Category Archives: Industry News

New Zealand, Sauvignon Blanc and Center Stage

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For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?

While other varietals are often served due to their easy-drinking style, Sauvignon Blanc demands food service. Why? One word: acidity. Sauvignon Blanc is an aromatic variety. It is also high in acid. What does acid do? Makes our mouth water of course. Therefore, matching that acidity with food is the most ideal way to bring out the undertones and other nuances of Sauvignon Blanc. The meal does not have be fancy, it just as to be good. Classic matches such as linguine with clams, raw oysters on the half-shell and grilled mussels are always a hit with most anyone who enjoys food and wine together. Over the past 2 decades, Sauvignon Blanc has taken center stage, and no where has claimed the grape so uniquely as New Zealand. Grapefruit and grass, gooseberry and green pepper, an array of aromatics jump out of your glass.

Over the last decade, I have found a treasure trove of pleasure that the Kiwis have happily sent into the marketplace and now drink these wines on a daily basis. While I still long for Sauvignon Blanc from France, Chile and the USA, I am incredibly grateful that New Zealand Sauvignon Blancs are so available to wine lovers everywhere. One of my current favorites is the 2014 Cloudy Bay; it is a super standout!

So pick up a bottle of Sauvignon Blanc today, on #SauvignonBlancDay and enjoy!

Women in Wine: Joy Sterling

Joy Sterling, the beautiful mind and soul currently running Iron Horse Vineyards, is one of our favorite women in wine. Her parents, Barry and Audrey Sterling, built this amazing property and winery decades ago, and it continues to flourish under Joy’s leadership.

Name: Joy Sterling

Role/Position: Partner/CEO of Iron Horse Vineyards

How did you get into wine? Thanks to my family.

What is your favorite part about working in the wine industry?  The people! The wine world is wonderfully generous. Iron Horse is my passport. It takes me to many exciting places and is my introduction. Everyone is fascinated about wine. If you want to make friends, bring the wine. I also love that we are fundamentally farmers. That’s what keep us real.

Who is your role model?  My mother, Audrey Sterling, who co-founded Iron Horse with my father, Barry Sterling. She is so elegant, gracious, strong, bold and accomplished, warm and welcoming, fun and funny. Every day, I look in the mirror and wish that I will “grow up” to be just like her.

What is your best wine story?  One of my favorites dates back to the 1960s when my parents, my brother and I were living in Paris. My father became a Chevallier du Tastevin and at a black tie dinner at Taillevent, he shocked the French by winning the blind tasting. It was written up in The Herald Tribune. It was “news” that an American could be so knowledgeable and discerning. That was a turning point, when my parents first started thinking, “Hmm, this is something we could possibly do.”

Favorite Restaurant:  I can’t name just one. I have so many!

Favorite wine region to visit:  We are so lucky. We are so beautifully welcomed all over the world.

Favorite wine (other than yours) to drink:  I admit it. I have a cellar palate. If I had my druthers, I would only drink bubbles. I am lovingly known in my family as a bubble head. And I have to say, I think Iron Horse sits at the same table as the best in the world.

Advice for women going into the wine industry?  Dive right in. The wine world is a real meritocracy. You can start in a tasting room and become president of a winery. There is a long history of women who have succeeded in wine … especially in Champagne. Think of all those widows.

Iron Horse Vineyards

 

 

Women in Wine: Alisa Jacobson

Welcome to the Wine.com Women in Wine Series! Each week this month we will feature a woman in the wine industry and a bit more about her!

First, Alisa Jacobson, winemaker at Joel Gott Wines, shares her remarks.

LIsaJacobsonName: Alisa Jacobson

Role/Position: Winemaker, Joel Gott Wines

How did you get into wine?  I grew up in Agriculture and enjoyed the farming lifestyle

What is your favorite part about working in the wine industry?  I like how every day is different due to the seasonal aspect of the industry

Who is your role model?  Sarah and Joel Gott have been my mentors for 14 years now – I have learned a lot from both of them.

Favorite Restaurant:  Cook in St Helena

Favorite wine region to visit:  The Rhone region of France

Favorite wine (other than yours) to drink:  Sancerre in the Summer, Rosé in the spring, Grenache in the Winter and Beer during harvest!

Advice for women going into the wine industry?   Its important to share your opinion and have confidence in your abilities.

National Drink Wine Day: who’s drinking wine?

Yes, of course EVERY day is Drink Wine Day, we know this, but just like every day should be mother’s day, or father’s day, or be nice to people day, we do have that ONE day to officially celebrate drinking wine. And that date is February 18th.

Here at Wine.com, we find it slightly coincidental that National Drink Wine Day should fall on the birthday of Wine.com’s founder. Fate? Perhaps.

So how much wine are we drinking when it’s not drink wine day? How about some fun stats (courtesy of the Wine Market Council):

- In 2014, 302 million cases of wine were consumed in the U.S.

- 40%  of Americans drink wine

- 30% of them drink wine more than once a week

- That 30% drinks over 80% of the wine consumed in the US

So here’s to the 30% of the 40% who drink the 80% – I think we all deserve a toast! Cheers :)

The Wayward Zin has come home…

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What did Zinfandel really want to be? Before the late 1960’s, California was all about cheap dessert wines- White Port, Tokay, Sauternes (skid road sweet wines). Only a handful of producers made varietal wines and they were largely limited to Chardonnay (then called Pinot Chardonnay) and Cabernet Sauvignon. When the first varietal revolution began in the late 1960’s, Zinfandel was in the mix. Ridge Vineyards produced their first Geyserville in 1966. Then Zinfandel took a strange turn and White Zinfandel, a semi-sweet blush wine took center stage. In the next varietal revolution (circa 1973), Zinfandel regained its position as an ultra-premium varietal and high quality producers introduced some of America’s greatest Zinfandels ever. The class of 1973 was remarkable and clearly put the varietal on the map. But its place in the world marketplace was met with mixed results. Old World fans and many in the restaurant trade decried the high alcohol of the wines (pushing 16%) and the world returned to the tried and true: Cabernet Sauvignon and Pinot Noir. These were classic red wine varietals that would never become high octane monsters. Zinfandel was pushing its power and ripeness and bringing in a little heat along with it.

At the most recent ZAP (Zinfandel Advocates and Producers) week, this past January, the organization put on the Zinfandel Experience to show the world Zinfandel as it is today and where it is going in the future. I participated in a trade/media and consumer event at ZAP, tasted over 120 wines (many more than once), spoke with vintners and consumers. The playing field has changed. The wines, though high in alcohol, were balanced and delicious. Vintners were passionate about producing wines that tasted great and were true to their AVA’s (American Viticultural Area). Upscale consumers were excited and enjoying the wines. On the trade/media panel I commented that alcohol should not influence you either way on how you will or not like a wine, it is all about balance and how it tastes. As I talked with the public, they were passionate, coherent and thrilled at the state of Zinfandel today.

I enjoyed so many wines at the tastings. Here are three in my top group that are available at Wine.com. The easy and super-rich ’12 Cline Ancient Vines is a perfect match with grilled pork ribs – but make sure the sauce is not too spicy. The sophisticated and red-fruited ’12 Ravenswood Dickerson calls for oven baked roast pork, with a savory red wine reduction sauce. The classic and brambly ’12 Dry Creek Vineyard Old Vine will pair well with a rosemary-accented leg of lamb. It is time to recognize that Zinfandel has come home and is waiting to pair with a fine meal with family and friends.