The first thing I noticed upon arriving in Taos was the music. Live music was everywhere. Good music by talented musicians. Anything and everything you can imagine: rock, country, jazz, alternative, reggae, classical, and yes – opera. And part of the opera scene here is the renowned Taos Opera Institute (TOI).
TOI is a highly intensive program for the serious singer, held annually in beautiful Taos Ski Valley. Singers from around the country audition for the privilege of participating in this program, which is designed to bridge the gap between academia and opera apprenticeships. Graduates are prepared for careers in regional, national, and international opera companies.
The TOI Festival is a series of free performances of the world’s most beloved opera arias, featuring the Taos Opera Institute Singers and the Cantos de Taos quartet. Concerts are performed during the month of June at various locations throughout Taos and Santa Fe. The final performance is a gala fundraising event on June 29th at the Taos Center for the Arts. The Gala, which is a ticketed event ($25 per person) includes a pre-concert reception, raffle and showcases individual singers and ensembles from the entire Institute.
Taos Ski Valley performances include:
Saturday, June 1 – Opening performance in our lovely garden right here at the Edelweiss Lodge & Spa
Professor Poetschke is on the University of Texas at San Antonio faculty as Voice Area Coordinator, Voice. The soprano has been the featured soloist with the New Mexico Symphony, the Charlotte (NC) Symphony, the Western Michigan Symphony and with the major symphony orchestras in her home state of Texas, including the Dallas Symphony Orchestra’s Christmas POPS at the Meyerson and numerous appearances with the San Antonio Symphony. She has also performed as soprano soloist with the New York West End Chamber Ensemble in a Carnegie Hall appearance of REQUIEM by W.A. Mozart. Ms. Poetschke’s orchestral repertoire encompasses more than 40 oratorical and concert roles, and she has appeared under the baton of Margaret Hillis, Nicholas McGegan, Christopher Wilkins, Elmer Iseler, Lawrence Leighton Smith, Roger Melone, John Silantien, and Kate Tamarkian.
Mary Jane Johnson
Mary Jane Johnson is counted amongst the great dramatic sopranos, and is considered one of opera’s premiere interpreters. Her career highlights include the role of Emilia Marty in Janacek’s The Makropoulos Case, which she sang at the Metropolitan Opera in New York, Lady Macbeth in Verdi’s Macbeth as well as Katarina Ismailova in Shostakovitch’s Lady Macbeth of Mtsensk, which she performed at the Opera Bastille of Paris. She has also performed the Shostakovitch as well as Minnie in Puccini’s La Fanciulla del West, and Strauss’ Salome at the Teatro alla Scala in Milan.
Ms. Johnson’s career went to the next level when she appeared with Luciano Pavarotti in a televised performance as Musetta in Puccini’s La Boheme with the Opera Company of Philadelphia. Other important highlights of Ms. Johnson’s television appearances include the nationally televised Pavarotti Plus Gala, Live from Lincoln Center and the CBS “Sunday Morning” with Charles Kuralt.
LA BOHEME : Luciano Pavarotti – Leyla Guimaraes – Mary Jane Johnson – Franco Sioli – Laslzo Polgar
We’ll be feeding these talented young singers at The Blonde Bear Tavern throughout the month of June, something we look forward to each year. Their talent is always inspiring.
I can’t recommend these performances enough for any lover of music, especially classic opera. The setting is magnificent, with the Sangre de Cristo mountains as backdrop for the two Sunday outdoor concerts.
A James Beard Award is considered by many to be the most prestigious recognition an American food professional can achieve. As the foundation notes on its website:
“The Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.”
The 2013 James Beard awards were announced earlier this month. So in the latest edition of New Mexico magazine, Cheryl Alters Jamison writes about New Mexico’s previous winners and nominees, who “have put the state on the national culinary map.” They include:
Jamison ends the article with “Chefs to Watch”, including this:
Jon Mudder: The Blonde Bear Tavern and Café Naranja, Edelweiss Lodge and Spa, Taos Ski Valley The chef-restaurateur was the driving force behind a much-loved but now-closed Greenwich Village trattoria, Bellavitae. According to many reports, Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach to TSV’s altitude. Expect mountain comfort food here, with European and New Mexican touches. 106 Sutton Place; (800) 458-8754; edelweisslodgeandspa.com/dining
New Mexico’s culinary arena, with its world-class restaurants, wineries, ranches, cooking schools, and distilleries, is fascinating to explore. Click on a few of the links above and investigate for yourself.
“We’ve gathered the 10 best ski resorts on the continent that offer something for every skier or snowboarder. Bottom line: none here will fail you. You wanted a good time on the slopes? Consider it done.”
Plus this:
“Taos Ski Valley is rugged and natural for the more adventurous inbounds skiers and boarders. You’ll have access to plenty of tame groomers over its 1,300 acres—though, more than 50 percent of the trails are rated to expert—but the draw here is the matrix of untouched bumps, rocks, and drops on unmatched hike-to terrain. That and the 300-plus days of New Mexico sunshine on top of 305 annual inches of snow.”
