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Our Tastings and Wine Dinners [more] |
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Our Products |
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 In
honor of the season, we have created two wine specials. First, our Basket Case is a crazy, mixed-up
sampler of twelve classic and reserve wines for $180. Available only in our tasting room, it is perfect for your Halloween Party -- just add spooky treats. Second, our Autumn Red Trio contains a bottle of 2004 Cabernet Franc, 2004 Lisa’s Merlot, and 2004 Ameritage for $55. These wines are perfect for sipping by your fireplace, during your tail gate party, or after your fall folliage tour. Pick up one for yourself and one for your best friend.  Other great ways to celebrate the season
are
attending some of our upcoming tastings and wine dinners. Don't miss the Taste of Virginia on the Blue Ridge Wine Way
on September 28th to 30th: sample freshly
pressed juice or
newly made wine while enjoying the work of local artists like our
favorite label maker, Linda
Hendrickson, and caricaturist Kyle Edgell (Saturday only). In
October, our fine wines will be featured at Cork and Fork's Worldwide Wine Tasting,
Iron Bridge Wine
Company's Virginia Wine Month Dinner Party, and Filipino Family Fund's Wine and Tapas
Benefit. Details are
shown above
and on our Tastings
page. For a gothic finish to October, trick or treat with Cab
Frankenstein in our haunted barrel room.Also, those who attended our Harvest Moon wine dinner will remember that Mark Parsons offered to share his delicious Blueberry and Polenta Crumble recipe. Paired with our Late Harvest Viognier, it will create a happy ending for almost any meal. |
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Our Process |
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 In
the Vineyard: From beginning to end, this year's growing season was very challenging
for Virginia winemakers. In early spring, some vineyards were damaged
by frost or hail, but we were blessed with no damage to our vineyards.
In late summer, a long drought reduced grape quanity across the state.
However, hurricane-free days, lots of sunshine, and cool nights allowed
grapes to ripen into the best Virginia has to offer. In fact, Chris
Pearmund stated, "2007's grape quality is the best I have ever seen in
my 18 years making wine in Virginia.” This is proving to be
another break-out vintage for
Pearmund Cellars and Virginia as a whole!  In
the Winery: After harvest is complete, the key to a great
vintage is attention to detail, especially during fermentation.
For white wine, grapes are gently pressed for their juice. For red
wine, the juice is fermented on the skins to provide luscious coloring
and texture. Selected yeast strains are added to turn naturally high
sugars into alcohol. The process sounds simple, right? Well,
there are many options to consider,
but it’s no different than a chef preparing gourmet dishes.
Winemakers ponder the value of cold soaking, select fermentation
temperatures, choose yeast strains, decide whether to
allow malolactic fermentation, and choose barrel sources -- the list
goes on, as do wine styles. To learn more, just ask Chris on your
next visit to Pearmund Cellars. |
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Our People |
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| Recently seen hoisting new oak barrels, pumping
wine between tanks, bottling 2006 vintage wines, and performing a
host of other important winery tasks, D.
J. Leffin has met and exceeded
Chris's expectations and become our new
assistant winemaker! With
a teaching background and a major in Life Science, D. J. hopes to open
his own vineyard and winery someday. He is married to Leighera, who has
started working at the winery on weekends, and has a yellow lab named
Lambeau (after the Green Bay football field). Stop by to meet D. J.
and see how much he has learned in a very short time. |
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Our Partners & Retailers |
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 Partner: To save
lives and
empower mothers at risk, the Filipino
Family Fund has teamed with Pearmund Cellars and the El
Nopalito Grill to host an October 10th reception at Top of the Town.
They are raising
$30,000 so that families can have medically effective, culturally
sensitive healthcare. Their overall mission is: (1) strengthening and
protecting traditional family structures and values; (2) improving and
strengthening health care and education; (3) reducing the incidence of
human trafficking; and (4) promoting and strengthening democracy.  Wine
Store: With 150,000 wine selections, 400 priced under
$15, the Wine Cabinet will match any
local competitors' advertised price. The shop is a
gathering place that provides "fine wines by the bottle, cooking
demonstrations, culinary tools, antiques, and unusual implements of
civility in an atmosphere of casual elegance." They marry good value,
excellent knowledge, discerning selection, professional management,
extraordinary taste, and ambiance to sell Pearmund Cellars
and other fine wines.  Restaurant: Fauquier Springs Country Club
occupies the site of the famous historic Fauquier White Sulphur Springs
Resort dating back to pre-Civil War days. With a tradition of fine food
and service, its clubhouse combines formal elegance and casual
informality to accommodate business and social needs: weddings, dinner
parties, cocktail engagements, golf outings, etc. The bar, grill,
formal dining room, function rooms, card room, outdoor terraces, golf
course, and pool house are all perfect locations for members and guests
to enjoy Pearmund Cellars wines.  Inn: The AAA Four
Diamond Lansdowne Resort features 305
sumptuously-appointed guest rooms with a country manor's casual
elegance. A championship golf course, health
club, aquatics complex, world-class spa, and cooking classes
are only some of the amenities guests may enjoy. Truly
exceptional dining choices complement Pearmund Cellars wines: American
cuisine utilizing fresh local ingredients, regional specialties
served buffet-style, casual tavern fare, and
clubhouse dining. The resort's excellent service, thoughtful amenities,
and breathtaking views provide everything guests need for work or
relaxation. |
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Our Industry |
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 The
wine industry has until January 27th to
comment on Alcohol and Tobacco Tax
and Trade Bureau (TTB) Notice
#73, which discusses mandatory labeling of serving sizes,
calorie and
carbohydrate
content. The notice reiterates that alcohol content by volume must be
stated on wine labels and adds a new requirement for a Serving Facts
panel. The panel would identify the
single serving size, the number of servings per container, and the
number of calories
per serving, plus the number of grams per serving of carbohydrates,
fat,
and protein. If approved, the regulation would be effective within
three years. For more information, see the Wines
& Vines' article. The
TTB is also reviewing its regulations
governing American
Viticultural Areas (AVAs). It has temporarily halted all
petitions and
is evaluating both domestic and worldwide concerns about the
30-year-old approval process. To learn more about the serious
implications for geographically-named wineries and brands, see the Appellation
America article written by Sara Schorske and Alex Heckathorn. |
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We appreciate your business and your feedback. What topics would you like to see covered in future newsletters? Please send your comments to info@pearmundcellars.com, and please forward this newsletter to other wine aficionados. If you'd like to translate this newsletter into French, Spanish, German, Chinese, or other languages, try Babel Fish Translation. To be added to our mailing list, just complete the brief form accessible from the Contact Us page of our website: http://www.pearmundcellars.com. If you would like to be removed from this mailing list, please reply to webmaster@pearmundcellars.com. |
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Open Daily 6190
Georgetown Road |