Time for Wine at Blair Vineyards

I made my first visit to Blair Vineyards because my friends can’t stop talking about it. Really. Adding to its appeal, Blair hosts food pairing events. On my visit I took home more than expected, Chardonnay. I never met one I enjoyed, until this visit. I also learned a thing or two about farming, pairings and corks.

This family farm began with the vision of Richard Blair, father of five, who vacationed in the area before purchasing land and calling it home. With a Masters in Agricultural Economics, a love of farming and wine, it seems like the vineyard was his destiny. Blair grows vitas vinifera grapes, a European-style variety (Chardonnay, Cabernet Sauvignon or Merlot). They don’t specialize in the native (Concord or Niagara) or hybrid (Chambourcin) style grapes. You won’t find sugary sweet wines, though sweet and semi-sweet wines are offered.

The snow-covered 360˚ view has the family eager for spring. Mother’s Day Brunch, Father’s Day Barbecue, and Run the Vineyard events are on the calendar. Pairings with Warm Sugar Bakery and Divine Dining’s Chef Dinners offer off of the ordinary menu, palette teasing dishes and a taste of unreleased wines.

What is important when you are considering a winery visit? It seems foodies love Blair for the local cheeses, pairings, tapas and chef’s dinners. If you are of the family persuasion, Blair is a pet- and family-friendly winery. Yes, bring your children or pets. Bring a snack, buy a bottle, enjoy the music, view and wine. But wait, there is more good news! Wait for it…

When you come for an event you can buy by the glass versus buying a bottle! This means you can taste your way through the offerings instead of committing to one bottle at a time. When you find one or two you like, then commit. I prefer that option when taking in a winery for their hosted event.

Pairing tips from Missy, Manager at Blair and daughter of Richard:

1. If you are new to pairing, start with the flavor descriptions the winery gives.

1. Find foods that complement those descriptions.

1. For instance, Chardonnay has the flavors of oak, vanilla, apricots, peach, mango and is often buttery. Think chocolate-coved apricots, mango salsa or pineapple upside-down cake, suggests Missy.

1. Then transition to the savory. With the Chardonnay in mind, halibut (pan seared in clarified butter) topped with a mango salsa is a favorite of Richard’s.

1. When pairing, you might often find the flavors you most dislike in a wine are diminished by new flavors you are introduced to when pairing. Missy is not a lover of Chardonnay, but when paired with a bacon and maple syrup cupcake, it took away the buttery flavor she otherwise would not have enjoyed in the wine.

How to age wine or serve wine.

Did you ever notice the variety in the bottle shapes and corks? It will give a novice some tips on the type and storing length of the wine.

1. There are three styles of bottles used by Blair. The long, thin necked German-style bottles hold aromatic whites, Burgundy-style bottles hold Pinot Noir and Chardonnay, and the stout shaped Bordeaux-style bottles hold some reds, Sauvignon Blanc or Sauvignon Blanc blends.

1. Missy offers this advice about aging wine: “How long you age the wine depends on the wine itself. Stainless steel whites, you generally want to drink within two to three years of bottling. Chardonnays that are aged in oak can be aged much longer, but you generally look at consuming then within five to seven years of bottling. Reds, the fuller the wine and more tannin structure, the longer they can hold. Heavier reds, such as Cabernet Sauvignon can be held upwards of 10 years or more.”

1. Wines bottles with natural corks can be aged much longer than those with synthetic.

1. Corks made of all synthetic or a blend are generally used for wines that must be enjoyed within a year and no more than three years.

1. When serving a red wine, take from the shelf and refrigerate for 20 minutes just prior to serving. When serving a white, take the chilled bottle from your refrigerator and allow to rest at room temperature for 20 minutes before serving.

To stay current on events and pairings be sure to follow Blair Vineyards on Facebook. I will, but my friends don't stop talking about it so I'm covered.