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November 2009
IN THIS ISSUE:
Read All About It
Upcoming Events
Featured Wines
News from the Cellar
Sherrie's Recipes
FAQs
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The Holidays are coming! (SURPRISE) Don't get caught without your favorite wine, beer and/or vodka for your guests!
Stop by one of our tasting rooms or do your holiday shopping online...while you're there, check out our holiday wine
gift sets.
Cheers!
The Moersch Family & RBW Staff
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Become a Fan!
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A Turkey Trifecta!
Gobble up this amazing trio just in time for Thanksgiving entertaining: Our Turkey Trifecta Wine Set of Gewurztraminer, Cranberry & Vineyard Red is perfect to pair with your Thanksgiving spread. It makes a great Hostess Gift too!
Happy Thanksgiving Wine Labels
You loved the Hallowine labels so much we thought we would do it again for Thanksgiving!
Fun for dressing up your bottle or just Giving Thanks at Thanksgiving! Click here to download!
Learn the Art of Winemaking!
Winemaking Classes make great gifts for the hard to buy for Wine Lover!
White Winemaking Classes: $475 / 2 people
October 2, 2010 Register Now
October 3, 2010 Register Now
Red Winemaking Classes: $475 / 2 people
October 16, 2010 Register Now
October 17, 2010 Register Now
Click for more info on our classes.
Tweet Tweet!
You can now follow us on Twitter as we "twalk" about wine! twitter.com/RoundBarnWinery.
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Grand Rapids International Wine & Food Festival
Thursday - Saturday, November 12-14
Michigan's premier event for the celebration and tasting of the finest foods, wines, beers and spirits. From the connoisseur who lives and breathes for the finer things in life to the novice looking for an introduction to the world of food and spirits, the International Wine & Food Festival will deliver a grand experience that is sure to please every palette.
Over 100 wineries from around the world will provide samples of as many as 1000 assorted wines - including some hard to find, top shelf vintages. Brewmasters and distillers will also to be on hand providing tastes of their hand-crafted beverages. Wine and beer tasting seminars give a 45-minute experience and are limited to 40 individuals per program, with a cost of $15 per person, per seminar.
Our very own Chris Moersch will be giving a seminar on Sunday discussing and sampling the family of Pinots that are grown and produced in Michigan--Pinot Noir, Pinot Gris, Pinot Meunier.
Admission is $15. Get more info & to buy tickets >>
 Holiday Open House & Noir Nouveau Release Party with Santa Claus
Saturday, December 5th 1-4p
Meet & Greet the Man in Red at our Holiday Open House. Be the first to taste our nouveau wine from this
year's harvest! Activities for the kids: cookie decorating, make paper snowflakes, ornament decorating.
Pick-up holiday gifts for the whole gang while the kids take glamour shots with good ol' Santa.
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Gewürztraminer
Gewürztraminer is the most typical French (Alsatian) wine. Gewürz
means "spicy" in German and this is the main characteristic of
Gewürztraminer. A member of the Muscat family with rich, pungent
character and flavors, it is full-bodied, low in acid, and slightly oily in
texture. Gewürztraminer has an unmistakable trademark in its smell: a
mix of roses and lychee fruit, ripe pears, tropical fruit and even sweet
spices like cinnamon and nutmeg.
Winemaker's Notes: Rich aromas of rose petal and violet this wine is softly sweet with
characteristics of honey and vanilla. The finish serves up beautiful spice
notes making this a wonderful summer wine.
Food Pairings: A delightful wine paired with ethnic foods such as Chinese, Mexican and
other spicy cuisine. Gewürztraminer is also one of the recommended wines for Thanksgiving.
