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So, What Happens After Harvest?
Tuesday, 31 July 2012 18:22

So, What Happens After Harvest?

Written by MJ Hawe
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Steps After Harvest to Getting your Bottle of Summerside Wine:

Harvesting-Fresh and fully ripened wine grapes are preferred, grape composition and proper timing is of great importance. Premature harvesting results in thin, low-alcohol wines; very late harvesting may yield high-alcohol, low-acid wines.

Crushing-the crusher breaks grape berries and removes them from their stems.  The machine then crushes the grapes, skins, pulp, juice, seeds and all and the result is called must. Ancient methods of crushing with the feet or treading with shoes are rare. (This a fun activity we do at our Harvest Crush Party, Sept 8th, call the Winery to make your reservation 888.508.WINE (9463)).

Separating the Juice- length of contact between the skin and the juice influences the color of red and blush wines and affects the taste of all wines. To make white wine skins and pulp are separated from the juice immediately after crushing and before it enters the tank or barrel for fermentation. For red wine, the seeds and skins go into the fermentation tank with the juice.

Fermentation-Summerside Wine Makers preform their job in making award winning Made in Oklahoma Wines. (Secrets, shhhhh.)

Bottling-getting the wine in the bottles, corked, labeled.

Enjoying-what we do when it is all over and start dreaming of next year’s growing season.
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Friday, 22 June 2012 13:12

Summerside Vineyards Sizzling Summer Pairing Guide

Written by MJ Hawe
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As the grills across Oklahoma start heating up for summer fun, a common question we get is, "What should I pair with BBQ and grilled foods?" 
 
When choosing a wine or mead for your BBQ or grilled foods, you would apply the same wine pairing principles just as you would with any other type of food. You would need to decide whether to match the tastes/flavors and textures of the food to the wine or mead or to create a contrasting effect between the food and the wine. 
 
Some people believe that opposites attract, while others believe in finding their complementary match. Think of it this way, fish served with a lemon citrus sauce mirrors the tart flavor and light texture of Rt 66 Kickass. However, the tartness and crispness can also be used to contrast the oiliness and saltiness of stir-fried vegetables. In addition, the variation in ingredients, condiments and sauces would be a big factor in determining what type of wine would pair well with the BBQ or grilled item. There are basic guidelines that can enable you to find the perfect wine match with your specific BBQ and grilled dish.
 
Below are a few basic guidelines to remember when you are deciding which wine to pair with the BBQ and grilled foods featuring Summerside Vineyards Wines:
•         Pair fancy wine with fancy food, and simple wine with simple food. Chambourcin is a fancy compared to Riesling (dry to sweet).
•         Consider the type of food, methods of food preparation (i.e. grilling, roasting or frying), seasoning and marinating, and any side dishes. Which wine did you marinate with then serve it.
•         Decide whether to match the tastes/flavors/textures of food and wine or to create a contrasting effect. 
•         Moderately spicy and highly seasoned foods pair best with fruity, low tannin and lower alcohol-content wines. Remember that alcohol fans the flame while sugar softens it. Riesling, Rt 66 White, Pinot Grigio, Velvet, All American Road fruity keeps your mouth cool.
•         Smoky foods need strong wines like Rt 66 Red, Chambourcin, Dam Red that stand up to their powerful flavors. Wine and food should complement rather than dominate each other.
•         Wine is like a condiment - if chilled shellfish uses lemon juice, then a crispy acidic wine like Velvet is also appropriate; if lobster is enhanced by butter, Pinot Grigio makes it even better.
Hot day outside with a fish dish pair our Rose’ of Chambourcin, this is a clean aromatic nice balanced wine, serve it chilled, this is a dry rose’ (rose’ is a color).
You are your own expert BUT, if you have never tried a pairing try, you might really like it.
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Redbud Awards Our Thoughts
Wednesday, 16 May 2012 16:20

Redbud Awards Our Thoughts

Written by MJ Hawe
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Redbud Awards—

Yes, we are proud and brag, but we also want to thank 701Corp.com who took our ideas and the vision we had in our heads and made it work. To our families who had to live with us while we changed, corrected, read out loud, discussed and then changed it again. To the inventor of Post-It –Notes, yep, that is how we organized our content and buttons---everything we wanted we wrote on separate Post Its, then organized them into file folders representing the pull downs (buttons).

