Episode 45: Montana

Welcome to episode 45 of the Make America Grape Again Podcast, where we examine the wine scene in Big Sky Country: Montana. Our wine of the episode is the Dandelion Wine from Hidden Legend Winery, located in Victor, Montana. Now, we’ve looked at some particularly odd “Country wines” (as they’re known in the UK; in the US as I’ve discovered, they’re known more mundanely as “Agricultural Wines”) in previous episodes before, but this wine style, admittedly, is something I’ve always personally had on my bucket list.  I never expected to find one being made in commercial volumes, so I had to snatch this vintage up, despite the fact that Hidden Legend also produces award-winning meads and vintages made from Montana-grown grapes.

The fact that there are Montana-grown grapes is, in and of itself, miraculous.  The landscape and climate of Montana is harsh and unforgiving often in the best of times, which means that most wine-making in the state until fairly recently has focused on fruits such as huckleberry, cherry, and apples, along with vegetables such as rhubarb… and dandelions.  (Dandelion wine actually does have a long history associated with prairie settlement, apparently.) In other cases, wineries in Montana would bring in grapes from Washington or California to make wine: a facet of the industry we will cover in a future episode, I promise.  However, thanks to the tireless work of viticultural scientists at the University of Minnesota, cold-tolerant “hybrid” varietals have been bred that can tolerate or even thrive in the harsh Montana conditions.  There are no American Viticultural Areas in Montana yet, but today, the state has eight licensed and bonded wineries.

I acquired this bottle directly via the website for Hidden Legend Winery, specifically for this podcast. I also want to make a shoutout to Derrek for sharing a link to my other blog, who has an interest in Dandelion wine. As for this wine itself, the winemaker, Joe Schultz, reports that “Our dandelion wine is made by combining dandelion flowers and cane sugar with water and fermenting with yeast just like wine. The flowers are removed after the right amount of time and the wine finishes fermenting and is racked and clarified just like grape wine. We strive for balanced flavors concentrating on acidity, alcohol, and sweetness/dryness. It is then filtered and bottled.”

Next Episode: It’s time for Miles’ least favorite Varietal.

Montana Dandelion Wine
The Hidden Legend Winery Dandelion Wine is our introduction to the wine scene in Big Sky Country.

Episode 9: Colorado

Welcome to Episode 9 of the Make America Grape Again Podcast; in this episode, we will be exploring Colorado for the first time!

Colorado is a land of extremes, with everything from towering mountains that scrape the heavens to high plains and deserts. It is also a land with some fascinating viticultural potential, producing both vinifera and fruit wines. The Palisades region, also known as the Grand Valley AVA, is perhaps the central point of the thriving viticultural industry in Colorado. Our wine of the day, the 2015 Colorado Cabernet Franc from Sutcliffe Vineyards, is sourced from this AVA.

This episode provides an introduction on how to approach making wine tasting notes, and Old World versus new world approaches to viticulture, as we were all gathered to help my friend Jen Condon (who provided the bottle) with some homework for her classes in the viticultural program at Yavapai College.  An entire podcast featuring Old World vs. New World wines and their approaches will be posted on my other website in the near future.

Cabernet Franc Count: 2

The 2015 Colorado Cabernet Franc from Sutcliffe Vineyards was sourced from the Grand Valley AVA. Here it is at dusk.

Episode Eight: Wyoming

We are going to something just a little different for the time being when it comes to our first episode featuring the Equality State.  Or the Cowboy State.  Whichever.

You see, when Gary was travelling through Wyoming a few months ago, he couldn’t find any wines in the local liquor and bottle shops that were made locally.  He was told by staff in these places that there wasn’t any wine at all made in Wyoming. (Which is wrong, there are at least three wineries in the state of Wyoming, and one of them even grows their varietals on site, but so it goes.)

But he did find a whiskey.  A Bourbon Whiskey, to be precise.  As it turns out, there are a lot of misconceptions surrounding what, exactly, a Bourbon is.  Bourbon, as it turns out, does not have to be made in Kentucky after all.  Pull up an Old-Fashioned glass, pour a libation, and plug in your headphones for our examination of the Wyoming Whiskey: Small Batch Bourbon Whiskey.

 Wyoming Whiskey: Small Batch Bourbon Whiskey.
Yes, that is a Deathstar ice cube… and I am aware that this isn’t the best glass to try spirits, but it is what I had for the Wyoming Whiskey: Small Batch Bourbon Whiskey.