Wine

What Wines to Serve for Thanksgiving

2009-11-06T17:15:15Z

Are you at a loss when deciding on which wine to serve for Thanksgiving? Rest assured, you're not alone! Surprisingly (or not), trying to pair the perfect wine to accompany the wide variety of food we encounter with this wonderful meal is a common dilemma. The good news is, we can help! Watch the videos below and get expert tips from those who know best. Now, what to do with eccentric family members? We'll leave that to you!

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Hoax or No - Twitter to Make Wine??

2009-11-04T14:11:51Z

By Courtney Cochran

It's true, management for social networking phenomenon Twitter.com recently announced a partnership the company has struck with San Francisco-based Crushpad, the urban winery, to make its own brand of wine: Fledgling. Proceeds for the so-called social media wine - which has its own handle, natch: @fledgling - will go to Room to Read, a charity that supports international literacy projects. And with some 49,124 followers as of press time, it sounds like Twitter's Fledgling Wine is off to a buzz-worthy start. ]]> But Why?
Still, some media players have riddled the project, asking what exactly winemaking has to do with micro-blogging. I have to say, as much as I applaud Crushpad's savvy press move in locking down a partnership with one of the most-watched tech companies of the moment, I can't say that I really understand the connection, either. 7x7's Jordan Mackay astutely pointed out that there is little incentive for consumers to buy the wine for the wine's sake alone: the grapes come from undisclosed California vineyards and bottles won't even be available until August 2010. From a company that prides itself on "live!" communications, this timeline is staggeringly protracted.

But at least it's all giving us something new to talk about in the now. To wit, a recent Tweet from the @fledgling handle announced, "Doing punchdowns gives winemakers buff guns (plus they help the wine taste good too) Newest winemaking video: http://bit.ly/3eundd.

Wine Country in Hong Kong?

2009-11-03T19:50:13Z

Sounds odd, but according to a recent CNN report, Hong Kong is now home to a boutique winery by the name of 8th Estate Winery. It produces about 100,000 bottles every years and is currently selling 4 reds, 4 whites and 3 different types of dessert wines. As you can imagine, there is no space to actually grow grapes in Hong Kong considering it one of the largest populations in the world. As a result, the grapes are sourced from all over the world with 2007 vintage made with grapes from Washington and the 2008 vintage from regions of Italy. To ensure freshness, the grapes go through a flash freeze process before being shipped.

Of course the real question in all of this is - Is the wine any good? CNN conducted a test with unsuspecting guests at a hotel bar who were served 8th Estate wine. Below are just a few of the comments:

"It's good, drinkable . . . it could be from some part of France." (Swiss man who lives in Hong Kong after tasting the Chardonnay)

"Very dry, very nice. No after taste. Is it from California?" (Miami, Florida man also in Hong Kong after tasting the Merlot)

Guess it goes to show you, you can make wine anywhere!

CLICK HERE to read the full article

Parker Pandemonium

2009-11-03T14:09:29Z

By Courtney Cochran

It's not easy being Robert Parker.

If the recent rash of criticism of the wine ratings czar is any indication, the lawyer-turned-world's-most-recognized-wine-critic isn't sleeping easy nights. Things first turned tough for Parker this spring when respected wine blogger Tyler Colman (AKA Dr. Vino) as well as The Wall Street Journal penned exposes on ethical missteps by members of Parker's tasting staff. And things have only continued to heat up since, with Colman penning follow-on pieces examining the veracity of Parker's so-called perfect tasting recall and discrepancies in the quality of wines rated in his publication, the Wine Advocate, and on the market. ]]> Pushing "Parkerphiles to Paxil"?
And we certainly can't forget the scorching send up the guy in my friend Alice Feiring's new book, "The Battle for Wine and Love, or How I Saved the World from Parkerization" (the little ditty on Paxil above comes courtesy of Ms. Feiring). In a favorite chapter called "My Date with Bob," the feisty wine auteur details a series of desultory conversations she has with the larger-than-life critic; she ultimately blasts him for failing to take responsibility for the far-reaching influence of his palate, which she asserts has caused winemakers to abandon natural winemaking in favor of regimes relying on copious amounts of technology and new oak - which Parker loves.

