Vermont makes wine? Yup. And I presented them along with Sean Buchanan this past Sunday. A week before hand, I had only had La Garagista's--and that's it. So it was a moment of discover for me and that? Always fun.
They're focusing on the winter-hearty hybrids which makes sense. But one of the problems I found was a desire to make a wine that tastes a certain way rather than a wine that is what it wants to be. Reminds me of when my father bought me a pair of purple knickers when I was 14 years old. They weren't me. They were what he wanted me to be. Loud instead of shy. Most new wine regions--fall into this pitfall. As the region grows, so will the wine's identity.
However, the wine star for me was Louise Swenson which seems like it could be similar to kerner and ice cider--tart, sweet and zingy. Le Crescent could also be a winner. And the reds? Those are a little more difficult, but I know something interesting there can work. After all, slate and schist? I don't know, I am thinking, mondeuse?
Anyway, here was our program of wines, posted as promised.
Cheese: VT Butter & Cheese Bonne Bouche
Wine: Lincoln Peak Louis Swenson
+ Shelburne Vineyard La Crescent
Cheese: Grafton Village Cheese Bismark
Wine: East Shore Vineyard Frontenac Rose
Cheese: Springbrook Farm Raclette
Wines: Lincoln Peak Marquette
+ Shelburne Vineyard Marquette
Cheeses: Consider Bardwell Pawlet & Shelburne Farms Smoked Cheddar
Wines: Snow Farm Vineyard Vidal Ice Wine
Boyden Valley Vermont Red Ice
Cheese: Shelburne Farms 2 Yr. Cheddar
Wines: Eden Ice Cider
Newhall Ice Cider