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Expect these wine trends for the new decade

2010-02-26T13:34:00.000-08:00

Sunday, January 10, 2010 (SF Chronicle)
Expect these wine trends for the new decade
Jon Bonné

There's not much doubt about what has defined wine culture over the past
10 years. Pinot Noir's debutante moment, the surge of sommeliers, the
critter label. Riesling and pink Champagne and screwcaps. But the fact
that you're quite likely reading this on a computer screen is a giveaway.
The Internet reigns.
What about the next 10 years? The Teens (Tens? Tweens?) will be an era
without excuses. We're in a bold time for wine in America. More wine is
being consumed than ever before - nearly 3 gallons per U.S. adult in 2008,
according to data from the Beverage Information Group.
There's something else: a lot of newly minted wine drinkers who grew up
with wine-drinking parents. Wine marketing expert John Gillespie of Wine
Opinions sees a parallel with the latter round of Boomers, who propelled
wine forward in the 1970s: "Of the 70 million millennials (people born in
the late 20th century) in the United States, there are still something
like 20 million who are not yet 21."
Dizzyingly, we have choices from around the world - and that will continue
even amid a global wine glut. But en route to the era of Chinese Merlot,
here are five themes that I think will define the new decade.
1. Retailers resurgent. There was a time when your local wine merchant was
a top source of buying advice. That time is back. In part, this is the
rise of wine boutiques that curate rather than cast a wide net - whether
it's Ruby Wine or Biondivino in San Francisco, or even California Wine
Merchants in New York - which makes for a shopping experience you can't
get at a big box. Yes, scores will still sell wine and, yes, so will
Costco and Walmart.
But retailers have never been more knowledgeable or less snooty (makes a
big difference); as in-store tastings and a culture of service become more
important, wine shopping is becoming an experience to enjoy, not to rush
through. That doesn't mean online shopping is going anywhere, but its
current limitations (witness Amazon.com's abortive attempts at wine sales)
underscore that buying wine isn't like buying a flat-screen. We want to
see and touch.
2. Sustainability grows teeth. While the wine industry is virtually
choking on eco-buzzwords right now, expect to see real regulation (self-
and bureaucratic) that gives backbone to the claims. Next week the
California Sustainable Winegrowing Alliance will unveil a third-party
audit system. Expect it to become something like the Green Building
Council's LEED certification for architecture: a consumer-friendly means
of benchmarking.
Beyond organics and biodynamics, expect water to become the next blazing
issue (We began talking about it awhile ago: sfgate.com/ZJAN). In
California and elsewhere, there won't be enough of it. Because vines need
relatively little compared to, say, spinach, the next question is: How
much less can we be using?
And after a decade of synthetic corks (hopefully left behind in the
Aughts) and screwcaps (here to stay, happily) the next packing revolution
will be in the bottle itself. Not just by using plastic bottles or
bag-in-boxes, but by using lighter and less glass. It's already happening.
3. Brands get serious. With a few exceptions, critter labels and their
x-treme offspring are being shuffled off to history. Their replacements -
attitude labels (Wily Jack, anyone?) - are a mixed bag. On the label, at
least, classy is back; look no further than BevMo's breakout hit Challis
Lane. Returning to that rising tide of millennials, the keyword is
authenticity. They want it. Now more than ever, there are labels under $20
(the new magic price point) that deliver by looking serious but not dull.
4. The rise of pro-am reviewing. Forget blogs. With social media throwing
its weight around (see my thoughts last year on Twitter: sfgate.com/ZJAO)
whose reviews will really move markets?
Journalism has been gnashing out the balance of professional and amateur
realms for years. Wine criticism is headed for the same. Anyone can hand
out an 88 or 92, but if you think your number flood will replace Robert
Parker's, you need to suck back a few more RP94s. Yet the Web is
increasingly providing ways to mesh these realms - notably with sites like
Cellartracker, which I'll be circling back to soon. That's enormously
powerful.
5. Less is more. Less alcohol (the numbers are already leveling off), less
wood flavors, less tinkering. Some of this is a change in taste: more
clear fruit than wood, brighter flavors that go with dinner, wines from
around the world that fit this bill.
But there's another lesson to be drawn from the recession: Simple
winemaking is also less expensive. And all caveats aside about denting the
brand - less expensive means more wine sold.

Jon Bonné is The Chronicle's wine editor.

A True Wine Experience

2009-10-09T14:04:00.000-07:00

While reading articles and tasting different varietals has certainly provided an avenue to further my knowledge of wine, I recently decided to explore another path for additional education and experience something that many of us often contemplate, yet rarely do.

This past July, I purchased a 50-50 blend of juice and concentrate of Trebbiano grapes, along with the other equipment and supplies necessary to produce wine. Although previously working at a winery, the experiences in the winery were limited to the basic procedures such as picking grapes and ensuring the packaged bottles were properly labeled but did not include any of the science behind it.

With my equipment and “grapes”, I began the experiment and followed a recipe found in one of the numerous home wine making books I had read. After several steps of sanitizing, adding yeasts, allowing for primary and secondary fermentation, racking, frequent additions of potassium metabisulfite and bottling… I had a finished product that I was excited to pour for my friends.

After bottling and a short aging period, I poured tastes for those brave souls willing to try my wine (pictured to the left is a photo of the bottling process). Although Parker may not give it a recommendation, the Trebbiano has great clarity, interesting nose and tastes like a very drinkable crisp table wine. Now I have 24 bottles to share throughout the upcoming months.

Cheers,
-Joe

"Unknown” AVA’s in the United States

2009-07-17T12:55:00.000-07:00

As if the United States Department of the Treasury doesn’t have enough to manage and oversee, one of their responsibilities (along with the Alcohol and Tobacco Tax and Trade Bureau) is to define an American Viticultural Area (AVA). We, as club managers, often refer to these AVA’s simply as larger classifications such as regions or states (hopefully not just countries) when educating members and staff about a particular wine. An American Viticultural Area is a designated wine grape-growing region in the United States that is distinguishable by geographic features, such as soil characteristics and weather trends. AVAs with which the public is most familiar include the famed Napa and Russian River Valleys in California, and the Willamette Valley AVA in Oregon. Few, however, are familiar with the lesser-known AVAs away from the American West Coast; for example, have you ever heard of the AVA called Lake Michigan Shore?

The AVA identified as Lake Michigan Shore is located in the Michigan’s well- established "farm belt “in the Southwestern part of the state. With the oldest vineyards dating back to 1867, the AVA is both the oldest modern commercial grape region in the state and the area responsible for more than half of the total state wine grape production. With such accreditation behind its name, I write this blog posting in an effort to raise awareness of the “unknown” AVA’s in the United States.

Now, you are probably reading this posting in your office and wondering why I am writing an article on our WS blog regarding unknown AVA’s and the Michigan wine industry. Well, the answer is quite simple. Prior to finding a career path within the private club industry, I spent the summer of 2005 as an intern at Tabor Hill Winery and Restaurant in Buchanan, Michigan (pictured above). This experience provided learning the basics of the wine industry, and opened my eyes to a world I was previously interested in, but know very little about.

Throughout the summer, I rotated between three tasting rooms, assisted with restaurant operations at the estate vineyard, worked various catering events, and even spent time in the vineyard and winery. With such a wide array of opportunities with which Tabor Hill provided me, I gained a great deal of invaluable knowledge that has proven extremely helpful in my career today. Looking back at the experience, one of the lessons I learned was this: We have all come to appreciate a great, memorable bottle of vintage first growth Bordeaux, on that special occasion. On that note, I propose this challenge: Forget those special-occasion, Paker-rated, Wine Spectator-recognized wines, and pick up a bottle of something less familiar. Whether it’s drinking a wine from an “unknown” producer/region, or ordering an unfamiliar glass, be open to the idea of trying something new. It is sometimes those unexpected experiences that make us better appreciate wine and often provide eye- opening experiences that we’ll always remember. Am I suggesting that we remove all of the French and Californian wines from our lists? Absolutely not. But, having a dessert wine from lesser -known AVAs such as the Niagara Peninsula on your club’s list is a great way to spark interest in wine amongst your membership. You never know when Spectator or Enthusiast will endorse an “unknown” AVA, which would ultimately result in a mass exodus of the general public to quickly purchase wines as recommended. Does anyone remember what has happened with Spanish Rioja or South African Malbec in the past ten years?

