Spring Has Sprung!
Happy first week of Spring wine lovers! We finally made it. It has been unseasonably warm, the sun shines late into the day, and while it’s too muddy to pull out the grill and rosé, seasonal spring staples are crossing my mind. Mud-season is quite a Vermont-specific season, and a time where Vermonters themselves are feeling celebratory- of growth, renewal, and of each other. I guess you could equate mud-season to a “local's season” of sorts, where Vermonters (and our local black bears) shift from their mode of ski-hibernate-repeat to more communal gatherings. The news bulletin is full of promos for featured artists, farm-features at local haunts and live music at breweries. Heck, if you didn’t eat a maple hotdog last weekend, are you even a Vermonter? You know how much I love a party, and I want in on this Vermont love fest! This week, I will feature two Vermont producers who we are incredibly proud to work with - Ellison Estate Vineyard and Trencher’s Farmhouse!
During the spring I reach for co-ferments, wines with funky unique character, things with that unmistakable “nattiness” we associate with low-intervention wines. I want some acid, something super fragrant, and something with curious opaqueness that I know will translate into some fabulous texture on the tongue. I want something uniquely beautiful, full of life, and addicting- just like the people of Vermont themselves. Kendra and Rob Knapik are two of those people. Since 2018, this bio-dynamic duo have been producing some of the very best wine Vermont has to offer. Their Grand Isle vineyard grapes are harvested and processed right here in Stowe! Asters & Clover is one of my favorite labels at the shop. Named for the hearty ground cover of the vines (biodiversity is at the vintner's focus), Aster & Clover is a 50% Prairie Star 50% La Crescent white wine blend. On the nose, a super aromatic blend of tropical fruit and fresh herbs that frankly, smell like the freshness of spring. The palate is pleasantly acidic with notes of caramelized lemon, honey, pear, and green apple. The finish lingers nicely and the texture is smooth and silky. For pairing I am grabbing some Vermont cheese of course! I’m going with a creamy Hosmer from Jasper Hill Farms. A bloomy rind cow’s milk cheese that’s super creamy will be a nice reprieve from the punchy wine, serving as a compliment while not being overpowering. Think of it as a new-world creamy brie.
If you have joined us in the Cork dining room, there is a strong chance you have enjoyed some Trencher’s Farmhouse Pasta. This award winning fresh pasta, from farm to table is produced right here in Vermont. Their grains, vegetables, and pasture-raised eggs utilize a regenerative farming system to produce the very best of the best in flavor and sustainability. What’s more Vermont than farm-to-table dining? We carry a variety of Trencher’s fresh pastas, including a seasonal springtime treat; ricotta and chive gnocchi. YUM. Sautée some spring onions and zucchini (or really any favorite green spring veg, fresh peas would be divine) toss in the gnocchi cooked according to the box, and top with some fresh lemon zest and a squeeze of juice. Fresh, filling, delicious. Dare I say there is a fantastic Vermont wine to go with that dish? Pour a glass of Asters & Clover, enjoy some food, watch that 7pm sunset. Appreciate the deep breath that comes with spring's early days and all that Vermont has to offer in this season of renewal.