We had great wine — ranging from a Germany Riesling to an Hungarian Red to an Australian Shiraz to a California Cabernet Blend.

Enjoying many different great wine regions, we paired it with fantastic food from Zuppas in Neenah. Stuffed mushroom caps, crab cakes and Beef Tenderloin crostinis that were fantastic!

To top it off we had cheeses, and cheesecake made by Bettersweet Bakery in Plymouth. Yum!

If you were unable to make it, you missed fantastic food, wine, entertainment and a great time with new friends.

The event was an Open for Business event where I talked a little bit about Wines for Humanity and what we’re all about. If you are part of a non-profit or charity organization and need to raise funds, contact me so that I can help you!

Cheers!

Bookmark It

Hide Sites

Risa Wyatt in the March 2010 Wine Enthusiast Magazine provided a fun bit of history on a “viticultural visionary” (p. 19).

Agoston Haraszthy (regarded as the father of California viticulture) established Buena Vista vineyards in Sonoma County in 1857, but prior to heading out west, stopped by our great state of Wisconsin and planted vineyards by the Wisconsin River in Prairie du Sac. The grapes did not survive our winters, but his vision lives on in Wollersheim Winery. Wollersheim stands on property formerly owned by Haraszthy, but now owned and run by Julie (Wollersheim) and her husband Phillipe Coquard. Wollersheim produces 20 different grape wines and uses the caves dug by Haraszthy.

Who would’ve thunk it?

Cheers to full glasses all around!

Great Wine Source is your guide to the best wine party in Appleton, Green Bay, Oshkosh and throughout the State of Wisconsin. Visit my website

Bookmark It

Hide Sites

Barbera

As you know from reading my other posts, I try to incorporate some of what I experience in my own wine journeys into the blog, so my readers can feel more connected. Well, last night, as I was updating my website with specials and contemplating what to post for today, my husband came home from work. He had a tough day and was very tired, but wanted to open a bottle of wine to help him relax. I selected a Barbera d’Alba we had on hand.

Origin

Like Nebbiolo, Barbera originates in the Piedmont Region of Italy and is documented to date back to the 1200s. Barbera has migrated to California, popular in the Central Valley, as well as Argentina, and historically has been used as a blending grape. But recent vintner techniques including improved barreling have resulted in a higher quality style of Barbera being produced and results in a very enjoyable wine on its own.

Style

The red wines created from the Barbera grape have a natural acidity, while remaining low in tannins. Heat can reduce the acidity, resulting less appealing wines with a lack of fruit and crispness, however, even with warm climates, the Barbera grape retains this natural acidity, making it favorable to grow in warmer climates.

Characteristics

The wines produced with this grape can range in color from deep purple to dark amber (depends on your aging techniques), and because of its great color, low tannin and acidity, make it a great blending grape. When enjoyed on its own, you may notice aromas and flavors of currant, blackberry, cherry with hints of toast and spice. As with any wine, vintner, region and barreling techniques can result in vastly different characteristics.

Pairing

Wines made from this grape will pair well with polenta with meat ragù, a warm dipping sauce originating from Piedmont called Bagna càuda, made with with garlic, anchovies, olive oil, butter, and in some parts of the region cream.

The Barbera d’Alba I enjoyed with my husband last night is a lighter red. It was very enjoyable for a later evening wine, and can be savored without food as well as with.

Cheers to full glasses all around!

Visit my website

Bookmark It

Hide Sites