wines. Petite Manseng does well in Virginia, and this is one of our favorites. Fermented in oak and aged on the lees for 10 months, this wine’s is a more citrusy versus creamy style of Petit Manseng with a nice, long finish and great minerality. SRP: $24.50.
CrossKeys Vineyard, Mt. Crawford. The Bakhtiar family named this palatial winery with an on-site café after the historic Cross Keys Tavern which served as a community gathering place in the 1800s and housed wounded soldiers during the infamous Battle of Cross Keys. Try: Fiore, a refreshing rosé made from Chambourcin and Cabernet Franc- a Silver Finalist for Virginia’s 2019 Governor’s Cup.
Dotted with palatial estates and horse farms, it’s hard to believe the bustle of Washington DC is only an hour’s drive away. Middleburg is truly a country retreat for the city weary and country squires.
Linden Vineyards, Linden. Owner Jim Law is one of the most respected vintners in the state. Located in the Blue Ride Mountains 60 miles west of Washington, D.C., The off-the-beaten path drive is well worth it the destination! Law produces stunning, limited edition Chardonnay, Sauvignon Blanc and Bordeaux blend reds. We chatted with Jim Law in this edition of The Connected Table Live (2nd guest). (link to podcast).
We recommend trying the Hardscrabble Chardonnay. Produced from estate grown grapes from Linden’s signature vineyard, this wine offers aromas of ripe pear and grilled peach with vanilla toast and nutmeg with a creamy texture combined with balanced acidity. SRP $48.
Boxwood Estate Winery, Middleburg. One of Virginia’s earliest horse farms, this eighteenth century estate focuses on premium estate-grown wines in the Bordeaux style.
Slater Run Vineyards, Upperville. This 300-year-old family-run farm along Goose Creek focuses on making classic wines using French varietals under the guidance of French winemaker Katell Griaud.
The Red Fox Inn & Tavern, Middleburg. This luxury inn dates to 1728 and is in the heart of Hunt Country. Try the Virginia peanut soup!
Inn at Little Washington, Washington. This is a tiny town with a big reputation thanks to Chef/Owner Patrick O’Connell, who runs this luxury inn with a Michelin three-star restaurant.
The 1804 Inn at Barboursville Vineyards: The historic inn located on the expansive winery property is the perfect place to unwind after a day of tasting and sumptuous dinner at Palladio, Barboursville’s excellent Italian restaurant.
In this episode of The Connected Table SIPS, Frank Morgan, Host of Virginia Wine Chat and Drink What You Like, discusses Virginia’s different appellations and a few standout grapes, including Petit Manseng, Chardonnay, Viognier, Cabernet Franc and Petit Verdot. We taste selections from three Virginia producers that we have visited: Bluestone Vineyards, Linden Vineyards and Barboursville Vineyards.
For anyone curious about southern food and beverage culture, a visit to the Southern Food and Beverage Museum (a.k.a. SoFAB) is a must-stop when you visit New Orleans. Located at 1504 Oretha C. Haley Boulevard, the museum is chock full of culinary culture and ephemera, ranging from the history of Popeye’s Fried Chicken and traditional New Orleans foods to the many foods, products and culinary curiosities native to each southern state. There is a demonstration kitchen; cooking classes and other educational programs are offered regularly. www.southernfood.org
SoFAB also houses the Museum of American Cocktail (MOTAC), a fascinating history of America’s cocktail culture, and the John & Bonnie Boyd Hospitality & Culinary Library, containing over 11,000 volumes of culinary books, food and cocktail menus, pamphlets, archival documents and a growing number of important collections, other literature and ephemera, collected by and donated to SoFAB. It’s also home to the Nitty Grits Podcast Network, a selection of audio and video podcasts addressing food and drink topics.
The museum may appear small at first but, trust us when we tell you to take your time walking through the exhibits. There is much to digest, especially if you enjoy learning about the history of food and drink. The exhibits on New Orleans’ culinary history alone, ranging from the impact of Hurricane Katrina to the history of cooking with beans and a tribute to the late Leah Chase, offer much to reflect on.
Meet SoFAB’s Founder
The Southern Food and Beverage Museum (SoFAB) was founded in 2004 by Elizabeth Williams, who wanted a place where the intersection between culture and food could be studied. The museum began with pop-up exhibits and was the first official exhibit for what is now the Museum of American Cocktail. Over time, individuals began donating family artifacts to the museum, requiring the need for more space. SoFAB has been at its current location since 2014.
Williams, who joined us as our guest on The Connected Table LIVE May 5th, was born and raised in New Orleans to a family with Sicilian heritage. She notes in her bio that she was “always fascinated by the way the lure of nutmeg and peppercorns motivated the exploration of the world.”
A lawyer by training, Williams has had a long career working with foundations and museums. She served as President & CEO of the University of New Orleans Foundation and UNO Research and Technology Foundation, Inc. working in foundation budget management and financing, development and fundraising and management for properties including UNO Studio Center, the Ogden Museum of Southern Art, and the D-Day Museum, now the National World War II Museum.
Since 2004 she has served as founding President of the National Food & Beverage Foundation and established the Southern Food & Beverage Museum. She has researched and written on the subject of food policy and is coauthor with Stephanie Jane Carter of The Encyclopedia of Law and Food (Greenwood Publishing, 2011).
Over lunch at Café Reconcile, a nonprofit restaurant and hospitality training ground for at-risk youth ages 16 to 24, Williams shared some of her projects for the National Food & Beverage Foundation, which includes the cookbook library and culinary archives, the SoFAB Meat Lab, a state-of-the-art facility offering classes and demonstrations on everything meat-related, from butchering to grilling, and the Nitty Grits podcast studio and other programs around culinary history and education.
