A Tale of Two Tequilas: Mañana & Don Nacho

In between tasting wine, we've been toasting to tequila - in particular two Blanco - 100% agave tequilas with two completely different tasting profiles: the Tequila Mañana ($40) & Don Nacho Silver ($25).  The Mañana is a premium tequila from Distillery Feliciano Vivanco y Asociados NOM 1414and the brand is named after the Don Panchito legend. When asked when he was going to bring the tequila out of the barrels, Don Pancho Vidal would respond: "Mañana (tomorrow), mañana, will be the day."  This is a light tequila, very smooth - with some creaminess. The nose is citrus, but the flavor resembles caramelized sugar, with only a very slight hint of agave. Almost too slight.

On the other hand, the Don Nacho exudes agave, from the nose to the tail. The family owned distillery uses their own agave farm located in the Jalisco region. It shares a similar citrus nose as the Mañana, but with a shorter finish and less texture. The burn is short, leaving pure agave in the throat. In general, not a bad tequila.

The Mañana is easily, and as expected, the better of the two, but for my tastes, not by much. I miss the agave flavor in the Manana and wish the Don Nacho possessed a little more texture and creaminess. Hopefully I can find the premium Don Nacho soon to compare that to the Mañana. Cheers.

Get Ready for DLW 2013 - Coming Soon to Maryland Wine Country

The fifth annual Drink Local Wine conference will be held this April13, 2013 in Baltimore Maryland, focusing on that state's growing wine industry. DLW 2013 will include seminars showcasing Maryland and regional wine as well as the Maryland Twitter Taste-off, featuring two dozen of the state’s best wineries. The Maryland Winery Association is the primary sponsor for the conference and according to Kevin Atticks, the Maryland Wine Association’s executive director, “We're growing a world of wine styles and varieties throughout Maryland, and we're excited to share them through Drink Local Wine”.  And yes, they are growing; the number of wineries now stand at 61- almost 50 percent more than in 2010. And the grape varieties planted are extremely diverse, from European vinifera, to the French-hybrids, to native labrusca. In fact Mr. Atticks informs us that there are more than 90 grape varieties grown in the state. According to our WineCompass database vinifera is the most popular with Cabernet Sauvignon, Cabernet Franc, Chardonnay, and Merlot leading the field. Vidal Blanc, Chambourcin, and Seyval Blanc are the most popular hybrids with a few instance of Concord and Niagara representing labrusca grapes. There's even some Blaufrankisch, Norton, Riesling, and Italian varieties such as Barbera, Sangiovese, and Montepulciano.

The Free State consists of four main grape growing regions - the Piedmont Plateau, Eastern Shore, Southern Plain, & Western Mountains. Each region is diverse and hosts a different assortment of grapes - from the more cold hardy variety in the Western Mountains to those that flourish with the strong diurnal fluctuations in the Eastern Shore. The Piedmont Plateau and Southern Plain seem to be the most populous regions and host several wine trails for visitors.  The Piedmont Plateau encompasses a large area from the base of the Catoctin Mountains to the west to the head of the Chesapeake Bay. The rolling hills are reminiscent of horse country within Virginia's new Middleburg AVA. The Southern Plain is hot and humid and this is where the Mediterranean varieties excel particularly where the sandy soils can limit yields.

We've visited many of the wineries in these regions through WineCompass, MyJoogTV, and even VirginiaWineTV. And on each visit have been impressed with the wines as well as the dedication and enthusiasm of the winemakers. In the coming weeks we plan to showcase Maryland's wine trails and wines - starting with an old video of Ed Boyce co-owner of Black Ankle Vineyards - discussing why many of us consider him the premier winemaker in the state. Hope to see you in Baltimore on the 13th.


MyJoogTV Episode 3: Uncle Dave Huber at Black Ankle Vineyards from MyJoogTV on Vimeo.

Maker's Listens to Prevailing Winds, Reverses Course

We posted last week on Maker's Mark decision to meet increased demand by changing their recipe by diluting their whiskey. Apparently feedback was not very positive and the distillery has changed course. Good for them. I personally think there were better solutions - perhaps raising the price while simultaneously introducing a smaller bottle?  In any case, as one LinkedIn commenter noted, "but I greatly appreciate the company's openness and honesty with their customers. How many beverage makers do you know have changed the formula of their product and didn't bother telling the public?" I agree with that sentiment. Here's a letter from Chief Operating Officer, Rob Samuels:

Dear Ambassador,

Since we announced our decision last week to reduce the alcohol content (ABV) of Maker’s Mark in response to supply constraints, we have heard many concerns and questions from our ambassadors and brand fans. We’re humbled by your overwhelming response and passion for Maker’s Mark. While we thought we were doing what’s right, this is your brand – and you told us in large numbers to change our decision.

You spoke. We listened. And we’re sincerely sorry we let you down.

So effective immediately, we are reversing our decision to lower the ABV of Maker’s Mark, and resuming production at 45% alcohol by volume (90 proof). Just like we’ve made it since the very beginning.

The unanticipated dramatic growth rate of Maker’s Mark is a good problem to have, and we appreciate some of you telling us you’d even put up with occasional shortages. We promise we'll deal with them as best we can, as we work to expand capacity at the distillery.

