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Thursday throwaway: wine bloggers, aging wine, and a brand new AVA

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More “aren’t they special” plaudits for young wine bloggers in this op-ed piece from the online edition of beveragedaily.com. The author lets us know that—at long last!—bloggers are “telling the story” that presumably has not been told before: wine lovers now have “real” people, AKA wine bloggers, to help them in their quest to find good wine. Not “technical” academics, not “corporate” hacks, not dinosaur Boomer critics, but “real persons” who can “provide a crucial link between the industry and consumers” and who understand, as never before, the “passion” of winemakers.

Finally! After centuries of being hectored, lectured and bullied by wine snobs ranging from Thomas Jefferson and Professor Saintsbury to Dan Berger, Parker and (ahem) me, consumers are being spoken to by their peers, people they can trust to not bamboozle them. I wrote the other day, concerning National Drink Wine Day, that apparently anybody can declare a National Something Day, so I’m going to propose that the fourth Thursday of each February now and henceforth forever be #National Wine Bloggers Day. I created that hashtag on Twitter. I’m urging my Congressional representatives to make it a national holiday. No work, no school, fly the wine flag high and let the nation celebrate wine blogging by, well, wine blogging. Remember what Jefferson immortally said: “A nation of wine bloggers will be a bloggy nation.”

* * *

Speaking of Dan Berger, I associate myself entirely with his remarks the other day in his column, in which he cast considerable doubt on the ability of wines to age—even wines that are very expensive and that you think, for perfectly valid reasons, have the capacity to age well.

Dan writes, I have long noted the utter failure of some expensive reds to taste better with even as little as a year of age.” He adds that, as a reviewer, “It is one reason I am reluctant to assert wine has potential when I cannot be certain it does.” Consumers should take note: Dan Berger has tasted more old wines than most people ever will. I completely agree with his assessment. I’ve stored a lot of wine, mainly red, mainly California Cabernet Sauvignon, in various storages (small fridges, big wine units, professional wine lockers) and I can’t tell you how often I’ve been dismayed at the results. The wines become, not splendidly aged as one would hope, but “tired,” to use Dan’s word.

I believe that critics make far too much of aging wine. Bigtime “name” critics do it first, and then small wannabes mimic them. Consumers are left confused and frustrated, believing they have to age wines but not knowing which ones to age or for how long. I have my own theory how this all started: In France, a long, long time ago, winemakers did not know how to manage tannins. This was a problem compounded by often poor vintages caused by the Little Ice Age that struck Europe. The result was wines that really were “undrinkable” when they were young. Britain was the main buyer of French wine: Bordeaux and Burgundy, and for a while, when Britain was at one of her frequent wars with France, she turned to Portugal for wine, especially vintage Port: another wine impossibly tannic when young. What to do?

Turned out that many British consumers of wine, being wealthy, had large castles (ah, the good old days); and these castles had underground cellars where the temperature never warmed up much beyond the mid- to high 50s. Since these men bought their wines in enormous quantities rather than by the bottle (no corner wine store in those days), they stored the wines in these cold cellars, where they discovered—voila!—that after many years, even decades, the wines finally shed their tannins and became sweetly mellow. In this way there developed the custom of laying down wine for one’s children’s or grandchildren’s 21st birthdays, a custom we still see here in America.

But somewhere along the line arose the modern practice of tannin management, and lo and behold, most wines are perfectly drinkable upon release. They’re riper and softer than ever before in history, which makes them great to drink the first six years or so. My advice: Cellar stuff if you want to. But be prepared to be disappointed, especially with California wine.

