GPS and Organic Farming at Page Mill Winery

When the Livermore Valley Winegrowers Association refused to assist us in designing an itinerary during our visit to the region, Dane Stark of Page Mill Winery quickly responded and scheduled a tour and tasting of his facility. Over pours of wine and a tour, he described the history of the winery. Page Mill was founded in 1976 by his father Dick Stark, but construction started a year before when he dug a huge hole under the family's house on Page Mill Road in Los Altos Hills to build out a winery and cellar. For the next 28 years. the winery operated at their home at the base of the Santa Cruz Mountains. Eventually, Dane took over the operation, and in 2004, Dane moved the operation to the "underestimated" Livermore Valley.

Stark refers to Livermore as being underestimated because he says there is a false impression in the Bay area that the region is too hot for grapes. Apparently, the S.F. news channels include Livermore in their daily weather reports and not only does it have the highest temps in the region, but that high temperature often reaches into the 90s. However, Stark noted that these broadcasts don't include the nighttime temperatures which show a large diurnal swing and help prolong the growing season and increase acidity. 

Since moving to Livermore, Page Mill Winery's estate vineyard has been farmed organically and driving into the premises visitors immediately notice the cover crops and tractor-pulled chicken coup.  The chickens help control the insects and babydoll sheep are an alternative to mowing as their manure also acts as a fertilizer. In fact. "sheep offer some of the best natural fertilizers as their manure pellets take time to dissolve into the soil". And in 2019, Stark moved toward biodynamic farming with the first release of biodynamic wines planned for the 2022 vintage.  

In the meantime, Page Mill's current portfolio is outstanding.  We started with a lively 2021 Livermore Valley Sauvignon Blanc followed by the 2021 San Francisco Bay Chardonnay. The grapes derive from Page Mill's former location near the Santa Cruz Mountains. Interestingly the hierarchy of AVAs starts with the Central Coast AVA then down to the San Francisco Bay AVA which the Livermore Valley AVA is a sub-AVA within. We sampled a range of reds that truly showcased the diversity of the region from cool-climate Pinot Noir to a Merlot and Cabernet Sauvignon. My favorite was the GPS - a blend of Grenache, Petite Sirah, and Syrah that just melts the palate.  Looking forward to posting on its longevity by opening the 2016 I purchased.  

I also want to return on the third Sunday of every month for Page Mill's BYOB program where consumers can fill one of their bottles for $10. A great idea. 

Grape Spotlight: Greco di Tufo DOCG from Feudi di San Gregorio

"According to Greek researchers, the broader picture of Italians of 'Greek origin' such as Greco di Tufo, Grecanico, Grechetto actually look to be non-Greek as none of them share visual traits commonly carried by Greek varieties.", 'Greek' grape varieties in Italy not Greek? Jancis Robinson

   

Greco di Tufo is a DOCG (DOC in 1970; DOCG in 2003) of the Campania wine region in southern Italy and shares the name with the region's predominant grape. The Greco di Tufo grape variety is a clone of Greco Bianco and was once believed to have been introduced to Campania from ancient Greece. However, as stated in the Jancis Robinson article above, that view is strongly debated. 

Although the Greco di Tufo grape also grows in Lazio, it thrives in the tuff-filled, volcanic soil surrounding Tufo and the seven other villages. According to wine-searcher.com, "the name Tufo refers not only to one of the villages from which the wine comes but also to the type of rock on which the village was built. Known as tuff in English - but distinct from limestone tufa - it is made of ash ejected during an eruption which then compacts.

The vines from which Greco di Tufo wines are made are cultivated at an altitude of 450 to 500 meters (1,310–1,640ft), where the cooler temperatures allow grapes to enjoy the persistent summer sunshine without overheating or having their photosynthesis shut down. This allows them to ripen without losing too much acidity, an effect magnified by the higher diurnal temperature variation here. The best Greco di Tufo vineyards are found on the volcanic hills of the Avellino province in central Campania. Only eight villages can legally claim to make Greco di Tufo: Tufo, Montefusco, Petruro Irpino, Chianche, Torrioni, Altavilla, Irpina and Prata di Principato Ultra".

Over 20 years ago the Capaldo and Ercolino families established Feudi di San Gregorio in the tiny village of Sorbo Serpico in order to produce wines from indigenous grapes well suited to the porous volcanic soils of Mount Vesuvius.  They stress the importance of the microclimate of Irpinia, a historical region of the Campanian Apennines, "where vineyards have always coexisted with fruit trees, woodland, olive trees and herbs: a rugged and yet gentle territory with a strong and genuine identity".  In addition, "Irpinia is an ancient inland whose vineyards were even described by ancient authors such as Pliny, Columella and Strabo. The Irpinia region is very varied, with a succession of mountains, hills and plains with rivers and streams in between. The territory’s orography causes a system of winds that gives the region good rainfall and creates a microclimate that sets it apart from the other Campania areas: vegetation is varied and thick; the short winters are extremely cold and snowy, while the summers are mild and long".

Feudi di San Gregorio Greco di Tufo 2020 ($28)
This wine was aged for four months in stainless steel tanks and in contact with its lees at all times. This process creates a richer body that allows the strong citrus profile and minerality to linger throughout the mouthfeel. There's also a hint of herbaceousness that comes worth with the steady acidity.  A beautiful wine. 

