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Tarara Winery
800.826.0534
[email protected]
17435 Louisa RoadLouisa, VA 23093
It has often been said (and written) that wine is about a place
and a specifi c time in that place. Th is is the concept behind the
French borrow word “Terroir” [see vincabulary]. I must disagree.
While the land, the soils and the climate have major infl uences on
wine, it’s the people that give wine life.
Tarara Winery is a great example of how important winemaking is
as both and science and an art.
Located in Leesburg, Tarara’s 475 acres (60 planted) is wrapped
by the Potomac River creating a unique riparian infl uence on both
the soils and the vineyard mesoclimate.
One of the pioneers in Virginia wine, Tarara was cofounded in
1975 by Margaret Hubert and her late husband Whitie. When Tarara
was founded, Loudoun County was a rural county far removed from the
bustle of Washington DC. Today with signifi cant population
increases in the eastern half of the county, Loudoun has also
become the County with the greatest number of wineries in the
state.
Originally planted exclusively to hybrid grapes (as was the
custom in the mid 1970s) all the estate vineyards have been
converted to classic Vitis Vinifera varietals.
In addition to their estate production, Tarara utilizes long
term vineyard leases across the state including: Tranquility (in
Purcellville, also managed by estate vineyard manager Ben Renshaw),
Honah Lee (in Orange managed by Wayne and Vera Preddy),
Mountainview (in Roanoke County managed by Megan and Andy Seibel),
and Indian Springs (in the Winchester area managed by Steven
Brown).
As you can see from the vineyard descriptions, the people who
manage the
vineyards are an important part of the winegrowing process. Th
ere are countless decisions throughout the growing season that
impact the fi nal fl avor profi le of the grape.
Tarara’s conductor for this viticultural orchestral arrangement
is Winemaker /General Manager Jordan Harris. Canadian born and
trained, Harris brings a wealth of knowledge, inquisitiveness and
passion to his post at Tarara. Well respected throughout the
industry Harris is known for his passion to make great “not just
good” wines.
In an interview with Th e Wine Blog www.thewinehub.blogspot.com
last year, Harris explained his defi nition of Terroir, “Really
terroir is defi ned by how everything surrounding the grape vine
aff ects how that grape naturally wants to grow and what it may
take from the soil. Some varieties work better than others in some
terroirs. It is all about choosing the right varieties and clones
for the vineyard, then farming that vineyard to extract all that
Mother Nature is giving into the grape and let it express itself in
the wine through a non-manipulation approach to winemaking”.
With a good dose of servant leadership, Harris takes a very low
profi le in comparison to the fruit, the growers and the wine
itself – it’s not about him.
Tarara’s recent success is a testament to the original vision of
the founders, the passion of their winegrowers and the fl exibility
and quiet confi dence in their winemakers.
Always a pioneer, Tarara Winery continues to lead the Virginia
wine industry in its consistent commitment to high quality wines
across a variety of price points.
Fast Facts:• Return of the order sheet• See Cellar Reserve
Insert• Wine Festival Season is here!!!
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Tarara Three Vineyards2010 Chardonnay
Chardonnay is Virginia wine’s litmus test. Since Chardonnay is
Virginia’s most planted wine grape (by far) if a winery can make a
wine of distinction from this ubiquitous grape, the winery is worth
watching. I submit this Chardonnay is not only worth drinking it is
worth mimicking.
If you accept the premise that wine is about a place and that
place speaks through the wine, then it is easy to accept that a
100% Chardonnay wine sourced from three vineyards scattered across
the Commonwealth is really a blend of those influences.
The 2010 Three Vineyards Chardonnay presents in the glass with a
rich goldenrod color. The color is even and consistent from rim to
rim.
The nose on this wine is much like a storefront bakery
undertones of rising bread and warm yeasty rolls.
The attack has almost a sparkling wine character with the full
yeasty notes and round green apple tones. The midpalate is filled
with slightly overripe Bartlett pear and granny smith apple
influences. The finish is cleaner than anticipated but lingers on
the rear of the palate with hints of baked apple, earthy toast,
vanilla and cinnamon.
