Local Wino Whines

2nd Annual Local Wino Awards

2011-02-15T10:19:00.000-08:00

Individual Awards from
Chief Wino's Discoveries in 2010

Every year we like to showcase our somewhat irreverent take on a few of the favorite visits from Napa and Sonoma throughout the previous year. This has become our most popular feature post to-date and this edition is sure not to disappoint....enjoy!

"Best Of 2010" & favorites for the Local Wino Awards:

Vineyard Picnic Spot
O'Brien Estate, Oak Knoll
The O'Brien's do a great job of creating a perfect natural environment to enjoy your lunch and their great line-up of wines while you're feasting on whatever you decide to bring along. Yummy all around!
Honorable Mention: Regusci Winery

Varietal Expression (tie)
Zinfandel - Robert Biale Vineyards, Oak Knoll
Pinot Noir - Failla Wines, St. Helena
Pick your favorites here as you like, but make sure not to miss either one of these stops. You'll be able to taste several versions of each varietal and none will disappoint. Not too many places in the valley can have focus like this. Although they do other wines, these varietals are their 'top-shelf' best offerings.
Honorable Mention: Chardonnay - Elizabeth Spencer

Organic Traditional Practices
Littorai, Russian River Valley
I discovered this on a recent referral and then realized it is a personal project of famed winemaker Ted Lemon who was just voted winemaker of the year for 2010. It has all the special elements you'd want in winery that pays attention to every little detail in the vineyard and the wines reflect it...think classic Burgundy.
Honorable Mention: Ehlers Estate, St. Helena

Tasting With a View
Barnett Family Vineyards, Spring Mt.

Probably a consistent favorite of mine when asked to pick some of my all time go-to best spots in the valley. Between the views, the setting, the wines and the people who work there, I'd be hard-pressed to dethrone this place as my "must experience" to either locals who haven't been or new visitors.
Honorable Mention: Copain, Russian River

Variety and Overall Value
Madrigal Winery, St. Helena
Definitely under the radar with its location, but a pleasant find for combining several varietals in a modest approachable tasting environment. You can find most anything to please the palate, but go for their Petite Sirah and Port...delish!
Honorable Mention: William Hill Estate, Napa

"WOW" Factor
Outpost Winery, Howell Mt.
Ok, to be honest, they had me at gold Aston Martin parked in front of the tasting room and the stunning views. But renowned winemaker Thomas Brown has an absolutely stunning line-up of wines to his credit displayed there and when you pick your jaw up off the ground all you can say is 'WOW!"
Honorable Mention: Long Vineyards, Napa

Oliver's Favorite Spot to Explore
White Oak Winery, Alexander Valley
OK, I'll need to clarify this one. Oliver is our dog and his favorite thing in the world is to be vineyard dog for a day and just run around as "free dog" but still keep an eye on us. When we take him out with us there are only certain vineyards that he can run off-leash and away from roads. White Oak has the perfect setting with all kinds of things for him to sniff, explore and run around. Oh, by the way, LOVE their Zinfandel too!
Honorable Mention: Sullivan Vineyards, St. Helena

One-on-One Personal Experience
White Cottage Ranch, Howell Mt.
There is a special serenity about this place high atop Howell Mt. that just makes you not want to leave. Winemaker Rudy Zuidema and gang do such a good job of making you feel at home taking as much time as you want enjoying and learning about their wines.
Honorable Mention: Allora Vineyards, St. Helena

Multi-wine tasting Co-op Facility
Napa - Ma(i)sonry, Yountville
Sonoma - Timbercrest Farms/Family Wineries, Dry Creek
Cooperative tasting rooms allow you to explore several small wineries/wines in one place and are a great way to discover wines you may never see or find elsewhere. Ma(i)sonry has some great individual collections and flights to choose from all under one roof. The Sonoma Timbercrest facility is more of collection of separate winery tasting rooms that cover a myriad of valley varietals.
Honorable Mention: Vintner's Collective, Napa

Newly Opened Discovery
Napa - Robert Craig Winery, Howell Mt.
Sonoma - Thomas George Wines, Russian River Valley
Robert Craig wines has had their production facility high atop Howell Mountain for a few years but only recently made it available for scheduled tastings. And, we're glad they did. Probably the most spectacular views back southwest over the valley that you'll find. Plus, the wines are all great across the board making for an extraordinary experience.

Thomas George wines in Russian River is in the old Davis Bynum facility (of classic Pinot Noir fame). They have completely redone/updated the place along with building an incredible cave tasting experience that brings it all together nicely.
Honorable Mention: Tamber Bey, St. Helena

High Friendly Factor & Fun Scale
Regusci Winery, Stag's Leap
The gang here at Regusci is never lacking for a good time. The group behind the tasting bar just enjoys life AND being the life of the party with no lack of energy inside or outside on the picnic grounds. Combine that with a great line up of wines and the formula works REALLY well. Cheers!
Honorable Mention: Sequoia Grove Winery, Oakville/Arista Winery, Russian River

Harvest Season Party
Hill Family Estate, Heirloom Tomato Fest, Yountville
Until I can find a party that matches over 40 types of tomatoes, build your own (BLT) sandwich from several types of bacon, great wines, and a fun crowd, this is easily my #1 highlight on the calendar each year. Ryan Hill knows how to throw a party and just make sure not to miss it...period.
Honorable Mention: James Cole Winery, Stags Leap

Overall Best A-Z Experience
Napa - Keever Family Vineyards, Yountville
Sonoma - Chalk Hill Estate, Chalk Hill
I feel so fortunate to have discovered Keever Family Vineyards and this small family operation could not be more of a gem if they tried. Everything down to 'Bones' their zippy vineyard dog makes this one of the most delightful experiences in the valley. It is the first (and only) time I've been able to smell varying toasted un-used ($1k) barrels in the cave just as a reference point in their wine making style. Huge kudos to how they run their operation as a close family.

Chalk Hill recently changed hands to a private group but that has not deterred from creating one of the most pleasurable experiences from garden to table...literally. The organic garden tour that ends up in one of the private off-site dining rooms with foods prepared entirely from the property with perfect wine pairings is one of the most palate friendly delicious lunches I've ever had. There is definitely something to food THAT fresh that makes all the difference.
Honorable Mention: Fontanella Winery, Mt. Veeder

Favorite AVA Expression
Napa - Howell Mountain
Sonoma - Russian River Valley
Not only is Howell Mt. one of my favorite appellations, I also discovered that it is Napa's oldest (first) sub-AVA approved back in 1983. This may account for some of the most distinguishable and richest wines in the valley. Howell Mt. fruit is like no other and surprisingly does more than just great Cabs. Some of the finest Zins in the valley are from here as well...bravo!

Not much more can be said about bevy of Pinots and Chards from RR and it has certainly defined them as the varietals of choice there. Not only are there a ton of new places, they have created some extraordinary experiences surrounding the properties that can have you spend days in that one AVA alone and never get bored.
Honorable Mention: Alexander Valley

Favorite Getaway AVA
Alexander Valley
Two years running and I can't get enough of this valley. The drive, the open spaces, several new spots, a new after wine hours dive bar, and lack of crowds make my list every time. Interestingly enough, it has been growing rapidly as one of my favorite new Cabernet spots with some really well-done efforts from former growers turned wineries that will soon have Napa turning its head.
Honorable Mention: Dry Creek Valley

My Single "I had a moment and maybe need a cigarette now" Wine Taste
Napa - Bremer Family 'Seek' '05 Cabernet
Sonoma - Papapietro-Perry, '07 Peters Vineyard Pinot Noir
I love the folks up at Bremer Family for numerous reasons, but on a recent tasting with some friends, a club member got to request a special wine to be opened - '05 'Seek' Vineyard Cab - and I quickly realized it was my lucky day. Call it timing, that one bottle or just the moment, but this wine was in a a word 'scrumptious'. It made me want to become a club member just to have access to that wine alone.

Papapietro-Perry is known for its wide-range of great, juicy Pinots, but the '07 Peters Vineyard takes the prize for me. Again, so much has to do with the environment and we tasted directly with wine maker Ben Papapietro while strolling around the facility. He's such a jovial fun-loving guy that you can't help but love his wines, but his single vineyard efforts are amazing. A must stop when in the Dry Creek area.
Honorable Mention: '06 Allora Cielo, '07 Salvestrin 3D Cab

That wraps up this edition of Chief Wino's 2010 explorations. As most know, it is really hard to separate from so many great wineries and experiences, but I attempt to summarize somehow for the current year's treks. And, there are many new places I still need to experience in 2011 to make next year's list.

Until the next sniff, swirl 'n sip,

Cheers!
James

New for 2011

2011-01-28T16:02:00.000-08:00

We have a lot of breakthrough plans for 2011 and looking forward to sharing with our customers all that wine country has to offer. Including, but not limited to, featured wines, events, winemaker profiles, tasting notes, touring, wine dinners, interviews, videos and unique offerings that you will not be able to find anywhere else.

We'll be introducing all of our new discoveries from 2010 shortly along with disclosing in-depth how we go about choosing all of our wonderful wines. In addition to the superb line-up of wines, we'll be showcasing certain appellations throughout the year as we focus more on 'terroir' of this fine landscape we get to enjoy everyday.

Excitement is abound for this year and we're happy to have you be a part of it. Stay tuned and we'll be bringing you these insightful happenings shortly.

Until the next sip, swirl ya' later...

Cheers,
James, Chief Wino

State of the Grapes for 2010

2010-10-29T10:46:00.000-07:00

There seems to be one common word being used to describe the 2010 vintage by the local growers, vineyard managers, property managers, winemakers and most anyone closely associated with the wine industry - "CHALLENGING".

It has been the perfect storm of weather miscues that has led to many people scrambling to figure out what to do with the grapes still on the vine. And, we just got hit with another weather front of cold & rain that pretty much puts the proverbial "!" stamp on this year.

First we had the coolest summer in over 20 years (uhem, thanks to, uh, Global Warming...). Veraison was VERY late and led to some problems with unbalanced ripening. We had heat spikes at all the wrong times and at improper intervals. Then just not enough heat overall. With "harvest" running 3-4 weeks behind, all we could hope for was 'NO RAIN!' Then, in October...we've had three bouts of rain so far, two heavy, that really put the grapes in peril. Brix really never got to where they needed to be. This will equate in to a lower alcohol year...and that's necessarily a bad thing!

Many have been equating this to a "Bordeaux-style" year. That being said, I've talked to a lot winemakers that are actually excited at the prospect of making a leaner style of wine that will require all their skills. The talented producers have accepted the 'challenge' of the vintage and will still be making exceptional wines...just different than the typical California perfect weather season.

I was talking to an associate about this vintage and we've decided to review the wines down the road based on two key factors - those that picked BEFORE the rains and those that picked AFTER. We've made our notes on who did what/when and even have a few individual vineyards picked out that were picked at both intervals. It will very interesting to see who does what with this "challenging vintage".

All in all, good winemakers will still make good wines. Those that depend on the commercial gathering up of fully ripe grapes en-masse, will struggle. Overall yields will be low (a lot crop was dropped due to the conditions), but the quality could actually shine in certain respects with the grapes being on the vine for so long. Only time will tell. And, as most in the industry know, time is often so crucial and valuable because we will not know what this vintage will truly display until 2012 at the earliest...ahhh, the realities of the wine business.

Until the next sip, swirl ya' later!

James
Chief Wino

Back to Local Wino Roots

2010-10-19T09:18:00.000-07:00

For a long while now I have turned the Local Wino Whines blog in to more of a business forum for the Local Wino consumer site communicating the latest "news" about the site and customers. Although this seems appropriate and understandable from a business perspective, it is not what the blog was initially intended to do. Plus, it is kind of, well, BORING!

So, I am going back to the roots of why I created the blog in the first place; telling tales about being the 'Local Wino' about town and my experiences as I explore all of wine country and its great personalities. I want to share the 'day in the life' of being in the wine business and give the anecdotal personal insights being in the heart of one of the best wine regions in the world. There are so many fun. cool and exciting things to report on a weekly basis and I want to use this forum to spend the time on the more intriguing aspects of the wine industry.

In the coming weeks, I will be talking about what's happening now in wine country and keep things more relevant, along with being just downright more interesting and fun.

Until the next sip, swirl ya' later!

James
Chief Wino

Local Wino's Value Proposition

2010-07-26T11:31:00.000-07:00

It seems as though everywhere you look these days businesses are making great 'deals' on their goods and services to be "recession friendly" or resigning to the state of the economy. Even in my discussions with colleagues, friends and family, we often seem to end up talking about this subject. And, I'll be the first one to enjoy discovering a great value for a product or service at a better price. I regularly look at Restaurant.com to find discount certificates at local establishments and appreciate the value it presents. It's easy, quantifiable and makes an immediate impact on my pocketbook. You buy $25 certificates for $10 and $50 certificates for $20. No problem, I'll take two, three...!

However, when it comes to wine, it becomes an entirely subjective venture with everyone weighing in on the discussion from very wide angles. The challenge is that each person has their own deep rooted opinion about what a great value is and it is SO dependent on what you are comparing. Us groupies here in Napa/Sonoma wine industry are very skewed because we know more of the inside nuances of the business, have access to incredible local wines/winemakers events, and our palates are admittedly very spoiled. But, I still know where the good values are and understand EXACTLY what value means to me...and not opposed to the odd < $10 wine now and again. Many of my close family do not understand much of this unless they have been able to visit me in Napa to know the difference. So, is this lack of experience bliss? Are you better off not knowing the difference? I offer not. Let's explore...

1) What's the actual purpose? I'd much rather fully enjoy drinking an entire $25 bottle of wine than drink half of the $12 "special" deal that left my palate completely flat and/or the other half ended up down the sink (or left to vinegar several days later). Or, on that special occasion of having guests over, popping the $40-$45 bottle and sharing/savoring the experience completely with those that can appreciate the effort. I enjoy selective purposeful drinking these days.

2) Comparable varietals. It is completely unfair to say your $10 Malbec screaming deal from Argentina compares to the $30-$40 Cab from Napa or the delicate $12 Spanish Garnacha (Grenache) should be compared to a nice $35 Sonoma Coast Pinot Noir. Not only the varietals worlds apart (literally), but the experience is not meant to be compared. It would be like saying your all-beef hot dog was so much better priced that the Angus Rib-eye steak...they're both beef and can taste OK, just made differently. At least keep it on the same playing ground when comparing varietals.

3) Wine scores...Ugh! Please see our view on Wine Scores online first. I hate this benchmark and I will give one example as to why. Let's take Chardonnay. If I see a 92 pt. rating on a random brand/label, what does that rating do to take in to account the style of Chardonnay I like? I do not care if it is rated 100 pts. if it is stylistically not what I prefer or does not consider what I may drink it with. For instance, I don't like any oak on my Chardonnay and a pure point scale does not take that in to account. Wine scores are a mediocre starting point at best.

4) Consider the occasion. If you're showing up to a large party where no one is going to notice the bottle you bring and/or it's more of a 'gulp-fest', no need to bring complex wines. Bring one of the 'quaffing' varietals like Grenache, Malbec, Rhone (GSM), or Zin/Primativo or inexpensive blends where you can easily keep the price under $15. However, in one-on-one or more intimate settings where everyone may be sitting around asking, "who brought what?" do your homework not to possibly embarrass yourself (too much). And, find out ahead of time what food if any is being served. Segue...

5) Will the wine be served/paired with food or a main course? This is more of personal item, but it is being paid more attention to of late. Especially if you do some reconnaissance and show up with a "prefect pairing" for the food you'll be the hero. The last thing you want to do is show up with a big complex Cab and find out that it is a lobster/seafood fest where you could have showed up with a nice Riesling or Chard for half the price. See our page on F&W pairings.

6) Do side-by-side or 'blind' tastings. Let your own palate be the judge. Nothing finally hits the message home (i.e. humbling) more than a blind tasting. And, I'm completely OK when the less expensive wines outperform the bigger labels. As long as it is compared as stated in #2 above. Also, keep the vintages within a year of each other as this can make a huge difference unless considering foreign wines. Again, it is not fair to throw a big juicy Zinfandel against a tannic 100% Cab...they serve two completely different purposes.

Lastly, just know that there are few absolutes with wine. One of my favorite winemaker's quotes when asked what kind of "good" wine do they recommend, he said, "A good wine is a wine that you enjoy regardless of price." My former wine teacher's philosophy was that EVERY wine has its occasion and you should not discount the vast selection of varietals/choices to go with each.

All of the wines at Local Wino combine the best overall quality-to-value ratio as we discover wines that normally compare to wines at sometimes twice the price. We specialize in the $20 - $50 category and offer specialty wines rarely found outside Napa. Give us a try...

So, until the next sip, swirl ya' later!

Cheers,
James

New Features Introduced

2010-06-24T15:32:00.000-07:00

Along with the new phenomenal 'value' lineup of wines, Local Wino has introduced a couple new features to enhance the full experience with our local expertise.

Wino IQ Question of the Day
In an effort to keep our customers both engaged and educated about wines of the world, you can now test your "Wino IQ" daily with our worldly wine questions. The question & answer email comes to you automatically ever day and features a new interesting 'tid-bit' about wine each time. Additionally, it will occasionally highlight certain special wine offers from the Local Wino partners. It's easy, fun, educational and there is no cost to register for this service and you can unsubscribe at any time.
Sign up here.

Wino Wednesday W.O.W.
Every Wednesday, we'll be featuring a new Wine of the Week (W.O.W.) with a special offering for one week only or until the small allocation sells out. These special offers are not only at a special price, but will offer wines that are unique, small production and limited allocation. Shipping is included withe the 3-bottle minimum purchase of these specialty wines.
See the current W.O.W.

Ultimate Wino Red Case
We did it again, only this time we've put together one the best overall value red cases of wine you could ever assemble in one place. Encompassing variety, specialty, exclusivity, and incredible quality to value, this 'Ultimate 12' red wine case will keep you well-stocked for any occasion. This is a "must have" to try a great diversity of specialty wines from the best wine country has to offer.
See the details here.

Wino REWARDS
Still in beta development, Wino REWARDS is presenting a platform where persons within the social media circles of wine can get rewarded for their efforts within this channel. By posting information about our wines, sending in reviews or videos, joining our forum, posting on your own forums or just talking about the "world of wine", you can accumulate 'Wino Points' to redeem for free Wino Merchandise or discount on wines directly from Local Wino.
Register here.

We hope to continue to bring you the best of wine country and there's much more to come.

Until the next sip, swirl ya' later!

Cheers,
Chief Wino

Local Wino Announces New Premium Wines

2010-06-14T15:07:00.000-07:00

'Best Of' Finalists Set

I guess diligence and determination DOES pay off...at least when it comes to selecting your 'Best Of' wines to debut online. This was no small task as we sifted through hundreds of wines in various categories to come about our final lineup. We also listened to several consumers as they tasted the wines in various environments and got some great feedback on all categories.

We chose these premium wines as the best representation within the following categories:

Sauvignon Blanc
- Astrale e Terra '08 (Napa - $22)
- Salvestrin '08 (St. Helena - $22)

Chardonnay
- Hill Family Estate 'Carly's Cuvee' '08 (Napa - $27)
- The Terraces '08 (Napa - $28)
- Sand Hill 'Durell' '07 - (Sonoma - $40)

Pinot Noir
- Bouchaine 'Gee' Vineyard '07 (Carneros/Napa - $45)
- Kindred Wines 'Amber Ridge' '07 (Russian River - $35)
- Sand Hill 'Durell' Vineyard '05 (Carneros/Sonoma - $50)

Zinfandel
- Titus '07 (Napa - $25)
- Fontanella '08 (Napa - $36)
- Teresina '07/'08 (Sonoma - $24)
- Hunnicutt '07 (Napa - $34)

Premium Red Blends
- Hill Family Estate 'Barrel Blend' '07 (Napa - $25)
- Falcor Wines 'Le Bijou' '05 (Napa - $45)
- Monticelli Bros. 'Rolando Rosso' NV (Napa - $39)
- Salvestrin Estate 'Retaggio' '07 (St. Helena - $34)
- Monticello 'Jefferson Cuvee' '07 (Napa - $38)

Premium Cabernet Sauvignon Under $50

- Watermark '06 (Napa - $45)
- Fontanella '06 (Napa - $49)
- Hunnicutt '06 (Napa - $48)
- Kindred Wines 'Ascendant' '06 (Napa - $49)
- Kristian Story Wines 'Rhapsodie' '06 (Napa - $49)

Reserve Cabernet Sauvignon
- Yates Family 'Mountain' '06 (Napa/Mt. Veeder - $60)
- Titus Reserve '06 (Napa - $63)
- Corley Family Reserve '06 (Napa - $72)
- MadoraM '05 (Napa - $80)

To shop the new lineup of wines go HERE.