Your trust, loyalty and passion are what’s most important. We realize we can’t lose sight of that. Thanks for your honesty and for reminding us what makes Maker’s Mark, and its fans, so special.

We’ll set about getting back to bottling the handcrafted bourbon that our father/grandfather, Bill Samuels, Sr. created. Same recipe. Same production process. Same product.

As always, we will continue to let you know first about developments at the distillery. In the meantime please keep telling us what’s on your mind and come down and visit us at the distillery. It means a lot to us.

Sincerely,

Rob Samuels
Chief Operating Officer
Ambassador-in-Chief

What do you think? Will diluting the whiskey change your preference? Would it make more sense to use market forces and raise the price slightly in order to decrease demand. And not diluting.

The United Grapes of America - Kansas - Davenport Winery Matrot Norton

When regularly traveling to Overland Park, Kansas - many years ago, I settled Holy-Field Vineyard & Winery and Davenport Winery at least once a month. Holy-Field was easiest to reach, situated not far from Interstates 70 and 435 and on course to the airport. Davenport, on the other hand, required a special trip to Lawrence, about 30 miles away. Fortunately, owner Greg Sipes accommodated my schedule by hosting regular business hours until 7PM on Wednesdays - lucky me. Like their neighbors in Missouri, Kansas wine consumers enjoy a good Norton and a couple Kansas wineries such as Davenport comply. Sipes has produced several styles of Norton, with one being the Matrot Norton, named after the Matrot Castle, a Topeka landmark since 1883 and a clandestine Prohibition hangout. Davenport Winery now operates a satellite tasting facility from the castle.
into a routine where I would visit both

StarChefs.com: The United Grapes of America

Returning to the Matrot Norton, it was made from Kansas grown grapes and aged in used whiskey casks.  I purchased this non-vintage wine in 2006, so it has had six and a half years to mature in bottle. My Missouri friends tell me that you should never open a Norton before three years in the bottle, so this wine should be primed.  The nose starts with an interesting combination of grape (almost concord-ish) and leather, followed by creamy vanilla cherry on the palette. The grapiness completely subsides resembling more of a Cabernet Franc profile particularly with the spicy, green peppery finish. And no trace of the whiskey. Not bad at all and at, I believe $15, easy on the wallet. Also pairs well with leftover Valentine's Day chocolate.

North American Wine Roads - Texas - Thirsty Oaks Wine Trail

Due to the popularity of our listing of North American Wine Trails & Regions, we've decided to expand this topic by enlisting the help of regional experts to describe the wine trails in their local. Our first guest writer is Jeff Cope, the Texas Wine Lover, who recently traveled the Thirsty Oaks Wine Trail.

We were invited to spend the weekend at the winery The Vineyard at Florence by our friends Mike and Carol. We gladly accepted the offer and we all tried to determine what other wineries were nearby. After looking at the map, I thought why not look to see what wine trails The Vineyard at Florence was on and it turned out to be the Thirsty Oaks Wine Trail. The wine trail includes four wineries: The Vineyard at Florence, Inwood Estates Vineyards, Perissos Vineyard and Winery, and Pilot Knob Vineyard. That turned out to be our scheduled plan.

Since we would be staying at The Vineyard at Florence villas, we decided to start at the furthest winery which was Perissos Vineyards. Since Mike and Carol would be staying until Monday and we had to leave on Sunday, we met at Perissos when it opened. Owner/winemaker Seth Martin soon greeted us and gave us a tour of the winery starting at the estate vineyard.

We had enjoyed a previous vineyard tour with Seth when they were giving free tours last year so we remembered most of what he told Mike and Carol, but with just the way Seth shows his enthusiasm about growing grapes, it is always enjoyable listening to him. He explained how they are adding another three acres of vines in April which will include Petite Sirah and Malbec. Seth described how he developed his own trellis system for the vines so everything is done at eye level instead of being lower which requires bending over or higher which eventually hurts your shoulders. Another thing Seth does differently than most other wineries is determining when to pick the grapes. Instead of relying on brix, pH, or acid to decide when to pick, he lets his tasting of the grapes determine it. He explained after the brix level is reached, the flavor of the grapes come through at that point, and that is when he prefers to pick just before they eventually would turn into raisins.

Seth Martin

We then headed back into the winery to do a tasting of the wines. During the tasting, we were fortunate to do a tasting of the 2012 Viognier which would be bottled in three days. Again we were very lucky to have a vertical tasting of Perissos Tempranillos. These included the 2009 Tempranillo which is a blend of 50% Tempranillo and 50% Touriga Nacional, 2010 which is 80% Tempranillo and 20% Touriga Nacional, and the 2011 which is 90% Tempranillo and 10% Touriga Nacional. The overall favorite from the group was the 2011 which had the higher percentage of Tempranillo.

To finish reading about the trip, visit Road Trip to the Thirsty Oaks Wine Trail.

