Suzanne's 2006 Date Night Cabernet garnered a lofty 93 from Wine Spectator. Here is what Wine Spectator magazine says.
PHIFER PAVITT Cabernet Sauvignon Napa Valley Date Night 2006
Well-crafted, tight and structured, with a complex blend of currant, boysenberry, black cherry and plum fruit framed by chewy, integrated tannins. Ends with a loamy earth edge. Drink now through 2017. 275 cases made. Phifer Pavitt Date Night is the best Pope Valley Cabernet I've tried (although the label doesn't say Pope Valley) Phifer Pavitt's bottling comes from Pope Valley, which is legally part of Napa, but is separated from the valley by Howell Mountain. This is the second exciting vintage from this producer, and I'm sure that once people realize how good Pope Valley wines can be, you'll start to see and hear more references to the Pope Valley-Napa Valley appellation, as well as more producers seeking its grapes. (A petition for a Pope Valley AVA, or American Viticultural Area, is in the works.) The wines are rich and fleshy, with gobs of fruit and great depth, but not as heavy as some Cabernets from the valley floor. —J.L.
The tasting will be at the home of Dr. David & Rhonda Kemp and conducted poolside if weather permits.
It will take place Thursday evening, Oct. 1 at 7pm. Suzanne will be
flying in from her Napa Valley home and personally conducting the
tasting. Phifer-Pavitt has graciously donated the wine and her
expenses, so all monies go directly to our charity Kalein
scholarship fund. We will do a comparative tasting of the 2006 (93
rating W.S.)and the rare and sold-out 2005 (94 rating W.S.) "Date
Night" vintages. We will also taste the extraordinary Olabisi Chardonnay from Phifer-Pavitt award-winning winemaker Ted Osborne and possibly a Syrah as well. Plenty of wine complemented by cheeses selected for ideal pairings will be on hand.
Space is limited to first 35.
The tasting is $100. donation per person.
You may sign up HERE.
By Dan Perkins
For those who desire more knowledge about wine but would rather experience it than read about it here is a cool way to learn. Host a Blind Tasting!
Some of the most formative knowledge I’ve gained was through blind tasting. What this does is force you to hone in on the taste and structure of the wine without being swayed by the name or the label of the wine. Many wineries spend a significant amount of money to convince you their mediocre wine is pretty good. Why? Because the costs associated with producing a bottle of wine vary little compared to the amount you'll spend for a bottle of wine. Of course there are exceptions. Cost of land, crop thinning, necessary personnel to name a few but bottles, barrels and bins are pretty much the same for everyone (don’t argue with me, I know the $ difference between Hungarian and French oak!). But tasting rooms, marketing and grocery store shelf space do not make for a better bottle of wine.
So, how do you do this Blind Tasting thingy?
First, have a focus! Your tasting should be specific. Choose to taste wines by varietal or region. Not just whites or reds and please don’t do a tasting that invites people to “bring your favorite.”
Second, know your guest list. Let’s be frank. There are those who want to know more about wine and will be interested and engaged in the experience and then there will be those who are there just to drink. Avoid those who fit into the latter category. I have seen several really good tastings ruined by obnoxious guests who make fun of the process and belittle those who are trying to learn terms like “palate” or “bouquet” by blurting through a southern accent as though they’re Larry the Cable Guy, “I don’t care it just tastes and smells real good!” Also, the size of the guest list can have a big impact on whether the tasting is a success or failure. We have found eight to twelve people are optimal. This generally means you’ll have one bottle per person allowing you to taste several wines thereby giving you a lot to compare but not too many to become confused.
Next, consider price for the wines being brought. Often people believe the best wines are the most expensive wines. Not always true! You can host a tasting of wines under $10 or have everyone bring a bottle as well as $10 or more for the host to purchase a very expensive wine like a first growth Bordeaux or a California Cult wine and compare it to the winning wine of the evening after you completed your blind tasting. Our wine tastings always consisted of a flight of whites and reds. And to keep it fair we broke down the cost like this. Each couple would bring two bottles a white and a red. On the invitation we recommended the two bottles to be in these price categories.