If you have a moment, browse the website for Tabor Hill Winery and Restaurant. www.taborhill.com And if you are ever able to try “Red Arrow Red” … it comes strongly recommended! You can also learn more about Lake Michigan Shore AVA and other information regarding the wine industry in Michigan by visiting www.michiganwines.com .

On a side note… I would like to thank Paul Landeck, Cathy Fielding and Kenny Petersen at Tabor Hill for allowing the opportunity for a college kid (yours truly) to join the operation and not only learn about the wine industry, but in doing so, establishing a passion for wine.

Cheers,
- Joe

New World vs. Old World, (again)

2009-05-21T12:53:00.000-07:00

Yet again, I have tasted a wine, made from the grape known for its stellar standing in Burgundy that has really forced the re-occurrence of a haunting question for me. The grape we know; Pinot Noir. The query raised; Old World (Burgundy) vs. New, in this case (Oregon, USA).
There is a tendency among New World USA Winemakers to jettison from one operation to the next. A sweeping generalization, admittedly, but definitely the case if and when we make the comparison to French winemakers. This wanderlust is perhaps not a remarkable character trait in winemaking as a vocation. In France, Vineyards are owned by families and the Chateau’s within are prideful homes. Winemakers boast a considerable more lengthy tenure across the pond, at their respective (dare I say), “jobs”. In Burgundy, grapes and vineyards are traced back 2,000 or more years, and there are those famous stories of the Roman Empire’s collapse, and the Church’s gobbling of Vineyards, right down the highway North to South through Burgundy. With that same tenure and history, comes a perceived (and I feel, actual) benefit to Old World wines in the form of knowing which grapes grow best in these areas, and further, which of these areas will produce the highest quality therein. So, the challenge placed on these newer regions is apparent: a substantial gap in time, ergo some serious catching up to do.
Enter in to the tragedy (or comedy) the variable I’ll call “winemaker influence”. New World Wine makers and vineyards rely on technology and methods to ensure that the grapes, which have not yet wholly proved themselves as inherently successful to that specific region, will produce a solid and consistently quaffable product. Now I must be fair, and put my ancestry (and general preference for French Wine) aside and diplomatically include the fact that with Old World Chateaus and the producers within, there is a tendency to fall complacent with their technique. You know that tacky phrase: “if it isn’t broke why fix it”. In France, you may get some of that both in the glass, as well as in the attitude of the winemaker. However, we do know that a wider market and some competition keeps the more progressive-minded “old guard” on their toes and sometimes the result is a wonderful combination of history and proven aptitude with open-minded methodology and experimentation. So in all of this, it is an amazingly refreshing experience, and one that births dramatic, and truth-seeking judgments (for me); when a New World Wine stands up to its proven Old World, shadow-creating title holder.
I recently had the pleasure of listening to a New World wine maker explain to me that the new irrigation techniques, the new oak barrels used for aging, the harvesting calculation philosophy (and timing), along with certain “new” natural additives used in the making of New World wines; are some of the most famously guarded secrets among winemakers. He romantically described them to me like a scene from a James Bond movie. Spies, rumors, binoculars, faux employees, investigations—the whole lot!
As if the craft itself isn’t enough to impress us—then there is suspense. Let’s just say that there is plenty to enjoy from several New World wines; o.k. we knew as much. For me, it is rare to find a New World “burgundy clone” that stands up to the top dogs of the Cote d’Or or Nuits; but just that occurrence recently took place.
OK, OK, so the contender responsible for these questions raised, for me, should be introduced……

Ken Wright Cellars Pinot Noir (Carlton, Oregon), vintage 2007, $55
I wont bore you with my version of tasting notes….but I was floored. A definite exercise and lesson in Pinot-Nuance, and just “over the top” vibrancy, balance with a stunning finish. A showstopper. Two days prior, I had the pleasure of drinking a Volnay from a reputable producer, and this Pinot from Carlton left the Volnay in its turbulent wake. A New World Pinot Noir that matches technology with a vision. I have heard it said that “a vision without execution is only a daydream”---well this was a vision executed. I cannot testify to how much espionage was involved in the making of this gem—but some questions are better left unanswered!
Happy Sipping.
-Kevin

Chenin Blanc and Pickup Trucks in South Africa

2009-03-20T13:51:00.000-07:00

There is a term, “Bakkie” (pronounced “Bucky”) among South Africans, especially in the southwest portion of the country, for what we know as a pickup truck. Around the Southwest Region of the country, (South Africa’s “wine country”), many of these Bakkie’s can be seen traveling in and out of the various wineries that are found in Walker Bay, Stellanbosch and Constantia, to name just a few. In one of those Bakkies you may find Ken Forrester, a prime winemaker, whose historic farm (winery) sits just outside of Stellanbosch.

Ken Forrester is a proponent, grower and avid fan of one South Africa’s most widely planted varietals, Chenin Blanc. It is amusingly true, despite the rhythmically repetitious and recent “great-press” surrounding South African Cabernet Sauvignons, Pinotage, and Merlot, that 85% of the grapes grown in South Africa produce white wines. For now we’ll put Mr. Forrester aside, on the pedestal for which he belongs.

Chenin Blanc is a grape that produces a wide variety of stylistically unique wines. It would be commonplace to taste four different Chenin Blanc’s side by side to only be left scratching your head in confusion. Those hypothetical four could possibly capture and span the spectrum of; dry, off-dry, even demi-sec, sparkling and downright dessert worthy. Chenin Blanc in the Loire, (Vouvray) is as broadly varied as in South Africa, but generally yields a more acidic, green apple variation when compared. South African Chenin Blanc or “Steen” as the countries population refers to it, is generally a bit more opulent with exhibitions of honey-melon, peaches, and lightly buttered toast. Interestingly more still, Chenin Blanc has overtaken Beaujolais as the calendar years first production of noteworthy wine. “Early Chenin” Vintage Bottling as it is referred, can hit the shelves as early as May or June.

I wonder if the Dutch were aware of the enormous possibility and eminence that the land and its terroir, would offer to future Chenin Blanc growers, when they settled in South Africa’s Cape Town region during the mid- 17^th century? Perhaps not. It is this later than most start to South Africas wine scene emergence that gives it its quirky, widespread wine world profile and panache. In the chronological and wine-historical grand scheme, I think South Africa’s wine region resembles the young, budding actor or actress. You know; plenty of talent and even some worthy experience under the belt, versatile by default and necessity, but very, very good nonetheless.

I have been asked from time to time: “if your days on earth were limited, which of the many possible wines and or varietals would you surround yourself with for those last breathing days”?? These hypothetical conversations among wine friends while fun, unfortunately almost always contain caveats such as “you can only choose one” –or- “you can’t change your mind after you decide”. When I am faced with this, my “go to” answer is generally France’s Burgundy…..ahh the sumptuousness of Burgundian Chardonnay and Pinot Noir, so on ad so forth. However- when I do settle back and revisit wines such as Chenin Blanc from South Africa, I am reminded that those same hypothetical questions can be even more difficult than at first glance. Once and awhile taking a step back and rediscovering grapes like Chenin Blanc is a good thing. Whether its top notch Vouvray from the Loire, or Steen from Strellanbosch, this is truly a noble grape that is too often forgotten on your everyday clubs wine list. This coming from a true lover of all things Burgundy; I test thee to re-learn and explore your ABC’s! That is Anything But Chardonnay. Even if only for a little time. Having done so may make retuning to those more well known and more frequented roads, that much more agreeable.

Worthy Chenin Blanc matches high acidity with decent viscosity. Ripe quince and melon meet crisp tartness and ‘under the radar’ length. It would be difficult to find a particular wine that meets food with more grace and a more open mind to those more dangerous pairings like the ginger in Asian cuisine, or those impossible vinaigrettes. South African Chenin Blanc, made by the likes of Mr. Forrester can be expensive, but are definitely affordable on the whole. Bring a taste to your especially devoted Chardonnay or even Sauvignon Blanc drinker and see just what occurs. My guess is that they will be, even if only for the interim, converted.

www.kenforresterwines.com

Hope Club Roundtable Results

2009-03-11T12:40:00.000-07:00

Here are the results of a survey taken at the last New England Club Managers Association Wine Society Roundtable Discussion at the Hope Club in Providence, Rhode Island:

Hat’s Off to those Managers who participated in the roundtable and the survey as well! Many Thanks,

-Kevin

· The average number of Red Wines poured ‘by the glass’ at any given time on your full-time wine list: 7

· The average number of White Wines poured ‘by the glass’ at any given time on your full-time wine list: 8

· The average number of Sparkling Wines / Champagne poured ‘by the glass’ at any given time on your full-time wine list: 2

· The average overall size of the entire wine list, of the clubs that participated:

60 bottles

· [question] What percentage of your clubs wine list is made up of wines from ‘New World’ regions: 58%

· [question] What percentage of your clubs wine list is made up of wines from ‘Old World’ regions: 42%

· What is the most expensive ‘glass pour’ on your clubs wine list:

$14.25 average among participating clubs

· [question] What is your clubs ‘target’ wine cost?

