Chef Mike: Subject: Wine Finds

Merry Christmas and Happy Holiday Folks!

Now a days everyone wants a great deal on wine.... Great holiday fare deserves some great wine! If you love wine check out these deals that your own personal wine consultant has found for you!! For those who collect or those who want to collect -This is the greatest time in 20 years to find amazing wines at unheard of prices...

...Stock on hand is limited so let me know if your interested! Prices quoted DO NOT INCLUDE TAX and/or SHIPPING

Joseph Phelps Cab 2006 no its not Insignia or Bacchus but this "value" Napa Cab is normally $50 a bottle and up...
Now $39 a bottle

Justin Isosceles 2003 & 2006 Central coast bordeaux blend. Arguably the best from the Central Coast normally $60 a bottle up
... Now $52 a bottle 2006 $57 a bottle 2003

Stags Leap "Fay" 2006 Cab - One of the first declared wine regions within Napa and one of Napa's legendary Cab makers the Fay Cab is normally $70 a bottle up
Now just $55

Beringer private Rese Chardonnay 2007 is annually one of Napa best Chard's often a critics favorite Bev Mo priced at $34.99 a bottle
Now just $27.50

Davis Bynum Pinot Noir 2007 is an awesome Russian River Pinot a critical fav from a soon to be classic Pinot Vintage. It's a steal at $30 a bottle plus
Now just $24.50 a bottle

Faust 2006 Cab is the Second Lable for the famed Quintessa Cab - Critical fav and priced well when it's $50 a bottle plus...
Now just $39 a bottle

Ferrari Carano Chardonnay 2006 - Big Chard lovers Chard... Critical fav and often priced $32 a bottle plus
Now $28

Mt Veeder Cab 2006 is one a Napa great "value" Cabs normally $31 plus
Now just $28

Ferrari Carano - Prevail West Face 2005 is a Cab Syrah blend and is a beautiful rich red wine normally priced at $40 plus
Now $29.00 a bottle

Rodney Strong Russian River Pinot Noir 2008 - No its not the Reserve 07 Pinot that got the big score (and is $40 a bottle) but this is still a fantastic Pinot for everyday or even something special. Normally a steal at $20 plus
Now just $17.50

Chateau St Jean "Cinq Cepague" 2005/06 - THE primer red from this Sonoma Winery a critical fav and usually "value" priced below it's big Napa Neighbors at $80 a bottle
Now just $35

Bogle Phantom 2006 - Do I need to remind you how great this wine is! A steall when priced around $20 a bottle
Now just $16.00

Oh yeah and for the price does not matter crowd here are few other finds to consider..

Opus One 2006 $151 - Bev Mo price $179.99
Caymus Sp Selection 2006 $98.50 Normally $159 plus
Beringer Private Reserve Cab 2005 96.5 Normally $124.99 plus


Have a great Holiday Season and if I can help out with a few wine finds... All the better for all of us

In Vino Veritas!

Michael Fraschilla

Wine & Spirit Specialist & Partner
24-Pinot Media LLC
(805) 217-4518 Ph
(805) 522-4337 Fax

Wine Class Series - Speak Wine Fluently in 2010!

2010 WINE CLASS SERIES

Explore with us numerous regions of the world.. Get the shortcuts to navigate the world of wine with confidence, from the vineyards to your glass.. Discover and develop your personal wine style.. and unveil your inner epicurian! Come join us for a great time.. whether you're a neophyte or a wine connoisseur..! From Jean-Baptiste@lawinetasting.com

Sat, Jan 9
Pinots Noirs from the World
Travel Burgundy vineyards, the birthplace of Pinot Noir, to New Zealand, Oregon and California. You will see how versatile a grape can be depending on the soil, the climate, the winemaker.. Learn what Terroir is, that sense of 'somewhereness'.. and how important it is to think outside the glass!

Sat, Feb 6
Old World vs New World
Wine has been made for thousands of years! History, family traditions and Terroir have been shaping the world of wine in the Old World (France, Italy, Spain, Germany..). Flying winemakers, more modern wine-making techniques and 'easier' vintages have brought a very challenging wine-making industry in the New World (California, South America, Australia..). Learn to understand and enjoy the differences..!

Sat, Mar 6
Un Gout de Provence (a taste from Provence)
You're hearing the crickets, smelling lavender, eating Ratatouille with a glass of Rose.. you might be in Provence! This time, stay in L.A and save on all travel expenses. We'll take you on a tour of the most famous AOCs from the Cotes du Ventoux down to the vineyards facing the Mediterranean Sea. Enjoy whites, roses and reds from one of the most heavenly places in the world!

Sat, Apr 3
'Un Je ne Sais Quoi' from Burgundy
Burgundy winemaker Hubert de Montille in MondoVino (a must-see documentary on the world of wine by Jonathan Nossiter) says, 'In Burgundy, it's all about giving birth to vintages'. Learn about the 'Laisser-Faire' philosophy that makes Burgundy so unique. Taste some of the best AOCs (including some Premiers Crus) from Northern Cote de Nuits and Cote de Beaune to the Cote Chalonnaise and Macon. Ready for a voyage through history?

Sat, May 1
Wine Adventures in South America
The history of wine-making in South America rests largely on a single grape variety believed to have arrived in Argentina from Spain around 1557.. Thus it is considered the oldest wine-producing area in the New World. Explore vineyards from Argentina, Chili, Uruguay.. Taste wines made from grapes you might never have heard before!.. including Tannat, Bonarda, Carmenere, Torrontes..

Sat, Jun 5
Sophisticated Bordeaux: Right Bank vs Left Bank
If there is a wine-making region closest to Napa in style and winemaking techniques, it could be Bordeaux with its predominant oak barrel ageing (with a higher percentage of new oak each year) and sometimes, 'Parkerized' winestyles (fruit-forward and higher in alcohol).. Come and learn the difference in style between Merlot-driven Right-bank and Cabernet-ruled Left-Bank. Sample St Emilion Grand Cru, Lalande de Pomerol, Graves, Medoc.. among others!

These limited-size classes always sell out, register today to avoid disappointment! Each 2 hour-class will cover a vineyard exploration, to help you understand what makes these wine regions so special. You will taste wines that are particularly representative of each area. Each session includes 5 to 6 wines. Light appetizers will be served to accompany the wines, including artisan cheeses and other gourmet delicacies. Classes are limited in size for a great interactive, learning and fun atmosphere! Gift certificates available. http://www.lawinetasting.com/index.html

Michael Perlis on: Robert Biale Vineyards (UPDATE AT END)

The [two?] people who regularly read my column know that I am a Zinfandel fanatic. I enjoy Zins from all over California [and even from Australia] and from many different wineries. But there are a few wineries that top my list, due to their combination of consistent high quality as well as producing a number of Zins from several different vineyards.

Turley is probably most famous in this regard. Turley’s cult following is practically legendary and they are well known for their amazing single-vineyard Zinfandel bottlings.

Carlisle, which I have already written about, is not as well known but every bit as fantastic in terms of consistent high quality single-vineyard Zinfandels.

Added to this list would be Robert Biale Vineyards.

I was first introduced to Biale a few years back by a friend who, knowing of my fondness for Zinfandel, brought a bottle of the Biale Black Chicken Zinfandel to a dinner we were having at Le Chene. The wine was fantastic and I had to find out more about this winery which I had heard of but had somehow escaped my attention.

This is the explanation from this Napa winery’s website:

True story. In the 1940’s when Aldo Biale was a young man, he and his mother, Christina, operated in Napa what was essentially a relocated Italian farm. Walnuts, prunes, vegetables, fruit, white leghorn chickens and eggs, and of course, Zinfandel grapes that had been planted by Aldo’s late father, Pietro Biale, were the basic products emanating from the fields along El Centro Avenue. Out in the barn by the coops were hidden barrels of the homemade Zinfandel that Aldo had discovered was worth substantially more than grapes. Besides, Christina and the surrounding family enjoyed wine on a daily basis.

Orders for fresh eggs and produce regularly came in over the Biale’s party line telephone – the old multi-family shared system that was common out in the country in those days. So as not to have customers spill the beans to nosy neighbors that he had illicit Zinfandel for sale, Aldo instituted a code name for customers to use on the phone to protect his cover and order a jug of wine –“black chicken”. This discreet system for ordering eggs, produce and “black chickens” went on for decades.

Even Aldo’s newly arrived Italian spouse Clementina wasn’t sure why customers wanted black chickens. “You want the white ones – they are better,” the English-learner advised in her best phone sales pitch. “Just tell Aldo,” came the regulars’ replies…

Black Chicken went legit’ in 1999 when we bottled our first one from the vines out by the coops behind Aldo and Clementina’s home.

Well, I soon discovered that Biale produces a host of great Zinfandels, along with Petite Sirah, Barbera, Sangiovese, and a very limited Sauvignon Blanc called Pollo Bianco [get it?] as well as Syrah under their Hill Climber label. I’ve been hooked ever since.

I need to switch gears for a moment. We all know that occasionally a bottle of wine is flawed. Things happen. I won’t begin to try to explain what a corked wine is; if you want to read about it, please go back and read Rusty’s excellent article on this subject. There can be reasons other than being corked. Sometime, the wine may be just going through a “dumb” stage. Or maybe it was subjected to unusual conditions during shipping. There can be other reasons as well. My palate is not necessarily as sophisticated as someone like Rusty, so I cannot always identify why a bottle is “off”. But, it does sometimes happen and the more wine one drinks the more likely one is to encounter an off bottle. When I do, I will often try to contact the winery and ask for input.

In this particular situation, we had opened a bottle of the 2005 Robert Biale Zinfandel from the Stagecoach Vineyard. This is usually a terrific wine, with a wonderful nose and great flavors. But this time – nothing. It didn’t taste bad; just no taste and no aroma.

So, I shot an email off to Jayme Silva at Biale to ask his take on the matter.

He was very surprised, as he had heard no negative comments about the wine and felt that the 2005 wines should be drinking pretty terrifically. I can attest to this, as we have had several of the Biale 2005 bottlings before and since and found them all excellent. Just this one time was there a question.

