The Wine Country Inn Covered in the New York Times
Not surprisingly, the Number One Story of 2008 we should have covered was the fooferaw surrounding the New York Times October coverage of Palisade and the Wine Country Inn. We mentioned it in passing, but never posted the article itself. The story was picked up by The Boston Globe, the Denver Post and countless other newspapers, magazines and blogs around the U.S. and the world.
Granted, the Wine Country Inn's mention is a passing one --but hey!-- every little bit of coverage helps. Grand Junction TV station KJCT 8 summarized the phenomenon best.
Under the headline, "New York Times Calls Palisade Rising Star in Wine Industry," KJCT 8 wrote:
"An article published Sunday in The New York Times titled "Biking Colorado's Wine Country", shines a national spotlight at Palisade's wine making industry, calling it a, "...rising star in the wine-making universe."
"The author, Stefeni Jackenthal, wrote she was, "intrigued by the idea of checking out the area," after sampling some the state's wine."
"Jackenthal toured area wineries on her bike and visited some of the peach orchards. The author describes the Grand Valley as having great views and spectacular weather."
"The article gives Palisade and it's growing wine industry national notoriety and may increase tourism in the area."
You can read the rest of the NYT article here. (You may need a free online subscription to view the story. But signing up is pretty easy).
Wednesday, December 31, 2008
Try Palisade Sparkling Wines For New Year's Eve
There's more than Colorado's famous Champagne powder to try this New Year's Eve. We recommend these sparkling wines that are local to the Palisade area:
Varaision Vineyards has invested heavily into a dedicated sparkling wine facility (Charmat method). All of the Colorado sparkling wine is Estate Bottled from Chardonnay, Orange Muscat, and Black Muscat grapes grown in the Grand Valley AVA. The Chardonnay has a light toast flavor and a smooth biscuit finish from fermentation sur-lees. Exquisitely balanced for acid and smooth finish, this exceptional Colorado sparkling wine is sure to please the most sophisticated palate. Limited production of this product will be made available in 2008.
Black Muscato sparkling wine is new to Varaison in 2008. Produced in limited quantities, this sparkling wine is a unique and pleasing experience! The wine is brilliant pink with aromas of blackberry, strawberry, and honey. This wine is finished as Extra Brut with a bright acidity that is well balanced with the traditional biscuit flavors of fine Champagne. An exceptional and unique wine produced for the first time in 2008.
Orange muscato is produced as a semi-sweet to sweet dessert wine at this Palisade winery. The wine has a rich and smooth body, lingering finish, and is accentuated by the aroma of orange blossom. This is a delightful wine either by itself or paired with semi-sweet dark chocolate, angel food cake, or fresh fruit tortes.
Varaison Vineyards produces a special occasion and wedding sparkling wine which combines the traditional biscuit flavor of Champagne with the aroma of oranges. Mimosa is produced as a very limited sparkling wine and is made available only through booking of the new Varaison Pavilion reception facility.
Oh yeah...as you raise a glass of Palisade wine or bubbly this New Year's Eve, don't go overboard. Please drink responsibly. Salut!
Varaision Vineyards has invested heavily into a dedicated sparkling wine facility (Charmat method). All of the Colorado sparkling wine is Estate Bottled from Chardonnay, Orange Muscat, and Black Muscat grapes grown in the Grand Valley AVA. The Chardonnay has a light toast flavor and a smooth biscuit finish from fermentation sur-lees. Exquisitely balanced for acid and smooth finish, this exceptional Colorado sparkling wine is sure to please the most sophisticated palate. Limited production of this product will be made available in 2008.
Black Muscato sparkling wine is new to Varaison in 2008. Produced in limited quantities, this sparkling wine is a unique and pleasing experience! The wine is brilliant pink with aromas of blackberry, strawberry, and honey. This wine is finished as Extra Brut with a bright acidity that is well balanced with the traditional biscuit flavors of fine Champagne. An exceptional and unique wine produced for the first time in 2008.
Orange muscato is produced as a semi-sweet to sweet dessert wine at this Palisade winery. The wine has a rich and smooth body, lingering finish, and is accentuated by the aroma of orange blossom. This is a delightful wine either by itself or paired with semi-sweet dark chocolate, angel food cake, or fresh fruit tortes.
Varaison Vineyards produces a special occasion and wedding sparkling wine which combines the traditional biscuit flavor of Champagne with the aroma of oranges. Mimosa is produced as a very limited sparkling wine and is made available only through booking of the new Varaison Pavilion reception facility.
