Category Archives: Grand Cru Grapevine

Grand Cru Grapevine: Where the Bargains Are…Revisited (November 2009)

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Wow, Fall seems to be literally flying by as Grand Cru Classes completes a whirlwind of projects in October and November. Among our many endeavors, we are thrilled to be providing staff training to the esteemed Four Seasons Restaurant in Manhattan and for Park Place Wines in tony East Hampton.

In between preparing custom training materials and introducing dozens of people to the world of wine, Tracy has had her nose in the books as she studied for Year 1 (of 3) of the American Wine Society’s Wine Judging Certification program. An educational session and Year 1 exam were presented at the annual conference held in Destin, Florida earlier this month. She also “appeared” on Heritage Radio Network’s At the Root of It with Erin Fitzpatrick for the October 27 episode.

November marks the end of our public class sessions in Mattituck for 2009, so if you wish to take a class with us this season, please check our schedule and sign up. Public classes will resume in May. However, private events may be booked with us all year.

In fact, as the allure of the holiday season comes upon us, why not consider a special wine tasting or wine and cheese event in place of your usual holiday party? With years of event planning experience, we can provide you with an elegant affair that your guests will fondly remember.

Beyond entertaining, Grand Cru Classes offers beautifully-packaged gift certificates. Give the gift of a public wine class, a private wine event or consultation services for wine shopping or developing a wine cellar. To make your gift even more special, all gift certificates purchased between now and December 31 will be sent with a set of handmade wine charms.

Finally, if you need to stock up on break-resistant, crystal stemware, now is the time. These glasses also make great gifts. Our next order with Schott-Zweisel will be placed by November 30th. Please contact us directly to receive a catalog of style choices and pricing.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

WHERE THE BUYS ARE…REVISITED

A recent study, commissioned by Italian wine producer Marchesi de’ Frescobaldi, revealed interesting differences between Italian and U.S. wine consumers. It seems that Italian wine drinkers are more focused on quality and thus, continue to buy wine at the same quality levels as previously during this economic downturn. However, they are buying fewer bottles. Conversely, according to a Nielsen Group study, during this recession, Americans are drinking in the same quantities, but have adjusted the price point of their purchases. Accordingly, if one used to buy wine in the $15-$20 range, that same consumer is likely now buying wines in the $10-$15 price bracket. With this in mind, we turn our attention to tips and tricks for finding where the bargains are.

Lesser-known Neighbors
In wine, as in real estate, it’s all about location, location, location. With the popularity of key grape varieties, wine regions or both, the price of these wines escalates. Meanwhile, wines that hail from “the wrong side of the tracks” can offer consumers great value. More specifically, if you enjoy the crisp acidity, citrus aromas and flavors and minerality of Sancerre and Pouilly-Fumé from France’s Loire Valley, look to the villages of Quincy, Reuilly and Menetou-Salon for similarly styled wines at lower price points. The vaunted Sauternes of Bordeaux is prized for its botrytis-affected dessert wines, but the favorable conditions that exist to create these wines are not confined to this single area. Wines from satellite communes Loupiac, Cadillac, Cerons and Ste. Croix du Mont may not have the same longevity, but will provide better bang for your buck for early consumption.

Know thy Vintage and/or Producer
Scaling back on your Burgundy purchases? Generic appellations (AC Bourgogne vs. AC Gevry-Chambertin) from well-regarded négociants (such as Latour, Drouhin and Jadot) will provide good quality wines less expensively. Other Burgundian options are to seek out wines from districts other than the famed Côtes de Nuits and Côtes de Beaune (collectively known as the Côte d’Or) – Côte Chalonnaise offers good Pinot Noirs while Macon, especially Pouilly-Fuissé) is regarded for its Chardonnays. Bordeaux is all about vintage, so choose lesser known producers in great years (2000, 2003, 2005) or search out better producers in “shadow vintages,” those years that got lost in the hoopla of better rated vintages (i.e., 2001 and 2004), for more reasonable options.