SoFAB’s repository library includes The John & Bonnie Boyd Hospitality & Culinary Library which contains over 11,000 volumes of culinary books, food and cocktail menus, pamphlets, archival documents and a growing number of important collections, other literature and ephemera, collected by and donated to the Southern Food & Beverage Museum. The collection is non-circulating but available for reference. The library also contains a collection of books written by members of Les Dames d’Escoffier, a nonprofit organization of leading women in food fine beverage and hospitality.
Williams is encyclopedic on food and drink culture, especially when it comes to New Orleans. Listen to our conversation on everything from Mississippi tamales and Alabama white sauce to New Orleans Krewe of Red Beans on this edition of The Connected Table. Click below or this link
“Ma’am, what’s your preferred rice?” the woman on the other end of the phone call asked? Confused by the question, my food-centric mind drifted to forbidden black rice or jasmine rice, my two favorites. I asked her to repeat the question. After all, my call was to schedule COVID-19 tests for David and myself. Why would rice matter? Third attempt to clarify the question, she asks, “Are you Caucasian or black?” OK, she’s asking about our race, not rice.
I may be a native southerner, but deep south cotton mouth is thicker than my ears are used to. “Bald peanuts” are boiled peanuts, and you pick up “ersters” and “shrump” from local seafood shacks. That’s life here in the Florida’s Panhandle known as “the Forgotten Coast,” where we are “rat now’ (a.k.a. right now). Apalachicola, Eastpoint and St. George’s Island are hours from resort development and crowded beaches further west on the Emerald Coast, and locals want it to stay that way. “Don’t tell people about us,” they write in a private Facebook group.
Well, sorry folks, but we like to share stories about interesting places and support local businesses. We happen to have a mutual passion for oysters. Here in Oyster City (a.k.a. Apalachicola) we enjoy a daily dozen slurp washed down with a cold Oyster City Brewing Company “Mangrove” IPA in the afternoons. (and recently Paumanok Chenin Blanc)!
This week on The Connected Table LIVE we visited with Jeff Tilley, co-owner with his son, Reid Tilley, of Oyster Boss in Sopchoppy, Florida. Oyster Boss sells to restaurants, and the Sopchoppy retail outlet caters to drop ins and now has a growing ecommerce business launched during the pandemic. www.oysterboss.com
Apalachicola oysters have long been prized by bivalve fans, from chefs to consumers, but Tilley shared with us the challenges facing the industry as a result in changes in the water quality, resource mismanagement and the global sea level rise, among other reasons. Most are the result of human intervention. Pollution, runoff and waste disposal are all taking a toll on Florida’s coastal water system. Climate change is also a factor. The area has been impacted by drought and by Hurricane Michael, a category five that slammed the Panhandle in 2018. Much of the eye hit further west around Mexico Beach and Panama City, but we still saw some storm damage in Port St. Joe.
Last year The Florida Fish and Wildlife Conservation Commission voted to shut down oyster harvesting in Apalachicola Bay through 2025, severely impacting an industry crucial to this region’s economy. Apalachicola Bay historically produced 90% of Florida’s oysters and 10% of the nation’s supply. Many restaurants rely on farmed oysters from Florida and Texas, although you can still find wild-caught from other regions of Florida.
Oyster Boss sources its farmed oysters from Alligator Point in Franklin County, where the water has a higher salinity resulting in a buttery, mild, salty oyster. Further south in northwest central Florida near Yankeetown (Levy County) Oyster Boss sources wild -caught oysters, that are plump, succulent and briney. Tilley brought us bags of both to sample, gave us a lesson on shucking and provided us with some education on the reproductive system of oysters.
Tilley is also a red mullet fan. These fish like to jump in the water, although we still have not tasted. He started the Facebook group, Wet Net Mullet Group, now with 12,000 members. “There is a lot of seafood power in this group,” he shared.
Shucking prowess is akin to having good knife skills. And the right knife. Tilley uses a knife called “Toadfish” which Oyster Boss sells. You need a sturdy grip and a glove. Find the “lip” of the oyster, insert the blade and start moving it back and forth until the shell starts to open slightly. Then, insert deeper. It can take some arm muscle and definitely nimble wrist action.
If you love pristine places to visit, care about sustainable aquaculture and are oyster lovers like we are, you’ll enjoy our conversation with Jeff Tilley. Listen here:
Considered one of the world’s great wine regions, France’s Alsace has long been a player on the international stage with its exceptional still and sparkling wines. With 12 generations at the helm, the Cattin family has been at the center of this region’s wine production since 1720.
France, you say, has many wine regions, so what sets Alsace apart? While France does boast a large number of regions devoted to making wine, most are warm climate areas where red wines dominate. Alsace, with its moderate climate and northerly geographic position next to Germany, is known for its production of white wines, and so holds a special place in the often-complicated world of French winemaking. Let’s take a closer look.
Domaine Joseph Cattin (www.cattin.fr) is the largest independent family-owned winery in Alsace and is located in the small village of Voegtlinshoffen, just South of Colmar. Now run by husband-wife family members, Jacques and Anaïs Sirop Cattin, the winery makes wines across the full spectrum of what Alsace offers, with particular emphasis on Riesling, Gewurztraminer, Pinot Blanc, and their self-professed specialty, Crémant d’Alsace sparkling wine – all of which are widely available in the U.S.
The family currently owns just over 160 acres of vines throughout the area, and like a majority of Alsace producers, farms their vineyards organically. “We’ve been farming this land for 12 generations,” said Anaïs Cattin, “by farming our vineyards sustainably, we have a better chance to ensure this winery will produce for the next twelve generations.” Cattin’s wines, all certified vegan, by the way, are produced in two separate wineries, one for still wines , the other dedicated exclusively to the production of Crémant d’Alsace.
Cattin’s whites are textbook Alsace wines, with each expression showing true varietal character whether made as AOC classified wine or coming from specific “Cru d’Alsace” vineyards – those next level properties showing unique terroir that are designated as the best vineyards in Alsace. A hallmark of Alsace wines is their beautiful compatibility with food. “While they can be consumed anytime, these are food wines,’ said Jacques Cattin, “their weight, acidity, and depth of flavor all condone pairing with not just the local cuisine of Alsace, like our famous choucroute, but with a variety of other foods, including cheeses, meats, and even fish.”