Cakebread Cellars 2008 Benchland Select Cabernet Sauvignon

Our final wine from the comp December Wine Chateau shipment was the Cakebread Cellars 2008 Benchland Select Cabernet Sauvignon ($85). Now, we have been long time fans of the Cakebread Chardonnay but, for some reason, have never tried any of their cabs. The Benchland Select is sourced from the their Hill Ranch vineyard in Rutherford (57%) and vineyards in the Oakville appellation (43%).  In 2008, the Hill Ranch suffered through early season frost so yields were low - resulting in very concentrated fruit. The juice was fermented in various tank sizes and then aged 22 months in French oak barrels, with almost half in new barrels. The wine starts a little hot on the nose, in which the alcohol eventually dissipates to reveal dark berries and leather. Tart blackberries surface in the palette with a creamy texture and bits of cocoa. The tannins are subtle, creating a fruit forward, easy drinking wine, closer to a pinot than a big Napa cab. To reach its full potential, the wine may need another year in bottle, but this is one that we finished rather quickly. And the 2009 has now been released, so you have two vintages to choose from. Cheers. 

Maker's Mark Scrambles to Satisfy Demand by Diluting?

Maker's Mark has always been successful not only because of their unique red wax seal but also from their unique recipe which combines  red winter wheat with the traditional barley and corn. This demand has increased to the point where the distillery had to modify the final alcohol by volume in order to increase production to satisfy there thirsty customers. Apparently,  the Maker's unique flavor was not sacrificed. Really? Here's a letter from Chief Operating Officer, Rob Samuels:

Dear Maker’s Mark® Ambassador,

Lately we’ve been hearing from many of you that you’ve been having difficulty finding Maker’s Mark in your local stores.  Fact is, demand for our bourbon is exceeding our ability to make it, which means we’re running very low on supply. We never imagined that the entire bourbon category would explode as it has over the past few years, nor that demand for Maker’s Mark would grow even faster.

We wanted you to be the first to know that, after looking at all possible solutions, we’ve worked carefully to reduce the alcohol by volume (ABV) by just 3%. This will enable us to maintain the same taste profile and increase our limited supply so there is enough Maker’s Mark to go around, while we continue to expand the distillery and increase our production capacity.

We have both tasted it extensively, and it’s completely consistent with the taste profile our founder/dad/grandfather, Bill Samuels, Sr., created nearly 60 years ago.  We’ve also done extensive testing with Maker’s Mark drinkers, and they couldn’t tell a difference.

Nothing about how we handcraft Maker’s Mark has changed, from the use of locally sourced soft red winter wheat as the flavor grain, to aging the whisky to taste in air-dried American white oak barrels, to rotating our barrels during maturation, to hand-dipping every bottle in our signature red wax.

In other words, we’ve made sure we didn’t screw up your whisky.

Sincerely,

Rob Samuels
Chief Operating Officer
Ambassador-in-Chief

What do you think? Will diluting the whiskey change your preference? Would it make more sense to use market forces and raise the price slightly in order to decrease demand. And not diluting.

Update: And Maker's reverses their decision. See letter.

Wines of Santorini...from Assyrtiko to Vinsanto

Wines from Santorini

Santorini, we've all seen photos of the picturous villages and white sandy beaches on this Greek archipelago. But many of us are probably unfamiliar of the rich wine-making tradition (3500 BC) on these islands - particular the main island of Santorini. We were very unfamiliar; until we received a care package of wines from the Wines From Santorini. Here's what we learned.

The current geographic layout of Santorini is the result of a massive volcanic eruption in 1600BC that created the central lagoon and surround islands. The inhabitants were destroyed, but a few vines survived which may be the lineage to the most important indigenous wine grape: Assyrtiko.  Along with Athiri and Aidani, these grapes comprise the majority of Santorini white wines as well as Vinsanto (Italian: "holy wine"). This is a dessert wine made from sun-dried grapes, then aged in barrel; a Mediterranean delicacy for centuries.

Wines from Santorini

Grape growing on Santorini is quite unique. Because of the volcanic eruption, the limestone base is covered with chalk, slate, ash, and lava. This composition helps to create wines with a naturally low pH level and high acidity.  The lack of clay in the soil also creates a natural barrier to the Phylloxera louse which has never ventured onto the island. As a result, the vines are some of the oldest, ungrafted vines in the world. Finally, rainfall is quite rare, but the vines are "watered" at night by a mist that rolls in from the Aegean. The seas also bring heavy winds so the vines are pruned like a cylinder in order to protect the fruit.  The result of this hot, dry, climate is very low yields - averaging 25 hl/ha. And all the wines are protected under the "Santorini" OPAP designations of origin.

The first wine we sampled was the Gavalas Winery 2009 Santorini a 90-10 blend of  Assyrtiko and Aidan. The Gavalas family has been producing wine for three centuries and the grapes from this wine were harvested from the "vineyard of Santorini" that is considered to be the oldest in Greece; perhaps even the world's oldest continually cultivated vineyard.  Pretty amazing. Only 25% of the juice is extracted from the grapes which is then fermented in stainless steel. The wine starts with a citrus aroma mixed in with a slight dose of salty air. The wine  tastes fresh and clean, with hints of minerality and decent acidity.  Very natural and nicely done.

