subscribe: Posts | Comments      Facebook      Email Steve

How about some fruit juice with that Chardonnay?

2 comments

 

It must drive some winemakers crazy to hear that two-thirds of younger wine drinkers (ages 25 to 40) in America are mixing their wine with fruit juice, that nearly half are making club soda-based “cocktails” with wine, and 46% actually add ice to their vino!

Those are some of the findings from a new consumer survey by E&J Gallo on “the current state of Americans’ wine drinking attitudes and behaviors.”

Things might not be as dismal as those anecdotal tales of Chinese pouring Coca Cola into their Lafite or vice versa, but a hard-working winemaker who has studied long and hard figuring out how to create wines of terroir cannot be blamed for tearing her hair out when she learns that a 20-something is mixing her Chardonnay with an orange-peach-mango drink from Safeway.

Well, that’s kids for you! I, myself, have done all the above: on a hot summer day I’ve been known to make a wine cooler, even to the extent of adding a couple ice cubes from the freezer. I’ve put sparkling water into red wine on occasion, and thoroughly enjoyed the results.

It sounds sacrilegious, but why should we not feel free to fiddle with our wine? We paid for it, it’s our appetites we’re whetting, and there’s no law that says you can’t. After all, you can go to the finest restaurant in the world, and still feel that your food needs a little more seasoning. That’s not a criticism of the chef, it’s just personal preference. Nobody thinks twice about adding a little freshly-ground pepper to Thomas Keller’s sweet corn velouté, do they? What’s the difference between that and putting a splash of fruit juice into your wine?

I guess the bottom line is that we should all chill about wine more than we do. We get so uptight and fussy about it, no wonder wine seems like a huge and risky puzzle to so many people. I like this statement from the Gallo study: “Unlike previous generations, [younger wine drinkers are] seemingly unbound by traditions that have often governed wine.” That’s just fine with me. I love the good traditions behind wine—the history, the culture,  the magic of food-and-wine pairing, the way wine encompasses so many aspects of human knowledge—but there really is some silly baggage we should jettison, and one of the silliest is the utter seriousness, amounting almost to an autopsy, that accompanies some aspects of wine appreciation, especially at the high end.

Anyway, lest winemakers despair that their art and craft is being sluiced away by juice, take comfort: I think the Gallo findings are probably exaggerated. It may be true, as the study says, that 66% of younger drinkers mix fruit juice with their wine, but I doubt very much that they do it all the time, or even most of the time. Probably, they do it a little bit, same as I do. If someone had asked me “Do you ever mix fruit juice with wine?” I would have answered “Yes,” and then hoped they’d follow up with, “How often,” to which I would have replied, “Not very much at all, and only when it’s hot.” I suspect that most wine drinkers buy and drink wine for the reason people always have: Because wine is damned good, in fact irreplaceable, all by itself.


My thoughts on the S.F. Chronicle’s Top 100 Wines of 2014

63 comments

 

Of the San Francisco Chronicle’s Top 100 Wines of 2014,

  • 9 of the 12 Chardonnays have alcohol below 14%
  • 13 of 16 Other Whites have alcohol below 14%
  • 8 of 9 Sparkling Wine, Rose and Others have alcohol below 14%
  • 18 of 23 Pinot Noirs have alcohol below 14%

Did these wines make the cut because they really are the “top” wines of the vintage, or because the alcohol is low, which is where Wine Editor Jon Bonné prefers it to be?

Jon did select numerous Cabernet Sauvignons, red Rhone-style wines, Zinfandels and Other Reds that have well above 14% alcohol, but I suppose that’s because he had to include those varieties on his list, and for the most part, those grapes just don’t make good wine unless the brix is elevated enough to produce wines in the 14%s and even approaching if not exceeding 15%.

I’m simply puzzled. There are so many great Pinots and Chardonnays out there that don’t fit Jon’s restricted mold. And what’s up with that Calera 2012 Central Coast Pinot that made the list? At 14.6%, it’s easily the highest-alcohol Pinot of Jon’s bunch, but it certainly isn’t a Top 100 Wine of the year. I reviewed it last March 1, just a week before leaving my job at Wine Enthusiast, and gave it 86 points. It’s just what you’d expect: Not Josh Jensen’s top Pinot, not anywhere close to it, but his least expensive ($26), a nice everyday sipper that’s a blend of multiple vineyards along the Central Coast. (I think Josh must be praising the Gods of Caprice for that one!)

