The world is full of interesting wines – something for every taste and any occasion. Over the “quiet season” ahead, I will be building a wine reference, writing a collection of general and specific articles to help you learn more about specialties in the Lagniappe Wine Gallery and wines in general. I am also pleased to be contributing the forthcoming articles as a regular columnist here in Door County Chefs Magazine.

Some Basic Wine Considerations:

The lighter bodied and crisp wines grow in the cooler climates such as Oregon and Germany. The fuller bodied wines grow in the warmer areas.

The more important grapes can be divided by color and include:

Whites:

Riesling – light, crisp, can be dry to sweet
Sauvignon Blanc - medium-bodied, herbaceous and dry
Chardonnay – full-bodied, can be creamy, nutty and smoky

Reds:

Pinot noir – delicate red, acidic, soft and jammy
Cabernet Sauvignon – blackcurrant, tannic, medium-bodied
Syrah or Shiraz - rich, full – bodied, fruity

Then there’s pinot gris, chenin blanc, gewurztraminer, merlot, malbec, zinfandel, and pinotage to name just a few more… There are so many wines to try, so many experiences waiting to be uncorked.

People have been making and drinking wine for thousands of years. We even read about wine in The Bible. And who can forget Bacchus, the Roman god of wine in classical mythology? Did you know that one of the main reasons the English colonized Virginia was to grow grapes and make wine? They were at war with France and really wanted to be able to import wine from their own colony. Each family was given grape vine stock and ordered to plant them and produce wine. Most of the vines failed to grow and what they did manage to produce was terrible. Fortunately, wine making all across America has vastly improved in the past couple hundred years.

Wine Pairing:

There is a little painting here in the Wine Gallery by Erin Smith that always brings forth a few smiles.

It says, “The pairing of wine and food is not complicated… I find Chardonnay complements leftover peanut butter and jelly triangles just as well as it does macaroni and cheese.”

Wine has a real affinity for food. The right match between a wine and food makes each one become so much more. The “rules” are only guidelines to help you find a great combination.

Basically, you don’t want one to overpower the other, so go with lighter wines with lighter foods and heavier wines with heavier foods. The Germans drink their Rieslings with just about anything, and Italian cooks will usually grab a village wine from the neighborhood to go with their creations.

Don’t let wine scare you! Just jump in with both feet. Wine exists for your enjoyment. It’s a wonderful world to explore. Where else would doing your “extensive research” be so much fun?

Joyce Adent is owner and operator of the Lagniappe Wine Gallery located in Fish Creek at Top of the Hill Shops, Unit B-16 which features an extensive inventory of more than 100 boutique wines in a wonderful, open and airy Door County atmosphere.

Ron Edwards, Master Sommelier

Winemaking and the cuisine of any culture where wine is regularly served with meals, are closely related. As food historians will explain, pairing local wines with a region’s culinary specialties developed naturally, since both disciplines evolved side-by-side, over time. But nowadays, pairing wine with food has become challenging since we live in a global culture. Chefs and their clientele face a head-spinning selection of wines gathered from around the world, coupled with menus, recipes and cooking styles with an equal level of diversity.

The modern “art” of food and wine pairing is thus a relatively recent phenomenon, fostering an industry of books and media with guidelines for which particular foods go well with which wines. Upscale restaurant often feature knowledgeable sommeliers to provide guests with food pairing recommendations.

The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience more enjoyable. Randy and Lisa Daubner, owners of The English Inn, have invested years of study to expand their knowledge of winemaking and its relationship to restaurant cuisine. Each year they take staff on a 7-day tour of West Coast vineyards and winemaking facilities.

“We go to taste-testings, visit the vineyards to learn about the various grape varietals, see the processing from start to finish, including a study of the kinds of wood used to make the casks,” says Lisa. “Last year we were in California and this year we will travel to Washington State.”

It was at the International Restaurant Show in Las Vegas last March, that Randy and Lisa met master sommelier Ron Edwards and the creators of Buyers Vine, a wine selector system for customers looking for just the right wine.