Clearly, it's a tough time to be this guy. But what do you think: Villain or not? Could it be that Parker is just misunderstood?

Geologists Say Mineral In Wine Impossible to Detect

2009-11-02T22:36:03Z

By Courtney Cochran

Another ringer hit the wine industry recently when geologists gathering for the annual Geological Society of America conference in Portland declared there's little evidence the minerals we find in vineyards can be tasted in wines. Perhaps most shockingly, the geologists said that "the concentration of minerals in wine is below the threshold of human taste and smell." This all throws a major monkey wrench in the common belief held by critics and tasters-in-the-know (or so they thought) that mineral flavors can be tasted and smelled in many of the wines we quaff. ]]> Mineral Madness
According to Seattlepi.com, a goal of the conference was to debunk "mistaken notions about terroir - how landforms, soils, climate and other local conditions define the character of wine." Their findings fly in the face of common wine instruction, which has long taught tasters that scents like wet stone, slate, granite and the like in wine can be attributed to mineral deposits found in vineyard soils. A silver lining was offered in the form of quality differences in wine that at least one expert said could likely be attributed to variations in soil texture in vineyards. As well, water-retention and climate were held up to influence taste and flavor and quality, though a taste test administered at the event and among other audiences failed to show that wines from two different vineyard sites could be consistently differentiated.

Confounding news like this leaves me scratching my head and wondering why we even bother. Then again, I KNOW I tasted slate in a Mosel Riesling last week - so I'll stay the course. I don't care what the geologists say!

Amazon Gets Out of Wine Game - Before Ever Getting In

2009-10-29T23:59:06Z

By Courtney Cochran

A proverbial bomb dropped in the wine world late last week when online sales giant Amazon.com notified erstwhile winery partners it would no longer be getting into the online wine sales business. Reactions to the news ranged from astonished to relieved, with many speculating the cause of the ouster can be traced to fulfillment partner New Vine Logistics' recent bankruptcy and pressure from the government to prevent so-called third-party wine sales.]]> Loss for Industry?
Relief is likely being felt by potential wine sales competitors, who no doubt feared the pressure that would accompany Amazon's aggressive pricing tactics and superb customer service offerings. Yet more than one authority in the wine world has heralded Amazon's departure as a real loss to the wine industry - particularly where online sales of wine are concerned - as the Internet sales powerhouse may have had the clout and determination necessary to force change in our nation's admittedly complicated and archaic wine shipping laws. For now, this hope has turned back into fantasy - and who knows when we'll see another promising newcomer with potential for change like Amazon?

PRESS RELEASE: Petroni Receives Top Awards

2009-10-27T21:46:50Z

Five of the six wines produced by Petroni Vineyards have received top awards from the prestigious 2009 Tasters Guild International Wine Judging Competition that took place this summer in Washington DC.

The Poggio alla Pietra, Petroni's flagship Brunello di Sonoma, was awarded the highest honor of Double Gold.

If there is a wine whose pants should come off, surely it is the Brunello di Sonoma. It is big and come-hither, a full-blown Rubens of a wine, with a bouquet of cherry whipped into shape by a little leather and tobacco. Rich as a velvet curtain.

The Cabernet Sauvignon was awarded a Gold Medal.

A layered bouquet of red bell pepper, chocolate, and crushed black cherries with subtle oak nuances. Ruby red, silky and elegant, for years to come.

While the Sauvignon Blanc, Rosso di Sonoma and Syrah all received Silver Medals.

About Petroni Vineyards
Fabulous Tuscan-style wines & organic olive oil. Unique award winning private estate wines, including Brunello di Sonoma, developed by San Francisco North Beach Restaurant's owner. Visit Petroni Vineyards in Sonoma on the beautifully terraced hillsides of the Mayacamas Mountains that boast majestic views. Call for tasting appointments! Visit online to order wines and holiday specials.

Nouveau Sips: Wines to Savor in 2010

2009-10-26T13:49:53Z

By Courtney Cochran

Let's face it: the recession taught us many of things, perhaps the most important: you've got to appreciate the small things in life. And with 2009 drawing to a close, we can all look forward a renewed perspective (not to mention uptrending economic indicators, whew!) in the new year. To go along with this reinvigorated view of things, we offer the following ten wines that are destined to be hot in 2010. Because if another thing is altogether clear as we head out of this strange era: wine is and always will be a hallmark of the good times. And, it's time for each and every one of us to start living the good life again.