(a) under $10
(b) $10 - $20
(c) over $20
You could chose to bring an (a) and (c) or two (b).
Fourth, consider a scoring method and give everyone a score sheet and pencil when you begin. When we first started doing this we followed the old standard 20 point scale but it was too confusing for most, especially since most of the scores you see today in trade reviews are on a 100 point scale; so we adopted it. Below is a sample of the score criteria we use.
#1. ( name of wine and winery )
Purchased
( location of purchase )
$ ( cost )
Color (5-10) Body (5-10) Nose (15-20) Balance (5-10) Finish (15-20)
Notes(This should be the long description of you’re impression of the wine. Note the flavors…. Cherry, chocolate, grass, butter, etc. Also, note the way it feels in the mouth, Mention the color, what it smells like and if it smells and tastes different. Anything that comes to mind that is memorable)
Taste (15-30) Score
Also, to make this more fun and what will help keep folks engaged, as well as thinking through the selection they would bring, we would give prizes away to the people who brought the overall favorite wines. These prizes were small, cool wine accessories we would find while traveling through various tasting rooms. Use your imagination.
Next, you need to make it a “blind” tasting. We would ask our guests to bring their wines in large paper bags. After my wife received them at the door she kept them in the kitchen until all had arrived and then placed each bottle in a small, paper bottle bag that would cover the whole bottle. Then removing the entire collar (not just the top) she would cork the bottle and inform me they were ready. She would keep the whites on one side of the table and the reds on another then, I not knowing the wines, would mark them with a Sharpie pen after my wife left the room; that way neither of us knew what was what and could play in the game too.
Some bullet point tips to consider.
Use similar stemware for everyone.
Have a dump bucket! A place where people can discard excess wine or wines they don’t like.
Have food and plenty of water available. Often we asked people to bring an appetizer and would also choose a food theme, like Italian, seafood, soups, etc.
Remember small pours. You’ll have plenty of time to, hopefully, enjoy a full glass when the tasting is over.
Keep it moving. Especially as the later wines are poured, for some reason people become much more social!
Finally, have fun during the reveal! After we had everyone score their favorites we would tally the score and reveal from least to most favorite. I was always surprised how much people got into this. We are a competitive species aren’t we?
The result is a better understanding of a wine which seems to please the crowd or one you particularly liked and now you know what it is, where to get it and how much it costs.
Cheers!
By Dan PerkinsOne of the great joys of drinking wine is its ability to connect people and assist in making new friends. We all know wine can break down inhibitions (often to a fault) and help make the most mousy of introverts become as gregarious as used cars salesmen. Somewhere in the middle of these extremes is the fine art of moderation, which if you travel into the wine county for a day of tasting, seems to be mostly lost these days. Here’s a true example of what I mean...
The movie “Sideways” shows a scene where Paul Giamatti takes the spit bucket, full of discarded wine, and pours it on his head because the tasting room attendant wouldn’t fill his glass. The tasting room where that scene was filmed happens to be the Andrew Murray tasting room in Los Olivos, California. I have known and followed Andrew through his career while crafting fine Rhone style wines since his early days so we visit often. A couple of years ago I noticed they started putting shredded straw in the spit buckets. Since this was new, I asked why? Answer: Ever since the movie, “Sideways,” Pinot Noir and Santa Barbara County wines became extremely popular and so elevated tourism to the area’s wineries and tasting rooms. Consequently, after some folks had visited a few and had a few they would recognize the tasting room in the movie and want to “reenact” the scene... After this occurred several times, they devised this method of keeping the wine in the spit bucket.
So, if you are so inclined to go wine tasting any time soon here are a few pointers.
1. Be respectful! Yes, the employees of the tasting room are there to serve you but don’t be like an American tourist on vacation. Be polite and understanding. Don’t muscle your way up to the bar between other guests and be aware you might be taking up too much space and keeping others from joining in the fun. A little consideration for others goes a long way when in the tasting room.
