Recently in Wine Education Category

When You Actually Put It In the Food

By Deirdre Bourdet

Some may consider the deliberate pouring of wine into anything other than a drinking vessel or eager mouth a shameful, wasteful act.  While I see their point, wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food.  A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.
 
Then there are the truly wine-based recipes (coq au vin, boeuf bourguignon, moules marinière, etc.) where the wine takes center stage.  Typically there is a great deal of reduction involved--simmering the wine with other ingredients to concentrate flavor and reduce the volume of liquid to a thicker, more sauce-like consistency.  These recipes make you confront the question of which bottle to use head-on, because the quality of the wine reduction really sets the tone of the dish.

by Deirdre Bourdet

Thanksgiving is less than two weeks away, and while most people have started planning their menus, most people haven't given much thought to rustling up stemware for the hordes of celebrants about to descend.  Big gatherings tend to bring out those back-of-the-cupboard wine "goblets," or the ever-festive plastic glasses--both because of necessity (few people have 14 Spiegelau glasses on hand), and because no tears will be shed when the inevitable shattering occurs.

Having recently broken two Riedels at home myself, I decided it was time to check out the purportedly "break-resistant" wine glasses Wine Enthusiast stocks.  Fusion stemware is made of lead-free European crystal fused with magnesium, and is backed with a 10-year warranty.  If the glasses shatter from normal klutziness, Wine Enthusiast will replace it for free.  (See full details at wineenthusiast.com/Fusion)  Now obviously this is still crystal, so if you hurl it to the sidewalk in a fury, it will almost certainly break--and not be covered by the warranty.  But Fusion is apparently immune to those everyday backhands that bring down your glass and its contents in a cascade of splintered pain.  

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

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.

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.

Want a first hand glimpse of crush season in Napa Valley already underway? Of course you do, which is why you're here!

See what Hall Wines and Goosecross have been up to . .  .

Hall Wines




Goosecross Cellars

Pre-harvest Grape Sampling from David Topper on Vimeo.

A Sommelier's Take on the Supposedly Perfect Glass

by Courtney Cochran

As a little girl I believed that, really truly, Cinderella's glass slipper was made just for her. Not only had she gone through all that heartache and pain before finally getting her chance with the prince, she had such a perfectly tiny foot it seemed like destiny that she'd wind up not only wearing the shoe, but wed to the dashing guy.

Fast forward about 20-some years to last night, when I found myself seated in a comfy conference room at the Ritz Carlton in San Francisco, thinking not so much of fairy tale princesses as fairy tale stemware. I was assembled there with more than a dozen wine journalists, all gazing skeptically at a very dapper Austrian dude at the front of the room.

Although not exactly a prince, Georg Riedel is most definitely cut of an elegant mold. The current head of his family's renowned Austrian glassmaking firm, Riedel was there in his fancy suit and clipped accent to tell us all how, really truly, wine tastes better when it's served in his Sommelier series glasses. Only this time he had a much tougher audience than Cinderella's impressionable four-year-olds!

By Courtney Cochran

Who says that when it comes to winemaking you have to leave it all to the pros? Turns out there's never been a better time than today to make your own wine, whether you're set on doing so solo in your own home, with a group at your local wine shop or at one of the popular new custom crush facilities. The wine world, you see, is your oyster - or perhaps we should say, your Cabernet.

Home Winemaking
Home winemaking has been around for millennia, though it really picked up in popularity during the Prohibition era, when Americans were allowed to make a limited quantity of wine at home for their own consumption. Techniques for home winemaking have improved since then, though many of the practice's most staunch adherents continue to use fairly basic techniques (for more on how to begin making wine inexpensively at home, consider picking up the well-received The Way to Make Wine: How to Craft Superb Table Wines at Home.

By Courtney Cochran

Made from scores of regions, hundreds of varieties, thousands of producers and newly released each vintage year, wine is one of the most data-challenged consumer goods we enjoy. But now, thanks to a host of fancy new iPhone and iPod Touch-compatible applications, sorting through the dizzying array of wine selections in stores, restaurants and even in your own cellar is getting a whole lot easier. Read on for our picks for top applications to fuel your Wine Country lifestyle; they make researching, scoring, sharing and even buying wine a snap - and they let you do it all from the palm of your hand.

Submitted by My Wines Direct

The reviews are in on the My Wines Direct Home Tasting Party Kit, and the critics agree...hosting your own wine party can be fun and easy! The group over at WineMavens.com sampled our Tasting Party Kit and here's what they had to say:

"Lots of legs"
"Smells like vodka"
"I don't really know why I like it but I do."

