Uncorked & On Tap 2023

Uncorked

ON T P

Treasure Valley, Idaho emerging on burgeoning beer and wine scene

Wine and beer are two emerging industries in the Treasure Valley that cannot be ignored.

In our latest premium edition, we look at both entities and the impact they’ve made on the region.

And, make no mistake, this was a fun edition to put together.

First off, many people are known to enjoy a nice adult beverage on a summer day. They offer a good outlet and are social magnets in the communities we call home.

And locally, we have so many hidden gems.

Did you know about the Cider Sisters or Telaya Wine Co., both based in Garden City? Or the vast array of wineries in Canyon County? Or the beer and food pairing options in Boise?

These are just a handful of local options, and you can find out all about them in this publication. Also included are regional maps, as well as a list of all the wineries Idaho has to offer.

So sit back, relax and learn about these two emerging categories right in our backyard.

TEDDY

BRIAN MYRICK / IDAHO PRESS

Hop plants grow skyward from a field at Obendorf Farms in Parma.

Why the Treasure Valley has an abundance of hops and grapes

WHITE

Idaho grows more than potatoes. Hidden in fields and acres of green lie two gems that the Treasure Valley is well equipped to produce: grapes and hops.

According to CFO of Opendorf Farms Corey Coles, Idaho is ranked number two in hops production in the United States. Part of that has to do with the dry climate in Idaho, which helps keep diseases and fungus away from the plants, Coles said. Hops crops are also daylength sensitive, but with the amount of hops Opendorf Farms produces, it seems the sun shines just right in Parma.

According to the Idaho Hop Growers Commission, in 2021, 9,694 acres of hops were harvested in Idaho, equating to just under 18.5 million pounds of production, which is just under $1.5 million in value. About 3,600 of those acres were from Opendorf Farms.

“I think there’s a surplus of hops on the market, so there’s actually acreage cuts in the industry trying to get rebalanced,” Coles said.

The hops industry is coming off a boom from 2012-2020, and is now meeting capacity, Coles said. But Idaho’s economy remains bolstered by hops growers.

Coles is focused on educating the public about hops and agriculture.

“Even if people think they know where their food comes from, I still think they’re shadowed by a smaller production, not commercial production, and they’re not understanding how it’s actually produced on a commercial level, to get to the point where we can actually feed the masses,” Coles said. “This is commercial, where we are producing significant volumes, whether it be hops, onions, cattle, everything. This is how we feed the world.”

His passion for hops and agriculture, Coles said, is similar to people who are starstruck when they see celebrities.

“It’s better than seeing a celebrity,” Coles said. “There’s something neat about being tied to the food you’re consuming.”

Opendorf Farms is a third generation family farm that has grown hops and onions since 1948, producing over 3,000 acres of hops, 1,200 acres of row crops, and 800 head of cattle.

GRAPES

According to the Idaho Wine Commission, there were 38 wineries in Idaho in 2008. Now, there are over 70 wineries in the state, Owner of Huston Vineyard Gregg Alger said.

The industry is huge for the Idaho economy, Alger said.

According to the Idaho Wine Commission, the wine industry had a $210 million impact on the state in 2017, and produced 315,000 gallons of wine in 2020. Every dollar invested in the Idaho Wine Industry resulted in $260 of business revenue across the state.

“Because the wine industry is so layered and connected, the impact that our industry drives economically to a region is huge,” Alger said. “We bring in huge tourism dollars to a region, people traveling the country to come to wine country wine regions.”

Alger estimates 50% of people who visit their tasting rooms come from other states.

“A bottle of wine captures a place and time,” Alger said. “On the front label, it tells the whole story. It tells you the year that it

Continued on page 6

EMILY

BRIAN MYRICK / IDAHO PRESS

A hop plant wraps around twine as it grows in a field at Obendorf Farms in Parma.

BRIAN MYRICK / IDAHO PRESS

A juvenile hop plant is carefully wrapped around twine at Obendorf Farms in Parma.

Continued from page 5

was grown and every year is different.”

Co-Founder and Owner of Rolling Hills Vineyard Mark Pasculli said it’s a combination of soil and climate that makes for good wine grapes.

“We have the benefit of having really great soils throughout the entire Treasure Valley,” Pasculli said. “Those soils range from sandy soils all the way to volcanic soils, so there’s a real good variety in the types of soils that are present in the valley that are very conducive to wine grape growing and can have real positive impacts on varietals characteristics.”

During the summer months, Idaho has diurnal weather changes, giving grapes the benefit of having warm days and cooler nights. Hot days allow grapes the photosynthesis they need to grow, and cooler nights enhance their flavor, Pasculli said. Too much heat impacts the acidity of the grape, decreasing the fruit’s quality, Pasculli said.

Those changes impact the wine’s flavor, just like the soil does, Alger said.

“That’s what’s beautiful about wine,” Alger said. “Every year is something special to experience.”

Agricultural land in Idaho is being significantly impacted by develop-

ment and growth, Pasculli said.

“The important thing that the whole valley needs to consider is how to balance healthy growth, while preserving the character of Idaho and its agricultural history,” Pasculli said. “I would just encourage developers to work closely with the agricultural community to make sure that we’re building a region that is mindful of its past and that creates an environment that’s healthy for its future.”

Per capita, Idaho has always been one of the top wine consuming states in the United States, Pasculli said, and the demand is increasing.

“The biggest need the industry has right now is preservation of agricultural land at a price where it makes economic sense to plant wine grapes and grow wine grapes,” Pasculli said. “The demand is there, the quality of the wine is there, the quality of the fruit is there, it’s the additional planted acres that are needed.”

That said, Idaho continues to excel at competitions. In the largest wine competition in the northwest, Cascadia, 32% of Idaho entries won a gold or double gold medal, outperforming Washington, Oregon and British Columbia in terms of percentages, Pasculli said.

BRIAN MYRICK / IDAHO PRESS

Corey Coles, CFO of Obendorf Farms, looks over a hop field in Parma, Tuesday, May 30, 2023.

BRIAN MYRICK / IDAHO PRESS

Grape vines fill a field at Bitner Vineyards in Caldwell.

BRIAN MYRICK / IDAHO PRESS

A hop field is tended to at Obendorf Farms in Parma.

Sunnyslope Wine Trail vintners are making a name for themselves

Only 30 minutes west of Boise, Idaho, lies the Sunnyslope Wine Trail, a group of fantastic wineries and picturesque vineyards that form the very heart of Idaho wine country. In fact, Travel + Leisure called it “the award-winning wine valley you’ve never heard of.” In the recent 2023 Cascadia International Wine Competition, with entries from across the Pacific Northwest, the wineries of Sunnyslope Wine Trail received 13 Gold Medals, 16 Double Gold Medals, 5 Best of Class Awards, and the Best of Show Award. Thanks to the growing number of wines receiving national and international acclaim, the Sunnyslope area isn’t a secret any longer.

Within the last few years, travel writers and wine enthusiasts across the U.S. have been singing the praises of Idaho’s Snake River Valley wines, quickly earning it a reputation as the next “must-visit” wine destination. The Sunnyslope Wine Trail lies within the Snake River Valley AVA (American Viticultural Area), the largest and most productive wine growing region in Idaho. Here you will find classic varieties including syrah, merlot, cabernet sauvignon, petite verdot, malbec, chardonnay and riesling. But that’s not all—some less common and more adventurous varieties like tempranillo, barbera, graciano, primitivo, sangiovse,

carménère, abariño and moscato add delightful diversity. The well-drained soil, sloping hillsides, and a growing season filled with long sunny days and cool nights create a perfect combination for producing wine grapes of exceptional quality.

