Author Archives: Tracy

Grand Cru Grapevine: Closure Disclosure (May 2009)

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We are recently back from a trip to Santa Barbara, which is an absolutely lovely place to travel. We were fortunate to visit numerous vineyards and wineries and tasted some fabulous wines.

If you’d like to taste some fabulous wines, while improving your wine knowledge, join us for one of our classes. Our public schedule kicks off this month, with classes held on Saturdays and Sundays. As always, we are available for both personal and corporate private events as well.

We hope you have been enjoying Tracy’s NY Wine Shopping Examiner column on Examiner.com. If you haven’t checked it out yet, be sure to catch up with all of her articles online. Again, suggestions and ideas for articles are always welcome!

You can also catch Tracy’s latest Words of Winedom column, at Big Blend magazine, and/or hear her on Big Blend’s Eat, Drink & Be Merry radio show on Monday, May 11, 2009 at 7:10 PM (EST).

Drink wisely and well,

Tracy Ellen Kamens, Ed.D., DWS, CWE
CEO: Chief Education Officer

and

Jared Michael Skolnick
COO: Cork Opening Officer

CLOSURE DISCLOSURE: CORKED, CAPPED OR SCREWED?

As oxygen is wine’s Kryptonite, sealing a bottle of wine is important. Traditionally, cork, derived from the bark of cork trees, has been the method of choice for wine closures for centuries. However, recent failure rates for cork, reports of which range from 2-12%, are no longer deemed acceptable. The primary failure in question is that of cork taint, caused by a reaction of the Trichloranisole (TCA) bacteria with chlorine/chlorinated-compounds. This negative reaction begins on the surface of the cork and then spreads to the wine itself, rendering it undrinkable and smelling like my wet, moldy basement (or anyone’s wet, moldy basement for that matter). As alternatives, the wine industry has turned to screw caps and crown caps among other products. NB: Crown caps are used for sparkling wines, while screw caps are found on still wines. 

While many people historically associate screw caps with less expensive wines, their use in fine wines is becoming more prevalent. Notably, as of 2006, 90% of all wine made in New Zealand is bottled under a screw cap or crown cap. Australia lags behind, but is still ahead of most countries with its screw cap adoption. In the U.S., consumers have been somewhat slower to demand alternate closures than their Southern hemisphere counterparts, but some of the higher end producers are beginning to make the switch.

The technology has evolved dramatically, especially over the last two years, making these closure choices near perfect. They seem to overcome issues of cork taint, oxidation (spoilage by contact with O2) and reduction (off-flavors from a lack of O2). However, they are not without their critics, with some attributing health-risks with these closures (not well proven or documented). APCOR (the trade organization representing the cork industry) ran its own campaign to laud the advances made in cork technology to address its (former) failures. In fact, a new cork, DIAM, has been launched, which is virtually taint-free, but, quite expensive. Synthetic corks avoid issues with cork taint, but are thought to add a plastic aroma to the wine and can be extremely difficult to remove. Given the pros and cons of the various solutions, it is likely that this debate will continue throughout this decade.

In the meantime, it is clear that both traditional and alternate closures have their place in the market. The merits of one or the other aside, nothing can substitute for proper storage of your wine in order to preserve their quality. Expose your wine to light, heat and/or vibrations and you will be screwed, regardless of the closure on the bottle!

Tasting Notes

Frédéric Mallo, Pinot Gris “Special Delivery”, 2006, Alsace, France, $17.00 – CORK
From a fifth-generation, family-owned estate in Alsace, their Pinot Grigio remains in the tank for a longer period of time (up to one year before bottling) than several other of its wines, giving it a fuller body. It has notes of ripe citrus and pear fruit with clean minerality and long length.

Geyser Peak Chardonnay 2007, Alexander Valley, CA, $14.00 – SCREW CAP
Under the leadership of winemaker Mick Schroeter, Geyser Peak produces expressive wines. With aromas of butter, oak, vanilla, and apple, this wine is dry with medium acidity and flavors of apple, vanilla, (well-integrated) oak, and a slight hint of spice.