The next wine was the Gaia Estate 2011 Thalassitis, 100% Assytiko. This winery is a youngster in relative terms, having opened in 1994. The owners, Leon Karatsalos and Yiannis Paraskevopoulos, started the winery in part to save an old tomato processing plant from being lost to the modern world - i.e tourism. Their Thalassitis (“Thalassitis Oenos” Greek for sea-originated wine) is named for the ancient practice of mixing wine with sea water apparently for therapeutic reasons. Did they know something we are missing today?  Instead the owners of Gaia Estate believe that their proximity to the Aegean Sea creates a similar affect and provides the Thalassitis with a unique flavor. That, and 80-year old vines. The wine is bigger than the Gavalas with even more acidity but with the same mineral and and sea salt characteristics. This is your "Wow" wine, which was simultaneously proclaimed at our table causing a jinx comment from our son. Wow.

Finally, we moved to a vinsanto, the Karamolegos 2005 Vinsanto to be precise - a blend of Assytiko and Aidani. These grapes were sun-dried for twelve days, fermented two months in barrel, followed by two years aging in more oak. The result is a blood orange wine with raisins, honey, nuts, and vanilla popping up at various stages in the palette. The wine is syrupy - but not sickening so - with a long finish that invites you back for more. This is something else. We were first introduced to this style from a Cretan Wine exhibit at the South Beach Wine & Festival years ago and promptly forgot. Not anymore.

Here's to hoping we visit Santorini one day. Cheers.

The United Grapes of America - New Jersey - Tomasello Winery Rkatsiteli

From the plans of the southern Caucasus in the Republic of Georgia Tomasello Winery.  The winery is one of the country's oldest, opening right after Prohibition was repealed (license #68). Three generations of Tomasellos have operated the winery, producing an assortment of vinifera, labrusca, hybrids, and fruit wines - can you say New Jersey blueberries. And Outer Coastal Plain Rkatsiteli ($12). We had hoped to share this wine during our Discovering Georgian Wines for #winechat tasting, but the
to the outer coastal plain of New Jersey, the ancient Rkatsiteli has found a home at
logistics of online ordering failed us. Oh well. This wine starts with typical floral aromas, and continues with some apricots and spice on the palette. The wine seems drier than the Horton Vineyards and Dr. Konstantin Frank Vinifera Wine Cellars - although the sugar levels are similar.  Not as acidic either, but just enough to balance the equation. Kudos to Tomasello Winery for producing a truly unique wine.

StarChefs.com: The United Grapes of America

2006 Bennett Family "The Reserve" Cabernet Sauvignon

After the Casa Lapostolle Cuvee Alexandre Chardonnay, we finally opened our next wine from the Wine Chateau, the 2006 Bennett Family "The Reserve" Cabernet Sauvignon. We were excited about this wine because we tend to shy away from  Napa Valley cabs, primarily due to budgetary constraints. However, this one is definitely within our means, on sale for $20 at the online retailer. And what a QPR - particularly now that  the wine has been able to mature in the bottle. The wine starts with a big aroma as dark cherry and chocolate engulf the nose. I thought my face was going to get stuck in the glass; I couldn't get enough of this sensation. Dark cherry continues in the palette, combined with bits of earthy dirt and a creamy texture that ends with subtle tannins and a little spice; but a smooth, smooth finish. This is an easy drinking wine where the 14.5% alcohol is barely apparent. Not bad from a family of whisky distillers. Cheers.

North American Wine Trails & Regions

Karen Batalo Marketing & PR

Ready for Spring yet. We are and that entails researching wine regions to visit. And as you should know by now, there is wine being produced in every state and almost in all Canadian provinces. To make our planning easier, and perhaps yours, here as a compendium of wine trails and regions by state. This information, including maps, is available at WineCompass.com. Let me know if I missed any. Cheers and be safe hitting the wine roads.




Alabama

• North Alabama Wine Trail

Arizona

• Verde Valley Wine Trail
• Sonoita Wine Trail
• Willcox Wine Trail

Baja, Mexico

British Columbia 

• Naramata Bench Wineries Association
• Okanagan Valley
• Wine Islands Vintner's Association

California

• Alexander Valley Winegrowers
• Amador County Vintners
• Anderson Valley Winegrowers Association
• Apple Hill Growers Association Wineries
• Calaveras Wine Association
• Carneros Quality Alliance
• Central Coast Wine Growers Association
• East Bay Vintner’s Alliance
• El Dorado Winery Association
• Fair Play Wineries
• Howell Mountain Vintners & Growers Assoc
• Livermore Valley Wine Country
• Lodi Appellation Winery Association
• Lodi-Woodbridge Winegrape Commission
• Madera Vintners Association
• Mendocino Winegrape & Wine Commission
• Monterey County Vintners & Growers Association
• Napa Valley Vinters
• Paso Robles Wine Country
• Placer County Wine and Grape Association
• River Road Wine Trail
• Russian River Valley Winegrowers
• San Luis Obispo Vintners Association
• Santa Barbara County Vintners' Association
• Santa Cruz Mountains Winegrowers Association
• Santa Ynez Valley Wine Country Association
• Sierra Vintners
• Silverado Trail Wineries Association
• Sonoma County Wineries Association
• Southwest California Vintners
• Spring Mountain District
• Temecula Valley Winegrowers Association
• Tesla Vintners
• West Sonoma Coast Vintners
• Winegrowers of Dry Creek Valley
• Wineries of Santa Clara Valley

