Basic Juice - the wine blog for my generation

Not Good with Turkey

This time of year the wine lover is inundated with T-day wine recommendations..."German Riesling is perfect with turkey"...."A Beaujolais is a sure bet on Thanksgiving"...."Burgundy, both red and white are ideal on your Thanksgiving".....etc. etc.

I for one am tired of staid poultry & stuffing wine pairing suggestions. 

How about something different to eat and drink on Friday - the day after turkey day?  May I suggest a Vermentino, not from the sardinian coast, but from Lodi, California.  Who knew the California version of this hefty-spicy-herby-citrusy grape could be so true to its Italian roots?  After racking up mo' mo' credit card debt on Friday, take the edge of with a plate of turkey enchiladas paired to Uvaggio Vermentino 2006 ($10).   It will be the best wine-food match you will sample all week.

Juice Crew Red Label: The Finalists

The judges have narrowed the field down to three finalists.  To the Juice Crew members: Please vote for your favorite label by sending a message to me by 5 December.  I will tally up the votes and announce the winning design shortly thereafter.  Thanks to all the contestants!

Design 1

Design 2 (font + label concept)

Design 3

A Case for Creativity (AKA Free Wine!)

Are you the Mac-daddy/-mommie when it comes to creativity? 

Have you ever looked at all the blasé wine labels out there and thought, "I could do so much better."? 

Well, here's a chance to explore your creative side and score a case of a soon-to-be classic red wine - Juice Crew Red.

So far, the J.Crew has nicknamed our maturing vino, "The Mighty Brick."  I think we'd like the label to reflect her personality (perhaps listening to a little Rick James could inspire potential label designers out there):

"So all and all, the blend has resulted in what we wanted - a rich rhone style wine with some backbone. The different varietals playing nicely in the sandbox. Great dark color, long sexy legs and built to party"

Here's the deal - submit a label design, which reflects our sexy Rhone brickhouse and you could win...1 case of JC Red.  Now that's what I call a case for creativity!

Details: Submit* your design entry by November 15, 2007.  The editor will select 3 designs to be voted on by Juice Crew members and Basic Juice readers.  The winning designer will receive the case of Juice Crew Red when it's released (we award no wine before its time).

*by submitting a design, designer retains no rights to design, but will be credited by name

Gentlepeople, start your creative engines..

Pink 'n Meaty

As with most varietals, the difference between new world expression and old world character is enormous.  Take one of my favorite Rhone grapes, Mourvedre (aka Monastrell in Spain).  The old world character of this red grape is often the recipient of such non-fruit descriptions like, "butcher shop," meaty, gamey and wild.  Produced in Aussie, Cali, South Africa or even in some of the modern-styled wines of Spain, Mourvedre morphs into a mighty fruity wine with scents of blackberry jam, black cherry and stewed raspberry.  Yet, even in its tamest, fruitiest form, Mourvedre always slides in something unexpected.  Occasionally, you'll get a whiff of eucalyptus, clove, tobacco or dark chocolate...or even meat.

So how would Mourvedre perform as a Rosé?  Will it be all yummy strawberry followed by bacon?

Fortunately, Cline's 2006 Mourvedre Rosé ($15) doesn't finish off with any flavors that could be construed as meaty.  It does however offer a nifty flavor combo of fresh strawberry, red plum and a touch of clove.  While This pinkie is a bit big on the -OH side (13%), it rights itself with a spritz of acidity and a touch of textured tannin.  As with most rosé wines, Cline's pink Mourvedre will do its duty with nearly any unpretentious food.  Try it with a  turkey burger, cheese pizza or pasta.

