Oregon Wines versus their (90+ Point) European counterparts! - Wednesday February 26, 2020 at Vizcaya Restaurant - 6:30-9:30 PM - $75 - A Very Special Wine Dinner

A Very Special Wine Dinner is coming soon – An American Wine Society Tampa Event

Join us for a Night of Award-Winning Oregon Wines versus their (90+ Point) European counterparts!

Coming Wednesday February 26, 2020 at Vizcaya Restaurant - 6:30-9:30 PM - $75

Vizcaya

3671 S West Shore Blvd,

Tampa, FL 33629

Chef and restaurant personality; Vizcaya Restaurant’s Felix Piedra with Tampa’s Wine Correspondent, Ralph Del Rio, have prepared an exclusive wine dinner experience just for you. Each of Felix’s deliciously made courses is perfectly paired with a new world vs old world selection of wines from Northwest winery of the year winner Reustle-Prayer Rock Vineyards.

Owner/Winemaker and wine judge Stephen M. Reustle will present wines from Umpqua Valley’s AVA and compare them with their European counterparts. Traveling from Rioja, to Burgundy, Northern Rhone Valley, and Austria would take a great deal of time and effort.

…But located below Willamette Valley in the Umpqua Valley of Oregon you can experience wines that rival wines these European prestigious wine regions.

For this American Wine Society Tampa Bay event; we will present four award -winning wines from the Umpqua Valley match and them up with a delicious chef inspired plate… Grüner Veltliner, Pinot Noir, Syrah, and Tempranillo and taste them side-by-side with their (90+ point score) European counterparts.

...Featuring some of the Top Wines of 2019

“After tasting these wines an knowing how great Oregon terroir is; I know that this a one of a kind event that’s going to be a lot of fun, educational and hedonistic.” – Ralph Del Rio, Certified Somm

Seats are limited and filling up quickly, contact to reserve today

Contact winecorrespondent@gmail.com or americanwinesocietytampa@gmail.com

Wines of France - COMING SOON! JANUARY 30, 2020 THURSDAY 6:30 PM-9:30 PM - Beaune's Wine Bar - Ybor City (Tampa)

Wines of France

…A night with wines from arguably the world's most important wine-producing country

Wine and Charcuterie - $40-50 Thursday January 30, 2020 6:30 -9:30 (a supercharged assembly of charcuterie plus any surprises) this will be an assortment of cured meats and veggies paired with different accompaniments, such as toast, fruit, cheeses, and sauces. It’s going to be great! Good wine good education and food pairing! Along with French wine from different regions.


Beaune’s Wine Bar/West Palm Wines

located at:

2009 N 22nd St.

Tampa, Fl 33605



You will have access to their wine cave/cellar with some incredible wines. (Seriously folks…)

There will be discounts on wine purchases too!


Beaune’s (pronounced Bone’s) is the wine capital of Burgundy in the Bourgogne region of France. It’s known as “a wine lovers paradise.” Beaune’s Wine Bar bears the same name and reputation.


*In regards to Beaune’s Wine Bar …. Very few establishments in the Tampa Bay area have been granted Wine Spectator’s Best of Award of Excellence. Nine, to be precise, Bern’s, Bob Heilman’s, Forlini’s, Island Way Grill, Tio Pepe, Charley’s, Columbia, SideBern’s and Beaune’s.



Get ready for French Wine paired with a variety of fromages and other culinary musings.

The Best up and coming Oregon region is not Willamette Valley it’s Umpqua Valley!

The best up and coming Oregon region is not Willamette Valley it’s Umpqua.

The Umpqua Valley of Oregon has 3 separate AVA’s Elkton, Red Hill and Umpqua. It’s approximately 25 miles due east of the Pacific Ocean and extends a further 20 miles east.

“The Hundred Valleys of the Umpqua” because it is made up of a series of interconnecting small mountain ranges and valleys. Umpqua Valley is a result of the collision of three mountain ranges. 

Oregon’s AVA’s are becoming increasingly more popular. One of Oregon’s more diverse climates, the Umpqua Valley can successfully grow both cool and warm varieties. It’s comprised of three distinct climatic sub-zones which makes it very interesting because it’s not only Pinot Noir and Pinot Gris that call attention it’s Merlot, Syrah, Tempranillo and Pinot Noir. The soil is a mix of metamorphic, sedimentary and volcanic rock, though more than 150 soil types. What’s interesting is the Diurnal temperature variations can vary by as much as 25 degrees F. The result is a complex jigsaw of meso climates, aspects and soil mix that create a wide-ranging assortment of growing environments.

Just to know, most of the Pinot Noir grapes produced in the Umpqua Valley are slated for sale as bulk fruit to wine producers in California or Oregon’s Willamette Valley. You are drinking it already! It’s just plain good stuff.  In fact, Copper Cane, with it’s top-selling Elouan, Pinot Noir a Napa Valley, California, winery sells more Pinot Noir made from Oregon grapes than anyone else, and often at a lower price. 

Yep, sounds unfair. That’s why you scratch your head and say How much Pinot Noir can California produce! Copper Cane's owner, Joe Wagner and Jim Blumling their VP of Operations, are meeting with Oregon Liquor Control to try to resolve this imbalance. That’s another story…

Umpqua Valley Pinot Noir would lend itself gamely to the production of rosé. No doubt…A Pinot Noir-based rosé could easily emerge as the region’s signature wine.

As times moves on The Umpqua Valley appellation continues to evolve as new winemakers discover the area to make great wine.

