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Harvest
I talk to my winemaker and vineyard manger friends all season long about how the harvest is progressing. Anyone who went outside at all this spring noticed how cool it was. It seemed as if summer would never come! What this means for the grape-growers is that the season got off to a late start.
Typically bud break would occur in March, but we didn't get it this year until mid-April. Some years are hot enough that the season will catch up and harvest will come in late August. This year we had some nice, hot days during summer, but no more than normal so the season progressed normally, just late.
My friend Ryan Johnson, vineyard manager for Ciel du Cheval vineyard on Red Mountain, said they had just past veraison. Veraison is when the grape ripens and sugar accumulates. It is marked by the softening of the berry and change of color. This will put harvest for some of his earliest fruit to ripen (Merlot) in about the fourth week of September.
I also spoke with Marcus Notaro, winemaker for Col Solare, and he said their harvest looked to be a couple of weeks behind. In working for Col Solare, which is co-owned by Chateau Ste. Michelle, he also has the opportunity to talk with other winemakers throughout the company. He said the first grapes to harvested would be the sparkling wine grapes for Domaine Ste. Michelle, but that hadn't happened yet. He even spoke with one of his counterparts down in California, and they are also a couple of weeks behind.
The most important thing moving forward through September is the weather. As long as we have some good, warm days, the grapes will ripe just fine. In looking at the ten-day forecast, I see it will be in the upper 80's and into the 90's before dipping into the 70's next week, which will be just fine.
The cooler temperatures may result in grapes that don't get as ripe as we often see. I've never been one to complain about alcohol contents being too high. As long as it is balanced withing the structure of the wine, high alcohol wines can be quite tasty, though a little harder to pair with food. If we do end up with grapes in the low-mid 20 brix, we could see some wines with a little less alcohol, which may not be a bad thing.
A final thought, though it is way too early to speculate on the quality of the vintage, I think that the cooler temperatures could result in the development of wines with great acid structure, which could result in wines with great aging potential. Since I'll be looking for wines from 2010 to lay down for 21 years for my sons' birthday in 2031, this may be quite fortuitous.
Cheers!
Christopher |
| Posted SEP. 1st, 2010 by Christopher |
Blind Tasting
No, this is not a taste off between Stevie Wonder and New York Governor David Paterson. A blind tasting is when a wine is tasted without the taster knowing what they are sampling. This is how most professional judging and ratings are accomplished. Wines are usually identified by a letter or number on the judge's notes that correspond to the bottle. This form of judging protects the integrity of the rating, score or medal on the basis that the taster does not know the producer or price of the wine which could unduly influence their decision.
You can do this at home, and not only is it a way to objectively evaluate wines for yourself, you can also turn it into a fun evening. All you need for the blind tasting are blank wine bags, pen and paper (and the wines, of course). Bottles are placed in the bags and then the bags are marked with a letter or number (a,b,c...or 1,2,3..etc). You and your friends can then try the wines, make notes and rate them in any way you wish without being influenced because one wine is supposed to be from a reputable producer, or another may be considered 'cheap'.
After you have all tried the wines and debated the different qualities of each wine, unveil the wines and you may find you like something you didn't know you like. You might also find some expensive wines aren't all their cracked up to be. Of course, you might also find you have expensive tastes! You never know.
This can be a fun, regular event that you and your friends can plan. One person can play host and have food available, and everyone can bring a bottle, this saves on the budget for all and let's everyone try a bunch of different wines they might not have been able to. I recommend choosing a varietal or style of wine for each tasting. So the first month you could try Cabernet Sauvignon, the next month Chardonnay, and maybe red blends the month after that.
In order to prevent duplication, you could always have everyone pitches in a set amount (say $20) and the host can pick up all the wines. I work with one group of ladies every month, and they do something like this. The host for that month will usually just come to me and say "we're doing Sauvignon Blanc this month" and I will help her choose wines in an array of styles.
Another reason this purchasing method is advantageous is that you can choose wines specifically from different regions to highlight the different ways the grape is treated. I usually like to get an Old World example, for instance, when the group did Sauvignon Blanc I put a French Sancerre in the mix. I also put a New Zealand Sauvignon Blanc in the mix, because of their reputation for producing the varietal. I included a classic California producer, and then rounded out the mix with several Northwest offerings.
Go ahead and plan a blind wine tasting party for you and your friends and get ready to learn, and have fun at the same time. Check with your local Yoke's Wine Steward for suggestions, or shoot me an e-mail if you have any questions.
Cheers! |
| Posted AUG. 25th, 2010 by |
Washington Wine Month
It is that time of year again. Every August the state celebrates its favorite agricultural product (move over potatoes!) by giving consumers great prices on some of your favorite wines. I know, I know...every month is Washington Wine Month at Yoke's with our great prices and selection, but this month we have some great savings for you.
The tradition began 28 years ago (ahh, remember 1982...MTV played music, E.T. was #1 at the box office...) when Washington State Liquor Stores began promoting local wineries. It is now celebrated by many retailers, including Yoke's Fresh Market. The theme this year is "Washington Wines...Our Passion, Your Pleasure" which celebrates the unique micro-climates around the state that produce wines of incredible quality, and that hold their own against international competition.
While everyone has their favorite Cab Sauvs, Chardonnays, Merlots, Rieslings, Syrah's and Sauv Blancs, Washington grape growers have been experimenting with other great varietals that also seem to enjoy the state's climate. Perhaps you might celebrate the month by trying some new varietals Washington wine makers and grape growers are experienting with: Sangiovese, Malbec, Cab Franc, Zinfandel, Petite Sirah, Petite Verdot, Barbera and Viognier.
We have some great prices all month long, and also even better deals in the weekly ads. Happy Washington Wine Month to us all!
Cheers
Christopher |
| Posted AUG. 18th, 2010 by Christopher |
Proud New Dad Offers Advice on Aging Wines
I just became a father for the first time. I would like to welcome to the world Harrison Edward and Jackson Kenneth, born July 22 at 12:53-54 pm. I am so proud of my wife and they are the most awesome little guys ever!
I thought that it would be nice to set aside some wine from the year they were born (nice segue, eh?) for them to enjoy, after they turn 21, of course. Just before my 21st birthday, my best friend's father, a physician in Napa Valley, gave me a bottle of wine from the year I was born - a 1972 Sebastiani Cabernet Sauvignon, and it was one of the highlights of my coming-of-age. I still have the bottle. So, what kind of wine can age for a couple of decades?
Cabernet Sauvignon and Bordeaux blends based on cab are probably your best bet. The grape is naturally high in tannin from its skin that give the wine longevity. Tannin will taste quite bitter when the wine is young, but will soften with age and leave the wine with complexity. Wines from the Bordeaux region have long been known for their aging potential. Cabernet Sauvignon from the Napa Valley and Southern Australia have also aged beautifully for decades. While Washington's wine industry is still rather young, and there is not much of a track record, I think that the acid and tannin structure of our wines offer the potential for age-worthy Cabernet Sauvignon.
Unfortunately, you can't just pick up any Cab off the shelf and expect it to age for two decades. I heard once that about 90% of the wine purchased in America is consumed the night it is purchased. This has necessitated that winemakers craft wines that are drinkable upon release. There is nothing wrong with these wines; they are often fruit-forward and some of them offer delicious and subtle complexity, but they often don't age well.
Price may sometimes (but not always) be an indicator of quality wines with aging potential. A higher price often reflects better fruit sourcing with lower yields. It also may indicate that more newer barrel aging was utilized. Barrels also contain tannin and while imparting their flavor and aromatic components to a wine during aging, they will also give it more tannin that will help preserve the wine. New barrels cost over $1000, and that is often reflected in the price of the wine.
One last factor is the vintage. When you are just buying wines to age, you can pick the vintage with the most aging potential. I better hope that 2010 wines from either Washington, Napa, Bordeaux or Australia are age-worthy! When I looked at a vintage chart of Napa Valley wines, 1972 was the worst vintage of the century! But you know, that wine I had for my 21st had held up pretty well. Remember, that the vintage is the year the grapes were harvested. The wine will need to age in those expensive wine barrels for a year, or more likely several years, and the winery may also bottle-age it before release. When all is said and done, you probably won't see the vintage you are looking for for several years.
Another possibility to consider is Port. If you can find a Port-house that declared a vintage in the year you are looking for the wines can age effortlessly for decades; in fact, they require quite a bit of bottle age.
So what am I going to get? I won't know for sure for a few years. If I were choosing right now, I think the Fidelitas Champoux Vineyard Cab, Woodward Canyon Old Vines, Abeja Cab, Corliss Red Wine, Forgeron Champoux Cab, Long Shadow's Feather Cab, Smasne Clone 6 Cab, Corvus Cab, Reininger Cab, Hightower Cab, Dunham Cab and just about anything from Andrew Will are wines on the shelf that have the potential to age for many years.
Happy Birthday to my boys, and happy shopping and cellaring to all of you. Cheers!
Christopher |
| Posted AUG. 6th, 2010 by Christopher |
French Rose'
Last year, just as the summer heat began kicking in, I discovered an importer of some delicious, dry French rose's. I just got my shipment of the 2009 vintages from these outstanding producers. The wines are imported by Bobby Kacher Selections, named one of the 20 most influential personalities in the wine industry in the past 20 years by Robert Parker.
Bobby has worked hand-in-hand with growers for over 20 years to bring exciting wines stateside. The wines all come from the Rhone Valley in France. The best part, the wines are quite affordable, the first is $10.98 and the rest are all $9.98!
Rose' became synonymous with blush style white zinfandel in the 1970's and 1980's and pink, sweet wine became ubiquitous. It has had a gradual return to the drier, more complex styles found in Europe. I have extolled the virtues of dry rose' in previous posts, but please allow me to do so one more time. These wines are outstanding for pairing with a wide range of dishes, and offer us an alternative that we can enjoy chilled on hot summer afternoons and evenings.
Here's a bit about the wines:
Domaine Sainte-Eugenie Corbieres (75% Cinsault, 15% Syrah, 10% Grenache) - Wonderfully bright with fresh raspberry and melon flavors with some minerality and a crisp refreshing finish. The estate is located on the foothills of the Pyrenees along the Mediterranean coast giving a dry, sunny and warm climate to the clay and chalk soils.
Chateau Guiot Costieres de Nimes (80% Grenache, 20% Syrah) Deeper in color than many rose's and bursting with flavors of strawberry and white pepper. Selected as one of the top rose' from around the world in Wine Spectator (7/31/10). All work is done by hand in this area where the Provence, Languedoc and Rhone regions all meet at the mouth of the Rhone River.
Mas Carlot (70% Grenache, 25% Syrah 5% Mourvedre) A gorgeous rose' loaded with flavors of strawberries, spring flowers and spice on a lush palate with a long, harmonious finish. Also selected as one of the top rose' from around the world in Wine Specator (7/31/10). "Mas" means farm in the old Provenal dialect. Natalie Blanc-Mares farms the vineyard with her husband Cyril Mares, owner of the neighboring Mas Des Bressades. I had his rose' last year, but didn't get any this year, though I do carry his delicious Syrah Grenache blend.
Chateau Grande Cassagne Costieres de Nimes (60% Syrah, 40% Grenache. Electric pink in color with wonderful aromatics and flavors of strawberries and minerals. The Darde' brothers planted their vines on an ancient riverbed covered with cailloux, or round, weathered stones.
Domeine de la Petite Cassagne (60% Grenache, 20% Cinsault, 20% Syrah) Fresh and bright flavors of strawberries, minerals and sweet herbs. Also planted in the cailloux soil, and organically farmed.
Domaine des Sources Rose' de Fayel Costieres de Nimes (70% Cabernet Franc, 25% Syrah, 5% Grenache) Tart cherry and minerality in this focused wine with bright, racy acidity. The only one of the bunch with a grape not generally associated with the Rhone Valley, Cabernet Franc is usually more associated with the Loire Valley or Bordeaux's St. Emillion and Pomerol, but it is married beautifully with it's cousins in this wine.
Chill out with some rose', stay cool, and have a great weekend!
Christopher |
| Posted JUL. 15th, 2010 by Christopher |
Small Vineyards
Some of you may already be familiar with this outstanding importer of European wines. Many know to look for the little oval gold foil sticker on the bottle as a sign of quality. For the past ten years they have been importing some of the most exciting and tasty wines from Italy. They feel that small production means better quality, and all of their producers are among the smallest 10% of their region. Every grape is actually picked by hand, so only the ripest grapes get made into wine. Their estates use sustainable growing methods to make earth-friendly wines. By importing wines from family vineyards, they help protect unique grape varietals, wine-making styles and preserve a special way of life. They have about 30 wineries in their portfolio from many of Italy's regions.
In addition to some of the outstanding wines that are regularly available from Small Vineyards, two times a year they hold a direct import (DI) tasting. I think I mentioned this during the Spring DI, but I get to try a couple dozen wines that aren't yet available. I choose the ones that I enjoy most and think our guests at Yoke's will also enjoy and commit to a set number of cases and those wines are put on a container and sent over within a few months giving us a selection of wines that are often not available anywhere else in the area. Each wine steward store may often bring in different wines for their individual store based on personal taste and the preferences of their guests.
The Spring DI wines have been rolling in over the past two weeks and are now available, and there are some outstanding wines in the bunch. Drop by your local Yoke's and check out some of these incredible wines.
I really enjoy the wines, but I also enjoy learning the stories of the
families and winemakers behind the wines. One of my favorites is Tre Donne. Three sisters wanted to take over their father's winery when he was ready to retire, but he felt that it was something that a man should do. They made a deal to allow them to make one vintage, and if he wasn't satisfied with the results, he could sell it. In that one vintage, the winery won more awards than the winery had earned in its entire history. Needless to say, the father changed his mind and let his daughter run the winery, and they make some outstanding wines.
Small Vineyards took their philosophy that had worked so well on Italian wines and began an Iberian portfolio about a year ago featuring wines from Spain and Portugal. These wines are well-deserving of the Small Vineyards label.
Stop by the Yoke's wine department and look for the gold foil label and you will discover outstanding wines from small, family-owned wineries that are sure to be among your new favorites. They have a broad range of styles from red to white and some of my favorite sparkling wines. There is something for everyone. Ask your local wine steward for tips, or feel free to e-mail me and I can recommend something you will enjoy.
