Episode 22: Hawaii

Many times the first response someone has when I tell someone that there is a licensed and bonded winery making their own wine in all 50 states is, “Even Hawaii‽ Really‽”

Yes, listeners!  Hawaii has wineries!  Two of them in fact! Volcano Winery, on the big island of Hawaii itself, produces quite a few vintages, both from estate-grown grapes such as Pinot Noir, Symphony, Syrah, and Cayuga White, but also from fruit such as Jabuticaba grown elsewhere on the island and grapes imported from California.  The other, Maui Wine (formerly Tedeschi Vineyards), mostly focuses on fruit wines.  There are, as of yet anyway, no designated AVAs in the Hawaiian Islands.

The wine we focused on for our introduction to Hawaii is the Volcano Red (Pele’s Delight), which is a blend of Hawaii-grown Jabuticaba, estate-grown Symphony grapes, and Ruby Cabernet from California.  These come together to produce a delicious wine in a style that we both really enjoyed.  In this episode, Gary returns to our Podcast, and we have a surprise guest star: Kendall, who is one of the tasting room managers at Volcano Winery who was kind enough to answer the questions Gary and I had about this wine, growing grapes, and wine production in Hawaii–thanks so much Kendall!

This bottle was acquired from the vineyard itself by my friend Andi Boyce, specifically for this podcast.  Aloha, y’all.

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The Volcano Red (Pele’s Delight) from Volcano Winery provides proof that Hawaii not only makes wine, but that it is delicious.

Episode 17: Maine

Maine is the focus in our 17th episode of the Make America Grape Again Podcast.  The wine in question is the first fruit wine we’ve explored in our podcast, the Wild Blueberry Wine (Semi-Dry) from Bartlett Maine Estate Winery, located in Gouldsboro, Maine.

At this time, Maine has only 17 wineries and vineyards, which are largely focused on fruit wines, as well as French-American Hybrid varietals, because of the cold, harsh climate of the region.  The oldest winery in Maine, which happens to be the winery we are focused on in this episode, opened in 1983.  This focus on fruit wines makes the industry in the area a little different than other regions we’ve explored thus far in our podcast.  Fruit wines, for me, are hard to pin down and discuss, as we explore in this episode, as they stretch “sommelier speak” to the absolute limit.

Generally speaking, fruit wines are defined as fermented alcoholic beverages that are made from a wide variety of base ingredients which are not grapes.  These wines may also have additional flavors taken from other fruits, flowers, and herbs. This definition is sometimes broadened to include any fermented alcoholic beverage except beer, which of course is the state of the ground in American liquor laws, making this definition so broad as to be effectively useless. (Although, for historical reasons, mead, cider, and perry are excluded from the definition of fruit wine.) In other parts of the world different terminology is used; as an example in the UK, fruit wine is commonly called country wine. Generally speaking, these wines in the United States are labeled according to their main ingredient: in the case of this wine, blueberries.

Anyway, onto the show!  This bottle was brought to me for use in this podcast by my friend Elizabeth Krecker, who acquired this bottle from a bottle shop in Maine.

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The Wild Blueberry Wine from Bartlett Maine Estate Winery in Maine was pretty fun to explore, as I don’t have much experience with fruit wines.