The justifiably popular wineries like Abacela, Spangler, Girardet, Reustle-Prayer Rock, Henry Estate and Brandborg (to name only a few) of Umpqua are being joined by a new group of wineries. Top scores and reviews too! Seek them out or better yet; take a trip and make a visit.

This Holiday season do something a little different, host a Holiday themed Wine and Cheese tasting party. Here are some tips.

One way to break up the madness that comes during Holiday season is to do something a little different, host a holiday themed wine and cheese tasting party. Here are some tips on throwing a good wine and cheese party.

Just gather several of your closest friends, wine, and a whole lot of unique types of cheese.

The perfect size for a seated tasting, in my opinion, is between 12-16 guests.

Pick seven Wines. Place all of the wines inside brown paper bags and assign a number. This way, no one would know which wine is being poured. Everyone will sip wines priced anywhere from $5.00 to $120.00.  Either provide all of the wine or another way to do it is to have everyone bring a bottle of wine of his or her choice. You can assign the type of wine, vintage, etc. as a guide so that the wines are all comparable. Then sample the wines in no particular order.

Nibble on many cheeses: For example; Midnight Moon, Humbolt Fog, Manchego, 5 Year Aged Gouda, Parmesan, English Cheddar, Stilton, and Guilloteau St. Angel. Cheeses like this will be absolutely delicious! Separate the cheeses by milk type: goat, cow, and sheep.

You’ll find that even friends who swore they strongly disliked certain kinds of cheese will happily fill up their plates with them. It just happens 😉

Serve  cold cuts, breads, crackers, fruit, and jams which are gluttonous pairings for the wines. For the jams, make sure you include included lavender honey, sweet mango chutney, and the very fashionable hot pepper jelly….maybe Pate too.

Printed score sheets on white, linen paper. Numbers 1-7 are added to rate each wine and the instructions were printed at the bottom of the page leaving plenty of space for note taking.

After everyone has a chance to feast a bit on all the delightful food, sit down and began to finally try each wine. Each place setting has 7 glasses. This will allow guests to go back and compare the wines.

What makes it so much fun is you have no idea what you are actually drinking.

After much sipping, debate, and laughter, tabulate the scores. The results get posted and listed from highest to lowest score.

You just never know what the result will be at a wine tasting event given everyone’s different palate. It sure is fun to find out! So, this year, do things differently and have a healthy, delicious, and memorable holiday season.

Here’s a quick idea for a wine list:

Col Solare ($60.00)

Caymus ($65.00)

Far Niente ($109.00)

Darioush ($90.00)

Faustino 1 ($25.00)

Yellow Tail ($8.00)

Tignanello ($80.00)

2015 Bordeaux looks like a Big Winner; Get ready to stock up; Margaux may be the Champ of Vintage.

I have had a few bottles from the 2015 Bordeaux vintage and they have been very good; which bodes well for the vintage. For what I’ve been able to gather is that the vintage is fantastic and the main worries are that there may be the tendency for the wines to be over extracted or very powerful to say the least. But that was said about the 2003 and 2005, the better vintage. Seek out your favorites for 2015 as they arrive in stores.

One wine is hitting 100 points on most tasting reports and that’s the great Chateau Margaux and it will come in a commemorative. What started as $500 a bottle has quickly grown to up $1000 a bottle and waiting lists…

Château Margaux 2015 will come in a black bottle with writing and a design of the estate in gold. Margaux communicated that it was the first time it had ever commissioned a one-off design for its grand vin for any vintage. So, it’s becoming a real keeper.

It is a mark of estate owner Corinne Mentzelopoulos’ respect for Paul Pontallier, who joined Margaux in 1983 and became Managing Director in 1990. He passed away and was a very close friend and was credited with steering the wine in the last decade. Together, they have been praised for significantly modernizing and improving the winemaking.

Bordeaux 2015 was Pontallier’s final vintage at Margaux. He died of cancer in March 2016, one week before the beginning of en primeur week for the widely praised 2015 vintage; not seeing the 100 point accolades. The bottle is now in his honor.

Special Report, 2017 was a year full of some memorable wines. Here are 5 of my favorites

By Ralph Del Rio, Wine Correspondent

2017 was a year full of some memorable wines. Here are 5 of my favorites of the year I've handpicked. Each year I try to come up with wines that stand out for me and try to describe them for you. My top 5 wines for the year are 4 from California made my list this year and 1 great value from Australia:

PlumpJack Syrah 2014 Syrah/Shiraz from Napa Valley, California

An intense concentrated aroma of blackberry, blueberry. Boysenberry pie. Structured. Pepper spice on the finish, the oak gives off smokiness to the nose cacao chocolate to the finish.

2015 Flowers Sonoma Coast Pinot Noir California

Sweet red cherry, plum, dried flowers, tea and tobacco flavors. Soft and cagey, totally approachable; Firm tannin yet subtle, Very polished.

2014 Louis M. Martini Napa Valley Cabernet Sauvignon

Over performing Champ’ of the year. One of the strongest efforts. eucalyptus, cedar and blackberry jam. Underbrush tones; Multilayered chewy tannins, fresh, good acidity with good fruit finish.

 2015 Turley "Estate" Napa Valley Zinfandel, California

Great aromatics and intense fruit. Wild berries, rich raspberry fruit ; powerful wine. Hints, of burnt cherry pit, smoke and cedar Elegant big and plush.

 Paringa 2015 Shiraz South Australia

This Aussie Shiraz takes me back to the style of the early 2000’s when Aussie Shiraz shook the world. It’s bold, full-bodied, warm and plush, oozing with blackberries, gobs of plums and big with vanilla and mocha flavors. Very obscene and hedonistic. Try the sparking version too!