Where the Buys Are 2009
Still considered up and coming, Chilean wines are seeing significant improvement in their quality while still being available at the lower end of the market. In particular, Sauvignon Blanc from Leyda and Carmenere from the Maule Valley are terrific choices. Finally, don’t overlook Long Island. While often thought to be expensive wines, a recent blind tasting of Long Island wines pitted against their international peers found that not only did the wines compare favorably on the palate, they usually much less expensive than the competition.

Tasting Notes

Cascina Ca’Rossa, Roero Arneis «Merica» 2008, Piedmont, Italy, $14.95
This wine is made from the Arneis grape, which is indigenous to the Piedmont region, located in northwestern Italy. On the nose, there are aromas of floral, almond and honey. On the palate, flavors of lime, almond, straw and honey linger throughout the long length. 

Pierre Sparr, Selection Series Riesling 2008, Alsace, France, $14.00
As with most Alsatian wines, this one is varietally correct, truly showing off Riesling’s peach and citrus aromas and flavors. The palate is dry with high acidity and medium length. 

Channing Daughters, Scuttlehole Chardonnay 2008, The Hamptons, $16.00
This unoaked Chardonnay held its own when blind tasted amidst wines from Chablis and Pouilly-Fuissé. Youthful aromas of floral, mineral and lime persist on the palate and are joined by lemon and stone. Crisp acidity and concentrated fruit are balanced by its full body.

Château Teyssier, St. Emilion Grand Cru 2006, Bordeaux, France, $12.00
Aromas of black fruit and molasses greet the nose. The palate is dry with medium acidty and medium tannins, along with flavors of blackberry, coffee, and spice. 

Casas Patronales, Carmenere Reserva 2008, Maule Valley, Chile, $10.00
This producer’s Reserva wines spend 6 months aged in oak, but the wines are not overly oaky. The Carmenere is dry with medium body and medium acidity. Its palate is spicy with red fruits/raspberry and slight earth flavors culminating in medium+ length.

Grand Cru Grapevine: Taming of the Brew (October 2009)

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Several years ago, we visited my parents at their home in Ashland, Oregon and had the opportunity to attend their town’s renowned Shakespeare Festival where we saw Taming of the Shrew. While Petruchio worked hard to “tame” Katherina, vintners in Cahors, France have put their energies toward taming the tannins in their wines.

Here at home, Tracy hopes that taming of her students will not be necessary as she begins teaching WSET Intermediate Certificate at the International Wine Center later this month. She completed an intensive teacher training program with the Wine & Spirits Education Trust (WSET) in August and is now ready to hit the ground running.

Jared has been equally busy, completing Murray’s Cheese Boot Camp in late September, which entailed 15 hours of intensive cheese study over three days. All told, he consumed about three pounds of cheese while tasting through over 65 samples.

Both our wine and cheese knowledge are being well-utilized by clients this month as we provide training in French wines for the crew of a private yacht and present a special “Welcome to Long Island” wine and cheese party for a wedding on Shelter Island.

We are also delighted to announce that we were featured in Edible East End’s High Summer issue: To Drink, Perchance to Teach.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

TAMING OF THE BREW

“‘They have tamed the tannins.'” Such was the pronouncement from Elin McCoy, noted wine writer and author, at a tasting event launching the Cahors campaign in the U.S. Traditionally known for extremely tight and tannic wines, Cahors, situated in Southwest France, was called “the black wine” in the 13th century. However, as McCoy explained, today’s wines are much more approachable with less tannic grip than the wines of old. 

The tiny village of Cahors is home to only 5,000 inhabitants, but boasts two UNESCO heritage sites – Valentré Bridge and Cathédrale Saint-Étienne. There are 430 growers producing AOC Cahors, all of which is red and produced with a minimum of 70% Malbec, which hails from this region despite Argentina’s market dominance with this grape. The terrain is divided among the plateau, slope and valley, with grapes from the various parcels blended together to create deeper complexity.

Present day wines can be grouped into one of three wine styles: intense and complex (100% Malbec); feisty and powerful (85-100% Malbec) and tender and fruity (70-85% Malbec). Not surprisingly, the more expensive wines tend to fall into the first category. However these wines still represent good value with the majority of them ranging from $10.00 to $20.00. At this price point, the wines offer ataste of their origin and are really quite interesting, giving the consumer great wines for the price. 