A Trio of Cabernet Barrel Choices at McGrail Vineyards and Winery

How often does a good experience result from rejection? During our spring BevFluence Experience, we planned an outing to visit wineries in nearby Livermore Valley. After the Livermore Valley Winegrowers Association flatly refused to assist us in designing an itinerary, an experienced wine industry friend recommended we contact Page Mill Winery and McGrail Vineyards and Winery directly.  And sure enough owner Dane Stark at Page Mill and winemaker Mark Clarin at McGrail quickly set time aside from their busy schedules to provide a tour and tasting at their respective facility. 

Regarding McGrail, we could have missed out on a unique horizontal tasting of their 2018 Cabernet Sauvignon aged in three different barrel types. In 1999, Jim and Ginger McGrail first planted a Cabernet Sauvignon vineyard where they originally sold the harvest to Steven Kent Winery. soon they started planning on opening a winery and tasting room which launched in April 2008. Late the following year they hired Mark Clarin as their winemaker and over a broad tasting of their wine, Mark described his career before McGrail. I strongly recommend subscribing to the Swig & Ramble podcast to hear this telling in his own words.

Since his hiring, Clarin has expanded the Cabernet Sauvignon program by again that wine in three sources of oak: French, American (Missouri), and Hungarian. To completely over-generalize and based on all toast levels, French oak barrels are made from a softer wood and tight grain and provide "a fruity, cinnamon/allspice character, along with custard/ crème brûlée, milk chocolate and campfire/ roasted coffee notes".   American oak barrels fall on the other side of the spectrum with denser grain, more porous, and provide vanilla, tobacco, dill, and baking spice character. Hungarian oak falls in between even though it's the same species as French oak and has "high perceived-vanillin content, with roasted coffee, bittersweet chocolate, and black pepper characters".  A comparison of French, Hungarian, and American Oaks

Each of the three wines is bottled and released separately and a portion of all three is blended together for their Cabernet Reserve.  According to McGrail, "the 2018 growing season was one of those “perfect” growing seasons with moderate temperatures in Spring and Summer, allowing for the wine to mature slowly and develop beautifully concentrated fruit flavors".  The wines were all made from grapes harvested from the McGrail Estate Vineyard. Conditions for an interesting comparative tasting. 

2018 Patriot Cabernet ($54)
The wine was aged in 100% new American oak from Missouri and after bottling aged an additional five months before release. The wine explodes with flavors and tannins with a large mouthfeel, cherry and vanilla, which transitions to a more earthy and tobacco character. This wine will be difficult to cellar since it's very drinkable now. 

2018 Good Life - A Jo Elet ($59)
This wine was aged for 32 months in new Hungarian Oak. This is a full-bodied and dense wine that even though has fresh fruit flavors, needs to pihenés for a number of years.  The juicy tannins envelop a plethora of spices and notes of vanilla, dark chocolate, leather, and some cinnamon and coffee, I will open my bottle on St. Stephen's Day 2025. 

2018 James Vincent ($79)
The James Vincent was barrel-aged for 35 months and then bottle-aged for 3 months before being released. This wine's quality and overall deliciousness substantiate the higher price. It is softer and more elegant with a fresh dark cherry aroma and flavor. It finishes with baking spices grappling with firm tannins for a long luscious tail. 

2018 Cabernet Reserve ($49)
This wine is an interesting blend of the three-barrel types which none taking center stage. It seems to have a darker fruit profile and the tannic structure falls closer to the Patriot. There are plenty of spices and earthy notes that compliment the mouthfeel and this one is drinking nicely right now. 

A special thanks to Mark Clarin for allocating time for us on such short notice and providing such a comprehensive tour of the wines, vineyard, and facility. And I apologize for not highlighting your phenomenal first release of Grenache Blanc. Cheers. 

What We Learned While Visiting Ridge Vineyards

During our BevFluence tour of Ridge Vineyards, we learned valuable insight into the geography, history, and production processes of this iconic winery.

The winery is located in the Santa Cruz Mountains, a mountain range in central and northern California that forms a ridge down the San Francisco Peninsula, south of San Francisco. They separate the Pacific Ocean from the San Francisco Bay and the Santa Clara Valley and are bisected by the San Andreas Fault. The tension within this tectonic boundary between the Pacific Plate and the North American Plate pushed limestone soil to the surface of Monte Bello Ridge in which Ridges' vineyards are planted. 

The current tasting room was formally the production winery. When Paul Draper joined the partnership in 1969, they quickly planned to transfer processing to the recently purchased and abandoned Monte Bello Winery located near the top of Monte Bello Ridge. This facility was originally constructed in the late 1880s by Osea Perrone who also planted the first vines on the ridge at the same time. The facility included a large cellar built into the mountainside and a spring where water can even run through the winery after heavy rains. 

Ridge implements regenerative farming practices that complement its organic philosophy.  They plant an extensive range of cover crops to add nitrogen and organic matter, increase the population of beneficial insects, control erosion, and control vine vigor in excessively fertile soils. They also planted hedgerows in vineyards to "help harbor and expand beneficial insect populations, provide shelter for animals, shade for waterways, fix carbon from the atmosphere, and break up the monoculture of vineyards". Finally, they practice no-till (mow only on alternative rows) on our hillside vineyard blocks to help minimize erosion and build organic matter in the soil.

