Iowa's Premier Wine Publication
This wine, made in the traditional French Methode Champenoise and fermented in the bottle, is something to make every Iowan proud. Subtle and complex, with excellent mouthfeel, this is a wine which can easily be enjoyed by itself or paired with a meal.
Unfortunately this wine is in short supply (a 40 gallon batch), so there isn’t much to pass around. Get a bottle as soon as possible.
5/5
‘A Prairie Fine Wine’, this says on the bottle. This taster does not disagree.
This wine is dark, nearing opaque, with purplish rims. On the nose it exhibits a strong cherry hard candy aroma with a solid foundation of grapiness. Licorice and pepper in the backdrop. In the mouth this wine is gentle and soft, exhibiting similar flavors as the nose. There is a subtle sweetness that makes this an easy drinking wine.
4.5/5
Ever wondered about the difference in the various corks found in bottles of wine? Lauren Chalupsky-Cannon of The Secret Cellar and Nick Thornburg of Iowa Decanted discuss the most commonly found corking methods and their effect on wine quality.
It’s time for a bit of celebration!
February marks the sixth consecutive monthly release of Iowa Decanted, and we have had a blast so far. Among the many things that makes this pursuit worth our while is the incredible response we’ve received from our readers. We’ve met many new friends and fellow wine enthusiasts who share our passion for native wine and Iowa pride, and they’ve been nothing but encouraging. To our readers, followers, fans, and friends I raise a glass. Thank you for your support.
To commemorate our six-month milestone, we decided to do things a bit differently for this month’s issue. In place of our regular features you’ll find pieces submitted by members of the Iowa wine industry detailing their take on the industry and where they feel it needs to go. Each of our guest writers is a mover-and-shaker in his own right, so we’re very pleased and honored to bring their opinions to our readers. We hope you’ll find them illuminating. Click on the links below to read each piece.
The month of February also marks the beginning of our fundraising period. As you may well have noticed, Iowa Decanted does not sell ad-space or charge subscription fees as many traditional publishers do, instead we rely on the generosity of enthusiasts, fans, and industry members to be able to do what we do. We have been graced by the support of a number of generous folks, in the form of bottle donations, event entry, and direct monetary support – but in order to sustain our operations and fairly compensate our staff, we need to ask for your assistance.
Help Iowa Decanted continue its operations by becoming a supporter now. Help us in our mission to develop and strengthen the native wine industry of Iowa. It’s as easy as purchasing a support banner.
With your direct assistance we’ll be able to continue publishing quality content which not only informs, but educates our readership. We’ll be able to continue supporting the growth and outreach of the native Iowa wine industry and help develop a strong foundation of consumer awareness and industry accountability upon which the future will be built – and all we need is your support.
Help us build a better tomorrow for a developing industry.
Thank you.
Help Iowa Decanted continue its mission. Purchase a support ribbon today. Whether you’re just an enthusiast or an experienced member of the wine industry, there is a level of support for you. All contributions are awarded with various gifts of thanks. Continue reading for more information.
Blue is representative of water, one of the foundations of organic life. By becoming a Blue Level Sponsor you’re allowing Iowa Decanted to perform its day-to-day operations and accomplish all the little things that need to be done in order to make the publication happen. This is a perfect choice for wine enthusiasts, fans, and non-industry members. Here’s what you’ll receive in return:
A Blue banner in our list of supporters with a link of your choice
Green represents growth and prosperity. By becoming a Green Level Sponsor you’re giving Iowa Decanted the opportunity to flourish. With this level of sponsorship we’ll be able to achieve a few of our smaller goals and keep moving ahead to improve our operation. This is a level of support for even more dedicated wine enthusiasts, fans, and non-industry members. Here’s what you’ll receive in return:
A Green banner in our list of supporters with a link of your choice
A social media burst announcement on our Facebook and Twitter pages
The Red banner represents ripe fruit because by becoming a Red Level Sponsor, you’re allowing Iowa Decanted to bring its goals to fruition. This level of sponsorship gives us the ability to carry out some of our larger goals and helps us absorb a few of those pesky operational costs. This level of support is perfect for industry members or organizations. Here’s what you’ll receive in return:
A Red banner in our list of supporters with a link of your choice
A sponsored social media burst announcement on our Facebook and Twitter pages
A video feature sponsorship end-credit
Gold Level Support ($500-$1000)
By becoming a Gold Sponsor, you’re allowing us to reach for the sky and giving us the opportunity to expand our reach, grow our operation, and help us to create a better wine industry in the state. This level of support is perfect for industry members and organizations looking to make a significant contribution to the development of the native wine industry. Here’s what you’ll receive in return:
A Gold banner in our list of supporters with a link of your choice
A sponsored social media burst announcement on our Facebook and Twitter pages
A video feature sponsorship pre-roll credit
This wine possesses very pale straw coloring and leaves strong legs when swirled in the glass. One the nose it exhibits apple notes with a strong herbaceous quality. There are faint, passing hints of tropical fruit as well. In the mouth, it seems a bit weak, and the herbaceous qualities seems to overwhelm the fruit flavors. The wine is soft and finishes with butter notes.
It would be best to pair this wine with a light meal, such as a summer salad or roasted vegetables. Not ideal as an easy-drinking table wine.
3.5/5
This red wine displays strong legs and holds its color very well. It displays vanilla straight away on the nose, which is quickly followed by a bounty of fruit, including strawberry, and black cherry with fig undertones. The fruit is evident in the mouth as well. But for a bit of sourness, this wine is well-balanced and would serve well as a pairing for many dishes.
4.5/5
This is a translucent ruby wine with faded edges and good, strong legs around the glass. On the nose it exhibits the aromas of bruised apple, cherry, and a pungent grapiness. It is soft and sweet, with gentle acidity. In the mouth we taste predominantly bruised apple with an undercurrent of grapey flavors. Although well balanced, there is still a hint of sourness. Serve slightly chilled with light appetizers and deserts.
4/5
Wine professionals and enthusiasts of Iowa are well aware of the existence of vast differences between the native wine industries of Iowa and California, but what specifically differentiates the wine industry in California from the wine industry in Iowa?
Iowa Decanted guest writer, Mallory Hughes, took it upon herself to find a few answers in the following piece:
Tom Nemcik was a horticulturist. He was interested in a wide range of plants, working closely with California native plants in a nursery in Napa County propagating native plants for restoration and creating native habitats for them.
While doing this, he was surrounded by California’s viniculture and eventually found his niche in grapevine nurseries. By applying some of the thinking of native plants to viniculture, he was able to bring new, useful tactics to the propagation of grapevines.
From Nemcik’s perspective, here is what the California industry has that separates it from the Iowa wine industry:
Mallory Hughes is a senior at the University of Iowa majoring in journalism and English with a particular interest in writing/editing for magazines. She is available for freelance writing assignments and open to job offers starting in May 2014.
