Veramar Golden Triangle tour

http://www.weddingsample.net/wedding-sample/virginia-wine-golden-triangle.html

Great Veramar wine reviews

Great review for Veramar wines

http://winesofvirginia.blogspot.com/2009/12/veramar-vineyard-cabernet-franc-enjoyed.html

Veramar scores 90 in UK

Nice article about Veramar from a blogger in London...

http://www.wineanorak.com/blog/2009/12/get-thee-down-to-whole-foods-very-good.html

Veramar Wine in Whole Foods UK

Veramar Seyval Blanc

Check out this new blog entry at http://winelovr.wordpress.com/2009/12/11/seyval-blanc-by-the-friends-of-the-forgotten-grapes/

Vineyards and Veils

Vineyards and Veils

By Jim and Della Bogaty, Owners Veramar Vineyard


With spectacular settings, plenty of space, and great wines to boot, vineyards offer a fresh alternative to traditional wedding locations. Many couples are enticed and thrilled by the prospect of a Vineyard wedding and you can't get much closer to that dream than by having your wedding ceremony in Virginia Wine Country. What better way to say "I Do"?
But before you send out the invitations, think about what it really takes to pull off a Vineyards and Veils wedding celebration.

If you have chosen a Vineyard for your celebration you have a rich reserve of ideas and creative touches just waiting to be unearthed. Wine has long symbolized generations, growth, harvest and celebration. Celebrate the power of the vines, generations of love coming to this very moment in time and the power of family, past and future. And, of course, the abundance of life!Drawn by fine wine vintages and gorgeous views, Virginia's betrothed trendsetters have begun flocking to local vineyards to stage their main events. Something of a secret just a few years ago, the increasingly reputable vineyards of Virginia are now booked through this year and into the next.

Keep in mind that the vineyards are wineries first and wedding venues second: Most simply rent out their sites, recommend vendors, and allow brides to impose their own fantasies - though all require that if you do serve wine, you stick to theirs.

KEEP IN MIND:
• The degree of difficulty of having a wedding in a vineyard is low as long as the property offers parking, catering area, rest rooms, and an indoor or covered space. You do the fun stuff - choosing the food, flowers, tablecloths, and place settings.
• Vineyards are a very high style quotient; the ambience may vary from rustic Tuscan to sophisticated. Sun-splashed terraces, trellises as far as the eye can see, and stunning mountain or garden backdrops make for breathtaking photos.
• Understand that if the vineyard is in a residential area or it's harvest season, you may be facing time restrictions, even blackout periods.

TIPS FOR PLANNING FOR YOUR VINEYARD CELEBRATION
• Decide if your wedding is going to be casual or formal; getting married in the vineyard can be either, but you should know which experience you want.
• Before finalizing your vineyard choice, check into your vineyard for Restrictions: Do you need a permit and VA ABC banquet license? Ask these and other questions before you proceed with the planning.
• Call again: Before invitations are ordered (3-4 months prior to your wedding) call the vineyard again to reconfirm rules, regulations, and schedule of activities.
• Have a back up plan: rain, wind, or an unexpected event scheduled at the same time can upset your plans. Ask your vineyard reception site if they have back-up plans.• Also, try not to plan a vineyard wedding on a holiday weekend. It is often too busy, but not impossible.
• Be clear on the invitations: indicate your wedding site on your invitation. Make it clear to your guests that the ceremony takes place outside at a vineyard.
• Is the parking area sized correctly and/or hire a shuttle service for guest transportation.

O'S & DONT'S• DO:
Be aware of special needs of older or disabled guests.
• DO: Consider using a pedi-cab to get these older or disabled guests from the parking lot.
• DO: Keep the decor simple...pre-decorated arches and aisle markers.• DO: Hold off bringing out decor until 30 minutes prior.
• DO: Hire a Wedding Coordinator.• DO: Think about golf umbrellas for shade (especially on hot days)
• DO: Have the photographer/videographer bring a wagon to carry their equipment.
• DO: Relax and enjoy every minute of this amazing day!
• DON'T: Keep guests waiting without seats in the sun. Start the ceremony on time.
• DON'T: Plan a ceremony longer than 20 minutes.Earthy, romantic, passionate and relaxed, a vineyard wedding offers so many opportunities for guests and the bridal party to enjoy the entire day in style!

