New World Vs. Old World Wine

I have made references to New World and Old World Wines in a few other entries and have gotten a few messages asking me to explain the differences between the two.

Geographically speaking, Old world wines come from Europe- France, Italy, Germany, etc...and the Middle East. New World refers to non-European countries- Americas, Australia, New Zealand etc...

There is also a wine STYLE difference. Old world wines tend to be lower in alcohol, higher in acidity, with more minerality, are less fruit forward and more terroir driven. A few descriptors of Old World wines are: Clay, loam, silt, wet rocks, petrol, leather, forest floor, tobacco, tree bark, and so on. (I bet you can't wait to crack open a bottle of German Petrol Riesling now, eh?)

New World wines will frequently be the opposite with low acidity, higher alcohol, and more robust and vibrant fruit flavours. A few New World descriptors are: Plum, cherry, cassis, pepper, spice, strawberry, blueberry and so on.

 New World wines are typically seen as drinkable and delicious younger in life, whereas the high end Old World wines are seen as needing a bit of age to reach optimum drinkability.

A few of my New World selections

A few of my Old World selections

Corkage and a Quick Intro to Wine Regions

I used to weigh the wine list very heavily when deciding which restaurants and/or bars I would go to.  At the time, I did not really look at the prices themselves. Rather, I looked at what vintage/region/varietal combinations were offered and how much effective variety the list had (to follow whatever courses the meal would take, or how many different palates would be at the table). Price per bottle/glass was a secondary calculation and it was very simple- If the glass or bottle was considered to be priced anywhere withing the realm of reason, then it was ordered. I really liked the way this plan worked out when the bill was not landing on my lap.

Eventually, I had to start paying my own restaurant bills...I knew this day would come sooner or later because one can only expense so many 'market research' and 'client dinners'. So when I would take friends out or otherwise plan social events on my dime, I began to really scrutinize what bottles/glasses were available and if they were really worth the price.

French wine, above all, really is a mystery to most. There is something sexy about the way certain names roll off your tongue when you order it (as many of my friends know, "Chateauneuf du Pape" is one of my favourite things to say). But once you figure out what something like "Vin De Pays" means*, you realize that it may not be worth the $50 that it's listed for.

I finally began to compare the prices of wine in my collection versus wines available by the bottle and realized that I could get a much better bottle if I were to just drink out of my own racks. Therefore, I started looking for places that had reasonable corkage fees.

For those not completely familiar, a corkage fee is basically a fee you pay to the restaurant if you would like them to open and serve a bottle of wine which you have brought in. Typical corkage fees range from $10-$25, but I have seen some as high as $50-$75 per bottle.

While this seems like an excellent way to sneak some Two-Buck-Chuck into a dinner and pull a fast one on your date, I consider it bad form to bring a bottle of wine that is obviously of lesser quality than what is reasonably available at the restaurant.

Example: A bottle of Chateauneuf du Pape can start at $60+ per bottle at some establishments. Buy a bottle from your local wine shop for $35, pay the $10 corkage fee and you've just bought a Lexus for the price of a Scion. What a hero! Your date will love you when they Google how much that bottle of wine [should have] cost at the restaurant.

Now, instead of looking solely at the wine list, I first look to see if they have a corkage fee and if it is a reasonable price for the establishment. Then I look at their wine list to see what they have available, and decide if I would pay corkage or simply buy a bottle from them. If I did decide to bring my own bottle(s) in, I then look at the food menu and decide what I should bring based on what would go with the theme of the restaurant.

Example: If it's a American restaurant specializing in heavy meats, decadent sauces and layers of flavour, I would likely bring something equally powerful- Cabernet Sauvignon, Syrah, Malbec and the like. I also like to pair based on regions, so Italian food, Italian wine; French food, French wine, and so on. Food and wine pairing is a fun topic on it's own, so we will come back to that in another entry.

Now you have a restaurant in mind, and you know what food they serve. What kind of wine should you ultimately end up bringing? Being that we're talking about being reasonable, let's look at some quick and easy ways to narrow down your selection.

New World Wines are fairly straightforward with lower prices [usually] than Old World selections, and because they are labeled by varietal they are also much easier to understand. Here are a few quick and easies:

California- You can't really go wrong with a Chardonnay or Cabernet Sauvignon from Napa Valley. However, if Napa selections are a bit out of your price range then Paso Robles Zinfandel, Carneros Valley Sauvignon Blanc, and Santa Ynez Pinot Noir would all make great Napa substitutes.