“Different foods will make wines taste totally different in your mouth,” says Randy. “We were excited to discover a team of experts that would research our extensive wine list and all of our menu items to create a custom wine and food pairing program specifically tailored to The English Inn.”

English Inn’s custom computer wine pairing program

It took several months to complete the analysis and programming and in late summer, two touch-screen  terminals were installed in the English Inn’s cocktail lounge. Now before dinner, guests can not only browse the listing of almost 100 different wines in the bins, but they can also see which ones are recommended based on their menu choices.

“Buyers Vine provides expert information to wine customers, to help them make their selections,” says Louis Lamoureux, CEO of Buyers Vine. “Ron Edward’s in-depth knowledge and energy have contributed enormously to our success as he provides accurate and useful information for thousands of wines.”

The English Inn’s custom computer wine pairing program is continuously updated and the complete system is also included in the restaurant’s Web site at www.TheEnglishInn.com/pair-wines.

The English Inn is one of Door County’s long-standing leaders in providing fine dining experiences and creative cuisine the year ‘round in Fish Creek, Wisconsin. Visit them online at TheEnglishInn.com to see photos of the dining rooms, review their menu and wine list, now coupled with a new wine-pairing application that guides you in making informed selections before your arrival. For reservations or to ask questions regarding private parties and wedding receptions, please call 920.868.3076 or contact co-owner, Lisa Daubner via email at: finedining@theenglishinn.com.

On January 28, 2010 Door County Style Magazine reported the good news that Women’s Employment Project, Inc. (WEP) was awarded funding from the Wisconsin Department of Transportation to continue the Door County Transportation Options Program (DCTOP) in 2010.

Door-Tran Mobility Manager, Pam Busch says,”On Wednesday, February 10, Applebee’s will donate 15% of the guest check to Door-Tran and the Door County Transportation Options Program. Print and bring the flyer with you when you dine in or call ahead and carry out. Please, tell everyone you know – help spread the word!”

Click for a menu… from Sturgeon Bay Applebee’s.

Click for Flyer

The flyer must be presented to validate your endorsement.
Just print this flyer and bring it along…

Door Peninsula Winery's Paul Santoriello

Introducing Paul Santoriello:
With this, his first post, Door County Chefs Magazine is delighted to have enlisted California oenologist, Paul Santoriello as a regular contributing writer, covering all aspects of the emerging Door County wine scene. Paul moved to the Midwest more than five years ago for, “a chance to do something different with fruit wines” and joined the knowledgeable staff at the Door Peninsula Winery in Sturgeon Bay. Originally from Santa Cruz, California and educated in plant biology, soil science and viticulture at UC-Davis, Paul has worked for the David Bruce Winery in Los Gatos, E. & J. Gallo in Modesto and The Wine Lab in Napa before coming to Door County.

Growing grapes in the Midwest isn’t exactly like growing grapes in Napa Valley…

It can be difficult to market Wisconsin wines because the perception is that they aren’t real wines like a California Chardonnay. Fruit wines and cold climate grape wines are often overlooked because the grape variety is unknown or they are sweet. But, the wines produced from Wisconsin fruit are continuing to gain in popularity because wine enthusiasts are looking for something new and discovering it locally in Wisconsin. At Door Peninsula Winery, we produce many wines from local juice, and we have chosen grape varieties that will survive the freezing winters, and ones that have potential for an excellent table wine.

The “French varieties” do not grow in Wisconsin or surrounding states – examples are Syrah, Merlot, or Chardonnay. The plants will freeze beyond repair when temperatures get down to 5-10*F. Non-traditional soils, unreliable weather and the lack of sufficient hot summer days speak to the struggles and continued lack of good sleep that Door County grape growers endure. The vines we do have available to us are “French-American Hybrids.” These varieties offer the best plant survivability down to -30*F and the grapes they yield make great wine.

The vines Door Peninsula Winery has chosen to cultivate are Marechal Foch (dry red wine) and LaCrosse (dry white wine). The Foch has a wonderful French oak-aged aroma that is uniquely smokey and is balanced with the grape fruitiness. The LaCrosse was styled just like a Spanish Albarino (Alvarinho), a dry white wine, with slight thickness and creaminess across the pallet. For more information about these and other varieties please visit the Door Peninsula Winery in person or on-line.