38% average among participating clubs

· The majority of clubs participating in the survey, format their wine list

By Varietal, rather than by region, price or by other means.

The average annual wine sales of the participating clubs was: $166K
The majority of participating clubs reported that they do market their wines aggressively using such vehicles as: nightly food pairings, wine displays, special pricing models for certain wines, and word of mouth through staff presentation.
Percentage of participating clubs who report using Vac-u-Vin (or similar) systems to help extend the shelf life of “opened” wine: 66%

As a Chapter, Eric Gregory reminds us it is never too early to begin planning for the IWS Wine Auction!

2009-03-01T10:11:00.001-08:00

Has your chapter been successful at gathering donations for the IWS Wine Auction? Here are a few tips which may help you donate a stronger lot for next year:

-Every chapter needs a "Championeer". If you are the chapter rep - then this should be you! You will need to be the one to gather your team, set your objectives, and devise the plan to make it happen. Be sure to check the shipping guidelines on the IWS website before you begin your collection efforts.

-Gathering your team. Trying to gather all of the donations yourself can be a pretty lofty and tiring task. Getting at least 3 to 4 team members or fellow IWS members to assist you is critical. Depending on the size of your chapter, you may need more. Set up a conference call to set your objectives and discuss ideas on how your chapter can reach its goal. These team members should also be instrumental in helping you gather donations by picking up from Clubs in their area, or by writing donation request letters to wineries & distributors. You will also need to decide who has the storage capacity to store the donations until they are ready to be shipped.

-Setting your goal. Depending on the size of your chapter, a wholesale dollar amount should be established for what you should be able to bring in. Although competing for the Buckey award is fun and competitive, making a solid contribution to the Club Foundation based on the size of your chapter you be the goal.

-Gathering donations. The following are examples of ways that may be used to gather donations from your chapter.

Sending letters to the wineries on your Wine List. Expressing that in addition to donating to a good cause and supporting you as an account, their donation will be bid on by hundreds of Club Managers from across the country. In my experience, you can expect between a 25 - 40% return rate.

Encouraging chapter members to bring donations to chapter events. E-mail blasts, phone calls or placing a request on the chapter meeting invitation will encourage your chapter members to bring their donation with them to the next chapter education or event.

Establish a pick up system. Using your team, all Clubs in your chapter who have not donated should be phoned and told that a rep will be in their area on a particular day to pick up their donation. Dividing up the clubs in the chapter and assigning them to a member of the team can make your collection effort more organized.

-Recognize the efforts of your chapter members. Sending out an e-mail or letter to those who donated expressing your appreciation for their support goes a long way towards future participation. If appropriate, mention how much your chapter donated to the Club Foundation, and if you were able to win an educational grant or award, ask your chapter's board if that money can be used for a fun wine-related event for your chapter!

Eric is currently the Clubhouse Manager at The Los Angeles Country Club. Of course, passionate about wine, Eric is holds a Board of Directors position with the CMAA International Wine Society. This is Eric's first ever BLOG Post, more to come!

A Wine Shop Worth a Diversion

2009-02-20T06:44:00.000-08:00

Many of us grow tired of walking into liquor stores and "wine shops" only to find the same old familiar wine labels with nothing to peak our interest or expand our knowledge base.

About two years ago, I discovered a wonderful gem of a store in New Haven, CT called the Wine Thief. (I grew up in the area and still have family in the area, so I find myself in the area several times per year.) There are two locations, but the one I visit is at 181 Crown Street, less than 5 minutes off of I95.

The first time I stepped into the store, I was astounded by how little of their inventory I was familiar with. They work with a number of smaller importers and producers to provide an exceptional selection from both new and old world regions. What I truly enjoy as well, is their broad selection of wines for $15 an under. Often, I will try to leave with a mixed case of wine for about $150. (The typical 10% discount on a full case applies.)

The staff is exceedingly knowledgeable and helpful, often pointing out new favorites or working from an explanation of my own likes and dis-likes relating to wine styles or regions. What follows is a few weeks of new discoveries as I open and share the wines with family and friends.

Although their website does little to elaborate on breath of the shop and their inventory, check them out at:www.thewinethief.com. If you are ever in New Haven, you don't want to miss the opportunity to stop. Even if you just happen to be driving through on I95, it is a very brief diversion you won't regret taking.

Cheers,
Bill Roman

Spotlight on Landmark Vineyards, Sonoma County

2009-02-19T10:54:00.001-08:00

Once in awhile we are lucky enough to stumble upon a stimulating producer of fine wine who balances quality and ambitious winemaking with finesse, value and serious dexterity. I offer Eric Stern, winemaker at Sonoma County’s Landmark Vineyards for the last, memorable 15 years. Eric is an ex-pat from here on the east coast, who blends his love for music, cooking and traveling with his winemaking skill as gathered in California during the last 26 years. Landmark Vineyards is known for their wonderfully crafted Burgundian-style Pinot Noir and Chardonnay. More recently Landmark’s Steel Plow Syrah has scored a “94” in the March 31^st issue of the Wine Spectator. The retail price listed for this bottle of wine is a staggeringly reasonable $30. For those of us on the one hand that love the balance, grace and refinement that Eric Stern and his team have achieved in their Burgundian varietals, it is also great fun to indulge in the intense, full-bodied, even hedonistic creature that is Landmark’s Steel Plow Syrah. This is a winery that exhibits serious eminence in Sonoma.

I would be remiss if I didn’t add to this wineries allure by describing to you its impressive, uber-American history. In 1838 in Illinois, a man named John Deere invented the Steel Plow. In the world of agriculture, this was a breakthrough accomplishment, with seriously profound effects on the industry. Later on, Deere’s great-grandaughter Damaris Deere Ford, relocated to the base of Sugarloaf Mountain from Windsor, California to create a “home” for Landmark Vineyards. In 1993 Mike Deere Colhoun (Damaris Deere Ford’s son) and his wife Mary decided to hire the well celebrated enologist-consultant Helen Turley to work with their newly appointed winemaker at Landmark Vineyards, Eric Stern. (That’s right, the Helen Turley.) The rest, as they say, is history. In true Burgundian style, the fruit that goes into each of these expertly made wines, is sourced and selected from differing microclimates within California’s most famed regions. Following even further in winemakings richly steeped history, Eric Stern and the entire Landmark team, pride themselves on their simple philosophy that is, “less is more”. I know I speak for many when I admit to being so inherently pleased when a winemaker allows each vintage and the fruit selected, to speak for itself without heavy handed treatment, or exploitation. At this operation, “less is more” is not cliché, but rather true value.

I have had the pleasure of meeting Mike and Mary Colhoun and they are two consummate, passionate wine professionals- and simply just “good people”. I have also had the opportunity to taste through many of their stunning Chardonnays and Pinot Noirs. These wines are, in my opinion, as good as any being produced in California during this day and age. Their “Overlook” Chardonnay exhibits a truly lengthy finish and a real superb balance of acidity and sometime weighty mouth feel, vintage after vintage. In the land of Landmark Pinot Noir; noteworthy gobs of dark fruit and supple tannin exist to offer great balance and again, an unmitigated finish.

What is more refreshing than excellent winemaking squeezed inside tremendous value and backed by a quite admirable production philosophy and a familial values? Little more, I say. You are missing out if you are in Northern California and neglect to visit their majestic properties. I may add that you are missing out even further if you do not make an attempt to purchase these wines, and pass along their excellence to as many fellow wine lovers as possible. Here’s the current Landmark Vineyards Line-up:

2006 Overlook Chardonnay

2006 Damaris reserve Chardonnay

2006 Lorenzo Chardonnay

2007 Grand Detour Pinot Noir

2007 Kanzler Pinot Noir

2006 Steel Plow Syrah

www.landmarkwine.com

Scratching the Italian Surface

2009-01-29T08:50:00.000-08:00

Occasionally, the world of wine as it pertains to Italy seems a daunting and complicated set of facts and regulations with an enormously rich history in tow; only to complicate things further. It is easy to feel under equipped and overwhelmed at the sheer volume of regions and varietals that have been such a big part of Italian culture and commerce for over 3,000 years. Montalcino or Montepulciano? Barolo or Brunello? For this recitation of sorts, we’ll keep it simple and examine the two (perhaps) most notable and familiar regions; Piedmont and Tuscany.