The California 2015’s quality is very high but the quantity is low. So, keep an eye out for them at the store.

The California 2015 vintage is turning up as one to seek out due to it's scarcity. Keep an eye on your favorites and snag them. It's great juice.

From 2012 -2014 there was very little rain. Vines eventually get weary by drought and pumping out three substantial vintages in a row. What occurs is the berries are smaller and quantity produced is less. Such is the California 2015 vintage. The earliest harvest in years. This production was most noticeable in Pinot Noir and Chardonnay volume.  These small crops ripened in a hurry.

Hence, the low yields have resulted in extraordinary concentration and intensity and the wines may be able to compete with the extremely successful 2013 vintage (2012 was special too).

The 2015 quality is very high but the quantity is low. So, keep an eye out for them at the store.

It will be interesting to follow this vintage over next 5-7 and beyond.

What Makes a Good Bottle of Wine? How Do I pick a Good Bottle of Wine?

Let’s make one thing clear. ‘Good wine’ is neither expensive, nor old. Cork or Screwcap doesn’t matter either. A screwcap only means that the wine is committed to quality right there and then.

If that the case…. What makes for a good bottle of wine? How do I pick?

There are so many! California Wine, French wine, Wine from Spain...etc.

 

Let's go for the basics on this one.

The general tasting rules of Swirl, Smell and Taste are a start, but there's more to learn when figuring out if a wine is worthy of your taste and money. So, let’s take a moment to get into it a little bit.

Look at the backside of the bottle.

Sometimes first appearance isn't everything. Front labels can be tempting, but check out the full package before you buy. Also, the back labels usually have more information about a wine. These days, there are some clues about the wine like fruits, flavors, the aging process, importers and the wine region. Keep an eye out for any stamps of approval like awards or reviews—all signs of a currently popular wine. Go ahead and ask for recommendations. Don't be afraid! "Ask the wine steward or a find a wine friend for a recommendation to help make your selection," says Peter Click, president and founder of The Click Wine Group (Fat Bastard Wines). I read in a men’s magazine; If you're on a date, almost always the woman you are with will appreciate your modesty, openness and refuge to ask for assistance from a trusted expert. * Quick Hint…It’s probably one of the easiest times for a man to show humbleness to a woman….LOL ;-)

…Anyways, asking questions is a good thing.

 

Swirl and smell the wine.

Here's where two fun rules of wine tasting 101 come into play. Does it have nice legs? You know; those lean teardrop lines of liquid that slowly drip down the sides of the glass. Legs don’t mean much when it comes to determining a good wine, but it gives you a clue on its alcohol content. Also, Smell it. always smell. Believe it or not; Tasting is mostly from the nose….

Okay. What do you smell? Honey? Cherries? Apple? Vanilla, Oak, Earthiness? I’ll bet, the more you smell, the better the wine may taste. If it’s juicy and you pick up two or of three types of fruits or aromas or things your nose knows you’re going to like the wine. What’s weird is even if the smell is something totally out of this world. It could make the wine interesting. I am a big proponent of smelling and swirling a lot; the taste is confirming your senses.

So, you see ‘Good wine’ is the combination of all that. So, when you are doing all of this and you think the wine is bad. It probably is, unless there is something else going on making the wine too complex to enjoy right there and then. (And that can be a lot of serious educated info too, remember wines been made for thousands of years).

Taste the wine.

Once you've swirled and smelled your way around the glass, go in for the sip. Let the juice move around your tongue. So yeah wine is pretty sexy … It requires you to focus …

Do you taste dark cherries, plums, grapefruit, minerals, earthiness? Use your taste buds to figure out how many diverse flavors you can pick up on. Guess…

*Quick Hint: as long as the wine is in balance and isn't nasty-smelling, the more you can taste the more complex the wine is. It’s not always that straight forward. But it gives you an idea.

If it’s not in balance you will taste more acidity or more oak or more fruit. But when all the flavors stay on your tongue for some time, it’s awesome! Basically, if fruit flavors like plums, blackberry, cherry, raspberry, citrus, peaches, melons fill your tongue and the finish lingers in your mouth know you've got a ‘good wine’.

 

5 Killer Wines to try..that I enjoyed in 2016 and recommend

These are five great wines that come to mind as I think of some of the best I've tasted this year. They are not value wines. They are serious and all of them can be cellared for enjoyment. The Domaine Serene Chardonnay is a special one to point out because it has a cerebral quality to it that is not often found in whites as well as the Glaetzer Bishop Shiraz which is diverse enough to be served with fish and Chinese food. Seek them out and enjoy!

 

Sierra Cantabria 2010 Reserva -Rioja  Excellent baked spices and toasty notes, herbs, plums, big flavors

 Domaine Serene 2013 Evenstad Reserve Chardonnay -Dundee Hills  Big fruit, really creamy exudes a mouthfeel that is very sensuous, nice long finish.

Glaetzer 2013 Bishop Shiraz  -Barossa Valley  Nice strong chewy Shiraz the way they should be; meaty with eucalyptus, glycerin and dollops of berry fruit.

 Château Calon Ségur 2013 -Saint Estèphe  Great fresh black fruits, vivid with integrated tannins; layers and a tautness in it that says ‘lay me down’.

Château Haut-Monplaisir 2012 Prestige Malbec – Cahors  Great concentration with mouthwatering acidity and black plums, complex, intense fruit and dry tannins

A Grand List of Wines (mostly under $25) that will not dissapoint...Seek them out over 2015 and 2016

A friend asked me to put together a wine list and this is what I did. Enjoy the list and happy searching.