Our website is the hub or our social media, where we can refer customers to find everything about us and even where we can check on ourselves. We feel the way we set it up makes it easy to look around and explore from our Bistro menu, to wine terms. Please check it out for yourself at Summersidevineyards.com.

Helping to make tourism in Oklahoma better, and then to put it in a format to be judged can only help us to improve.

Watch out because  in 2013 we, at Summerside are planning a clean sweep of all Redbud Awards, oh yea, a clean sweep. OK, maybe we will not win them all but there are things we know we could be doing better---so, let the games for 2013 begin.

 

 

OKLAHOMA TOURISM & RECREATION DEPARTMENT

NEWS RELEASE

May 9, 2012

FOR IMMEDIATE RELEASE

Contact: Sandy Pantlik

Phone: 405-230-8402 or 405-990-4054 (cell)

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(Photos of Redbud award and merit winners are available upon request.)

 

2012 Redbud Awards Honor Oklahoma's Top Tourism Entities

(Oklahoma City, Okla.) – Oklahoma's top tourism attractions, events, programs and organizations were honored during the annual Redbud Awards held Tuesday, May 8 in Oklahoma City. The awards represent the highest honor given in the Oklahoma tourism industry.

Lt. Gov. Todd Lamb and Discover Oklahoma television show host Jenifer Reynolds presented awards to 32 winners during a special evening gala held at the Oklahoma History Center.

More than 100 Redbud entries in 16 categories were evaluated by a slate of out-of-state tourism industry and marketing professionals. Judging criteria covered customer service and experience, marketing effectiveness, media relations, variety of audiences reached, value, and overall creativity. The Oklahoma Tourism and Recreation Department partners with the Oklahoma Travel Industry Association to present the annual Redbud Awards.

The Redbud Awards were held during National Tourism Week (May 5 – 13) which recognizes the importance of tourism to the national and local economies. Direct travel expenditures in Oklahoma generate more than $6.2 billion for the state's economy annually and support jobs for 74,900 residents.

A full list of 2012 Redbud Award winners by category is included below.

2012 Redbud Award Winners

 

Outstanding Agritourism Attraction

Redbud: Country Cottage Primitives and Lavender Farm, Shawnee

 

Best Social media Campaign

Redbud (Tie): The American Banjo Museum

The Oklahoma City National Memorial and Museum

 

Best Brochure or Publication: Trifold or Single Sheet brochure:

Redbud: Ardmore Convention and Visitors Bureau

 

Best Brochure or Publication: 11 pages or more

Redbud: Frontier Country Marketing Association

 

Best Overall Marketing Campaign

Redbud: Muskogee Chamber of Commerce and Tourism

 

Best Website

Redbud: Summerside Vineyards, Winery & Meadery, Vinita


Outstanding Media Coverage: Broadcast

Redbud: Craig Day, KOTV News on 6

 

Outstanding Media Coverage: Print

Redbud: The Joint at the Hard Rock Hotel & Casino, Tulsa

 

Best Partnerships

Redbud: Arbuckle Simpson Nature Festival, Tishomingo

 

Outstanding Attraction

Redbud: Oklahoma City Zoo

 

Outstanding New Attraction

Redbud (Tie): Cherokee Strip Regional Heritage Center, Enid

Chickasaw Nation, Chickasaw Cultural Center, Sulphur

 

Outstanding Lodging Property

Redbud: Pine Lodge Resort, Grand Lake

 

Outstanding Temporary Exhibit

Redbud: Chisholm Trail Heritage Center, Duncan

 

Outstanding Event

Redbud (Tie): Ponca City Herb Festival

Okie Noodling Tournament, Pauls Valley

 

Outstanding New Event

Destination Claremore, Claremore Convention & Visitors Bureau

Redbud: Legends Weekend, Stillwater Convention & Visitors Bureau, Stillwater

 

Tourism Organization of the Year

Redbud: Oklahoma City Convention and Visitors Bureau

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