I encourage pairing this expansive wine with turkey tetrazzini,
pasta primavera, or salmon cakes with a cream sauce, it has the
structure and firm flavor profile to stand up to the richest of
pairings.
Drink NOW through FEBRUARY 2013
Tarara Long BombEdition Three 2009
Which do you prefer “The Long Bomb” or “The Hail Mary”, one
seems much more positive speaking to the high risk and high reward
while the latter (although the same play in football) seems to be a
cry of desperation. Clearly, I prefer the Long Bomb concept.
The fruit for the Long Bomb Edition 3 was harvest from Nevaeh
and Mountainview vineyards. The Cabernet Franc and Cabernet
Sauvignon are from Tarara’s Nevaeh estate vineyards. The Merlot in
the blend came from Mountainview Vineyards in Roanoke County. This
is a “Mountain Vineyard” where the fruit is at over 1300 feet
elevation
In the glass, the wine presents in a deep dark purple, almost
black. The aroma is plum dominated with nuances of baked
blueberries and a touch of pie crust. The attack continues the plum
theme but adds a more complex boysenberry and concentrated cherry
tones.
The midpalate expands nicely to expose rose pedals, licorice and
balanced acid. The velvety finish has highlights of bright red
cherry notes on the rear of the palate.
I would consider pairing northern Italian foods or grilled lean
game with this versatile wine. The winery suggests the bright
acidity and vibrant fresh fruit will help it pair beautifully with
higher acidity dishes like a simple Pappardelle with a simple
Farmer Johns Heirloom Tomato Sauce Primavera. It will also work
nicely with Roasted Chicken marinated in Cilantro.
Drink NOW through JUNE 2013
Crispy Skinned Chesapeake Bay Rockfish With Heider’s Sweet
Potato, Edwards Of Surry Virginia Country Ham And Blue Crab Hash,
Melted Leeks
And Meyer Lemon Butter – Serves 4
Pair With Tarara Winery 2010 Three Vineyards Chardonnay
IngREdIEnTS:
• Meyer Lemon Butter:• 8 Meyer lemons, zested, juiced and
strained• 2 tablespoon half and half cream• 4 tablespoons cold
butter, cut into small cubes• Sweet Potato, Virginia Country Ham
and Blue Crab
Hash:• 4 tablespoons butter• 6 small leeks, tough outer leaves
discarded• 2 Heider’s sweet potatoes, peeled and cut into small
dice• 1 pound jumbo lump blue crab• 8 ounces Edwards of Surry
country ham, sliced very thin• 2 tablespoons chopped tarragon• Salt
and Pepper to taste• 4 (7-ounce) rockfish fillets, patted dry• Salt
and freshly ground white pepper• ½ cup Rice Flour• 4 tablespoons
Canola oil• 1 tablespoon whole butter• 1 small bunch fresh thyme
leaves
dIRECTIOnS:
1) Preheat oven to 350 degrees F.
2) For the Meyer lemon butter: In a small saucepan, reduce the
Meyer lemon juice until slightly syrupy. Stir in the half and half.
Whisk in the cold cubed butter a few pieces at a time, not allowing
the sauce to become cold or too hot to touch by hand. Set aside and
keep warm. Whisk if sauce separates prior to use.
3) For the hash: Bring a large pot of water to a boil over high
heat, salt it generously. Trim the root end of the leek and halve
lengthwise. Rinse very well under running water to flush out any
grit trapped between the leaves. Slice leeks into 1/4-inch-thick
pieces and blanche for about 3 minutes then move directly to an ice
water bath to rapidly cool. Drain and pat dry leeks, set aside.
Repeat this procedure with the diced sweet potatoes, blanche until
almost tender, about 3 minutes, then cool in the ice bath. Drain
and pat dry, set aside.
4) In a large skillet, melt the butter over medium heat. Add the
blanched sweet potatoes sautee until very tender about 3 to 4
minutes. Add the leeks continue to cook until heated through. Add
the crab and country ham, stirring gently until heated through. Add
the tarragon at the last minute. Season, to taste, with salt and
white pepper. Set aside and keep warm while you prepare the
fish.