You'd think my friend Meredith was describing a blurry night in a hotel room in Vegas. You can just imagine the sunglasses, venti Starbucks and the six of us Sorority sisters ohing and ahing and digging for details at brunch the next day a la Sex and the City. But alas, that will be saved for another write-up my friends. I am in fact quoting from an event much more morning-after friendly (and with many fewer embarrassing pictures) and appropriate for our everyday grape enjoyment: a wine tasting party I threw with a rockin set up designed by My Wines Direct. No miniskirt or VIP pass necessary. You don't even need to know the difference between a merlot and a cab. Well maybe you'd want to, but your party will end with many more memorable comments when your guests aren't the biggest imbibers of the vino.

Honing in on the best wines for hot fare

by Courtney Cochran

There are few places in the world where people get as excited about eclectic cuisine as they do in Northern California. This truth was at the top of my mind while I reflected on a spirited Cajun-style crawfish boil I attended at a private home in Napa a while ago.

There, an excited group of wine industry luminaries had waited anxiously while two giant pots' worth of crawfish freshly harvested from the Sacramento River cooked over several hours in piquant Cajun spices. After a protracted cocktail/cooking hour, the pots of boiled crustaceans were poured out onto newspapers spread on an outdoor table for a southern-style alfresco meal. The guests, taking cues from a host with Louisiana roots, rolled up their sleeves and dove into the crawfish, ultimately polishing off the entire batch before retiring to nurse their over-spiced taste buds over conversation and cold beer.

by Courtney Cochran

Come on, admit it: you're dying to know. Just how do professional sommeliers identify the seemingly endless varieties of wine out there with just a quick sniff and a little taste? Allow me to enlighten you: it's not brain surgery.

People are constantly asking me how I can divine a Pinot from a Zin, tell a Riesling from a Sauvignon Blanc and ID that soupçon of chicken coop in my Chateauneuf du Pape. The answer is actually quite simple: practice! Just as it does for riding a bike, practice makes perfect for honing your blind tasting skills.

In fact, I'm quite sure that with a little practice lots more folks could master the art of blind tasting. Sure, it takes some professional insight and guidance at the get-go to make sure you're doing everything correctly, but once you've got that part squared away I think you'll be surprised by how decidedly un-mysterious tasting wine blindly can be.

What to quaff with these salty treats

by Courtney Cochran

Whatever wise guy once said "some of the best things in life are free" had it all wrong.

Most of the best things in life, in my estimation, are just the opposite: cable TV, fabulous vacations, exquisite meals in high-end restaurants and fancy cars are just a few examples of some of the better things in life that are most decidedly NOT free.

Given my realist tendencies, you can probably understand my frustration when somebody started referring to French Fries not long ago as "Freedom Fries." Although I understand the not-so-subtle political agenda behind the re-naming, I can't help but poke fun at the unintended implications of the new name. Because, as is the case with most good things in life, there's absolutely nothing "free" about fries.

A Sommelier Sheds Light on the Best Wines for BBQ
by Courtney Cochran

Firing, roasting, and grilling are decidedly du rigueur during the summer months, but finding wines that work well with this tricky fare can be a challenge. Just as shining a spotlight on an actor onstage brings her features into focus for an audience, these cooking methods serve to concentrate the flavors of whatever's being cooked, necessitating a wine with both strength and personality to stand up to the food.

Read on for the low-down on some of the more common characteristics of flame-cooked fare and how to track down the perfect wines to pair with these traits.

If you love Pinot (and all it's variations), then Pinot.com is the site for you.

Discover the "sensuality" of Pinot Noir  . . .

Plan to attend upcoming Pinot wine events around the country....

Pair some of your favorite dishes with Pinot...

Read recommendations on what Pinots to buy and drink...

Remember...there can "Pinot" no others!

www.pinot.com

Apparently there is a certain etiquette to wine tasting. If so, I should enroll some of my friends who seem to think it is impolite to not drink all the wine offered and after two wineries are tipsy. Then, of course there is always the one guy in the group who wants to showcase that he just read wine basics 101 online. Hint: No one cares. Let us enjoy the wine in peace or at least hear from the expert behind the wine tasting counter.

Columnist Nathaniel Bauer knows who you are and he has compiled together 10 etiquette tips for wine tasting.

Some you might know, others may be new, either way, it's always good to review!  Read full article here.