* * *

CALIFORNIA’S NEWEST APPELLATION

As far as I can tell, most of the wines from Lamorinda (just approved by the Feds as an A.V.A.) are backyard hobby efforts. The name “Lamorinda” is an concoction of Lafayette, Moraga and Orinda, three very wealthy suburban towns just on the other side of the Caldecott Tunnel from Oakland, in the county of Contra Costa, so named by pioneers because it lay on the “opposite coast” of the Bay from San Francisco. I have long known men of wealth in that area who planted grapevines in their backyards, on slopes of the East Bay Hills; I’ve tasted some of their wines over the years, and they’re not bad. I don’t think anyone really knows if any one variety or family of varieties is best suited for Lamorinda. People grow everything from Pinot Noir to Zinfandel and, of course, Chardonnay. They even make sparkling wine. I wouldn’t hold my breath waiting for Lamorinda wines to pop up on store shelves or restaurant wine lists. Maybe some local restos, but not otherwise. Nor do I expect the somm community to discover and promote the red-hot wines of this new appellation. But good luck to my through-the-tunnel winemaking neighbors, and congrats on getting your appellation! I know what it takes, because I’m going through the process myself, up in Oregon.


Thursday throwaway: Eberle, Kermit Lynch, Jon Bonné, Starbucks and dissing Oakland

9 comments

 

I was stoked to read yesterday that Gary Eberle has regained control of his eponymous winery.

Gary lost that control some years ago. He was obviously, and understandably, upset about that. How would you feel to start a winery you named after yourself (and your ancestors), only to lose that ownership through circumstances you had no control over? I’d feel pretty lousy.

So congratulations are in order, Gary. He’s one of the pioneers of Paso Robles, which has turned into such a successful wine region. Gary also is a gentleman, a standup guy and a mentor to many winemakers.

* * *

I got the latest Kermit Lynch newsletter in the mail yesterday, and as usual, read through the whole thing. For all the griping I do about the state of wine writing, I always like Kermit’s newsletter. He (and his staff) have mastered the art of making short (100 words or so) wine descriptions interesting and compelling. When and if I start reviewing wines on this blog this summer (my mind isn’t yet made up but I’m inclined towards doing it), I will change my style from the way I wrote up my Wine Enthusiast reviews. They were what they were—and I obediently followed the magazine’s guidelines—but I always wished I could experiment with lengthier, more interesting text. Kermit’s newsletter is an inspiration.

* * *

My blog post from the other day, “Winemaker’s choice: When marketing and the perception of exclusivity collide,” has gotten a lot of comments, 40 and counting, which is pretty good for a wine blog. I guess it’s because the things I’m interested in– marketing, imaging, perceptions and communication–are also interesting for a lot of people.

* * *

There’s a certain tourist publication that you often find for free in wine country. I don’t want to identify it by name, because frankly I don’t want to get sued. But it’s glossy and fancy and claims to write about restaurants in the San Francisco Bay Area. They have sections on San Francisco, Marin, Wine Country and Peninsula-Silicon Valley. Notice what’s missing? OAKLAND. Well, I sent a private email to the publisher. Look, Oakland is one of the hottest restaurant places in Northern California. It can only be prejudice that keeps a publisher, who purports to be an expert advisor, from acknowledging this. When I realized that, I threw the publication away.

* * *

It’s sad and amazing how much the San Francisco Chronicle has cut down on its wine coverage with the departure of Jon Bonné. I can’t understand, except that maybe wine advertising just doesn’t bring in the dollars, and advertising drives newspapers’ editorial policies these days.

* * *

I’ve been following Starbucks’ rollout of wine in some of its stores for some time now. Apparently they’re doubling down, region by region, depending on where they think serving wine will help them. The latest is in Sacramento. I think it’s a fabulous development. If we can get these Millennials who hover around Starbucks to enjoy a glass  or two of wine with their lunch or dinner, so much the better.


Thursday throwaway: pop-ups for pups, M.S. wines, vodka gimlets and Trappist monks!

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Gus pointed this out to me: apparently the world’s first “pop-up restaurant dedicated to treating pampered pooches to a fine dining experience.” The chow includes seaweed popcorn, fishcake of haddock, nettles and kelp with sweet potato served on a bed of seaweed with carrots and sesame seeds, and a poochie chia pud with coconut, honey, blueberry, almond milk for dessert.”

“I’m bored with Kibble,” Gus told me, looking at me with his big, brown, sad pleading eyes.

