New Ticketing Method for the Buffet Tastings


TVWS LogoThe Board of Directors has decided to try a new method of entry to the tastings. Years ago, we had to pre-pay and now it is time to do so again. If 35 people show up at the tasting, and only 25 originally told us, via EVite, that they would be there, the TVWS must pay for the 35, but probably there is only enough seating and food for 25. Same goes if 35 people tell us via EVite that they are going to be there and only 25 show, we pay for 35. Now with the Brown Paper Tickets, we have funds in advance to cover the cost for the facilities and the food.

Last months tasting, September, I bought 2 tickets and Robin could not go. I either had to find someone to use her ticket, or “eat the cost” of the ticket. I found someone to take it.

I will always post a link to the Brown Paper Ticket site on the Schedule page on the TVWS blog. Click Here for the Schedule and as listed above. Here too is a link: Brown Paper Tickets – the tickets listed at that link, at this writing, are not valid.

We would really like to know how this method works for you. The Board is working on the process to make it easier for everyone. If you see something in the Brown Paper process that you have an easier or more efficient way to perform the task, let us know.

Chilean Wines at TVWS


10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloMany, many thanks to Garry Scholz for putting on a great event, even though he was fighting laryngitis. Some really good wines were presented to almost 30 people who attended. It seems as though the pre-pay through Brown Paper Bag was a success. If you want to attend, you will need to buy tickets in advance of the event. The TVWS then informs Meadowlake of the number of people who have paid and will be attending. The fee is non-refundable! I had to find someone to take one of our tickets as Robin could not be there. If you want to be on the invitation list, please let someone on the Board – they are listed on this site – and you will be sent an invitation. Here is what we had tonight. Enjoy!

One of the better wines, in my opinion.

One of the better wines, in my opinion.

Some goodies on the appetizer table.

Some goodies on the appetizer table.

Cheese Platter

Cheese Platter

Some of the wines that were served.

Wines that were served.

Salad Fixings - Tomato, Onion and Carrots

Salad Fixings – Tomato, Onion and Carrots

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Veggie Empanadas

Veggie Empanadas

Meat Empanadas

Meat Empanadas

Corn and Potato Pancakes

Corn and Potato Pancakes

Dulce de Leche

Dulce de Leche

New World Wines at the Buzz Wine Dinner


Super dinner at The Buzz in Boise. Another monthly wine dinner to attend.

Treasure Valley Food and Wine Blog

buzz_logo_cafe_building_bestBack online. Photos downloaded. ‘Puter is cleaned up for another year. Monitor went South – New monitor! Ok. Enough excuses for being late. This month at The Buzz was pretty good. Sorry that not more people attend this Tuesday night monthly event. Such a great way to spend $20 for dinner and some good wines. 2nd Tuesday and Wednesday of every month at 6:30pm. Dinner was differently good. Quinoa Milanesa for one. An awesome Sweet Potato, Carrot and Chickpea Soup.
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The wines were good – I bought one this month a South African 2011 Protea, a satisfying blend of Cab Sauvignon, Merlot and Shiraz. Wine ratings for this dinner, is based on a score of [20], which is a perfect, flawless wine. Very subjective. With that in mind, I rated this a [19] Here is what else we had and the wines that went with each entrée. Enjoy…

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Another Great Weekend at Parma Ridge


Looks like a super weekend! But hurry! Weather is changing.

Treasure Valley Food and Wine Blog

6April216_1c_Parma-Ridge-Restaurant_HeaderAh yes. Finally back to doing these posts. It’s been a terrible week! But, not your problem. Look what’s going on at the winery. Weather in Idaho may change anytime – they had light snow in the mopuntains this past week – so, to enjoy the pation, you just gotta go! It’s also best if you call ahead and let them know you are coming. Here’s what’s happening at the winery. Cheers!

It is going to be another gorgeous weekend on the patio at Parma Ridge!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the…

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Parma Ridge Winery is 1 Year OId This Weekend!


Parma Ridge 1st BDay 25 Aug 2016Such a wonderful and exciting year! Such a pleasure to know and meet Chef Storm and Artist Stephanie Hodge. They are doing a terrific job at the winery and in the restaurant. If you have not been there on a Friday, Saturday or Sunday for some wine and an awesome meal, you need to do so. Stephanie has been sending me these articles on a regular basis and it is a good way for our readers to find out what is happening in the wine country of Idaho, especially at Parma Ridge. Happy Birthday to the Winery! Keep up the great work Chef Storm and Stephanie!

Come Celebrate One Year at Parma Ridge Winery and Bistro this weekend!