2. Don’t feel obligated to buy. They have poured you really nice wine, in fact they opened a special bottle for you to try; does that mean you have to purchase that wine or a case of it? Not really, if fact, know what to buy. Unless the winery is small (boutique = less than 3000 cases) there is a good chance you can find it locally and for less than winery retail. But some wines are only offered at the winery... know which ones and buy a couple if you like them that much and after taking them home and you still like them that much; order by phone or online. But buying chardonnay from Mondavi for $20 is silly when you can find it at any grocery store for $13... even tasting room attendants know this!
3. Feel free to share tastes. Most tasting rooms now charge a fee to taste. Some can be pricey and may include the glass as part of the fee. Because most of these wineries give generous pours just say, “We’ll share.” No problem and it’s completely acceptable! (tip: ladies please remove lipstick)
4. Drink plenty of water. Wine is a diuretic. You must drink water to offset what you’ll lose in the process. This will also help keep you from getting a headache and other hangover symptoms.
5. Know something about the wine/winery/winemaker. The people who are pouring you the wine are proud of their wine, property, tasting room, winemaker, etc. So, having a little knowledge ahead of time shows you’re interested in the same things they are. And if you try to learn something while you are there this speaks volumes of your intent for being there. Don’t be afraid to ask for a tasting sheet and pen, take notes and asks questions... This will also give the people at the winery the ever-so-slight idea that you may actually be there for something other than getting buzzed. With this new found knowledge they might actually pay you a little more attention than the guy next to you slurring his words.
6. Don’t act like you know more than the tasting room attendant. This one can be a little frustration for me... like the time the guy behind the counter kept referring to their proprietary blend (meritage) as a merh-eh-tahsz. I kept wanting to correct him... “It’s meritage as in heritage, which is a compound word merit, as in quality and heritage as in tradition!” But again this goes back to respect... the last thing you need in a tasting room is a Cliff Claven spouting off insignificant facts. Why? It’s downright annoying!
7. Don’t rush the bar at the end of the day! Walking into a tasting room at 4:55 is not like walking into the bank with a couple of minutes before closing time. If you come running into the tasting room just at closing time there’s a good chance you’ll be banned socially for life from the winery... oh, yeah they’ll take your money but also take your picture and put it in a secret book somewhere that gets around to other wineries branding you as “drinkers!” another term used for “They don’t care about our wine they only want to get drunk.” I can’t tell you how many times I would be having a nice conversation at the end of the day (and at the end of our visit because we gave ourselves enough time) with the tasting room attendant when a group of drunk, loudmouths would walk in demanding red carpet treatment. Please give yourself enough time and be respectful of other people’s time!
8. Spit and pour! You don’t realize just how much wine you can consume in a day of “tasting.” So, go ahead, take a good sized sip, swirl, trill, and spit politely into a cup or the spit bucket by picking it up and expectorating down the side (spitting in a full bucket can literally “backfire” on you.)
9. Don’t wear perfume or cologne!!! Arrgh! This is the worst. Quite frankly I want to pick up on the subtle tones of cassis and cherry coming from an $80 bottle of Cabernet not get knocked out by the overwhelming presence of your $23 bottle of Aramis.
10. Stay off the beaten path. Yes, Highway 29 is the place to go for legendary wines like Mondavi, Cakebread, Franciscan, Beringer and Heitz Cellars. But why go where everyone else goes and be treated like another head of cattle passing through the herd, when you can go to Goosecross, Havens, Pride and Miner Family, just to name a few. They’re only a couple of minutes off the main highway and you’ll experience better wines, with quieter tasting rooms with staff who enjoy the fact you’re there and the possibility of someone saying... “Hey, come on and bring your glass. We got something special in the barrel that’s tasting really nice right now!”
Cheers!
By Dan Perkins
So, you go into a restaurant and notice a few bottles of wine on display but realize they must be for show because you've never been able to find bottles that size in your local wine shop. But the bottles you see, which are the size of small surface to air missiles, are actual wine bottles.
