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Earthquake rattles nerves, causes extensive damage in Napa area

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The shaking woke me up at exactly 3:19 a.m. early Sunday morning. It woke Gus up, too. I’ve been awakened many times in the middle of the night by earthquakes but Gus never was. The last several years have been remarkably quiet in the Bay Area, enough so that I’ve had several conversations lately about how “overdue” we seemed to be. The thinking is that small quakes act as a pressure valve to release seismic energies building up underground, so if there aren’t small quakes for a while, you end up with a big one.

Of course, yesterday’s 6.1 on the West Napa Fault wasn’t “the Big One.” Neither for that matter was 1989’s Loma Prieta, which was 6.9 magnitude. But it was still a big earthquake. It lasted for a long time, too. As I held onto Gus—who was freaking out—in the bed, I kept thinking it has to stop soon, because they always do. Loma Prieta, for example, was only 8-15 seconds long, depending on where you were. This one—which I don’t think the USGS has named yet—lasted for what seemed like at least 30 seconds in Oakland, which is an eternity when everything is rocking and rolling. A neighbor told me he’d heard it was 50 seconds long, although I can’t verify that. It was a very noisy event, too; everything in my place was jangling and rattling, although nothing fell down or over, and  strangely, no car alarms went off in my neighborhood.

As soon as the shaking stopped I took Gus and ran over to my computer. Went to the USGS “Latest Earthquakes” website, but it wasn’t even up yet. Then went to their “Did You Feel It?” site, where you can report your own experiences and also see the reports of others. This information is important for USGS to compile “shake maps.” I must have been one of the first to report it, because I didn’t see any other reports, but within minutes other reports popped up, from all over the Bay Area but especially in the East and North Bays. Then I went to Twitter—this was still within minutes of the event—and tweeted. I didn’t see any other tweets. Now, of course, as I write this (Sunday afternoon), #napaquake and #earthquake are the top two San Francisco trending topics. Number three is American Canyon.

AmCan is where lots of wineries store their wines, in the warehouses that line the west side of Highway 29. I suspect reports will slowly filter in over the next few days concerning the extent of the damage. I’ve also heard, at this time, of fairly significant damage at Trefethen, in the Oak Knoll Distrist, and at Sebastiani, which is way over in Sonoma Valley. I’m worried about Jackson Family’s own Carneros Hills Winery, right off the Carneros Highway, which itself suffered fairly significant damage in the way of huge cracks in the asphalt. The Napa Airport, as I write, reportedly is shut down because the control tower was badly damaged. And then there’s downtown Napa. What a mess. Poor little downtown, with its old brick and masonry buildings. They’re the first to topple, as they did in the 2003 Paso Robles earthquake, which killed several people. Fortunately, no one in this earthquake has been reported dead, although scores of people were injured, some seriously. Gov. Brown declared a state of emergency in the region. And CNN just reported that initial estimates of damage could run to $1 billion.

We live in earthquake country here in coastal California, that’s for sure. Just in case we ever forget it, something like yesterday happens to remind us. I myself live just about on top of the fault the USGS calls the most dangerous in California, the Hayward Fault. Hayward is the city just south of Oakland. It last ruptured in a big way in 1868; the periodicity is said to be every 120 years. Do the math. A 7.0 on the Northern Hayward would pretty much take out Berkeley, Oakland, Hayward and parts of Silicon Valley. This is a major fear on the part of elected officials; the most they can do is warn us to “get ready for it,” whatever that means. I suppose having an earthquake kit makes sense—some water, canned food (don’t forget the can opener), first aid kit—but what good will that do if your building falls down around you?

I wish all the people in the North Bay and Napa Valley good luck in your recovery efforts. Napa will bounce back, as Paso Robles did. Things could have been a lot worse yesterday, so let’s count our blessings and clean up. Here’s the link to the Napa Valley Vintners earthquake update page, which they promise to update on an as-needed basis. there’s also this Help Needed forum from wineindustryinsight.com.


Fake wine? Nothing new

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Everybody’s shocked, shocked about what Rudi Kurwanian did, but faking wine is nothing new. Below is an extract from Cato the Elder (234 BC-149 BC), a Roman statesman, on how to fake Coan wine—a wine that should have been made from grapes grown on the island of Kos, but that, as Cato points out, can be fabricated using cheap Italian grapes. The addition of all the salt water was because Coan wine apparently was salty, perhaps like Manzanilla sherry.