Chief Wino,
James

What I've Learned...and Still Learning

2010-04-30T10:25:00.001-07:00

It has been an interesting process to say the least in evaluating the final choices of wines that Local Wino will be carrying in to the middle of the year. Now that we are just about to announce the full categorical lineup, I thought I'd share a few brief points of what I've learned in both listening to consumers and wine professionals in making some key changes to how we are presenting the wines.

Some recent observations as follows:

1) Consumers love to have a trusted resource and crave good guidance. I know this seems obvious, but I have had numerous encounters lately that continue to point to the fact that once we earn that respect with helping make smart choices, we have customers for life. Whether at a restaurant, out wine tasting, the wine shop, shopping online, or just for everyday wine reference, everyone appreciates a good referral. We are that 'local source' with our ear to ground to the best that wine country has to offer. Everyone loves the "inside scoop" and relishes having access to a trusted referral source.

2) People need a pretty good reason to purchase new or unknown wines. Again, a bit obvious, but the key here is presenting the wines in a manner that is more logical (categorical) that better fits either an occasion, a favorite varietal/type, or palate profile that resonates with the consumer. We've taken the course of organizing our wines in what we consider "Best Of" categories (with the consumer in mind) from all of our diligent tasting processes throughout the year across mainstream varietals and blends. We like to think the best reason to try new wines is that we've become that trusted source for any palate or occasion.

3) People want value. Let me clarify though. Value to us does not mean price or discount. And, value means varying levels of things to different people respectively. The wines we offer present the best overall values above $25 for premium representation within their varietal category. We're in the business of specialty wines that do not reach mass distribution and therefore are in their own category. For everyday value wines below $25, there are numerous outlets to consider and there's nothing wrong with a great perceived find under $20. However, the specialty wine market is its own niche and the overall value point is between $25 - $50 and the higher-end good value point remaining under $100.

4) Working beyond judging wines on ratings. We do not publish wine scores and I am not a wine score buyer, but there are many. Personally, I believe the system is somewhat broken and does not serve the general consumer properly or fairly. Wine scores do nothing to take in to account a person's individual palate, preference profile or several other factors that go in to account properly matching the right wine to the preferred palate. This is much bigger discussion we'll tackle later. Local Wino is going to be extra diligent to do our very best to ask, listen, probe, explore and learn about preferences in matching wines to individual "Personal Palate Profiles" (more on this coming soon...). Persons can then use this discovery with all their wine purchases with us or anywhere.

5) Staying relevant. I believe one of the most valuable benefits (resources) we offer is being in the heart of U.S. wine country and keeping up with the nuances of an ever-changing industry. Winemakers change, vintages (growing seasons) are different, processes and laws vary, new techniques are introduced, new trends with varietals being developed and the wine making art is very dynamic. Being here in Napa, we are dedicated to being everywhere we can to absorb all that the industry has to offer. From one-on-one meetings with some of the most influential people in the business to sitting next to a visitor at the local hangout. This is the core of our business that we bring direct to the consumer through these experiences.

We are very excited about the next phase and lineup of wines. It is the best presentation of value, access, and categorical varietal specialty that wine country has to offer. All you have to do is become a customer once and you'll marvel at the discoveries we consistently offer.

There's nothing like local knowledge...because locals know best.

Cheers,
James

A Successful Tasting Evening Indeed

2010-04-08T09:02:00.000-07:00

What do you do when you have 52 wines to taste and 10 great palates in the same room? You take your time (6 hours total), savor the moment (literally) and just hang on to enjoy the ride!

(Thanks to Page Wine Cellars for hosting)

That's exactly what we did on the evening of April 2 for the second Local Wino tasting panel where wine experts came together to help us evaluate wines for the next catalog and web phase launch. It was actually hard work and kudos goes out to everyone who participated along with all the wineries that contributed their wines for the event. (See the panel video intros here).

Cutting to the chase, the main purpose of holding a blind tasting like this is to create discussion as we taste through all the wines as to the consumer appeal of each of the wines within their respective categories. We tasted in six distinct categories - 1) Sauvignon Blanc, 2) Chardonnay, 3) Pinot Noir, 4) Red blends, 5) Cabernet Sauvignon < $50, and 6) Cabernet Sauvignon > $50 (under $100). No points ratings per-se, rather open forum discussion about the purpose of each wine.

When you have so many differing palates in the room, it is hard to get too many clear consensus winners, and there were many factors considered in tasting through each category. However, the one primary goal was to make sure we were thinking of things from the consumer point of view of how approachable (i.e. palate friendly) the wines were related to the varietal or category. Additionally, the wines had to be great overall values for the varietal represented. That being said, there we several good discoveries and at least (2) wines in each category that were clear favorites of the group and many others that had above average marks or comments.

We will be zeroing in on the final (24) wines we are going to choose for the next phase in the coming weeks. These wines will be announced here once all the notes are gathered, the wines revisited in some cases (i.e. singly tasted again) and details of each wine discussed directly with the producers to insure proper availability to the consumer.

Make no mistake, all of these are special wines that combine outstanding quality, great values and ideal varietals (or blends) organized categorically for the consumer to enjoy. Now the real work begins in pairing down to the wines best suited for the Local Wino offer wine enthusiasts everywhere.

Stay tuned...

Cheers,
Local Wino Team

LW Panel Tasting Stage Set

2010-03-30T13:14:00.000-07:00

It's that time...actually, it's later than 'that time'...for the bi-annual Local Wino Panel blind tasting this coming Friday night, April 2 at Page Wine Cellars in Yountville. It is the culmination of many months searching, tasting, discovering and traveling around wine country finding the next great lineup of wines.

This is when I organize local winemakers, Sommeliers, and wine proprietors (mostly much better palates than me) to assist in tasting all of the wines I've gathered to evaluate for the next round of catalogs and website updates. New labels, new discoveries, new vintages, and altogether new wines or categories to present to consumers direct. Make no mistake, it is a lot of work getting through 50 wines in one night...but I've assembled the right group to do it.

What is important here is the actual process that we've come about to narrow the field to these 50 or so from hundreds of wineries and well over a thousand wines tasted to then arrive at the final 24 or so for the catalog.

I first notify about 150 wineries that I have already visited and/or tasted regarding submissions of the wine(s) I feel are a good fit for our consumer offering. Of these, I narrow down to the top 50 overall wines that are represented by around 30 total brands organized by either varietal or wine category such as whites, reds, pinots, zins, blends, cabs, etc. The panelists and my job from here is to pick the top 24 wines that categorically are the best offering to consumers. We do not use a formal "point" scale (nor do we publish any wine scores), rather taste from the consumer point of view of what is approachable now along with its overall quality to value.

The criteria that we taste on involves (5) key consumer metrics:

1) Presentation & Appearance - the presentation of the label, bottle and brand all play an important part of the initial impression to the consumer.

2) Varietal category or group - how the wine fits within either their direct varietal (grape) group or a category (theme) that we've created specifically for certain groupings of wines.

3) Retail price point/value - based on the type of wine we're tasting, we review how that wine fares in direct relation to its consumer price point and the value it presents.

4) Exclusivity and/or availability - we primarily work with very limited production or non-distributed wines that rarely reach outside California and take in to account its specialty.

5) Overall taste quality-to-value and drinkability - in 'winespeak', how approachable is the wine early in its development in relation to the overall value and quality of the wine.

Value, it should be noted, in our case more refers more to how the wine compares to the quality of the wine you are getting in relation (proportion) to the price offered by category rather than just overall price. There are great value wines on the market for $10 and some for $100 and it is very subjective depending on numerous factors or your perception of value.

ALL of the wines we offer are not only good values, they are all great quality wines. We do our diligence to find all levels for people to enjoy from everyday wines to special occasion ones.

Stay tuned as we'll unveil the final choices soon along with video clips and pictures of the whole process for your enjoyment.

Cheers,
Chief Wino

Local Wino Brand 2010

2010-02-23T07:48:00.000-08:00

The Local Wino brand has been around since 2005. Originally started as an information portal, wine forum and resource site, the goal was to eventually grow the brand in to a comprehensive wine site that would encompass "everything wine". I am proud to say that we have finally arrived...well, almost.

In the coming weeks, LocalWino.com will re-launch as a more consumer friendly wine commerce site as well as a complete wine information portal, wine forum and social media channel outlet.

The site will include the following key marketing entities:

LocalWino.com
Working directly with wineries and/or winemaker's personal projects, the site showcases the best 'hidden gems' to purchase from wine country. This is the primary commerce site where we will expose exclusive wine labels and brands that are very limited production or non-distributed wines. We will also put a big emphasis on good 'value' wines, whether a premium brand or just a great new discovery.

Local Wino Print Catalog
Featuring over 20 specialty wines from premium wine partners and winemakers, the 20-page catalog is an ideal direct marketing piece highlighting exclusive wines, utilizing mailings and consumer events, and fulfilling requests for more information about our line up of wines. The catalog can be mailed or downloaded directly from the LocalWino.com site.

WinoREWARDS.com
A new venture built to capitalize on social media chatter directly within the wine channel. Wino Rewards will be designed to track, monetize and reward persons who are legitimately posting in this space. 'Wino Points' will be assigned to various categories of social media activity and can then be redeemed to purchase wine at discounts on LocalWino.com, Wino merchandise and/or VIP tasting experiences at any of our wine partners. This creates incentive for rapid growth of social media chatter which highlights our products and partnerships.

Local Wino Forum
A wine discussion forum that is designed to bring locals together in all things wine. Organized globally or by city, the forum is unique in that wine discussions take on a more intimate approach. Locals can not only discuss wine, but have location commonality to bring them together in the vast world of wine.

Wino W.O.W!
As a byproduct of the weekly 'Chief Wino Explores' feature on the blog, LW will showcase a value "Wine Of the Week" revealing the inside-scoop on a great 'wine find' which we will then make available for sale until it sells out or until the next 'find' is posted the following week.

'Wino IQ' Question of the Day
Visitors can sign up to receive a daily emailed wine 'question of the day' to learn more about the world of wine just by checking their in-box at their convenience.

Local 'Wino X-ing' Merchandise
Having some fun along the way, the T-shirts and Hats display the Local Wino and 'Wino X-ing' logos that will allow you to express your true wino side and be the "local wino".

Now that the Local Wino brand is cohesively under one roof, consumers will now have several reasons to visit, shop, learn, explore, share and enjoy the world of wine with invaluable local knowledge and inside scoop at their fingertips.

We look forward to sharing all that wine country has to offer in the coming weeks and months and invite you to enjoy the ride along the way with us.

Till the next sip, swirl ya' later!

Cheers,
Chief Wino

1st Annual 'Local Wino Awards' from 2009

2010-01-18T09:13:00.000-08:00

Ok, I'm giving in to the popularity and handing out my version of "Best Of" awards. Although some standard categories are covered, I've done my own personalized 'Local Wino Awards' that will cover my unique travels and observations through wine country over the past year.

Let's get started...

Best New Winery/Tasting Room
Tie - Cuvaison Carneros and CADE Howell Mt.
Both very worthy of this as they combine incredible views and contemporary design with fine wines to back it up. Cuvasion (right) has one of the more unique views looking from South to North with a very special room that is a must see when down south. CADE (part of the Plumpjack wine group) has an equally impressive view from North to South from up on Howell Mt. with a well placed infinity fountain pool that brings it all together so well.
Honorable mention: James Cole - Napa

Best Overall Value Wines
Hill Family Estate - Yountville
This was an easy choice as Hill Family Estate wines in Yountville produces some of the best wines and specialty blends you'll find anywhere. Winemaker Alison Doran continues to progress with her creativeness in putting together a lineup of wines that in these times consistently over-deliver. Match that with a great staff and unique atmosphere within the antique shop that is one of the most welcoming experiences you'll find. Their red Barrel Blend ($25), Carly's Cuvee ($27) and Syrah ($34) alone are worth the visit, but they have a fabulous overall lineup.
Honorable mention: Elyse Winery - Napa

Best Overall Tasting Room Experience
Lynmar Estate - Sebastopol
The minute you walk in to this place, you feel the weight come off your shoulders and the experience continues to delight from there. Very clean, open and somewhat understated, they definitely did their homework on the "feng-shui" presence making you feel comfortable all around. There is a very pleasant table & umbrella patio on one side and an open air porch on the other with big soft comfy couches that both look out over the vineyards. You can stroll through the organic vegetable gardens where they grow almost everything they need for the private dinners they conduct on-premise just down the hill from the tasting room. And oh, by the way, some of the best Chardonnays and Pinot Noirs I tasted all year...hands down favorite all-around tasting day.
Honorable mention: Trefethen Vineyards- Napa

Best Day 'Road Trip'
Alexander Valley
I've done this trek numerous times and I never get tired of it. The stretch up Hwy 128 from North of Calistoga to Geyserville through the valley provides some of the best open spans of road combined with so many great wine stops it is hard to beat. Views at Hanna Winery, entertaining staff at Alexander Valley Vineyards, subdued atmosphere and delicious wines of White Oak, uniqueness of Styker Wines and their tasting room, and the Zins at Sausal Winery all provide for an adventurous day. Not to mention easy side trips along the way to Lancaster Estate and Chalk Hill make this my favorite diversion from Napa.
Honorable mention: Russian River Valley

Best Private Tour/Tasting
Schramsberg Caves
Between the history (they are the 2nd oldest 'winery' in the valley), the grounds, the caves and the bubbly, it is hard not to fall in love with this experience. Just looking at the landmark 1800's picture when you come in of Jacob Schram, Charles Krug and the Beringer brothers, entices you to listen intently on all the stories from the late 1800's to-date. They are touted as "Americas's First House of Sparkling Wine" and so rich in history that it is a must visit for any true wine enthusiast. The great variety and quality sparkling wines make you want to spend the whole day there. Oddly enough though, one of my favorite reds of the year is their J. Davies Red Bordeaux blend as well.
Honorable mention: Crocker & Starr

Best Random & Most Fun Tasting (Tie)
Milat Winery & Del Dotto Caves (St. Helena)
These wines are miles apart in style and costs, but the one thing they have in common is the relentless desire to make sure you have a good time tasting. The Milat brothers usually are manning the post themselves at the small tasting room mid-Hwy 29 and are very entertaining talking about the early days in the valley regardless of your level of wine prowess. We happened to get Dave Del Dotto himself to kidnap up for his barrel tasting in the caves and we were barely able to escape with any brain cells or tooth enamel left after at least 2 hours tasting through 20+ barrels of his special blends. My teeth were never so purple at the end of a tasting day...which by the way, you want to make sure Del Dotto is your LAST stop of any tasting day. They don't call it "Del Blotto" for nothing!
Honorable mention: Fleury Estate - Rutherford

Most Relaxing Wine Tasting
Paraduxx - Yountville
First off, it is the only place to offer almost exclusively Zinfandel blends as their core tasting. The wines are delicious all the way through the lineup and the uber-comfortable outdoor lounging environment under the large oak trees easily make for the most relaxing tasting experience. The staff is very friendly waiting on your every needs as you just sit back and let it all just come to you. They offer a small cheese/cracker accompaniment that just lends to the tastiness of the wines while allowing you to just sit back and enjoy the ride.
Honorable mention: O'Brien Estate - Oak Knoll/Napa

Best "Up And Coming" Winemaker
Massimo Monticelli - Monticelli Brothers
When your dad (Marcello at Gallo) is one of the longest tenured winemakers in all of Napa, your pedigree definitely precedes you to high aspirations/expectations. But, Massimo is making some phenomenal wines while keeping the pricing very reasonable during these times. He has 'M Bros.' (with his brother Mario who is also at Trinchero Winery), Razi Wines, and BURLY Wines to his credits. My every day favorite wine is his non-vintage 'Rolando Rosso' - Cab/Syrah/Malbec blend ($39) that combines up to eight years previous vintages that have been held back in barrel making for one of the most delicious layered 'quaffable' reds you'll find. His '05 BURLY Cab ($60) from Coombsville fruit is one of those Cabs that I ALWAYS have on hand for a guaranteed crowd-pleaser of a wine that shows off a complex well-made Cab that is very drinkable early as well.
Honorable mention: David Yorgensen - KIND cellars

Best "Off the Beaten Track" Wine Experience
Kuleto Estate Winery - St. Helena (Lake Hennessey East)
This wine experience is so multi-faceted, it is hard to fully describe...you just need to go and experience it yourself. Everything from the private drive up the super-tight single wind-ey road (we had to back down twice to let vehicles get by) to the sipping view from 3500 ft. above lake Hennessey sitting in Adirondack chairs just takes you completely aback from the valley floor. It is a complete half-day experience, so allow for it, but completely worth the day. The wines were decent and the small artisan food pairing that comes along with it make is special as you sit and listen to stories about the property. Also, stories about founder Pat Kuleto and the special events they've had there are equally enticing making for a very entertaining few hours while touring the grounds/vineyards high above the lake.
Honorable mention: David Arthur Vineyards - St. Helena (east)

Best "Non-traditional Winery" Tasting Room Experience
Falcor Wines - Napa Valley
To clarify, there have been an abundance of tasting rooms crop up in industrial park settings, but that does not take away from the quality of wines being made. One of those would be Falcor wines in So. Napa in the corporate center near the DMV. With well-known winemaker, Ray Coursen of Elyse Winery, as part of the team, they are making some of the most approachable best-value wines around. For all-around "quaffability" the '05 Le Bijou Red ($45) is a must try when down at their facility, but all of the wines tasted well through vintages going back to 2003 right now.
Honorable mention: Robert Craig Wines - Napa

Best Tasting Where I Felt Most Compelled to Purchase Wine
Ehlers Estate - St. Helena
History, tradition, location, friendly staff, charitable cause and beautiful wines all contribute to a tasting experience where I wanted some of everything. Ehlers Estate is unique in so many ways, but their philanthropic activity through the wine channel is very impressive. They are non-profit in that they donate all proceeds to cardiovascular disease research in honor of the Jean Leducq Foundation. They are also a completely organic facility from vineyard to production. All of the the wines are outstanding and my favorite overall wine for the money is their '120 over 80' ($45) red Bordeaux blend that I should (and will) always have on hand.
Honorable mention: Hill Family Estate - Yountville

Best Overall 'WOW! Factor' Wine Tasted
Tie - '06 Brandlin Cab (rt.) & '05 Ehlers Estate '1886' Cab
The Brandlin Vineyard Cab ($85 - Cab/Malbec/Petite Verdot/Cab Franc) from Mt. Veeder is surprisingly approachable early and you can tell this wine will only get better and better with time. I've revisited this wine many times and I get more impressed each time. The Ehlers '1886' Estate Cab ($95 - 100% Cab) is just one of those wines that you want to savor all night long. After about 45 min. in the glass, you realize that you will be finishing the entire bottle. Not for the faint of heart, it is a huge wine that is complex, rich, and many layers of aromas and fruit going on that you get something different on each sip.
Honorable mention: '05 Louis Martini 'One' Cab

Other 'Wino' Honors:

Best Value Wines to Drink Every Day
Rose - Ideaology, '07 Rose of Cabernet ($9)
White - Milat Winery, '08 Chenin Blanc ($18)
Red - Elyse, '06 C'est si Bon Naggiar Vineyard ($28 - Rhone varietals)
Red Blend - Hill Family Estate, '06 Barrel blend ($25)
Sparkling - Schramsberg 'Mirabelle' Rose ($28)

Best Single Varietal/AVA Discovery
'05 BURLY Cabernet, Coombsville - soon to be the newest AVA, great cab fruit coming out of here.

Best Tasting Room to Revisit Over and Over Again (Tie)
Jessup Cellars, Yountville - ALL the wines are great right down to the port at the end with some chocolate...yum!
Hope & Grace, Yountville - nice atmosphere with new art displays, great wines & staff, regular tasting events showcasing new artists

Best New Discovery/Lesser Known Winery
Allora Vineyards, St. Helena - small family owned property where you taste with the owners in their 'basement' cellar and the wines are very solid efforts with an Italian spin.

Best Winery Event
Hill Family Estate 'BLT' Heirloom Tomato Festival - several types of world-class bacon, over 40 types of heirloom tomatoes along with the their delicious wines make for an event I will always look forward to and already marked on the calendar. HUGE kudos here!