Wild Rock Vin Gris 2007, Hawkes Bay, New Zealand, $7.00 – SCREW CAP
Deep salmon in color, this rosé has pronounced aromas of ripe strawberry, raspberry, floral and a slight candied note, which persist on the palate with great depth of flavor and fruit concentration. Made from a blend of Malbec, Merlot, Pinot Noir and Syrah, it is medium bodied with long length.

Casa Santos Lima, Sousão, 2004, Estremadura, Portugal, $15.00 – CORK
Casa Santos Lima, located just north of Lisbon, is a relatively new winery, with its first wines produced in 1996. A porty nose of deep, dark berries gives way to a dry palate with good acidity, a full body, along with rich and ripe berry fruit and notes of chocolate/cocoa. 

Errazuriz, Merlot, 2006, Aconcagua Valley, Chile, $10.00 – SCREW CAP
While only some vineyards of the Errazuriz estate are certified organic, owner Eduardo Chadwick has been adopting these principles throughout his vineyards. With notes of plums, cherries and oak, the 2006 Merlot is blend of 85% Merlot, 11% Carmenere and 4% Sangiovese, with 50% of the wine aged for six months in a combination of American and French oak.

Etch a sketch

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 etch2I received an invitation to participate with a company, Etching Expressions, to have my logo etched onto a bottle of wine. It seemed like an interesting idea, so I decided to give it a chance.
 
I sent in my logo according to the specifications requested and within a few weeks was the proud owner of a Grand Cru Classes logo’d wine bottle! The logo was reproduced exactly and the etching workmanship seems quite good. The red in our logo doesn’t show up quite as well on the green glass, but that is certainly not the fault of the etching company.
 
My only other criticism would be the fact that this is a bottle of “California Champagne” which is wrong for so many reasons, not the least of which Champagne can only be from one place in the world — Champagne, France. Anyway, the company does offer other generic wines for etching: Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir, and also has a selection of name brand wines as well, including Clos du Val, Beringer Vineyards and Veuve Cliquot. Alternately, you can choose to send in your own wine with several caveats mentioned. However, while the potential for damage may be low, I wouldn’t recommend doing this with a prized bottle of wine (just Close up of etched imageshipping it back and forth isn’t so good for the wine, let alone possible breakage).

The service starts at $65.00/bottle, but drops as the volume increases. Beyond etching a corporate logo, they also do personalized greetings such as Happy Birthday or Congratulations with a personal message to the recipient included below the more generic graphic. As party favors, meeting give-aways or other corporate gifts, it can be a nice option for making your mark.

Keep them laughing: My debut in stand-up comedy at Comix

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photo_112208_001As a wine educator, I am a teacher, coach, mentor and performer, all rolled into one. I strive to ensure that my students truly learn about wine, while having a great time doing so. I want them to overcome any obstacles and to begin to really appreciate all of the nuances involved.
Accordingly, I constantly strive to improve my presentation skills, along with my pedagogical approach. Over the years, I have been fortunate to receive some great presentation skills training and I am a confident public speaker as a result. However, I know that while I enjoy wine very much, parts of it can be overwhelming, confusing or just plain boring. So, I sought out a way to solve this issue.

Accordingly, last fall, I enrolled in a stand-up comedy class. While I had never considered myself to be the funniest person, I thought that I had a great sense of humor that occasionally shone through. Apparently not.

When I told my mother that I was taking the class, her immediate response was, “You know you’re not funny, right?” My sister was a little less harsh in her reaction, but was equally surprised by my decision to study stand-up and was considerably anxious about my performance. But, I chose to ignore their concerns.

The class ran for three hours a week for five weeks and was expertly facilitated by the comedianne Cory Kahaney.  At each class meeting, including the very first, participants were instructed to present a comedic set to the instructor and class, both of which would provide constructive feedback.

In between classes, we were writing new material and would occasionally have a specific homework assignment such as writing a joke about our mother or using a particular format such as a switch joke. Just as in a regular class, we were required to demonstrate that we had done the assignment; the only difference was that we had to tell our joke from the stage, rather than submit a piece of paper to the teacher.

We started off the sessions with a two-minute set. This eventually built to 5-6 minutes, which we aimed to perfect by the end of the last class meeting. Now was not the time to experiment or try new things.