Under no obligation to do so, Jayme sent me a 2007 Robert Biale Stagecoach at no charge to replace the bottle that had disappointed me. I had not expected him to do this, but was very happy to accept his offer, which proved to me that not only do they make great wines but really care to keep their customer relationships on track.

By the way, I asked Jayme for his comments on this article, and this was response:

“We like it. The best part is the pure baloney about how I'm such a thoughtful and considerate person. If I did something nice for you, it was completely by accident.”

That’s Jayme!

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

********
UPDATE:
Eve,

As an unfortunately sad follow-up to my article about Robert Biale Vineyards, I got the following email yesterday from Jayme Silva at Biale. He has granted permission to post it on your blog.

Announcement to Black Chicken Society
December 13, 2009
Contact: Jayme Silva
707.257.7555
Robert Biale Vineyards
4038 Big Ranch Road
Napa, CA 94558

R.I.P. Aldo Biale
80 year old patriarch dies
NAPA, CA We are so sorry to have to tell you that Aldo Biale, Robert's father and co-owner of the winery, passed away quietly at home on Saturday. You probably know that he had been fighting health problems for some time.

Many of you knew Aldo. He was a born Zinfandel grower, patriarch of the Biale family vineyards on El Centro Avenue in Napa, and partner in Robert Biale Vineyards, Aldo's life was devoted to his family, his Catholic faith and growing grapes that produce two of the market's most highly regarded Zinfandels - Black Chicken and Aldo's Vineyard.

In 1991, Aldo realized a long held dream of making high quality wines. Along with his oldest son, Robert, marketer Dave Pramuk, and winemaker Al Perry, he created Robert Biale Vineyards, regarded as one of the finest producers of Zinfandel in California, and one for which there is an extremely loyal following. He invited everyone to be a part of his family.

You know that we are so sorry to lose him. We wanted to let you know just as soon as arrangements could be made.

You are welcome to join us later this week.

ROSARY
Friday, December 18, 7:00 PM St. Apollinaris Catholic Church, 3700 Lassen, Napa.

MASS OF THE RESURRECTION Saturday, December 19, 10:30 AM, St. Apollinaris Catholic Chuch, 3700 Lassen, Napa.
------------------------------------------------------------------------------------------------------------------------------------------------

In addition to his winery family, Aldo leaves his spouse of 56 years, Clementina, his daughter Sandra, his sons Robert and Mark, sons- and daughters-in law, and grandchildren.

Clementina has asked that donations be made in Aldo's memory to the following organizations:

• The John Biale Scholarship Fund at Justin-Siena High School, Napa.
• Queen of the Valley Hospital Foundation, Napa.
• St. Apollinaris Catholic School, Napa.

ACCOMMODATIONS: Neighbors and friends of Aldo have offered their services to anyone who is planning to visit from out of town.

• Ask for the "Good Neighbor Rate" at the Holiday Inn Express in American Canyon.
• Hotels close to us include John Muir Inn, Marriott, Hilton, and Oak Knoll Inn.

Robert Biale Vineyards | 4038 Big Ranch Road | Napa | CA | 94558

Anthony Blackburn: The Ritual of Table Service

This is a bulletin, brought to you by Anthony Blackburn, student in Paul Wagner's Cultural Appreciation of Wine class, at Napa Valley College.

This bulletin is to inform you, the wine consumer, about the importance and ritual of service. Particularly wine service.

Part of the beauty of wine is the experience it brings. Not just the aroma, taste, texture or color. But also, the people you share it with, the place you consume it, the celebrations toasted with it. A fun part of the experience of wine, for many people, is the "Ritual of Service". This is presentation of the wine, to the consumer, by wait staff or a sommelier at a restaurant.

This was the subject of a recent lecture in my Cultural Appreciation of Wine class.

There was a consensus by the class that excellent service begins with a "connection' being made by the wait staff and the consumers. As Paul Wagner, my instructor stated, "The Consumers and Staff are all involved in a "Play". For the "Play" to be successful, everyone just needs to understand their roles."

That being said, the ritual of table service has it roots in the Roman dinners and Greek Symposia of 20 centuries ago. (You can read more about Greek Symposiums in my early blogs.)

As many of us know, ordering wine is only just slightly less scary that speaking in public. We are on the spot. The choice has to be right. Will that Chardonnay that is slightly oaked and that has just a slight hint of old dusty burlap go well with the asparagus Auntie Flem ordered?

How do we choose who orders the wine for the table? is it:

Everyone leaves to use the facilities. The one person left at the table is shouldered with that responsibility.
Give it to the person who looks the most knowledgeable.
The best dressed person
The Host
The person who has the most money

Heck, let's just put the wine list in the middle of the table and draw straws.

And of course, you drew the short straw. But you, smart reader, know what you are doing, right?

Because you think that slightly oaked Chardonnay that has just a slight hint of dusty burlap goes well with, not only Auntie Flem's asparagus, but the rest of the diner's meals, you go ahead and order it.

Now starts the Ritual of Table Service. Places, everyone!

The wait person (notice how politically correct I am? That is so unlike me.) presents the bottle of 2005 Golden Calf Chardonnay from Bakersfield you ordered. Yes, the one that got 68 points from Robert Parker. You are a shrewd oenophile, aren't you?

The presentation is important. The bottle is held, tilted slight backward and supported at the bottom by the server. The label is facing toward you. Look to make sure the vintage is the same 2005 as your ordered.

Nod your head in approval of the wine.

The server cuts the foil with their wine opener. A proper wine opener has 4 main parts. A handle, a foil knife, a corkscrew and a lever, preferably a hinged, two piece lever.

The foil is cut just BELOW the collar of the wine bottle. Several reasons why. The foil will not touch and contaminate the wine. The wile will not be unduly aerated by running over the edge of the cut foil. Drips are mitigated by this cut position as well.

A property server always holds the bottle, label facing the customer, through this oenological surgery.

The server then deftly and swiftly slips the piece of foil into a pocket. Preferably their own.

With one hand, the server closes the foil knife tool and opens the corkscrew.

The corkscrew is started at a 45 degree angle, into the cork. As the corkscrew bites into the top of the cork, the corkscrew is straightened so that it goes straight down into the cork. The screw is turned until it breaks through the bottom of the cork. this relieves the vacuum in the seal, making the cork easier to pull out.

The lever is seated on the rim of the bottle and the end of the handle is pulled upward. If physics are properly, the cork will be pulled out.

Just in case you needed to know, this lever action is called a "Second Class Lever". In a second class lever the input effort is located at the end of the bar and the fulcrum is located at the other end of the bar, opposite to the input, with the output load at a point between these two forces.

This all just means "Use the corkscrew properly."

The cork is unscrewed from the corkscrew and is NOT given to the patron. The cork should just be set on the table. There is no need to smell the cork. Normally one smells the cork to detect a bad cork. Simply tasting the wine will tell you this, if it is indeed the case.

With one hand, the wait person folds the corkscrew and slips it into a pocket.

Again, preferably their own.

Now,you get a 1 ounce pour of your 2005 Golden Calf Chardonnay from Bakersfield. Yes, your 68 pointer.

Look for flaws his point. Is the wine corked? Is it what you ordered? Is it being served at the proper temperature?

If your wine is indeed what your expectation was, then approve the bottle and the wait person will pour for the table.

Enjoy that Bako 2005 Chard.

Anthony Blackburn is a student at Napa Valley College in the Viticulture and Winery Technology Department. He is also the Student Sales and Marketing Intern responsible for selling the wines made by the students in the student winery. www.napavalley.edu/winery Student of the Grape at Napa Valley College Soccer Player (Goal Keeper) Wine Maker (In my own mind) Facebook Ho (Friend Me!) Motorcycle Rider (Kawasaki ZZR1200)

Happy Hour of Wine

World Wine Education presents “Happy Hour of Wine” that will be held at Embassy Suites in Valencia. The wine will be flowing from 5:00pm-7:30pm on Thursday December 17, 2009. The price is $20 per person. Come and join them for an evening of fun and shake off the Holiday madness for a couple hours. This is a premiere party of who World Wine Education is and the 2010 classes that they will be offering.

Embassy Suites Hotel is right off the 5 freeway on Newhall Ranch Road. The Lobby is immaculate with a Waterfall Partition in front of the reception desk at the entrance of the hotel. This is the first and last thing a guest will see when checking-in or checking-out of the hotel. Embassy Suites is a beautiful contemporary hotel that is the perfect setting for the “Happy Hour of Wine” event.

World Wine Education will be showcasing their 2010 wine classes. February 2010 classes will be held at the Residence Inn by Marriott. March 2010 classes will be held at Embassy Suites. Both locations are lovely and welcoming.

There are different types of classes that World Wine Education will be offering that is structured to all levels of beginner to advanced. Classes recommended for beginners and experienced wine lovers are the fun light-hearted wine classes that will teach the basics of what a student wants to know about wine. The five options for those classes are 1. Basic Wine Tasting; 2. Short-cuts to Understanding Wine; 3. Introduction to Wines; 4. Blind Tasting Made Simple; and 5. Your Day to Ask Questions About Wine.

The other classes that World Wine Education will be offering are the world renowned WSET (Wine & Spirit Education Trust) classes. WSET was founded in 1969 to provide high quality education and training in wines and spirits. WSET classes are the foundation for anyone wishing to be a Sommelier. At the end of these classes the student will receive a WSET Certification that is recognized worldwide. To find out more, please visit www.wsetglobal.com.

The “Happy Hour of Wine” event will give Santa Clarita a chance to get to know DiMaggio Washington and Alisha Maines of World Wine Education. There will also be opportunities to sign up for the 2010 classes at a discounted rate. Put the Holiday shopping on hold for a couple hours and stop by for a drink. You might even discover the perfect wine for your Holiday dinner!

World Wine Education is an educational company about the world of wine. The company’s Sommelier, DiMaggio Washington and Event Coordinator, Alisha Maines, facilitate anything from events to world recognized certification courses, such as, Wine and Spirit Education Trust (WSET). “Educating the world one glass at a time.” To find out more, please visit www.worldwineeducation.com.