Although the first grapes in the Pacific Northwest were grown in Idaho in the 1860s, the modern Idaho wine industry is relatively new. Its young, vibrant and innovative spirit is creating a bright and successful future. In fact, Idaho is now an exciting and alluring destination for foodies, wine lovers and outdoorsy people alike. From biking to hiking, fishing to floating, and from award-winning wineries to James Beard-nominated restaurants, there is no shortage of ways to enjoy your time while visiting this beautiful and unique part of the country. Framed by picturesque views of orchards, winding country roads and patchwork farmland along the river, with the Owyhee mountains as the backdrop, this area is also located along the Snake River Canyon Scenic Byway. On the Sunnyslope Wine Trail, you can relax with friends and share a bottle of award-winning wine at any of the 18 wineries (and growing)—it’s an experience you won’t forget.

The Annual Sunnyslope Wine Trail Festival will be held on August 12, 2023—there is no better time than now to start planning your next visit. Learn more at visitsouthwestidaho.org/ idaho-wine-trail.

© courtesy of Sunnyslope Wine Trail

© courtesy of Sunnyslope Wine Trail

From bees to his wine breeding ground, Ron Bitner creates a Caldwell legacy

JORDAN KAYE

with bees,” he says later.

Ron Bitner is the wine world’s Walter White. More scientist than sommelier. More interested in variants than vinos.

Bitner Vineyards is churning out some of the purest, cleanest products on the market and Bitner is doing it not as an artistic endeavor, but because that is all he knows. You see, Bitner’s life has been an inspection on the granular. On the details. On stuff that no one can see.

On bees. Yes, bees.

“Most people don’t realize,” he says walking through his vineyard, “we have 700 kinds of bees in Idaho.”

“A third of everything we eat starts

“My passion has been bees all these years,” he says, standing on a vineyard with his name on it.

And, Bitner is clear, his passion is “non-honeybees.” Honeybees and bumblebees are The Beatles and Rolling Stones of the bee world. The damned mainstream bees. Those two bees have stereotyped the rest of the bee world into thinking that all bees sting but, in reality, those are the only two stingers. So there you go, not every American is fat and not every bee stings.

Bitner, an internationally known bee biologist, is not interested in the headline bees. He’s more a fan of the indie rock arthropods, a champion for the thousands of other bees doing so much good in the world with little recognition.

So Bitner has spent most of his adult life studying and working with the leafcutter bee, even completing his Ph.D. at Utah State on it. You probably have never heard of the leafcutter bee and that’s fine.

Just like most pay no mind to anything other than the honeybee and bumblebee, few give much credit to wines outside of Europe or Napa Valley.

Bitner Vineyards has delivered acclaim to winemaking in Idaho, further proof that great bottles need not be from California or France.

He has turned a small plot of land in Caldwell into the breeding ground for world-class wines, recently earning golds at the San Francisco Chronicle Wine Competition for its 2019 Cabernet Sauvignon Reserve, its 2016 Mi Tierra and its 2019 Syrah.

BRIAN MYRICK / IDAHO PRESS

Ron Bitner, owner of Bitner Vineyards in Caldwell, looks over some of the plants on the property

Right around noon on a gorgeous May day, Bitner walks on the edge of his vineyard, passing row after row of vines he’s passed by for decades. It’s this bit of nostalgia that, in some ways, gets bottled. Many of the same vines Bitner planted back in the 80s are the ones still producing grapes today.

“You see these old things,” Bitner said, running his hand along the vine as if it were a dog. “I take care of them each year and don’t spray them (with harsh chemicals).”

Bitner Vineyards is the only current LIVE (Low Input Vineyard and Enology) certified vineyard in Idaho. It is partly because of the whole ecosystem he’s got under his vines. There’s an earthworm compost at

play. There’s alfalfa growing, putting nitrogen into the soil. And there are bees buzzing around, pollinating everything.

“We’ve got other plants the bees pollinate that (give) nutrients into the soil from just taking care of the planets,” Bitner said. “And the plants take care of the bees.”

Aside from a soft mildew spray once or twice a year, nothing is added to the vines.

At one point, Bitner walked over to one of his vines, staring at dark green leaves bunched up above his grapes.

“You can’t have too much growth here,” he says, tearing away a few leaves at a time. “I want air to move through here. Air can’t get through if all the leaves are here.”

So much of Bitner’s operation is

painstaking. To stroll through his vineyard is to stroll back to a time before technology, before preservatives and pesticides and profit were all anyone cared about.

On just about every morning, folks in the same two families — who have had jobs at the vineyard for a dozen years — are hard at work on the details. Trimming the alfalfa. Clearing the leaves. When the harvest comes around, picking all the grapes without damaging the vine.

“We do a lot of hand labor, and that’s why our wines tend to be more,” Bitner said. “But that’s why they’re sought after.”

How Bitner got into the wine business

Continued on page 12

“So seeing a bee that will pollinate 1,500 pounds (in a month) instead of 300 pounds like a honeybee does — that’s what it was all about.”

BRIAN MYRICK / IDAHO PRESS

Top left: A bee hovers over a flower growing in a garden area at Bitner Vineyards. Bottom left: A field is tended to at Bitner Vineyards in Caldwell. Top right: A selection of award-winning wines on display at Bitner Vineyards. Bottom right: Bee friendly plants grow in a garden area at Bitner Vineyards, Monday, May 22, 2023.

Continued from page 11

in the first place is a story about coincidence and, of course, bees.

It started because Bitner and his then-wife wanted to settle in Caldwell in the 1980s. They ended up buying a 15-acre plot of land for the view, constructing a perched-up home that overlooks the Snake River and the region’s gorgeous hills.

One day, a winemaker from the nearby Sainte Chapelle Winery approached him, gushing that the Bitner’s property was world-class for Chardonnay.

To which Bitner responded, “What’s Chardonnay?”

Bitner Wineries turns Caldwell into Tuscany, a sprawling piece of land with this most-perfect slope for wine-making in Idaho’s elevation. On flat land, a cold breeze settles on the plants and freezes them, but Bitner’s slope allows the chilly wind to drift down to the river and stay off the vines.

For so long, Bitner was merely in the farming business, not the wine business. He’d grow Chardonnay grapes and send them off to Sainte Chapelle. Not that Bitner cared much, he was always off in some foreign land “playing with my leafcutter bee,” he said.

“I want to make the best Cabernet in Idaho,” Koenig told Bitner.

Bitner was all in. For more than a decade, Bitner basically lost money selling grapes to farmers. It would cost him $1,000 to produce a ton of grapes and he’d get back $500. Koenig got him into the wine business — and the wine business was not too different from the farming business.

“(Greg) said, ‘Ron, when you bring your grapes here, they’re so clean. I don’t add anything to them,’” Bitner recalled.

They agreed to a deal where Bitner would supply the grapes and Koenig would make the wine. That started in 1996. A year later, Koenig called Bitner. He had entered the ‘97 Cabernet in a New York wine competition and won a gold medal.