A few weeks after the class ended, all of the students were scheduled to perform on stage at a prestigious comedy club in New York City — Comix. While it was a Saturday, it was a little less nerving to perform at 4:00 PM and instead of a room full of strangers, we were surrounded by our friends and family and those of our classmates. Accordingly, we had the benefit of an encouraging crowd.

I was scheduled to appear near the end of the show and waited nervously in the Green Room with fellow colleagues awaiting their turn. One by one, our classmates took the stage, performed their best and made the audience laugh. When my turn finally came, I stepped out onto the stage and was bathed by the brilliant lights. It was a heady moment. My husband and sister (who was clawing my husband since she was still so anxious about my lack of talent) were seated in front of the stage and, along with several other friends, were  a welcome sight, putting me further at ease.

I began my set and was rewarded with laughter. I continued on until I saw the red light in the back of the room indicating that my time was up. I wrapped up with my closing joke and took a bow. I had had an amazing time and was sorry that the time had passed so quickly!

I exited the stage and reunited with the dozen or so friends and family afterward, sharing in the moment.

While I do not anticipate performing entire comedy sets for my students, I do plan to utilize more humor into my teaching and finding ways to always make wine fun. And, when I get the chance, I find myself up on stage doing my 5 minutes for yet a new audience. I may not be funny, but my comedy seems to make people laugh.

See my set: http://video.google.com/videoplay?docid=-2601622325874714325&hl=en

Grand Cru Grapevine: More than Manichewitz (April 2009)

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With Passover just ahead, many people might turn their thoughts to Kosher wines, so this month we explore some great alternatives to the usual plonk. It should be noted that these wines don’t need to be restricted to those who keep Kosher as they are wonderful wines in their own right and can just as easily grace the table for Easter, Tax Day or any other time.

Looking ahead for Grand Cru Classes, we will be launching our public classes next month, with the first class scheduled for Sunday, May 3, 2009, kicking off with our popular From Vine to Wine class at 2:00 PM. You can browse our full events listing or navigate using the calendar on the right side of our site. You may wish to note that, in recognition of the imperfect economy, we will be maintaining our 2008 prices for the 2009 season.

Among other exciting news, Tracy has been named the NY Wine Shopping Examiner for Examiner.com, which is currently the #285 website worldwide. She will be writing her column at least four times a week, on all things wine and retail related – secret shopper expeditions, event announcements, sniffing out sales and testing tools. Suggestions and ideas for articles are always welcome!

Drink wisely and well,

Tracy Ellen Kamens, Ed.D., DWS, CWE
CEO: Chief Education Officer

and

Jared Michael Skolnick
COO: Cork Opening Officer

MORE THAN MANACHEWITZ

Unless one is an observant Jew, the choice of a Kosher wine doesn’t spring to mind except for once a year – Passover, which begins April 8th. F or years, Kosher wines had a deservedly bad reputation. Generally, one was stuck with the sickeningly sweet, Manichewitz Concord wine. But, fortunately, times have changed and many new Kosher wines have emerged as high quality wines that just happen to be Kosher. In fact, there is much more than Manichewitz showing up on retail shelves and they are definitely not wines that should be passed over.

Intuitively, people think of Israel when they think of Kosher wines, but this is a needlessly limited view. Rather, Kosher wines are being produced around the world from Australia and Chile to France and Italy. Regardless of where the wine is from, in order to be Kosher, the wine must be produced in accordance with Jewish dietary and other laws. Most specifically, Kosher wines must not be made with any animal products. For example, some wineries use egg whites to fine their wines, but as egg whites are a product of chickens, other fining agents, such as Bentonite, must be employed instead. 

In addition, the wine must be made under rabbinical supervision and handled solely by Sabbath-observing Jews throughout the entire winemaking process through to the point of service. In order to get around this latter point given the logistical issues it creates, some Kosher wines are heated to 185oF permitting non-Jews (or less observant Jews for that matter) to handle the wine without voiding it of its Kosher status. These wines are referred to as meshuval, which is the Hebrew word for cooked. Newer technology reduces the high heat exposure and consequently, is less likely to negatively impact the wine, as it had in the past, especially as this is frequently done prior to fermentation. Accordingly, today’s Kosher wines are indistinguishable from non-Kosher wines when it comes to the taste.