So go on: The little things in life are beckoning - and go down swell with a swill of some excellent vino ]]> The Versatile White: German Riesling
Whether you're serving fast food (it's out of this world with a burger and salty fries) or foie gras, Mosel Riesling from Germany's got you covered. A laser-focused white with super brisk acidity and show-stopping exotic fruit notes, Riesling's hint of sweetness makes the perfect foil for fatty AND salty foods - making it one of the world's criminally underappreciated wines. A sommelier fav, it's also a crowd pleaser and sure to "wow" even the most jaded oenophiles.
Try: 2007 Bollig Lehnert Tritenheimer Apotheke Riesling Kabinett ($15)

The Well Edited Chardonnay
Today's quotidian chardonnays are run amok in over the top oak and butter notes - so where to turn when you like a bit of body in your glass but fear the blow of the overdone? Turn to a Chardonnay in today's hottest style - a style that includes a touch of ML (that's malolactic fermentation - the winemaking process that creates those infamous buttery notes) and just a kiss of quality French oak. This wine demonstrates that it CAN be done - and that Chardonnay of today is in fact elegant, restrained...but still a bit opulent. Cheers to that.
Try: 2007 Neyers Carneros Chardonnay ($25)

The Portuguese Player
Here, here! Dry Portuguese wines - as opposed to the country's famous stickie, Port - are the new big thing where wine in the country is concerned. Enter Vino Verde, a precocious white from the northern reaches of the country that packs exhilarating lemon soda-like zip alongside hints of salinity thanks to vineyards' proximity to the nearby Atlantic. It's perfect for seafood and spicy Mexican fare, and heartier versions of the wine will pair well with poultry and richer foods.
Try: 2008 Ferreira "Soalheiro" Alvarinho Vinho Verde, Portugal ($20)

Oregonian Initiation
Attention oenophiles: Oregon is officially on the list. As in, Oregon is definitely the next big thing where domestic wine is concerned, and it's got a lot to show you all. Take, for instance, the region's super elegant Pinots, which eloquently (and improbably) marry Old World French (read: restrained) elegance and structure with opulent New World fruit - making for a vinous match in Pinot heaven if ever there was one. And while stellar cuvees come from all over the Willamette, many of the best are clustered in the volcanic Dundee Hills AVA.
Try: 2007 Adelsheim Willamette Valley Pinot Noir ($32)

The Minty Messenger
Now is definitely the time to get to know Chile's signature red grape, Carmenère, which has been on our radar for some time but is just truly breaking out in a big way thanks to growing awareness of wines from the region and more imports available on store shelves. A mid- to full-bodied red with silky tannins, it totally charms with its singular minty aroma and flavor backed by cool notes of bramble berries and tobacco; in all, it's the perfect companion to meats made with mint sauce, herbed stews and the like.
Try: 2007 Montes Alpha Carmenère Colchagua Valley, Chile ($22)

The...Ahem...Mature Red
If there's one thing 2009 taught us, it's that value is the new black. But with economic climes looking fairer, we're also looking for stellar quality to go along with that value. Enter Spanish reds - specifically, Spanish reds that hail from la Rioja. Arguably the country's most famous winemaking region, northern Rioja reds benefit from a mandatory aging in oak and bottling before they're released - which means they often hit the shelves with enviable age (and nuance!) already in the bottle. Even better: these beauties are from Spain, home to some of the best values in wine today.
Try: 2001 Lopez de Heredia "Viña Bosconia" Reserva Rioja ($35)

The Israeli Upstart
Some 30 years ago Israelis planted grape vines on the Golan Heights - a region the country won from Syria during the Six-Day War in 1967 - and slowly but surely, a quality wine revolution has been taking place there ever since. Take, for example, the classy offerings in red from the Golan Heights, which offer up decadent aromas and flavors of deep berries along with silky texture and a hint of spice. They're proving that Israeli wines are here to stay, and whether you keep kosher or not, you ought to give them a whirl; if nothing else, they make a shoe-in for the "exotic region" selection at your next tasting.
2005 Galil Mountain "Yiron" Cabernet-Merlot, Galilee, Israel ($25, Yarden)

