Popping the cork

LaBelle Winery unveils new sparkling wine barn in Derry

Last year was quite a busy one for LaBelle Winery — in 2021 alone, the company introduced a farm-to-table restaurant, a retail market, performance and event spaces and even a golf course, all on a 45-acre property on Route 111 in Derry acquired the previous December. The expansions have continued in the form of an on-site sparkling wine tasting barn and vineyard wedding ceremony space, brand new additions that recently began welcoming visitors. Following a June 8 ribbon cutting with the Greater Derry Londonderry Chamber of Commerce, a grand opening celebration is planned for Wednesday, June 22, and will include a cocktail reception, hors d’oeuvres, tours of the new property, an interactive sparkling wine display and more.

Construction on the 3,448-square-foot barn broke ground last October. A short walking path from the northeast end of the parking lot leads to the front doors of the tasting room.

Amy LaBelle, who founded LaBelle Winery in 2005, said building the barn was always part of the plan since she and her husband, Cesar Arboleda, took over the Derry property. Its chief purpose will be a production facility for new sparkling wine varieties created via Méthode Champenoise, a classic French technique only a few New England area wineries are known for.

“We have all these interesting businesses now under the LaBelle umbrella, but we can’t ever forget that the core of LaBelle is wine,” LaBelle said. “Real French-style Champagne is something that I’ve always wanted to make but just didn’t have enough production space for. … So we’ll be able to do that, and I’m really excited to use New England grapes for that process.”

The wines

Plans are currently underway to soon begin producing red, white and rosé sparkling wines out of the new barn. The building features a retail area and tasting room in the front and a production space in the back, plus a covered outdoor patio and an open-air terrace overlooking the vineyard.

Méthode Champenoise sparkling wines are characterized by a second fermentation inside the bottle during the production process. Bottles are intentionally filled with a lower percent ABV wine before yeast is added, as well as a dosage, or a new small amount of wine and sugar, for the yeast to eat. The bottle is then secured with a crown cap for the yeast to go to work.

“It starts breaking down the sugars, creating that extra one or two percent alcohol from what you’ve put in, and creating carbon dioxide as a byproduct,” LaBelle said. “So that’s how that wine gets bubbly. It’s created in the bottle that you’ll eventually drink from. … It also adds these beautiful bread-y notes, which is one reason why I love this method.”

The yeast eventually causes a residual substance called lees to form at the bottom of the bottle. After the second fermentation, LaBelle said, the next step of Méthode Champenoise involves removing the lees through a gradual process known as riddling.

“There are A-frame riddling racks and we place the neck of the bottle into them so that they’re at an angle … and then we turn those bottles every week, maybe just like an eighth of a turn, and that causes the lees to eventually make its way all into the neck,” she said. “That takes a long time, and I never had the space for all these racks before now. I could’ve put them out, but I would’ve had to move them too many times, and that would’ve disturbed the whole process.”

When the lees reaches the bottleneck, it’s flash frozen with nitrogen so it can be removed.

“When the plug goes out, [the bottle] gets a little low, so we fill it back up, pop in the cork and we’re off to the races,” LaBelle said.

LaBelle’s new sparkling wines created using this method will join its dozens of other wines and handcrafted artisan products available for sale out of the barn’s retail area, which include everything from jams, jellies and infused syrups to cooking oils, seasonings and more.

The vineyard

At about 3 acres, LaBelle’s newly planted vineyard in Derry is roughly the same size as its Amherst predecessor. It spans across a former golf course driving range adjacent to the wine barn, with a direct path from there to a central wedding ceremony space among the vines.

“In the middle of the vineyard, we’ve created an arbor built largely out of wine barrel materials,” LaBelle said. “So the idea is that if you want to get married in the vineyard, that space is available to you, and then you would recess up the path to the terrace, which fits 200 people for your cocktail hour. … Then you can go over to our ballroom for your dinner.”

Three grape varieties that have been planted in the vineyard — known as itasca, petit pear and cayuga — are all cold-hardy varieties suitable to withstand the cold winter climate. It will take about two years for the new vines to produce fruit that can be used for winemaking, LaBelle said, and until then the winery is expected to use grapes grown by local farmers.