Paul Santoriello

Local fruits like cherry, apple and cranberry have become a standard for wine making in Wisconsin. During a busy summer month we will  produce approximately 2,800 gallons of cherry wine. Almost all of that cherry juice comes from the Seaquist Orchards in Sister Bay. In the wine industry, we are witnessing a burgeoning recognition and acceptance of the quality of fruit wines in competition with many of the country’s largest wine competitions opening new wine categories as specific as, “Best Cherry Wine.” In the winery, we generally see customers buying 6-12 bottles of wine and on average, 80% of that purchase is in fruit wines that we have produced and bottled here at the winery.

Door Peninsula Winery was established in the old, 1868 Carlsville Schoolhouse which serves as the entryway to our facilities and first floor of the winemaking area is downstairs. The school was originally a two-room classic Door County schoolhouse and serviced the Carlsville area until 1963. The winery operation started here in 1974 initially making only four wines: apple, cherry, strawberry and plum. The Pollman family expanded the winery in 1994, doubling the size of the retail and production areas and doubling it again in 2004. In 2009 the Door Peninsula Winery was honored by the Door County Economic Development Corporation as Industry of the Year.

The Cookery Restaurant & Wine Bar

The Cookery Restaurant & Wine Bar has renewed its Travel Green Wisconsin certification and has received 73 points. After completing the construction of their new building, the restaurant has gained 12 additional points for the sustainable initiatives completed with the new building as well as the sustainable business practices implemented. The Cookery was first certified by Travel Green Wisconsin in 2008 with 61 points.

“We made a conscious effort throughout the building process to make sustainable choices,” says Courtney Holdmann Skare, General Manager at the restaurant.

Reclaimed hardwood flooring, energy star equipment, a highly efficient HVAC system, low VOC paint and recycled products such as a host stand made from recycled sunflower seeds are a few sustainable initiatives put into place in the new restaurant. Additional points were gained by the restaurant for their ongoing effort to initiate sustainable practices in the business.

To achieve certification, applicants must earn a minimum of 30 points from a checklist of basic requirements covering a wide range of “green” practices, including: waste reduction, reuse and recycling; energy efficiency, water conservation and wastewater management; air quality; wildlife and landscaping considerations; transportation; purchasing; and local community benefits.  The Wisconsin Environmental Initiative, an independent third party, then certifies Travel Green Wisconsin applicants.

For more information about Travel Green Wisconsin, a partnership of the Wisconsin Department of Tourism and the Wisconsin Environmental Initiative, visit www.travelgreenwisconsin.com.  For more information about The Cookery, visit www.cookeryfishcreek.com.

“Locally grown apples and their pressed juice is used for the apple wine that is in many of our blends,” says winemaker Paul Santoriello. “We’re proud of the award and the quality it brings to our other apple blend wines.”

Door Peninsula Winery creates apple wines in Sweet Apple, Cranberry Apple, Peninsula White, Hallowine and Sunset Splash.

Nutcracker Wine New Release!
In December of 1876, exiled Prussian dancer Newt Von Krekker set sail for Iceland. Lacking navigational skills, the wayward lad found himself shipwrecked near the Door Peninsula. As the story goes, the local vinters daughter, Sojenhomer, discovered the frost bitten man and was so taken by his comely appearance, she sighed ‘Sir Ah, Sir Ah”. At his daughters request, the vinter fermented a magical red grape wine, which the vinters daughter dubbed “Sir Ah Newtkrekker”.

New for you this season, Door Peninsula Winery has released the Nutcracker Wine. A soft, dry, red wine, this Sirah is well-balanced with a little Merlot in the blend for an easy drinking wine with a creamy, light oak finish. The fun and festive bottle is a must have for any nutcracker collector or hostess gift. Great package; even better wine. Order your Nutcracker for only $14.99, our introductory NEW RELEASE price.