Nebbiolo is the king of the red grapes in the Piedmont region. Dense yet sensitive to climate changes, this grape produces rich, jammy, dark and inky “crushes”. The grape itself can be tweaked to drink fruit-forward, young and approachable—or it can be massaged to produce intense, slowly developing red wines. There are two zones that come to mind in Piedmont when we examine the Nebbiolo grape: Barbaresco and Barolo. For arguments sake, let’s just remember that Barolo is slightly the heavier of the two; with Barbaresco typically showing more refinement and elegance. I have found Barolo to be a bit more stubby, and rotund. The hills in Barbaresco are smaller and less steep, which perhaps contributes to its slight inherent differences.

Sangiovese is the king of the region we adore as Tuscany. The grape, Sangiovese itself, is known as a sturdy grower that without much help, makes some animated and dynamic wines of note. Sangiovese at its best can display prominent notes of black cherry, tea, violet, and ripe currant. The grape itself, by in large, is ready and amicable now, but can also be tended for age and length. Chianti, Chianti Classico, Chianti Ruffina and Brunello di Montalcino are all zones, and wines made predominantly with Sangiovese or a Sangiovese clone. Brunello di Montalcino would be the chief example of Sangiovese meant to age for roughly 10 years before being devoured.

In a nutshell, the two products and their regions mentioned above are a solid springboard to leap from, when investigating Italian wine further. I must admit though that I am normally not one to engage in sweeping generalizations when discussing wine, but for time and space constraints it is necessary (and yet agonizingly hard for me), to limit the discussion to only two regions, and two grapes. I would feel inattentive if I didn’t quickly “plug” the regions in Italy that are not at all related, except geographically, to the two above, but are indeed worth mention in that they also produce wonderfully remarkable wines. Fruili, Alto Adige, Umbria, Lombardy, Veneto, Campania, Abbruzzo—are all worthy of their own blog, and more importantly worthy of our attention, (and that of our wine lists as well)!
Everyone knows that Grigio stuff (it has its place, I suppose). But extend further to other Italian whites. Introduce Verdiccio, Orvieto, Soave, and Gavi to your Grigio drinkers at least, and at once.

It should also be mentioned that an interesting thing happened right after WWII in Italian winemaking. After the war, the Italian growers and wine makers rebuilt their industry and pledged to produce as much wine as possible; simply to protect their well-being, and their economy from any future “challenges”. The more the merrier was the motto and the result was an obvious emphasis placed on quantity rather than quality. This went on for some time, but around the late 60’s or 70’s Italy experienced a wine renaissance of sorts, like so many of our favorite wine regions have. Growers and wine makers started to focus on the excellence of each harvests yield, rather than just gathering and pressing. In Tuscany around this time, winemakers like Antinori secretively thumbed their noses at the governmental regulations, and started to dabble with wine on their own terms. Antinori, with great inspiration, started to blend Bordeaux style grapes (Cabernet Sauvignon, and Merlot) with the native Sangiovese. With this, the birth of what we know today as “Super Tuscans” was realized. Super Tuscans are fine wines; blends really, that simply don’t play by the rules as laid down by the Italian government. I cannot think of an equally amazing product brought on by such revolt as those yielding from what we know as Super Tuscans. Serendipity? Perhaps. But more than likely, true ingenuity from evaluation. This Italian spirit, innovation and commitment to superiority are what intimately brought Italy back to the map of quality and concentrated winemaking. So I urge the exploration of this wonderful landscape, and its culture—with the hopes that as always- knowledge gained is life (and wine) enjoyed. Salute and Cin Cin!

Wine Society Events at Conference

2009-01-26T13:54:00.000-08:00

Pre-Conference Workshop
Wednesday, February 4 and Thursday, February 5, 2009
Introductory Sommelier Course – Two Day Workshop*
7:30 a.m. – 5:30 p.m.

Auction Preview for Members and Guests
Friday, February 6, 2009
Preview the entire auction and big on specially-selected lots available for Member’s only!
4:00 – 6:00 p.m.

Silent Auction
Saturday, February 7, 2009 11:00 a.m. to 6:00 p.m.
Sunday, February 8, 2009 7:30 a.m. to 5:45 p.m.
Bid high and bid often on great wines!

Wine Society Business Meeting*
Saturday, February 7, 2009
Learn from Dr. Su Hua Newton and taste the wines of Newton Vineyard.
1:30-4:30 p.m.

Live Auction
Saturday, February 7, 2009
Join the fast and furious fun!
6:15 – 6:45 p.m.

At-Conference Workshop
Sunday, February 8, 2009
Wine Making 101*
Participate in hands-on wine making with Sean Foster, Vice President of Production and Senior Wine Maker, Merryvale Vineyards/Starmont Winery.
12:30 – 3:30 p.m.

Wine Society Dinner*
Sunday, February 8, 2009
Enjoy this black-tie event featuring great wine, food and camaraderie.
6:30 p.m.

"Tastes & Tasting; Vivaldi vs. Christina Aguilera"

2009-01-22T18:14:00.000-08:00

In “Wine for the Confused”, the famous British Comedian/Performer/Actor John Cleese says something to the affect of; “don’t let anyone tell you what wine you like, because we all have different tastes and those tastes should be honored". I should say to Mr. Cleese, that’s sage advice, if only more frequently heeded. We are, as a ‘wine-society’ (pun intended), inundated with images, marketing, crooked point systems and quickly changing trends in the industry. I remember when a glass of Pinot Noir was one of the toughest sells on the floor. Merlot was ever so fashionably admired (and gulped), and Cava was simply an elicitor of blank stares. Tastes change, whether or not those tastes are the product of true preference found, or perhaps more frequently, a following of the wine masses. Look no further than a vehicle like the movie “Sideways” to act as the conductor in making Pinot Noir the next Shiraz. Some fickle Californian winegrowers even uprooted Cabernet and Merlot plantings to replace them with Pinot Noir clones from scratch. The result, as we’ve seen is a less Burgundian style, and yet a more fruit forward, higher in alcohol, new world model. Yuck! Even some Sauvignon Blanc growers, at one point, aged and fermented their wine in oak—simply to appeal to the “Chardonnay drinker”. Sauvignon Blanc in oak?? My great grandfather without doubt turned over in his grave. If those aren’t lessons in reactive marketing, than I’m not sure what would be.

I have enjoyed finding that sometimes the opinion of the neophyte trainee is, as it should be, just as relevant as the so called “expert”. We all have different physiological and olfactory signatures- and from those differences can come, varied experiences or ‘tastes’ with the same exact wine. The challenge is to stick to your guns and recognize that you (and your members) have a profile of fondness and inclination that should be nurtured. It isn’t that black and white really; but I guess like any other truly subjective forms of art or language— that’s what makes it all so special to begin with. Now some of us have had those epiphanies, those times where as a beginner, intermediate, or expert; we just close our eyes and say; “Yes! That is a wine that I adore”. For me it was a 1986 Bouchard Aine & Fils Pommard. That is when I started to truly understand terroir in French Wines. Our goal as professionals, tasters, trainers, and even salespeople to a certain extent isn’t to hand-hold or arm-twist but to encourage and educate.

In tasting, it is sometimes advantageous to start with the likes of Viognier and Riesling as they can be easier to comprehend compared to a malolactic Chardonnay or a dry Sauvignon Blanc from the Loire. On the other side of the coin, try Zinfandel and Merlot, rather than heading straight to the tannic young Cabernet Sauvignon, for starters. Tasting wine is a fundamentally important act in learning about wine. And yet, nothing goes further, hand in hand with tasting, as some scholarship and research on each varietal. A fellow wine-guy and a mentor to me in many ways, often used music as a metaphor very effectively. Not all of us like classical music, but through some marginal, even accidental exposure to the likes of Wagner, Strauss and Vivaldi, we know what to expect of it, and more importantly we know when we are "hearing" an example of classical music. Conversely, I may not like hip-hop or most Californian Merlot, but I know from publicity and exposure; when I hear or taste either of the two. Further; I personally don’t own a Christina Aguilera CD, but I know a talented and respected R&B artist when I hear one. In other words, by learning about and revealing ourselves to- the inherent qualities of each of the major varietals (or genres of music)…we are able to construct a bridge between what the experts wax poetic about, and what we have right in front of us. A little reading goes a long way.