Local vineyards are Virginia’s true hidden treasures offering tantalizing wines, some of which win numerous awards, with the beauty, power and natural elegance of the vines rolling gently over the hills.Vines have long represented family and generations continuing on growing and evolving and of course, life getting better with age! Visit local vineyards online to plan a rich and beautiful Virginia wedding.

Cheers from VERAMAR VINEYARD!
905 Quarry Road
Berryville, VA 22611
PH: (540) 955-5510
FX: (540) 955-0404
www.veramar.com

Demystifying the wine and food marriages -- There is “a pair” for you!

Demystifying the wine and food marriages -- There is “a pair” for you!

Wine and food pairing is a highly subjective and should be fun. There is little mystique behind the marriage between wines and food, but there is some basic compatibility issues- just like people marriages. Wine brings pleasure with any food. Many types of wines can match with many a dish. People all have different palates, cultures and inclinations. Everyone can and will find their own wine and food combinations-- a pair that they will love.

Wine & food matching suggestions
You are more likely to hear food and wine pairing suggestions rather than hard and fast rules. There's considerable room for experimentation and expression of your own personality in pairing wine and food. If you want to talk "rules" of wine and food pairing, the standard is red wine with red meat, white wine with white meat. However, rules are meant to be broken. Wine is fun and drink what you like is always the best rule. Having said that, there are some general guidelines you may find helpful when selecting a wine to enhance your meal for that perfect marriage.

Think of wine as if it was a condiment — it should compliment the food. Chardonnay works beautifully with fish because you are matching light to light. Otherwise a full-bodied, heavier wine will overpower a light, delicate dish, and similarly, a lighter style wine will not even register on your flavour meter if you sip it with a hearty steak or roast.

Dating the Wine action vs. food reaction
When you drink wine by itself it tastes one way, but when you take a bite of food, the wine tastes different. This is because wine is like a spice. Elements in the wine interact with the food to provide a different taste sensation. Sweet Foods like Italian tomato sauce and honey-mustard glazes make your wine seem drier than it really is, so try an off-dry (slightly sweet) wine to balance the flavour (Riesling or Veramar Tres Blanc). Acid Foods like fish served with a squeeze of lemon go well with wines higher in acid (Seyval Blanc, Pinot Grigio). Bitter and Astringent Foods like a mixed green salad of bitter greens and charbroiled meats accentuate a wine's bitterness so complement it with a full-flavoured forward fruity wine like a Cabernet Franc. Big tannic red wines like Norton, and Shiraz wines will go best with your classic grilled steak, as the fat in the meat will tone down the tannin (bitterness) in the wine. Cheeses- in some European countries the best wine is reserved for the cheese course. Red wines -Cabernet Franc & Norton- go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine like Riesling or Veramar Tres Blanc. Goat Cheeses pair well with dry white wine Chardonnay or Seyval Blanc, while milder cheeses pair best with fruiter red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet Franc or a Merritage. Chocolate may upset the taste of wine. Some claim that a Cabernet Franc will do the trick for a perfect matching of wine and chocolate. Or just have wine as a dessert by its self, a Late Harvest Wine like a Vidal Blanc or Veramar D’Ora

Wine tasting at your local Vineyard is a great way to try different wines and teach you wine favors. Or you can contact your local Virginia winery for a wine and food paring suggestion, they will be glad to make a wine and food marriage proposal for you. Cheers!
Cheers from Veramar Vineyard

Can I take your wine temperature?

Living the good life
By Jim Bogaty owner Veramar Vineyard



Can I take your wine temperature?
Wine-white cool and red warm, what is to hot and to cold for wines?

The best temperature for serving wine varies based on the type of wine. In general, we in the good old US of A tend to drink our white wines too cold and our red wines too warm. The basic rule of thumb for any wine drinker to know is that your Red Wine is served at room temperature and your White Wine is served chilled. As long as you have that down, you will not have your bottle of Cabernet Franc in the refrigerator, chilling, and waiting for your dinner guests to arrive.

Why. An extreme temperature of too hot or too cold diminishes what we will taste in wine. Too cold and the wine will lose aroma and flavor. The wine may also seem more bitter and acidic than it should. Too warm and the wine may become flabby, flat, dull, and lifeless. Red wines are often served too warm; making them seem more alcoholic than they are and some folks tell me it gives them a headache. Therefore, it is prudent to serve wine at the right temperature.

