Category Archives: Uncategorized

Take Me to the River…

Gold Ridge Soil and VinesAnyone who’s lived in the Bay Area for more than a year or two has probably been to the Russian River, and anyone who is from the Bay Area probably has a story of a lost weekend spent there; however, you can easily speed though the valley without giving much thought to wine: if that’s the case, you are doing yourself a disservice. You can’t avoid wine in Napa -drive up highway 29, and the various wineries beckon you inside like a sidewalk sign twirler in a gorilla suit at tax time. The Russian River is more subtle. Whereas Napa has given itself over to development, the Russian River insists on holding on to its wild-west roots. Black Bart robbed stagecoaches here, and supposedly buried the take from a Wells Fargo heist in the hills above Korbel.

Standing on the corner of Occidental Road and the Gravenstein Highway pumping gas and looking across the street at a rental lot for heavy farm equipment, it’s easy to forget that arguably the greatest Pinot Noir in the world is grown right behind the tree line barely 100 feet away. Indeed, you can walk to Dutton-Goldfield, Dehlinger, Lynmar and 10 other wineries from where I am standing.

Much like the whole of France, this area used to be a shallow inland sea. When that sea receded, it left behind a delectable ring of marine sandstone called the Wilson Grove Formation, the jewel of which is the clay and sandstone blend called the Gold Ridge complex. To the west of me is the Green Valley AVA where this combination sits on a bed of fractured rock, and along with the influence of persistent fog accounts for a long ripening process, producing Chardonnay and Pinot Noir to rival all but the greatest Burgundies. The Pinots are filled with blackberries and violets; the Chardonnays with flavors of tangerine and green apple.

Walking out of the tasting room with six bottles stuffed under our collective arms, now comes the question of where to go and enjoy it! Sebastopol doesn’t offer much, Forestville even less. Finding great places to eat here is more of a treasure hunt; it all depends on what you want. If you want a perfect pairing for that Pinot Noir, you need to sample the menu at Highland Dell in Monte Rio, owned by members of the Bohemian Club; the food belies the quiet image of the town. If you are short of time, and need to head home, then Willi’s Wine Bar where River Road meets 101 had the best food you will find in this part of the county.

And here’s the secret that every local knows: the best time to visit is between now and the end of October; the weather is mild, but sunny and the tourists have gone home. So if you have time in the next few weeks, then head north. You won’t be disappointed.

Introducing Emmolo

Stand back, a new, ultra-premium Merlot and Sauvignon Blanc producer has entered the arena. Jenny Wagner, of the famous Wagner Family of Wines- Caymus Vineyards, Mer Soleil, Conundrum, Belle Glos and Emmolo, put her stake into the ground. Taking her mother’s (Cheryl) vision and drawing from her father’s (Chuck) winemaking acumen, she is producing World Class wines! Learn more from our storyboard below.

5 refreshing whites everyone should be drinking this summer

oystersIf you’re a seasonal drinker like me, you naturally reach for cold white or rose wine in the summer heat.  We all have our go-to wines – Sauvignon Blanc, Pinot Grigio, maybe even something like Albarino if you’re feeling adventurous! But there are some great off-the-beaten-path wines that you should be drinking to stay cool and refreshed this summer.  These are my top 5.

Muscadet
Oysters, anyone? Muscadet hails from the western end of the Loire Valley, right near the Atlantic Ocean. The maritime influence leads to a wine with crisp acidity, fresh and lively  – but subtle – fruit and a mineral undertone. Super mild but amazingly quaffable, I adore sipping a chilled Muscadet on its own or with  a light shellfish appetizer.

Picpoul
Pronounced PEEK-pool, you should drink this just because it’s so much fun to say! You should also try it because it’s dang good. A Rhone-based varietal used in the blends of the Southern Rhone and Chateauneuf-du-Pape, Picpoul is a fairly neutral grape, but it’s bright and refreshing and super affordable!

Vinho Verde
This has everything you want in a summer sipper. Bright fruit, crisp acidity, a slight spritz and low alcohol. Beat that! A lovely lunch wine, a great picnic wine, pretty much a go-to for summer fare.

