Wine

Miranda Murdock Photography

Once again, the Montana State University Billings Foundation Wine and Food Festival raised scholarships for students. This year Chad Johnson of Dusted Valley and Jeremy Leffert of Rabble Wine Company were the featured winemasters. They came into the studio to talk about modern wines, critic ratings and labels as well as touching on their histories and philosophies on wine making.

Stella Fong

Flavor Moments is an offshoot of Flavors Under the Big Sky: Celebrating the Bounty of the Region. In Flavor Moments, we discover new flavors from restaurants, farmers, and producers. We learn of events, new eateries and new personalities in food and spirits. 

In my email the other day, I received a note from Lena Olson. Lena worked at City Vineyard for seven years before taking on a sales position at Winegardner’s Wines. Eventually she went to New York and now continues to consult in the wine and food industry there. As for her reason for heading to the Big Apple, she said, “I wanted to go to the biggest ‘baddest’ place to see what happens.” So I was intrigued to hear from her. 

 

Stella Fong

The world of wine ferments its own speak. In describing the aroma, taste and sensation in a glass, descriptors abound. Flavors of fruit and non-fruit are not purposefully added to wine, but develop as grape juice ferments into a spirited drink. The words used to communicate what is sensed come from experience and memory. We identify smell and taste from what we have already sensed in our lifetime.

Clint Peck lives with the mantra of, “Don’t say whoa in the middle of a mud hole.” Peck left cattle ranching to make wine, fermenting the dream at his Yellowstone Cellars and Winery in Billings, Mont. Tucked in a small industrial space on the West End of town, the winery will produce about 3,400 cases of wine this year.