I’ve been taken to Napa and Sonoma to tour some of it’s most prestigious vineyards and wineries; I’ve been put up at the Roosevelt Hotel in Hollywood for showing certain brands some love.  All on the distributor’s dime.  Not to mention endless free product to quench my thirst.  Recently I’ve made the move from restaurants back to the retail side, in a small boutique wine shop.  We have a strong clientele, especially the neighborhood folks who enjoy our free wine tasting and great customer service.

The competition is a bitch.  Being a small wine shop, we can only do so much volume.  One of our biggest competitors is Argonaut, a massive warehouse-style liquor store.  They often have things priced cheaper than we can get them at wholesale.  All the distributors can say is “sorry, you don’t spend millions of dollars with us per year.  They do.”

I understand economic times are hard, but it is important to support your small, local family owned shops.  They’re almost a thing of the past, strangled by low internet prices and the huge warehouse liquor stores.  And here’s a little secret.  In the big liquor stores, there’s lots of people waiting to help you with your wine selections.  Guess who they work for.  The distributors.  They’re the reps, waiting to push their product on you.

This whole concept goes against everything that wine stands for.  Wine means sharing, community, and a general connection with the earth and environment.  Not mafioso-style “arrangements.”

The rich get richer, while the real people struggle.  Go buy some wine from people who actually care about wine.

Rant over.

If you want to read through the entire article, it can be found here: http://www.washingtonwatch.com/bills/show/111_HR_5034.html

I strongly oppose this bill, as do many small family owned wineries.  Ultimately the bill requires all alcohol be handled by a third party distributor before reaching your hands.  This makes it more expensive for both consumer and winery to get their juice to you.  Contact the appropriate representatives to voice your opinion.

If you’re on Facebook, friend this group: http://www.facebook.com/STOPHR5034.

The design of the champagne flute is meant to hold more of the carbonation in, while leaving no space to capture the aromas of the wine.  So with a cheap bubbly that tends to go flat quickly, the champagne flute will increase its longevity .  With high end sparklers, the carbonation is well integrated, so it won’t go flat quickly.

One of the best ways to judge the quality of a sparkling wine is to look at the bubbles.  High quality bubbly will have many tiny bubbles, which usually form many intricate streams in the glass.  It should have so many bubbles, you couldn’t possibly count them.  The cheap stuff has large bubbles, usually because the wine is artificially carbonated.

SPARKLING WINE SERVICE TIPS:

• Get the sparkling wine ice cold, as it will retain its carbonation better
• Remove the foil, and twist the cage free (usually 6 turns) so it’s loose.  But DON’T completely remove the cage
• Using a small towel, cover the cage and use it for grip
• Hold the bottle at a 45° angle, pointed away from anyone
• Gripping the towel and cage tightly, slowly twist the bottle, not the cork
• As the cork begins to push out, let it out slowly.  The goal is to release the cork with absolutely no pop, only a little “hiss”

Traditional absinthe is distilled with the plant Grande Wormwood (actually categorized as a noxious weed here in Colorado).  Banned in the US for many years, people  believe it is this ingredient that causes hallucinations.  Wrong.  Others think it’s because of a compound called Thujone which exists in Absinthe.  While research has deemed this compound a neurotoxin, it would take extremely large amounts before you would even notice it’s effects.  The US doesn’t allow any spirit with more than trace amounts of Thujone.  Absinthe has been clouded in mystery, but there is nothing in modern absinthe that causes hallucinations, blindness or insanity.

For a period during the 1960’s, many European absinthe producers would actually add chemicals like cyanide to achieve a hallucinogenic effect.  Playing off the false misconception, these producers wanted to appeal to the young tourists visiting Europe.

Ultimately, quality absinthe is available from many small producers here in the US.  And it won’t make you “trip” any more than a moldy piece of cheese would.  So if you’re adventurous, and love the flavor of anise, go get yourself some.

[EDIT]  An old colleague of mine suggested I add a little about the service of absinthe.  This could be an entire article in itself, but no matter what, you must dilute the absinthe.  Most absinthe ranges from 60% to %70 alcohol, or 120 to 140 proof.  This stuff will literally blister the back of your throat, so dilute with at least 50% water.

SUSTAINABLY FARMED

This refers to a range of agricultural practices that are not only ecologically sound, but also economically viable and socially responsible.  They generally recycle, conserve energy and water, use renewable resources when possible and minimize the use of chemical products.  Most countries have no regulations or certifications for “sustainably farmed” wines.  Some wineries that practice sustainable farming practices are: Araujo, Cade, Cafaro, Cain, Merryvale, Nickel & Nickel, Oberon and Pahlmeyer.