The Secret Sauce Syrah
Psst: Syrah in California is getting better...MUCH better. And thanks to a handful of vintners making the stuff from vines grown in fringe vineyards (spots on the edge of cultivable land, where Syrah thrives), we're now able to enjoy simply stellar Syrah grown in our backyards. We recommend the following wine from one of the foremost up and coming Syrah producers in California - recently awarded 94 points and stopping traffic - vinously speaking - wherever it's poured.
Try: 2006 La Fenêtre Élevage Reserve Santa Barbara Highlands "South Mesa" Syrah ($45)

The Comeback Kid
Lambrusco. It's what your parents drank when they didn't know any better, and following a wave of serious overexposure it's been shunned to the status of White Zin-like pariah of the wine world for decades. But heed this, adventurous wino: Lambrusco's back, and it's taking palates by surprise across this fair land with its food-friendly dryness, lip-smacking berry flavors, eye-popping red color and effervescent bubbles. It's not complex, it's not long on the finish, but it IS absolutely fabulous when paired with cured meats, lunch time 'wiches and even pizza. Just be sure you pack an extra bottle, 'cuz where a glass of this stuff is swilled, a second is sure to follow. (Oh, and did we mention it's cheap?)
Try: Ca Berti Lambrusco Grasparossa di Castelvetro "Tipico" Dry ($10)

Just For Fun...
And there's something undeniably fun and worth celebrating in dessert wine. That's right: sweet wine. A natural companion for salty cheeses of all sorts, sweet wines like Bordeaux's storied (and super rare) Sauternes are sure to turn heads in a tasting crowd - and not be soon forgotten. To wit, this final wine all about celebrating the sheer pleasure of an unctuous - yet still laser-focused and refreshing - stickie, and along with it, a reinvigorated perspective heading into 2010.
Try: 2005 Rieussec Sauternes ($45, half bottle)

Back Room Battle

2009-10-20T20:27:47Z

By Deirdre Bourdet

The film Bottle Shock tells the tale of the 1976 "Judgment of Paris," where California wines beat out their French counterparts in a widely publicized blind tasting. This week in Napa, three local merlots go head to head against three from Bordeaux at Back Room Wines' Thursday night tasting event. It won't be blind, but it will be delicious. ]]>
Back Room is actually a retail wine store with a comfy tasting area in the back. In addition to the weekly themed lineups on Thursdays and Fridays, the tasting bar offers a themed flight for your enjoyment every day, as well a couple of nibbly platters of truly excellent charcuterie, cheeses, and olives. I've never had any snacks there that I didn't love. Thanks to the retail portion of the store, you can also buy any bottle that tickles your fancy and enjoy it there, on the sofa or at the bar, for the price of sharing a taste with the staff. You'll likely wind up sharing some conversation as well. You may even find yourself with some new friends.

Merlot: Napa vs. Bordeaux
Thursday October 22, 2009, 5:00 pm to 8:00 pm
$20/flight; all featured wines are available by the bottle at 10% discount for the night

Back Room Wines
First and Main Streets, Napa
1-877-322-2576
www.backroomwines.com

Top Wine Faults & How To Deal

2009-10-19T15:44:02Z

By Courtney Cochran

We've all been there before: The wine you've ordered arrives at your table at the chichi restaurant and smells...wrong. You're not sure what's behind the malodorous scent, but you're quite sure it smacks of your Aunt Edna's moldy attic. You're desperate to send it back, but nervous the "dirty attic" excuse will come off as uninformed, inadequate and pathetically incorrect all at once. But take heart, worrisome wino: there is a method to the madness of decoding wine faults (as usual, we've got you covered).

Because no one - your Aunt Edna perhaps excluded - should have to suffer through the unpleasantness of a mold-imbued wine. ]]> Trichloranisole (AKA "TCA")
This icky wine fault - one of the most common - is caused by chlorine-contaminated cork bark or wood, which in turn leads to what we know as "cork taint" or "corked" wines. Affected wines smell of moldy or wet cardboard (or a musty attic, if that's your interpretation), lack fruit intensity on the palate and are destined to grow more intensely foul-smelling as the problem persists. Remedy: send these bottles back, as this is a fault that most definitely won't "blow over."