“I’m really sorry, Gus,” I replied. “But I’m not taking you to London just so you can gorge on stuff you don’t need.” Besides, Gus tends to be a little pudgy, and the last thing he needs is coconut and honey.

Well, that was that. Thirty seconds later, Gus didn’t even remember hearing about The Curious Canine Kitchen. He fell asleep in his little bed, and I watched as his legs twitched in some doggy dream, perhaps of fishcakes he himself caught in some wild mountain stream.

* * *

And another Master Sommelier gets into the wine biz! This time it’s old pal Larry Stone, whom I’ve known since his Rubicon days. He’s going to be making Pinot Noir up in Oregon.

Good for Larry! I wish him luck.

* * *

Went out last night with Miss Ariceli to our favorite local bar, Room 389, where we both had a couple Ketel One gimlets. Nothing but freshly-squeezed lime juice, please (although we did opt for a crushed basil leaf). I’m always surprised that bartenders are surprised that I don’t want any sugar in my gimlets. I want the taste of the vodka and the limes, not sugar! And I want my gimlet in an old-fashioned cocktail glass, not a whiskey tumbler. A gimlet should bring you back to the 1930s—should make you feel like William Powell and Myrna Loy are right there beside you, wise-cracking and glamorous.

* * *

Here’s the art of creative P.R. When I got up this morning I turned on the radio to NPR and there was a story about some Trappist monks up in Tehama County who are making wine. It was a sweet little story.

Then I went to the computer, and there in my new emails was the same story, this time in print.

That’s pretty good: tons of free publicity, to which I’m now contributing. Way to go, Trappist monks!

* * *

And finally, from the Department of No Comment: this headline out of the U.K.’s Daily Mail:

“Ten steps to becoming a wine connoisseur in just FOUR HOURS”

 

 


Thursday throwaway: Restaurant tipping, and Alexander Valley Cab

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When the restaurant reviewer for the San Francisco Chronicle—arguably the most important reviewer in California, and one of the most important in the whole country—comes out and says it’s time to end the practice of tipping, people should listen.

That’s exactly what Michael Bauer did yesterday.

“Increasingly, it’s becoming apparent that it’s time for tips to make a graceful exit.” For the reasons why he’s taking this radical position, Michael cites the fact that it’s happening anyway—Bar Agricole, Trou Normand and Camino, among others, have already done away with tipping. He notes also that this “new tipping paradigm” is “civilized”–no more calculating percentages, no more discomfort or uncertainty—and is “the wave of the future.” Adding an overall service charge, instead of tipping, also ensures that back-of-the-house staff is paid more equitably (at least, one would hope so!).

I’m in favor. I’ve never been comfortable with the concept of tipping, so I won’t miss it. I have two huge problems with tipping: (1) it’s not fair to the kitchen staff, and (2) it implies that servers aren’t professional, which certainly isn’t the case, particularly in a good restaurant. I mean, you don’t tip your doctor or car mechanic; why do we have to tip our servers?

Nor have I ever particularly subscribed to the notion that tipping is good because you can tip higher for great service and lower (or not at all) for lousy service. The truth is, 99% of all restaurant service seems pretty good to me. Maybe it’s because I live in the very professional, restaurant-conscious Bay Area. Maybe it’s because I’m not a fussy, demanding diner; I don’t expect everything to be perfect. In fact, on occasion when I’ve dined at  restaurants like French Laundry or the old 231 Ellsworth in San Mateo, I’ve sometimes been uncomfortable with the service because it’s so self-consciously perfect that it makes me self-conscious! (Thanks, but I can put my own napkin in my lap!) So I rarely have cause to complain about restaurant service, except when I feel like I’ve been forgotten about, and that usually happens in an inexpensive restaurant where I’m there, not for cuisine, but for sustenance.

So let’s see how this “end-of-tipping” thing goes. California is where most trends happen: maybe this will sweep the country.