Argentina- Malbec and Cabernet Sauvignon from Mendoza, Torrontes from Salta (Preferably Cafayate, a sub-region of Salta).

Chile- CARMENERE! (Can you tell I love Camenere yet?) or Sauvignon Blanc. Both grow very well in Chile's Valle Central- Maipo, Rapel, Curico, Maule.

Australia- Shiraz from Barossa Valley, Semillon from New South Wales

New Zealand- Two words: Sauvignon Blanc! Some of the best examples come from Marlborough, South Island.

Some of my New World selections

Let's see if I can do some 'quick and easies' for Old World wines. This stuff is pretty heavy, so feel free to use it as a resource and come back to it as much as you need...I know I would have to.

Germany- Riesling from Mosel Valley, Muller-Thurgau, Silvaner and Riesling from Rheinhessen, Spatburgunder (Pinot Noir) from Rheingau. (Was that so hard? Practice saying those aloud...it becomes more fun than French.)

Italy- Barolo and Barbaresco are easily the most important wines to come out of Italy, but they can be quite pricey. Since they are both made from the same grape, look for Nebbiolo from regions like Asti or Lombardy as a substitute. Of course, we cannot forget the great Prosecco, Italy's sparkling gem and a reasonably priced alternative to French Champagne. I would also like to add Chianti and Sangiovese from Central Italy/Tuscany.

France- There is a reason I saved France for last. Firstly, it has become one of my favourite wine regions to both drink and study. I find French wine to be historically interesting and deliciously complex. Secondly, I don't really want to write about it in a Quick&Easy format because there is SO much to know.

Some of the more advanced readers may notice that I am leaving some things out, but let's remember how difficult France was to ingest when we first started in wine. I will likely be omitting many first growths and Premier Crus because they simply do not fit the criteria of 'value' wines. Here we go!

Bordeaux- Some of the most expensive and sought after wines in the world come from this region. Even though those examples count for less than 5% of Bordeauxs' total wine output, the name really does carry weight. Bring any bottle of Bordeaux to a dinner and watch people get impressed. I have bought bottles of "Grand Vin de Bordeaux" between $8 and $20 a bottle. Chateau La Croix Du Duc and Chateau De Costis both come to mind. For dry whites look for Graves or Semillon and for sweet look for Sauternes or Barsac.

Cotes du Rhone- Very famous for it's whites like Rousanne and Marsanne, and of course the famous southern region of Chaeauneuf du Pape. I have seen bottles of Appellation Cotes du Rhone Controlee start between $7-$9 on up. I recommend Viognier from Chateau Grillet, Northern Rhone. Around $20 per bottle and a great, sweet wine.

Languedoc- France's largest wine producing region and a great source for 'affordable' French wine. I recently picked up two bottles of L'Artisan Languedoc (Syrah/Grenache blend) for $18 at Bevmo's $0.05 wine sale. This is a major source for Vin De Pays, so if you want French wine on a budget, this is a great region to look into.

Some of my Old World selections

There are still other major regions to cover in France, but I think this should be enough to get you started with choosing a wine to go with dinner. I think I will cover the other regions (Champagne, Alsace, Burgundy, Loire Valley, Provence) in another entry entirely devoted to French wine.

Hope this helps you choose your next few bottles, saves you some money and, as always, feel free to post any questions or comments you may have here!



* Vin de Pays- French wine classification for wines that are 'above mediocre'.

Delius Restaurant and 2007 Perrin & Fils Rasteau

I have not done reviews on actual venues on this blog, but I think I may begin to incorporate that when I come across one that I find striking...in any direction. I think I will start with Delius, a restaurant/wine cellar in Long Beach that I went to last night.

I went with my friend Kyle. It was actually his idea because he passes by Delius several times a week on his way to work, but has never stopped in. That all changed yesterday because we were already in the area and craving a glass or two (or four) so we rang the place up and headed on over.

I have spent a large portion of my life in the Long Beach area, and let's just say that I don't always equate Long Beach with this kind of dining experience. The restaurant is very modern with dim lighting and a nice, quiet atmosphere; Perfect for a date or simply a night out to enjoy some great wine.

The bartender gave us a 'By The Glass' wine list, which in all honesty was fairly lackluster. The walls of the restaurant were lined with wine bottles, very impressive looking- as if they really wanted to showcase their wine selection...but their wine list was full of Temecula selections. (Nothing against Temecula wines, but one would expect more with a place that looks as impressive as this.)