Ciao
Christopher |
| Posted JUL. 9th, 2010 by Christopher |
Red, White and Blau
I wanted to do a patriotic blog to celebrate Independence Day on Sunday, so I started thinking. Well, we all know about red and white wine, but what about blue? You may be more familiar with it than you think. There is an Austrian grape called blaufrankisch which translates to 'blue franc'. The Germans call this grape limberger, and you guessed it, it is Washington State's Lemberger.
According to Jancis Robinson's Guide to Wine Grapes, in pre-medieval times, grape varieties that originated with the Franks were commonly named frankisch. The Lemberger name came about when the variety was exported from the Austro-Hungarian empire region of Lemberg, in present day Slovenia.
You won't find too much of this variety outside of Washington State, save the aforementioned Austria and Germany. It thrives in our warm climate where it is allowed to ripen a little late. It produces wonderful dark fruit flavors and has great acid structure, making it a go-to wine for pairing. It can hold up to hamburgers, lamb, barbecued chicken, in fact, almost anything off the grill, as well as pizza, pasta and hearty soups.
Kiona on Red Mountain was among the first to plant the variety in Washington, and their Lemberger is still one of the best. We usually have it available for under $10 at Yoke's. It has plum, blackberry and cherry flavors with great spiciness. Oakwood Cellars also has a very nice Lemberger made in more of an old-world style, where the ample use of oak in their offering is more reminiscent of the Austrian wines. This is also under $10. They also offer a blush version called Blackie Bears Lemberger Blanc that has a some sweetness to accent the bright fruit flavors. This is available for less than $7.
Thurston Wolfe in Prosser also offers a Lemberger, grown in the Horse Heaven Hills. It has a great balance of new world dark fruit and spice with 13 months of aging in new and old oak to complement it. This is available for under $15. They have made a rose' from the variety in a dry style in the past, but I haven't seen it for a while, and don't see it listed on their website.
I remember talking to Oakwood owner Eppie Skelton a few years ago about some people equating Lemberger to the stinky German Limburger cheese. Her solution, which may have corresponded to Target's campaign at the time where people would pronounce the name with a pseudo-French accent as "Tarjay", was a very sophisticated, romantic, French sounding "Lemberjay".
However you pronounce it - blaufrankisch, blue franc or Lemberger, this is one grape we have made our own here in Washington State that you are sure to enjoy. |
| Posted JUL. 2nd, 2010 by Christopher |
Beer Primer
Yeah, I know, it's wine 365, but I seem to be averaging about one beer blog every 6 months and it was about time. Besides, as self-appointed wine and beer overlord I must make sure you are all well-informed about the finer libations we stock. I also enjoy beer, and used to home-brew.
In its most basic form, beer contains water, malted barley, hops and yeast. The yeast converts the sugars in the malt to alcohol during fermentation, and produces most of the flavors you can taste. There are many different styles of malt created when the grain is kiln dried that produce the different styles such as pale, amber, stout, brown, chocolate and crystal. These can be mixed and matched by the brewer to create the color, flavor and body they are looking for. Other grains are sometimes substituted for barley, such as
wheat, rice or corn, the latter two usually due to the cost factor, these are called adjuncts. The hops provide bitterness to balance the sweeter characteristics of
the malt. There are many varieties of hops that each offer different flavors and bitterness that can be used individually or combined by the brewer to create the beer they are looking for.
The two broadest categories of beer are lager and ale. Lager is the newer style. The term comes from German and refers to storage, usually in caves. The phrase now denotes a beer using bottom-fermenting yeast that ferment at cooler temperatures for longer periods of time (thus, lagering...). The most common style is pale (Helles, in German), which includes Pilsner, Weizenbier and the common American lager. Stylistically, the beer is made so no component is more dominant that another, so it has crisp hops to balance the light body and maltiness. There are also darker lagers, such as bock or dunkel.
The other category is ale, which refers to beer brewed with top-fermenting yeast that works quicker. The combination of different barley, hops and yeast produce a wide range of styles you may familiar with such as pale, brown, amber, Scottish, Belgian Trappist and India pale ale (IPA). Stouts and porters would also fall under this category. Pale ale uses little or no dark malt and a fair amount of hops. IPA's were created during the British colonial period, brewers doubled the amount of hops for beers bound for soldiers in India because hop acids act as a preservative and they helped the beer survive the long voyage around the cape. When soldiers returned home to England they wanted these bitter beers. This is one of my most popular styles. Brown, amber and Scottish ales use more malt and some darker malts for a heavier, sweeter style. Trappist monks in Abbeys Belgium have been creating brown ales with remarkable fruitiness and complexity. Porters and Stouts use darker malts and less hops and have chocolate and coffee flavors with little hoppy bitterness.
These are the styles that have been become increasing standardized over the past five centuries or so. There is much room for variation. In addition to adjunct grains, brewers add fruits, spices, coffee, chocolate and other ingredients to increase variety. There is some precedent for this. Thousands of years ago, people would use whatever was available - different grains such as millet were used in Egypt, and local fruits and spices were added to probably improve the flavor of what were probably not nearly as refined beers as we have available now.
It's time for a cold one.
Christopher |
| Posted JUN. 23rd, 2010 by Christopher |
Wine Terms: Minerality
In one of my recent posts, I used the term "minerality" to describe a wine, and one of my loyal readers (OK, she's my editor, but also an avid wine fan) inquired about the term. I thought it would be a good topic this forum. It is a blanket term used to describe aromas and flavors in wine that remind one of minerals. Some more precise descriptors would be flinty, slate, chalk, steely, graphite or riverbed. It is generally considered a positive term. Though I wouldn't like to eat pencil lead (graphite), having just a hint to accent the fruit in a wine is often quite pleasing.
This is a really fun topic for me because not only do I love wine, but I also love language, vocabulary, and etymology. I took an anthropology class a few years ago on Sociolinguistics and actually did my class report on the particular language we use when we talk about wine. If you and your spouse are sitting around enjoying a bottle together, one of you may turn to the other and comment on the wine, maybe you like it, maybe you taste some berries. When people get really serious, like those of us in the industry usually are, you may try and breakdown every bit of the wine as analytically as possible. This facilitates more accurate communication about the precise qualities of a given wine.
How do all these flavors get into a fermented grape? Some characteristics are easy to peg; for example, oak and toast come from the barrel and the toasting of the barrel, respectively. Some may come from other processes that are deliberately done to the wine such as secondary, or malolactic fermentation which gives wines a buttery quality. Most other aromas and flavors are either associated with the grape itself, or that other elusive term, terroir, or the interaction of soil and climate of a given vineyard.
There is actually a great deal of debate and controversy surrounding the use of minerality. Some claim that the minerals inherent in the soil that the vines are growing in impart their qualities to the fruit. There seems to be little scientific proof of this so far.
Another part of the debate is if this quality exists at all! A famous U.C Davis professor, Ann Noble, developed the "Aroma Wheel" a couple decades ago which lists every (supposedly) aroma that can possibly be detected in wine. Very cool tool, I used to use it all the time when I first started out. Nowhere on it does it have a category of minerality, nor does it list any of the descriptors that would fall under that heading. Of course, there have been sommeliers, Masters of Wine, wine writers and countless other oenophiles who clearly detect the aromas and flavors, myself included.
This reminds me of some of the great beer regions around the world. Many of them popped up near a local source of water, such as Britain's Burton-on-Trent. It was well known that the beers tasted a specific way because of the dissolved minerals in the water. You could take the same ingredients and use a municipal water source here in the U.S. and the beer just wouldn't taste the same.
We may not understand how yet, but we can all enjoy a nice Riesling from Germany's Mosel region and discuss it.
Salut!
Christopher |
| Posted JUN. 17th, 2010 by Christopher |
Summer Wines (cont.)
Here's the conclusion of my KVEW spots discussing wines for Summer. I covered sparkling and whites last week. This week I'll finish with rose' and red.
Rose' earned a reputation in the 70's and 80's with wines like White Zinfandel as being inherently sweet. While this style has its fan and its purpose, many of us long for something a little more complex, interesting and food friendly. The style of dry rose' being produced throughout Europe, particularly in Southern France is a great example. Unfortunately, this is not familiar to many, and rose' has become synonymous with sweet and innocuous. Last year I got about a half dozen of these in just in time for summer imported by Robert Kacher Selections and we just received the 2009 vintage last week and I sat down and tasted through them.
The Guiot (80% Grehache, 20% Syrah) has the classic strawberry flavor of the rose' from this region with some nice minerality. The Mas Carlot (70% Grenache, 25% Syrah, 5% Mourvedre) also had the tell-tale strawberry flavors with a hint of white pepper. The Petite Cassagne (60% Grenache, 20% Syrah, 20% Cinsault) is lush and fruity with nice berry flavors. The Grand Cassagne (60% Syrah 40% Grenache) has tons of ripe berry flavors. The Cantarelles (70% Cabernet Franc, 25% Syrah, 5% Grenache) has berry flavors with some minerality and just a hint of herbaceousness from the Cab Franc. These are all $9.99. My pick of the litter is the Sainte-Eugenie (75% Cinsault, 15% Syrah, 10% Grenache) with berry flavors, nice minerality, watermelon and good acidity, this one goes for $10.99.
I also featured two local rose's. The Barnard Griffin Rose' of Sangiovese is one of my favorites year after year. The 2009 has strawberries and pepper with a touch of minerality and melon - $10.28. The Smasne 2008 Rosella, which I've mentioned previously, is a delicious blend of Sangiovese and Black Muscat. You'd expect it to be sweet with the muscat, but it is crisp and dry with a perfumy nose, nice cherry and jammy berry flavors tempered by lively acidity. It's $14.99 and all of the proceeds benefit youth of the Pacific Northwest.
These rose's are great just sipping on the deck or boat, but also pair great with Copper River Salmon and Steelhead and even chicken or burgers.
If you're grilling as much as I am this summer, sometimes you just need a good red. Some of my favorite picks are the red blends, they're mid-priced at around $15 and often get you the most bang for your buck. The pair with a wide range of outdoor meals from burgers to steaks. The Mannina 2008 Cali (49% Cab Sauv., 47% Merlot. 4% Sangiovese) from Walla Walla was one of my big finds last year and the sophomore release is a worthy follow-up with lush berry flavors and a touch of earhiness. The Corvus 2007 Ruckus Red
(50% Cab, 50% Merlot) is crafted by Steve Lessard from Whitman Cellars and is ripe with cherries and a hint of tobacco. The Farm Boy Red (46% Cab Sauv., 31% Syrah, 19% Malbec, 4% Sangiovese) is loaded with ripe berries, dried herbs and dark chocolate.
If you're grilling ribs, pork chops or burgers a fruity Syrah will go well. The Southard 2007 Syrah has red and black berry flavors, vanilla and pepper - $27.99. The Smasne 2007 Block 3 Syrah is a softer style with raspberry flavors, spice and oak - $29.99
When I do my rib eyes on the grill, I always have Cab either by habit or tradition. The Southard Whipping Boy 2007 Cabernet Sauvignon is ripe with cooked cherries, tobacco and chocolate - $27.99. The GlenCorrie 2006 Columbia Valley Cabernet Sauvignon has flavors of currant and raspberry with dust and oak - $32.99. The Fidelitas 8 from eight different vineyards throughout the Columbia Valley is a spectacular offering from winemaker Charlie Hoppes loaded with dark berry fruit, spicy vanilla oak, mocha and a hint of pipe tobacco - $47.99.
If it's hot out and you don't have a fancy wine cellar, it's ok to throw a red in the fridge for ten minutes to bring it to a nice serving temperature.
Enjoy! |
| Posted JUN. 9th, 2010 by Christopher |
Summer Wines
Well, whether Mother Nature cooperates or not, Summer will officially begin in a couple weeks. Our local ABC affiliate has me on from time to time to talk about wine. Below is the first segment where I talk about sparkling and white wines. I'll post the rose' and red wine segment soon.
First up is the Pacific Rim White Flowers, which is a sparkling Brut made from Riesling. Riesling isn't often found as a sparkling wine, but given that their web domain is "Riesling Rules", what else would you expect from Pacific Rim? This is the second release of this limited wine, and it is outstanding. It is a Brut, so it is not sweet. Delicious and refreshing with flavors of nectarine, lime with crisp acidity and refreshing minerality. It's $13.58 this month, perfect for shellfish or for unwinding at the end of the day. The 2007 Argyle Rose' from Oregon is a blend of Pinot Meunier and Pinot Noir. Delicious flavors of berries and melons, very well-balanced structure. $32.98 this month, and every bit as comparable to French Rose' Champagne that can run $60 and higher.
I brought in a couple of imported white wines that I'm excited about. The first is the La Yunta 2009 Torrontes from Argentina. This has one of the best bouquets I've ever smelled. Peaches, Nectarines, honey, melon, and fresh flower petals are abundant. You'd expect this to be sweet, but while it is fruity, it is not sweet but is very refreshing and only $8.99. The Gatao 2009 Vinho Verde from Portugal is another great Summer quaffer. The grapes are usually harvested early and have bracing acidity and lower alcohol (9%). Flavors of lime and minerality, only $7.99. I like these on their own, especially when it is hot out; they make great aperitifs and accompany cheese, crackers, olives and fruit.
I also featured a couple of Viogniers. The Farm Boy 2008 Viognier from Robert Smasne is fruit driven by apricot and peach flavors and is only $11.99! The Southard 2008 Viognier tastes like peaches and cream with a hint of vanilla and orange blossom on the nose. A great wine for $18.99. I like these with grilled chicken or vegetables. Also nice with polenta or rice dishes...or all by themselves...
I rounded out the flight with a few Rieslings. First up, the 2009 Pacific Rim Riesling. This is the newest Riesling to their portfolio, first was the dry Riesling, then the sweet Riesling, then they added an organic, a biodynamic and a couple of vineyard designated Rieslings. This "just" Riesling is just off dry with delicious honeyed-stone fruit flavors balanced with their impeccable acidity. Just $9.38 this month. The next two are the partners to the two Viogniers. The Farm Boy 2009 Riesling is a little sweet but has the acid balance to carry across the flavors of peach and orange. Only $7.99! The Southard 2008 Viognier has flavors of nectarines, lime and honeysuckle with off-dry sweetness, great acid balance and a rich mouth feel. Only $16.99! These are great with grilled shrimp, seared scallops, spicy Asian or Mexican food.
You may have picked up on some recurring themes on what I consider perfect Summer sippers. Refreshing, this goes without saying. To me, that means fruity, but not cloying, and that means plenty of acidity.
