Idaho AVAs

June 14th Wine Dinner


June 14th is just around the corner. This month the TVWS will be featuring the wines of Clearwater Canyon Cellars in North Idaho. Here is the buffet menu that will be served. The Brown Paper Tickets will be available soon. Please note that there is a scan code on the menu. Use it with your smart phone to get to the TVWS blog (this site) at any time.

A printable menu is available Here

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Marsing Chamber of Commerce opens Website


The Marsing Chamber of Commerce has opened its new website at Marsing Chamber. In the heart of the Snake River wine district and an important agriculture area, the Chamber promotes, “… We are home to a variety of businesses, from small independent businesses to major global corporations. It has a thriving art community, delicious local wines, culture and outdoor recreation scene, along with unique shopping, dining and events. It is a wonderful place to live and a great place to visit.” Marsing is also “… The city of Marsing, affectionately known as “the gateway to the Owyhee Mountains”, sits on the Snake River with easy access to the Sunnyslope wine region, fishing, mountain biking, hiking, river rafting, kayaking, hunting and easy boat access.”
As their website says, they are an interesting place to visit with a population of about 1100. Eventually, I am told, there will also be an AirBNB in Marsing right on the Snake River, that will open this summer. Great “home base” to visit the Snake River AVA and it’s multitude of wineries and really good restaurants. I will keep a permanent link to the Marsing Chamber in the sidebar for your convinence.
If you are visiting the Snake River AVA in Sunny Slope, you might also like to look at the Sunny Slope Wine Trail web page for information, too. There is a full page Wine Country Map, in PDF format, for you to print out if you need one. Sunny Slope Wine Trail Map. (See the Sidebar for a pertmanent page link.)

Frenchman’s Gulch Wines at TVWS


TVWS LogoPretty good wines from a small Idaho winery. Their Cabernet Sauvignon, although Washington grapes, was a good wine and probably the best of the night. The buffet was to be Alsatian. It was close – the apple pie for dessert was very good.
From various sources on the web, and there are many of them, Wikipedia, Interfrance.com and Brigille’s Kitchen are just a few but are a great source for information, we find that Alsatian food is defined as Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes may include the following –
baeckeoffeAlsatian Chicken Baeckoffe Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine (Pinot Gris) and juniper berries and slow-cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
flammekuecheFlammekueche is an Alsatian-Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region
choucrouteChoucroute Garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine – Quiche Lorraine named after the Lorraine region of France – is a popular variant that was originally an open pie with a filling of custard with lardons – following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
fleischnackaFleischnacka are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the Fleischschnackas. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, Fleischschnackas are served with a small quantity of broth and a green salad.
Alsace is a cultural and historical region in eastern France, now located in the administrative region of Grand Est. Alsace is located on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Some of the  attendees who were there.

Some of the attendees who were there.

Appetizer wines

Appetizer wines

Various cheeses

Various cheeses

One of the wines presented.

One of the wines presented.

Green Salad

Green Salad

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Apple Pie with Cinnamon Whipped Cream

Apple Pie with Cinnamon Whipped Cream

Williamson Orchards and Vineyards


Yea! Great to see that the Williamson Orchards and Vineyards new and beautiful tasting room in the heart of the Snake River AVA will be opening soon. Real soon! Here is a link to Williamson Orchards and Vineyards where you can find more information.

08oct2016_1a_tvws_williamson-group“The farm was homesteaded in 1909 by Lillian (Williamson) and George Gammon. These pioneers set a precedent of hard work, ingenuity and perseverance. The Williamson’s were some of the first to plant fruit trees in the Sunnyslope valley. As the family grew, so did the business. Four generations of Williamson have worked the farm.
Today Williamson Orchards and Vineyards is operated by Michael, Beverly and Patrick Williamson [pictured here]. The original homestead of 80 acres expanded up to 700 acres at one time, and currently consists of 400 acres of vineyards, orchards and row crop.
We planted our first vineyards in 1998 and released our first vintage in 2001. The vineyard has more than doubled from the original 25 acres of Syrah, Cabernet Sauvignon and Viognier. We now grow 8 grape varietals and produce 14 different labels of delicious and award winning wines.” [Williamson Orchards and Vineyards website]
 

08oct2016_1_tvws_williamson-new-tasting-room

North Idaho AVA’a At the TVWS Wine Dinner


Idaho-AVAs

 

And a good evening. It was great to have a Board Member present one of the wines. Fun! Good wines! Good buffet – we don’t often have Lamb Kabobs. Here is some information on the newest of the three Idaho AVA’s, Lewis and Clark AVA.

Idaho AVA’s

Idaho’s wine industry had a big year with the addition of two new American Viticultural Area’s (AVA’s). The Alcohol and Tobacco Tax and Trade Bureau (TTB) and the U.S. Department of the Treasury defines AVAs as their own geographical location with unique topography, climate, and soil. Petitions for new AVA’s is a rigorous progress that can sometimes take years. The importance is definitive however. Defining great growing regions and allowing wineries to depict exact locations on their bottles gives consumers more concise information on exactly where the wine they are drinking came from.
With Idaho now having three approved AVA’s, the Idaho Wine Commission is kicking off Idaho Wine Month with some education on the differences each region brings to Idaho. We hope you find the time to try some wine from each AVA and Thank You for Supporting Idaho Wines!

Snake River Valley AVA – Approved in April 2007
The Snake River Valley AVA makes up the first of Idaho’s three AVA’s and is Idaho’s largest spanning over 8,000 square miles and encompassing the majority of the states vineyards. Located in Southeastern Idaho, it overlays ancient Lake Idaho, running straight through Idaho’s largest cities, Boise, Meridian, Caldwell and Nampa. Climate conditions are similar to its neighboring AVA in Washington State, the Columbia Valley AVA, and its elevations are comparable to the famed Rioja region in Spain. Daytime temperatures in the 90s and nighttime temperatures in the 50s lend this AVA a prime-growing season for several varieties. Proximity to water and well draining soils give this AVA potential to have sustainable vineyards for generations to come. With a little over 1,100 acres currently planted in this 8,263 square mile AVA, some say the best growing site is yet to be discovered.