There were two Napa selections for which I would have settled, but I knew there had to be more to Delius than this. When the bartender came back, I asked to see a 'by-the-bottle' list; he returned shortly with a touchscreen tablet, not unlike an iPad, which had their wine list. Now THAT was cool. You can select wines by varietal, vintage, price and region. Being that i'm on an Old World wine kick, I chose France.

Price points for a venue like this, I feel, were fairly reasonable. Bottles started in the $20s with entrees and appetizers in the $14 and up range. We ended up getting a 2007 Perrin & Fils Rasteau and paired it with their Duck Confit, Overall, a magnificent pairing.

The wine service was very good; The bottle was presented and sampled, all the etiquette was followed and all that. However, if I had to split hairs, it would be over the fact that that their wine glasses were slightly water spotted and not as polished as I would have liked.

The Duck Confit was great. It was served over a bed of upland cress, topped with teardrop tomatoes, dried cranberries, red onion and bleu cheese crumbles. The duck leg itself was garnished with tomato yogurt spheres and mole sauce. I apologize for not taking a photo before we devoured it, but sometimes the stomach thinks faster than the brain.

Overall, a wonderful experience at a reasonable price point. Great place to take a date or simply enjoy a drink in a nice, quiet atmosphere. I will be back.

2007 Perrin & Fils, Rasteau L'Andeol- Cotes du Rhone, France.
At first opening, the wine had very apparent forest floor and tobacco aromas accompanied by subtle plums, red berries and hints of pepper and spice. The lighting was dim, but it appeared to be quite light in colour and intensity- a brick red colour which transitions to an almost watery-clear rim.

On the palate, the earth and minerality comes through before any fruit. The forest floor aroma translated into a clay and loam flavour, typical of Cote du Rhone wines. This particular blend is 80% Grenache and 20% Syrah. Lots of heat from the alcohol content of the Grenache (14% abv), and spicy, peppery texture from the Syrah. At first opening, the wine seemed balanced, but lacked complexity and finish; As it opened up, though, the depth really started to show. Lots of black fruit, cocoa and nice tannin and spice mouthfeel, opening up to a medium plus finish. It was very nice as a stand alone wine, but excellent with the Duck Confit.

At Delius Restaurant- Signal Hill, CA

Napa Valley and 2007 Esca Cabernet

California's Napa Valley is considered to be one of the most highly regarded wine regions in the Americas. There is more viticultural diversity within the Napa Valley appellation than there is within the Médoc or the Côte d'Or, with several California examples rivaling and even besting some famous French labels. Napa Valley has become so synonymous with excellent wine that even the casual storegoer knows that any selection from that region is a safe bet for a good time.

There are many factors which make Napa Valley special, in this entry we will touch briefly on three main characteristics: Climate (weather conditions), aspect (angle relative to the sun) and geology (soil content).

Because of the unique way that Napa is located and shaped, it has several microclimates which exist inside of it. Temperatures range from the cool and often foggy southern areas like the Carneros District, to the much warmer, closed-off northern regions where the Calistoga and St Helena Appelations are. Mountains and footbills protect much of the valley from excessive wind and rain, keeping the grapes safe from being torn apart or drowned. Napa also has a long growing season with warm, sunny days and cool nights- an ideal combination for allowing grapes to ripen slowly and evenly.

Vines are mostly planted on the valley floor, but more and more are being cultivated on the slopes. The wooded western slopes provide cool, afternoon shade- conditions which favour white grapes- Chardonnay, Sauvignon/Chenin Blanc, Riesling, whereas the more arid, rain-shadowed eastern slopes favour red varietals- Cabernet Sauvignon, Merlot, Pinot Noir and Zinfandel.

This beautiful balance of hot sun, cool ocean breezes, and (in some areas) shade provide enough sun and heat to ripen the thicker-skinned grapes (Cabernet, Zinfandel) but not overcook the more delicate varietals like Pinot Noir.

The soil content varies from one appellation to another, but the entire valley was once part of the ocean floor that has since been lifted up over years of tectonic evolution. The northern areas have been torn open and blasted with volcanic ash and rock, leaving a soil content of volcanic ash and gravel loams. The southern area closest to the San Pablo Bay has constantly been flooded and dried out over several centuries, depositing layers of sediment on the floor each time- leaving behind fertile clay and silt loams once the ocean retreats back.