Thanks to Crystal Costa and Jason Valentine and the crew at KVEW for having me on the show! |
| Posted JUN. 4th, 2010 by Christopher |
Salmon Wine
No, I'm not advocating making wine out of fish! I'm talking about what wine to serve with the wonderful Copper River Salmon coming into the market. Kenny the Meat Guy mentioned in his blog that grilling is a great option for this fish, and I couldn't agree more. Of course, I love to grill just about everything year-round! I feel that salmon is pretty flavorful and doesn't require a lot of seasoning. I usually do salt, pepper and wine (of course) and then serve it with lemon. Sometimes I'll put additional lemon on before cooking, sometimes some garlic, sometimes some dill, and if we are feeling really decadent we may serve it with a citrus salsa, aioli or this Greek yogurt sauce (yummy, just Fage from Nature's Corner, lemon, English cucumber, garlic, green onions, salt and pepper).
Ok, I'll get it out of the way first. Sparkling wine is great with salmon, is it is with so many other things. The Argyle 2007 Brut Rose' is outstanding and would be a great choice loaded with berries and cherries and balanced with minerality. The Pacific Rim White Flowers second batch just arrived and also pairs well. These wines have lively acidity which I find as important, if not more, than the flavor profile of the wine.
Not feeling like bubbly? A crisp Sauvignon (or Fume) Blanc or Pinot Grigio (or Gris) will also go very well. The Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc will complement your meal with flavors of lime, pineapple and nectarines. The Barnard Griffin Fume' Blanc is crisp and refreshing with grapefruit and tangerine flavors. If you want to venture outside the country, try the Wither Hills Sauvignon Blanc from New Zealand with classic Marlborough flavors lead by grapefruit. If Pinot Gris or Grigio sounds better, try the new Lone Canary with flavors of pear and melon with balanced acidity.
It's getting to be rose' season and they are a great choice for salmon, and are great food wines in general. Barnard Griffin's Rose' of Sangiovese just seems to get better every year. Bright strawberry fruit, bone dry with lively acidity. Another new one from Lone Canary is their Cuvee Rose' blend of Barbera and Sauvignon Blanc.
If you've got to have red I recommend nothing too heavy. Pinot Noir is the way to go. Argyle Willamette Valley is awesome with berries, cream and spice. Bethel Heights Estate Grown is also outstanding with raspberries, a touch of toast, minerality and earth.
Beaujolias also complements salmon very well. The Domaine Diochon Moulin-'a-Vent, imported by Kermit Lynch, is lush and juicy with ripe berries, made from 100% Gamay.
The key is finding a drier wine: because sweetness paired with fish would not go well; acidity: think of how second nature adding lemon to fish is; and lighter and fruitier to complement the salmon and bring more flavors to the dish.
Fire up the grill and grab some salmon and a bottle of wine.
Christopher |
| Posted MAY. 26th, 2010 by Christopher |
More Wine Storage Tips
Last week I gave some guidelines for wine storage conditions including location and temperature. Another important element to keep in mind is the bottle position. The primary element - the cork must remain moist. Cork is used because it allows for the slow integration of oxygen into the wine; if the cork dries out, it lets oxygen in more rapidly and spoils the wine. To keep the cork moist, the wine in the bottle must remain in contact with the cork. This is best accomplished by storing the wine on its side or upside down. Commercial wine chillers also keep the wine in a moist environment, similar to caves. It takes cork a while to dry out, at least a few months. So if you leave it right side up for a while, don't worry too much.
If you've had the wine a few years, it may begin to have sediment form on the bottom side of the bottle. This is particulate matter, such as grape skins, that were dissolved in the liquid that have settled out of solution. It is perfectly natural, quite harmless, and even desirable. When these solids are in solution they can give the wine some bitterness and astringency. As they settle out, they (hopefully) leave behind some of the fruity character the wine had in its youth. That's the real goal of cellaring wine, you begin with a youthful wine full of fruit, but also tannins that provide structure and longevity. The trick is to catch the wine at that prime time when the tannins have softened, but the fruit has not faded. I'm a pretty patient person, and I have a few older bottles (ten years +), but I would always rather enjoy a wine too early than too late.
Synthetic cork isn't quite as sensitive as real cork, but it's best not to take any chances. You often can't tell anyways, because the cork is hidden by the foil. I don't think these rules apply to Stelvin (screw-cap) wines, but if you're already storing your other bottles on their sides you'll probably have these on their sides anyways, and it certainly won't do them any harm.
The vast majority of wines produced today are ready to drink shortly after release; so if you are looking for wine specifically to cellar, you should consult your local Yoke's wine steward. Most white and rose' wines are meant to be consumed fairly young, or as I like to say "chill it and kill it". Price can provide a hint at "ageablity". The chances of finding a wine under $20 that is aged longer than a few years aren't really good. When I first got into wine and wanted to build a cellar, I used a 5:1 ratio. I would by a six pack every week or two and have five for immediate consumption and a sixth more-expensive wine for aging
Salute!
Christopher |
| Posted MAY. 20th, 2010 by Christopher |
Crossroads
Everything seems to happen all at once. I'm finally graduating from WSU on Friday after over three years of working full-time and doing my school work in the evenings and on weekends. My wife and I have been married almost two years, and she has never known me as anything but someone who devotes his free time to reading text books, studying, and writing essays. Now, for the last couple of weeks since classes ended, I find myself wondering what to do with on my days off!
My wife is six months pregnant with our twin boys! So I have many projects that need to be accomplished in the next couple of months. Getting their room ready, childproofing (I know it will be a while, but I might not have time then...) and I need to learn how to work the car seats. After attempting to remove a car seat from its base when we were choosing one from the store, I thought an engineering degree may have been more useful than one in liberal arts.
We also just moved into a new house. Our last house had a basement that was a perfect temperature for wine. This house is much nicer but has no basement. So as I'm finding places for all of our stuff, I must plan space for our wine. If you can't spend much money on a refrigerated wine cooler, then you must find an area in your house best suited to keep your wine a constant temperature. I have a wine cooler, but it only holds 36 bottles, and that's not nearly enough room for my collection!
The idea to keep in mind when picking a place to 'cellar' your wine is to emulate the conditions of a cave - cool and dark. I have chosen a closet in the room we are using as an office. The closet doors will be shut to keep the bottles away from too much light exposure, and will also add a barrier that will keep the bottles cooler than the room outside. This room is also the coolest in the house because it is used less often than the main living areas. One important tip to keep in mind - avoid outside walls. Depending on how good your insulation is, you may have some temperature fluctuation on hot days that could adversely effect your wine.
So what is the "right" temperature for wine? Shoot for about 50-55 degrees, but you have about ten degrees leeway in either direction. If your wines get below 40 they will not age properly, and if they hit freezing the wine is probably ruined. If temperatures get above 65 the wines can cook, or they will expand and push the cork or leak through the cork allowing the wine to contact oxygen, and then it's all over; what was once wine - is now vinegar!
Wish me luck on my projects, and I'll see you when you come in to stock up that fancy new cellar!
Christopher |
| Posted MAY. 13th, 2010 by Christopher |
Gordon Brothers
My wife and I went out to Gordon Brothers winery last night for their wine club Spring release party and got to try through some of their wines while enjoying some tasty appetizers and fun music. If you have never been out to their vineyards, they are situated overlooking a breathtaking view of the Snake River. They are only open two weekends a year, so this is a rare opportunity to get to try their wines. They are open Sat. May 8 10am to 5pm and Sunday noon to 4.
I have some history with the Gordons. When I first moved to Washington in 2001 I began working for them and ran the tasting room they used to have on Burden Blvd. in Pasco. They have always been like family and so when I was planning my wedding a couple of years ago I asked Jeff and Vicki if they would let me hold it in their beautiful vineyard. They had previously only had a couple of family weddings there, but they graciously let us have our special day in their vineyards with the awesome view of the Snake River as the back drop to our nuptials. Jeff, Vicki and their daughter Katie are some of the most wonderful people and my wife and I are blessed by their generosity.
We were greeted at the door with the Katie's Vineyard Sauvignon Blanc which has some delicious grapefruit and lime flavors with nice acidity, a great wine for the summer, especially when the salmon comes in!. Regular price on this is over $11, but we have it right now for $6.58! Next was the Kamiak Windust White blend of Sauvignon Blanc, late harvest Sauvignon Blanc and Chardonnay. Despite the presence of the late harvest in the blend, it doesn't come across as very sweet, maybe 1% residual sugar. It has a great deal of complexity with toasty, baked apple pie flavors and a hint of tropical fruit. It also received a "best buy" 88 point rating from Wine Enthusiast. The Reserve Chardonnay is a combination of power and elegance with aromas of pear and oak and flavors of creme brulee with a hint of minerality and lemon zest.
I got to chat with winemaker Tim Henley when we moved on to the reds wines. We started with the Kamiak Rock Lake Red blend of Cab Sauv., Merlot, Syrah and a touch of Malbec. I was reminded why this is my go to pick for under $12 reds. Flavors of black cherry, blackberry and black pepper seamlessly delight the palate with a rich, full body. Next was the first new wine of the evening, the clone 6 Cabernet Sauvignon. It was just recently bottled and so it was still showing a little tight, but if you let it open up or try it with a sharp cheese or steak it should show quite good. It isn't available in distribution yet, but I think by the time I get it in a few months it should be showing quite well. The final wine of the evening was the 2004 Tradition. This blend of Cab Sauv, Merlot and Syrah is a powerhouse wine with flavors of cassis, blackberry jam, cocoa, tobacco and spicy vanilla that harmoniously mingle on this velvety-soft, well-structured wine.
In addition to these, most stores carry a good selection of other Gordon Brothers' wines such as Chardonnay, Merlot, Syrah, Cabernet Sauvignon and Late Harvest Gewurztraminer. All their wines are estate grown and an extraordinary value. If you get a chance to head out the Kahlotus highway this weekend and visit the Gordon Brothers winery you will be treated to some great wines, otherwise you have to wait until September until they are open again...or stop by your local Yoke's and your wine steward can point you in the right direction.
Cheers! |
| Posted MAY. 7th, 2010 by Christopher |
Spring Release in Walla Walla
Well, I'm sure everyone had a blast last weekend enjoying Yakima Valley's Spring Barrel Tasting, but I hope you saved some room for this weekend's festivities in Walla Walla. It is always an action packed time in the Tri-Cities because Yakima holds a big Spring festival the last weekend in April, and Walla Walla holds one the first weekend in May, so we get back to back wine event weekends. Except that one year the first landed on a Sunday...
Most of the wineries throughout Walla Walla participate somehow. You will be among the first to try new vintage releases, and sometimes premieres of new blends or varietal offerings. Many wineries charge, though some refund the tasting fee with a purchase. Here is a link to the website that shows participating wineries, their hours, and applicable charges.
http://www.wallawallawine.com/files/Spring%20release%202010.pdf
There are clusters of wineries on the way around Touchet, downtown, at the airport and other areas. Here is a link to a map:
http://www.wallawallawine.com/map
Click on the balloons on the website to access winery information. You can also access individual wineries and see what they are specifically doing this weekend.
http://www.wallawallawine.com/wineries
Remember to be responsible: have a designated driver, bring water and
snacks. Don't try and hit too many wineries. Take your time and enjoy a select few. It will give you a reason to go back and visit ones you didn't get to see.
Have fun!
Christopher |
| Posted APR. 28th, 2010 by Christopher |
Savings on Olsen wines
I don't usually focus on some of the great deals that we have here at Yoke's. As you can see for yourself our wine departments not only have a great selection, but also competitive pricing. In addition to everyday saving, we have our weekly ads, Sweet Deals, the Fresh Board and sometimes even Fresh Fridays. Every now and then an opportunity comes along that we can't pass up, which means a great deal for you, our guests.
We got a great buy on some vintage close outs from Olsen Estates and Olsen Hills. What is a vintage close out? As new vintages are bottled and are ready for release wineries often need space for the next vintage. They may also want to get a newer vintage on the market sooner for consumers to enjoy. The easiest solution it to quickly move inventory, and that means savings for you! All of the wines are 2007 vintage, except the two Syrahs. The whites will be great all summer and the reds may be enjoyed now, or aged for a few more years.
These wines are going between 30% and 60% off their original prices!
Olsen Hills
Riesling - Peach aromas that continue on the palate with crisp and refreshing flavors including pear and granny smith apples. $6.99
Chardonnay - Flavors of apple and pineapple with a touch of spicy oak and lemon zest. $9.99
Merlot - Raspberry with a hint of chocolate on the nose with flavors of ripe plums, mocha and spices. $12.99
Syrah - Dark fruit - cherries and blackberries with tobacco, anise and spicy black pepper. $12.99
Olsen Estates
Riesling - Stone and citrus fruits on the nose and palate followed by honey and a touch of minerality. $7.99
Chardonnay - Pineapple, peaches and tangerine flavors in a lush, creamy texture and lingering finish. $14.99
Gold Medal - Seattle Wine Awards 2009
Gold Medal - Wine Press Northwest Platinum Judging 2009
Merlot - Ripe raspberry aromas accented by a hint of spice. Flavors of cherry and plum with great acid structure. $19.99
Rouge Des Coteaux - Chataneuf du-Pape style blend of 40% Grenache, 26% Cinsault, 23% Syrah, 11% Mourvedre has flavors of ripe berries and plum given complexity with leather and earth and a full mouth-feel of balanced tannins. My personal favorite. $ 19.99
Syrah - Dark, blackberry and cherry fruit is accented with earthy flavors, spice and toast oak. $19.99
90 points - Wine Spectator
Gold Medal - Tri-Cities Wine Festival 2008
These deals won't be around too long, so come in and try some of these acclaimed wines at unbelievable prices.
Christopher |
| Posted APR. 21st, 2010 by Christopher |
Spring Barrel Tasting
The annual Yakima Valley Spring Barrel tasting is next weekend, April 23-25 at participating wineries from Yakima to Richland. All of the fifty participating wineries do something special. Many will have special buys, and some will have limited availability wines. Some will have special events like music, and most will have some sort of food available.
Then, of course, there is the obligatory barrel tasting. No, you don't have to actually taste the barrel. A barrel tasting (sampling may be more accurate) is when you get to try wines right out of the barrel. It is a unique opportunity to taste wines before they are bottled.
Wines change quite a bit once bottled, and this gives you a chance to try the wines like a winemaker. You often get to try varietals before they are blended with other varietals. It is one thing to try a seamless blend of Cabernet Sauvignon, Merlot and Syrah, but to try each individually from the barrel and have the winemaker describe what elements he or she wants from the individual varieties and how they expect them to complement each other when blended and bottled is educational and fun. You may even get to see them use a cool tool called a wine thief that extracts the wine from the barrel!