Tasting Notes

Covenant Cabernet Sauvignon 2006, Napa Valley, CA (USA), $100.00
This is certainly a far cry from Concord Grape and if you choose to serve or bring this wine to a seder, please invite me! With grapes sourced from a rocky, three-acre parcel of land within the acclaimed Larkmead Vineyard, this wine has meaty, smoke, oak and black fruit aromas. On the palate, it provides medium acidity and full body, with well-integrated tannins and notes of blackberry, cherry, smoke and an undercurrent of cocoa in the long finish. 

Beckett’s Flat Five Stones, Sauvignon Blanc/Semillon 2007, Margaret River, Australia, $18.00
A boutique winery in Western Australia, Beckett’s Flat has been producing Kosher wines since 1998. This wine emulates white Bordeaux with its blend of 80% Sauvignon Blanc and 20% Semillon. With nice, vibrant acidity, the wine displays cut grass, lime and grapefruit on the palate. It has long length. 

Abarbanel Riesling 2004, Alsace, France, $22.00 (Meshuval)
This is the only kosher Alsatian Riesling imported to the United States. It is a classic Riesling with tropical fruit and honey aromas on the nose. On the palate, it is dry with high acidity and flavors of citrus, honey and minerality. 

Layla Pinot Noir 2006, Mendoza, Argentina, $14.00 (Meshuval)
The grapes are sourced from the highly prized Luján de Cuyo sub-appellation of Mendoza. Showing strawberry notes on the nose, the wine is dry, with bright acidity. It provides flavors of tart berries with an earthiness in the finish.
NB: While not as food friendly for a seder as the Pinot Noir will be, Layla also produces a Malbec that is very good, with a pronounced nose of black fruit and wet leaves, which give way to raspberry and earth on the palate (also $14.00). 

Efrat Israeli Series Merlot 2007, Israel $12.00 (Meshuval)
Established in 1967, Efrat has been producing wine for over 40 years. It has aromas of cherry and a cola note. This dry wine has medium+ acidity and medium tannins. It displays notes of cherry, cola, and oak, followed by a hint of spice in the long finish.

An Examined Life: I join the Examiner.com as NY Wine Shopping Examiner

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This week I began writing a column for Examiner.com as their NY Wine Shopping Examiner.

I am excited about the opportunity to combine my love of shopping with my passion for wine. While my sister , who works in the fashion industy has a closet full of clothes, I have a closet full of wines and you can imagine how they got there. I often feel like a kid in a candy store when I go to a wine shop, which is why I previously did most of my wine shopping online. However, as part of my investigative reporting, I will be venturing out of the house more and seeking out wine and spirit shops around New York.

In addition to profiling local wine shops, I will also cover wine shop events including in-store pours, classes and sales. If it has to do with wine and retail, it’s my beat. Won’t you join me on this journey?

Grand Cru Grapevine: A River Runs Through It (March 2009)

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With the excessively snow-filled season, I think most of us are ready for winter to be over. Accordingly, March’s arrival and its hints at Spring, which is yet to come, is most welcome. However, despite the bad weather, February found Grand Cru Classes keeping busy with media appearances and teaching opportunities.

In concert with Valentine’s Day, Tracy “appeared” on Big Blend magazine’s Champagne Sundays radio show in early February to talk about Sex, Wine & Chocolate. If you missed this broadcast, you can hear the interview online. She will be penning a new column for Big Blend magazine – Words of Winedom – under the title of Grand Cru Guru and will be periodically featured on their radio shows. Her next “appearance” will be April 27 at 3:30 PM EST on Eat, Drink & Be Merry on the topic of wines to accompany burgers & BBQ.

Also, while not wine related, both Tracy and Jared taped a segment for the Tyra Banks Show, which should air later this month.

Of course, live appearances included our Long Island wines class at City Winery, held on February 26. We are grateful to: Comtesse de Therese, Macari Vineyards, Martha Clara Vineyards, Peconic Bay Winery, Waters Crest and Wölffer Estate for their generosity and support in making this event a success!

Looking ahead, Sex, Wine & Chocolate returns to New York on March 19. Women only are invited to please join us at 7:00 PM for an evening of sensuality and decadence. Please see our website to sign up or see more details.

