Vineyard selection: The final taste of a wine starts in the vineyard, where the soil delivers nutrients and minerals to the vines, giving each vineyard a unique and distinguishable flavor from year to year.  During the spring to early fall growing season, the sun’s warmth and light allows grapes to go from a sour green state of high acid, low sugar to a very ripe state of lower acid and higher sugar.  Drier, sunnier climates (like Eastern Washington) and vineyard locations (ie: the South side of a hill) tend to produce sweeter fruit than fruit planted in cooler, more humid climates (ie: grapes planted on the North side of a hill).  The grape’s sugar and acid content is critical to both how much alcohol the wine will have after fermentation, and how dry the wine will be after fermentation.  Winemakers look for a subjective balance bertween sugar and acid when deciding when to pick.

Primary Fermentation:  Wine grapes are run through a machine that removes the stem and lightly crushes them.  The remaining juicy flesh, seeds and skins is call the “must”.  If a white wine or a rose’ is being made, the must is then pressed within the first 24 hours (depending on the winemaker’s style) to separate the juice from the skins and seeds.  The juice is then moved to tanks, vats, barrels, etc (again, winemaker’s style).  Yeast is added to begin fermentation, converting the sugar into alcohol.  Sulfites can be added (or not) to protect from any oxidation prior to fermentation…or after, but not during.  Red wine is made like white wine, except the jujice remains in contact with the skins and seeds during the fermentation process, thus picking up color, aromas, flavor and tannins.

((Next time Malolactic fermentation, racking, maturation, filtering (or not) and bottling

1.   Some wineries will provide some sort of beverage for underage folks and some will not.  For the wineries that do not,  they may be reluctant to let your toddler handle an expensive glass so she can be a “big girl”. 

2.  Keep them close to you while you are tasting-little people are out of the line of sight of adults whose attention is elsewhere and they can be bumped into and become overwhelmed in a sea of adult legs in a crowded tasting room. 

3. Be sure it’s okay to leave them outside to run and play– there may be machinery, traffic, etc that could be dangerous to them.

4.  If they have toys to keep them occupied, watch that they don’t set up a GI Joe camp in the middle of the floor where someone may trip on their toys or step on the children.

Children are almost always welcome and a little attention from their parents will make the experience more enjoyable for everyone.

For more great fun in Olympic Wine Country you might want to put the Sequim Lavender Festival on your calendar. All the wineries will be open for the “Celebrate Lavender Wine Tour” July 12-20, 2008. Reserve your ticket and glass combination in advance on line or purchase at the door of any participating winery.

Most of the wineries are now on their summer schedules with expanded tasting room days and hours. Come for a visit … we are looking forward to seeing you!

Public Invited to Experience Oak’s Significant Role in the Aging of Wine

May 12, 2008 – The Olympic Peninsula Wineries Association will offer a sneak peek at a number of upcoming releases during its annual Spring Barrel Tasting Tour, to take place Memorial Day Weekend, Saturday, May 24 through Monday, May 26. Seven member wineries located in Port Townsend, Sequim and Port Angeles will welcome visitors from 11 a.m. to 5 p.m. each day.

“Spring Barrel Tasting is a fun, educational event that enables visitors to experience the characteristics imparted by different types of oak throughout the aging process,” says Association President Sue Conca. “The wineries will be barrel sampling close to a dozen different varietal wines in various stages of maturity, and some will offer tours. We hope visitors will join us for a relaxing weekend amid the Peninsula’s spectacular scenery.”

The North Olympic Peninsula can be accessed in less than three hours drive from areas in north, south and central-eastside Puget Sound, making it an easy destination for a weekend getaway.

Optional “reserve tickets” are available online or at any of the member wineries for $20.00, and entitle the holder to a special commemorative wine glass and complimentary tastings at all seven wineries. Visit www.olympicpeninsulawineries.org or call 800-785-5495 for further information.

Spring Barrel Tasting Line Up

Black Diamond Winery, Port Angeles: Black Diamond will barrel sample its 2007 Syrah. Also featured will be the Estate Bottled Ridge White and Pinot Noir, and a variety of fruit wines. Visitors are welcome to take a self-guided tour of the vineyard. For more information call 360/457-0748 or visit http://home.wavecable.com/~bdwinery/

Camaraderie Cellars, Port Angeles: Barrel tasting will include some of Washington’s new rising stars as featured in a recent seminar at Taste Washington in Seattle, moderated by Winemaker Don Corson—Tempranillo from two different vineyards and Cabernet Franc.  The tasting bar will showcase recent gold medal winning wines: the 2004 Cabernet Sauvignon, Cabernet Franc, Merlot, and Grâce (a Bordeaux-style blend).  Special event pricing will be available to help visitors stock up on great reds and tasty whites for the summer. For more information call 360/417-3564 or visit www.camaraderiecellars.com.

FairWinds Winery, Port Townsend: Visitors are invited to taste FairWinds’ “Port in Waiting,” (the next Port O’ Call to be bottled) straight from its oak barrel home, along with the recently released Fireweed Mead, 2004 Cabernet Sauvignon and other current releases. Continuous tours of the winery and winemaking operations will be conducted throughout each day, with a demonstration of wine barrel construction and explanation of the barrel’s role in the winemaking process. For more information call 360/385-6899 or visit www.fairwindswinery.com.

Harbinger Winery, Port Angeles: In the flavor of a Northwest spring, Harbinger will sample its 2006 Cabernet Franc, which is slated for blending and bottling this summer. Visitors can taste the same wine aged in various types of oak to experience the wood’s impact. Several new releases will also be presented, including the 2007 Bone Dry Lemberger (the 2006 vintage was awarded “the best Rosé in Washington” by the Seattle Wine Awards Committee), the 2007 Rattlesnake Hills Viognier, and the much celebrated, locally grown Blackberry Bliss. Harbinger’s 2006 El Jefe, a Rhone blend of Grenache, Mourvedre and Syrah, will be released to the public over the long weekend. For further information call 360/452-4262 or visit www.harbingerwinery.com/index.html.

Lost Mountain Winery, Sequim: Barrel sample the 2005 Merlot along with current releases. The 2007 Pinot Grigio and 2006 Distinguished Dago Red will be released over the weekend. Visitors can purchase specially selected half-case sampler packs at 10 percent off the regular price. For more information call 360/683-5229 or visit www.lostmountain.com.

Olympic Cellars, Port Angeles: Gather in the cellar to sample two 2007 Cabernets Franc straight from the barrel – one from Bacchus Vineyard and one from Boushey Vineyard. Compare these up-and-coming vintages with the newly released 2005 and the 2004 library Cabernets Franc, and see how the elements associated with a particular year, as well as the terroir, can impact the vintage. Learn which seasonings pair well with different varieties of wine at the pairing stations. The Working Girl 5^th Anniversary Wine – Gracefully Ageing Red – will be unveiled over the weekend. For more information call 360/452-0160; or visit www.olympiccellars.com.

Sorensen Cellars, Port Townsend: Winemaker Richard Sorensen will introduce his 2004 Red Mountain Merlot, and offer some interesting tastes from the barrel. Light appetizers will be served, and special pricing will be offered throughout the weekend. For more information call 360/379-6416 or visit www.sorensencellars.com.

1. As soon as you enter, head for the tasting bar where you will be greeted and receive information about the winery and the wines available for tasting.
2. Most wineries will be very aware of the amount of wine they are pouring and will give you enough to savor the flavors but not so much that you won’t be able to enjoy the rest of your day. Tasting pours are usually 1 to 1 ½ ounces.
3. Designated drivers are always recommended for serious wine tasting ventures.
Next time: What about the kids?