Tips from a professional wine taster:
1. Designated driver
2. Water
3. Snacks
4. Don't over do it, 3-5 wineries is plenty
5. Wineries love to have you try their wines, but they're a business, if you like something, buy it.
A caveat: most wineries will charge a fee this weekend even if they
normally don't. There are Premier Passes available through the Yakima
Valley Wine Commission. For more information go to:
http://www.wineyakimavalley.org/index.php?page_id=352
Have a safe and fun weekend!
Christopher |
| Posted APR. 14th, 2010 by Christopher |
Red Wine, Red Meat, Tannins and the Grill
I've been following Kenny the Meat Guy's blog about barbecuing the perfect steak (and I do a pretty mean job of grilling if I do say so myself). Though I've never considered myself a wine snob, I am a bit of a steak snob. It has to be good quality, which makes it quite convenient that Yoke's Hereford beef is outstanding, and it HAS to be grilled.
Though "grilling" season is upon us, I grill all year long. I Admit, I love my charcoal Weber, but dealing with it in the winter is unpleasant, so I use the propane. I just moved into a new house over the weekend that has the gas grill plumbed into propane. Life just got easier, my friends. Of course, I had to give it a test run, so I got a couple of rib eyes and grilled them to perfection along with some asparagus. Then I opened up a nice bottle of red. This got me thinking, I wonder if people in the blogosphere know why this combination works so well?
Tannins are a component in wine that can make it bitter and astringent, producing a drying effect in the mouth. Tannins come primarily from the skins and seeds of the grape, as well as from the oak barrel, which is why red wines are more tannic. Tannins like to bond, and eventually form long chains in an older wine. The tannins in younger wines will bond to proteins in saliva and dry out the mouth. A fattier steak is perfect for these wines! Instead of attaching to your mouth, the tannins bond to the protein in the fat and allow you to taste the fruitiness of the wine. More tannic wines such as Cabernet Sauvignon and Syrah are great choices.
A fun test is to taste the wine first, and then try it with the meat. This works well for me, as I like to have a glass (or two) while cooking. Less tannic wines such as Merlot and many red blends are good choices for leaner cuts of meat. So what did I choose? I had the Alma Terra Coeo Syrah from winemaker Robert Smasne, and it was perfect!
Christopher |
| Posted APR. 8th, 2010 by Christopher |
Easter Wine Pairing
Well, it has been 13 months since I started writing this blog so I decided to see what I wrote last year for Easter suggestions. I was not surprised to find they are all selections I would still proudly recommend with Easter ham dinner.
Sparkling wine, still one of my top picks for food pairing, is a delicious treat on Easter. I just sampled the Argyle Brut and Blanc de Noirs a couple of weeks ago and brought them in, and they are outstanding. Italian Prosecco is a great, affordable sparkling wine. I carry several and my favorite is the Trevisiol from Small Vineyards. If you are looking for an even better bargain, we have the Domaine Ste. Michelle sparkling wines on ad this week for $7.98!
If you are looking for a nice white wine to chill down and enjoy on Sunday, I have some great selections. La Yunta Torrontes from Argentina is one of the most fragrant wines you will ever smell, and it tastes delicious too! I wrote about Smasne wines a few months back and mentioned I would be getting more. They just came in last week, and the Dry Riesling is another fantastic wine from Robert; it will be a perfect companion. Incidentally, the Upland Gewurztraminer I recommended last year for Easter was also made by Robert Smasne, and it is still a great wine for the holiday.
I also just received the Smasne Rosella Rose', it would also be a very nice companion. It is about 2/3 Sangiovese and 1/3 Black Muscat. Barnard Griffin, St. Laurent and Maryhill all make tasty rose' wines.
If you've got to have red, I understand. I recommend something a little more light and fruity. I've received some great new Pinot Noirs in the past couple of months that are dynamite. The Bethel Heights, Domaine Serene, Amity and Willakenzie are spectacular and hadn't been available in the area until recently. The Argyle is also very good; I just retried it a few weeks ago. River's Edge Black Oak vineyard is tasting very good right now.
Have a Happy Easter!
Christopher |
| Posted MAR. 31st, 2010 by Christopher |
Oh, the things I do for the Wine Cellar...
Your Yoke's Fresh Market wine stewards try many wines. That statement never gets me any sympathy...
In our effort to find the newest, most exciting, interesting and unique wine selections around, we constantly try wines brought to us, and our job is to find the ones we love and think you'll appreciate just as much. Not always an easy undertaking considering the variety of taste preferences. We do this many different ways. We go to wineries; sometimes distributors will conduct tastings for us so they can pour a selection of different wines for a group of people at the same time, or they may even have an open house that features myriad wines from their portfolio.
One of my favorite tastings of potential wines for the store is called a DI, or direct import tasting. Some of you may be familiar with Small Vineyards Importers; they import Italian, Spanish and Portuguese wines from small production producers. You can identify their wines by the gold sticker with their name on it. They have two DI tastings a year, one in the Spring and one in the Fall.
I taste through a selection of new wines not yet available in this country and decide which ones I think will do well for Yoke's guests. I then estimate how much I'll need for a year and order that many cases. Then they directly import those wines for me. Not only do I get exclusive wines available at only a handful of retailers around the country, often unavailable anywhere else in our area, and the wines are less expensive because the distributors don't have the overhead of bringing in more wine than necessary and having to market them.
I just did my Spring DI tasting on Tuesday and as usual, there were some outstanding wines. I picked over a dozen wines, and I think there is something in there to please almost every palate. The wines should be available in the latter part of June, and I am going to do a tasting in July to spotlight a few.
I will actually conduct a tasting of some other Small Vineyards Italian wines in April. My guest will be Tom Kelly from Small Vineyards for both events. He is one of the best speakers we have ever featured; his knowledge and passion for these wines is contagious.
I still have some outstanding wines from the Fall DI for those of you interested in trying some great, unique Italian wine at a fantastic price.
Ciao,
Christopher |
| Posted MAR. 25th, 2010 by Christopher |
Kosher Wines
Next Monday, March 29 at sunset, marks the beginning of Passover this year, which culminates in the Passover Seder dinner. Wine plays an important part in the Torah and the Christian Bible from
the vines Noah planted as one of his first postdiluvian acts; to
Jesus' first miracle of turning water into wine; to the Last Supper, a
Passover meal. I got to experience my first Seder a couple of years ago when my friend Stacy hosted and invited several friends, including me.
We had a great time, and I learned a great deal about this ritualized meal. One of the most interesting parts for me was that each adult is required to drink four cups of wine, called kiddush, at designated times throughout. Why don't we have more meals that require wine consumption at designated time?
The wines consumed at the Seder were Kosher, which means they were produced under certain conditions such as mevushal, which basically means they were flash-pasteurized. For as long as I've been doing this, the only Kosher wines available have been Mogen David and Manischewitz. These are either Concord grape or fruit wines that tend towards the sweet side. While they have their fans, I have long had many people wanting more sophisticated and complex wines that they may enjoy during Passover, but there was just nothing available, so they either had to order and pay shipping, or suffer through what was available.
One of my distributors just picked up nearly twenty Israeli and imported and domestic Kosher wines. On the domestic side is Herzog from California who has been producing acclaimed wines for 25 years. From Israel are the Barkan, Gamla and Carmel labels. There is also a Spanish Rioja and several Italian wines including a sparkling Prosecco. Check out the selection and tell us what your favorites are.
Lechaim!
Christopher
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| Posted MAR. 18th, 2010 by Christopher |
St. Patrick's Day
The feast in honor of the patron saint of Ireland is March 17th and we will join with our cousins across the pond to celebrate. Along with corned beef and cabbage or Irish lamb stew, many of you might be enjoying a frothy malt beverage from the Emerald Isle.
The most well-known beer from Ireland is Guinness Stout. Draught Guinness has a delicious roasted character from the roasted malt and a creamy texture thanks to dissolved nitrogen and a widget. Nitrogen bubbles are finer than carbon dioxide bubbles found in most beers and add to the creamy texture of Guinness. The widget looks like a ping pong ball inside the can or bottle and activates the nitrogen when depressurized after opening. It is truly a beautiful thing to pour the beer into a glass and watch as the nitrogen head cascades up the glass.
The brewery also produces another beer called Guinness Extra Stout that contains carbon dioxide instead of nitrogen and is less creamy and more acidic.
They also produce Harp Lager for those of you who aren't fans of heavier, darker beers.
Guinness was created by Arthur Guinness in 1759 and is brewed at St. James Gate in Dublin, and should be for some time since Arthur signed a 9000 year lease for the building!
Though not really a traditional Irish drink, one of my favorite ways to enjoy a Guinness is a black and tan. This is a half pint of Guinness floating on top of a half pint of pale ale. Because Guinness has a lower density than other ales. To create a black and tan, first pour a half-pint of Bass Pale Ale. Next, put a spoon over the opening of the glass with the bottom up and slowly pour the stout over the back of the spoon and it will float on top of the Bass. I enjoy black and tans because you get all the roasted creamy goodness of great stout with the bitter hoppiness of pale ale, and it is lighter which makes it more refreshing as the weather warms up. Another version is called Half and Half that uses Harp instead of Bass so both beers come from Guinness.
A historical tidbit, some Irish find the phrase 'black and tan' offensive because that was what they called the British forces Churchill sent into Ireland in the 1920's.
Happy St. Patrick's Day, Erin Go Bragh!
Christopher |
| Posted MAR. 11th, 2010 by Christopher |
Washington Wine Month
Greetings! March is Washington Wine Month (and so is August, I'm still trying to figure that one out...). Of course, at Yoke's, every month is Washington Wine Month. The month culminates in the Taste Washington Event in Seattle on March 27th and 28th featuring wineries from all over the state paired with some of the regions best restaurants and caterers. For more information on the event, check out the Washington Wine Commission's website at
http://www.washingtonwine.org/
At Yoke's, we celebrate by offering some great deals in the wine department. The hottest deal around is our Sweet Deal running through March 16th on Stone Cap. Produced by Goose Ridge Vineyards, Stone Cap offers an unoaked Chardonnay, Syrah, Cabernet Sauvignon and a Riesling (which is just about sold out, unfortunately). We are blowing these out for $4.99 a bottle. You can't find a wine for that price anymore, and to get a quality wine from a reputable Washington winery at that price is really a Sweet Deal!
We've got other great deals all month long; check out the weekly ad for great buys. Each store may also have some special deals they're offering; check with your wine steward and get some great tips on good buys. While being known for our great variety, selection and service, Yoke's wine departments also offer competitive pricing and some extraordinary deals.
Cheers!
Christopher
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| Posted MAR. 5th, 2010 by Christopher |
Argentina Imports
Consumers in the Pacific Northwest are extremely loyal to local and regional wines. At Yoke's, the category accounts for almost two-thirds of sales. People are also interested in the different flavors of wines from around the world, and how our wines compare and fit into the big picture. One of the fastest growing regions that consumers are interested in is South America. The wines have long offered oenophiles great wines at affordable prices.
The vitis vinifera grape was introduced by Spanish Conquistadors during the European age of exploration in the seventeenth century. Argentina is the sixth largest wine-producing country behind Italy, France, China (yes, they produce more wine that us), the U.S. and Spain. One reason Argentina's wines have remained affordable during the recession is that their currency, the peso, is tied to the U.S. dollar. Another interesting fact about South American wines, is that being in the Southern hemisphere, their seasons are the opposite of ours, so they are just getting ready to harvest their 2010 grapes in a couple of months, while ours will just begin to bud. Australia, New Zealand and South Africa do the same.
Malbec is the countries #1 grape. It doesn't hurt that there has been a global Malbec phenomenon for the past couple of years. The varietal shows classic characteristics, particularly in its adopted home, the Mendoza Valley. A couple of my favorites are:
Martino "Old Vines" Malbec - from vines planted in 1926 and farmed organically, this offers rich flavors of black plum, blackberry, chocolate, earth, vanilla and spice.
Marguery "Familia" Malbec - Dark cherry flavors that lead to oaky vanilla, earth and cocoa with solid, but approachable tannins and acidity
Marguery "Casa" Malbec - fruit driven with plums and cherries on a soft palate with nice texture and balance.
Alberti 154 Malbec - flavors of plums, blackberry and baking spices on a palate with soft tannins.
other regions also offer other more and less familiar varietals:
Vina Peralillo "Arenal" Carmenere - This Bordeaux varietal was once thought extinct until DNA testing in the '90's determined that some of what the Argentinian's thought they were growing as Merlot turned out to be this varietal. Fragrant aromas of blackberry, earth and floral, while on the palate are juicy berries and plums with spicy pepper, well-structured
Alberti 154 Tempranillo - Spanish settlers since the Conquistadors have populated Mendoza, and Spain's noble grape has also emigrated. Packed with lush cherry and raspberry flavors with bright acidity and balance.
Durigutti Bonarda - This name is applied to at least three different Italian varietals (Robinson. 1996). By any other name, it would not smell as sweet with aromas of blueberry and lavender. Big and lush flavors of blueberry, blackberry and plum are ripe in the mouth with spice and smooth tannins.
Tabali Pinot Noir Reserva Especial - aromas of strawberry and currant that are echoed on the palate with a hint of toast on a soft palate
La Yunta "Tinto" - a blend of Cab, Malbec, Bonarda and Torrontes. Bright and juicy dark fruit flavors with ample spice.
Carlos Basso "Dos Fincas" Caberent Merlot - a nose of raspberry and sweet leather and flavors of ripe fruit, toast and chocolate on tannins as soft as pillows.
There aren't too many whites, but they do a great job with the small production white wines they do produce:
La Yunta Torrontes - Quite simply one of the most fragrant wines I've ever come across with tons of melon, white peaches, figs, citrus and floral notes that lead you think it will be sweeter than it is with its crisp acidity.
Tabali Chardonnay - Aromas of nectarines, minerality, toast and hazel nuts. Elegant, yet intense stone fruit flavors with lively acidity. Parker gave it 91 points.
Avanti Chardonnay - Unoaked. Aromas of butter, pineapple and lemon that come to life on the palate.
I hope you all enjoy these great wines. Cheers!
Christopher
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| Posted FEB. 24th, 2010 by Christopher |
and the new wines just keep on coming...