For more information about Embassy Suites in Valencia, CA; please visit www.embassyvalencia.com.

More with Three Olives Bubble Vodka

"It is delicious shaken and served up. I also love it mixed with diet mountain dew ultra violet...I know it sounds weird but it tastes just like Bubble Yum! Seriously, go to BevMo and buy a bottle of Bubble Vodka...you will not be sorry. It is also good with diet sprite." Carrie D.

So, who is going to try this one?

Napa Valley College Winery: Welcome!

Dear Eve,

Welcome to the Winery at Napa Valley College!

You are now part of the very first bonded winery at a community college in California. You will be among the very first people to hear about the release of our wines as well as about events and special tastings at our winery.

All of our wines are made from grapes grown on our own 6 acre vineyard located on the campus of Napa Valley College. We look forward to keeping you informed about our fine collection of wines and about how you can purchase your favorite varietals.

Thank you again for your interest and for joining our mailing list.

Sincerely,
Dr. Steven Krebs and Mr. Brian Avila


Napa Valley College Winery
email: gmiraglia@napavalley.edu
phone: 707-253-3049
web: http://www.napavalley.edu/winery

Napa Valley College Winery | 2277 Napa-Vallejo Highway | Napa | CA | 94558

From our staff writer Anthony Blackburn:
Napa Valley College Estate wines. Sign up for the mailing list at www.napavalley.edu/winery. That's the only way to buy them.

And from me:
I joined the mailing list because Tony told me to. I'm looking forward to getting even more information, and wine, from Napa Valley College as...well...I love Tony. I have thoroughly enjoyed learning all about his viticulture class without staining my own fingertips in wine. I can't wait for my first e-mail...and my first sip! I challenge local vintners, and wine 101ers alike, to have a bottle of wine - that he made with his classmates - while reading one of his articles. We may not be able to get to Napa, or to school, but we can learn. We can always learn.

Michael Perlis Reports in on: Wine Spectator Top 100

I realize the Top 100 information has been available online for a little while, but I usually don’t bother reading about it until it comes out in the magazine, mainly since I rarely see many of the wines I am personally interested in that are on the list.

Now that the article is in the December 31, 2009 issue, I thought I would look it over. I noticed two things right away. Overall, there seems to be a trend to lower priced selections this year. And I actually saw several wines/wineries that I am familiar with, although in most cases I have not had the current year’s bottlings:

#1 Columbia Crest Cabernet Sauvignon Columbia Valley Reserve 2005: While I have not had this particular wine, we did have a nice visit at the winery a few years back.

#4 Kosta Browne Pinot Noir Sonoma Coast 2007: In general, I am not a Pinot drinker, but a good friend shared some of his Kosta Browne with me a while back and it was pretty darn tasty; not sure if it was this bottling, though.

#12 Saxum Broken Stones Paso Robles: A Paso star that I really want to try. If anyone wants to share some Saxum, let me know!

#14 Two Hands Shiraz Barossa Valley Bella’s Garden 2007: I’ve always enjoyed this winery’s Garden Series of wines. I also highly recommend their screw top wines: Gnarly Dudes, Bad Impersonator, Angel’s Share and Yesterday’s Hero are the ones that come to mind.

#17 Carlisle Syrah Russian River Valley Papa’s Block 2007: Carlisle is on my list of all time favorite Syrah and Zinfandel producers. I’ve already done an article about them, so I’ll let that do the talking: http://evewine101.blogspot.com/2009/09/michael-perlis-visits-carlisle-winery.html

#22 Tensley Syrah Santa Barbara County Colson Canyon Vineyard 2007: Had a bottle of Tensley Syrah at a recent visit to Rosemary’s Restaurant in Las Vegas. Actually, we had two bottles. Enough said.

#24 Penfolds Shiraz South Australia St. Henri 2005: Penfolds has such a great lineup at all price points. Anybody have any Grange to share?

#38 Chateau Ste. Michelle Cabernet Sauvignon Horse Heaven Hills Canoe Ridge Estate 2006: Visited them on the same trip as Columbia Crest. Had a great wine pairing lunch in their private dining room, but that’s a whole other story.

#39 Yalumba Viognier Eden Valley 2008: Great Viognier from a great winery. And only $19!

#47 Orin Swift The Prisoner Napa Valley 2007: For me, this wine always needs a little cellar time to let the various elements [Zinfandel, Cabernet Sauvignon, Syrah and Petite Sirah] come together.

#82 d’Arenberg Shiraz McLaren Vale The Stump Jump 2008: Another great Australian winery that hits all the price points. My favorite is The Dead Arm.

#83 Bodegas Juan Gil Jumilla 2006: A great producer of Monastrell [Mourvedre]. And only $16!

#91 Four Vines Zinfandel Paso Robles Biker 2007: Four Vines totally rocks! They make great Zinfandel and Syrah. Also, check out their “Freak Show” blends.

I’m wondering how many people pay attention to the WS Top 100. So often, by the time the list hits, many of the wines are long sold out. Comments would be greatly appreciated.
Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Alcoholics...yes, we're tackling this today

Alcoholics. The dirty word.

I'm watched for symptoms...comes with the territory. With questions like, "How do you stay so slim and drink so much?" or "You're always at an event...how do you get home?" and my personal favorite, "I can only have one martini...you can have two?"

Okay. I'm not one of those wine writer's that uses terms justifying or glorifying my drinking habits. I would list those blog names but the tags might bring them to me in wine-riddled-rage. So I won't go there. But I will answer the questions.

I don't "drink so much". I taste wine. If I LIKE IT I might have a glass. And a wine glass is 4 ounces for me. I routinely share a bottle with my husband. But not a second. So that is 2 to 2 1/2 glasses down my gullet. So staying slim, like for everyone else, is because I eat, and drink, in moderation.

How I get home from events? Whether I have a driver or not, watch me. I stop drinking wine at least an hour or more before I plan on leaving. I drink only water at that time. Before that I have a glass of water for every glass of wine. So, you may see me getting comfortable in my surroundings, but if you know me well enough, you'll know I'm pretty comfortable in any surroundings.

(I also pour out. Not a spitter, sorry. I'll use the bucket at the NEXT table at an event. Or your yard or planter. I do this with any wine I don't care for. But the reason I use the next table, and the same reason this section is in parenthesis, is because I don't want you to know it. If you poured me the wine, brought the wine or made the wine...well...I just don't want to offend you. I have way too many wine friends, and want to keep them all.)

I can have two martinis in the course of an evening. Same rules apply, for Vodka, Scotch, Tequila as it does for wine, at an event or any time. I have YEARS of resistance to alcohol built up in me so "Don't try this at home" unless you know yourself.

I don't drink every night. I don't drink in the day time unless it's a day event.

Now to the tough love part. I've been followed, on Facebook and in real life, by my fair share of alchies. I HATE it. I'm not here to glorify anyone's addiction, so if you are drunk around me don't expect me to stay around you. And, please, don't expect me NOT to tell you if you've had too much.

Drunks are ugly, unpleasant and irresponsible. Don't join my wine group on Facebook if you have an alcohol problem and please don't follow me into the bathroom, put your face inches from mine, raise a finger to point into my chest, and tell me what you think of me or the wine. Not interested. And I'm sober enough to want to leave events when this happens.

So, there it is, Happy Holidays from your wine bud. And, please, you can (still) tell me when you've had to much. I'll send you home...in a cab. And our Happy Holidays will be happy for everyone else on the road too.

Rusty Sly Reports: To Age or Not To Age ... That is the Question

Knowing the length of time to age a wine can be difficult. I have seen many friends with Napa Valley Cabs that they had aged for too long and were forced to pour them down the drain. Deciding the point at which to consume is many times like going to Las Vegas. Why is there so much emphasis from wine connoisseurs and collectors to find that point at which the wine is reaching its peak before opening the bottle? What are the benefits? How do we define the amount of time to age wines and not risk a loss?

First we must look at the conditions that the bottle has been maintained since bottling. Once produced and distributed to the collector, the bottle should be placed into a storage facility, cellar or environment that maintains a constant cool temperature with no windows or direct light. Maintaining a constant cool temperature of 45 - 55 degrees Fahrenheit with a relative humidity of 60% - 70% is optimum. Key thing is to keep the environment constant where it does not fluctuate. Keeping the wine at a lower temperature will slow down chemical reaction within the wine and allow it to mature slowly over a longer period of time than if it were stored at higher temperatures. Maintaining the humidity at 60% - 70% will keep moisture in the bottle and prevent evaporation through the cork. If the humidity is too high it will lead to micro-organisms developing which will spoil wine.

Now that we have the basis of how the wine should be maintained over time, let's look at the aging question. What are the benefits of aging wines? We also need to evaluate the overall properties of the wine and decide if it can be aged and provide benefits from it.

Aging wines that have the potential to age provide the consumer with a much more complex wine. Aging involves complex chemical reactions with the sugars, acids and tannins that will change the aroma, color, mouth feel and taste that are sought after by wine drinkers. The gamble is that one needs to drink the wine just before or at the plateau in its aging cycle. The plateau or peak is the point at which the wine is unable to remain chemically balanced and wine begins to deteriorate and loose fruit flavors, color, etc. The length of time before a wines quality starts to degrade varies with varietals, vintage, viticulture practice, region and style. As an example, Cabernet Sauvignons will age longer than Merlots while French Bordeaux (Cab based) will age longer than a Napa Meritage (American Bordeaux).

Below are 2 quotes by wine experts on their view of aging wines:

"Certainly inexpensive red wines, and most moderately-priced ones, can be enjoyed young and are unlikely to improve dramatically by aging in the bottle."

...Wine expert Alexis Bespaloff, Wine Enthusiast

"Balanced, harmonious red wines will stay that way [as they age in the bottle], and blustery ones will keep on blustering... A wine is not going to change its spots, even if it sits in a bottle for 10 years."

...Grape guru Bob Thompson, San Francisco Examiner

A blind tasting was performed on various varietals of younger versus older wines from $8 - $32. The results were that six of the younger (1998) reds won, while seven of the older vintages won. Cabernet Sauvignon which are known for their ability to improve with age in the blind tasting resulted in two of the three Cab winners being younger . In conclusion, Fred McMillian wrote, "Aging modestly-priced California reds is not worth the trouble. Buy now, drink now."