Most people have heard that red wines should be served at 'room' temperature, but that is really a reference to 'cellar' room temperature. Cellar room temperature is usually about 55-60 degrees, which is perfect for storing wine. The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature or hotter.

The following is a brief list of the temperatures Veramar Vineyard recommends to properly serve various types of wine, both specifically and generally

66°

Vintage Port
64°

Bordeaux, Shiraz,
Merritage, Merlot,
Veramar Rooster Red
63°

Red Burgundy, Cabernet,
Veramar Norton,
Veramar Cabernet Franc
61°

Rioja, Pinot Noir
59°

Chianti, Zinfandel
57°

Tawny/NV Port, Madeira


54°

Beaujolais, rose
52°

Viognier, Sauternes,
Veramar Seyval Blanc
50°

-
48°

Chardonnay
Veramar Chardonnay
47°

Riesling,
Veramar Tres Blanc
45°

Champagne
43°

Ice Wines,
Veramar D’Ora
41°

Asti Spumanti




Cheers from Veramar Vineyard
Jim Bogaty

The case of the “wine cellar” or “a dozen wines for all times”

The case of the “wine cellar” or “a dozen wines for all times”

Living the Good Life by Jim Bogaty owner Veramar Vineyard

It’s cheaper by the dozen, for an everyday wine cellar, all you need are strong shelves, a cool spot and 12 bottles (one case) of wine. Always keep a bottle of sparkling wine and a bottle of white ready to drink in the refrig. Between that and the 10 in the rack, you’ll have a case that is ready “just in case”.

½ dozen any time wines - 3 Whites and 3 Reds
Three bottles each of Cabernet Franc (Cab-er-nay Fronc) and Chardonnay (Shard-don-a) or Pinot Grigio (Pee-no-Gree-gee-oh). Great all-purpose wines for almost any occasion. These should be simple Virginia wines you'd be just as happy drinking with a weekday dinner. Others- For whites, a Seyval Blanc (Say-voll-Blonc), Viognier (Vee-on-yea) or a Chardonnay is a good choice; if it doesn't have too much oak, it pairs with everything and works in any sauce. For red, a Virginia Cabernet Franc or Chambourcin (Sham-boor-san) are versatile to cook with and easy to drink.

Special White
Like that Virginia Gold Medal Chardonnay or Viognier you’ve been dying to try.

Wild White
Riesling (Reez-ling) or a soft white blend like Veramar Tres Blanc that goes wonderfully with Asian flavours or other ethnic spicy foods.

Special Red
A heritage blend or as we say here in Virginia, “Meritage”, an interesting Cabernet Franc, Sauvignon and Merlot blend that makes a red Bordeaux for a great pasta wine.

Big Red
Wine for that night you feel like plopping a steak on the grill. This can be full-bodied Cabernet or a Norton, --or whatever chewy red you like with red meat.

Ice, late harvest or dessert wine
Virginia has some excellent wines in this area, the late harvest Vidal Blanc (Vee-doll-Blonc) works great.

Sparkling Wine.
Brut (Broot) a sparkling blend of Chardonnay and Pinot Noir. Usually dry.
One goes in the fridge for a spur-of-the-moment celebration.

Now, that's a case you can solve. The beautiful part is you get to have wine on demand, and you only need to replenish, as your stash gets low and most Virginia wineries offer a discounts on a case- cheaper by the dozen. Cheers!

Cheers from Veramar Vineyard
Jim Bogaty

NORTON- America’s True Grape

America’s True Grape

This is a story about Dr. Daniel Norborne Norton and the Virginia Norton grape variety. Although some believe that the Norton is a true native of North America, most experts suspect that it is a hybrid of one or more native varieties.

Virginia, whose first vineyard was planted in 1608 (Jamestown) the first in all the NEW WORLD to native grapes and up to very recent years Virginia’s most successful varietals were hybrids such as Seyval Blanc and Vidal Blanc. The Virginia wine industry has blossomed over the past decade to the point where the state ranks 5th among vinifera-growing U. S. states

The Norton Grape was introduced by Dr. Daniel Norborne Norton of Richmond, Virginia, who selected it from among what he believed were seedlings of a long forgotten grape variety called Bland, though there is some doubt as to whether it was the actual source of the seed which yielded Norton. The male parent, presumably, was a wild vine of Vitis aestivalis. However, it is uncertain whether Dr. Norton’s gift to the wine world was the result of a selected seedling, or if it was a natural or purposely made hybrid.

