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At the Virginia Wine Showcase last weekend, I only bought two wines.  I am selective about the wines I buy from expos and fesitvals.

There were two that captured my attention.  The first was Kluge Estate Cru and the second was Willowcroft Petit Verdot.

Petit Verdot
Personal Observation:  This limited production red is wonderful with your red meats and weighty whites.  This is an easy drinking wine.  Wonderful flavors and a good sip for your cheeses and dried meats.  


This classic Bordeaux varietal displays smooth berry flavors and a creamy finish with a wonderful dark grapey color. Great with all of your red meat dishes, hearty lasagna, and any full-bodied meal.  From the winery.

*Kluge Estate Cru *
Personal Observation:  All I can say is, the journey this apertif traveled was quite an experience. The description below is exactly what you should expect, however, the palate was wooed by this sexy dessert wine. I would suggest serving very cold  in the summer or with the Kluge Champagne or room temperature in the fall and definitely following the meal with dessert or in place of dessert. Absolutely dreamy!

This 100% Chardonnay, fortified apéritif is an original! Naturally sweet Chardonnay grapes are fortified with Virginia-distilled brandy, and then aged for six months in Jack Daniel's® barrels to develop complex and unique spicy aromas that are truly all-American.

There are deep, fresh aromas and flavors of pear, white peach, and citrus, with notes of licorice, vanilla, and roasted almonds.

This refreshing and full-bodied apéritif is a wonderful match for rich appetizers such as foie gras, or paired with desserts such as chocolate fondue, ice cream, or sweet fruit pie. Best when served very cold or on the rocks.  From the winery.


Member Comments

    • 0 votes vote up vote up

      Npugh1 wrote Sep 19, 2008
    • I am certainly no connoiseur of wine, but I do love red wine a great deal.  I will have to go wine tasting, so that I can join the ranks and likes of yourself.  I think I have a nice palette and I would love to know how to combine the different wines with food.   I am putting that on my “to do” list.

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    • 0 votes vote up vote up

      L. Denise Jackson wrote Sep 19, 2008
    • Well, thank you for posting.  I am going to begin free wine teleseminars in October/November.

      I hope you can join.

      The Sipping Sommelier

            Report  Reply

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