Think of it as your very own bottle of buckie [itunes] [emusic, trk 6]

Of Jawas, Merlot and the Hands of Winemakers

Of Jawas
In my neck of the woods, it seems as if Greece is attempting to become the new Spain.  There are now a bevvy of inexpensive Greek whites and reds available in the local wine shop.  Some are great finds like - Robola, Xinomavro and Santorini (named for the island of origin.  Santorini is made from Asyrtio).  My favorite Greek grape name to date is Roditis.  I was drawn to it as the name reminded me of the sounds of Jawas celebrating the short-circuiting of R2D2 (admit it, you know exactly what I'm talking about.  Listen here).  Sadly, my first taste of Roditis wasn't fantastic.  I will however, try it again, if only so I can say, "Roditis!"

Merlot
It's sad that Merlot's reputation as a varietal has been sullied by waves of under-whelming wine.  How often do you hear someone (who fancies themselves a wine lover) order a bottle of Merlot?  Last week at a lovely little restaurant in Santa Barbara, I ordered a glass of Westerly Merlot '03 to try with lamb.  The wine was not at all soft and fruity.  Rather, it was a little herby and a little edgy - perfect with roasted meat.  My new mantra: "Don't hate the grape, hate the winemaker's hand."

The Hands of Winemakers
Speaking of my new mantra (and I don't hate, the word 'hate' just fits better in the mantra.  Let's call it 'dislike'.), while in Cali, I had the opportunity to taste two wines from the very same vineyards, but made by different hands.  One a Sangiovese by Bruno, the other, a Sangiovese by [name redacted].  Bruno was as complicated and lovely a red wine as one could ever want.  On the other hand, the [redacted] Sangiovese was an over-opulent, droopy ball of fruit and alcohol.  It seems the major difference in the two was the winemakers.  Some get it.  some don't.

The Brick in The Wood

Does your wine taste like this?

Apparently, the Basic Juice Crew Red does.  But not yet.  Our li'l brick house has been sent to its American Oak zebra barrel for mellowing & developing.  What will our Grenache | Syrah | Petit Sirah blend taste like?  Tune in next Fall...

Better Still than Eva

While I was pleasantly surprised at Longoria's snappy Albariño, this is something that completely floored me: A character-full, age-worthy Tempranillo from the Santa Y.

Longoria Santa Ynez Valley Tempranillo Clover Creek Vineyard 2004 ($~35) - Winemaker Rick Longoria indicates that this wine is made in the 'Old World Spanish' style.  To admitted California  cynics like myself, this might seem to be so much marketing hoo-ha.  However, I doff my cap to the Longorians - they have created a wine that offers the essence of Spanish Tempranillo - a la Rioja or Ribera del Duero - whilst adding a very subtle New World twist.

Longoria's Tempranillo is deep ruby red in color with scents of fresh 'forest berries' (wild blue-, rasp- and strawberries), tobacco and a touch of cedar.  In the mouth, this wine is right chewy with hearty American Oak-derived tannins.  To get the most from this wine, let it breathe for an hour or more before serving, or, better yet, lay it down for 3 years or so.  It is extraordinarily age-worthy.  A fine wine at a very fair price.  Sip it with grilled sirloin or spicy sausage and you'll certainly agree this wine is better still than Eva!

>>

Better Than Eva

My experience with California-raised Spanish & Italian varietals has been an exercise in frustration.  For example, I find a Sangiovese from the Golden State, which made me say, "Yes, this is the perfect varietal for California."  Only later do I find out that the winery had yanked all the Sangio vines out because they weren't named Merlot, Cabernet or Zinfandel.

a few months ago I saw a bottle of, all things, Albariño from California's Santa Ynez Valley.  I picked it up but refrained from opening it.  I was convinced it would either be a sorry facsimile of this super-zesty, lime-packed grape; or I worried that I would fall in love with it, only to find out that these Galician immigrant vines had been yanked out in favor of Chardonnayaaawwwwnn.

Guess what?

This is one high-fidelity Albariño.  Seek it out.  Write the winery, plead with them not to yank it out.  Tell your friends.  Send smoke signals.  Host a Cali-Albariño party.