Colorado

• Front Range Winery Association
• Grand Valley Winery Association
• Mesas Wine Trail
• Rocky Mountain Association of Vintners
• West Elks AVA

Connecticut

• Connecticut Wine Trail

Delaware

• Delaware Wine and Ale Trail

Florida

Georgia

• Mountain Wine Country

Idaho

Illinois

• Heartland Rivers Wine Trail
• Northern Illinois Wine Trail
• Scenic Rivers Wine Trail
• Shawnee Hills Wine Trail
• Wabash Valley Wine Trail

Indiana

• Indiana Uplands Wine Trail
• Indiana Wine Trail
• Indy Wine Trail

Iowa

• The Iowa Wine Trail
• Scenic Rivers Wine Trail
• Western Iowa Wine Trail

Kansas

Kentucky

• Back Roads Wine Trail

Maine

Maryland

• Antietam Highlands Trail
• Carroll Wine Trail
• Chesapeake Wine Trail
• Frederick Wine Trail
• Mason-Dixon Wine Trail
• Patuxent Wine Trail
• Piedmont Wine Trail

Massachusetts

• Coastal Wine Trail

Michigan

• Leelanau Peninsula
• Southeast Michigan Pioneer Wine Trail
• Southwest Michigan Wine Trail
• Sunrise Side Wine & Hops Trail
• Wineries of Old Mission

Minnesota

• Eastern Rivers
• Minnesota Gold
• Northern Lakes Region
• Three Rivers Wine Trail 
• Twin Cities Region 
• Western Prairies 

Missouri

• Augusta Wine Trail
• Hermann Wine Trail
• Scenic Rivers Wine Trail

Nebraska

• Heart of Nebraska Wine Trail
• Historic Trails Wine Trail
• Southeast Nebraska Winery Trail

New Hampshire

New Mexico

New Jersey

• Atlantic County Wine Trail
• Cape May Wine Trail
• Gloucester Salem Wine Trail
• Shore Wine Trail
• Sussex Wine Trail
• Warren Hunterdon Wine Trail

New York

• Cayuga Wine Trail
• Chautauqua Wine Trail
• Cooperstown Beverage Trail
• Dutchess County Wine Trail
• Finger Lakes Wine Country
• Hudson-Berkshire Beverage Trail
• Keuka Lake Wine Trail
• Long Island Wine Country
• Niagara Wine Trail
• Seneca Lake Wine Trail
• Shawangunk Wine Trail

North Carolina

• Haw River Wine Trail
• Mountain Wine Country
• Yadkin Valley

North Dakota

• North Dakota Winery Trail

Nova Scotia

Ohio

• Appalachian Trail
• Canal Country Trail
• Capital City Trail
• Grand River Valley
• Lake Erie Vines and Wines Trails
• Lake Erie Shores And Islands Trail
• Ohio River Valley Wine Trail

Ontario

• Niagara on the Lake
• Niagara Winery Guide
• Prince Edward County Wine Region
• Southwestern Ontario Vintners Association

Oregon

• Columbia Gorge Wine Country
• Dundee Hills
• Southern Oregon Winery Association
• Willamette Valley Wineries
• Wineries of Lane County
• Yamhill-Carlton District

Pennsylvania

• Berks County Wine Trail
• Brandywine Valley Wine Trail
• Bucks County Wine Trail
• Groundhog Wine Trail
• Lehigh Valley Wine Trail
• Mason-Dixon Wine Trail
• Susquehanna Heartland Wine Trail

Quebec

Rhode Island

• Coastal Wine Trail

South Carolina

South Dakota

• South Dakota Wines and Wine Trail

Tennessee

• Natchez Trace Wine Trail
• Rocky Top Wine Trail
• Upper Cumberland Wine Trail

Texas

• Cross Timbers Wine Trail
• Dallas Town and Country Wine Trail
• Dallas Wine Trail
• Driftwood Wine Trail
• Dripping Wine Trail
• Fredericksburg Wine Road 290
• Grapevine Wine Trail
• Guadalupe Valley Wine Trail
• Munson Wine Trail
• Piney Woods Wine Trail
• Red River Wine Trail
• San Gabriel Wine Trail
• Texas Bluebonnet Wine Trail
• Texas High Plains Wine and Vine Trail
• Texas Hill Country
• Thirsty Oaks Wine Trail
• Top of the Hill Country Wine Trail
• Way Out Wineries of Texas

 Vermont

Virginia

• Bedford Wine Trail
• BlueRidge Wine Trail
• Chesapeake Bay Wine Trail
• DCs Wine Country
• Foothills Scenic Wine Trail
• General's Wine and History Trail
• Heart of Virginia Wine Trail
• Mountain Road Wine Experience
• Monticello Wine Trail
• SoVA Wine Trail
• Wine Trail of Botetourt 

Washington

• Columbia Cascade Winery Association
• Columbia Gorge Wine Country
• Columbia Valley Winery Association
• North Sound Wineries
• Puget Sound Winegrowers Asscoiation
• RattleSnake Hills
• South Seattle Artisan Wineries
• Walla Walla Valley Wine Alliance
• Wine Yakima Valley