Haven’t we ridden this low-alcohol train about as far as it can usefully take us? There’s something fundamentally mashugana about it. I use the word “mashugana,” which is of Yiddish origin, deliberately, for in my version of street parlance, it means, not just “crazy,” but nonsensical. For it’s nonsensical to demand that California wine be picked underripe, just to satisfy the intellectual inclinations of a small band of adherents.

Jon himself seems not to sense the inconsistencies in his approach. In his introduction to the Top 100 article (after mentioning he’d hung out recently with Steven Spurrier), he tells us that, back in 1976, California wine “was as good as French” (a fact obvious to anyone after Cali wine swept the Paris Tasting). Then he adds that, whilst in London, “Our [i.e. California’s] wine promise was again unmistakable.” In fact, repeating a theme he’s held for some years, he trumpets “This is a golden moment for American wine,” which presumably means California wine, or certainly West Coast wine, “which is the scope of our annual Top 100 Wines.”

Well, if California wine was great 38 years ago, and has been in a “golden moment” for the few years that Jon’s been praising it, are we then to assume that between 1977 and 2008 or 2009, California wine was bad, unbalanced, irregular? I don’t think any credible person could claim that. Certainly our wines are wonderful now (the best really are world class), but they were wonderful in the 1970s and 1980s (when I started paying attention to them) and they were wonderful in the 1990s and 2000s (when I was paid to review them). They were wonderful through the second week of March of this year, when I left my old job, and they’re wonderful now, although I will confess I no longer taste as widely as I used to nor as broadly as Jon. But how much can have changed since last March? I would say California is in a golden century, not just a moment.

It takes, I think, a special form of mental jujitsu to dismiss higher-alcohol California wine, as Jon does, and then to come out with a statement like “Eight years ago, it would have been hard to imagine a wine like the 2013 Lo-Fi Cabernet Franc,” a wine that made Jon’s list. Well, it took me all of 40 seconds to go to my database and find Jonata’s 2007 El Alma de Jonata Red, a wine that is largely Cabernet Franc. I gave it 96 points, and while I don’t know precisely what the alcohol was, I really don’t care, either. And how about Lang & Reed? Great Cab Franc house, and has been for years. I could also mention Merryvale, Pride Mountain, Jarvis (both the estate grown and Will Jarvis’ Science Project), Peju, Constant and La Jota. All great Cab Francs. There was a Niebaum-Coppola 2002 Cabernet Franc that was so good, I still remember it. But perhaps Jon never tried it; he only arrived at the Chronicle in 2006.

I don’t mean to pick on Jon or anybody else. Shortly after he came to the Chronicle, I invited him to dinner, because I thought we Bay Area geeks should all be friends. He’s a perfectly nice guy. But I just don’t get this addiction to below 14% wines. Blind tasting clearly is the way to figure out what’s really going on—just ask Raj Parr and Adam Lee, if you know what I mean and I think most of you do. (Hint: World of Pinot Noir, 2011.)

If the Chron’s tasting panel really were tasting blind, their list wouldn’t be so heavy on the under-14% wines. It’s just not fair to be so harsh against all the others. I thought critics weren’t supposed to let their personal preferences affect their reviews. Have times changed?


On critics, criticism and bad reviews

10 comments

 

I think it’s perfectly fine for the restaurants and pubs in Dallas to band together and try to stop the Dallas Morning News’ restaurant critic from having access to them.

It’s a free country, right? Leslie Brenner, the DMN’s critic, has the right to publicly trash the restos in her column, and they have the right to collectively be pissed off and try to bring her column down.

This minor brouhaha would be of interest only to Dallas folks, if it didn’t touch upon some larger issues. Here’s the nugget of the case: The restaurants “are organizing to confront the major daily’s critic, whose position of influence has historically silenced, or at least intimidated, those who might question his or her authority.” Leslie is a “tough critic” whose negative reviews can be damaging to those she targets (as can bad reviews in any city, including in San Francisco, where Michael Bauer holds sway). The restaurateurs are calling for a “more nuanced system,” whatever that means. Until and if they get one, they can’t stop Leslie from visiting their venues—but they can refuse to accept her payment, and they can stop cooperating with the DMN’s photographers.

The practice is not unknown among wineries. Several of the country’s most famous critics are routinely not sent the wines from certain wineries who believe that they (the critics) are somehow prejudiced against those wines. I, myself, suffered this fate (not that it bothered me), and many winemakers have told me over the years they don’t bother sending their wines to the nation’s leading wine magazine because they don’t think they get fair treatment.