Oh yeah...as you raise a glass of Palisade wine or bubbly this New Year's Eve, don't go overboard. Please drink responsibly. Salut!
2008 Stories We Should Have Covered #2
Number Two in Our Stories We Should Have Covered in 2008, but somehow didn't get around to is the second half of a tough review of Colorado wines. (We might even argue it's harsh). However, the reviewer is a self described Wine Curmudgeon, so some curmudgeonly assessments are to be expected. Here's what the Wine Curmudgeon.com wrote about Colorado's Wine Country.
"This is the second of two parts looking at Colorado wine."
"How do Colorado's wines compare to the state's incomparable scenery? I've tasted them twice -- once on a wine trip through the state, and again last fall. The verdict? It depends."
"In many parts of the state, Colorado’s winemakers face the same problems that everyone from everywhere that isn’t California or the Pacific Northwest faces. Retail prices are higher than they should be, since the state’s wineries are too small to enjoy economies of scale. This means there aren’t many decent $10 wines, or much $10 wine at all."
"Distribution is limited, not only because most wineries don’t make much wine (one of the biggest, Plum Creek, makes 14,000 cases a year, about what a decent-sized California winery will do in a month), but because most national distributors aren’t interested in carrying Colorado wine. (In fact, if anyone outside the state wants to buy these wines, they'll probably need to order from the winery.)"
"In addition, the industry is too young to expect too much (though this is something many Coloradoans don't understand). It took California 40 years from the end of Prohibition to emerge as one of the best wine growing regions in the world, and Colorado’s most important efforts are only 10 years old. It takes at least that much time to just understand weather patterns, let alone figure out how what grapes to grow to fit the weather. Growers have had some success with riesling, which likes cold weather, but are still experimenting with other varietals."
"Many wines, though, do display considerable progress:"
"• Canyon Wind Cellars has hired consultant Robert Pepi, whose family has made wine in Napa Valley since the 1960s, it shows. The reds, and especially the $25 cabernet sauvignon, are well-made and price competitive. The biggest surprise was the $15 pinot grigio, full of citrus and mineral flavors, a wine that does the entire state proud. "
"• Guy Drew Vineyards produces an $18 syrah similar to some made in Washington state, a nice wine if a trifle pricey. "
"• Drew's neighbor down the road, an ex-British commando named John Sutcliffe at Sutcliffe Vineyards turns out a $20 riesling that is crisp and food-friendly -- again well-made and again a bit pricey. "
"• Palisade’s Plum Creek does a respectable $10 sauvignon blanc that is more than adequate for that Tuesday night takeout dinner."
You can read the rest of the review here.
"This is the second of two parts looking at Colorado wine."
"How do Colorado's wines compare to the state's incomparable scenery? I've tasted them twice -- once on a wine trip through the state, and again last fall. The verdict? It depends."
"In many parts of the state, Colorado’s winemakers face the same problems that everyone from everywhere that isn’t California or the Pacific Northwest faces. Retail prices are higher than they should be, since the state’s wineries are too small to enjoy economies of scale. This means there aren’t many decent $10 wines, or much $10 wine at all."
"Distribution is limited, not only because most wineries don’t make much wine (one of the biggest, Plum Creek, makes 14,000 cases a year, about what a decent-sized California winery will do in a month), but because most national distributors aren’t interested in carrying Colorado wine. (In fact, if anyone outside the state wants to buy these wines, they'll probably need to order from the winery.)"
"In addition, the industry is too young to expect too much (though this is something many Coloradoans don't understand). It took California 40 years from the end of Prohibition to emerge as one of the best wine growing regions in the world, and Colorado’s most important efforts are only 10 years old. It takes at least that much time to just understand weather patterns, let alone figure out how what grapes to grow to fit the weather. Growers have had some success with riesling, which likes cold weather, but are still experimenting with other varietals."
"Many wines, though, do display considerable progress:"
"• Canyon Wind Cellars has hired consultant Robert Pepi, whose family has made wine in Napa Valley since the 1960s, it shows. The reds, and especially the $25 cabernet sauvignon, are well-made and price competitive. The biggest surprise was the $15 pinot grigio, full of citrus and mineral flavors, a wine that does the entire state proud. "
"• Guy Drew Vineyards produces an $18 syrah similar to some made in Washington state, a nice wine if a trifle pricey. "
"• Drew's neighbor down the road, an ex-British commando named John Sutcliffe at Sutcliffe Vineyards turns out a $20 riesling that is crisp and food-friendly -- again well-made and again a bit pricey. "
"• Palisade’s Plum Creek does a respectable $10 sauvignon blanc that is more than adequate for that Tuesday night takeout dinner."
