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2012 CT Specialty Food Association Product Awards Competition

March 18, 2012 By

The CT Specialty Food Association (CSFA) held it’s eleventh Product Awards Competition on Thursday, March 8, 2012, at the Aqua Turf in Plantsville. 203 specialty food items from Connecticut-based manufacturers were entered into 36 categories, with hopes of receiving the prestigious honor of CSFA Product Award Winner 2012.

A panel of 21 judges consisting of local media personalities, food writers, chefs from the CT Department of Agriculture’s Farm-to-Chef Program, and wine specialists scored products on overall taste/flavor, consistency/texture, appeal, and color. Each judge was assigned to specific categories, responsible for evaluating an average of approximately 35 different products.

Categories included breads, cheese, confections, CT Grown, gluten-free, organic, pasta sauces, salad dressings, savory condiments, snack foods, and many others.The wide array of food products featured fresh breads, cheeses, many varieties of sauce, jams, relishes, flavored seeds, oils and vinegars, syrups and much, much more.

“It is always amazing to see the diversity and high quality of the foods and beverages made by producers right here in Connecticut,” said Tricia Levesque, CSFA Director. “This competition showcases the best of the best in the state. Each year we seem to find additional entrepreneurs looking to showcase the outstanding products they produce. Not only are these products perfect for everyday meals and parties, they also make wonderful gifts. There is always something for every member of the family.”

“Purchasing products from Connecticut companies helps to fuel our local economy and create jobs here in our state, which is so important in today’s economy,” Ms. Levesque continued. “It really is a win-win for everyone – consumers get the best quality foods available and Connecticut companies stay strong.”

Consumers looking for CT specialty food products can visit www.ctspecialtyfood.org and ask for them at local markets and grocers.

Last year Connecticut wines were included in the competition for the first time. A variety of wines produced here in Connecticut were entered again this year. All wines were required to contain 100% CT grown fruit. New also this year were three of the four wine judges. Returning judge Renee Allen, Director of the Wine Institute of New England, helped CSFA put together an experienced team of wine tasters that included Brian Mitchell, Director of Wine & Beverages for Max Restaurant Group, Daniel Chong-Jimenez, Director of Culinary for ChefDesigned, LLC and Nicholas Paris, Public Relations Manager for E. & J. Gallo. Although the wine judges may not have seen eye to eye on every wine tasted, all of the judges agreed that Connecticut wines have shown remarkable positive growth over the last several years. Sunset Meadow Vineyards from Goshen, CT had a particularly strong showing, taking first place in four of the seven categories. The list of wine winners appears below. For a complete list of all winners from the competition, please visit www.fairfieldgreenfoodguide.com.

From left to right: Nicholas Paris, Brian Mitchell, Renee Allen, Daniel Chong-Jimenez

Wine – Blush

1st Place

Sunset Meadow Vineyards, Goshen, CT Sunset Blush 2010

Wine – Dessert

1st Place

Sunset Meadow Vineyards, Goshen, CT Midnight Ice

2nd Place

Sunset Meadow Vineyards, Goshen, CT Pyrrha’s Passion 2008

3rd Place

Gouveia Vineyards, Wallingford, CT Epiphany Reserve

Wine – Dry Red

1st Place

Sunset Meadow Vineyards, Goshen, CT St. Croix 2008

2nd Place

Hopkins Vineyard, New Preston, CT Cabernet Franc 2008

3rd Place

Jones Winery, Shelton, CT Cabernet Franc Vintner’s Selection 2010

Wine – Dry White

1st Place

Jones Winery, Shelton, CT Pinot Gris Vintner’s Selection 2010

2nd Place

Gouveia Vineyards, Wallingford, CT Seyval Blanc

3rd Place

Jones Winery, Shelton, CT Stonewall Chardonnay

Wine – Fruit

1st Place

Jones Winery, Shelton, CT Black Currant Bouquet

Wine – Other White

1st Place

Hopkins Vineyard, New Preston, CT Westwind 2010

2nd Place

Gouveia Vineyards, Wallingford, CT Cayuga White

3rd Place

Sunset Meadow Vineyards, Goshen, CT Cayuga White 2010

Wine – Rosé

1st Place

Sunset Meadow Vineyards, Goshen, CT SMV Rosé

2nd Place

Gouveia Vineyards, Wallingford, CT Whirlwind Rosé

3rd Place

Jones Winery, Shelton, CT Rosé of Cabernet Franc Vintner’s Selection 2010

CSFA is a subdivision of the CT Food Association and is a non-profit organization that represents small food businesses based in the state. To learn more, visit www.ctfoodassociation.org or email ctfood@ctfoodassociation.org.

Filed Under: Connecticut Corkers, The Press Tagged With: , , ,

Food, Fads and Fashion at the 2012 Mohegan Sun Winefest

February 11, 2012 By

I attended the 2012 Mohegan Sun Winefest early on Sunday hoping to avoid some of the thirsty throngs at this popular wine tasting event. Armed with my stemware, I filed in at 11:00 with other trade and press members and surveyed the room for a plan of attack. I was met with a mouth-watering display of fresh Connecticut grown fruits and vegetables displayed by Sardilli Produce and Dairy, a foretelling of the bounty that lay within.

Sardilli supports locally grown sustainable agriculture, supplying restaurants and institutions in Connecticut, Massachusetts, Rhode Island and Westchester County, New York.

I delved into my first tasting at a booth across from Sardilli called “PEEL” that was touting fine liqueurs made in Connecticut with fresh fruit. The lemons in the Limoncello may not have been locally grown, but the libation was refreshing, delicious and beautifully bottled just the same.

Refreshing liqueurs made in Connecticut by Peel.

As I moved further into the body of the room, I gazed at the sea of wine distributors hawking their portfolios.  A cursory look revealed that many of these companies were highlighting a current trend I am enjoying, the resurgence of the muscat grape.  Muscat is grown all over the world and is usually easily recognizable by its powerful aroma and grapey flavor. The fourth most planted grape in Italy (known there as moscato), it is widely used for sparkling wines such as Asti Spumante, and many countries use the grape for making sweet dessert wines. Now the muscat grape has come back into favor and can be found in every style from still white to rosé to bubbly. While I typically minimize my dessert wine tasting at events such as these, I was drawn in by a sweet little bottle of Pellegrino 2010 Passito de Pantelleria perched enticingly on the Frederick Wildman table. Made from 100% moscato, the wine was sweet without being syrupy and the stone fruit notes with just a hint of spice left me wanting another taste. However, the rapidly growing sea of sippers forced me to move on. I paused at the table of the highly recognizable brand, Barefoot Wine & Bubbly, to pick up a purple-footed key chain and try their new Moscato Spumante, a fun, fruity and creamy sparkler at a good price point. In fact, Barefoot Bubbly is the most awarded California wine brand under $15.