Cahors typically display aromas and flavors of black fruits, such as blackberry and blueberry, and hints of mushrooms (with age). They also show some minerality and finish with fresh acidity and firm, but ripe, tannins. Compared to Argentine Malbecs, Cahors wines are less fruit-driven and retain more elegance with lighter, less jammy aromas and flavors. These wines are food friendly and pair well with local cuisines – notably truffles, foie gras and cassoulet, but could just as easily complement barbecue fare, grilled meats and game. 

Located not too far from Bordeaux, the regions share the same climate and annual weather patterns. Consequently, the two mirror each other in terms of vintage quality and variation. In great vintages such as 2005 and 2008, the wines are capable of ageing well with as much as 10-15 years of cellaring. Less stellar years provide an opportunity to drink the wines young.

As part of the campaign to promote these wines, a special Cahors glass (the only region with its own official stemware) and special bottle were commissioned. The Cahors glass has a ring in the stem, which permits one to place their fingers in it when holding the glass.

Tasting Notes

TENDER & FRUITY
Château Croze de Pys, Cahors 2006, Cahors, France, $10.00
Aromas of plum and blackberry greet the nose of this 100% Malbec wine. With an attractive freshness and good fruit, the palate offers vibrant acidity and firm tannins along with notes of blackberry and slight earth. 

Château Les Croisille, Cahors 2006, Cahors, France, $12.00
Blended with approximately 15% Merlot, this deep ruby wine has black fruit aromas. Blackberry and herbal, spice, savory and olive, well-balanced with long length. 

FEISTY & POWERFUL
Château La Caminade, Cahors 2006, Cahors, France, $21.00
A pronounced nose of smoke, bramble fruit and a hint of savory leaps from the glass. Similarly, the wine is powerful on the palate, with deep and rich flavors of blackcherry, herbal, wood/oak and earth, coupled with firm, but ripe tannins, 

INTENSE & COMPLEX
Château de Haute-Serre, Cahors 2004, Cahors, France, $18.00
Made from 100% Malbec, black fruits, spice and pepper notes fill the nose. However, on the palate, the wine is brighter, showing raspberry, earth and gamey flavors. 

Domaine Cosse Masionneuve, « Les Laquets » Cahors 2004, Cahors, France, $45.00
Proprietors Mathieu Cosse and Catherine Maisonneuve started their small domaine in 1999 and make their wines as naturally as possible, practicing biodynamic principles. Nearly opaque, the wine shows mineral/flint notes along with floral and blueberry aromas. On the palate, lush fruit flavors of blackcherry and blackberry are joined by vanilla and hints of stone and herbal.

Grand Cru Grapevine: Getting down and dirty (September 2009)

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As summer comes to an end, the North Fork is gearing up for harvest and will soon be ready to get down and dirty in the vineyard. If you are heading out to the North Fork this Fall season, you are sure to get caught up in the season’s excitement.

Grand Cru Classes is buzzing with its own excitement as we debut our new Where the (Wine) Bargains Are class on September 13 at 2:00 PM, joining our ever-popular From Vine to Wine class and others on the schedule. In addition, we will be presenting a five-week wine appreciation series for the Town of Riverhead’s Department of Recreation. If you can’t make it out East, you can catch Tracy at NYU where she will teach two classes: Exploring Italian Wines from North to South (5-weeks beginning October 6) and Seven Wines That Will Devastate Your Friends (one session – November 17). See NYU’s website to register.

Aside from teaching classes, we are thrilled to be bottling our first wine, produced from neighbor Macari Vineyards’ grapes from the vaunted 2007 harvest. This wine is not available for sale, but has been a wonderful opportunity for Jared and two friends to get hands-on experience in winemaking.

On a final note, we are pleased to announce the following special offer. The French Wine Society will host its 2nd annual conference this October 4-7 in Washington D.C. In addition to in-depth seminars, the conference will also include the launch of the Cheeses of France Academy (and its teaching materials), the French Wine Scholar certification exam, along with Master-Level certificate exams for both the Rhône Valley and Provence. The French Wine Society is extending a 10% discount to Grand Cru Grapevine subscribers. Please use discount code: RIUT6B when registering for the conference. For more details on the conference, please see the French Wine Society’s website.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

GETTING DOWN AND DIRTY

With harvest just around the corner, the vineyards will be filled with workers. While certainly imbued with more romance than harvesting other fruit, picking grapes is hard work, requiring pickers to stoop and bend as they examine each cluster before cutting it from the vine. By the end of the day, the harvest workers will be covered in sweat and dirt. 