“What does that mean?” Bitner asked. “I guess that means it’s good.”

“It just grew and grew,” Bitner added.

A few cases a year turned into a few hundred turned into about 1,500 annual cases that cover over a dozen styles.

The odd part: For the longest time, Bitner wasn’t sure of what to make of his wine. Again, he is a scientist, not a sommelier. He liked it, but then again he liked a lot of wine. To try and get the brand going, Bitner priced his wines on the lower end, right around $20 to $30 for most bottles.

That included a 10-year stint in Australia, where Bitner helped safely introduce the leafcutter bee into the country.

“They’re all about trying to save water in Australia,” Bitner said. “It’s just dry. So seeing a bee that will pollinate 1,500 pounds (in a month) instead of 300 pounds like a honeybee does — that’s what it was all about.”

He moved back to America with a love of full-bodied Australian reds — which is where nearby winemaker Greg Koenig comes into the picture. In the mind-90s mid-90s, Koenig and his brother, Andy, had founded a winery and distillery less than a mile from Bitner’s property.

Then Bitner’s daughter, Amy, started taking sommelier classes and, for a little bit, a wine expert with experience at Kendall Jackson came to Caldwell.

“Your wines are way underpriced. Way underpriced,” she told Bitner.

“We had master (sommeliers) look at our wines,” Bitner added, “and say, ‘You know, you probably have some of the best wine in Idaho, But what’s unique about your wines is it doesn’t come from a big field.’”

No, it doesn’t.

It comes from a tiny field in Caldwell, Idaho from a man who planted Chardonnay barely after he learned what Chardonnay is, and from a philosophy that the best stuff is the most natural.

“I want to make the best Cabernet in Idaho,” Koenig told Bitner.

Ron Bitner, owner of Bitner Vineyards in Caldwell, discusses his passion for bees during an interview.

BRIAN MYRICK / IDAHO PRESS

A sign, standing in front of Bitner Vineyards in Caldwell, directs vistors to other stops along the Sunnyslope Wine Trail.

A sign marks a specific variety in a field at Bitner Vineyards.

In search of the Treasure Valley’s best bar food and beer pairings

AMOS ROTHSTEIN

If bar food weren’t so bad for you, I’d eat it all the time because simply, it’s so good.

I went to three places around the Treasure Valley from dive-y to upscale to get the best pub grub I could, and I asked what beer went best with my order at every spot. We are not short in the Boise Metro area on good bars with kitchens that serve up delicious food as tempting and satisfying as the pours and elixirs behind the bar.

Since there were too many to choose from, I took advice and suggestions from friends on where to go, and these places were the perfect variety to really get a taste of what this place we call home has to offer.

I ventured to Double Tap Pub and the Lobby Bar at The Grove Hotel in downtown Boise and made my way to downtown Meridian to try Eight Thirty Common and see what they were cooking up on the West Side.

DOWNTOWN BOISE’S DOUBLE TAP PUB

Let me break down my culinary beer-filled journey with just a little more detail on what I recommend getting when you make your way there. At Double Tap Pub, they have beers on tap from all over the state and region that change out regularly. I ended up going with the Fresh Squeezed IPA from Deschutes Brewing out of Bend, Oregon, which was a nice citrus-forward slightly hoppy beer that paired well and cut the intensity of the heavy food which accompanied it. Food-wise, the Double Tap Pub is known for the create your own sandwich and burger sheet they give you to choose your own adventure as you see fit.

I went with the burgers because they do theirs up Minneapolis style in a Juicy Lucy, which if haven’t had one, I recommend highly changing that soon. A Juicy Lucy, for those who aren’t familiar, is a burger where the cheese is put in the middle and cooks with the patty to become a lovely, oozy, melty, gooey situation that really enhances the flavor of the meat and adds a perfect texture component to the sandwich itself. Here they offered the option to add caramelized onions in with the cheese to cook together in perfect harmony, and of course, I took them up on that option. They had a list of both standard and more eclectic burger toppings and cheeses to choose from, but I kept it classic with lettuce, tomato, mayo and mustard with American cheese in the middle.

The fries came out hot and perfectly salted, they were hand cut and perfectly crispy. The fry sauce was spot on, and the ranch was herbaceous and the viscosity was thick, which in my opinion was how the Lord intended a ranch dressing to be. With nearly 30 beers on tap and a great burger, Double Tap is the kind of homey dive that everyone should flock to for a friendly familiar face, a good story and a very decent meal.

Continued on page 14

The Fresh Squeezed IPA from Deschutes Brewing was a perfect accompaniment to the heavy bar food at downtown Boise’s Double Tap

AMOS ROTHSTEIN / FOR THE IDAHO PRESS

Pub.

AMOS ROTHSTEIN / FOR THE IDAHO PRESS

The Juicy Lucy burger at Double Tap Pub is well worth a try. It was served with hot, perfectly salted hand-cut fries.

AMOS ROTHSTEIN /

FOR THE

IDAHO PRESS

A Hazy Pale Ale from Boise’s Payette Brewing at The Grove Hotel Lobby Bar made the perfect pairing to the jalapeño poppers and crispy Brussels sprout appetizers.

A SWANKY STOP AT THE GROVE HOTEL BAR

My next downtown Boise spot was the bar in the lobby of The Grove Hotel, which was swankier than most places I visit for these reviews. This is the perfect place for faces less familiar; the bar is frequented by travelers from near and far and a few locals that like to get away from the downtown hustle and bustle for a more private and unnoticed conversation. The people-watching can’t be beat: During my time there, I saw the full spectrum from someone in an animal costume with a tail to men in tailored business suits.

AMOS ROTHSTEIN / FOR THE IDAHO PRESS

The cheese stuffed bacon wrapped jalapeño poppers at The Grove Hotel bar were deliciously smoky and savory.

This honestly is a great place to grab a cocktail or one of the many local beers they have on tap, bring a book, and sink into one of the many seating options they have around the bar and just enjoy the humanity of the place. The food hits the spot, and during happy hour, which runs from 4-6 p.m. Sunday-Thursday, the appetizers are all 50% off the price listed on the Trillium menu (the house restaurant at The Grove Hotel) and there is a discount on well drinks, house wine and beers on tap. I went with the local Hazy Pale Ale from Payette Brewing in Boise which was refreshing, tasty, crisp, and rather light and had notes of orange and wheat to it. It was recommended by the bartender after she took our food order. I shared two appetizers with a friend which we thought really did go perfectly with our drinks, the Cheese Stuffed Bacon Wrapped Jalapeño Poppers and the Crispy Brussels Sprouts with a Spicy Apricot Glaze. The jalapeño poppers were delicious and deseeded, so much of the spice factor was taken out of the equation, but the cheese sauce in the middle was a smoky, savory blend that added so much to the dish, and the bacon just enhanced its flavor to another level and was perfectly crispy, adding a lovely texture differential to the soft-cooked pepper. The Brussels Sprouts were out of the park. They were delightfully crunchy, flaky, soft in the middle and well-salted. The sweetness from the apricot glaze paired well with a light cilantro cream sauce that was at the bottom of the dish to be mixed in. It had every flavor component you would want from this dish and just the perfect amount of it. I will be munching on these dishes in my dreams.