This grape became available commercially in Virginia about 1830 and very soon after that came to dominate wine production in the eastern and midwestern USA. By American standards, this makes it ancient; in fact, it most likely is the oldest native grape now in wide cultivation. A half-dozen or so commercial grape varieties of Native American ancestry are grown in a broad swath from western Kansas to eastern Virginia.

The Norton grape produces a rich, dry red table wine and has been cultivated in Virginia since 1820. At the 1873 Vienna World Exposition a Norton wine won a gold medal. Henry Vizetelly, a noted critic of the time, said that Norton would one day rival the great wines of Europe in quality and quantity.The Norton grape wine was declared the “best red wine of all nations” at this worldwide competition in Vienna. The following year, a French commission studying American wines at Montpellier gave Norton wines the same high marks. Many of the nation’s finest hotels and restaurants stocked Virginia vintages. The wine was traded in probably two dozen states. President U.S. Grant is known to have kept a righteous supply in his White House cellars. The grape was tried but did not bear well in California. It was also grown in France, certainly on a small scale, for at least two decades in the late 19th century.

In Virginia, the grape has a dedicated -- almost cult-like -- following of winemakers and consumers. However, despite the high quality of the wine and its highly marketable all-American image, Norton’s fame has been slow to spread to all corners of the continent. Perhaps the greatest hindrance to Norton’s wider recognition, aside from prohibitive shipping laws which have restricted the wines distribution, is the challenge it presents to grape vine growers.

However, if you are looking for the next hot red wine? A vigorous Norton cult grape seems to be taking root across the nation in an effort to gain title to this spot. The grape is Norton, Vitis aestivalis, a nongrafted vine that is largely disease-free. It's one of some two dozen grape species native to North America, and stands out as one of the few that are capable of developing enough sugar to produce solid traditional wine. The blue-black grape berries bloom and ripen late, and produce a full-bodied dry red wine.

Travel & Leisure Magazine named Virginia as “One of Five Up-and-Coming Wine Regions” in the world in its July, 2007 issue. It was the only American wine region featured. Other regions were in Chile, Spain, New Zealand, and Italy.

Veramar Norton Strikes GOLD as the Acclaimed Veramar Winery Brings Home medals from International Competition. Veramar Vineyard, the award-winning Virginia Shenandoah Valley producer of premium wines, achieved one of the industry’s highest honors recently when it garnered a Gold Medal for the Veramar Norton at the 2006 Indiana International Wine Competition, the premier competition of its kind in the world. Wines from around the world poured into the Blue Ribbon Pavilion for the fifteenth annual Indy International Wine Competition. The largest wine competition in the US, the Indy International brought in over 3,800 wines from 17 countries.

Zinfandel is often described as America’s first and most original gift to the world of wine. Actually, it’s Norton. Today, in the Virginia the wineries are re-cultivating and producing wines from Virginia Norton grapes.

Cheers from Veramar Vineyard
Jim Bogaty

Red Wine & CHOCOLATE

YES Virginia, Red Wine and Chocolate!

Some say it can’t be done, pairing red wine with chocolate, but if you have the right wine to complement the right chocolate it can be a match made in heaven! There are a few pairing tips you must keep in mind. Nonetheless, chocolate is beautifully trendy and red wine handsomely in vogue, so it comes as no surprise that your winemaker should play a role at hoping to displace that cup of coffee with a Virginia glass of red wine.
Step one is to consider sweetness. Most chocolate desserts are downright sweet - especially white-and milk-chocolate style desserts. When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be.
When chocolate's natural bitterness was a decided factor, match this up with a heavy-bodied dry, or near-dry, red table wine, such as a Virginia Cabernet, even a bold Virginia Norton Red wine will work.
Milk Chocolate RED Wine Suggestions. A Virginia Merlot or any lighter-bodied red will complement a bar of milk chocolate, a creamy chocolate mousse or chocolate accented cheesecake.
Dark Chocolate RED Wine Suggestions. Dark or bittersweet chocolates need a wine that offers a roasted, slightly bitter flavor itself, with perhaps a hint of its own chocolate notes and lots of spices. Cabs have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting RED wine and Chocolate combination. A Cabernet Franc, Norton or Bordeaux style blend (Veramar Rooster Red) will more than fill your chocolate pairing expectations.
OTHER Sweets and wine. For other sweets and wine pairings try a Virginia Rieslings or a late Harvest Dessert Style wine. These also tend to hold up well to light milk chocolates and other fruity sweet desserts.
Cheers from Veramar Vineyard----- Jim Bogaty
About the Author