Eagle Foothills AVA – Approved in November 2015
The Eagle Foothills AVA is Idaho’s second AVA. With an average elevation of 2,912 feet, this AVA currently holds 67 vineyard acres and is home to one Idaho winery. Cool temperatures, a shorter growing season and low growing-degree days lends a hand to ripening of early to mid-season grape varietals. Located directly below the Snake River aquifer allows for easy access to water and soils consisting of sand, silt and clay are rich in mineral grains and well-draining. The Eagle Foothills AVA is a sub-AVA of the larger Snake River Valley AVA and the first to be solely located within the State boundaries.

Lewis-Clark Valley AVA – Approved in April 2016
The Lewis-Clark Valley AVA makes up Idaho’s third AVA at 479 square miles and named for the explorers Lewis and Clark who passed thru here in 1805. Located in Central Idaho with 80 vineyard acres planted and home to three Idaho wineries, it overlaps into Washington State. Home to the lowest elevation vineyards in the state at 950 ft, its steep river canyons and plateaus allow for a successful ripening of a wide variety of grapes. Watersheds of the Palouse and Camas Prairies give easy access to water and soils are compromised of decomposed perennial grasses and grass roots with high water holding capacity. This AVA has the longest history in the State, with the first known growing region flourishing here, planted in 1872.

And from these AVA’s, they following wines were served. Idaho Wines at the TVWS. Enjoy! And here is the buffet we had.

Salad Bar

Salad Bar

Kabob Toppings

Kabob Toppings

Beef Kabobs, Chicken Kabobs, Lamb Kabobs

Beef Kabobs, Chicken Kabobs, Lamb Kabobs

Rice Pilaf and Fresh Peas, Tomatoes and radish

Rice Pilaf
Fresh Peas, Tomatoes and Raddish

Salad Plated

Salad Plated

Dinner is plated

Dinner is plated

Huckleberry Ice Cream with Huckleberry Vodka

Huckleberry Ice Cream
with
Huckleberry Vodka

Bridgette and Anne explain to the crowd the wines that are being poured.

Bridgette and Anne explain to the crowd the wines that are being poured.

Some of the people who attended.

Some of the people who attended.

Larry, Gerry and Ray at the appetizer table.

Larry, Gerry and Ray at the appetizer table.

Wines for the June TVWS Wine Dinner


06June2016_1_TVWS-N-ID-Wines_Bistro-Rouge

 
On Wednesday, June 8, 2016 the Treasure Valley Wine Society is going to present wines from the new Idaho AVA’s in Northern Idaho. Here is a link to the wines that will be presented. The list is in PDF format and it is printable. Enjoy! North Idaho Wines. The wine pictured here is one of the ones being presented and it is a 2013 Pend d’Orielle Bistro Rouge from Sandpoint, Idaho. Here is a link to their website. Pend d’Orielle Winery. “Réve ta Vie, Vis tes Réves – Dream your life, Live your Dreams”

Mothers Day at Parma Ridge Winery and Restaurant


2016 Vintage BottlkedI apologize for getting to this post so late in the week. But know, that Parma Ridge Winery will be having a great Mothers Day Weekend. Here are the details.

“It’s Mother’s Day Weekend at Parma Ridge
Join us for some wonderful wine, fabulous food, and an amazing view!

Take your mom to Parma Ridge for Mother’s Day Weekend for a Special Menu created by Chef Storm. Moms will enjoy a free glass of wine. We will also be having a 30% Off Painting sale of our Stephanie Lindsey original oil paintings all weekend. Open Friday, 12-7 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. We are full on Mother’s Day, but have plenty of room on Friday and Saturday! Call now to reserve your table. Reservations recommended if dining in the tasting room or on the patio this weekend.

Mother’s Day Weekend Special Menu Items
available Friday, Saturday and Sunday

Grilled boneless Skinless Chicken Breast with am Orange Shiitake Mushroom Cream Sauce, Rosemary Truffle Mashed Potatoes with Sautéed Fresh Green Beans OR Grilled Asparagus and Storm’s Homemade Grilled Bread for $14.95

One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Sautéed Fresh Green Beans OR Grilled Asparagus and Storm’s Homemade Grilled Bread for $15.95

Storm’s Famous Salmon, Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter on a Bed of Black Forbidden Fried Rice and Sautéed Fresh Green Beans OR Grilled Asparagus for $16.95

In addition, we will offer our regular salads, flatbreads and burgers this weekend.

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen”, “Fungi”, Sausage/Pepperoni, or Pepperoni – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $6.50
Parma Ridge Pear Salad: Mixed greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear – $6.50
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials

Bacon, Egg and Cheddar Breakfast Sandwich with Hashbrowns – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95

We now have our 2014 Red Wines and 2015 White Wines available in the tasting room. Come on by to taste and take some home with you. You can read about our available wines on our website: http://www.parmaridge.wine/wine.html.They look and taste amazing, and guess what? – The wine club is now open! Follow the link for the Wine Club info and sign-up information and form: http://www.parmaridge.wine/wine-club.html. Due to limited quantities, we’ve limited our wine clubs – the reds and mix clubs are almost full!

Wine Club Release Party – May 21, 7-9 p.m. for Wine Club Members only. Enjoy delicious appetizers prepared by Chef Storm and taste through all of our new releases. Wine will be available for pick-up at the event and thereafter in the tasting room.

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