EIGHT THIRTY COMMON IN MERIDIAN

The last spot I went to, Eight Thirty Common, took me out to Meridian, where my good friend Natalie Plummer of Hello Meridian suggested I go. She gave me some food suggestions and I asked the waitress to help me pair it with a beer based off of the food recommendations I came with.

I ended up drinking a Juicebox IPA by Trickster’s Brewing in Coeur D’Alene. I’ll say this was my least favorite of the beers I had, it for me was way too hop-forward and while my friend who loves hoppy beer thought it was great, I found it just too intense to be very enjoyable.

The food, however, I liked. Natalie recommended the American Wagyu Corn Dog Bites which use Snake River Farms beef and we also went with the Finger Steaks, an Idaho classic. The corn dog bites came on a stick and were presented in a really fun way with a delicious honey-mustard sauce to dip them in. We also asked for a side of their homemade “good ranch,” which did in fact live up to its name. The batter on these puppies was almost that of a funnel cake, thick and well-coated and slightly sweet. I enjoyed it a lot.

The finger steaks were perfectly coated and well-seasoned with salt and various spices in the batter to give it a little heat and depth. The steaks were served with a delicious and tangy cocktail sauce that had just the right amount of horseradish and a vibrant fry sauce that had a sweet kick to it as well. The outdoor seating was lovely and looked right out onto the main drag of downtown Meridian, and the atmosphere inside was well done and laid back. I will definitely be stopping there again.

I thoroughly enjoyed this humble pairing adventure of good food and good beer all over town, and I hope you’re able to take a journey to try these dishes and sips yourself.

AMOS ROTHSTEIN / FOR THE IDAHO PRESS Fans of hopforward beer will like the Juicebox IPA by Trickster’s Brewing at Eight Thirty Common in Meridian.

AMOS ROTHSTEIN / FOR THE IDAHO PRESS The American Wagyu Corn Dog Bites and the Finger Steaks at Eight Thirty Common in Meridian were both well-seasoned and delicious.

AMOS ROTHSTEIN / FOR THE IDAHO PRESS The Brussels sprouts and stuffed jalapeño poppers at The Grove Hotel Lobby Bar both hit it out of the park.

Located just 30 miles west of Boise, ID, we are located in the hear t of Idaho wine countr y with picturesque views of the Snake River Valley and Owyhee Mountains Relax, enjoy award-winning wines, and visit with friends in our beautiful tasting room & patio.

Garden City’s Cider Sisters makes cider the old-fashioned way

ERIN BANKS RUSBY

When she first tried Angry Orchard cider, Katy Dang felt disappointed.

Dang had grown fond of drinking cider going to college in Santa Cruz, California, where an Irish pub served it on tap. And her affinity grew studying archaeology at Oxford University, where there was even more cider commercially available, unlike in the U.S.

Angry Orchard marked the advent of widely available U.S. cider. Just one problem — it was too sweet, nothing like the dry, tart, highly drinkable ciders Dang had enjoyed abroad.

Dang, now a Boise resident, commiserated with two friends, resolving together to launch their own cidery, Cider Sisters.

The group got to work at a space in Caldwell honing a recipe to craft cider in small batches — small enough that their chosen term for the cidery was a “ciderette.” Today, Dang is the ciderette’s last cider sister and operates out of a commercial warehouse in Garden City that she shares with Mythic Meade.

Dang produces about 500 gallons of cider a year. She is currently working on her seventh batch, having skipped a year during the COVID-19 pandemic.

Dang and her fellow cider sisters developed their first and only commercially available cider, Lost Carboy, over the trial and error of

BRIAN MYRICK / IDAHO PRESS

Katy Dang at work in her cidery at Cider Sisters in Garden City.

many batches. Dang’s process begins by taking fresh pasteurized apple juice and fermenting it with a cider yeast. Fermentation can run fast or slow depending on the characteristics of the juice, Dang said.

“The yeast is always the same, but you never quite know what happened out in the orchard,” she said. Generally, fer-

mentation takes around two weeks, after which Dang allows the yeast to settle and takes the cider off of the top.

Then comes the waiting game: Dang ages the cider over the course of eight months. It is not until the seventh month that she tastes the cider nearly every day to determine when it is to her liking and ready for bottling and sale.

“The actual term we use is, ‘I would drink the s**t out of that,’” Dang said.

Many cideries add a variety of flavors to the cider after fermentation, and may “back-sweeten” the product with the same juice it was made from, Dang said. But she follows a more traditional method of simply calling it done after aging. When she bottles the cider, she adds a little yeast and some sugar to make it naturally fizzy, rather than force-carbonating, but that is the extent of her post-aging meddling.

“That’s the product I want to produce — something that is really dry and tart, and doesn’t have that sort of manufactured sweetness to it,” she said.

This process is similar to wine making, as well as traditional cider making in Europe. There, cider culture developed when people salvaged apples that had fallen on the ground in the fall, put them in a bucket with water, and left it in the basement until the winter, Dang said. Then came the moment of truth: testing the cider to see if it was drinkable.

“You’re either going to get drunk or throw up,” Dang said with a laugh.

As a commercial operation, Dang has to adhere to strict hygienic and cleanliness standards. She typically makes cider from a juice blend of six-to-seven apple varieties for her cider. However, she also experiments with producing cider from apples gleaned by a friend along

the Greenbelt and other areas with old orchards, she said. For now, this cider is just to keep the experimental cider tradition alive, but is not for sale, she said.

“That stuff is always fun to do just to see what different juices will do with different yeasts and things like that,” she said.

Dang also enjoys experimenting with how music affects the cider-making process. During the fermentation process, Dang plays funk and soul artists like Rufus, Chaka Khan, James Brown, and Mary J. Blige. During the maturation process for her 2021 batch, she played the cider 1980s punk rock, including the

Pogues, Subhumans, and Bad Religion, which she believes lent the cider a milder taste that year.

The 2022 batch got a sound bath of mostly Irish pop and folk tunes, which Dang says gave it a pleasant bite, similar to the music.

Though it is difficult to know for certain if the music affects the cider, Dang said she enjoys the process.

“If cidermaking is an art and a science, this is certainly part of the art!” she wrote via email.

She keeps a list of where her cider can be purchased, bottled or on draft, on her website, CiderSistersCider.com.

“The actual term we use is, ‘I would drink the s**t out of that.”

BRIAN MYRICK / IDAHO PRESS

Katy Dang looks over bottles of cider ready to be boxed at Cider Sisters in Garden City.

BRIAN MYRICK / IDAHO PRESS Katy Dang at work in her cidery at Cider Sisters in Garden City.

BRIAN MYRICK / IDAHO PRESS Inside the cidery at Cider Sisters in Garden City.

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HIGHPOINT CIDER

HOLESINSKY WINERY AND VINEYARD

HUSTON VINEYARDS

INDIAN CREEK WINERY

JOVINEA CELLARS

KERRY HILL WINERY

KINDRED VINEYARDS

KOENIG VINEYARDS

LINDSAY CREEK VINEYARDS

LOST SAGE WINES

MERIWETHER CIDER CO.