The seductive labels of "Sweet Bitch" wines.

Further exploration of the room revealed another current trend as cleverly named wines reared their naughty heads with labels such as “Sweet Bitch,” “Sassy Bitch,” and “Mommy’s Time Out.” And while these playful names may be no more revealing of the contents within than many of the French labels the uninitiated struggle to interpret, they certainly catch the eye more quickly. I have been seeing more and more of these wine bottles on the shelves that attempt to shock, awe and delight wine buyers with attention grabbing labels. This would account for the multitude of banners that hung like an airborne celebrity A-list around the room. The well-respected names of generations of winemakers are no longer the only way to brand wine. These days, many of the names that are responsible for closing the deal on our wine purchases are recognizable from different areas of our lives – Francis Coppola (movies), Jeff Gordon, (car racing) Ed Hardy (fashion). As much as I enjoy the tattoo-esque designs of Christian Audigier, it may take me a little more time to grow accustomed to the jeans and high school jacket clad Ed Hardy rep at wine shows. One of the more successful fads they have capitalized on is sangria in a bottle. If you’re short on time and fresh fruit, pick one up and bring it along to your next picnic or barbeque.

Fashion Meets Wine at Ed Hardy Wines

Bottles of unoaked varieties, both red and white, abounded. I tried an unoaked chardonnay from the “Simply Naked” line. The idea is to allow the variety’s natural characteristics to emerge unmasked by the flavors that accompany oak aging. I found the chardonnay light and citrusy.

Always on the lookout for wineries embracing biodynamic, organic and sustainable farming methods, I was pleased to see some of my favorites in attendance. The wines of Grgich Hills Estate made from 366 acres of organically and biodynamically farmed grapes are always a pleasure to taste. Slocum & Sons brought along one of my favorite new discoveries, a tannat from Bodegas Carrau of Uruguay. This winery is doing some wonderfully innovative things with sustainable and organic farming. Their wines made from the lesser-known tannat grape are worthy of exploring. For those seeking something closer to home, the sole representative of the Connecticut wine industry in attendance was Jonathan Edwards Winery. In addition to pouring their Connecticut cabernet franc and chardonnay, this local farm winery was serving up some of their well-known wines made from Napa Valley grapes.

Food tables were set up along the perimeter of the room with pre-purchased food coins required to taste the culinary offerings. I enjoyed tacos from SolToro Tequila Grill and sushi from Feng Asian Bistro. Both were excellent. Although the wine tables seemed to be the main draw, there was no shortage of entertainment for food lovers in the crowd. Over the course of the weekend, a main stage on one side of the room played host to an oyster shucking competition, grape stomp, and celebrity chef demonstrations from such well-known names as Bobby Flay, Daisy Martinez and Todd English. Diehard foodies could sign up for a Celebrity Chef Dine Around on Saturday evening to see their favorite chefs cooking up a storm.

SolToro Tequila Grill

By 12:45 the thirsty throngs had indeed arrived and sipping space was at a premium. I decided to make my way to calmer territory and headed out to Todd English’s Tuscany for a wine seminar given by Aurelie Botton of Marnier Lapostolle. Lapostolle is an organic and biodynamic winery in Chile. Held in the intimate setting of a private dining room, my seminar was attended by 22 guests seated at a banquet table complete with cheese platters, table settings and 4 pre-poured glasses of Lapostolle wine. Lapostolle was founded in Chile in 1994 by Alexandre Marnier Lapostolle, the creator of Grand Marnier, and is now run by his great granddaughter, Alexandra. Ms. Botton told the history of the carménère grape in Chile, at one time mistaken for merlot, and how carmenere fell out of favor in its native Bordeaux because there are too many clouds there. Apparently, a large amount of UV rays are required to dissolve the substantial quantity of pyrazine present on the skin of carmenere grapes. The climate, coupled with the fact that carménère was virtually annihilated by phylloxera in France in the 1800’s, has rendered this grape all but extinct in France. Chile on the other hand is the perfect home to this deeply crimson red, smoky, spicy variety with hints of green peppers. In fact, the introduction of carménère vines into Chile predates the phylloxera outbreak in France and therefore Lapostolle’s vines retain their original roots rather than having been grafted onto phylloxera resistant roots, as is the common practice throughout the world today.

As I soaked in the history, I sipped delightful sauvignon blanc, chardonnay and carménère wines. The wines tasted all the better knowing that the vineyards are organic and biodynamic. It is the belief among biodynamic winemakers and their followers that biodynamic viticulture results in a wine that is a truer reflection of the earth in which the grapes are grown as well as of the vines’ surroundings – often referred to as terroir. Ms Botton may have lost a listener or two as she briefly described the preparations and unusual rituals that are the heart of the process, but I soaked that in as well. Some of the best wines I have tasted are created using biodynamic viticulture. For those seminar participants who may not have been buying into the concept, there were still other wonderful and innovative techniques being employed at Lapostolle about which they could get excited such as the use of indigenous yeasts and the introduction in 2005 of their state-of-the-art 100% gravity flow winery, Clos Apalta. With the discussion about the newer winery came the grand finale, a glass of Clos Apalta wine.  This blend of carménère, cabernet sauvignon and merlot is made with whole cluster fermentation, a process similar to carbonic maceration in Bordeaux, and hand-destemmed grapes. The result is magnificent. A frequently awarded wine, Clos Apalta earned a place on Wine Spectator’s 2008 Top 100 list and was named Best New World Winery 2008 by Wine Enthusiast.

The Lapostolle seminar at Todd English's Tuscany.

 

The Mohegan Sun Winefest has something for everyone. Here you can consume delicious food, rub elbows with celebrity chefs, or experience the thrill of a live oyster-shucking contest. Wines can be found in a range of prices beginning with savvy selections for under $10 in the Grand Tasting to some of the finest wines in the world at the Elite Cru Tasting. If wine is not your passion, bourbon and beer tastings can be enjoyed as well. The Grand Tasting is a great way for the uninitiated, truly patient and/or truly thirsty to sample many different wines. For the well seasoned and less patient wine drinkers out there (I consider myself both), the seminars and special events provide more detailed information and the opportunity to engage in more detailed conversations with winemakers and wine educators.

Just pick your poison.