Set Your Holiday Table with Cranberries:
Lightly tart and fruit forward, these juicy favorites are great for holiday meals. They have broad based appeal (for palates that might not enjoy wine as frequently as you) making them the perfect hostess gift. Pair with anything turkey of course and rich home cooked dishes … the sweet-tart of the cranberry cuts the rich, dare I say greasy, food we love to gorge on during big gatherings.

Cranberry Apple wine
Cranberry Apple made with the award winning apple wine.

Cranberry
is our favorite sweet-tart made with Wisconsin cranberries.

Cranberry and Cabernet blend wine
Cleverly name Cranbernet for our cranberry wine blended with Cabernet Sauvignon for a fuller mid-body and soft, semi-dry/semi-sweet version.

Find out more on-line at www.dcwine.com.

“We’ve tried to streamline all the information that people have been looking for as well as putting their favorite wine at the forefront for easier ordering,” says Chief Operating Officer Rob Pollman.

“We expected some growing pains with this transition, but the new look and feel of the site has been well received,” comments Jaime Forest, Marketing director at Door Peninsula Winery. “People have enjoyed rekindling the experience of their last visit to the winery when perusing the new site,” she adds.

Everyone is encouraged to take a look at the new Door Peninsula Winery online (www.dcwine.com). Having an issue viewing or browsing? Please direct comments, questions or concerns to Jaime Forest. Phone calls are also welcome 800.551.5049.

Try out the new website by ordering a bottle of Hallowine, Door County apple wine spiced with cinnamon and nutmeg for a sassy version of apple cider. GET IT BEFORE IT’S GONE!

STURGEON BAY, WI – Kayaking, hiking, hybrid vehicles and granola will have to make room for wine in Door County. You no longer have to gauge your greenness when you decide to visit the tasting room at Door Peninsula Winery, Wisconsin’s largest producer of wine and Door County’s original winery. July marked the start of an effort to be more environmentally responsible in all aspects of growing, production, fulfillment and sales.

“We’ve always been aware of water conservation, primarily because we have a holding tank,” notes Chief Operating Officer and Door County Green Fund board member Rob Pollman. “More recently, we’ve turned the microscope on ourselves in other areas because of observations made by staff. It’s a topic that is on many people’s minds and there are social habits that we need to ingrain into our business.”

The eco-friendly nature of the winery starts in the vineyard.

“We don’t practice scorched earth farming,” says winemaker Paul Santoriello.

No pesticides are used in the small, hand-tended, eight acre vineyard and only an occasional herbicide is spot-applied as needed.

“We also source local when possible and use fruit juice instead of full fruits to cut down on waste. For example, in our well-known cherry wines, we use cherry juice pressed off-site and the cherries are dehydrated and sold as dried fruit. If we would use the entire cherry in wine production, the solid fruit would have to be discarded.”

Recycling is just the beginning at the Door Peninsula Winery. Annually, approximately 7,200 wine bottles (about nine pallets) from the retail area/sampling bar are recycled along with 550 cubic yards of cardboard. Recycled paper, default print preview software, reuse of ink cartridges, energy-efficient lights and bulbs in the parking lot, incoming natural light through large windows, low water use spigots and toilets, employee ride-share, and recycled paper (egg carton) shipping containers are among the ways the winery has gone green.

You may even notice some creative housewares at the winery that use bottles that have been reformed into plates and tea light lanterns. Door Peninsula Winery is trying to share their green message with the public in an offer that encourages them to reuse their six-bottle wine carriers. Anytime you reuse one at the winery, you receive an instant $2 savings on your purchase. Even if you fill the carrier with six bottles for the first time, you still receive 10% off your entire wine purchase.

“It’s just an incentive for people to understand that we’re serious and not just jumping on the green band wagon,” says Tyson Wegman, retail manager. “Part of being green is education and that also includes our clients.”

Door Peninsula Winery is exploring the Travel Green Certification offered in Wisconsin, but intends to continue their green habits regardless of the certification.

The largest producer of wine in the state of Wisconsin and Door County’s original winery, Door Peninsula Winery is located in the old, 1868 Carlsville schoolhouse. For more information, contact Jaime Forest at dpwmarketing@wildblue.net or call 800.551.5049.