OWYHEE VISTA VINEYARD

PAR TERRE WINERY

PARMA RIDGE WINERY & BISTRO

PEND D’OREILLE WINERY

POTTER WINES

PROLETARIAT WINES

RIVAURA ESTATE VINEYARDS & WINERY

ROLLING HILLS VINEYARD

ROSEMARY MANOR

SAWTOOTH ESTATE WINERY

SCORIA VINEYARDS

SHEPPARD FRUIT WINES

SNAKE RIVER WINERY

SOL INVICTUS VINEYARD

SPIRAL ROCK VINEYARD

SPLIT RAIL WINERY

STACK ROCK CIDERY AT PEACEFUL BELLY FARMS

STE. CHAPELLE WINERY

SWEETBRIAR VINEYARD AND WINERY

TELAYA WINE CO.

TERRA NATIVA VINEYARDS

TWO BAD LABS VINEYARD/

TAMMANY VIEW WINERY

VALE WINE CO.

VEER WINE PROJECT

VINE46

VIZCAYA WINERY

WESTERN COLLECTIVE

WESTON WINERY

WILLIAMSON ORCHARDS & VINEYARDS

Y KNOT WINERY

MOLLY LENTY

The art of good business: Telaya Wine Co. a Garden City gem

Along the Boise River Greenbelt, just steps away from the famed whitewater surf park, resides Telaya Wine Co. and tasting room.

A brilliant location that owners Earl and Carrie Sullivan acquired in 2015, after first residing in a neighboring tasting room.

Their purchase of this prime location helped launch the exponential growth and hip vibe that Garden City and 25 miles of vibrant greenbelt are experiencing. However, the Sullivan’s story far exceeds their foresight in impeccable location, award-winning European-style

wine, and their busy local-favorite indoor/outdoor destination. It goes much deeper into the root of their business model and unwavering commitment to service and hospitality.

In sitting with Earl in their beautiful light-filled tasting room to chat about their journey in winemaking, employees busily setting up for the day ahead and a construction crew working on a patio extension outside, he shared their recipes for success.

Earl, a biologist and COO of a global pharmaceutical company, and Carrie a practicing veterinarian, made the decision 15 years ago to leave their successful careers, which for Earl meant 280-plus days a year away from home, to focus on

their family. With the intention of exploring ideas that centered around their passion for family and travel, the Sullivans set forth on a path to create a business based on three tenets: intellectually stimulating work, something they could do together, and that would teach a good work ethic to their (then) two young boys. They embarked on a vacation in Mexico, where they discussed the value of their shared background in science, and their love for being of service to others.

This is where they dreamed up the idea of winemaking. They considered their two favorite places, the Tetons and the beach (“playa” in Spanish), and the name “Telaya” was born, and their business venture formed.

PHOTO PROVIDED BY TELAYA WINE CO.

The outside of Telaya Wine Co., located at 240 E 32nd St. in Garden City.

THE VISION

From the beginning, the Sullivans were committed to not just making excellent wine, they also wanted to build a business around their family’s core values: family, integrity, compassion, accountability, and perseverance. To this day, every decision made at Telaya, by any of their 15 full-time employees, is directed by these core values (scrolled on their tasting room wall).

“How would we have a different set of values at work than we do at home? We spend the majority of our time at work and we have employees that deserve to be treated like family,” Earl Sullivan said.

One of the key elements that makes their business so successful is that Earl and Carrie fully agree as co-owners and life partners to always be in tandem in decision making. They believe that if they are making decisions as a team and are disciplined in living their core values, then they will be consistent with their parenting, their employees, and their customers.

“As owners, being aligned and having the same vision is key to ensuring consistency in messaging with our employees, and expectations around everything we do,” Earl Sullivan said.

As business owners, the Sullivans are committed to the success of their business. In fact, a winery doesn’t fit into a bank’s traditional lending model, and the Sullivans were so committed to their business operating by their core values that they weren’t interested in pursuing private equity and risking the possibility of diluting their culture. Therefore, with their entire life savings, a mortgage on their home, and plenty of blood, sweat, and tears, they laid the bricks in building a winery, investing in winemaking infrastructure, furnishing a tasting

room, and starting the business with a no-fail mindset.

The Sullivans worked in every possible role in the business and didn’t receive a salary until just two years ago. They knew they could never expect an employee to feel the same level of commitment to their business as they did, so they asked, “How do we incentivize our employees in a way that will keep Telaya’s core values a part of the expectation of service, build on our family mentality, and avoid creating any divisions or distractions to the work?”

They started by hiring the right people and looking for key qualities in a candidate.

“I can’t teach attitude, commitment,

working in the tasting room, and are motivated to try to emulate their work ethic,” said Pattie Koskie, Telaya’s Wine Club manager and accountant.

The lengthy interview process culminates in a joint decision amongst the entire staff to ask if they believe the candidate will be a good fit in their team dynamic and committed to the Telaya operating manual with set standards, hospitality practices, and an emphasis on service quality.

“You can tell from your very first visit to Telaya that their business is about more than just selling wine - it’s not just a commodity or transactional relationship,” said Jessica Flynn, a local entrepreneur, and longtime wine club

or work ethic to someone at this stage in their life,” Earl pointed out.

After a candidate passes initial interviews, they are put to task on a trial basis working in general support to the staff. The Sullivans make it known they will never ask an employee to do a job that they haven’t done or aren’t willing to do themselves.

The entire team abides by the “chip-in” mentality and works together in symphony with a shared commitment to delivering superior hospitality.

“We see Carrie and Earl work so hard every day, from making wine to

member. “It’s about creating experiences and moments - an atmosphere that welcomes in a newbie just off the Greenbelt, or a long-time member with equal warmth.”

Like any business on a harvest schedule, there is a seasonality to their work, and the Sullivans need their staff to be prepared to take the reins on daily decision making, especially during the fall when Earl and Carrie are only spotted briefly – typically walking briskly through the

Continued on page 30

tasting room in overalls and

PHOTO PROVIDED BY TELAYA WINE CO.

A look at the patio at Telaya Wine Co., which is located along the greenbelt in Garden City.

Continued from page 29

boots, busy harvesting, sorting, and mastering the science of winemaking in the attached barrel room.

To maintain Telaya’s level of service year-round, employees are empowered to make decisions in the moment and hold each other accountable. Each person on staff has the authority to go above and beyond for the customer, they don’t need to “ask” before making a big decision to “right” a wrong.

“You’ll never be perfect, so when you make a mistake, make sure you recover spectacularly,” Earl tells his team.

Earl has countless stories, almost badges of honor, in ways the employees have performed an act of service above typical expectation in response to a customer’s displeasure.

TEAM MOTIVATION

The Sullivans have built an incredible incentive structure entirely focused on operating as a team. Each January, their slowest month, the team takes time to celebrate their successes and set goals.

This is not a traditional company retreat, if Telaya has met its shared goals, the Sullivans take the entire team to a warm destination such as Italy, Costa Rica, or Belize to rejoice, recharge, and reflect. If they don’t meet all their goals, they still take a trip to a more local destination such as Palm Springs, or Phoenix, to spend time together, celebrate what worked well and address what didn’t.

It is important to note that the goals the team are held accountable to are all within their control – accuracy in sales and inventory, number of events, profitability, club membership retention, etc.

“We don’t track by orders, or who on the staff has secured a club membership,” Earl Sullivan said. “No mis-incentives to prioritize a new membership over a level of service, we remain motivated as a team versus the distraction of individual success.”