You can read the rest of the review here.
Tuesday, December 30, 2008
Powderhorn Ski, Varaison Vineyards Plan New Year's Eve Bashes
So what's going on in Palisade and Grand Junction, Colorado on New Year's Eve? Celebrate the New Year with some revelries not too far from the hotel. Both Varaison Vineyards and Powderhorn Ski Resort are offering premium events near the Wine Country Inn:
At Varaison Vineyards, they're offering their First Annual New Year's Eve Gala, 7 pm - 1 am. For $149 per couple, revelers receive five gourmet courses, two dessert courses, four wines, champagne toast and valet parking. For reservations, call 970-464-4928.
This is what they're saying over at the Grand Junction Free Press:
"Powderhorn Ski Resort’s New Year’s Eve events start immediately after lifts close at 4 p.m."
"At that time, Vintage Voltage, a band that plays ‘60s to contemporary rock, will play at the day lodge, said Do Crowe, business services officer at Powderhorn."
"After the sun sets, ski instructors, patrol and others will take a ride up to the top of the mountain and then slowly ski down carrying lit flares, Crowe said."
“They snake down the ski run with lit torches, and in the end, we go through the ring of fire,” Crowe said. “It’s all flamey and fun.”
"After the crew douses the flames, a fireworks display takes over the sky."
'At 8 p.m., when Vintage Voltage winds down, live music flares up next door at the Wildewood Restaurant with Jimmy and the Instagators (“Yep, that’s how they spell it,” Crowe said.)"
"The Wildewood Restaurant will serve up gourmet food to the music."
"Reservations are suggested for the buffet, which includes rosemary chicken, London broil, shrimp, vegetables, bread, and dessert. The buffet price of $29.95 does not include drinks. The buffet runs from 5-7:30 p.m."
"Then, the restaurant offers three different price levels of champagne, ranging from $15 to $50, Crowe said."
"This is the first year Powderhorn offers music immediately when the lifts close, Crowe said."
“It’s nice to have some fun music right from the get-go,” she said."
At Varaison Vineyards, they're offering their First Annual New Year's Eve Gala, 7 pm - 1 am. For $149 per couple, revelers receive five gourmet courses, two dessert courses, four wines, champagne toast and valet parking. For reservations, call 970-464-4928.
This is what they're saying over at the Grand Junction Free Press:
"Powderhorn Ski Resort’s New Year’s Eve events start immediately after lifts close at 4 p.m."
"At that time, Vintage Voltage, a band that plays ‘60s to contemporary rock, will play at the day lodge, said Do Crowe, business services officer at Powderhorn."
"After the sun sets, ski instructors, patrol and others will take a ride up to the top of the mountain and then slowly ski down carrying lit flares, Crowe said."
“They snake down the ski run with lit torches, and in the end, we go through the ring of fire,” Crowe said. “It’s all flamey and fun.”
"After the crew douses the flames, a fireworks display takes over the sky."
'At 8 p.m., when Vintage Voltage winds down, live music flares up next door at the Wildewood Restaurant with Jimmy and the Instagators (“Yep, that’s how they spell it,” Crowe said.)"
"The Wildewood Restaurant will serve up gourmet food to the music."
"Reservations are suggested for the buffet, which includes rosemary chicken, London broil, shrimp, vegetables, bread, and dessert. The buffet price of $29.95 does not include drinks. The buffet runs from 5-7:30 p.m."
"Then, the restaurant offers three different price levels of champagne, ranging from $15 to $50, Crowe said."
"This is the first year Powderhorn offers music immediately when the lifts close, Crowe said."
“It’s nice to have some fun music right from the get-go,” she said."
2008 Stories We Should Have Covered #3
Number Three on our List Of Stories We Should Have Covered in 2008, but didn't quite get around to it, is a actually a two-parter. This is a very thorough survey of Colorado's Wine Country by the Wine Curmudgeon. It covers the state's terroir, wine history and viticulture. Under the headline, "A Look at Colorado Wine, Part I," the Wine Curmudgeon wrote:
"This is the first of two parts looking at Colorado wine. Today is an overview..."