 

 

 

 

Filed Under: Connecticut Corkers, Organic Wine, Uncategorized Tagged With: , , , , , , , ,

Sunset Meadow Vineyards ~ Born of a Vision

August 24, 2011 By

Although Sunset Meadow Vineyards has a long list of numerous awards for outstanding wines produced in the scenic Litchfield Hills of the Western Connecticut Highlands, it is one of their most recent accolades in which owner and winemaker George Motel III takes the greatest pride. Yankee Magazine’s Travel Guide to New England named Sunset Meadow Vineyards New England’s Best Family Winery in 2010 after only having been open for two years. Mr. Motel attributes this honor to the efforts of his staff. Respected by both his employees and his peers, our August Connecticut Corker George Motel plays a prominent role in the Connecticut farm winery industry by virtue of both his wine and his wisdom.

George Motel III of Sunset Meadow Vineyards

George Motel is more than a winemaker or a vineyard owner. He is more than a businessman. George Motel is a visionary. One of his visions materialized in 1995 when he serendipitously drove by the property in Goshen that is now home to Sunset Meadow Vineyards. The vision? Running a farm. Although firmly entrenched in a corporate lifestyle, Motel was not a total stranger to farming, having had a friend with a dairy farm as a child growing up in Seymour, Connecticut. The beautiful piece of property that caught his attention had been a dairy farm in the 1970s. And so Mr. Motel worked his day job and then worked the land at night and on weekends raising beef cattle and providing hay to dairy and horse farmers. It was Grace Nome, President of the Connecticut Specialty Food Association for 26 years, who initially put the bug in Mr. Motel’s ear about growing grapes on his property. Motel was intrigued but not convinced. The very night of Ms. Nome’s prescient suggestion, Mr. Motel returned home from a hard day of corporate work to find a bull in the middle of his driveway. The cattle had broken out and were scattered around the property. Clad in his business suit, Motel spent the evening trying to lure the escaped herd with a pail of grain and a special cattle call in an attempt to restore order. Bovine intervention. It was time for a change.

Sun Dappled Cayuga Vines

Motel enlisted the help of Dr. Richard Kiyomoto, member of the Connecticut Agricultural Experiment Station and well-known advisor to Connecticut grape growers. Dr. Kiyomoto advised Motel to test his site with vines. In 2001, the first grape, cabernet franc, was planted at Sunset Meadow Vineyards (SMV), with chardonnay following closely behind. Motel planted 1,400 vines that first year, choosing seyval blanc, Cayuga and St. Croix, in addition to the chardonnay and cabernet franc. These were followed the next year by another 1,300 vines, vidal blanc, chambourcin, lemberger, riesling, and more chardonnay and cabernet franc. Year three saw the addition of Frontenac, landot and merlot, as well as even more chardonnay and cabernet franc into the sandy loam soil. People were beginning to take notice. An active member of his community through his volunteer basketball coaching, Motel was known around town to the other parents. One year at a New Year’s Eve party, a woman spotted him across the room and sought him out to ask him a question. “Are you the guy planting all those grapes?” she queried. Motel affirmed he was indeed that guy. “Nothing but hay grows in Goshen!” she insisted. 30 acres and 14,000 grape vines later, Motel begs to differ. He still owns more acres that he wants to plant and, with an eye toward the future, he has leased additional acreage nearby. It has gotten to the point where local farmers are approaching him with offers to lease their land.

The transition from cattle to grapes has been a successful one for Motel. A longtime lover of wine, Motel is a big believer in the health benefits associated with drinking it. The merging of his passions for both farming and wine has been a dream come true for him. Having early on determined that the quality of the wine could best be controlled by making the wine himself, Motel enrolled in the UC Davis Enology program. George, his wife Judy and son George IV do everything from growing and harvesting to bottling and selling. “I want to control the whole process.” George explains. “I want to know what’s in the wine.” What is in the wine are Motel’s own estate grown grapes, for the most part. It is Motel’s goal for his wine to comprise 100% estate grown grapes in two years, and he is very close to that goal now. In addition to controlling the process, Motel derives another benefit from doing the winemaking himself. A former musician, Motel views the winery as an opportunity to express himself. “The winemaking aspect of this business allows for some creative expression, expression you don’t get in the business world or in other aspects of the wine business.” As part of creating a healthy environment in which to grow his grapes, sustainable farming methods are utilized and surrounding natural wildlife encouraged. The property is home to many birds including hawks, eagles, bats and owls for which the Motels maintain nesting boxes. No pesticides are used on the vines. If necessary, Japanese Beetles, the only real insect pests in the vineyard, are hand removed. Motel allows the vine canopy to grow higher than he might otherwise because the beetles eat from the top down. He has determined that this is an acceptable sacrifice. Herbicides are used in only the rarest of circumstances and when they are, it is usually a home grade Roundup. Mr. Motel keeps a close personal eye on what transpires on his property. On any given evening or weekend, Motel might be found either walking the vineyards with rescue dog Churchill by his side, or traversing the many acres of grapes on his ATV.

SMV's Vineyard Dog, Churchill

Motel’s commitment to exceptional quality is carried over from the fields to the winery where he employs such methods as racking instead of fining to slowly precipitate out the unwanted solids in the wine. Racking, George believes, better maintains the integrity of the wine. This integrity is preserved by the finest quality cork closures, while also allowing the consumer the traditional uncorking experience. The building that houses the fermentation tanks, barrels and bottling equipment has no air conditioning but is designed to stay cold all year long by use of a louver system. Hot water is instantaneous, heated only when needed, which is both energy efficient and responsible to the environment.

As a visionary, Motel has a keen eye for the bigger picture. He knows that, although the quality of his wines is paramount, there is more required to run his business successfully. The Motels make hospitality and the consumer’s overall experience at their winery priorities. Opened for business in 2008, the spacious tasting room with indoor and outdoor seating, wine-related gifts and friendly staff members enhance visitors’ experiences. The Motels’ attention to detail and customer satisfaction is clearly paying off. 95% of SMV’s total wine sales is attributable to tasting room traffic. In another effort to increase wine sales while facilitating customer convenience, Motel has just added an online shopping cart allowing customers to purchase wine directly from the SMV website. With 13 wines from which to choose, it may be hard settling on just one. I asked Motel which wine is his favorite. “I make all of our wines as if they’re my favorite. Having said that, my passion has always been dry red wine so I guess I enjoy our dry reds the most.”


