“A Drinking Song” by W. B. Yeats

“A Drinking Song” by W. B. Yeats

Wine comes in at the mouth

And love comes in at the eye;

That’s all we shall know for truth

Before we grow old and die.

I lift the glass to my mouth,

I look at you, and I sigh.

Maximizing Your Wine Tasting Experience: A Guide to Unveiling the Delights of a Winery Visit

Maximizing Your Wine Tasting Experience: A Guide to Unveiling the Delights of a Winery Visit

When it comes to immersing yourself in the world of wine, few experiences rival the charm and allure of a visit to a winery. Whether you’re a seasoned oenophile or a curious newcomer, a wine tasting trip can be an enchanting journey through flavors, aromas, and the rich history of viticulture. To ensure you make the most of your winery visit, we’ve crafted this comprehensive guide that will help you savor every moment and embrace the true essence of wine culture.

1. Plan Ahead: Start your journey with a bit of research. Explore the wineries in the area you’ll be visiting and consider their unique offerings. Many wineries provide diverse tasting options, such as flights of different varietals or vertical tastings of the same wine from different vintages. Choose wineries that align with your wine preferences and interests to make the most of your time. Participating in the Tennessee Wine Trail that includes stops at Big Creek Wineries tasting rooms is a great way to enjoy wines in the area.

2. Make Reservations: Wine tourism has gained popularity, and many wineries now require reservations for tastings. Big Creek Winery does not, but do check the hours at our winery and tasting rooms. Booking in advance ensures you secure your spot and prevents disappointment due to overcrowding. This way, the winery staff can also prepare for your arrival, offering you a more personalized and intimate experience.

3. Pace Yourself: A wine tasting is a sensory journey, not a race. Take your time to savor each wine’s color, aroma, and taste. Avoid rushing through the tastings; instead, engage with the wines by observing their nuances and allowing your palate to fully appreciate the complexity of flavors.

4. Engage with the Experts: Winery staff are often passionate and knowledgeable about their products. Don’t hesitate to ask questions about the wines, the winemaking process, and the history of the winery. Their insights can unveil the hidden stories behind the wines, deepening your appreciation for what you’re experiencing.

5. Use Your Senses: Wine tasting engages more than just your taste buds. Observe the color of the wine against a white background to gauge its age and body. Swirl the wine in your glass to release its aromas, then take a moment to inhale deeply. Finally, take a small sip and let the wine coat your palate, paying attention to the various flavors that emerge.

6. Stay Hydrated and Snack Smart: Drinking water between tastings helps cleanse your palate and keeps you hydrated. Many wineries offer palate-cleansing crackers or bread to neutralize your taste buds between wines. Avoid strongly flavored foods before or during the tasting, as they can interfere with your ability to fully appreciate the wines.

7. Take Notes: Bring a small notebook or use your smartphone to jot down your thoughts about each wine. Recording your impressions can help you remember the wines you enjoyed and the specific characteristics that stood out to you.

8. Embrace Exploration: Be open to trying wines you might not have considered before. This is a wonderful opportunity to expand your palate and discover new favorites. Wineries often showcase limited-edition or exclusive wines during tastings, so don’t be afraid to explore outside your comfort zone.

9. Respect Etiquette: Remember that you’re a guest in someone else’s space. Treat the winery, its staff, and fellow visitors with respect. Avoid wearing strong fragrances that could interfere with the wine tasting experience, and never overindulge, as this can compromise your ability to appreciate the wines and can be disrespectful to the winery’s efforts.

10. Purchase and Share the Experience: If you find wines you truly enjoy, consider purchasing a few bottles to take home. Not only will this extend the experience, but it also supports the winery and its craftsmanship. Sharing these wines with friends and loved ones can also be a delightful way to relive your winery visit and introduce others to the pleasures of wine.

In conclusion, a wine tasting visit to a winery is more than just a chance to sample wines—it’s an immersive journey that appeals to your senses, knowledge, and appreciation for the art of winemaking. By planning ahead, engaging with experts, using your senses, and embracing exploration, you can make the most of your winery visit and create lasting memories that linger long after the last sip.

So, whether you’re raising a glass in celebration or seeking a tranquil escape, let the vineyard’s charm guide you through a delightful odyssey of tastes and tales. Cheers to your upcoming wine tasting adventure!

We’re Part of the New Tennessee Wine Trail

We’re Part of the New Tennessee Wine Trail

Tennessee Farm Winegrowers Alliance (TFWA), the official statewide organization that supports wineries and vineyards in Tennessee, has launched the first ever Tennessee Wine Trail, and Big Creek Winery is a part of it.

“At Big Creek Winery we are looking forward to meeting new faces from across the great state of Tennessee and beyond,” said Billy Brymer, owner of Big Creek Winery, which is located on the Hwy. 64 bypass in Pulaski.