"Guy Drew, who owns the self-named winery outside of Cortez in southwestern Colorado, insists the high desert in that part of the state will eventually produce world-class wines. And he isn’t alone in that optimism, either. Talk to growers and winemakers throughout Colorado, from Grand Junction in the west to the Front Range in the east, and you’ll hear the same thing. Colorado is a wine phenomenon waiting to happen."
"Says Horst Caspari, the state viticulturist: “One day, we’ll be so popular, you’ll see Hollywood celebrities buying land here and opening wineries.”
"Colorado is not there yet, of course. Save for a handful of producers, the wine isn’t on the level of New York, Missouri or Texas, let alone California or France. Their owners and winemakers -- an eclectic assortment of lawyers, venture capitalists, oilmen, geologists, and even a former British army commando – are still struggling to find the right grapes to grow and the right methods to use for Colorado’s peculiar weather and soil."
"But the state has more than 70 wineries, a number that has increased 13-fold since the early 1990s. And what they lack in consistency, they make up for in enthusiasm and determination. “Yes, we have a long way to go,” says Drew, who was a trucking and shipping executive before opening his winery in 1998, buying 155 acres on a hay farm. “But we’re going to get there.”
"Don’t worry if you’ve never thought of wine and Colorado. Until the mid-1990s, almost no one else had either. The state had just six wineries until 1993, and very little history of winemaking. And why should it have had either? At first glance, Colorado is too cold in the winter, too warm in the summer, too dry year round, and way too high in the mountains to grow grapes. Grand Junction, for example, in the Grand Valley viticultural area, has 21 wineries despite its 4500-foot elevation (and some of the wineries are even higher than that). Compare this to Napa Valley in California, where the land is mostly less than half as high."
"Yet today, Colorado's wineries are in areas as diverse as Cortez; Grand Junction and Delta and Montrose counties to the southeast; the Front Range in and around Boulder and Denver; and even a couple in the Rockies in what is otherwise ski country. What makes a difference in Colorado is something called a microclimate -- a climate within a climate."
"How microclimates work involves entirely too much physics to discuss comfortably (it’s the same process by which icebergs float), but what it means is that some locations in a Colorado valley – like Drew’s -- can support wine-quality grapes, while a spot a mile away is either too cold or too hot."
"On a normal spring day, the temperature can be 80 degrees at Drew’s property and 90 degrees farther west along Highway G. It also helps that even when temperatures reach 100 degrees in the summer, they cool off as much as 50 degrees at night, something grapes like (though the industry is still working its way around the shorter growing season and early frosts typical of high altitudes)..."
"Hence wineries located amidst scenery that is as distinctive as anything in Burgundy or Bordeaux. Canyon Wind Cellars, east of Grand Junction near Palisade, sits on a rise along the Colorado River, with the Book Cliffs perched to the north and sandstone bluffs all around. And if you ask owner Norm Christianson, a geologist, he can even explain how the bluffs came to be, moved hundreds of miles by Ice Age glaciers."
You can read the rest of the overview here.
"This is the first of two parts looking at Colorado wine. Today is an overview..."
"Guy Drew, who owns the self-named winery outside of Cortez in southwestern Colorado, insists the high desert in that part of the state will eventually produce world-class wines. And he isn’t alone in that optimism, either. Talk to growers and winemakers throughout Colorado, from Grand Junction in the west to the Front Range in the east, and you’ll hear the same thing. Colorado is a wine phenomenon waiting to happen."
"Says Horst Caspari, the state viticulturist: “One day, we’ll be so popular, you’ll see Hollywood celebrities buying land here and opening wineries.”
"Colorado is not there yet, of course. Save for a handful of producers, the wine isn’t on the level of New York, Missouri or Texas, let alone California or France. Their owners and winemakers -- an eclectic assortment of lawyers, venture capitalists, oilmen, geologists, and even a former British army commando – are still struggling to find the right grapes to grow and the right methods to use for Colorado’s peculiar weather and soil."
"But the state has more than 70 wineries, a number that has increased 13-fold since the early 1990s. And what they lack in consistency, they make up for in enthusiasm and determination. “Yes, we have a long way to go,” says Drew, who was a trucking and shipping executive before opening his winery in 1998, buying 155 acres on a hay farm. “But we’re going to get there.”