So as it is, once we’ve developed and celebrated our own tastes, it is imperative that we let those tastes change on their own from time to time—rather than be led by corporate or ‘more expert’ influences. And when someone asks us a question about wine, let us not give a quick answer, but let us listen first. And more importantly, when the time comes that we ask ourselves questions about wine, let us not lean on the crutch of the latest Robert Parker-like scripts and praise, but rather let's pick up a more objective source (like, say, Hugh Johnson), along with a glass and turn the volume to 11.

Good, Bad, or Insipid?

2009-01-16T19:06:00.000-08:00

Ok, so perhaps all of us have, or have not tasted, turned away, or more judiciously “promptly removed from the table” a wine that one cares to classify as BAD. Ouch; shame on the club at hand for serving said wine, or is it perhaps- shame on “Mr./Mrs. Smith” who may not realize that a fine (Red) from the Cote de Nuits with considerable Brettanomyces present, should in fact smell of, well…….lets put it diplomatically, as Broadbent would, “Barnyard notes and some farm-like earth”.

A quandary is defined as “a state of perplexity or uncertainty, esp. as to what to do; a dilemma”. That’s what I think we may have all run into at some point. What to do when a member or colleague, client, or friend makes the claim that the wine being served is “bad”, “off”, “corked”, or “cooked”? Consider yourself a ‘Medicinae Doctor’ of wine and make a diagnosis! Here are a few easy and hopefully laconic red flags to consider when the quandary as defined above is faced.

First, lets not concern ourselves with screw-caps or synthetic corks; we’ll save that for another blog! Cork is a natural, and so potentially fallible, material used to seal wine. There are these little things called microorganisms that like to eat natural products like cork. Ergo, if these little microorganism critters cascade upon the cork of the wine it’s in charge of protecting; then the wine in question may also be, well….in question. In short, if you smell a wet basement, wet newspapers, or even occasionally, essence of paint thinner, you can estimate that something may be wrong. This is a pretty sure sign of a wine that has been negatively affected by a faulty cork. To be fair, I’ve only just described a wine that is “corked”. The next culprit may be oxygen.

But first, let’s back up to “first period wine 101”: we know that the four major enemies of wine are: oxygen, light, vibration, and of course, higher than ideal storing temperatures. So, with exposure to oxygen in white wines that aren’t supposed to be golden or yellowed, you may in turn find a “cooked” or yellowed color. On the palate; they will be flat and characterless….the fruit you were waiting for simply fails to appear.

Another red flag may be wine that appears sweet or as wine snobs may say, “Madeirized” when they are supposed to be dry or even off-dry instead. Basically, when you (or storage related heat) cook wine- it reduces, and becomes sweeter as certain elements burn off and abandon the true characteristics of the original wine. Here’s another dead giveaway; if the cork in the bottle is pushed slightly upward, challenging the fortitude of the foil on top- it’s probably Madeirized. It has been cooked, simply by higher than best temperatures. It will be “bad” with very infrequent exceptions.
Ok, so it turns out that the whole “cooked wine” scene was really great for fortified wines whose goal it was to make it across the Atlantic (exposed to copious sunlight) during century’s past- but for the likes of your everyday Sonoma Chardonnay- bad news, simply stated.

Ok, so now that you’ve got your MD ”en vino”, its time to hatch a plan for the always possible “bad wine” occurrence. Suffice it to say that in these types of situations, your gut should always prevail. Give your members the optimal experience, and don’t squabble over ten’s, or twenty’s. Conversely though, I do advise that you and your team birth a subtle, “cultural awareness”, day to day, in your club- that recognizes or adopts even subliminally a “buyer’s beware” mantra with regards to wine purchases. Educate both your staff and members about the nuances of certain wines, and also what to expect. It can be either unfortunate or fortunate that some of your wine lists’ more expensive slots may be inhabited by those same wines that will possess those funky, difficult, and niche nuances. Choose pro-action over reaction. Head it off at the pass with a simple dialogue; “ah, you’ve ordered the Gevrey-Chambertin…I, too, enjoy those earthy, vegetal characters in a red wine”. Know what needs to be known and then your ammunition has been gathered.

Now of course if the wine is by definition “bad” (based on your expertise and knowledge); take it back and apologize. Experts say that as many as 10% of all wines bottled, are “corked”. Remember that the next bottle of wine coming to the table is even now more sought after and desired by your members; so deliver it to your members apace. Now, if your members request- then taste, a wine and just simply “don’t like it”, but claim that …”its bad”, then you should be comfortable in your skin knowing that given the criteria above- evidence shows there is nothing wrong with the wine. Gingerly present the possibility that we’ve only just simply jettisoned into a situation of preference rather than quality. Confidence in your own and your staffs’ knowledge of wine will then certainly come to the aid. And, the underlying beauty of it all is that it’s not lip service, its wine knowledge, and trust me there is nothing more pure or gainful for us or for the membership of our respective clubs.

So with that, I totally encourage and tempt any readers to comment on what the procedure is at their respective clubs, along with any anecdotal gems, or helpful suggestions. Sticky situations like these may become easier to deal with, having shared experiences or tactics with other Club Managers. In nutshell- that’s kind of what it’s all about, I suppose. Right?

Upcoming Roundtable Discussions for the NECMA Wine Society

2009-01-16T05:51:00.001-08:00

Look for more information on these great topics!

ONE: “Brix, Brett, Lees, and Acid”
Translating new and old winemaking techniques into tastes, and recognizable, tangible wine-terms that your members will appreciate and feel willing to explore.

TWO: “Wine Purchasing Strategies and Practices at your club”
Buying Futures, Bulk Drops, Returning Unused White Wines at the end of the season for credit, Competitive Bidding, Piggy-Back Large “drops” with other nearby clubs. Amount of inventory carried, and the age old “capital being tied up on the shelf”.

THREE: “Glass Pours at your Club”
Pricing strategies and models, number of selections you offer B.T.G., techniques for increasing the shelf life of open wine…ie vacu-vin systems pumps etc., success stories for marketing your club’s B.T.G. programs, rotation and tenure of pours on any given list, pairings with specials daily nightly?

FOUR: “Northeast (Atlantic) Wine Region”
North Fork Long Island, Rhode Island, Virginia, Vermont, Connecticut—inherent strengths and weakness of the “prime varietals” grown there, generally quite affordable, and always yielding anecdotal exchanges.

FIVE: “Wine 101” / “Wine for Dummies” Course at your club
Sharing of experiences from different clubs who have held such a wine class at their clubs, always well received, consistent results including increased wine sales, turns Cosmo drinkers into Grüner Veltiner drinkers, and a great vehicle to “move” some unique varietals and labels that are otherwise generally overlooked.

SIX: “Successful Marketing and Presentation of Sauternes, Sherry, Port, Cognac”
Tastings, education, pairings w/ desserts- cheeses, proper storage, service, stemware, aesthetic enhancements.

SEVEN: “Staff Wine Training”
Who conducts the training?, sharing of materials, is your training effective, models used, materials used/shared. Best way to “continue to train after the training”. Staff tastings, distributors/salesperson involvement?

EIGHT: “Dispelling Wines Myths”
Rieslings aren’t always sweet, nor are Rose’s, Legs don’t mean high quality, stop sniffing the cork, Old Vine and Riserva don’t unequivocally mean high quality, F&B Establishments killing (serving) whites at 38 degrees, red with meat- white with fish, sulfites & red wine & headaches.

NEW from your NECMA WS

2009-01-08T08:16:00.000-08:00

Happy New Year everyone,
It is that time of year again when the NECMA Wine Society members are asking for your help with bottles of wine donations. These donated bottles will be used at the National Conference Wine Society silent auction. If you are not able to donate from your clubs cellars, please ask your wine purveyors to help the cause and donate a bottle.

All bottles must be collected by Wednesday, January 21st. I am attending the President's Gala on Sunday, January 18th and the NECMA January meeting at The Country Club on Wednesday, January 21th and would be happy to collect any donations at these events.

