SLIDESHOWS
Below are slideshows of our 2010 Vineyard Run & Grape Stomp. The photos are fantastic! We’d like to send out a big thanks to our photographer Jason Fukura of f/8.3 photography for his great work.
Thank you for the very fun run this morning and very cool 1st place prize! Believe it or not the collar fits perfectly and the leash is the bomb (that’s very good). I have the 1st place ribbon hanging on my crate. See you next year and thanks for the yummy snacks too.
Due to popular demand, Airfield Estates Winery decided to host its 2nd Mardi Gras Winemaker’s Dinner. It was an evening of delicious foods and phenomenal wines.
On the MENU was.. • Deep-Fried Okra & BBQ Alligator paired with the ’08 Thunderbolt • Louisiana Sunburst Salad paired with the ’08 Unoaked Chardonnay • Shrimp Jambalaya paired with the ’08 Dolcetto • Dungeness Crab Pot paired with the ’08 Spitfire • King Cakes paired with the ’08 Late Harvest Riesling
Hurray! It’s in the bottle! And it is tasting better than ever! Below is some video footage of Airfield’s winemaker discussing the bottling of the 2009 Unoaked Chardonnay:
Learn to make delicious Grilled Pineapple Mojitos! They can serve as a delicious appetizer or refreshing dessert. This was the first course at Airfield Estates 2009 Grilled Food & Wine Seminar.
GRILLED PINEAPPLE MOJITOS
(Serves 8 people)
• 1 Fresh Pineapple (cut in long wedges)
• 1/4 cup Sugar
• 1 Lime (Zest)
• 8 Mint Leaves (cut in small pieces)
• ½ cup Pinot Gris
Pre-heat barbecue and mix the sugar, lime zest, and mint in a small plate or bowl for dipping. Lay the pineapple flat side down, grill for 5-6 minutes on one side. Pull pineapple off grill and cut in to pieces. Dip the pineapple in the Pinot Gris, then dip in sugar mixture. Great for a nice hot day.
The recipe is complements of Chef Roger Hazzard from Bon Vino’s Bistro in Sunnyside, WA.
Anticipating and preparing for Mother Nature led Winemaker Marcus Miller and Grape Grower Mike Miller to the decision of harvesting and crushing Roussanne and Semillon varieties at Airfield Estates on Oct. 2nd, 2008.
Roussanne is a Rhone style, late ripening variety which is often blended with Marsanne. The Roussanne variety can be temperamental at worst and outstanding at best. Great care and attention must be given to this variety both on the vine and during the Winemaking process. At its peak performance Roussanne adds aromatics, elegance and acidity with the potential to age and further develop in the bottle. This year Airfield Estates may blend the Roussanne harvest with Marsanne and Viognier.
Semillon is a thin-skinned grape often blended with Sauvignon Blanc. Both varieties originated in Bordeaux. Sauvignon acidity is often used to coax fuller flavors to life from the Semillon. Though often blended for added balance, this years Semillon juice is tasting so good it may just find itself bottled alone as a single varietal.
Listen below as Winemaker and Grape Grower elaborate on the day:
Stay tuned, we’ll keep you posted as the harvest continues to come off the vine. Next week may bring news of Pinot Gris, Merlot, and possibly Chardonnay.
Today marks the start of Airfield’s 2008 grape harvest! Harvest is a little late this year due to our long winter and cool spring. As long as we don’t encounter damaging frosts over the next two months, we are confident that this will be a excellent vintage. We are tasting wonderful fruit flavors in the vineyards.
The first grapes off the vine this year were our Gewurztraminer. We have been growing this variety for about 25 years, but always selling the grapes to other wineries. The 2008 vintage will be the first Gewurztraminer wine that we produce at Airfield Estates.