James C. Bogaty is Founder, Owner/Operator of Veramar Vineyard, President of the Generals Wine & History Trail, Past President of the Shenandoah Valley Wine Grower Association, and Past Member of the Board of Directors for the Shenandoah Valley Travel Association for Clarke County, Advisor to the Virginia Wine and Food Society and is a published writer and event speaker on Wine, Food, Travel and Agritourism with a Virginia focus. 540-955-5510 www.veramar.com

Veramar Vineyard Captures Global Attention*

Veramar Vineyard Captures Global Attention*
The vineyard captured several awards and commendations recently at five world-renowned and acknowledged wine competitions, including the prestigious Decanter World Wine Awards in London, LA and the San Francisco International Wine Competition.

Veramar Wine Wins New Gold in Los Angeles International Wine Competition- Veramar’s 5th International Medal in a Row
Veramar Cabernet Franc Gold medal and Silver for Cabernet Sauvignon, and late harvest D’Ora
at the 2009 Los Angeles International Wine & Spirits Competition

Veramar Vineyard proudly announces the achievement of a GOLD medal for our 2007 Cabernet Franc and two Silver medals for our 2007 Cabernet Sauvignon and Late Harvest D’Ora at the 2009 Los Angeles International Wine & Spirits Competition.

Veramar Vineyard, a pioneer in the Virginia wine making industry, delights in being once more honored with such a prestigious award and building our national and international recognition. This new achievement ranks with several awards and commendations received at five world-renowned wine competitions that have been held in Europe and the United States this year, including our Chardonnay’s capture of a coveted medal in the largest wine competition in the world, The Decanter World Wine Competition in London, England.

Celebrating its 70th anniversary, the esteemed 2009 Los Angeles Wine and Spirits Competition annually encounters nearly 4,000 entries from around the globe. Nearly 100 international judges, whose expertise maintain the highest standards of integrity and professionalism, come to LA to participate. Their dedication and hard work has helped earn the competition USA Today’s respect as one of the “Top 5” wine competitions in the United States. It is the competition’s hope that by showcasing the wines entered, participants will continue to build stronger customer relations, and receive more recognition both nationally and globally.

Veramar Vineyard has been producing award-winning wines with premium grapes grown in the Shenandoah Valley since our first vintage in 2000, which has become constant encouragement to maintain such a high standard and quality in our product. Being recognized with one of the highest honors in one of the industry’s most respected competitions is testament to the level of commitment Veramar continues to preserve. Jim Bogaty, grape farmer and owner of Veramar Vineyard explains, “We create a wide spectrum of varietal wines and unique blends to satisfy the taste of every wine lover! From specialties to limited releases, hand-crafted vintages and everything in between, the Veramar Wine family of products is sure to please. We are continually recognized in prominent international and local wine competitions.”

Since its inception, Veramar Vineyard upholds one goal, “To produce some of the truly great wines of the world.” Veramar’s winemaking style is best described as “Hand Crafted.” Our wines receive the hands-on attention required to produce wines of the exceptional quality that exhibit the intense flavors and character of the varietals. The moment you experience our “Blueridge-View-Forever” vineyard, located on a hillside with breathtaking views and sublime growing conditions that rival some of the finest growing regions in the world, it will capture your heart (and your tastebuds) forever.

Veramar Vineyard is located at 905 Quarry Road, Berryville Virginia in Shenandoah Wine Country. For more information, please call the vineyard at 540-955-5510, or go online to www.veramar.com. For further information about Veramar Vineyard and media interview, please contact James Bogaty at 540-955-5510 or email jamesbogarty@veramar.com.