“If you wish to make Coan wine (Cato says), take water from the deep sea on a calm and windless day, seventy days before the vintage, from a place where no fresh water can reach. When you have drawn it from the sea, pour it into a vat. Do not fill the vat, but leave an empty space of five amphorae [about 30 gallons]. Cover up the vat, but leave a space for the sea water to breathe. After thirty days, rack it off cleanly into another vat, leaving its sediment. After another twenty days, rack it again and leave it till the vintage.

“Leave the grapes from which you intend to make your Coan wine on the vines, and let them be thoroughly cooked and ripened. When it has rained and dried up again, pick them and expose them to the sun for two or three days out of doors if there is no rain, or if there is rain set them out on hurdles under cover, and pick off any moldy berries. Then pour ten amphorae of your sea water into a fifty-amphorae cask. Then remove the berries from the stalks and press them down into the cask with your hand until it is full, so that they may soak up the sea water. When you have filled the cask, close it, leaving a small space for the air to pass. After three days, take the grapes out of the cask, press them and store the wine in good, clean, dry casks.

“That it may have a good bouquet, do as follows: Take a pitched potsherd and put on it a glowing live coal, perfume it with various scents to be found at the perfumery, put it in a cask and cover it up, so that the fragrance may not escape before you put it in the wine. Do this the day before you rack your wine into the cask. Transfer your wine from the press to the cask as quickly as possible and leave it for fifteen days with a cover, leaving an air space, and then seal it up. Forty days later you will bottle it in amphorae, adding to each amphora a forty-eighth part of must boiled down to one half. Do not fill the amphora above the point where the handles start. Put your amphorae out in the sun in a place where there is no grass, cover them so that no moisture can get in, and do not leave them in the sun more than four days. Then remove them to the cellar.”

* * *

So you see, counterfeiting wine is just about as old as wine itself.

By the way, speaking of the Ancients, when they described their wine, in their treatises and poems, they didn’t use the kind of language we do today, which is of comparatively recent derivation. (I mean the analogies to fruits and flowers, and talk of acidity and tannins and oak.) Our winespeak would have puzzled them, perhaps even appalled them, as hopelessly mean and barbarian. They saw wine as a gift of the gods, and when they wrote of it, they tried to grasp—sometimes with success—its essential mystery as well as its divine properties. They did not attempt to describe what wine tasted like (as we do) so much as what drinking it felt like (as we do not). Here, for example, is Bacchylides, a Greek poet who lived around the time of Socrates and Alexander the Great, on a certain wine:

“Sweet compulsion flowing from the wine warms the heart, and hope of Love returned, all mingled with the gifts of Dionysus darts through the brain, sending the thoughts of men to heights supreme. Straightway it overthrows the battlements of cities, and every man dreams that he is heir to a throne. With gold, yea, and ivory, his house is gleaming, and wheat-laden ships bring him from Egypt over the flashing sea, wealth beyond count. Thus does the drinker’s heart leap with fancies.”

Are we better off with “notes of blackberries and cherries”? Not really. But we’re stuck with it, for the time being.


In Oakland, gentrification comes at a cost

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Okay, kids, more Oakland stuff today! You know how much I love my town because I often write about it. The grittiness, the craziness, the electric buzz, the hipster vibe, the artists and musicians, the diversity (we’re #4 in America, baby!) and now, we’re turning into the restaurant capital of the Bay Area!

Well, maybe not quite, but there’s plenty of buzz about Oakland restos, as well there should be. But there is a problem directly associated with all the cool new launches, and it’s this: We’re losing the old standbys.

The latest to close its doors—apparently—is Kwik Way,

 

Kwik Way

 

which might have been the model for the Simpsons’ Kwik-E-Mart, except that ours is even better because it has a drive-in. I’m not gonna say Kwik Way is my go-to restaurant—if I have one, it’s Boot & Shoe Service, just around the corner from Kwik Way—but I will say that when I’m in a mood for the fundamentals: turkey meatloaf sandwich with homemade ketchup, onion rings and an agua fresca, Kwik Way is where I go.