by Courtney Cochran

Grape Variety	Common Aromas	Common Flavors
Pinot Noir Light ruby with brown or pink rim	Red fruits: cherry, strawberry Also: vanilla, caramel, smoke, earth, leather, game, spice, tobacco	Red fruits: cherry, strawberry Also: vanilla, caramel, smoke, earth, game, spice, pomegranate
Merlot Medium ruby with pink tones	Red fruits: plum, cherry, strawberry Also: chocolate, vanilla, cream, coffee, herbs, tea leaves	Red fruits: plum, cherry, strawberry Also: chocolate, vanilla, cream, coffee, herbs
Cabernet Sauvignon Deep ruby	Red/dark fruits: raspberry, cranberry, cherry, blackcurrants Also: spearmint, pencil shavings, cedar, oak, coffee, tobacco, dust	Red/dark fruits: raspberry, cranberry, cherry, blackcurrants Also: spearmint, coffee, licorice, bell pepper, tobacco
Syrah/Shiraz Deep cherry with pink rim	Red fruits: stewed plum Also: pepper, licorice, spice, earth, jam, deli meats, tar, smoke	Red fruits: stewed plum   Also: pepper, licorice, spice, jam, deli meats
Nebbiolo (Barolo & Barbaresco) Medium brick with brown rim	Red fruits: strawberry, jam Also: tobacco, smoke, tea leaves, coffee, tar, eucalyptus, anise, floral	Red fruits: strawberry, jam Also: tobacco, smoke, coffee, anise, mint
Zinfandel Ruby to brick (color varies)	Red/dark fruits: jammy blackberry and raspberry, cherry, plum Also: tar, pepper, spice, herbs, licorice, cinnamon	Red/dark fruits: jammy blackberry and raspberry, cherry, plum Also: pepper, spice, herbs, licorice, cinnamon

by Courtney Cochran

Grape Variety	Common Aromas	Common Flavors
Sauvignon Blanc Pale yellow with green tinge	Citrus fruits: grapefruit, lemon, lime   Greenness: freshly cut grass, honeysuckle, rainforest *FRESH* Minerality: slate, wet pavement	Citrus fruits: grapefruit, lemon, lime Greenness: tomato, herbs Also:   mineral, smoke (if oaked), sometimes melon and passion fruit
Riesling Very pale yellow, nearly translucent	Citrus fruits: candied lemon Stone fruits: apricot, peach Tropical fruits: banana, pineapple Also: mineral, slate, petrol, melon	Citrus fruits: candied lemon Stone fruits: apricot, peach Tropical fruits: banana, pineapple Also: mineral, melon, honey
Chardonnay Medium straw	Pome fruits: apple (green or red) Tropical fruits: banana, pineapple Also: vanilla, butter, cream, baking spices, lemon or lime, toast, oak	Pome fruits: apple (green or red) Tropical fruits: banana, pineapple Also: vanilla, butter, cream, baking spices, citrus fruit, toast
Gewurztraminer Golden peach	Pome fruits: quince, pear Stone fruits: apricot, peach Also: rose water, lychee, spice, rose, flowers, melon, lemon rind	Pome fruits: quince, pear Stone fruits: apricot, peach Also: lychee, spice, honey, baking spices, melon
Viognier Deep gold	Stone fruits: white peach, apricot Also: flower blossoms, baking spices, caramel, cream, toast	Stone fruits: white peach, apricot Also: baking spices, caramel, cream, toast

Sifting through the sparkling wine clutter this holiday season

by Courtney Cochran

It never fails: the holidays arrive yet again and you still have no idea how to tell your Prosecco from your Cava. When to serve vintage versus non-vintage Champagne? You're clueless.

With all the stress that comes with the holidays, worrying about your sparkling wine selection seems like an unnecessary burden. Happily, help is here when it comes to the sparkling wine thing. Read on for the low-down on some of the most popular styles of sparkling wine, so that this holiday you can really mean it when you insist that - ahem - you're quite certain a sparkling Chenin Blanc is just the thing to pair with your honey-baked ham.

by Courtney Cochran

It's that time of year again, and you have no idea which wines to pair with your turkey feast during the Holidays. Do you stick with your usual favorites, Pinot and Cab, and throw in a nice Chardonnay for contrast? Or do you try something you've never had before, like a Gruner Veltliner, to make a big statement?

The answer lies somewhere in between. On upcoming Turkey Days you ought to offer a blend of whites and reds, but you also ought to seek out specific wines whose flavor profiles and weight complement heavier foods, which are often laced with a combination of sweet, savory and spicy notes. Some of these wines are exotic-sounding and can add an exciting contrast to your otherwise traditional table - never a bad thing!

By Courtney Cochran

Those of you who follow this blog probably know that I'm a big fan of user reviews and the whole "wisdom of the crowd" model that's taking the online world by storm. Lamentably, wine web players - outside of a handful of cutting edge companies involved in the Wine 2.0 movement - have been slow to get on the user review bandwagon. But with Sonoma-based Dry Creek Vineyard's recent addition of user reviews to its ecommerce site, there may be hope for change after all.

by Robert P. Farmer

Stroll on any afternoon through the Vintage 1870 shopping complex in Yountville and you'd never know ghosts surround you. The shops, restaurants, and art galleries give little hint of the building's past. But the structure is actually living its second life. As the name implies, the first life was in the late 1800s--more than 130 years ago. Back then, this building contributed to Napa Valley's original winemaking boom. Today the old winery enjoys a reincarnation, its winemaking past gone but not forgotten.