When evaluating a wine for its potential to age the wine must have enough fuel or food for the process such as fruits and tannins as well as preservatives which consists of alcohol and acid. In simple terms, a wine with a large amount of tannins and a thick syrupy fruit profile (lots of body) will last longer than a delicate low fruit content wine with low tannins.

A wine’s aging potential are based on balance and concentration.

The four items that are required are:

· Alcohol
· Acid
· Fruit
· Tannins (in red wines)

The wine must be balanced and in such concentration to endure the aging process. Balance, depth and intensity are prerequisite of wines with great aging potential.

In conclusion you can see that there are many variables that come into play with choosing wines for aging. Not all wines will benefit as found by the blind tasting of young versus old. Proper environmental conditions and proper wine chemistry are a must.

As I stated in the beginning, it is like going to Vegas. You look at the odds and you place your bet. There are ways to help mitigate the risk. My general rule of thumb is nothing over 10 years for all wines except French Burgundy's and Bordeaux's from top Chateaus during decent to good years. Barolos and Brunellos from Italy will also age for a long time.

Pinots, Merlots and Zins from California, I usually go to about 7 years. Yes, I may be conservative, but I would rather drink and enjoy these wines than pour them down the drain. The caveat to my recommendation is that there are exceptional wines from California such as Opus, Dominus, Cain, Caymus, etc that will age for a long time. I am open for feedback on other peoples findings on aging California varietals. Maybe Mike Perlis can weigh in as I know he loves big Zins such as Turley and what he feels their aging potentials are. I have also been shown that people have gambled and aged some California Cabs and come up with winners. The last one that a friend of mine opened and was fabulous was a 1974 Robert Mondavi Cab.

People in Vegas at times place large sum of money into a slot machine and walk away with a 7 million dollar winning. The bottom line is that it is all about risk unless you evaluate the wines as explained above. If you have a case of a certain wine, open one at the point that you decide the wine should approach its prime. From this sample you can evaluate if you want to sample in 1 year or wait 3 years before opening another bottle. The old adage of "You shall drink no wine before its time" brings on the other adage of "it's not as easy as you think."

Cheers,

Rusty Sly

Banzai Beverage Launches in LA Market

You may remember the full post I wrote about Valencia Wine Company's Holiday Wine Event in the West Ranch Beacon last month. (http://westranchbeacon.com/blog/2009/11/eve%E2%80%99s-wine-101-valencia-wine-co-annual-holiday-tasting-2009/)

I was very impressed with the dozen cold Sake's introduced for the first time in Santa Clarita at a wine tasting event. I found the company on Facebook and asked for more information for my wine 101 readers:

Banzai Beverage sakes can now be found in the finest wine shops and restaurants in Los Angeles. The newest trend in beverages currently sweeping through New York, Las Vegas, Chicago and Miami has finally hit our town and gathering fans like Paris Hilton, Vivica Fox and Adam Corolla along the way.

Banzai Beverage has emerged as the unsurpassed importer of specialty and craft brewed sake. The company was founded in 2003 by Takahiro Tokura, with the vision of introducing the finest Japanese sake into the American mainstream market. His goal is to bring the absolute best to the US that until now had not been available. Banzai Beverage exclusively imports hand crafted sake from small family owned microbreweries that would have otherwise never considered their products for export. Many of these breweries are centuries old and have remained in the same family for ten to 12 generations.

Mr. Tokura travels throughout Japan constantly to personally select premium sake that has the flavor, aroma and texture to compete with the world’s best wines. For this reason, it is an injustice to our premium sake to be confined only to the typical sushi bar. This is why our sake is currently enjoyed without these conventional boundaries and paired with anything from traditional American steaks to contemporary French cuisine.

It is our unique vision that keeps Banzai Beverage at the forefront of the new sake drinking generation.

Banzai Beverage Company
22750 Hawthorne Blvd. Ste 212
Torrance, CA 90505
Phone (310) 373-8504
Fax (310) 373-8507

Something a Little Different

"As long as the wine breathes, most anything works as a decanter so it’s nice to do something a little different." John Nugent, Colorado Wine Company, says of the unique decanter pictured here. (photo credit to Gary Mecija)

The Geekanter Returns! Wine nerd or not, everyone secretly wants a 2000ml Kimax Beaker as a wine decanter. Put this puppy on your dinner table and it either says "I am a complete freak about measuring how much wine I pour you" OR, "I'm nerd chic and don't need to spend $500 on a crystal decanter just to let my wine breathe." $39.99/beaker http://www.cowineco.com/

I make no secret of it. I want this beaker. And, I'll also admit I'm the first to notice if you have a millimeter more wine in your glass than I do. Even if I just hide it in my kitchen to measure, or decant when I really don't have to, no longer will I be a slave to making quips such as,

"You have more."
"You always have more."
"Maybe you should let me pour it?"
"Why does your friend get more than I do?"
"What do I have to do to get more?"
"Why is it always that answer? Sheesh."

Wine Blogger has a part time day job, no fooling, guess what it is?

What I'm Liking from Wine Spectator Gifts

Ty Ku Sake Bomb Kit
$29.99 • TryTYKU.com
This holiday season, become the hit of the party with the perfect ice breaker—a TY KU Sake Bomb Kit! The TY KU Sake Bomb Kit includes the sleek, matte black 750ml bottle of Super-Premium Junmai Ginjo TY KU Sake, two custom TY KU sake cups and four chopsticks. Kanpai!

The Wine Gift of a Lifetime
CityWinery.com • sales@citywinery.com
The ultimate gift for your favorite wine lover—a full barrel of premium wine handcrafted from select California or Oregon vinifera. City Winery's chief winemaker will work with the recipient selecting the varietal and vineyard, devising the oak regime and refining the blend to their preferred style. Full membership to our barrel program includes custom labeling of 252 bottles, unlimited access to our facility in Manhattan, and other special benefits. Give the ultimate wine gift this holiday.

For details on our fractional share and private label program, please contact Jeremy Kaufthal 212.608.0555 ext. 472.

Copyright © 2009 Wine Spectator. All rights reserved.

I haven't had a "Sake Bomb" since my days at Tokyo Delves in North Hollywood. If you ate their 100% spicy tuna roll you got to "spin the wheel" for a prize. I chose the t-shirt. The real drinkers chose the Sake Bomb. I believe this kit is missing the Sapporo beer, or any Japanese beer, to drop the sake into that creates the "bomb" effect. Anyone want to chime in on this?

The owning my own barrel, with wine, looks cool for anyone willing to try anything before tasting it. You'd really be putting your trust in this one. Can you taste first or switch it out of you don't like it? A little barrel tasting perhaps?

Anthony Blackburn: Politics & Wine

My “Cultural Appreciation of Wine” class, taught at Napa Valley College by Paul Wagner, started out with a discussion of what students did for Thanksgiving.

Some students had family traditions that they repeated. Others recited menus or past holiday experiences. The discussion was lively and light hearted, as many of the class discussions are. It was a good way to get back into the swing of class, after being off all last week.

Paul had a lot of ground to cover tonight.

Various issues and reasons had put the class behind schedule for this semester. There are only two more classes remaining after tonight, and we still have not covered the chapters on The Service Ritual and The Toast, Wine and Politics and we have not taken our exam on proper bota bag use.

So off to Wine and Politics it will be.

Politics and wine are as intertwined as Cabernet Sauvignon vines on a trellis.

The lecture started with a question. “Why are French wines so famous?” Answer: “The British.” French wines were not made famous by French consumers. The British had long quenched their thirst for high quality wines with Bordeauxs, Burgundys and Rhones. Geographic and political considerations made France the prime source of wines for England. Portugal was also a beneficiary of political alliances with England, built over wine. In 1703, the Methuen Treaty was signed between England and Portugal. This was a commercial treaty between Portugal and England which established that English textiles would be accepted in Portugal and that the Portuguese wines would be preferred in England, by paying only two thirds of the rates negotiated with the French. The English involvement in the port trade can be seen in the names of many port shippers: Cockburn, Croft, Dow, Gould, Graham, Sandeman, Taylor and Warre, among others. This domination of the port trade in Portugal is as a direct consequence of the Methuen Treaty.

The rightly famous “Cristal” Champagne, from Roederer in France, was originally created for Czar Alexander II of Russia in 1876. This wine’s political role is a curious one. In politically unstable Russia, Alexander demanded that the wines he consumed by bottled in clear glass, with a flat bottom bottle, in order to foil attempts to assassinate him with a bomb hidden in a Champagne bottle. Roederer complied by hiring a Flemmish glass maker to create a bottle with these attributes. The rest is high priced history. Today, a bottle will set you back about $250.

Paul went on to talk about the King of Spain and the New World, in the times of the Conquistadores and the politics and wines of the time. In 1524, Conquistador Hernando Cortez ordered every Spaniard with a land grant from the crown, to plant 1,000 grape vines for every 100 Indians in his employ, every year, for five years. Unfortunately, this didn’t sit well with the King. The King could only tax wines made on the Iberian Peninsula and not the new world. As more wine was made in the new world and less was shipped from Spain, the King saw his tax revenue reduced. So he did what any self respecting monarch would do, he banned the planting of grapes in the new world.

Now, the biggie. Prohibition in America.

Prohibition is one of the most controversial, politically charged issues in the history of the US.

The roots of prohibition are anchored in the working conditions of the American Industrial Age. Working conditions were dismal. Many factory workers did 80-100 hours per week. The stress that this put on many of them led some to spend their hard earned money in the local saloons. Wages were low to begin with. And with many spending chunks of their wages on self medication, less and less was left for the rest of the family at home.

Carrie Nation didn’t like this.

An imposing person for her time at nearly 6’ and 200lbs, she carried an axe with her and when she came upon an establishment, she would take the axe to the bottles, bars and barrels. She lobbied for, and won, a constitutional amendment called prohibition, that made the selling, buying or transporting of alcohol illegal. Prohibition was passed in 1920 and repealed in 1933. A provision was made for a person to legally make up to 200 gallons for a household. This portion of the law still exists today.