Crémant d’Alsace, sparkling wines made in the Méthode Traditionelle, are vinified in the same way as Champagne, but utilize the grapes varieties of Alsace in addition to those traditionally used for making champagne. The most popular styles are Brut, usually made with local white grapes but can also include Chardonnay; and Brut Rosé, which can only be made with Pinot Noir.
“Alsace’s dry climate and cool evenings during the growing season create the perfect combination for giving our grapes the acidity needed to make excellent sparkling wines,” said Jacques of his family’s Crémant d’Alsace. “And not having to rely exclusively on Chardonnay and Pinot Noir, two of the industry’s most expensive grape varieties, allows us to make wines of individuality and also keep costs in check, which in turn allows us to provide wines of great value for the price.”
With most Crémant d’Alsace wines priced at under $25, it’s a win-win in our opinion, and helps make Crémant d’Alsace Brut and Rosé some of France’s best sparkling wines.
Cattin wines we tasted; all available in the U.S.A. Imported by T. Edwards Wines.
Riesling AOC Alsace 2018, SRP: $17. Appearance: bright and pale yellow with green reflections. Nose: mineral with citrus flowers. Palate: fresh, dry and mineral, with grapefruit flavors. Pairings: sushi, choucroute, goat cheese.
Gewurztraminer AOC Alsace 2017, SRP: $18. Appearance: clear, pale gold. Nose: perfumed nose with lychee and mango aromas and a delicate touch of rose water. Palate: ripe exotic fruits with floral notes; well-balanced between spiciness and freshness; a long-lasting finish. Pairings: curries, chicken or vegetable chili, strong cheeses (e.g., real Munster cheese from Alsace).
AOC Crémant d’Alsace Brut, SRP: $22. Appearance: bright pale gold; fine bubbles. Nose: fresh; green apple and white flowers. Palate: fresh and dry palate; lively acidity balanced with fruitiness of green apple and lemon; fine and creamy bubbles. Pairings: apertif, fish, white meats.
AOC Crémant d’Alsace Rosé, SRP: $20. Appearance: clear; elegant salmon pink; abundant and dynamic bubbles. Nose: fruity especially red fruits such as cherry and black currants. Palate: refreshing and creamy with fruity aromas such as strawberries and lemon. A clean and long lasting finish. Pairings: spicy Asian dishes, fruit desserts.
Grand Cru wines are the cream of the crop in regions of Burgundy and Bordeaux, but here’s a tip: Alsace also makes outstanding grand cru wines, and they deliver exceptional quality for value.
We visited with Georges Lorentz, seventh generation of family-run Domaine Gustave Lorentz and winery president. Established in 1836, Gustave Lorentz is located in the heart of Alsace’s Grand Cru wine country near Altenberg de Bergheim. The winery is the essence of Alsace: historic, decidedly French and welcoming to visitors.
While we were familiar with the fact that 90 percent of Alsace wine production is white, we learned a few key points during our discussion with Lorentz:
Alsace has a unique micro-climate
Located in northeast France bordering Germany and Switzerland, Alsace is a small region with big secret Lorentz shared with us: “Alsace is protected by the Vosges Mountains and has a unique micro-climate that delivers drier and warmer temperatures, ideal growing conditions. In fact, Colmar is considered the second driest town in France.” Most producers practice organic and biodynamic farming. Gustave Lorentz has farmed organically since 2012.
Alsace Grand Cru wines are a rare find
While Alsace produces seven grape varieties, only Riesling, Pinot Gris, Gewurztraminer and Muscat are permitted in the Grand Cru regions of Kanzlerberg and Altenberg de Bergheim near Gustave Lorentz. Here, vineyard plots are small, with concentrated plantings and lower yields in soils that are mainly clay and limestone, producing exceptional grapes. The wines deliver more complexity and can age well. Lorentz told us, “Alsace Grand Cru wines represent only five percent of production, so they are a rare find and exceptional value.” Most average $35/45/bottle.
Alsace Is a top sparkling wine region
Alsace is the oldest and largest producer of crémant, sparkling wines made in the traditional method. One can find crémants made from blends of Pinot Blanc, Riesling and Pinot Noir. Chardonnay is also permitted to make Crémantd’Alsace. These wines are elegant and refined, delivering great value as well, averaging $30 bottle.
Alsace vs. Germany- Styles
Historically, Alsace has bounced between French and German occupation. However, the heritage, culture, and wines are very much French, as Lorentz explained: “Both Alsace and Germany used the same seven different grape varieties; but Alsace’s vinification style is decidedly French. Germans tend to enjoy drinking wine outside their meals so vinify their wines accordingly, making wines lighter in body, alcohol and style, and also sweeter with less acidity. Conversely, Alsace wines a made to enjoy with food and therefore made with more body, higher alcohol and also drier with better acidity.”
We were impressed with the finesse of the Gustave Lorentz wines we tasted:
Riesling Reserve2017, 100% Riesling with white floral and citrus notes, fresh acidity and a hint of minerality. The finish is dry and fresh. A nice aperitif wine or paired with seafood, white meat chicken or a classic Alsace Choucroute (pork and sauerkraut).
12.3% ABV SRP $21
Pinot Gris 2018, 100% Pinot Gris, that, while white, shows more like a red wine in structure. Creamy texture and underlying yet distinct backbone of acidity, it shows notes of pear and quince with a subdued smokiness in the finish. A beautiful wine that pairs well with roasted chicken, venison, or cheeses like Comté or Parmesan. 13.5% ABV, SRP $24.