And, as Ronnie LaCroute, proprietor of WillaKenzie Estate in Oregon, states in her email signature file, “Dirt Matters.” In fact, soil is one of the major factors that influence winemaking. Some of the influence is simple. For example, dark soils help to retain heat overnight, while white-colored soils can reflect the sunlight onto the grapes, ensuring ripeness in an otherwise marginal climate. More complex is the influence of the soil content on the finished wine whereby the mineral content is often reflected in the flavor profile of the wines, creating wines that truly taste of the terroir (place they were grown and made). Consequently, throughout the world, there are key soils that are highly prized.

Here are just a few examples of how “dirt matters”. In Champagne, the calcareous soils are high in calcium and help the grapes to retain their natural acidity. Elsewhere in France, the assortment of limestone, silex and gravel are felt to account for flint and mineral notes in Loire Valley Sauvignon Blancs, especially those from Sancerre. Within Australia, Coonawarra is known for producing Cabernet Sauvignon and Shiraz, the high quality of which is attributed to the terra rossa soils found there. Terra rossa is a red-colored soil, which consists of clay over limestone, providing good drainage. On New Zealand’s North Island in Hawkes Bay, an area known as Gimblett Gravels is among the first appellations in the New World truly based on terroir rather than political boundaries. After the Ngaruroro River flooded in the 1860s, dry beds of gravel were exposed. The vineyard land, mainly planted to Bordeaux varieties, forces the vines to go extremely deep to find water and results in high quality wines.

Regardless of the region and the soils present in the area, the grape variety, climate, annual weather conditions, viticultural practices and vinification techniques also play an important role in winemaking. These factors, coupled with the soil type, will ultimately be responsible for influencing what ends up in the glass.

Tasting Notes

St. Urbans-hof, Ockfener Bockstein Riesling Kabinett 2008, Mosel, Germany, $17.00
The term “kabinett” refers to the ripeness level of the grapes at harvest, with kabinett being the starting point of the scale, which is reserved for quality wines only. Aromas include typical Riesling notes of floral and peach. On the palate, the wine is off-dry, with flavors of peach and a mineral undercurrent.

Benjamin Vieux, Château Gaubert, Graves Blanc 2005, Bordeaux, France, $17.00
Graves is the French word for gravel and this area within Bordeaux has a large concentration of gravel within its soils that help with drainage. Produced from a blend of 60% Semillon and 40% Sauvignon Blanc, this wine is starting to show some development with aromas of yeast, apple and honey. Dry, with crisp acidity, it shows flavors of yeast, oak, smokiness and citrus, culminating in long length. 

WillaKenzie Estate, Pierre-Léon Pinot Noir 2006, Willamette Valley (Oregon), US, $38.00
WillaKenzie, a type of soil that originates from the pushed up sea floor is found in the Willamette Valley’s Yamhill-Carlton and Ribbon Ridge areas. With a beautifully perfumed nose accompanied by a note of fresh raspberries, this wine continues to deliver on the palate with raspberry, earth, minerality and an undercurrent of wet leaves. 

Cakebread Merlot 2005, Napa Valley (California), US $54.00
This Merlot is blended with 22% Cabernet Sauvignon and 2% Syrah with fruit sourced from Rutherford, Oakville and Calistoga. Notes of red and black fruits along with cinnamon/spice greet the nose. Aged for 18 months in French oak barrels (45% of which were new), the vibrant acidity and medium tannins on the palate are well balanced with flavors of cherry, slight earth, and spice.

Vilafonte Series C 2004, Stellenbosch, South Africa, $59.00
A collaboration between South African producer Warwick Estates and famed California winemaker Zelma Long, Vilafonte is named for a soil type. The “Series C” is a blend heavy on Cabernet Sauvignon (Series M is more Merlot based) with aromas of currant, vanilla, black fruits. On the palate, black currant, herbal and coffee notes comingle with firm tannins, finishing with long length.