If you would like to drop off any donated bottles before that week here are the drop off locations and Managers.

Michelle Dougherty-Simek, Nashua Country Club Nashua, NH
Tricia Keating, Nashawtuc Country Club, Concord, MA
Kevin Lalumiere, Shelter Harbor Golf Club, Charlestown, RI
Kristen LaCount, The Country Club, Brookline, MA
Brent Tartamella, The Westmoor Club, Nantucket, MA
Henry Sweren, Wahconah Country Club, Dalton, MA

The 2009 NECMA Wine Society Committee is working hard to give its members value for their membership. Kevin Lalumiere is working on some round table discussions to be held before the regular monthly meetings.

Kristen LaCount will again find some great restaurants and schedule a few dine arounds. I am working on another harvest picking in September of '09 somewhere in the Burlington, VT area. Brent is doing what he does best by spreading the word and recruiting more Wine Society members.

One last note, the Boston Wine Expo has gone back to free admission for Trade visitors on Sunday, January 25th. Your club can sign up to two employees for free using the online application.

www.wine-expos.com/Wine/Boston/wine-distributors/?SHID=33123955.75425604

Have a safe and Happy New Year,
Henry Sweren, CCM and Brent Tartamella, CCM
2009 NECMA Wine Society Chairpersons

Boston Wine Festival!!

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

A real treat for lovers of fine dining, the annual Boston Wine Festival offers visitors the opportunity to sample a great range of specialty foods and wines. Wineries, sommeliers, chefs and restaurateurs visit the event and guide visitors through the culinary and wine experiences. Visitors can also enjoy a number of themed dinners that take place during the three-month program.

*** www.bostonwinefestival.net ***

A tasty time of year!

2008-08-26T08:11:00.000-07:00

September 18th is a good day to be in Boston!

Iberian Peninsula Wine Tasting at the Showroom at Boston University
12pm - 4pm
RSVP 617.284.5320 ext 5320

&

Ruby Wines Presentation at the Harvard Club
(Jackets Required)
There was not time on the invitation

FOR IMMEDIATE RELEASE

2008-06-23T09:58:00.000-07:00

July 5^th Clambake at Westport Rivers

Last winter when we were planning events for the year we searched for something different, something new at Westport Rivers. What says “summer in South Coastal New England” more than a traditional clambake? Freshly harvested Atlantic clams and fish, Westport potatoes & onions, and Dartmouth sausages baked over rockweed and stone. Something new for us but old as the glacial soil in which the vineyard is planted.

Come join us under the tent as Westport bake master Jeff LeValley prepares his traditional clambake, from building the fire, to rake out, to baking the seafood under rockweed and canvas.

And to round out the day, we have traditional American folk music performed by Aubrey Atwater and Elwood Donnelley.

independance Day Clambake on the lawn at Westport Rivers vineyard & winery

Saturday July 5

11:30-3:00pm; $80.00 + tax/guest by advanced reservation only

Call ahead for tickets at 508-636-3423 ext 2 or buy them online www.westportrivers.com

11:30 We start off the day with tours of the vineyard & winery offered by Rob Russell and staff members. Sip a glass of Westport Rivers wine or cold Buzzards Bay Brew from the cash bar and watch as Bakemaster Jeff LaValley prepares a traditional New England clambake the old fashioned way using locally sourced ingredients.

12:00 – 2:00 Enjoy the traditional folk music & dance performed by the popular husband and wife duo Atwater & Donnelly.

1:00 Clambake with all the fixings is served
Event will be held rain or shine under the tent

Bill Walker

Events Coordinator
Long Acre House
Westport Rivers Vineyard & Winery
417 Hixbridge Rd
Westport, MA 02790
508-636-3423 ext 7
events@westportrivers.com

Wonderful new winery!

2008-05-20T11:29:00.000-07:00

Greeting fellow WS members. I just attended the annual Nantucket Wine Festival - another wonderful job by Peter McEachern at the Nantucket Yacht Club. Among many notables was C. Donatiello Winery - fantastic first vintage wines from the Russian River Valley. Chardonnay and Pinot Noir only - but tremendous. Check out the website to learn more www.cdonatiello.com.

Chris spent many years in New York on the marketing side of wine and spirits, working with well known luxury brands. Eager to combine his business expertise, entrepreneurial spirit, and love of wine, Chris headed west to create a boutique winery in the Russian River Valley.

Chris likes to be challenged and moved. In his personal life, he chases after adventure by hitting the rugby pitch and rock climbing. In wine, he enjoys the challenge of working with classic varietals to evoke a powerful sense of place. His goal with C. Donatiello Pinot Noir and Chardonnay is to deliver an experience that is vivid, individualistic, and memorable. In doing so, he’s creating wine that exemplifies both the Russian River Valley, and the man behind its name.

Good Article in NY Times

2008-05-08T12:11:00.000-07:00

Hello Fellow Wine Enthusiasts,

Here is a link to an interesting article in the Times from this week.

Cheers,
Bill Roman

The Pour

Wine’s Pleasures: Are They All in Your Head?

By ERIC ASIMOV

Published: May 7, 2008

In recent months, wine consumers have been portrayed as easily manipulated victims who can be influenced by price, pretense or hype.

http://www.nytimes.com/2008/05/07/dining/07pour.html?ex=1367899200&en=f6a9560cea40fd6a&ei=5124&partner=permalink&exprod=permalink

So much wine, so little time!

2008-04-26T09:57:00.000-07:00

May 5TH A DAY OF WINE EDUCATION...........................
Rowes Wharf in the afternoon followed by a fantastic NECMA Wine Dinner at the Chilton Club!

Monday, May 5, 2008 @ Boston Harbor Hotel
70 Rowes Wharf; Boston, MA 02110

YOU ARE INVITED TO THE...FOSTER’S WINE ESTATES ANNUAL WINEMAKERS TOURAN UNPARALLELED CELEBRATION OF LUXURY WINES

1:30 PM Registration

2:00 - 3:00 PM Cabernet Sauvign
3:00 - 5:00 PM Grand Tasting

Aimee Haller aimee.haller@am.fostersgroup.com
(781) 629.2884 Seating is limited, please reserve your space.

Thanks to Boyd Holk for forwarding this information!

Nantucket Wine Festival - book now!

2008-04-20T05:31:00.000-07:00

Events are filling up fast for the 12th annual Nantucket Wine Festival, which will be held Wednesday, May 14th–Sunday, May 18th. Most of the dinners are booked, but tickets are still available for the Grand Tastings on Saturday and Sunday at the Nantucket Yacht Club (noon–2 PM and 3–5 PM; $85 for one session or $150 for two sessions; 1 South Beach St.; 508-228-1128). There's also space left at many of the seminars – here are some to check out.

A Wednesday night "Texas Throwdown" with Austin chef Kevin Williamson (Ranch 616) cooking up Texas game and beef paired with wines from Cliff Lede Vineyards in Stags Leap (7–8:30 PM; $75 per person; White Elephant Main Tent, 50 Easton St.).

On Thursday, Boston chef Anthony Susi (Sage) unites Old World food and New World wine in an Italian cooking demo to be paired with New Zealand wines (11:30 AM–12:30 PM; $65 per person; Nantucket Yacht Club, 1 South Beach St.).

Friday's "Oysters, The Pearl, and Veuve Clicquot" seminar, led by Nantucket's Angela and Seth Raynor (Boarding House, Pearl), will feature Island Creek oysters for slurping and Veuve Clicquot for sipping (2:30–3:30 PM; $90 per person; White Elephant Main Tent, 50 Easton St.).

For more information and to purchase tickets, go to nantucketwinefestival.com or call 508-228-1128.

Look what's happening this weekend around Boston!

2008-04-02T14:36:00.000-07:00

Free Wine Tasting at Rose & Dove Gourmet
Apr 03, 2008 (Thu): Please join us Thursday, April 3rd, from 5-7 p.m. at our retail store located at 181 Canal Street in the historic mill district of Lawrence, MA. We will be sampling fine wines from Red Mountain, WA and Paso Robles, CA. Wine tasting is FREE and open to the public. We will also be sampling gourmet foods for your enjoyment. Plenty of parking in front, side and rear of building. Contact us for more details at 978.689.4141 or visit our website at www.roseanddove.com!