“We’ll also be planting at the other side of the barn … so when you stand in the tasting room, you’ll literally be surrounded by vineyards, and you won’t be able to see the outside world,” she said. “We really wanted to give people that sense of being transported to wine country.”

The celebration

If you missed last week’s ribbon cutting ceremony for the wine barn, a ticketed grand opening celebration on June 22 will feature a uniquely intimate opportunity to experience the new space.

Attendees will get a chance to tour the property and learn more about the Méthode Champenoise process of making sparkling wine, as well as enjoy hors d’oeuvres and hear future plans for the barn. All ticket holders will also receive a complimentary signed copy of With a Twist, LaBelle’s own cocktail recipe book. The evening will even feature an interactive sparkling wine display.

“We have a performer coming who has a Champagne dress, so you’ll be served Champagne glasses from her dress, which is a whole thing,” LaBelle said. “It will be a lot of fun.”

LaBelle Winery Derry sparkling wine barn
A grand opening celebration is happening on Wednesday, June 22, from 5 to 6:30 p.m. Tickets are $45 per person and can be purchased online.

Where: 14 Route 111, Derry
Hours: Wednesday through Sunday, noon to 5 p.m. (the barn stays open an hour later on Thursdays, until 6 p.m., during LaBelle Winery’s concert nights)
Cost: Tastings are six for $14 or 10 for $20
More info: Visit labellewinery.com, find them on Facebook and Instagram or call 672-9898

Featured photo: Sparkling wines are placed on riddling racks during the production process to remove excess yeast. Photo by Matt Ingersoll.

The Weekly Dish 22/06/16

News from the local food scene

• Greek for a day: Join St. Nicholas Greek Orthodox Church (1160 Bridge St., Manchester) for the return of its annual lamb barbecue and food festival on Saturday, June 18 — the deadline to pre-order online may have passed, but walk-ups will still be welcome beginning at noon and while supplies last. As with previous barbecues, the lamb is prepared using a recipe from the late George Moulis, one of the co-founders of the church. It will be available as a dinner with rice and a Greek salad, while other items will include marinated Greek chicken, Greek-style meatballs, pastitsio (Greek lasagna with a bechamel sauce), dolmathes (stuffed grape leaves) and spanakopita (spinach pie). For sweeter indulgences, there will be baklava, as well as koulourakia (butter cookies) and kourambiethes (powdered sugar cookies). Admission and parking is free and all foods are priced per item. Visit stnicholasgreekchurch.com.

• Strawberry fever: J&F Farms (124 Chester Road, Derry) will hold a strawberry festival on Saturday, June 18, from 10 a.m. to 4 p.m., featuring pick-your-own strawberries, free samples, a petting farm, food trucks, live music and more. Farm-fresh strawberries over vanilla ice cream will be available from noon to as long as they last. Parking is $10 per car. Visit jandffarmsnh.com. More local strawberry festivals are also being planned in the coming weeks, including the Hollis Strawberry Festival, returning on Sunday, June 26, from 2 to 4 p.m.

• Outdoor barbecueing: Farm-a-Q: A Juneteenth Celebration returns to Tuckaway Farm (36 Captain Smith Emerson Road, Lee) on Sunday, June 19, from noon to 5 p.m. The event is a collaboration celebration with the Portsmouth Black Heritage Trail, Indonesian Community Connect, the Cowasuck Band of the Penacook Abenaki People and other local community groups, and features foraging walks, craft brews, barbecue options and more. The cost is $35 per person, $25 for students and seniors and free for kids under 5. Find Tuckaway Farm on Facebook @tuckawayfarmnh.

• Tapas and wines: A new eatery now open in Salem features a wide array of wines and locally sourced tapas, along with lounge seating, live music and comedy shows. Luna Bistro, which opened June 10 in the Breckenridge Plaza on North Broadway, is the brainchild of owner Kori Doherty, whose goal is to create a space with a relaxing vibe with good drinks and quality shareable plates. “It’s … more of a night-out type of experience as opposed to just somewhere you would go to eat and then leave,” Doherty told the Hippo earlier this year. “I really want it to be a place where you can have a good glass of wine or a beer and a bunch of really good appetizers, maybe watch a show or listen to a band, and just not feel rushed.” The food menu features everything from meat and seafood options to dips, spreads and flatbreads, and there is also an extensive wine list and craft beer selection. Visit luna-bistro.com.