Crémant d’Alsace Brut, 34% Chardonnay, 33% Pinot Blanc, 33% Pinot Noir. Made in the méthode traditionnelle to bring a refinement to the bubbles. Zesty and crisp with notes of lemon rind and a hint of red berry. Made our mouths water for a plate of smoked gouda and country ham, or a plate of grilled shrimp. 12% ABV, SRP $26
Crémant d’Alsace Brut Rosé, a 100% Pinot Noir made in the méthode traditionnelle. Pale salmon pink in color, this crémant is lovely to look at as well as to sip. Fresh and fruity with flavors of wild strawberry and raspberry, softer palate and more roundness. 12 % ABV SRP $25 Enjoy with a heartier dish like roast pork, pasta with tomato sauce or to complement a light fruit dessert. 12% ABV, SRP $25
The Beaujolais region in France has been designated a “Paie d’art et d’histoire,” recognizing its centuries-old heritage, picturesque villages, historic sights and many wine estates. Nearly 200 wineries are open to the public.
The official Beaujolais Wine Route covers roughly 85 miles. To the south are the larger regions of Beaujolais and Beaujolais-Villages. Moving north you’ll find the 10 smaller crus. Like the wines themselves, each appellation has a unique character based on its climate, altitude and diversity of soils which include an indigenous pink granite, clay, schist and limestone.
Here’s a snapshot, of the Beaujolais Wine Route:
Comprised of 72 villages, AOC Beaujolais, the southernmost appellation, is three times larger than neighboring Beaujolais-Villages, to the east. While reds made from the Gamay grape dominate, one can experience vibrant rosés and white wines made with Chardonnay. Whites from the Beaujolais appellation can carry hints of peach and apricots ,while Beaujolais Villages whites can have aromas of pear, fresh almond and tropical fruit and a touch of almond and vanilla.
Here are some fun facts about these two areas: In AOC Beaujolais, Les Pierres Dorées, which translates to “golden stones,” refers to a cluster of picturesque villages dotted with large golden stones that can be quite spectacular in the sunlight. In fact, this area has earned the nickname “Little Tuscany,” thanks to its steep hills and gorgeous landscape. One example is the hilltop town of Oingt ( oh-engt), which is named one of the most beautiful villages in France.
For a nice introduction to the region, visit the historical capital of Beaujeu (BO-JU), located in Beaujolais-Villages. The Beaujolais Museum has information on the region’s viticultural history.
Venturing northward lie the 10 Beaujolais crus. Cru wine styles change thanks to geology and climate. One can try Beaujolais wines that are softer like Brouilly, Fleurie and Chenas to more supple and structured like Julienas, Morgon and Moulin A Vent.
Brouilly and Côte-de-Brouilly are the southernmost crus. Brouilly wines are more fruity- plummy with some minerality. Côte de Brouilly wines are slightly fuller bodied. This is due to soils and elevation. This area has a mixture of four soil types: pink granite (unique to Beaujolais), limestone marl, river rocks and clay.
Mount Brouilly straddles the two AOCs -Brouilly at the base and Côte-de-Brouilly on the mountain slopes where vineyards grow in rocky, volcanic soils, some dating to Roman time. At the summit of Mt Brouilly is Notre- Dame- aux Rayzin (The Chapel of Our Lady of the Grapes). It was built in 1857 to protect the vineyards.
Venturing north, Régnié is a small cru spread over just one square mile with pink granite, mineral-rich terrain. Grapes are grown on hillside around 1,150 feet above sea level. Régnié produces aromatic wines with notes of raspberry, red currant, blackberry and a touch of spice.
Morgon is the second largest Cru after Brouilly with 250 producers in 4.5 square miles. It is named after the local hamlet of Morgon. The soil in Morgon is rich in iron oxide with traces of manganese and volcanic rock. Morgon wines are fuller-bodied with a deep garnet color and favors of ripe cherry, peach, apricot and plum.
Chiroubles has been called “the most Beaujolais of all the crus.” This region has a higher altitude, 1,475 above sea level and cooler temperatures Wines are ruby red with light floral votes of violet and peony.
Fleurie, a northern cru, covers just three-square miles. The soil here is almost entirely made up of the pinkish granite unique to this part of Beaujolais. Fleurie produces softer, aromatic wines with floral and fruity essences of iris, violet, rose, red fruit and peach.
The highest rated of all the Beaujolais crus, Moulin-à-Vent is ruby to dark garnet in color with lush floral and fruit aromas. It’s a wine that evolves and becomes more complex with age, delivering more earthiness and spice. Moulin a Vent means windmill, a nod to the giant windmill located in the town of Romaneche-Thorins
Chenas in a small cru located in a mountainous area that was once a dense forest before King Phillippe V ordered the trees be repaved with vines. Chenas is considered one of the finest crus, whose garnet-ruby red wines can be aged for a few years. Chenas wines were a favorite of King Louis XIII.
Moving northwest in Beaujolais, Juliénas produces earthier wines with a deep ruby red color and strawberry, violet, red currant and peony characteristics. Juliénas are powerful wines with essences of vanilla and cinnamon laced into the red fruits. The name, Julienas is taken from Julius Caesar; many vines here date to the Gallo-Roman period.
Beaujolais’s northernmost cru is called Saint-Amour. Wines can range from soft, fruit and floral to spicier, with notes of cherry kirsch. Saint-Amour is known as the most romantic Beaujolais. In fact, 20 to 25 percent of Saint-Amour sales occur in February around Valentine’s Day.
Now that we took you on a snapshot tour, we hope you are ready to taste. For more information on Beaujolais and its wines visit www.beaujolais.com
We’re fans of Virginia wines and the region itself and made our third visit to explore the state in October. The weather was perfect and fall foliage was just starting. We spent three nights staying at the 1804 Inn at Barboursville Vineyards, located in Central Virginia’s Monticello AVA.
This was our first visit to Barboursville, and we produced a live show with general manager and winemaker, Luca Paschina, who shared the estate’s history over a dinner he prepared for us with a selection on Barboursville’s wines.
