Strong cranberry on the nose with a solid foundation of oxidized apple. Hints of nail polish on the nose. Despite the heavy sweetness, tart cranberry flavors still leave you puckering your mouth.
2.5/5
Ardon Creek – ‘Noveau’
October 31, 2013 by
Fine bubbles line the glass, and strong notes of vanilla and sharp oak assault the nose. Despite the tannic nose, bright fruit dominates the palette with hints of cherry, blackberry, even strawberry. The sweetness of the wine carries it into imbalance.
3/5
Click here to see where you can find a bottle.
Reunion Vineyard – ‘The Pride of Pleasant Lawn’ Semi-Sweet Red Wine
October 31, 2013 by
This wine is deep red, almost black, with purplish hues in its hightlights. Smoky, with hints of wood and molasses on the nose. Brown sugar and blackberry in the mouth. Over-ripe, mature fruit notes throughout.
3.5/5
Sautéd Brussels Sprouts
October 31, 2013 by
Ingredients
- 4 strips thick-cut bacon or pancetta
- 2 tablespoons butter
- 1 pound Brussels sprouts, coarsely chopped
- 1 medium Red Potato, cut into thin wedges
- 1/2 large onion, chopped1 Tablespoon of chopped Rosemary
- Salt and freshly ground black pepper
- Lemon juice
Directions
Cook bacon or pancetta in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate and crumple into medium sized bits with your fingers.
In same pan with bacon fat, melt butter over high heat. Add the potato wedges and cook until they are beginning to brown. Stir in Rosemary and cook until the potato wedges can be easily penetrated with a fork.
Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts begin showing some golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon or pancetta back into pan. Cover the dish with a spritz of lemon juice. Serve immediately.
October – From the Editor
September 30, 2013 by
It’s been a bit of a whirlwind month for us here at Iowa Decanted. We’ve had some great feedback, met some amazing people, and had our fair share of surprises.
Among the many surprises is the reach we’ve had on social media alone. It was certainly a shock to see our Facebook page had garnered views from well over a thousand people. That certainly exceeded our expectations. Considering we had only put out one issue, you can imagine how astounded I was at hearing that news.
Iowa Decanted was established with the goal of connecting enthusiasts from around the state not only with invaluable resources and information, but also with one another. We also hope to strengthen and support the Iowa wine industry by providing a platform of communication between producers and consumers, in a friendly environment of candor and transparency.
Our site will be in a state of constant evolution as we adapt and respond to the interests and needs of our readers. I would encourage you to become involved; let us know what we’re doing right, or let us know what you’ like to see. Make a comment on our site, find us on social media, or if you prefer, contact me directly at nick@iowadecanted.com.
In the coming months we’ll be implementing a number of exciting pursuits, and among them will be our ‘bottle-finding’ functionality. When we review a wine, we’ll provide you with the locations where you can find that particular bottle if you feel like trying it. It’s just one of the things we’re putting together to make your experience on our site all the better.
We’ll also be implementing our Generosity 1.0 support structure and starting up our own marketplace, where we’ll be offering item designed exclusively for us by Wild Canary Graphics & Design.
These are exciting times for all of us. I’m glad you’re along for the journey.
Cheers!
Nick Thornburg
founder, Iowa Decanted
Movers & Shakers: Lauren Chalupsky-Cannon
September 30, 2013 by
Last month we featured Lauren Chalupsky-Cannon, owner of The Secret Cellar in Shueyville, in our Q&A. We had such a good experience that we decided to feature her in our first ‘Movers and Shakers’ feature, where we follow a person of interest in the wine industry. Watch the video and browse the slideshow of photos taken by staff writer Julia Jessen.
Q&A: Kurt Garretson
September 30, 2013 by
The Iowa Wine Grower’s Association held its first ever amateur wine competition in 2013, awarding six Double Gold, nine Gold, twenty-six Silver, and nineteen Bronze medals to Iowan winemakers. Amateur Wine of the Year was awarded to Joel Garretson of Salem for his Green Gage Plum Wine. Iowa Decanted caught up with Joel, Kurt, and Justin Garretson of East Grove Farms to get their perspective on a few things. The spokesman of this unique family farm, Kurt, was kind enough to answer our questions.
Iowa Decanted: What is the philosophy of East Grove Farms?
Kurt Garretson: As a family we have been living in Iowa for 176 years. That is seven generations of Garretson’s and we hope to create opportunities that keep another seven generations on the farm. We do that by implementing conservation practices that improve soil fertility, developing agritourism, and expanding into what we believe is an emerging market for wines or meads that represent the native fruits in Iowa. The name East Grove comes from the original community that settled in and around the farm. We like to continue that tradition of pioneers by honoring the past while planning for the future.
ID: How did you become interested in winemaking?
KG: My grandfather Joel Garretson Sr. used to make elderberry wine in his basement. And later my dad Joel Garretson Jr. started making elderberry wine in his basement, so it seemed appropriate that the next generation start making elderberry wine in the basement. Outside of our Grandfather’s shop there used to be an Elderberry bush that grew from the left over pressings from wine. That bush is gone, but around the corner there is a field of fruit trees and Elderberries. Fermentation is a great way to preserve what we grow on the farm, and as a family we have been doing that for decades.
ID: What has been your most significant challenge in regards to winemaking?