Through its estate vineyards as well as plots they manage, the Ridge harvests a plethora of grape varieties. These include Picpoul (which is blended into their Grenache Blanc), Petite Sirah, Zinfandel, Mataro, Carignane, Counose, Grenache, and Malvoisie. Vice President of Vineyard Operations, David Gates, even planted Croatian Tribidrag in their Lytton Estate from cuttings directly from Zinfandel's home country.  This replicated a similar venture where Puglia Primitivo clones were planted at the Lytton Estate.

When Draper arrived at Ridge he was inclined to use American oak barrels, but in 1974 they started a trial comparing wine aged in American and French oak. The American oak was sourced from a cooperage in the Ozarks using Appalachian wood and made in a smaller bourbon size.  After the trials, the team determined that the American oak was better suited for the Monte Bello vineyard’s tannic grapes. Since the American oak is twice as dense as French, it contains more spice and wood sugar compounds that slowly extract and fill out a wine’s body. 

In February 2022 the winery named Trester Goetting as Monte Bello Winemaker where he will take over all winemaking duties at Ridge Vineyards’ Monte Bello winery. Previously he was the head wine-maker at Robert Biale Vineyards where he focused on Zinfandel, Petite Sirah, Bordeaux, and Rhône varietals from heritage vineyards. Perfect training for Ridges' similar focus. Good Luck,

Finally, the ridge sometimes becomes a home for rattlesnakes in June and October. When that occurs the snakes are trapped and relocated to more remote areas.

Mother's Day with Riondo Prosecco, Bormioli Rocco, and the Minute Mimosa Sugar Cube Trio

This week we received an excellent samples kit from Terlato Fine Wine featuring a newly reimaged Riondo Prosecco, Bormioli Rocco Italian cocktail glasses, and a Minute Mimosa Sugar Cube Trio.  This family's mother was very pleased. I mentioned the reimaged prosecco because Riondo changed the style from a fizzy frizzante to a full sparkling spumante. Based on Prosecco regulations, this required a change in closures from a frizzante screwcap to a spumante mushroom cork closure as spumante wines have greater effervescence. 

Riondo is named for nearby Mount Riondo and the brand produces DOC sparkling wines using the Charmat method from grapes grown in over 14,800 acres of vineyards in the Veneto region. The Riondo DOC Prosecco Extra Dry ($15) is 100% Glera and is extremely dry with noticeable pear and bready characters.  The wine finishes with refreshing acidity boosted by the increased effervescence. We used the non-typical Bormioli Rocco cocktail glasses and added a Peach and Raspberry cube from the Shimmer Peach and Berries cube trio. The cane sugar added roundness and softened the sparkling wine while providing subtle fruit flavors. Can't wait to use the Bormioli Rocco for more traditional cocktails and picking up more Riondo at either WholeFoods or Norms Beer & Wine. Cheers and Happy Mother's Day.

Grape Spotlight: ICP Côtes de Gascogne Tannat with Domaine de Malartic

The Côtes de Gascogne is an IGP title covering the Gers administrative department of South-West France. Grapes have been cultivated in the region at least since Roman times and today the IGP consists of 12,000ha of vineyards. [IGP (Indication Géographique Protégée), is a quality category of French wine, positioned between Vin de France and Appellation d'Origine Protegée (AOP). The category superseded Vin de Pays in 2009. ]  The region consists of several AOC appellations (Armagnac, Madiran, and St-Mont), but the IGP designation allows winemakers to expand beyond limited geographic boundaries and more rigid wine-making requirements.

The "terroir" across Côtes de Gascogne changes moving east to west with the eastern region more maritime from proximity to the Atlantic Ocean and changing to a continental climate moving inland. According to wine-searcher,com, "In the east, summers are warmer and drier, and the clay-limestone soils retain water more effectively. Nearer the coast, loose, sandy soils with good drainage and high rainfall characterize the vineyards".  

White wine grapes dominate the region with over 90% of planting, but for the lesser-grown red wine grapes, Tannat is a major player.  The grape is thought to have originated in the rugged Basque regions between France and Spain which may explain its inherently tough vines, thick leaves, and resistance to diseases. In general, Tannat grapes contain high natural acidity and aggressive tannins leading to wines that age nicely. Tannat wines are also characterized by deep color and high alcohol.

The Domaine de Malartic is a family estate belonging to the Périssé family and located in Gers. They produce a range of Côtes de Gascogne, Floc de Gascogne and Bas-Armagnac wines. For five generations the Périssé family has grown grapes on 68ha of vines on slopes rising off the Adour River in Bas-Armagnac. This land consists of plateaus featuring sand, reddish clay, silt, and pebbles with the vineyards extending over hillsides below the Pyrenees. They grow Colombard, Gros Manseng, Ugniblanc, Tannat, Cabernets, and Merlot with the Tannat and Merlot key ingredients to two of the wines I received in a recent Hopwine virtual fair. 

Domaine de Malartic Côtes de Gascogne Orignes Rouge 2019 Tannat
This 100% Tannat is very complex and intriguing with a white pepper aroma, rustic chewy cherries, and noticeable tannins.