That about wraps up 2009 and a true expression of my ventures. I only visited about 130 wineries/tasting rooms with many more to try this year. It is hard to get to them all and sure to have some new discoveries this year. All the more reason to make these awards an annual thing so as to not leave anyone out...lots of work to do, but someone has to do it!

Until the next sip, swirl ya' later!

Cheers,
James
Chief Wino

First Outing of 2010

2010-01-07T09:36:00.000-08:00

After enjoying the break during the usual holiday activities, I was anxious to get back out and hit the ground running on my first exploration for 2010. It has been one of the most interesting starts of any year that I can remember on several fronts. Hard to put in exact words, but the overall 'vibe' in this first week has revolved around 'Karmic' type activities and experiences. Not to get too spiritually out there, but there has been an odd "cause & effect" type theme that has continually played itself out so far and I am just rolling with it as seemingly negative activity turned to positive results have proven to be 'fruitful', so to speak...this outing did not veer from this.

After putting out the usual fires from the morning, I got a bit of a late start. Strangely, while preparing for the planned direction of the day, I received an email from an acquaintance I had met over the weekend about his new job with a winery and wanted to taste me on the wines. We were able to quickly make a lunch meeting plan at a new local joint called the Norman Rose Tavern here in downtown Napa. I was excited to try the new spot out along with the new wine tasting introduction.

After surveying the room and greeting various recognizable faces, some obviously more receptive than others (see Karmic activity above), we proceeded to wait for our table taking notice of the buzz in the (crowded) room with several other wine industry personnel saying the usual warm "hi and byes". This was definitely THE new hot spot in town and great choice.

I was meeting with Michael Magee, representative of "MadoroM" wines. Michael continues to refer to it as the "best red wine in Napa you've never heard about". Right up my alley! MadoroM is a collaboration between Andy and Melissa Amador and winemaker Mike Blom. As often is the case with "under the radar" wines, their story is unique and interesting...their wines extraordinary. Andy comes from a hunting & fishing background and has come up with one of the most intriguing concepts of creating a red wine called 'Camouflage' that showcases hunters and their 'kills' on the back label and a well-designed subtle camouflage front label.

With their first vintage in 2000, I was amazed I had not come across this wine before. I tasted the 2006 'Camaflouge' Red and the 2005 Cabernet Sauvignon. The Camouflage is a juicy red blend of Cab/Syrah/Cab Franc/Merlot that was outright delicious. And, at $38 retail, I was ready to place an order right there, but the '06 is mostly sold out and '07 just released. We moved on to the '05 Cab ($80), and for a 100% Cabernet, extremely approachable and easy drinking...the 34 months in barrel had been kind to this wine. Almost a bit 'minty' on the nose, but with plenty of good ripe fruit that paired perfectly with our lamb burgers. They also have a Merlot that I did not taste, but surely a winner as well. I look forward to having these wines again with our tasting panel evaluations for the next catalog coming in February.

After a few business stops, I ended up at Patz & Hall winery in the Napa Corporate Center where a few tasting rooms reside that you'd never know to visit. Patz & Hall is a very well-established wine known for their Chardonnays and Pinots. I tasted through several of their '07 single-vineyard Pinots from Sonoma Coast enjoying all of them. My two favorites were the Jenkins Ranch and the Gaps Crown vineyard Pinots. The "tasting salon" as they call it was most impressive with a very well-designed contemporary feel that you'd remiss not to visit.

Although I did not get to taste a great number of wines on this day, it was definitely one of 'quality vs. quantity' and was equally enjoyable.

If you are interested in purchasing any of the featured MadoroM wines mentioned above, I offer the one-week only special Chief Wino Explores discount of 20% and comp shipping good until Jan. 14 with a special coupon code of CWE20 (3 bottle minimum). Contact me directly here.

Until the next sip, swirl ya' later!

James
Chief Wino

For the True Love of Wine

2009-12-24T08:47:00.000-08:00

Yesterday was a slightly abbreviated day of tasting as the Holidays draw near. But, that did not deter making a few stops at some places that I had not been to before. This venture was going to be one of true tradition as we had sights on the oldest winery in Napa, Charles Krug, (just outside St. Helena) run by the Peter Mondavi family...if nothing else, good for your wine trivia friends. After the usual lunch at the Rutherford Grill, my wife and I were off with our bellies full and prepared for the day.

As luck would have it, while we were tasting, Mr. Peter Mondavi, Sr. himself was at the tasting room with a friend. Now, this is one of the most iconic figures in Napa outside his now deceased brother, Robert Mondavi. At 95, Peter was moving around just fine and I wished I had been able to corral him for second to get a picture but he was busy with his friend. All I could muster up was a quick "hello" and praise about the wines I had just tasted. Charles Krug is making some surprisingly good wines these days combining a few great value wines with the usual high-end stars. My favorite among the value wines was the 2007 Zinfandel ($25). On the private reserve side, my two favorites were the 'Voltz' Cabernet ($80) and the 'X' Clone Reserve Cab ($100). All in all, a really nice job of bringing the wines to premiere status again.

Our second stop was at a small private winery, Allora Vineyards, owned and operated by the Klein family. Terry and Nancy Klein along with their children have created quite a slice of paradise here that any of us would aspire to. They live on the property with 10 acres of vineyards and create an enticing 'Tuscan' feel amongst the California landscape. We tasted in the cave below their house where all 1000 cases of production reside. It had all the elements of small, artisan style production along with the personal touch of being hosted by the family and Terry Klein himself and his daughter, Cortney. All the wines were as friendly and enjoyable as the hosts. We loved the Super Tuscan 'Cielo' ($40) and the 'Tresca' Cab/Cab Franc ($50). Terry and Cortney were very gracious spending a good amount of time with my wife and I telling all the stories about the wines, the backgrounds and some fun anecdotal bits about the famous artist, Margaret Keane, in creation of the 'Lusso' Cab ($100) label art.

Our last stop was a winery I was very familiar with, but had never had a chance to visit the tasting room, Ehlers Estate. This group has been know for its wines for quite a while, but arguably more known for its philanthropic efforts. They donate all proceeds to the Leducq Foundation that is 100% focused on research to fight cardiovascular diseases. They are also an organic vineyard and bio-dynamic farming estate. But, make no mistake, their wines are phenomenal and hard pressed to pick out a favorite. If had to pick my two that combine good value and early drinkability, it would be their Merlot ($45) and my personal favorite, their 'One-twenty Over Eighty' ($45) (i.e. perfect blood pressure numbers) Meritage red. However, for outright weight, complexity and well-structured big red, the '1886 Cab' ($95) is well worthy of cellaring for several years and the '05 I tasted had the 'WOW!' factor. The bottle design and overall package alone make this wine must-have. Along with an incredible historic structure for the tasting room and background, the staff (Mo & Scott) make this one the must visits when heading north past St. Helena.

Ahhh, just another day in wine country where the holidays seemed so distant only to realize it was Christmas Eve-Eve. Time to prepare for wrapping up 2009 and see what 2010 has to bring.

Napa's Quandary and Hidden Pinot Gem

2009-12-10T10:30:00.000-08:00

Since I had some business to attend to in the actual town of Napa, I decided to spend a little time tooling around some of the downtown venues for wine tasting. Surprisingly, most people do not know that there are several tasting rooms downtown and it presents a dilemma for those wineries that have set up shop here. Most people that are visiting for the first time here (or several times for that matter) just buzz right on by Napa "proper" because once you hit the highway coming in from San Francisco, you never really notice 'Napa' off Hwy 29 and it is a bit of jog in to the actual town of Napa. Before you know it, you're down the road past the town and your next stop is Yountville where everyone stops.

Anyway, Napa has a bit to overcome unless you are actually staying in the town. Event then, most people head up Silverado Trail or Hwy. 29 where are the wineries reside. But, there are some hidden gems from a wine tasting standpoint and some very good wineries represented in town.

One of the great spots to leverage your tasting efforts is a little known historic building that was turned in to a collective tasting room called - Vintners Collective. They usually represent 16-20 wines that do not have their own tasting rooms and is a great place to try several featured wines in one spot.

There are also several tasting rooms scattered around the town including - Ceja & Whetstone along with Mason and Gustavo Thrace at the Oxbow Market just outside of downtown - that is more like the walk-up tasting bar type experience.

One stop that I was excited about was Robert Craig Winery. I had been very familiar with the brand from previous tasting experiences and always loved the wines. Bob Craig is also a very nice gentleman and has a very good reputation of consistency of fine winemaking here in Napa. They have a new tasting room a bit outside of town next to the River Terrace Inn and new Westin properties. The wines are phenomenal and definitely worth the visit whether in town or just passing through. My standout favorites are their Affnity, Howell Mt. Cab and Mount George wines, but enjoyed the entire lineup. Ask for Jeff Roman, the tasting room manager, and he'll take real good care of you when there. Look them up or stop by on your next visit...it is an easy diversion on your way up or down Silverado Trail and you'll be glad made the effort.

It was a short day and I hit a few other places on the way back home. One of note was a place that I have passed at least a dozen times and never stopping was the Silverado Trail Wine Studio custom crush facility that is home to Bighorn Cellars and Expression Wines. This unassuming studio is easy to miss, but don't. The Expression Wines are great and known for their mastery of Pinot Noir in both Napa/Sonoma and Oregon. Apprently they are also coming out with a big Bordeaux style red that is called Tetra Wine that I am anxious to try as well.

One last stop was to Stag's Leap Cellars just because it had been over 15 years since I had been there, but they were just finishing up a remodeling and were not quite finished. I quickly tasted a few wines but had to be on my way.

Although a fairly uneventful shorter day of tasting, I was glad to have made the stops I did in such short order. And, some good finds as well. All in a days "work"...

Until the next sip, swirl ya' later!

James
Chief Wino

From Castle to Mountain

2009-12-03T10:44:00.000-08:00

I finally made it to the infamous Napa Castle, or more technically named, Castello di Amorosa, just north of St. Helena. I'd heard about the extensive project many times and everyone had raved about it, but I was generally not all that interested as it seemed to fall in to the "touristy" category not for real oenophiles. I must say, I was impressed on many fronts.

In short, the castle was patterned after castles from 10th to 16th centuries and is an amazing piece of vision, construction and attention to detail 15 years in the making. Our guide, Kerry, was extremely knowledgeable, informative and organized in her presentation. She whisked us through the labyrinth of levels within the walls and through the myriad of cellars, cubbyholes and chambers finally arriving at our own private tasting room.

The wines were actually better than I had expected with so much attention to the aesthetics of the property and really enjoyed the entire experience. Two wines stood out most was the Gewurztraminer and the Super Tuscan blend. What was most impressive is their model to hold on to the wines in bottle longer than almost anyone giving the wine up to 4 years in bottle before release. Walls and walls of wines from the early 2000's still waiting for release...I'll be waiting.

Second was our visit to CADE on Howell Mt. This is one of Napa's newest properties and one of the most contemporary designs to come along in quite a while. The views are amazing and I really enjoy their wines. We tasted - '07 Sauvignon Blanc, '06 CADE Cuvee, and '06 Cab - along with some simple but delicious food pairings to go with each. DJ & Kent Niels en are the resident chefs there and they have always done a great job in both presentation and attention to wine pairing. My favorite wine was definitely the straight Howell Mt. Cabernet.

Anyway, short week this time around with family in town...more to come next week!

Till the sip, swirl ya' later!

James
Chief Wino

Touring the Parents

2009-11-26T09:01:00.000-08:00

Since it is the holiday, I'll make this one short and sweet. Plus, I had the 'rents in town for Thanksgiving an it was more of a tour-day for them. However, that did not deter from a wonderful day out and about some places that I was already familiar with and people that I currently do business with.

Anyway, a full day of tasting and dining in the valley...

We started at O'Brien Estate and met with my friend Bart O'Brien the proprietor there. They are a super-friendly comfortable picnic style tasting in the heart of Oak Knoll district where you are right in the vineyards. They are known for their 'Seduction' wine that is a Bordeaux style red that is ultra-delicious.

We moved on to Auberge du Soleil Hotel on the east side of Rutherford for a quick lunch. If you've never been to Auberge, it is a must visit if for nothing else the views. But, the food is always amazing and I had one of the best mushroom soups I have ever had...and I do not love mushrooms! I recommend the "bar side" for convenient and easy fare.

Then on to ZD Winery for a quick stop before our 3p appointment. ZD does a great job with their base Chardonnay and they are also know for their super high-end solera-style red called Abacus ($450) that they have pioneered and been making for 12 years mixing previous vintages with current vintage productions.

Our 3pm appointment was at Paraduxx, a sister property of Duckhorn that does almost exclusively Zinfandel blends. It is unique in both presentation and style of tasting. It is a very contemporary designed facility that serves you in an outdoor lounge setting under giant oak tree amongst the property. My favorite was the Howell Mt. blend of 65% Zin and 35% Cab...super juicy and delicious.

After taking a few pictures at the French Laundry for the folks, we ventured over to the newest property in Yountville, the Bardessono Hotel for the best coffee in town. This is one of the most talked about places in town as it positioned itself as the ultra-green enviro stamp benchmark for hotels in the future. Fully sustainable and taking in to account everything "green" from top to bottom.

We ended up the day the Rutherford Grill as toted our wines in with the "no corkage" policy and enjoyed a always consistent dinner with our own wines from the day.

I wish a Happy Thanksgivng to all and may you enjoy the true meaning of what this holiday represents.

Until the next sip, swirl ya' later!

James
Chief Wino

HIt the Mark Right Out of the Gate

2009-11-19T08:19:00.000-08:00

Today is the first in what I hope will be an insightful series of weekly reports back on my ventures in wine country here in Napa and Sonoma. Let me state my goals here and then I will go on to report on my day.

I want to accomplish three primary things in doing these weekly outings on Wednesdays to have my followers tune in on Thursdays to see what transpired - 1) Showcase a new wine or winemaker that I discovered making something special that you will want to try, 2) Present real-time events, conversations or observations of what a day in touring wine country provides, 3) Give readers an "insiders" view of some anecdotal perspectives of what life in Napa Valley and beyond looks and feels like.

My first (reporting) day out yesterday did not disappoint in the least....

As with most 'tasting' days, you need a good meal in you to get started. My favorite spot (as is with most in the industry) is Rutherford Grill off Hwy 29 right next to BV Winery. I've made more connections and done more business there than anywhere else outside my office. There is always just such a buzz there and is the true melting pot for anyone in and around wine. As usual, I sat at the bar in between two people and just waited for conversations to flow as they most inevitably do. Without a corkage fee there, you always have someone that has brought something to the bar and it is always easy to solicit a quick sip or three.

I tried two wines there, '07 Silverado Zinfandel from a couple a guys who brought it in as part of their stop-over there and an '07 Anaba Carneros Pinot Noir. With my seared Ahi tuna salad, they actually both went quite well. I struck up a conversation with the girl next me, she was from Boston visiting her sister in Yountville, and she knew the valley decently along with some people in the industry. Our discussion was interesting from a consumer standpoint as we delved in to why people try new wines or are loyal to certain wines. Her view was that she liked to know or follow certain winemakers and when wineries changed winemakers. Since this has been fairly prolific as of late with winemakers doing so many alternative or personal projects, the movement has been more than ever and very tough to keep up with. I, of course, disclosed to her that in the Access Wine Club (AWC) catalog and website, we do a very good job of giving the winemaker their voice along with a link online to 'About the Winemaker' for each wine. She liked this feature a lot. After giving her and the other guys a copy of my catalog, I was ready to be on my way to venture out up-valley. Quick bit of business once again at "The Grill".

After making notes of a few wineries I passed to possibly hit on the way home (you always seem to pass a few that you say to yourself "ahh, I need to check them out...") I decided my first stop would be a winery "collective" tasting room just north of St. Helena called - A Dozen Vintners - where you get to try several wines from various 'artisan' style winemakers or smaller production wineries that do not have formal tasting rooms. The utilize these type of co-ops to be able to display their wines without the cost of running a tasting room themselves...there a few of these that have cropped up in the valley and are quite popular.

I spent quite a while there with the manager, Jack Wall, and we tasted through probably 12 wines while chatting about the state of the 'industry'. I was very fortunate in that no other customers came in this window and was able to spend quality time exploring some new exciting wines. The two standouts of the entire day were wines I had never heard about before; 2005 WaterMark Cabernet and 2004 Adams Ridge Cabernet. Both of these had what I refer to as the "WOW!" factor right off the bat.

2005 WaterMark is made by a pretty well-known winemaker, Phil Steinschriber, who is the winemaker for famed Diamond Creek Vineyards. No surprise here that I loved this wine. It is a Bordeaux style blend of Cab, Merlot, Cab Franc and Petite Verdot with rich black fruit properties and very approachable now but surely even better with time. And, at ~ $50, a real gem of wine that would be hard to beat at this price (only 434 cases made). I spoke to Phil briefly later that afternoon and if you want to get this wine, contact me directly at - james@accesswineclub.com - and I might be able to make a good deal for you directly...wink, wink.

2004 Adams Ridge Cabernet was also a superb wine that initially caught my eye with the beautiful drawing of their wine cave on the front of the label. As this is AWC's front catalog cover icon, I was immediately drawn to this bottle. Little did I know that what was inside was even more compelling. Primarily Cabernet with a little Merlot (5%) thrown in, it was richly Stag's Leap District style Cab that comes from two distinct vineyards, Stelzner and Rutherford Bench that have always produced great wine. Ronald & Susan Adams are the proprietors and the winemakers themselves and have done a tremendous job right out the gate. This is definitely one to watch and I cannot wait to meet them and explore their cave...maybe the cover for the next catalog...?

I then ventured further up-valley making a few quick business pit-stops and finally ending up at the Wine Garage in Calistoga. This is an interesting little shop where almost all the wines are at $25 or below. they also make their own wine label called - Garage Wine - that includes several varietals and blends from whites to reds all reasonably priced $10 and up. I actually picked up a couple of fun zin/petite sirah/tempranillo blend wines - '06 Fortitude ($20, by Etude wines) and '07 John Robert Eppler wine ($13).

All in all a very productive and revealing day with a couple of great discoveries. That is about all I could fit in to one day as I got a bit of a late start. It was time to start heading home, pick up a pizza at Tra Vigne Pizzaria, and enjoy the fruits of my labor when I got home wines in hand.

Until the next sip, swirl ya' later!

James
Chief Wino
twitter - Chief_Wino

Chief Wino Hits the Trail...Literally

2009-11-17T14:52:00.000-08:00

In getting back to the roots of why I came to Napa in the first place and what I actually enjoy most about living in wine country, I am going to (re)dedicate this Local Wino Whines Blog to my travels, trials and tribulations of exploring the Napa/Sonoma and beyond.

Every Wednesday, I will be out and about wine country mixing it up with wineries, winemakers, various tastings, favorite wine lunch spots and the like, reporting back on my day to post my findings every Thursday by noon. I will concentrate on new wine discoveries, but will also be reporting back on the "day-in-the-life" of what goes on in Napa/Sonoma from a true 'local wino' perspective.

So, starting this Thursday, come back to my blog and see the first Chief Wino Explores (CWE) report on what the day presented and what I discovered along the way. This will be a weekly insightful and fun ride for all to enjoy!

Cheers,
James
Chief Wino

Return to Whining

2009-11-11T08:49:00.000-08:00

One can only keep up so much theses days. Between tweeting, facebooking, blogging, spacing, and launching a new wine business - Access Wine Club - I have been very tardy on my own personal wine blog and my LocalWino.com site. That being said, I've decided to use my Local Wino Whines forum to express shorter, more concise consumer views about wine and link my observations from the wine business side with the consumer side. More of a view from inside out that may be of some interest.

My goal is to be very to the point and approach certain subjects more directly as they occur from my primary focus now which is the Access Wine Club catalog and website venture.

So here goes...subject #1 - Social Networks and Wine.

There is obviously a lot of interest in Social Networking across all channels these days and it has become the latest Internet darling. It is a broad term very loosely used now since there are so many of these portals that have been developed, but there is a more technical term being thrown around referred to as a "viral-expansion loop". This is a fancy way of saying friends telling friends that tell other friends and so on that revolve around a common interest of sorts whether it is where they went to school, family, social clubs, activities or key interests and the such. The expansion and growth has been exponential, literally. Now, people are trying to find out how to capitalize on this (i.e. monetize) with the huge numbers we're dealing with.