Many 'Old World' French and Italian wines pride themselves on their 'terroir'- or the taste of the earth. Flavours of chalk, loam, gravel, slate etc come through first on these Old World wines, however California wines are initially very fruit-forward. Warm sun and [relatively] young vines give you powerfully ripe reds- flavours of black plums, cherries, cassis and berries will come before any earthiness or minerality.

So how do you choose the right Napa wine? There are hundreds upon hundreds of producers in the 16 appellations of Napa Valley (2012), you can easily drive yourself crazy picking apart which sub-regions have which micro-climate and soil ideal for growing which grape varietal in what year. My advice? Don't be afraid to try something new, and if you find something you really like then note it down (varietal, region, producer, vintage) and eventually you may begin to see a pattern.

Here is a fine example of a Napa Valley Cabernet: 2007 Esca Vineyards Cabernet Sauvignon- Calistoga, Napa Valley. It is not the boldest Napa Cab that I've had, especially for a 2007, but it does have a great, velvety smooth texture and nice round fruit flavours of black plums, currants and a little bit of vanilla and spice from the French oak barrels. Great wine to pair with anything from lamb shanks to swordfish.

At Wine Lab Camp- Costa Mesa, CA.

The Moscow Mule

In today's world of Absolut and Grey Goose, it's hard to imagine a time when vodka needed a hand with boosting its popularity. Cosmopolitans and Apple-tinis owe their success to the original vodka cocktail- The Moscow Mule.

In 1941, John Martin (Who's company had recently bought the Pierre Smirnoff brand) and Jack Morgan (Owner of a famous Hollywood pub- which carried an in-house ginger beer) combined their products in a fit of 'inventive genius', as a way to offload their otherwise unsellable goods. They threw together a concoction of ginger beer, vodka, lime juice, and sprig mint in a copper mug and the Moscow Mule was born!

Martin then used a creative marketing technique to get more bars to start carrying their new creation. He bought one of the first Polaroid cameras and had bartenders pose with a Moscow Mule in its copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling this hot, new item.

It worked! Between 1947 and 1950, vodka sales more than tripled and nearly doubled in 1951- but the glory was short lived as the Moscow Mule's popularity began to dwindle in the 1960s. We are in luck, though, with the recent boom of high end bars and gastropubs, the Mule is coming back!

Just make sure to get yours in a copper mug, like how they are served here at Chapter One: the modern local.

Na zdorovie!

 

2009 Chateau De Costis

Bordeaux, just like Champagne, is a wine which is named after its region. When you see a Bordeaux wine, it is usually a blend of any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.

Similar red blends can be found outside of France as well- California Meritage and Italian Super Tuscans are a few examples of Bordeaux style wines.

Red Bordeaux blends are known for their bold, dark fruit flavours as well as their firm and tannic structure. Plum, black currant and sweet berries are usually used to describe the deep, ripe flavours of Bordeaux...and because these tend to be high in tannin, many can stand to age for quite some time- a few decades for some of the finer specimens.

This 2009 Chateau De Costis- Grand Vin De Bordeaux was initially a little thin for my liking. After letting the open bottle sit for half an hour or so, the depth and complexity began to develop. Even still, this is probably the thinnest bodied and most fruit-forward Bordeaux I have ever tried, which makes it a great wine to accompany a meal but not the best stand-alone wine like other Bordeaux blends I prefer. It is still a bargain at $8.99 a bottle and goes to show that you do not have to break the bank to try a nice French wine!

A Typical Trip to the Store

This is called a 'good day'...an afternoon at Hi-Time Wine Cellars produced Urban Riesling from Mosel, Chateau De Costis Grand Vin de Bordeaux, Russian River Consecration, Taylor Fladgate Porto and Lips of Faith Tart Lychee Ale.

Have a great weekend, Cheers!

Day Two, Level One: Court of Master Sommeliers

The second day began earlier than the first day… at least it felt like it. I was up all night studying the material that I learned from the first day, and ended up passing out somewhere in between New Zealand and South Africa.

Day two gave us a new pair of Masters, Reggie Narito and Catherine Fallis.

The morning started right off the bat with more blind tasting and a little bit of trickery- wines that I have never tried before; Grüner Veltliner being one of them. I missed all four of the wines in the first flight, but so did the rest of the class. I was not off to the best start, but at least I know it wasn’t just me this time.

After the first flight, it was more of where we left off on Monday- More regions, sub-regions and wine laws…you know, the stuff that is important but still puts you to sleep. 

