Try an Iowa Wine Tai. Try an Iowa twist on a Mai Tai. The pineapple juice and orange juice in this Wine Tai enhance the pineapple and orange notes in Tassel Ridge Iowa Edelweiss.
Read more →Try Iowa St. Croix Burgers on your grill this weekend! Tassel Ridge Iowa St. Croix Burgers have some of the standard makings of a great burger, but it’s the Iowa St. Croix Barbecue Sauce that puts them over the top!
Read more →The heat’s on…pair it with Iowa Edelweiss, Iowa Sweet Corn, and Chili-Rubbed Pork Chops. Tassel Ridge Iowa Edelweiss is a semi-sweet white wine with hints of fruit on the nose and palate. Served chilled, it’s a perfect pairing for Iowa Sweet Corn, Chili-Rubbed Pork Chops, and hot
Read more →Our Iowa Sweet & Snazzy™ is the perfect complement to grilled meats during hot weather. This wine is best when served well chilled and on a hot day, a chilled beverage is especially welcome. Furthermore, Iowa Sweet & Snazzy is sweet while still offering cherry and plum
Read more →When you have hardwood floors that are exposed to moisture, dirt, and salt tracked in from the parking lot, you have to expect that at some point, major maintenance will be required. Our floors were installed in 2004 when the building was under construction. Now is the
Read more →For a quick view of what is involved with mechanical pruning, check out this video taken in one of our vineyards.
Read more →They say that “necessity is the mother of invention!” We need to replace 200–300 Steuben vines that have died. This variety is pretty tender for Iowa’s winter climate anyway but we have some of our Steuben planted in a very wet area that we are having a
Read more →Iowa Marquette is a dry red with complex aromas and flavors and spicy notes on the finish. Made entirely from Marquette grapes grown in our Mahaska County, Iowa, vineyards and fermented in stainless tanks and then aged in French oak for a year and neutral barrels for
Read more →Weather permitting, we are installing pencil rods (steel rods about ¼ inch in diameter) in several rows of Marquette that we’ve cut off at the ground. We will train the suckers that come up when the ground warms up in the spring up along the pencil rods
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