The Skinny
Longoria Albariño Clover Creek Vineyard 2005 ($20-ish) - For those of you who prefer your Longoria Eva-like, pass this one by.  In lieu of luscious, soft curves, this Longoria takes its style cues from the Spanish original.  Longoria's Albariño is a pale, yellow-gold wine with scents of fresh lime, just-ripe pear and alfalfa (O'tay!).  In the mouth, your palate will be mystified as this wine packs a zippy wallop accompanied by citrus-squirt flavor.  Give it a go with fresh seafood, or pair it with a butter/cream-packed recipe like Spicy Oven Fried Chicken.

>

You can have Eva, I'll take "Al Longoria."

Now California

First there were predictions about the European wine regions vis-a-vis global warming.  Now we have some predictions for California:

"According to the study, published in July in the Proceedings of the National Academy of Sciences, 60 percent of the best terrain for premium grapes will be lost by the end of the century if greenhouse gas emissions continue unabated. And the picture is particularly grim for California, currently responsible for 90 percent of the country’s wine grape production.

Most of the remaining top-quality acreage will shift northward to the Pacific Northwest. California will retain and possibly gain a little bit of territory along the coast, but the inland vineyards, including those in Napa Valley and Sonoma County, will be lost.

"There’s a tremendous amount of culture and value that’s associated with the wine industry where it is," Field said. "It would be a heavy price to pay if we had to move out of there."

It strains the mind to imagine what California wine might look like in 2030.

Dear Wine Bandit

Dear Wine Bandit,

I know, I know; normally I don't go ga-ga for California wine.  And yes, I didn't place the bottle in question on that 'special wine' shelf.  But didn't you happen to notice the wine's vintage before you made pasta sauce with it?  I mean, it clearly stated on the bottle: 1994.  Now, I know you'll defend yourself by saying, "It was a just a Chardonnay.  I thought someone brought it to a party."  Non, Mme.  That wine was Santa's Christmas gift to his jolly self.  Sigh.

The Skinny:

Kalin Cellars Cuvee LD Sonoma Chardonnay 1994 (~$40)

• What was left of the wine (1/3 glass) certainly looked deep golden in color with a slightly rusted rim.
• Perhaps I would have been able to smell the ripe tangerine, vanilla, floral and gamey scents of this wine had I sampled a full glass.
• Oh, this wine would have been rich, decadent and hypnotic (had I been able to drink 1 or two glasses).
• Verdict: Highly Recommended (I imagine).

Check out Kalin's Pinot or Semillon.

Has the wine bandit ever struck at your abode?

Here Comes the Syrah

Our Eaglepoint Juice Crew blend is already looking mighty fine.  The chaps at Crushpad/net sent some photos (click to enlarge) of our back-up singers - Syrah and Petit Sirah.  Just harvested and oh-so-lovely.

Joining the Juice Crew is just like adopting a highway - except you'll get the chance to drink Juice Crew red, while you one should never drink anything found whilst cleaning up a highway.  But other than that, it's the same.

Technorati Tags: crushpad, wine

T.R. Says

T.R. - One of the finest minds of the 20th century.

Conservation

"There can be no greater issue than that of conservation in this country."

Hypocrisy

"It is no use to preach..if you do not act decently yourself."

Criticism of the President

"The President is merely the most important among a large number of public servants. He should be supported or opposed exactly to the degree which is warranted by his good conduct or bad conduct, his efficiency or inefficiency in rendering loyal, able, and disinterested service to the Nation as a whole."

Women's Rights
"Working women have the same need to protection that working men have."

Wine
'I have always been fond of the oenological proverb: "Speak softly and carry a big wine; you will go far."