What On Earth Is...TERROIR?

What On Earth Is...TERROIR?
The Schoonmaker Encyclopedia of Wine, 1955 Edition:
Terrior (tear-wahr) means earth or soil in French. Certain wines have a persistent earthy flavor, called goût de terroir [taste of terroir]. Superior wines rarely if ever have any of this.
1988 Edition:
In addition to meaning earth or soil, terroir is also now being used to describe not only the soil but rather the entire climatic conditions of a vineyard [usually associated with superior wines].


Terrior in Virginia
So TERROIR has two meanings, an ominous earthy flavor (a little can be an asset), or it can refer to the total natural physical environment of a winegrowing area, usually as an indication of superiority.

Now to the second meaning of TERROIR. The French created it, and here is how a French vintner describes it in The Vintner's Art by ]ohnson and Halliday:

"Terroir looks at all of the natural conditions which influence the biology of the vinestock and thus the composition of the grape itself. It is the coming together of the climate, the soil and the landscape. It is the combination of an infinite number of factors: hours of sunlight, slope and drainage, rainfall distribution, etc."
—Bruno Prats

The jury is still out on the importance of terroir in new world wine regions. However, as the previous section indicates, the French have bet the farm on playing-up terroir as a key element of their marketing strategies. A recent advertising campaign aimed at strengthening the brand that is “Bordeaux” demonstrates how important terroir is at creating differentiation and subsequently, perceived cachet, which in turn translates into consumer dollars.


Character, which is defined by Terrior.
Quality, which is defined by winemaking.
Personality, which is defined by weather (not climate).

So what does this all mean? The modern winemaker has proven that grapes can be grown just about anywhere and wine of respectable quality can usually be produced from those grapes. Witness the dramatic improvement in quality across the globe as a result of better viticulture and vinification techniques. Truly, winemaking has a strong hand in defining the quality of the wine we drink.

Why the distinction between weather and climate? Climate is the long-term averages of weather conditions in a particular region, whereas weather is the day-to-day fluctuations of those climatic averages. Weather can destroy a vintage or create the “vintage of the century,” but climate determines which grapes can be grown to maximum success in a particular region. The uniqueness of a wine’s personality from year-to-year is defined by weather, not climate.

How does character differ from personality? Character runs deep, which evokes the perfect image of the role of terroir in the making of fine wine. Personality connotes mood, which varies from moment to moment, like the effect of weather on a particular wine vintage. Character is the set of distinguishing attributes that mark the essential differences between wines made around the world. Character is like the value systems that we learn from our parents, unique lessons taught over a lifetime that create the individuals that we are. terroir is that set of elements that craft the character of wine, creating the truly distinguishing features that define the differences


Cheers from Veramar Vineyard
Jim Bogaty

Can I take your wine temperture?

Living the good life
By Jim Bogaty owner Veramar Vineyard


Can I take your wine temperature?
Wine-white cool and red warm, what is to hot and to cold for wines?

The best temperature for serving wine varies based on the type of wine. In general, we in the good old US of A tend to drink our white wines too cold and our red wines too warm. The basic rule of thumb for any wine drinker to know is that your Red Wine is served at room temperature and your White Wine is served chilled. As long as you have that down, you will not have your bottle of Cabernet Franc in the refrigerator, chilling, and waiting for your dinner guests to arrive.

Why. An extreme temperature of too hot or too cold diminishes what we will taste in wine. Too cold and the wine will lose aroma and flavor. The wine may also seem more bitter and acidic than it should. Too warm and the wine may become flabby, flat, dull, and lifeless. Red wines are often served too warm; making them seem more alcoholic than they are and some folks tell me it gives them a headache. Therefore, it is prudent to serve wine at the right temperature.

Most people have heard that red wines should be served at 'room' temperature, but that is really a reference to 'cellar' room temperature. Cellar room temperature is usually about 55-60 degrees, which is perfect for storing wine. The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature or hotter.

The following is a brief list of the temperatures Veramar Vineyard recommends to properly serve various types of wine, both specifically and generally.
























