St. Kathryn Cellars creates portable pouch of wine | PostIndependent.com

St. Kathryn Cellars creates portable pouch of wine

Brittany Markert
bmarkert@gjfreepress.com
St. Kathryn Cellars Wine To Go is the perfect way to bring the party.
Submitted photo |

GO&SHOP

WHAT: Lavender Wine To Go

WHEN: Limited time only

WHERE: Fisher’s Liquor Barn, 2438 F Road, Grand Junction

COST: $20 per pouch

INFO: Call for availability, 970-242-0999

when taking a back-country hike, a float down the river or camping in the mountains, nothing beats a nice refreshing adult beverage to round out the day’s adventure.

For just that reason, St. Kathryn Cellars, in Palisade, produced a limited-time experiment — Lavender Wine To Go, an easily carried wine pouch made to be indestructible.

First introduced in late May, the tasting room sold out within four days of stocking 26 pouches. Fisher’s Liquor Barn’s inventory is also depleting quickly. Pouches are 1.5 liters and cost $20.

“It’s on a first run and it’s flyin’ pretty good,” St. Kathryn Cellars director of sales Pat Kennedy said.

The pouch is in a pyramid shape, with a nitrogen sparge to keep the wine fresh and a handle for easy transport. This project is one of the first pouched Colorado wines ever made.

“We are always looking for innovative ways to drink wine,” Kennedy explained.

A LIL’ BACKGROUND

St. Kathryn Cellars was approached by Palisade’s Lavender Festival (set for July 11-13) to create a wine using Grand Valley’s newest purple cash crop.

Having approximately 200 unused cases of wine, the winery decided to infuse it with local lavender flowers.

There are two types of lavender flowers — aromatic and culinary, Kennedy noted. St. Kathryn Cellars used the culinary type in its infusion.

“It has a beautiful color,” he added.

Though St. Kathryn Cellars’ staff believed they made enough lavender wine to last two years, it only lasted two months. They then made more, using Palisade Riesling instead, expecting the supply to last three years and it only lasted eight months.

“The riesling base is a good wine and good acid with a residual balance, so it pairs well with food,” Kennedy said.

Fun Fact: Wine Country Inn’s newest chef, Alberto Rodriguez, created a lamb dish with a lavender-wine reduction.

To find out more about St. Kathryn Cellars and available wine for purchase, visit http://www.stkathryncellars.com.


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