Wine For Novices

Belly Up to the Bar

 By Dan Perkins
One 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!

Size Matters

 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!

Wine Makes the Heart Grow Stronger

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.

Did You Know...

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.

The Art of Wineries

by Dan Perkins

Hang with me here... I am not making a social statement only setting a stage.

Art is the timeless medium of culture. Although art is not something which can endure the elements of time, we are lucky to have kept many wonderful masterpieces intact through diligent restoration and preservation. Francis Schaeffer in his classic book, How Should We Then Live, primarily uses art to chronicle the variances of humanity throughout western civilization which led to shaping our current world view. In it the notion of personal peace and prosperity becomes the common denominator of a post-modern product. In other words, we have worked hard in our western culture to discover and live for personal pleasure. This is why I find it amusing that art is becoming synonymous with wine.

We talk about wine as an art form and for those who study it, as well as enjoy it, you will find there is a distinct fashion to wine. But over the years of travel to Napa Valley, to study this art in a bottle, we have discovered more and more wineries are becoming destinations for the art that is displayed rather than the kind you drink.

So, for all you art lovers around the Watercooler, consider your next art pilgrimage out west. Here are some places for you to explore.

1. Copia Robert Mondavi practically leveraged his reputation for this amazing center of Food, Wine and Art. You can loose yourself here and truly discover personal pleasure in a whole new way. Give yourself plenty of time and visit often as the events and showings are constantly changing.

2. The Hess Collection Donald Hess started this upscale winery after coming to Napa Valley. Having been an art collector for years decided to house some of his art (much of which are on consignment to various museums) at his out of the way, mountain winery.

3. Mumm Napa Valley Primarily know for photographic art you'll find an extensive collection of Ansel Adams on display.

4. Clos Pegase Eclectic sculptures and hidden meanings abound at this modern estate. Daily art tours are given on the grounds. Call ahead for schedules.

5. Peju Province A popular stop on Hwy. 29 the grounds and winery boast different exhibits of both local and world renown artists. The winery's 10' x 20' stained glass window was created in 1906 and unassembled, imported and reassembled for the winery and is a must see example of this rare art form.

Many other wineries boast unique exhibits and displays mostly of local artists. We have purchased some pieces and proudly display them in our home. One of our favorite little places is a winery in Santa Barbara County where you can actually paint on community canvases or doodle in the tasting rooms art journals... a place where you become the artist. Also, check out one of their artists, Christina LoCascio who paints with wine. Talk about convergence!

This post is part of the Watercooler Wednesday group of impressionists who blog about art and culture over at Ethos. Check it out and consider posting your own thoughts in the comments or how you can contribute by clicking HERE.

Wine and Chocolate

by Dan Perkins

When you think of having a nice glass of wine outside of the context of a meal, what’s the first thing that comes to mind in the food category as something to munch on? Cheese, right?  Wine and cheese, wine and cheese... everybody loves wine and cheese. Well, not everyone. I like cheese but given the opportunity to have a chunk of cheddar with my Zinfandel or a piece of bittersweet chocolate; I’ll go with the chocolate every time! In fact I love chocolate chip cookies with my wine and at this time of year I utilize several good bottles to help polish off all those boxes of See’s Chocolates I got at Christmas.

Now for years we’ve been hearing about the wonderful antioxidant properties of both red wine and dark chocolate, that in itself should be good enough reason to experiment with the combination but truly it is the flavor profiles of both that actually work. Mind you, I do prefer dark chocolate over milk chocolate but the combination of sweet and bitter, fat and acidic makes for a hand in glove fit. The other thing is for those who are already on the chocolate bandwagon, with glass in hand, is to not over look the benefits of chocolate with white wines. Most people tend to think chocolate is a partner to red wines only because chocolate can be part of a red wine flavor profile (just read any notes on a well made cabernet sauvignon and you’ll often see chocolate as a descriptor). But look at what often is found as part of the flavor profiles of white wines, vanilla caramel, honey and butter just to name a few(because vanilla ice cream is white and chocolate ice cream is brown we subliminally think they’re opposites... let me be clear; vanilla is not the opposite of chocolate!). All of these descriptions used for white wines are flavors that either directly compliment or are ingredients for chocolate.

So let’s talk chocolate!

Know Your ABC’s

by Dan Perkins

Here in California where wine is a snobby business there are some folks who will turn up their noses to one of my favorite wine varietals... When you ask them why; their response is somewhat typical... “I’m a member of the ABC club.” ABC? -- Anything but chardonnay!

Yes, it’s true. There are some folks out there who will take issue with a well oaked, full ML (malolactic fermentation), California chardonnay. I don’t get it either. But here are some of the reasons they may feel this way.

First, for quite some time the only white wine that seemed to get any serious consideration was chardonnay. This is due, in part, by comparing older white varietals having been hand crafted in their countries of origin like Germany, France and Italy with those here being mass produced for “box” wine along with significant residual sugars made most, such as Chenin Blanc, French Columbard and various Rieslings, unappealing.

But, ahhh! The children have grown up and now US producers are making some incredible white varietals.  Secondly, the financial success of Cabernet Sauvignon and Chardonnay gave opportunity for wineries to explore other varietals and expand their profiles employing the same quality and production standards resulting in superior wines.

So, you may be one who has recently graduated from pink to white and chardonnay is now your “go to” wine or you have since moved on to reds and you really don’t care much for whites anymore... Well, my friend, once you go red you can still go back; but now you have options... Here are some great white wine alternatives...

