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| Vintage Station News | September 21, 2009 | Approximately 8,000 years since wine was first made |
| Back Issues of Vintage Station News are available on our web site | |
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An Evening with Roger Roessler and Norm Rush Six Courses and Roger's Wines
WOW! The evening with Roger and Norm was outstanding! We wish to extend our greatest appreciation to all those who supported our effort by attending. You are all simply Wonderful!
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Calvin Coleman
 Roger Roessler |
Many thanks to Chefs Calvin Coleman and Gerald Quick of Namoi's Catering. Calvin and Gerald, once again, worked their culinary magic.. Six courses of great food finished with dessert, and the service was perfect! These guys are good!
Norm's pairings and Roger's wines were the jewels of the evening. It's no wonder that Roger's "Savoy" is featured center on the cover of Wine Spectator. We hope that everyone got a chance to meet and talk with Roger Roessler. In addition to being a "wine maker extraordinaire", he is a most humble and gracious gentleman. We could never express the extent of our gratitude for his visit to our little wine bar. And.. this may be a bit self-serving but we also want to thank the staff of Vintage Station. Clark Brennan, Tia Saucier, Wayne Brown, Pam Malone, Skylar Thomas, Eric Sykes, Ashley Easterling, and Leo Brown.. Great Job Guys! Thank You So Much! We are trying to do a pairing dinner once a month. If you would like to be on our list for future dinners and wine pairings, contact Tia or Clark:
Tia Saucier, Director of Wine - Event Coordinator tia@vintagestation.com 228-896-4420 Clark Brennan, General Manager cbrennan@vintagestation.com 228-896-4420 |
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New Hours
Starting Saturday September, 26 Vintage Station is open.. newMonday - Closed Tuesday through Friday - 4:00pm until newSaturday - 5:00pm until Sunday - 11:00am until (Football) 
Don't forget Bob plays every Wednesday evening 6:00 pm. |
Got a Question Concerning Wine?
If you have a question about wine we will be delighted to help. Just email Tia with your question. Tia will do the research and get back to you as soon as possible. |
Riesling.. Guntrum, Zilliken Butterfly, Monchhof Pinot Grigio.. Ecco Domani, Maso Canali, Santa Margherita Chardonnay.. Frei Brothers, Louis Latour Ardeche, Ghost Pine, Simi Pinot Noir.. La Crema, Wild Horse, Roessler Peregrine, Frei Brothers Merlot.. Frei Brothers, Clos Du Bois, Hall Cabernet Sauvignon.. Claar Cellars, Rodney Strong, Souverain, Simi |
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Donnie D'Aquin at Vintage Station's Tuesday Tasting..
Donnie D'Aquin, Field Service Representative for the E&J Gallo Winery and member of the Guild of Sommeliers, will be showcasing five wines of his choosing on Tuesday September 22. Donnie will be available to discuss the wines and other subjects of vini and viticultural interest. The tasting cost ten dollars and will start at 5:30pm and continue until 7:30pm. |
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 Plan your party in the West Wing Now! Call Tia 228-896-4420 |
Coming Events at a Glance
Tuesday September 22 - 5:30pm - Wine and Cheese Tasting - $10 Friday September 25- 5:00pm - Coldwell Banker/American Heart Association Seafood Throwdown Plates $6 Sunday October 4- 11:00am - Welcome Cruisers Sunday October 17- 4:00pm - Rose Soiree - Brest Cancer Benefit and Auction Friday November 6 - 7:00pm - GHS/GEHS Class Reunion Check our web site "Calendar" for more information
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A Pairing Suggestion
Our new "Seared Tuna" works with whites and reds. Try the tuna with a flight of Chardonnay, and a flight of Pinot Noir to see which your enjoy the most. |
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The Vintage Station Web Site We have just started publishing listings of coming events such as, meetings, parties, educational forums, special guests, and wine tastings. Check it out and add it to your favorites so you don't miss any events at Vintage Station. www.vintagestation.com |
Russel Batt and Tia at Pride Mountain Vineyards "Sticking the Barrel" |
The West Wing is ready for your party, meeting, or other event. The holidays are fast approaching and it's time to make your reservation. Call or email now so we can start making arrangements for your event. At Vintage Station we offer 80 different varieties of wines, and our list is growing every week. Of those 80 wines, 65 are offered by the glass. With that many wines ranging from $5 to $13 a glass, no one on the coast comes close to matching Vintage Station in selection, quantity, and quality. |
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Did you know?… Life is too short to drink bad wine!
Ever wonder what can go wrong with a bottle of wine? Here's some common wine faults.. Cooked Wines Heat damaged wines are often casually referred to as cooked, which suggests how heat can affect a wine. Bottles in storage should be cool to the touch, but not cold: a "cellar temperature" of 54 to 64 degrees F is ideal. Heat damaged wines often become oxidized, and red wines may take on a brick colour. Cork taint or Corked Wine Cork taint is the most common fault associated with wine. As it can only occur when cork is used, it is becoming less frequent due to recent preference for screw caps. The cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA) in the wine. Most TCA is produced when naturally-occurring airborne fungi are presented with chlorophenol compounds, which then convert into chloroanisole. Chlorphenols can be a product of the chlorine bleaching process (ironically used to sterilise corks) which has led to the increasing adoption of methods such as peroxide bleaching. To recognize it you should expect to smell a damp mustiness rather like the mould on old bread or a wet dog. Sometimes the cork taint is more prevalent when the wine is tasted rather than smelled. A very tainted wine is completely undrinkable - although harmless. Opinions differ on how often cork taint appears but the consensus seems to be that it occurs in 3-10% of bottles.  Oxidation happens when air gets into the bottle via a faulty seal or when the bottle has been left open for too long. It sometimes occurs when the wine was not correctly protected from exposure to the air when it was made. Whatever the reason, the wine usually has a slightly metallic nose and tastes flat, tired, and insipid. Affected white wines also tend to have a rather golden colour. Refermentation Refermentation is caused by yeasts refermenting the residual sugar present within bottled wine. The wine style "vinhos verdes" relies on this secondary fermentation in bottle to impart a slight spritziness to the wine. Sulphide Happens when the sulphur dioxide, used to protect the wine from oxidation during its making, bonds with hydrogen to create hydrogen sulphide. This is immediately apparent when the wine is opened as there will be an unmistakable aroma of sulphur or rotten eggs. Leave the wine to breathe for 10-15 minutes as the smell often dissipates and you are left with a perfectly drinkable and pleasant wine. Tartrate Precipitation Evident when you get a mass of blackish crystals in the last glass poured from the bottle. This is a result of the wine not being fully stabilized before bottling. It does not affect the taste of the wine and the crystals are harmless. In fact, this can be a sign that the wine was hand made without too many chemicals processes being involved. Decant the wine carefully before drinking, leaving the final residue in the bottle. |
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Vintage Station 302 Courthouse Road Suite D Gulfport, MS 39507 228-896-4420 |
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