"Don’t worry if you’ve never thought of wine and Colorado. Until the mid-1990s, almost no one else had either. The state had just six wineries until 1993, and very little history of winemaking. And why should it have had either? At first glance, Colorado is too cold in the winter, too warm in the summer, too dry year round, and way too high in the mountains to grow grapes. Grand Junction, for example, in the Grand Valley viticultural area, has 21 wineries despite its 4500-foot elevation (and some of the wineries are even higher than that). Compare this to Napa Valley in California, where the land is mostly less than half as high."
"Yet today, Colorado's wineries are in areas as diverse as Cortez; Grand Junction and Delta and Montrose counties to the southeast; the Front Range in and around Boulder and Denver; and even a couple in the Rockies in what is otherwise ski country. What makes a difference in Colorado is something called a microclimate -- a climate within a climate."
"How microclimates work involves entirely too much physics to discuss comfortably (it’s the same process by which icebergs float), but what it means is that some locations in a Colorado valley – like Drew’s -- can support wine-quality grapes, while a spot a mile away is either too cold or too hot."
"On a normal spring day, the temperature can be 80 degrees at Drew’s property and 90 degrees farther west along Highway G. It also helps that even when temperatures reach 100 degrees in the summer, they cool off as much as 50 degrees at night, something grapes like (though the industry is still working its way around the shorter growing season and early frosts typical of high altitudes)..."
"Hence wineries located amidst scenery that is as distinctive as anything in Burgundy or Bordeaux. Canyon Wind Cellars, east of Grand Junction near Palisade, sits on a rise along the Colorado River, with the Book Cliffs perched to the north and sandstone bluffs all around. And if you ask owner Norm Christianson, a geologist, he can even explain how the bluffs came to be, moved hundreds of miles by Ice Age glaciers."
You can read the rest of the overview here.
Monday, December 29, 2008
2008 Stories We Should Have Covered #4
We are running down the list of all the stories we should have covered in 2008, but didn't get around to posting them. Number 4 on our list is an article that appeared in Travelroads.com about the Wine Country Inn. Under the headline, "Wine Country Accommodations: Newly Opened Palisade Hotel Brings Unique Lodging to the Very Heart of the Grand Valley Growing Region," Travelroads.com wrote:
"Richard and Jean Tally lead an impromptu tour of their newly opened hotel in Palisade, pointing out the small details that have gone into the large lodging and events complex."
"Historical photographs hang from nearly every wall, providing a glimpse back in time to the people and activities of the past. Wrap-around porches and white wicker chairs invite guests to sit and relax. An intimate dining area located just off the lobby serves as a versatile venue for breakfast, wine tastings and conversation."
"Of course, it's one of the biggest features of the hotel that draws the most attention. And that's the setting: smack in the middle of not only a vineyard, but also the Grand Valley wine-growing region."
"The Wine Country Inn constitutes a dream come true for the Tallys, who spent nearly a decade visiting lodging properties in the wine-growing regions of California and Europe to carefully study what works and what doesn't."
"The couple says the best of the best went into planning the Wine Country Inn, only on a much larger scale. The Tallys are pleased with the end result of the $8 million project."
"We're proud of it," Richard says."
"But as a co-owner of the family enterprise and a 14-year veteran of the lodging industry with an MBA from Columbia, he's also eager for business to begin in earnest following the Aug. 1 opening. "We're anxious for it to get going and kick in."
"Leif Johnson, executive director of the Palisade Chamber of Commerce, expects just that. "I don't think there's going to be any doubt it will be really, really in demand."
"The 80-room hotel already has benefited nearby restaurants and other businesses, Johnson says. But he's even more excited about the potential for the Wine Country Inn and Palisade. "It presents a very unique opportunity. There's nothing else like it. To have that kind of unique and prestigious property come to Palisade, I think we have no where to go but up."
You can read the rest of this article here.
"Richard and Jean Tally lead an impromptu tour of their newly opened hotel in Palisade, pointing out the small details that have gone into the large lodging and events complex."
"Historical photographs hang from nearly every wall, providing a glimpse back in time to the people and activities of the past. Wrap-around porches and white wicker chairs invite guests to sit and relax. An intimate dining area located just off the lobby serves as a versatile venue for breakfast, wine tastings and conversation."
"Of course, it's one of the biggest features of the hotel that draws the most attention. And that's the setting: smack in the middle of not only a vineyard, but also the Grand Valley wine-growing region."
"The Wine Country Inn constitutes a dream come true for the Tallys, who spent nearly a decade visiting lodging properties in the wine-growing regions of California and Europe to carefully study what works and what doesn't."
"The couple says the best of the best went into planning the Wine Country Inn, only on a much larger scale. The Tallys are pleased with the end result of the $8 million project."