Domaine de Malartic Côtes de Gascogne Mosaic Rouge 2020 Merlot / Tannat
This blend is rounder with a chalky and herbaceous character with earthy dark fruit and finishing with woody tannins. 

Old Dominick Distillery & the Memphis Toddy

Not far from Beale Strait resides the first post-prohibition distillery in Memphis: Old Dominick Distillery. The distillery is the culmination of a very successful business started by Italian immigrant Domenico Canale. He arrived in Memphis in 1859 and started by running a fruit cart along the streets of Memphis. In 1866, "Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale named Old Dominick". In 1880, "Canale developed the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the 'one of which we are the proudest' and its label featured the now iconic Dominicker Rooster." Throughout the 1900s, the business expanded under the leadership of Canale's children and grandchildren. In 1999, after 125 years of continuous operation, D. Canale Food Services is sold. 

In 2013, "following the surprise discovery of an unopened bottle of Old Dominick Toddy from the late 1800s, Chris and Alex Canale decide to reinstate the storied spirit brand started by their great-great-grandfather, Domenico.  They hire Master Distiller Alex Castle and in 2017 the distillery produces its first whiskey -- not far from the location of the original D. Canale & Co. warehouse. 

The distillery provides guided and self-guided tours through several artifacts with the guided tours leading through the barrel room and distillery. We took the self-guided tour and then walked up to the tasting bar where we enjoyed a flight plus a couple new twists to classic cocktails. Overall, the spirits are solid, and with multiple bars and a rooftop seating area - a frequent destination if we lived in Memphis. 

Honeybell Citrus Vodka (80 proof)
The Honeybell Orange is a hybrid of sweet tangerine and bitter grapefruit and Master Distiller Alex Castle feels this is one of her most "inventive and unique" spirits. This is a very smooth vodka, where both aspects of the fruit are truly noticeable.  

Formula No. 10 Gin (95 proof)
An interesting gin that starts with juniper and finishes with licorice. Complex flavors from the eight botanicals: juniper, coriander, angelica root, licorice root, grapefruit peel, chamomile, orris root, and ginger root. 

Huling Station Straight Bourbon (100 proof)
Huling Station was the closest railway station to the D. Canale & Co. warehouse where, in 1866, Domenico Canale’s spirits were shipped throughout the United States.  This is made from a high rye recipe and bottled at 100 proof -- "reminiscent of the spirits offered by Domenico Canale".  There's definitely a bite to this bourbon with spicy notes mixed with the corn and caramel.  

Huling Station Straight Wheat Whiskey (90 proof)
This whiskey is comprised of  83 percent wheat, producing a lighter, more delicate profile.  A very pleasant sipper with stronger grassy characters.  

Memphis Toddy (60 proof)
This is the reverse-engineered spirit that led to the founding of the distillery. Its base is a high-rye bourbon which is then augmented with proprietary and a "carefully-curated array of natural ingredients".  It has an interesting profile, starts with the rye bite but then finishes with a sweet, baking spice finish. 

Louisiana's Three Roll Estate: Rhum Agicole From Cane to Glass

Louisana is the second most abundent producer of sugar cane in the United States, following Florida with over 1,500 thousand short tons of harvested sugar. Baton Rouge's Three Roll Estate provides a small portion of this figure through their sugar cane estate. They are also a certified Farm to Table producer through their Cane to Glass process where the sugar cane is grown on a single estate in the delta and crushed at their mill as it passes through three steel rolls. The juice is then fermented and distilled in the French Caribbean rhum agricole style which provides a more grassy and intense rum. 

Their signature product is the Three Roll Estate Rhum Agricole Premium Rum which is produced once a year at harvest where the sugar cane juice is fermented 90 minutes after pressing. This rum is the truest expression of the Cane to Glass process and is the rum we purchased after our visit. It's extremely smooth, yet intense with plenty of vegetable and grassy notes and even a bit herbaceous. They also bottle a Three Roll Rhum Agricole White Rum from the juice fermented during the three-month harvest. 

Another product worth considering is the Three Roll Rhum Agricole Brazilian-Style Rum produced by fermenting the cane juice with yeast sourced from Brazil. A Cachaça throughout. The one rum I didn't care for was the Three Roll Rhum Agricole Dark Rum where the cane juice is processed into sugar and the molasses byproduct is fermented and aged in French oak vats, before being finished in American oak. I think the oak overwhelms the white rum and loses the fresh grassy and honey notes. 

It appears our future may entail more visits to Louisana so we looking forward to returning and spending more time in the tasting room and perhaps a visit during harvest. Cheers and thanks to theCompass Craft Beverage Finder. 

Nashville's Corsair Artisan Distillery

Corsair Artisan Distillery was founded in Bowling Green KY in 2008 but moved to Nashville in 2010 to become the first craft distillery in the Athens of the South since prohibition. They now have two locations in Nashville, their headquarters distillery and one in the former home of Yazoo Brewery located in the Marathon Motorworks Village. The village once housed the Marathon Motor Works (1910-1914) which was the first factory to totally manufacture automobiles in the southern United States.  It now houses a thriving community of artisans along with a fabulous walking tour of the former plant.  And for more history, the Corsair Artisan Marathon location is home to a circa 1920 240-gallon pot still which survived the move from Bowling Green as well as prohibition. 

