Category: Taos Ski Valley
Men’s Fitness Magazine includes Taos Ski Valley in its “10 Best Ski Resorts in America”
“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.”
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The Taos Winter
http://vimeo.com/46460216
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Do You Know Taos?
27th Annual Taos Winter Wine Festival – Featuring Merryvale Vineyards
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.
“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.
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.
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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.
The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern. A silent auction of rare wines benefits the Taos Community Foundation.
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 Success Stories: The Blonde Bear Tavern
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.”
Read the whole thing by clicking the link below:
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KTAO Ski Report: Brought to you by The Blonde Bear Tavern
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This ski season, The Blonde Bear Tavern and Cafe Naranja will be sponsoring the Ski Report on KTAO radio. You can listen to KTAO Solar Radio here.
And to hear our first ad, click here: Blonde Bear Tavern_03
Ski Town Throwdown!
Powder magazine is sponsoring a throwdown of Ski Towns and we need your vote! New Mexico is currently up against Montana and the two are neck and neck. We need your vote tonight by 10:00 pm EST to advance to the next round.
To vote for Taos Ski Valley and other New Mexican ski resorts using facebook, click here.
Thanks!
$30 of Food and Drink for $15!
From Splurge Taos.
Check it out. A limited number of these certificates, so act now!
“Just in time for Taos Ski Valley’s Opening Day, Splurge brings you the ultimate Après-ski experience: $30 of Food and Drink for only $15 at The Blonde Bear Tavern.
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Nestled inside the Edelweiss Lodge and Spa, located within World-Famous Taos Ski Valley, The Blonde Bear Tavern provides a hip, cozy, upscale, yet delightfully unpretentious dining experience. The venue offers ski in / ski out cocktails, hors d’oeuvres, wine and dinner.”
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Forbes: 10 Must-See Fall Foliage Destinations
The editors of Forbes magazine “leafed” through the top fall foliage destinations to come up with 10 that they think are worth a look. Making the list was our own Enchanted Circle Scenic Byway; an 85-mile loop through the Southwest’s mountains, valleys and national forests that are currently covered in gorgeous fall foliage:
It’s not your run-of-the-mill autumn scene, but a trip on the Enchanted Circle Scenic Byway will change your perspective of what fall foliage looks like. Aspen trees explode in bold yellows; cottonwoods transform into gold and red; and purple cinquefoil adds a little flavor. September and October are the best months to roam this 85-mile trail around Taos, Red River and Eagle Nest, and the valleys, mountains and mesas make this the quintessential Southwestern drive.
I happened to take a leisurely Sunday drive today and snapped a few pictures of Taos Ski Valley’s autumn in all its glory (click on the pictures to enlarge). It’s no wonder so many folks drive up here to experience this heaven on earth. I have to say, until recently, autumn had been my least favorite season. But moving here can change a man’s mind. Poet Paul Laurence Dunbar explains why fall has never been about death and dying, but the highest time of living!
Merry Autumn by Paul Laurence Dunbar
It’s all a farce,—these tales they tell
About the breezes sighing,
And moans astir o’er field and dell,
Because the year is dying.
Such principles are most absurd,—
I care not who first taught ’em;
There’s nothing known to beast or bird
To make a solemn autumn.
In solemn times, when grief holds sway
With countenance distressing,
You’ll note the more of black and gray
Will then be used in dressing.
Now purple tints are all around;
The sky is blue and mellow;
And e’en the grasses turn the ground
From modest green to yellow.
The seed burs all with laughter crack
On featherweed and jimson;
And leaves that should be dressed in black
Are all decked out in crimson.
A butterfly goes winging by;
A singing bird comes after;
And Nature, all from earth to sky,
Is bubbling o’er with laughter.
The ripples wimple on the rills,
Like sparkling little lasses;
The sunlight runs along the hills,
And laughs among the grasses.
The earth is just so full of fun
It really can’t contain it;
And streams of mirth so freely run
The heavens seem to rain it.
Don’t talk to me of solemn days
In autumn’s time of splendor,
Because the sun shows fewer rays,
And these grow slant and slender.
Why, it’s the climax of the year,—
The highest time of living!—
Till naturally its bursting cheer
Just melts into thanksgiving.