Harvest Time at Parma Ridge Winery



Yes indeed it is! And you can help if you let them know and soon! That can be good time. A “working” time. But fun. Here is the latest from Stephanie. Enjoy.



Join us for wonderful wine, fabulous food and an amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the tasting room Friday evening or Sunday for Brunch.

It’s HARVEST time at Parma Ridge – We will begin harvesting our first batch of grapes on Tuesday, September 27. We’ve had a number of people offer to help, so for those of you interested, please join us at 8:00 am with your pruning shears. We will meet outside the tasting room. Lunch will be provided. Please RSVP to this email so we can have an idea of how many helpers we will have.

SAVE THE DATE – Live Music on the Patio
Bad Dog Lou Saturday, October 1 from 5:30-9:30 p.m.
We are staying open late on Saturday the 1st just for this event! Our kitchen will be open until 9 p.m. that evening. Join us for some great blues and rock from our local musicians. Reservations are highly recommended for this event and space is filling up quickly. Book your table today!

In More News…Our very own 2015 Tre Bianchi won a bronze medal yesterday in the Idaho Wine Competition. This is the second year in a row that our Tre Bianchi has medaled. We only have 5 cases left, pick yours up this weekend!

One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95
Storm’s Famous Salmon Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95
Chicken Pesto Sandwich – Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries for $9.95
Brunch Burger (Sunday only) – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:

$7.50 – 2 Sliders with Rosemary Truffle Fries; Your choice of:
“Mesquite” Ground Beef with Smoked Provolone, Bacon & Mesquite Aioli
“Triple B” Ground Beef with Bacon, Blue Cheese and BBQ
“Deluxe” Ground Beef with American Cheese and Diner Sauce
“Pulled Pork” Braised Pulled Pork with Black Cherry BBQ Sauce

$7.50 – Personal size Flatbread; Your choice of:
Grilled Chicken with Black Cherry BBQ sauce
“The Patricia” Prosciutto and Arugula with a Balsamic Reduction
Smoked Pulled Pork with Black Cherry BBQ sauce
“Fungi” Sautéed Mushrooms, Fresh Shaved Parmesan with Mozzarella and Garlic Oil
Italian Sausage, Pepperoni & Mushroom with Homemade Red Sauce
Pepperoni with Homemade Red sauce
“The Kathleen” Vegetarian Mozzarella and Garlic Oil, Smoked blue cheese, Sautéed pears with Honey and Butter, Spicy Pecans topped with fresh Arugula and a Balsamic Reduction
$5 – Basket of Rosemary Garlic Truffle Fries with House-made aioli

Best Ever Biscuits and Gravy
Best Ever Biscuits and Gravy
Sunday Brunch Specials:
Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95
We look forward to seeing you this weekend!



Steph & Storm
Parma Ridge Winery





One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95



Happy Hour Fungi Flatbread


Happy Hour Fungi Flatbread Sautéed Mushrooms, Fresh Shaved Parmesan with Mozzarella and Garlic Oil $7.50



Copyright © 2016 Parma Ridge Winery, All rights reserved.

24509 Rudd Road, Parma ID, 83660

Bitner Vineyards in the Snake River AVA (Idaho) Receives Award

Bitner Logo_FINALIt is really great when “one of our own” from the Snake River AVA receives such an outstanding award or certification as Ron Bitner of Bitner Vineyards did. (See their link in the sidebar) Here is the full story from Moya Shatz, Exec Director of the Idaho Wine Commission. Congratulations Bitner Vineyards!!

While I wouldn’t recommend sipping on any green-tinted wine in honor of St. Patrick’s Day—there is another kind of “green” wine that would be perfect for the occasion!

Bitner Vineyards, based out of the Sunnyslope Region in Caldwell, has just been awarded the very first LIVE Certified Vineyard in Idaho! LIVE is a 501(c)3 organization that independently certifies environmentally and socially responsible winegrowing in the Pacific Northwest. What this means is that Bitner underwent a rigorous third-party inspection process, verifying that the vineyard is farmed using ecologically sound pest management practices, workers are being treated fairly and waterways are being protected from agricultural activities.

Cheers to Bitner Vineyards, we will salute a glass of “green” wine to that accomplishment!