Corsair is extremely innovative and appears to be leading the industry in a couple styles as described below. The Marathon Brewstillery also contains a brewpub pouring many local beers and ciders as well as cocktails based on their spirits. Way more affordable and intriguing than heading to Broadway.

Corsair American Gin (92 proof, $29.99)
This gin is produced in small batches using a vapor basket system where the botanicals are extracted instead of cooked as in the more traditional boiling/maceration process.  The result is a very citrus-forward gin popular in the American style with noticeable cucumbers and mint. The juniper is apparent but sometimes I feel the pendulum is swinging too far from the London Dry style. 

Corsair Barreled Gin (88 proof, $39.99)
The distillery ages their American Gin in used spiced rum barrels with the intention of imparting "vanilla, fall spice notes, and wood to the finished product". Instead, I think the wood-induced characters overwhelm the gin and impart too much wood into the final product. 

Corsair Spiced Rum (85 proof, $29.99)
The rum is produced from molasses and then aged in small  (15 and 30 gallons) new American Oak casks.  This is a solid rum with plenty of vanilla and baking spices that carry throughout.

Corsair Dark Rye (85 proof, $41.99)
The grain bill consists of 61% Malted rye, 4% malted chocolate rye, and 35% malted barley. The use of malted barley over corn makes this both a rye whiskey and a malt whiskey but also tones down the spicy rye notes and adds smoother mocha sweetness.

Corsair Triple Smoke Small Batch American Malt Whiskey (85 proof, $49.99)
The distillery uses three individually smoked malts (cherrywood from Wisconsin, beechwood from Germany, and peat from Scotland) to craft this malt whiskey. This is such a unique spirit -- both peated and smoked with the smoke holding court. Since I purchased this bottle, I've had more opportunities to sample it than the other spirits and each time the profile changes slightly. Sometimes mesquite dominates, other times butterscotch and peat. Truly worth visiting just to pick up this smoked gem.

A Southern Brewery Tour

For spring break we are heading on a multi-state tour of colleges and for my benefit, breweries and maybe distilleries. These types of trips make managing theCompass Craft Beverage Finder worthwhile as we can search for craft beverage establishments in each city we pass through.  I'll be updating this post as we visit more breweries. Cheers.

Great Oak Brewing - Southern Craft BBQ (Bristol, Virginia)
Apparently, we missed a great spot during last year's Bristol Rhythm & Roots as Great Oak Brewery and Southern Craft BBQ opened at the tail end of State Street. The BBQ was excellent - try the burnt ends tacos or half chicken. The two beers I tried were as good. The Tennessee Uncommon Ale has a mash bill that includes corn and was more flavorful than expected. The Twin Eddies Coffee Porter was a surprisingly good pairing with the burnt ends. Can't wait to return for the 2022 music festival.

Balter Beerworks (Knoxville, Tennessee)
Another brewery with a tremendous kitchen (blackened Mahi wrap), Balter is located in downtown Knoxville and provides a full bar in addition to a dozen craft beers. I went with a flight that included the Good Neighbor Kolsch, Maypop American Pale Ale, Firebelly IPA, and Bear Blend Coffee Oatmeal Porter.  These are solid beers, interestingly the Maypop was more intense than the Firebelly. The Good Neighbor was well made - refreshing with a little breadiness - and worthy of a crowler to the hotel room.

Back Forty at Sloss Docks (Birmingham, Alabama)
On Friday nights it looks like half of Birmingham descends to the Sloss Docls to hang out at Back Forty Beer Company. Full kitchen, plenty of seating and outdoor space, wine, and lots of beer choices. I tried two Pale Ales side by side, the Naked Pig Pale Ale and the Barrel Smash American Pale Ale. Both are full of flavor with the Naked Pig a bit easier on the palate. We also had a glass or two of the Bama Mosa Brut Ale which is a tasty light ale fermented using champaign yeast and augmented with orange juice. A fan favorite for one in our party. Finally, we brought home a 4-pk of the Slur Bight Fruited Sour. Fermented with oranges and aged in vanilla it is soft with definite tropical flavors.

Southern Prohibition Brewery (Hattiesburg, MS)
Unfortunately, our timing was not optimal for stopping in Hattiesburg as the brewery's tasting room is closed for renovations. However, I was able to try two of their beers at the Crescent City Grill while getting our first exposure to cajun cooking. The Suzy B is an unfiltered Blonde Ale packing plenty of flavors and a lasting finish. The Devil's Harvest is a Breakfast IPA weighing in at a mere 4.9% and carrying some oats in the mash bill. No need for high alcohol with this much flavor. Excellent.

Tin Roof Brewing Co (Baton Rouge, Louisana)
This brewery is the closest to LSU and I was able to try their Paloma Gose which lead me to visit the next day.  Their Voodoo juicy pale ale is their most popular but I was more overwhelmed by their experimental beers like the King Cake Cream Ale brewed with malt, corn, rice, and two locally commissioned king cakes! The Parade Ground Porter was brewed with plenty of coffee beans and dozens of donuts. Each is delicious but don't overlook the Doubtfire Banana Coconut Cream Berliner Weisse. This is far beyond the traditional sea salt and coriander. Loads of flavors. 