So this situation in Dallas is neither new nor particularly egregious. What I do find interesting is the particular gripe the restaurateurs have with respect to Leslie Brenner: “[T]hey’re confronting a self-described tough critic whose five-star system, they say, cannot differentiate between a self-service three-star barbecue joint with minimal decor and a full-service three-star restaurant with a hip, rustic interior. They’re lobbying for a more nuanced system that includes separate ratings for food, service and décor.”

“A more nuanced system.”. Hmm. That sounds an awful lot like what critics of the 100-point system say. They, too, argue that you can’t summarize wine by a numerical score. I don’t happen to agree, particularly because the point score is usually accompanied by a review in text (if anyone bothers to read it). But the truth is, there’s no system of critical reviewing that would ever make the critic and those she criticizes BFFs. Critiquing is inherently an act of defiance; nobody likes to see their product, whether it be food or wine, savaged in the pages of a metropolitan area’s leading daily newspaper (although they love it when the critic gives them a good review).

A good critic takes no satisfaction in a negative review. I certainly didn’t, and it was never fun when an angry winemaker called me up to complain, which happened on a fairly regular basis. But I do want to say this: A critic has to be fair and speak her mind, but there’s no reason for judgment to turn to acrimony. There’s a way to give a mediocre review that’s constructive, and doesn’t roil the waters with animosity and snark. There were many times when I loathed a wine so much, I want to write something like “The winemaker should be banished to a desert island and forced to drink this swill for the rest of his life.” But I always desisted from such colorful attacks, which may make for more interesting reading, but doesn’t advance the civility that should mark our relationships.


My favorite wine books

5 comments

 

I gave a talk last night to the Sonoma County Wine Library on “what makes a wine book for the ages.” That’s a rather august topic, and it made me compose a list of the books in my own wine library (which is very substantial) that I have enjoyed a great deal. Here’s the list. As you can see, I prefer older books: newer ones seem more slapdash, and the writing certainly leaves something to be desired.

  1. Notes on a Cellar-Book, George Saintsbury, 1934.
  2. Wines, Julian Street, 1948
  3. The Complete Wine Book, Frank Schoonmaker and Tom Marvel, 1934
  4. Also their American Wines, 1941
  5. Hugh Jonhson’s Story of Wine, 1989
  6. The Romance of Wine, H. Warner Allen, 1932
  7. All of Harry Waugh’s Wine Diaries, 1960s-1970s-1980s
  8. The Wines of Bordeaux, Edmund Penning-Rowsell, 1969
  9. ABC of America’s Wines, Mary Frost Mabon, 1942
  10. Drink, Andre Simon, 1953
  11. Gerald Asher’s Gourmet articles, reprinted in soft cover
  12. I came up on Bob Thompson’s “Pocket Encyclopedia of California Wines” and Olken, Singer & Roby’s “Connoisseurs’ Handbook of California Wines”
  13. Alexis Lichine’s New Encyclopedia of Wines & Spirits, 1981
  14. The World Atlas of Wine, Hugh Johnson, 1977 edition
  15. Great Winemakers of California, Robert Benson, 1977
  16. Wine Winemakers Dance: Exploring Terroir in Napa Valley, Swinchatt & Howell, 2004
  17. The Wines of America, Leon Adams, 1973


My Pinot Noir event in Los Angeles

5 comments

 

I did my first big event for Jackson Family Wines yesterday, and I think it went pretty well. Despite a downpour, we had a full house. It was on the wines of the Santa Maria Valley, especially Pinot. I didn’t want it to be a JFW thing, so I asked my dear friends Dieter Cronje, from Presqu’ile, Chris Hammell, from Bien Nacido, Dick Dore, from Foxen, and James Ontiveros, from Native9 and Alta Maria, to participate, along with Denise Shurtleff (Cambria) and Jonathan Nagy (Byron).

Everybody did such a great job; I’m so proud of them. The idea was to give gatekeepers—somms, bloggers, writers, restaurateurs, merchants—a better idea of what the Santa Maria Valley is because, frankly, in my opinion, people don’t fully understand it. That’s because it’s fairly isolated and hard to get to, without great restaurants or hotels, and the valley floor is more about row crops than winegrapes. But, oh, the terroir is perfect on the benches and hillsides for Pinot Noir, Chardonnay, Syrah and other cool-climate varieties, as our tasting amply demonstrated.