Farm-to-table wine dinners provide another way of introducing consumers to SMV wines. I recently had the opportunity of participating in the “Sunset in July” Farm to Table Wine Dinner at Sunset Meadow Vineyards which included SMV wine paired with food prepared by the Litchfield Saltwater Grille, as well as a tour of the winery. A bout of uncooperative weather forced the festivities indoors. Luckily, SMV is equipped to house an event of this nature inside their tasting room. The long, family style banquet tables used for outdoor gatherings were abandoned in favor of more intimate seating indoors, with only one elongated table set up for a large party that had arrived together. Conversation was possible between neighboring tables and guests had ample opportunity to mingle at both the raw bar and the tasting bar. The food was sourced from local, sustainable and organic farms and each course was specially paired with SMV wine. The pairings were all successful but the two that stood out for me were the SMV Riesling paired with miniature New England lobster salad rolls, and Cayuga White mated with Connecticut oysters. (More detailed wine tasting notes follow this article.) One of the highlights of the evening was a tour of the winery led by Mr. Motel. Not only were guests allowed a peek into the inner workings of SMV complete with informative and entertaining narration by Mr. Motel, we were treated to a taste of SMV Twisted Red, a cabernet sauvignon blend, straight from the barrel.

[Mr. Motel has consented to WINE publishing video footage of the winery tour conducted inside Sunset Meadow Vineyards the evening of the “Sunset in July” wine dinner. WINE would like to thank Mr. Motel for allowing its readership this exclusive opportunity to gain insight into the workings of a first rate farm winery in a more personal and animated way. The footage is presented below in two parts.]
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When he is not pruning vines or bottling wines, Mr. Motel spends time in his official capacity as Vice President of the Connecticut Vineyard & Winery Association working to further the interests of the Connecticut farm wine industry as a whole. This includes keeping a watchful eye on the industry, working on beneficial legislation, and doing marketing and promotional events. Motel was involved in the recent passage of the legislation authorizing the sale of Connecticut wines at farmers’ markets and he is working to get legislation passed that would allow Connecticut farm wineries a second festival each year. They are currently limited to just one, The Connecticut Wine Festival. Mr. Motel is Chairman of this Festival, an annual event promoting The Connecticut Wine Trail that saw more than 8,000 participants over the course of the last weekend in July this year.

So what is George Motel’s vision for the future? Organic grape growing, for one thing. Practically unheard of in Connecticut due to the challenging climate, Motel has targeted a block of his St. Croix grapes to grow organically. One year into the project, things appear to be going well. “We are encouraged by the early progress and results but remain cautiously optimistic,” reports Motel. What else is in SMV’s future? He’s not ready to reveal all just yet. But George Motel has a way of making his visions come true. I suggest we keep watching.

Sunset Meadow Vineyards Tasting Room

Sunset Meadow Vineyards is open Sunday, Monday & Thursday from 11-5 and Friday & Saturday from 11-6.
599 Old Middle Street, Goshen, CT 06756
860-201-4654

Wines to Uncork

Cayuga White 2010 – Exceptionally crisp and thirst-quenching, this dry expression of the Cayuga grape is acidic and well-balanced with the perfect hint of citrus and stone fruits.
Merlot – Soft and unassuming, this Bordeaux style merlot flaunts red berries with undercurrents of anise and a velvety smooth finish.
St. Croix – Smokey, sexy, dry and quite quaffable. I have yet to find a St. Croix I prefer more.
Twisted Red – A dry, big-bodied blend in the style of Bordeaux with dark red fruit flavors and a touch of spice.
Rosé – An elegant rosé in the style of Provence, luscious red fruits just barely peek through this delightfully dry salmon-pink beauty.
Pyrrha’s Passion – This beautifully bottled wine is a sweeter expression of the St. Croix grape perfect for accompanying desserts. Slightly nutty and hinting of caramel, the wine’s complexity is reminiscent of port.
Midnight Ice – This intoxicatingly aromatic ice wine boasts bold fruit aromas and flavors, especially honeydew melon and lychee. It has a honey-like viscosity on the tongue and is richly layered. Limited.

Filed Under: Connecticut Corkers, Uncategorized Tagged With: , , , , , ,

The 5th Annual Shoreline Wine Festival

August 17, 2011 By

Although driving rain may have discouraged some visitors from coming out to the 5th Annual Shoreline Wine Festival last Sunday, the Festival started off on Saturday, August 13, with blue skies and just a hint of autumn in the air. Upon entering the field at Bishop’s Orchards, host of the Festival, I was given a wine glass, a bracelet and a tasting ticket. The ticket listed the participating wineries and I was instructed to present it to each one I visited so that they could punch a hole next to their name. Guests were supposed to be limited to one visit per winery however, due to the absence of Jerram Winery, attendees were allowed two bonus visits to wineries of their choosing. Wineries were limited to serving five wines, with some opting to pour only four.

The wineries, vendors, and events were thoughtfully organized for easy traffic flow and accessibility. Two tents housed the wineries and most of the vendors, which included retailers, food vendors and charitable organizations. In honor of the day’s host, I began my tasting tour at Bishop’s Orchards Winery where a friendly staff member happily engaged in conversation about the wines being poured. Feeling comfortable and unhurried, a couple of fellow guests and I chatted amicably as we sipped through the samples. Bishop’s was pouring 5 wines, including one of my favorites, their Hard Cider. Made from their own apple cider, this wine has a delightful mild effervescence to it that just tickles my tongue. Mike and Mimi of Branford, Connecticut, my companions at the booth, were visiting the Festival for the second time since its inception. I convinced a skeptical Mike to try the Sachem’s Twilight, a sparkling wine made from Bishop’s own peaches. In addition to the misconception that fruit wines must be cloyingly sweet, I find that men are particularly resistant to trying wines that they perceive as just too pretty. My persistence was rewarded, somewhat. Mike agreed he enjoyed the bubbly beauty more than he had anticipated. Mimi and I, on the other hand, delighted in every last sip. (For more on Bishop’s Orchards Winery, visit https://wineinstituteofnewengland.com/bishops-orchards/)

Mike & Mimi of Branford, CT

It is no secret that I enjoy the wines of Sunset Meadow Vineyards (SMV) and my experience at the Festival was no

Happy Tasters at Sunset Meadow Vineyards

exception. Their Cayuga White has been one of my favorite “go to” wines this summer with just the right balance of fruit and acid. Crisp, thirst-quenching and citrusy with a hint of stone fruits, it pairs well with light summer fare, seafood and poultry, or can be enjoyed on its own. The SMV Merlot was tasting very well with notes of cherries, a hint of anise on the midpalate and a soft, elegant finish. I was happy to see that SMV had brought out one of their big boys, Twisted Red, an award-winning blend of cabernet sauvignon, cabernet franc, lemberger and chambourcin. White Silo Farm & Winery presented a nice selection of wines made from their organically grown fruits such as rhubarb and blackberry. The Upland Pastures White, which is currently made with Cayuga grapes from the Finger Lakes, will be made with White Silo’s own Cayuga grapes next year as they become ready to harvest. Jones Winery had several favorites on hand including Strawberry Serenade and Woodlands White, but I was especially excited to try their limited production Rosé of Cabernet Franc made with 100% estate grown grapes. I experienced a delicate and dry wine with the essence of cherries. A young woman behind the table dispensed pairing advice while I enjoyed a taste of Ripton Red. Her advice for this wine? “Anything with tomatoes.” (For more on Jones Winery, visit https://wineinstituteofnewengland.com/jones-winery)