* * *

I’m interested in what my readers think of Alexander Valley. Here are a couple of my thoughts:

  1. Great Zinfandel, much of it from older vines.
  2. Surprisingly good Chardonnay given the valley’s warm climate. Those old Chateau St. Jean Chards, made by the great winemaker Richard Arrowood from vineyards like Belle Terre, rocked.
  3. Very fine Cabernet Sauvignon. Along these lines, I make a distinction (which may not be as important as it used to be, due to precision farming) between the higher, western slopes of the Mayacamas and the flatlands. Still, Alexander Valley is one mountain range closer to the Pacific than Napa Valley, which makes it cooler. The Cabs as a result are somewhat earthier or more herbaceous, with pleasing tobacco-green olive-sage notes: you can actually taste those things because the Cabs aren’t as fruit-driven as they are in Napa Valley. I think, also, that Alexander Valley Cabs aren’t as high in alcohol as Napa’s, and that they’re more capable of aging. I’m always surprised they’re not more popular with somms.

Care to offer your thoughts, esteemed readers?


Throwaway Thursday: Notes from the road

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Spent part of yesterday blending again with Marcia Monahan, the winemaker at Matanzas Creek. This time, it was putting together the winery’s flagship “Journey” Sauvignon Blanc. This would be a tedious exercise, if one didn’t enjoy it so much, which I certainly do. It makes it all the more pleasant in that Marcia and I agree more than often. It truly is amazing when one particular sample pops! after a string of several that don’t, due merely to the barrel. I can honestly say I never really understood the importance of barrel and toast levels until I began blending with Marcia.

* * *

My sympathies are with the good people of Boston, where I see by today’s forecast it will be bone chilling for at least a week. Meanwhile by contrast (and this isn’t to rub it in, honest), here in Northern California wine country it will be close to 80 this week. This is, as I understand it, because the West is under the influence of a huge high pressure system that’s sending the jet stream “up and over,” as our meterologists call it, into Canada, whence it dips back down into the American Midwest and east coast. I don’t think that’s particularly climate-changy in itself; it’s a question of how persistent the pattern gets. Our drought here in California is temporarily on reprieve, no thanks to record-dry January but to superwet December and a pair of back-to-back February storms. However, if you dig deeper, you find that those storms were warm ones—they call it the Pineapple Express because it comes from Hawaii, not the Gulf of Alaska. This means that, while the Coast got drenched, snow levels in the mountains were quite high—and the Sierra Nevada is where you want that nice, thick snow pack next Spring and Summer, when the runoff will fill the California aqueduct. So far, no luck on that front.

* * *

The Santa Rosa Press Democrat is reporting that the 2014 “Grape Crop Sets Record,” based mainly on “strong demand for top-quality Cabernet Sauvignon.” The value of the North Coast grape crop hit $1.45 billion last year, a new record, and while the paper reminds us that was despite the 2014 crop begin lower than in 2012 and 2013, it still was the third-biggest crop ever.

Well, good for Cabernet Sauvignon! I still love a good one but have reached the point where, most of the time, I’d rather have a Pinot Noir. Meanwhile, the poor Central Valley continues to struggle with maintaining prices and production. Whenever someone says consumers are “drinking less but better,” the viticulturalists from Fresno and Madera must wince.

* * *

It was announced yesterday that Jackson Family Wines has purchased Captûre Wines, the project from Denis and May-Britt Malbec. I had followed their wines quite closely, giving a pair of 95s to two 2009s, the Harmonie Bordeaux blend and the Revelation Cabernet Sauvignon, both of which had mountain intensity and ageability. Following on our acquisition of Siduri, this further fuels the company’s practice of partnering with small, prestigious wineries. Welcome, May-Britt and Denis!

* * *

Glad to see California Lieutenant-Governor Gavin Newsom announce for Governor in 2016. No surprise there: Once Kamala threw her hat in the ring for Senator, The Gavinator was a cinch. He’s likely to win the election, too—I mean, who else is there? He’s young, personable, visionary and made his reputation on gay marriage, which his opponent, I have no doubt, will try to hurt him with, but it won’t work in California. Gavin will be a great friend of wine: his PlumpJack wine empire owns several wineries. Gav is an old—well, I don’t be so presumptuous as to call him a “friend,” but he is an old acquaintance; we go back to the early 1990s when he was this tall, skinny, good-looking kid who wanted to get into the wine biz. So congratulations, Governor-to-be Newsom!