In addition, Tracy’s Great Grapes! series at New York University’s School of Continuing & Professional Studies begins March 24 at 6:30. As a reminder, registration is through NYU only.

And, for your drinking pleasure at home, this month we turn our attention to the wine regions scattered along the Loire River, which should delight your palate as well as your pocketbook.

Drink wisely and well,

Tracy Ellen Kamens, Ed.D., DWS, CWE

CEO: Chief Education Officer

and

Jared Michael Skolnick

COO: Cork Opening Officer

A RIVER RUNS THROUGH IT

The Loire River is the longest navigable river in France, covering a distance of 629 miles and stretching from the Atlantic Ocean to the center of France before heading south. Here, in the land of castles and Kings, French royalty would spend their summers in the countryside away from the hustle and bustle of Parisian city life, a precursor to the Hamptons summer season. From West to East, there are four wine areas within the greater Loire Valley region: Nantais, Anjou-Saumur, Touraine and Central Vineyards. With the vast distance covered, a diversity of climates, grapes and wines exist, making the river among the only threads that tie this large wine region together. However, despite their differences, most of these wines are quite food friendly and offer great value.

At the western coast, along the Atlantic Ocean, visitors find themselves in Nantes, where the Melon de Bourgogne grape is produced into Muscadet, a wine with dry, crisp acidity and citrus and mineral notes. The best wines hail from Sevre-et-Maine and are labeled as such. In addition, wines labeled “sur lie” are those which have sat on the lees (spent yeast cells) for at least six months, which imparts a yeastiness, and are generally richer and fuller-bodied. Muscadets pair beautifully with the shellfish which abound in the port, especially oysters and mussels.

Moving inland and east, the climate changes as do the grape varieties. In Anjou-Saumur, we find Chenin Blanc, which has versatility and then some, with the ability to produce outstanding wines in nearly all styles – dry, sweet, still, sparkling, youthful and aged. Dry whites include Savennieres (which is particularly age worthy) while Coteaux du Layon, Quarts de Chaume and Bonnezeaux are the product of grapes, which have been affected by noble rot, creating unctuous dessert wines. Sparkling wines from this area are made in both fully sparkling and petillant (1/2 pressure) styles. A profusion of rosés abound ranging from dry (Rosé de Loire) and slightly sweet (Cabernet d’Anjou and Cabernet de Saumur) to sweet (Rosé d’Anjou). In addition, some Cabernet Franc, Cabernet Sauvignon and Gamay are grown here to produce dry, fruity light-bodied reds found under the appellations of AC Anjou, AC Saumur and AC Saumur-Champigny.

Further inland, Touraine sports a continental climate, with more extreme temperature variations from winter to summer. This is the largest area within the Loire, with a wide variety of wines produced. White wines range from the dry Sauvignon de Touraine and AC Touraine, both made from Sauvignon Blanc, to AC Vouvray, produced from 100% Chenin Blanc. As with the Chenin Blanc in Anjou-Saumur, Vouvrays may be dry, medium-sweet or sweet, and may be still or sparkling. The wine style may be designated on the label, i.e. sec (dry) or moelleux(sweet). High quality red wines, made from Cabernet Franc, tend to exhibit herbaceous and raspberry notes in AC Chinon, with similar, but fuller-bodied wines coming from AC Bourgeuil and AC St-Nicholas-de-Bourgeuil. Red wines labeled as AC Touraine are a blend of Gamay and Cabernet Franc.

At the furthest point east, the Central Vineyards serve as the heartland of Sauvignon Blanc, producing wines, which are more mineral and less fruit-forward than their New Zealand brethren, primarily due to the complex soils found here. Key appellations include: AC Sancerre, AC Pouilly Fume, AC Menetou-Salon, AC Quincy and AC Reuilly. With its reputation for high quality wines, Sancerre can become a little pricey, but these latter appellations are less well-known and are thus, generally less expensive. Produced in smaller quantities, red Sancerre is made from Pinot Noir, which makes sense given the region’s close proximity to Burgundy.

