The month of August is disappearing almost as quickly as our summer stock of wine. Whether we’re enjoying it with friends at a paint party, sitting around a barbeque pit sharing stories as we finish up the last of the ribs or using it in the latest Pinterest recipe, our wine supply always seems to need refreshing.
With the season’s change approaching, we wanted to know which wines we should be drinking now and whether seasonality should be a factor in the wines we choose. We also had a few questions on storing wine (one can never have enough on hand, right?). We decided to check in with one of the experts at Black Walnut Winery, winemaker (and partner) extraordinaire Lance Castle, for the answers.
PA Eats: Which wines from Black Walnut would you say are “drinkable” right now?
Lance: Essentially, any wines that make our current list are those that we deem to be drinkable now. We don’t usually rush anything up from the cellar. There are some reds that we’ve cellared for several years before bringing them up for guests to enjoy. Patience is a virtue when it comes to winemaking.
Are there wines that are typically seasonal to drink?
Generally speaking, wines are not necessarily seasonal. There are seasonal varietals that folks just tend to gravitate to in certain months. Spiced or mulled wines tend to be more popular in the fall and winter months because they are often served warm. I think it has more to do with the thoughts and feelings those wines evoke.
So it’s not true that we should be drinking whites in summer, roses in fall and reds in winter?
It’s definitely not like wearing white after Labor Day. There is not necessarily a correct season to enjoy certain varietals. People in general tend to enjoy white wines in warmer months just because they are chilled. This is also a good example of folks equating different wines with different thoughts, feelings or events, and that is definitely tied to seasons and holidays.
With the season’s change, we want to store more wine. Which Black Walnut wines are best for this?
Most of our wines—especially the whites, blushes and roses—are ready to drink as soon as we place them on our tasting menus and in our wine racks. There are those reds that, while they are very enjoyable now, can age a bit, and their tannins will soften, making them even more well-rounded and mouth-pleasing.
How do we store wine?
Wines should be stored in cooler but slightly moist temperatures that have little or no exposure to sunlight/UV light. It is definitely best to serve wines on their side or upside down so that the cork has some contact with the wine. If you’re lucky enough to have a wine refrigerator, a temperature of around 55–60 degrees is optimal. A little humidity in the environment keeps the top of the cork moist as well.
What’s the biggest mistake people make when storing personal caches of wine?
I would guess that the most commonly made mistake in storing wine is not storing it on its side. A close second would probably be inadvertently storing it near direct sunlight.
Does cellaring (storing) your wine make it taste better?
The decision to store wine or not is definitely dependent upon the varietal. Most white wines are meant to be enjoyed fairly young. But there are exceptions. Our 2012 White Cabernet was cellared for several years before we released it. Contrary to our instincts, we found that it was improving over time. We decided to hedge our bets and see what it would become. We were very happy with the results, and our guests have been really complimentary as well.
There are some of those big, “chewy” reds that, when given time and proper storage, will be entirely transformed in the bottle. Unfortunately, there is no set of instructions for this, especially when it comes to local wines. This is where wine tasting comes in especially handy. You may try a red that has a big tannin structure (like a cup of black tea without sugar). If you enjoy the wine, but that flavor profile is a bit strong for you, you may consider asking your tasting associate, or the winemaker if he’s available, if this might be a wine you could cellar for a bit.
As a local winery, we take great pride in crafting wines made only from grapes grown in Pennsylvania. While the climate can at times be challenging, it’s important to us to produce wines that can be enjoyed by our guests soon after bottling. If we’re aging something a bit, trust us, it’s because we want to release the very best tasting final product. Good things do come to those who wait.
Find Black Walnut Winery at 3000 Lincoln Highway in Sadsburyville; phone: (610) 857-5566. Hours are Wednesday–Sunday, 12–6 p.m. (or by appointment). The Black Walnut Tasting Room is located at 260 Bridge St. in Phoenixville; phone: (484) 924-8740. Hours are Wednesday–Thursday, 4–9 p.m.; Friday, 4–10 p.m.; Saturday, 11 a.m.–10 p.m.; and Sunday, 1–8 p.m. (or by appointment).
- White cabernet photo: Black Walnut Winery
- Remaining photos: Ed Williams
