Winzerwald

Photo: Winzerwald tasting room, Evansville, Indiana 








Some years ago we attended the annual Indy Wine Festival in Indianapolis and happened upon the Winzerwald Winery--a southern Indiana business that impressed us with their German-style wines and unique tastes . . . especially among the other Hoosier labels.  That year, one of the wines we tasted was the Winzerwald cabernet sauvignon--a cab that, unlike the California cabs we had tasted on trips to Napa, Russian River valley, and the Clear Lake region, possessed hints of spice and pepper, with a strong cinnamon overtone.


Today, Winzerwald makes some spectacular old-world wines and they have certainly created a leadership niche among the wineries in the south-western region of the state.  

The Winzerwald tasting room, located on the west side of Evansville in the area where the annual West-Side Nutclub hosts the fall festival, is a beautiful room that were patrons can both enjoy tastings and conversation without feeling rushed or claustrophobic.  

The German-style wines that Winzerwald produces are also expertly bottled, some in beautifully presented labels that would make fine holiday gifts.  

The next time you travel through Evansville, make plans to drop by Winzerwald and enjoy these fine wines.

A Taste of Spain

(Photo:  Window fare from a Spanish wine shop during the afternoon siesta.)









Recently I returned from Spain after walking 100 km of the Camino de Santiago, the traditional path which pilgrims have walked for nearly 1000 years.  One of my goals in walking the Camino was to become better acquainted with Spanish wines.  I'm not sure I accomplished that goal, but I did enjoy some tastings and especially appreciated the wines--both reds and whites--that were typically served with the "Pilgrim's Fare" meals.

All told, I typically enjoyed white wine in the evenings with a meal consisting of white fish or other seafood (octopus on one occasion).  These whites tended to be either semi-sweet or, at times, a bit dryer, much akin to a dry German Riesling.  A few of the whites that I tasted were consistently floral, with overtones of grass and field, sometimes even a bit fruity at the finish.  Other whites tended toward the tart category.

Although these Spanish whites were nice, I came away appreciating the much better Indiana traminette and the variations that our wineries make here at home.  Pinot Grigio and even White Zinfandel are also produced with better acumen that those I enjoyed in Spain.

Bottom line, don't overlook the Hoosier whites that go so well with fish and desserts.  These wines can stack up well across the globe and they can be found just a few miles down the road.

I know I have gained a new appreciation for our Hoosier varietals and I hope you will join me in exploring some of the whites an Indiana winery near you.

~Todd Outcalt