Tasting Notes

Bouvet Rosé Excellence Brut NV, Loire Valley, France, $13.00
This sparkling wine has a beautiful pale salmon color. Medium aromas of cotton candy, yeasty/leesy notes, floral/blossom and under-ripe strawberries. Dry with medium acidity and medium mousse, it has flavors of ripe strawberry, yeast and watermelon Jolly Rancher, along with its long length. 

Domaine Les Hautes Noëlles, Les Grange Muscadet sur lie, 2005, Muscadet-Côtes de Grandlieu, France, $10.00
A youthful wine with leesy aromas and notes of apple, citrus, it has medium+ acidity and medium body. The palate includes flavors of lime, yeast and minerality. 

Vincent Raimbault, Vouvray Sec 2004, Vouvray, France, $15.00
On the nose, the youthful aromas of apples, almond and lanolin linger, giving way to flavors of almond, apple and honey and crisp acidity on the palate.

Vincent Gaudry, Sancerre, Melodie de Vielles Vignes 2006 Sancerre, France $22.00
Produced from 50-year old vines, this wine has pronounced aromas of minerality, citrus and grapefruit. The medium+ acidity is joined by flavors of citrus and apple which persist on the palate, followed by a hint of stone in the finish.

Joguet Chinon Cuvee Terroir 2005 Touraine, France $18.00
The nose shows limited fruit notes of berries, oak and vanilla. In the mouth, it is dry, with ripe berry fruit, medium acidity, medium+ tannins, and herbal and woody notes in the finish.

Chateau de Fesle Bonnezeaux 2003, Anjou-Saumur, France, $63.00
This dessert wine provides developing aromas of apricot, orange peel, honey, floral and spice. It is medium sweet on the palate with medium+ acidity and pronounced flavors of apricot, honey, spice coupled by a nutty note underneath its long length.

Dining at Home

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With the recent downturn in the economy, dining out seems like an unnecessary splurge for most evenings. Additionally, with a cellar full of wonderful wines, dining at home is the perfect excuse to invite over some friends and break open a great bottle of wine. Happily, we have had the good fortune of serving as both hosts and guests in this manner.

A Monday night in February found us at a dear friend’s home where the goal of the evening was to enjoy some wines from her cellar. The celebration began with a glass of Mumm Brut Cordon Rouge, paired with cheese and crackers and shrimp cocktail. The salad course was served with a Rochioli Chardonnay 2006 (Russian River Valley, CA), which displayed beautiful elegance despite its full body.  A trip to Napa in 1998 included a stop at Opus One, with both Opus One and Overture (Opus One’s second wine) heading home with her as souvenirs. Based on our recommendation that the Opus One 1997 would likely continue to age, she opened the (non-vintage) Overture, which was a perfect foil for the filet and mushroom dish she had prepared. Our own contribution to the evening was a Forster Kirchenstuck Riesling Auslese 1994, which was unfortunately flawed, likely due to poor storage conditions prior to our own purchase at a silent auction. Instead, the hostess opened a Hermann J. Wiemer Johannisberg Riesling Late Harvest 2001 from the Finger Lakes to pair with dessert (fruit pie) and the Trentadue Chocolate Amore from California, lest anyone still be in need of any wine. All in all, it was a terrific evening of good food, good wine and great friends!

My Life in Wine PR: We interrupt this wine event for Tyra Banks

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Back in February, I was working on a special wine luncheon featuring two winemakers from Napa Valley held at Porterhouse in the Time Warner Center. I was looking forward to the event, but as it turned out, I was unable to attend afterall.

I arrived at Porterhouse early that morning to set up, but as I had to leave prior to the event start time, I asked a friend to fill in for me. As the guests began to file in, I headed out to the town car waiting downstairs. My husband had already been picked up at our home and as I joined him in the car, we sped off for our adventure.

We arrived at the studio and were whisked upstairs to a green room, one of many, to get settled. My sister arrived shortly thereafter. Then, we began a long wait, punctuated by frequent visits from the various producers and assistant producers who came to prep us for our television appearance. Finally, I was sent to hair and makeup, which was a lot of fun, as I excel in neither of these talents. Next, I was rushed to the stage to take my seat next to Tyra.