Barboursville’s America-Italy Connection
Barboursville was the 19th century estate of Virginia’s Governor, James Barbour, a colleague and good friend of Thomas Jefferson. The two were practically neighbors- in rural Virginia that can mean several miles away which many may still say is “up the road a ways.” Jefferson’s historic home, Monticello, is about a 20- minute drive near Charlottesville, home to the University of Virginia.
Historically, Barboursville was a farming estate for sheep. Like many centuries-old farms, it changed hands over time. In 1976 Italian vintner, Gianni Zonin, acquired the estate to create Barboursville Vineyards, the only winery for the Zonin family outside Italy. This was a bold move for the Zonins, whose family dates back seven generations, and it marked a major milestone in then-sleepy Virginia wine history. The Zonins happen to be the largest privately family-run wine company in Italy. By selecting Virginia over locales like Napa and New York’s Finger Lakes to start a U.S. winery, the Zonins made quite a splash in the wine news world.
Luca Paschina has served as general manager and winemaker at Barboursville Vineyards since 1990. Paschina is from a Piemontese winemaking family and is doing some amazing things with Italian varietals in this area of Central Virginia, notably Fiano, Vermentino and Nebbiolo. Barboursville’s selections also include Viognier and Cabernet Franc, which both flourish in this area. Most well-known of the estate’s wines is Octagon, Barboursville’s signature Bordeaux style blend.
There is also an onsite grape drying facility to make passito.
The inn itself also offers some smaller houses. When we were there it was quiet aside from two or three other couples staying on-site. However, the tasting rooms, inside and out, were busy with day trippers enjoying wines and a light lunch from the on-site Palladio restaurant. The tasting room team did a great job managing safe social distancing. Throughout our Virginia winery visits, everyone was incredibly careful about this.
Paschina noted that the tasting room is open every day except three holidays, and one can visit the property and the ruins of Barbour’s house, which was designed by Jefferson. Sadly, the house was destroyed in a Christmas Day fire in 1884. The estate also has some stunning gardens and a patio to relax with a glass or two of wine and gaze at the Blue Ridge Mountains in the distance.
On our final day at Barboursville, harvest ended as we were saying our goodbyes. Vineyard manager, Fernando Franco made the final “victory lap” through the vineyards and up to the tasting patio in the big blue harvester. Out came the cameras and a bottle of Barboursville sparkling wine which Franco sabered. Glasses were raised in celebration to toast the end of a harvest that, many local vintners admitted to us, has its challenges thanks to a frost in May which had everyone scrambling to protect the buds. Paschina made a speech and thanked his team for their hard work. What a special moment to capture and savor in the vineyards among friends!
The Connected Table Live at Barboursville with Luca Paschina.
Here are the show notes and link. You can also hear it anytime on your favorite podcast platform.
Photos not provided by Barboursville Vineyards were taken by The Connected Table.
Greetings from “Roam.” That is our current state of being….wherever we roam on an indefinite road trip. In August we sold our house in the Hudson Valley, which we referred to as “Camp David.” That is one reason you have not heard from us in several weeks. Selling your home and most of your possessions and packing what is left into a 16 x 10 -foot storage Pod is a job unto itself. Watching the Pod leave our driveway August 11 to rest somewhere in upstate New York until we plot a permanent move was emotional. But seeing an “open road” ahead is exhilarating!
We kept a few key things for our #TheConnectedTableRoadTrip culinary survival kit: Riedel glassware, utensils, cooking knives, cookware and spices. Our handy VinGardeValise® wine suitcase is packed with select bottles. And we have our computers and radio equipment to write and broadcast from the road. What more do we need? Oh, right, the dog… Yes, @sazeracsays is with us and posting as we #roamNewYork.
Currently we have been spending time upstate in the beautiful Finger Lakes region having just returned from a visit to the Niagara region and Buffalo, where David’s family settled some two centuries ago. We visited Ransomville (named for the family) and David was able visit the town historical society which had a section dedicated to his ancestors.
Dubbed the Queen City of the Great Lakes back at the turn of the last century, Buffalo’s stunning architecture and Frederick Law Olmstead-designed parks impressed. We also visited David’s grandparents’ (Ransom) home, now occupied by a law firm which has an appointed “house historian” named Amanda who was thrilled to meet an original Ransom!
Buffalo restaurants are starting to serve inside – safely socially distanced- and continue to offer patio, takeout and delivery options. We visited Dobutsu, which serves an Asian-Pacific menu, and tried the lobster ramen and the spicy rice with pork. Owner/Chef James Roberts also owns Toutant, which focuses on specialties from Louisiana. Roberts resettled in Buffalo after Hurricane Katrina. www.dobutsubuffalo.com www.toutantbuffalo.com
The other was Marble & Rye, where the menu was gastropub with a twist. Standout dishes for us were the spinach ricotta dumplings with pan-fried smelts tossed in a spicy puttanesca sauce, Asian noodles in peanut butter sauce and sea scallops ceviche with rice crackers. The beverage program, overseen by bar manager Megan Lee, would rival any in the country, and as the establishment’s name suggests, there is a strong focus on Rye spirits.
Of course, David enjoyed the classic Buffalo sandwich, Beef on Weck (thinly sliced roast beef on a kummelweck roll (sometimes spelled kimmelweck) served with horseradish and beef jus) and Buffalo chicken wings. While The Anchor Bar can lay claim to inventing this spicy dish, good wings can be found all over the city, and there is considerable debate on who makes the best. Our pick? Let’s just say that those in the know head to Gabriel’s Gate in the Allentown neighborhood for theirs. www.gabrielsgate.page.tl
Western New York is known for its stone fruits, and the bag of fresh peaches we bought were some of the juiciest we have tasted. We also purchased some gorgeous mushrooms and vegan burgers at the Elmwood Village Saturday farmer’s market. We also stopped in at several wineries (will report on that separately) and visited Niagara Falls.