Hopkins Vineyard

Chamard Vineyards was on site serving chardonnays and merlots, contrasting their estate wines with those made from grapes from Long Island and Suisun Valley, California. And although I enjoyed all four wines, what caught my attention was an offering on their full wine list that was not at the Festival – a 2002 Estate Reserve Pinot Noir. My interest was further piqued upon hearing about another new offering – a pinot noir and chardonnay sparkling wine produced in the traditional champagne method. It looks like I will be taking a trip to Chamard in the very near future. Whereas Chamard was pouring grapes from both coasts, Jonathan Edwards Winery was showcasing California. Sauvignon blance from Napa, merlot from Calistoga, pinot grigio from Russian River Valley. The Stone Table Red had a wonderful nose of dark red fruits and the wonderful spicy notes expected from petite syrah, which accounts for 25% of this cabernet sauvignon blend. The wines from DiGrazia Vineyards offered up tastes of honey, apples, raspberries and pumpkin pie. Yankee Frost, a white wine made with vignoles, was complexly layered with honey, apples, cider spices and floral notes. Hopkins Vineyard made a strong showing with the very popular Westwind, a semi-sweet wine made from Cayuga white grapes, as well as a very earthy cabernet franc with a distinct ashiness. Sachem’s Picnic, a blend of French hybrid grapes perfect for cold weather climates, provided a lovely low tannin semi-sweet red perfect for summer meals.


Having successfully completed the entire wine circuit, it was time to find something for lunch. There were several food vendors at the ready, including a barbeque truck and Guilford’s own Naples Pizza. Off to one side of the field, I was pleased to spot Little Sister’s Grilled Cheese truck. I had seen them for the first time at The Connecticut Wine Festival in Goshen last month (The Connecticut Wine Festival), but the throngs of people kept me

The Gang from Little Sister's Grilled Cheese Truck

from getting a taste. Seizing an opportunity to approach, I ordered a grilled cheese sandwich made with honey and goat cheese dubbed the “Honey Bear.” It was delicious. As I made my way back to the parking lot, I came upon a tent set up with several rows of chairs facing a table in anticipation of an introductory wine tasting class. In the barn, Bishop’s employees were selling bottles of the wines being offered at the Festival. As I approached my car, I spied a group of people following another Bishop’s employee into a building for a tour of the winery. All in all, the 5th Annual Shoreline Festival provided an excellent opportunity for wine drinkers to experience some of what Connecticut has to offer in a very enjoyable atmosphere.

Filed Under: Connecticut Corkers, Uncategorized Tagged With: , , , , , , , , , , , ,

First CT Farmer’s Market Wine Permit Issued!

August 6, 2011 By

In June 2011, AN ACT AUTHORIZING THE SALE OF CONNECTICUT WINE AT FARMERS’ MARKETS AND ESTABLISHING A FARMERS’ MARKET WINE PERMIT was signed into law. Keith Bishop of Bishop’s Orchards Winery, our June Connecticut Corker, was instrumental in bringing about this critical legislation. (For more about Keith’s involvement, click here: https://wineinstituteofnewengland.com/bishops-orchards/) Therefore, it seems only fitting that Bishop’s Orchards Winery is the one to obtain the very first Connecticut Farmer’s Market Wine Permit. Following is the press release with the details of this exciting milestone:

Some of Bishop's Orchards Winery's Award-Winning Wines

Wine Sales Start at Milford Farmers Market

August 2, 2011

For Immediate Release:

Toast your local Farmers Market! Buy a bottle of CT Farm Wine and raise your glass.

Bishop’s Orchards Farm Market & Winery just obtained CT Farmer’s Market Wine Permit #1 to sell wine at the Woodmont Farmer’s Market every Wednesday afternoon. Now wine can be bought direct from the 140 year old family farm at the same time you get flowers, vegetables, fish, fresh baked goods, cheese and more at the weekly Farmers Market held at the Robert Treat Farm on New Haven Ave in Milford from 3.30-6.30 every Wednesday.

Winemaker Keith Bishop, Treasurer of the CVWA’s Wine Trail worked with the CT Legislature and Farm Bureau to put Connecticut on the same footing as NY and MA that allow their Farmer’s Markets to sell wine. The Governor signed PA 11-164 on July 13 and Bishop’s permit was issued July 27.

24 Wineries make up the CT Wine Trail and are showcased at www.ctwine.com. Ct Farm Wineries typically sell direct at their farms, with few large enough to bear distribution costs to wholesale their products. Being able to sell at Farmers Markets will benefit wineries and consumers: opportunities for new customers, and less travel to repeatedly visit the winery and support local farms and keep land in viable production. Liquor regulations are still complex, and the wineries take their roles seriously for age verification and patron safety. Local regulations will prohibit some Farmers Markets from allowing Wineries to sell, as some zoning or local ordinances don’t allow alcohol on city property, such as New Haven.

Bishop’s Orchards Winery makes fruit wines and Hard Cider exclusively from fruits grown on their 313 acre farm. Apple Raspberry Blush, HAppley ImPeared, Celebration and Stone House White are among their selection of 18 wines made. Stone House White was awarded a Gold Medal at the 2011 Finger Lakes International Wine Competition, and HAppley ImPeared was awarded a Gold Medal at the 2011 International Eastern Wine Competition. In all, Winemaker Keith Bishop earned 53 medals in 4, 2011 International Competitions, including 4 Silver Medals for Apple Raspberry Blush.

The 5th Annual Shoreline Wine Festival will be hosted by Bishop’s Orchards on August 13 & 14 and feature top CT Wineries, food, seminars, entertainment, tours and sales of wine by the bottle and case. Tickets and information is at shorelinewinefestival.com.

Since 1871, six generations of Bishop’s have been serving Connecticut with the best possible farm products. Bishop’s Orchards Farm Market is open all-year round and is a destination for the area’s finest food and wholesome family fun. Every season The Bishop Family offers new and traditional foods and experiences. From the large retail farm market to their Pick Your Own Fruit program June thru October to their winery that has tastings available 7 days a week, Bishop’s is the perfect destination for people of all ages. Bishop’s Orchards, 1355 Boston Post Road, Guilford, CT, 203-453-2338, www.bishopsorchards.com.