Our brief segment went by in a flash and all too soon, they were calling cars to take us home. Rather than end the day on a rather anticlimatic note, we chose to return to the Time Warner Center, where our friend had just finished up with the winemakers’ luncheon. We headed her off at the pass and enjoyed a light, but lovely, late lunch at landmarc, where we shared half-bottles of the Caymus Conundrum and a Seghesio Zinfandel.

We had been advised that our show would air in March, but each week we diligently checked Tyra’s website to no avail. Just when we were beginning to think that the show would never air, they called to give us the good news… we would appear on May 27. You can catch our appearance online.

Grand Cru Grapevine: I Left My Heart in San Francisco (February 2009)

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Baby it’s cold outside! It’s the perfect time to stay indoors and open some wonderful wines, but eventually you may get stir crazy, so we have plenty of places for you to come hang out with us.

On February 26, Grand Cru Classes will present Long Island wines: From Potato Farms to Parker Points at the newly opened City Winery in Manhattan. We are very excited to partner with Michael Dorf on his project and look forward to a great event. Please register at City Winery online.

Two days later, Grand Cru Classes will import its Sex, Wine & Chocolate event to Washington, D.C. We’ll be at the beautifully-appointed Co Co Sala Chocolate Lounge, along with sexuality educator, Judith Steinhart, sipping wine, savoring chocolate and soaking up knowledge. We invite women-only to our noon session on Saturday, February 28, with a special session for couples-only presented at 3:00 PM. If you have friends, family or colleagues in the D.C. area, be sure and let them know we are on our way. And, save the date for the New York return on March 19, 2009. Details for this event are posted on our website.

Looking ahead, Tracy will reprise her Great Grapes! series through New York University’s School of Continuing & Professional Studies. The non-credit course will be offered on four consecutive Tuesdays, beginning March 24 at 6:30 and will feature Sauvignon Blanc, Chardonnay, Merlot and Pinot Noir. Registration is through NYU only.

While we are waiting for Spring, our hearts and minds are back in California wine country, namely the Napa and Sonoma Valleys. With the restrictions on transporting liquids on planes, we no longer take wines home with us from our travels. Instead, we leave with heavy hearts as we bid goodbye to these wonderful wine regions, but know we will be back.

Drink wisely and well,

Tracy Ellen Kamens, Ed.D., DWS, CWE

CEO: Chief Education Officer

and

Jared Michael Skolnick

COO: Cork Opening Officer

I LEFT MY HEART IN SAN FRANCISCO

Napa Fog The popular song, “I Left My Heart in San Francisco,” made famous by Tony Bennett, is certainly apropos in many regards this month. As singer of the song, Tony longed to be back home, foreswearing both Paris and New York for his love that “…waits there in San Francisco.” Such passionate love, whether for a grand city or a lover, is certainly in keeping with the arrival of Valentine’s Day this month.

But beyond such love, Tony’s devotional also unwittingly mentions so many of the important aspects that make the Napa and Sonoma Valleys, which lie north of San Francisco, such great wine growing regions. His, “…city by the bay…” brings cool air, where “[t]he morning fog may chill the air…above the blue and windy sea…” and its “…golden sun will shine…” Truly, it is the climate, shaped so dramatically by the mountains, water and fog, that positively impacts the quality of the grapes.

Situated beneath the mountains, the Napa Valley is bounded on both sides with the Mayacamas range to the West and the Vaca range to the East. Moreover, the Napa Valley sits to the west of the hot and dry climate of the San Joaquin Valley (aka Central Valley), where much of California’s bulk wine is produced. In the early morning, the high heat from the Central Valley draws the cool air and moisture from the Pacific Ocean into the San Francisco Bay and then up the Napa Valley, cooling the area as it rolls in. This marine influence has differing results as one works their way up the 30-mile long valley, finding a difference of as much as 1oF/mile, with the southern end experiencing lower temperatures and increased rainfall when compared to the northern end, up near Calistoga. By noon, the fog has burned off and the valley is warm, with plenty of sunshine to fully ripen the grapes each year.