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| Posted FEB. 12th, 2010 by |
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Smasne Cellars
I just brought in this new winery last week, and they are outstanding! Robert O. Smasne is the owner and winemaker, and he is producing some delicious wines. In addition to his own label, Robert is winemaker for a couple dozen other wineries, including one of my favorites that I've been recommending for the past year and a half, Upland Estates. He crafted the 2007 Upland Malbec that took Best of Show at the Tri-Cities Wine Festival a few months ago. A little more about Robert later.
Robert and his wife, Echo, came over to the house with about a case of wine to try, and they were all wonderful. I started out with a few of my favorites and hope to phase more in over the next couple of months. Here's what I have:
2006 Carmenere - From Phinny Hill Vineyard on Horse Heaven Hills, I won't beat around the bush, this is the one I'm most excited about. I have not been able to get a domestic Carmenere since Colvin retired a few years ago, and it was worth the wait! This tasty wine is loaded with dark cherries and warm spices that come alive on the palate. Only 49 cases were produced!
2006 Clone 6 Cabernet Sauvignon - From Lawrence Vineyard, this wine is intense and focused with layers of berry, spicy vanilla and sweet oak. Only 71 cases produced.
2007 Block 3 Syrah - Also from Lawrence Vineyard, co-fermented with 6% Viognier which makes the fragrant aromas jump out of the glass. Flavors of dark plum, mocha and very pleasing acidity. 119 cases produced.
The last in the line up is the 2007 County Line Red - this blend of 84% Cab Sauv, 9% Syrah, 5% Malbec and 2% Carmenere is my new favorite under $20 pick. Tons of dark berry and cherry flavors are complemented by dark chocolate. This is one if his highest production wine, and there was less than 300 cases produced.
A little more on Robert. A fourth generation Washingtonian from the state's first AVA, Yakima Valley. After graduating from WSU, he has been winemaker at Alexandria Nicole, as well as stints at Pepper Bridge, Amavi and Covey Run. These experiences allowed him the opportunity to make wine alongside Norm McKibben and Jean-Francois Pellet at Pepper Bridge, as well as Cayuse's Christophe Baron and industry pioneer David Lake. As I mentioned above, he is now consulting wine maker at a couple dozen wineries in the North West in addition to his own label.
Welcome to Robert and his wines, and I look forward to bringing you more in the coming months.
See you soon at the Wine Cellar!
Christopher |
| Posted FEB. 11th, 2010 by Christopher |
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Red Wine and Chocolate
Valentines Day is right around the corner, and I'm sure you will all be getting some chocolate for your sweeties. You may even get some in return! I sometimes get the question "how do you pair wine with chocolate?" Let me see if I can help.
First, I think it is important know why wine and chocolate work together. Chocolate comes from the cocoa plant which goes through fermentation, similar to wine (and cheese!) and since they share this similar production method they have complementary characteristics. Fermentation leaves behind the nibs, which are pressed into a liquor and then separated into the cocoa powder and the cocoa butter. These are then combined with sugar, milk, vanilla and whatever else the manufacturer wants. Darker chocolates, as you may guess, have less sugar and milk than milk chocolate, and many now state the exact percentage of cocoa present.
So now you want to pair it with wine. Because the liquor in its natural state left after the fermentation process is unsweetened, the closer you can keep it to that state, the better companion it will make to the wine. Dark chocolates with 70% cocoa or more can pair well with Cabernet Sauvignon. The dark fruit flavors will become more apparent with the chocolate and chocolate notes inherent in the wine will come alive. A tawny port is also a great companion, the notes of caramel and nuts complement dark chocolate nicely. In the 50-70% cocoa range, try a wine with less tannin and more fruit, such as Zinfandel or Merlot.
Below 50% you are really in milk chocolate territory and the sweetness of the chocolate will overwhelm most red wines, but a ruby port goes very well with milk chocolate.
Try and avoid too many additional ingredients, such as caramel. It is way too sweet and will overwhelm the wine. The Mayan's and Aztec's of the Yucatan and Central America who first utilized the cocoa plant would blend the cocoa with spicy chilis - I've seen a few chocolatiers pay homage to this and Zin goes very well with these.
We carry a number of outstanding chocolates that pair well with chocolate. I recommend Theo from Seattle, Dagoba from Ashland, OR, Endangered Species (made in USA) and Green and Black's from Italy. All are available in Nature's Corner.
There is a Red Wine and Chocolate weekend in Yakima Valley on Valentine's Day weekend. If you are interested in checking out the event, you can go to this website for additional information:
http://www.wineyakimavalley.org/index.php?page_id=352
I've worked up an appetite, I'm going to go have a glass of wine and my favorite dark chocolate now.
Cheers!
Christopher |
| Posted FEB. 4th, 2010 by Christopher |
Super Bowl Party Tips
Super Bowl party tips...on a wine blog? Not only do I oversee the beer selection in addition to the wine, but I also do a segment on our local tv station KVEW's morning show, Good Morning, Northwest. I cover a variety of topics, much as I do for this blog, from basics to pairing to spotlighting new and interesting trends. Well, for this segment they asked if I would give some tips on planning a party for the big game.
Here at Yoke's, we really are your one stop place for everything you would need for a great party. Chips, nuts and crackers as well as fantastic dips from our deli, and don't forget our pizza with crust made fresh in our bakery. Of course, my focus is the libations. I put the spotlight on party kegs to give you the feel of a bar, without the hassle of leaving your home. We also have Sam Adams 12 packs on Sweet Deal starting today through game day for $11.49! For wines, keep it simple - red blends like Yellow Hawk Cellars' Kick Ass Red and straight forward whites like Mirth Chardonnay.
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| Posted JAN. 27th, 2010 by Christopher |
more new wines
Southard Winery
Winemaker Scott Southard, formerly of Kana Winery in Yakima, founded his own label and recently introduced me to his line up of hand crafted, small lot wines.
At 90 cases, the 2008 Riesling is the smallest production wine he is producing. Floral aromas mingle with stone fruits that follow on the palate with a bright, dry and rich mouth feel. If you have enjoyed Ch. Ste. Michelle's Eroica or Long Shadow's Poet's Leap, try this!
The 2008 Viognier has citrus and spicy vanilla aromas and flavors of oranges and cream that linger on the long finish. 130 cases were produced from the vineyards on Elephant Mountain.
Whipping Boy is the name for Scott's 2007 Cabernet Sauvignon. Aromas of cherry, tobacco and chocolate that hint of the dark fruit flavors that fill this wine. Solid tannin structure and well balanced acidity make this a beautiful wine. 100 cases produced from the Lawrence Vineyard.
Rounding out the lineup is the 2007 Syrah. Deep color and aromas of plums, oak, spicy pepper and classic game note greet the senses. Still a little young, but coming into its own with flavors of blackberry, raspberry and bacon fat in a well structured wine. 130 cases produced from the Royal Slope.
Terry at the Pasco store is hosting a wine tasting with Southard this Friday, Jan. 22. You may call him at (509) 545-5600 or e-mail winesteward@yokesfoods.com for information.
I am having Scott out next month on February 19. If you are interested in this class and any future events at the West Richland store, I can put you on my e-mail contact list and you'll be the first to get information about upcoming classes. wrwines@yokesfoods.com
Christopher
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| Posted JAN. 20th, 2010 by Christopher |
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New Year, New Wines
We've got some new wines and wineries that I thought you might be interested in.
Many of you may be familiar with Small Vineyards importers. For the past decade, they have brought some of the best family-owned, small production Italian wines to the U.S. I attended a tasting they hosted about a year ago, and those who attended are still talking about it, both for the quality of the wines and the wealth of information provided by the speaker, Tom Kelly.
They have a new Iberian Peninsula portfolio with Spanish and Portuguese wines that are just as outstanding as those we've come to expect from their Italian side. I sat down with the liaison for this line, Tristan Ohms, at Monterosso's about a month ago and sampled several wines and decided to stock a half dozen for your enjoyment.
The four wines from Spain are:
White
Martina Prieto Verdejo - fresh pineapple and lime with a hint of mint - very refreshing and great with seafood
Reds
Lopez Cristobal Tinto Roble - Mostly Tempranillo with 5% Cab & 5% Merlot - full bodied with dense currant, tobacco and dark chocolate flavors and a hint of rose petals on the nose
Clua Domench Terre Alto Tinto Barrica - Garnacha, Cab., Syrah, Merlot and Pinot Noir - lush dark fruit aromas that continue on the palate with vanilla and toast that lingers on the finish
Cepas del Torro Bulla Monastrell - Monastrell is the Spanish name for Mourvedre - aromas of plums, herbs and leather hint at the powerful and tasty wine in this bottle - great with grilled meat
The two wins from Portugal are:
Reds
Roquevale Terra di Xisto - Tempranillo, Trincadeira, Catelao and Moreto - dusty fruit aromas and flavors with a touch of spice
Luis Soares Duarte Perfil Tinto - Tinto Barroca, Tempranillo and Touriga Franca - dark berry flavors with a gamey note
I have more new wines on the domestic side to mention in the next post with even more on the horizon. 2010 is off to a great start!
Salud,
Cristobal |
| Posted JAN. 13th, 2010 by Christopher |
Happy New Year!
Well, the holidays are behind us and the new year is upon us, which for many people means making amends for indulging, if not overindulging during the past year, especially the holiday season. Usually within the top five resolutions every year is to lose weight. How does wine figure into your plan? This can prove difficult to determine as the USDA does not require alcoholic beverages to carry nutrition facts like most other food items. Every wine will be a little bit different, but here are some guidelines to help you count calories and plan your meals.
The primary source of calories in wine come from alcohol and sugar. An ounce of table wine has between about 20 and 25 calories. A typical serving of five ounces of wine has between 100 and 125 calories with white wine having a few less, and red wine having a few more. A standard 750 ml bottle is just over 25 ounces or about five servings.
Dessert wines have higher sugar and sometimes higher alcohol and therefore, have more calories. Luckily, these are typically served in smaller servings. A three ounce serving will have 130 to 160 calories.
If you are also watching your carbohydrate intake, you can figure each ounce has about .8 g. so a five ounce serving has 4 g. There is no solid recommended daily allowance for carbohydrates like there is for vitamins, minerals and other food components, but the USDA recommends that 45-65% of your diet come from carbs unless you are specifically on a low-carb diet. Dessert wines have about 10 g.
There are negligible amounts of other components such as sodium, calcium and protein; these are in the fractions of a percent per serving. There is also no fat or cholesterol!
I used the USDA Food and Nutrition Information Center for my dietary guideline information. Remember to consult your physician when planning your diet.
Cheers1
Christopher |
| Posted JAN. 6th, 2010 by Christopher |
Sparkling Wine
Bubbly season is upon us! As I have mentioned in several blogs, sparkling wine is a wonderful wine to have all the time, and it is a shame it is often saved for weddings and New Years Eve. My wife and I have sparkling wine several nights a week, and have even had it in mimosas on Sunday morning on more than a few occasions...
So how do you navigate the sparkling wine aisle? What is the difference between Champagne and sparkling wine? Let me tell you...
To put it simply, all Champagnes are sparkling wines, but not all sparkling wines are Champagne. I use the car analogy. All Porsches are cars, but not all cars are Porsches.
Champagne is a small region at the North end of France's Burgundy region where they produce a very special sparkling wine, Champagne. Only a wine from this region should be labeled Champagne. There are a few wineries in California that have been labeling there sparkling wine Champagne for decades and don't appear inclined to change, but it is not really Champagne. We wouldn't want someone in China or Mexico to produce a wine labeled "Washington" now would we?
There are several methods to producing the bubbles in the bottle, and the one Champagne is famous for involves fermenting a regular wine, and then letting it undergo a secondary fermentation in the bottle. As the yeast consume sugar during fermentation, they produce alcohol, and a bi-product is carbon dioxide which usually just goes into the air, but in the bottle it becomes dissolved in the liquid and voila, bubbles! Producers that use this method label there sparkling wine "Methode Champanois" giving the region homage without being disrespectful.
There are several styles as well. Brut is the most common. It is a dry style made with a combination of red and white grapes. Extra Dry is oddly sweeter than Brut. Blanc de Noirs, which means "white from red" uses just red grapes, traditionally Pinot Noir, or sometimes its lesser know cousin, Pinot Meunier. Blanc de Blanc, which is "white from white" uses white grapes, usually Chardonnay. Pinot and Chardonnay are usually blended together to make Brut or Extra Dry.
There are other famous growing regions for sparkling wine as well. Spain has Cava, which means cave. Italy has a couple different famous sparkling wines. Prosecco is a grape often grown in the Veneto region and is made into either a Brut or Extra Dry style. The Moscatos from the Asti region are made sweeter and are lighter in alcohol.
You may see the "spumante" on the label, this is just Italian for "sparkling".
Italy usually does not do the secondary fermentation in the bottle, but instead makes a still wine and force carbonates it in big batches then bottles it. This is called "bulk charmat".
I hope this helps you this season in picking a good sparkling wine, and maybe inspires you to enjoy it more often. Everyday is a celebration!
Cheers!
Christopher |
| Posted DEC. 15th, 2009 by Christopher |
Pairing for the Holidays
Pairing wine with holiday meals can be a challenge with the myriad dishes served in conjunction to the main dish and all the different flavors these bring to the table. Here are a few tips for your own holiday menu planning.
When pairing wines with a turkey dinner, traditional thinking would be to go with a white wine. If you have a fairly traditional meal with turkey, stuffing, mashed potatoes and gravy, you might have a fuller bodied white wine such as Chardonnay. I prefer something a little lighter in body with some acidity because it’s not just the bird and spuds, I am pairing but green bean casserole, salads, and heaven forbid, candied yams! I like a dry to off-dry Gewurztraminer such as Pacific Rim, or a Pinot Grigio such as Maryhills. Dry rose' is also a nice companion especially when adding cranberry sauce to the mix. Barnard Griffin’s Rose or Sangiovese is outstanding, and Ch. Ste. Michelle’s Nellie’s Garden Dry Rose' is good. If you like reds (like me) I suggest you keep it light, fruity and with good acidity. Try Pinot Noir or Sangiovese. The Willamette Valley Vineyard’s Pinot Noir is excellent and Spokane’s Lone Canary makes a delicious Sangiovese.
Christmas dinner has a little more variety on the table. If you go with ham, try an off-dry to slightly sweet Riesling such as Apex II or Willamette Valley Vineyards, or one of the rose' wines I mentioned above. The Pinot Noir and Sangiovese also pair well with ham, as do red blends, such as Goose Ridge G3 or Waterbrook Melange. Prime rib begs for something big and red; Cabernet Sauvignon, Merlot, and Syrah are all good choices. You might try offering a red from Gordon Brothers or Barnard Griffin.