Wisconsin

• Door County Region
• Driftless Region
• Fox Valley Region
• Glacier Hills Region
• Northwoods Region

Wine 101: Corot noir

Corot noir courtesy of
Double A Vineyards

Is Corot noir, the new Pinot Noir for cold climate vineyards? Of course not; but this cross between hybrids Seyve Villard and Steuben has its converts. Developed  at the Cornell Agricultural Experiment Station in Geneva, its wines "are free of the hybrid aromas typical of many other red hybrid grapes, and can be used for varietal wine production or for blending. The distinctive red wine has a deep red color and attractive berry and cherry fruit aromas." This in the words of grape breeder Bruce Reisch. And according to Double A Vineyards, a New York nursery,  "The wine has big soft tannins with a structure that is complete from the front of the mouth to the back, suitable for a varietal wine or for blending. Pairs well with beef, game, and other hearty dishes."

Hunt Country Vineyards
Classic Red

Diane Forsee of Forsee Vineyards and Winery (Coffeen Illinois) is one convert: "it just happens to be one of our best sellers here at the winery". The grape handles the Midwest winters well, the hot humid summers, and even poor clay soil. The negatives, do not over-crop and "you have a very small window within which to harvest, because the 'numbers' are perfect for a short time. Otherwise, the acid is too low and the wine becomes the perfect blender." But in the winery, the grape is versatile. They produce a dry red aged in American oak; a fruit forward semi-sweet blush; and a semi-dry "Chianti" styled wine blended with Leon Millot.

In Branchport, New York, Al Hunt of Hunt Country Vineyards grows Corot Noir to keep his wines competitively priced. His customers demand wines below $10 and their Classic Red fits that bill. Plus this five varietal, medium bodied blend has won several Golds, including a recent one at the Florida International Wine Competition. We need to get our hands on this one.

Corot Noir seems to have found a home in New York and Illinois, but is also grown in Connecticut, Pennsylvania, New Jersey, Virginia, and even Colorado and South Dakota. Here is an alphabetical list.

• Beneduce Vineyards - Pittstown, NJ
• Davis Valley Winery and Vineyard - Rural Retreat, VA
• Deer Run Winery - Hector, NY
• Dill's Run Winery - Union Springs, NY
• Forsee Vineyards and Winery - Coffeen IL
• Hunt Country Vineyards - Branchport, NY
• Le Fuselier Winery - Canon City, CO 
• Prairie Berry Winery - Hill City SD
• Presque Isle Wine Cellars - North East, PA
• Ridge View Winery - Mt. Sterling, IL
• Silver Moon Winery - Lanark, IL
• Taylor Brooke Winery - Woodstock, CT
• Villa Marie Winery and Vineyard - Maryville, IL

The United Grapes of America - Arizona - Arizona Stronghold Tazi

StarChefs.com: The United Grapes of America

Blood Into Wine, the story of Maynard James Keenan and Eric Glomski quest to Arizona Stronghold Vineyards is a cult winery, popular not only on the left coast but on the right. And on our coast some of their wines are available through Wholefoods by Vino 50 - such as the Tazi - Aromatic White Blend ($23). And aromatics is what you get. Orange and flowers linger on the nose, moving to citrus flavors and a crisp dry finish. Pretty impressive. The 2011 blend consists of 28% Sauvignon Blanc, 25% Riesling, 18% Malvasia, & 16% Chenin Blanc; the composition changes year to year - but the results are the same. This is why they turned blood into wine.
produce world class wine in the northern Arizona desert. Ever seen the movie? Well they did it; sorry to ruin the ending. And now their

Discovering Georgian Wines for #winechat

Quick question? What is the oldest known vinifera wine grape? Muscat. Maybe. One from Greece - perhaps Agiorgitiko? Maybe. How about Rkatsiteli - where clay vessels in the Republic of Georgia have been found that contain Rkatsiteli seeds which date back to 6,000 BC (A Short History of Wine). And  Jancis Robinson The Oxford Companion to Wine, 3rd Edition states that the wine tradition finds its roots in the valleys of the South Caucasus - its not far fetched to believe that Rkatsiteli is one of the first vinifera wine grapes. Yet Rkatsiteli is just one of 500 unique Georgian grape varieties; perhaps one is   even older. Moving forward, Georgian wine is mentioned in Greek literature,particularly when Jason finds "fountains of wine" there on his quest for the Golden Fleece. The wine culture is further encouraged in the 4th century AD by the spread of Christianity in Georgia by St. Nino from Cappadocia, who wore a cross made from vine stems. Being pottery experts, the Georgians mastered qvevri, clay vessels used to ferment and age wine.

My first contact with Georgian wine came through the Georgian Wine House who poured at several successive Washington D.C. Food & Wine Festivals.Then I learned that Horton Vineyards grew Rkatsiteli in their Gordonsville Virginia vineyard and that they had gotten the idea from drinking Rkatsiteli from Dr. Konstantin Frank Vinifera Wine Cellars. This ancient grape was one of the first planted to prove that vinifera grapes could survive and prosper in the Finger Lakes. I was hooked. Needing a red partner, I naturally turned to Saperavi, the most popular red Georgian wine grape that is used in popular semi-sweet to dry wines.


