Showcasing a sampling of Virginia's wine and gourmet food, the Virginia Wine Expo, hosted by the Greater Convention Center, exhibited more than 40 wineries and offered many speakers, giving attendees a taste of what Virginia has to offer. The event's speakers included Bruce Schoenfeld, the Wine and Spirits editor of Travel + Leisure magazine, and chef Jay McManus from Fleming's Prime Steakhouse and Wine Bar.
Vineyards and wineries from the local Charlottesville and Afton areas present at the expo included Cardinal Point Vineyard and Winery, Jefferson Vineyards, King Family Vineyards and Veritas Vineyards and Winery, and because the event was open only to tradespeople and the press from 11 a.m. until 1 p.m., it was much easier early in the day to sample the wines for bulk purchasing, to compare wines or to socialize and share knowledge of wines with fellow winemakers and vintners, according to D'Angelo Robinson, vineyard and sales manager at Cooper Vineyards in Louisa, Virginia.
The floodgates opened at 1 p.m., giving way to hoards of anxious, seasoned connoisseurs and newcomers who sampled Virginia wines for the first time. Each exhibitor offered free samples of his wine to eager wine-lovers toting complimentary burlap show sacks and Virginia Wine Expo wine glasses.
In addition to the guest speakers, free wine, gourmet food samples and complimentary paraphernalia, ticket-holders could also participate in raffle drawings in addition to receiving a free annual subscription to Virginia Wine Lover Magazine.
Bob Talcott, wine director for Can-Can restaurant in Richmond, who also spoke at the Expo, called the event "a great presentation of people who are getting to know Virginia wines."
Virginia Makes Wine?
The presentations at the expo a presentation may have been a necessary feature, for while Virginia might make people think of ham, wine is commonly associated with other locations.
"When people think about wine in the U.S. the first thing that pops into their head is Napa Valley," Robinson said.
Think again! Virginia wines have been on the rise for the past several years and continue to impress wine connoisseurs from all over the world. Robinson told a story of how his friends met a couple on a cruise from England who had never heard of Virginia wines, but after being introduced to them, they were hooked.
Talcott, as wine director of Can-Can, is responsible for designing the wine list for the restaurant, matching the character of wines with specific foods, tasting wine for quality-price ratio and educating the staff about French wine.
"For Virginia wines, particularly with emerging areas I like to see how well the wines try to emulate the classics, such as Pinot Noir or Cabernet Franc," he said. "There is a temptation to see how well they approximate the proven classics of that wine. You also want to see how well they stand on their own. Does it start taking on an identity that reflects its place of origins?"
Cabernet Franc is a grape that grows exceptionally well in Virginia because it takes well to the state's clay-like soil. As a result, many of the wineries make a Cabernet Franc, or a Cabernet Franc blend.
Another wine plentiful in Virginia is Viognier, a white wine that tends to take on floral or fruity tones depending on the conditions in which it was grown and the way in which it was aged. Cardinal Point Vineyard and Winery's 2006 Viognier won first place in the 2007 Virginia Governor's Cup and pairs particularly well with spicy Thai and Mexican foods.
Cooper Vineyard's signature wine is the "Noche," according to Robinson, which is "a northern grape which is flash-frozen and infused with chocolate."
A dessert wine, this exceptionally sweet treat drinks more like a port than anything. The winemaker won't reveal what type of chocolate it is infused with, however.
Whether fruity or sweet, Talcott said he thinks Virginia wines are getting better and better.
"They are defining themselves," said Talcott. "I think that the drinking of Virginia wines is consistent with the local scene that is going on, with people eating more local foods."
And with the recent popularity of the Slow Food Movement in Virginia, which supports locally grown, oftentimes organic foods, bringing the bottle straight from vineyard to table definitely sounds appealing.
Young and in love
You don't have to be an organic food nut, however, to enjoy a nice glass of wine. While it may seem that the wine community is populated by sip-swishing, middle-aged wine snobs, young adults can learn to appreciate fine wines as well.
"On your free time, provided you are 21, go and check some wineries out. A lot of them are in your backyard," Robinson said.
Within 30 minutes of Charlottesville there are at least half a dozen vineyards and wineries. Most tastings are free, and there is no pressure to buy a bottle (though many of the wines are so tasty you might find yourself coming back with more than one). The tasting room staff is also usually very eager to tell you as much as you would like to know about their vineyards' wines and wine-making in general.
When asked for his advice for young people who are interested in learning more about wine, Talcott said, "Experiment always. Expand your tasting experience as much as possible and read and search for and see if you can identify wines that taste unique and reflect their sources of origin."
Head out to wine country with an open mind and a cheerful attitude, because the opportunity to become a wine connoisseur in Virginia is easier than one might think.
Julie's information about wine comes from her experience working in a vineyard.
Julie's wine glossary for beginners
If filling your Solo cup by twisting the nozzle on the Franzia box is the closest you have ever come to a fine wine experience, refer to this list of wine terminology before heading out to your local Virginia winery.
American Oak/French Oak -- The two types of oak used to make barrels for the aging of wine. American Oak has larger pores, allowing the wine to take on a more noticeably oakey flavor than wine aged in French Oak.
Bouquet -- The smell of wine that develops as it ages. Aroma is used to describe the smell of young wines that do not yet exhibit a bouquet.
Complexity -- When a wine is simultaneously rich, smooth, balanced and deep, it is said to have nice complexity. Many wines develop more complex characteristics as they age.
Finish -- The flavors left lingering in the on the tongue after the wine is swallowed, also used to describe the length of time these flavors remain.
"On the nose" -- The scents and aromas one receives upon smelling the wine before tasting it.
"On the palate" -- The taste of the wine in the mouth before swallowing and after smelling.
Tannins -- The natural preservatives found in red wines that result during the fermentation process from the skins and seeds of grapes. These are what give some people headaches when drinking red wine.
Vineyard -- Where grapes are grown. The grapes are then made into wine in the winery or sold to a winery if the vineyard does not have one of its own.
Winery -- Where wine is fermented and aged, either in stainless steel or oak. Grapes are either grown on the property in the vineyard or bought from another vineyard.
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