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Converted from paper version of the Broad Ripple Gazette (v12n12)
The Wine Scene: by Jill A. Ditmire
posted: Jun. 12, 2015

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Going Local: Vintage Indiana wines & S'Mores Milk Shakes

The 15th Vintage Indiana Wine and Food Festival took place June 6th, 2015, downtown at Military Park. It was a spectacular day weather-wise to spend 6 hours in the park sampling wine from 30 of the state's 80 wineries, listening to music (Living Proof and Jennie DeVoe groupies were in heaven) and eating food from a variety of food trucks. Not to mention the dozens of vendors and crafts folks with "wine related" wares. For the 15th year, I hosted the Wine-Food Demo stage where guests could sit, watch and then sample, as Michelle Plummer from the Dairy Council and Karen Lackey from the Turkey Association joined me, creating dishes featuring those respected food groups.
I started the afternoon with a "Wine Tasting 101" event that introduced the crowd to the aroma wheel, a handy tool created 40 years ago by Dr. Ann Noble of UC Davis. The wheel helps one describe the aromas and flavors of wines in a very simple, effective way.
We tasted 5 Indiana wines and with each, consulted the aroma wheel to describe what we were seeing, smelling, swirling and sipping.
Butler Apple Wine-Semi dry and true to the fruit; clean, fresh with just a touch of lip smacking sweetness on the finish.
Winzerwald Cherry Wine-rich, sweet, lush in color, aroma and flavor. The crowd favorite.
Black Hawk Winery Traminette-"Indiana's grape" can be done in numerous styles, from sweet to dry. This one is in-between. Soft notes of citrus and honey.
Huber Winery Vignoles-Another white wine that is done from sweet to dry. This one is semi dry which leads to smooth clean tropical fruit aromas and flavors.
Easley Chambourcin-Big red wine with aromas of oak, smoke and black pepper. Dry finish with notes of black cherry.
Michelle prepared several crowd pleasing dishes with the turkey sausage/crimini mushroom casserole topped with muenster cheese being the most popular. It was even tastier paired with the Winzerwald Cherry wine. Karen's turkey recipes were all a hit especially the turkey pasta salad that was dazzling with the Huber Vignoles. Get the recipes at www.winnersdrinkmilk.com and www.momschooseturkey.com
Michelle also shared some welcome news about the Dairy Barn menu at the upcoming Indiana State Fair in August. Be ready to enjoy Muenster Grilled Cheese on Cinnamon Raisin Bread Sandwiches, and S'Mores Milkshakes. Once again, those Indiana fruit wines would be tasty with both. And remember, at this year's State Fair, just like last, you WILL be able to enjoy Indiana wine and craft beer in the designated area.
Cheers to Going Local!!



Jill A. Ditmire is an Omnimedia wine specialist, AWS certified wine judge, freelance broadcast journalist and 20+ year home owner in the Warfleigh neighborhood of Broad Ripple. Send your questions and comments to Jill at jill@broadripplegazette.com
Also on INSTAGRAM @jaditmire




jill@broadripplegazette.com
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