On The Job – Jacob Zwicker

Jacob Zwicker

Pavement marking technician

Jacob Zwicker is the president and CEO of Vivid Line Striping, a pavement line striping company serving southern New Hampshire.

Explain your job and what it entails.

We specialize in parking lots and are expanding into athletic courts. We refresh existing lines and markings, create new layouts and install signage. I’m the owner, and we’re no corporate shop, so I tackle everything for the business, soup to nuts. I advertise, manage the finances, procure the materials, do the layouts and striping, so basically hustle, hustle, hustle.

How long have you had this job?

Vivid Line Striping was established in 2021.

What led you to this career field and your current job?

I’m a professional civil engineer by trade. Throughout my years of experience, I’ve designed and overseen the construction of many parking lots. It got me interested in the various aspects involved and ultimately led me to starting up my own line striping business. I feel like it’s easy to overlook the impact of line striping and having fresh lines in a parking lot; customers’ first impressions of a business start in the parking lot.

What kind of education or training did you need?

The education that I have isn’t necessarily required for this particular job, but it has helped and led me to this place. I have an undergrad in civil engineering, a master’s in transportation engineering, and I hold a professional engineering license. My experience and education in civil engineering keeps me up to date on different line striping-related regulations and codes.

What is your typical at-work uniform or attire?

A Vivid Line Striping shirt, jeans and a good pair of sneakers. You can rack up a lot of steps striping a parking lot.

How has your job changed over the course of the pandemic?

I started this company during the pandemic. It has definitely presented some challenges. First, the cost of paint has risen to an all-time high. Also, there have been periods of paint shortages due to supply chain issues. Despite these challenges, we’ve pushed through with great success.

What do you wish you’d known at the beginning of your career?

At the beginning of this particular endeavor, I wish I had more experience in marketing. As a young company, finding consistent leads can be challenging. Knowing what’s going to generate interest and business can definitely be a lot of trial and error.

What do you wish other people knew about your job?

That the right line striping really enhances the curb appeal of a property.

What was the first job you ever had?

The first job I ever had was delivering a local newspaper. I was 10 years old, and I would deliver the paper every day in and around my neighborhood.

What’s the best piece of work-related advice you’ve ever received?

‘Never stop moving.’ There’s always something that needs to be done, and if you stop moving you might miss it.

Five favorites

Favorite book: Along Came a Spider by James Patterson
Favorite movie: The Lord of the Rings
Favorite music: I enjoy a wide range, from EDM to classical. Although, these days, it’s a lot of kids’ music due to the little one I have at home.
Favorite food: Lobster
Favorite thing about NH: The beautiful scenery

Featured photo: Jacob Zwicker. Courtesy photo.

Treasure Hunt 22/06/16

Dear Donna,

I was wondering if you could give me information and perhaps a value on this lamp. It is musical and the woman slowly spins as the music plays. It is 19¼ inches high. The clock works but it is missing a hand. Thank you for any information you can provide.

Gayle

Dear Gayle,

Your sweet mechanical 1960s lamp was made in Germany. It appears to be in great condition except for the missing clock hand.

The value depends on whether it is complete, working and in original condition. You can find these in the antiques market; they range from $50 to $100. You might even be able to find a similar one not in good condition, for an original clock hand. If you want to keep this one because it’s a family piece, I think it’s sweet just the way it stands or should I say spins!

I hope this was helpful for you, Gayle. Thanks for sharing.

Donna

It’s not too late to start some less common veggies

Artichokes, tomatillos and other plants that still have time to thrive

It’s not too late to plant some more things in the vegetable garden. It’s only June, and there is still time. Here are some tips for some less commonly planted veggies — for growing and/or using. It’s way too late to start most things from seed, but you can sometimes buy started plants at a good local greenhouse or garden center.