I've created a wine group on Facebook, I tweet as much as I can, and I have a portal, a forum and website all revolving around wine. And now, we sell wine through some exclusive partnerships here in Napa. Although interest is high and the numbers can be 'fruitful', the buyers are still tough to identify. Just because there is a wine "interest", it does not mean that they are buyers.

In summation, wine is a very social commodity and there are big numbers to reach. The next step is to find what compels people to go from sharing their interests about wine online to actually becoming a buyer. Access Wine Club attempts to do this through offering specialty wines through some exclusive partnerships along with giving the (potential) consumer more thorough information about the wine, the background, the winemaker and the winery itself to create interest beyond just a rating or a couple of sentences about the wine.

So far so good...we just need to continue to expand the pockets and do our best to inform the consumer well enough to make comfortable decisions about their purchase when trying something new.

More to come...

Cheers,
James
Chief Wino

Corkage vs. bottle vs. half-bottle vs. by-the-glass

2009-06-10T12:37:00.000-07:00

Amongst many of my wine drinking friends and family, when we decide to go out to dinner, I am often left with the ongoing dilemma...bring a bottle and suffer the corkage fee or rely on the random offerings on the 'by the glass' (BTG) list which I know will be a limited version of what I really want or like. There are several factors that play in to this scenario and I'd like to lay out a few things to consider when faced with this potential quandary.

1) First and foremost, what IS the corkage fee or the stipulations of bringing your own wine? Many places have policies in place that waive corkage for every bottle purchased or the fees are such that it just does not make sense for the bottle your bringing. Sometimes, you can even order just a 'split' of wine to start and the corkage is waived. Obviously, you do not want to pay $20-$25 for a $30 bottle of wine or the like or if they charge full price for half-bottles.

2) Who and/or how many are you dining with? When you have a larger group or more than 4-6, you know there will be various dining decisions being made that greatly affect what you may want to bring if any. If everyone will agree to absorb the corkage fee, then bring something nice everyone will want to at least try and then let the rest order as they wish. Trying to please a lot of palates is challenging to say the least.

3) Do you have a good idea of the menu or style of food? I'm not hard-line fan of exact wines wine and food pairings, but I think it is an important consideration to overlook. For instance, if you are going to traditional French, strictly seafood or steak, or say a northern Italian type restaurants, you will want to pair appropriately. When I know I am going for that big fat traditional rib-eye steak dinner, I know exactly what type of wine I want to enjoy and the price-point is usually such that it warrants bringing my own even with the corkage fee.

4) Is the wine list available to view online? Many times you can preview what the current BTG list offers and see if it is something you can live with. I recently brought a half-bottle to new restaurant and the BTG glass list was quite good and had no reason to open what I brought...saved me the $15 on the half and was quite pleased with the wine along with trying something new that I really enjoyed.

5) How much will you be drinking? When my wife and I go out, sometimes she'll only have one glass and prefers to just order off the list for convenience sake. In addition, her tastes are different and may want the flexibility to order per the tastes of the evening. Here in CA you can re-cork and take it with you, but again, is it worth a couple of glasses on yourself? Also, if you are going somewhere afterward, you don't want to be lugging a bottle around or have an open bottle in the car.

6) Do you want to explore and try some new wines? When ordering BTG, you are almost assured you will be getting the latest from the industry. I have discovered some great wines that I would have not otherwise know about or tried. By committing to BTG, you will have the opportunity to "wing it" and try something new. Don't go for the 'ol standby that you know and like...experiment with something new or what the server recommends.

I may be over-thinking this scenario for most, but here in wine country, it is an ongoing saga. Plus, these days, I am trying to drink more from my cellar to save money and it gives me an opportunity (OK, excuse...) to break out some gems that just need to be drunk by now.

Until the next sip, swirl ya' later!

James
Chief Wino

Wine and...Poker?

2009-05-22T08:54:00.000-07:00

I've written about many things directly involving wine subjects and the wine industry. I've even dabbled around the fringes of wine and included subjects like golf, travel, cruises, equipment, and tools to enjoy the trade. So, am I REALLY reaching this time to include a subject such as poker?

I don't think so, and here's why...

1. Good wines while playing poker. Whether at someone's house or at the local poker room, I've been know to uncork a nice bottle during the game and have a more relaxed session of the 'sport'. Quite frankly, there is a lot of down-time during the game and it helps pass the time while you're observing when out of the hands.

2. Dom Perignon and poker. A couple of years ago, I'm watching a taped version of the World Series of Poker (WSOP) and a couple of old friends that ended up at the same table were getting reacquainted sharing "war stories" about their travels having a grand old time down memory lane. Not five minutes in to their banter, they order up a vintage bottle of Dom and toast to their reuniting and then share it with the entire table. Fine champagne and WSOP poker...now THAT is what I call a perfect pairing.

3. 2005 Caymus pre-release. A while back, a friend and I decided to meet up for an evening of poker at the card room. It was the first time we were playing together and I decided to have each of us bring a bottle of wine to enjoy while playing. At the time, he happened to be working at Caymus here in Napa and low-and-behold he shows up with an '05 Special Selection Cab ($175) from the tasting room that opened for a pre-release tasting. So here I am playing cards drinking one of the best wines from Napa before the general public even sees the wine. Plus, I ended up winning a couple hundred bucks...lucky me.

4. Michael Mondavi and Oberon wines. Premiere Napa Valley during February is one of the area's biggest overall weeks. It brings in (trade) people from all over the country to try Napa's finest concoctions especially produced from this event. It is a showcase week for the valley on all fronts. During this time, Michael Mondavi puts on a BBQ and poker event called "The Oberon Poker Challenge" at his Folio Wine Studio in Carneros. He limits the players to 100 and has sold out two years running. As I arrived to the scene to get my seat, I noticed several familiar faces both from the industry and the local cards games...all the usual suspects. Uhem, I finished 2nd outlasting all of my poker buddies and walked away with a few nice gift certificates along with a magnum of Oberon's premium Hillside Select Cab. Book me for next year.

5. Poker and wine tasting night. For a while, we had a group that was regularly meeting monthly where we would throw together a poker game and have everyone bring a certain varietal or vintage of wines. It included a nice variety of industry sales people, sommeliers, winemakers and retailers. We'd line the wines up on the counter, pop all the corks, doll out the chips and duke it out all night long in to the wee hours. It was a great way to try 10-12 different wines/styles that I would otherwise maybe miss while having a great time talking 'shop'. "Shuffle up and deal" never sounded or tasted so good.

6. Masters week and the Pittsburgh Steelers. Huh? Ok, bear with me here. Twice a year I like to combine a few of my favorite things collectively in one night. In April, it is my absolute favorite week, Masters Golf week. In the fall, it is when the Steelers play on Monday night football. Each of these occasions, I cook up my world famous (well, maybe only slightly regionally famous...) 'five-alarm' chili and have everyone bring wines that work well with spicy food/chili (we tend to lean heavy on the Zins here) while throwing down a poker game in the midst of it all. Golf, football, chili, wine and poker...the girls can't get away fast enough from these annual events.

7. The WSOP. The World Series of Poker is the penultimate poker event. I have been trying to qualify for the main event for over three years only to fall short by either a card or two or a bad beat or so at the wrong time. I have told myself that if I cannot qualify on my own volition, I do not deserve to play in the 'big show' plunking down the $10k it costs for a seat. I have vowed though that if (when) I make it to the main event (I have played in a couple of the early WSOP prelim events) I will break open something from cellar that is quite special and share it with my table. I do not normally drink while playing serious poker, but here just enough to calm the nerves and salute the moment.

8. Murphy-Goode Winery. Some of you might be aware of the new correspondent position/PR drive that this winery is doing dubbed "A Really Goode Job". M-G has done a great job in making this a widely talked about 'dream job' for a "Lifestyle Correspondent". When the article was published in the SF Chronicle a few weeks ago outlining the qualifications that they are looking for, oddly enough they included poker and liar's dice as a preference. Apparently their winemaker has quite the affinity for these games and is a seasoned poker player himself. Who knew!

♠ ♥ ♣ ♦

Being in Napa now for while, my ultimate goal is to put together a huge weekend event that involves a celebrity golf tournament, casino night, poker tournament, wine auction and charity fund raiser that will be known as the valley's "event of the year" to look forward to. I am in the process of putting all the 'players' together to make this happen for 2010.

In the meantime, I'll be exploring more ways to combine all of my passions surrounding wine and bringing together the people and places to make it happen.

Until the next sip, swirl ya' later!

James
Chief Wino

Food & Wine Pairing Extraordinaire

2009-04-28T11:55:00.000-07:00

Living here in Napa (Yountville) there are certain extreme luxuries that are abound that you realize you will either rarely or never be able to experience. Whether it be the Napa Valley Wine Auction, Mustard Festival private winemaker dinners, Auberge du Soleil, CIA/Greystone, Screaming Eagle wine, etc., or, for purposes of this post, the French Laundry (FL) restaurant.

When we first rolled in to Yountville a year ago, home of several great restaurants including the aforementioned, my wife had always heard how amazing this experience was. Given the nature of fine French dining, I was not overwhelmingly excited about it at many levels. My response to her was always the same, "OK, when we win the lottery, I'll take you there." FYI, dinners there regularly run $500+ per person and a $50 per bottle corkage fee. Little did I know, one of the benefits of living in Yountville was that once a year, they hold a 'lottery' for all residents to be able to dine at the FL at the original opening (1989) prices of $49 per person and waived corkage fees for your own wines. Cut to the chase...we won the drawing and went to our scheduled locals' night this past Monday night.

For any of those that have either had the experience there or know much about it, it is ranked as one of the top-10 restaurants in the world and under the guidance of renowned chef Thomas Keller. It's been known for several innovations in food presentation along with as many as 22 courses or more in a single seating lasting over 4 hours. Although, from its subdued exterior, it is quite the unassuming place tucked in the northern part of town in an old wooden 'house' of sorts. Ours was an abbreviated night with only a dozen courses or so lasting about 3 hours total. I came prepared and was going to "milk" it for all its worth even at the $49 price.

I began, of course, by planning my series of wines for the night. Not knowing the exact items being served or when, I took a bit of logical approach in how French dining of this sort usually plays out. I decided to go with safe bets in this order - Rose Champagne, Dry Riesling, and a vintage Bordeaux. This built in enough flexibility for various dishes while at the same time giving me the range I wanted to have a fulfilling night of wines.

Here's my reasoning: Bubbles always work to begin the night sipping as an appertif to get the taste buds going and with most intro-type leading appetizers. Riesling is most versatile with French foods that are rich, creamy or savory and/or with shellfish. And, Bordeaux would be perfect if they serve some sort of lamb or savory pork dish as the main. If fish was one of the mains, the Riesling would sub very well also.

So here's the brief summary of how it went down:

Overall, the place is quite small and fairly unassuming. The grounds are pleasant and nicely landscaped with a quaint courtyard area that is a good place to start with the Champagne. Nothing fancy to sit on either...older cushioned wooden chairs. There is no bar area inside and they do not serve hard alcohol at all. We had our Rose Champagne as our appertif and waited for our table. Couldn't help but think I should be 'twittering' the moment.

Once inside, I was surprised once again at the simplicity of the decor and the surroundings. One small room of 6-7 tables for the main dining and a couple of smaller rooms upstairs. It quickly became clear that this was going to be about the service experience and the food presentations.

The Rose Champagne took us through the first couple of courses before we opened a dry Alsace Riesling with one of their signature dishes - the truffle custard egg. This is an egg (gutted shell) that is cut open at the top 1/4 and filled with some of the most decadent infused truffle custard drizzled with truffle oil that rivaled (OK, exceeded) any Foie Gras I've ever had.

Then we had their version of a "caesar salad" that was a small lobster tail with a lemon infused butter cream along side a compressed seared romaine lettuce bundle (all of 2 inches big). Luckily, our neighbor table was friends of ours and they shared their own sauvignon blanc with us that made a perfect pair for the dish. On to the main courses...

By this time, we had gotten to red wine territory and the '85 Lynch Bages Bordeaux I brought was finally unveiled. It had been decanting in the back room for over two hours by now and it has been a while since I was that excited about a wine from my cellar. With the upcoming pork and lamb dishes, I knew I had made the right choice.

The most appropriate pairing was the lamb as they had orchestrated it in to 4 'bite-size' styles (loin, shank, chop & braised) within one plate. All worked harmoniously with the Bordeaux which definitely came alive with the food. Not sure if I know of too many better pairings all things considered.

The night ended with a concoction of cheeses and desserts that culminated in to an incredible selection of decadent chocolates and truffles to go with our 20-year tawny ports.

A total of almost four hours from our arrival not only was it "check please", but the proverbial wheel barrel was needed to get us out of there as we closed the place down. Not so much from the amount of food by any means, but just the overall saturation of the night. Needless to say, the next day was a bit rough.

Kudos to the entire Laundry team and their ability to make a normal setting outrageously special. Whatever you've heard, it is truly an experience of a lifetime. Now, at full prices...I'll get back to you on that.

Until the next sip...swirl ya' later.

James
Chief Wino

What Are You Drinking Now...?

2009-04-07T11:24:00.000-07:00

Now that we have the first quarter of the year behind us, the new president completing his first 100 days, the stock market making a slight comeback, and general consensus easing back in to the hope for the not too distant future, where have your wine dollars gone and where are the headed?

I'd like to present a few concepts and options for both the casual drinker and the dabbling collector that now is the time to spread your wings within the world of wine.

♦ Exploration of alternative domestically produced varietals. This is a great time look at not only more economic types of wines, but to expand beyond the mainstream or comfort zone of what you have always drunk. Instead of typical Chardonnay, Merlot, Zins & Cabs that most are used to, expand your horizons. Look at different wines such as various types of Rose's or whites like Pinot Gris, Chenin Blanc, Sauvignon Blanc/Semillon and reds such as Carmenere, Mourvedre, Malbec, Barbera, Sangiovese, Syrah, Cab Franc and general red blends that are done quite well here. Not only are they generally cheaper, but provide for delicious alternatives for your buds and are great food or seasonal wines.

♦ Discovery of new wine regions. Spain, Portugal, Chile, Argentina, South Africa and Australia are doing a fine job of not only the classic varietals, but some of the above mentioned as well. You get a much better "bang for the buck" overall without sacrificing quality. And these days, they are quite readily available at your local wine shop or grocer.

♦ Buying by the case. When you find either a wine you love or one of your favorite wines on sale, buy a case as your everyday go-to wine. Saves on gas to the store and makes those decisions just that much easier day-to-day.

♦ Join a wine club. When you know a producer that makes several styles of wines you like at reasonable prices, join their club and enjoy the benefits of membership. You generally get 20-30% off most wines and often can be presented additional deals that cover most of the extra shipping costs.

♦ Make good friends with a local wine shop owner. Nothing more valuable than personal relationship with someone that can turn you on to the wines you love, but can also secure good deals for you to buy in bulk if needed. Often times you can also have the opportunity to 'try before you buy' with regular local wine tasting events. Plus, they get special promotions or overstock wines on the cheap that they can give you the inside scoop on.

♦ Make your own wine. Believe it or not, this process has been made much more available at reasonable costs to do right out of your garage. And, I have to tell you, if you have some good sources and/or creativity, you can make some decent wine. it may not be the wine you wine a gold medal with, but can be comparable to what you'd spend in $7-$15 range for at the store.

♦ Drink your cellar. Let's face it, if you are a collector of any decent size, you will not drink all of your wines and you probably have several wines that are past their peak. I highly suggest looking at any CA cabs or Merlots past 7 years old and popping the cork. There are a few exceptions, but if you're like me, I have dozens of wines that need to be opened asap.

So, leap out of your comfort zone and get moving. Next time you're tempted to buy that Chardonnay or Cab off the shelf, explore the other regions of the store with some help and you'll be pleasantly surprised about the myriad of options before you.

Until the next sip, swirl ya' later!

James
Chief Wino

Wine Marketing 2.0

2009-03-03T12:51:00.000-08:00

I recently attended a wine industry "Direct to Consumer" (DTC) symposium conducted by a consulting group here in Napa for wineries and tasting rooms. It was the first of its kind here for me and I believe only the second or third year that they have conducted such an event. The marketers came out in droves all very eager to find the next big thing in direct marketing (DM) for their brands or wine clubs to consumers. I was curious to rate the 'state of the union' of DM within this industry. I learned a few things and had a few surprises...but it was mostly a review of things I had been practicing for years and additions to my to-do list. But even still, all good stuff.

Now, keep in mind, I enter in a bit cynical in that I come from some of the most sophisticated and long-standing DMers of all, the catalog industry. I spent almost 15 years running my own catalog company and then consulting for some premium brand catalogers from back in the early 90's till recent (ooooh, I'm dating/aging myself here aren't I...?). However, this is what drew me to Napa and the wine industry...the opportunity to make a big difference AND introduce some of these tools to a trade category I love. It is wrought with opportunities.

Here is a summary of the most outstanding observation items from the show:

1. Social Networking. If you not in this space, you better get there quickly or it will blow right by you. Wine individuals, wine groups, sales websites, restaurants and wineries are all jumping in head first...some more diligently than others. This isn't new by any means, but the urgency to have a real presence here and the level in which you participate is. The clear message was also that you either enter this space and keep it current/relevant or don't enter at all.

2. Customer Data. Whether data capture or data-mining, you better have a good handle of what to do with the customers in your database or wine club. This is probably the most glaring distance from the catalog industry as few wineries know exactly what to do with their customer files to both maximize their communication channels with them or keep it current and updated/clean. There was some talk of a wine data alliance of sorts (which has been prolifically used in the catalog industry for well over a decade), but there were mostly "deer in the headlights" reactions to such a thing for the wine industry. Share names...? We wouldn't dare... our cusomters are unique and ONLY buy my wine for sure! Uh, yeah, OK.

3. Sales & Customer Data Analysis. The term 'RFM' was only mentioned once in all my seminars and discussions with other marketers...even then only briefed over. This is the data 'Holy Grail' standard with catalogers and is really only a base of which to begin looking at your customers and their activity/buying tendencies. It is a basic ranking system that stands for; Recency - how recent have your customers been active or made purchases, Frequency - how often your customers are purchasing from you, and Monetary - how much your customers are spending with you. This information is critical to know who, how, when, where and how much to communicate to your customers. The analysis and segmentation can get as complex as you want from there.

4. Customer Touchpoints. Just recognizing how many times or the opportunities in which your customer will be exposed to your product or brand is the first step. You'd be surprised how many of these opportunities get missed to either promote residual sales, get referrals, drive visitor center/wine tasting traffic, update data, or survey customers. This is one of the crowning points of DM in that you get to directly control your brand presentation at all of these points if you choose.

5. "Always On Economy". I loved this term from the CEO of Snooth, and it exemplifies the current status of both technology and the power of social networking. It refers to the level at which the customer is always 'watching' and you better be putting your best foot forward at all times. The old saying, "It is 10 times more difficult to acquire a customer than to retain one" could not be more prevalent than now. Your brand is only as good as its last memory of the customer. You get few chances to make up for a bad experience or poor exposure...there are just too many (better) choices for consumers now.

6. The New Economy. Hard to deny this at any level. The actual number of wine purchases is not down, but the category level of buying is. Luxury brands obviously taking the biggest hit here and wines in the $10- $20 space are rocketing with one of the fastest growing groups of buyers being the "millennials" (Gen Y) in their mid to late 20's. Liquor has almost always been viewed as 'recession-proof', and wine follows suit here for the most part. But, the everyday wines (commonly refered to as "Wednesday night" wines) are definitely falling in to the under-$20 category. Plus, women seem to be the biggest buyers here.

7. Food & Wine Pairings. One the best terms I heard throughout the conference was "home base phenomenon" referring to more people staying and dining/drinking at home rather than going out. This in turn creates more demand and interest in food and wine pairings or recipes that people can relate to and perform at home. This falls in to the 'added value' category that wineries can provide for their customers in their regular communications to their base.

8. Communications To Base Customers. How's that for a segue? This is not only the type of communication to customers but the frequency. Oddly, most are not communicating with customers enough with the consensus recommending at least once per month via email and 4-6 other times with direct mail or other marketing pieces. No surprise here.

9. Customer Relationship Management (CRM). This was big buzz-word with catalogers almost 10 years ago and wineries are just now realizing that this requires a true dedicated diligent effort. They discussed the three 'R's' - Relationship (building), Relevance (product/offer), Results (reading). It is way more about just keeping your good customers happy, it is truly about all of the above items I've touched on combined in to one big effort to create a real relationship with your customer and listening to their needs well beyond what type of wine they drink or buy. This also links back to the social networking aspect of getting more involved with people on an 'intimate' level and leveraging their circles of influence.

