In early April we experienced unusually cold weather that created a freeze. Our vineyards in Northern Virginia were not yet in the growth stage called 'bud break' so our vines were relatively unaffected. However, in the Charlottesville viticulture area the vines had gone through 'bud break' and the reports say that in that region there was a 40% to 60% grape crop loss. Growing winegrapes is an agriculture adventure, totally dependent on the good graces of Mother Nature.
Virginia / California Comparative Tasting
On Sunday May 27th from 1:00 to 5:00 in the afternoon the Winery at La Grange is hosting, in the barrel room, a unique opportunity for you to taste six wines in a side by side comparative tasting. There will be Chardonnay, Cabernet Franc, and Bordeaux blends; one of each from the Winery at La Grange tasted alongside one of each, made in the same style, from Carmody-McKnight Winery in Paso Robles, California. Taste the expression that the unique growing conditions; soils, weather, hours of sunlight impart into the wines, a term the French call 'terroir'.
Rob Cox and I will be pouring the La Grange wines alongside founder/owner Gary Conway and Miles Penland of Carmody-McKnight Winery. For a mere $15 you can experience first-hand this unique Virginia / California comparative tasting. Light hors d'oeuvres will be served.
As you read this I will be in Spain visiting bodegas (wineries) where I have friends I made when I was a Spanish wines importer. Aside from visiting, I'll be honing my palate to current vintages, styles, and trends. Later in the year La Grange will hold a winemakers dinner featuring Spanish wines, so the dinner will be up-to-date with the latest and greatest Spain has to offer.
"It is a litle shy wine like a gazelle. Like a leprechaun. Dappled, in a tapestry meadow. Like a flute by still water." Evelyn Waugh
We have been busy this past month bottling our 2006 vintage white wines. The 2006 Viognier is the current vintage available in our tasting room and it is stunning! Now that our weather is finally seasonally correct, try a bottle with this scallops recipe for an enjoyable experience.
2006 La Grange Viognier
This aromatic Condrieu style wine is heavily textured and has notes of honeysuckle, grapefruit and lemon zest alongside spice and white pepper with alluring hints of guava and papaya. It is stainless steel fermented and was aged for 6 months in a 1000 gallon Hungarian oak vat.
Scallops with Orzo, Tomatoes, and Ginger - serves 4
1 ½ pounds large sea scallops
1 cup orzo
1 one inch piece fresh ginger peeled and finely chopped
1 large stalk of fresh lemongrass, bottom 1/3 of tender inner core coarse ground
¼ cup vegetable oil
1 ¼ pounds of tomatoes, chopped
3 tablespoons chopped basil
1 tablespoon fresh lemon juice
sea salt and freshly ground black or white pepper
Boil salted water in saucepan, cook the orzo, stirring occasionally until al dente, about 5 minutes, drain. In a mini processor mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet until shimmering. Add the ginger and lemongrass and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring for 1 minute. Add 2 tablespoons of the basil and lemon juice and season with sea salt and ground pepper. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add scallops, season with sea salt and ground pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute more. Mound the orzo in shallow bowls and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve with a smile.
On April 30th, 