The neighborhood is called the Grand Lake District, after the old movie theatre and, also, of course, wonderful Lake Merritt. It hasn’t been gentrifying quite as fast as Uptown, Piedmont Avenue, College Avenue or the Temescal (which may be the fastest-gentrifying ‘hood in town). But Grand Lake also is changing. In addition to Boot & Shoe (which is from the same team that owns the amazing Pizzaiolo), we have older standbys like Camino, and newer joints like Penrose, which my favo restaurant critic, Michael Bauer, gave a good review to, and which also happens to be owned by the Boot & Shoe team (that Charlie Hallowell is taking the town over. Factoid: He’s a Chez Panisse alum).

I like many things about gentrification, a word that gets a bad rap, perhaps deservedly so, as it results in the loss of places like Kwik Way and also, more troublingly, forces good people out of their homes as rents rise. I do understand that. But cities change constantly: my birthplace, the Grand Concourse area of the Bronx, used to be an upscale place where rich white people built “country places” to get out of Manhattan. Over the next hundred years, it turned solidly Jewish, then Puerto Rican. Now, the Bronx itself is getting so gentrified that people are being forced out, as they are in Oakland.

I don’t know what the answer is. There is no good answer. It’s a shame to lose Kwik Way, if indeed we do. Fentons Creamery, over on Piedmont, a 119-year old ice cream and retro food place, almost shut down a while back, but the neighborhood was so upset, they raised $800,000 to keep it open, and Fentons is doing just fine now.

There’s got to be a way for neighborhoods to grow and evolve, in a way that doesn’t negatively impact too many people. That’s the job of enlightened politicians and policies, but that may be asking too much.


If there’s a “new wine style,” what is it?

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“A shift in the consumer base,” fueled by “a new wave of innovation in global wine styles”: that’s what Rabobank, one of the the nation’s biggest lenders to wineries, is talking about, in their latest report on the wine industry.

And when Rabobank talks, wineries listen. Every winery in the country—certainly every winery I know in California—is obsessed with predicting the future, for if there is indeed “a new wave…in global wine styles,” wineries want to know about it. What is this “new wave”? What is the shift going to consist of? Most importantly, what new “wine styles” are consumers going to be looking for?

To begin to understand the future, it’s necessary to know the past, for nothing happens without lots of things that have already happened making it happen. So let’s take a look at the past, to see if it helps us comprehend the future.

We know what “wine styles” the consumer likes now, for the consumer votes with his wallet. You might loosely call it “Californian.” People like ripe, fruity wines, red and white. They like varietal wines (notwithstanding this current gaga about red blends). And, here in America, they like wines from California.

But it hasn’t always been so. The last time there was a true “shift in wine styles” was more than a generation ago. That’s when Americans started drinking more dry wine than sweet (those silly Sauternes and Rhine wines). It’s also when they decided that varietal wines were more upscale. Since California led the nation in the production of dry varietal wines, it’s no wonder that consumers gravitated toward California wine.

Let’s go further back in history. Before the era I just described (some call it the boutique winery era), America had been mired, for another 30 or 40 years, in that sweet wine era (if they drank wine at all, which not many did). Prohibition was, of course, the dead hand that had interrupted the country’s vinous progression. So what was happening before that? Again, not many people drank wine—but those who did drank good wine, from Europe and from California. It may not have had varietal names, but in many cases it was made from proper vitis vinifera varieties.

So we’re had three distinct eras since the 19th century: one, when a few Americans drank good wine; a second, when more Americans drank bad wine; and a third, the current, when lots of Americans are drinking good wine again, mostly from California, but in reality from all over the world. So if we’re in for a global shift in wine styles, what could it be?

Well, first, the timing is right: America seems to change its preferences every 30 o4 40 years, so, if you date the current era to the boutiques of the 1960s, we’re ripe for a change, maybe even a little overdue. If things do change, then today’s preference—remember, it’s for ripe, fruity wines from California—will have to change to something else. But what could that be?

