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July 2015 Newsletter

   

 

Di "Vine" Deals & Events

 

photo by Trish Hanson

 

Happy July! 


Wine of the Month: Chambourcin!   Both red and white wine lovers enjoy our original "bridge" wine, which is a delicious light red, perfect chilled or at room temp.  Take an additional 5% off bottles this month!

ALL MONTH:  Love Fabbioli Cellars? Want to join our team? We have PT openings starting in mid August. Please send inquiries to info@fabbioliwines.com

7/4 (Sat.) Fourth of July!  We're Open!  Stop by this weekend for some delicious wine and food.  Check out our Red, White & Blue Trio pack on sale this weekend!

7/12 (Sun.) 12 - 4; Wine Club Event:
  Club members, check your emails for details!

7/18 (Sat.) 3-8 p.m.; Purcellville Food and WIne Festival!
  We love pouring at the this dynamic festival every year.  Visit us today and say hi to Doug & Colleen!

7/19 (Sun.) 12-4; Wine Club Event:
  Club members, if you couldn't make it out on the 12th, stop by today!


Fabbioli News

 

 

Food News:    

 

 

We are happy to introduce our guest baker for this month, Amanda, of Zaglios Bakery in Poolesville, MD.   Zaglios is a family owned bakery offering desserts, breakfast pastries and custom cakes.  All of Amanda's creations are custom-made and made from scratch.  Stop by this month and try her Apple Pie paired with our Pear Port-style wine... amazingly delicious! 

 

 

***** 

Lunch is served!  We now offer delicious charcuterie and Brie plates to enjoy with our wines.  Both plates come with fresh baked baguette, making these a filling lunch for one, or a light lunch for two.  Delish!

  

individual charcuterie lunch plate

  

*****  

Picnicking:

Outside food (i.e., food brought by guests) is not allowed in our indoor seating areas. Guests are welcome to picnic using our outdoor picnic tables; however, coolers are not allowed on our premises.  What is a cooler? Anything that needs 2 hands to carry or must be pulled on wheels.  Picnic carriers are welcome; however we reserve the right to inspect bags and carriers.  We appreciate your cooperation; thank you! 

 

 

Here's a Great Idea! 

 

 

 

Why not have your next casual corporate outing at Fabbioli Cellars?  We offer a fun, casual  and unique venue for your group.  Please email www.info@fabbioliwines.com  

for more information.  

 

Wine Education Classes

 

Wine Education 

 

Interested in Wine Education Classes? 

  

We've started a new school called "The Piedmont Epicurean and Agriculture Center".  

PEAClogo   

  

Be sure to visit www.epicureancenter.com for complete details on class schedules, descriptions and online registration.

Classes include:

 

Winemaking

&

Wine and Food Appreciation 

  

Hope to see you there!  Register online for classes today.  

 

 

Tasting Room Hours

 

Sm Fab House  

Good News!

We're open 7 days a week!

 

Daily 11 - 5

 

Fabbioli Cellars 

15669 Limestone School Road 

Leesburg, VA 20176

703-771-1197

 

www.fabbioliwines.com 

.  

Reservations required for groups of 8 or more.  Please visit our web page for more information about group visits.

 

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Fabbioli Cellars on TripAdvisor 

 

 

Dear Fabbioli Family and Friends,

When I graduated college in 1986, Syracuse University's Operations Management program did not offer a structured career path leading me to wine production and eventually to entrepreneurism. With the loving support of my partner (and eventually, wife) I took big risks and blazed my own trail. College gave me the knowledge with which to work, and more importantly, established a building base to continue learning throughout my career. I learned the pride of physical accomplishment, teamwork and patience. I also learned important lessons in how the industry worked that I continue to utilize years later in my own business. All of this process took time and hard work. There were many days where I wished I could have moved up faster, made more money, got higher recognition or actually use my degree in my career.  

 

The reality is that my degree was helping me every day; I just could not see it at the time.  Earning my degree helped my brain think in a certain way, gaining additional   knowledge that was not always taught by a teacher or a lesson plan. Putting the time in as I did gave me the understanding, experience and viewpoint that has made everything else since then a success. I am not writing this to brag, but to help identify and manage the expectations of the young folks out there looking to find their trail.  

 

I believe that much of our society gives our young people expectations that work can have shortcuts to success. I spent many hours playing Mario Brothers on the original Nintendo system trying to accomplish certain levels, but one day I was taught the shortcuts and my learning process changed a bit. I see many kids these days who are always looking for the shortcuts. The reality is that when 30 tons of grapes need to be shoveled from a fermenter, there is no shortcut. It's time to roll up your sleeves and do the work.  