 

 

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

 

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

 

2012 Bodega Norton Privada, Mendoza (750ml)

 

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

 

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

 

2013 Villacreces Pruno, Ribera del Duero (750ml)

 

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

 

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

 

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

 

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

 

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

 

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

 

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

 

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

 

2006 Chateau La Vieille Cure, Fronsac (750ml)

 

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

 

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

 

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

 

2013 Saint Cosme, Gigondas (750ml) $34

 

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

 

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

 

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

 

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

 

2011 Allegrini Palazzo della Torre, Veneto (750ml)

 

2012 Tikves Bela Voda, Tikves (750ml)

 

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

 

2013 Duorum Colheita, Douro (750ml)

 

2012 Zolo Reserve Malbec, Uco Valley (750ml)

 

If it's the most important task of a wine director...Why is creating and managing a restaurant's wine list seem to be an afterthought?

I often get asked about Wine Lists and why some are better than others.

The general roundabout question always seems to be…

If it’s probably the most important tasks of a wine director; why is creating and managing a restaurant's wine list seem to somehow be an afterthought?

Wow! It sure is a difficult question but it doesn’t have to be...

But just what sets apart a just-ok wine list from a great one? How does a Wine Director or Sommelier go about picking wines and making a great list? What’s most important?

My way of thinking is that there are folks who are interested in wine but may not know anything about wine.

Then, there are interested enthusiasts; who will be eyeing for particular names or styles. It’s key to try to build a list that appeals to everyone.

A great wine list starts with the proprietor(s) caring about wine and caring about profits. This must go hand in hand or the list is doomed.

Also, storing the wine in a hot closet just won’t work. Do it in the best cool environment if not a cellar. Make this happen. It speaks about the heart of the establishment.

Let's get deep for a second...

Today, the new era of the Mixologist is on the rise; just like the new era Sommelier. Knowledge and creativity are in play.

The wine 'is' the driver that sells repeat menu diners; not the mixed drinks. The last thing a foodie wants consider is distillation. It's a distinction that should be understood. Mixed drinks encompass the 'establishment' but truthfully not the meals...That's not it's purpose. But, the wine is both....and I say if you care about 'sense of place' in your wine; you are on the best path.

Then the first step in making a great wine list is talking to the chef about the food. The wine should go with the food. Period. That is crucial. This gives me hints and ideas to the types of wines that will pair remarkably well with the dishes. Wines with the right acidity, freshness, body, salinity, minerality most and notably—structure

The wine list is one that can pair up with multiple dishes and be able to criss-cross where several wines can address the dish. A guest needs to be able to sit with the menu at first glance along the wine list and determine whether he or she will or can return to your establishment and this is even before a bite of food is ever taken. Will it work with the meals? Will it work with Cheese? Will it work with dessert? Will it work on its own?

The list has to be fun and have some crowd pleasers as well the ones that make you think a bit. Like a white or a red that you wouldn’t expect. Or a varietal from a producer or a vineyard that is a curiosity. A great wine list can tell a story about history, geography and the combination of flavors that compel you to want more. They echo a Sommelier's beliefs about wine. Not necessarily what are the Somm’s favorite wines or a who’s who greatest hits… but a diversity of taste. A diversity of value and some prized ones are important as well.

A list that is too small and cheap can tire you very quickly. So a small restaurant needs to be crafty and empathetic to its dishes; if they care about their patrons. Caring means to make sure all the information that is needed is displayed so the guest gets what they thought they were ordering and can make the right decision alone or with help from the Somm.

It’s not about whether the wine scored 90, 92 or 94 points. A great wine list is all about caring and listening your guest likes and providing them with your best options available, all while keeping it fun and enjoyable.

 

 

 

Five Top Red Wine Values under $20 - that are Big and Bold; that Drink 3 to 5 times their Cost - A Special Report by Wine Correspondent Ralph Del Rio

By Ralph Del Rio, Wine Correspondent

Every now and then I jot down some of my favorites values; especially when they knock your socks off! Here are 5 wines that are ridiculously good. They are big tasty wines. Decant if you like...but not necessary. All of them are delicious on their own or with a hearty meal, stew or grilled meats. Try them today, they won’t disappoint.

Dona Paula Black Label Red Blend Argentina, South America 2012 - Whiffs of plum, spices and juicy red pepper stand out in this very harmonious(Is it forward or not?) and balanced wine; with round integrated tannins and a deliciously endless finish…grapes are from a very high altitude.

Substance Cabernet Sauvignon Columbia Valley, Washington 2013 - Charles Smith, who continues to make great wines at all prices…the 2013 Substance is big and bold with aromas and flavors of cassis, wild flowers, pencil shavings and tobacco it is a great wine at any price; tastes 3 times what wines like this are usually going for…not kidding.

Bodegas Castano Solanera Spain 2012 – It comes through importer Eric Solomon. Every year it’s one you can count on. This is better than the 2003. It’s rich and harmonious with black raspberries, blueberries and black currants abound. It’s very full-bodied, very intense but somehow approachable. Magic for the price. It taste almost five times as much which sounds totally preposterous!

Gerard Bertrand Corbieres 2011 Languedoc-Roussillon, France - the 2011 Corbieres Terroir offers an elegant lead pencil, tobacco leaf presence and with blackberry notes and plummy aromas and flavors. It has enveloping solid structure with a persistent feel that goes into a memorable finish

Bodegas Zerran Tinto Spain 2011 - a Jorge Ordonez from the region of Montsant which by the way has soils just like its neighbor, Priorat! The overall balance is remarkable, very intense black fruit flavors with high level of concentration with hint of vibrancy. The fruit is ripe, chewy with earthy, smoky nuances on the palate and the retrohale.

It’s April...its time to taste the Classic Bordeaux in Barrels for ratings and pricing. It's called “En Primeur”...What about some thoughts on California and their older wineries…

It’s April and that usually means its time to taste the Bordeaux in Barrels. These “En Primeur” tastings is Bordeaux bring on a who’s who in the wine tasting world to rate the future of the vintage and what the effects on the market might be; Granted there is an idea based on previous vintage information, but nevertheless there is always excitement.

The wines focused on and tasted  during “En Primeur’ are usually the classics, the older wineries, the 1855 Classification Growths, the heavy hitters from the left and right banks.

So in honor of Bordeaux I am going to write about and list some thoughts on California and their older wineries…How’s that!?!

As Karen MacNeil’s nicely researched ‘The Wine Bible’ (I totally recommend) puts it…

By the turn of the 20th century nearly 300 grape varieties were being grown in California, providing for its nearly 800 wineries. Worldwide recognition looked pending, especially after helping solve the Pheloxera disease crisis in France by using American rootstock saving the Bordeaux vineyards.

Yes! That actually happened.

But then suddenly on January 16, 1919... the 18th Amendment ushered in the beginning of Prohibition.

The rest is history until California came roaring back in the late sixties and seventies.

Let’s review some of the classic California Wineries, wines and oldest vines.

 

In the late 1800’a and early 1900’s…During this period some of California's oldest wineries were founded including :

Buena Vista Winery, Gundlach Bundschu, Inglenook Winery, Markham Vineyards and Schramsberg Vineyards. – Great pedigree with abundant value…and then some

 In a way, these wineries should be looked upon, here are some tid-bits.
 

So here’s a nice list of 100 year old wineries….

• Beaulieu Vineyards –Founded in 1900, a great place to visit too

• Beringer – Famous Rhine House completed in 1884; I'd like to add, as part of their line the Knights Valley Cabernet provides such a great consistent value 

• Charles Krug – Founded in 1861 by Charles Krug, owned by Peter Mondavi

• Chateau Montelena – Established in 1882 by Alfred Tubbs.

• Inglenook – This Chateau dates back to 1879

• Nichelini – Founded in 1890 and the same family owns it today

• Schramsberg – Founded in 1862, the present owners purchased the winery in 1968

• Trefethen Family Vineyards – Winery built in 1886, Trefethen begins in 1968

 • Buena Vista Winery – Pioneer Haraszthy founded Buena Vista Winery in 1857 on a site in Sonoma

Check them out, keep them handy...Good wine, good conversation.

Here are also some California vineyards that have some of America's Oldest Vines along with a blurb or two….

Michael David Winery Ancient Vine Cinsault

Back then these 128-year-old vines were planted, Grover Cleveland was the USA president, and when you needed to get to get around in a hurry you rode a horse and buggy.

Scherrer Old & Matua Vines Zinfandel

A wine that is multi-generational; Fred Scherrer makes it with fruit from vines his father and grandfather planted in the 1970s and 1912, respectively.

Turley Duarte Zinfandel

Using ancient vines of Contra Costa County, this red zin pulls from the Salvador, Evangelho and Mori vineyards (the Mori vineyard spooky story is that it was planted by a pair of gravedigger brothers in the 1940s).

Bedrock Wine Co. Bedrock Heritage Red

The Bedrock Vineyard purportedly has 33 acres of ancient vines date from 1888; as landowner Morgan Twain-Peterson has said, "This vineyard has a long history, and I'm just passing through."

Ravenswood Old Hill Zinfandel

It has been reported since 1871, that journalists were praising this vineyard; the Pacific Rural Press wrote that its wine was "superior...to any in the state."

Also, for good measure I thought I’d mention the famous 1976 Reds
from the Paris tasting because they competed against many “En Premeur” wines…These wines have gone on to good fortune and status

The Paris Wine Tasting of 1976 or the Judgment of Paris was a wine competition –Reds:

Stag's Leap Wine Cellars 1973 

Ridge Vineyards Monte Bello 1971 

Heitz Wine Cellars Martha's Vineyard 1970 

Clos Du Val Winery 1972 

Mayacamas Vineyards 1971   

Freemark Abbey Winery 1969 

As you can see California has some very cool historical vineyards and wines to keep you busy on this kind of subject.

 

 

What is a Cult Wine?...Let’s expand a little on the Cult Wines of Bordeaux and California…

What is a Cult Wine?

A cult wine is essentially an American term used to define a high quality, exceedingly expensive wines that are produced in very small quantities and are highly sought after by collectors. It refers mainly but not exclusively to Cabernet Sauvignon wines produced by a group of Napa Valley wineries.

Similarly wines from Bordeaux of extraordinary quality are also hunted and pursued by such accumulators.

The thing is that outstanding cult Napa Valley and Bordeaux wines is that they have this deservedly rich intrigue. These wines are rare and veiled gems and are a lot are true rock stars. For some folks the whole quest is in turning up one of these bottles.

Let’s expand a little on the Cult Wines of Bordeaux and California…

Cult Wines Bordeaux

The cult wines of Bordeaux tend to be left-bank cabernet-based wines that ranked highly in the Classification of 1855. Château Lafite Rothschild, Château Latour, Château Margaux, Château Haut-Brion, and Château Mouton Rothschild all qualify. Right-bank wines from Pétrus, Château Le Pin, Château Angélus, and Château Cheval Blanc are also highly sought-after. With the exception of Le Pin (which was first produced in 1979, all of these estates have a long history of fine wine production, going back in some cases before the 1700s. The production levels of these wines is generally higher than California cult wines—Haut-Brion, for example, produces 10-12,000 cases annually, Lafite produces just under 30,000, and Petrus produces 6,000. Le Pin would be one of the smallest-producing of the Bordeaux cult wines, at 600-700 cases a year.

Cult Wines California

California cult wines refers to any of the California wines "typically but not exclusively Napa Valley Cabernets" for which collectors, investors and highly enthusiastic consumers will pay very high prices. The emergence of the cult movement coincided with trends in the 1990s towards riper fruit and wines with bigger and more concentrated flavors. The producers of such wines include Araujo Estates, Bryant Family Vineyard, Chateau Montelena, Colgin Cellars, Dalla Valle Vineyards, Grace Family Vineyards, Harlan Estate, Schrader Cellars, Screaming Eagle and Sine Qua Non. All of which have scored 100 point scores from wine critics.

These wines are generally very expensive and are limited production (often fewer than 600 cases per year) and can command several times their "release price" in the secondary market.

Many are flipping and reselling these bottles at a much higher price; sometimes showing up at wine auctions.

Some wine lovers spend years on winery waiting lists in the hopes to have an opportunity to to buy just a few bottles of the Cult Wines. While other side deals with wine shops or similar contacts to purchase Bordeaux futures to get a shot at the wine.

The “Golden Triangle” of Pomerol...Arguably the Best Wines in the World…

The “Golden Triangle” of Pomerol a triangle shaped cluster of vineyards in a commune in the Gironde department in Aquitaine region in southwestern France. It is located near Bordeaux.

It comprises arguably the best wines in the world… Great Bordeaux!

Pomerol has come a long way in the past fifty years or so, and yet it also remains markedly different from the other famous Bordeaux communes. It has with no classification system yet and is pieced together with small, regularly family-owned vineyards, scattered with farmhouses realistically not châteaux (many liken Pomerol to Burgundy rather than Bordeaux); the right banked Pomerol does not resemble the opulence of the Bordeaux left bank. Curiously, Pomerol has never been written about with the same admiration repeatedly publicized to the châteaux of Pauillac, St Julien, Margaux or St.Emillon;  But obviously it should.

 

The open flat land of Pomerol not really distinct. Yet with endless acres of vines that are emaciated in the winter and fertile in the summer. These plains have narrow roads, ditches and farmhouses which contain hills with plateaus and uplands where the soils were deposited as sediments by water, ice and wind.

Subsequently, formed by erosion; these hills are made up of two thirds sandy and gravely soil and one third clay and gravely soil. It is the only wine producing region in the world with a large degree of blue clay in its soils.

After the famous 1982 vintage, Pomerol has respectfully received a lot more attention. That was the year that prices began to soar for wines like Petrus and Lafleur.

This "Golden Triangle" of Pomerol encompasses the best chateaux, including: Petit village, Le Pin, Vieux Chateau Certan, La Conseillante, l'Evangile, Pétrus, Lafleur, Le Gay, La Croix de Gay , Clos l'Eglise, Chateau Cabanne, Trotanoy and finally the top of Nenin". These have consistently been producing the best wines in the Pomerol commune. Try one if you can.

The rest of Pomerol is sandy soil like most of Bordeaux, where it is usually more difficult for growers to find a distinctiveness or individuality for their wines.

Understandably, there are numerous outstanding Pomerol wines. Many are terroir driven some are a combination of advanced technology with good marketing creating a winning formula (purely ‘technique' driven). Really great wine nevertheless.

Some of the ones I enjoy regularly are Chateau de Sales, Chateau Ferrand, Chateau La Pointe and Clos Rene.

Hence, the transformation of the “Golden Triangle” wines come from the dynamics and physical history of the terrain and the clear-cut style of wine making.

Pomerol wines consistently are fleshy with an easy drinking quality and many display this quality when young, there are others which require a huge amount of patience and command respect for their ability to age in bottle, transforming into something other-worldly over many unfathomable decades. Such wines have need of high honor and consideration during this modern age of instant gratification.

Sometimes you find only the most wealthy collectors might afford the price tag of a age worthy ‘Golden Triangle’ Pomerol(due to scarcity and limited production)…

But the allure of an easy drinking, fleshy, young Pomerols... ironically command the attention of not only the wealthy but a whole lot of wine lovers through and through. Certainly, nothing wrong with that!

Is there any better way to celebrate the New Year than with a cheerful sparkling wine?!? - Spanish and Italian bubbly rocks too! - My Easy Going Picks!

Is there any better way to celebrate New Year’s Eve than with cheerful sparkling wine?!? Certainly Not! Bring on the Bubbly!

Since we’re talking of sparkling wines, champagne is of course the king of bubbles and apart from recognized and celebrated maisons, such as Krug, Bollinger and Ruinart…

In fact the New York Daily News was so kind to publish the top 10 champagne brands for 2013 by volume sales:

1. Moet & Chandon

2. Veuve Clicquot

3. Nicolas Feuillatte

4. G.H. Mumm

5. Laurent-Perrier

6. Taittinger

7. Piper-Heidsieck

8. Pommery

9. Lanson

10. Canard-Duchene

All just awesome! But there’s more to this story…

So… in no special order because I really enjoy all of these…here is my selection of easy going sparkling wines of the New Year … actually for any time… a perfect match for every mood and pocketbook. Enjoy, and not all are Champagne of course… Spanish and Italian bubbly rocks too! Stock this stuff up; so you always a have some sparklers that are good.

Freixenet Cordon Negro Extra Dry - $10 – The crowd pleasing Cava in the black bottle; it's earthy and fruity and not really dry…It’s flavorful and is nice and smooth.

Depreville Extra Dry, France - $10 -  a light off-dry bubbly with nice fruit white peaches, lemons, pears, cream… well-dressed with tropical notes

Mumm Cuvee Napa Brut Prestige, Napa - $20 – Simply the best complex sparkler for the price…Crisp flavors! Fresh apple, ginger spice and smoke with notes of raspberry; Layered…

Segura Viudas Brut Reserva Cava, Cava - $10 - creamy bead supporting red apple and pastry cream with lemon notes

Barefoot Bubbly Pinot Grigio Champagne, California – $10 - Yes this one… the ‘Pinot Grigio’; Aromas and flavors of Key lime pie and medium dry

Banfi Rosa Regale Brachetto D’Acqui DOCG, Itlay - $20 - Perfumed with a hint of rose petals, raspberries, strawberry shortcake, like punch in color. Effervescence is softer…Truly remarkable stuff.

Marques de Monistrol Brut Cava – $10 - A good straight forward Cava; with apple and stone-fruit fragrances. A nice easy finish too  

Nino Franco Prosecco Rustico NV, Valdobbiadene – $15 - A bad boy Prosecco! White peaches, flowers, wet stones, smoldering tinges

La Marca Prosecco di Conegliano, Valdobbiadene –  $13 – This Prosecco with a heady bouquet of ripe lemons and flowers on the tongue it’s ultra-juicy; vanilla cream on both nose and palate

Domaine Chandon Brut Classic, California –  $15 - Nuts and stoned fruits. Peaches with creamy vanilla flavors; with a hint of raspberry. Delicious! There’s a slight sweetness peeking through…

I hope this list inspires you to pick some of these up and ...Happy New Year!

 

Buying wines, storing wines and finding wines to store

Today, the majority of wines are best drunk immediately.  But if you are looking for a wine to nurture for the future it is often smart to look for a wine from a good vintage.

Few of us are fortunate to live in a house with a readymade wine cellar or even a house with a cool dark basement. Nevertheless for wine lovers a “cellar” or wine fridge is not just a small nice to have-it’s essential.

With an attentively stocked cellar you can be confident of having the right wine for the right occasion, even if most of them are for ordinary quaffing.

What I like about wine buying is the mystery behind it.  It’s no science. It’s important to have a few different places to buy your wine. Not only just to keep it interesting, but also it allows you to try to build some relationships.  Not all your wine should be bought at the grocery store or the large outlet.  There’s always several nice wine shops in town and yes, you may pay a little bit more but you might get some valuable information in return…

Is there a guarantee that you will be a successful wine buyer and how do you know if you are good at it? The answer is not plain and simple but if you are thoughtful about it…

The joys of drinking those budding wines that you have stored for its peak of maturity for a certain occasion (recognizing your thorough judgment/luck) can be rewarding and a lot of fun!

So what’s a good place to start? A good place to start is with wine producers.

You might ask… Is it okay to purchase blindly from certain producer’s …Sure!

For example , these days for Spanish wines, I can reach for an Eric Solomon and Jorge Ordonez wine.  If it is under $25 per bottle and it is in my budget; I will try it. Another is Kermitt Lynch; I will certainly consider his stuff because it’s always well-made. Try one of his burgundy wines (red or white). He has great French product that I trust and a lot of good restaurants do as well. Jeffrey M. Davis is excellent too especially for Bordeaux wines!

Mainly these producers are purchasing grapes or finished wine from countless minor estates, then blending, bottling and selling the wine under the their name. A lot of the times it’s excess grapes from expensive vineyards.

In Burgundy, France some of the best, and well-known, burgundy producers are primarily négociants (merchants)—including Louis Jadot, Joseph Drouhin, and Bouchard Père & Fils and they make great wines at all price levels.

Recently folks like distributor Cameron Hughes and Australian Cult winemaker Chris Ringland with the same inspiration are buying lots or creating ambitious even nontraditional wines that I like as well. There are a lot of good ones out there.

So what about storing the wine.  Here are a few general tips on storing wines…

Basic Red Wines:

Cabernet Sauvignon wines are often created to be drunk young but in overall will improve with aging. Bordeaux, France produces Cabernet based wines that have varying degrees of aging potential. A Classed Growth from a good vintage may sometimes need 10 years to mature. Some Cabernet Sauvignon from Napa Valley, California and Washington State have aging potential as well.

The Bordeaux’s best Merlot -based wines also need about 10 years to mature.  Lesser Merlot’s tend to peak in 3-5 years.

Pinot Noir  is the ‘noble’ grape. It can age well if grown correctly. Hailing from Burgundy France; it grows best in Oregon, California and New Zealand.  A good red Burgundy needs about  2-5 years to develop its peak complexity.

Syrah/Shiraz based wines especially from the Rhone, France are outstanding wines for aging; some can be cellared for 20 years. In general terms 4- 10 years and let’s not forget that artificial aging achieved through 30 minutes to an hour of decanting will help you consume these wines while they are young.

…and now the

Basic White Wines:  (which very few whites are truly suited for aging too long in the cellar or wine fridge).

A Grand Cru Chardonnay can arguably last up to 15 years but all Chardonnay is really at its best between 2-5 years.

Riesling is usually immediately drinkable but can age well….especially the German Rieslings have great storage potential, the Grand Cru’s can store for 10 years or more. Look for the Rieslings from Washington state, upstate New York Canada for excellent drinking.
 

Sparkling and Fortified Wines  are a story as well and both can be kept for years but that is best  another story for another day.

Well obviously there is an inherent risk with aging but as you can see… buying, storing and finding wines to store can be very rewarding… and remember it’s not a science.

Wine Scores and Reviews - It's Good to Keep Notes

Reviewing wines always come with a little trepidation. But generally to keep things straight it is good to jot a few reminders down. Many think it is not viable to talk about a wines worth without some kind of scoring system. Wine tasting is totally subjective.

For Example, wine scoring systems such as Robert parker’s 100 point scale or the 20 point scale that Clive Coates uses can be very detailed and influential to a wines price and success; Yet the ratings are meaningless unless readers actually try some of the wines recommended and see whether their appreciation or enjoyment is similar or not. It only really carries any great weight if there is agreement on certain wines.

Some people are totally against scoring; It is a respected point of view due to the fact that wine shouldn’t just boil down to single number because so much goes into it. The goal is to inform the readers of thoughts on certain wines for the plain reason that tasting experience brings strong insight, information and preferences which can be pretty useful to pass along.


WINE CORRESPONDENT 5 POINT SCALE
5 – GREAT
4– ABOVE AVERAGE TO VERY GOOD
3– AVERAGE WELL MADE WINE
2- EVERYDAY WINE NO MAJOR DISTINCTION
1- UNDESIRABLE
S-SLEEPER WINE
V- EXCELLENT VALUE FOR THE PRICE
L- LAVISH
E- EVERYDAY WINE

To help illustrate, the 2004 Martinat Epicurea – Cotes de Bourg: lush and velvet concentrated, complex, cherries, good body and admirable; scores a “5-VS” as a great wine where there is an excellent value for the price along with being a sleeper wine( which is all around surprise and should be seeked out).

On the other hand, the 2006 Chateau Montviel – Pomerol: which is rich with a lot of minerality, and is vaguely interesting scores a” 2 “because it is questionable and does not really provide a great value.

A good scoring system and some notes to remember what you like is helpful in enjoyment of wine. Eventhough there are arguments that wine critics have preferences for flavors and that wine makers are striving to please the critics for high scores. The joy of wine is to find the one that pleases.

Should you always trust wine rating and scores? How do you know a wine is worth buying? How much should I buy? Is the wine good for a gift? All great questions that can be answered by taking some notes and using wine reviews and scores as a shorthand study of the critics thoughts while tasting.

Tasting wine is not only SEXY... but for the mind as well. How great is that!

One of the great things in life is that everybody is capable in a distinctive way to relate to qualities (like taste, color, odor, and feel) of a body (as a delicious meal or a great sea breeze) that arouse the sense organs. Sounds sexy!?! That’s because tasting wine is sexy.  It’s not only sexy but it’s also for the mind as well. How great is that!

Wines vary in color, texture, strength, body, smell and taste.  Everybody has tolerances and feelings to the various components that make up wine that are not the same. For example, one taster may be sensitive to acidity whereas a second taster may be sensitive to tannins while a third taster could be sensitive to smelling any sulfurous aromas.  

A taster takes all of this into account…

All this goes a long way in explaining why you may like or not like a wine. It also goes a long way in explaining that someone may like sweet wines and other have revulsion to them. It also gives a clue to why some folks feel great while tasting the harshest tannins of a Bordeaux they can find, while that same wine would impair another’s appreciation or enjoyment of what is appealing.

What’s more challenging than appreciating or enjoying a wine is communicating the sensations.

Note this factoid…Other than bitter, sweet, sour and salty all the words describing taste are borrowed from other senses! So the best way to clarify what you are sensing is to try to describe it and don’t be afraid of what you think you smell.

Given that, it's totally conceivable to find a wine that you loathe—yet it’s perfectly well-made, and is representative for the grape varietal and/or style of wine… A total classic!

Why is this? Here’s the catch…When it comes to wine we smell tastes instead of taste them…

Voila!(VOOWALA!)

You see smells stir up memories a lot quicker than other sensations and that’s because the receptors are found right next to the temporal lobe in our brain which where our memories are stored.

Experienced tasters often rely on their immediate reaction of their memory to the first sniff of a wine.  The real pleasure comes from the cross references, the stirring of memories, the comparisons between similar and yet subtly different products or products from the same or neighboring grounds…or even how varietals from different years or countries compare…

Whatever!!! Here is a system to get you tasting with bravura!

The Five S’s of tasting:

1. See the wine – get a good look at the color

2. Swirl the wine- soak that glass and watch the viscosity and makes some esters

3. Smell the wine – get your nose in the bowl and get a sense of the aroma

4. Sip the wine – get a nice mouthful

5. Savor the wine – let’s see what occurs and arises while you react to what you are tasting

 

Today's Choice - 2004 D' Arenberg Footbolt Shiraz

This a wine that has a lot of potential. D’ Arenberg puts out some really good wines. I like this 2004 Footbolt Shiraz because it is just retrained. You can tell its going to get better. It’s a wine with deep crimson and violet hues. There is a lot of graphite on the nose. It’s huge and spicy. The spiciness boosts the fruit with a lively berry and vanilla foundation. This Shiraz has excellent acidity. It can be drunk now with BBQ or roasted meat…. but it also can be laid down for several years. This is a good one to buy a few of and drink over the years. I am doing just that....Also I have tasted the 2005 similar profile but more pronounced blackberries not as vibrant and closed up as the 2004.