KG: We want everything to be as local as possible. Most of the fruits will be grown on the farm or in the surrounding area. As with all farming operations, the weather is a constant challenge. We have the additional challenge of trying to make a high quality wine using fruits that don’t produce as much sugar as grapes while still holding true to our values. This is why we are looking to start with a selection of meads, or honey wines. The honey is locally produced and adds the sugar needed to produce a good wine. We are working on some Elderberry recipes that use grape juice as a base as well. These are still experimental but I think there is a lot of promise for a blend of grape and elderberry.
ID: Much of the wine you produce has been made from fruit other than grapes. Is there a particular reason you focus on non-grape wine?
KG: We started growing Elderberries because we believe there is an emerging market for them due to their health benefit. There is a lot of scientific research going on right now into Elderberries as the next super fruit. Our goal is to grow many of the native Iowa fruits like Elderberry, Aronia, Juneberry and Persimmon as well as other heirlooms such as the Green Gage Plum and White Peach. In my opinion a good wine is free of technical flaws and has a clean fermentation that brings out the flavor of the fruit. We want to fill a different niche by providing a taste of the native, locally grown fruits of Iowa.
ID: What do you think the biggest misconception is about Iowa wine?
KG: We are not sure if there are many people outside of Iowa that have any conception of Iowa wine, but those that do probably think of the sweeter table wines. Most Iowa wine is sold to Iowans and they generally buy sweet wines, so that is what people produce. The grape wine market is very competitive, and until recently it was difficult to make good dry wines from Iowa grown grapes. The Midwest Grape & Wine Industry Institute and the Northern Grapes Project are doing a lot to raise the quality of wine made in the upper Midwest. New varieties of grapes are coming out that are capable of producing a world class wine.
ID: Where would you like the Iowa wine industry to be in ten years?
KG: In order for the Iowa wine industry to grow, there will need to be something that differentiates it to people outside of Iowa. East Grove Farms is doing something completely different, but it is also untested. We would like to see Iowans work more with fruits that naturally grow well here. At one time, Iowa was the leading producer of apples in the the U.S. and hard cider is making a comeback as a popular drink. For the grape wine industry we would like to see the new varietal wines like Marquette become respected household names like Cabernet.
Cato the Elder
September 30, 2013 by
De Agri Cultura, written by famed Roman soldier, author and statesman Cato the Elder around 160 BC, is among the earliest manuals covering the growing of grapes and the making of wine. In it he writes detailed instructions on the proper establishment of a profitable farm and vineyard. He emphasizes the careful selection of vines, taking into consideration the specific type of soil of the vineyard site.
“In soil which is thought to be best adapted for grapes and which is exposed to the sun, plant the small Aminnian, the double Eugeneum, and the small parti-colored; in soil that is heavy or more subject to fogs, plant the large Aminnian, the Murgentian, the Apician, and the Lucanian. The other varieties, and especially the hybrids, grow well anywhere.”
He gives a complete list of the staff needed to manage a vineyard of 100 iugera (66 acres), including “an overseer, a housekeeper, 10 labourers, 1 teamster, 1 muleteer, 1 willow-worker, 1 swineherd — a total of 16 persons,” and his list of equipment is comprehensive, listing even the number of candlesticks and pruning-hooks the prospective vineyard manager will need.
The 1st century B.C. manuscript reads almost like a modern instruction manual for vineyard management, exhibiting a sophistication that is hard to believe existed over two thousand years ago. Cato encouraged vineyard managers to take an active role with grapevines with vigorous training, pruning, and fertilization.
“Tie a well-knotted vine straight up, keeping it from bending, and make it grow vertically, so far as you can. Leave fruit-bearing shoots and reserve stubsat proper intervals. Train the vines as high as possible and tie them firmly, but without choking them… In an old vineyard sow clover if the soil is lean (do not sow anything that will form a head), and around the roots apply manure, straw, grape dregs, or anything of the sort, to make it stronger. When the vine begins to form leaves, thin them. Tie up the young vines at frequent intervals to keep the stems from breaking, and when they begin to climb the props tie the tender branches loosely, and turn them so that they will grow vertically. When the grapes begin to turn, tie up the vines, strip the leaves so as to expose the grapes…”
Simple Savory Spaghetti Squash
September 30, 2013 by
Simple Savory Spaghetti Squash
1 spaghetti squash, halved and seeded
2 tbsp extra-virgin olive oil
Salt and pepper
¼ Cup of grated Asiago cheese
1 tbsp chopped basil leaves
1 garlic clove, minced
Heat the oven to 450 degrees .
Take half of the olive oil and brush it over the cut sides of the squash. Salt and pepper lightly. Lay the squash cut side down in a baking dish and roast on the middle shelf of the oven until tender, 25-30 minutes.
When squash is tender, remove from the oven and let cool for five minutes cut side up.
Use a fork to shred the innards of the squash into a large bowl. If the squash is still too warm to handle, use a dish towel or an oven mitt to keep your hands from burning.
Drain off any liquid from the shredded squash and stir in the grated Asiago, basil, the garlic, and the rest of the olive oil. Salt and pepper to taste.
Pairing tip
Try pairing this with a dry white wine, perhaps something that has undergone a secondary fermentation and barrel aging, like Cedar Ridge Winery’s Candlelight.
Ardon Creek – ‘Commission Man Red’, Dry Red Wine
September 30, 2013 by
The deep rich red coloring to this wine borders on black. When swirled in the glass it leaves strong legs and a trail of sediment. Fresh fruit, cherry, vanilla, and green vegetal notes on the nose. Slightly sour on the tip of the tongue with a healthy dose of tannins and earthiness on the finish. Hints of black pepper.
4/5
Click here to see where you can get a bottle of this.