Grand Cru Grapevine: Oregon, but not forgotten (August 2009)

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As mentioned previously, we had the wonderful opportunity to visit Oregon in May of this year, visiting downtown Portland as well as spending time in the Willamette Valley. This wine region is producing spectacular wines and, while we have left the area, the memories of its wines are certainly not forgotten. To that end, we revisit its history and provide you with a brief introduction this month.

Among other travels, Tracy has just returned from Sacramento where she attended the Society of Wine Educators’ annual conference, reconnected with many colleagues and participated in a wide variety of educational seminars. Meanwhile, Jared has completed the last of the infrastructure projects for our educational vineyard, installing several hundred feet of irrigation hose. True to Murphy’s Law, the continued downpour has precluded the need for irrigation this year.

Apropos all of the rain, we have been busy offering our services at a number of bridal showers and, additionally, have created a new theme for bachelorette parties – Aphrodite meets Bacchus & Lady Godiva. If you are planning a wedding celebration, let us help you design the perfect wine-themed event.

On a final note, we will be placing a new order for Schott-Zwiesel titanium crystal and invite you to add to your own stemware collection. You may have seen us strike these amazing glasses against our granite counter-top and held your breath as you expected them to break only to watch them remain perfectly intact. This stemware is available in a wide range of styles from classic to modern and can be purchased for as little as $8.00/stem, plus shipping and handling. We’ll soon add more details to our website, so please check back if you are interested in placing an order, or email us directly for a catalog.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

OREGON, BUT NOT FORGOTTEN

Despite its youth as a wine-producing state, Oregon has become nearly synonymous with quality wine and notably its Pinot Noir. Yet, only a few decades ago, early settlers were laughed at by their peers. In 1966, David Lett was fresh out of UC Davis and determined to plant a vineyard and begin making wine. He found what he felt to be suitable land in the Dundee Hills of Oregon’s Willamette Valley, founding the Eyrie Vineyard in 1970, and the rest, as they say, is history. 

David was joined by other wine pioneers shortly thereafter, setting the stage for this nascent wine region. Seeing similarity between their terroir and that of Burgundy (heartland of Pinot Noir), they set about crafting wines that emulated these icons while respecting their own unique soils and climate. Perhaps the most ringing endorsement of their success was the investment made by a top Burgundy négociant and producer, Maison Joseph Drouhin, when it established Domaine Drouhin in Willamette in 1988. Today, Oregon ranks as the fourth largest in U.S. wine production and its wines are highly acclaimed both here and abroad.

While wine regions exist in Oregon’s other valleys – namely Umpqua and Rogue, it is the Willamette Valley that has achieved the most fame. Situated only one hour from Portland, the Willamette is divided into six sub-appellations: Dundee Hills, Ribbon Ridge, Eola Amity Hills, McMinneville, Yamhill-Carlton District and Chehalem Mountains. Beyond Pinot Noir, the Willamette is also known for its Pinot Blanc, Pinot Gris, Riesling and sparkling wines. To a lesser extent, some producers are working with Rhone varieties – Syrah and Viognier, most of which is sourced from the warmer Rogue Valley in southern Oregon.

Unfortunately, Oregon Pinot Noir can be quite pricey, due to its limited, labor-intensive, quality-conscious production. However, among New World Pinot Noirs, they are considered to be among the best. Thus, you will be well rewarded for your investment. At the more affordable end, A to Z Wineworks, WillaKenzie and Anne Amie’s Cuvée A provide good value. If you are feeling more flush and wish to splurge a bit, seek out Elk Cove, Bergström, and Cristom.

Tasting Notes

Adelsheim, Pinot Blanc 2007, Willamette Valley, OR, $22.00
Among the early pioneers, Adelsheim was established in 1971. Its Pinot Blanc shows citrus, mineral and pear aromas. On the palate, it is dry with medium acidity, medium body and notes of citrus and minerality. 