A couple final thoughts…Sparkling wine, which includes Champagne, is often thought of as a beverage just for celebration, but it is also an outstanding pairing wine. It can stand up to most any food you pair it with for the holidays or any other time. My wife and I enjoy the Dom. Ste. Michelle Blanc de Noirs several times a week. Everyday can be a celebration!
I tried to recommend fairly affordable wines, but the holidays are actually a good excuse to splurge and share something special with friends and family. I usually bring out a couple of older and/or more expensive wines from my cellar, but less expensive wines are nice too. I hope this helps; if you ever have any specific questions, you are welcome to email me.
Have a great holiday season!
Christopher |
| Posted NOV. 30th, 2009 by Christopher |
Tri-Cities Wine Festival
The Tri-Cities Wine Festival is certainly the premier event for oenophiles and epicureans in the area. The event moved to its new location at the Toyota Center breathing new life into the event. In addition to the gourmet dinner Friday night and public tasting Saturday night, the festival organizers had four seminars Saturday morning, one which I conducted, but more on that another time. The public tasting featured dozens of wineries and hundreds of wines. The results of the judging earlier in the day were announced throughout the event as attendees moved from table to table sampling many of the regions great restaurant and caterer offerings, and of course, the outstanding wines.
I've posted a link to the Wine Press Northwest results page but wanted to mention the Best of Show winner. Many of you are familiar with the Upland Estates 2006 Malbec from the wine tasting we did here at the West Richland store, and from my recommendation. It was, quite simply, about the best wine I tried last year. I ran into winery owner, Todd Newhouse, at the event and anxiously tried the 2007 vintage and was not disappointed in this follow up. I was not alone, as this is the wine that took Best of Show!
It's always so nice when such local wine luminaries as wine judge/attorney, Coke Roth, Wine Press Northwest managing editor, Eric Degerman, and Anthony's restaurant's, Lane Hoss, among other judges validate one of my favorite wines with such accolades.
Upland also has a new Syrah I tried at the event, which is also excellent and is now in stock, along with their other wines I usually carry- a dry, Alsatian style Gewurztraminer, Sauvignon Blanc, Old Vine Caberent and, of course, the Malbec.
Congratulations to Todd and Amber on their Best of Show and outstanding wines!
At the table with Upland, was Robert Smasne, winemaker for Upland Estates who also has his own label, "Smasne". It should come as no surprise that these wines were exceptional as well, and took home several medals. Robert was most recently winemaker for Alexandria Nicole, and currently consults for over a dozen wineries. I expect to take delivery on his wines soon.
Here's the link the the winners list.
http://www.winepressnw.com/news/story/3881.html?mi_email=Tri-City%20Herald_Northwest+Wine+of+the+Week
Cheers,
Christopher |
| Posted NOV. 12th, 2009 by Christopher |
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Port
I gave a basic introduction to Port in my last blog on dessert wines, but to go into all the styles of port seemed like it needed its own space, and here it is. As I mentioned there, port wines are fermented about half way and then fortified with distilled spirits that raises the alcohol to about 20%, a level that the yeast can no longer survive so fermentation stops with a sweeter wine with higher alcohol. Some are from a single vintage with different barrel aging lengths, though more common is several vintages of older and younger wines that are blended together to obtain a "house" style.
The basic styles are:
Vintage: In special years when the growing conditions of the season are just right a port house can "declare" a vintage. These account for a small percentage of ports and are the most expensive. They tend to generate the most excitement as everyone waits to find out if a vintage will be declared. The wine is aged in casks for two years, bottled and released. They should be aged at least ten years and can continue to improve for decades. It is best to decant these as they usually have a good deal of sediment.
Late Bottle Vintage: Are wines from a single vintage, but not a declared one. They are also aged 3-6 years, and may be aged longer in the bottle before release.
Colheita: A single vintage port that has been aged in wood for seven years or longer. These are the rarest of all ports at about .05% of all port production! In addition to the vintage year on the bottle, it will also have the date it was bottled. If you find one and are interested in purchasing it, it should be consumed within a year of that bottled on date.
Aged Tawny: The finest of the blended styles, these will have an average age of the wine indicated on the bottle; 10, 20 30, or 40 years. made from high quality wines by a master blender.
Vintage Character: Also referred to as Superior or Premium and marketed under a brand name. it is a blend of several vintages aged for a few years. They have more body and fruit than a vintage, but lack the concentration and complexity. Examples include Warre's Warrior, Graham's Six Grapes or Fonseca Bin #27.
Tawny: A blend of several years aged a few years in casks allowing the flavors to become drier and nuttier due to the oxidization that occurs in the cask aging.
Ruby: This is the most basic port blend of several vintages aged a couple of years in wood. They taste young, fruity and sweet.
There are white ports that are aged a few years in vats and available in dry or sweet style, but these are not as common.
Enjoy some port as the weather turns chilly as you relax by the fire. They can stand up to some strong cheeses. They are typically consumed in a smaller glass, like a cordial glass. The fortification allows most ports to remain drinkable for almost a week after being opened, with the exception of the vintage port, which is more delicate and should not be left in contact with oxygen.
See you soon at the Wine Cellar!
Christopher |
| Posted OCT. 30th, 2009 by Christopher |
Dessert Wines
This is a broad category of wines that are generally sweet and includes many different styles, varietals and flavors. The "legal" definition of dessert wine is all those that have alcohol contents above 14%, but this does not include many wines that are considered dessert wines by everyone else, and includes many wines that would not be considered dessert wines by anyone except the government. For most in the industry, a dessert wine would generally be sweet, and can either served as dessert all by itself, or pair well with dessert.
Late Harvest
The broadest category of dessert wines includes several other styles under its umbrella. The name literally describes the process, the wines are left on the vines longer than most table wines, and the sugar levels at harvest (called brix in winespeak) are higher. Then during fermentation, the process is usually stopped before all the sugars are consumed by the yeast, leaving higher residual sugar (RS) content. The fermentation is halted using sulfites, so anyone with a sensitivity to sulfites beware - the sweeter the wine, the higher the sulfites, and dessert wines have the highest sulfite levels of all.
Sweet perception is very personal, and effected by other components in the wine, especially acidity. A sweet wine with very low acid levels will be very cloying, like the juice from canned peaches. Higher acid levels will make the wine cleaner on the palate, and can even make a sweet wine appear not as sweet on the palate. A dry table wine will have a RS below.5%, while a sweeter table wine will be between 1% and 4%, above that is dessert wine territory. Late harvest wines are often more expensive because the longer the grapes are left on the vine, the more risk involved - they may be eaten by birds, get rained on, mold, and start to raisin, which decreases the volume of liquid. Winemakers could use any grape varietal, but the most common are Riesling, Gewurztraminer, Muscat, Semillon and Sauvignon Blanc.
Ice wine
Called Eiswein in German, the late harvest grapes are harvested duriing the first freeze of the season, often in the dark of night. The frozen berries are crushed and some of the water content stays behind with the skins in the form of ice crystals, leaving an even higher sugar to liquid ratio.
Botrytized
Botrytis, known as the noble rot, is a fungus that can turn the right grape in the proper weather conditions into some of the most prized dessert wines. If fully ripe white grapes become infected while the weather is still a little warm, the fungus concentrates the sweetness and flavors of the wines, and increases their longevity in the bottle. These will generally be clearly labeled. Some of the most famous wines in this style are French Sauterne and Hungarian Tokaji. If the fungus attacks under-ripe red grapes, it ruins them.
Fortified Wine
The other major category besides Late Harvest. These wines include port, sherry, madeira and marsala. This technique involves fortifying a wine with distilled spirits. It became widely used during the age of colonization when wines were fortified in order to stand the long voyage to troops and colonies around the globe.
Port
From Portugal, these wines use local grape varieties not widely used outside the area. Fermentation is actually stopped by the addition of distilled wine (brandy) when the sugar level is about 5%. The addition of spirits raises the alcohol content to 20% where yeast can no longer survive, so fermentation ends. Traditionally, the wines would be put in barrels by producers along the Douro River and floated down to the port of Oporto, where the port houses would collect the barrels and blend them into various styles such as vintage, tawny, reserve and ruby. I will do a blog soon on port as there is a plethora of information on this style that could turn this blog into a novel!
Madeira
Almost a sub-classification of port, the island of Madeira of the coast of Portugal makes wines similar to port, but hundreds of years ago, one of those boats carrying the wine overseas returned with some Madeira that had been cooked, cooled and oxydized for a couple of years and something special happened to the flavors. The style was then simulated by heating and cooling the wine in the attics of port houses with the changing seasons. It is now done with artificial air conditioning.
Sherry
From Spain, also made from grape varieties most people would not recognize. Unlike Port and Madeira, the brandy is added after the wine is finished fermenting, so the wine is dry. Sweetness may be added later. The addition of sugar to wine is called chapitalization. The most common styles, from dry to sweet are: Fino, Amantillado (those of you familiar with Poe will recognize this), Olorosso and cream sherry. One of the most interesting things about the production of Sherry is the use of solera. This is an aging method where newer wines are blended in the barrel with older wine so that the average age of the wine increases with every vintage. So the wine your drinking will be a combination of many vintages, and a fraction of that wine could be hundreds of years old!
Marsala
Produced on the Italian island of Sicily in a manner similar to Sherry using a solera. A nice wine typically served as an apperitif in Italy; it has been relegated to mostly cooking wine in the US.
I hope you enjoyed this primer on the sweeter things in life. You can always ask your local Yoke's Wine Steward any questions about dessert, or other wines, and for a recommendation for a good dessert wine.
Cheers! See you soon at the Wine Cellar.
Christopher
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| Posted OCT. 16th, 2009 by Christopher |
Fall
Well, the Autumnal Equinox is a couple of weeks behind us, and we have all felt the seasonal change in the air. After reading Kenny the Meat Guy's blog recently as he waxed poetic about the seasonal changes and how it affects our eating habits, it got me thinking how my wine choices were changing.
I am a very seasonal consumer. I love the different kinds of vegetables that are available at different times of the year and let them guide meal planning. I could buy an artichoke (my favorite veggie) out of season, but it's just never quite the same. My beverage choices also vary but for different reasons than freshness and availability. Frankly, I just don't appreciate reds as much in the summer. It becomes the perfect excuse to enjoy a cold beer or nice, chilled white wine. This is especially true in our arid desert of Eastern Washington. That doesn't mean I stop drinking reds altogether in the summer. If a meal dictates a red wine, why that's what I have, and luckily I've got a decent, climate controled cellar so the wine is at a decent serving temperature of about 55-60 degrees. Believe me, if I'm grilling rib eyes, I'm drinking Cab!
So, as you start cooking less outdoors and moving your activities inside...and maybe even turning on the heater, what wines are a good transition to cozy up with indoors?
Pinot Noir - One of the lighter reds, it is usually a medium bodied wine. Used to make the famous red Burgundy wines of France. It can have one of the most beautiful noses of all the red wines. Graceful on the palate, I could go on, but Miles did it so well in Sideways, why should I?
Okanogan 2004 Pinot Noir. This comes from the Washington side of the Okanogan Valley, and is just cool enough to grow this tempermental varietal. Aromas of raspberries, floral characteristics, and spice scents and a hint of cola on the nose. The berry flavors is also present on the palate with dried herbs, tobacco and a hint of earth. The best part? They were closing out the vintage so I am moving this wine at $9.99 a bottle. It is rare to find even a mediocre Pinot at that price, let alone a great one like this!
Sangiovese - Usually a little bit heavier than a Pinot, but styles vary. This is the work horse grape of Italy's Chianti region and can be one of the most food-friendly red wines.
Lone Canary 2007 Sangiovese - made by winemaker Mike Scott in Spokane. This wine bursts from the glass with bright red berries and spicy vanilla oak. The palate is wonderfully balanced with pleasing acidity and berries. It is $15.98 all month.
Rhone Blends - Not a varietal, but a combination of grapes tradionally grown in France's Rhone Valley, including Syrah, Grenache, Mourvedre, Counois and Cinsault. Flavors range in style depending on the producer and which grape makes up the majority of the blend.
I focus mostly on Washington wineries, but for this one, I'm going to the source. Delas Cotes-du-Rhone - This Syrah-Grenache blends has berry, cassis, plums and chocolate flavors with delicate acidity and an earthy texture that is just so fun to drink. I just got the 2007 on the shelf, and it is $12.99.
Cotes-du-Rhone is one of the styles you will find from the Southern Rhone region, along with its big brother, Chataneuf-du-Pape. The Northern Rhone you will see most often is Cotie-Rote.
Oh, and I haven't stopped drinking white; just so you know, it is ok - we had lobster last night from the seafood sale with a sparkling wine, and I am planning on a nice Viognier with the pasta my wife is making for dinner.
Cheers. See you soon at the wine cellar!
Christopher
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| Posted OCT. 3rd, 2009 by Christopher |
Catch the Crush
This festival celebrates the fall harvest at wineries in the Columbia Valley, mostly centered around the Tri-Cities, this coming weekend - September 26th and 27th. All the wineries have their own unique approach to the event. Some may offer samples of unreleased wines straight from the barrell, and if you've never experienced this, it is an exciting, fun learning experience. Some of the wineries feature food, a few have even partnered with some great local restaurants. You may get to enjoy some live music. Other wineries incorporate fun activities into their event weekend - you may get to crush the grapes of the 2009 harvest with your own feet!
Some wineries do charge for this event. You may want to bring your own glass from home; this can be a busy weekend and wineries may not have enough glassware, or at least clean glassware, to go around. From personal experience, I can tell you some glassware mysteriously 'disappeared' on event weekends, and so some wineries will charge a fee for a glass.
Keep a couple of things to keep in mind when touring wineries. Have a designated driver. The wineries are usually open between 10 and 5, so I usually plan on hitting 3-4 wineries. Bring water and some snacks. You can plan on stopping for lunch at a local restaurant, or even pack some nice deli sandwiches and enjoy them in the vineyard. One last thing, wineries love to have you try their wine, but they are still a business, if you find something you like it is customary to buy a bottle.
Some of the events from winery web pages that jumped out at me were:
Terra Blanca is partnering with Picazzo7seventeen for lunch both days.
Goose Ridge will be offering barrel samples of wines not yet bottled.
Oakwood will have a grape stomp (reservations required), as well as food by Monterosso's and life music.
Columbia Valley Winery Association sponsors the event. This is a has list of the wineries participating particpating:
360 Cellars, Anelare, Barnard Griffin, Bookwalter, Buckmaster, Canon de Sol, Columbia Crest, Goose Ridge, Hightower, Kiona, Oakwood, Sandhill, Seth Ryan, Tagaris, Tapteil and Terra Blanca.
Here is a link to the association's website if you would like more information
http://www.columbiavalleywine.com/catchthecrush.htm
Have a great time, and I'll see you soon at the Wine Cellar! |
| Posted SEP. 23rd, 2009 by Christopher |
Unoaked Chardonnay
I mentioned the Rulo Unoaked Chardonnay in my last blog and I started thinking of a recent visit from a representative of a large Washington winery who said they had just come out with the first unoaked Chardonnay in the state. As respectfully as I could, I informed him I'd been selling several others for years and showed him the wines. For fans of the style, or those of you who may be interested in trying something different, I thought I would provide some more information on these.
Chardonnay is the white grape of Burgundy, France. Depending on which region's wines you try, you could have a crisp, fruity Chardonnay to a very oaky wine. Outside of France, the styles are less dictated by the region; they are styled more by the winery or winemaker's.
The oak employed is usually either French, American or Hungarian. The barrel cooper can also "toast" the inside of the barrel to the wineries specifications, generally "light", "medium" or "heavy" toast. The level of toast will impart more or less smoky and toasty flavors to the wine aged in it. Barrels are often used more than once, but the "oaky" flavor it can impart to the wine being aged in it is usually gone after a couple of uses, at which point the barrel becomes "neutral". Sometimes the wines go through fermentation in the barrel, sometimes they are fermented in the large stainless steel vats you may have seen if you have toured a winery, and then transferred to barrels. Usually, an unoaked Chardonnay would be fermented and aged in stainless steel.
In addition to Rulo's unoaked Chardonnay, I also carry the following:
Ryan Patrick Naked Chardonnay - "'Naked' refers to the simple beauty of Chardonnay flavors expressed in this wine..."
Desert Wind Bare Naked Chardonnay
Airfield Unoaked Chardonnay
Stone Cap Chardonnay by Goose Ridge - on sale through 9/22 at all Yoke's for $6.98!
Boomtown unoaked Chardonnay by Dusted Valley Vintners
and if you would like to try a French style, I have the Joseph Drouhin Chablis.
There are probably even more on the shelf that may not make it known on the label that they are unoaked.
Not that there is anything wrong with oak, I enjoy a well-balanced wine that employs the use of oak, but sometime it is nice to just taste the fruit. I also find the unoaked Chardonnays to be very food friendly - Asian cuisine, seafood, chicken.
I hope you enjoy these wines, let me know what you think. I'll see you soon at the Wine Cellar!
Christopher |
| Posted SEP. 17th, 2009 by Christopher |
Walla Walla Trip - Rulo Winery
My wife and I had Monday off and so we ventured down to Walla Walla. She had never been to one of my favorite wineries, Rulo. This small production winery located near State Line has long produced some of my personal favorite wines.
Kurt and Vicki Schlicker are the sole owners and employees (and I think they still have their day jobs!) at Rulo with Kurt handling the winemaking responsibilities. I love these guys because it is all about the wine - from the unassuming winery to the simple, classic labels.
Their Viognier has been my favorite Washington Viognier since I first tried it five years ago so I was really looking forward to trying the 2007 vintage. I was not disappointed. Stone fruits on the nose that follow on the palate with flavors of river bed rocks, and steely minerality.
They have two Chardonnays an unoaked and an oaked version. The unoaked fruit all comes from the Sundance Vineyard on the Wahluke slope and is characterized by flavors of apple, lime, and flint. The oaked version fruit hails from Birch Creek Vineyard in the Walla Walla Valley. It has aromas of charred applewood and butterscotch and tastes like baked apple pie.
My other most anticipated wine is always their Syrah. Again, I was not disappointed. Aromas of dark fruit, smoky bacon and tobacco lead to flavors of blackberries, raspberries and chocolate. My favorite part, I sell it for $21.99! With many Walla Walla wineries selling Syrah at $30-$40 and up, it is nice to have a great example at a phenomenal price.
They have a red blend called Syrca that combines Syrah (70%) with Cabernet Sauvignon (30%). Deep, dark aromas and flavors of cassis, cocoa, leather and dried herbs make this an exceptional wine at any price, but it is only $16.99!
One of the best surprises was the Cabernet Sauvignon. They had made limited quantities the past year or two, but made enough this year to let me have a little for the store. This dynamite cab has aromas of cherry and sweet vanilla oak that segue into flavors of cherry, blackberry, mocha with nice balance and a tasty, lingering finish.
If you are looking to try something new tonight, the Rulo wines are sure to be a hit.
Enjoy!
Christopher |
| Posted SEP. 12th, 2009 by Christopher |
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| The wines of Rulo with close ups of Viognier & Syrah |
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Wine 101 pt. 2
Wine Closures
A question that frequently comes up in the wine department is the subject of natural cork vs. synthetic cork vs. screw top. Some people are adamant that they will not purchase a wine with a screw cap. Other people love the convenience.
Cork is the bark from an oak tree. Much of this species is on the Iberian Peninsula. The bark has been sustainably harvested for centuries. When a tree reaches about 30 years old, the bark is removed and processed for many uses, including wine closures. The tree can be harvested again about every ten years. This type of closure has been used in wine for several hundred years. It is porous and allows the wine to breathe, and its malleability also allows it to be easily inserted into the neck of a bottle and form a decent seal.
The biggest drawback comes when a wine becomes "corked" or "cork tainted". This is actually a chemical compound called 2,4,6 trichloranisole, or TCA for short. TCA smells like wet cardboard or a wet dog or a wet dog that has rolled on moldy cardboard. Not good. It is not harmful, but it causes the wine to be anywhere from "muted" in the nose to total loss of wine aroma replaced by the aforementioned unpleasant aromas. If you ever suspect a wine of being corked, please bring it back to the store (with your receipt) and we will replace it for you. One of the main reasons a restaurant will pour a small taste out of bottle for you is so you can check if the wine is flawed in any way, and that usually means corked. Don't be embarrassed if you open a bottle for your guests and discover it is corked. Depending on who you ask, anywhere from 2% to 10% of wines have cork taint, so the more wine you open, the greater your odds of getting a corked bottle. Just be sure to rinse your glasses out before you pour a new wine in!
Synthetic, or plastic corks are designed to behave much like natural cork, but without the threat of TCA. It is debatable if these allow proper air exchange for the wine. For this reason, many believe that these are better suited for wines meant to be consumed relatively soon. This includes most white wines and many less-expensive reds. Until some long term data on aging wine in alternatives to natural cork is formed, this is still the preferred closure for aging wines.
These same concerns with again potential are also present in concerns about screw caps. Screw caps, sometimes generically referred to by the name brand "Stelvin", have a bad stigma associated with cheap, California 'jug' wines. While this is still true, there are now many outstanding wines that are bottled and sealed with screw caps. From the winemaker's perspective, they want you to enjoy the wine as they intended it, and some feel this is best served by screw caps. I figure if wine were invented today, there is no way anyone would use the bark of a 30 year old oak tree to seal the container. Besides, the overwhelming majority of wine purchased is consumed that night! Some people also feel that just unscrewing a wine removes the romance from drinking wine. I feel the romance should either be in the bottle or with the company you are sharing it with.
Cheers!
Christopher
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| Posted SEP. 3rd, 2009 by Christopher |
Long Shadows
One of the duties of a wine steward is having to try as many wines possible so that you can decide to bring them into the store, compare new vintages of old favorites or just refresh your memory of the wines to help guests choose wines when they are in the shop. No one ever feels sorry for me when I tell them this chore...
Often, this involves going out the wineries. Some even host special events just for the trade. I recently went to one such tasting for a very special winery down in Walla Walla.
Long Shadows is a project that brings acclaimed wine makers from around the world to Washington to work with local fruit to craft wines in the style they are famous for creating. The idea of viticulturist and wine maker Allen Shoup, who had already brought talented winemakers to the area during his tenure with Chateau Ste. Michelle when he brought Dr. Loosen to Washington to create Eroica Riesling and the Antinori family to partner in the formation of Col Solare.
Poet's Leap Riesling brings German winemaker Armin Diel together with one of Washington's darling grape varietals. Aromas of peach and honey come together on the palate with minerality and crisp acidity that balances the off-dry style.
Pedestal Merlot unites Michel Rolland of Bordeaux's smallest region, Pomerol with Washington's popular wine grape. Dark Cherry aromas are framed in toasty oak. The intense mouth-feel lasts from beginning to end with layers of dark berries.
Saggi is a Super-Tuscan style blend of Sangiovese and Cabernet Sauvignon crafted by members of one of Italy's oldest and most prestigious winemaking families, Ambrogio and Giovanni Folonari. Bright cherry aromas lead to a complex blend of spicy nutmeg and elegantly smooth tannins.
Sequel Syrah brings John Duval up from Down Under where he is known for crafting the iconic Penfolds Grange Shiraz. Using fruit from many acclaimed vineyard sites from around the state, he has brought Australian style to Washington Syrah. Concentrated, plum flavors meld with pepper, tobacco and bacon fat in a delicious, well-structured wine.
Feather Cabernet Sauvignon brings acclaimed wine-maker Randy Dunn from my home town of Napa Valley where he has produced some of the most intense cabs in the world for decades. Aromas of black berry, chocolate and coffee prelude to a wine with great depths of dark fruit, a rich mouth-feel and lingering finish.
Pirouette is a red blend of Cabernet Sauvignon, Merlot, Syrah, Malbec and Cab Franc produced by Philippe Melka and Agustin Huneeus, Sr. who have crafted the Quintessa red blend in the Napa Valley to much acclaim. Complex aromas of dark cherries and leather follow on the palate with anise and earthy flavors.
Chester-Kidder is resident wine maker Gilles Nicault and Allen Shoup's classic Washington red blend style of Bordeaux meets Syrah. Dark fruit aromas hint of a palate full of cherries and a hint of espresso. Rich, nuanced and layered - this wine is tasty.
I met Gilles about ten years ago, before I had even moved up from California. The young French winemaker was then an assistant winemaker at Woodward Canyon when we were roped together climbing Mt. Rainier. Gilles handles the day-to-day winemaking duties at the winery located just this side of Walla Walla.
This is a great way to think globally, but drink locally.
Cheers!
Christopher |
| Posted AUG. 21st, 2009 by Christopher |
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| The Long Shadows Portfolio of Wines |
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Wine 101
Many guests who come into the wine department feel overwhelmed and intimidated by wine. With so many to choose from in every price range, it can be overwhelming. I have always felt my primary responsibility has been to demystify wine. After all, it is just fermented grape juice! The best wine is the one you enjoy. That said, how does one choose? Labels may sometimes provide a little information, but not necessarily.
Yoke's has wonderful wine stewards who can help you make your selection. Our job is to understand what you are looking for and help you select a wine you will enjoy with a meal, with friends or just on the back patio. We will usually ask you a few questions such as "white or red, what are you pairing it with, and how much would you like to spend".
One of the most challenging aspects for people is to describe the flavors they are looking for; this gets easier with practice, but it is a life-long process. Guests in the wine department will often describe what they are seeking to avoid. This is fine, as long as we are talking the same language. I often hear terms like dry, tart and bitter. These are great terms and have definite meaning in wine terminology.
Dryness refers to the absence of sweetness in wine. If you recall the geography of the tongue, sweetness is detected on the tip. As grapes ripen, they end up about a quarter sugar, and during fermentation yeast consume this sugar turning it into alcohol (and Co2 and heat, for you chemistry inclined folks). If left on their own, yeast will consume almost all of the sugar in a grape juice and the wine will be dry. Winemakers can also stop this process and leave some residual sugar (abbreviated "rs" in wine lingo) in the wine depending on what style of wine they are trying to make. A little bit of rs is termed off-dry, while more is just called sweet.
Tartness implies acidity in the wine. The tongue senses acidity on the sides. As a grape ripens, it is full of acidity, but no sugar. During the growing cycle, the acidity will decrease as the sugars increase. One of the most important things grape growers (viticulturists) wait for is the moment when the acids and sugar are at their optimum levels. It is possible for there to be too much acidity, some is required to give the wine structure. While acidity is not the opposite of sweetness (that was dryness), it does give balance to sweetness. Often, a sweet wine with the right acidity won't taste nearly as sweet as it actually is. Not enough acidity will make a sweet wine too cloying.
Bitterness is detected on the back of the tongue. This flavor component comes from several sources, but the most important is tannin. Tannins come from the skins, seeds and stems of the grapes, and are also present in the oak barrels wine is aged in (it is present in many organic compounds). Red wine tends to be more tannic than white because it is fermented with the skins for a longer period of time to extract color. Tannin gives wine structure and aids in its longevity. If you want to know what tannin tastes like, try this simple experiment at home: brew a cup of black tea, let it get cold and taste it. Bitter? That is tannin.
Everyone tastes these a little differently. There is no right or wrong. All of these components are useful, but they should be integrated into the wine. That is what makes a balanced wine.
Cheers!
Christopher
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| Posted AUG. 15th, 2009 by Christopher |
Washigton Wine Month
August has traditionally been celebrated as Washington Wine Month. The festivities traditionally surround the Auction of Washington Wines, which will be held this year August 13-15. State Liquor stores have usually offered deals during the month, but a computer malfunction has apparently postponed this. Here at Yoke's, we actually think EVERY month is Washington Wine Month, and we certainly won't slouch this month. As we gear up for the harvest, there are some excellent wines to help you celebrate Washington Wine Month this month, or next.
My friends just up the road, at Goose Ridge, released their new red table wine, G3, a few months ago, and it is excellent! They mixed up the blend for this release; it is mostly Syrah with some Malbec and Merlot rounding out the blend. It has delicious, dark fruit and spice in the nose that follow on the palate with a rich mouth-feel and silky finish. This is a steal at $12.58 this month
Charles Smith of K Vintners has crafted a tasty, dry riesling from fruit off of Evergreen Vineyards and calls it Kung Fu Girl. Stone fruit aromas elude to flavors of nectarine and lime. This wine is perfect for asian food. I had this with seared ahi tuna two nights ago, and it was delicious. If you believe as I do, that riesling can be one of the best white wines when it is not solely made in a sweeter quaffing style, you will love this for $11.28 this month.