5) For the rockfish: Score the skin side of the fillets with a
sharp knife, taking care not to cut too far into the flesh of the
fish. Season with salt and white pepper and dredge the skin side
into rice flour. Heat a large skillet over medium-high heat, and
add the canola oil. Add the rockfish skin side down, sear until
skin is golden and crisp, about 2 to 3 minutes. Flip, add the
butter and thyme and bake until just cooked through, about 3 to 4
minutes.
6) In a bowl or plate, drizzle the warm Meyer lemon butter in a
circle just inside the rim. Gently place the warm blue crab hash in
the center of the plate. Place the rockfish on top of the hash with
the crispy skin side up. Garnish with Meyer lemon segments or
slices, if desired.
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Editor’s Note: by Neil WilliamsonThis week marked the end of
winter. Did I miss it? It is hard to believe we are seeing leaves
popping out of the vines and festival season is headed into full
force.
The Virginia Wine of the Month team took the opportunity this
“off season” not only to retool our festival kits but to get
together as a family and talk about Virginia wine. As hard as it is
to believe we have a team of Virginia wine ambassadors that work
festivals across the great stat.
The leader of this band of merry men and women is one of the
owners of the Virginia Wine of the Month Club Dorothy Reynolds.
Many of you have met Dorothy over the last few years as she not
only manages the ambassador corps – she is one of them.
If you do go to a festival this season, please stop in and say
hi to our ambassadors. In addition, let them know what you think of
your club and areas you think we could improve.
Truly, our goal is to provide members with the best possible
club experience. While we do not always make the mark, we always
aim for that lofty goal.
As you know by now, I sincerely appreciate you including me on
your wine journey.
Respectfully submitted,
Neil Williamson
Editor, Virginia Wine Journal Chairman, Virginia Wine Club
Tasting Panel [email protected]
Terroir (‘tehr-wah’): Terroir is a French word used to refer to
the general character-istics a place impart on the taste of either
wine or coffee. It is commonly used in English, and so may be seen
either italicized or not. While the full extent to which the taste
is affected by the plot of land grapes or coffee beans are grown on
is disputed, most connois-seurs consider terroir to be an important
part of both the wine and coffee experiences.
Exactly what constitutes terroir is also a matter of some
debate. Most people include such things as soil type, sun exposure,
altitude, weather, and drainage as being integral parts of a wine
or coffee’s terroir. Others also include aspects of technique, such
as spacing of plants, how the fruit is harvested, methods of drying
or aging, and even the social history of the plot of land.
For the French, terroir is the defining feature of wine, with
the grapes used being a sec-ondary concern
Source: www.wisegeek.com
Vincabulary – (n.) Vin-kăb-yoo-lehr-ee
Cumin Scented Roasted Chimama Run Pork Tenderloin over Creamed
Spinach and Truffled
Ancient grain QuinoaPair with Tarara Winery Long Bomb Edition 3
2009
– Serves 4
IngREdIEnTS:
Pork:• 2 – 1.5 pound Chicama Run Pork Tenderloins• 3 Tablespoons
Cumin• 1 Tablespoon Whole Grain Dijon Mustard• 3 Tablespoons EV
Olive Oil• 2 tablespoons Canola Oil• Salt and Pepper To Taste
Spinach:• 1.5 lbs Spinach – stem and ribs removed• 2 tablespoons
butter• 1/2 cup heavy cream• 1/2 cup freshly grated Parmigiano
Reggiano• ½ teaspoon freshly grated nutmeg• Salt and Pepper to
taste
Quinoa:• 1 tablespoon EV Olive Oil• ½ Cup dry, but fruity white
wine• 2 cups water• 1 ½ cup Chicken Stock• 1 Cup Ancient Grain
Quinoa• Drizzle Black Truffle Olive Oil – To Taste• Salt and Pepper
to taste
PREPARATIOn:
1) Whisk together Cumin, Olive Oil and Dijon Mustard and season
with Salt and Pepper. Lay the Pork Tenderloins in a ceramic or
non-reactive dish and cover with the marinade for 2-4 hours at room
temperature.