Artichokes: These are big plants, so you need a 2-foot-wide square in good, rich, moist soil in full sun. You will get one good-sized “choke” on the top of the plant, and a few more as side shoots. Grow them because the foliage and chokes are beautiful, even if not much food. They are nice in the flower garden, too.

Brussels sprouts: I get many emails complaining that the little green globes that we eat never get big. But that’s easy to fix: On Labor Day weekend, go to the garden with a sharp knife. Then, as the Red Queen of Alice and Wonderland said, “Off with their heads!” That’s right; slice off the top 4 inches or so of the plant and it will plump up the sprouts and stop putting all its energy into getting taller. They are incredibly frost-hardy, so you can harvest as late as Christmas if you wish.

Cauliflower: These guys are fussy. If they get too cold, too hot, too wet or too dry they will only produce a ”button” of a head. But if you’re lucky, you’ll get a mouth-watering delight. And they come in purple, too! But cooked, the purple turns gray — so use them in a salad where the purple will amaze your guests.

Celeriac: These are root crops related to celery but easier to grow. My home-grown celery was always stringy and attracted slugs, so I stopped growing it. But celeriac is easy — if you have soil that stays moist. I usually start seeds indoors in March but forgot this year, so I just bought some plants in a four-pack at my local nursery. Harvest late in fall to let them get as big as possible.

Kale: A favorite of the Birkenstock crew it should be grown by everyone. Why? It’s a green vegetable that is easy to grow and, unlike lettuce or spinach, it freezes well. I blanch it, and freeze it in zipper bags to use in soups, stews and smoothies all winter. Your garden center may still have seedlings, but you could start some by direct seeding in the ground for a fall crop. Each plant needs about 16 inches of space, so if starting from seed, plant several seeds in a group at that spacing, and then thin out all but one after they germinate.

Kohlrabi: These are in the cabbage/broccoli family but are an above-ground root (actually an enlarged stem). The leaves pop out of the purple or light green above-ground sphere. Some should be harvested at the size of baseballs; others are still perfect when the size of a duckpin bowling ball. The seed packet will tell you which you have. They taste a bit like broccoli and can be used raw in salads or cooked in a stir-fry or soup. Some, like “Gigante,” will store for six months in a cool cellar or fridge. These grow fast, so you can plant seeds now.

Parsnips: I usually plant by seed around June 15 because they won’t germinate in cold soil. Seeds are good for only one year, so share the seed packet with your neighbor. We “older folks” love parsnips. Parsnips grow like carrots but get bigger. I leave them in the ground all winter and harvest them first thing in the spring. I steam them and serve them with butter and (real) maple syrup (of course).

Pole beans: Unlike bush beans, they keep on producing all summer if you keep on picking them. “Kentucky Wonder” is the classic, but the tastiest I’ve eaten in “Kwintus,” which is still good when picked big. Kwintus seeds are hard to find, but they are available from Fedco Seeds.

Rutabagas: Why do people never raise their hand when I ask a group, “Other than me, who has grown these gems?”? I admit, it’s an old-fashioned vegetable, one our grandparents grew. But it’s easy to start from seed, it’s tasty and it produces a lot of food. Use it just like potatoes in a stew. Its advantage is that it won’t crumble and fall apart after reheating the stew a few times. And potato beetles aren’t a problem. Just thin them to 4 inches apart and you will get roots bigger than any of your potatoes. Start by seed now.

Swiss chard: Swiss chard is actually the same species as beets, but has been selected for big leaves, not big roots. Plant by seed (or plants if you can find them) now. Bedrock Gardens in Lee, N.H. (one of New England’s quiet gems) used purple-leafed ones in their garden last year (or was that a purple-leafed beet?). “Bright Lights” Swiss chard offers stems in red, purple, yellow, orange and green. Plant them in the flower garden, eat them raw or steamed.

Tomatillos: These are used in Mexican dishes and can be grown here. But you need two plants to get proper pollination. I didn’t know that and only planted one the first time I tried it. It made fruit capsules, but with nothing inside! Look for plants at your local greenhouse.