Well, 9 out of 10 ain't bad, I'll stop here...I could go on and on with this, but don't want to give up all my trade secrets at once. ;-} There is so much more to be addressed, but as usual, it comes down to prioritizing, resources, and the ability to execute programs fully.

In the end, it is kind of like breaking most comfort zones or habits people get in to...recognizing the problems/deficiencies first and then identifying a starting point then methodically working from top to bottom with the resources you have.

Best of luck and as always...

Till the next sip...swirl ya' later!

James
Chief Wino

THE First Major Napa Social Party of '09

2009-02-08T20:01:00.000-08:00

Silver Oak just had their first big event since they rebuilt their facilities after the fire a couple of years ago destroyed everything. It was their 2004 vintage release party...and definitely more of a party than a true wine event. After fighting the throngs of crowds just to get near the front gates, I quickly realized this really wasn't so much about the wine as it was just the place to be, or, 'see and be seen' as the saying goes. I would argue to bet that 80% of the crowd couldn't name two of the varietals that make up the wine or any clue as to the makeup of the wine at all...or really even cared. Hey, it was Silver Oak for goodness sake...food, music, wine flowing freely (although it took forever to get measly pour of wine), pretty women, lots of guys, beautiful weather...what more do you need?

Well, for me, that was all fine...but I am much more inclined to pay more attention to a wine experience...maybe learn something, taste a vertical, listen to the wine maker, sit through a class about the vineyards/terroir...you know, an enriching experience of some sort. I am not sure the "cattle call" that this was is really my "cup to tea"...or in this case, my glass of wine. Maybe I'm just getting old or I'm just tired of fighting the masses when it comes to a wine 'party'. There were estimated 4,000 people that came through the gate that day...whew!

Here are a few items I'd rather see or experience when I go to winery release party or things I observe from a professional standpoint:

1. More information about the wine. There was really no direction or information about what we were tasting. Just wait in a long line to get your 2-3 ounce pour and then stand in line for 20-30 min. to get a bite of something to go with it. By the time you got your food, your glass was empty and you had to fight the crowd again...ugh! (Revised: To their credit, there were information tables and info sheets, but amongst the big crowds they could have easily been overlooked)

2. Comparative tasting of other vintages. OK, we're tasting the 2004. What was different about it over the past couple of years? How did stand up to other vintages? What was the blend for that year and why? I'd be willing to pay a little extra just to do a flight of say '02, '03, '04. Maybe they were just too focused on the '04, but then again, they did very little to provide info on it either.

3. Sell the wine more. They just assumed you knew how and/or where to purchase it. Again, there was very little direction about pricing or packages or what type of provision there was for the release party if any. I was never approached or suggested to buy the wine at any time. I'm sure they did OK with sales, but I can tell you, far less than they could have.

4. A welcome packet, brochure or map talking about what it was that I was experiencing. If it were my first time at one of these, I'd have been completely lost. I would not have known that there was also their TwoMey Merlot and their '99 vintage they were tasting in other areas. Nor was their a map or description depicting the 'story' of Silver Oak, family, or reference to the fire that forced them to rebuild this beautiful facility. I did finally find a map from someone after I asked, but they were not readily handed out when you first got there.

5. Very little personal interaction with the 'staff' of Silver Oak. You could tell that everyone with a Silver Oak shirt on was just trying to keep head above water to keep up with the massive crowds. Lots of activity and little direction.

6. No data capture of the party-goers. Nowhere did they allow anywhere to get some information about the patrons...4,000 of them! What a captive audience that got to experience your 'front door' first hand, and not one attempt gather my info. This amazes me, but I guess when you're Silver Oak, you do not need more people on your list...everyone knows you and loves you.

7. No materials to take back with me. They provided nothing to tempt me to visit them again or look them up online if I indeed had a great experience. Even just a small note card on the 2004 vintage with some details about it and contact info to follow up if I wish.

8. Nothing about their 'sister' property in Alexander Valley. I guess the focus was on the Napa property, and they had their own separate party up there. But, I actually really like the Alexander Valley wine and some reference to it would have been appropriate.

Anyway, I had a good time with friends, got to see some industry acquaintances, check out the new facility, do some great people watching and try the wine. I cannot say if I was the 'average' customer I'd be overwhelmed in to spending $100 a bottle on that particular vintage, but it was a decent enough event for my $30 entry. It was a pleasant day in the sun with my wife and friends and hey, I got two more Silver Oak glasses to take with me to replace the ones that were broken years back. Now THAT's the true "silver lining" to the whole experience...well worth it, eh?!

Until the next sip, swirl ya' later!

James

2009 - Time to Explore...More

2009-01-27T06:44:00.000-08:00

One of my personal goals this year was to get a nice digital camera and begin shooting my own version of Napa Valley and the local areas. Well, after a very good referral from a photographer friend of mine, I'm off and running with my new gadget.

One of things I've quickly noticed is that you immediately become more observant about your surroundings...looking for any opportunity to shoot a good shot. I've gotten up early to catch a sunrise, taken the camera in the car on the way to work, taken it along while walking the dog, and pretty much looking at the vineyards much more diligently than ever before.

The Vineyards

There is a strange beauty in the depleted vineyards right now. The vines are being pruned back and the mustard flower is almost in full-bloom weaving its way throughout the land. Where the vines were once canopied and fully green, all the greenery is now on the valley floor and hills contrasting with the barren stalks of vines...almost giving it a sinister look to the vineyards.

Another observance is the the quicker assessment of the age of the vines. You can easily discern the young, newly planted 'skinny' vines along with the thicker, more robust aged trunks that denote its length of time in the ground. After being here for while, you can actually spot the 20+ year-old vines pretty easily in one glance.

The Land

The geology here is also pretty amazing. I had a tasting with a winemaker friend of mine that was a geologist in his former life. He now owns a vineyard up on Diamond Mountain (one of my favorite sub-appellations here) and he gave a quick lesson as we were standing atop the mountain area looking down at the valley floor. He said this area is so unique in that it comprises three primary topographies/landscape formations - 1) Volcanic, 2) Glacial, and 3) Tectonic. This was all "greek" to me, but when you look around, you can actually see these type geological activities results across the landscape.

The Seasons

Then there is the seasons as it relates to the sun. As you observe the path of the sun at different times of the year, you begin to notice how it affects the vines in various ways. As the sun goes from East to West and/or lower and higher during the seasons, you see that there is somewhat of a science to how the vines are laid out. some run North to South or East to West (or vise-versa) depending on their location in the valley or across a hilltop.mountain. This is no accident and when you talk to growers or vineyard mangers, you realize there is deep philosophy mixed with wine science that goes in to the entire process.

It never fails to blow me away when I really sit and write or think about these special things about 'wine country'. I love it here. These are just a few quick observations and I'm sure much more to come as I begin to explore this region and beyond start to train my new photographic eye.

Until the next sip, swirl ya' later!

James

My 2009 Wine Goals

2009-01-03T08:49:00.000-08:00

Every new year I do goals, not resolutions. I've never really liked the idea of "resolutions" per-se...they always sounded to me like exposed past mistakes or failures attempting to turn in to a new positive movement of some sort...blah blah blah. Anyway, I do several 'categories' of goals - personal, business, family, etc. - and this year, I'm adding a new category, wine.

I never have really thought of doing 'wine' goals until now. Now, that I am living in wine country and working within the wine industry, I think it is more appropriate. I have a new position in the industry working for a high-profile premium winery that has solidified my presence here and staying in Napa Valley for a while. I couldn't be more pleased with starting 2009 in this manner.

Now for the goals...here goes:

1. Drink/open the wines in my collection that are probably near or past their prime. Believe it or not, this is no easy task. I have several 80's and 90's California reds that just plain need to be opened and drank asap. I see a "drink it or dump it" party in the near future.

2. Expand my collection to include more French, Italian and German varietals. 90% of my collection is CA red. This is primarily because when I collected a lot early on, I just flat out did not know what I was doing and made the common mistake more amateurs make. Through my wine training I've learned that regions like Piedmonte, Tuscany, Barolo, Burgundy, Bordeaux, Rhone Alsace, Mosel, Rheingau, etc. and the such provide for much more interesting wines to age.

3. Try more wines from Spain, Argentina, Chile and Portugal. Not only do these wines provide for some incredible values, the wine quality has surprised many experts in a very short time.

4. Join a dynamic wine club (or two). It's been over 5 years since I was a member of a wine club...and I miss this immensely. Only this time around instead of joining only from one winery, I am going to mix it up and try to include a club that exposes me to new varietals from around the world that I may not normally find on my own.

5. Take some more wine classes and possibly finish my 3rd level Sommelier training. The biggest thing I've learned in my training so far is how much I actually do not know. It is truly an endless vat of information that one can only hope to grasp a small percentage of within a keen area of interest.

6. Learn more about wine making. This is probably the area of least knowledge in my wine arsenal. Aside from constantly asking questions and observing about the process from winemakers I have met and/or worked with, I'd love to some day actually make a batch of my own wine.

7. Travel to new wine country/region. This one is pretty simple...Italy (Tuscany & Piedmonte). It has been on the radar for several years and it just needs to happen sooner than later.

8. Add more features on my personal wine website, LocalWino.com. I have had this site for over a year and have several new cool ideas/features I want to add to it...much more to come soon.

9. Work a wine harvest season. Now that I am working directly with a winery, I am very excited about working in the middle of a harvest (Aug. - Oct.). The amount of activity during this time is unparalleled and there is so much to learn. Lots of extra hours, but well worth it.

10. Keep up with my wine blog writing more regularly. Ideally, every week. But knowing what type of work schedule I am probably going to be dealing with, a more realistic goal is bi-weekly. I'll leave it at 2-4 times a month I will try and write about something new...I will have more 'material' to work with being more involved, so maybe I can make it happen.

So, there's my top-10. A great start already to the year...wine-wise that is. On New Year's eve, we did open three decades of wine spanning the 80's to 2005, I've updated my blog (here), I bought some Riesling and Piedmonte wines, made a 'date' with a winemaker to learn more about the processes and joining a local wine club this week that spans the globe...now about that vacation to Italy...better talk to my new employer soon.

Until the next sip...swirl ya' later!

James
Chief Wino

Testing the 1997 Vintage

2008-11-04T10:50:00.000-08:00

Since the latest reuniting with my collection, I had to go through the laborious (yet fun) task of inventorying all my wines. During this, I discovered several individual bottles of the 1997 vintage (a case in total) that I decided were worthy of a 'horizontal' CA Cab tasting. For those of you not familiar with the term - horizontal - it refers to putting together several different wines of the same year/vintage (and preferably region) for comparison tasting. Vertical tasting refers to the same wine/winery of different successive years.

Anyway, I decided to invite a group out to share in the experience. As you can imagine, it was not hard to get a lot of takers to go out and taste a bunch of premium '97 California Cabs. I had read and heard various reports about the highly revered '97 vintage with very mixed reviews of the sustainability of these wines. Overall, the "word on the street" was DRINK NOW! OK, I'll oblige, if I have to.

So, we decided to make a go of it at the local restaurant that does not charge a corkage fee. Here was the line-up:

'97 Far Niente Cab
'97 Franciscan Magnificat Red
'97 Hess Collection Private Reserve (black label)
'97 Spring Mountain Reserve Cab
'97 Dry Creek Vineyards 'Epoch' Millenium Cuvee
'97 Cakebread Cab
'97 Bacio Divino Prop Red
'97 Beringer Alluvium Red

Without boring you with all of the details of the individual tastings, I'll provide the highlights of the 'event' in summary:

- Across the board, all the wines held up very well and with the exception of one that had a bit of leaky cork, the wines still had plenty of life

- The 100% Cabs seem to have held up a little better than the blends that had leaned out a bit

- Two wines in particular needed a lot of decanting time - the Far Niente and the Spring Mt.

- The "juiciest" of the wines was the Beringer Alluvium Red exhibiting the most upfront fruit

- The wine that held its structure the best was the Hess Collection Reserve

- The best food wines were the Franciscan Magnificat and Bacio Di Vino

- My overall winner was the Hess Collection Reserve - big fruit, structure, balance, got better with every sip, good with the meats, and still had legs to store longer if needed.

After reading so much about the '97 vintage and how it was under-performing, it was nice to get a chance to experience it for myself. I think the main thing is that with the huge expectations upon launch, it had nowhere to go but down. If I was to give the collective group a rating for the year, I'd put it in 92-94 category, which is still outstanding.

I've got a few more '97's to try along the way here that includes some more revered brands such as Harlan, Staglin, Caymus, Mondavi, Justin, La Jota and many more. So, I'll gladly report back as I begin to pop these during the holiday season.

In the meantime, I'll just have to suffer opening a myriad of other 90's cabs to sort through the collection to find the missing gems...tough work I know, but someone has to do it. Never has the cliche - "so much wine and so little time" - been more appropriate with the job at hand.

Once again, I'm getting lots of volunteers to assist in this tedious project. Hmmm, good to be popular in this respect I guess. Cheers!

Until the next sip, swirl ya' later.

James
Chief Wino

Reunited...and it Feels So Good...!

2008-10-14T12:15:00.000-07:00

I waited five years...five trying, wishful, lonely years...to be reunited with my valued wine collection. Let me explain...

I started collecting in the early 90's after a few trips to Napa. My first purchase was a half-case of 1989 Beringer Cab with a random single bottle of 1988 (which I still have). I kept trying to collect wines but ran in to what most do in the early stages, I drank all my collections with little regard on how to actually begin accumulating the right wines. I had the odd couple of case always laying around, but most were "drinkables".

Then I met someone on a trip to Napa that gave me a few pointers on how to really 'collect'. The first step was setting aside a chunk of money ($500 - $1000) to buy en-mass separating out those to drink and those to put away for a while. Plus, learning to buy 6, drink 3, buy 12, drink 6, etc. so you actually accumulate some that you can open later along with buying some 'untouchables' for 10-15 years. I had accumulated about 150 wines or so, of which half were ready to drink (RTD). I was also a member of several winery wine clubs in the 90's collecting several wines from specific wineries that I liked (Sterling and Hess in those days...).

Then I discovered WineBid.com. Through some juicy financial years in 2001 - 04 I went on a tear buying some REAL collectibles from all over getting my collection up to about 500 bottles. I bought the the big 450 bottle Vin-temp cooler and stored a lot in my cool basement when I lived in Denver, CO. Ahhh...times were good.

Then I moved to Vancouver (Canada) for a special 2-year work project. I had to move my collection to a secure facility in Colorado, cancel all my wine clubs, could not ship anything up there and had virtually no access to fine wines without costing a fortune. (what was I thinking...?? ugh, sigh!!) And, I had to drink Canadian wines along with the odd import from Spain or Australia. California wines were ridiculously expensive and pretty much unavailable with the taxes and tariffs they put on US wines/alcohol. (what was I thinking (2)...??)

Then I moved to San Diego in '06 where I was in a few temporary living situation with work and personal stuff and it did not make sense to move all the wine out until I had the facility to take it back in. At this point, I really did not know what I had in my collection any more as my inventory sheets got messed up with all the moves and computer changes. At least I was able to drink CA wines again at reasonable prices.

Fast forward to Napa. I moved here in March '08, but again in a temporary situation as I was making a shift in work industries directly to the wine market. Finally, in July of this year we finally found a 'home' in Yountville (just North of Napa proper) where we are going to be for a while. After much trial and tribulation (and $$), I was finally able to get my wine, my cooler, and my wine stuff all shipped out from Colorado to Yountville.

At last, a physical reconnection with my long lost wines. Inventoried, organized, valued and well put away for the moment. And, all-in-all, they are in pretty good shape. Out of 40 cases, I only lost about 2 cases of wine to age/leakage/transport. The majority of all my valuables are very much in-tact. The bad/good news...I really have way too much wine to drink as most are 90's reds that need to be drunk now. I know, I know, you all feel very sorry for me...gee, why is everyone being so nice to me now...? I have a lot of new-found friends it seems.

Anyway, in my following blogs I will be giving some fun tasting notes on certain vintages, most from the 90's. And, believe me, I will work hard on getting through all of them in a timely manner...thank God for the Holidays coming up...more reasons to drink!

Until the sip...swirl ya' later!

Cheers,
JM
Chief Wino

Music & Wine

2008-09-02T10:51:00.000-07:00

I love music, wine and new experiences. I love to travel. I hate the process of traveling, but I love the experiences travel brings both far and near. One of the things I like most about traveling is that I always seem to have some sort of epiphany moment along the way. I think it is just being in different environments and with various people that lends way to expanded thinking...at least for me.

On a recent trip to see my (new) nephew in Colorado, I attended many family functions. Most notably, a wedding for my niece as well. That's when I had my moment. Wine and music have a lot in common. That is, depending on the occasion, certain wines/music should be entertained.

In this particular case with the wedding, the music started off soft jazzy-slow as people mingled in, switched to certain particular songs for special moments, stayed mellow for the meal, got progressively louder and then switched gears for full on dance mode until the end mixing in a few slow songs for the romantics.

What occurred to me is that it would have been fairly inappropriate to play loud dance songs during the meal or conversely mellow jazz as everyone began to liven up. I think of wine in a similar manner and it reminds me of one of my wine teachers who always professed that there is place (occasion) for almost all wines and few should be discounted.

Think of it this way...it basically goes with the main premise of good food and wine combining - Match the 'weight' of the wine with the 'weight' of the food. Similarly, matching the proper wine to the occasion. I'm probably not popping open a nice vintage Champagne in the clubhouse after a round of golf with the guys...you get the picture.

Consider how you want to rev-up their palate, work in to the food, have with the meal and then finish off the evening. Not always, but when you have the time to plan it out. Although many will rebuke the "perfect" wine parings syndrome, I do believe that you should very much consider the occasion as much as the meal at times.

Some examples:

- Bring light fruity wines to a saucy BBQ
- Go with old-world style crisp whites with a beach crab/oyster fest
- Rose Champagne with sushi
- Rieslings/Gewurtz with spicy, savory foods
- Rose's as appertifs
- Old-world reds to game/meat roasts
- Classic vintage wines to special occasion dinners
- French wine with French food, Italian wine with Italian food, etc.

Anyway, like most of life, there are few absolutes, but worth the consideration. Next time you are responsible for bringing or choosing the wine, don't be shy to go beyond just what people are used to drinking...be the one to expand their horizons, they'll thank you for it later.

Til the next sip...swirly ya' later!

James
Chief Wino

Doing What You Love...A Tribute to a Friend.

2008-08-26T12:06:00.000-07:00

Yesterday was a bittersweet sad day for me filled with joy then sorrow.

I got word that I lost a dear friend to cancer. This was just after I had a very full, enjoyable day doing what I love...tasting and evaluating wine. He was younger than me by a couple of years. He also loved wine. He liked Pinotage, I hated it. He liked alternative single varietals from strange lands, I like big cabs & blends. We both loved food & wine pairings. Although we did not see each other much lately because of our location, we still liked to talk about wines and drink it while we solved the worlds' problems and ponder the purpose of the universe. He was a good guy, I enjoyed his company, period.

It was a sad night for me, but a very enlightening morning. I spoke with his girlfriend the next day about the events leading up to his death...I was moved to tears, again. We spoke for well over an hour. Through the tears, I discovered a lot of insight in to his life and his later state prior to his passing. I listened a lot, I took notes.

After all the cliches and comforting words were spoken, I'd summarize my enlightening moments in to the following:

1) At nearly all costs, try to do what you believe in or love in your work. Not all of us have burning passions inside or know exactly what moves us, but at some level, you need to be working toward some sort of fulfillment day-to-day. The human spirit needs this or it rejects our bodies in ways we may never know until it is too late.

2) Live in the moment, not in the past. This can sometimes be diluted in cliches and overused verbiage, but at its core face value, it cannot be more true. All we have is now, the past only drags you down and serves little purpose other than drawing from experience for current actions at the moment. Dwell in the past and you create a future that disturbs the moment beyond recovery. Without the past, forgiveness fails to have to exist. Think about that...

3) Observe and allow. This mantra has been spoken to me many times before in various forms, but it takes new meaning when you know your time is short. Basically, it points to not resisting people, things or life events happening. Do not get too caught up in your own world as to miss some of the golden nuggets you can gather by just observing and accepting the moment for what it is and not attaching meaning to it.

