Prince Michel had a great showing at the first Town Point Virginia Wine Classic competition!
Four wines submitted, 4 wines placed!
Dessert Wine - GOLD
Sybmius - GOLD
Peach - GOLD and won BEST FRUIT WINE
Viognier - SILVER
Check out the link below!
Thanks to Alex Nash at C-VILLE WEEKLY for the shout out on our amazingly delishious wine slushies!
Check the article out below.
We are excited that our parters at the Virginia Tasting Cellar in Farmville is featured in The Richmond Times Dispatch's Wine and Spirits column today!!
Check out the link below.
Wine & Spirits: Sample a variety of the Commonwealth's wines at The Virginia Tasting Cellar in Farmville
Check out this amazing blog posted by Virginia Bride Magazine. Shows how beautiful our venue is for the most importatnt day in a brides life. Enjoy!
What a great post by Jana, recipe developer, food photographer/stylist, and wine enthusiast of Nutritionicity. Click link below to read the article.
What a better way to get a taste of multiple Virginia wineries than in the Wine of the Month Club. Check out this link below to see us featured in this months addition.
We had a great visit from Best of America by Horseback television show in the Knights of the Golden Horseshoe Episode.
Check out link below. Prince Michel recognition begins around minute 14:35.
Thank you to NBC 29 for the recognition of our fabulous winery and gift shop.
Check out link below.
We are honored and proud to be in the top four of four of the Best of Virginia awards!
Best Bed and Breakfast for Wine Weekend
1. Prince Michel
2. Tie: Veritas and Trump
3. 1st Colony
4. Tie: Prince Michel and Veritas
Best Fruit Wines
2. Prince Michel
Best Red Wines
4. Tie: Prince Michel and 1st Colony
Best White Wines
1. 1st Colony
2. Tie: Prince Michel and Jefferson
For a full list see link below.
I think my favorite part of any formal or even informal celebration is the spilling of heart-felt sentiments from some well meaning, overly emotional, partially intoxicated celebrant. The curling of my upper lip into a smirk is almost a Pavlovian response when I hear that tap, tap clinking of some metal object against glassware. I know that in a few short moments someone I know, and most likely love, will be making a complete moronic spectacle of themselves. It’s interesting that I get some form of sick satisfaction from their soon to be blunder, but the fact that so few of us are ever really ready or practiced in giving a proper toast makes this scenario a fairly reliable event. Perhaps it’s my compulsive nature that makes me enjoy any consistently dependable behavior, but in truth, I just basically enjoy the spectacle. At the risk of thwarting a simple pleasure, I’ve done a bit of research on how to give a proper toast. There are actually conventional rules to this act of tribute. Take these “pointers” to ensure your next public display of homage will come out as sparkling as the wine in your glass!
First and of course foremost, you don’t have to use sparkling wine to give a toast. Any beverage is acceptable, but naturally I highly recommend any Prince Michel or Rapidan River product. This ensures your listening public will enjoy raising their glasses (FYI, make sure they all have one and it’s filled!) and drinking to the honoree.
In more formal situations, the succession of “toasters” is as meticulously detailed as succession to the British throne, but in this brief treatise I’m focusing on the “spontaneous/I just gotta say this” type of toast. Your next, big decision with toasting is whether to stand or sit for your big delivery. Some experts herald the necessity of “stand and deliver”, but I find the situation dictates the posture. If toasting in a small, more intimate situation like a dinner party, standing abruptly with glass in hand would only incorrectly prompt the hostess to inquire of some digestinal irregularity. This situation in my expert opinion dictates that the toaster stay seated. The “toastee” in turn should remain seated as well. As for the stand and deliver approach, it is universally agreed upon that this method is appropriate for anyone giving a toast in a large, more formal setting.