It’s our 1st Birthday and we want you to be here to help us celebrate! This weekend we are offering up some extra special items — Try Our Fresh Parma Ridge Peach Sangria, Storm’s Famous Ribs and enter to win a Parma Ridge Gift Basket! We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We are offering both our Happy Hour menu on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room on Friday Evening.

Delicious Weekend Specials

Peach Sangria – Made with Fresh Parma Ridge Peaches, LaRea Dolce Sweet Riesling, Tre Bianchi and San Pellegrino Orange Italian Soda for only $7.00. Sure to quench anyone’s thirst!
Storm’s Famous Smoked Baby-back Competition Ribs with Bacon Truffle Macaroni and Cheese and Fresh Coleslaw for $11.95…my mouth is already watering!

Parma Ridge 1st BDay Basket 25 Aug 2016For Each Bottle of Parma Ridge Wine Purchased this weekend, customers can enter to win our Giveaway of our Parma Ridge Gift Basket! This is a one-of-a-kind basket Featuring one Bottle of 2014 Parma Ridge Merlot Zinfandel, One Bottle of 2015 Parma Ridge Dry Riesling, Two Logo Parma Ridge Wine Glasses, One Custom Embroidered Parma Ridge Jacket (available in both Mens and Womens Sizes S-L), and One Custom Embroidered Parma Ridge Fitted Hat (available in 3 sizes). Retail Value:$127.50 Drawing will be held on Sunday at 4:30 p.m., participants do not need to be present to win.

In the News:
We had a fabulous turnout at the Sunnyslope Wine Trail Festival Last Weekend! Thank you to all of our customers who joined us there. Be sure to read the follow-up article that the Idaho Press Tribune Published: http://www.idahopress.com/nampa/sunnyslope-wine-trail-festival-celebrates-seven-years/article_9c7f5e68-f5a6-5fe0-ad58-a327e17d5a0d.html.

Mark your Calendar for these upcoming Events:
Live Music on the Patio with The Lucky Tongue Band Friday, September 16 from 5-9 p.m.
Join us for one final show before the end of Summer with The Lucky Tongue Band! It’s sure to be a fun night.

Stay Tuned for another show with Bad Dog Lou on the Parma Ridge Patio in October!

29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better

 

We look forward to seeing you this weekend to celebrate!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

Parma Ridge 1st BDay Basket 25 Aug 2016

 

 

For Each Bottle of Wine you purchase this weekend, you can enter to win this Custom Parma Ridge Gift Basket!

Vitaculture Terms


Viticulture Terms
and a few
Enology Terms

by Patrick Williamson

Viticulture – practice of growing grapes
Viticulturist – person who grows grapes
Enology – the study/ practice of making wine
Enologist/Vintner – Person who makes wine (AKA Winemaker)

Viticulture Terms

Patrick Williamson

Patrick Williamson

Crown – the point where the vine comes out just above the ground
Trunk – the main structure of the vine leading up to the cordon
Cordon – using in several different trellis systems is the arm or “branch” that lays on a wire about 3 feet above the ground where the spurs and shoots are located
Spur – the remains of shoots that have been pruned back for new bud positions during the current growing season
Shoot – new plant growth and where the fruit comes from
Clone – is a cutting from a mother plant that happens to have a trait that is desirable to growers or winemakers. For example a clone that is earlier ripening or resistant to powdery mild-dew, or other fungi, or yields smaller berries, or if a clone has a higher tolerance to cold.
Growing degree days – (as defined by WSU) the progression of in-season grapevine development is strongly influenced by air temperature. As such, average heat accumulation is often used to compare regions and vine growing condition. This average heat accumulation is often referred to as Growing Degree Days (GDD also called heat units). The summation of daily GDD units can be used for a variety of things: comparing one region to another, comparing one season to another, and predicting important stages in vine development (bloom, veraison, and maturity). GDD units can be calculated in °F or °C; however, they result in different numbers so make sure that when you are comparing GDD units, you are comparing units with the same temperature scale. Washington State University calculates all GDD in °F, with a base temperature for grapes at 50 °F. Values in °C (with a base of 10°C) can be obtained as follows: GDD[°C]=5/9 x GDD[°F]. Cumulative GDD is a running total of GDD from April 1 through October 31.
Véraison – In viticulture (grape-growing), véraison is the onset of ripening. The term is originally French (véraison), but has been adopted into English use. The official definition of véraison is “change of color of the grape berries”.
Lag-phase – slow growth period where the berry starts getting ready to enter véraison.