The staff also takes a mid-year retreat to check-in on their goals and recalibrate where needed. They are set up for success, empowered to make decisions, and work as a team in a shared vision of delivering on the highest level of hospitality first, and selling wine second. Their practice of taking employees on retreats, is focused around creating shared experiences which ultimately helps to bond the team together.

Each employee is also required to create an annual “performance development plan,” which must include what they want to accomplish this year, in five years, and their lifetime achievement goals. Telaya provides each employee an education budget for any classes that align with their development plan. By creating this opportunity, the Sullivans hope to combat burnout, cultivate a culture of curiosity and promote the individual employee’s personal interests, and on occasion they lose a good employee as they are supported in starting their own companies and following their own life passions.

The Sullivans operate Telaya with their shared mantra, “The more we invest back into the employees, the more they will invest into the customer and that will take care of the profit.”

MATT GELSTHORPE

Bikes. Beers. Community. These three words fittingly describe The Handlebar Boise, according to owner Ezra Jackson.

During a wide-ranging conversation, we discussed these ideas in relation to his nearly 6-year-old business. Boise’s love for these elements is well-documented, and The Handlebar Boise is quietly becoming a local institution.

Located on the south side of Main Street, between 15th and 16th, The Handlebar Boise’s current building has led many lives. Depending upon one’s age, interests, and time spent here in Boise, one might know the location as the Crazy Horse, JD’s & Friends, The Red Room, or even Terrapin Station. Jackson acknowledges the value and heritage of the former occupants and enjoys when guests point to where they were standing when they saw band XYZ play back

Along for the ride: Inside The Handlebar Boise

in the day. Moving forward though, it’s The Handlebar Boise’s time to shine.

Over the course of the 2016-17 winter (snowpocalypse, anyone?), Jackson and some friends took the building to the studs and started over with a vision to create an open, relaxed space. In his formative years, Jackson had enjoyed post-ride, garage good times with friends and family. If creating a neighborhood bar with that warm, welcoming vibe was the goal, I vote mission accomplished!

Every element in the establishment seems thoughtful and on brand. The Handlebar’s logo is a stylized homage to Picasso’s found object sculpture, Bull’s Head, and the interior walls boast an assortment of variations on that theme in addition to rotating local art and black and white bike-related photography. Set upon reclaimed pallet wood walls, the sculptures read low-key, western cool. The handmade, reclaimed wood motif carries through the seating as well. A small patio juts off the south side into

the alleyway and a roll-up door provides natural light and circulation. The lone digital screen resides behind the bar and displays the well-curated and ample beer, wine, cider, and cold-brew coffee options. Board games, dice, and playing cards are available for those seeking an activity AND conversation. Humans interacting with humans is strongly encouraged.

In addition to the aforementioned decor, The Handlebar Boise solidifies its everything-bike stance with an indoor parking rack and a pedal-powered crowler can seamer. The men’s restroom features a cable pull flushing mechanism for the urinal. Even the tap handles have repurposed bike chains wrapped around them. All of these little details speak to Jackson’s creative energy and fabrication skill, both of which are formidable given the nature of the Thursday Night Races.

Hanging throughout the bar are, in Jackson’s words, “bike-related contraptions.” These contraptions are former

PHOTOS PROVIDED BY MATT GELSTHORPE

The men’s restroom at The Handlebar Boise features a cable pull flushing mechanism for the urinal.

racing vehicles, each custom-built by Jackson from an idea and some hastily scribbled drawings. Rather than create a super-competitive and hostile race environment, Jackson seeks common ground and a level playing field amongst the different Boise-based biking subcultures. To that end, each contraption requires a slightly different skill set - I liken the Thursday night competitions as spiritual siblings to the Alley Cat Races, where speed alone doesn’t secure victory. As a result, race nights often field a diverse contestant pool, culminating in First Thursday Finals. Tonight’s (June 1st) bike-related contraption is named “Jack” - it operates via a well-timed up-down pumping motion using one or both hands. Check it out in person or on Instagram: @thehandlebarboise.

The whimsy and humor found in Thursday Night Races infuses The Handlebar Boise’s beer program as well. Jackson thinks beer should be fun — I agree. His own beer awakening story involves a popular Belgian white beer and a certain Mexican dark lager. As a former employee of the Old Chicago chain, Jackson treats beer as an exploration. He and his staff welcome the beer-curious with an ever-rotating, eclectic mix of draft and package options. Of note, don’t sleep on the packaged options as the straight fire often appears there. Also, on the digital draft board, the little keg listed next to the option shows how much of the beer remains using the classic green/ yellow/red visual code. What sorcery is this? The board receives information from the POS (point-of-sale) system and updates accordingly. Of perhaps most interest, especially for those needing to buy the table a round for under $20 and still tip generously, take advantage of the Mystery Machine Beer Can Dispenser. For $3 per selection, it vends a random beer can - maybe an American Light Lager, maybe an award-winning (and dank) Northwestern-style IPA - you just don’t know until the can arrives. The combination of affordability and randomness scratches a welcome serendipitous itch, inviting a moment of discovery. And buying rounds equals making friends and building community.

As established previously, Thursday Night Races seek to break down arbitrary tribe-lines in Boise bike culture. No one cares if you ride Dry Creek daily, or to Lucky Peak, or just cruise around the neighborhood: participating in a ridiculous race now defines you. All are equal, all are welcome. The Handlebar Boise is an establishment that meets you where you are, but invites you to join them in some good-spirited antics. Events such as January’s Indoor Pump Track and February’s Beach Week promote joy in the cold, gray offseason. The Handlebar also hosts fundraisers for various bike-related causes around town.

The Southwest Idaho Mountain Bike Association, or SWIMBA, is currently a featured non-profit partner. Expect more of the same in the bar’s upcoming seventh year as Jackson has more opportunity to work ON the business rather than IN the business due to staffing circumstances. When he’s not in the shop slinging beers or building contraptions, Jackson enjoys riding the greenbelt, touring the many breweries and wineries with his friends and family.

That’s Boise for you. Cheers!

PHOTOS PROVIDED BY MATT GELSTHORPE

The Handlebar Boise features classic local decor.

Those at The Handlebar Boise believe that beer should be fun. We agree!

Ochos Cocktail and Wine Bar in downtown Boise is a hidden gem. For sunny spring days, enjoy a glass of wine on the patio while connecting with your date. Getting too warm for your tastes or want a cozier atmosphere? Pop inside of the historic Queen Anne styled structure built in 1892. I love the small tables, and industrial chic styling. Should small talk lead to a later night, there’s a fantastic dance floor upstairs. Ochos hosts a variety of dance events from Salsa and Tango to Swing dance with optional classes available as well so no one will feel that they have “two left feet.” Located at 515 W. Idaho St. Open Wednesday to Saturday evenings.

Boise date night options — with a touch of wine

Summer is officially here and, after emerging from long winter, we’re back to reconnecting with friends and sparking relationships new and old. Boise has several wine bars in the area but some shine in the romance pool. From amazing patios and cozy interiors to fun experiences and great restaurants, there is a wine bar for anyone looking to rev up the romance in their lives. Here are some that immediately come to mind:

Vine Wine Shop & Lounge may have a more unassuming storefront but is nonetheless a solid date night option. With numerous cozy tables for two, you’ll find this to be a great place to have a conversation over a glass of wine with no TVs or loud music. An array of appetizers will keep your hunger at bay and on select Saturday nights, a specialty dinner is available for a more substantial meal. Several wines by the glass are available as well as bottles. However, one of the best parts about this locale is that you can often snag a taste before committing to a full glass. How’s that for service? Located at 1320 S. Maple Grove Road. Open Tuesday through Saturday late afternoons to the evening.