The free, passport-based wine trail, available to anyone 21 and over, is comprised of over 40 participating wineries, including those that produce mead and cider. Showcasing the best of Tennessee’s wine industry, this easy and mobile friendly passport is your ticket to the wonderful wines of Tennessee.

“We are thrilled to launch this trail. With the help of the Tennessee Wine and Grape Board, this endeavor allows Tennessee to have a program focused specifically on the fantastic wines, meads, and ciders produced in Tennessee,” said Laura Swanson, TFWA Executive Director

Conversations around the statewide wine trail began earlier this year and led TFWA to Bandwango, a well-known technology company designed to support both free and paid experiences created by destinations that are marketing to visitors as well as locals. Using this technology, TFWA began working with wineries across Tennessee this summer to establish the statewide trail.

Through this passport, wine lovers will be able to visit a dedicated mobile landing page where they can sign up for the Tennessee Wine Trail by providing their name, e-mail address, and mobile phone number.

There is never anything to download and no bulky apps take up space on a user’s phone.
“The process is very simple,” said Swanson. “After logging in, the visitor has to click only once in order to check-in at the participating winery, meadery or cidery. GPS from the phone will automatically validate the location and after 10 visits, a prize will be on its way!”

Passport holders can earn prizes at certain intervals, including a free VIP pass to an upcoming wine festival.

Sign up for the Tennessee Wine Trail by visiting tennesseewines.com and visit us on all of the social media @tennesseewines.

How to Store Wine

How to Store Wine

For most of us, storing wine is not much of a problem. We are consuming the wines we purchase and have no need to find a place to store them. But for those who are stocking up, there are some big do’s and don’ts for keeping wine.

The first big DON’T is to keep wines out of the kitchen! The biggest enemy for a wonderful bottle of wine is heat, light and big swings in the room temperature.

Wines that are allowed to heat to temperatures higher than 75 to 80 degrees for an extended time will find that the wines simply no longer taste good. Some of our favorites are the most damaged by heat, such as Pinot Noirs, the sweet reds.

Once temperatures go above 80 degrees, wines start to cook. That means that a wine kept in a kitchen over the summer, stored in the trunk ofa car will start to taste sour or like prunes. Extreme heat will also damage bottle corks. The heat causes the cork to begin to rise in the bottle and this means that the airtight seal will break. Wine may leak from these damaged bottles, but air is also getting into the bottle. Over oxidizing wines make them taste flat or like apple cider.

Best Places for Bottles of Wine do not necessarily mean building a wine cellar! In fact, any place out of the way, dark and with some temperature control will work. This could be in a closet, under your bed or in a basement. Some wine lovers will put their decorative wine racks inside a closet to create safe inexpensive storage.

And remember that you don’t want to stock up on too much wine. Frequently the very best time to drink it is right when you buy it or receive it as a gift. Avoid waiting for that perfect special occasion! Pick a wine! Open it up and find a comfy place to enjoy! Cheers!

First A Grape Event Fun Success

First A Grape Event Fun Success

Guests enjoyed an evening under the stars, picnicked, danced with their sweethearts and toasted the summer with Big Creek Wines! Travelin’ Kind took the stage for an evening of fun at Big Creek Winery on June 24. Husband & Wife duo Trisha Leone and Mickey Sandora with their original folk/rock style and a roster full of favorites from the ’60s, ’70s and beyond completed a perfect evening. The couple met in a jam session in 2002 in the Rocky Mountains, but it was when they found one another two years later that they discovered the special blend of Trisha’s singer/songwriting Little Bit of Country with Mickey’s electric guitar and mandolin that would become Travelin’ Kind. The crowd loved the duo, who entertained for more than three hours.

The event was free, and winery owner Billy Brymer promised to host a similar event in July. To register for the mailing list and be invited to future events, please click here.

The Murals at Big Creek Winery

The Murals at Big Creek Winery

By Dr. John White, artist

Fortune smiled upon me in 1966 when I had the unparalleled opportunity to work as an artistic assistant to John de Rosen, a world famous artist, in a project to paint a mural behind the main alter of St. Basils in Vallejo, California. He had painted the wonderful murals for Grace Cathedral in San Francisco and the majestic dome in the St. Louis Cathedral. From him I learned a great deal about the art of mural painting and have completed several projects of my own in the succeeding years.

When Billy Brymer contacted me in the summer of 2016 he said I had been referred to him by Gio Venturi , a good friend of mine, exceptional artist in his own right. All Billy knew was that he wanted a mural in the main gallery of his soon to open winery. We set a date to meet and give me an idea of the space I would be working in.

I might mention at this point that a mural not only inhabits a space and those dimensions restrict the mural in various ways, but the mural must live within the environment the space provides. When I say it must live, a good mural is more than mere decoration, or at least in my opinion they should, and as such they create their own world, embracing everyone who enters and transports them beyond the here and now and into the world of their existence. With that in mind I always look at the intended space.