By Courtney Cochran

With close to 200 American Viticultural Areas (AVAs) recognized in the US - more than 100 of which are in California alone - there's no shortage of interesting domestic wine regions for oenophiles to explore.  And, thanks to the bumper crop of AVAs recently added to California's already impressive lineup, there's an exciting bunch of new regions angling for your attention.  Read on for our picks on those to watch.       

By Courtney Cochran

Guffaws over the title of this entry aside, breast cancer is no laughing matter. And with Breast Cancer Awareness Month squarely upon us, I'm happy to report that numerous wineries are spearheading initiatives in October to help spread the word and stem the suffering associated with this terrible disease. Read on for highlights of wineries with the most interesting - and interesting-sounding - breast cancer support programs.

By Courtney Cochran

With the rash of new social (heh, Facebook) and micro-social (Twitter, anyone?) networking sites, it was only a matter of time before the techno-connectivity bug hit the wine world, big time. Enter Wine 2.0, an organization whose tagline - "Blending the Line Between Wine & Technology" - sums up its vocation, though there's a lot more to the organization that just sips and bits.

By Jessica Beck
As submitted by Tri-Valley CVB

A relationship has transpired over the years between Livermore and the full and vigorous wines of the area. The Livermore Valley serves California as its oldest wine region but what is even more unique and special about the area lies in the connection between the two. Over the decades, a rapport has developed in which one supports the other and one in which each would not be what they are without the help of the other.

In 1997, the city of Livermore adopted the South Livermore Specific Plan which to date has permanently preserved over 5000 acres of vineyards. Livermore has supported the wineries over time and is very proud of the resulting outcome that is now the Livermore Valley Wine Region.

By Courtney Cochran

It's official: If one more restaurant, winery or joe-hawking-specialty-wine-tours-in-Napa bloke signs me up for his mailing list without my permission I'm going to implode. Seriously. In fact, the email deluge has gotten so bad of late that I've been forced to take the proverbial pickax to my inbox, ruthlessly unsubscribing to literally dozens of unwanted distribution lists in fits of slash and burn clean-up. In spite of this furor, I have to admit that I still DO occasionally receive the odd piece of unsolicited email which I find - irritating though it is to admit - undeniably useful, at times even intriguing.

By Robert Farmer

Happily, the more things change in Napa, the more things stay the same in Napa. And so it goes that as one legendary winery changes ownership hands, another emerges from the chrysalis to spread its wings anew.

In September, the Mondavi family will celebrate the renewal of the Charles Krug Winery--officially unveiling an $8 million restoration to the two historic national landmark buildings at the winery while also honoring the patriarch, Peter Mondavi.

By Robert Farmer

There are more than a few ways to interpret the news from Napa. You might think it ironic. You might think it sad. Or you might think it adulation. And that's the way I chose to interpret the recently announced news that Chateau Montelena was purchased by Cos d'Estournel, one of Bordeaux legendary winemakers.

By Courtney Cochran

Unless you've been living under a rock, the news that pink wine is hot is hardly something new to you.  Still, the array of rosé styles to choose from is impressive - and often takes even the pink stuff's most serious fans by surprise.

Dry Rosé
By far the most common style of rosé, this is the version you see on the shelves of most quality wine merchants come summertime. Fermented entirely or nearly "to dryness," this style of rosé contains little or no residual sugar and tastes stylistically similar to the dry red and white table wines (think Pinot Noir and Chardonnay) we're most familiar with.  They key difference when it comes to dry rosé is in the winemaking style - these wines score their enticing pink color from a process called "saigner," meaning "to bleed" in French. During the saigner process, a touch of color is leeched from the skins of red grapes (all grape juice is more or less clear without skin contact) prior to fermentation, leaving the finished wine anywhere from just barely pink in color to just shy of fully red in hue, depending on the amount of time the wine spent in contact with the grape skins.

By Courtney Cochran

St. Helena, Napa Valley: I'm thrilled to announce a rare Napa Valley appearance tomorrow night, 6/25 - I'll be chatting about my book, Hip Tastes: The Fresh Guide to Wine, and signing copies as part of the 1st Annual Books on Wine Festival at the St. Helena Public Library. I'm thrilled to be included in a super lineup of wine books published in 2007, including A Moveable Thirst, New Classic Winemakers of California, Small Plates Perfect Wines, and The Art of Terroir.  Refreshments begin at 6pm and are followed by author chats from 7 to 8:15, with author signings to follow.

By Robert Farmer

I'm typically not a "chain" guy, when it comes to restaurants. Indeed in most instances I avoid them by personal writ. But of course some chains are better than others. And some are cut from different cloth entirely. So it was when I entered for the first a couple summers ago The Palm Restaurant in Miami.

I knew the Palm was one of the most feverishly followed steak houses in the U.S., and I was eager to discover what all the fuss was about. Besides, with only 25 Palms in existence, this particular chain was decidedly "short" which made it easier to bend my own rule.