Parish Brewing Company (Broussard, Louisana)
Broussard is located about five miles south of Lafayette so it's a quick trip to Parish Brewing from the Hub City. It's also apparent that berliner weisse and coffee stouts and porters are popular beer styles in the south as Parish provides several. The Greetings from Holly Beach is a tiki-styled Berliner Weisse with pineapple, mango, passionfruit, coconut cream, and toasted coconut. Fantastic. The Sips Pinot Noir Black Currant is dry, but juicy with dark fruit and a lasting finish. The Parliament of Owls is a powerful Espresso Blend Imperial Stout with graham crackers, chocolate, and toasted marshmallow. At 13% this packs a wallop of flavors and alcohol. On the lighter side, the Parish Pilsner and Canebrake Wheat ale are solid. 

Natchez Brewing Co (Natchez, Mississippi)
This brewery is located in perhaps the oldest city in Mississippi with scenic views of the mighty river and plenty of historic homes and museums. The city also doesn't have an open container law so a nice way to spend an afternoon is to grab a crowler from the brewery and sit along the river at Natchez Under the Hill.  I purchased two of these for destinations later in the trip. The first was the German Pilsner Frölich which is spot on stylistically with a refreshing, bready profile. The second was the Southern Grace Berliner Weisse keeping the traditional profile with very creamy sea salt and a slightly sour finish. 

Ghost River Brewing Co. (Memphis Tennessee)
The brewery has two locations in Memphis, their original location on South Main and on historic Beale Street.  This last location was within a short walk from our hotel so we had a quick visit before the Redbirds baseball game. This location also has a large backyard patio where a band was setting up that couldn't get started before we finished our flight. This was a random flight generated by a pourer and started with a delightful Grindhouse Cream Ale.  The flight also included the Dom’s Barrel-Aged Red Ale which spent six months in Old Dominick whiskey barrels. Definitely taste the whiskey.  It ended with the Rocket 88 Stout which is a solid roasted malty beer. Finally, the brewery's flagship beer, the Ghost River Gold, is available throughout the city - like at the Lookout Restaurant at the Bass Pro Shop Pyramid. 

TailGate Brewery (Nashville, Tennessee)
This brewery has three Nashville tasting rooms with one in Music Row, just up the street from the original Tin Roof.  Witness the long tasting board showing over 40 beers, seltzers, and ciders. Over a Lent pizza and Calabrese fries, I drank a flight of four well-made beers which consisted of the Solar Eclipse Hazy Pale Ale, Cranberry Gose, Tennessee Lager, and Peanut Butter Milk Stout. I appreciate the opportunity to taste locally inspired beers like the Tennessee Common Lager which includes some corn in the mash bill. I also had a pour of their house-made hard cider - delicious apple flavors with tartness and acidity. With this expansive beer menu, I hope to return before we leave Nashville to taste so many styles in my wheelhouse: Lager Projekt: German Pilsner; SHNACK Sour Series; Barrel Project: Coffee, Coconut, Hazelnut; Mixed Culture Stout; Trees: Hop in Smoke, and so much more. 

Miscellaneous Beers
Great Raft Brewing Reasonably Corrupt Dark Lager - Shreveport, Lousiana
Flying Tiger Brewery Burma Blonde Lager - Monroe, Lousiana
Yellowhammer Brewery Sunliner Fruited Sour - Huntsville, Alabama

Wiseacre Brewery Tiny Bomb American Pilsner - Memphis, Tennessee
Crosstown Brewing Siren Blonde Ale - Memphis, Tennessee
Little Harpeth Chicken Scratch Pilsner - Nashville, Tennessee

Yazoo Brewing Hopry Hazy IPA - Madison, Tennessee
New Heights Brewing Coffee & Cream - Nashville, Tennessee

Nashville Brewing Company Nashville Lager - Nashville, Tennessee

Grape Spotlight: Wairau Valley Sauvignon Blanc with Wairau River Wines

New Zealand's Wairau Valley wine zone provides an extended growing season where the warm days and cool nights allow grapes to develop boisterous acidity balanced with noticeable fruit.  The valley is located in the larger Marlborough region in the northeast section of the South Island and follows the Wairau River from the Spenser Mountains in the west to the Pacific at Cloudy Bay. The Richmond Mountains in the north separate it from the sunny region of Nelson, and the Wither Hills in the south protect the valley from harsh weather systems from the south-east. 

Wairau Valley has a warm, dry climate that is moderated during the growing season by sea breezes from Cloudy Bay. Hot sunshine during the day and cold ocean winds at night extend the ripening period in the grapes, leading to a balance of fruit complexity and acidity. This diurnal temperature variation is essential to the terroir in the Wairau Valley – without it, much of the classic punchiness of the wines made here would be lost. (wine-searcher.com)

Sauvignon Blanc accounts for over three-quarters of New Zealand's wine exports which focus on the fresher styles -- fermenting and storing in stainless steel to retain the grape's naturally high acidity.  Wine-searcher.com has an interesting note that "the original plant material for much of the Sauvignon Blanc planted in Marlborough in the 1980s, 90s and today traces its way via Australia and the University of California, Davis. This latter institution sourced their rootstock from Wente Vineyards (the cuttings were taken by the legendary grape breeder, Dr. Harold Olmo, in 1958) who got theirs from a vineyard established in the late 19th Centruy with cuttings from the Sauternes estate, Château d'Yquem".