Verdejo/Verdeho
You’ll see this from the NW are of Spain, as well as some in Portugal and even Australia. The wine is dry, but has a great texture that makes it ideal for spicy dishes, like pesto pasta, ceviche or chicken with garlic.

Godello
Ga-ga for godello? Yes! Another Spanish gem, this is my favorite. I think it’s the texture that sells me. It has some Chardonnay-like texture (not from oak but just from the variety) and yet a mineral backbone that gives it this unique quality. Perfect for a dinner where you want a white wine but something that goes with everything. I’m thinking clam bake and lobster boil!

 

P.S. I love you! Time to explore Petite Sirah

14_07_03 1630 The Crusher, Sterling Anniversary_4000_Blog

Once upon a time, there was this lonely grape called Petite Sirah. Upon discovery, farmers and winemakers loved this grape so much that they nicknamed it “petet serre” and said it very fast with a grin. The real name of the varietal is Durif (named after a French scientist who crossed Syrah and Peloursin at the end of the nineteenth century). For years, this varietal sat lonesomely on the shelves gathering dust. Customers breezed by it, reaching for Cabernet Sauvignon, Pinot Noir, Zinfandel and other more famous varietals. It is my intention to bring this varietal to the fore.

Not as ferocious as most Zinfandel, less stately than many Cabernet and much more robust than elegant Pinot Noir, Petite Sirah has found its home among people who simply enjoy wine and food without pretense.  I often call upon it for parties and when the gang comes by on the weekend for outdoor grilling and potluck meals. In today’s lesson, I have chosen three Petite Sirah for your enjoyment.

The 2012 The Crusher shows a shading of wood and plenty of pleasing grapiness. Coats the palate well and invites a plate of polish sausages, hot links and plain ‘ole hot dogs. For a fruiter style, with a bit less wood, I would go for the 2012 HandCraft. Perfectly poised, with its pretty red fruit flavors that pair nicely with roast chicken, I can almost feel the match on my palate. In the lighter and more elegant style, the easy-drinking 2012 Bogle does the trick nicely.

Not just for meals, Petite Sirah can serve as a cocktail wine to be paired with hors d’oeuvres. So take a trek off of the beaten path, snag one of these Petite Sirahs, and educate your palate about one of California’s hottest under-the-radar varietals. For more information, check out the group: P.S. I Love You, here is a link to their website.  I think I’ll grab a bottle of Petite Sirah to enjoy with a savory pot roast  for a comforting dinner on a foggy summer day in the city by the bay.

How do you make rose? #DrinkPink

MiravalRose2Rose, rosado, rosato, vin gris, blush… whatever you choose to call it, it’s the season for drinking pink.  Like seeing the world through rose-colored glasses, we enjoy seeing the summer through a rose-colored wine glass.

While rose is delightful year round, it is especially popular during the summer months. Perhaps the image of sipping Provence rose on the Mediterranean beaches comes into play, but most likely it’s because rose is refreshing, unique and an ideal wine for aperitifs, picnics, BBQs and just about everything else going on in the summer.

Rose is most often (and almost always looking at the rose sold by Wine.com) made using red grape varietals. These grapes most often correlate to a wine’s region. Southern France focuses on Grenache, Syrah, Mourvedre and Cinsault. Rosado from Spain is often Tempranillo or Grenache. Sangiovese-based Rosato from Italy, and then the California rose, which can be made from Pinot Noir, Rhone varieties and just about anything else.

Rose finds its pink color by utilizing brief contact with the red grape skins – much less contact than red wines. The length of time the wine spends with the skins, as well as the grape variety, determine the color of the rose. Longer time of course leads to a darker color, while shorter time results in a lighter-hued pink.  Rose presents a range of colors, from orange-salmon to deep-almost-purple . After skin contact, the juice is separated and fermented like a white wine.

With that in mind, rose is served cold, like white wines. These wines lack tannins due to the short time they spend with the grape skins. Pink wines offer bright acidity, red fruit flavors and excellent texture – flavors and structure of course vary by region and variety.

Stay tuned for more on rose, but in the meantime, check out my top rose picks!

Cheers to drinking pink this summer!