"We're proud of it," Richard says."
"But as a co-owner of the family enterprise and a 14-year veteran of the lodging industry with an MBA from Columbia, he's also eager for business to begin in earnest following the Aug. 1 opening. "We're anxious for it to get going and kick in."
"Leif Johnson, executive director of the Palisade Chamber of Commerce, expects just that. "I don't think there's going to be any doubt it will be really, really in demand."
"The 80-room hotel already has benefited nearby restaurants and other businesses, Johnson says. But he's even more excited about the potential for the Wine Country Inn and Palisade. "It presents a very unique opportunity. There's nothing else like it. To have that kind of unique and prestigious property come to Palisade, I think we have no where to go but up."
You can read the rest of this article here.
Sunday, December 28, 2008
Ski Deep Powder at Powderhorn
Ski Advisory for Powderhorn Ski Resort: Great snow has arrived on the Grand Mesa! Here's what the Grand Junction Daily Sentinel is saying about all the champagne powder:
"A massive winter storm that dumped up to 7 feet of snow in the high country earlier this week boosted snowpack levels at area ski resorts, jump-starting the ski season with open terrain and lifts..."
"On the heels of the storm Saturday, the first bluebird day of the season, skiers and snowboarders arrived in droves at Powderhorn to swish in the 5 inches of new snow reported Friday. The mountain reports a 39-inch base."
"Motorists entering the resort were diverted to overflow parking as early as 9 a.m. Some waited in line for nearly an hour to rent equipment, and as the resort ran out, staff scrambled to find more rentals in storage. Lines for some lifts were up to 15 minutes — a comparatively long wait for the small resort with four lifts."
"Despite the influx of skiers and boarders, the sun’s appearance made the crowds manageable, skiers and riders said."
“It was gorgeous the whole day,” one snowboarder enthused."
You can read the rest of the article here.
2008 Stories We Should Have Covered #5
Number 5 in our "Top Seven Countdown of Stories We Should Have Covered" was written by The Daily Wine. It is a tour of the Grand Valley AVA and a leisurely interview with several wine makers, including State Enologist Stephen Menke. Under the headline, "Landscapes and Lifestyles in Colorado’s Wine Country," The Daily Wine wrote:
"Getting to Grand Junction from Denver International Airport is easy. Whether you drive through, or fly over the mountains, the trip is worth the effort. Or, if time is not your concern, you could take a leisurely Amtrak train. Go west through Colorado’s world-class ski resorts. Continue through the snow capped peaks and passes."
The Wine Makers Dr. Stephen Menke, Parker Carlson, Glenn Foster, and Jenny Baldwin
“When were you planning to clip those vines, Glenn?” Parker asks. “I just did them today.” Glenn responds, grinning. The two continue the conversation, both smiling and jesting about their neighboring vineyards and the longstanding, friendly competition that has become their lives."
"The conversation flows as freely as the wine at Il Bistro, a downtown Grand Junction favorite for its hand made pasta and authentic Italian cuisine. The table is full of wine and food as we try award-winning varieties perfectly matched, course by course, from Plum Creek Winery, the Colorado Wine Room, Confre Cellars, and Carlson Vineyards. Looking around the table, I realize that the winemakers have spent long years developing the scene we enjoy tonight."
"Grapes were first planted in the Grand Valley in 1881. Since 1991, the industry has enjoyed a 750% growth. In recent years, Colorado has become a contender in many Wine Competitions, often surpassing California wines and finding their footing with Cabernet Franc, Late Harvest Sweet Categories, Rieslings, Sangiovese and Port. Additionally, fruit wines and meads (honey wines) enhance the wine makers repertoire, using the valleys orchard fruit for superb peach and plum wines."
"The day after our dinner, Colorado’s wine expert, Enologist Dr. Stephen Menke, led me through Palisades, a small town minutes from the heart of Grand Junction. As a classic bon vivant, he shares readily, with a quick smile and earthy presence. What’s your favorite wine Steve? I ask. “The one in front of me.” he responds. I laugh, relieved that I don’t have to live through an uppity expert on this trip. It just wouldn’t fit the scene anyway—extreme mountains, desert, contrasted with budding vineyards and sun—it is as if the landscape itself decided that pretenses wouldn’t fit here."
You can read the rest of the article here.