We’re not going back to a liking for sweet wines, believe me (although a great off-dry Riesling, a sweet late harvest white wine or a red Port are earthly delights!). Therefore, consumer preference is likely to remain with dry wines. What, then, about fruitiness? I can’t see that changing either, for at least three reasons: one, fruitiness is an ingrained taste: not only humans like fruitiness, but birds and animals, too. Two, the world palate has shifted away from lean, angular wines to riper, rounder wines, and no matter how many articles get written about the low alcohol fad, that’s not going to change. Third, if we are indeed in a time of global warming (as indeed the Bordelais themselves believe, and as seems to be an increasingly credible belief in Napa Valley), then it will be awfully hard to produce wines of the type of old-style Bordeaux, when alcohol levels barely exceeded 12 percent, tannins were gigantic, and the wines took decades to come around.

So what options do we have? Precious few. Dry, fruity wines are what seems likely to remain. Of course, we could turn away from wine altogether: America could become a cocktail drinking country, a beer drinking country, or—heaven forbid!—a dry country. But none of those options is likely. Wine has been at the center of western culture for millennia; it’s now becoming so in Asian culture; wine is not going anywhere.

So the Rabobank prediction has to be taken with a certain latitude. There won’t be any major “new wave of innovation on wine style.” That’s bank-study language: the people who write this stuff have to come up with sexy sound bites in order to make headlines. What’s more likely is that the trend of the last three-plus centuries will continue. The world’s love of noble varieties—Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Riesling, Syrah—will continue, despite short-term shifts, every few decades, in the particulars. A few oddballs will succeed at the margins—Muscat is the classic example—but they don’t have staying power. The major varieties Americans love won’t change. Zinfandel will go in and out of style, as the press dictates—but the great producers always will be in demand among the cognoscenti. Beyond that, I just can’t see any huge new intrusions of other varieties.

It looks to me like, far from Rabobank’s prediction of “a new wave of innovation in global wine styles,” we’re looking at a continuation of what is. What will determine who makes it, and who doesn’t, isn’t so much a question of style, as of marketing, communications, consistency, value, consumer engagement, distribution, success in direct-to-consumer, sales expertise—in other words, the fundamentals of good business practice. There is, indeed, “a new wave of innovation,” but it’s not a stylistic one, it’s innovation in the way wineries interact with, and respect, the consumer.


Pssst: Wanna buy a restaurant reservation?

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Ever get frustrated about not being able to get a restaurant reservation when you actually want one?

Happens to me a fair amount. My go-to restos tend to be in Oakland, since that’s where I live: Ozumo, Pican, Bocanova, Lungomare, among others. But so popular are these places that you really need to make your reservations far in advance—unless you’re willing to dine before 6 or after 9, which for the most part I am not. I like eating dinner at the normal hours of 7-8 p.m., but so does everyone else: hence, the difficulty. (The problem is worse in San Francisco. Try getting a 7:30 table at Boulevard. Good luck!)

Of course, I can always go to a non-reservation restaurant. We have some nice ones in my neighborhood: Boot & Shoe Service, the new Captain & Corset, and Hawker Fare. But that presents its own problems, namely, lines! I pretty much have a firm policy of not standing in line waiting for a table to open up.

Dining should be a pleasant experience; we should be able to eat where and when we want to. But that’s not reality. So some entrepreneurial types have discovered a new way to make money in the San Francisco Bay Area: they get reservations at in-demand restaurants, and then sell them online.

I first heard about this practice a while ago, when I read this article about reservationhop.com, a startup that makes reservations at San Francisco’s most popular restaurants and then sells them back to the public ‘for as little as $5’”, according to the S.F. Chronicle. But reservationhop is hardly the only new business trying its hand at the reservation-selling game. Table8 also is doing it: when I went to their website yesterday, they were selling reservations for such ultrachic places as Acquerello, Foreign Cinema, Waterbar, The Slanted Door and, yes, Boulevard (for up to $25 a shot!). The online S.F. site, Eater, quotes Table8’s founders as claiming “their offering actually levels the playing field for ‘normal’ people, allowing them the chance to get into a hot restaurant without advance planning.” That is true, I suppose; but you have to be a fairly well-to-do “normal person” to be able to afford to eat at one of these places plus pay a double-digit fee! (I don’t suppose you have to factor the reservation fee into the tip, do you?)