By Robert Farmer

It's easy to overlook just how pervasive the topic of climate change really is. Not everybody lives in the South Pole, where massive sheets of ice are breaking away at alarming rates and melting into the ocean. Not does the threat of coastal waters rising to overtake entire cities sway the minds of most people on earth.

But the fact is, climate change can and will impact nearly all parts of our current lives. Yes, dear wine lover, that includes wine. And so it was with a great interest that I heard the news recently of a planned Wine Industry Seminar on Climate Change, scheduled for July 31-August 1 at Gloria Ferrer Winery in Sonoma.

By Robert Farmer

Those familiar with this space know that I am a fan of "immersion learning." Especially when it comes to wine appreciation, there's no better way to "go deep" into it than to live it for a few solid days. Wine camps are a great way to do it. And increasingly, regions are offering innovative, educational, and above all fun, opportunities to experience wine like you never have.

Mendocino gets into the act with Wine Camp 2008, a three-day, three-night immersion into Northern California wine and all of its various nuances and tendencies. I like this Wine Camp because it takes place in one of California's lesser-known regions and provides "insider info" to the intrepid camp-goer about one of Northern California's under-discovered gems. And, with each camp limited to just eight campers, it promises to be an intimate excursion, with ample opportunity to get one-on-one contact with winemakers and other participants.

By Courtney Cochran

Texas has long been known for many things - BBQ, the Alamo, Dynasty, a fantastic music festival called South By Southwest (to name just a few) - but until recently something the Lone Star State most certainly was not known for was its wine.  On the heels of this year's well-attended Texas Hill Country Wine & Food Festival (texaswineandfood.org), however, that's all changing.

Napa Valley, CA - This summer solstice, wineries at the heart of the solar power trend in Wine Country will celebrate the day of the year when the sun shines the longest with the first annual Solarbration.

On June 21, from 5:30 p.m. until sunset, ZD Wines, Honig Vineyard & Winery, and Peju Province Winery will host a solstice celebration, with special wine tastings, sustainably grown gourmet cuisine, and live entertainment at each of their facilities. Guests are invited on a behind-the-scenes tour of the solar energy systems that power the wineries. Ticket price includes entry to all three wineries. All proceeds will be donated to The Land Trust of Napa County. Land Trust personnel will be at the wineries to answer questions about their land-saving work.

By Robert Farmer

With only one or two exceptions among my decent-sized group of regular dining-out companions, I am always first to grab the wine list. And once I get it, I rarely let it go. Not to say others don't take a look, but instead I tend to keep hold of the list throughout the meal - occasionally prying it open to peruse depending on which stage of the meal we happen to be in.

I love looking at wine lists--the imagination of the sommelier or wine-steward is in full view in these lists, which can range in size and scope from a single-sided sheet of paper, to a handsome, leather-bound book that looks more like an Encyclopedia Britannica. This I know is not the norm. Many people shy away from a wine list like the waiter was waving a plate of liver and onions beneath their nose.

By Courtney Cochran

Growing up in a small town in Central California, good wine was difficult - if not downright impossible at times - to find.  And since I had the good fortune of having parents with a European sensibility when it came to sharing wine with their kids, I developed a good enough palate early on to feel the pain, so to speak, when the vino on the table wasn't up to snuff.

By Robert Farmer

Those few I-live-in-a-cave-types who need further convincing that Oregon's wine scene is not just full-grown but thriving, need only look at the hard evidence. Or, in this case, brick-and-mortar evidence.

Recent news that the Oregon Wine Services & Storage company--a temperature-controlled storage space and distribution center--embarked on a $3.5 million dollar expansion to increase its 110,000-square-foot capacity by 60,000 square feet was certainly no surprise. It's a function of necessity. In a report this year from Silicon Valley Bank about the state of the wine industry, it was predicted that the wine industry as a whole, and in particular Oregon, will continue its record expansion.

Whether your taste is grounded or grand, a few essentials will ensure your home wine bar is primed for the long haul:

Temperature plays a crucial role in the life of your wines. If you do not plan on cellaring your wine, consider a refrigerated system from Sub-Zero. This will also take care of humidity, which should be moderate.

By Robert P. Farmer

When you're making wine, the term "earth day" has a different meaning than the one conjured up by what you see in the media at this time of year.  Because when the earth is your office, every day is earth day. So each April, when the focus turns globally to the single day we've set aside to call attention to the fragility and splendor of the Big Blue Marble (don't we really need more than one day for that?), it's worth pointing out the ways in which Wine Country--by that I mean wine-producing regions across the globe--have quietly led the charge to be earth-friendly.

Blame it on Ravenswood. With their irresistible Zinfandel, Cab and Chardonnay flowing freely, the audience was well primed for 'Corked', one of the 75 films featured at this week's 11th Annual Sonoma Valley Film Fest.  Created by local winemaking millennial/GenXers Russ Clendenen and Paul Hawley, Corked leaves no stone unturned in a hilarious spoof on the wine industry.  While Sideways took aim at the wine tourist, this little gem nails the insider's perspective.