Prohibition of alcohol did in the 1920’s and 30’s for gangsters and criminals, the same thing that marijuana prohibition does today. It made them rich.

During prohibition, organized crime took over the manufacture, distribution and retail sales, albeit underground, of alcohol. They had the perfect vertical business model. Their profits skyrocketed. The control over the alcohol trade spread the violence and corruption that seems to follow the Mob where ever they go. After a decade of prohibition, the US Congress knew that organized crime had to be stopped and the best way to clip those wings would be to repeal the main source of income for the mob. Prohibition had to be repealed. The only way to get prohibition repealed would be to get all the US states aboard. The problem was, the states couldn’t agree on how to do this. So Congress granted individual states the authority to make their own laws on alcohol consumption. This has resulted in an unbelievably confusing system for producers, distributors and retailers, especially those doing business across the country.

Here are some examples of the strange laws regarding alcohol in different states.

In Arizona, drive through liquor stores are allowed.
In Florida, Supermarkets and other licensed business establishments may sell beer, low-alcohol liquors, and wine. Liquor must be sold in dedicated liquor stores which may be in a separate part of a grocery or a drug store. Beer must be sold in quantities of 32ounces or less or greater than 1gallon. 40 and 64 ounce beverages are illegal.

In Georgia, one may not be drunk in public, but there is no Law prohibiting drinking in public. Public drunkenness is only warranted when one is drunk in public and his acts are either loud, or disorderly. Merely staggering or stumbling is not, in and of itself drunk, so it is unclear where the line is between lawful and unlawful behavior.

Kansas's alcohol laws are among the strictest in the United States. Kansas prohibited all alcohol from 1881 to 1948, and continued to prohibit on-premises sales of alcohol from 1949 to 1987. Sunday sales only have been allowed since 2005. Today, 29 counties still do not permit the on-premises sale of alcohol. 59 counties require a business to receive at least 30% of revenue from food sales to allow on-premises sale of alcohol. Only 17 counties allow general on-premises sales. Not all communities which allow off-premises sales allow sales on Sunday.

In Massachusetts, No individual, partnership, or corporation may have more than three off-premises licenses in the state, nor more than two in any city, nor more than one in any town. That pretty much counts BevMo out. No discounts are allowed at specific times (i.e. no "Happy Hour" discounts) or for specific individuals, no fixed-price open bar or all-you-can-drink (except at private functions), no more than two drinks per individual at any one time, no pitchers for fewer than two people, no drinking contests, no drinks as prizes, no free drinks.

So what do the Kennedys do in their spare time?

In Nevada, State law makes public intoxication legal, and explicitly prohibits any local or state law from making it a public offense.

In Pennsylvania, Wine and spirits can only be sold at State-operated stores. All persons must be at least 21 years of age to enter a state-operated liquor store alone. Beer is not sold at state-operated liquor stores. Beer can be purchased at beverage outlets (cases only), or restaurants (6-packs/restricted quantities) with Liquor Control Board–issued licenses, but not supermarkets. Non-alcoholic beer is an exception, and may be sold in supermarkets, but persons buying it still must be at least 21 years of age. Grain alcohol is illegal.

And that is just a few of the states. Further complicating things for distributors, many states allow individual counties to make their own laws. Today, we still deal with the consequences of the laws made in the 1930’s.

Anthony Blackburn is a student at Napa Valley College in the Viticulture and Winery Technology Department. He is also the Student Sales and Marketing Intern responsible for selling the wines made by the students in the student winery. www.napavalley.edu/winery

Holiday Wine Finds from Chef Mike

Looking for some great wine deals during the Holidays???

Well Chef Mike Says Check These Deals Out!

2005 & 06 Chateau St Jean "Cinq Cepague" Red Bordeaux Blend - Arguably Sonoma's Finest Bordeaux Red was once described as the "Value" lovers big red wine. In the mid to late 1990's this wine was $25 to $30 a bottle. When the 1996 was voted The Wine Spectators #1 wine of the year the price immediately jump to match other premium reds from Napa and Sonoma. Last year this wine was retailed at $75 to 85 a bottle. I have limited amounts of the 2005 and new 2006 vintages at $35 a bottle plus tax....
This is a beautifully crafted wine that is structured to age well but not so bold as to also enjoy right away....

2005 Voss Napa Syrah - A nice value wine from Napa when it was priced at $25 to 30 a bottle. Has been a darling of The Wine Enthusiast Mag. I have limited amounts of this wine at $16.50 a bottle plus tax. A dark Syrah with a touch of Viognier makes this a rich enjoyable wine. Already bottle aged for a few years so it is ready to go!

2003 Chateau St Michelle Indian Wells Merlot - A step up from the value wines of C. St M normally about $15-17 a bottle. A best value selection of Wine Spectator and Enthusiast. I have this great Washington Merlot at $11.25 a bottle plus tax

2005 Bouchaine Napa Chardonnay - A rich small production Chard from Napa that is usually well prices at $20 to 25 a bottle. I have this beauty at $16.50 a bottle plus tax.

Supplies are limited so let me know if your need any of these great wines for the Holidays - More specials to follow as they become available. If your out of state UPS overnight or Ground Delivery is available!

All The Best For The Holidays From Your Own Personal Wine Consultant!

Michael Fraschilla

Wine & Spirit Specialist & Partner
24-Pinot Media LLC
(805) 217-4518 Ph
(805) 522-4337 Fax

Sunday Recipe: Red-Wine Risotto from Eating Well Magazine

Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that’s good enough to drink can be used in its place.

Makes 8 servings, about 3/4 cup each

ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy

4 1/2 cups reduced-sodium beef broth

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced1 1/2 cups arborio, carnaroli or other Italian “risotto” rice

1/4 teaspoon salt

1 3/4 cups dry red wine, such as Barbera, Barbaresco or Pinot Noir

2 teaspoons tomato paste

1 cup finely shredded Parmigiano-Reggiano cheese, dividedFreshly ground pepper to taste

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

2. Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.

3. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.

4. Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

NUTRITION INFORMATION: Per serving: 194 calories; 6 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 18 g carbohydrate; 7 g protein; 1 g fiber; 237 mg sodium; 215 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

"Their Last Suppers" Nationwide Book Signing Tour Travels to Vino 100 Valencia

The History Chef Book Signing Event Tour makes its way to Vino 100 Valencia on Saturday, December 12 from 11:30 a.m. to 3:00 p.m. Author Andrew Caldwell will be on hand to autograph copies of his latest book, Their Last Suppers. Vino 100 is located at 28112 Newhall Ranch Road, Valencia, in the HighRidge Crossing Center at Copper Hill Drive.

Their Last Suppers is a trilogy of historical cookery books that looks at the lives of over 60 of history's most legendary figures. Everyone in the book died tragically before their time, creating headlines around the world.

Caldwell explores the final meals consumed by such notables as Julius Caesar, Alexander the Great, Abraham Lincoln, Elvis, Princess Diana, Marilyn Monroe and Michael Jackson.

'Suppers' looks at the lives of these historical legends recording some of the funny or just amusing facts about those individuals and what they ate for their last dinners. Each chapter concludes with the recipe for their last meal presented in cookbook style with ingredients and directions.

Their Last Suppers is only available through Vino 100 stores prior to its nationwide hardcover release in March 2010. Network launches in New York and Los Angeles are also planned, as well as a nationwide TV and radio tour. A television pilot is in production with The Discovery Channel with plans to produce a series.

Vino 100, a unique specialty wine store, offers customers a comfortable, affordable and fun way to buy wines by offering over 100 different labels all affordably priced. For more information visit www.vino100valencia.com or phone (661) 294-6886.

ABOUT VINO 100 VALENCIA
Vino 100, a unique specialty wine store, is a locally owned and operated franchise offering boutique, handcrafted wines from small, artisan vineyards, as well as a large selection of wine gifts and accessories. Daily tastings, weekly specials, and monthly events give customers the opportunity to taste and enjoy special wines from around the world at affordable prices. Co-owners Lil Lepore and Shari Frazier opened the store in September 2006; Vino 100 Valencia received the Santa Clarita Valley Chamber of Commerce nomination as Small Business of the Year (2007, 2008), and voted Best Wine Selection by the Los Angeles Daily News Readers' Choice Awards (2008, 2009) and The Signal newspaper (2007, 2008, 2009). Lepore and Frazier were named 2008 Entrepreneurs of the Year by the San Fernando Valley Business Journal. Vino 100 is located in the HighRidge Crossing Center at 28112 Newhall Ranch Road in Valencia.
(661) 294-6886 | www.vino100valencia.com

A New Black Friday Dawns on Saturday: Eve's Shopping Picks

Keeping in mind that this is my blog, no one pays me to write here, I do it for the love of the grape and the thrill of it all....this is hereby your personal Eve-Proofed Gift Guide. Most of the items here have been featured on my blog already so if you want to learn more about a particular gift you need only use the search button on the top left.

Also, keeping (more) in mind that I'm writing this at 4am (another story), it's in no particular order...it's just what my sleep-deprived mind wants to put them in:

Support local charity and buy wine where 50% of the cost goes to the Michael Hoefflin Foundation for Children's Cancer :http://www.charityvintner.org/mhf

Buy wine that our writer from Napa Valley College, Anthony Blackburn, has a hand in making:
http://www.napavalley.edu/CommunityRelations/NewsRoom/Pages/NapaValleyCollegehostswinereleaseevent.aspx

Gina Venturini designs hand made beaded and Swarovski Crystal jewelry. Nothing wine-ish and it doesn't always have to be wine-ish does it? http://www.ginaventurinidesigns.com/

Sue Tatosian makes custom cloth wine glass holders: oldchevy4@charter.net

Susie Q does holiday decorations on wine bottles: at 661-252-3669 or e-mail at SusieQ@aol.com

Shelly Maddocks is a local chef with a new gift line that makes Hurricane Lamps from magnum sized wine bottles: http://savoringthymegifts.com

Chef Dawn Walker can make dinner for you, or a friend, and has gift certificates as well: http://www.chefdawn.com

Valencia Wine Company: Tell them I sent you, tell them what you like, you can't got wrong. My wine guru Guy Lelarge owns the place but all of the employees know what they're doing: http://www.valenciawine.com/

All Corked Up is huge. Get a private locker with your name on a gold plate, or go for the temp controlled storage, wine store, gifts, dinner...the largest facility in town has much to offer: http://www.allcorkedup.com

Wine 661: is our newest boutique wine tasting bar with eclectic ambiance, tapas and interesting events: http://www.wine661.com/

Vino 100: Home of the popular Women on Wine monthly event, Vino 100 is the only wine bar serving North Valencia. I like to buy little gifties from them: http://www.vino100valencia.com/

Vintner's Cellar: Gift certificates to make your own wine, or buy a gift: http:///www.vcwinerysocal.com

Lee's Wine Bistro: Hold court under the twinkle lit garland or have a cigar next door, Lee will be on hand to guide you.

