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Wine, Cheese & Chocolate
Tasting
~A Benefit for Tope Elementary~
The Colorado Wine Room will host a wonderful evening of wine, cheese and chocolate. Chef Diana Tarasiewicz of DMT Catering has generously donated a fabulous array of artisan cheeses, breads and crackers. Doug and Jamee Simmons of Enstrom Candies have also been generous in their support by donating a decadent selection of their hand crafted chocolates. Each item will be expertly paired with a fine Colorado wine. Winemakers Glenn Foster of Talon Winery, Jenne Baldwin of Plum Creek Cellars and Bret Neal of Stoney Mesa Winery will explain why each wine was chosen for a particular cheese or chocolate and answer any questions you may have.
This event is being co-sponsored by BioGreen and A Greener Cleaner.
When: Saturday, November 10th
Where: The Colorado Wine Room
455 Kokopelli Blvd. Suite A in Fruita
Time: 7-9 pm
Cost: $35
100% of all ticket sales will be donated to Tope Elementary School. Pre-registration with payment is required. Call 858-6330 to register.
Autumn Appetizers & Wine Pairing Party
Celebrate the bounty of the season by joining us for an evening of delicious
autumn-inspired appetizers prepared by Chef Diana Tarasiewicz of DMT
Catering.
Winemakers Glenn Foster of Talon Winery, Doug Vogel of Reeder
Mesa Winery and
Parker Carlson of Carlson Vineyards will be on hand to pour their wines and
answer any questions you may have. This is a great opportunity to meet the
makers behind some of Colorado’s most amazing wines. Make it a Date Night,
a Girl’s Night Out or just a great way to relax before the holidays.
When: Saturday, November 17th
Where: The Colorado Wine Room
455 Kokopelli Blvd. Suite A in Fruita
Time: 7-9 pm
Cost: $42 per person; $37 for Wine Club members
Pre-registration with payment is required. Sign up early—this one is filling up fast! Call 858-6330 to register.
Active Yeast
Wine production for Talon Winery is again taking place right here at the shop in our 5 stainless steel tanks. This 550 gallon batch of wine will be our first Rosé, or blush wine. It will also be our first sweet wine. In order to make this a sweet wine, we'll turn the temperature down, at just the right time, so the wine gets too cold for the yeasts to be active. From there it's a matter of making sure the wine sees the treatment it deserves. Winemaking is all about stewardship.
The fermentation is going great and so far it tastes wonderful. We'll be bottling it up on December 2nd, just in time for the Holiday shopping season. If you'd like to help bottle, give us a call at 858-6330.
Bird and a Bottle
It's hard to believe that Thanksgiving is just around the corner! Because we receive more wine pairing questions about this meal than any other, we thought we'd offer some suggestions.
As a rule of thumb, try to avoid very robust, heavy or tannic reds. These wines are better for another occasion. Thanksgiving meals are typically made up of numerous tasty, milder and sometimes sweet dishes like sweet potatoes, cranberry sauce, stuffing, and green beans. A big dry red will overpower most of these delectables.
Instead, go for a lightly sweet or fruit-driven dry white wine or a dry rosé, such as Garfield Estates Vin Rosé. Rieslings and Gewürztraminers can also be excellent choices for Thanksgiving. Choose carefully, though, because both are made from completely dry to extremely sweet. You don't want something too sweet with turkey and potatoes and gravy. On the other hand, you don't want something so dry that it won't go with candied yams. Examples from the Colorado fold include Laughing Cat Riesling from Carlson Vineyards or Stoney Mesa's Gewürztraminer.
Chardonnay, Viognier and Pinot Grigio can also be quite versatile. Ask for a fruit-driven wine, such as the 2005 Bookcliff Vineyards Chardonnay or our very own Talon Viognier. Another good option in this class is the 2006 Canyon Wind Cellars Pinot Grigio.
As for the pumpkin pie, our picks are the Apple Ice from Mountain Spirit Winery or Zero Below from Whitewater Hill Vineyards. Both are decadently sweet and will balance out the spice in your pie.
We will be closed to enjoy Thanksgiving with our little turkeys, but our doors will be open on Friday, so stop by with family and friends and let us know how your pairings went!
Cheers!
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