By Robert Farmer

When it comes to sustainable wine practice there are those who talk the talk and there are those who walk the walk. For those interested in know more about the latter, there is  Kunde Estate Winery & Vineyards (www.kunde.com). The winery that has been a staple in California's Wine Country for a century has also been farming sustainably for five generations. And they are more than happy to show you how it works.

by Courtney Cochran

Once upon a time, there was a wine so big, so bold and so outrageously outsized that its fans felt ashamed admitting it was their favorite. "Oh no," naysayers would insist, "a wine that big just can't be good with food. Why, it's so ridiculously over the top as to hardly even resemble what I think of as a wine."

Despairingly, lovers of Petite Sirah would retreat to enjoy their prodigious darling in the privacy of their own homes, away from the prying eyes of fellow drinkers who insisted that a wine must have impeccable balance - meaning it could harbor neither outsized fruit nor high-octane alcohol - in order to be enjoyed.

It's no accident that most great wine-producing regions of the world have a signature dessert wine. Bordeaux, Tuscany and the Rheingau are the most famous homes of "stickies," as dessert wines are sometimes called, but the list is far longer. The reasons are simple: sweet wine makes a great finish to good meals, and it takes good grapes to make good dessert wine. So superior stickies tend to be made in places where good wine and good food go hand in hand.

Harvest Tales - Part 2

by Robert P. Farmer

It's easy enough to feel like you're part of the wine country harvest simply visiting in the fall. But there are ways to truly be part of the action. Short of pulling up stakes and moving here, you can act like a local by getting involved with one of the many programs designed by wineries to make guests feel right at home. These events and programs don't only take place during harvest, but there's no better time to take advantage.

There are a number of excellent behind-the-scenes programs at wineries throughout wine country and in all of California's various wine regions. They range from full-fledged, yearlong grow-your-own courses to afternoon-length grape stomps. The programs are fun, educational ways to get to know wines first hand.

There's No Time Like Crush in Wine Country

by Robert P. Farmer

For my money, there's no better time to be in wine country than during harvest. The crush. That's what the locals call it. It's the time of year that the grape growers turn their crop into cash. It's an important time for them. And for the average visitor, it should be just as important - and no less busy, if you want it to be. The trick is to know what to do with your harvest time visit. You can spend day after day traversing the countryside, watching the colors change, and taking in chest-filling breaths of the crisp fall air and not really have any idea of what is really going on at harvest time. Wineries love this time of year and you should too.

By Courtney Cochran

Day 3 - Saturday, Sept 22

We rose at five the next morning to pick Kenny's Zin. As I emerged from the guest room I was greeted with a large mug of coffee and pressing questions about how much beer I thought we would need when we finished picking. Unable to think with perfect clarity at that hour, we all agreed to err on the side of "more is better." Amply plied with caffeine and with our beer in tow, we departed a few minutes before 6, giddy with excitement about what was to come.

By Courtney Cochran

Day 2 - Friday, Sept 21

Friday dawned crisp and cold in the Russian River, where I was staying with Kenny and his family. Although Kenny had left for the winery before 6 to supervise early morning harvest-related activities, I'd been given the go-ahead to sleep in and catch up on a few emails before heading out to meet him. I wondered briefly if the folks back home would call me a fair-weather-crusher for sleeping in, then got over it: I wasn't on payroll here, after all.

Besides, the dreary weather wasn't exactly welcoming at the crack of dawn. It registered to me at that moment that you have to seriously love what you're doing to work until 10, then rise again at five to head out and do more of the same - in icky weather, at that.

By Courtney Cochran

f I'd kept a diary as a teen, it surely would have chronicled many a crush. After all, the anthem of adolescence is, without a doubt, unrequited love.

But, given my current profession (and age, I must grudgingly add), crushing has everything to do with wine, and little to do with romance. Unless, of course, you believe the general splendor of wine country nets it a spot in the romance category, in which case you might make an argument that this diary chronicles an adult crush of a very serious nature.

However you see it, read on for the story of an exciting adventure in crushing.

By Robert Farmer

Wineries throughout Napa Valley have got that happy feeling--not just because it's harvest time, which always brings a smile, but because the harvest this season is looking particularly good--as good, in fact, as it's looked in a long long time.

The official (and unofficial) word among vintners is that the 2007 harvest season, which got under way about three weeks ahead of schedule, is shaping up to be the strongest harvest for Napa in at least a decade. This according to early reports in the industry and according to a panel of growers convened by the Napa Valley Grapegrowers.

By Courtney Cochran

The dating life is tough. Take, for example, an unfortunate coincidence that came up between two good friends of mine not long ago. Both ladies were living in Manhattan, working hard by day and - unbeknownst to each other - enjoying romantic dates with same dashing bachelor by night.