Denise Lowe is one of the very-educated wine-savvy people from Learnaboutwine.com. But did you also know that she can come to your home, educate your wine 101 (or more) guests, sell some wine and you get to keep a little? Contact my friend at: http://www.wineshopathome.com/deniselowe

Eric Orange, via his localwineevents.com site, has classes all over the US. Pick one. Take me. Send a ticket.

Woodland Hills Wine Company is for you Dear Wine Friends in San Fernando Valley and the Winehouse in West Los Angeles is for those of you a wee further out. I like them both for their huge selection of Domestic and Imports, including Spirits. http://www.whwc.com/ and http://www.wineaccess.com/store/winehouse/

You have some personal recommendations? Leave a comment as to what you suggest and why! I'll post it!

Eve is a Tastemaster on citysipper.com

Tastemaker Eve Bushman

December 2, 2009

By David Beebe
Filed under TASTEMAKERS
Tags: Eve Bushman, Tastemaker

http://losangeles.citysipper.com/tastemakers/eve-bushman/

What do you do? First and foremost I taste wine, then I drink what

I like, I socialize, then I socialize some more as the "taste"

becomes the "drink", finally, I blog, Facebook and Tweet all about

it.

How did you get started in the "wine scene"? I'd been writing an

"Eve of Destruction" column in my local newspaper for 14 years.

Generally having fun poking fun. About 5 years ago they asked me

what else I could write about for their Entertainment Weekly. Book

and Wine reviews came to mind. As soon as I started getting

attention for the wine columns, with invites to charity events with

wine and commercial tastings, I practically stopped reading all

together.

What's the best advice for wine "newbies" to learn about wine? Read

Eve's Wine 101 blog. Seriously, don't be intimidated by it all! I

started with taking classes, going to tastings, reading everything I

could get my hands on and I still consider myself a wine 101er. I

know my way around a wine store or a wine event, but if I want

expert advice I ask for it. Ask questions, where ever you go.

What is the most challenging part about what you do? Making time to

put up daily content on my blog. Somehow, with contributing

writers, press releases that I find unique, charity events with

wine...it all has a place on my blog. I see that other wine

bloggers don't do this. My blog description is:

THIS WINE BLOG ISN'T OVER YOUR HEAD. YOU WON'T SEE A PHOTO OF A WINE BOTTLE, OR GLASS, ON EVERY POST. YOU'LL READ, YOU'LL HAVE FUN, AND YOU'LL GET IT.

What do you enjoy most about what you do? Drinking wine with

newbies and experts alike. I learn from both, and throughly enjoy

the bantering. Especially when that second, or 16th, bottle is

opened.

What is the latest trend in the wine scene you are seeing? Making

wine more accessible in pricing and interesting marketing.

Everyone, from the Wall Street Journal to blog sites, is selling

wine. It's a lot for the consumer to choose from so it gives all

kinds of consumers all kinds of choices.

What are you drinking now? Well, right now it's Coffee Bean's

Viennese blend. But last night it was 2005 Alexander Valley

Lancaster Estate Cabernet Sauvignon. A cheesy nose, but in a good

way! And we paired it with some great jazz...

What is your all time favorite wine? Lynch Bages Chateauneuf du

pape. But don't ask me to describe the wine beyond "perfection";

it's the occasion that calls it to mind now as most will find when

tasting wine over many years. Wine, and the people you share it

with, is something to ponder.

Describe the perfect day off. 8 hours of sleep, coffee, a

run...then blogging the afternoon away. Then, getting dressed to

the nines, slinging my Eve's Wine 101 wine glass holder around my

neck, grabbing pen and pad, camera, and heading out to a

comprehensive tasting. Meeting my wine peeps, taking photos,

quotes, finding a new wine find....then getting up and doing it all

over again.

If you weren't working in the "wine scene" what would you be doing?

Writing book reviews. Books are full bodied as well, but not as

interactive as wine - in the least!

Carrie DuShey's Holiday Martini Recipes

Hi Eve! Here are two amazing holiday martini recipes that I have been enjoying:

Pumpkin Pie Martini

1 part Hiram Walker Pumpkin Pie Schnapps
1 part vodka
1/2 part butterscotch schnapps
1/2 part kahlua
1 part half and half

Gingerbread Cookie Martini

1 part Hiram Walker Gingerbread schnapps
1 part vodka
1/2 part butterscotch schnapps
2/3 part kahlua
1 part half and half

Smiles!!! Carrie

Rusty's Wine 102 Grape of the Night: An Invitation!

Wine Connoisseurs and Novices,

Ever want to learn more about wine without paying to join a club? Don't know about any wine groups, where to find one, what to expect or feel intimidated? There is a new wine tasting group here in Santa Clarita called Grape of the Night. This group meets once a month with a goal to further our knowledge and introduce people to new wines. The Group is hosted by Guy Lelarge of Valencia Wine Company (VWC) located in the Valencia Town Center on Towne Center Drive.

The evening starts out with each person (or couple) buying a bottle of wine, of the particular varietal to be studied, from VWC. If members have a unique or special bottle that they would like to share at the tasting from their own private collection, that person needs to buy a bottle of their choice to take home. (The only arrangement being that each member purchase a bottle of wine at VWC, whether it's consumed that evening or taken home.) Each wine is then reviewed and discussed covering such things as aroma, taste, color, body, etc. I take notes, and report back to the group via e-mail, what our group finding were. I also then post those findings, without our names, in Eve's Wine 101 blog so others can learn, or, "just have a virtual taste with us".

Valencia Wine Company provides a great atmosphere, an appetizer menu and fabulous service. The staff at VWC are well versed in wines and can be a great help in choosing your wine. We are fortunate to have them as our hosts.

Our next meeting will be December 7, 2009 at 7:00 PM at VWC and the wine will be Bordeaux. Please come and enjoy some good wines and fellowship with us. It will be a great experience. If you have any questions, or would like to rsvp before 12/7, please e-mail me directly at rdsly@sbcglobal.net

Cheers,

Rusty Sly

Rusty Sly: What's Up with Alcohol Content?

While flying to the East Coast on business this week, I read a commentary in Zymurgy Magazine (American Home Brewers Publication) titled, "Cheers for Session Beers." Many of you may not know this, but I have been brewing beers well before my interest in wines. I love creating and developing beers that taste better than all of the available commercial beers.

A session beer is a beer that has a low alcohol content and is brewed to allow consumers to drink many without becoming intoxicated after only 1 or 2. Typically, session beers contain less than 5% ABV in the United States (US) and less than 4% ABV in the United Kingdom (UK). Examples of beers that are or have been brewed as session beers include English Milds, Kolsch, Pilsners, Schwarz Bier, etc. They are brewed with a fine balance between the malts that are used and the hops. They have a clean finish making it very easy to drink many during a session. I have made English Milds in the 3.0 - 3.5% ABV alcohol and have found them to be quite popular with my friends and colleagues. These beers are becoming rare as many brewers are pushing the alcohol limits. Even a good friend of mine from England says that he cannot find these low alcohol beers in his homeland like he use to. High alcohol appears to be what consumers are looking for. Go through the beers (Micro Brews and Commercial) at your local Bev Mo or liquor store and you will see what I mean.

What about wines? Table Wines in the United States must contain less than 14% + 1.5% ABV (12.5 - 15.5% ABV) but when we look at European wines their ABV is 8.5 - 14.0%. In places like Italy and France wine is served throughout the day, many times at each meal. Imagine if the wines were at 17% ABV there would be a tremendous effect on the work force.

Consumers are the primary reason on why the change is occurring in wines. Today's wine drinkers are demanding intense heavily extracted flavors in their wines. This is obtained by harvesting the grapes later. This increases the intensity of the fruit flavors and provides more body to the wine, but it also increases the sugar content in the grapes. More sugar means more alcohol. Increased alcohol and glycerin's make the wine thicker. If you swirl a wine with a high alcohol content in a glass, you will notice thick clear streams flowing down the glass. These are referred to as “legs”. The presence of legs are very desirable in a wine.

Harvesting the grapes later in the season has been made possible due to major advancements in viticulture over the years. This has removed the risk from the wineries that once existed for late harvesting. Another cause of high alcohol is climate. Warmer climates like Australia, New Zealand and California produce higher sugar content in grapes than cooler regions like France.

So are the alcohol content changes in wine and beers synonymous with one another? Are the consumers searching for the Holy Grail with the highest alcohol content? I personally drink beer and wines for enjoyment. What I mean by this is that I love unique products that have a well balanced flavor profile and provides my palate with something that is phenomenal. I DO NOT DRINK FOR EFFECT. I have sat and listened to many of my Grape of the Night members sample a wine and say that it has a very high alcohol content. Is this what we are looking for? Do we want the fruits and nose of a wine to be buried behind a high alcohol content? To me this detracts from the beauty of wines by masking the underlying beauty of the fruit and structure of the wine. What do you think? Should we as consumers start a movement to bring back more of the Session Beers or French/Italian wines or is the high alcohol what we want?

Cheers,

Rusty Sly

Free Gift Labels from Glenlivet: Who Has The Scotch?