Brettanomyces (AKA "Brett")
Caused by the spoilage yeast Brettanomyces, "Brett" - as this fault is most often called - leads affected wines to smell like a host of unpleasant descriptors (barnyard, sweaty saddle, chicken coop and wet dog are some of the more colorful ways it's been characterized). In low concentrations a "hint of Brett" can be interpreted by some tasters as pleasant, but if it overwhelms, ask to try a different wine (additional bottles of the same wine are likely to be affected, too).

Volatile Acidity (AKA "VA")
The result of the overproduction of acetic acid and ethyl acetate in wine, this fairly common wine fault causes its vinous victims to smell of "high-toned" aromas including nail polish remover, vinegar and paint thinner. In its most intense incarnations, wines with excessive VA come across simply as vinegar both in aroma and taste - and should be sent back right away as a result.

Oxidation
Occasionally described as "maderization," this fault occurs in table wines that have been needlessly exposed to oxygen through poor handling or rapid temperature changes (most often heat-related) during their life in the winery or in the bottle. Affected wines will turn brown in color - a defect most apparent in whites - and taste stale, flat or generally lifeless. Send these back, too!

Mercaptans
Caused by the improper handling of sulphur compounds in the winery, this fault results in wines that smell unappetizingly like skunks or rotten eggs. ; Easily one of the most unpleasant wine faults in terms of off-scents it produces, mercaptans is thankfully encountered rather infrequently; if you DO come across one of its victims, send the bottle back - a quick sniff by your server will confirm the issue.

Cloudiness / Haziness
Cloudiness in a wine is a visual flaw that most often does NOT indicate a serious problem unless the cloudiness is excessive. Unfiltered wines are known for being a bit more opaque than their crystal-clear, filtered cousins, though this is not technically a flaw; if your wine resembles a something seriously murky, however, it could be mycoderma, a yeast-related fault that merits a bottle refusal.

Tartrate Crystals
Perhaps the most visually shocking of all wine "faults," tartrate crystals resemble tiny shards of glass in the bottom of some white wine bottles - but are in fact harmless. Known to present in wines that have not been cold stabilized (as is often the case with many European whites), tartrate crystals are formed from solidified potassium or calcium and present zero threat to imbibers.

Sediment
As it ages, red wine is known to develop a heterogeneous mixture of deposits known collectively as sediment that appear as residue in the bottom, neck or shoulder of a bottle. Altogether, sediment is absolutely harmless, though special care (decanting) should be taken when serving a bottle that has developed it over time. Today, most wines are thoroughly clarified, stabilized and filtered to prevent the development of sediment, as drinkers often mistake it for a fault.

Herbaciousness
Also not a fault, herbaciousness or a "green" aroma or flavor in a wine is sometimes mistaken for an error in the winemaking process, when in fact some wines simply present herbaciousness as part of their natural varietal profile (Sauvignon Blanc and Cabernet Franc come readily to mind). And though early picking or harvesting from young vines can also present green flavors, these phenomena are also far from faults. ; Pair these with herbed foods for best fit.

Bubbles
Occasionally we find ourselves uncorking a so-called "still wine" that boasts a few or a lot of bubbles in its midst. What's the deal? When seen in young white wines - particularly off-dry (read: slightly sweet) versions - this is often intentional, as a touch of CO2 is known to make these wines taste light and refreshing. In an older red, however, bubbles signal an unintentional secondary fermentation in the bottle, and are most definitely a fault. New bottle, please!

Boo Worthy Wines

2009-10-15T16:43:25Z

by Courtney Cochran

In a curious twist of linguistic fate, some decidedly frightening-sounding statements have been lately transformed into vehicles of praise. Mostly refashioned, as far as I can tell, by loquacious members of the surfer/skater culture prevalent in California, the phrases run the gamut of topics and references, but given the time of year I've singled out two that undoubtedly invoke Halloween.

A sampling: .

"These [insert noun in the plural form] are scary good!"
Translation: These [things] are delicious.