Anne Amie, Cuvée A Amrita 2007, Willamette Valley, OR, $16.00
Named for the Buddhist equivalent of ambrosia, Amrita is a white blend of Pinot Blanc (47%), Muller-Thurgau (25%), Chardonnay (15%), and Riesling (13%). Aromas of tropical fruit and grass give way to a dry palate with citrus and herbal flavors. 1,700 cases produced. 

Jezebel, Pinot Noir 2007, Oregon, $18.00
From Daedalus Cellars, Jezebel is produced as their second label, with grapes sourced from throughout the state for wines intended to be drunk early in their life. This Pinot Noir displays aromas and flavors of barnyard, raspberry and earth. 

Bergström, de Lancellotti Vineyard Pinot Noir 2007, Chehalem Mountains, OR, $65.00
With a focus on vineyard expression, Bergstrom produces several vineyard designate Pinot Noirs. The de Lancellotti Vineyard shows floral, raspberry and stone aromas and flavors, which combine with an earthy undercurrent that persists throughout its long length. 455 cases produced.

Penner-Ash, Syrah 2006, Oregon, $32.00
Produced in the northern Rhone Valley tradition, this Syrah is co-fermented with 1.5% Viognier. The nose is a mix of plum, berries and floral. Its dry, medium+-bodied palate has a nice, ripe tannic grip with flavors of plum, spice and leather, culminating in long length.

Amity Vineyards, Late Estate Harvest Riesling 2004, Willamette Valley, OR, $15.00 (375 ml)
Owner Myron Redford began making wine in the Eola-Amity appellation in 1974. His late harvest Riesling offers peach, apricot and honey aromas on the nose, joined by developing and floral notes in the mouth. A true dessert wine, it provides significant sweetness on the palate, which is beautifully balanced with vibrant acidity.

Grand Cru Grapevine: Do you speak wine label? (July 2009)

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Among my many goals in life is to become fluent in French. Yet, sometimes even when you speak/read the same language, it can still be difficult to translate the precise meaning of the words in front of you. If this sounds like you in the wine store, this month’s newsletter will help you become bilingual — you’ll learn how to speak wine label.

In the same vein of continuing education, Tracy will head to Sacramento later this month for the Society of Wine Educators (SWE) annual conference. Arriving prior to the start of the main conference activities, she will co-facilitate the society’s Certified Wine Educator Preview course, before immersing herself in three full days of wine seminars.

Grand Cru Classes proctored SWE’s first level exam – the Certified Specialist of Wine – this past April. The self-tutorial course is appropriate for both enthusiasts and wine trade, alike. We may schedule future test dates at our Mattituck facility, so if you have an interest in sitting for this exam, please let us know.

Finally, we are thrilled to announce the launch of two new classes. Where the Bargains Are: The Best Wines for the Budget-Conscious will join our class schedule in August and All that Glitters is not Champagne, which will focus on bargain bubblies, will debut in October, just in time for holiday party planning.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

DO YOU SPEAK WINE LABEL?

Wandering through the wine store’s aisles, a wombat stares at you from the shelf. You stare back. You wonder what the furry critter has to do with wine, but he keeps staring and is, in fact, quite cute. You decide to take him (and the bottle) home. Besides, you really don’t know what all of the other text on the label is really telling you, so why not choose a wine by its label? Admittedly, wine labels can indeed be quite confusing if you don’t know what to look for. However, with this simple tutorial, you can easily crack their code. 

What’s in a name?
First, we’ll start with the front label, which usually includes the name of the producer, name of the wine (if applicable)/grape variety, vintage and origin. The name of the producer is generally synonymous with the brand, i.e. Kendall-Jackson. If the wine contains a minimum of 75% of one particular grape (with higher percentages required in Oregon and the EU), the grape variety may be named on the label. If the respective minimum is not met, such as the case with wines blended from several different grapes, a wine may have a fantasy name, i.e. Insignia (from producer Joseph Phelps), which is simply a made-up name used to differentiate or designate a given wine. 

A vintage year
The vintage refers to the year in which the grapes were harvested, which may not the year the wine is released. If grapes from multiple harvests are blended together, the wine is considered to be non-vintage, usually abbreviated NV. This is very common in Champagne and Port, where vintages are only declared in great years.

