From Boston to Burgundy to the Blue Ridge Mountains, Michael Shaps shares his wine journey on this episode of Crystal Palate’s Wine Country.
Michael Shaps arrived on the Virginia wine scene in 1995 and was a driving force behind growing the brands of Jefferson and King Family. He established his own label in Virginia a decade ago and has received numerous awards and accolades over the years.
Shops now spends most of his time between the vines of Virginia and his winery in Burgundy, France.
He has the largest “contract winemaking operation in the Commonwealth, he consults on numerous wine projects and he’s also bringing fun value wines to consumers by embracing a change in how some of his products are packaged. From wine on tap and wine growlers to high-end Burgundies, Shaps has a little something for every palate and every budget.
Visit Michael Shaps Wineworks:
Michael Shaps Wineworks 1781 Harris Creek Way Charlottesville, VA 22902 P: 434-296-3438 H: M-Sun 11 am – 5 pm
Wineworks Extended 1585 Avon Street Extended Charlottesville, VA, 22902 P: 434-529-6848 H: W-Sun 1 pm – 7 pm M-Tue CLOSED
Selecting a great Thanksgiving wine doesn’t have to be a source of stress and it doesn’t have to break the bank. There are a lot of different flavors and textures on your Thanksgiving plate, so you really want a “bridge” wine that will harmoniously blend and stand up to the cornucopia of goodness on your holiday table. Your wine selection should be a vinous highlighter working in concert with every dish, not competing for top billing! Consider starting your festivities with a sparkling wine as an aperitif and then opt for a white and a red selection for your main course and let your guests decide what pairing they enjoy the most.
White Wines:In general, when it comes to selecting versatile Thanksgiving wines, look for a white wine with mouthwatering acidity like an off-dry Riesling from Germany, an Alsatian Gewürztraminer or an unoaked Chardonnay to cut right through the gravy and cream sauces. If you typically prefer a heavier, oaky and buttery Chardonnay, it will overpower your meal. A moderately oaked Chardonnay with vibrant acidity will be the better option with this meal. A floral and aromatic Viognier or dry to off-dry Petit Manseng can also work wonders with your Thanksgiving Feast.
Red Wines: When it comes to red, opt for a fruit-forward wine like a Pinot Noir or Beaujolais with vibrant acidity and moderate tannins. Keep in mind, turkey is a blank canvas and is pretty lean, so something too tannic will compete against the food. A Cabernet Franc can be a nice option too, with its typical notes of raspberry, violet and sage. This can work wonders with a sausage, sage & cranberry stuffing. Cabernet Franc is considered the Pinot Noir of Bordeaux and Virginia is producing some exceptional bottles of this varietal. A dry rosé or off-dry rosé is also another excellent option, it’s approachable and versatile with good acidity and it tends to please both white and red wine drinkers at your table.
The day long conference on April 5 brought together some of the country’s leading wine experts, writers and critics with some of the best winemakers in the Commonwealth to celebrate the Virginia wine industry.
The morning kicked off with a Grand Tasting, featuring the Art of Whites. Five Virginia whites went head to head with its global counterparts in a blind tasting. The panel discussion was lead by Master of Wine Jay Youmans, who also serves at the helm of the Virginia Governor’s Cup.
We tasted through Chardonnay, Sauvignon Blanc, Vermentino, Petit Manseng and Viognier. Virginia did extremely well in all the blinds, but the big take away for me was the Barboursville Vermentino and the King Family Viognier. The Michael Shaps Petit Manseng never disappoints, nor does the Veritas Sauvignon Blanc, but the elegant, bright and mineral driven Vermentino from Barboursville was a real showstopper. It was tasted up against the La Spinetta Vermentino from Tuscany and was the crowd favorite for that match-up.
The Viognier fooled many in the room including myself and several of the panelists. Many of us thought the Virginia Viognier was from Condrieu, a world renowned area that produces Viognier in the Rhone Valley of France. Viognier was coined the signature grape of Virginia a few years back, but it’s been challenging for many winemakers to produce a consistent style and many have removed their vines and planted more reliable grapes. Viognier can also pose a challenge due to its lack of acidity in comparison with many other whites, making it a bit more challenging to pair with food.
However, when the perfect growing season culminates with the perfect terroir and a kiss of TLC in the cellar, Viognier can be an exquisite wine, as King Family and a handful of other Virginia producers like Jefferson, Chrysalis, Michael Shaps, Horton and Barboursville have demonstrated time and time again. Fox Meadow also deserves a mention for producing a Chardonnay that many mistook for a Sonoma Chardonnay. While Virginia is finally succeeding in establishing its own identity for the special place that it is, it’s certainly a great compliment to have your wine compared to some of the best wine regions in the world.
While the focus for many American winemakers has been on French varietals over the years, it’s really exciting to see what Virginia is doing with Italian grapes. While Luca Paschina, winemaker at Barboursville, has led this charge, a few other properties are taking notice and producing some exceptional wine with Italian flare. One of the most memorable wines of the day for me was the 2010 Nebbiolo from Breaux Vineyards. Nebbiolo hails from Piedmont, Italy and produces the powerhouse wines of Barolo and Barbaresco. Breaux has been working with this grape for more than 15 years.