Taking the Maid of the Mist boat ride practically into Horseshoe Falls – and getting seriously misted in the process! – was a bucket list experience for both of us. We stayed on the New York side since Americans currently cannot travel to Canada due to COVID-19 restrictions.
Also, not to miss is a visit the to Martin House designed by Frank Lloyd Wright. This home, built in the early 1900s, belonged to Larkin Soap executive, Darwin D. Martin, at the time one of Buffalo’s wealthiest citizens (he moved into the home in 1905). The design is Lloyd Wright’s “prairie style” with expansive. lean horizontal lines and open room layout. The Treesof Life glass windows are masterpieces in glass art design; we even saw one on display st the Corning Museum of Glass Design.
We want to give a special shout out to Karen Fashana at Visit Buffalo Niagara for sharing tips on what to visit and where to dine www.visitbuffaloniagara.com and to Jennifer Redmond, General Manager at the Residence Inn by Marriott in downtown Buffalo, who arranged our spacious room, complete with a kitchen that offered real wine glasses and coffee mugs. Working on the roam, this hotel provided us what we needed both to relax and to work, and it is pet friendly! This hotel is located across the street from the Theodore Roosevelt Inaugural National Historical Site and is convenient to many attractions.
Buffalo (NY)’s food scene is more than its iconic chicken wings and Beef on Weck. Marble+Rye’s Christian Wilmott and team serve dishes focused on local, seasonal ingredients and craft cocktails on the episode of The Connected Table Live (second segment).
Located in the southeast corner of Pennsylvania The Lehigh Valley is one of this state’s five AVAs (American Viticultural Areas). There are more than two dozen wineries in the Lehigh Valley; most are family owned. An early autumn visit in 2019 arranged by the Pennsylvania Wine Association and Discover Lehigh Valley associations introduced us to the appellation and a few of its producers.
Pennsylvania is the nation’s fifth largest wine producing state.
But you need to visit to taste most of the wines. By law, Pennsylvania wines are mainly sold by state-run wine and spirits retailers, or in restaurants. Wineries can also sell direct to consumer, and many welcome visitors to their tasting rooms. It’s a great reason to plan a wine destination road trip to Pennsylvania, especially now if you are into driving trips on the East Coast.
Besides, the area is beautiful; picture rolling farmland dotted by red barns. We learned the Pennsylvania Dutch, descendants from Germany who settled in the region, had an affinity for the color red which is a symbol of love. The red paint was also used to seal in heat to endure the harsh winters.
Many of the grapes cultivated here are heartier to withstand the temperamental weather which includes very cold winters and hot, humid summers. Lehigh Valley’s southeast location has a longer growing seasons; soils are limestone and shale which allow for excellent drainage. Both vitis vinifera and French American hybrids are cultivated.
Among the European varieties we tasted and liked include the whites, Grüner Veltliner, Riesling, Gewürztraminer, and Chardonnay, Reds include, but are not limited to, Cabernet Franc, Pinot Noir, and Lemberger (also known as Blaufränkisch ) and Syrah.
The Chambourcin hybrid is the most widely planted red in the Lehigh Valley. We tasted wines from this variety ranging from dry and supple to off dry, both still and sparkling. Baco Noir and Noiret, both with a Cabernet character, are also prevalent here. Hybrid whites include Sevyl Blanc, Vidal Blanc, Traminette and Vignoles.
All the wines we tasted during our brief visit were a pleasant surprise. We look forward to returning to Pennsylvania to spend more time in other viticultural areas.
Lehigh Valley wineries to visit:
Galen Glen Winery. Galen Troxell, formerly a chemical engineer, and wife, Sarah, a chemist, left their corporate careers to take of his family’s 200- year- old farm, located on a hill overlooking a valley (a.k.a. the “glen”). They established the winery in 1986. Sarah serves as chief winemakers, now joined by daughter, Erin.
Most are vitis vinifera plus a little Chambourcin and Cayuga, another white hybrid. Galen Glen was the first Pennsylvania winery to plant Grüner Veltliner and also the second in the U.S.A. to do so. Sarah was inspired to plant this variety after reading an article in Food & Wine Magazine about how well it pairs with vegetables. Grüner is definitely a standout here, but we also enjoyed Galen Glen’s Gewürztraminer and Fossil Riesling, notably the library wines we tasted. www.galenglen.com
Clover Hill Winery
This winery was formerly a Christmas tree farm when John Skrip, a physician, and his wife, Pat, acquired it in the 1970s. Initially thy planned to grow grapes and make wine as a hobby but friends and locals wanted more of their wine. In 1986, it became a licensed winery and now producers around 400,000 cases. John Skrip, Jr, serves as winemaker now and works with his sister, Kari, who oversees marketing.
During our visit, we tasted several Clover Hill wines paired with a selection of pierogi made by a local family, a nod to the German influence in the Lehigh Valley. If you visit, try the sparkling Vidal Blanc wine and the Chambourcin Port, both unique to this winery and the area. We also enjoyed Clover Hill’s Pinot Noir but sadly they are ripping out the vines that were damaged from storms. If you see one of their Pinot Noirs at a store, buy it! www.cloverhillwinery.com
Vynecrest Vineyards & Winery
Established in 1974, Vynecrest is the oldest winery in the Lehigh Valley and one of the founding members of the AVA. Its facilities are housed in an 18th century barn. Also family-run, Vynecrest is owned by John Landis and wife, Jan. Our visit took place during harvest, and it was all hands-on deck for John’s sons.