As you’d expect in a contentious town like San Francisco, there’s been some blowback against the reservation sellers that’s reminiscent of the complaints about Uber and Airbnb. One person who’s not so happy with the situation is a restaurant owner himself: Ryan Cole, whose Stones Throw is on Russian Hill. “I feel sick to my stomach to think that restaurants of such high pedigree and prestige would agree to participate in something so fundamentally against the principles of hospitality,” he wrote recently, in an open letter published in the Chronicle’s Inside Scoop online edition. He likened it to the old practice of slipping the doorman a $100 bill and skipping the wait for your table.” (Actually, it’s also rather the way StubHub works.) Ryan feels there’s something vaguely immoral about selling reservations. “Just because you can charge the premium doesn’t mean you should.”

I myself am neutral on all this. “It is what it is,” goes the current slogan, and besides, even if reservation selling is a horrible degradation of traditional restauranting, it’s here to stay. People want to be able to eat at top restaurants at their preferred times, and if they have to pay an extra $25 for the privilege, so be it! (I just hope they don’t make up for it by skimping on the wine.) But I personally won’t indulge in any of it. For every nice restaurant that’s next to impossible to book a table, there are dozens that aren’t. Let’s not forget that.


How will the Internet of Things impact the wine business?

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I began hearing about the Internet of Things (IoT) last year. It was hard to wrap my mind around it—what is it, exactly?—and still is. The best I can do is to quote Wikipedia and then see if I can make sense of that. (Hang in there for a moment, because this is eventually going to be about wine.)

The Internet of Things” [says Wikipedia]…”refers to the interconnection of uniquely identifiable embedded computing- like devices within the existing Internet infrastructure. Typically, IoT is expected to offer advanced connectivity of devices, systems, and services that goes beyond machine-to-machine communications and covers a variety of protocols, domains, and applications.The interconnection of these embedded devices (including smart objects) is expected to usher in automation in nearly all fields…”.

As far as geek-speak goes, that’s fairly comprehensible: All things in our world are getting smarter, and increasingly are able to talk to each other. The data gathered by their sensors, meters and other devices can then be analyzed and used in beneficial ways.

For example, Fast Company reports on “Soofas,” smart benches in Boston public parks, whose solar panels can “charge your phone” and, potentially, give people localized information “about…farmers’ markets and…inclement weather.”

Libelium, an IT company, suggests dozens of other uses, including monitoring parking places in crowded cities, detecting “preemptive” fire conditions to alert people in danger zones, remote control of swimming pool conditions and remote monitoring of radiation levels in nuclear power plants. And now we move into wine: Also on Libelium’s list of IoT uses: Wine Quality Enhancing,” for example, “Monitoring soil moisture and trunk diameter in vineyards to control the amount of sugar in grapes and grapevine health.” (I know that viticulturalists have been using sensors for years to give them readings, but this IoT application sounds considerably more sophisticated.)

Nor is it only vineyards that can be IoT-monitored and controlled: Schneider Electric, an IT management firm, which has worked with Cisco on IoT issues, says it’s exploring “new areas and new customers” for business, including “extend[ing] this environment of sensors into the actual wine production plant where grape yields are calculated and the wine fermentation and production processes are automated and controlled.”

People are even designing “smart wine racks” based on IoT technology. The BBC recently reported on “a LED-equipped wine rack [where] every bottle has an RFID [radio-frequency identification] tag…connected to the Internet to let the owner know when a bottle has been removed.” The smart wine rack also can do tricks: “If you want a specific wine for a party, the LEDs in the rack will light up the bottles you asked for.”

I’m sure the owners of vast wine cellars, who long have complained of the complexities of locating a particular bottle, will appreciate that!

Obviously we’re just at the beginning of this technology invading/taking over/assisting our lives; I use multiple verbs because it’s hard to predict just what its impact will be. As a science-fiction buff, I’m both excited by this development, and a little concerned: It’s not out of the question to imagine that life, and living processes, themselves will someday get involved, for we too are “things” in a certain sense of the word. As WhatIs.com, an online encyclopedia, notes, The Internet of Things…is a scenario in which objects, animals or people are provided with unique identifiers and the ability to transfer data over a network without requiring human-to-human or human-to-computer interaction.” I suppose we might eventually have wine reviewing and critiquing done “without requiring human-to-human” interaction. Wouldn’t that be something!

(For more conversation on this post, see my Facebook page!)


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