Wine Trivia: France's Outer Limits
Apr 04, 2008 (Fri): We've partnered up with W.J. Deutsch and United Wines to offer a series of Wine Trivia events, each with a different theme. The trivia consists of 20 questions. You can either come as a team of 2 people or we will pair you up. The team that wins will each take home a bottle. This night, we'll focus on the Rhone, Loire, and Alsace. We'll be tasting related wines from different producers including Sauvion, Fleury, and Sparr throughout the night. Also, Cabot Cheese has been gracious enough to sponsor these trivia nights and provide some great cheeses to pair with the wines. Study up! :-)

Grapevine Travelers Hosts an Early Spring Wine Tasting
Apr 05, 2008 (Sat): The crocuses are poking their way up through the ground, the robins are returning & the air is slowly starting to warm up. This is the perfect time of year to embrace different white varietals from around the world that really peak at this time. It’s also a great time for lighter style reds that still pack a punch since this time of year can be so weather temperamental.

Tasting of Fine US & Imported Wines, and Craft Beers
Apr 05, 2008 (Sat): Within our beautiful new library, seven knowledgeable fine wine distributors and a microbrew beer maker will offer many excellent selections during the evening. A nice band, Hors' d'oeuvres and a silent auction of collectible wines will make this a very special fund raiser!
LIVE Virtual Wine Tasting Event - Sunshine Sarasota Tastoria Style -
Apr 05, 2008 (Sat): Sunshine Sarasota Tastoria Style - LIVE Virtual Wine Tasting Event

Taste wine, enjoy wine, discover wine, discuss wine, learn about wine, laugh about wine, match food with wine and more - all from the comfort of your own home, and with friends and Tastoria.
A Tasting of Spring Whites at Vinodivino!
Apr 05, 2008 (Sat): Welcome the new season with some wonderful whites. We will toast to warmer weather and luxurious sunshine, and say hello to spring with a sample of some great white wines.

Organic Wine & Beer Tasting
Apr 05, 2008 (Sat): Judging by the popularity of stores such as Whole Foods, Americans have discovered the beauty of organic produce and household products. However, many of you are just beginning to appreciate the world of organic wine and beer. Perhaps it's because our definition of "organic" is constantly being expanded and redefined, so terms like "biodynamic", "sustainable farming" and "organically grown grapes" are all used to describe similar production methods.

Join Kurt at beautiful Green Meadows Farm as he shares some organic wine and beer (and probably a gluten free beer), accompanied by local cheeses and other savory treats. Tasting notes for the selections, with a brief explanation of the organic terms as they apply to wine and beer, will be available. For more information on the farm and its fascinating history visit them at www.gmfarm.com

High-End Beer Tasting
Apr 05, 2008 (Sat): Join us for an afternoon of tasting 20 different high-end beers. Included are products from Chimay, Unibroue, Allagash, Ommegang, and Victory.
*This is a walk-around tasting, registration not required Emiliana Organic & Biodynamic Wines
Apr 05, 2008 (Sat): Celebrate Earth Month with Emiliana.

Fernando Pavon, brand ambassador for Emiliana Vineyards and certified sommelier, will be making a very timely appearance at the culinary center to profile some lovely Chilean wines, produced in accordance with nature. With all industries heightening their awareness and practices towards a more "green" standard, the wine industry in particular is implementing techniques which involve minimal impact on the earth. Fernando will decode some of these buzz words, including "organic" and "biodynamic," and teach us what they mean in a viticultural setting. Furthermore, he will be profiling some of their award-winning wines, including those from the Natura line. Sure to be a very educational and enlightening seminar.
Our complimentary wine tasting events are held every Saturday evening and our craft brew tasting are held every Friday evening.

Please call James or Laura for further details at 781-721-5900. We look forward to seeing this Saturday. Thank you.

Apr 05, 2008 (Sat): Spring and Summer always brings a constant stream of guests, invited and otherwise. With this in mind, we bring wines for every reason. Some of the wines will be light and fruity for summertime sipping. Others will be big reds suitable for grilled meats. In any case, these wines are all priced for everyday consumption.

Chateau Ste Michelle Wine Dinner
Apr 06, 2008 (Sun): Melissa’s
Main Street Bistro 407 Main Street, Stoneham Square
Wine Dinner Menu~ Featuring Wines From Chateau Ste Michelle

Sunday April 6th, 6:30pm
For Reservations, Please call Melissa…781-438-7243
$55 per person
Tax and Gratuity Excluded
Dinner Menu~Frisée and Endive Salad with Maytag Bleu Cheese & Dried Pears
Tossed in a Champagne Walnut Vinaigrette
~Grilled and Smoked Diver Sea Scallop and Shrimp
Tropical Fruit “Carpaccio” Kaffir Lime Oil & Mache Salad
~ “Certified Angus Beef” Tenderloin Tournedos
Served over Spring Peas, Sweet Potato & Cipollini Onions,
Finished with a Marsala Demi Glace
~Bananas Fosters, Croissant Bread Pudding
With Rum Raisin Caramel Sauce

Trinchero Family Estates Wine Dinner
Apr 07, 2008 (Mon): Join us for the next installment of Burtons Wine Dinner Series featuring: TRINCHERO FAMILY ESTATES, Monday, April 7, 2008 with Chuck Parker, Cellar Master at Premium Wines. Enjoy a five course dinner paired with five complimentary wines. Price is $80.00 per person (not including tax & gratuity). Call to secure required reservations in advance at 617-236-2236.
Menu:
Raw Bar Selection
jumbo shrimp cocktail, oysters, king crab legs, snow crab claws
2005 Napa Cellars Sauvignon Blanc
Prosciutto Wrapped Stuffed Pears
poached pears stuffed with blue cheese and served over arugula with a lemon vinaigrette and balsamic reduction
2004 Trinchero Napa Reserve Chardonnay
Butternut Squash Soup with Scallops
velvety puree of butternut squash soup complimented by a brown sugar glazed scallop
2005 Folie a Deax Zinfandel "Amador County"
Choice of one entree paired with:
2006 Trinchero Napa Reserve Pinot Noir "Vista Montone"
Veal Osso Bucco
served with a red wine demi glace over parmesan polenta with roasted vegetables
OR
Pan Seared Proscuitto Wrapped Sea Bass
served over creamed corn risotto with applewood smoked bacon and a drizzle of lemon hollandaise
Cappuccino Mousse
served in a chocolate cup and topped with whipped cream
Montevina Terra D’Oro Zinfandel Port
La Table Francaise: Discover French Gastronomy & Practice Your French!
Apr 07, 2008 (Mon): Come experience a total immersion: French conversation over chef Jacky Robert's French cuisine at Petit Robert Bistro in Kenmore Square.
All levels of French are welcome! If you need help with vocabulary or grammar, there will be a native French speaker from the French Library Alliance Française to assist you.
Seats are limited, RSVP required. Please call: 617.375.0699. $50 prix-fixe menu includes aperitif, three-course dinner, and all tips and gratuities.

A great restaurant that holds great tastings!

2008-02-15T15:54:00.000-08:00

For those of you lucky enough to be in or around the greater Boston area or if you are looking for a fantastic destination that will never let you down go check out their fantastic wine program and amazing culinary experience!

Wednesday Night Wine Tasting at Chiara

The South of France

Just when you felt comfortable pronouncing Châteauneuf-du-Pape...

we've moved on to it's neighbors, Gigondas & Cassis.

Wednesday, February 20th

Anytime Between 6pm~8pm

06 Domaine du Bagnol, Cassis

05 Château du Trignon, Gigondas

Stop by on Wednesday between 6pm and 8pm and check out the new wines that we're so excited about.

There is no fee for this tasting

rsvp to: thomas@chiarabistro.com

Great Job!

2008-02-08T17:02:00.000-08:00

Great job on the BLOG Brent. I think this is a great idea and can not wait to start interacting with all fellow IWS members with thoughts, events, photos and menus and such. I wish I saw this earlier. Leaving for Boston tommorrow moring for the Boston Wine Expo and just saw the deal you guys are getting. Oh well, next year. Once again great job and I really think this will help us all interact with each other and another benefit the Wine Society has to offer all its members. Maybe I'll see you at the Wine Expo.
Skip

2008-02-06T09:51:00.000-08:00

Greetings fellow WS Bloggers!

Welcome back from a wonderful week at the CMAA National Conference! The Wine Dinner was great, the wine seminar from Karen MacNeil was fantastic, and the WS Business Session is always educational! More on conference activities later and WS ideas. Right now it's safe to assume we are all uncovering from the mounds of paperwork, emails and voice mails that piled up while we were gone.