When asked to host #winechat, Georgian wine and their American counterparts seemed a perfect topic. Representatives from the Georgian Wine House, Horton Vineyards, Dr. Frank, Standing Stone Vineyards, and Castle Hill Cider agreed to participate.Why the last two? Standing Stone is the only grower of Saperavi in the United States and Castle Hill is the only American user of Kvevri vessels. Before the chat we sampled ten wines and used them as a reference during the conversation.

Teliani Valley Tsinandali 2010 (SRP $10). Georgian wines are usually blends and named for the region or village so Tsinandali is the appellation and the wine is composed of 80% Rkatsiteli & 20% Mtsvane. This wine is made in the Western style so fermented in stainless steel with no skin contact. The Mtsvane provides a more floral bouquet, while the  Rkatsiteli provides structure and acidity. And at the price, a great bargain.

Vinoterra Rkatsiteli 2011 (SRP $13). This wine is produced in the traditional Georgian  method where the wine is fermented and  macerated on skins for 6 months within qvevri vessels. This skin contact produces an orange coloring to the wine which many falsely think as oxidized. Not here. The wine has a somewhat spicy, apricot aroma with a mild tannic finish. Since most Georgians consume white wine this one is made to hold up to red meats - particularly lamb. Did I mention Rkatsiteli translates to Red Horn? Interesting factoid.

Dr. Konstantin Frank Vinifera Wine Cellars 2010 Rkatsiteli (SRP $15). The first Rkatsiteli produced in the United States, this wine is slightly sweeter than the previous two. It has an intriguing  grapefruit\orange aroma with a crisp acidic finish that balances the sugar. 

Horton Vineyards 2011 Rkatsiteli (SRP $15). This wine is made from estate grapes growing right in front of the winery and a full Monticello AVA wine. 2011 was a poor growing year in Virginia so this wine has more skin contact because of the condition of the fruit. It is also semi-dry at 1.8% RS and possesses a similar grapefruit\orange aroma. Very flavorful with the required acids to balance the sugar.

Teliani Valley Unfiltered Saperavi 2007 (SRP $19). Saperavi is translated as dye or black (wine) and in the glass seems as dark as Norton. This wine is from the Tsinandali sub-region of the larger Kakheti region - which is responsible for a large percentage of Georgian wine production. Like the previous Teliani Valley wine, this one is made for the Western market (fermented in stainless steel; aged 6 month in new French oak).  Here we first encountered the standard sour cherry nose representative of Saperaviand the muscular tannins. This is a big wine.

Vinoterra Saperavi 2008 (SRP $22). Moving to an even bigger wine that was decanted an hour before tasting, this wine was produced using a combination of new and traditional methods. The juice was macerated on their skins for 18 days; fermented in qvevri; then sealed for six months. At that point the wine is racked into 75% new French oak and 25% neutral oak. The result is a larger sour cherry profile on the nose and through the palette. The tannins are smoother - but the oak treatment is noticeable throughout.

Vinoterra Saperavi Selection 2009 (SRP $24). Here is a 100% traditional Georgian wine made from 50 year old vines and fermented and aged in qvevri. No oak treatment. The result (also decanted one hour ) is a surprisingly fruity and earthy wine, with lower tannins and more finesse. Seems like the oak in the 2008 may have masked the earthy characteristics of the fruit. This was my favorite Saperavi for the evening.


Standing Stone Vineyards The Dark Red (SRP $30). The only Saperavi produced in the United States, the winery first thought of this grape as a side-kick to Pinot Noir.  When they learned how cold hardy and productive it was, a single varietal wine was in the cards. This wine has the traditional sour cherry nose, but with a less tannic and more fruity profile than the Georgians. This is a party fun - easy drinking.

 Teliani Valley Kindzmarauli 2011 (SRP $15). This is a semi-sweet Saperavi made in the Kindzmarauli micro zone in Kakheti. Grown at a higher elevation this wine has great acidity and all natural sugar - coming in at 2.5% RS and 11.5% alcohol. This is an easy drinking wine and is no surprise its the top seller in their portfolio. Dark chocolate, here we come.


A very nice assortment of wines - both from the Republic of Georgia and the United States. And with affordable SRPs, there's no excuse to start your Georgian wine experience. Cheers.

10 Cane Rum Review - Marketing Trumps Quality

A constant at our local ABC store is the bright orange label of 10 Cane Rum, sitting prominently at eye level on the shelf. The distillery is owned by LVMH Moët Hennessy - Louis Vuitton - which explains the marketing power. After several years of browsing I finally forked over the $30 to discover for myself, what the marketing buzz was all about.

The rum is produced in Trinidad using the "rhum agricole" technique - the first press of the sugar cane juice and not molasses - and allegedly requires the juice from 10 cane stalks to produce a single bottle of rum. This rum is then aged one year in new French oak and blended with a small dose of older Trinidadian rum. 