We are pleased to participate again in this year’s 27th Annual Taos Winter Wine Festival, by hosting one of Napa Valley’s most prestigious wineries – Merryvale Vineyards – right here at The Blonde Bear Tavern. President and manager of the winery’s day-to-day operations, René Schlatter, will be on hand for this special wine dinner to guide guests through six of Merryvale’s most notable wines. Sous Chef Martha Jurardo, our kitchen staff, and I have meticulously developed a menu that will highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.
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THE WINERY
The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region. The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.
Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels. The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.
Ask Merryvale Proprietor Jack Schlatter about his background as a cotton classer in México, coffee taster in Brazil, or any of his other fascinating experiences and he’ll quickly steer the conversation back to his true passion – the wines of Merryvale Vineyards. A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley to become a partner in Merryvale.
The Schlatter Family in 2011 – from left: Jenna, René, Lilo, Laurence, Jack, Jade, & Corinna
“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.
Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.
“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is responsible for the winery’s day-to-day operations.
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RENÉ SCHLATTER
René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995. Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow. He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona. He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.
René Schlatter and Jack W. Schlatter
That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.
Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:
70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.
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In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.
Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.
Merryvale’s historic Cask Room is often cited as Napa Valley’s most enchanting setting for special events. Two stories of century-old 2,000 gallon casks line the stone walls and create an unforgettable ambiance.
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THE WINES
“Starmont” Sauvignon Blanc Napa Valley, 2011
This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.
Tasting Notes: Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.
Chardonnay Carneros, 2010
Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.
Tasting Notes: Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.
Pinot Noir Carneros, 2011
Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture. The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.
Tasting Notes: Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.
Cabernet Sauvignon Napa Valley, 2008
This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.
Tasting Notes: Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.
“Profile” Cabernet Sauvignon Napa Valley, 2009
Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago. The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.
Tasting Notes: Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.
“Antigua” Napa Valley, NV
This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994. It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.
Tasting Notes: Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.
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THE DINNER
Hors d’Œuvre
Parmigiano-Reggiano drizzled with 12-year old Balsamic Vinegar
Venetian Paté Crostini
Endive stuffed with Gorgonzola and Walnuts, drizzled with Chestnut Honey
“Starmont” by Merryvale Sauvignon Blanc
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First Course
Seared Scallop on a bed of Baby Lettuces with Blood Orange Vinaigrette
Merryvale Carneros Chardonnay
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Pasta
Four-Mushroom Lasagne with Spinach Pasta
Merryvale Carneros Pinot Noir
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Main Course
Roast Beef with Mountain Gravy
Farro cooked in the manner of Risotto with Chanterelles
Roasted Beets with Crumbles of Mountain Gorgonzola and Walnuts
Merryvale Napa Cabernet Sauvignon
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Dessert
Pots de Crème au Chocolat with Raspberry Sauce
Merryvale Napa Cabernet Sauvignon “Profile”
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Post-Prandial
Merryvale “Antigua”
27th ANNUAL TAOS WINTER WINE FESTIVAL
This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:
The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries. This Opening Night Reserve Tasting also features a silent auction of wine to benefit the Taos High School Culinary Arts Program.
For more information and tickets, visit the Taos Winter Wine Festival website. Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?
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The Merryvale Vineyards Wine Dinner
Friday, February 1, 2013
6:30 pm
$95 per person plus tax and gratuity
The Blonde Bear Tavern
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900 ext. 6996
Reservations required
The Taos News runs a periodic “Success Stories” featuring local businesses. The latest is about The Blonde Bear Tavern and Café Naranja, located within the Edelweiss Lodge and Spa in Taos Ski Valley:
The combination of the flair of the European Alps and hominess of Northern New Mexico has always been a big part of what makes Taos Ski Valley so unusual in the American Rockies. And, over the decades, the Edelweiss Lodge and Spa has always been a key player in enhancing that image.
In the past couple of years, the Edelweiss has written a new chapter in its 40-year history of providing luxury, ski-in ski-out accommodations in the base village of Taos Ski Valley. Rebuilt and redefined following a devastating fire, the Edelweiss Lodge and Spa brand now has established itself among the most luxurious lodging options at the resort — and the Southwest.
And that includes fine dining.
Plus this:
[The menu] pays homage to both the Taos Valley and TSV’s rich connection with the traditions of winter resorts in northern Italy, France, Austria and Bavaria. As the menu says, “Our menu gives you a taste of classic dishes from those regions (where skiing originated) interpreted through the casual laid-back attitude for which Taos Ski Valley is known.”
TOI is a highly intensive program for the serious singer, held annually in beautiful Taos Ski Valley. Singers from around the country audition for the privilege of participating in this program, which is designed to bridge the gap between academia and opera apprenticeships. Graduates are prepared for careers in regional, national, and international opera companies.