66°

Vintage Port
64°

Bordeaux, Shiraz,
Merritage, Merlot,
Veramar Rooster Red
63°

Red Burgundy, Cabernet,
Veramar Norton,
Veramar Cabernet Franc
61°

Rioja, Pinot Noir
59°

Chianti, Zinfandel
57°

Tawny/NV Port, Madeira


54°

Beaujolais, rose
52°

Viognier, Sauternes,
Veramar Seyval Blanc
50°

-
48°

Chardonnay
Veramar Chardonnay
47°

Riesling,
Veramar Tres Blanc
45°

Champagne
43°

Ice Wines,
Veramar D’Ora
41°

Asti Spumanti




Cheers from Veramar Vineyard
Jim Bogaty

A Grape AVA is What?

The Great Grape
By Jim Bogaty

Romancing the grape
A Grape Wine AVA is that a WHO or What? (American Viticultural Area)
What is a Wine Appellations or American Viticultural Area and what does that mean to the grape?

Any grape that will become a great wine must begin and end with the terroir.
A " terroir " is a group of vineyards (or even grape vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute to give its specific personality to the wine.

When you visit a set of wineries you will be in areas that have been designated official wine growing regions called American Viticultural Areas (AVAs). Here are some important ideas that will help you understand what the meaning is of these grape wine growing regions. Instead of Appellations, the United States uses the term American Viticultural Areas or AVA for short. AVAs are “official” grape growing regions that have been designated by the Bureau of Alcohol, Tobacco, and Firearms (ATF).

An American system implemented in 1978 to identify U.S. Grape Wines in a fashion similar to the French appellation d'origine contrôlée system. American viticulture areas (AVA’s) are grape wine growing areas approved by the Bureau, and are the American appellation of origin that most closely resembles European appellations of origin. In theory, they indicate a common soil and microclimate for grape growing.

In the United States, labeling and other aspects of the sale of wine are regulated by the Bureau of Alcohol, Tobacco and Firearms (ATF). An AVA is defined strictly by a geographic area, whereas in France the parameters are much more precise. A French AOC identifies the grape varieties that may be grown in a geographic area, the maximum production per acre, the minimum level of alcohol required for wines produced in the area, and so forth. The only requirement for wine with an AVA designation on the label is that 85 percent of the grapes must be grown in that viticultural area. Growers must petition the Tax and Trade Bureau to obtain an AVA designation for a region. The Bureau's decision is based on such characteristics as an area's topography, soil type, climate, elevation, and, to some extent, historical precedent. AVAs range in size from several hundred acres to several million; some reside within other larger AVAs.


Requirements to be an AVA
Current regulations impose the following additional requirements on an AVA:
Evidence that the name of the proposed new AVA is locally or nationally known as referring to the area; Historical or current evidence that the boundaries are legitimate;
Evidence that growing conditions such as climate, soil, elevation, and physical features are distinctive; Petitioners are required to provide such information when applying for a new AVA, and are also required to use USGS maps to both describe (using terms from the map) and depict the boundaries.
When an AVA is designated on the grape wine bottle’s label, 85% of that wine must come from the AVA. AVAs are geographic locations that have the same climate, soil, and elevation and similar properties that give the wine a certain characteristic. Viticultural areas are to appellations like grapes are to fruit. Viticultural areas are one kind of appellation. Not all appellations are viticultural areas. An appellation of origin can be the name of a country, the name of a state or states, the name of a county or counties within a state. Viticultural areas are a hybrid appellation. In size, they range from extremely small to extremely large (larger than a few states). In terms of plantings, a viticultural area may be filled with vineyards or could be almost sparse. In terms of quality, there is no guarantee that a wine labeled with a viticultural area is any better or worse than wines that don't bear such information

For the French, it is terroir that gives value to a particular locality, setting it off from every other place and implying that a unique quality exists in that specific spot that cannot be reproduced anywhere else. Terroir is, in effect, the taste of the place.
Though the term can be applied to any agricultural product of the soil, the concept of terroir is recognized outside of France mostly in terms of wine--and what's more, for its implication of quality.

In fact, the full meaning of terroir takes on considerably more than the soil of a specific place. In terms of wine vines, terroir encompasses nothing short of the vine's total environment--and the way in which all aspects of the environment are consistently reflected in the taste of the wine. A wine from this place should taste unlike a wine from that place and we should expect this distinctiveness to be evident year in and year out.