The southern end, known as the appellation of Carneros, spans both Napa and Sonoma and maintains the coolest climate of the region. Here, Pinot Noir and Chardonnay truly shine. Further up in Napa, we find Cabernet Sauvignon and, again Chardonnay, but generally produced in a different style. Whereas the Carneros Chardonnays are elegant and restrained, the wines from upper Napa are fuller-bodied and richer in character due to the warmer climate. Other varietals also are grown in Napa including Riesling and Sauvignon Blanc. High above the valley floor, the mountain appellations lie above the fog, with grapes receiving more sunlight and a warmer overnight temperature. As a result, these are wines with a darkness and intensity to them balanced with good acidity and tannins that are well polished. The most produced wine in these areas tends to be Cabernet Sauvignon and similarly, Bordeaux-style blends, in which Cabernet Sauvignon plays a significant role.

The larger, Sonoma Valley is a region of polyculture, not just viticulture, growing a wide range of produce and playing host to numerous farms. The areas closer to the coastline are tempered by the marine air, while areas further inland maintain higher temperatures. Consequently, some sub-regions are particularly well-suited for given grape varieties. More specifically, the Alexander Valley is vaunted for its Cabernet Sauvignons, while Rockpile is prized for Zinfandel. The Russian River Valley is another area known for cool-climate Chardonnays and Pinot Noirs, while the warmer and drier Dry Creek Valley is home to Rhone varietals (Syrah, Grenache, Mourvedre) and Zinfandel.

Tasting Notes

Dutton-Goldfield, Shop Block Pinot Blanc 2007, Green Valley, CA, $25.00
Celebrating its 10th anniversary in 2008, Dutton-Goldfield is the partnership of vineyard owner/manager, Steve Dutton, and winemaker, Dan Goldfield, in producing small lot, cool climate wines in the Russian River Valley. As a sub-AVA, the Green Valley is hailed as, “the coolest, foggiest region of the Russian River Valley.” Their Pinot Blanc has citrus, floral and stone aromas, with a dry, medium-bodied palate. Bright fruit flavors of citrus and apple coexist with muted notes of minerality.

Frank Family Vineyards, Chardonnay 2006, Napa Valley, CA, $32.50
This is a beautifully-made Chardonnay with aromas of apple and floral notes. Medium-bodied on the palate, it has flavors of apple and white flower and only a limited perception of integrated oak.

Robert Mondavi Winery, Fume Blanc Reserve 2006, To Kalon Vineyard, Oakville, CA, $45.00
From the famed To Kalon vineyard, this 90% Sauvignon Blanc, 10% Semillon blend has youthful aromas of grapefruit, hay and wet stone, opening up to peach. On the palate, it is dry with medium+ acidity, medium body, white grapefruit, stone and peach notes, finishing with a touch of yeast in the long length. 

Coturri, Jewell Vineyard, Pinot Noir 2005, Sonoma Mountain, CA, $30.00
While the wines aren’t labeled as such, Coturri is a biodynamic producer, believing that organic production isn’t the stuff of marketing, but rather, it’s the only way to make wine. This elegant Pinot hails from 60-year old vines and has raspberry and herbal aromas. Dry, with lively acidity, medium body and medium tannins, its flavors of raspberry and black cherry, coupled with pleasant herbaceousness, are very concentrated throughout the palate. 

Seghesio, Zinfandel 2005, Rockpile, CA $36.00
Known for its Zinfandels, Seghesio produces a range from different appellations and vineyards. The Rockpile rendition is spicy and juicy, with medium body, medium acidity, ripe tannins and rich flavors of spice, blueberry and blackberry.

CADE Winery, Cabernet Sauvignon 2005, Howell Mountain, CA, $60.00
Made in small quantities (only 400 cases), this wine comes from 9 year old vines grown at a 2,000 foot elevation, which is mostly Cabernet Sauvignon, with some Merlot to soften the wine. Aromas include menthol, along with some blackberry fruit in the background and oak. The dry palate displays medium acidity, high tannins and flavors of blackberry, oak and coffee.

NB: The wines selected for this month’s newsletter carry higher average prices than our usual selections, but we believe that these wines deliver excellent quality, while still providing good value. There are significant numbers of lower-priced California wines, most of which are commercially-made, cheap and cheerful wines with grapes sourced from throughout the state. With the high cost of land values in Napa and Sonoma, it is costlier to make great, artisanal wines, as these represent. Yet, with people choosing to stay in more frequently, as opposed to dining out, these wine costs provide you with the ability to trade up, while still keeping expenses reasonable.