Terre Rouge Syrah Sentinel Oak Vineyard/Pyramid Block 2001 ($30-$35)

• Syrah from the Shenandoah Valley of California; 14.5% alcohol
• Deep ruby in color with just a hint of garnet along the rim
• Subtle scents of tar, pepper, clove and cooked black- & blueberry
• In the mouth, TR is brawny and intense.  It strikes with rich fruit flavors and hints of cola, then follows with big, thick, smooth tannins.   TR bids adieu with surprisingly tangy flavors of fresh blackberry and raspberry.  Pair this Syrah to a rich, pungent entree such as beef wellington w/Gorgonzola

Verdict: Highly Recommended

Technorati Tags: california wine, syrah, wine, wine review

Lent List

My wine lent list thus far:

Jeriko Estate Sangiovese 2003 ($16-$20) - I'm surprised at how often I enjoy Italians raised in California.  This Mendocino red, while powerful, offers some righteous complexity.  Red & black berry scents spiced with dried herbs and a hint of clove.  The tannins are a bit grippy, which makes it a great choice with something roasted.  Organic. Verdict: Recommended

Quinta dos Roques Garrafeira 2000 ($35) - An old world throwback.  Flavors of just-ripe red cherry mixed with hints of cedar and earth.  Jaggedy, slightly wild tannins that haven't yet softened with age.  Have you ever tried red wine from the Dao region of Portugal?  It may just inspire you to talk like a pirate.  Yar. 
Verdict: Recommended

Qupe Marsanne 2004 ($20) - What do you get when you pull Viognier out of a white Cali-Rhone blend?  Less honeysuckle and more fresh melon tang.  This Santa Ynez Valley white wine is the perfect California expression of two of the Rhone's unheralded whiteys (75% Marsanne & 25% Rousanne).  Slurp it with a little spicy Asian stir fry.  Verdict: Highly Recommended

Bonny Doon Erbaluce 2004 ($17) - This resurrected northern Italian varietal produces charming wine.  It's been known to save relationships.  Doon's Erbaluce exhibits a nifty combination of lemon zest, white pear and herbal scents.  On the tongue, the wine is deceptively rich and hearty - it'll stand up to spicy Indian curry.  Verdict: Highly Recommended

Thus far the grape varietal roster for wine lent reads:

• Sangiovese
• Touriga Nacional, Alfrocheiro, Tinta Roriz and Jaen (Portugese grapes)
• Marsanne & Rousanne
• Erbaluce

Do you have any exciting, lent-approved discoveries to add?

Technorati Tags: california wine, italian wine, portugal, red wine, wine, wine review

Get Down w/The Juice Crew

Admit it.  You fantasize about being a vineyard baron.  Each morning you wake up, survey your vineyards; then step down to the cellar and greet the barrels of fermenting wine.  Your Rhone blend - spiced with a touch of Petit Sirah - has turned California's wine society upside down.  You've out-maneuvered the movers and shakers to produce the most sought-after wine in all the land.

Then you wake up and remember its garbage day.  No more winemaking fantasies.  The drudgery of life is calling.

Don't despair, the Basic Juice Crew* is here!  B.Juice has teamed up with the fine folks at Crushpad to make those dreams of winemaking glamour a reality.  I would like to offer 25 of you the chance to help me produce the inaugural vintage of Basic Juice Red (BJR - we can work on a catchier name later), a 3-varietal blend (Grenache, Syrah, Petit Sirah) from the Eaglepoint vineyard in Mendocino, Northern California.  If you can commit to purchasing one case of wine (at ~$18/bottle) then you'll be able to participate in producing a barrel-full of blog-powered wine.  As part of The Juice Crew you'll be able to:

• Sample various combinations of our 3-varietal blend with a Crushpad blending kit.
• Create a name for our wine (Basic Juice Red isn't going to cut it)
• Work with our very own graphic designer (that would be you, Ms. Pizzuto) to come up with the wine world's most unique label design (no pressure).
• Review the wine and pair it with your own recipe to be published in our Basic Juice Red Wiki (again, the name will change).

So what say ye, fellow winos err, wine enthusiasts?  Drop me a line to reserve your spot in The Juice Crew.  Space is limited to 25.