The rum pours a pale yellow and the nose, sweet alcohol.  Not a lot going on at this point - sweetness and burn. This trend continued on the palette with no noticeable flavor profile rising forth - just a general sweetness of brown sugar followed by a slow burn. Adding a few drops of water actually suppressed the sugar, but not the alcohol. Conclusion: not at all worth the price. You may ask, if the rum isn't anything special, why the almost empty bottle. The short answer - makes a decent (yet expensive) mixer for the Hemingway Josie Russell.

#winechat - Rkatsiteli and Saperavi - from Georgia to America

#winechat will reconvene in 2013 on January 9th with a focus on the birthplace of wine-making - the Republic of Georgia - where archeologists have unearthed viticulture artifacts from 5,000 to 8,000 years old. Accompanied by the Georgian Wine House, we will discuss Kvevri terracota vessels, the popular Rkatsiteli and Saperavi grapes, and counterfeit wines. Georgian wines are available through Potomac Wines & Spirits. Rkatsiteli and Saperavi have also migrated to the United States where a handful of wineries cultivate and vinify these grapes. We hope to have representatives from Dr. Konstantin Frank Vinifera Wine Cellars (NY), Standing Stone Vineyards (NY), Horton Vineyards (VA), Tomasello Winery (NJ) and Avanguardia Wines (CA) as well as Castle Hill Cider, who utilize Georgian Kveri terracota fermenting containers in their Keswick Virginia cidery. We are looking forward to seeing everyone online on the 9th - 9PM ET on Twitter.

Update: Facebook event describing the wine is now available #WineChat talking Rkatsiteli & Saperavi

Ron Añejo Pampero Aniversario Reserva Exclusiva - What's in a name and satchel?

While browsing a liquor store in New York, I came across a fancy leather satchel containing an interesting Venezuelan rum - Ron Añejo Pampero Aniversario Reserva Exclusiva ($30). Traditionally the term "ron añejo" refers to aged rum and "pampero" to a vicious squall. Thus, in 1938, Alejandro Hernández started Industrias Pampero, C.A. and produced the "first rum to be accredited ‘Añejo’, by the Venezuelan government". Twenty-five years later to celebrate their anniversary (that's 1963 for those like me slow in arithmetic) the inaugural Ron Añejo Pampero Aniversario Reserva Exclusiva was released.  Now owned by the Diageo empire, the distillery continues to release this premium rum, which is referred to in Venezuela as "Caballito Frenao" ("Restrained Horse") because of the logo on the satchel.

The rum pours a dark caramel with a nose of toasted vanilla and sweet honey nuts. Very appealing. On the palette there's a wave of chocolate being ridden by vanilla notes plus a hint of leather when it crashes into a warm molasses burning sensation. Who needs the creme brulee when this rum will suffice for dessert. Adding a few drops of water smooths out the palette by dampening the alcohol to completely eliminate the burn, allowing the rum's flavor profile to shine. This is very nice sipping rum, flavorful and balanced - worthy of the $30 price. Cheers.

Christmas in New York City - Brooklyn Brewery on the Itinerary

As tradition has it, my family once again asked for a trip to New York City to partake in the Christmas lights and festivities throughout Manhattan and the other boroughs. This year I agreed, with one stipulation; we allocate enough time to visit Brooklyn Brewery - located in the now trendy Williamsburg industrial area. And this visit was easily handled with the Prospect Park Zoo on the itinerary.

I've been a big fan of the brewery ever since my first Double Chocolate Stout many years ago - perhaps close to their 1988 opening. Since that time the brewery has expanded its portfolio from their famous Lager to many different styles. And the brewery itself has expanded with demand to double its capacity and eventually triple it next year.  And anyone who follows beer culture knows the influence of Brewmaster Garrett Oliver as he is  editor-in-chief of The Oxford Companion to Beer and author of The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. One day we need to feature him on MyJoogTV.

We arrived at the brewery to find a swelling crowd even though the tasting room had just opened. As it was Sunday we were welcomed to SmorgasBrewery; where local "underground" chefs provide gourmet food to pair with your beer. And what a selection of beer - maybe a dozen options - and not just the perennials augmented with some seasonals. I noticed only two - the Brooklyn Brown Ale and Brooklyn Lager, surrounded by the single hop Sorachi Ace, Radius, Winter Ale, Brooklyn Monster Ale, and There Will Be Black - among others. After sampling a few, my favorites were the Brewmaster's Reserve There Will Be Black and Sorachi Ace. The former is a Black IPA that satisfies my craving for chocolate transitioning into a bitter finish. The latter is a Single-hop Farmhouse Saison where the rare “Sorachi Ace” hops (developed in Japan by crossing the British “Brewer’s Gold” with the Czech “Saaz”) is sourced from a single hop farm in Washington state. The beer is cloudy but light; lemony but very clean - with a refreshing, almost acidic finish. Love the style and ingenuity using a single hop variety.

With the family keeping a tight schedule there wasn't time for a tour or more tasting, but with the renaissance in Williamsburg, I see a destination trip in my future. Beer and live music seem to pair well in Brooklyn. Cheers.

Note: Brooklyn Brewery is open to the public Monday-Thursday from 5-7pm for reservation-only Small Batch tours, Friday evening for Happy Hour, and Saturdays and Sundays for Tours and Tastings.