4) You can only control two things in life - your attitude and your actions. You are the only one who can choose each day when you awake how you approach the world and how you will act within that attitude. As it was said to me once, trying to control the world or time is like trying to stop the wind. Over-exerting control mostly creates stress internally and for the people around you.

5) Worrying or self-created stress is not kind to the body. So much stress in life is unnecessary. Two quotes come to mind that exemplify this to a tee:

"Worrying is using your imagination to create something you do not want"

"I've been through many horrible events in my lifetime, some of which actually happened."
- Mark Twain

I think you get it.

I continue to reflect about the past days events and my emotions surrounding his passing. I’ve been assured that he was at peace in the final days....he always wanted to be near water, and he finally got there. The odd thing is, that when his body was failing him most, he reached a state of consciousness emotionally that most of us could only hope to achieve in our active lives. I’ve also been assured that he is truly in a better place…apparently he has told his girlfriend so, directly. I believe her.

In summary, we had many good debates about life and death, the purpose of our existence and the universe, God and the bible, creationism and evolution. He paid the ultimate price for the answers, we can only hope to learn from it. I already feel a kinder gentler sense of self just with the shock of this event...I hope it lasts.

Sorry buddy, I still don’t like Pinotage. But I’ll miss ya’ all the same.

Sigh.

James

A customized tour of the valley

2008-07-10T14:17:00.000-07:00

Recently, in the course of my job as manager and sommelier at the restaurant, I was assisting a group of nice ladies that wanted my input as to where to go for their 'tour' of Napa Valley. We discussed several potential places along with dabbling in some wine educational subjects. They were not novices and very eager to learn more along the journey. I was able to put together a nice 'customized' itinerary based on what I felt they would enjoy given the background info I had attained. They later informed me that they had one of their best trips ever and were raving about all their experiences throughout the day.

This is not too unusual of a request as all of us at the restaurant/bar often help with suggestions as we get to know people and/or their palate as we spend time with them during tastings. However, what I found during the discovery period with them is the realization that all tours, ideas, palates, priorities, expectations and budgets are all very different. Given that, I felt the need to do my best to listen to their wants and needs and direct them appropriately. What I also realized is that far too many people come to Napa with no idea of what there really is to offer them for their particular interests or time frame.

Although there are few bad experiences you can actually have in touring the "valley", you might want to consider the following before booking your plans when visiting:

What types of wines do you like or are wanting to explore?
- Napa and Sonoma offer a wide range of wines and varietals from north to south spanning well over 100 miles. There are, however, certain areas that specialize in certain grapes due the climate changes over this area. Do some research as to what areas are best known for which wines/grapes.

What type of experience(s) you expect or wish to have?
- Everyone has their own agenda and/or what they like to do. Some like to 'power taste' and run through as many wineries as possible in their short time here. Others like to take their time (or they just have more time) and do more lounging type tastings. Decide which path is yours and plan accordingly.

Open tastings vs. appointment only tastings?
- Napa these days is about 1/3 appointment only and 2/3 open tastings and each has its own place in your itinerary. It is good to have a nice mix of both to allow for scheduled times and the flexibility to explore when you have the time.

The tasting environment.
- In my mind, there are really four types of tasting experiences. 1) Stand-up counter tasting rooms, 2) full tour tastings (winery/production, caves, barrels, property, etc.) 3) sit-down/lounging tastings, and 4) picnic type settings. Personal preference of course, but many do not know that there are this many experiences to be had. Depending on your schedule, try to include all types when possible.

Days to explore and days to stay on the main path.
- There are two main trails to follow for the majority of the wineries/tastings - Hwy 29 central and the Silverado Trail. However, you can spend entire days off the beaten path exploring various 'mountain' properties and new sub-districts. Try to explore a little...there are some real gems to discover. (Also: see my blog from last month re: Napa's R.L.T.)

Guided tours vs. self tours.
- With a myriad of tour companies in Napa and surrounding areas, there is something for everyone. Just decide if you wish to be shlepped around as part of a big group or go at it alone. Obviously, it is nice to leave the driving to someone else, but maybe opt for the smaller type group tours (4-6 persons) so as to not feel like a 'cattle-call' type tour.

Where to fit in your meals?
- While your getting saturated in tastings, somewhere along the way you have to eat. There are various choices that can include the wine element or the food element, or both.

Lots more to consider here beyond just jumping from winery to winery including budget, purchasing amount, size of group, timing, season, etc. But, spend the time doing a little research, asking for referrals and doing your homework and you'll find that touring the Valley can be a very exciting experience on many fronts. I've been to about 100 of the wineries/tastings and I always seem to find something new to enrich my experience along the way.

Maybe when you find that little gem of an experience you'll let me know about it as well...? Happy tasting!

Until the next sip...swirl ya' later!

James
Chief Wino

Napa's R.L.T.

2008-06-17T13:01:00.000-07:00

As I've discussed before, I've been fortunate to be in a position to explore the Napa region at my leisure while now living here. On occasion, whether a full day off or not, I will pop in to a winery close by to do a quick tasting here and there just for the experience of the wines themselves...you know, market research for my, uhem, er, uh, work at the wine bar...(wink, wink). I actually do believe in knowing the product more intimately as I discuss or sell at my work regularly.

However, when I am gearing up for a full day of wine tasting, I much prefer going with the "Road Less Traveled" (RLT) route via making appointments (or private tastings) and getting off the beaten track as they say. There are so many places to see that you would not normally know about or even think to look for much less find...these hidden gems are the real gold in the hills here in Napa. So, for those few that actually take the time to read my blog, I will uncover some of the areas in and around Napa that you should explore on your next trip out.

Napa RLT Wineries or tastings:

Vintners Collective - downtown Napa on main street
A collaborative effort of 16-20 boutique wineries to expose small facilities that do not have tasting rooms. A nice efficient way to 'visit' all these fine wines in one place.

Napa tasting rooms/bars - downtown city of Napa
Downtown is booming and the tasting rooms/shops are cropping up all over with certainly more to come as they continue to complete the restoration. In addition to the mentioned above, there are another 1/2 dozen rooms/bars that carry several wines by the glass for your exploration.

Mt. Veeder - west of downtown Napa in the hills
I love this little appellation and the wines that come out of here. Not too many places to see, but the ones that are there are worth the drive. Names like - Hess Collection, Hendry, Mt. Veeder Estates and Yates to name a few.

Southwest Napa/S. Sonoma - Hwy. 121 in and out on the way to San Francisco
You could spend a whole day here and taste some great wines, shop, have lunch, pick up gifts and visit an olive press all in one swoop. Names like - Cline, Jacuzzi, Saintsbury, Oberon/Folio - and a must stop in at Viansa winery and Italian market place on the way out.

Napa East - several side streets east of downtown
Only a small spattering of wineries, but well worth the trek. Places like Jarvis, Palmaz, Faust, Frazier - all are making good wines and provide unique experiences.

Lake Hennessey - east on Sage Canyon road NE of Napa
Just one big WOW! for this area. Between the elevations and hills, the lake, the micro-climates and the fun roads, this ranks as one of my absolute favorite areas so far. Not to mention the big names producing major big wines you only hear legendary stories about. Although many are private and not open to the public at all, there are a few accessible ones that are a must see. Producers such as - Chappellet, Girard, David Arthur, Kuleto Estates, and Nichelini. Some others like Bryant family and Colgin that make some of the world famous "cult cabs" are private.

Mayacamas Mountains/Spring Mountain - hills northwest of Rutherford/Oakville
This quite populous area is pretty accessible and produces some phenomenal wines as well as some great tasting experiences. Many are appointment only, but many are readily accepting of walk-ins as well. Names like - Anamoly, Spotteswoode, Spring Mt. Vineyards, Mayacamas winery, Cain, Marston, Juslyn, Barnett, and Keenan - are all making some spectacular wine now and opening up their doors for tasting more and more.

Howell Mountain - northeast Napa/east of St. Helena
Some of my favorite mountain wines come from Howell Mt. I just love the expression of the fruit from this area and it is home to some truly fine wines. Producers such as Viader, Ladera, Neal Family, CADE (Plumpjack), Burgess and Bremer Family are all very worthy of this appellation.

So, there you have it...just a small sampling of some of the outer areas of Napa to be explored. Next time out to our storied land, take some time to make appointments ahead of time and you will not be disappointed by getting off the beaten path. This RLT will not only expand your choices when visiting, but you will learn so much more at the heart of real wine making by these spirited smaller producers.

As the saying goes, "so much wine, so little time", could not be more appropriate as I continue to find these gems along the journey. And, this is just Napa. Sonoma is 4-5 times larger and more expansive than Napa...and they produce/grow much more than Napa overall. I knew I started this adventure too late...guess I'll die trying to fit 'em all in...what a way to go out though...sigh!

Until the next sip...swirl ya' later!

James
Chief Wino

That Privelidged Feeling

2008-05-15T10:26:00.000-07:00

It's nice to feel special. We all love to think that we are getting special treatments in any way and to just be noticed sometimes more than others. I have a saying that I coined a long time ago, RIFS, Retail Is For Suckers, referring to always trying to either 'get a better deal' and/or never settling to being just one of the crowd...not paying full "retail" for things or services.

It's even nicer to be recognized in the land of one of my greatest passions...wine. Now that I am getting entrenched in the Napa Valley and beginning to "learn the ropes", so to speak, I am fully realizing the benefits of being one of the recognized 'Industry People'. Now that I have an actual title, Wine Bar Manager, and the card to accompany, it is a realized privilege to get these special treatments.

There seems to be a code of sorts that everyone in the wine business and/or the hospitality industry (as it is often referred to here) takes good care of their own. I enjoy both the giving and receiving ends of this as it is an immediate bond between people that gives you quick conversation and common ground right off the bat...a dependable ice-breaker. There is a connectedness here that follows that has a nice appeal.

I was recently at a wine tasting room talking 'shop' with an acquaintance working there and some customers came in for the tasting drill. As they listened in to our conversation, they were inquiring about what types of jobs are best here in the valley and how do you get in the business. After sharing with them some of the intricacies of our business, I had to admit that I currently have a great job. I get to hang out around wine all day in a nice social environment, talk to people about wines, help people navigate around the valley, taste wine with customers, do constant food & wine pairings, evaluate/taste new wines every day, and do regular research about my industry to learn more. Not too bad to get paid well doing this...I do feel privileged and blessed.

In addition, some of the benefits/perks to us industry people are as follows:

♦ Free tastings/tours anywhere in the valley for me and a guest along with special tastings of the 'good stuff' the general public never sees.

♦ Up to 40% purchase discount on all wines.

♦ Lots of free bottle samples to take home.

♦ Waiving of corkage fees when bringing my own wine in to restaurants.

♦ Usually a free appetizer or two and/or preferred seating when dining out.

♦ Discounts on hotel stays for me and my family.

♦ Lots of private parties and events with champagne and wine flowing freely.

♦ Insights in to all the best the valley has to offer.

But most of all, I appreciate the community and passion we have with wine and the willingness to help each other in enjoying it to the fullest. It seems we all have something to bring to the table for the benefit of the greater good for all the visitors that come to Napa. That is what not only makes us feel privileged, but also making others feel that way as well.

Until the next sip...swirl ya' later!

James
Chief Wino

First month report from Napa

2008-03-26T10:39:00.000-07:00

Wow, It's hard to believe that I've already been here in Napa for a month...and what a month it has been. I have visited numerous wineries, businesses, parties and tastings, along with hitting the streets on the business front feeling my way through the myriad of connections and referrals.

As I sit here with almost 100 various personal and business cards I've gathered splayed across my desk, I quickly realize this is definitely a town of who you know more than what you know. Once you discover the right 'who', the 'what' definitely helps. But, this is a social town (go figure) and people love their events or parties. You've heard the term 'six degrees of separation'...? Well, here, it is more like two degrees of separation and you never know who is sitting next to you or listening in. Better mind my 'P's and Q's' as they say. Also, the old adage, "work hard, play hard" could not be more appropriate than it is here in Napa...and they do both very well.

Anyway, my highlights so far are as follows:

Comp Wine Tastings - if you are in the "trade" out here with a business card, all wine tastings are complimentary for you and a guest. Not only that, but often you get to taste the stuff under the counter that most never see. Huge perk.

Vintners event at SF City Hall - through a referral and connection I met at a wine bar, I was fortunate enough to be invited to a Napa Valley Vintners (NVV) trade event where they showcase all of their premium wines. Talk about a kid in a candy store...eeesh, that was fun. In addition, they asked me to work the consumer charity event that evening as the host Sommelier to assist guiding everyone around the event. A full day of wine and high-society social activity.

St. Patrick's Day private party - from an wine estate owner I met at the NVV event (Bart O'Brien of O'Brien Estate Wines), he invited me to their annual holiday event featuring traditional Irish food and fare. Not only were the wines phenomenal, but the entire experience was a blast. Made some additional key connections as well.

Wineries less traveled - there is no substitute for being here learning the locals' ropes. There are so many great wines being made that you'll never hear of because there do NOT want to be on the tourist trail. Many of these are by appointment only and/or by trade reference only and not open to the general public. This is going to be a lot of fun pursuing.

Touring around the back roads - I have had and absolute blast in my little coupe sports car zipping around the hills and back roads exploring new areas. Not only do you discover some remote wineries, but the drives in general are just spectacular. Open spaces, hills, mountains, tree-lined windy roads...all a treat. I do this once every few days just to get out and about.

Taylor's Refresher restaurant - little did I know what an icon this was. Originally from St. Helena up north a bit, Taylor's has been a landmark since 1949 serving specialty greasy spoon 'diner' type dishes. They just opened one up in downtown Napa and it is jammed packed every hour of the day. Burgers, chicken, fish, fries, shakes, sandwiches, fish tacos, etc. and a good selection of wines and beer to boot...I eat there about twice a week.

The weather and lack of major freeways - what's not to like...sunny and warm in the day and cool clear evenings. With no major highways, all you have to do is know when to stay off the single busy roads during their "rush hours" and it is a piece of cake. I know during 'high-season' things change, but a far cry from I-5 or 405 when down south.

That about wraps the first month for me. Now all I have to do is find the right work that can keep me here to fully enjoy it. I hate when work and money get in the way of my fun. Oh well, time to hit the streets again. I'll report back in April.

Till the next sip, swirl ya' later!

JM
Chief Wino

Napa Bound

2008-02-26T10:22:00.000-08:00

Well, it has finally happened...I'm making the move to Napa. Or, as an old Irish saying goes, "I'm throwing my hat over the wall" (in reference to a large wall in Ireland that once you threw your favorite hat over, you were forced to scale it at all costs to retrieve it).

I could no longer resist the pull to follow my passion, my personal interests and my business prowess to get directly involved with the wine industry. I've been dabbling in and around the industry for a couple of years both as an enthusiast and with various small business ventures. I've gained some valuable experience with online marketing, community forums, and meeting some great people at the local wine shops. And, I went through levels I&II of my sommelier certificate training to get the technical experience needed to round out my knowledge. Now it is time to put all of this to good use.

It looks as though I will be working directly with a new winery (yet to be appointed) in Napa that is exciting, growing, and wishing to make a big splash in the area. They have a great name, label, and owners that are producing a world-class set of wines ready to take the market by storm. The opportunity seems as great as the label with a wealth of growth potential in all of the areas of selling wine directly to the consumer. These wines are not available at restaurants or stores and present a challenge to create a wide consumer alliance directly from the winery itself... everything I know and love to do.

So, as I make the trek up the coast to the Napa valley, I hope discover the following:

Working directly with my wine passion - those that seem to be most successful in life are doing what they love in an industry that suits them

Living the heart of wine country - the beauty, the terrain, the smells, the peace, one big ahhhhhhh

Learning wine from the inside out - nothing can prepare you or inform you better than working directly at the source

Part of growing a new concept - one word, opportunity

Connections - in just a few trips to the valley setting things up, you quickly realize it is who you know up there

Quality of life - there is just an air about it there that exudes class and quality (once you get past some of the snobbery)

Change of pace - no major highways or big city living, lots of countryside charm

Food & Wine Mecca - no one combines the style, the quality and the depth of the entire food and wine experience than Napa

A place to store my wine - maybe I'll finally be able to land my wine collection where I can access it on a regular basis

So, off I go...to the wild green yonder. It will take a few weeks to get settled, but I hope to report back as soon as I get my footing there. By then I can disclose where I landed and invite all of you to visit the new winery.

Remember, it's all in who you know...you know who to ask for now.

Till the next sip...swirl ya' later,

JM
Chief Wino

A Whirlwind Napa/Sonoma Adventure

2008-01-28T11:37:00.000-08:00

Just back from a week on the road to the Napa/Sonoma area on business and mixing in a little pleasure along the way. Made all the appointments, packed up the Jeep, loaded the cooler, got the maps out and hit the road for the 10 hour journey through California.

I thought I'd share some of my visits along the way and maybe give some insights to some lesser known places. Now, this is probably my 12th trip to the region, and I always seem to find some gems that I've missed in the past. This trip was no exception.

Here's a summary of where I went and what I found:

January is not the ideal time to visit - the vines are all pruned, the weather was cold and wet, the towns were sleepy and many things were closed. The upside is that you have less people to contend with and most of the wineries are glad to see you in their tasting rooms. Also, the rates are a lot lower and you can find really good deals all around.

The Silverado Trail is one of my favorite places on earth - arguably, this little trail just east of the main Napa road produces some of the best wines in the world. With the best parts of Oakville, Rutherford, St. Helena, and Stags Leap districts, the "Who's Who" of wines is at every turn. If you have not done this trail, it is a must next time you are there. Just note that most of the wineries require appointments these days, but there are also plenty that still don't. Call ahead.

Surprised to see so many new properties & tasting rooms - names like Alpha & Omega, Black Stallion, Darioush, Round Pond, and Frank Family were refreshingly progressive in their visions and bring a nice air of newness to the region. Although quite self-absorbed with their style, money and success, Darioush does make some outstanding reds.

Stay in Sonoma, not Napa - we enjoyed basing in Sonoma way better than Napa. The Plaza has a ton of nice shops and restaurants and the people are very welcoming. It is a short drive to the Napa area and there are a ton of places to see north and west of Sonoma as well. Overall a much more central location to more of everything.

Be organized and prioritize - with well over 400 wineries, the task of what to do/see is daunting. I believe the best thing to do is figure out which region(s) you want to see and map it out ahead of time. If you are in to reds, do the Silverado Trail. Whites, get to Russian River Valley. Overall entertainment factor, mid-Hwy 29 north of Napa proper. Leave plenty of room to be flexible as you will come across places to stop all the time. Call and make several appointments at the wineries you have to see and make various stops around that.

Places you have to see/do - tough to put a summary together as there are so many good spots and it is very individual as well. But if I had to list a few, here goes:

Sterling Vineyards - fun tram to ride, great tours and decent wines

A Champagne tour - there are several to choose from...Gloria Ferrer, Domaine Carneros, Mumm...to name a few, but it is must-do. Very fascinating how it all works.

Jordan Winery Estate Tour - by appointment only and they only take 12 people. It is a great story/tour and the estate is grand.

Copia - in downtown Napa, this culinary, wine and art center is pretty cool. You don't need a lot of time there, but worth a peek.

Hess Collection Estate - located on the west slope of Napa in Mt. Veeder, this is one of my favorite wineries and art museums. Plus their wines are very good and reasonably priced.

Other favorite wineries/tastings - ZD Wines, Quintessa, Jospeh Phelps, Chateau St. Jean, Ferrari-Carano, Jacuzzi, Artesa, Silverado.

Viansa Italian Market - right as you come in the valley from S.F. just outside of Sonoma, one of the first places you'll see is this winery/market. Stop either on the way or the way out, but they have great foods, dips, sauces and their wines are quite nice as well.

Rutherford Grill at lunchtime - right in the heart of the main Hwy 29 drag this is a great casual dining spot to see and be seen. Make reservations or get there before noon or no seats to be had. I like sitting at the bar and people watching.

Well, that's the scoop from your on the ground reporter. I am sure to have left a lot out, but everyone has their favorite spots. Still lots to see and do...just an excuse to get back up there again soon.

Who knows, maybe I'll end up being planted there for good...one can only hope.

Until the next sip...swirl ya' later.