Here's how to join the crew:

1. Visit Crushnet and register (free, painless, etc., etc.)
2. Select 'Groups' and in the description field, type: basic juice crew
3. Click 'find groups'
4. Once you've found us, click, 'join this group'
5. Voila! You're now down with the Juice Crew

And to those of you who are podcastophiles and fans of the custom crush concept, check out this interview with Crushpad prez, Michael Brill (via Cellar Rat).

*apologies (& much respect) to the original Juice Crew)

 

Technorati Tags: california wine, crushpad, grenache, syrah

ATTN Wine Bloggers: Get Twisted

Dear Fellow, uh, Winos:

Have you always dreamed of doing your best Robert Parker impression?  Jeff at Twisted Oak Winery has offered to provide samples for you to review.  Exercise your palates and evaluate a TO wine.

Technorati Tags: california wine, wine review

Blogs Are Por[s]ches

By Guest Author Jeff Stai of  Twisted Oak Winery

This is in response to the post at Pinotblogger titled "Blogs Are Porches",

I had to drive down to the Bay Area the other day. When I got back I
flipped open the computer and saw (I swear): "Blogs Are Porsches".
Porsches? What is the Pinotblogger saying? Are blogs racy and sexy, or are bloggers just overcompensating for some shortcoming...?

Then I read the post (whew!) and started to catch on a little. What
Josh has to say is right:

a blog is a great way to create a sort of "online porch". A gathering place, a bulletin board, where you go to find out what's happening.

The trick is to not neglect your blog and turn it into a stale web site. Put another way, don't turn your Porsche into just a transportation device.

Fundamentally, blogs are nothing more than content management systems
for  Websites. A blog makes it possible for anyone to add content to a site without having to worry about page design issues. Just upload pictures, type in words, and click "Publish". The whole world can now see your creation - if they care to. If you disable comments and trackbacks, your blog is just a website with the most recent stuff on top.

Real Blogs take it further by adding commenting (to enable a two way conversation) and trackbacks (so you can see who is talking about you.) And with all this commenting and linking the whole thing snowballs.

The main issue for a winery isn't, "to blog or not to blog;" but whether or not to develop the changes necessary to keep your Website alive and interesting. Either you make the investment, or your Website is effectively a stagnant brochure.

editor's note -- see Jeff blog at the Twisted Oak blog, "El Bloggo Torcido."

Technorati Tags: blogging, california wine, wine

Classy Reminder

A Reminder for my SLC wine peeps:

 

Undiscovered California
A Basic Juice
Wine Class
8 September, 7:30pm @ Radiance Medspa (926 E. 900 S.)

We’ve all tasted great  wine from California -  Cabernet, Chardonnay and Zinfandel.  But, have you  ever tried Californian Barbera, Tempranillo, Marsanne or Rousanne?  Learn about  these unique, undiscovered  wine-gems from the golden state.

Cost: $25/person
Hosted by: Beau Jarvis of Basic Juice
Seating limited to 25

Enjoy a unique evening of wine, sight, scents and sound.

Download the nifty, superfantastic invite here (pdf).

Technorati Tags: wine, wine class

Coppola? Coppola! Coppola.

Have you ever experienced a 'Malkovich moment'?  You know; an experience in which one topic/person/product converges through an inter-galactic wormhole and engulfs your entire being?  No?  It goes something like this:

Woman in red dress (w/J. Malkovich's head): Mmalk-o-vich..
Waiter (/J. Malkovich's head): Malkovich. Malkovich?
Woman in red dress (w/J. Malkovich's head): Malkovich.  Malkovich.
J. Malkovich viewing menu & wine list: All dishes/beverages printed as, "Malkovich"
& so on; + so forth. (video)