I was able to redeem myself at the last flight, nailing two of the four wines- Malbec  (Mendoza) and Sauvignon Blanc (Loire).  That helped boost my confidence for what was to come next. EXAM TIME.

The written exam was only 70 questions, but it covered a ton information that was thrown at us in a matter of only two days. I don’t even think most of it had totally sunken in yet.

The first two pages were pretty easy, vintology and history, and I was flying through it. I was feeling pretty good.  Then I hit a series of French and Australian sub-region questions and hit a wall. I decided that in the interest of time, it was best that I just blow through all the ones that I know first and then go back and think about the ones I wasn’t so sure about.

When I reached question 70, I went back and counted that I was able to positively answer 37 of them. GREAT…I was going to need a whole lot of educated guesses to save me. I used a lot of deductive reasoning to narrow down my final answers. I finished with about 10 minutes left.

We had to wait outside as the rest of the students finished, scores were tallied and certificates and pins were set up. It was the longest 30 minutes I’ve experienced in quite some time. With only a little more than half of the questions nailed down for sure, I wasn’t sure that I had passed. 

We finally got called back for results and awards. Rows of Champagne glasses sat bubbling, waiting to be savored in celebration. You could sense the anxiety in the room as the entire class fell silent the moment the Masters stood in front of us with certificates and pins in hand.

I think the Masters sensed this, because they filibustered for a bit…then it began.

As the names were being called, applause were given. As name after name was being called, I began to worry as I was not yet called and the stack of certificates was getting thinner and thinner. I looked around and everyone sitting around me had already gotten a certificate and their Guild of Sommeliers Pin. I was scanning around the room to see who had not yet gotten one. As I was scanning I heard “Jesus Evangelistaaaaaaaa”. 

YES!

I smiled, got up and did the Tiger Wood’s fist pump. I shook hands with the Masters and collected my pin and certificate. After all the names were called, the bubbly was passed out and good times were had.

I wanted to take some photos with the Masters, but my phone had died. Oh well, I guess I’ll save that for Level Two.

I’m very glad that I passed and I did learn quite a bit. It was a fun and exciting experience, but I do have my thoughts on how the class was set up and run. That will be the topic for the next entry.

Until then ,cheers!

2010 Vina Leyda Carmenere

After two days of wine flights, blind tastings, wine pairings, terroir, region and vintology...what's the first thing I do when I get some time to breathe? Take a seat at the airport wine bar.

On my way to the gate, I stopped in "just to see" what was on their list...and behold, I found myself another Carmenere. I just had to try it.

2010 Vina Leyda Carmenere, Rapel Valley- Chile. Classic carmenere- Rich, black fruits like a mouth full of plum jam. Secondary elements of bay leaves, white pepper and baking spices taper into a full, albeit short, off dry finish.

I went against the grain and paired it with cheddar and gouda penne truffle pasta. At Vino Volo- SFO, San Fransisco.

2009 Sauvion Muscadet Sur Lie

It is typical of French Wine to have a taste of the French earth in every sip. This flavour which comes through in earthiness and minerality is referred to as "terroir". It is the main distinguishing feature between Old World and New World style wines.

This glass was an interesting specimen for Muscadet. There was a nice presence of earth- hints of wet stones and flint which come from the granite and limestone which make up much of the Loire Valley. That earthines was also balanced by a fair amount of fruit, mostly green apple and grapefruit, and vibrant acidity. Not much of a finish, but that's OK because it is a great wine to pair with food.

Overall, not bad as a stand alone wine, but excellent to pair with most seafood- Fish, shellfish and sushi.

2009 Sauvion, Muscadet Sur Lie, Loire Valley- France. The "Sur Lie" designation means that the wine was aged on it's dead yeast cells, a process which adds body and complexity to the wine.

At Rouge et Blanc Wine Bar, Downtown San Fransisco.

Day One, Level One: Court of Master Sommeliers

June 18, 2012- I had been eagerly waiting for this day for quite some time.  It is special because it marks the ‘real’ beginning of something I have wanted to do ever since I really got serious about wine and first heard about The Court of Master Sommeliers.  All of the wine dinners, wine tastings, sommelier events, reading, research, cellar digging, wine bar/gastropub reviews etc…were all practice for what I started today.  

Check in time was 8am. I got there a little early so I was able to snag this photo of me in the lobby of the International Culinary Center in Campbell, CA.

