October 7th, 2014 by Telaya Wine Co.
Many people know the word crush, and associate with an extremely heart wrenching story in your pre-teen years when your heartthrob laughed at you when you asked if they like the shoes you were wearing… But in the wine industry we get to revisit the word and give it some better connotations.
Crush is the name of the time of year when we harvest grapes and start the process of wine making. We call it crush for a few reasons. Primarily because when grapes come in from the vineyard we crush them up a little bit before we start fermentation. Other reasons why it is called crush can be, how “crushingly” tired we get after 18+ hour days, schedules are “crushed” and thrown out with the bathwater, and how we always think we can “crush it” with a joke after working a couple 18 hour days in a row… but not everyone is as tired and delirious as we are.
If you have time in the next month to come in and see what we are doing during crush, please come on down! We are open every Thursday, Friday, and Saturday. We would love to see you and show you how crush is going.
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September 30th, 2014 by Telaya Wine Co.
The Idaho Wine Run was held this weekend in the Sunny Slope Area. There were several different race lengths and many different wineries supporting the races. If you love to stay in shape by walking and running, and you love to drink wine, this is the perfect race for you.
Not only is all of the scenery fantastic, the wines you are able to taste and discover are some of the best from Idaho.
What are some of your favorite races? And what are your favorite Idaho Wines?
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September 16th, 2014 by Telaya Wine Co.
Have you seen the latest about Telaya?
KTVB filmed a great segment about the beginning of our harvest last week. It highlights some of the things we are doing and how we are getting ready for harvest, which started in earnest yesterday. Every year we do little and big experiments. These help us to understand winemaking better and possibly prove new ways of making better wine. We are always looking for new fruit to bring in, new styles to try out, and new ways of aging wine.
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September 10th, 2014 by Telaya Wine Co.
If you talk to many winemakers, or vineyard managers they will tell you that apart from keeping healthy and happy vines, soils have the biggest impact on a given wine’s characteristics. Different textures of soils (think small grain vs. large grain and any mixture in between) can affect how a grape vine grows in the soil which will ultimately affect the quality of the fruit taken from the crop. Different chemical make up of soils (is it high in iron, low in calcium, have no organic matter…) can influence the different chemical uptake a plant has from the soil and that may show up directly in the make up of the fruit harvested.
The Idaho Wine Commission just received a grant to study the soils of the Snake River Valley AVA (SRV AVA). This will help attract more growers and help to establish more validity for the wine industry in Idaho because it will provide more knowledge, on top of what we already know about the region.
If you want to learn more about the grant and how it will help the Idaho Wine Industry, click here.
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September 5th, 2014 by Telaya Wine Co.
Meritage wines are known as high quality Bordeaux style blends. The story behind their name and make up of the blends is quite interesting. There is a rule in winemaking, any wines that are less than 75% of a single varietal cannot be named for that varietal. As blends became more popular, there was a need to name wines something other than varietal. A group of vintners came together with the idea that merit and heritage are the basis for great wines. So Meritage was created to name some great, old world style blends.
Most people know about Meritage Reds, which according to “the rules” must be a blend of Cabernet Suavignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, or Carmenere. The blend must contain at least two of thos varietals and must not contain more than 90% of any one varietal.
But have you heard of a white Meritage?! We just learned about it.
It must be a blend of at least two varieties of the Bordeaux region – Suavignon blanc, Semillon, or Muscadelle du Bordelais – and the blend cannot have 90% or more of any of the varietals.
Have you had a white Meritage? Where can we get one?
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August 27th, 2014 by Telaya Wine Co.
We are very lucky in the Northwest to have lots of people who go out on their own and make a business out of their passions. Andy Perdue and Eric Degerman did just that. They watched the Northwest Wine Industry start to grow and change and knew the loved wine and the Northwest… so Great Northwest Wine was launched.
In 1997 Eric and Andy started writing and publishing Wine Press Northwest magazine and a weekly e-mail newsletter. They take a journalistic approach to writing about wines and wineries all over the Northwest. Idaho wines have a special place in their website and publications. We were lucky enough to spend some time getting to know them and they have published a fantastic article about Telaya.
If you would like to read the article visit their site here. After you listen to the podcast with Earl and Eric let us know what you learn… did you know that Earl and Carrie got engaged in Seattle?! We as their team learn things everyday we work with them. We’re looking forward to doing more of these interviews and having more of our story to share, thanks Eric and Andy!
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August 12th, 2014 by Telaya Wine Co.
We are gearing up for another Idaho Wine Competition. The competition comes around every September and is usually hosted out at Sunny Slope. It is a wonderful time to learn about what all the wineries in Idaho are doing and how their current vintages are faring.
We are lucky in the industry to have an Idaho Wine Meeting in February. During the meeting we try to sit down and talk about the previous harvest (in this case fall 2013) and taste through wines that were made that fall. In the course of the discussion and tasting we can see what did really well and generally see how people thought the growing season went. When we tasted through the 2013 juice (some of it wasn’t even finished fermenting!) this February, we were all ecstatic! All of the Idaho wines were tasting great. And for all of you Idaho Cabernet fans, 2013 was a phenomenal year.