Over the years, starting from a tradition in France, wine makers have been putting their precious juice in multiple size bottles for various reasons. For instance, wine will tend to age better in larger bottles. While the optimal size of bottle is debated, it is impractical, if not unattainable when you consider the need for temperature control and expense of a bottle that holds a case of wine or more. But lately, restaurants are trending to offer half bottles on the wine list giving patrons an opportunity to sample multiple wines with different courses during dinner.
Although you most likely understand the "standard" bottle is a 750ml glass container for wine, you may be surprised to know there are 12 different sizes of bottles and each have their own names to identify them... most of which tend to come from the Bible and no one seems to really know the origin or selection of the names.
First you have: Bottle (I know fancy huh?), as described above.
Next: Half Bottle, 375ml.
Smallest yet: Split or Pony sometimes referred to as Picolo size can vary.
Going larger: Magnum: 1.5 liters = two bottles
Double Magnum/Jeroboam: 3 liters = 4 bottles
Jeroboam/Rheoboam: 4.5 to 5 liters = 6 to 6.5 bottles
Imperial/Methuselah: 6 liters = 8 bottles
Salmanazar: 9 liters = 12 bottles or a case of wine
Balthazar: 12 liters = 16 bottles
Nebuchadnezzar: 15 liters = 20 bottles
Melchior/Solomon: 18 liters = 24 bottles or 2 cases of wine
Goliath/Primat: 27 liters = 36 bottles or 3 cases of wine!
Now you may be wondering why are there two names for some of the sizes? Other than the small bottle format, the difference refers to whether the wine is still or sparkling wine. The first name applies to the Bordeaux region of still wine while the second applies to Champagne where the bubbly derives.
If you're wondering if I've ever had a wine from a larger bottle the answer is yes... I've had my fair share of wines in Magnum and Double Magnum bottles... but one day we sampled some wine taken from a Nebuchadnezzar. Here's the story!
A man in Napa Valley had a significant wine collection which included a Nebuchadnezzar of vintage Cabernet but was unable to cellar it due to its size so he kept it out for display... that was until a bored grandchild decided to see what happens if you push on the cork! Because this wasn't noticed for some time the owner decided the amount of oxidation exposure to the wine did not warrant re-corking and took it to the winery for them to pour in exchange for anything they would offer (He got a new case of wine). Excited to have such an opportunity, the tasting room staff proudly displayed the bottle and offered their guests a rare sample of a great wine from a bottle few ever get a chance to crack open... er, shall I say "push" open.
Magnums are easily found and many larger format bottles can be purchased directly from the wineries themselves. However, these can be very expensive as most require special handling and usually come with hand painted or lazer etched lables... but the bottles, as the wine itself, can be beautiful piece of art!
Cheers!
by Dan Perkins
You may have heard the news that drinking wine, especially red wine is good for your health. I’m not a doctor and will not try to give the scientific reasons why but what I do know, as an athlete; wine has its benefits!
In 1991, 60 Minutes aired a segment exploring the health benefits of wine consumption in France deeming this phenomenon the “French Paradox.” Four years later they aired a second segment, which appeared to validate with stronger evidence in support of wine consumption as a health benefit. Kim Marcus, a contributor to Wine Spectator Magazine, wrote in their December 15, 1995 issue; “After the first French Paradox episode aired in November 1991 the consumption of red wine shot up in the United States, and it has yet to dip. That initial episode looked at the question of why the French, with a fairly rich and high-fat diet, had one of the lowest rates of heart diseases in the industrialized world. After interviewing two leading researchers in the field, Dr. R. Curtis Ellison of Boston University and Dr. Serge Reynaud of the French health institute INSERM, "60 Minutes" found that the determining factor appeared to be the French consumption of red wine.”