Of the wines tasted, we enjoyed the white Traminette 2016, a Gewürztraminer hybrid and the Lemberger 2017. Landis’ son told us “Lehigh Valley is mainly a white wine region that does red really well.” www.vynecrest.com
We did not visit Stony Run Winery or Tolino Vineyards but we tried their wines at our welcome dinner and would suggest trying more (we want to!). We tasted Stony Run’s delightful sparkling brut cuvée made from 60 percent Pinot Noir and 40 percent Chardonnay, made in the Charmat method. Tolino Vineyards’ barrel aged Cabernet Franc (2017) was elegant and underscored why we are fans of east coast Cabernet Franc wines. www.stonyrunwinery.comwww.tolinovineyards.com
Further afield: Maple Springs Vineyard
This stunning piece of property may be pushing the Lehigh Valley borders and it took a while to find but, but it was well worth it! Maple Springs Vineyards is owned by Marianne Lieberman, whose work in her family’s airport advertising business in Manhattan. In 1995, she acquired the farm and named it “Maple Springs” in memory of Marianne’s grandmother, Helen Maple Doern.
The “Springs” are a nod to the underground springs on the property. Lieberman planted Chardonnay vines in 2008 and two years recruited winemaker, Jeb Stebben, who worked in California at Opus One and Carneros Creek. The Maple Springs Chardonnay is a stunner as was the Pinot Noir. www.maplespringsvineyard.com
If you visit Lehigh Valley
The city of Allentown offers plenty to see and places to dine. For something a little more “away” and romantic, consider the Glasbern, an historic on 150 acres of farmland with walking trails. Our king bed room came with a spacious seating area and large hot tub that overlooked the heated pool. The restaurant serves as fabulous breakfast and a small, seasonal dinner menu. Special event facilities and a spa are also on-site. www.Glasbern.com
Listen to our podcasts on The Connected Table LIVE with these Lehigh Valley producers:
Sarah Troxell, Galen Glen Winery (2nd segment on this show episode)
Winemaker Sarah Troxell and husband, Galen, own Galen Glen Winery (est 1995) in Pennsylvania’s Lehigh Valley. Galen Glen was the first winery to plant Grüner Veltliner on the East Coast and second overall in the U.S.
Pennsylvania’s Lehigh Valley is home to nine family-run wineries. Siblings Kari & John Skrip are second generation family members managing Clover Hill Vineyards & Winery, one of the region’s oldest wineries.
Established in 2016, AOC Cairanne is the newest of the Côtes du Rhône’s 17 crus. Located on the left bank of the Rhône River thirty minutes from Avignon, the village of Cairanne is perched on a rocky outcrop, surrounded by vineyards. In the distance one can see the craggy peaks of the Dentelles de Montmirail.
Considered a gateway to the southern Rhône Valley, Cairanne’s climate is Mediterranean- dry and sunny with frequent gusts from the mistral winds which cool and purify the air, an ideal setting to cultivate healthy vines. Many vines in this region are more than 50 years old.
Red wines make up 96 percent of Cairanne’s production. AOC guidelines require that the reds be a minimum of 40 percent Grenache, blended with Syrah, Mourvèdre and Carignan, but no variety can exceed 30 percent of the total blend. The end result are red wines that display sultry spice, fresh red fruits, smooth tannins, and elegant finesse.
Though only four percent of total production, Cairanne whites, also follow stringent AOC guidelines, comprised mainly of Clairette, Grenache Blanc or Roussanne. Bourboulenc, Picpoul. Viognier or Marsanne may be used in smaller amounts. The whites are all aromatic with a bright balance of floral, fruit and spice.
Conservation is important in Cairanne where 26 percent of planted areas are organically farmed, and sulfites are kept to extremely low levels. Most of the vines are gobelet-trained to safeguard against the wind and to preserve the freshness of the fruit. Cairanne is divided into three growing areas. To the west near the Aygues River, vineyards are planted on steep terraces with extremely stony topsoil over calcareous clay. The hilly slopes just north of the village are alluvial clay and silt with limestone. In the flat southern region, the vegetation is shallow scrubland, known in the Rhône Valley as les garrigues. Each contribute to the consistent style and character of Cairanne wines which producers unanimously refer to as more “refreshing and elegant.”
Cairanne is a winemaking community consisting of 50 independent vignerons, 35 négociants and seven cooperatives. Locals talk about a youthful vitality in Cairanne; after all, it is the newest Cru in the Côtes du Rhône. The reference is also a nod to the region’s younger winemakers who are working together with an eye on preservation, sustainability, and recognition for AOC Cairanne in the global wine market.
Here are the producers we met and their U.S. importers:
Domaine Alary. Jean-Etienne Alary is one of Cairanne’s young winemakers whose families have been producing wine in the region for many years. Domaine Alary has existed since 1692. Jean-Etienne represents the 11th generation. (Weygandt-Metzler Importing)
Domaine André Berthet-Rayne. André Berthet-Rayne’s great grandfather started with 15 acres; his father, Paul expanded it substantially. Today the winery is run by André with daughter, Alexandra, taking on winemaking duties. (Santa Armosa NY)
Domaine Boisson. Sixth generation winemaker, Bruno Boisson, studied and worked in Burgundy for several years, which is why the wines have a Burgundian flare to them, notably the barrel-aged white, L’Exigence (Verity Wines)
Domaine Le Grand Bois. An estate founded in 1920 by Albert Farjon now run by his descendent, Mireille Farjon, and her husband, Marc Besnaudeau, who worked as a sommelier in Paris before joining his wife’s family business. (Weygandt-Metzler Importing)
Learn more about AOC Cairanne. Listen to The Connected Table SIPS. Each podcast is 12 minute.