"Getting to Grand Junction from Denver International Airport is easy. Whether you drive through, or fly over the mountains, the trip is worth the effort. Or, if time is not your concern, you could take a leisurely Amtrak train. Go west through Colorado’s world-class ski resorts. Continue through the snow capped peaks and passes."
The Wine Makers Dr. Stephen Menke, Parker Carlson, Glenn Foster, and Jenny Baldwin
“When were you planning to clip those vines, Glenn?” Parker asks. “I just did them today.” Glenn responds, grinning. The two continue the conversation, both smiling and jesting about their neighboring vineyards and the longstanding, friendly competition that has become their lives."
"The conversation flows as freely as the wine at Il Bistro, a downtown Grand Junction favorite for its hand made pasta and authentic Italian cuisine. The table is full of wine and food as we try award-winning varieties perfectly matched, course by course, from Plum Creek Winery, the Colorado Wine Room, Confre Cellars, and Carlson Vineyards. Looking around the table, I realize that the winemakers have spent long years developing the scene we enjoy tonight."
"Grapes were first planted in the Grand Valley in 1881. Since 1991, the industry has enjoyed a 750% growth. In recent years, Colorado has become a contender in many Wine Competitions, often surpassing California wines and finding their footing with Cabernet Franc, Late Harvest Sweet Categories, Rieslings, Sangiovese and Port. Additionally, fruit wines and meads (honey wines) enhance the wine makers repertoire, using the valleys orchard fruit for superb peach and plum wines."
"The day after our dinner, Colorado’s wine expert, Enologist Dr. Stephen Menke, led me through Palisades, a small town minutes from the heart of Grand Junction. As a classic bon vivant, he shares readily, with a quick smile and earthy presence. What’s your favorite wine Steve? I ask. “The one in front of me.” he responds. I laugh, relieved that I don’t have to live through an uppity expert on this trip. It just wouldn’t fit the scene anyway—extreme mountains, desert, contrasted with budding vineyards and sun—it is as if the landscape itself decided that pretenses wouldn’t fit here."
You can read the rest of the article here.
Saturday, December 27, 2008
A Wine Country Inn Near Grand Junction, Colorado
Whoops! If you meant to go to the Colorado Wine Country Inn, please check out our web site, www.coloradowinecountryinn.com.If you want to read the main page of this blog, "Talk Wine and Colorado's Wine Country," simply click on the banner headline above or go to http://coloradowinecountryinn.blogspot.com.
If you are a little iffy or careful about what links you click, just Google us at "wine country inn" or "colorado wine country inn." Or check us out on a trusted partner such as Expedia or Travelocity. We'll be waiting!
Common Typos When Searching for Wine in Colorado
We've noticed a lost of goof ups when searching the Internet. It's easy to transpose letters and end up with wacky search results. Take a deep breath...it's O.K. to be "typographically challenged." From time to time, we all suffer from the fastest fingers syndrome; we type too fast and get an incorrect search result. Here are a few of the errors that we've caught.
There are many different ways to misspell “winery.” Amongst this list are: Inery, iwnery, wwinery, wnery, wniery, wiinery, wiery, wienry, winnery, winry, winrey, wineery, winey, wineyr, winerry, and winer. All are considered typos.
Common ways to spell “Colorado” wrong include olorado, oClorado, Clorado, Cloorado, Coorado, Coolrado, Colrado, Colroado, Coloado, Coloardo, Colordo, Colordao, Colorao, Coloraod and Colorad. (And from the postal code, don't forget "OC").
Typos for “wine” are legion. Incorrect spelling includes (but is not limited to): ine, iwen, wein, wwine, wnier, wine, winn, niwe, wine, and eniw.
“Country” is another word that unfortunately is frequently, linguistically mangled. Recurring mistakes are: ountry, ocuntry, countyr, cuontry, and counytr.
Mistakes for "Inn" are fewer, as there are fewer letters. Mistakes include nin and nni. There are fewer variations because there are only three letters. The word, “hotels” has many permutations: otels, htels, hoels, hotls, hotes, hhotels, hootels, hottels, hoteels, hotells, hotelss, ohtels, htoels, hoetls, hotles and hotesl.
Our very own hometown of Palisade can be mangled, mashed, used and abused in oh so many ways:
alisade, Plisade, Paisade, Palsade, Paliade, Palisde, Palisae, Palisad, PPalisade, Paalisade, Pallisade, Paliisade, Palissade, Palisaade, Palisadde, Palisadee, aPlisade, Plaisade, Pailsade, Palsiade, Paliasde, Palisdae, Palisaed, and Palisad e.
