Whether the Weather

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When we’re in the midst of a given season, the weather usually seems so distinct at the time — a particularly rainy spring, a very hot, dry summer or a mild winter. But, with time and the arrival of the next season, last year’s climate characteristics become a distant memory, if we can recall them at all. Coversely, grape growers and winemakers don’t soon forget these details because those weather patterns will make or break their livelihood. Not only are they concerned about the intensity of the climatic conditions, but also whether the right things happen at the right time.

With the Bordeaux en primeur campaign in full swing, accompanied by reports heralding it as one of the best vintages of all time, the 2005 season had all of the right conditions, perfectly timed to produce amazing grapes. I was not lucky enough to visit Bordeaux last summer, so I can’t vouch for the perfect weather, nor did I check the French weather reports.

However, I was fully aware of the conditions here at home — a beautiful growing season (for grapes, but not other produce), followed by the October deluge, which ruined many vines as the grapes soaked up all the water and split open. For the whites, which were harvested before the rains came, it was also one of the best vintages of all time. These wines are hitting the wineries’ tasting rooms now and over the next few months. Accordingly, if you want to taste some spectacular, fresh and fruity wines, head out to the East End and enjoy!

Membership has its privileges

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As a relatively recent arrival to the professional side of wine, I am in awe at the life I am currently living. I hope always retain this sense of wonderment, as experienced this past weekend.

Saturday night, after returning from a trip to South Africa to visit the winelands there, we had the pleasure of joining a noted winery owner for dinner. We had hoped to meet him when we visited his winery, but he was out at the time. Instead, noting that he would be in New York the following week, he invited us to dine with him and some other wine professionals. The meal was quite delicious and each course was accompanied by two-three wines, most of which were from his vineyard. One wine was from the vineyard of another dinner guest. Most of the wines were new to us, but as we enjoyed them very much, I am sure we will seek them out again. At the conclusion of the meal, we had the continued pleasure of our host’s company as we joined him for an additional bottle of wine at a second restaurant, as we walked in the direction of his hotel. This more intimate discussion centered on our own impending vineyard, with our new friend sharing his viticultural advice with us. An hour later, we deposited him safely at his hotel. We then hailed a cab for ourselves and floated home, giddy in the excitement of having been included in such a special evening.

On a Mission

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Many newcomers to wine can be intimidated by the sheer volume of information surrounding this complex beverage. Despite their own diversity of products, beer and spirits do not engender this same response. Admittedly, there is much to learn about wine, some of which is merely nice to know. However, I do feel that some information can truly enhance one’s enjoyment of wine.

As a wine educator, I have tasked myself with the mission of helping people to better understand the world of wine, recognizing what wines they prefer and how to identify them at the wine merchant or on the menu. My classes are structured to provide a foundation in grape growing (viticulture) and wine making (viniculture). They also provide an opportunity for a guided tasting, with an emphasis on drawing comparisons between wine flavors and styles.

I realize that the wine industry is constantly changing. Accordingly, as an educator, it is imperative for me to fully immerse myself in learning about wine, enabling me to better serve my students. Through my pursuit of previous wine credentials and current enrollment in the two-year Diploma of Wine & Spirits program, I am keeping my knowledge current, which will be reflected in my classes.

It is a pleasure to introduce people to wine and to help them appreciate not only the luscious liquid in the glass, but also the processes that created it.