For years the French Paradox has given way to another paradox here in the US: If alcohol consumption has been linked to many health issues, such as liver disease, how could the medical community promote it? And so the debate began! The wine industry saw this as a boon, noting that wine sales shot up over 40% after the 60 Minutes report, while the medical community began to scrutinize the data. Wineries started using this new information as means to market their wines and doctors themselves, were beginning to tell their patients to begin drinking red wine. In just the past several years, further studies have linked specific components of red wine to the cause of these benefits; most notably the polyphenolic compound found almost exclusively in red wine, Resveratrol. To see how this “paradox” continues to spark debate, read this report by the Mayo Clinic HERE.
However, since it does appear more and more health professionals are succumbing to the benefits of moderate wine consumption while looking for alternatives to radical methods of curing Heart Disease, here’s something interesting I’ve recently read from Seth Baum, the founder and director of Clinical Development, VitalRemedy MD and the founder of the Foundation for Preventative and Integrative Medicine. Dr. Baum credits the red wine Pinot Noir specifically, to having higher levels of Resveratrol because the compound is produced by grapes that are stressed, most notably by fungi that typically attack in cool, damp climates. Good news for us Pinot drinkers! But even better news according to Dr. Baum, “Resveratrol is the only substance that has been found to prolong life in not only yeast, worms and fruit flies (the invertebrates), but also in some vertebrates – fish and over-fed mice.”
I don’t know about you… but for me, this is all the evidence I need to go out and buy me a case of Pinot Noir! WFN Pick for a great priced Pinot Noir is the Castle Rock Mendocino Pinot Noir. This is a blow away wine at just $10! If you can’t find it near you check it out HERE.
By Dan Perkins
The last couple of days, my wife and I traveled up to the wine country... Sonoma first, then Napa Valley. Each location, although separated by a small mountain ridge which marks the county line, has it's own unique vibe. While Napa is upscale and at times uptight, Sonoma is laid-back and approachable. Because each region takes pride in their style you would be hard pressed to find similarities among the two... What I learned, however, in these last couple of days was when it comes to food... the oft overlooked Sonoma gets high marks with haute cuisine!
First... I need to admit Napa Valley is the crown jewel of American eateries... You can argue all you want about your home town but unless you've been here, all I hear is, "yada yada yada." But it's neighbor to the west impressed me with a night of culinary joy. While enjoying patio dining at the renown, The Girl and The Fig, we were taken back to our trip last summer, in the south of France, with amazing food, service and atmosphere. Yet, last night at our venerable fav... The Rutherford Grill, where we arrived at 6:15 and still waited for 45 minutes (no reservations here) it was the consistent care (thanks to Mike who was doting on everyone else's comfort at the sake of his own), innovative menu and inexpensive tab (less than $100 for two: complete meal, wine and tip) makes this place a must!
I can't imagine having a good dinner without good wine. Yet, you may chose to opt for a good wine without dinner. I find it hard to keep the two separate however, I've noticed when it comes to food and wine most people don't understand the connection. So here are a few tid bits on the marriage of Food and Wine.
Wine helps the appetite! - the sugars in wine whet the appetite. It can also be a danger to adding unnecessary calories.
Food needs a catalyst... this in the aid of digestion.
Wine will change the taste of food. Imagine adding one more ingredient to a recipe. Wine is that added ingredient!
Food will enhance the flavor of wine! Because wine evolves constantly... from vineyard to barrel to bottle to glass to palate... it can become something different at anytime!
I am often asked what is the best wine to have with certain dishes... I always answer with a question: "What kind of wine do you like?" if it's white, you can find a white wine that goes well with any meal... if it's Red, you can also find the right red wine for any meal but be careful you can also select the wrong wine too.
When picking a wine you should consider whether you want to contradict or compliment the food you're eating. In other words, if you have a big, rich meal... should you have a big, rich wine? Not always... sometimes they can just be overkill and all the flavors become boring, while some other times it's essential because a wine can get lost. My rule of thumb is when it's a white wine, contradict. When it's a red wine, compliment. Most white wines tend to be focused mostly on "balance" while red wines, on "fruit." A delicate fish dish with a nice cream sauce can become too rich with a big, buttery Chardonnay, by emphasizing the sauce, while a crisp, acidic, Sauvignon Blanc can cut through that richness, instead highlighting the fish. Conversely, with the reds... a spicy, pepper steak or barbecued ribs will dominate a Pinot Noir making it more likely to remind you of drinking flavored water compared to that same Pinot working it's wonders on a tender piece of duck confit!