Thursday throwaway: on “simple” wine appreciation, U.S. wine production and the status of reviewers

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Why is “simple” the new mantra for everything, including wine?

Did it start with the “For Dummies” books? Then there’s that drumbeat in the blogosphere that peddles “unserious” wine appreciation. What’s that all about? I Googled the term “wine made simple” and got 181,000,000 hits! I have no problem with clarity and preciseness in speaking and writing about wine, but I don’t see how this dumbing-down of it to some kind of level of purported simplicity adds to the conversation.

We want everything nowadays to be fast, easy, quick, simple, mindless, whether it’s selecting a travel destination from a Top Ten list, a recipe, a life mate (“speed dating” got 127,000,000 hits on Google) or an understanding of the wines of Bordeaux.

It used to be that people understood that acquiring true knowledge was hard. Skilled practitioners took on apprentices, who studied for years to master iron work, or shoemaking, or stucco painting, or, yes, wine. Even 20 years ago, no one would have dared to write a book about wine without having first probed the topic for many years. Today, you can publish a book knowing almost nothing. Just have the word Simple in the title.

When did wine get so complicated that it had to be simplified, anyway? This meme that things were too hifalutin for the ordinary person to grasp is comparatively recent. It began in fact in the period immediately following the Repeal of Prohibition. Mary Frost Mabon called her 1942 book “ABC of America’s Wines” because, she wrote, “It takes the hocus-pocus out of wine-drinking.” When Leon Adams, the founder of the Wine Institute and no intellectual slouch, wrote his 1958 tome, he called it “The Commonsense Book of Wine” to combat the “nonsense” and “confusion” that, he claimed, had plagued the “bewildered layman.” Justin Meyer, well-known to generations of Napans as the founder of Silver Oak Cellars, called his book (with a forward by Robert Mondavi) “Plain Talk about Fine Wine,” a title meant to teach readers about wine “in straightforward language” (even Mr. Mondavi called it a “fun” read).

Nobody has to apologize for writing a good wine book that challenges readers to make some effort to understand a complicated subject. But people should apologize for writing a bad wine book, on the pretext that it’s “simple.”

* * *

Great news from Wine Institute: On the heels of two gigantic harvests (2012 and 2013), U.S. wine sales are up in both volume and value, with the most popular varieties remaining Chardonnay and Cabernet Sauvignon. Merlot still sells more than twice as much as Pinot Noir, while Moscato has overtaken Sauvignon Blanc! (That’s pretty amazing.) Even sparkling wine is up, a stimulus to those wineries who produce it or are considering doing so. California accounts for 90% of all U.S. wine exports—no surprise there. The state of the California wine industry, in other words, is sound.

* * *

Interesting article in the U.C. Santa Barbara student newspapercon how “experts” will rank the exact same bottle of wine differently at different times, and sometimes significantly, provided they don’t know what it is. There now have been enough credible studies on this topic to cast a general pall over the wine reviewing industry, and this is something that industry is going to have to address. I don’t think it’s a fatal flaw, but it does undermine public confidence in the ratings game.

I disagree, however, with one characterization that reporter Jay Grafft made: that in a competition, “just about every bottle of wine has the same exact chance of receiving first place–that is, a completely random chance.” If this were true, then, as Grafft writes, “a team of coin-flipping monkeys [could] decide” which bottle came in first place.

I remain convinced that, for all its subjectivity, there’s enough objective reality in wine quality for professional judges to single out the better ones from the not-so-good. Notice I wrote “professional judges.” By that I mean people with considerable experience under their belt. So I wouldn’t want to see the baby thrown out with the bathwater. Yes, let’s recognize the fact that there is—as I’ve written for years—a bothersome randomness to wine judging. The reviewing system is not perfect. But let’s not make the perfect the enemy of the good. Reviewing remains necessary, if for no other reason than that consumers like it and depend on it to help them make buying decisions.


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