
last week, the bf and i decided to take an impromptu trip to virginia wine country. going into it, we both held tainted views of va wine as being overly sweet and, well, just not very good. would there be anything to change our minds?
disclaimer: no matter how much i throw around words like "finish" and "overtones," i am not a sommelier. (see:
mcsweeny's "terms used by the sommelier that indicate you should order a salad") i am a wine-snob wannabe who has convinced herself that i can indeed tell the difference between a $10 and $50 bottle, though more realistically i can probably delineate between a box of franzia and, well, anything else. but the matter is, i like wine for more than just its alcohol content. and wine tasting is more than an excuse for free cheese, crackers, and booze.
low key and with over 40 varieties, horton was a good place to refresh our memories on all the types of wines that are out there. though a lot of their efforts seem to be focused on fruit and dessert wines (not my personal faves), the dionysus portuguese red was great. they also claim to be the only authentic makers of port in the state. it seems that there is some debate on the issue of what can be labelled "port" (similar to the case of champagne); in the EU, only ports from portugual may be called such, but in the US this is not so. still, it seems that some winemakers in the US choose not to call their port-like products such and choose different terms out of respect for the real deal...i did try their signature XOCO chocolate dessert wine, after having gagged seeing the very same thing in the grocery store a few weeks ago. it tasted like, you guessed it, sweet wine with chocolate syrup in it. although, the scent alone was quite nice.
one of the wine meccas of virginia, barboursville is known for its vineyards, italian vintner, and one of the best restaurants in the region. walking into the barboursville winery is how i imagine many of the napa and sonoma valley sights to be like. but it's not all for show; the wine was hand-down the best of the day. i prefer red, but their pinot grigio was nice and the signature "octagon" blend (named for the central feature of the barboursville ruins house achitecture) was my favorite. bf and i decided that dinner at palladio would have to wait for a major life event, seeing as you need reservations weeks out and about a hundred/person to lay down for 5 courses and wine pairings.
definitely a change of pace after barboursville, burnley is small and cozy. it has a mom and pop feel and is without the pomp of barboursville. though the wines weren't outstanding, we had a nice conversation with the owner and i bought a bottle nevertheless. only later would i regret this decision - i bought a different vintage of the wine i liked the best, but upon opening it, i found it vinegary and undrinkable. guess that's what i get for not buying what i tried.
virginia winemaking is different from what i expected to be. one can find a bottle that's certainly as good as many california wines and those from farther abroad, while contributing to local, more sustainable purchasing. not to mention that the state's dry dry summer was bad news to most farmers, but great news to viticulturalists. draught = smaller, more flavorful grapes, so many of the people we talked to said that 2010 will be a good year for virginia wine.
other va wine resources: