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Loire Valley Tasting Showcases Under Appreciated Region

rich mauro the peoples palate
Loire Valley Farmhouse

Last month, the Loire Valley Wine Bureau hosted a trade tasting in Denver at the Sheraton Downtown Hotel. This was a great chance to taste many different Loire Valley wines in one place and to experience the variety and quality the region offers. And there is an amazing variety.

Loire Valley wines, from the geographical heart of France. Most of the important growing regions are located along or just off of the Loire River. They produce a diverse and distinctive range of wines with industry leaders in every category: white, red, sparkling and sweet. After Champagne, the region is the second largest and second oldest in France for sparkling wines (unfortunately, I ran out of time to try them). it is also the leader for wines ordered in restaurants in France, probably because of the wines relatively moderate prices.

In case you didn’t know, Loire Valley wines set international standards for Sauvignon Blanc, Cabernet Franc and Chenin Blanc, as well as producing unique local specialties like Muscadet. The Loire Valley also produces truly excellent dessert wines. This tasting also confirmed Loire wines’ reputation for food friendliness.

One thing for sure, wines of this quality and affordability are worth any buyer’s attention. Below is a capsule tour of the region’s main appellations represented at the tasting moving roughly from the Atlantic coast inland to the valley’s eastern border, accompanied by my recommended wines. (Wines marked with ** are my favorites.)

Muscadet de Sèvre et Maine – near the city of Nantes; crisp, dry whites from melon de Bourgogne (also called muscadet) grape

  • 2009 Chateau de l’Oiselliniere ($13)
  • 2008 Domaine de la Chauviniere “Clos les Montys” ($13)
  • 2005 Domaine de la Chauviniere “Granit de Chateau-Thebaud” ($20)
  • 2008 Pierre-Luc Bouchard ($NA)

Anjou – adjoining the city of Angers; earthy reds and off-dry rosés from cabernet franc grape.

  • 2008 Domaine des Rochelles Anjou-Villages Brissac (red, $14)**
  • 2009 Roc de Chateauvieux Rosé d’Anjou ($12)

Savennieres – west of Angers; powerful, dry chenin blanc (known in the valley as pineau de Loire); prized for great aging potential

  • 2007 Domaine Baumard ($22)
  • 2005 Domaine Baumard “Clos du Papillon” **  ($32)
  • 2007 Domaine Baumard “Tre Speciale” ($38)

Coteaux du Layon – straddles the Layon River extending from the Loire south of Angers; luscious dessert wines from chenin blanc.

  • 2000 Domaine Cady** ($23)
  • 1990 Domaine Baumard “Cuvee lu Pon” ($NA)

Quarts de Chaume – a small area along the Layon also producing great sweet nectars from chenin blanc

  • 2000 Chateau de Suronde (biodynamic) **  ($58)
  • 2007 Domaine Baumard ** ($65)

Saumur – large region extending south from the town of the same name; mostly earthy reds from cabernet franc

  • 2009 Domaine des Hauts de Sanziers  ($17)

Chinon – west of the city of Tours, this area is certainly famous among most people for its historic chateau; among wine lovers, though, it’s the distinctive reds from cabernet franc that draw us

  • 2007 Domaine du Beausejor ($13)
  • 2008 Domaine de Grand Bouqueteau “Tradition” ($15)

Touraine – surrounds Tours; a very large area producing a variety of whites, roses and reds; these are aromatic wines from sauvignon blanc

  • 2009 Domaine Joel Delaunay “Le Bois Martin” ($16)
  • 2009 Chateau de la Roche** ($16)
  • 2008 Domaine du Pre Baron ($14)

Vouvray – just west of Tours; chenin blanc in a range of styles from dry to quite sweet

  • 2003(!) Domaine Georges Brunet (demi-sec) ($15)
  • 2009 Chateau Moncontour (sec) ($18)
  • 2009 Clos du Nouys (sec, $22 and demi-sec, $18)
  • 2009 Roc de Chateauieux ($12)

Quincy – north of the town of Bourges at the eastern end of the valley; a somewhat lesser known region (producing sauvignon blanc) that made an impressive showing at this tasting

  • 2008 Domaine du Tremblay** ($18)
  • 2008 Philippe Portier** ($18)

Sancerre – the first of the two world famous producers of fresh, fruitful wines from sauvignon blanc at the eastern border of the Loire Valley

  • 2008 Domaine Brochard ($17)
  • 2008 Domaine de Buissonnes ($28)
  • 2008 Chateau Sancerre ($27)
  • 2008 Guy Saget “Domaine de la Perrier” ** ($25)
  • 2009 Le Hospices** ($21)

Pouilly Fume – on the other side of the river from Sancerre, these sauvignon blancs tend to be fuller and richer

  • 2007 Domaine Alain Cailbourdin “Les Cris” ($22)
  • 2008 Guy Saget “Domaine Saget” ** ($35)

I also appreciated that all the wines presented are locally distributed.  And the importers – Eberhard Distributers, Robert Kacher Selections, Terlato Wines International, Esprit du French Wine Merchants, Old World Imports, Marnier-Lapostelle, Palm Bay International, Pasternak Wine Imports, Michael Corso Selections, Ex Cellars, Pierre Chanier, and Elizabeth Imports – deserve recognition. These are all reliable importers and frankly a good shorthand way of making sure you are getting a good wine is to look on the label for one of these names.

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24 Good American Wines That Won’t Drain Your Wallet

These are wines that don’t sacrifice quality for affordability ($20 or less retail), and you should be able to one appropriate for any occasion.

Summer whites
Light, aromatic
• 2008 Covey Run Quail Series Gewurztraminer ($9)
• 2009 Columbia Cellarmaster’s Riesling ($12)

Refreshing Rhone-style blend
• 2008 Beckmen Le Bec Blanc ($18)

Crisp, dry (sauvignon blanc)
• 2009 Holy Cross Abbey ($19)
• 2008 Matanzas Creek ($19)
• 2008 Pomelo ($10)
• 2009 Silver Birch (3-litre box, $24)

Citrusy, round (Pinot Gris)
• 2009 Acrobat Oregon ($12)
• 2009 Kendall-Jackson Grand Reserve ($15)

Rich, full-bodied (chardonnay)
• 2008 Rodney Strong Sonoma County ($15)
• 2008 Paul Dolan ($18)

Summer reds
Earthy, soft (pinot noir)
• 2007 Sebastiani Sonoma Coast ($18)
• 2009 Acrobat Oregon ($18)

Spicy, fruity (zinfandel)
• 2006 Ottimino Zinfinity ($17)
• 2007 Christine Andrew Old Vine ($15)
• 2008 Artezin ($18)
• 2008 Dancing Bull ($12)

Lively, intense
• 2008 J. Lohr South Ridge Syrah ($15)
• 2007 Concannon Conservancy Petite Sirah ($15)

Flavorful Rhone-style blends
• 2007 Liberty School Cuvee ($12)
• 2008 Beckmen Cuvee Le Bec ($18)
• 2006 Parducci Sustainable Red ($11)

Full-bodied (cabernet sauvignon)
• 2007 Rodney Strong Sonoma County ($19)
• 2007 Murphy-Goode California ($14)

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Santa Fe and Northern New Mexico Enchant Humbled Colorado Visitors

rich mauro the peoples palate

Every year since my wife and I were married 25 years ago (many of those with Tricia’s parents and the last eleven with our son), we have tried to visit northern New Mexico. We have only missed a few of those years. And, as many great places as there are in this magical area, we have gravitated most often to Santa Fe.

We have enjoyed many fine accommodations over the years and this year we were able to stay at one of our favorites, the Eldorado Hotel. Part of the prestigious international luxury chain, Preferred Hotels & Resorts, the Eldorado is located right downtown about three blocks from the Plaza. As nice as our room was, we especially appreciated the friendly, attentive service from the staff – especially the front desk and the valet. Kudos!  Although the Santa Fe International Folk Art Market and the Sculptural Objects & Functional Art (SOFA WEST) exposition were the big attractions for the weekend (not to mention the Santa Fe Opera), we opted for a more leisurely weekend.

That meant one day strolling through the New Mexico Museum of Art. This nearly 100 year-old museum houses a sizable permanent collection of works, most created by New Mexico-based artists. We particularly enjoyed the exhibit “How the West was One: The Art of New Mexico,” which included 70 works by Native American, Hispanic, and European-American artists. It is a fascinating illustration of the intercultural history of New Mexico art over the last 125 years. The next day we made our obligatory visit to the Plaza to shop for Native American art, mostly silver jewelry from Native Americans who sell directly to the public from their places in front of the Palace of the Governors. We always end up buying something and this time was no different.

We also made our fifth journey through the Georgia O’Keeffe Museum (just a few blocks off the Plaza). We always enjoy this iconic artist’s dramatic and evocative works, both in the permanent collection and the changing exhibitions. The current exhibit of her abstract works showed a different, fascinating side of her art.  Another day we enjoyed visiting the newly transformed Railyard District one day. It’s really amazing the extent to which recent renovations of this area just outside of downtown has turned it into a destination, with a variety of shops and restaurants and, most importantly, one of the country’s best farmers’ markets.

Our other planned activity for the weekend was a stop at “Body of Santa Fe” for what has become almost a ritual for us in recent years – massages at the Body Spa. And afterwards snacks at the excellent vegetarian café.  Which leads me to the main reason I crave an annual Santa Fe fix: the food. As long as we have been coming to this special place, I remain convinced that this is one of the world’s great culinary cities. This is a city with soul. That soul originates from its history and culture and emanates from its food, a synthesis of its native and Spanish heritage with western U.S. influences. Recently, the food community here increasingly has enriched that heritage by celebrating the variety of the world’s cuisines and the importance of the local, organic ethic.

Our strategy on this trip followed that of previous visits: to combine old favorites with new discoveries. Dinner Friday night was at the Chocolate Maven, which qualified in both categories, since it has served breakfast and lunch but only recently opened for dinner. We had loved breakfast here before and the dinner menu posted online looked enticing.  We weren’t disappointed. For instance, entrees such as Mushroom Quinoa Chile Relleno (I’m a sucker for a good pepper and Maven’s Chile Relleno was fantastic), Enchiladas Oaxaca, and a great halibut special were most satisfying. I should add that there was a glitch in the kitchen during our meal but the management took care of the problem promptly and without urging from us and did so beyond expectations. Now that’s the way to run a restaurant.

For breakfast Saturday morning, we just wandered downstairs to enjoy a relaxing meal at the Eldorado’s highly regarded Old House restaurant. We had really good pancakes, breakfast burrito, eggs, pastries and strong coffee.  Saturday night, we met our friends Gail and Michael (who just happened to be at in Albuquerque for a conference and made a day trip to Santa Fe) for dinner at Restaurant Martin. Tricia and I had enjoyed Chef Martin Rios’ highly acclaimed food before when he was the Executive Chef at the Old House. So, we were excited to see what he would do with his own spot.  Located in a cozy house, this is an elegant, yet casual restaurant well worth a visit. Everything we had lived up to expectations but the Wild Mushroom and Nantucket Bay Scallop Risotto and Maine Diver Sea Scallops were the consensus favorites.

Sunday morning, we all went to breakfast at Tune Up Café. From the research I had done before the trip, this sounded like our kind of place. All the reviews said great breakfast (and lunch and dinner), excellent New Mexican plates and even

some Salvadoran dishes. We all enjoyed our food (for instance, another fantastic Chile Relleno) but Tricia couldn’t stop exclaiming about her pancakes, which she said were the best she had ever had. Monday morning before heading on the road home, we stopped by Tune-Up Cafe again. We both had to reprise our dishes from the day before!  Dinner Sunday night was super casual as we opted for barbecue and beer at Cowgirl of Santa Fe. And I do mean super casual. I can only describe this sprawling restaurant that originated with the intent of “promoting the culture of the American Cowgirl” as a

kid friendly dive bar. There is even a play area for the little ones in the back. And the BBQ? Fall off the bone good.

Finally, I can’t end a review of our Santa Fe vacation without mentioning our perennial “pilgrimage” to El Santuario de Chimayo. Thanks to Tricia’s parents, who first suggested it, every time we come here, there is one day when we head north the 26 miles to Espanola, then east on the “High Road to Taos” about ten miles to Chimayo. Once there, we follow the footsteps of hundreds of thousands of others to the side room of the small but affecting adobe church where a well is filled with dirt from the surrounding hillsides. Legend says the dirt of this area has healing qualities and we always bring some home with us.  But truth be told, another reason why we are anxious to come to Chimayo is that we always have lunch at the Restaurante Ranch de Chimayo before heading back to Santa Fe. The food here is authentic New Mexico and very reasonably priced and they even offer a vegetarian chile.  Needless to say, we can’t wait to come back next year!

Check out more pictures from this trip here.

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J.L. Chave Seminar Demonstrates Greatness in Wine

One of the most common, thought-provoking, and debated questions in wine is “What makes a wine great?” In my experience writing about wine and attending countless seminars and tastings over the past fifteen years, this question is almost always looming. Sometimes it is the specific topic of discussion; other times it is the basic question underlying the stated topic.

This was the case recently at the Food & Wine Classic in Aspen when I attended a Reserve Tasting called “The Rhone’s Singular Best: J.L. Chave.” I was sitting in a tent next to the Gondola at the base of Aspen Mountain. Almost filled with 100+ people, most of whom (not me) paid $250 to be there. Before us were eight glasses containing only about one-two ounces of wine each.

Staring at all those samples within inches of my mouth, my anticipation (which had been building since I was offered the opportunity to sign up for one Reserve Tasting and knew immediately the one I wanted) almost overflowed. Looking down at us (literally, not metaphorically, from the raised stage) were sommeliers Richard Betts, Robert Bohr, and Bobby Stuckey, F &W’s Ray Isle, and winemaker Jean-Louis Chave.

With Chave, making great wine has been a family heritage in Hermitage since 1481. Still, the 41 year-old Jean-Louis told us, “The vineyard is more important than who is making the wine. The vineyard was here before us and it will be here after us.”  So, great wine begins with the earth, in this case the Northern Rhone, specifically Hermitage. At a total of just over 300 acres, this tiny region is not much bigger than most Bordeaux chateau and is smaller than many California wineries. Production of the red wine (syrah grape) is similarly tiny, while that of the white wine (blend of marsanne/roussanne) is downright miniscule. Chave makes a total of less than 4000 cases.

The vineyards of Hermitage are on a granite hill above a curve in the Rhone River with low-yielding soils that also contain sandy gravel, flint, limestone and chalk. Importantly, they are on the left bank and are south facing (“because the vines look for the sun,” says Chave). Although it can get warm, he said the climate generally is cooler, more like Burgundy than Provence, more Continental than Mediterranean.

Next to great terroir, I have found it always increases one’s chances of getting a great wine if you choose a great producer – one with a track record of quality like Chave. As Richard Betts noted, the Chaves also have a reputation of producing excellent wine even in a subpar vintage, such as 2004 (the red in our tasting illustrated this point).  Jean Louis and his father Gerard are committed to producing wine in the traditional way but not just for the sake of tradition. They know modern technology can produce clean, clear, stable wines but those wines are all too often bland, simple and without character. Chave wines are produced naturally without chemicals or machines in the vineyards and with minimal intervention in the cellar.

When nature cooperates to produce perfectly ripe raw materials, the role of winemaker is to make sure the true character of the grapes, the vineyard where they originated, and the characteristics of the vintage are translated in the final wine. As Chave explained, each year they try to answer the question, “What is Hermitage.”  And after listening to Jean-Louis’ comments, Robert Bohr was moved to remark that he is more of a philosopher than someone just trying to sell wine.

With the Chave approach to winemaking, blending skills are critical. Jean-Louis explained the élevage, or upbringing, of his wines, where they vinify the grapes from each parcel they own separately. Then, when each site is fully expressed in these wines, they “blend the terroirs” so the final wine is the best expression of Hermitage.  I found it revealing when he pointed out that they never talk about syrah, just the vineyards. As Jean-Louis put it, “the grape is just a vector for the soil to express itself in the wine.” But the truth is, as Bobby Stuckey asserted, syrah does well in many places but nowhere is it like this.” And as Stuckey declared, “There is no makeup on these wines.”

In the hands of the Chave family, the Hermitage terroir yields both red and white wines that at their best are powerful, yet elegant; well structured, yet generous; concentrated, yet harmonious; and long-lived. Both also often exhibit savory elements and fennel/anise/ licorice notes. They also are expensive, with the white priced around $200 and the red about $250 … a bottle!

The whites in our tasting also showed distinctive honey, apricot, and tropical fruit, and lush, viscous textures. The 2007 added grains and a hint of chalk. The 2003 was more woodsy, with forest notes. The 2000 showed the potential for development of these wines, with nut, caramel and roasted grain notes but still very fresh and ripe fruit.  The reds delivered high-toned red and black berry fruit, with fennel, white (?) pepper, and meat. The 2007 added eucalyptus. The 2004 was a little brooding, with cured meat and darker fruit. The 2001 showed development of an earthy quality and velvety texture but was still quite tannic, with plenty of ripe fruit.

Tasting these wines, I realized another key to their greatness is balance. There is amazing complexity but no component is in excess. Rather, all the components are seamlessly integrated.  Although powerful and concentrated, they are well proportioned and complex. They reflect the winemakers’ skill and philosophy but also the vintage and terroir. They are an expression of their origin – the region, people and culture of Hermitage. This is their greatness.

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Highlights from the Food and Wine Classic in Aspen

Check out some of my pics from the event.  Click here!

Once again, the Food & Wine Classic in Aspen (the 28th) provided numerous prime opportunities to meet winemakers

and winery owners and to discover new wines. While there always are discoveries to be made in the Grand Tasting Tent and enlightenment to be gained from the seminars, this year I especially enjoyed the special events that typically surround the main program.

As always, the Classic kicked off Thursday evening with the Welcome Reception, hosted again by Trinchero Family Estates. It’s always fun for people watching and celebrity sighting and, of course, for a chance to say “hi” to Gabby and

Mark. As for the wines, Amador County Zinfandels from Terra d’Oro and a Riesling and Sauvignon Blanc from Joel Gott (Napa winemaker and owner of Taylor’s Refresher gourmet burger joints) were particular standouts. The Gott wines showed good varietal fruit, while the Terra d’Oro wines were typically hearty and intense.

Next, Wines from Spain sponsored a Spanish-style barbecue at an amazing Aspen home that was hosted by acclaimed chef Jose Andres. So, of course, we got another chance to see Gabby and Mark. Wonderful Spanish cheeses, tapas and even a roast pig were accompanied by a half dozen crisp, Albarinos from Rias Baixa and several flavorful, tempranillo-

based reds from Ribera del Duero. My favorite reds were 2006 Emina, 2004 Protos Reserva, and 2004 Pago de los Capellanes. Spain has had a strong presence at the Classic for many years, both through seminars and The Spanish Tent, which featured many great wines too numerous to cover here.

Thursday night’s dinner at Jimmy’s was hosted by Ferrer Wine Estates and featured several sparklers from their extensive

line of Cava. It is, after all, the success of Freixenet Cava that made the Ferrer family fortune. The workhorse Feixenet Cordon Negro Brut and the Segura Viudas Reserva Heredad (love that pewter trimmed bottle) were solid appetizers, while the new Elyssia ultra premium Cava from Feixenet (Gran Cuvee Brut and Pinot Noir Brut) showed themselves as good additions to the portfolio. We also were treated to bubbly from the family’s Gloria Ferrer California operation. The new “Va di Vi” was full of fruit and I couldn’t help but take second and third helpings of the tête de cuvee 1999 Carneros Cuvee.
Friday lunch was all about beer, or I should say bière. “Tails and Ales: Where Belgian Beers meet Louisiana Crawfish” hosted by Stella Artois provided a distinctive and actually welcome respite from hours of wine tasting. Hosted by Chef John Besh (his Besh Restaurant Group owns six restaurants in southern Louisiana) and Master Beer Sommelier Marc

Stroobandt, we were treated to six courses featuring differing preparations of crawfish! As good as they all were, I was quite relieved dessert came sans tails. As for the beers, it was fun to experiment with matching the different styles – Stella Artois (light, crisp European Pilsner), Hoegaarden (citrusy, malty unfiltered Belgian white) and Leffe Blonde (spicy, malty Belgian Abbey Ale) – with each dish.

And Friday night? Three more parties! The night began with Banfi Vintners, “Five Great Chefs & Stellar Wines” party at the Grand Aspen. I especially enjoyed Banfi’s new wine called Belnero (Tuscan sangiovese), Emiliana’s Coyam (a

biodynamic Argentinean blend of mostly syrah, cabernet sauvignon, carmenere, and merlot), and Banfi Rosa Regale (a delightful Brachetto d’Acqui that paired beautifully with Jacques Torres handmade chocolate).

Then it was off to the Aspen Art Gallery to “cleanse” my palate with The Macallan Scotch, specifically the Fine Oak line of single malt scotches. For the Scotch drinker, you can’t do much better than the highly praised 12, 18, 21, and 30 Years Old

Fine Oak Single Malt Scotches. The Fine Oak Scotches are matured in European and American casks that previously held Sherry or bourbon. I found this produced an amazingly elegant, complex whiskey suggestive of dried fruit in the nose and vanilla, almond and honey in the mouth.

After that, it was back to the Hyatt for Old Bridge Cellars’ “Infamous Aussie Winemaker” party. The festivities were hosted by Chester Osborn (Fourth Generation Winemaker of d’Arenberg Winery, John Duvall (Founder/Winemaker John Duvall

Wines and former Winemaker for Penfolds Grange), and Nathan Waks (Proprietor/Managing Director of Killikanoon). It was a real privilege to be able to engage in casual conversation with these icons of Australian wine. And there wines didn’t disappoint. There was an amazing array of fantastic juice to be had. Just a few of the ones that stood out to me included Duval’s Plexus (GSM), Entity (old vine shiraz), and Eligo (the flagship shiraz); Killikanoon’s Prodigal (Grenache), Killerman’s Run (shiraz-grenache), Oracle (shiraz), and Black’s Road (cabernet sauvignon); and last but certainly not least d’Arenberg’s Mourvedre, Ironstone Pressings (GSM), Magpie (shiraz viognier), and The Dead Arm

(shiraz).

The climax of the event Saturday night, of course, was the Best New Chefs Dinner. It was especially fun this year to see Denver’s Alex Seidel honored for his work at Fruition Restaurant. It was also a treat that the dinner featured wines from Beringer. The Napa Valley Sauvignon Blanc and Pinot Noir showed well as usual, as did the Alluvium Blanc. But it was extra special to be able to drink a few of Beringer’s top-of-the-line wines: Bancroft Ranch Merlot, Private Reserve

Chardonnay and Private Reserve Cabernet Sauvignon.

The real treat though was being able to celebrate Alex Seidel for his achievement in being recognized by Food & Wine as one of America’s Best New Chefs. I had a sought an interview with Alex and was glad I did. I’ve always appreciated the purity and impeccable simplicity of his food and the amicable attentiveness of Fruition’s staff. This clearly comes from Alex’s (and his partner Paul Atardi’s) commitment to quality. That commitment really came through in the interview. He

long has worked with local producers to source top quality ingredients and now has partnered to purchase a farm near Larkspur to help supply the restaurant. Two other elements came through in the interview that attest to Alex’s (and Fruition’s) current and future success: his focus on every situation as an opportunity to learn and improve and his relationship with his cooks and wait staff as one of a community all working together for the same purpose.

Finally, I very much enjoyed another interview opportunity with Bob Mosby, General Manager for Benovia. Bob is a retired psychologist who joined his friends Joe Anderson and Mary Dewane (who had purchased the Cohn vineyard in Sonoma’s Russian River Valley and supplied grapes to others for several years) in 2005, when they purchased a prime Pinot Noir vineyard (it had previously supplied Williams Selyem and Kosta Browne) with an existing winery and decided to produce their own wine. Importantly, Mike Sullivan, who had great success at Hartford Court before coming to Benovia, joined the project as co-owner and Winemaker. They now produce about 3000 cases of Pinot Noir (65%),

Chardonnay (25%) and Zinfandel (10%).

I sampled several 2008 wines: Sonoma Coast Chardonnay, La Pommeraie Vineyard Chardonnay, Sonoma Coast Pinot Noir, Cohn Vineyard Pinot Noir, Bella Una Pinot Noir, and La Pommeraie Vineyard Pinot Noir. Bob (and his charming wife Jeannie who had joined us) proved a delightful interview. And from the taste of the wines, I fully expect Benovia to

emerge as one of California’s top Pinot Noir and Chardonnay producers. And I can’t wait to try their Zinfandel someday. There were many more amazing experiences at the Classic but I think you get the idea. Once again, the Food & Wine brought an amazing world of food and wine to Aspen, combining education and pleasure in the magazine’s unique way.

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Paso Robles Emerges As World Class Wine, Food, Travel Destination

Five years ago when I first visited Paso Robles I thought the area showed great promise as a viticultural zone. A recent visit as part of a group of journalists assembled by the Paso Robles Wine Country Alliance showed me how much the area has matured as a grape growing, winemaking and culinary destination. And how much promise there is for even more progress.

Paso Robles is the largest American Viticultural Area (AVA) in California. It is also the name of the main town of about 30,000, whose original name was El Paso del

Robles (“Passage of the Oaks”). But, after my recent visit to the area, I think Paso could just be short for “passion.”

From our home base at the elegant Hotel Cheval, just off the square in downtown Paso, we visited a wide variety of vineyards, wineries, restaurants and other food purveyors

Dinner the first night was at Artisan in downtown Paso where Chef Chris Kobayashi (who has cooking credentials from San Francisco and the Napa Valley restaurants) crafts dishes as much as possible from seasonal, locally grown ingredients from small producers.

We were joined by the following “pioneers”:

• Jason Haas, whose father, the respected importer Robert Haas and the Perrin brothers of the esteemed Chateau Beaucastel established Tablas Creek in 1989, kicking off Paso’s journey to becoming a Rhone varietal mecca.

• Justin Baldwin, who with his wife Deborah established Justin Vineyards in 1981and turned it into a popular destination with an elegant inn and gourmet restaurant, while showing Paso can produce great Bordeaux varietal-based wines.

• Steve Lohr, son of Jerry Lohr, founder of J. Lohr, which moved into Paso in 1988 and has grown into one of the area’s largest and most widely available labels, while building a reputation for excellent value.

Continuing the pioneer theme, our tours the next day took us to two of the area’s oldest farming families. We began the day at Steinbeck Vineyards where six generations have farmed what is now 500 acres of vines. Cindy (Steinbeck) Newkirk explained their sustainable farming practices and noted that they sell 99 percent of their grapes to such producers as Eberle, Justin, J. Lohr, and Treana. The family decided to open their own winery in 2005 and now release their own wines (Cabernet Sauvignon, Viognier, Petite Sirah, Zinfandel, and The Crash made by longtime area winemaker Steve Glossner) with the other one percent.

Cindy also explained her foray into “agritourism” with the creation of The Wine Yard, a classroom in the vineyard offering an historical overview of the region, vineyard jeep tours and viticultural education.

The next stop was a particular treat for the Zinfandel lover (not to mention the Italian) in me: the legendary Dusi vineyard. The Dusi family tradition in Paso began in 1923 when Great Grandparents Sylvester and Catarina Dusi purchased a ranch on the east side of the Salians River (which today roughly parallels Highway 101) and began planting zinfandel vines. This property, farmed for many years by their son Benito and today by his son Mike has supplied the fruit for the celebrated Ridge Paso Robles Zinfandels since 1976. I have fond memories of drinking many of those Ridge wines over the years.

Benito’s brother Dante planted another zinfandel vineyard on the west side in 1945 and can still be seen driving a tractor through the head pruned, dry farmed vines (I have a picture to prove it!). It was here that we sampled several Dusi Zinfandels from new Paso-based wineries in an enlightening tasting that presented examples of the character of the Vineyard – usually bold, dramatic, spicy, intense.

• J. Dusi. Dante’s granddaughter Janell pays tribute to her grandfather and family heritage by adding intriguing Carignane, Grappa and Port to the regular Zinfandel.

• Four Vines. Winemaker Christian Tietje and his partners have cultivated a eccentric image with flamboyant labels that match the flashy wines.

• Grey Wolf. This family-owned winery founded by Joe and Shirlene Barton in 1994 now has son Joe as its winemaker. He makes a wide range of Zinfandels, Rhone-style wines, as well as cabernet-based wines.

• Turley. This has been an iconic name in California winemaking ever since they released their first wines in 1993. There are now dozens of Turley Zinfandels from all over the state. But they thought so highly of Paso, they bought the old Pesenti vineyard and established a winery here. Malani Anderson, representing the company, presented their amazingly pure Dusi Zin.

We followed these tours with lunch at Thomas Hill Organics a friendly, casual market-bistro two blocks from the downtown square that served spectacularly fresh food, not surprising since it much of it came from their own organic farm. Joeli Yaguda of Pasolivo, a gourmet olive oil company, also treated us to a fascinating tasting of locally grown olive oils.

Alex and Monica Villicana joined us to share wines from their Villicana winery. Although Alex and Monica were SoCal folks, their connection to Paso goes back to 1990 when Alex began working harvests there. Six years later, they purchased property, planted a vineyard and in 2002 moved their family to Paso to focus full time on their winery. They make very interesting wines and even share a tasting room with Pasolivo.

Dinner that night was at the home of L’Aventure owner/winemaker Stephan Asseo and his wife Beatrice. Also attending were close friends and neighboring vintners Terry and Jennifer Hoage, of Terry Hoage Vineyards, and Marc Goldberg and Maggie D’Ambrosia, of Windward Vineyard. This was a smart move by the alliance, as these friends amply demonstrated the camaraderie of the Paso Robles wine community. Local chef and caterer Jeffrey Scott prepared the meal, with food sourced from within a 30-mile radius of Paso Robles. Here is additional information about these three outstanding wineries.

• After beginning his winemaking career in Bordeaux but becoming frustrated with the strictures of Bordeaux law, Stephan and Beatrice searched California for a place to locate their own winery. In 1997, they decided Paso Robles was ideal and L’Aventure has become one of Paso’s most celebrated wineries. Asseo crafts some of the most highly sought after wines from the area. His innovative blends – varying combinations of cabernet sauvignon, petite verdot and Rhone varietals.

• After a 13-year NFL career, Terry Hoage and his wife Jennifer, who had been an interior designer, decided on new careers as vintners. They established Terry Hoage Vineyards with the purchase of a vineyard in 2002 and have quickly gained wide recognition for their solely Rhone-style w

ines (of course, all with clever football-related names).

• It’s something you don’t hear much in this region but at Windward Marc Goldberg and Maggie D’Ambrosia produce fine Pinot Noir and only Pinot Noir. Attracted by the success that Dr. Stanley Hoffman and the great Andre Tchelistcheff had with the storied Hoffman Mountain Rnach Pinot Noirs of the 1960s and 1970s, they came to Paso in 1990 to realize a life long dream to make high quality, Burgundian-style pinot.

The next morning showcased Paso’s current claim to fame and what many believe to be the region’s future: Rhone varietals. A panel of nine winemakers/owners gathered at Hope Family Wines to present wines representing the quality and diversity of Rhone-style wines from the region.

• Viognier from Thatcher, whose winemaker Sherman Thatcher, is a former craft brewer who also produces distinctive Zinfandel and Rhone-style wines.

• Roussanne from Kenneth Volk, the founder of Wild Horse winery, who has been committed to Paso since 1981. Although his new, eponymous winery is located

in Santa Barbara, he produces his Bordeaux-style wines and most of his Rhone style wines from Paso fruit.

• Cote du Robles Blanc (roussanne and Grenache blanc) from Eberle. Gary Eberle’s history in Paso reaches back to 1973 and his own winery dates to 1979. Even as attention is paid to the many new Paso wineries, pioneers like Eberle continue to deserve attention.

• A Rhone blend Rose from Anglim, a mostly Rhone focused winery worth your attention, especially the blends.

• Grenache from Austin Hope. The Hope family has been respected grape growers in the region since 1978. Now under the direction of son Austin, the family also produces Treana, Liberty School, and Candor wines.

• “Damas Noir” Mourvedre from Villa Creek. The owners established a popular restaurant in downtown Paso Robles in 1997 and gradually moved into winemaking. Both are worth seeking out.

• Cuvee des Cinc (five Rhone varietals) from Edward Sellers. Ed and his wife Dani left other careers to come to Paso in 2003 and now specialize in Rhone-style win

es, particularly several innovative blends.

• Petite Sirah from Vina Robles. Here is another European transplant, this time from Switzerland, that recognized the potential for great wine from Paso Robles. A Paso resident for 12 years now, Vina Robles produces a wide ranges of wines.

After the tasting, we had lunch outdoors at Farmstand 46, a gourmet deli and the only restaurant (not counting winery cafes) located among the cluster of wineries best accessed from Highway 46 West. This oasis is a collaboration by the owners of Four Vines and the Executive Chef

of Villa Creek restaurant.

Besides location, they really have created a great thing here. The vegetables and herbs come almost exclusively from their own organic garden planted on the property. Most of the meats come from local producers. And the pizzas! We had a delightful lunch of gourmet pizzas cooked in the outdoor wood-fired oven.

After lunch, we made the 45-minute drive to the Hearst Ranch, where about a 1000 cattle graze on the 150,000 acres surrounding the famous Hearst Castle near San Simeon. The ranch is dedicated to producing grass fed beef for its healthier composition, better taste, and its benefits for animal welfare and the environment. And we washed down our juicy samples of beef with wines from the new Hearst Winery.

We finished our day in the seaside village of Cayucos where we enjoyed a special dinner at the gorgeous Cass House Inn & Restaurant. Chef Jensen Lorenzen, who works closely with local farmers and foragers, prepared the meal. We were joined the owners of four of Paso’s newest wineries.

• Co-owner Karl Wittstrom of Ancient Peaks, which was established in 2005 and boasts the southernmost vineyard in the Paso Robles AVA. The property also includes a working cattle ranch.

• Aram Deirmenjian of Kiamie, who comes from a family of table grape growers, founded Kiamie in 2004 with partner Greg Johnson. Aram believes that blends are the future of Paso wine. So, that’s all winemaker Steve Glosser makes, and he may just prove Aram right.

• Kevin Jussila of Kukkula. Jussila and his family moved from southern California to Paso in 2004. They now produce Zinfandel, Rhone varietals and Cabernet Sauvignon, which soon will be certified organic.

• Neil Collins of Lone Madrone. Neil, who has been the winemaker at Tablas Creek since 1998, has also been making Lone Madrone wine with his sister Jackie Meisinger since 1996.

Surely, Paso Robles has seen impressive winery growth. There were approximately 35 wineries in 1995, 50 in 2000, 100 in 2005, and around 200 today. But that is only the beginning of this region’s story. there are six basic reasons why this region in the Central Coast of California may just be the next great wine destination.

Terroir. There are more calcareous soils (limestone soils highly prized by vintners) than anywhere else in California. It has one of the greatest diurnal temperature swings (often 40-50 degrees between day and night). It has one of the longest, most consistent growing seasons. And there is a wide diversity of soils, topography and microclimates.

Fruit. There is a foundational grape – zinfandel – that has long drawn attention to the region. The region now is emerging as the best source of Rhone-style wines outside of the Rhone itself. And it still produces large quantities of cabernet sauvignon that provides a base for many producers all over California.

Location. Paso Robles is centrally located about half way between Los Angeles and San Francisco. It is just 10-20 miles east of the Pacific Ocean, several quaint seaside villages, and the Hearst Castle. It is also a relatively short drive to Monterey in the north and Santa Barbara in the south.

Food. During this visit, we were treated to an amazing variety and quality of raw ingredients – some of the freshest, purest I’ve ever tasted – and some of the most creative cooking. I was impressed by the extent to which almost everyone had embraced sustainable practices.

People. Passionate, dedicated growers and vintners – families who have made Paso their home for generations and who are being joined by a new generation who has chosen to come to this place because of its beauty and potential (see above) but also because of the camaraderie among the producers.

Hospitality. Ninety percent of the wineries make 5000 case or less. They are family run businesses. And you are likely to find one of those family members there when you visit the winery.

For these reasons, I believe Paso Robles may be the next great wine region, if it isn’t already. Anyone looking for a wine country vacation should put Paso Robles at the top of their list.

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An Introduction to Some of France’s Great Dessert Wines

It seems when most people think of French wine, it’s usually one of the great table wines like Bordeaux or Burgundy, or Champagne. But France also is home to some of the greatest dessert wines in the world. And my experience has been that a person just needs to be exposed to their wonders once to become an instant fan. Several of these sweeties originate in the country’s southwest. Here is a brief overview from a recent sampling I enjoyed. The greatest of all and the best known is Sauternes, located just south of Bordeaux, This storied wine results from the marriage of a singular grape, semillon (with small amounts of sauvignon blanc or occasionally muscadelle), and the amazing mold, known as botrytis cinerea.

When grapes are grown in a climate like Sauternes, where humid conditions around harvest lead to the development of the so-called “noble rot” on the grape skins, the result is a shriveling of the grapes and evaporation of the water inside. This leads to deeply concentrated juice that yields a luscious nectar of a wine. When the grape is semillon, you also get a wine that is honeyed and creamy, with a character and texture often described as reminiscent of lanolin. The botrytis also imparts an intriguing earthy, almost spicy quality to the juice. Because of the challenge of getting the growth of this beneficial fungus just right, the wines are difficult to produce and thus are rare and expensive. For a great introduction to the wonders of Sauternes at a fair price, enjoy the 2005 Château de Cosse (375 ml, $25), This is the second wine of the great Château Rieussec. Yet it carries all of the qualities one would look for in fine Sauternes. It can be enjoyed now or over the next several years. Foie gras and blue cheese are the classic traditional matches but I encourage you to experiment.

Further south, the Languedoc, which hugs the Mediterranean Sea, produces a wide variety of sweet wines, mostly from variations of the white grape muscat and occasionally the red grape grenache. These wines, however, are made by fortifying the partially fermented wine with brandy (just as in Port), which stops fermentation and leaves a significant amount of sugar in the remaining juice and results in a significantly higher alcohol drink – usually around 16%. Muscat de Saint Jean de Minervois is one of the most important. From high altitude vineyards on an arid plain near the community of the same name and north of the historic town of Narbonne, the wine is made with muscat blanc à petit grains, the best of the many muscat varieties (imagine dramatic aromatics and fruit forward apricot, citrus and honey). I found the NV “Les Petit Grains” (375 ml, $14), from Les Vignerons de la Méditerranée to be a fine representative of the appellation. From the growers’ association responsible for the good value Val d’Orbieu wines, this meal ender is affordable and would hit the mark with fresh fruit, fruit tarts or dessert cheeses.

From the Rousillon region, a neighbor to the Pyrenees Mountains that form the border with Spain, I have three fine samples worthy of your exploration. All come from the Dauré family of Château de Jau, one of the leading producers in the Rousillon. Among the many wines the estate produces, is a fine Muscat de Rivesaltes. Rivesaltes is an appellation in the Rousillon nestled against the Pyrenees. Although most Rivesaltes is made with the lesser muscat of Alexandria, the 2005 Chateau de Jau Muscat de Rivesaltes (500 ml, $25) is distinguished by the use of muscat blanc à petit grains. It is similar to the Les Petit Grains, though in a lighter style. Another intriguing choice is the 2002 Château de Jau Grand Roussillon (500 ml, $25), which comes from a vineyard located in an extreme environment at the foot of the Pyrenees very near the Banyuls and Rivesaltes appellations. Made from grenache blanc, it shows a nutty quality along with orange, citrus flavors that I think would be ideal with hard cheeses.

Finally, from the terraced vineyards of Banyuls, France’s southern most appellation, comes a great sweet red wine. Banyuls the town is considered to be among the prettiest seaside villages on the entire Mediterranean coast. Grenache noir is the dominant red grape. Here it produces the table wine called Collioure and the great Banyuls sweet wines. Ah, you might be saying (I certainly am), “finally a sweet RED wine.” As delightful as all of the previous wines are, sometimes I just crave red. Since it is red and fortified, it is tempting to compare Banyuls to Port. But there are differences, such as lower alcohol and a slightly lighter style. Still, I just think of it as an easygoing Port. From the Dauré family’s Les Clos de Paulilles estate, the 2005 Rimage (500 ml, $25) is a fine example of Banyuls, bearing a resemblance to Vintage Port with its blackberry, cherry fruit and chocolate notes. Of course, berries and chocolate desserts are a natural match. The defining quality that consistently runs through each of these wines is a fine balance of sugar and acid that keeps the wines fresh, instead of cloying. This enables the wines to be enjoyed equally with dessert or as a dessert in themselves. They deserve to take their place on any list of France’s best wines.

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Winemaker Visits Offer Benefits of First Hand Access

For a wine devotee, Denver is a blessed place. We have always had good distribution of even the most renowned and rare wines. Similarly, we are graced with countless visits from wineries eager to tap into our sophisticated market. Certainly one of the more enjoyable aspects of being a wine writer is the opportunity to meet and taste wines with winery owners and winemakers. Any loss of objectivity is balanced by the opportunity to meet these creative individuals one-on-one. In the latter months of last year, I had the pleasure of visiting with winemakers from all over the world.

Reflecting a growing trend in the wine industry, two of the winemakers emphasized their wineries’ commitment to sustainability. Dave Pearce, winemaker for New Zealand’s Grove Mill in Marlborough, explained the winery’s efforts to achieve carbon neutrality. Established in 1988 by a group of local growers and wine enthusiasts, Grove Mill has become a leader in eco-friendly practices and sustainable winemaking. Over the years, Grove Mill has implemented numerous initiatives and innovations that have helped reduce the carbon dioxide emissions and environmental impacts associated with the growing, production and shipping of its wines, including water conservation, heat recovery, packaging and shipping, and protecting the winery’s neighboring wetlands. As a result, Grove Mill has received numerous green certifications and touts its wines as among the first carbon-neutral products available to consumers worldwide.

In Chile, Emiliana has had sustainability as its primary objective ever since it was founded in 1986. Winemaker Antonio Bravo shared the winery’s commitment to producing wines using integrated vineyard management practices. To that end, they now farm more than 2800 acres in the some of the prime of regions of Casablanca, Maipo and Rapel. This success should be no surprise, as the winery is owned by the Guilisasti family, who also manages the wildly successful Concha y Toro brand. About ten years ago, they began a process of integrating their properties and establishing a network of organic and biodynamic (for the G and Coyam wine) vineyards. Utilizing sustainable agriculture and minimizing the use of synthetic products has garnered Emiliana its own sustainability certification.

With a bit more history behind them, the Boscaini family has been stewards of the vineyards of Masi since the lat 1800s. It seems you can’t last that long without being innovative. And this family, especially over the last fifty years, has been just that. From leading efforts in the 1950’s to identify the historic “cru” vineyard sites for Amarone, to reinventing the traditional technique of double fermentation with the introduction of Campofiorin in 1964, to updating the style of Amarone, using new appassimento and vinification technologies, Masi has been in the forefront of winemaking in the Veneto. Masi wines reflect a commitment to blending tradition with modernity. Masi’s vineyards in northeastern Italy are in the most historic and prestigious viticultural zones and its wines are made with indigenous grapes. But Masi’s winemakers also carefully employ modern techniques to ensure the highest quality.

One of the benefits of these winemaker visits is they offer the chance to learn first hand about new developments at a winery. A good example of this was a meeting with Brian Cosi, assistant winemaker at Freemark Abbey. This winery’s origins can be traced to 1886. The property went through numerous ownership changes in the ensuing decades. And its modern history began in 1966 when it was purchased by three partners who subsequently built it into one of the Napa Valley’s most highly regarded wineries. But it is now part of the seemingly ever-growing Jess Jackson wine empire and the future looks brighter than ever. Brian pointed out that under Jackson Family Farms, Freemark Abbey production has gone from 40,000 cases to 25,000. This is the result of stricter selections in assembly of their Napa Valley Merlot, Chardonnay, and Cabernet Sauvignon, and particularly the vineyard-designated Bosche and Sycamore Cabernets. The winery still produces admirable Sauvignon Blanc, Riesling, and their famous late harvest Riesling “Edelwein Gold.”

There also are exciting developments at J Vineyards & Winery in the Russian River Valley. For the winery’s first two decades, owner Judy Jordan focused on establishing the winery as one of California’s premier sparkling wine producers. She had established the winery in 1986, creating her own path to continuing her family’s winemaking tradition (Her father owns Jordan Vineyard & Winery). Although those years saw production of some pretty good Chardonnay and Pinot Gris, over the last decade, Judy has pursued a vision of establishing J Vineyards as a leader in California Pinot Noir, Chardonnay and Pinot Gris. Here’s where winemaker George Bursick comes in. A thirty-year veteran of the wine industry, George is the ideal winemaker to work with J’s prime Russian River Valley fruit. He was in town recently to showcase an impressing range of newly released single vineyard Pinot Noir. Look for “J” to become a highly sought after purveyor of this enticing wine.

The wines:

Grove Mill

2007 Riesling ($15)
2008 Sauvignon Blanc ($15)
2007 Chardonnay ($16)
2006 Pinot Gris ($20)
2008 Pinot Noir ($22)

Emiliana

Natura Label ($11)
2008 Sauvignon Blanc
2008 Gewurztraminer
2006 Cabernet Sauvignon
2006 Carmenere

Novus Label ($17)
2005 Cabernet-Merlot
2006 Carmenere-Cabernet

2006 Coyam ($30)
2005 G ($90)

Masi

2007 Masianco (pinot grigio, $16)
2005 Serego Alighieri “Bello Ovile” (Tuscan sangiovese, $19)
2005 CampoFiorin “Ripasso” ($20)
2005 Amarone Classico “Costasera” ($33)
2001 Serego Alighieri Amarone Classico “Vaio Armaron” ($36)
2003 Recioto Valpolicella Classico “Casal dei Ronchi Sergio Alighieri”
(500 ml, $60)

Freemark Abbey

2007 Sauvignon Blanc ($24)
2007 Chardonnay ($22)
2005 Cabernet Sauvignon ($35)
2005 Merlot ($25)
2002 Cabernet Sauvignon Bosche ($70)
2002 Cabernet Sauvignon Sycamore Vineyard ($70)

J Vineyards & Winery

2008 Pinot Gris ($16)
2007 Chardonnay ($28)
2007 Pinot Noir Russian River Valley ($35)
2007 Pinot Noir Robert Thomas ($50)
2007 Pinot Noir Nicole’s ($50)
2007 Pinot Noir Sonoma Coast ($50)

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Wine Trends


With the downturn in the economy, 2009 was a challenging year for wine producers and sellers, even while sales figures show that consumers still are drinking plenty of wine. It looks like 2010 also will be a challenge but the wine industry is one of the most innovative. So, there should be plenty of interesting developments in the coming year. Herewith in no particular order of predictability is a sample preview:

Will the continuing recession (yes, it will continue) exert downward pressure on wine prices?

Various industry sources report wine sales doing well overall despite the recession but high-end wines (over $50) are stagnant, except for well-established labels. Understandably, consumers are looking for value. Wines selling below $35 will continue to do well; wines below $20 even better. Even as the US is poised to become the largest wine consumer in the word, the questions in my mind are whether the slow recovery/lingering recession will further test consumers’ tolerance of higher priced wines. And whether producers and sellers (especially restaurants) will continue to resist the downward pressure on prices.

Sustainability Continues its Momentum

The recession has had a side effect of generating a growing interest in boxed wine. Boxed wines also are becoming popular because of their eco-friendliness. Most come in 3-liter packages (equivalent to four bottles). At $15-$25, they are great values. And they are more portable than glass. I enjoyed offerings from Killer Juice, Black Box, Boho, Bandit, Fish Eye, Wine Cube, and From the Tank this past year. Speaking of eco-friendly practices, sustainable agriculture and winemaking will continue to expand throughout the world of wine. California in particular has been a leader in the adoption of sustainable practices. From organic and even biodynamic methods in the vineyards, to using alternative energy sources, recycling and reducing packaging, wineries now regularly tout their efforts to promote sustainability and reduce their carbon footprint. Kudos to Rodney Strong Vineyards on becoming California’s first carbon neutral winery.

Buy Local/Buy Regional

Locally/regionally produced products are one of the hottest culinary trends and that will continue through 2010. Restaurants and shops rightly hype their sourcing of local products. Expect liquor stores and wine shops to expand their selections of locally produced beverages (as they already do with beer). Maybe this will be the year Colorado wineries break through at area restaurants and shops. Help them by making this the year you support Colorado wineries like the Winery at Holy Cross Abbey, Two Rivers, and Sutcliffe.

Lesser-known Grapes and Wine Regions Get More Attention

Partly because of the search for value and partly because wine drinkers are becoming more adventurous, consumers will be more open to trying wines and wine regions with which they are less familiar. For example, Portugal, France’s Languedoc and Loire Valley, Spain’s Navarra and Toro, and Italy’s Molise, Abruzzi and Puglia are great sources of fine values and interesting wines. As for grapes, interest should grow in Gewürtztraminer and Riesling (Germany, Alsace, Washington, Australia, California), Chenin Blanc (Loire, California), Albarino (Spain), Malbec and Torrontes (Argentina), and Carmenere (Chile). The Rhone-style whites – Roussanne, Marsanne, Viognier – also are improving and deserve more attention form consumers.

These Bubbles Won’t Burst

In all my years (way more than I like to admit) of drinking and writing about wine, I have never seen as much good bubbly from around the world. Of course, Champagne is still the benchmark but American sparkling wine, Italian Prosecco, Spanish Cava, and Alsatian Crémant especially are generating great interest. With ample affordable choices among these sources, sparklers should become more often an everyday choice to accompany food and not just relegated to celebrations.

Wine and Technology Converge

Wineries like everyone else are looking to capitalize on Web 2.0 popularity, especially with the Millennials, though most everyone is becoming more tech savvy. Some wineries are turning to Wine apps to market their wines, like the Wine DJ iPhone (www.WineDJ.com) application by Liberty School Wines that creates playlists to accompany any mood, situation, and Liberty School wine being consumed. It’s available for free on the Apple App Store and iTunes. I also expect more wineries to experiment with social media as they seek to find more ways to reach potential new markets. I’m skeptical of such ploys but, since I’m not a professional marketer, the move could just pay big dividends. So, I think I’ll grab a glass of, oh, lets say a Salice Salentino made with organic grapes or a Winery at Holy Cross Abbey Colorado Syrah; update my web page; check out my Facebook page; fire off a tweet (I do hate that term); and have a toast to the new year!

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How About Dessert and a Good Book for the Holidays?

Something about the cold weather and holidays always gets me in the mood for dessert wines and thinking about which wine books I want to give or get for Christmas. In this posting, I share a few ideas for this year’s season. Americans love to drink, alcoholic beverages that is. But we have deeply conflicted attitudes about alcohol. This love/hate relationship is at the core of The Prohibition Hangover: Alcohol in America from Demon Rum to Cult Cabernet by Garrett Peck (Rutgers University Press, $27). Peck explores the contradictory history of alcohol in America – from the Temperance movement to Prohibition to the binge drinking present – placing it within the broader context of social, religious, political, health and economic concerns. He concludes this comprehensive, well-documented account applying the lessons of Prohibition to the variety of alcohol-related issues facing us yet today. These include thoughtful considerations on such remnants as control states, blue laws, arcane shipping laws, the obligation of parents to instill responsible drinking values, drunk driving, binge drinking, and balancing the health effects of alcohol with the health detriments of excessive drinking.

If you are a Bordeaux fan or just want to learn more about this most influential wine region, What Price Bordeaux? by Benjamin Lewin (Vendange Press, $35) is a must read. Lewin provides copious detail on Bordeaux’s history, geography and economics. He analyzes the enduring impact of the Classification of 1855 relative to “terroir,” the “branding” of chateau, the region’s class structure, and prices. Other topics covered include the influence of consultants and critics, changing wine styles, global warming, futures, corporate ownership and a thought provoking reclassification. This reclassification and its analysis of the the original classification is the most enlightening I have read (and there have been countless such attempts in recent decades). Commendably Lewin clearly loves Bordeaux but is willing to look at it with a clear eye and challenge assumptions and vested interests, all to the better for consumers.

And to drink while I read these fine books? I crave a little dessert wine, those naturally sweet wines balanced with refreshing acidity so the wine isn’t cloying. The best are viscous and luscious, yet elegant and. They combine the richness of intense fruit with the elegance from low alcohol. Note all prices are for half bottles unless otherwise stated. Late Harvest. Probably the most common type of dessert wine results from grapes left on the vine past normal harvest until they become super ripe, concentrating the sugars. The resulting wine is lush with, pure fruit. A unique example of this is the 2007 Camilo Castilla “Montecristo” Moscatel Blanco Dulce, from a selection of small grain muscat grapes from a 145 year-old estate.

Under certain conditions, botrytis cinerea (the “noble rot”) dehydrates the grapes, concentrates the sugars, and imparts its own honey, herbal and spice characteristics. German Auslese and French Sauternes are the most notable representatives of this style but fine versions also are available from California, like the 2006 J. Lohr White Riesling Arroyo Seco and 2006 Cambria Viognier Tepesquet Vineyard. And I found a fine value in the 2008 d’Arenberg “Stump Jump” Sticky Chardonnay from Australia in certain cases, producers may leave grapes to hang on the vine until they freeze, thus making “Eiswein” in Germany and “Icewine” in Canada. Current releases from Inniskillin, Canada’s original Icewine producer, include a 2006 Vidal Gold, 2007 Riesling, and 2007 Cabernet Franc. These are luxury wines at luxury prices but they certainly will make any special occasion unforgettable. Jackson-Triggs, another highly regarded Canadian producer, offers a fine value in the 2007 Proprietor’s Reserve Vidal. Rather than wait for Nature, some producers actually freeze the grapes themselves after harvest. One of the best is of this style is the unctuous 2008 Joseph Phelps “Eisrebe” made from the scheurebe grape.

Fortified Wine. “Port” from Portugal is very sweet, high alcohol (fortified with brandy), and bursting with red and black fruit flavors. Pre-aged Tawny Ports, like Dow’s, Graham’s or Warre’s “Ten Year Tawny” and “Twenty Year Tawny” are ethereal. While, not a Port but made in that style, Charbay Pomegranate Dessert Wine from 100% organically grown fruit and fortified with Pinot Noir Brandy is a delightful alternative. Arrested Development. Moscato d’Asti from Italy’s Piedmont is slightly effervescent wine made from the partially fermented juice of white muscat grapes. It is sweet but not too, delightfully aromatic, and delicate on the palate. As a bonus, its low alcohol (5-6%) makes the wine equally comfortable as an aperitif or a dessert wine. I found a recently tasted 2007 Saracco is a perfect example.

So, get yourself a copy of these books, grab a glass of dessert wine and enjoy the holiday season.