But the Grand Daddy of all word scrambles comes from the town nearby this blog, "Grand Junction". Because has so many letters, it can misspelled so many ways: rand Junction, Gand Junction, Grnd Junction, Grad Junction, Gran Junction, Grand unction, Grand Jnction, Grand Juction, Grand Juntion, Grand Juncion, Grand Juncton, Grand Junctin, Grand Junctio, GGrand Junction, Grrand Junction, as well as Graand Junction, Grannd Junction, Grandd Junction, Grand JJunction, rGand Junction, Garnd Junction, Grnad Junction, Gradn Junction, Gran dJunction, Grand uJnction, Grand Jnuction, Grand Jucntion, and Grand Junctoin.A decent spell checker program can avoid problems with all of these phrases. E-mail us if you can think of any more! Thankfully, Google usually corrects the results and offers a “Did you mean to search for:” link.
2008 Stories We Should Have Covered #6
We're doing a Top Seven Countdown for all the wine stories we should have covered in 2008. All of these are about either Colorado's Wine Country or the Wine Country Inn. Number Six on the list was an extremely gracious photo spread and preview of the hotel in the Grand Junction Daily Sentinel. Written by Dave Buchanan, the story appeared in May under the headline, "Palisade's Wine Country." Buchanan wrote:
"Like a Narnian Castle rising out of the forest, the appearance of a multi-storied, 80-room hotel growing amidst the vineyards of Palisade causes more than a few second looks."
"But this is no fairy tale. The country inn-like hotel, designed like an enlarged version of the farm houses that dot the area’s vineyards and orchards, is rapidly taking shape a few good swirls from the tourists traveling Interstate 70, a position which might be marketing at its best."
"Richard and Jean Tally, experienced hoteliers with properties in Grand Junction (Quality Inn) and Denver (Best Western Denver Southwest), are building the Wine Country Inn, Palisade’s first hotel and the state’s first hotel with a wine-country theme."
"With a planned August opening, barely a year from when the first shovel dug into the vineyards, the Tallys recently hired their general manager and are taking advance reservations on the inn’s Web site, www.coloradowinecountryinn.com."
“I think we see ourselves as a catalyst that will boost the whole concept of agritourism in Palisade,” said Jean Tally, recently. “The big missing piece in what’s out there is lodging and we see ourselves as providing a place for people to come and then we can send them out into the community.”
"The hotel is a big change from the comfortable bed and breakfasts sprinkled around the Grand Valley’s wine lands, and it’s sure to bring a decided economic boost to Palisade and the area’s tourist-popular wine industry."
“I think it’s really going to be great for Palisade and it’s going to take the whole Grand Valley to the next level,” said Doug Caskey, executive director of the Colorado Wine Industry Development Board. “But it’s not just wines, it’s agritourism and everything else. It has a lot going for it.”
You can read the rest of the story here.
"Like a Narnian Castle rising out of the forest, the appearance of a multi-storied, 80-room hotel growing amidst the vineyards of Palisade causes more than a few second looks."
"But this is no fairy tale. The country inn-like hotel, designed like an enlarged version of the farm houses that dot the area’s vineyards and orchards, is rapidly taking shape a few good swirls from the tourists traveling Interstate 70, a position which might be marketing at its best."
"Richard and Jean Tally, experienced hoteliers with properties in Grand Junction (Quality Inn) and Denver (Best Western Denver Southwest), are building the Wine Country Inn, Palisade’s first hotel and the state’s first hotel with a wine-country theme."
"With a planned August opening, barely a year from when the first shovel dug into the vineyards, the Tallys recently hired their general manager and are taking advance reservations on the inn’s Web site, www.coloradowinecountryinn.com."
“I think we see ourselves as a catalyst that will boost the whole concept of agritourism in Palisade,” said Jean Tally, recently. “The big missing piece in what’s out there is lodging and we see ourselves as providing a place for people to come and then we can send them out into the community.”
"The hotel is a big change from the comfortable bed and breakfasts sprinkled around the Grand Valley’s wine lands, and it’s sure to bring a decided economic boost to Palisade and the area’s tourist-popular wine industry."
“I think it’s really going to be great for Palisade and it’s going to take the whole Grand Valley to the next level,” said Doug Caskey, executive director of the Colorado Wine Industry Development Board. “But it’s not just wines, it’s agritourism and everything else. It has a lot going for it.”
You can read the rest of the story here.
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