If this simple rule still seems a bit too confusing, think of it this way... how do you enhance your foods? A little salt, pepper... a bit of butter or honey? Use wine in the same manner and you'll be surprised at how quick you'll get this concept. Like seasoning, it takes some experimenting but once you get it... You'll be glad you did!
By Dan Perkins
It’s March in Napa and it’s my favorite time of year to visit. Generally this is due to less crowding but specifically it’s because of the Mustard Festival, which begins in February. “Huh?” you may be thinking… “I thought they grew grapes not mustard in Napa Valley?” True but you can experience the marvelous beauty of this region as they celebrate winter dormancy and the fluffy yellow stuff amid the vines.
So, what’s this all about?
At this time of year, the wine country turns from its languid landscapes of brown and gray to vibrant colors of green, pink and yellow. The mustard begins to flourish between rows of vines with cherry and plum trees in full blossom. A view above the valley floor below on a sunny day is something to behold. But this mustard growing isn’t necessarily a natural part of spring awakening. While most of it grows wild, some vineyard managers plant it between the rows because the mustard actually has purpose beyond its beauty. While one winemaker told me they like to plow the mustard into the ground between the rows because it adds nitrogen to the soil, studies are showing that mustard neutralizes nematodes which can cause root damage and other plant disease. There are other unusual practices that tradition new and old have created and I will point out some of these for a bit of trivia so the next time you get together with a few folks over a glass of wine you may wish to impress them with needless knowledge. For instance…
Did you know… that Cream of Tartar is a product of the wine industry? Yep, although its origins are debated as to who actually discovered it. Georges de Latour, a French immigrant trying to strike it rich in gold, found his fortune when he realized the crystalline crust on the inside of wine barrels was actually tartrites; a residue of tartaric acid which is formed in wine during the cellaring process. Ground down, these square shaped crystals become cream of tartar. Getting wineries, at the turn of the century, to give him the waste from “cleaning the barrels” gave him the fortune he needed and founded Beaulieu Vineyards one of Napa’s finest wineries through the years.
Did you know… the reason many wineries plant roses at the end of each row of vines is because roses are more susceptible to mildew and disease than grapes and are early indicators of a problem the vine dresser would need to address? This is predominantly a French practice that began well before plant engineering and pesticides. Today planting roses is mainly done strictly for tradition and looks.
Did you know… there is only one grape varietal that actually produces a red juice? That’s right all red wines come from clear juice except Alicante Bouschet. The color of a red wine comes from the skin of the grapes. Rosés are not from lighter colored red grapes. The length of contact to the skin determines color. Skin, along with seed and stem contact is also determines how tannic (or bitter, to put it simply) a wine will become.
Finally, did you know… organic wines still have sulfites? All wines have sulfites, which are a natural byproduct of fermentation through sulfur dioxide. Because of this the wine industry is required to put “Contains Sulfites” on all bottles. However, organic wines contain fewer sulfites, which are generally added to some wines as a preservative. One percent of the population is allergic to sulfites and cannot drink wine without reactions; which are generally headaches and not stuffy noses. Ironically, wine naturally contains histamines, which make you stuffy anyway.
So, there you have it… info you can use if you choose. But don’t try to impress anyone at the Mustard Festival. Those people are serious. I recommend asking them a thing or two.
For more information on the Napa Valley Mustard Festival visit their website.
Jay Mcinerney: A Hedonist in the Cellar: Adventures in Wine (Vintage) (*****)
Sarah Mucha: Alphonse Mucha (*****)
Wine Spectator: Wine Spectator's Ultimate Guide to Buying Wine, Eighth Edition (****)
Wine Spectator's: Wine Spectator's Pocket Guide to Wine (*****)
Ed McCarthy: Wine For Dummies (*****)
Karen MacNeil: The Wine Bible (*****)