The temperature warms up a degree or two with every mile you go inland in this west-east-running valley (courtesy of the transverse deforming action of the San Andreas Fault), so it was fascinating to taste the Pinot from the westernmost area, Presqu’ile, compared to the Pinot from the easternmost area, Byron, and everything inbetween. Sometimes, data actually verify hunches, and in this case, the data beautifully illustrate this temperature gradient. Check it out, from west [cool] to east [warmer]:

Presqu’ile [westernmost]: alc. 13.2%

Fermentation: 100% whole cluster

 

Native9 [very western]: alc. 13.5%

Fermentation; 100% whole cluster

 

Bien Nacido (central): alc. 13.7%

Fermentation: partial whole cluster

 

Foxen Julia’s Vineyard (toward the east): alc. 14.2%

Fermentation: 100% destemmed

 

Cambria (toward the east): alc. 14.6%

Fermentation: 100% destemmed

 

Byron (easternmost, warmest): alc. 14.4%

Fermentation: 100% destemmed

 

Alcohols go up as you travel to warmer inland areas. As for the fermentation, the Presqu’ile and Native9 winemakers felt the wines could benefit from the added tannins and body of stems, whereas the inland winemakers felt their wines were full-bodied and tannic enough to not need stems. Right in the middle is Bien Nacido, where you get partial whole cluster.

Isn’t that pretty? Such a sweet illustration of the way climate impacts winemaking decisions. And yet all the wines, in my opinion, showed a distinct Santa Maria Valley character: Spicy. Silky tannins. Great fruit, running towards the red: pomegranates, cherries. Great balance and complexity, as well as dryness. And great ageability. Afterwards, we had a library tasting, and the oldest bottlings, dating to 1997, were superb, among the best California Pinot Noirs I’ve ever had.

I ran into a few diehard somms who would never sell anything in their restaurants besides Burgundy, and that’s just fine, it’s a free world. But really, this was a sensational tasting, one of the best I ever went to. I wish you could have been there. We had it at Republique restaurant, on La Brea in L.A., which is on the site of the old Campanile, a restaurant I enjoyed ages ago. Chef Walter Manzke prepared some small plates to enjoy with the older wines, and that food was uncannily good. I’m still thinking about it.

Afterwards a group of somms and I hung out in the front of the restaurant, talking about cocktails. I do like a good vodka gimlet. But I have to say, in all sincerity, these Santa Maria Valley Pinots are awesome, from a cru as great as any in California, even if it doesn’t get the love of Santa Rita Hills or Russian River Valley. Maybe it will now start to.

See you tomorrow!

 


Fourteen rules concerning wine blogging

4 comments

 

I hope you had a great Thanksgiving weekend! We were down in Malibu, where we ate all the traditional foods and washed them down with a bunch of great wine.

 My post of Nov 24 elicited 32 comments (not counting the ridiculous spams, which fortunately you don’t have to see!), which is pretty good for a middle-aged blog that isn’t trying to rock the boat, but only thoughtfully observe what I see around me. Evidently, this subject of the relationship between wineries and bloggers (and the rules that can or should govern them) is of interest to many of my readers. It certainly is to me, which is why I address the topic with some frequency (hopefully, not too much!) As the Santa Barbara winemaker Larry Schaffer observes, This topic certainly has been covered before, but it’s always fun to see where folks stand on it.”

Fun, yes…and important, for as blogging (and other forms of online wine writing) become increasingly more important, it’s imperative to understand what these formal relationships really consist of. To my mind, the most important aspect of that relationship is that wine knowledge is becoming more diffuse and subjective. This is a huge game changer because:

  1. Nothing can be taken for granted anymore, because everybody is playing by their own rules (unlike the old days, when everybody played by the same rules).
  2. Bloggers, and younger generations in particular, are less beholden to the traditional way of doing things than their parents and grandparents.
  3. Therefore, there are as many sets of rules as there are bloggers.
  4. Therefore, any specific wine has a much greater chance of a great review or a lousy review than it used to have.
  5. Yet “what goes around, comes around.” What do I mean by this? See #14, below. But first, read #6 through #13.
  6. There’s no reason, in principle, why a lot of bloggers can’t decide that First Growth Bordeaux is too expensive, and is boring to boot.
  7. Thirty years ago, if someone had said “Bordeaux is too expensive and is also boring,” that person would have had zero credibility. Today, to say that “Bordeaux is expensive and boring” is a perfectly credible statement. Why? See #1 and #2, above.
  8. The inverse of this is to say that “Wine X is cheap but great.” It’s no longer necessarily true that a winemaker who selects a few special barrels of a wine, then puts extra oak on it and ages it longer before release, will produce a better wine. (Why? See #1 and #2.)
  9. When enough people agree that a “reserve”-style wine isn’t worth the extra money, winemakers will stop making reserve wines.
  10. I, personally, believe that most (not all) reserve wines are worth the extra money, but I am a Baby Boomer, and (once again), see #1 and #2, above.
  11. On the other hand, I don’t always want a reserve-style wine. We had mashed, baked sweet potatoes with marshmallows on our Thanksgiving table and it would have been ridiculous to drink an expensive wine with it. (Well, maybe Sauternes would have been nice.)
  12. Younger generations are more likely to eat things like sweet potatoes with marshmallows than gourmet cuisine, so they’re more likely to gravitate toward less expensive wines.
  13. In principle, there’s no reason why the age-old template of “everyday” wine versus “reserve” wine should continue to exist. Pace Andy Warhol, “In the future, every wine, expensive or cheap, will be famous for 15 minutes.”
  14. Here’s the irony. Although I believe everything I wrote above, I also believe we’ll continue to have expensive, critically-acclaimed wines forever. Why? See #5, above.

* * *

Today is our big event down in L.A., “A Tale of Sand & Fog.” I’ll be reporting on it in coming days. Meanwhile, please enjoy the rest of your Tuesday!


Happy Thanksgiving!

6 comments

 

I’ll be driving down to Malibu today with my family members, as we’ve done every Thanksgiving for nearly 30 years. We go to cousin Ellen’s house, on Big Rock in the hills above the P.C.H., where about 22 of us will gather for the traditional turkey. This year’s celebration also will be tinged with sadness, because cousin Carl—my father’s cousin—died, after a long illness, a few months ago.

Wine-wise, I’ve bought a bunch of Jackson Family wines—Riesling, Pinot Gris, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir, Zinfandel. I’m not terribly fussy about what goes on the Thanksgiving table. Just pop a bunch of corks, put the bottles on the table, and let people do whatever they want.

We usually return from Ellen’s back to the Bay Area on the Saturday or Sunday following Thanksgiving, but this year, I’ll be staying right through Dec. 3. That’s because my event—the first one I ever conceived and executed at JFW (along with a whole bunch of help from my talented colleagues)—is in L.A. on Dec. 2. It will be a thorough exploration of the terroir of the Santa Maria Valley, particularly with respect to Pinot Noir. My panelists are amazing: not only JFW winemakers Denise Shurtleff (Cambria) and Jonathan Nagy (Byron), but old friends James Ontiveros (Native9), Chris Hammell (Bien Nacido) and Dieter Cronje (Presqu’ile). They’ll address every aspect of Santa Maria Valley: history, climate, soils, hills and benches, growing season and viticultural developments. After our 1-1/2 hour tasting and seminar, we’ll have a library tasting of older wines, paired with the great foods of Walter Manzke, chef at Republique, one of L.A.’s hottest restaurants.

Then it’s a flyback to Oakland, with another countdown: The week after next, I speak at the Sonoma County Wine Library on the topic of wine writing. The SCWL is a great institution whose resources I’ve utilized for many years. In fact, I couldn’t have written my books without it. This is an organization worthy of support.

We’re supposed to get some pretty fierce rain this weekend here in California, not only in the North Coast (as is usually the case) but all the way down to San Diego. That may dampen some holiday spirits, but we’re all glad that the drought finally is showing signs of weakening.

Meanwhile—I have to get this in—the a**holes were out in force again last night in Oakland, looting and vandalizing, in the name of civil rights and social justice. Listen: smashing store windows and setting garbage cans on fire has nothing to do with social justice. It’s the mark of stupid people with too much time on their hands and a vengeful attitude towards everything. I don’t know what the answer is, but sometimes I wish the 99% (the vast majority of us who believe in peaceful protest) would link arms and protect the nail parlors, pizzerias, coffee shops and gyms that these people deliberately seek to wreck.

Have a wonderful holiday!


« Previous Entries Next Entries »

Recent Comments

Recent Posts

Categories

Archives