My Malkovich moment occurred just a couple nights ago.  Mi amiga & I dined in Park City at Chez Betty - one of the town's most consistently good restaurants.  Although, I have a teensy request to make for the management team at C.B.  Please, oh, pretty please, redecorate - your food & service are too good for the yawn-inspiring decor.  And, please, for the love of all that is holy & musical, pull the plug on the Kenny G-zak.  Almost any other musical selection would work (and be an improvement) in this eclectic eatery.  Now then; where was I?  Oh yes.  Feeling a trite gluttonish, I ordered the chef's tasting menu with wine pairings.  The food was divine and wines #1 & #2 were solid - a bubbly Spanish Cava and Monte Antico Rosso, a Tuscan Sangiovese offering textbook sangiovese-ness.  Wine #3 was to be an Oregon Pinot Noir from Patton Valley. Our server approached with a pre-poured glass and offered, "Would you care to try the Coppola* Pinot Noir instead?  It's been quite popular with our diners."  I began to speak when...from the adjacent table I heard:

"Another glass of Coppola, please."
"The Coppola?  Certainly, right away."
"For you miss?  More Coppola?"
"Yes.  More Coppola."

And then from the table directly in front of me:

"We'll have the Diamond Merlot...the Coppola."
"The Coppola?  Excellent choice."

I then heard my wife (who thankfully hadn't morphed into beardy Francis F.):

The Coppola?  He's not fond of Coppola. Coppola Coppola Coppola Coppola Coppola Coppola.

Ahhhhhhhhhh.

I felt the force of a thousand Coppolas pressing on my psyche.  The wormhole had opened and I was determined to force it shut (That, and I haven't been a huge fan of Coppola wines - my recent experience with the bubbly 'Sophia' was more Godfather Pt. III than Godfather I & II; if you catch my drift).  I summoned all my strength and stammered, "ahh. uhh.  I prefer to sample the Patton Valley, please."

Phewww.  The universe shifted back into balance.  A Coppola calamity averted.

By the way, the winning wine of the night was a humble French red (cleverly labeled as Pinot Noir - what a concept) called "Lulu B."  It's a Pinot Noir from the Limoux appellation - next door to the Languedoc.  'Twas a simple Pinot, yet this wine edged more to the earthy-funky side of the Pinot-continuum, while the berrylicious side was occupied by the Pinot from Patton Valley).

As I said, the universe righted itself.  Or did it?  Later that evening I saw the preview of Sophia Coppola's new film Marie Antoinette.  And damned if all the audio didn't reach my ears as, "Le Coppola, Le Coppola," etc.

*Yes, I know that Coppola is now "Rubicon Estate."  But, 'Rubicon, Rubicon' isn't quite as catchy as 'Coppola, Coppola'.

Technorati Tags: burgundy, california wine, coppola, france, pinot noir

Some Facts About White Zinfandel

A few facts about the White Zinfandel grape* that I learned while reading the Wine Enpsychlopedia...don't dispute me! 

• White Zinfandel is a hybrid vine created from a crossing of Zinfandel and Frankenberry.
• This grape supplies 55% RDA of Vitamin C.
• White Zinfandel vines only grow in schist-loem-sand-clay soils.
• If you purchase vintage White Zin, make sure it is from an odd year.  Even year vintages tend to be poor.
• Wines made from White Zinfandel pair exceptionally well with cotton candy or salt water taffy or steak tartare.
• White Zinfandel is best served at room temperature.
• Fine restaurants often keep White Zin on hand, but you must specifically ask for it, as Sommeliers are known to serve it only to diners 'in the know.'
• The largest export market for White Zinfandel is, surprisingly, Bordeaux, France. 

*There's no such grape.  White Zin is actually blush wine made primarily from red grapes - Zinfandel among them.  It is often 'sexed' up with aromatic white grapes such as Muscat or Riesling.  Bob Trinchero of Sutter Home winery was the first to produce a wine labeled 'White Zinfandel.'  This pink creation is responsible for Sutter Home going from medium-sized producer (25k cases in 1980) to behemoth (1.5 million cases in 1986).  Nowadays, most White Zinfandel is produced from grapes grown in the vast jug wine pond that is California's Central Valley.