"That [insert noun] was wicked bad." Translation: That [thing] was very cool/extremely impressive. (Note: True to the ironic spirit of this group, the use of two negative descriptors - "wicked" and "bad" - in this one makes it all that much more complimentary.

And so, to borrow a page from this verbally adventuresome sub-culture, I'd like to say that the following sweet wines are scary good, and that serving them on Halloween this year would be wicked bad of you.

]]> Vin Santo
From Italy's sunny Tuscany comes this delicious amber-colored sticky that literally means "holy wine." The process used to create it dates to Greek and Roman times, when these savvy forebears discovered that leaving grapes out to dry in the scorching Mediterranean sun produced super-concentrated raisins perfect for sweet winemaking.

Watch for aromas and flavors of caramel, toffee, brown sugar, dried fruits and nuts before Vin Santo's trademark long finish. Pair the unctuous stuff up with coffee- and caramel-flavored sweets like Werther's Original caramel candies, or with chocolate and nut-laced treats such as Snickers bars. Tootsie Pops, with their brown sugar-flavored centers, will also work swimmingly.

Vins Doux Naturels (VDNs)
Leave it to the food-obsessed French to produce the world's best wine for chocolate. Made mostly from Grenache and Muscat grapes grown in the South of France, Vins Doux Naturels are crafted in the same manner as Port (meaning they're fortified by neutral grape brandy) and clock in around 16% alcohol. The best versions hail from the appellations Beaumes-de-Venise, St.-Jean-de-Minervois, Rasteau, and Banyuls, with the latter holding the impressive distinction of being the best of the bunch for chocolate.

VDNs offer up layered aromas and flavors of raisins, coconut, nutmeg, licorice, citrus rind, and almonds. In terms of food pairings, they'll work with just about anything involving chocolate, and their trademark raisin flavors make them a shoe-in for pairing with Raisinettes. Almond and coconut-flavored Almond Joy is another slam-dunk pairing, and licorice-spiked sweets are also good bets.

Ice Wine
Made from frozen grapes, ice wine is produced extensively in Germany and Canada and holds the distinction of being the most versatile dessert wine when it comes to food pairings. For this perk we can thank ice wine's eclectic flavor profile, which includes nuances of tropical, tree and citrus fruits (think banana, pear, and lime, respectively) as well as floral, honey, and baking spice notes.

This Halloween, pair ice wine with hard fruit-flavored candies such as Jolly Ranchers and Life Savers, as well as with sweet and tart treats like SweeTarts and Starbursts. Ice wine's honey nuances will also harmonize beautifully with those found in Bit 'O Honey bars, and if you'll be savoring just one sweet wine with your Halloween treats this year, make it an ice wine, since this versatile sticky has the most flavor flexibility of them all.

Because after all, covering all your bases is wicked impressive.

Crush 2009: Harvest of Love

2009-10-14T15:03:54Z

By Courtney Cochran

The mood at the Napa Valley Vintners 2009 annual harvest report Monday, October 12 at San Francisco's Waterbar Restaurant was decidedly upbeat. Almost giddy with the news, Honig Vineyards Winemaker Kristin Belair announced that she had actually had time to watch the Giants beat the Dodgers during harvest time this year - in person. Equally thrilled with the unusually mild year and mellow harvest, Judd's Hill's Judd Finkelstein announced proudly - if a little incredulously - that he'd even had time to take his daughter to the circus last Saturday.]]> Room to Breathe
With time away from the vineyards and crush activity almost unheard of during typical harvest time, the message coming across loud and clear from winemakers on hand to share their experiences with this year's harvest was that it's been remarkably easy - in fact, almost bereft of the usual rush and clamor that occurs when grapes need to be brought in early due to inclement weather, be it in the form of heat spikes or the early autumn rain we sometimes experience in these parts. In all, this year saw even flowering and fruit set at the outset of the season followed by mild, mostly cool weather throughout the year - altogether key ingredients for stellar winemaking.

For her part, Belair found the mellow year conducive to, shall we say, extra-vinous activities: "One challenge of a mild season is that there has been nothing forcing the picking decision...not too hot, there are tanks available...so it just means lots of sampling and mulling things over, checking out the moon phase or my horoscope," she noted. Or, to sum things up more succinctly, Belair went on to dub the harvest "drama free."

