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
Wednesday, October 28, 2009
Tuesday, October 20, 2009
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
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
Thursday, October 15, 2009
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
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
Saturday, October 10, 2009
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
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
Friday, October 9, 2009
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
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
Tuesday, October 6, 2009
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.
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.
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