Are You Really Drinking Champagne?

by Dan Perkins

New Year’s Eve is arguably the biggest event of the year when you’ll hear a familiar pop and then the fizz sound of bubbles being released in small glasses, which will clink together before a collective, “Cheers!” is chanted. Yes, champagne is the drink of choice for celebration... but is it?

To understand where I’m going with this you need to know French wines, Italian wines or American wines are not described or understood in the same way (this is true basically from country to country but I’ll use these three as the best example). You see here in America a wine is known by its variety. In other words we drink chardonnays and pinot noirs. But in France they drink those two wines as burgundies. Yep! You read that correctly; a white wine in France is called a burgundy but not all white wine is Burgundy.  They also have white Bordeaux. Why is this? Well in France a wine is determined by its region. Same is true for Italy but also is determined by its grape such as a Brunello di Montalcino (I promise not to get into explaining Italian wines just now... there’s not enough or time or space to do it justice).  So, check this out... Cognac is not a better made brandy or distilled liquor in its own right; cognac is a brandy made in the region of Cognac. This is why champagne is a sparkling wine made in the region of... Champagne, France.

Years ago, the French government actually sued the US wine industry for labeling and advertising some of their wines as champagne. This is why today you’ll see American made bubblies as, “sparkling wine.” So now that you know this snotty information you can act like a true Frenchmen this New Year’s Eve and say, “No, no, no you silly person! You are not drinking champagne (use a silly french accent), you are drinking premium sparkling wine made right here in the good ol’ US of A (I know, you just can’t use that silly accent and say ‘good ol’ US of A’ at the same time).”

So, what to drink since the “good ol’ US of A dollar” isn’t doing so well abroad? Well, here are a few of my favorites. And before I go completely California on ya... here’s a surprise.

NV (non-vintage) Veuve Ambal "Blanc de Blancs  Yes, it’s French but not from Champagne and it’s a steal at around 12 bucks! If you can find it; it will be a crowd pleaser!

NV Roederer Estate (from the Champagne producer States side) Brut Rose. Usually around $20 and always consistent! Lots of strawberry fruit and clean palate at the finish.

Domain Chandon Etoile (Moet’s American counterpart) Rich, yeasty and tastes more expensive than it is... around $30 will begin to compete for that complex champagne for twice the cost.

J Shram 2000 Brut (no French connection!) Schramsberg, known as America’s first house of sparkling wine, produces this as their premier bottling and it’s only the best of best vintages. Yeasty, with layers of caramel, vanilla and butter; yet not syrupy at the finish which these types can tend to be. My all around favorite sparkler - period! Forget Dom P. and get the J. Schram.

So, perhaps that can help you as you select a celebration wine (yes, champagne for all you Euro-snobs is still a wine) to ring in the New Year. And in case you get into battle with some wanna-be sophisticates; let them know you enjoy quality and value and raise your American, sparkling wine in an Austrian, crystal glass!

Cheers!

Dan Perkins

Dan Perkins learned the fine art of food and wine as he waited tables at an upscale dining establishment in Los Angeles. However, it took the owner of the restaurant to sit him down one night and give him a quick lesson on the value of food and beverage because he was a Bible college student at the time.

A native of northern California, Dan has spent many years traveling to various wineries, furthering his knowledge of the wine industry first hand. He has led several private tours along the off-beaten path through the wine country and networked with several wine makers in furthering his own education.

Several years ago, Dan received an invitation to compete in the California Wine Tasting Championships and received top honors in the professional category as an amateur. Along with his passion for food and wine, Dan is an accomplished triathlete, fitness instructor, award winning playwright and, by profession, the Lead Pastor of Twin Oaks Church in San Jose, California.

Glasses Can Help You Drink Better

by Dan Perkins (My friend and now to be regular guest blogger)

It happens often, you order a glass of wine with your dinner and the server brings you a glass filled to the brim hoping to keep each precious drop contained within until it finally rests on the table in front of you. You may be thinking, "€œGood, they gave me a full glass of wine!" And I say... "€œBad... bad, bad, bad!"

Several years ago winery tasting rooms were pouring their varietal samples in simple inexpensive 6 ounce glasses. At the same time glass companies began to market their specialty glasses in these same tasting rooms as the wineries began expanding their business into retail sales of accessories such as clothing to help further their brand. These glasses were much larger and elegant than the glasses used at the tasting bar and they packed a hefty punch at the cash register too.

The first time I tasted wine from one of these glasses was at a small boutique winery in Santa Barbara County. The tasting room attendant had just poured their flagship wine in the usual, $.95, mass produced, glass-glass with their logo etched into the bowl. She then said, "€œYou want to try something amazing?" I thought she was going to pull out a special bottle from under the counter (which, if you'€™re on your good behavior... usually happens, but more on that at another time).

Instead she grabbed a Riedel, Bordeaux Vinum glass and poured the same wine in it that was in the glass I was already drinking from. "Side by side, can you tell a difference?" She was smiling with a smug gleam in her eye like she had been keeping a secret... I couldn'€™t believe it! Was I drinking the same wine? I asked to look at the bottle to be sure. Yep, same wine but it was much better in the big glass... That day I plunked down $25 for my first Riedel glass. My wife thought I was crazy, but today we only drink from Riedel and Spiegelau stemware.

What made the difference?

Several years ago, I was fortunate...