ORGANIC

Like sustainable farmers, organic farmers strive to conserve soil and water, while using renewable resources.  Unlike sustainable farming, producers must be certified by one of several agencies before they can use the word “organic” on the label.  Organic standards prohibit the use of synthetic pesticides, herbicides and fungicides, as well as chemical or sewage sludge based fertilizers.  There are two types of organic wines: those made from organic grapes, and those which the final product is certified organic.  In order for the actual wine to be called organic, the winemaker is not allowed to use any sulfur dioxide.  Minimal amounts of sulfur dioxide are practically necessary to produce a wine that will have a long shelf-life, or any aging capabilities.  This is why most wines are labeled as “made from organic grapes”.  Some organic wineries: Charles Krug, Clos Pepe, Robert Sinskey, and Frey.

BIODYNAMIC

This takes organic farming to the next level.  Biodynamic viticulture practices gained popularity in France originally, but has since gained worldwide popularity.  This holistic approach was founded in the 1920’s by Austrian scientist Rudolf Steiner.  This approach looks at the entire wine estate as a self-sustaining, self-regulating ecosystem.  Biodynamics combines organic farming’s elimination of chemicals and genetically modified organisms (GMOs) with astrological factors, homeopathy, the natural rhythms of the earth.  Some biodynamic wineries: M. Chapoutier, Benziger and Domaine Leflaive.

You can also purchase raw fish from their market (same as they use for their sushi), and it is incredibly fresh.

Only downside- no alcohol.  Some sake would have been great.  But nonetheless, I’m goin back for more.

A little history (quote from Stranahan’s): “Full-bodied as the fire that bore it, this whiskey glowed amber from the start. When volunteer firefighter Jess Graber responded to a neighbor’s barn fire down the road, he never imagined any good could come of it. But the barn he made effort to save belonged to George Stranahan, long-time liquor connoisseur. When the fire settled, the two discovered a shared passion for the Colorado outdoors and a good pour of fine whiskey. And so Stranahan’s Colorado Whiskey was born. They developed a recipe for the smoothest, most flavorful whiskey in the world using the purity of their mountain surroundings to their advantage. Well, to your advantage. They say from each thing bad comes something good. For Jess, George, and fine whiskey drinkers alike, it’s amazing just how good it can be.”

The batches vary slightly, I believe from the variations in the barrels.  My interest in the uniqueness lies in the combination of smokey sweetness up-front (reminiscent of Bourbon), and a slight herbal, almost peaty finish (reminiscent of Scotch).  So this is for people who like Bourbon, Scotch, and everyone in between.  It’s not the cheapest whiskey on the shelf, but it is worth every penny.

Upon closer inspection, one might notice the hand written inscriptions.  Not only does it tell you exactly which batch the bottle came from, but there’s also a little note about what they were doing when they bottled it.  Some may say “listening to Miles Davis” or “ready to ski Steam Boat.”  This only confirms the coolness of Stranahan’s.  They clearly love skiing, music, and creating the coolest whiskey to come out of Denver.  I immediately feel more connected to this distillery when I know the bottler was going to ski the same slope I had just skied only one week before.

I got mad love for local Colorado producers, so keep your eyes peeled for more info on the best from Colorado!

The Wine Ghetto is a far cry from the lavish facilities of Napa.  Sheet metal buildings house wine making equipment, which is often shared or rented between different wine makers.  This is the birthplace to some of the most intriguing wines produced in California today.  Often these wines carry hefty price tags, and are extremely limited in production.  Some of the top producers in Lompoc’s Wine Ghetto include Sea Smoke, Brewer-Clifton, Fiddlehead, and Palmina.  Other Pinot Noir producers including Ampelos Cellars and Bastianich have followed suit and taken over nearby industrial parks (dubbed “Pinot Prison” and “Pinot West”).  Saving money by renting inexpensive warehouses allows more funding to be put back into the vineyards.  Most of these wineries are making world class Pinot Noir and Chardonnay.

The sense of community is strong in these newer wine making areas, where Steve Clifton says “We all support each other without obligation.” and “You no longer needed to have a chateau on the vineyard to be taken seriously.”

I expect this industrial trend to continue growth as winemakers adopt a more economical, “no-frills” approach.

]]> http://www.adamswineguide.com/2010/03/09/lompoc-californias-wine-ghetto/feed/ 0 http://www.adamswineguide.com/2010/03/07/2008-las-brisas-cures-spring-fever/ http://www.adamswineguide.com/2010/03/07/2008-las-brisas-cures-spring-fever/#comments Mon, 08 Mar 2010 01:58:17 +0000 Adam Weiner http://www.adamswineguide.com/?p=382 We’re getting close to spring, and warmer weather means time for more white wine again.  I’ve always been a fan of Las Brisas, a Spanish white wine produced by Bodegas Naia.  The current 2008 vintage continues to please.  This blend of Verdejo, Viura, and Sauvignon Blanc delivers a fine balance of fruit, minerality and acidity.  The peachy, grapefruit nose follows through on the palate, with a nice herbaceous, citrusy finish.  And the best part is Las Brisas usually retails for under $11.  This low price tag makes the wine great for cooking as well (I love using it when I make mussels).  Pair it with seafood, lighter meats, and salads.  And a great food and wine pairing tip: if you cook with the same wine you serve, you are almost guaranteed a great pairing .