Wairau River Wines is a Wairau Valley producer located on the eastern side of the valley within the most prolific wine-growing area where the Wairau River meets the Pacific Ocean. The winery was founded in 1978 when Phil and Chris Rose planted their first vineyard. After a decade of contract growing, they established the Wairau River Wines brand in 1991 and currently release ten varietal wines including New Zealand's signature Sauvignon Blanc. Their sons Hamish (viticulturist), Sam (winemaker), Pip (hospitality), and Rose (chef) have assumed the major responsibilities showing that the Rose family implemented a succession plan that is sadly missing for so many family operations. 

I received their Wairau River Estate Sauvignon Blanc 2021 ($20.99) in conjunction with a #BackToNature campaign highlighting the confluence of quality wine and heading outdoors.  With the industry-wide adoption of screwcaps, New Zealand wines are at the forefront of enjoying these wines outdoors.  The Wairau River Sauvignon Blanc is an excellent choice for both indoor and outdoor consumption. The wine starts with tangly grapefruit on the nose that leads to a textured body of stone fruits and finishes with a long, dry, and refreshingly acidic tail.  For a family that likes to hike and fish the wine pairs nicely with freshly caught trout cooked using the Wairau River Solos Stove.  Cheers. 

Grape Spotlight: Mosel's Leiwen & Weingut Nikolaus Köwerich Riesling

The previous Grape Spotlight focused on Mosel's Bernkastel district and specifically the Bernkasteler Doktor vineyard.  In this post, the focus remains on Bernkastel but specifically on Riesling grown in the Leiwen sub-region. The town of Leiwen is located on the western side of a hairpin in the Mosel river near Trittenheim and far upstream from Bernkastel. As opposed to the south-southwest exposure of the Bernkasteler Doktor, Leiwen vineyards follow the river and can face east, north, or as in the case of the Leiwener Laurentiuslay vineyard, west-southwest. Vineyards facing east are planted on more gradual slopes, whereas vineyards on the northeast-oriented banks and west-southwest are planted on steep slopes. 

Leiwener Laurentiuslay is the farthest upstream of all the Bereich Bernkastel sites rated as Grosse Lage by the VDP (Verband Deutscher Prädikatsweingüter). "The grey slate soil provides excellent natural water management, balancing good drainage with sufficient water retention for warmer summers. Lizards can be found sunning themselves on the slate in the near-Mediterranean mesoclimate". -- wine-searcher.com

Weingut Nikolaus Köwerich is a German producer utilizing Riesling grown in Leiwener Laurentiuslay and on the similar sunbaked blue devon slate soils of the Köwerich Allemagne vineyard.  Church records show that Nick Köwerich's family has been living in Leiwen since 1548, potentially part of the Riesling Mosel wine tradition that began in 1465.  Both he and his wife Annette are agricultural engineers and apply modern techniques to the traditions Nick learned from his father's vineyard.

Weingut Nikolaus Köwerich Allemagne - Mosel Herr Mosel Köwericher Laurentiuslay - 2020 Riesling
If you seek a dry, minerally driven Riesling, then look no further. Expect bright lemons, racy minerals, a hint of tannins, and a long dry finish.

Weingut Nikolaus Köwerich Allemagne - Mosel Fräulein Mosel Leiwener Laurentiuslay - 2016 Riesling
On the other hand, if you prefer a sweeter, more full-bodied Riesling with similar salinity then Miss Mosel is your wine. There are a plethora of fruit flavors from citrus to stone fruits to green apples -- all combined in a creamy body -- and balanced with sufficient acidity. 

Grape Spotlight: Mosel's Bernkasteler Doktor & Weingut Wwe. Dr. H. Thanisch Riesling

Viticulture started in the Mosel in the 2nd century when Romans planted vines on the steep slopes bordering the Mosel River. These slopes can reach 68-75 degrees and adds to the picturous charm of this wine region.  As the river meanders from its confluence with the Rhine River to Germany's border with Luxembourg and France, it passes through famous wine villages along the valley such as Brauneberg, Erden, Graach, Piesport, and Bernkastel. 

Bernkastel is located right on the banks of the Mosel river, between Graach (to the north) and Piesport (to the west). This is the very heart of the Mittelmosel ("middle Mosel") and is arguably Germany's top wine-growing location. The Mosel river forms a hairpin bend here, inside which lies a finger of land dominated by steep, towering, vineyard-lined slopes. -- wine-searcher.com. 

This sub-region shares many characteristics of the larger Mosel region, a long growing season featuring a cool, northern continental climate. Yet there are several factors that facilitate the ripening of grapes. The vineyard slopes optimize the vines' exposure to the sun while simultaneously solar radiation is reflected off the rivers' surface. And the dark slate soil absorbs heat during the day and radiates it back to the vines at night.  The disadvantages of such steep vineyard sites and porous soil are that it requires hand harvesting and in winter, after heavy rain, workers must carry back soil that has run off the vineyards.  