Being there early allowed me to do what I like doing the most…find a nice, quiet spot to size up the rest of the class and see who my friends should be. The makeup of the class what not at all what I expected. I assumed the class would consist mainly of males 30 years and older and with very few women- probably because that is the usual demographic for the wine geeks which populate the local wine bars in Los Angeles and Orange County. You can imagine my surprise when I saw that this was actually quite a mixed bag, consisting of both men and women, with ages ranging from early twenties up to fifties and sixties. There were also a small number of foreign students who had flown in to attend this course and learn from these Masters.

When class started, I immediately recognized some of the Masters who would be lecturing today as I have watched many of their videos online and read their various articles and books. I have to admit, I was a little star-struck. I felt like a total wine geek at that point.

The Masters in attendance were Randall Bertao, Cameron Douglas, Brian McClintic and Alan Murray. I wanted to get a photo with them, but didn’t want to seem like THAT much of a geek. Just take my word for it, they were there.

Sitting in the classroom, each student had their mise en place set in front of them with Course Workbook and four wine glasses. 

The class started off pretty mellow and easy to understand, and at a very comfortable pace for me…probably even a little slow. I felt like I was in good shape. We started with the deductive tasting method, which is exactly what it sounds like. You take in the appearance, nose and taste of the wine and break down its characteristics one after another until you narrow down the varietal, climate, country, region and vintage. Our first flight consisted of two wines- one white and one red. It was a little early in the morning, and admittedly, I am not quite sure all of my senses were awake just yet…but had to have a go at it anyway!

I’ll spare you all the details of the tasting notes, but I was actually quite surprised that I was able to narrow down the varietal and vintage of what turned out to be a Loire Valley Sauvignon Blanc from 2010. The same happened with the red, I was able to identify the wine as either a merlot or a syrah. After a little more digging into the defining features of each, I was able to correctly identify that it was a syrah between 3-5 years old, but again had no idea where it was from. (Australia)

The next section was viticulture and winemaking theory. Two things I was very familiar with and had no trouble keeping up. So confidence grew some more. I was quite happy at this point.

The next few sections was where it started to get tricky. Old world stuff, especially French AOC /AOP Classifications and their vast number of estates, chateaus and regions really started to make my head spin. What made me even more confused was I felt like the pace was starting to really speed up, and I was the ONLY one having a hard time keeping up!

I know that I only have a certain amount of wine knowledge, and I know that I still have a lot to learn…but at the same time, I’m no slouch. I feel fairly confident that my knowledge base was pretty solid, at least more solid than the average and even savvy wine consumer. But today, I could not believe that I was not picking up concepts and lessons as quickly as many of my classmates.

As the day went on, we had several other flights and blind tastings, and I was able to nail down a few more. This helped my confidence a bit, but I still could not understand how my classmates were able to taste and decipher the blind tastings so much faster than me.

After lunch, we had more blind tasting flights but now we had to stand up and analyze the wine out loud to the class. I felt fairly confident having had a reasonable degree of success in the morning…but things don’t always turn out the way you want them to.

Now, I don’t want to open my book of excuses just yet…but I did make the stupid mistake of having sushi with wasabi for lunch. Whether or not that temporarily disabled my senses, I’m not sure…but after lunch I could NOT smell or taste anything like I could in the morning.

In the morning I was nailing all the lesser known varietals- Muscadet, Sangiovese, Nebbiolo…but when it finally came MY turn to speak to the class, I totally screwed it up. It was an old world, sweet white wine, highly acidic with aromas of slate and petrol. For some reason I came up with 2009 Chenin Blanc, Loire Valley…when in fact it was a Mosel Riesling, 2010. It was THE most obvious thing ever, and I blew it. Confidence went down the drain at that point.

The rest of the day consisted of more theory and more information about various regions, laws, terroir and climates from around the world. All very interesting, but I was having a real hard time focusing…for a few reasons. Firstly, because I was burnt out from information overload, secondly because I felt like I was really struggling to keep up and lastly because of my Riesling faux pas.

At the last break of the day, I was able to chat with a few of my classmates.  I spoke with a few of them during the class as an aside during tastings to either confirm what I sensed, or ask questions about what they sensed. I felt like I was able to keep up with their tasting abilities, but not the speed at which they can process it. I finally learned that the majority of people in that class were at the last stages of an 11 week course taught by the French Culinary Institute and that they were taking this course as a review for the Level Two final exam later in the week. NO WONDER!

So I didn’t feel too bad after that. I was able to [more or less] keep pace with students who were 11 weeks ahead of me.