Cairanne, a pretty hill town in the Côtes du Rhone, has a winemaking community committed to producing elegant wines with an eye on sustainability and authenticity. A cru appellation since 2016, AOC Cairanne requires vines to be hand-harvested and sulfite levels kept to a minimum. 26% of all vineyards are organic. Jean-Etienne Alary, 11th generation family member at Domaine Alary, discusses Cairanne’s different soils and how young winemakers are working to support each other. www.vins-rhone.com
AOC Cairanne, the youngest of the Côtes du Rhone’s 17 crus, is located on the left bank of the Rhône River in the Vaucluse. Cairanne’s dry, sunny climate, cooling mistral winds and three distinct soil types provide the perfect setting for producing the region’s complex, lush grenache-based red wines and “rising star” aromatic whites blended from local grapes. Producer and negociant, Jean-Marie Amadieu, discusses Cairanne’s setting and styles of wine. www.vins-rhone.com
One of the Côtes du Rhône’s first cru appellations (established in 1947), AOC Lirac is a wine lover’s gem. The wines were prized among European nobility and the Avignon papacy in the 14th and 15th centuries. In the 18th century, local magistrates in Roquemaure started to authentic the origin of Lirac wines by branding the casks with “C.d.R.” Lirac wines were the first in the region to use the term “Côtes du Rhône.” Today, Lirac wines continue to draw a strong following among sommeliers and other wine aficionados.
Lirac is rare among the 17 Rhône crus for its range of red, white, and smaller amounts of rosé wines. AOC guidelines require all to be blends, mainly using indigenous varieties. Red wines, which comprise 85 percent of Lirac’s production, must contain a minimum of 40 percent Grenache. The remaining amounts are usually Syrah, Carignan, Mourvèdre or Cinsault (the latter is popular for rosés). Around 10 percent of production is white. Clairette is the superstar white variety in Lirac followed by Bourboulenc, Viognier, Marsanne, Roussanne and, to a smaller degree, Picpoul and Ugni Blanc. The white wines lean toward aromatic with balanced acidity. While overshadowed by the reds in the global market, Lirac’s whites are well worth seeking out.
During our visit in early March 2020 (thankfully before the travel shutdown), a robust mistral blew in, practically knocking us over. The locals are used to the mistral wind which average 180 days of the year. Lirac’s climate in the southern Rhône Valley is Mediterranean, but a mistral can have you reaching for scarves and jackets even under a brilliant sunny sky.
These winds, unique to this part of France, combined with more than 220 days of sunshine, play a key role in shaping Lirac’s terroir. They help purify the air to keep humidity low, chase away pests and nurture healthy vines.
Another key factor are Lirac’s three soils. Alluvial river soils scattered with large round stones, known as galets roulés, produce intense red wines with dark fruit and savory spices, offering long aging potential. Limestone soils deliver minerality and aromatics, a hallmark of the whites which are fruit and floral with balanced acidity. Sandy soils produce fresh lighter wines, low in tannins, ideal for Lirac’s fruitier style of rosés
Avignon serves as a great base to visit both Lirac and Tavel, its next -door neighbor which only produces rosé wines. If you stay in Avignon, a visit to the Palais du Papes (the Popes’ Palace) is a must, and allow plenty of time (advanced reservations are suggested.). We had the chance to spend a Sunday in Avignon where locals and tourists gather at the covered market for casual Sunday dining or to pick up provisions. It’s great people watching!
We visited with several Lirac producers during our trip. When asked how they would define “Lirac style,” they all underscored “freshness and lush” as a backbone of the wines and what they refer to as “the Rhône Valley’s “right bank style.” In contrast, left bank wines, such as those in Chateauneuf-du-Pape just across the river were described as “concentrated and more intense.” A number of producers in Chateauneuf-du-Pape, have invested in vineyards in Lirac.
Lirac is home to many independent wineries; many are family-run Here are the producers we met and their U.S. importers.
Château de Ségriès. This historic winery is one of the first in the appellation. by Count Henri de Régis de Gatimel inherited Château de Ségriès in 1940 and was one of the first to replant vines in the region. The Count was the first to petition that Lirac be awarded AOC status, which occurred in 1947. (U.S. importer: Kysela Pere & Fils).
Château de Montfaucon. The center piece of this estate is a lovingly restored fortress dating to the 12th century owned by a noble family. Proprietor Rodolphe du Pins showed us a pre-phylloxera vineyard dating back 140 years. (Winebow)
Domaine La Lôyane. Started by a family of growers dating back four generations, the winery is run by Romain Dubois and his wife, Laure. Organically run, this winery is home to five vineyards including one whose Grenache vines are 150 years-old! (Elixir Wine Group)
Domaine Lafond Roc-Epine The Lafond family has been making wine in the Rhône Valley since 1780. “Roc-Epine” was established in 1970 and started to bottle wine in 1978. The name commemorates “Roquepine,” a famous horse race. (Skurnik Wines)
Château Mont-Redon. The original name, “Mourredon,” dates to 1344, when the property was part of the Pope’s land; it was recognized as a vineyard in the 18th century. Today this winery, is owned by the largest landowner in Chateauneuf-du-Pape who saw the potential in making wine in Lirac. (F. Wildman)
La Maison Ogier. In 800 A.D. with “Ogier the Dane” fought with Charlemagne’s soldiers and settled in the area. The family entered the wine business in 1859. Ogier was founded in 1948. Today it is a leading negociant in the Rhône Valley. (Folio Fine Wine Partners)
Listen to The Connected Table Sips. Discover Lirac!
AOC Lirac on the Rhône River’s right bank is a small cru appellation producing lush reds and aromatic whites. Lirac has an ideal terroir: over 200 days of sun, purifying mistral winds and three different soils: rocky galets, calcareous and sandy, with most vineyards organically farmed. AOC Lirac Co-President Rodolphe de Pins is owner of Château de Montfaucon, where some vineyards date back 140 years. He discusses how Lirac’s different soils shape the character of its wines. www.vins-rhone.com
One of the Côtes du Rhône’s first cru appellations since 1947, AOC Lirac is a wine lover’s rare gem, just northwest of Avignon. Lirac wines were prized among Europe’s nobility and the Avignon papacy in the 14th century. Lirac is rare among the 17 Rhône crus for its range of red, white and smaller amounts of rosé wines made from blends of mainly indigenous varieties. Château de Montfaucon’s Rodolphe de Pins, AOC Lirac Co-President, discusses the region and styles of wine. www.vins-rhone.com