Rose' wines got a bad rap in the 1970's as white zinfandel took over and people began expecting that pink meant sweet. Prior to this, dry rose' wines were made just as good as their red cousins, but with less color and tannin they drank well at cooler temperatures. Luckily, some smart winemakers in Washington and elsewhere have turned things around and are producing tasty, dry rose's out of many different grape varieties. Saviah from Walla Walla is producing a dry rose of Sangiovese from Pepperbridge Vineyard fruit. This wine tastes like fresh ground, black pepper on strawberries. It is priced at only $9.99, but it won't last long!
Enjoy, and I'll see you soon at the Wine Cellar!
Christopher |
| Posted AUG. 8th, 2009 by Christopher |
Organic Beer Festival
I know this is "Wine 365", but I also have the pleasure of ensuring Yoke's has an incomparable selection of micro-brews and imported beers from around the world. I discovered years ago that the Pacific Northwest makes some of the best beers in the world. A couple of years ago I found that we also produce some outstanding organic beers in an amazing array of styles.
I recently took a trip to Portland for the North American Organic Brewer's Festival. The three day event, held in Overlook Park, is a great way to experience so many great organic beers. There is no admission fee, you just need $6.00 for a tasting glass made of starch that is completely compostable, and then it is just a buck per taste. With live music and vendors offering natural and sustainable products, there is much to keep everyone entertained. It is an event for the whole family with activities for children.
Then there is the hundreds of beers. Many beers are only available in kegs and you would have to visit a lot of breweries to experience them all had they not brought them all together in one place. There are a few bottled offerings that I carry in the store. Among my favorites are Root's, the events primary sponsor, whose Woody IPA has some delicious hops balanced with ample malt. Root's Island Red is also quite good. Fish Tale also has an outstanding IPA, and their Salmon Amber is among the best amber ales out there. Eel River is another organic brewery with several tasty beers available in six packs at our store. Even Deschutes makes an organic lager called Green Lakes that is just as good as you'd expect from Deschutes. There are even a few organic offerings from England's Samuel Smith that are very good.
Come on in and check out just how good organic beer can be, and mark your calender for the last week end of June next year for a great weekend! For more information, check on www.naobf.org
Cheers!
Christopher |
| Posted JUL. 11th, 2009 by Christopher |
Wine Judging
Greetings!
Have you ever wondered about all those gold and silver medals you see wines awarded? I had the distinct honor and pleasure to be a judge for the Central Washington State Fair this week, and thought I would pass along my experience to those within my blogosphere.
Given that there were well over 400 wines, I wasn't about to taste all of them in one day. There were 20 judges in four panels of five. Judges include wine makers, wine writers and people like me. My panel included such luminaries as Brian Carter, a pioneer in the Washington wine industry with such wineries as Apex and Hedges and Lane Hoss, who oversees the wine program for Anthony's restaurants.
Wines are divided up by type and served in flights. Wines with more than 20 in a category first go through an elimation round where at least three of the five judges on a panel must vote to retain a wine for final judging later. My panel had Rieslings and red blends, both of which had more than 20 and went through the elimination round. I'd say we would eliminate about a third of the wines in a category leaving a more manageable number to judge.
We also judged miscellaneous white wines, rose', Sangiovese, Malbec, and Cabernet Franc. Wines are served blind (they just had a number tagged on the glass) so we couldn't be biased by a producer or other information. Each judge tries the wine individually, making notes and scoring either gold, silver, bronze or no medal and writes their results on a big score card on an easel. Sometimes most judges agree on a wine, sometimes they don't. If a judge feels passionate about a particular wine and feels it deserves another look from the other judges, they can make their case. Sometimes you can convice a judge that scored a bronze to move up to a silver, for instance.
With so many different palates and backgrounds amongst the judges, the wines that receive a medal are truly special. In the end, I tried over 130 wines personally (including retrying the retained Rieslings and red blends). We probably gave out about 10 golds and maybe 25 silvers, so you'd probably see a classic bell curve. Quite an experience.
See you soon at the Wine Cellar!
Christopher
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| Posted JUN. 19th, 2009 by Christopher |
BBQ Wines- part deux
It is too hot to cook indoors, and besides, the taste of grilled food is incomparable. As I mentioned previously, when pairing wine with food you may either complement or contrast the flavors of the food and the wine. The added element of grilling opens up a whole array of flavors to play with, and I like to use this as an opportunity to use some lesser known varietals.
I am often asked about the best wine for burgers, to which I usually reply...beer. Seriously, I think the Kiona Lemberger is a great wine and a perfect companion whether you are having gourmet hamburgers or no-nonsense burgers. I recently tried the Lone Canary Barbera and this delicious, food-friendly wine would also go quite well.
If you are having pork chops, it is a perfect time to try some Syrah. Syrah will often have a nice, dark fruit core surrounded by spicy notes and sometimes even tobacco and leather aromas. Goose Ridge Vineyards makes an exceptional Syrah. The Barnard Griffin Syrah is also quite good - the last vintage (2006) received a 90 point score from the Wine Spectator; not bad for an under $15 bottle!
One of my all-time favorites for the grill is ribs with a sweet and spicy sauce (my Dads recipe!) Not only are they delicious, they are also the perfect companion to one of my favorite varietals, Zinfandel. I do not mean the pink stuff either. If you have never had a real, red Zin then you are in for a treat. Jammy fruit flavors loaded with spice are the perfect complement to sweet and spicy sauced ribs. Try the Maryhill or the Thurston Wolfe Howlin Wolfe Zin.
If you just have to have steak, I understand. I am a ribeye fan myself. Traditional wisdom would be a Cabernet Sauvignon, and this will certainly work, but try a Malbec with it next time. Malbec will usually have some dark berry flavors accomnpanied by spicy black pepper. I have mentioned the Upland before, but it bears repeating. There is also some exceptional Malbec coming out of Chile and Argentina where they barbecue just about everything! Norton and Montes both make very nice, affordable wines, or you can treat yourself to an Archaval Ferrer or Pascual Toso. A hidden gem is the Casa Marguery Malbec.
Enjoy your grilling! Have fun with the wine. Until next time.
Christopher
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| Posted JUN. 3rd, 2009 by Christopher |
Barbecue Wines - Part 1
Well, Memorial Day marking the official beginning of barbecue season is just ten days away. I thought it was a good time to recommend some wines to enjoy while cooking outdoors. This week I'll look at lighter food and wine companions.
As with most food pairing, you may either complement or contrast the flavors of the food and wine. If you are having seafood, I often recommend a Sauvignon Blanc such as the Southern Light New Zealand on Sweet Deal right now for $6.99. The crisp acidity contrasts with seafood much in the same way lemon will. A nice local wine is the Lone Canary Sauvignon Blanc. These work well with shellfish and lighter fish.
One of my favorites is also sparkling wine. This under-utilized wine is often thought of just for celebrations, but it is a wonderful food wine and makes you feel like you are celelbrating every night! Try an Italian Prosecco, Spanish Cava or the Domaine Ste. Michelle Blanc de Noirs or Brut. These are great with lobster and crustaceans, but quite versatile - experiment and have fun!
If you are grilling chicken you may try to complement the flavors with a rich Chardonnay such as Gordon Brothers. It has a nice flavor of apples, well rounded creamy texture with a hint of toasty oak that go well with grilled foods. If Chardonnay is your go-to wine and you'd like to get outside the box, you should try a Viognier. These wines have a similar medium to full bodied texture of a Chardonnay, but with an entirely different flavor profile of tropical fruits and minerality. The Maryhill is delicious and one of my best cellars. I also enjoy the Rulo from Walla Walla
One of my favorite things to grill is salmon. This fish can hold up well to both whites, and even some lighter reds such as Pinot Noir, but my favorite pairing is rose'. You get some of the complexity of a red wine, as it is made from red wine grapes, but you also get some crisp acidity to aid in pairing, and you can serve it chilled which is great when eating outdoors.
Next week I'll talk about grilling beef and pork and more reds to serve with barbecue. The weather looks nice this weekend so you don't even have to wait until Memorial Day to kick off your barbecue season.
Actually, I've already started my outdoor grilling season.
Take care,
Christopher |
| Posted MAY. 15th, 2009 by Christopher |
Wine Tasting
We had a great tasting last Friday with Upland Estates. Owner, Todd Newhouse, was on hand and spoke about the amazing history of this winery and the incredible wines we tasted. The vineyards are located on Washington's tenth and newest AVA, Snipes Mountain, located within the Yakima Valley. It is the second smallest AVA after Red Mountain. The Upland vineyard was among the first in the state to plant European vitis vinifera wine grapes in 1917 by W.B. Bridgman. The wines are crafted by Robert Smasne, who has helped craft wines for Pepperbridge, Amavi and Alexandria Nicole among many others.
We began the tasting with the 2006 Gewurztraminer paired with Montchevre goat cheese. The crisp, off dry wine was loaded with flavors of pear and melon. It was so popular, it sold out and we had to move on the the 2007 vintage which is just as delicious! Think spicy Asian food as a companion.
We then sampled the Sauvignon Blanc paired with Gruyere. This is a richly textured wine due to the sur lie barrel aging, but there is still plenty of tropical fruit flavors and lemon zest zing on the crisp finish. A perfect complement to seafood.
The Old Vine Cabernet has dark fruit aromas and flavors with hints of caramelized oak and spice. The creamy, delicately-pungent French Bleu D'Auvergne paired very well with this well-balanced wine, as would a juicy steak.
We finished of the evening with one of my favorite wines of the year to date, Malbec. Aromas of berries, anise, oak and cocoa and a rich, luscious mouth-full of blackberries, chocolate covered cherries, spicy tobacco, vanilla oak and soft tannins make this a delicious wine to enjoy all on its own, but it goes great with grilled fare and the Wooky Hole English farmhouse Cheddar we had at the tasting.
Hope to see you all at one of our upcoming tastings. If you would like to receive information on upcoming wine tastings at the West Richland store, please send me an e-mail. If you are interested in classes at Kennewick or Pasco, I can forward your information on to the wine stewards at those locations.
Until next time, Cheers!
Christopher |
| Posted MAY. 2nd, 2009 by Christopher |
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Easter
Are you looking for the perfect wine for Easter? We have many great selections no matter what menu you are planning. One of the classic holiday dishes is ham. The sweet-salty flavors of ham are perfect companions for lighter to medium bodied white wines such as:
Thurston Wolfe PGV (Pinot Grigio-Viognier blend)
Yellow Hawk Dry Muscat
Rulo Viognier
Upland Cellars Gewurztraminer
Corvidae Mirth Chardonnay
There are a few lighter red wines that can also pair well with ham:
Lone Canary Barbera
Terrapin Pinot Noir
Kiona Lemberger
Barrister Cab Franc
Rose' wines are also a tasty partner, try:
Barnard Griffin Rose' of Sangiovese
Kestrel Rose'
My personal pick - sparkling wine:
Domaine Ste. Michelle Blanc de Noirs
Enjoy - and have a Happy Easter.
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| Posted APR. 9th, 2009 by Christopher |
Spring Releases
Greetings everyone!
Well, I'm about to head out for a week of vacation in Phoenix to see the in-laws. I'll try and bring the warm weather back with me.
Spring is one of the funnest and most anticipated times in the wine industry as many new releases come out. The previous harvest's white wines that don't spend too much time aging in oak are usually the first to arrive on the shelf. I've already seen the Pacific Rim 2008 Sweet Riesling that Grant mentioned in his last blog; as well as the Snoqualmie 2008 Winemaker's Select Riesling. This has been unavailable in most markets since the end of last year when the 2007 vintage ran out.
Many wineries also release wines that are a year or more older that have been aging in barrels and then in bottles until they are ready for release. Every wine maker and winery has its own formula for how long they like there wines to age before they are ready for consumption. That is one of the unique characteristics that makes each wine different from the others.
Some other new releases are the Owen Roe 2007 Ex Umbris Syrah. The 2006 vintage was one of the best Syrahs released last year, and this is a worhty successor. Many people who frequent my West Richland location attended the Owen Roe tasting in December and know that these wines are phenomenal.
The St. Paul, Oregon winery recently bought the former Apex facility in Sunnyside and is producing many of their Columbia Valley wines there now, rather than truck the grapes to our neighbors to the South. The winery has many labels, including the Sharecropper's and O'Reilly's. They are now adding the Corvidae line to their portfolio. These are their most affordable wines to date. The new releases are the Lenore 2006 Syrah and the Rook 2007 Cab-Syrah-Merlot that join the Mirth Chardonnay released last fall. For $12.99 a bottle, these are a steal. The artwork on the Owen Roe labels are intriguing and this line is no exception, featuring homages to Edgar Allen Poe's "The Raven".
I'll check in with you all when I return.
Cheers!
Christopher |
| Posted MAR. 14th, 2009 by Christopher |
Welcome!
Greetings! I am excited about the opportunity to reach more people via this blog to share with you wines that I have found. This is just a little bit about myself...I grew up in the Napa Valley and was the grandson of a vineyard and winery owner, and the son of a 26 year cellar worker for the oldest winery in the Valley, Charles Krug. I was given the opportunity to work at a busy wine shop and tasting bar, Vintage 1870 Wine Cellar, in Yountville which is in the heart of Napa Valley. At the time, I had a very basic knowledge and appreciation for wine, but I received a crash course to bring me up to speed.
The crash course went something like this...On Tuesdays, we would see a different vendor every half hour from 9:30 to 5:30 and taste anywhere from a few to over a dozen wines from each vendor to find the right selection of wines. My palate became educated very quickly. I rounded out my on the job practical training with classes in wine to understand the process better so I could pass it along to my customers.
As beautiful as the Valley was, when I tasted wine from the Northwest I became drawn to the hot young industry here. I arrived in January 2001 and became the Tasting Room Manager for Gordon Brothers Winery in Pasco. After a few years, I knew I wanted to return to what I enjoyed most, recommending all kinds of wines to customers, and Yoke's came to the Tri-Cities at the most fortuitous time. I became the first Yoke's wine steward in the Tri-Cities when the Pasco store opened in 2003 and was there until the West Richland store opened in 2006.
There are so many good wines out there - ones to delight every palate, complement any meal, and accomodate any budget. If you're looking for a wine to go with a meal, to give as a gift, the latest unknown gems, or one that is a great value, we have them all. I'll try and pass on a little of each in this blog every week. If you have any questions or requests, please send me an e-mail.
Cheers
Christopher |
| Posted FEB. 28th, 2009 by Christopher |
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