I come from a land down under
Another important piece of information is its appellation of origin – the name of the place where the grapes were grown. Depending upon how large a net was cast, so to speak, the origin can be as big as a single country or as small as a named vineyard (which will also include the area in which the vineyard is located). In the U.S., our officially recognized wine regions are known as American Viticultural Areas (AVAs for short). In order to use a particular appellation of origin, a required minimum percentage of the grapes must come from that country, state or county (and their foreign equivalents). A higher proportion of grapes from a particular AVA is required to use the name of the AVA on the label.

I guarantee it
If a wine is labeled as Estate Bottled, 100% of the grapes were grown on land owned or controlled by the producer and located within a viticultural area and the wine was wholly made on the producer’s premises, which must lie within the same viticultural area as the grapes.

The rub with alcohol
Also on the label is the alcohol content, expressed as alcohol by volume. There are an increasing number of high (above 13.5%) alcohol wines on the market (frequently due to higher ripeness levels at harvest), and with slight fluctuations permitted, actual alcohol levels in that 15.5% labeled wine might really be closer to 16%. This may account for why the same one glass of wine with dinner now knocks you out.

Over there
In Europe, winemaking is a much older, more established art. Consequently, wines are entrenched in their particular regions and must adhere to strict laws, which permit what they can do and restrict what they can’t. Deviations from these laws mean that the wine in question may no longer be labeled as a quality wine, but rather as a table wine. Quality wines are labeled with the origin of appellation, but do not generally feature the grape varieties on the label, although this addition seems to be changing, at least for wines bottled for the U.S. Therefore, these wines are a bit more difficult to decipher if you are not familiar with the grape varieties and/or wine styles in that region. All the more reason to find a good local wine store and ask questions (or take a wine class with us). 

Now that you know how to read a wine label, you’ll be able to make a more informed decision about buying that wombat.

Tasting Notes

Some warm weather wines to cool you off this summer.

Badger Mountain Vineyards Pure White NV, Columbia Valley, WA, USA, $22.00 (3 liter)
An organic white in a box, this blend of 60% Semillon and 40% Muller-Thurgau has a very floral nose followed by a clean and citrus medium-bodied palate with a hint of herbal character.

Frederic Mallo Selections, Pinot Blanc “Special Delivery”, 2006, Alsace, France, $12.99
This slightly off-dry wine has lots of ripe, peach notes with a medium-full body and nice minerality.

Volteo, Viura + Viognier 2008, Vinho de la Tierra de Castilla, Spain, $9.00
A blend of Viura and Viognier, along with some Sauvignon Blanc, this easy-quaffing wine provides youthful aromas of citrus and tropical fruit, while the dry palate has flavors of citrus, peach and peach pit.

Domaine Spiropoulos Meliasto 2008, Peloponnese, Greece, $12.99
This dry rose hails from mainland Greece and is comprised of 70% of the indigenous Moschofilero grape. Almost Gewurztraminer-like on the nose, the wine presents with aromas of spice, lychee and floral, which are followed by similar flavors on the palate, culminating in a long length.

Orleans Hill, Zinfandel 2007, Amador County, CA, USA, $9.95
This sulfite-free, organic wine has bright berry aromas with a medium+ body and notes of raspberry and earth, along with an herbal undercurrent.

Grand Cru Grapevine: Back to the Futures (June 2009)

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In the film, Back to the Future, Marty McFly heads to the past (1955 to be exact), but must travel back to the future (1985) to avoid tampering with history. Conversely, the Bordelais winemakers constantly look to the future – the future of their wine – on the open market. Like other commodities, understanding wine futures can be somewhat complicated, so we endeavor to explain the annual en primeur campaign, as it is known, which kicks off this month.

Firmly rooted in the present, Grand Cru Classes has just returned from a fabulous trip to Oregon’s Willamette Valley. It was a wonderful weekend of Pinot Noir, with visits to a number of wineries, most notably Willakenzie Estate and Anne Amie. If you have the opportunity to visit this wine region, we highly recommend it.