At the end of the day, we had blind tasted 14 wines- 7 red and 7 white, traveled to the regions of France, Australia, New Zealand, South Africa and North America, and learned a bit about viticulture and the many wine laws which regulate the trade all over the world. Not bad for a days work.

Can’t wait to see what tomorrow brings. Cheers!

2010 McManis Family Chardonnay

This was taken during one of my last-minute study sessions.

2010 McManis Family Chardonnay, Napa Valley. This is a classic example of one of California's most popular varietals. Cool, bright and zesty, with citrus flavours dominating the subtle hints of pear and apple. Not as buttery as other California Chardonnays, but that's fine with me!

At Pour Haus Wine Bar, Arts District, Los Angeles

The Changeover

I was sitting in a Chinese restaurant one afternoon in 2010, staring off into space when I noticed that the bar area of this particular establishment was actually quite nice. The materials, construction, design and physical layout were all visually appealing. As I sat and ate, I started to fill the areas of the bar in with coffee service equipment.  It looked like it would make for a new and different coffee experience, but it needed something else.  I then added beer and wine equipment and the idea of a boutique café/gastropub began to take shape.

That is when the obsession really started to grow. 

At the time, I was invested very heavily into the coffee industry but not so much wine and beer- Those two were more like hobbies and interests than serious investments in career-specific knowledge. In order to create an environment that served the best of all three, I needed to learn more about the other two.

I had plans to try and open in late 2011, but after reviewing what I wanted to provide- as well as reviewing my competition- I decided that it was best I step back and take a moment to really learn exactly what I’m getting myself into.

So here I am now…about to take the leap into the next step with the Court of Master Sommeliers, then Cicerone Beer Sommelier Course after that. I do plan to travel to “Old World” wine countries in the next year or so, before settling down to open my gastropub.

There are a lot of exciting things happening in the next year or so…so much, in fact, that it is a little scary.

I think that’s enough background on me for now…let’s get onto the fun stuff. Wine, beer, food and the journeys in between!

Birthday Suit, Uinta Brewing- Sour Cherry Ale

Contrary to popular belief, I do not survive on wine alone. Here is an excellent example of another one of my favourites- Sour Ale.

Traditional beer brewing is an exact science of using only the right strains of yeast to produce a specific type of beer and flavour. Sour ales are quite the opposite. Wild and naturally occurring yeast strains are allowed to enter the brew and do their thing, imparting tart and sour flavours to the beer. It is also common practice is to add fruit (usually cherries, raspberries or grapes) to cause secondary fermentation while the beer ages.

This spontaneous and secondary fermentation really shows through on the palate, with every sip being crisp, refreshing, wild and unlike any beer you've ever tried. If you've never had, I highly recommend. It will change your perspective on what beer should be!

Birthday Suit, Uinta Brewing- Sour Cherry Ale. This bottle-conditioned, soured golden ale pours red because of the cherries and has a nice sparkling mouth feel, not unlike Champagne. It has been matured over cherries and delivers that delicious balance of sweet and sour. It then finishes clean and refreshing, perfect for a hot summer day! Cheers!

At Lucky Baldwin's, Old Town Pasadena.

2007 Conn Creek Anthology Meritage

2007 Conn Creek Anthology, Meritage*. This is a prime example of a beautiful California Meritage blend, with a deliciously sweet blueberry aroma coupled with smooth black fruit flavors with just the right touch of acidity and pepper on the body. This wine is full without being too bold, nice and balanced with a long, semi-dry finish. It is elegant and just complex enough.

This photo was taken at one of my favourite local gastropubs. Their selections are fantastic and I am consistently pleased with the quality of their wine service. I feel that many other venues can take service lessons from this crew. At Chapter One: the modern local, Downtown Santa Ana.

*Meritage is a California wine based on a Bordeaux-style blend, meaning it is a mix of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. (The five traditional varieties from Bordeaux, France)

Aging Red Wines

One of the questions I often get asked is if red wine always gets better with age. The rules are different for white, sparkling and fortified wines, and we will cover those in time.

Simply put, the vast majority of red wine is meant to be consumed young, within 2-5 years of their vintage date. Most wine you purchase at the store is not meant for aging, as stores tend to cater to most customers who crack the bottle open a few hours after purchase...for example: party gifts or date nights.

In order to stand the test of time, red wine must be bold and tannic, but with structure, balance and proper concentration- just remember that older does not always mean better. When wines are young, they are more vibrant and lively with fruit being the primary descriptors...but as they age, they lose the youthful 'freshness' and usually transform into something softer and more complex.