Contact:
Bishop’s Orchards Farm Market and Winery:
Keith Bishop or Sarah Dellaventura 203-453-2338
Woodmont Farmers Market:
Mary Treat (203)878-4270

Filed Under: Connecticut Corkers, The Press, Uncategorized Tagged With: , , , ,

The 5th Annual Shoreline Wine Festival

August 3, 2011 By

Bishop's and other Connecticut wines at Bishop's Orchards Farm Market & Winery

Feeling left out because you didn’t make it to the Connecticut Wine Festival? Or maybe you had such a great time there you really want some more? Well, you’re in luck. Bishop’s Orchards Winery will be hosting the The 5th Annual Shoreline Wine Festival on Saturday and Sunday, August 13th-14th at Bishop’s Orchards Farm Market and Winery, 1355 Boston Post Road, Guilford, CT. 10 of Connecticut’s finest wineries will be participating. And, if you act now, you can purchase tickets for $25 per person. That’s a $5 savings off of the door price. Hope you can make it!
For more information on the Shoreline Wine Festival, visit this site: http://shorelinewinefestival.com/

Filed Under: Connecticut Corkers, The Press, Uncategorized Tagged With: ,

Discoveries and Rediscoveries at The Connecticut Wine Festival

August 2, 2011 By

It was a perfect summer day for the throngs of people who streamed into the Goshen Fair Grounds to partake in the third annual Connecticut Wine Festival this weekend. Over 8,000 attendees tread the grounds during the course of the weekend, a remarkable 50% increase from last year’s event, according to Festival Chairman, George Motel. Mr. Motel’s winery, Sunset Meadow Vineyards, was one of fourteen Connecticut wineries represented, all of which are members of the Connecticut Wine Trail. (http://ctwine.com/) Specialty food vendors, jewelers and musicians were also represented. Upon entering the grounds, friendly women clad in purple tee shirts handed out programs, wine totes and wine glasses etched with the words “Connecticut Wine Festival.” This would be the one and only glass I would use throughout the event so I made sure to baby it as I headed out on my wine quest. The wineries were set up inside two buildings, segregated by their location in the state – Eastern Connecticut and Western Connecticut. One hour into the event, and the crowds were already gathered four rows deep in front of every winery. Each winery was strictly limited to pouring only four of their wines. Most wineries opted for a combination of white and red wines, with the occasional rosé making an appearance. Water pitchers and spit buckets were at the ready. Friendly and knowledgeable people poured briskly, trying to keep pace with the eager tasters. Many of the winery owners, themselves, were pouring the wine and answering questions. If a taster found something she particularly cared for, she could opt to buy a glass of it for drinking right on the spot, or purchase a bottle to consume on the grounds or at home.

Jonathan Edwards Winery

Jamie Jones of Jones Winery

My first stop was Jonathan Edwards Winery where they offered pours of both Connecticut grown and Napa grape wines. Jones Winery brought crisp chardonnay and refreshing First Blush, a blend of apples, pears and black currants and the perfect antidote to the heat. Sunset Meadow Vineyards, always a crowd pleaser, had Sunset Blush and Cayuga White on hand. I was especially excited to visit their table after recently spending an evening at their vineyard for a beautifully put-together and well-paired farm to chef wine dinner. Other interesting finds included the Hungarian grape, bianca, and the pinot noir mutation, corot noir, at Land of Nod, a 100% riesling flavored with natural peach essence from Taylor Brooke Winery, and a lovely Alsatian-style riesling from Priam Vineyards, bottles of which were just flying out of the booth. I made sure to stop by Sharpe Hill Vineyard for a taste of

George Motel of Sunset Meadow Vineyards

Gary Crump of Priam Vineyards

their renowned Ballet of Angels, a semi-dry white that is a proprietary blend of 12-14 grapes. Most, if not all, of the wineries offered the off-dry to semi-sweet wines so popular in this state, with only the occasional truly dry wine being found. Bishop’s Orchards Winery and White Silo Farm, both fruit wine specialists, saw a steady stream of sippers.

As I navigated the lines from winery to winery, I stopped to chat with as many people as I could to find out where they had come from and what wines they were enjoying the most. All corners of the state were represented and every guest had their own wine preference – some sweeter, some drier, some fruit. Some guests seemed knowledgeable about Connecticut wineries, already professing a favorite from prior visits along the Connecticut Wine Trail, while others were discovering our state’s wineries for the very first time. One Connecticut resident out supporting local agriculture on Sunday was Governor Malloy, who made a personal appearance at the Festival and visited all 14 of the wineries. Apparently, he was so inspired by what he found that, after the Festival, he paid a visit to Sunset Meadow Vineyards for a tour, and returned to the Governor’s mansion with at least a few bottles in tow. Overall, the crowd was very young, comprising approximately 60-70% of the total guests. According to Mr. Motel, last year’s group comprised a similar makeup. I stopped to talk to two women taking a momentary hiatus from imbibing. Lynn Allen and Carrie Traverse, from Wallingford and East Haven, respectively, were visiting the Festival for the second year. And although they remarked, as many did, on the number of people present, it was clearly not an obstacle to an enjoyable time. They were especially appreciative of the appearance of the fans this year. Both women had previously been to the two wineries in Wallingford, Gouveia Vineyards and newcomer Paradise Hills Vineyard, and were hopeful to see Paradise Hills included in next year’s Festival.

Lynn Allen & Carrie Traverse

For those requiring some sustenance to get them through the afternoon, food vendors could be found both inside the

Homemade Potato Chips

buildings and elsewhere on the grounds. Lunch selections included chicken and beef on sticks, fresh potato chips, organic beef burgers and, of course, cheese platters. I noticed there was a constant crowd of people at Little Sister’s Grilled Cheese truck where one could get a variety of grilled cheese sandwiches, including goat cheese with honey, or tomato, mozzarella and basil. After bumping into winery owner, Eric Gorman, at the Blue Moon booth buying cheeseburgers for his staff, I was persuaded to head back inside to sample some rhubarb wine from his winery, White Silo Farm. I was greatly rewarded. The white rhubarb wine was delicate, slightly tart and quite pleasing.

Little Sister's Grilled Cheese Truck

Back outside, I came upon a tented section showcasing several specialty food vendors, including Ola! Granola, Cato Corner Farm and Peace Tree Desserts. I picked up a few items at each of these tables, including some heavenly Applejack Cajeta Caramel from Peace Tree. Owner, sustainable pastry chef, Robyn Eads, told me this authentic Mexican style caramel sauce was handcrafted with goat’s milk from Connecticut family farms. It was so delectable, I decided to bring home the Curry Cajeta Caramel, as well.