JM
Chief Wino

2008 Wine "Resolutions"

2007-12-31T11:45:00.000-08:00

Since most of us cannot keep our New Year's resolutions, or we've 'resolved' NOT to have resolutions in the first place, I thought I'd throw together a more poignant list of what it is I'd like to achieve with my wine savviness. Now this does not mean that I will not concoct some personal list of things I'd like to achieve in 2008...I actually like resolutions in the form of goals...but I do want to separate my wine category as there is so much to learn. So as I've learned more of what I actually don't know, I feel it appropriate to fill the gaps in my wine repertoire. Here goes...

1. Learn more about food and wine combining. I still think this is a hugely under-rated subject and most can benefit from learning good combinations.
2. Explore Australian wines more. The volume and variety coming out of Australia these days is growing rapidly and they are making some VERY interesting wines.
3. Visit a region that I have not been to yet. The top two on the list would be Tuscany or Bordeaux.
4. Revamp my wine cellar and drink the ones ready to go. Problem here is that I believe I have more wine that needs drinking than I have either friends or time...OK, not such a big problem.
5. Work more directly with wineries in reaching the general public. There is a huge opportunity for people to discover lesser-known great wines.
6. Drink a lot more Riesling and learn more about this noble grape. It is one of the most food-friendly grapes around and I've only scratched the surface of its potential.
7. Discover more of the great wines and values of Spain and Portugal. I love all the indigenous varietals there and it is truly one of the great up-and-coming regions in the world.
8. Go to more wine tastings. Just in my area, there are several stores/shops conducting really nice tastings that are a great way to discover wines that you would not normally encounter.
9. Drink more Champagne (sparkling wines). There is so much good "sparkly" being made all over the world now that I'd be very remiss not to try it more often.
10. Have more home wine parties. I love to entertain and introduce my friends and family to interesting wine and food experiences.

Now that I have put this in 'black and white' for all to see, I feel very compelled to stick to the plans I've set out for my wine adventures. As opposed to my personal goals that I generally keep to myself and stress out to make happen, these might be easier to achieve. At least in looking at this list above, I think it is safe to say that I'll have a hell of a lot more fun sticking to my wine resolutions than my personal ones.

Hmmm, maybe we're on to something here...actually make your resolutions something you enjoy doing...? OK, personal resolution #1 duly noted...9 more to go.

Best wishes to all for a great 2008!

Until the next sip...swirl ya' later,
JM
Chief Wino

Bring on the bubbles...tiny bubbles.

2007-12-20T10:42:00.000-08:00

Well before the New Year even starts, I've already decided what my first (of many I presume) resolutions will be - Drink more Champagne! Like many resolutions, I've said this before and did not stick to it and I am in such a deficit now that my tombstone should read - "lover of good women (my wife), wine and song...but did not drink enough Champagne damnit!"

So what will make 2008 any different? For starters, I have a new appreciation for sparkling wine and food combinations. I really had no idea that sparkling wine could pair so well with so many foods...especially seafood which I love as well. Second, I've discovered all the other regions that produce very good sparkling wine at very reasonable prices. Cava, Sekt, Asti/Spumante, Prosecco, Cremant along with all the domestic brands that are doing a very good job with sparklers these days. Lastly, more convenient availability on hand. I am committed to always having a bottle chilled and ready to go. In the past, I would only purchase for special occasions and then chill it appropriately. A small separate cooler for this will do the trick. (hey Santa, wink, wink, are you listening...?)

Now, back to the food and sparkling wine thing. To begin with the basics, realize that Champagne is wine, only bubblier, and should be paired appropriately. True Champagne can only come from the Champagne region in Northern France and all others fall in to other 'sparkling wine' categories by country as mentioned earlier. The three main grapes used are Chardonnay, Pinot Noir, and Pinot Meunier. (other countries use various indigenous grape varietals...but that's a whole other story). Blanc de Blancs (lighter body) is derived solely from the white grapes and Blanc de Noir (more weight) is from the Pinot Noir (dark) grape. Rose Champagne (my personal favorite) is mostly from the Pinot Noir grape with a touch of skin color imparted. Sidenote: Brut is drier than "Extra Dry" on labels and 'Vintage' Champagne is labeled with a year only in the years worthy of giving it this designation.

Some of the keys to sparkling wine going so well with food is its light alcohol and is balanced acidity. As with any food and wine combinations, you should pair the weight of the food with the weight of wine. In this case, the weight of the sparkly. Cava and Prosecco are lighter, and Rose and Vintage Champagne are heavier.

Here are some suggestions to pair with Champagne (sparkling wine):

Lighter-body - Cava, Sekt, Prosecco, Blanc de Blancs
- Salads, shellfish (crab/lobster/shrimp), oysters, sushi/sashimi, caviar, ceviche, Goda/Feta cheese

Fuller-bodied - Brut, Vintage, Rose
- roasted lighter meats (duck/poultry or ham), smoked seafoods, salmon, seafood salads/cocktail

Sweeter Champagnes or sparkling reds
- Chocolate, cake, cheesecake

That should give you a good start just in time for the holidays. Or, like me, commit to drinking more sparkling wine altogether, alone or with food.

Cheers! To a happy holiday and a very prosperous 2008!!

Until the next sip...swirl ya' later,
JM
Chief Wino

The Wall of Wines

2007-12-03T15:08:00.000-08:00

Here in California, we are fortunate enough to have the convenience of purchasing wine and liquor at the local grocer along with doing our regular shopping. I lived in Colorado for several years and was not only disappointed that grocers cannot sell wine, but you cannot even buy wine or liquor (or cars) on Sundays at all! Sacre bleu!! A travesty...but like everything else, you adapt and plan appropriately. I digress...back to my point...the wall of wines at the wine store or grocer...

So, here I am at the local Vons store, and I needed to buy a wine on the fly for certain dish that night. Off to the wine isle. Now keep in mind, Vons is one of the largest retailers of wine in the country and they do a pretty good job of stocking, displaying, and carrying some decent brands at very good prices. They've even done a good job of remodeling some stores here that really focus on wine sales and kiosk displays. At least, as much as you can do without a wine expert at the ready. But here's the rub; as I turned down the 'wine isle', I was met with a true wall of wines from one end of the store to the other. I mean, a real wall top to bottom, front to back, and the deep view isle like something you'd see out of a Alfred Hitchcock movie (Veritgo comes to mind).

I stepped back and thought, "Wow, how does the average consumer make a choice here? Where to even start?" With no help anywhere in sight, I began to think of a better way along with trying to get in to the mind of the consumer and their view of this dilemma. Uh oh, sometimes I hate my entrepreneurial mind...now I'm really in trouble...ugh!

So, here I am, frozen, staring at this wall of wines, looking up and down, right and left, in front of me and behind, thinking, staring, watching, wondering what's next. Then, it occurred to me that most people that go to the grocery store and buying, what else, (eureka!) food. Hmmm, food, wine, convenience, price, all in one place. There's got to be an opportunity here somewhere.

Here's my pitch. When I win the lottery and money is no longer a concern, (clutching my tickets right now...7,16,18,29,46 & 6), I want to present all these grocers with food & wine pairing kiosks to sit right in the middle of the wall of wines. I want to take all of my internet wine experience and bundle it all together to create the perfect virtual wine helper...let's call him 'Johnny' (i.e. Johnny on the spot). With these kiosks, you'd be able to type in "tuna caserole" and get a list of wine options right next to you to buy that will go with that dish. Type in "Merlot" and see dishes you can create to go with your favorite wine. Or, you can type in a variety of requests that involve wine, liquor, food or entertaining and get volumes of info and suggestions along with carefully selected partners to assist in the process. You could also make 'Johnny' available from home so that people could leisurely spend time and/or print out materials to carry while they shop. Point is, you've got a very captive audience and the possibilities are endless.

On second thought, maybe if I present these grocers this idea now, it WILL be like winning the lottery, only better odds. Now if I just had the ultra deep pockets to execute this myself in the first place...chicken or the egg? All right, everyone hold hands and let's pray for the following - 7, 16, 18, 29, 46 & 6.

Until the next sip...swirl ya' later!

JM
Chief Wino

Wine List Blues.

2007-11-29T10:45:00.000-08:00

OK, I'm on a mission to change all restaurants' wine lists to accommodate me (and my friends). I'll be selfish here and request that I am no longer left wondering what is best with my dish or if my guests will be happy with the wine I choose. Since I am usually the one that everyone hands the wine list over to the minute we sit down, I need more information from the 'expert' who put the list together. At the very least, give me some decent descriptions, a chef recommendation or two, some ratings, winemaker's notes and let me make somewhat of an informed decision.

This raises an interesting observation. If I even have trouble with the majority of the wine lists out there, how about the average person dining out with little knowledge of wine? In the sea of choices on a linear wine list, how do we choose? It becomes a guessing game at best. Unless swayed or compelled otherwise a certain way (by the rare resident Sommelier), most will opt for the tried and true brand name or strictly go by price leaving out some potentially great wines to try. I believe that restaurants have gotten lazy with their lists and are not only leaving the customer in a flux, but leaving money on the table...so to speak.

Here's an example of how I feel a page should appear vs. the usual linear listing of wines and their prices:

Merlot

Merlot (pronounced ‘merr-lo’) originates from Bordeaux region of France and is used both as blending grape and for single varietal wines. Merlot based wines usually have a medium body with hints of berry, plum and currant. It’s known for its softness, low acidity and light tannins which make it a very easy to drink wine. Merlot pairs well with grilled meats, duck, pork chops, veal and light pasta dishes.

►►Chef recommended menu pairings:
Ravioli alla Caprese, Penne Villa Capri, Pollo Parmigiana, Vitello alla Parmigiana, Filetto al Pepe Verde, Bocconcini di Manzo al Gorgonzola

Merlot Selections Region Price

2005 Fallbrook Reserve - Fallbrook, CA $21
95% Merlot, 5% Syrah
The ripe cherry flavors are complimented by the rich deep character of the North/Central Coast Merlot grapes, providing a distinct varietal fruit character with exceptional color and a smooth lingering finish.

2003 Martin Ray - Napa Valley, CA $36
96% Merlot, 4% Cabernet
A deep garnet color highlighted by aromas of ripe cherry, plum and a soft hint of vanilla. Bright, complex flavors of fresh cherry and strawberry are nicely rounded out by rich vanilla oak.

2003 Kenneth Volk - Paso Robles, CA $39
87% Merlot, 13% Cabernet Franc
This dark Merlot has aromas of anise seed, ripe berry, olive and cigar box spices. On the palate, the wine is tightly structured with moderately firm, persistent tannins.

2003 Hall - Napa Valley, CA 90/WS $48
100% Merlot
On the palate, expect generous briar fruit and black cherry with hints of spice, mocha and vanilla as smooth, subtle tannins round out the mid palate, leading to a long, lingering finish.

2003 Peju Estate Selection - Napa Valley, CA 91/WS $52
92% Merlot, 7% Cabernet, 1% Petit Verdot
Bright red color with aromas of red currant, vanilla, clove, raspberry, bing cherry, and freshly crushed sage. This Merlot is suave and finely textured, round and voluminous on the palate - with rich flavors of vanilla bean, cherry and currant.

Fun Wine Facts:

When wine makers refer to ‘Bordeaux style’ wines, they are referring to the use of at least three of the five main Bordeaux blending varietals which are – Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.

###

In my opinion, this accomplishes many things. First of all, by giving some background to the varietal (Merlot in this case) it gives the customer some information about the grape beyond just what Merlot stands for in their minds. Second, it immediately gives them an idea of what goes best with the food and credibility from the Chef. Third, by using the winemaker's notes, it allows an opportunity to upsell the more expensive wines and/or insert ratings if they choose. Last, it brings to life the menu and gives an air of comfort to the reader/customer and can appeal to their palate more easily. Plus, you give the reader some wine tidbits that they may not already know and this lends to building more customer loyalty and good conversation.

So, let it be known from here on out, I am going to approach every restaurant I know or visit from now on to make these changes to their list. Truly, a journey of a thousand steps starts with one...coming soon to a restaurant near you.

Until the next sip...swirl ya' later!

JM
Chief Wino

Key Aroma 'Triggers'

2007-11-19T20:36:00.000-08:00

Have you ever had a smell that came across you that almost magically took you way back to a lost memory or place? The smell of a perfume, wood burning embers, baby powder, petrol, freshly ground coffee, fresh baked cookies or even a new car can trigger various instant memories. In the world of wine, this can be a very useful tool if practiced correctly.

Back in one of my earlier wine classes, I clearly remember an instance when as we were doing our 'blind tastings' (i.e. when the varietal (grape) or wine is not revealed to you ahead of time) one of the students identified the nose of one particular wine as seemingly 'pepperoni-like' to her. After much of the class had a good chuckle about it, the instructor took this opportunity to point out that this was a prime moment to explore more of what was happening here. Spending some time with the student, it was uncovered that it happened to be a key trigger of the spicy/peppery flavors that often come from Zinfandel grapes/wine. Although pepperoni was a bit of stretch here, it was pointed out that for HER nose, it was a one of the definitive signs that this was a Zinfandel wine. From there on out, every time she got that 'pepperoni' nose, she always quickly identified the wine as Zinfandel. This applies primarily to single varietal (non-blended) wines, although once very well practiced, you can actually pick up these separate aromas in blends as well...but for now, stick to single varietals.

What I'd like to share is some of the key triggers I get when I "nose" certain wines. When doing several blind tastings, it helps immensely to have these triggers to quickly identify the varietal first and then continue on with the rest of the tasting evaluation. This is very individual and there are really no wrong answers here as long as it triggers the right grape used in production. Whatever you get that keys you in on the varietal is all that matters.

Here are a few of my triggers for wines that I drink regularly that take me to the varietal almost immediately:

Cabernet Sauvignon - green pepper mixed with leather

Merlot - soft red fruits

Syrah - vegetable garden

Pinot Noir - red vines licorice/cherry mixed with straw floor (i.e. barnyard earthiness)

Zinfandel - alcoholic spice & pepper with black fruit

Port - cup of moist raisins

Sauvignon Blanc - floral green grass

Riesling - old fashioned sweet tarts or petrol (German)

Chardonnay - orchard fruit mixed with caramel (sometimes tropical)

This takes some practice to key in on your triggers for your nose, but it is a fun exercise. Although it is far from fool-proof, once you get a key identifier that you can definitively tag to a certain varietal, you'll be amazed at how much better you will do at blind tastings. In addition, it allows you to focus on the other components of the wine beyond the grape varietal as you go through the evaluation processes.

Start by having someone pour you a wine without having any idea what they are pouring and try to figure out what varietal it is. Also, at the local wine bar that does wine flights (usually 3-4 various wines), it is a good opportunity to have the server present them in a specific order blind to you without identifying the varietals first. When they have given you ample time, he can then reveal the varietals to see how you did. Once you get it down, you can show off to your friends at the next gathering...maybe even this Thanksgiving or Christmas.

Happy Holidays and enjoy!

Until the next sip..swirl ya' later.

JM

"Perfect Pairings"

2007-11-12T09:48:00.000-08:00

Ahhh, food & wine...I think one of the few reasons I even bother to eat these (busy) days is the possibility of uncorking a bottle of something new and exploring how well it goes with my dish. I know I am one of those few people (at least among my friends) that REALLY pays that much attention to what I eat with what I drink...beer, wine or spirits. The other day I had to really convince someone that as much as they love their Cabs, it was not going to be their best choice with a lobster dinner they were considering...eeeesh! And, the other day while minding my own business as I ordered a nice Riesling with my spiced halibut dish, someone (thinking I was out of earshot) had the nerve to suggest that "anyone who still drinks white wine has not developed their palate yet for red wines". Wow, I could hardly believe my ears!!

Now, I realize there are few absolutes here and the old "white with white meat" and "red with red meat" monikers are a bit antiquated as well. It can be confusing and complex at best sometimes. However, I would like to propose a few of what I call 'perfect pairings' for those who may want to experiment/expand their tastes or try areas that otherwise might go unexplored. These are by no means complete and leave plenty of room for experimentation (alternatives), but a good place to start. Also, a lot has to do with the sauces/spices used that can change the entire complexion of the dish, so, take it with a, uh, "grain of salt"...so to speak...

So, here goes...

Food/Dish + Wine Pairing

Rib Eye Steak Cabernet Sauvignon
Rack of Lamb Bordeaux/Syrah
Pork Loin Chateauneuf du Pape
Roasted meats/stews Tempranillo
Grilled meats/onion Malbec
Buttery whitefish/lobster Chardonnay
Grilled Salmon Pinot Noir
Herb Crusted Halibut Pinot Gris
Spicy/Asian Riesling (Spatlese/Auslese)
Chili/Pizza Zinfandel
Sushi/Oysters/Caviar Champagne
Red Sauce pasta Chianti
Creme Brule Sauternes/white dessert
Rich Chocolate Port
Mexican food Gewurztraminer (or beer if yo must)
Goat Cheese Sauvignon Blanc
Blue Cheese Cabernet Sauvignon

Well, this ought to give you a good place to start or at least something to think about. Try some of these and write back your comments and/or what you may have found different about your experience. As I mentioned, there are actually few absolutes (but please, no tannic reds with Lobster...), and there are a lot of variables to consider. The most general of advice is to try and match the 'weight' of the dish to the 'weight' of the wine. Light and delicate food rarely goes well with big robust wines and vice-versa.

Next time out at your favorite restaurant or making a dish at home, take a moment to consider all the flavors you are going to encounter and then try to match accordingly...ask questions, look stuff up on the net, post on forums, etc. There is a lot of info out there on the subject. Although there is no perfect science, you will find that the right pairing can make a big difference in the enhancement of the food or experience. Believe me, when you find that "perfect pairing" for your palate, you will know...and, you'll be hooked on the 'methods to the madness' to make it happen again.

Good luck and happy pairing.

Until the next sip...swirl ya' later!

Wow, talk about a wine experience...

2007-11-08T10:34:00.000-08:00

Last night, the wife and I decided to get together with another couple to try out a new "Bistro and Wine Bar" (name to be withheld), we'll call it 'V' for now. We had peeked in to this place previously while in the area, looked at the menu, the wine list, the ambiance, and decided it looked very promising to check out...boy, did we get an experience to remember.

Keep in mind, I go to these places with the thought of doing reviews for my site and forum. I present my cards to the server/manager/owner and let them know upfront who I am and why I am there. This usually works out quite well in our favor as things get attended to more diligently.

Let's start the sequence of events:

We arrived to a fairly empty restaurant and got the seats of our choice. Very nice atmosphere, well lit and well dressed in the theme they had presented. Overall a really nice setting. It took a while to get a server and order our pre-meal cocktails...no problem as we were getting settled and perusing the wine list. Lots of Italian selections and a decent 'wines by the glass' list. We finally got our cocktails and inquired about a few items and ordered a bottle to start. This is when the fun began...

The first bottle we ordered was an Ornellaia Super Tuscan blend (they're lower end bottling) at ~ $60. After a while, the server shows up with an alternative bottle (of which I did not recognize) because they were out of what we ordered. We held off on it, went back to the list and tried to find a better substitute and then asked to talk to the resident Sommelier or manager. The server squirmed a bit and made a few excuses in reference to this, mentioned the word "turnover" changes, but said the GM would help us. He finally shows up with two bottles for us to try, highly recommends one, Lucente Tuscan blend. Fine, we agree and he pops it open for us to try. Initially, my first two thoughts were green acid with very little fruit to be found. I understand Italian wines need to breathe, but I was guessing this was not going to get there with any length of time we had at this sitting...back to the drawing board.

So, I review the wines by the glass list, and discover an Antinori sangiovese blend that I have had before, and decide to play it somewhat safer here. The GM shows up with a different glass, the lowest end blend they have, stating they are out of the Antinori, and to try this as a substitute. It was horrendous and the worst of the lot so far...made the Lucente taste like a fruit bomb comparatively. Another visit back to the list...back to good 'ol dependable CA wines. I quickly spot a 2002 Sienna by Ferrari-Carano, and say "sold!" let's do it. She shows up with a 2005 (three years off), and we punt...again, back to the list.

After discussing with the group, we decided to stick to a dependable Merlot, Rodney Strong...nothing special, but consistent and in our price point for the evening. After a few minutes, the server sheepishly returns saying they are out of the Rodney Strong, but presented a Sterling Merlot that she heard us also discussing. At this point, it is at a comical stage and surprisingly, we are being fairly good natured in our frustrations...and the server is totally embarrassed. We agree on this quickly and just want a frigging glass of wine for God's sake! I take a quick glance at the bottle, see a '2004 Reserve' name on the dark label (hmm...?), but just wave it off in complete dismay of what has transpired and amongst the chatter at the table of the farce we are encountering.