Moya Shatz Dolsby,
Executive Director

Tasting Room Opens For Cellar 616

Cellar-616-Tasting-RoomI had a great time at the grand opening of the Cellar 616 Winery tasting room on the Basque Block in Boise and next to Bar Gernika. There is a permanent link in the side bar to Cellar 616. Here, though, is a Link to their website. Ken Rufe and his wife are friendly and ready to answer any of your questions about their wines and their winery. One of their wines, a 2011 Viognier, is a Bronze Award winner from the 2012 Idaho Wine Competition and, after trying some, I can see why. It is surprisingly different, with a hint of cinnamon on the nose. Well worth a purchase. Here is a brief commentary directly from their web site.

Cellar 616 goals and commitment are to produce an approachable well balanced quality wine with the personal attention to detail using a traditional winemaking approach to ensure that the grapes will produce a consistent wine. We enjoy the winemaking life style and friendships from meeting new people and the support from many local winemakers in Idaho. The winemaking industry in Idaho is a close family who are always willing to help one another. I especially want to thank Martin Fujishin (Fujishin Family Cellars) and John Danielson (Vale Wine Company) for their camaraderie and encouragement in helping make our dream become a reality.

Here are some more photos from today. I bought these two wines and am anxious for Robin to try them. I think they are very good. Cheers and congratulations to Cellar 616!


Two very good wines. Well worth the purchase.
Two very good wines. The Viognier is the award winner. Both are well worth the purchase.

Idaho Wine Competition 2010

Eric Degerman, managing editor of Wine Press Northwest and Moya Schatz, Executive Director of Idaho Grape Growers and Wine Producers organized this [7th] Idaho Wine Competition held at St. Chapelle Winery Banquet Room on Monday, October 25, 2010. There were 208 entries from 28 of the existant 43 Idaho Wineries. Judges included Bob Wohler, tasting editor of WPNW, Andy Perdue, Dave Krick of Red Feather Restaurant, Ilene Dudunake of New Vintage Wine Shop, John Berryhill, Catie McIntyre Walker aka Wild WallaWalla Wine Woman blogger, Dave Seaver and Winnie Albey, frequent judges for WPNW tastings and competitions. A live Chat led by Andy Perdue, allowed participants to watch the results and comment or ask questions in a live on-line chat forum.
Judges were arranged in two groups of four judges each. As wines were tasted double-blind, so that no one knew the origin of the wine until judging that flight of wines were complete. No numerical system was used; a 4 word judges selection category was employed: Gold, Silver, Bronze or No Award. Certainly a simplification and more efficient method for arriving at a decision. If the category was unanimous, the wine would earn that award. If the judges had a range of opinions, the award with the most votes would be given. For instance, if a wine had one gold, two silver and one bronze, it would earn a Silver. Only wines made from Idaho grapes are eligible for the “Best of” awards.
I am only going to post the gold medal wines that are also eligible for the WPNW Platinum end of year competition – a full list of wines garnering awards will be published in the Statesman later this week – and hopefully on the Idaho Wines.org site.

White Wines earning Gold:
Indian Creek Winery 2009 White Pinot Noir,
Koenig 2008 Riesling,
Sawtooth 2009 Riesling {also Best White},
Pend’Orielle 2008 Chardonnay [Vickers Vineyard – Sunnyslope]
Snake River Winery 2009 Orange Muscat, Estate – Arena Valley.

Red Varietal Wines earning Gold:
Clearwater Canyon Cellars 2008 Merlot – Wa. & Id. grapes,
Hell’s Canyon Winery 2006 Deerslayer Syrah,
Clearwater Canyon Cellars 2008 Malbec,
Fraser Vineyard 2009 Malbec,
Fraser VY 2007 Cabernet Sauvignon [DoubleGold and also Best Red], And Best of Show.
Fraser VY 2008 Cabernet Sauvignon.

Red Blends earning Gold:
Huston Vineyards 2008 Reserve [Cab S., Mer, Mal, Syrah blend] Unanimous Double Gold.
Cinder 2008 [Cab S., Mer, Mal. blend] Colter Creek 2008 Cab S. Malbec,
Hell’s Canyon 2006 ZhooZhoo Claret,
Koenig 2007 Cab S. Syrah,
Syringa 2008 Primitivo.

Dessert Wines earning Gold [stickies and sweeties] :
Ste. Chapelle 2007 Riesling Ice Wine [the only Gold … Best Dessert Wine]

Fraser 2007 Cabernet Sauvignon Best Wine in Idaho