Robyn Eads of Peace Tree Desserts (right)

Although not a recreational activity for those shy of crowds, the Connecticut Wine Festival provides a wonderful opportunity to see and taste what Connecticut wineries are creating in a festive and friendly atmosphere, as well as sample some of Connecticut’s specialty food offerings. Will the Connecticut Vineyard & Winery Association be sponsoring a fourth Connecticut Wine Festival? Absolutely. As Mr. Motel explains, “This is a great event for (Connecticut wineries) to showcase our wines and create better awareness of the Connecticut Wine Trail.” Current plans are to keep the event at the Goshen Fair Grounds and to spread the wineries out a little more to better effectuate flow of traffic. I have no doubt that I will be heading back up to Goshen next year to participate in this fun and well-run event.

Taking a siesta under the perfect sky

Filed Under: Connecticut Corkers, The Press, Uncategorized Tagged With: , , , , , , , , , , , , , , , , ,

Wowed by the West Street Grill

July 25, 2011 By

I recently spent a lovely weekend with friends enjoying Connecticut wine and food in Litchfield County, the culmination of which was a multi-course lunch at West Street Grill. Following are our impressions of the food and wine.

By Analiese Paik and Elizabeth Keyser

Wine Review by Renée B. Allen


New restaurants get all the buzz, but on day two of the Litchfield road trip it was easy to pass up the darling of the moment for the real thing: a long-established restaurant that puts care into the entire experience of its guests.

Yes, we’re talking about the West Street Grill in Litchfield. For over 20 years restaurateurs James O’Shea and Charles Kafferman have been serving excellent New American food with a French/Mediterranean influence. A day or weekend trip to Litchfield is not complete without a meal at this iconic restaurant, which is known for being a haunt of many well-known actors and writers. O’Shea was once asked why so many celebrities eat there. “We leave them alone,” he replied. Actually, he takes very good care of his guests and is known for telling a funny story — or two or three.

The black and white photos in the front dining room are from a 1950’s photo collection that are rotated regularly. The old-world feel immediately gives you the impression that they take food and hospitality very seriously.

In the back dining room where renovations are well underway, the Mediterranean style plates decorated with fruited lemon and olive sprigs appeared as the tables were turned for dinner service. The original rattan French bistro chairs are caned in a dark green and ivory open weave, true to the original style, and a perfect match for the restaurant’s awning colors.

The French bistro-inspired atmosphere is inviting, the service is on a professional level rarely seen, but West Street Grill is really about the food. It was one of the earliest proponents of farm-to-table (“before the term was coined,” says O’Shea), and at a recent lunch, the fresh ingredients were the stars in the room. Executive Chef Jimmy Cosgriff is the star in the kitchen.

The West Street Grill picks up fresh tomatoes, basil, blueberries, peaches, lettuces and arugula from local farms. Dean’s Farm Stand in Fall’s Village provides beets, basil, potatoes and some tomatoes. Waldingfield Farm in Washington, a certified organic vegetable farm that grows a variety of heirloom tomatoes, is another source. Milk from local farms is used to make the house ricotta. O’Shea grows some of his own tomatoes, organically of course, as well as rhubarb, lettuces, and large amounts of herbs like lovage, chives, Russian and pineapple sage, lemon balm, tarragon, horseradish, opal shiso and purple basil. “We are heavy chive and basil users,” he said. He buys all his vegetable seedlings from USDA organic grower Gilbertie’s Herb Gardens. Honey, maple syrup and some other products come from the farmers’ market. West Street Grill also uses Baldor, which sources from local farms from a 300 mile radius.

Lunch was superb.

W.S.G. Locally Grown Tomato Salad with native basil, fleur de sel and 12 year aged balsamic vinegar

These perfectly ripe tomatoes were a natural starter for a hot day. They were rich in fresh, tomato flavor.

Parmesan Aioli Peasant Bread

Intensely flavorful with a satisfying crunch from the gratin and toasted house-made bread, this has been a house classic since 1990.

Sauteed Spinach

Baby spinach, picked up that morning from a local farm, was wilted and served simply to let the natural flavors shine. It melted like butter in the mouth.

Soup de Poisson, aioli and garden chives

Rich with roasted fish and vegetables, the soup was hearty and was flavored with fennel. It was topped with an understated aioli; a more forceful aioli would have overwhelmed the soup.

Shrimp Tempura

Gulf shrimp were skewered straight and perfectly cooked so they were meltingly tender on the inside, crisp and slightly golden on the outside. They were served with a refreshing salad of Napa cabbage, mango, cilantro, peanuts, Bermuda onion, carrot and pickled ginger along with sweet chili dipping sauce.

Pan Seared Silken Tofu

Triangles of fresh tofu lightly seared and served with wok-seared vegetables seasoned with scallion, cilantro, pickled ginger. The dish was topped with crispy rice noodles with sweet chili sauce.

Fresh, Wild, Day-Boat, Connecticut Fluke with potato puree, braised leeks, lemon caper coulis

The pan-seared fluke (summer flounder) was golden and crisp, yet so tender it was hard to believe it wasn’t breaded. “Nothing comes between a fish and my chef’s pan,” O’Shea told us. Hidden beneath the fish were ribbons of leek. The herbed potato puree was light and delicate, and was accented by the lemon caper coulis. This dishes hit the mark on both flavor and execution.


Moules Frites

The mussels were steamed in a gorgeous broth of garlic, lemon, white wine and tomato. The broth was clean, delicate and well-balanced. The fries were crunchy and delicious, especially when dipped into the saffon-scented aioli.

“Jimmy’s Ravioli” — Homemade Spinach and Gorgonzola Ravioli with garlic, grape tomatoes, basil, grana padano

Two plump pillows of light-as-air ravioli offered the perfect filling-to-dough ratio so the focus was on the filling, rather than the pasta that enrobed it. The filling’s silky smooth texture came from house-made ricotta from local milk, blended with spinach, gorgonzola and Parmesan cheese. A brothy, delicate sauce of fresh tomatoes, garlic, basil and grana padano created a very refined ravioli.

Dessert

A trio of coconut, raspberry and chocolate sorbets was refreshing and bursting with flavor – pieces of coconut, ripe raspberries, dark chocolate with no bitterness. None were overly sweet, which we appreciated.