[inspired by Patton O.'s bit, "A few facts about.."]

Technorati Tags: humor, wine, white zinfandel

Californique?

A confession from me: I occasionally look at the sea of California vino in my wine shop and think of a single word - "homogeneity." Much of California's wine is full-bodied, fruity and monolithic in flavor.  However, this same charge could be leveled against many other wine producing regions.  There really is no reason for me to pick on/single out California when I bemoan the loss of nuance in the character of modern wine.  In fact, I've sampled a number of unique Cali wines -

• Bonny Doon Clos de Gilroy
• Terre Rouge Vin Gris d'Amador
• Kalin Cellars Cuvee DD Sonoma Pinot Noir
• Belle Glos 'Oeil de Perdrix' Pinot Noir Blanc

- to name a few. I'm certain there are literally dozens, of highly unique, character-full wines in the golen state. So, please, help us all find them by answering this query:

What's the most unique California wine you've ever sipped?
(and yes; this will be very helpful to me in developing a wine class called, "Undiscovered California.")

PS - If you mention the words, "two-buck" and "Chuck" in your answer, I'll give you a wedgie.

Technorati Tags: california wine

West*Pinot*Corsica

Hey, yo.  I drank this wine, right.
Ruby red, cherry aroma; not too tight
Not so strange.  But dig this:
It's from Napoleon's birth-site.

Howdy Monsieur, much obliged for the avant-garde.
Even though, you own nary a vine-yard.
Vanilla charred, speakin of which or who,
wine all toasty like you tossed in an oak or two.
A glass of baked fruit cru; bottled in C.A. - who knew?

His name rhymes with "Spark Test."
You could call him experimenter, quester, Mr. Mark West.
Able to snag Pinot from a Mediterranean Isle,
then bring it back; age it on the P-coast for a while.

More interesting than any critter-wine bottling.
When you're online, find it on wine-searcher-ing.
What's up with your Pinot? It's cheap and a good drink.
Whoever don't like it, needs examined - they can't think.

Brought to you by:
Mark West Pinot Noir 2004 ($8-$10)
Pinot Noir sourced (harvested and vinified) from Corsica; then matured and bottled in California.
Try it with: grilled veggies & goat cheese

Rhymes inspired by ATHF

Technorati Tags: athf, corsica, dangerdoom, pinot noir, wine

Class for the Locals

An announcement for the local (SLC, UT) Basic Juice-ers:

Undiscovered California
A Basic Juice
Wine Class
8 September, 7:30pm @ Radiance Medspa (926 E. 900 S.)

We’ve all tasted great  wine from California -  Cabernet, Chardonnay and Zinfandel.  But, have you  ever tried Barbera, Petit  Sirah, Marsanne or Rousanne?  Learn about  several undiscovered  wine-gems from the golden state.

Cost: $25/person
Hosted by: Beau Jarvis of Basic Juice
Seating limited to 25

Enjoy a unique evening of wine, sight, scents and sound.

Download the nifty, superfantastic invite here (pdf).

Technorati Tags: wine, wine class

Coturri Time Capsule

(Editor's note: This is part of a series of posts by guest authors, who are fellow bloggers or Basic Juice readers.  If you are new to wine blogging, host a blog out in the remote reaches of wineblogistan, a wine maker or you're simply someone who enjoys writing about food & wine; contact me with a post proposal, and we'll see if we can't introduce the world to your handiwork.)

