ALGOMA, WI (WTAQ) - A northeast Wisconsin winery has brought home four more gold medals for their work.
Von Stiehl Winery in Algoma won the golds at the Tasters Guild International Wine Competition and the West Coast Wine Competition. Two gold medals were awarded to von Stiehl's Sangiovese Grosso, and one each for their Late Harvest Riesling and an experimental wine called Apple Icing.
"It's always a joy to receive awards, to get gold medals and it's something that never stops," says Brad Schmiling, co-owner of von Stiehl Winery. "We've been submitting for awards since the 80's, and every year we pick our favorite wines and we think these vintages are good, but what do the judges think and what's new that we want to talk about."
Schmiling explains while it's great to get a gold medal for some of their older wines, like the Riesling that's been made since the mid-1990s, earning recognition for newer wines like the Sangiovese and Apple Icing is pretty sweet. No pun intended.
"That makes our day," Schmiling says, especially given that he called Apple Icing an "experimental wine."
"Apple Icing was an experiment through cryoconcentration. We developed a very sweet apple juice that we fermented into apple wine," says Schmiling. "That one is different and unique. We've seen a couple in Canada, not too many in the U.S."
Visitors to the von Stiehl tasting room, 115 Navarino Street, typically may not be interested in trying an Apple wine if they're seeking out their award winning grape varieties. But Schmiling cautions that quaffers shouldn't jump to conclusions with Apple Icing.
"Our Apple Icing is certainly not the level of the German wines in time invested, but it's a different process," Schmiling says. "It develops an amazing amount of flavor in a sweet wine. There's sweetness there which is natural from the apples, but there's this amazing amount of flavor. If we get them to try it, and then say now imagine it with a cheesecake, or as a wine pairing with something sweeter and it opens people's minds."
WHAT'S IN A NAME
The double gold medal winning Sangiovese Grosso got its start from Schmiling's love of dry red wine, as von Stiehl now produces several varieties. But its name actually derives from the process it takes to get the grape into a glass.
"In Italy, there are certain classifications and the same wine will change in name depending on how it's treated in the barrels," explains Schmiling. "So the Chianti rootstock had a clone made of it, the Sangiovese clone called VCR 6, and if you want to call your wine Sangiovese you age it for about a year in oak. To take the next step up, called Sangiovese Grosso, we age it 16 months and then another six months in the bottle before releasing."
If von Stiehl wanted to go to the next level, called Brunello, they would age it a minimum of 2 years in the barrel and another year in the bottle.
Those grapes are grown in California's Sierra Foothills AVA, then pressed, fermented and aged at von Stiehl. The finished product includes aromas of black cherry, along with a subtle hint of sweet pipe tobacco and barrel spice.
A NEIGHBORLY BUSINESS
The awards made grab some of the headlines and attention for visitors to the Lake Michigan shoreline winery, but more than that, Schmiling credits his neighbors for driving in thirsty customers.
"There's a certain number of people who pay attention to which wines have won which awards, but I don't see it across the board," says Schmiling. "I think we've seen about a dozen new businesses open in Algoma in the last 2, 3 years. And it just brings more people to town, so that aspect has probably helped us grow more than anything else."
Saturday will be a busy day for both von Stiehl and its sister business, the award winning Ahnapee Brewery next door, as they host the "BrewVino Steer Roast". It's described as a true "farm to table" experience, since they will serve a steer raised on Ahnapee Brewery spent grains at the Bryersquart Family Farm in Door County. It's bathed in a von Stiehl cherry wine marinade before roasting.