Holiday season is coming. It's a time of the year to be with those we love, both family and friends. It's about stepping back from the frenetic pace of everyday life; about the pleasure that comes from taking the time to choose and give gifts. And if you're thinking of giving The Glenlivet as a gift, it's the perfect time to use our personalized label service.

The service is completely free, and couldn't be easier to use: simply choose the expression of The Glenlivet you'd like to give (custom labels are available for 12, 15, and 18 year old bottles), select one of our label designs and add your personal message. We'll have the label professionally printed and sent directly to you, ready to stick on your gift bottle.

All we ask is that you order your labels by Friday, December 4th. That way, we can be sure you receive them in time for the holiday season.

Happy Holidays,

The Glenlivet

Gift Labels

The Glenlivet®
12 Year Old
Text

FAQ

Login / Register (optional)

Gift Labels

Write your personalized message in the text boxes below. Type your message exactly as you would like it to appear on your gift label. Be sure to use correct spelling, capitalization and punctuation. Scroll down and select preview to place your order.

The Glenlivet® Click on labels to view enlargement Text 12 Year Old Instructions Number of Labels Message First Line (30 Max) Message Second Line (30 Max) Message Third Line (30 Max) Message Fourth Line (30 Max) Message Fifth Line (30 Max) Message Sixth Line (30 Max)

I get some great stuff in my inbox. I went ahead and ordered my "free" labels just to see them. I don't have 5 bottles of 12 year-old Glenlivet at the moment but I am sipping on an 18 year old, paired with roasted almonds and white chocolate if you must know, and it's pretty damn good even with out the gimmicky label.

I think that with our current state of recession woes liquor companies are thinking so far out of the box that I can't begin to predict what will come next. Sure, I' ve been given gifts of wine with personalized labels before, I'm not that blond, but I hadn't seen these before.

And it made me think: We spend just as much on a bottle of wine, that will most likely be consumed on the same night when opened. A pricey single malt Scotch, starting at about $30, we think twice about buying and it can last for weeks in my house. So why wouldn't we spend as much on a single malt Scotch as we do on wine? I don't drink Scotch as often as wine, but I have no problem spending as much on single malt as I do a good Bordeaux. You?

So, even though I wouldn't put this tacky label on a really good Bordeaux, I might do this. Why? It's a marketing novelty. And we wine 101ers are all about novelty.

A Story in Pictures: Decadence Champagne, Wine & Chocolate Tasting

Leadership Circle Chairs Gail & Michael Berke and Annie & Robert Schwartz flank Foundation Executive Director Jeffrey Shapiro and Foundation Research Fellow Robert Brown with his guest. Dr. Brown's research fellowship at Children's Hospital is funded by the Michael Hoefflin Foundation.
All Corked Up, Bristol Farms, Westfield Valencia Town Center, Salt Creek Grille, Sisley, Dove Chocolate, Popcornopolis, Red Robin and Cabo Cabana all partnered with the Foundation to raise critical revenues for the programs which provide practical, emotional and financial support to families dealing with cancer. Volunteer Cindy Bevans pours Piper Heidsieck Brut Champagne, which is about to be paired with a luscious white chocolate and cherry gourmandise cheese.
Michael Hoefflin Foundation volunteers pouring some incredible Mi Sueno Chardonnay, which was paired with a 53% cocoa dark chocolate and a beautiful brie at the new Patios expansion at Valencia Town Center. The event's proceeds benefit the Michael Hoefflin Foundation's programs supporting children with cancer and their families.

Anthony Blackburn. Spirituality. In the same sentence?

These things go together like oil and water. I have never really considered myself a spiritual person.

I don't have time for it.
It's too complicated.
I don't want to be like everyone else.

I have all kinds of reasons. But just for a little over an hour, in my Cultural Appreciation of Wine class at Napa Valley College, I let the barriers down and opened my mind to the ideals presented by a Rabbi friend of my instructor.

Paul Wagner, my instructor had lined up David White to speak on wine and spirits. No, not the drinking kind. And not the kind that say, "Boo!", either. The kind of spirit that is the outlook and beliefs we have that impact how we live out lives and interact with others.

This is not about religion. Religion is the rigid architecture and structure of hierarchy and belief systems. Spirituality is in our minds and is manifested in how we interact with others.

David White is a founder of winespirit.org and the WineSpirit Institute of wine and Spirituality.

WineSpirit began as a conversation between two Davids, a businessman and a member of the clergy. Both sought to integrate spirituality into the business of life, ongoing awareness and celebration of specialness in moments throughout each day. After several years search for integration of wine and spirit, addressing matters of life balance and fragmentation, the Davids realized that the business of grape growing and wine production often overshadowed the joy and blessing of doing such unusual farming, but it also in many ways was a metaphor for life and spirit. From their perspective it was amazing to reflect on how many are drawn to the vineyard and wine as a calling, a special feeling for the grape and the magic that it produces.

I am a product of that calling. I'm already successful as a business owner. But the grape still calls me.

People like me are not drawn to apples, bananas, berries or dates. We are drawn to vineyards, grapes and wine and the lifestyle and interaction with other people these things bring.

As the Davids shared questions and reflections with friends and colleagues, some of whom became WineSpirit Advisory Board members, what dawned on them was growing delight that each time they conversed. They gleaned more insight into wine’s extensive role in celebrating life and relationships. Wine metaphors blend knowledge with passion, inspiring people to make moments special, even holy; that is the domain of spirituality. Many teachings from widespread traditions can join hands in alignment and unity in raising a glass of wine to share in a toast.

David White straggled into class a few minutes late, looking a bit frazzled and not being helped by the light rain that was falling outside the classroom, on this chilly night. Rabbi White was in a hooded jacket and looked much like any student struggling to get to class on time, hoping that instructor Paul Wagner wouldn't mark him for being late to class.

Participants and interviewee's in WineSpirit are a who's who of the Napa Valley wine community. Brother Timothy, winemaker for Christian Brothers during Prohibition, Al Brounstein of Diamond Creek, Justin Meyer of Silver Oak, Rene de Rosa, Jan Shrem of Clos Pegase, Jan Birnbaum of Catahoula Restaurant, Margaret Duckhorn, Jamie Davies of Schramsberg, Alan Steen co-founder of Whitehall Lane, and Robert Mondavi joined by his wife Margrit. Valeria Huneeus of Quintessa, Joanne (Dickenson) Depuy, who was involved in the organization of the Paris Wine Tasting of 1976, Jack Cakebread and Mike Grgich.

After a gracious introduction to the class by Paul Wagner, David White pulled up a stool and spoke to the class about wine and spirituality. He is an unassuming person, but he keeps his audience engaged by cracking jokes here and there while discussing his theme of wine and spirituality.

David perfectly fits the role of a Rabbi. He is passionate and compassionate. He is personable and a real person. He is philosophical and a story teller. All without the accent that would have nailed him as a rabbi.

David has recently written a book on this topic called "Sippin' On Top Of The World. Toasting Good Times And Better Days".

The book is filled with "Sips". Sips are passages that reflect on how wine impacts the spirit of our lives. These passages are written metaphorically. Each "Sip" is followed by 3 reflective questions from the authors and a fourth that is an optional, introspective question to be authored by the reader.

The book itself is divided into 6 sections.

1. Breaking Down Barriers: Wine and Spirituality
2. Gleaning Lessons From The Vineyard
3. Toasting Good Times And Better Cays
4. Savoring Life's Blessings
5. Finding Spirituality In The Details Of The Day

and

6. Harvesting The Wisdom Of Ages

Each section has a dozen plus "Sips". Sips like #176:

"What Wine Could You Choose to Celebrate a 21st Birthday? "
We were reminded of how swiftly the years fly when we toasted our son’s 21st birthday, at a restaurant of his choice, with a wine born the same year he was.
What made the toasts so rich was not just the clink of glasses with a young man enjoying his first taste of wine as an adult of legal age; nor was it the phenomenon of enjoying a wine that was alive as many years as we were celebrating with him. What added to the moments of toasting with this special wine were the memories of birthdays past: tracing Josh’s journey from infancy, childhood, his teen years, and now his first moment of full-grown adulthood.

One memory was of when he was 3 years old: wondering whether it would be possible or feasible to find a wine that could last until his 21st birthday, from a year that was not considered favorable for longevity. I recalled sharing my concern with a friend who responded by giving me a bottle from a small winery that produced a few hundred cases of Cabernet. That was the bottle we opened. Every sip of the 1988 Bellerose wine was a taste of the divine; we were filled with gratitude that what we hoped could work out from when Josh was a toddler came to such delicious fruition!

Drinking an old and aged wine, celebrating our son’s first steps into young adulthood, juxtaposed how aging goes for different kinds of life; an old wine met a young man of the same age. How wondrous it is to celebrate life’s journey with a wine that has been with you all the way.

When the toasting was done, the last sip enjoyed, and the meal concluded, what remained was a wonderful phone call to the folks who had given us the wine, to thank them for being with us through their gift, of so many years earlier, and how well it turned out. My call triggered memories for them, as well, of when the children were little, that we put aside a precious time capsule to open on that special day. What a wonderful way to celebrate our son’s 21st year of life!
REFLECTION QUESTIONS FOR SIPPIN’:

1. How have you honored old memories in celebrating a new milestone?

2. What are ways you can use/have used wine as a time capsule?

3. What do you recall of a plan made years earlier that you completed in its anticipated time…and with what impact?

Rabbi David read a selected passage from each of the six sections in the book. As a class, we do a lot of discussion, so the chatter, observations, questions and answers were quite intriguing and entertaining, if not informative. Several student opened up sides of them that they had not revealed before. There was a lot of introspection.
All the time, Paul Wagner and Rabbi David worked to keep the tone light.

The book is a great vehicle for looking at wine and how it impacts our daily lives.

Some other Sips:

Sip #27: How Does the Human Touch Bring Out Nature's Best?
Sip #39: When Is It A Good Time To Go Home Again?
Sip #49: How Full Is Your Cup Of Life?
Sip #61: What Is Wonderful About Clinking Glasses?
Sip #76: How Do You Age Gracefully?

These are just a few titles of the passages in the book. There are 88 in all.