Wine Review by Renée B. Allen

Casa Julia Sauvignon Blanc, Chile 2010

Our decadent dining experience began with a Chilean Sauvignon Blanc from Casa Julia, a vineyard with a solid, hands-on approach to sustainable agriculture. Chilean Sauvignon Blanc has progressed by leaps and bounds in the past 10 years. Winemakers have been exploring cooler regions in Chile for growing these grapes with phenomenal results. This example from Casa Julia exhibited many of the traits found in these successful plantings. To begin, slightly muted notes of tropical fruits danced on the nose, hinting at the riches to be found within. These tropical notes revealed themselves on the tongue richly, but without the aggression often associated with warmer climate Sauvignon Blancs. The midpalate opened to a wave of citrus which was followed by a crisply acidic and well structured finish. This wine is tailor-made for drinking with seafood and proved a worthy pairing for the Soup de Poisson.

The Vineyard at Strawberry Ridge Ascot Reserve Chardonnay, Western Connecticut Highlands 2008

For our second wine, James O’Shea insisted on what he claimed to be the best wine in Connecticut, the Ascot Reserve Chardonnay from The Vineyard at Strawberry Ridge in Connecticut. The vineyard owners, Robert and Susan Summer, have hired Connecticut vintner Jonathan Edwards to produce this wine. Probably the best traveled wine in Connecticut, from New York to Las Vegas all the way to Macau, the list of venues carrying this limited production wine reads like a celebrity “it” list. The vineyard’s most recent accolade is their production of the wines for the famed Rao’s restaurant in New York. The wine opened with aromas of vanilla, apple and caramel, delicately punctuated with hints of nutmeg. The first fleeting taste to tantalize the tongue was green apple, which quickly yielded to butterscotch on the midpalate from the use of French oak barrels during fermentation. The finish ended with notes of fig and citrus, and tongue-smacking astringency. Although this wine bore little resemblance to the flinty, mineralic, stainless steel fermented Chardonnays most commonly associated with Connecticut, it was an admirable example of the influence the vintner wields over the Chardonnay grape. This wine was a nice complement to the Pan Seared Connecticut Fluke, which might just have been the best fish dish ever to grace this wine taster’s lips.

Geyser Peak Cabernet Sauvignon, Alexander Valley 2007

The powerful, classic Geyser Peak Cabernet Sauvignon proved an excellent companion to the Homemade Spinach & Gorgonzola Ravioli. Everything a cab should be, this wine’s bouquet foretold the fruit and spice that awaited the taster. In a beautiful balance of fruit forwardness and medium tannins, black cherry and chocolate, accentuated by pepper, coated the palate, before succumbing to the lingering finish.

West Street Grill

48 West Street, Litchfield, 06759

www.weststreetgrill.com

Reprinted with permission from www.fairfieldgreenfoodguide.com

Filed Under: Connecticut Corkers, The Grapevine, Uncategorized, Wine Reviews Tagged With: , , , , , , , , , , ,

White Silo Farm & Winery’s 1st Annual Mid-Summer Harvest Festival

July 19, 2011 By

Looking for something fun and new to do this coming weekend?

White Silo Farm & Winery in Sherman, CT will be holding its 1st Annual Mid-Summer Harvest Festival on July 23rd and 24th from 12 pm to 5 pm each day.
This family-oriented festival will feature freshly prepared food and live music.
Farm museum, winery and field tours will be given. This is a great way to get a closer look at a Connecticut farm winery. White Silo is a specialty winery, producing wine made from farm grown fruit.
Admission is FREE.
For more information, visit their website at www.whitesilowinery.com.

Filed Under: Connecticut Corkers, Uncategorized

Paradise Hills Vineyard: A Family’s Affair with Wine

July 12, 2011 By

WINE is excited to introduce the newest winery in Connecticut, Paradise Hills Vineyard & Winery, as our July “Connecticut Corker.” The Ruggieros bring 30 years of grape growing and winemaking experience to their new winery, which just opened its doors to the public on May 1, 2011, in Wallingford, CT. This family owned and operated winery is spearheaded by Margaret Ruggiero, with whom I had the pleasure of spending several hours.

At 26 years old, she may be the youngest of the bunch, and at 5 feet 2 inches she is definitely the most petite of the bunch, but Margaret Ruggiero is the biggest thing to hit the Connecticut wine industry in years. And if you don’t believe me, just ask her mom. Without her family, Margaret would not be where she is, or who she is, today. And without Margaret, there would be no Paradise Hills Vineyard.

My first encounter with Margaret came in the form of a photograph on an informational page about Paradise Hills Vineyard, Connecticut’s newest winery located in Wallingford. “How cute.” I thought. “The winery owners have a picture of their daughter tinkering with some winemaking apparatus.” Little did I know. Margaret is the heart and soul of Paradise Hills, as well as co-owner, grape grower, winemaker, architect, human resources specialist, and everything in between. But she does not operate in a vacuum. Paradise Hills is a family operation and I have never before met a family who took these words more to heart.

Margaret was running late for our meeting, so I sat down with her mother, Brenda, to learn a little bit about how Paradise Hills came to be. Brenda met Rich Ruggiero at the pool. He was a speed swimmer and she a synchronized swimmer. They were 10 years old. They would begin dating in college, fall in love and marry. Rich was an auto body repairman with an avid interest in winemaking. More than 30 years ago, he and his brother, Albert, president of Paradise Hills, began growing grapes in their backyard on Hill Street in Hamden from which they made wines, some of them award-winning, under the name “Paradise Hills.” The name was a melding of Hill Street and the nearby Paradise Game Preserve. When Rich and Brenda married, Brenda knew that wine was always going to be a part of her life and, for that matter, part of the lives of their two daughters, Margaret and Natalie. The girls learned about winemaking from their parents in their own backyard. Margaret read books on the subject. They helped plant, tend, prune, and harvest the grapes, and they assisted with the winemaking. All of this was a normal part of their lives. Of course, not everyone fully understood this. Brenda remembers a phone call she received from a nun at the Catholic school the girls attended. Margaret was asked by the nun what she did over the weekend and she had responded, “Oh, Sister. I made wine this weekend.” As Brenda explains, “it’s been a passion.”

29 years of marriage and hard work later, the Ruggieros are realizing their family dream – to run their own winery. Every family member was involved in the inception of Paradise Hills and remains involved on a daily basis, in spite of other commitments. I discovered Brenda is a dental hygienist who continues to work that job full time. I was eager to learn more about the Ruggiero matriarch, but the conversation kept turning to Margaret. Brenda was quick to minimize her own efforts, crediting Margaret with much of the family’s success. I have heard parents brag about their children before, but this was effusive. Then I met Margaret. I wanted to brag about her, too. [Read more…]

Filed Under: Connecticut Corkers
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