Both believed her relationship was "getting more serious," when in reality the guy was more interested in dating most of Manhattan than moving closer to any sort of commitment. It wasn't until said gentleman went on vacation to Brazil and sent both women flirtatious text messages signed, "Kisses from Rio" that they made the connection.

As you might imagine, they then promptly made a disconnection from the guy who became known infamously in our circle as "Kisses from Rio."

Zinfandel has been on a rollercoaster of popularity for nearly 150 years - today's mad passion is only the latest peak for the bold-flavored red. Throughout most of that time, Dry Creek Valley in Sonoma has been a bastion of Zinfandel quality and tradition. A quarter of the valley's vineyard acreage is planted to Zin, yielding up an abundance of Zinfandels with "Dry Creek Valley" on the label every year.

While it's hard to go too far wrong with Dry Creek Zin, prices have crept up steadily during the grape's latest burst of popularity. There's also been a major move toward higher alcohol and more saturated color and flavor. So there's more reason than ever to choose carefully in order to find a Dry Creek Zin with a style and price you like.

Zinfandel's more passionate adherents got some wind knocked out of them in 2002, when the premium wine grape they described as "America's own" turned out to be European - and from a never-heard-of-it neighborhood to boot.

In the years leading up to this discovery, Zin fans had become increasingly creative in defense of their chosen vine. When a southern Italian grape called Primitivo turned out to be genetically almost identical to Zinfandel, some Zin fans came up with a "reverse immigration" theory: the American grape was so good, they said, that Italian-Americans must have exported it back home to their winemaking cousins. (As if Italy, with more than 2,000 indigenous grape varieties, needed another one.)

Centuries of wine tradition are ending in a single generation. In just the past few years we've been given premium wine in boxes and cans, $160 Cabernet with screwcaps and imported wine named for small marsupials - and it's all wonderful. Wine is good for us and the earth, and today's trends toward an easier, friendlier wine experience are all positive.

But just a short time ago, almost none of them were on the horizon. In fact, some of the grapes we now take for granted were still struggling for a place in American wine.

Take Syrah. In the early 1970s, there were a few Syrah vines scattered here and there in northern California, but they were usually mixed in anonymously with other varieties. No one made anything with "Syrah" on the label. The University of California at Davis had vines which it had propagated from cuttings taken from a famed French vineyard in the northern Rhône Valley, but the faculty was divided on whether Syrah was worth planting in California. So the vines remained in the university's teaching vineyard.

Are there any wine lovers out there that have not fantasized about sipping wine they made themselves? With their own label? All too often that dream fizzles once one faces the costs and required time to try the final product.

Well, wait no more! A new player on the scene changes all that. Go visit The Blending Cellar in Glen Ellen, blend your own wine and receive your vino in a few weeks!

At harvest time in California wine country, it's not just warm during the day. Sometimes it's downright hot. That's because the vast Pacific Ocean, the cold California current that runs along the coast, and other factors conspire to push our summer season, weather-wise, much later into the year than in other parts of the country.

So while the south is steaming and the Midwest is baking in June and July, California's coastal counties are often chilled by morning fog and cooled by afternoon wind. Then in September and October, when the leaves are turning in Wisconsin's Door County and people are donning jackets to walk on Cape Cod, vines in California hang in all-day sun, soaking up the energy they need to complete their reproductive cycle.

Think you know Oregon wine? Chances are you might be surprised to know that since 1986, the number of Oregon wineries has gone from a paltry 47 to more than 314 in 2004. Or, that grapes were first planted in the Willamette Valley in 1847? Read on to find out what you need to know about Oregon's booming wine industry.

Personal-batch wines for the High-end Set

by Robert P. Farmer

In our do-it-yourself world, people remodel their kitchens and build their own outdoor decks. Now, add to the list, making their own wine fine wine. Sure, folks have been making their own wine (and outrunning the local sheriff) for centuries. But, of course, today we're talking about Wine Country and personal-batch wines in these parts are always up-and-up, and more often suitable for sampling along with fine cuisine than for sipping from a jug in a shed 'round back.

The individual-label wine trend is growing. And as part of its natural evolution, the trend for personal premium wine is growing too. In Napa and Sonoma counties, the trend is fostered with the help of professional winemakers who possess both the facilities and the patience to help interested parties learn about and appreciate the effort it takes to make their own wine. Individuals like this can be found at Owl Ridge Winery, whose custom-crush services at Owl Ridge Winery gets under way this year in the form of Sonoma Grapemasters.

If anyone thought the 1976 Paris tasting, where several virtually unknown Napa wines bested their French counterparts was a fluke, they'll have to contend the 2006 COPIA tasting. In May, two panels convened--one in England, and other in Napa at COPIA--to re-evaluate the original wines and see who's stood the test of time. The results: the 1971 Ridge Monte Bello Cabernet Sauvignon from the Santa Cruz Mountains finished in first, followed by the 1973 Stag's Leap Wine Cellars S.L.V. Cab, with a third place tie between the 1970 Heitz Martha's Vineyard Napa Valley Cab, the 1971 Mayacamas Vineyards Cab and a 1972 Clos du Val Napa Valley Cab.