Email the folks at Ten Nice Wines to receive their FREE quarterly newsletter. There is a wonderful article on "Corks - Down but not out"

The other intriguing idea that I recently heard about (at conference) was Black Box Wines. I hae yet to check them out but take a look at www.blackboxwines.com.

Happy Tasting,
J. Brent Tartamella

And be sure to share what you learned, overheard, or tasted at conference!!

The Evolution of a new winery, be part of the fun!

2008-01-27T11:25:00.001-08:00

It’s been a very busy winter at Barrel Oak Winery! As we move quickly toward opening, we need your help spreading the good word that we are here. The biggest thing that you can do to help us is to tell your friends about what we are doing!

Anyone can go to the contacts link at our website: WWW.BARRELOAK.COM and become friends of Barrel Oak Winery.

SO HERE’S THE REALLY BIG NEWS: WE OPEN OUR DOORS ON FRIDAY,
MAY 23^rd AT NOON.

Sharon crushed 40 tons of beautiful fruit last fall and we’re opening with several very good wines. On the red side we’ll have beautifully aged 2005 vintages of Cabernet Sauvignon, Merlot, Norton, a Fab Cab Franc, a Touriga Franc, and a Petit Verdot. All are very yummy! For 2007 vintage whites we have a lovely Chardonnay for late June release as well as a truly scrumptious Seyval Blanc and a luscious Viognier. We’ll also have lots of our BOWHaus White and BOWHaus Red for patio sippin’.

Between now and opening we’ll be kind of busy bringing in our business partners, buying all of the supplies, bottling and labeling 3000 cases of premium wines, finishing the winery interior and exterior, landscaping, planting the second vineyard with 7000 vines, building some stone walls and the massive stone fireplace, ordering and setting up the barrels and racks, tanks and equipment, insulating and sheet rocking the building, hanging the gi-normous cedar tank room doors (each is 5 feet wide and 18 feet high), pruning the first vineyard, hiring the staff, lining up our tasting room volunteers, putting the training program in place, completing wiring and plumbing, running the networking and setting up the computers and sales software, picking out all of the retail items including shirts and food items for sale, buying and installing fridges, the ice maker, sinks, prep and sales areas, building the beautiful custom tasting bar and laying the Brazilian cherry wood flooring, installing the windows and siding, building the three powder-rooms and finishing the stonework and timber entryway, grading and planting the wedding area, working out our advertising strategies, lining up tasting and educational seminars for friends and colleagues as well as professional and social networking groups, finalizing all of our licensing, working with the county government on event permits, arranging press coverage, finishing the environmentally friendly geothermal HVAC system, putting in the well, roads and drain field, as well as paying the bills, buying and house-breaking a golden-retriever puppy, giving pre-opening tours to our friends and assorted visitors, and finding time for a few hours’ sleep each night.

Well, that’s it for now from Barrel Oak Winery. Our new motto is that “We’re What’s New and Exciting in Northern Virginia.” Like that? We also like to tell folks that we’re “One hour from downtown and a world away.” It’s really true! Another way of putting it is that “The shortest route to Napa is through Fauquier County.” Try it sometime…you’ll see! My favorite is the pithiest: Come on in and “Take a BOW!”

Whatever you do, please consider helping us and becoming a part of the fun. Please pass this along and feel free to check in regularly or call us any time. If you have ideas and suggestions on how we can tackle that big list above we’d love to hear from you. We’ll find time to be in touch soon and we look forward to seeing you in the near future!

Boston Wine Expo

2008-01-27T10:39:00.000-08:00

The Boston Wine Expo is now accepting Trade registrations on line. The event is Saturday, February 9th and Sunday, February 10th. However the show is not free for us this year. The price is $85 for Saturday or $42.50 for Sunday. If you would like to sign up on line the link is http://www.xpressreg.net/register/bowe028/lookup.asp?st=1&o=81580&std=1&k=&a=&eb=&iq=. The exlusive trade hours are from 11:00am until 1:00pm each day. You will need your company's liquor license number to apply.
For more info on the Boston Wine Expo go to http://www.wine-expos.com/Wine/Boston/.
I will be attending on Sunday and hope to see you there.

Henry

BU Wine Programs

2008-01-25T12:03:00.000-08:00

For your Wine Society Hat........

I don't know if you are aware of the series of Food & Wine Seminars that Boston University holds over the winter and spring. I just received their mailing on it and it features some good classes. (all price ranges, credits or no credits) Instructors include Bill Nesto, Sandy Block and others.

More info can be had at: http://www.bu.edu/foodandwine/wine_programs/index.html

I will likely try to catch a couple of these. Perhaps we can gather a group?

Cheers,

Bill

NYTimes Dining Section

2007-12-30T17:55:00.000-08:00

Some good reading to add to your busy holiday schedule.......A couple of nice wine related articles in The Times this past week. The one on Champagne is most interesting. You can find them at:
http://www.nytimes.com/pages/dining/index.html

Cheers and Happy New Year All!
Bill Roman

NECMA Wine Auction Contributions

2007-12-26T10:58:00.000-08:00

Thanks to everyone who contributed wine to NECMA's effort to add to the the CMAA National Wine Auction! To date we have the following contributions:

1 bottle Gaja Darmagi Cabernet Sauvignon 1982
1 bottle Gaja Barbaresco 1982
1 bottle 2004 Georges Deboeuf Pouilly-Fuisse
2 bottles 2003 Jordan Cabernet Sauvignon
1 Bottle 2005 Cam Neely Hat trick cellars Cabernet Sauvignon
1 bottle 2006 Ray Bourque Hat trick cellars Merlot
2 bottles 2004 Stag’s Leap Artemis Cabernet Sauvignon
1 bottle 2003 Westport Rivers Chardonnay
2 bottles 2006 Snow Farm Vineyard Vermont Seyval Blanc
3 Half bottles of Flag Hill winery Heritage Red Dessert Wine

Please contact Henry Sweren (clubhousemanager@concordcc.org) if you are interested in donating, there is still time!

What I am enjoying these days.................

2007-12-08T16:52:00.000-08:00

Cold weather means cold water, which means great oysters! A couple weeks back I picked up a bottle of Casal Garcia Vinho Verde to have with some local farmed oysters. The wine is light, citrusy (sp?), has a little spritz and was the perfect match for good icy and briney oysters on the half shell. (It is low alcohol at 10%) Best yet, I got the wine in the 2 for $10 bins at the local wine shop. (United Liquors front-line price is $50cs. and nets to $45.) A wine such as this has very limited appeal in cold weather, but with the right food, it doesn't matter that snow is in the air. Try it, I know you'll like it! What are you enjoying these days?

Cheers,
Bill Roman
Edgartown YC

WIne Lockers

2007-12-06T07:58:00.000-08:00

I am investigating private wine lockers in clubs and am wondering if you have them or if you know of any club that has been successful with them. If so, please let me know.

By private wine lockers I am asking about small lockers which hold a case or two of wine whereby a member pays an annual fee to store wine and then have it served when they are at the Club.

Thanks and happy holidays.

Kevin E. Carroll, CCM

COO/General Manager

The Loxahatchee Club

2007-12-06T07:54:00.000-08:00

From Sandy McGaughy

A little help this morning please, how much do you charge for a glass of house chardonnay? Thanks...

New England Club Managers create the first ever Wine Society BLOG!

2007-12-02T13:54:00.000-08:00

The New England Club Managers Association has created another extension of the Wine Society! Here we can, well of course, have a glass of wine, share articles, compare our wine lists, pricing and see who is carrying what, and just peruse the latest musing about wines as they relate to the private club environment!

Post your question, share an article or look for information on our first Dine Around.

The 2008 Wine Society Chairman is Henry Sweren from Concord Country Club.

Thursday, December 6th is the first conference call which aims to create a strong foundation for the 2008 Wine Society and all that has to be planned:
1.) The Annual Wine Dinner 2.)Wine Education 3.)Dine Arounds

If you are interested in supporting the New England Club Manager Wine Society or are interested in helping to plan events, education etc, please leave a message here and you will be contacted. Thanks.

Henry Sweren
clubhousemanager(@)concordcc.org
WS Chairperson

and

J. Brent Tartamella
brent(@)thewestmoorclub.com
WS Co-Chairperson