Shenandoah Valley AVA, chiefly in Virginia and the valley is about 150 miles long and 25 miles wide, extending southwest from Harpers Ferry, W.Va., and lying between the Blue Ridge and Allegheny Mountains. It is drained by the Shenandoah River. The route of the famous 19th-century Valley Turnpike (now an interstate highway) was used earlier by Native Americans and later became a main artery for westward expansion. The Shenandoah Valley was the scene of military operations throughout the American Civil War. Today its many parks, limestone caverns, and scenic drives are tourist attractions. In 2005 the Museum of the Shenandoah Valley opened in Winchester, Va.

Geologically, the Shenandoah Valley reaches as far as Roanoke; however, is not in the Shenandoah River basin, which reaches somewhat south of Staunton at the head waters of the James River. From north to south, the Shenandoah Valley encompasses two counties in West Virginia: Berkeley County and Jefferson County; and seven counties in Virginia: Frederick County, Clarke County, Warren County, Shenandoah County, Page County, Rockingham County, and Augusta County.

The Best Virginia wine and terrior has parallels to France’s Loire Valley
The Valley of the Loire, in the Centre West of France, is often considered as the most beautiful French wine region. The region is wide and follows the river, starting in the Auvergne and Massif Central and finishing in the Atlantic coast around Nantes city.
The Loire River is wide and deep. The landscape is quiet and undulated.
It is probably more accurate to say that the Loire Valley is made of several different regions which have one thing in common: the river. This is all very similar to the Shenandoah Valley in Virginia.

Wine making in the Loire ValleyThe wines reflect the mood of the landscape. They are soft, pleasant, charming and light. About three quart of the production is white wines. The main grapes are Chenin Blanc and Sauvignon for white wine and Cabernet Franc for red wine.

Shenandoah Valley (VA) (AVA):
The Shenandoah Valley of Virginia startles the state borders of Virginia and West Virginia, with most of the appellation resting within Virginia. The AVA rests between the Blue Ridge and Allegheny ranges, which creates moderate summers and cold winters that see an abundance of snow, with many a grape vine suffering the icy fingers of death over amid January's state of drear. Wineries are still experimenting with grape varieties, and the long preferred Chardonnay and Cabernet Franc are meeting their match with native and hybrid varietals like Seyval Blanc and Chambourcin.

Virginia lays claim to most of the Shenandoah Valley AVA, although it crosses into the West Virginia panhandle. The region is defined by flanking mountain ranges, with the Blue Ridge Mountains as its eastern border and the Allegheny Mountains as its western boundary. Most of the wineries in the AVA lie in Virginia and produce a combination of vinifera ... [>] Read More varietals, French-American hybrids and a limited amount of the native Norton varietal. The growing season can be distinctly warm and is drier than neighboring regions, which don’t receive the same natural protection offered by the Appalachian Mountains.
Some of the wineries in the Shenandoah Valley AVA are: Veramar Vineyard - Berryville, VA , North Mountain Vineyard & Winery - Maurertown, VA Shenandoah Vineyards, Inc. - Edinburg, VA and Cave Ridge Vineyard - Coinicville, VA
The Shenandoah Wine Country (SWX) Trail from the north begins at Veramar Vineyard, and then meanders to North Mountain and Shenandoah Vineyards then to Cave Ridge most within a half hour of each other along interstate 81. En route, you'll pass by thoroughbred horse farms, dairies, orchards, woodlands, Blue Ridge and Allegheny Mountains and along the Shenandoah River that will transport you to an earlier, simpler time. In addition, there is Civil War Battlefields such as Berryville, Winchester, Cedar Creek, Cool Springs, New Market, as well as the fabled Shenandoah Caverns.

Cheers from Veramar Vineyard
Jim Bogaty

Who is Bogaty -- 1st Wine

Jim Bogaty brings over 40 years of successful management, and sales & marketing management experience. His innovative business development leadership and action-oriented executive management style have led to success in the delivery of services to a large and varied market sectors. He has held executive level positions with several Fortune 500 companies including AiTS Corporation, Indrotronix International Corporation, ADC Telecommunications, Verizon, AT&T, and Computer Associates. Mr. Bogaty is also a United States Marine.
Veramar Vineyard is his passion.Also, President of the Generals Wine& History Trail Assocation and Past President of the Shenandoah Valley Wine Growers Association.