 

There is no education that can replace experience, but having the education helps open doors for opportunities to gain and enrich the experience. Our county's (and most others) biggest expense and investment is in education. However, there is a disconnect of expectations between the employers and the young folks looking for work. I frequently hear from employers that our young people do not have the work ethic or commitment of the previous generations, and I hear from young folks that they are not given the opportunity to work because they do not have the experience.  

 

Somehow developing the work ethic in the young folks while embracing the idea that education goes hand in hand with work would benefit all involved. Teachers are not bosses but maybe they should be to a certain degree. Many bosses do not teach but that may be an important factor. Having the education system embrace the connection with the business community is critical to the success of our future workforce and the health of the businesses.

 

Identify a problem, and then work to build solutions. We need to recognize that looking for shortcuts is not the way to work through society. Recognize the value of experience and encourage the younger folks to put their time in. Teach the best way to do things and do not accept mediocrity. Value the journeymen that do the jobs every day. Honor the master that has put in the time of learning, growing and working without always grasping for the shortcuts. Life is what we do every day and we should  take pride in each job. Experience takes time and it has tremendous value.   

 

 

 
Tasting Room News


courtesy of Meaux Photography 

July is the month for picnics and cook outs, and this month's wine and food pairings really showcase the fun flavors of summer!  

 

This month, we're happy to introduce our guest baker Amanda of Zaglios Bakery. Her fresh baked apple pie paired with our Pear Port-style wine is sure to make you smile & think of fireworks!



While you're here, take an extra 5% off Chambourcin bottles this month.  Add it to a half case of mix and match and that makes the Chambourcin 10% off; 15% off if part of a case purchase.  (And more, for club members!)



July Lineup: 

 

Something White '13: Coleslaw confetti on sweet potato crisp

Paco Rojo: Classic baked beans

Chambourcin '13: Grilled baby corn on the cob with Old Bay and garlic aioli

Cabernet Franc '12:
  Potato salad with pepper and Parmesan cheese on blue potato chip

Tre Sorelle '12
:  Burger with Goot Essa Oregano Cheddar & cherry tomato slice on mini Saltine 

Raspberry Merlot: Dark Chocolate Truffle (courtesy of The Perfect Truffle)

Pear Port Style:  Apple Pie (by Zaglios bakery).

 
     

 

Cellar Notes - by Meaghan Tardif  

 

In the cellar we just finished bottling our newest wine, the 2014 Viognier, as well as 2014 Chambourcin, 2013 Tannat, 2013 Cabernet Sauvignon and 2014 Chardonnay. 

The 2014 Chardonnay grapes come from a Lovettsville vineyard called Devilsbliss, which we began managing in 2014. We are excited for our long term relationship with the owners of this vineyard, Tracy and Don.  They came out to bottle the Chardonnay with us and the photo below is of the owners' son putting the labels on the cases of Chardonnay.  We are happy they take as much pride in the wine as we do!

In the vineyard we have been working hard pulling leaves around the fruit zone, so we can get sunlight and heat onto the developing grapes. This also allows any sprays we might use to reach the grapes without obstruction. After fruit set we go through each row of the vineyard on the side of the vines that have the morning sunlight (the east side) and remove about 80% of the leaves around the fruit zone along the cordon. The morning sunlight has lower heat intensity, so leaving the west side covered protects the fruit from the afternoon sun.

 

Never too young to start helping out! 

 

 

Wine of the Month:  Chambourcin 

by Laurel Ford   

 

laurel

 
Hello Summer! It is finally the time of year for outdoor picnics, BBQ's, pool parties and Fabbioli Cellars' 2013 Chambourcin. This light-bodied red wine is ideal either room temp or slightly chilled, making it perfect for Virginia's steamy days and nights. It opens with wonderful aromas of bright cherries and soft, easy oak accompanied by the sweet sharpness of cranberries and pomegranate. Our 2013 Chambourcin (pronounced as sham-boor-sin or shom-boor-san) is made mostly from this juicy, fruity grape with hints of Merlot and Petit Syrah to further the wine's body and structure


Little is known about the exact origins of the Chambourcin grape. It is a French-American hybrid grape developed in 1963 by Joannes Seibel, a French biochemist. Soon after its release, Seibel died suddenly, leaving no documentation of the grapes parentage along with lingering questions about its true origins. Chambourcin grows quite well in the Old Dominion state. This hardy, purple-skinned grape has high yields while being disease resistant and able to withstand harsh winters.

 

The most remarkable thing about our 2013 Chambourcin is that it pairs well with virtually all summer fare. In the tasting room, we recommend serving it with sticky spare ribs, juicy hamburgers, and brick-oven pizzas, just to start. So, whatever you find on your picnic table or pool patio, Chambourcin is sure to be a hit!