However, if you are staying closer to home these days, why not visit the wineries out on the North Fork of Long Island, stopping by to take a class with us before hitting the tasting rooms? Our Long Island Wines: From Potatoes to Parker Points is a terrific overview to the region’s history, while our From Vine to Wine class serves as a solid foundation of wine knowledge. Please visit our website for a full schedule of public classes. Alternately, let us bring our Personal Wine Party or other wine event to your home, office or other venue of your choosing.

And, for wine updates in between our monthly newsletters, sign up for email alerts for Tracy’s NY Wine Shopping Examiner column on Examiner.com.

Drink wisely and well,

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

and

Jared Michael Skolnick
COO: Cork Opening Officer

BACK TO THE FUTURES

Would a clothing manufacturer create a new fashion line and then hold it in a warehouse for over a year, taking up costly space and not producing revenue? Of course not. It seems like such a foolish business model, but that is exactly what happens with most wineries. Grapes are harvested in Year X, but many wines, especially reds, aren’t bottled and released until Year X+2 (or even longer in some cases). Accordingly, wineries must wait several years before they can realize income on a given vintage.

In an effort to increase cash flow during this waiting period while the wines mature in barrel, France’s Bordeaux region adopted the practice of selling futures. Wine merchants are invited to taste barrel samples, a full year before release and then purchase them ahead of time. Like any investment, it is not without some inherent risks – the wines will change over the course of the year, prices may go down, currencies fluctuate, etc. Yet, the potential rewards are securing highly coveted wines before they are sold out and possibly at a lower price than when they are released.

Each April, merchants and journalists descend upon Bordeaux to taste the wines, with prices set by the producers (aka the chateaux) several months later. In the meantime, the critics make their pronouncement on the overall quality of the vintage and publish tasting notes and scores on individual wines. As with other wine ratings, these can often make or break a futures campaign and will also impact pricing. The “blue chip” wines are generally those that were classified (Grand Cru Classé) in 1855, but many other producers have established reputations as well and consequently command high prices for their wines.

The Bordeaux futures campaign kicks off sales to consumers in June, with some of the large retail stores offering a selection of wines from the vintage – in this case 2008, which has been well regarded by wine journalists (but not extolled). Wines ordered now will be delivered in the latter half of 2011. While some have suggested that there is no need to buy futures this year, if you do choose to purchase Bordeaux futures, it is extremely important to find a reputable merchant to ensure that you will indeed receive your wines; scams in this arena are not uncommon. And, unless you are Marty McFly, you will have difficulty going back to 2009 to undo your purchase.

Tasting Notes

Château Bonnet, Bordeaux Blanc 2007, Entre-Deux-Mers, France, $10.00
A blend of Sauvignon Blanc, Semillon and Muscadelle (50%, 40% and 10%, respectively), this wine provides youthful aromas of lemon, hay, apple and slight yeast. With vibrant acidity, the palate has flavors of lime, grapefruit and stone.

Château Bellevue, Bordeaux, 2005, Médoc, France, $15.00
From the much-hyped 2005 vintage, this is an affordable option. On the nose, the wine displays youthful aromas of black currant, tobacco leaf and eucalyptus. Its medium+ tannins are ripe and balance well with flavors of blackberry, currant, oak and graphite, ending with very long length.

Château Moulin de Lagnet 2004, Saint Emilion Grand Cru, France, $30.00
Overshadowed by the great 2000 and 2005 vintages, 2004 provides good value. This wine hails from St. Emilion on the right bank of Bordeaux. Consequently, it is heavily dominated by Merlot with aromas and flavors of plum, cherry and some herbal/earthy notes. 

Château Longueville au Baron de Pichon-Longueville 2003, Pauillac, France, $85.00
The 2003 vintage was the year of the summer heat wave that swept across Europe, hitting record highs. Despite the unusual climatic conditions, this wine has developed nicely, showing concentrated red and black fruits and heavy, but ripe, tannins. 

Château Montrose 1971, St. Estephe, France, $90.00
With a complex nose showing aromas of currant, raspberry and strawberry, joined by notes of floral, grass and dried herbs, this wine has aged beautifully. On the palate, there is dried plum, strawberry, black currant and some slight oak and spice.
NB: This chateau’s second wine is La Dame de Montrose, which retails for about $25.00 for the 2007 vintage.

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.

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.

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.

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.