Thank you, John Lenat (1888 to 1967), my maternal grandfather. You not only taught me how to make a good compost pile, you taught me the joy of eating fresh vegetables only minutes after picking them. I am eternally grateful.

Featured photo: Kohlrabi. Photo by Henry Homeyer.

Just plane fun

Aviation Museum to host annual fly-in barbecue

By Katelyn Sahagian

[email protected]

Along with the smoked chicken and pulled pork, something truly special is coming to Nashua for Father’s Day weekend: two fully functional World War II veteran airplanes. One of the historic planes will be selling 15- and 30-minute flights to enthusiasts.

Vintage plane owners will glide down the runway and greet families at Nashua Airport on Saturday, June 18, for the Aviation Museum’s annual fly-in barbecue.

A 10-seater Catalina, named “The Flying Turtle,” is being flown in from Aurora, Illinois, and attendees will be able to take a flight in it.

The Catalina served in the European theater of the war and was part of a squadron of planes that took out more than five German U-Boats. After the war, the plane worked as an airliner in Canada before being renovated into a luxurious air yacht, which was featured in Time magazine. The aircraft was refurbished with brand-new engines and parts to keep it safe for passengers in the 1980s.

“It’s pretty much the best [Catalina] around,” said Jeff Rapsis, the Aviation Museum’s executive director (and Hippo’s associate publisher). “Very few are still airworthy and this one was restored to a pristine condition.”

Historic Air Tours, the organization that maintains and operates The Flying Turtle, will sell 15- and 30-minute flights from noon to 2 p.m., for $250 and $350 per person respectively.

“Dad doesn’t need another necktie, but he could always use a ride in a World War II flying boat,” Rapsis said. “What dad wouldn’t want a ride in a Catalina?”

Jason Owen, a volunteer with Historic Air Tours, said the current owner of The Flying Turtle, John O’Connor, who purchased the Catalina in 2020, decided he wanted to share the history of this renovated wartime plane with as many people as he could.

“It’s really a piece of history,” Owen said. “It tells its own unique story of being a World War II vet, an airliner in Canada, and a luxury air yacht in the ’50s.”

The second plane on display, a PT-23 plane, a two-seater bird with an open cockpit that will be flown in from Texas, was used as a training aircraft for wartime pilots who had finished their studies in the classroom, before they could fly a bomber or fast fighter, said Rapsis.

“You have to start at the basics,” Rapsis said. “You [had] to work your way up.”

Thousands of these training planes were made during the war, but Rapsis said it’s rare to see any left because “[they] weren’t designed to last.” Attendees will be able to look inside the cockpit of the PT-23, but it won’t be giving flights.

“The main point of the event is to give families a chance to get close to aviation and up close to pilots and planes and aircrafts,” Rapsis said. “[At] this event you can … talk to the pilots and see the airport up close. We hope it helps spur interest in airplanes in young kids so there will be a next generation.”

Interested participants can also experience what world-renowned air show pilot Rob Holland, a Nashua native, encountered during a six-minute choreographed flight with a virtual reality headset.

“It’s not too often you get a chance to see what it’s like to be in aerobatics,” Rapsis said.

The museum will serve a barbecue buffet at noon, which will include smoked chicken, pulled pork, bowls of baked beans, mixed green salads, pasta, sweet desserts, and soft drinks.

“Our mission at the museum is to get kids excited about aviation so they’ll be tomorrow’s pilots, engineers, and aviators,” Rapsis said.

Aviation Museum fly-in barbecue
When: Saturday, June 18, from 10 a.m. to 2 p.m.
Where: Nashua Jet Aviation, Nashua Airport, 83 Perimeter Road
Tickets: $30 adults; $25 museum members; $10 ages 6 to 12; free for kids 5 and under. Can be purchased at tinyurl.com/2s4jemw6 or by calling 669-4877. Flights on The Flying Turtle will cost $350 for a 30-minute flight and $250 for a 15-minute flight per person.
More info: www.aviationmuseumofnh.org

Featured photo: A young visitor gets a chance to see aircraft up close and personal at Nashua Airport during a prior Fly-In BBQ. Photo courtesy of the Aviation Museum.

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