WINE COLUMNIST KATHRYN HOUSE MCCLASKEY

PHOTO PROVIDED BY VINE WINE SHOP Vine Wine Shop & Lounge is a solid date night option with numerous cozy tables for two.

PHOTO PROVIDED BY OCHOS COCKTAIL AND WINE BAR Ochos patio in downtown Boise, “a hidden gem of a wine bar.”

OCHOS COCKTAIL AND WINE BAR

VINE WINE SHOP & LOUNGE

SHADOW PUPPET

Distinct wine bars aren’t the only place to get a glass of wine in a romantic atmosphere. Three great restaurant bars for inspiring romance include ART HAUS Cocktail Bar, Richard’s, and Chandler’s.

Natural and low intervention wines your jam? Like trying new and unique wines in a sultry, artsy atmosphere? Shadow Puppet Natural Wine Bar and Bottle Shop will do the trick. From red and white to rosés, orange wines and even beer, having an adventurous palate will pay off at this local wine bar. Those who aren’t interested in drinking will find an array of non-alcoholic kombuchas and beers. But perhaps the best part about this locale is the retro ‘60s vibe complete with funky glassware and friendly service. Located at 1526 S. Vista Ave. Open Tuesday through Saturday late afternoons to the evening.

LES BOIS WINES

Les Bois Wines may be small but the fun and energy you’ll find here will make you smile. Since they opened last year, Les Bois Wines provides a weekly rotating list of wine by the glass and bottle selections on a unique topic. From regional highlights to fun and fanciful themes, each served with the owner Benjamin’s infectious energy, makes you think and learn about what you’re tasting. Located at 813 W. Bannock St. Open Tuesday through Sunday.

ART HAUS Cocktail Bar is likely best known for its association with creative prix fixe dining restaurant, KIN. Stylish and modern with great cocktails and a solid wine by the bottle list focused on low-intervention and terrior-driven wines. Since a bottle of wine holds four, six-ounce glasses, you can split a bottle with your date and indulge in some tasty bar snacks as well. Located at 999 W. Main St., Suite P101. Open Wednesday through Saturday evenings.

RICHARD’S

Richard’s beautiful interior design and cozy bar tables in combination with their fantastic food and a progressive wine list make for a stellar location for a date. Their balanced wine list includes over 25 wines by the glass from around the world as well as Northwest favorites making for superior selections all around. Plus, should your date turn from drinks into dinner, you be well taken care of at this modern Boise classic restaurant. Located at The Inn at 500, 500 S. Capitol Blvd. Open seven days a week.

CHANDLERS

Chandler’s restaurant’s expansive wine by the glass and bottle list allows for everyone to find a wine they’ll love provided with seamless service. The best way to score a table in the lounge is to show up early as this is one of the most popular restaurant lounges in town. With a dedicated sommelier and many cellar selections, you’ll find hidden gems on this wine list that will appeal to even the most discerning wine enthusiast. Located in Hotel 43, 981 W. Grove St.. Open seven days a

Looking for diversity in your wine selection and the opportunity to try several new wines? Look no further than Bodovino in Boise’s Bodo district. With over 140 wines presented via fancy automated machines, you and your date can peruse the options and pick several favorites throughout your date night. Plus, you can choose from different pour sizes allowing you to keep or share your great taste! Located at 404 S. Eighth St. Open Tuesday through Sunday.

Boise’s wine culture is growing and with it are the options for finding a great spot for a date night glass of vino. From dedicated wine bars to restaurants with fantastic wine selections, there are options for most any date style or season. The biggest challenge is figuring out which to visit first!

week.

BOISE WEEKLY FILE PHOTO Perhaps the best part about the Shadow Puppet is the retro ‘60s vibe complete with funky glassware and friendly service.

BODOVINO

PHOTO PROVIDED BY BODOVINO Bodovino has over 140 wines presented via fancy automated machines..

ART HAUS COCKTAIL BAR

PHOTO PROVIDED BY REMI MCMANUS ART HAUS is the cocktail bar at KIN.

Idaho Ice Wine freezes out the competition

KATHRYN HOUSE MCCLASKEY

The 14th Annual Idaho Wine and Cider Competition was one for the books.

With over 200 entries, an increase of more than 20% from last year’s competition, nine judges worked hard to highlight the best of the best, calling out familiar Idaho classics and new wineries as well. As a judge for this event, I look forward to tasting the new crop of local wines with fresh eyes where I only know the varietal used to craft the wine. This takes away preconceived notions of producers, expected quality, and allows for the wines to truly shine through their own merits. And it gives me the inside scoop of which wines showcase the best of our great state.

Across the competition, 37 gold and double gold medals were awarded which amounts to just over 18% of the entries receiving top honors. While this is slightly lower than last year’s 22%, a striking similarity is apparent. Silver medals are on the rise with 54% of entries winning this award. Last year just less than half of the wines judged scored a silver medal. This speaks volumes about the quality of Idaho wines. In my first years judging the Idaho Wine Competition, there were far more bronze and no medal allocations. This supports the fact that the general quality of Idaho wines continues to rise.

This year’s Best of Show winner of the competition, Koenig Vineyard’s Riesling Ice Wine, is no stranger to gold medals. Having won the Best of Show prize in the 2019 competition, this wine can easily be cemented as an Idaho classic. How is Idaho ice wine crafted, you ask? Grapes are frozen on the vine and then harvested, pressed and the extremely sweet juice fermented at cool temperatures to preserve the high fruit purity and delicate notes of white flowers, peach, apricot and honey. The wine is easily classified as a dessert wine with high levels of sweetness but tantalizing acidity to provide tension and intrigue. It pairs beautifully with stone fruit tarts and pies and can be enjoyed on its own in place of an edible dessert. World-class ice wines typically start at $100 or more for a 375mL bottle, but Koenig Vineyard’s selection is a true bargain at $30. This is even more reason to stock up on this wine for gifts and special occasions. A wide range of wine styles were awarded high honors with some of my favorites ranging from state classics such as Syrah and Viognier, to varietals with lesser planted quantities such as Sangiovese, Mourvèdre and Petit Verdot. As a judge I can say I was pleasantly surprised with classics such as Chardonnay and Cabernet Sauvignon as well as showcasing Idaho’s abilities to craft medal-worthy wines from a wide selection of varietals. Try a few and you just might find a new favorite local selection!

PHOTOS BY KATHRYN HOUSE MCCLASKEY / FOR THE IDAHO PRESS

There were more than 200 entries at the 14th Annual Idaho Wine and Cider Competition.

A judge sniffs an entry in the 14th Annual Idaho Wine and Cider Competition.

EXCEPTIONAL AWARD

Winning Wines at the competition include:

BEST OF SHOW/BEST DESSERT WINE/DOUBLE GOLD MEDAL

Koenig Vineyards, Riesling Ice Wine, NV, Snake River Valley - $30

Luscious, full-bodied and decadently sweet, this ice wine showcases ripe peach and apricot notes, tantalizing acidity and a long, luxurious finish.