I did have to make up for my lapse into an hour or so of introspection, so during the class break, when David was selling books, I went up and introduced myself. In my normally uncharming and tacky self, I asked him to sign a book with a funny Jewish Rabbi type quote.

Rabbi David came up with:

"To Tony,

You've come a long way since the first winemaker, Noah!

Enjoy life's balancing moments.

Rabbi David White"

Rabbi David has a way with words, indeed! I'll have to give this book a good read, and I suggest that you do too.

Anthony Blackburn is a student at Napa Valley College in the Viticulture and Winery Technology Department. He is also the Student Sales and Marketing Intern responsible for selling the wines made by the students in the student winery. www.napavalley.edu/

Chef Mike: OTBN (Open That Bottle Now) On Turkey Day... A Thanksgiving To Remember?

Well the picture came to me via a FB posting - Some good friends were all about an OTBN (Open That Bottle Now) wine night for Thanksgiving and they had the bottles of Pinot Noir lined up to prove it - 3 Sea Smoke's; the 2005 Botella Southing and Ten! WOW now that is a great night of OBTN Wine!

For our family Thanksgiving 2009 was not quite as notable, but none the less a few OTBN wines were opened to enjoy!

First off I must confess - I love Thanksgiving because it is one of the few dinners I NEVER have to plan for and cook!!! Usually it's at some other family member's home and the food is their problem - I just bring the wine... This year was different in that we having a small family gathering at our house, AND thankfully I still wasn't doing the cooking! Amazingly, The Lovely Chef's Surprise (Lori) rose to the occasion to make the dinner and day a great one for everybody With C. S in charge of food all I had to do was get everyone through Thursday morning brunch and have the right wines ready for the rest of the day. If I successfully manage that I was home free!

The morning started off for us at "O Dark Thirty" because we had committed to a "5-K Turkey Trot" for our friends Rob & Beth. Upon getting home from the Trot, I got everyone going with a classic morning spread of toasted Bagels & Cream Cheese with chopped red onions along with 3-types of smoked salmon, a smoked albacore & smoked trout (All made fresh courtesy of Ocean Fresh Seafood - The BEST FISH MONGERS IN SO CAL!)...

I paired this fine morning fair first with a starter toast of Peach or Mango Bellini's, but quickly moved on to open bottles of a Gruet (New Mexico) & a Mumm's (Napa Valley) Brut Rose Sparklers. Dry lovely Rose Champagne paired with smoked fish ... Ahhh - Now That Is Heaven!

Leaving the rest of the day to C. S and her girls Terra & Tawnee, I labored to make sure we had plenty of good OTBN wines to pair later with appetizers and dinner. Turkey Day can be a tough call for wine lovers... Too much heavy food with mixed up heavy flavors making it not the the big Napa Chard, Napa Cab, French Bordeaux, or even an Inky Syrah lovers type of dinner. After a great start with lovely Rose Sparkers I thought the order of the day was to remain on that path with crisp but fruit filled Rose and White Wines.... AND... Maybe a Pinot Noir or Two as a surprise with Dinner.

So with what to choose ringing in my head all morning here were the OTBN wines featured at our 2009 Thanksgiving:

For the assorted appetizers and turkey dinner our OTBN wines included an 07 Ojai Rose, an 05 Boeckel Alsatian Gewürztraminer, an 07 Mt Eden Vineyards "Edna Valley" Chard, an 07 Terredora Diapoala Falaghina, an 08 D’Arnberg "Stump Jump" Syrah (A WS Top 100 Pick), and both the 2007 Davis Bynum "Russian River" & 3-Saints "Santa Manta Valley" Pinot Noirs (Excellent Pinots from the soon to be classic 2007 vintage). By day’s end not all the wines were finished, but they were all perfect OTBN wines to share with family on the one-day each year solely meant for spending time with family and friends! ...

I must say that all the wines paired beautifully to the dinner fare - First with the light starter of Mama Pat's Special Salad - Boston Lettuce, Mandarin Oranges, Pineapple, Scallions, Golden Raisins, Toasted Almonds with a light red wine vinaigrette; and then moving on to the traditional dinner of Roasted Turkey, Stuffing, Mashed Potatoes, Gravy, Candied Walnut Yams, and Buttered Biscuits. The freshness of each of these wines complemented the heavy flavors laced throughout the dinner...

Personally I saw the Rose, the Gewürztraminer, and the Falaghina the best wines for the day! Just enough fruit in these wines with a balanced acidity and crispness that stood up to the food!

After a dessert of Traditional Pumpkin Pie made perfectly by Terra and Tawnee, I relaxed with family and enjoyed watching the Cowboys kick the crap out of the Raiders while savoring a glass of each of the 2 Pinots... No not exactly a sunset to contemplate, but in a pinch a perfect end to a perfect day with family... AND unlike scenes from a movie or words from a pundit's columns we enjoyed our family OBTN Turkey Day with no fights over economics, politics, or religion....
WAIT - Stop the presses: A family having a Thanksgiving Day without dysfunction - What the hell was wrong with us last night???

Anyway, here is hoping all of your Turkey Days were special indeed, BUT the question as usual still remains - What was/were your OTBN wines last night????

All The Best and remember - In Vino Veritas...

Michael Fraschilla


Wine & Spirit Specialist & Partner
24-Pinot Media LLC
(805) 217-4518 Ph
(805) 522-4337 Fax

Sunday's Wine Recipe: Eddie makes Clam Linguini

Baby Clams (1 can per member)
Butter (1/4 cube per member)
Scallions (1 bunch)
Garlic (3-4 toes chopped)
Parsley (1 bunch)
White wine (1/2 bottle)
Noodles (1 lb. box feeds 4 members)

Melt butter (add a touch of oil) and add garlic. Cook, add scallions to simmer. Add clam juice, parsley. Add wine. Cook noodles. Add clams at five minutes before all is done to avoid them getting chewy. Serve with salad and bread.

All recipes serve small to large fire stations/households. Countless calories, fat and carbohydrates. Good for energy needed to fight fires and/or reclining in front of the TV after playing cards for who does the dishes.

Ed’s Wines:
“The theory is to cook with the same wine that you’re drinking but I never do. Don’t spend more than $15 on a wine you plan on just cooking with.” I don’t usually argue with the cook but my husband is known from time to time to toss his own coveted wine, from his glass, into a dish just to keep the guests entertained. Red Wine – use White Zinfandel as Marsala Wine can be too sweet for Chicken. White Wine - Fume Blanc which is a little lighter than a chardonnay for Clam and Shrimp meals.

Michael Perlis Visits: Bret Lyman, B. Napa

Winerelease.com is a great site for keeping informed on the latest releases from over 1,400 wineries. The monthly newsletter from Neil Monnens is a terrific resource.

But, a recent newsletter really turned me onto something terrific. Neil included a link to a short film called "Crush", A B. Napa Film from Bret Lyman, a 13-minute documentary about, well, Crush.

Here is the link:

http://vimeo.com/1033826

I found this lyrical work to be very moving. I was most struck by the deep generational connections, both out in the vineyards and at the winery, in this case Sebastiani. I decided to contact Bret for more information.

Although Bret was born in Napa, he was actually raised in Puerto Rico. As a result, the first feature film he saw was Star Wars, dubbed in Spanish! The language barrier didn't really matter to Bret, as he was primarily interested in the visual aspect of the film, as he credits this experience with sparking his interest in the way television shows and movies were produced.

After more than two decades of working in the film industry, in positions ranging from production assistant to executive producer, in both free lance and full-time positions, he struck out on his own again in 2000, creating award winning films for Vitaminwater and other projects with national and international exposure.

In addition, Bret started making wine at 17 and worked several years as a cellar rat.

Bret came home to Napa in 2004, forming B. Napa (http://www.b-napa.com), a studio that not only provides "cutting edge creative solutions to the wine industry", but also produces documentary films about wine.

And it turns out that I'm not the only person who loved "Crush", as it won the Tropheé Especial best short documentary at the 2008 Festival Oenovideo in Paris, France.

Bret has also made films for Quintessa, and Wilson Daniels Ltd.'s French and Hungarian Properties, among others.

Recently, Bret has been hard at work filming the 2009 harvest, in places such as Shafer in Napa and Willakenzie Estate in Oregon. He also has a new film coming out called "The Picking Crew". Bret says this is 'a story about brotherhood, providing for family and the land through my experiences with a crew of Grape pickers." I am very much looking forward to it.

Thanksgiving: A story in Wine Photos

A consistently good Chardonnay, this one from Alexander Valley, makes a frequent appearance on my brother-in-law Jake's table. Beautiful golden hued color, ripe fruit and slight/tight oak makes it a great refresher before the start of any meal...

Joseph Phelp's secondary label (remind me to quit my membership as no one asked for a case of this!) Fogdog produces a drinkable but all together too light Pinot Noir. We had it before dinner to just ready our palate for the big stuff to come.

Saved for the perfectly brined turkey, cheesy mashed potatoes, green bean casserole and the best homemade cranberry sauce you can dream of...this 100 WS point 2002 Merlot should have been drunk a few Thanksgivings ago. An extremely floral bounty on the nose, and still quite tannic on the taste and finish; the wine was past it's prime with too much dust and must. I remember tasting it up at the winery and did recall that it wasn't indicative of most Merlots and wondered then, as I do today, if the blind judges were blindsided by the bigness of such a Merlot...and just how much "Merlot" is in it.

I can't find it on the Internet but I believe that Dolce is produced by Far Niente...even if I were to judge from the bottle's artwork alone. It received a whopping 92 points from Wine Spectator. I give the pumpkin pie, handmade by my sister-in-law Ann, a 100. Thinking this over-sweet thin dessert wine would've been closer to an 80-85 with some Stilton Blue cheese, but alas, last I checked, no one in their right mind would serve that on Thanksgiving!

So, it would appear, that barring the Chard (and the barred blue cheese) the food took center stage for this wine 101er yesterday. But no fear...it only makes today that much more of a challenge to seek out new frontiers and to go where no woman....in her right mind would go...lunch in an hour with three fellow writers. And you can bet, if there isn't some really good wine there will be some really good blogging about it!