One of Bernkastel's most famous vineyards is Bernkasteler Doktor -- a small (3.25 acre / 1.8ha) plot that directly borders the village of Bernkastel. The Riesling vines are planted on a south-southwest exposure and a steepness between 60 and 70 percent -- providing ideal conditions for all-day sunshine. The vines are also predominantly ungrafted as the grey slate provides protection against phylloxera and average 60 years of age with some over 100 years old.  

Parcels of the Bernkasteler Doktor vineyard have belonged to members of the Thanisch family for more than 200 years and the family has a documented winegrower pedigree since 1654. Today Weingut Wwe. Dr. H. Thanisch is now up to its twelfth generation and is also proud of their female tradition. The name “Wwe. (widow) refers to Katharina Thanisch who was only 30 years old when her husband, Dr. Hugo Thanisch, died. In 1996 Sofia Thanisch became the fourth successive female family to operate the winery and will be succeeded by her daughters, Juliane and Christina. 

The grapes from the Bernkasteler Doktor vineyard are handpicked, slightly squeezed, and then left for 14 hours to macerate before being gently pressed. The wine is then naturally fermented without any addition of cultured yeast or enzymes for a period of four to five months. After fermentation, the wine matures for several more months on the lees in order to gain more stability and complexity. A recent Hopwine salon provided me an opportunity to sample two of their Bernkasteler Doktor wines along with another Bernkastel Riesling.  

Weingut Witwe Dr. H. Thanisch, Erben Müller-Burggraef Allemagne - Mosel Berncasteler Doctor 2020 Riesling
Lots of senses in play here. Petrol, herbaceous, spicy, stone fruit, minerals, and lively acidity.  

Weingut Witwe Dr. H. Thanisch, Erben Müller-Burggraef Allemagne - Mosel Berncasteler Doctor 2020 Riesling Grosses Gewächs (GG)
A beautiful wine, full-bodied and complex with citrus and ripe apples finishing with refreshing acidity. 

Weingut Witwe Dr. H. Thanisch, Erben Müller-Burggraef Allemagne - Mosel Bernkasteler Riesling Kabinett 2020 Riesling Bernkasteler Kabinett
The non-Doctor but still excellent with creamy citrus and stone fruit, racy minerality,  and lively acidity. 

CiderCon 2022 Sessions - Designed for Professionals, Beneficial for Consumers

Although CiderCon 2022 was a conference devoted primarily to cider professionals and members of the American Cider Association, there were plenty of seminars that benefited a layperson like me.  I attended four of these seminars that were at times very complimentary. In the future, the organizers may want to schedule the seminars on a goal-based path so that each builds upon previous sessions. 

400 Years of American Alcohol: Cider, History, Cocktails and More
This session was hosted by mixologist Tiffanie Barriere and over two cocktails using Potter's Craft Cider, she highlighted the history of cider - particularly through the eyes of Black historical figures. These figures included James Madison Ruffin -- an emancipated slave who managed many agricultural projects before and after the Civil War, including the planting and maintenance of Appomattox Plantation’s apple orchards and its cider fruit.  She told the story of Antoine Amedee Peychaud, who "came to New Orleans from the island of San Domingo, the former French colony that is now Haiti. By 1832 he owned an apothecary in the French Quarter where he made his famous bitters ... which was the essential ingredient in the official Sazerac cocktail. Among many bartender guides, Barriere introduced us to Tom Bullock, the famed bartender at the St. Louis Country Club and author of the 1917 bestseller The Ideal Bartender.  According to George Herbert Walker, a club member and both the grandfather and great-grandfather of a chief executive, "I doubt if he has erred in even one of his concoctions."  

Introductory Palate Training
This session was hosted by Darlene Hayes who also oversees the American Cider Association's Certified Cider Professional program. This was a foundational seminar on participants can familiarize themselves and train their palates to individual structural elements within cider.  We sampled a control cider in terms of that cider with different levels of sugar, acids, and tannins.  Worth repeating often. 

A Cider Among the Faults
Nicole Leibon hosted this session on determining which cider was the innocent control cider and which were fatally flawed. The panelists discussed several faults such as Volatile Acidity from Acetic acid (vinegar) and emphasis on Ethyl acetate (nail polish), Diacetyl (overly buttered), and Acetaldehyde (stale bread). 

Top of the Mitten: High Latitude Ciders from Northern Michigan 
Another session hosted by Nicole Leibon and where we finally started tasting retail ciders by exploring Michigan's 45th parallel.  Through two ciders each from Tandem Ciders, Left Foot Charley, and Presque Isle Farm. The beauty of this session is that these producers source the same apple varieties from the same orchards and use different fermenting methods to produce completely different ciders. Some are produced using controlled fermentation whereas others by wild ferments with some creamy and round and others funky and chewy.

Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws
This session hosted by Christine Walter of Bauman's Cider would build upon the previous by continuing the tasting of wild-fermented sparkling cider and Pet-nats.  We started with the delicious Kossah Wild Fermented from Raw Cider, followed by the 2017 Roxbury Russet Pet-nat from Artifact Cider, and finishing with the Sponti 2020 from Sundstrom Cider.  This last is fantastic, a wild fermented cider, aged on lees, and bottled unfiltered. Sparkling apple funk.