My personal collection has three levels, the largest includes many 'ready-to-drink' wines so I have a selection from which to choose for any given occasion. The second level is wine that I have tried before and THINK will improve with a bit of aging. The third and smallest level of my collection includes the long term storage- Grand Crus, Dom P, Bordeaux and so on.

In short, don't worry about aging your reds! Buy it, pop it, pour it, enjoy it! As a good friend of mine said,
"Do NOT cellar good wine! You may get hit by a truck tomorrow and never know what it tasted like!"- Peter Mums

Hope this clears things up a little bit. Feel free to message me with any other wine questions you may have!

Bubbles and Buffalos!

It had been said that the first Champagne glasses trace back to Greek Mythology. These first 'coupes' were footed glasses which widened towards the rim, supposedly molded after the breast of Helen of Troy.

Centuries later, Marie Antoinette- the Queen of France- decided it was time to create a new glass and molded them after her own breasts. The new shape was completely different as she was...more well endowed...than Helen of Troy.

Today, the glasses we use are designed to enhance the smells and aromas of the wine and to help hold onto the bubbles.

NV Chandon Brut Classic with a plate of "Buffalo" Frog Legs. On the Rooftop at Perch, Downtown Los Angeles. À la vôtre!

Fonseca 10 Year Tawny Port

Port is a fortified wine, meaning a neutral spirit has been added during fermentation to stop the fermentation process, preserve the high residual sugar and boost the alcohol content. The result is a strongly pungent and (in my opinion) initially offputting scent, but drinking will reveal all it's syrupy, honey-like sweetness.

I am, admittedly, new to Port. I first tried it a few years ago, but I was not ready for it - There was so much going on that I don't think I was able to understand it all. However, on a recent trip to Paso Robles, I tasted a series of Port wines and Port blends and found them absolutely fascinating.

Port will keep for about a week after opening due to its high alcohol content. At 18-20% alcohol, I would much rather invite some friends over to share!

Fonseca 10 Year Tawny Port, At Wine Down Lounge, Long Beach.

2007 Cantina Isarco Kerner

Kerner is a hybrid of the Trollinger and Riesling grapes. Much like Riesling, this wine is fresh and fruity with a refreshing crispness. Melon and green apple flavours pair with white fruit and tropical aromas.

Served here with board of assorted cheeses and charcuterie, as well as a pair of whiskey tasters.

2007 Cantina Isarco, Kerner - Buffalo Trace Kentucky Bourbon - Whistle Pig 10yr Straight Rye.

At Wine Down Lounge, Long Beach

2010 Casas Del Bosque Carmenere

2010 Casas Del Bosque, Carmenere. This lost grape of Bordeaux is quickly becoming one of my favourites. It has a nice sweet smell that reminds me of kettle corn and coffee, but imparts a rich cherry flavour with a hint of spice and a dry, tobacco finish. No need to wait as this soft red is ready to drink young. Cheers! 

At InnerFog, San Fransisco.

Hiatus

My time with “The Healthy Bean” lasted only a few years, but it was very intense. What we accomplished and what I learned could have taken much longer in other situations- Schools, corporate gigs, job hopping...and so on.

Even today, I think about the time I spent with my employees. As a previous employee for several large companies, I was conditioned for many years to have a certain boss-employee relationship. Probably the same relationship many of you have- “I hate my boss”. 

I did not want my employees to feel that way about me. After the way I was treated by previous managers, I felt that an employee-centered management style was the best way to get the results I wanted. 

There is a lot involved with building a team that has just the right blend of skills, personalities and character. I had a good mix of people come through my doors, and each person contributed something and I learned new things from each one. It took months of trial and error with different personality and skill level combinations, but at last we had a team. 

I have taken the lessons I learned in my professional career and now use them in every aspect of my life. I now understand how a team that works synergistically will reach their goals faster than a team that wastes time and energy by putting personal agendas in front of overall goals. 

After The Healthy Bean and I reached a certain point, we decided that we wanted to expand in two different directions, but neither of us was willing to compromise our ideals. After a series of meetings and much deliberation, we decided that it was best that we pursue our own goals separately. It was a difficult decision- leaving what I had helped build with my sweat, tears and [at times] blood. Looking back at my employees, customers and even the physical buildings, then having to say goodbye was...heartbreaking. 

I was burnt out. I spent the next few months mentally recuperating and trying to figure out what the next great idea would be. I bounced a few ideas around and then finally came up with one…