Naturally, I’m wanting to know the basics; how long, how high, how wide, but I also want to get a sense of the area, the lighting, the environment, and the wall itself. I recall the first thing John de Rosen had done to the wall in St. Basils was he had it scrubbed, removing the top outer surface of the wall so he could work directly into the texture of the wall itself.

Before starting a mural I like to “feel” the wall; see if it is flat, cracked, weak in spots, damp, or too dry. Da Vince did not do this with the Last Supper, and the result has been dismal ever since. But also I want to get a sense of the room.

In this instance I asked Billy what his intentions were for the room and he explained. During that explanation I learned that he intended to have a table or tables in the room. I asked him where he planned to have them and he showed me a location near the wall where the mural would be. I asked the height of them and he took me into another room and showed me the table. It was not the standard table, standing tall enough to require a bar stool to sit at it.

This presented a problem, as far as I was concerned. If I expended the mural to the floor, as was originally intended, the table would block part of it but worse it would interfere with the setting the mural would create in the room. I explained this to Billy and he agreed. I told him I thought I had a solution and before starting the mural I measured the table and translated those numbers to the wall.

Before our meeting I had painted a “sketch” of my initial concept. The approach was simple and straightforward. The mural was to be in a winery so the natural subject would be a vineyard and this is the basic idea I presented to him, but I explained that the finished product would not look exactly like the sketch. He trusted me and we agreed on the commission.

I began work shortly thereafter. First I asked Billy if he would wash and clean the wall. I intended to use water based paint and I needed a good base without oils or debris to block adherence to the wall. He had done this prior to my commencing the initial sketch.

The preliminary sketch was in pencil and was very brief. The only thing that was concrete was the line, which denoted the height of the table. Measuring a point slightly higher than the table I scribed a straight line from one end of the room to the other and masked it off. Above that line I laid down washes of colors that represented be basics of the objects that would finally exist in the spaces. This extended to the sky which was created by varying shades of blue washes slapped onto the wall in a haphazard application.

The reason the underlying washes were applied so indiscriminate a manner was I wanted the paint to suggest things to me and not restrict the paint into preconceived delineations. I have found if I allow the work to talk to me it says things I may not have considered otherwise, and it also grows to fit the room.

After I had completed this stage of the work I removed the masking and reversed it. What I had decided to do was create a space below that line fit with the table motif as well as tie the room together. I painted it flat reddish brown into this space and then used measured portions to represent the side slats to imitate wood paneling. The side slats were lightened tones of the original color and were easy to apply.

The finished result was so convincing that one of Billy’s workers came in one day and saw the work. When he met Billy in the warehouse he complimented him on installing such nice paneling in the entranceway. Billy laughed and said he had not installed any paneling, that it was a painting that I had done the previous Friday. The worker came back, ducked his head in and double checked just to make sure it was pant. The greatest compliment of all is when people confuse your painting with reality!

The vineyard was a buildup on basic light tan foundation flicked with darkening spatters of reddish brown to simulate earth tones and the grape vines were painted on that. The trick was to paint the vine rows in a sweeping configuration that would lead the eye from left to right and create a sense of distance. This effect was intensified by placing a wooden fence to the far left of the vineyard, which would echo the distancing effect.

As I worked I let the paint talk to me and it told me about hills in the distance, a farm house and little road, a pond, a creek with water fall, and even an old cemetery. Fields, hills, and tree lines emerged from the washes that tied into the overall landscape. The same was true of the sky. Varying shades of blue suggested clouds and as they developed a darkening here or there rendered them distance. There was no initial plan of how the clouds or landscape would look. It all grew day by day as the undertones talked to me about what they were or what they could be.

The end result is a mural that depicted a paneled wall over which you can see a vineyard stretching out into a lush landscape. It renders a tranquil environment to sit and sip a glass of wine as you enjoy the company around you.

I was fortunate to be able to paint the Big Creek Winery mural and hope it is enjoyed for many years to come.

 

Big Creek Winery to Host Chamber After Hours

Big Creek Winery to Host Chamber After Hours

Big Creek Winery is hosting the Giles County Tourism and Chamber of Commerce after hours on April 21 from 4:30-6 p.m. The public is invited to taste our wines and tour the winery.

Here’s what Jessie R. ParkerChief Executive OfficerGilesCountyChamber, had to say about the winery.

Welcome to Big Creek Winery! Destination Giles is proud to host various Tennessee agritourism specialties. Next to our beautiful landscape, our agriculture is our next prized possession. When you pair these and create a fine wine, it is a winning combination for our economy. Leisurely adventures themed with “stopping to smell the grapes” have provided a boost for rural tourism by attracting travelers to the slow lane and finding our great treasures, such as Big Creek Winery. We hope you enjoy your visit and let us know if you want to see more! Cheers!

If you are tech-savvy, find Big Creek Winery on our South Central TN GeoTour and make a day of it!