2) Preheat over to 375 degrees F
3) For the Spinach – Add the butter to a large skillet with a
lid and heat on Medium-high. Once butter is melted add the spinach
and stir. Cover and all spinach top wilt stirring occasionally.
Once wilted transfer spinach to a strainer and allow to cool. Press
the spinach to remove as much liquid as possible. Chop spinach and
return to skillet now on Medium heat. Add cream and all to simmer
until slightly thickened (about 3 minutes). Add cheese and nutmeg
and stir. Keep warm and season with Salt and Pepper.
For the Quinoa – Heat the olive oil over medium-high heat. One
hot, add Quinoa and toast for about 1-2 minutes until slightly
fragrant. Add wine, water and stock and bring to a boil. Reduce
heat to a simmer and cover cooking until all the liquid is absorbed
and Quinoa is medium tender. Fluff with a fork and drizzle with
truffle oil, Season with salt and pepper and allow to cool to room
temperature.
For the Pork – Add Canola oil to a large frying pan or skillet
and bring to High heat. Add the pork tenderloins and sear for about
3 minutes. Flip over and place in over to roast until 145 degrees F
in the center of the largest part of the loin (about 20 minutes).
Remove from over and let rest 5-10 minutes. Slice and Serve.
4) To serve place some Quinoa off center of the plate. Evenly
distribute the creamed spinach beside the Quinoa and place Pork
slices across the middle of the plate overlapping the spinach and
some of the Quinoa. Optionally garnish with flame smoked Rosemary
Sprig.
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MarchSweet Wine Selection
Gabriele Rausse Winery – Collage, N.V.
Th e Virginia Wine industry is fi lled with characters but there
are few in the industry with as much character and institutional
knowledge as Gabriele Rausse. In addi-tion to his modest winery he
works full time as the Assistant Director of Grounds and Gardens at
Th omas Jeff erson’s Monticello. He came to Virginia from his
na-tive Italy in 1975 to consult on a new winery in central
Virginia, Barboursville Vineyards. He then moved on to several
other Virginia wine postings and today serves as consulting
winemaker for about a half dozen Virginia wineries. He has two
grown boys, Peter and Tim that are both highly sought after
winemakers in their own right.
Collage is a delightfully light white blend that is the perfect
wine for a patio party. In the glass it has the color of an orange
honey blossom in the late spring hinting at its inherent sweetness.
Th e melon fi lled nose leads to a viscose attack with
hon-eysuckle. Th e midpalate relaxes and expands to expose
cantaloupe and honeydew melon. Th e round fi nish lingers nicely on
therear of the molars.
Th is wine is exquisite by itself but I also enjoy it with spicy
Chinese/Th ai dishes including Hunan Shrimp and Pad Th ai. Th e
coolness of the sweeter wine provides a bright contract to the
spicy tones of the entrée.
DRINK NOW – SEPTEMBER 2012
Next Shipment: Monday, April 23, 2012
Wine EventsApril 21 – “Celebration of the Vine” Wine
Festival
Chesterfi eld, VA. 11am - 6pmwww.chesterfi
eldchamber.com/Celebra-tion_of_the_Vine_Wine_Festival.shtml
April 21-22 – Discover Virginia Wine FestivalGreene County
April 21-22 – Monticello Wine Trail FestivalCharlottesville
April 27 & 28 – Shenandoah Apple Blossom FestivalFri. 3pm -
10pm, Sat. 11am - 6pm. Info:
540-662-3863www.thebloom.com/events/wine-arts-festival.html
April 28 & 29 – Great Grapes Wine, Arts & Food Festi-val
Reston Town Center (12pm - 6pm) Info:
800-830-3976.www.uncorkthefun.com/reston-virginia/site-info
April 28 - Danville Wine Festival
Sat. 11am - 7pmInfo: 434-432-1063