Even thought the Idaho Wine Competition is… well, a competition… you will find no lack of camaraderie. The Idaho Wine industry has no love lost between wineries and companies in the industry, because we are all so excited to see what everyone in the industry is doing differently.
Speaking of different, come in and learn what we do differently.
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July 25th, 2014 by Telaya Wine Co.
We are transplants to Boise, but we have fallen head over heels for the valley and all that it has to offer. Skiing in the winter, river running in the summer, biking all year long, not to mention how stunningly beautiful it is. With all of these wonderful reasons it is easy to choose to stay, but more importantly we have met the most wonderful people in this amazing place. Some of our friends have been working on their own versions of why Boise is such great place, we would love to share them with you.
Check on these links to see some of the great things Boise has to offer, and perhaps learn a little bit about our amazing city and state.
Love Letters to Boise - Jess Flynn via The Huffington Post
If you have another article, picture, or video of our wonderful home please share it with us. You can share it directly to the website, or to any of our social media outlets. We can’t wait to hear why you love Boise and Idaho.
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June 12th, 2014 by Telaya Wine Co.
Every week we have different people come through the winery from many paths of life. Some are avid wine tasters and travel the globe over looking for new and interesting wines and for others it is their first time in a tasting room. With those novices in mind, as well as those experts who are always looking for more information, today we want to focus on how you should go about wine tasting.
First off you should wear comfortable clothing and shoes. You might get a surprise and get to go into the vineyards (not so much in our urban winery setting, but elsewhere it is very possible), might get a tour of the production facility, or you might spend more time on your feet than you would expect. Also in the morning, don’t load on the cologne or perfume. We appreciate how wonderful you smell, but you might have trouble picking up on all of the wonderful aromas in your wine glass.
When you get to the winery or tasting room don’t be afraid to use the dump bucket or spittoon. You don’t have to consume all of the wine that is poured for you in order to taste it. If you consider yourself a light weight and are out at a tasting to really learn about the wines and winery, don’t be embarrassed to spit. In the process make sure you really move the wine around your mouth and even slurp it a little bit so you can get all of the flavors around your mouth to get the full flavor and mouth feel of the wine. Just a disclaimer I would recommend practicing at home or not being too vigorous the first few times you spit into a spittoon, splashing is still possible in those small containers.
If you are lucky enough to get a barrel tasting at a winery there are a couple of tips that the person who is pouring might appreciate. When the person who is pouring brings the wine thief out of the barrel either hand your glass to them, or hold it close to their glass. Wine thieves work great, but drip. If you get too much wine in your glass or want to spit and don’t have a spittoon, find a drain on the floor and spit or dump into it. The more accurate you can be the better. Making wine requires a lot of cleanliness, so the least amount of cleanup needed for an impromptu tasting in the barrel room, the more you will be appreciated.
During a tasting ask questions. Don’t be embarrassed by how little you know and never assume the question might be too complicated. Most wineries are small businesses and the person serving your wine probably has helped in production as well – on the bottling line, in the cellar, maybe even in the vineyards! The more questions we are asked the more we can ensure you are having a great time with us and our wines.
If you have any other questions about wine tasting or other wine related questions, please send them our way! We would love to enhance your education with wine.
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May 29th, 2014 by Telaya Wine Co.
Photo Taken by Sam Palmer
Don Kavanaugh wrote a very interesting article on Wine-Search this week about the use of magnetized particles and speeding up the process of making Champagne. The research done on this method of wine making takes a little explanation.
When making Champagne, fermentation of grapes into wine and bottling are much like other wine productions. At the bottling stage for sparkling wines the winemaker adds a sugar and yeast liquid that will sit in bottle and re-ferment creating all of the wonderful carbonation that Champagne is known for. The bottle then sits, sometimes for years, with the yeast in it until it goes through the riddling process. Riddling is the slow process of turning bottle while slowly moving them from a horizontal storage position to a vertical position where the bottle is stored on its head. This allows the yeast to settle in the neck of the bottle and often takes at least a month to do correctly. The neck of the bottle is then frozen and the bottle opened. The frozen part with the dead yeast cells is removed so the wine remains clear, the Champagne is immediately re-corked so that little to no carbonation is lost.
The new research studied how to settle the yeast in the neck of the bottle more quickly – this would cut down on labor costs, time costs, and possibly the consistency of clarity. A team at the University of Ljubljana found a way to attach magnetic nanoparticles to the yeast, and then use magnets to pull all of those yeast particles into the neck of the bottle. Instead of up to or more than a month, the riddling process can take less than 20 minutes!
The studies also took into affect comparative sensory tests, to make sure the magnetization of the yeast did not affect the mouth feel, bubble size, flavor, or aroma for a consumer. Even with these precautions, we must start to wonder how these advances in microbiology and chemistry change our winemaking techniques and the overall wine we are making? Do you think our wines should remain purely made in the old-world style, with little to no testing, no filtering, no fining, etc.? Or should we use all of these new tools that have been made available to us through scientific discovery?
If you have questions or would like to know more about these winemaking techniques, come in on Friday and Saturday between 12:00-6:00 to chat with Hailey about sparkling wine production. Or you can always facebook and email us.
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