Clear voice, good posture, and soundness of mind and spirit are also agreed upon as necessary. These three attributes do unfortunately reduce my enjoyment of any toast, but from my astute research, they are right and proper. Skills such as simplicity of words and brevity are also right and proper in giving a toast. The one minute limit is considered a toasting standard, and the 50 words or less is an A+/Michelin Star guarantee. Also, keeping the toast positive, polite, and inoffensive are golden rule absolutes.
While giving the oration stage of the toast, look the toastee (love that word) in the eye and assume some sincere and esteemed expression. If the toast lasts more than a few words, you may extend your gaze to the crowd in an attempt to keep their attention. All participating in the toast should keep their glasses at hip level until the toaster finishes and assumes the universal stance for “I’m finally done” which is of course raising his/her glass to eye level and making some quick reference to the toastee or to the celebrated occasion. For example, “To George and Martha” would be a good salute. Participants are to then mimic the glass raising gesture and can decide for themselves if they want to add their own “to George and Martha” or the basic “Cheers”.
Now the big conundrum—should you clink your glasses together at the close of a toast? There are of course the staunch “non-clinkers” who own fine stemware and crisp white linens so often soiled by the red wine sloshing of the rival “clinkers”. There is now an alternative sect of “air clinkers” who please everyone with their subtle gesture to remain subservient yet involved. It is agreed upon however that all toasting participants look to the toastee at this point and acknowledge their existence with good eye contact and a respectful smile. A quick sip of the celebrating beverage is then necessary. A clear point should be made that at no time should the toastee take a drink from his/her glass. This is considered the ultimate “three cheers to me/I’m so fabulous” faux pas. As a toastee, the best advice is to smile graciously and make all efforts of appearing unmortified. Some toastees can seek revenge by offering a reciprocal toast. I find this behavior most enjoyable.
After all is said and done, it is not considered customary to applaud any singular or succession of toasts. I do however find it exceedingly difficult to refrain from cheers and applause at particularly bad and thereby thoroughly entertaining tributes.
In our wine shop, we are often asked to make food pairing recommendations for our wines. Although this is a fun and interesting aspect of the industry, the answers we give are very subjective and biased due to our own personal preferences. The versatility of the grape offers an array of flavors and textures that complement almost every other edible agricultural product. Aside from an occasional lone glass of wine, I personally look at wine primarily as a food enhancer. This obviously stems from my love affair for both food and wine, but when a great wine is perfectly paired with a dish, the union is heavenly.
People are often daunted by this idea of pairing food and wine. We all know the old rules of red with dark meats, white with light are passé, but where does this lead us in our decision processes? Some wine experts recommend that we use these old rules as merely a starting point in our pairing decisions. Look at them as suggestions on which we can build as our knowledge of wine grows.
I like the rule that the best wine to go with your favorite food is your favorite wine, but again personal preferences and biases are difficult to transfer to others. Buffalo wings and our PMV Chardonnay just doesn’t have the appeal to others as I think it should! We then should fall back to common sense and apply some basic “truths” we know about food and wine pairing.
Would you at a meal have a light salad on the same plate as a heavy dessert? Probably not, so apply this reasoning to wine. The sweetness of a heavy white wine would certainly take away from the subtle delicacies of a fresh salad. An austere, dry red is a poor pairing for a dessert. The mouth drying tannins of this type of red wine definitely go better with red meats since the proteins found in red meat re-invigorate the taste buds.
Sometimes pairings aren’t so logical. We encourage guests to try our semi-dry Riesling with spicy foods. The reasoning here follows that the sweet flavors of the Riesling grape temper the spice. I find it interesting that sweeter wines seem to assume a drier quality when paired with a spicy food. The sugar qualities in the Riesling produce an almost creamy characteristic when paired with a spice like curry.
For those just starting out on their journey of loving wine or for those who have perfected this relationship, I encourage both groups to experiment. Maybe wings and Chardonnay may be a bit outside of your comfort level, but the point to remember is that wine is all about the experience. It’s personal and subjective which makes for an unlimited array of choices and adventures!