Vermouth is a fortified wine made with botanicals. VYA is a new type of aperitif vermouth, producing an exceedingly pleasant aromatic experience. Fresh and vibrant, VYA wakes up the taste buds. Either the extra dry or sweet styles can be enjoyed straight as a delicious aperitif. The VYA French Kiss
(2/3 dry and 1/3 sweet VYA on the rocks and garnished with orange peel) is our favorite aperitif.
Aromatic plants as used in cuisine, aroma therapy, teas, homeopathy, and personal products are increasingly important in culture. Aromatized wine (wine with added botanicals) represents the fusion between winemaking and various arts involving the use of botanicals.
Botanicals added to wine can produce a special effect, such as a heightened sensitivity to taste or the sensation of being in a forest or garden or a sense of coolness, warmth or tingling, as in aroma therapy.
|First there were two – Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel in Lodi. In 1977, settled in Madera in California’s San Joaquin Valley with Andrew working at a nearby winery, they built their own small winery behind their country home and made port on evenings and weekends. In 1980 they made a fortified dessert wine from the obscure Orange Muscat grape variety. The wine, Essensia, was unlike anything in the dessert wine field and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes that became Elysium, the first dessert wine to smell of roses.
Then there were four – By 1982 the expanding business needed space and Andrew and Laurel needed help. While still working on his winemaking degree at Fresno State, now winemaker Michael Blaylock moonlighted evenings during crush. Michael became Quady’s full time winemaker in 1984 and never looked back. Quady’s continued rise and recognition across the industry for extremely high quality is due to Michael’s exacting standards from the vineyard to the bottle. Cheryl Russell, Quady’s general manager also joined full time in 1984, and the dedicated team worked together to achieve consistent success. With their enthusiasm and integrity the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and Vya vermouth. For more about Quady’s winemaker, Michael Blaylock, and general manager, Cheryl Russell, click here.
Now there are more – Many of the Quady Winery staff have been with the winery for over twenty years. Production Manager Danny Mejia started in 1985 and Cellar Master Mauro Molina in 1988. Since then, the staff has grown to include assistant winemaker Darin Peterson, six full time cellar employees, five office staff, and several part-time employees. The Quady Winery crew consistently surpasses expectations and takes great pride in working for an uncommon company