View recipes paired with Gewürztraminer. |
Pinot Noir - Lake Michigan Shore
Pinot Noir is an old grape variety that is prone to mutation, which
explains the wide variation of the variety. There are some 46 different
Pinot Noir clones grown in France and it is very heterogeneous with
different types of leaves, vegetation, fertility, shape, weight of clusters and
quality of production. Pinot Noir is typically lighter in color than
Cabernet or Merlot, has relatively high alcohol, medium to high acidity,
and usually has medium to soft tannins. Its flavors and aromas can be
very fruity or earthy and woodsy, depending on how is grown and/or
vinified.
Winemaker's Notes:
Bright ruby in color with a delicate and complex bouquet of rose petals
and cherry aromas combine with strawberry tones on the mid-palate,
garnet in color with a "terroir" finish usually found only in Burgundy
itself. The palate is generous and round with wonderfully balanced
acidity and richness.
Food Pairings: One of the few red wines that do well on almost any table this will pair
well with turkey, ham, salmon, BBQ and even alongside a delicate
cheese fondue or salad. View recipes paired with
Pinot Noir - Lake Michigan Shore. |
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In the vineyard... Working on the new vineyard, placing posts and stringing the first wire for next year's growing season.
In the wine cellar... With the harvest finally complete, everything is looking good. A very light crop
should make for excellent wine - just not very much of it. We are fast at work getting the Noir Nouveau ready
for the holiday open house on December 5th.
In the distillery... We are distilling our largest amount of brandy to date for our RCMS program.
This will be aged for a minimum of 5-10 years. (Good things come to those who wait!) Something to look forward
to for all you cognac drinkers. Anticipating the 2nd release of the RCMS this weekend - this brandy has been
aging since 2001 and is amazing! Get it while you can...there is a very limited supply. Not available online.
Finally, we are working on perfecting the "wash" for our Round Barn bourbon. What is wash you ask?
The wort or mash technically becomes wash as soon as yeast is added to start fermentation. However, the term
is usually used to refer to the liquid at the end of the fermentation. It is the wash which forms the raw
material of the first distillation in the Pot Still process and of the only distillation in the Patent Still process.
In the brewery... As the tourist season slows, so does our brewing...and with this extra time, we are
starting to develop new beers--look for those to be launched next summer.
Cheers from the cellar!
Matt, Jason, Jim and Issac
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We hope these recipes give you inspiration for your Thanksgiving feast.
Enjoy! Sherrie
VIEW ALL RECIPES
If you have a favorite recipe that you make with our products and want to share it email us...
if we like it and use it in our newsletter we will send you a $25 gift certificate! |
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What is the ideal temperature to serve white wine?
Serving white wine around 50-55 degrees is refreshing, and allows the wine to express itself. However, most of us don't keep a thermometer around, so here's an easy trick. Take your wine out of the fridge about twenty minutes before you plan to serve it. Once you open it, keep it on ice if you like, but not in ice, and especially not in an ice and water bath. Save that for Champagne.
What does it mean to let a wine "breathe?" Is it important?
"Letting a wine breathe" means exposing it to oxygen before drinking. For most wines -especially whites - it's usually not necessary. However, it sometimes improves young red wines; after "breathing" the wine should be smoother, more aromatic, and even a bit less tannic than if you just poured it into your glass. It's a little bit like aging the wine in a cellar, but faster.
The simplest thing is to just open the bottle an hour or so before you plan to start drinking it. Pouring it into a glass will quicken the process; the agitation of pouring and the greater surface area exposed to air in the glass helps.
And to get even more benefits of breathing; invest in a decanter; pour the whole bottle in and let oxygen do its thing. There are lots of decanters out there, and you don't need to spend a lot of money to get a good one; those with flat bottoms create lots of surface area. Serve from here, and if you don't drink it all, simply pour the wine back in the bottle, recork (this time you want to get as much oxygen out and we suggest using one of the winesavers or vacuum pumps) and store.
A tip for those dinners or parties when you know you'll be opening a second bottle or more. Don't wait until the first is gone; open your second bottle of wine as you open the first or as you serve the first course. This way, the wine has had a chance to breathe and is ready to drink at the same time as you and your guests
VIEW ALL FAQs |
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