It's one of the most heart-warming wine stories of recent times: a tale of love and loyalty, family tradition, and the perilous passage through deserts of neglect to reach the lush garden of commercial success. The hero of this romantic journey? A forgotten prince known as Petite Sirah.

Petite Sirah was born of French parents in the 1800s. His father was Syrah, long renowned for the famed red wines of Hermitage and Côte Rôtie. His mother was the less noble but passing fair Peloursin. Yet somehow they abandoned or lost their offspring. He finally turned up in Livermore Valley east of San Francisco, planted by Irish immigrant James Concannon in 1883. But no one knew who he was.

Many years after the movie debuted, they're still giving "Sideways" tours down in Santa Barbara County, and they will be for years to come. That's how it is with movies that cement an image of a place in the popular mind. Santa Barbara's wine country is now Pinot Noir country, and that's that.

Except that it isn't. For some of us, Santa Barbara County's chunk of the massive Central Coast appellation is Syrah country.   It's where Zaca Mesa winery, founded in 1972, still preserves what it calls the oldest Syrah vineyard in the Central Coast and still makes illuminating Syrah. It's where Bob Lindquist went to work in 1975, and then founded Qupé to make some of California's first breakthrough Syrahs in the early 1980s. Those wines made it onto the wine list at Chez Panisse, which wielded more influence in those days than most people can imagine, and Syrah was effectively launched on its current rocket ride to star status.

The federal government late last year approved the establishment of the San Bernabe American Viticultural Area (AVA), located in southern Monterey County. Delicato Family Vineyards applied for the 24,796-acre area that includes its famed San Bernabe Vineyard property.

This is the "the world's most diverse" vineyard, according to Delicato. Almost two dozen grape varieties are grown there, including: cabernet sauvignon, merlot, syrah/shiraz, sauvignon blanc, chardonnay, pinot noir, barbera, gewürztraminer, white riesling, lagrein and valdiguié. More than 5,580 acres are planted to wine grapes, which is divided into 135 unique vineyard blocks, each farmed individually to maximize grape quality.

There's no reason to hide our love of top-notch Merlot.

The current attitude among wine fans about Merlot - don't get caught dead with it - is a fashion trend, not a wine evaluation. Like many bashin'-fashions, it arose in response to over-exposure. Starbucks was cool once, before it was on every block downtown. Even Jennifer Lopez went from scorching hot to the, ahem, butt of jokes when she put out too many movies, videos, and albums too quickly. Same with Merlot. So it's useful to remember when Merlot was first emerging into the limelight.

There's no reason to hide our love of top-notch Merlot.

The current attitude among wine fans about Merlot - don't get caught dead with it - is a fashion trend, not a wine evaluation. Like many bashin'-fashions, it arose in response to over-exposure. Starbucks was cool once, before it was on every block downtown. Even Jennifer Lopez went from scorching hot to the, ahem, butt of jokes when she put out too many movies, videos, and albums too quickly. Same with Merlot. So it's useful to remember when Merlot was first emerging into the limelight.

Chardonnay's attraction is like that of a movie star. It's the most widely planted premium wine grape in America, it has millions of fans and it shines in any setting--from backyard barbeques to presidential dinner parties. In fact, one of the surest signs that Chardonnay currently leads the fine-wine parade in that people are starting to jump off the bandwagon. While some of them simply seek a change (a trend known as ABC--"Anything but Chardonnay"), others have a bone to pick. Chardonnay, they complain, just doesn't taste like Chardonnay anymore.

There are some who think that Americans should get past an obsession with Chardonnay and start drinking other white wines, such as Viognier, as a white wine of choice.

Granted, many of the people who put this thought forward have a vested interest -- they make Viognier and would like nothing else than to be in the position of not being able to make enough of this wine, made from the white Rhône grape variety of the same name. But having tasted through a number of Viogniers from around the United States recently, I'm beginning to see the light as well.

Pinot Noir may be one grape, but it has developed two distinct personalities in this country. They have as much to do with each other as a string quartet and heavy metal; both are music, but one was designed to decorate the status quo and the other to shake it up. That's how it is with Pinot Noir in America.

Thirty years later, how do California wines stand up against their French counterparts? You make the call.

Thirty years ago, a young British wine retailer had the big idea to put a group of unknown Napa wines up against some the Grand-Cru wines of France in a blind tasting. So utterly outrageous was the premise that almost no one, but a single journalist from Time Magazine, bothered to even attend the event. At the time the idea that these young, New World vintners--including Chateau Montelena and Stag's Leap Wine Cellars--would even be considered in the same class as the Bordeaux and White Burgundies of  France was utterly implausible.  C'est impossible.