BEST RED WINE/GOLD MEDAL

Williamson Orchards and Vineyards, Sangiovese, 2020 Snake River Valley - $34

Dried and fresh red cherry notes are surrounded by sandalwood and cedar notes and supported by firm, yet dusty tannins.

BEST WHITE WINE/DOUBLE GOLD MEDAL

Hat Ranch Winery, Unoaked Chardonnay 2022, Snake River Valley - $23

Mouthwatering bright citrus notes support this light-bodied wine with a hint of flinty minerality on the palate.

BEST SPARKLING WINE/DOUBLE GOLD MEDAL

Split Rail Winery, White Noise Pétillant

Naturel Sparkling Wine, 2022 - $29

Slightly hazy with a textural midpalate, notes of honeydew melon, white flower blossoms are supported by exuberant bubbles.

BEST CIDER/DOUBLE GOLD MEDAL

Highpoint Cider, Alpenglow, Idaho $4.25/ 16-ounce can A blend of raspberry, mint and lime, this balanced and refreshing cider is perfect for spring.

KAT’S PERSONAL PICKS

BEST OAKED CHARDONNAY/GOLD MEDAL

Koenig Vineyards, Chardonnay, 2021, Snake River Valley - $22 Ripe in style with notes of juicy pineapple and peach compote, this Chardonnay showcases a full body, rich creamy midpalate and well-integrated vanilla and baking spice oak notes.

DOUBLE GOLD/BEST SYRAH

Cinder Winery, Syrah, 2021, Snake River Valley - $37

Dense and gamey with aromas of blackberries on the nose that lead into a dark licorice palate, this Syrah begs to be paired with braised meats and savory barbecued steaks.

BEST VIOGNIER/GOLD MEDAL

Indian Creek Winery, Viognier 2021, Snake River Valley - $21 Lifted citrus, peach and honey notes lead to a rich midpalate and finish. A classic example of Viognier from a storied Idaho producer.

KATHRYN HOUSE MCCLASKEY / FOR THE IDAHO PRESS

The rising quality of Idaho wines was on display at the 14th Annual Idaho Wine and Cider Competition.

Hav e a Glass, Light Up and Kick Back

We are not your typical dark leather clad boys club. We offer top of the line air move ment and exhaust system to make your indoor smoking experience as smoke -fre e as possible . Our 3,000 square foot patio offers the backyard vibe eve ryone can enjoy.

Plan your next date night at Stur m an's Wine and Cigar s SUN -THUR 2:00pm – 10:00pm FRI-SAT 2:00pm – 11:00pm

Cigars sturmanswineandcigars

best four spots for wine sipping

could be better this summer than taking a trip to McCall for a few days to sip wine by the lake? While McCall boasts a variety of restaurants, there are a few that stand out as the best spots to sample a variety of wines or have an on-site wine expert to guide you into trying something new. These four spots boast lengthy wine menus, so varied that there’s something for all manner of wine-drinker, from those new to the wine world to those looking for rare vintages to those just looking to buy by the glass.

BISTRO 45

The most iconic wine spot in McCall is surely Bistro 45, a wine bar first and foremost and light food café second. This neighborhood gathering place, which opened 23 years ago, has a large wine list, and its wine-bythe-glass menu is updated weekly. Patrons are welcome to sample any open bottle of wine for free. Owners since 2018 Emily and Eric Hovland are very knowledgeable about the wine selection, so if you’re feeling indecisive, feel free to pick their brains. While indoor seating is limited, the outside seating is where you’ll want

to enjoy your wine anyway, either sitting at a table under an umbrella or holding your wine while you play bocce ball in the courtyard. Musician Jamie Cope plays piano every Sunday at Bistro 45 during the summers, adding even more to the ambiance of this welcoming hangout. Bistro 45 is open daily from 9 a.m.–10 p.m. and in addition to wine serves beer, drinks like sangria and mimosas, and light fare such as open-faced sandwiches, salads, clams, cheese plates, paninis and soups.

RAGAZZA DI LAGO

Restaurant Ragazza Di Lago is right on the Payette Lake, offering diners (and sippers!) gorgeous views, whether seated inside or on the sunny deck. Open for dinner Tuesday through Saturday, Rigazza Di Lago has a full-page wine menu with wines available by the glass or bottle, including a house wine for those who aren’t picky. Though other spots on this list have far lengthier wine menus, Ragazza Di Lago’s holds its own and is a great spot simply for its lakefront views. The restaurant serves creative takes on Mediterranean cuisine, so order some tapas to go with your wine, like pecan bacon-wrapped dates.

RUPERT’S AT HOTEL MCCALL

With one of the largest wine selections in town, as well as some

HAYDEN SEDER

What

SAMANTHA SAIS PHOTOGRAPHY

The extensive wine list at Rupert’s inside Hotel McCall is curated by restaurant manager Chris Stewart.

SAMANTHA SAIS PHOTOGRAPHY

Rupert’s at Hotel McCall has more than 100 wines, including a good selection from the Snake River Valley.

SAMANTHA SAIS PHOTOGRAPHY

Rupert’s at Hotel McCall is known for having a large wine selection and some of the best-tasting food in town.

of the best-tasting food, it’d be impossible not to include Rupert’s on this list. Located in Hotel McCall, Rupert’s wine list of over 100 wines is curated by restaurant manager Chris Stewart, who has been creating wine lists for 15 years. With Rupert’s focus on tapping into available regional resources, it’s fitting to see a good selection of wines from the Snake River Valley on their lengthy wine list. Enjoy your glass (or bottle) in the restaurant’s fully remodeled bar area or on the patio to take in the lakeside views. Rupert’s is happy to host a wine dinner for you and your friends in their private dining room, with wine pairings curated for your meal. Rupert’s is open for drinks (coffee, cocktails, and wine) starting at 2:30 p.m. Thursday-Sunday, with in-house dining Thursday-Monday from 4 p.m.

SHORE LODGE

The historic Shore Lodge has long been an attraction for those visiting McCall. Since opening in 1948, this vacation spot has grown to include several premier dining — and sipping — establishments on its property. First up is The Narrows Steakhouse, a fine dining Idaho steak-

house with an award-winning collection of 550+ wines. The winner of Wine Spectator’s Award of Excellence from 2014–2017 and Best of Award of Excellence from 2018–2022, The Narrows is the perfect spot to expand your wine palate or impress your friends with your wine ordering skills. The 29-page wine menu is meticulously crafted to offer something for everyone. The Narrows is open daily from 5-10 p.m. Offering a more casual vibe than The Narrows but the same caliber of food and drink is The Cutwater on Payette Lake, offering year-round breakfast, lunch and

dinner daily. The bar is open from 10 a.m.10 p.m. and offers a selection of about 50 wines, available in half or full bottles. This one’s perfect for families, as kids can enjoy the 2,000-gallon saltwater fish tank and analog game room while parents sip on their wine selections al fresco while gazing over the waters of Payette Lake on the patio.

The last establishment for grabbing glasses of wine at Shore Lodge is The Bar, handcrafting fine spirits, wines and provisions. Open daily from 3 p.m.-11 p.m. and weekends starting at noon, The Bar is a perfect stop for a pre- or post-dinner drink.

COURTESY THE SHORE LODGE

The historic Shore Lodge in McCall is home to several premier food and wine establishments.