Balancing Act
Besides a more relaxed state of mind in general in wine country, all of this also means that vintage 2009 is shaping up to be one of the most balanced we've seen in years. To wit, Doug Shafer of Shafer Vineyards (who at one point waxed that this year's harvest has been "dreamy") enthused that he picked his Chardonnay as usual when flavor and pH levels signaled absolute ripeness, though the grapes' sugar level was 1-2 brix lower than usual. Since brix measurements are directly tied to a wine's potential alcohol level, this means that wines from 2009 should taste just as good as usual - but have lower alcohol than typical California vintages.

Since elevated alcohol levels - often as high as 14.5% - have become the norm in today's age in spite of protests from critics and consumers alike, this strikes me as some of the best news we've heard from Napa in quite a while. Continuing with this trend of positivity, Finkelstein underscored the strong varietal character and "bright fruit flavors" he's tasting in newly harvest fruit - further signs that superlative flavor, balance and character await in the bottle for wines harvested in 2009. For my part, I can't wait.

Miles Karakasevic, one of the old time winemakers & distillers. And still creating.

2009-10-13T13:18:54Z

Charbay makes wines? Wines, Ports & a new Green Tea Aperitif. Miles is a 12th generation winemaker/master distiller from Yugoslavia. Trained in Europe as an Enologist & Viticulturist, it's what comes naturally to him and now to his son, Marko Karakasevic, too. Miles' life is a multi chaptered story with all that has happened since leaving his homeland. These days he lives beside his winery & distillery on top of Spring Mountain where he ferments, distills & bottles the unusual with the usual.

After he left his home, he studied in Geisenheim before heading to Canada where he was a chemist & a diver for Uniroyal. He was brought into America as an enologist to make wine in Michigan. There he met his wife, Susan, and they headed to California in 1970. He made wines & champagnes for United Vintners in Madera & Escalon California, (the company that owned Italian Swiss Colony). He fermented in one week as much wine as Napa Valley used to make in a year. Those were his big tank years.]]>
In 1987 Miles says he hung up his guns and would not be a 'hired gun' winemaker any more. The family was making Chardonnay, Sauvignon Blanc and distilling brandy for their own brandy program. They distilled grape & pear brandy for Chandon and for Charbay.

Still on Spring Mountain, the 'Still on the Hill' is where they produce small releases of wines, ports and more. Sitting beside the winery & distillery is a huge Alambic copper pot still from Cognac, France. It's a rare chance to see the actual 'pot' of a cognac style pot still. Miles loves distilling and loves all of his pot stills.

When Marko said he wanted to apprentice as Generation XIII, he and Miles started the Distillers' Port project - they used five select spirits to arrest the fermentation... and that was the beginning of the lively Charbay port program.

New chapter. 1997. There were no decent tasting flavored vodkas in a world that was tuning back to cocktails. Marko knew Miles wanted to do something with locally grown organic Meyer lemons. Marko convinced Miles to distill a Meyer Lemon Vodka with the fresh lemons and the Charbay Fresh Fruit Flavored Vodka program was launched. Their technology captured the ripe flavors in their smooth vodka base. The first two, Meyer Lemon & Blood Orange came out in 1998 and the next year they released Ruby Red Grapefruit Vodka & Key Lime Vodka. Marko sold them throughout the Napa Valley, into San Francisco and took them to New York. The niche was wide open. Celebrating their 10th year in the vodka business, Miles & Marko now have 7 flavors.

And then Miles & Marko distilled whiskey and rum and now, coming out this summer: the Charbay Tequila distilled in Mexico.

When you visit this talented team, they'll walk you through the distilling steps and talk about their different spirits. Ask your questions - they know distilling.

With different tasting flights, you can choose what wines to taste. The chardonnay, rose & cabernets all accent the varietals and not the French oak. Then there are the Ports.

Forget what you know about ports! They distill the brandies for their ports. When making a port, most use a clear tasteless alcohol to arrest the fermentation. Not at Charbay. They'll distill a fresh cabernet brandy to make a cabernet port. Or for their signature port, they actually have five different brandies dancing around inside it. The brandies add their complex handcrafted quality to make an elegant flavor packed port with a long finish. You have to taste them to believe the long finish.