She opens the wine for us to try, and it is quite nice, soft, good fruit, but pretty big for a Merlot. She pours all of us a glass and everyone agrees the we have finally found the holy grail for the evening. As I take another sip, something seems a bit awry. It has a bit of 'greenness' to it and some familiar flavors that seem a bit off for Merlot. I go back to the bottle to inspect it more closely and see that it is actually a 2004 Reserve Cabernet! Big OOOPS!! Then it triggers that they do not make a Reserve Merlot and I immediately go back to the list and see that it is over $150 compared to the Merlot at $49...UGH!!! We call the server back over and point out the problem, she is completely frazzled by this point and just assures us that it will be taken care of some how. We assure her that after all that has transpired, we are certain things will be taken care of as well.

To wrap it up, the Cab was fine and worked well for the dinner. They only charged us for the Merlot price and all in all they were pretty good about it. I feel they could have done more given the circumstances, but we all felt that they had dug such a deep hole that they were just going to cut their losses on us. Sad thing is, the food was really good and aside from the wine debacle, it was a nice place.

The silver lining is that I spoke to the GM afterwards and we agreed he needed some help with his wine presentations and list/inventory. We agreed to have lunch and talk about how I can help them out. For that matter, who better than one that has gone through the experience as I did from the customer perspective. I think we'll return when I have my hands in the business a while and can go with confidence that the wines I order from the list are the ones I'll get at the table (I know that is a lot to ask...uhem). Case closed.

Until the next sip...swirl ya' later!
JM

Size (and shape) Does Matter to Wine

2007-11-05T09:33:00.000-08:00

I've always been intrigued with the various shapes and sizes bottles of wine and champagne are produced or chosen by winemakers. Pinot Noir has its own shape with a slightly skinnier neck and more bulbous lower half. Riesling has its thinner and taller overall distinguishing shape. Port and Sherry have their distinct shapes as well. Even Chardonnay bottles have their own bottle shape with is what most would consider a 'normal' style of what wine bottles look like. And of course, Champagne bottles are mostly thick and shapely to exude a sexiness to its overall allure. Most of these shapes come from century old traditions of the local regions.

One of the lesser known bottle idiosyncrasies are the actual number of "official" sizes that are manufactured for producers. Interestingly enough, there is quite the exotic history behind the naming of these bottles and the level of sizes they encompass.

The are listed in the following order according to size/volume (liters):

Name/No. Equiv. Bottles
Standard (.75) 1
Magnum (1.5) 2
Jeroboam (3) 4
Rehoboam (4.5) 6
Methuselah (6) 8
Salmanazar (9) 12
Balthazar (12) 16
Nebuchadnezzar (15) 20
Melchior (18) 24
Solomon (20) 28*
Primat (27) 36*
Melchizedek (30) 40*

* Technically correct, but rarely used or referred to in the wine business.

Now, most of these names came from Biblical references to ruling kings, character names or other major (political) figures of the time. I'll run through a few of my favorites...

Methuselah - literally means "man of dart" (?), but more interestingly, he was known as the oldest person whose age is mentioned in the Hebrew Bible at 969 years. He was believed to eclipse Adam, who was stated to have lived 930 years. Genesis 5:27 states, "And all the days of Methuselah were nine hundred sixty and nine years: and he died" Genesis 5:5 states, "So all the days that Adam lived were nine hundred and thirty years, and he died." Oddly enough, he was believed to have died at the time of the 'great flood'.

Balthazar - one of the three kings that brought gifts to baby Jesus. He was believed to be of African descent and the only 'person of color' mentioned at that time.

Nebuchadnezzar - name of several reigning kings of Babylonia.

Rehoboam - was a king of the ancient Kingdom of Judah, succeeding his father Solomon. His grandfather was David. He was the third king of the House of David and the first of the Kingdom of Judah. His mother was Naamah "the Ammonitess." His name means he who enlarges the people.

So, the next time you are out at a restaurant and you see that big bottle sitting on display, you'll have a much greater appreciation for its history and the stories that come along with it. Plus, you might be able to share your new found knowledge with the staff, and surprise them as most do not know the origin or history of these somewhat exorbitant displays.

Until the next sip...swirl ya' later!
JM

Tasting Notes Fundamentals

2007-11-01T10:36:00.000-07:00

Lots of my friends ask me how I got in to wine and are often curious about how difficult it is to go through formal training/classes to learn more about wine. My almost always canned response to them is, "I've only learned how much I DON'T really know and how far I still HAVE to go...". One simple thing that amazes most novices is how I go through the tasting process (sight, swirl, sniff, sip) and/or how overwhelming it seems when they read tasting notes from 'experts' that go through a bevy of complicated terms or nuances in evaluating a wine.

To the average person, they could not in their wildest imagination think of coming up with descriptive words like - taut, chewy, loamy, or fleshy - along with describing flavors such as - dried figs, leather, cedar, wet stone, or mint - in some nice liquid in a glass we call wine.

Admittedly, I even sometimes have problems with the lengths some go in fancy descriptions that you know can only come from someone who has done this thousands of times and has all of these words in their mental Rolodex and quick recall capacities. I mean who REALLY knows what 'loamy' even means? It's actually easier than you may think...

To simplify a bit, I've pulled basic tasting notes from my Sommelier class that might help you get started in evaluating a wine. Below are the foundations upon which we did all of our tasting notes:

Appearance (clarity, intensity, color, rim vs. core color)

Nose (condition, intensity, development (age), fruit character, bouquet)

Palate (sweetness, acidity, tannin, fruit intensity, alcohol, length of finish)

Conclusions (Quality, maturity, opinion)

Example:

2004 Chateau St. Jean Chardonnay
Appearance: clear, med. intensity, straw/gold color, watery rim
Nose: clean, med. intensity, youthful, floral bouquet, orchard fruit elements with med. oak
Palate: dry, med+ acid, well balanced, clean fruit, notes of butter/oak, clean balanced finish, med. alcohol
Conclusions: good/high quality, new world youthfulness, drink now

A couple of tips to remember when just getting started:

1) There are few (if any) absolutes and your experience should be very individual. Rarely any "wrong" answers here...your nose/palate gets what it gets.
2) It takes a lot of practice. Start by just being more present to wine and what it offers. Begin by utilizing the 4 S's (sight, swirl, sniff, sip) with each glass.
3) Read other reviews. To get the hang of it, take some time to read reviewers that you like and how they go about their descriptions. Wine Spectator has a ton of these in the back of each magazine and Wine.com does a good job in their reviews online.
4) Spend time in the produce section. One the best tips I ever got was to spend a few extra minutes in the produce/fruit section of the store and smell each fruit to help distinguish and train my olfactory senses. Close your eyes and make mental notes of what you're smelling so you can recall these when in the presence of your glass of wine.
5) Don't worry about long, drawn-out descriptions. Just describe what you are getting out of it, follow the systematic approach, and get to where you can say a couple of things about each category (above).
6) Share. The best way is to do this with someone and compare what each of you get from the wine. It helps to hear what others get from the same wine and get you thinking beyond your own experience.

Try this out when you start doing your tastings, you'll have fun as you see yourself get better, it becomes easier and begins to enhance the whole experience. Enjoy!

Until the next sip...swirl ya' later!

JM

Buying Wine Online - Part 2

2007-10-29T08:54:00.000-07:00

I've previously examined some of the reasons why I believe people buy wine (see my earlier 'Buying Wine Online' - Part 1) or actually selling, as in this particular case. I also touched on the fact that it is a very small percentage of what I think is a huge market potential for selling wines online now that some of the laws have opened up to customer direct shipping. The market is there, the need is there, but companies have not adapted some basic principles of direct marketing and/or familiar with a consumer direct approach. In addition, there are a lot of new players (wineries) that just do not have the experience in selling direct and have yet to put the resources in place to properly handle this new approach. Aside from a few consummate marketers, the majority of the sites selling wine have a "give it a rating, a picture/description, throw it online and it will sell" attitude that falls way short of what savvy buyers are looking for.

I'd like to present a few ideas of how companies or wineries could do a much better job for the potential customers and sell a lot more wine in the process:

1) Price/value. This is so obvious, but still so overlooked. There is absolutely no incentive whatsoever for me to buy a wine online, pay the extra shipping, and wait for it to arrive, if I am not saving at LEAST $1 or $2 per bottle on a case. Especially in the states that allow grocers to carry wines, mainstream labels are almost always cheaper than you can find anywhere online. It is very hard to compete in the mass markets for these wines. Here's a concept - do the homework and price wines in order to sell at volume and show the savings to the consumer. Yes, it may be below what "retail" should be, but it just plain has to make fiscal sense and be clearly spelled out to the buyer. Offer single bottle or mixed case pricing that is a true value.

2) Reasons to try a wine. One of my biggest pet-peeves is just a long linear list of wines with a rating and a brief description of the wines I may or may not be familiar with. Like I will just magically want to spend $20 - $30 to try something new because Spectator or Parker gave it a 91 rating. Mmmmmm, not so much. Spend time giving the wine a story (personalize it), talk to the customer for what types of flavors/tastes they might encounter (in lay person form), present occasions where it might go well (perfect pre/post-meal quaffing, mixed parties, holidays), give food recommendations (perfect with...), compare it to other types of wines they might like (if you like bold fruity merlots...), and present user reviews from others that liked the wine (even if manufactured a bit).

3) Shipping costs. I can, without a doubt, assure you that this is one of online customers least favorite things to encounter. I ran a catalog business for 10 years, and after trying numerous offers to entice customers, the #1 overwhelming winner in comparison tests was 'Free Shipping'. Even when the "% Off" offer was actually saving them MORE money, they chose free shipping. Arrange your pricing and back-end shipping so that you can ease this burden to the consumer. Give options that allow the consumer to upgrade shipping if needed, but in general, make it a non-issue.

4) Wine & Food pairings. Let's face it, most of the wine bought is usually going to end up around some sort of food or occasion. The vast majority of sites totally drop the ball, miss the boat, are lazy, or whatever, in taking this approach. If I run across a wine that intrigues me (i.e. you've done a good job in perking my interests up (see #2 above)), you can seal the deal much quicker if you include what this wine would be ideally paired with, food-wise. I guarantee that if I am planning a big party or dinner and looking for that "perfect pairing", and I run across a wine that meets my food criteria, I am far more likely to give it a try.

5) Wine bundles/packages. People like easy decisions. When you can bundle things as a package that is perceived as a great value, you get their attention. You can also offer various things to appeal to a variety of occasions or tastes. Bundle things by a party occasion, a food occasion, seasonal option, varietals, countries/regions, 'sampler' packages, price, etc. The options are numerous and people just like things that have been well thought out for them.

6) Educate. I know this might come as a shock, but not everyone knows what a Bordeaux blend, Rhone style, Meritage, or Sauternes is. Most probably do not know that Pinot Noir is Burgundy's grape or that Burgundy even makes white wine! The reality is, 90% of the potential market stays with the mainstream varietals - Chardonnay, Cabernet, Merlot, Pinot Noir (only because of the movie Sideways), and Shiraz (pfoooey, Yellowtail) - without venturing to some of the lesser known great wines (and values). There are very easy ways to educate (without confusing) the customer that there are some great wines to try outside their comfort zone. People in general want to learn about wines they're buying/trying, and with the vast amount of info online that is available for this, I am amazed more do not do a better job informing customers more.

7) Customer service. This could be an entire subject on its own. But what I can tell you is that if you cannot be immediately responsive to customer needs, you will not be a player very long in the business. This cannot be an 'OK' area for businesses, it has to be exceptional. Customers are getting more and more demanding and will not tolerate poor customer service at any level. I am blown away how many times I can still not get a real person on the phone when I have a simple question during my purchase. One of the most underutilized features in this industry is the "Live Online Help" option available to companies they can employ. Let's face it, almost more than any other industry, the wine market is challenging (at best) in its presentation. People need a lot of help and are just not readily getting it.

8) Personalization. This one hits home with me the most as I really enjoy going to the local wine shop, browsing, looking at labels, seeing what's new, talking to the owner, getting recommendations, finding hidden treasures, etc. The online market can never duplicate this experience, but they could sure try better. If someone could really step up, spend the money and try to create a 'virtual' store of sorts, I think they'd be on to something. If at the very least, do the little things to personalize the experience more - remember the visitor, past purchases, ask for input, live help, give shopping options, tips, wine & food pairing, post latest deals, etc.

9) Offer exclusives. Companies should work more closely with wineries/distributors in offering some more exclusive labels that customers cannot get anywhere else. There are a lot of great wines that end up only going to wine club members or only available at the wineries. People like have access to things that no one else has, price becomes much less of a concern in these instances.

That about summarizes it and gets a lot off my chest. I realize this talks to industry more than consumers, but it affects consumers directly. This can assist in voicing their opinions and help put expectations more in line.

Until the next sip...swirl ya' later!

JM

Buying Wine Online - Part 1

2007-10-26T15:49:00.000-07:00

So, I recently read that approximately only 1% - 2% of all wine sales come from online sources, with Wine.com heading the pack at ~ $34 mil in sales. Also, California accounts for a whopping 46% of all online wine sales. Interestingly enough, high-end wines (i.e. greater than $20) accounted for 93% of all sales...WOW!

Although these may seem to be somewhat a significant numbers, it occurred to me that something is askew with this market. Then I began to explore my own online buying patterns and quickly discerned that I rarely, if ever, buy wine online. And, have little interest to change this or do so anytime soon. Hmmmm........

Now, I consider myself fairly schooled about my wines (just enough to be dangerous)...so why am I not buying online? Is the general lay public more likely to purchase wine online and my little knowledge about the market actually keeps me going to the local wine shop instead? What are the main reasons someone would even prefer to purchase wine online over the local market or wine shop? What are people buying in the first place? The data out there for this is scarce at best, and only presents some estimations of why people buy wine online.

Here's my theory in (random) top-10 form:

1) Availability. Often times, people cannot find certain wines in their area and can easily plug a brand in to a search engine and quickly access multiple places to purchase a hard-to-find wine. They are willing to pay the extra sometimes for the sheer availability of a brand.
2) Value. People that know what they want, compared prices, and how much they are willing to pay for a certain brand, can often find deals online that justify the extra shipping expense. A pure money decision for prudent shoppers.
3) Convenience. Certain people just do not have time to spend at the local wine shop or staring at the wall of wines trying to decide which one they'll like. They're willing to 'roll the dice' a bit for the convenience of point and click shopping and trust the basic rating system to carry them through. Plus, a lot of times you have more information about the wines than at the local grocer or market.
4) Referrals. Either they got directly referred to a wine or online store from someone who has had a good experience, and trust the source for making the leap to purchase online. Enough of the fear factor has been removed to get them to act.
5) Wine Clubs. I personally believe this is a very strong source of a lot of wine sales online. It provides convenience, variety, value and trust altogether that these wines have been chosen for a good reason. However, this is not always the case and can lead to suspect wines ending up your way...uhem...unknowingly.
6) Wine Auctions. My personal favorite, but not for weak at heart (or market dabblers). You really have to know your stuff here and be willing to do your research as well. Not to mention, sometimes deep pockets. However, you can pick up some great deals if you REALLY know what you are looking for.
7) Food & Wine pairing sites. Several sites that do a decent job of food and wine pairing will often suggest specific wine(s) to go with the recommendation or recipes described, and then have the ability to purchase that wine directly. (I actually like this...more on this later)
8) The strict ratings buyer. These are buyers that hold ratings (or they're favorite critic) to a premium, and whatever is rated at 'x' or above is gospel.
9) The Wine Spectator (WS) effect. This usually comes about when WS comes out with its Top 100 list and people rush to buy the latest and greatest value or rated wine from this list so they can claim, "You know, this one was 24 in the WS Top 100...blah, blah, blah..."
10) The Lucky 20-something states. You're lucky enough to be in one of the U.S. states where you can legally ship wine. This opens up more avenues to buy directly from wineries or sites. I think at last count, it was in and around 26, but I am never sure about this as it changes often.

So there you have it. Next time I will talk about why I believe the system is missing the boat with online wine sales and provide a few ideas of how to better capitalize on the huge market potential in years to come.

Until the next sip...swirl ya' later!

JM

Response to question on aging wines

2007-10-25T15:08:00.000-07:00

I recently had to respond to a question from our forum re: "where to start in looking at wines capable of aging 10-30 years for a special family tradition occasion for the last current sibling/family member standing...?" At first, I thought this a fairly straightforward question, but as I began to explore the possibilities, I quickly realized there was a lot more to it.

My initial response was as follows:

Very interesting question and predicament. The quick answer to the question is, yes, aging is very feasible for this time period and not uncommon to accommodate with current wines on the market.

There are two major factors in deciding which wine to choose - 1) The vintage rating and 2) The winery/estate producer. The next big question to consider is where it will be stored protectively over this period of time.

The other suggestion would be to maybe look at purchasing 6-12 bottles that can be 'tested' along the way and track its progress in aging. When the 'last man standing' is left to finish off the lot, he can finish in tribute to those that had tasted with him along the way.

1) The vintage. If you are looking for something that can stand the test of time, you'll need to go with a red that has a very high overall vintage rating. Off the top of my head, you should look at the following: France - Bordeaux 2000 for sure, possibly '03 or the recent banner '05 vintage, Burgundy 2005. Italy - Piedmont 2000 or Super Tuscan (Tuscany) 2001. All of these have shown to be age-worthy and 10-30 years is no problem. Once you narrow down the region/wine of choice, look at the rating for those particular vintages for each one before deciding.

2) The winery/producer. For this grand occasion, I would recommend staying with "First Growths" or Premiere Cru estates that have a track record of producing banner wines in banner years worthy of long-term aging. For Bordeaux, that would be the 5 following Chateaus: Lafite-Rothschild, Margaux, Haut Brion, Latour, and Mouton-Rothschild. However, there are several others that are equally revered such as - Palmer, Petrus, Le Pin, Lynch-Bages, Chevel-blanc, just to name a few. For Burgundy (if you like Pinot Noir), again stay with the Grand Cru (highest in Burgundy) estates. There are so many to choose, but personally, I'd stay with either a Cotes de Nuits or Cotes de Beaune areas. More specifically, Vosne-Romanee (Conti) or Gevrey-Chambertin. Someone with specific Burgundy experience may be better to help you here. For Italy, stay with the super-Tuscans (i.e. blends) with names like Antinori, Sassacaia, Gaja or a few others from the Bolgheri area.

You can find many other opinions on this and welcome to do so. Some may even wonder why I left out some CA wines, but for this occasion, I feel you need to stay with tradition, and France or Italy will keep you in that.

The bigger concern is where you plan to store this. I would immediately recommend finding a reputable storage facility in your area that you know will be around for a while and/or at least have the ability to move the wines properly. Do not think that someone's dark closet is "ok" for this.

Also, if you do decide to go this route, I'd recommend going with an online auction site that can give you a seal of authenticity with your purchase. I use Winebid.com and Winecommune.com to find some good deals if you're patient.

Personally, if price were no concern, I'd go with the following:

6 bottles of 2000 Chateau Latour (100 rating) at ~ $1500 per bottle. Taste one every 5 years or so on a special occasion leaving one for the final tasting.

If I really had to do it myself, I'd go with a case (12) of a second growth that got a really high rating that is drinking well now through the next 20 or so years. For instance, a case of 2000 Chateau l'Angelus (rated 97), would run you about $2500 (or $200/bottle) and you could have a lot of fun with it over the next 20 years together leaving one or two for the last man.

Fun question and exercise...thanks for the inquiry and let me know what you end up with.

There are several opinions on this subject and I have definitely gone the more conservative route in trying to give this gentleman good basic advice with mainstream results. The reality is, proportionately there really are only a few wines that fall in to the category of long-term aging. And, as mentioned, I did not go with any CA wines mainly because of the occasion, more than the aging quality of CA wine. I do believe there are some CA wines that fall in to this category, but they are few and far between as well. Opus One and Harlan come to mind...

I think the important point to take from this exercise is that the single most important element in making this decision is the vintage where the quality (and harmony) of the fruit, the tannins, sugar, acid and ability to blend freely are at the discretion of the winemaker. Even the great names struggle to make an age-worthy wine in 'off-vintages'.

We will be publishing a world vintage quick reference chart on our site when we launch Phase II in early Nov. 2007. Keep an eye for this and I'll be writing a piece on 'last 10 year vintages' specifically when this debuts.

Until the next sip...swirl ya' later!

James M.
Chief Wino