The nose had the immediate telltale signs of Nebbiolo with it’s soft dried rose petals and rugged hints of tar. These aromas danced in my glass and mingled with notes of dried cherry, rhubarb, sweet spice, oolong tea, a touch of anise and orange zest. The velvety tannins and piercing, yet balanced acidity, had me longing for a big bowl of pasta carbonara or hearty bolognese, a hunk of bread and a bottle of this beautiful red. Can you say delicious! The 2010 vintage will be released to the public later this year.
Crystal with Keynote Speaker and Author Jon Bonne at the 2016 Va Wine Summit
Author of The New California Wine,Jon Bonné,served as the keynote speaker and talked about the incredible progress that Virginia has made over the past decade. He said Virginia is nearing an inflection point and that an important decision needs to be made on what Virginia wants its wine identity to be. He encouraged everyone in the room to stop comparing Virginia to Napa or Oregon or France and to celebrate Virginia for all it has to offer.
Diversity was a common thread throughout many of the panel discussions. It really is the diversity of not only varietals, but the diversity in microclimates and terroir that really make Virginia a special place to grow wine.
Matthier Finot of King Family Vineyards talking terroir with Benoit Pineau of Pollak Vineyards and Luca Paschina of Barboursville VineyardsFrom impressive Petit Manseng (both dry and dessert styles) to exciting Italian and Bordelais varietals, he applauded the experimental fringe and diversity of varietals being produced across the Commonwealth. Bonné closed with the following remark, “I hope 10 years from now, I see Virginia wine on wine lists across NYC and L.A. and if I don’t see it there, it would be an omission not to have it on those lists. When you reach that point Virginia, you have won.”
From learning about the different terroir and soil types of Northern and Central from six winemakers to a panel discussion on Uncommon varietals grown in the Commonwealth, the 4th Annual Wine Summit was a day packed with interesting dialogue and discussion about the depth of its wine portfolio. From light, crisp Albarino and Vermentino to Petit Manseng for the whites and the Bordelais varietals for the reds, Virginia is coming in to its own as a world class wine destination. Not to mention the beautiful landscapes surrounding our vines from the Chesapeake Bay to the Blue Ridge Mountains, it’s easy to see why Virginia is for Wine Lovers.
Governor Terry McAuliffe joined Secretary of Agriculture Todd Haymore for the closing reception. Governor McAuliffe applauded the success of the Virginia wine industry and had the audience laughing when he said, “think about it, Virginia really is for lovers, we have great oysters, we have great wine… I’ll let you put the rest together.”
There’s no doubt Thomas Jefferson would be incredibly proud of the success of the industry he so passionately pioneered more than 200 years ago.
Our celebration of Virginia wine month continues with a classic varietal from Michael Shaps Wineworks. Michael Shaps has been making wine in Virginia for nearly 20 years. He spent time working for two legendary vineyards (Jefferson Vineyards and King Family Vineyards) prior to opening his own operation in 2007. Shaps has a love for old world wines and is using that passion to create fine wines in Virginia with an old-world flare, including a spectacular Chardonnay.
Tasting Notes: The Russian River Valley collides with Mersault in the 2010 Wild Meadow Vineyard Chardonnay. This wine is everything a Chardonnay should be and more. Aromas of sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. (SRP: $26)
Perfect Pairings: I paired this with the Barefoot Contessa’s Engagement Roast Chicken, it was a match made in heaven. It’s also perfect with lobster, crab cakes, swordfish with tropical salsa and nutty gruyere cheese.
Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection. Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored the weight of the decadent and succulent sea scallops.
2 ½ – 3 cups homemade shrimp & lobster stock (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)
Risotto
In a small saucepan warm 3 cups of stock (simmer on low)
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel
Roasted Shrimp Preheat oven to 375 degrees Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you) Toss with olive oil, a pinch of salt & pepper Roast for 6-8 minutes
Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side
Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1 medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection. Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored the weight of the decadent and succulent sea scallops.
2 ½ – 3 cups homemade shrimp & lobster stock (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)
Risotto
In a small saucepan warm 3 cups of stock (simmer on low)
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel
Roasted Shrimp Preheat oven to 375 degrees Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you) Toss with olive oil, a pinch of salt & pepper Roast for 6-8 minutes
Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side
Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1 medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
the blinds, but the big take away for me was the 
While the focus for many American winemakers has been on French varietals over the years, it’s really exciting to see what Virginia is doing with Italian grapes. While Luca Paschina, winemaker at Barboursville, has led this charge, a few other properties are taking notice and producing some exceptional wine with Italian flare. One of the most memorable wines of the day for me was the 2010 Nebbiolo from 
Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection. Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored the weight of the decadent and succulent sea scallops.
Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection. Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored the weight of the decadent and succulent sea scallops.