Miles is more comfortable fermenting & distilling than fussing around with the diesels of his old Hatteras. "I like fishing & being on the water. But sooner or later, I start getting ideas about distilling and then I can't wait to get back to our stills."

Now, in his 40th year of professional winemaking & distilling, Miles has fermented & distilled the five major groups of spirits - he even added one. The family distills brandy, rums, whiskey, vodkas. For number five, Tequila, he and Marko traveled to Tequila to distill their own true Tequila in Mexico. The spirit they distilled that didn't fit into the five main spirit categories? Pachanga, the Original Sunroot Sprit.

**They do not pour or taste spirits at the winery & distillery.

Swirl, Sniff, Sip, Repeat

2009-10-12T20:45:52Z

By Deirdre Bourdet

Wine tasting parties always seem like such a fun, good idea, particularly this time of year as the evenings get chillier, and harvest-themed wine events get pricier. If only someone else would throw one... but actually, hosting a wine-tasting is a snap when you keep it simple.

Step 1: Pick a tasting theme--like oak vs. no oak Chardonnay, Napa vs. Sonoma, Old World vs. New World, or some other contest fraught with passion and potential conflict. If you need thematic inspiration, or suggestions for generally-available wines at all price points that are good examples of regional or stylistic wines, check out Great Wine Made Simple by Andrea Immer (now known as Andrea Immer Robinson).
]]> Step 2: Pick a date and call your friends. Make them bring their own set of wine glasses, so no one has to drink from a Dixie cup. I like to do themes that involve a series of one-on-one wine comparisons--not only is it easier to note the differences between the wines, it requires only two glasses per person.

Step 3: Buy your wine. I prefer to keep things simple and stay in the 4-6 wine range, with maybe one other modest wine at the ready for easy drinking once the tasting portion is over, or to kick things off when your guests arrive. Bear in mind that most people don't remember much after the first eight tastes, anyway. For tasting parties of this scope, I typically budget 10 pours per bottle--basically a half glass per person of each wine. (A standard tasting room one ounce pour doesn't go over well at most house parties, in my experience.)

Step 4: Strategize some easy, wine-friendly snacks that suit the flavors or textures you'll be exploring in the wines. If you're tasting Chardonnay, some triple cream cheeses are a must--but popcorn is fantastic too! If pinot noir is the theme, score some smoky cured meat or other earthy, carnal goodness. Generally speaking, earthy flavors like mushrooms, legumes, and anything from the onion family pair fantastically with both red and white wines, and also help you pick up on the earthiness in the wine itself. (Hummus and Chianti is a pretty amazing combo, for example.) Above all, make sure you get plenty of starchy, alcohol-absorbent vehicles for consuming your snacks--and keep water and spit cups handy (here's where the Dixie cup comes in).

Step 5: Swirl, sniff, sip, and have fun.

Winemaker Wednesdays in Santa Cruz

2009-10-06T15:33:25Z

Press Release

SANTA CRUZ, CA - In an effort to promote wines produced in the Santa Cruz Mountains, Capitola's landmark Shadowbrook Restaurant is offering Winemaker Wednesdays, featuring half-price wines from the appellation now through May.

Each week Shadowbrook will be featuring two to four wines from a Santa Cruz Mountains winery, offered by the bottle or glass. Wednesdays, beginning at 5p.m. a representative of that week's winery will offer tastings and information from a table set up in the restaurant's Rockroom Lounge.

That night all wines from the week's winery, whether ordered in the bar or dining room, by the glass or bottle, will be 50 percent off the regular price. Featured wines will also be available in flights (about 2.5 oz, also half-price), accompanied by complimentary appetizer.
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The promotion is being done in concert with the Santa Cruz Mountains Winegrowers Association, and Burke said interest from wineries has been strong and enthusiastic. To ensure that customers get the best possible information, wineries are required to have their Wednesday table staffed by the owner, winemaker or an equally informed individual. They are also asked to provide informational materials so the Shadowbrook wait staff can be knowledgeable about the wines.

More information, visit Santa Cruz Events Calendar. Look under "Ongoing Events" or click here for more details from Shadowbrook Restaurant.