Guest Athor: Paul White of Coturri Winery (California)

1964 Coturri Petite Sirah
Sonoma Mountain, CA

An elixir, two-score in age – and rates five stars for its rich deep enticing flavor and lusty texture.  The first time I tried this wine I was totally unprepared and had no point of reference - it was after all a wine as almost as old as me - it was eccentric and special and unlike any other liquid I’d ever tasted.
It is a dark mauve with brick hues along the edges – the wine side of the cork had a constellation of twinkling tartaric crystals – and it dropped an inch of wine diamond sediment. The bottle had tarry deposits splotched & tattooed into the sides of the glass.

A hypnotic scent- old cigar box - saw dust on the floor of a butcher shop - freshly turned earth - protein notes like food - I swirled and left my nose in the glass for a couple of minutes before I tasted it - savoring the moment and trying to identify other aromas – pungent incense burning at a gypsy bizarre - no - but something like that – exotic and expressive - freshly crushed black cherry cola nut. It triggered memories of the 1964 Worlds Fair in Queens, NY – mint leaf, pencil shavings, fruit rollups and flower pedals.  Each time I swirled my glass and took another sniff it changed ever so much, offering up nuances I missed before. I loved it and still hadn’t tasted it yet.

Afraid that the smell of the wine was going to be the best part I let it linger - but when I did taste it was silky round and pure.  It was full bodied and still had a ton of fruit - pleasing ultra ripe flavors of dark plums and blackberry liqueur and great balance.  A 40 year old - unsulfited petite sirah - it continued to evolve for several hours and kept me in a trance. It was still going strong.

This is the first time Tony Coturri made wine - in 1964 when he was 14 years old under the direction of his father - Harry -Red- Coturri and his grand father Enrico - who was then approaching 80 years old

Monterey Foray

Editor's note: This is part of the weekend series of posts by guest authors, who are fellow bloggers, wine industry folk and/or Basic Juice readers. If you are interested in being a guest author, contact me with a proposal, and we'll see if we can't introduce the world to your handiwork.

Guest Author: Elsbeth Wetherill, co-owner of Escafeld Vineyards, a small family operated winery located in the San Antonio Valley. E-mail her at info@escafeld.com.

Already legendary for world class restaurants, romantic hotels and breathtaking scenery, Monterey County has another compelling reason to visit—the wines.

Monterey County is home to nine appellations: Arroyo Seco, Santa Lucia Highlands, San Lucas, Chalone, Monterey, San Bernabe, Hames Valley, and our newest AVA, San Antonio Valley. A wide range of microclimates, with cooler regions in the north and warm, dry appellations in the south, provide local growers and winemakers with the perfect conditions for practically every grape variety and style.

The first stop on your itinerary should be A Taste of Monterey on Cannery Row, where you’ll sample wines from over 40 Monterey County Wineries, including a number of smaller boutique producers who do not yet have tasting rooms. Then pick up a copy of Monterey Bay Wine and Travel Magazine and hit the wine trail. Monterey County is home to over 25 tasting rooms, renowned as much for their hospitality as for their wines.

New to the wine corridor is the San Antonio Valley, recently granted appellation status. Almost a secret, this beautiful unspoiled valley, just 20 miles inland, is home to Mission San Antonio de Padua and William Randolph Hearst’s historic Milipitas Ranch House, which is now a guest lodge and restaurant. You’ll also find some of the most stunning drives on the central coast. 800+ acres of vines and over 20 varietals are planted here, where growers and winemakers work together crafting high-quality wines.

Discontinued Whine

Have you ever discovered a new, old favorite hanging out in the closeout rack of your local wine shop? 

Just last week I noticed a few 'last call' bottles of Chateau Montelena's Potter Valley Riesling (2000, $20).  I'm always game for Riesling from lesser known appellations, so I took it home.  I must say, this wine was one of the most character-full American Rieslings I've ever sampled.  It was deep, thick gold in color.  I was immediately reminded of a German Spätlese.  Montelena's Riesling offered up an intriguing scent combination of honeyed pear and seriously mature earthiness.  As I prepared to take a sip, my taste buds braced themselves for rich, thick late harvest-like wine.  The wine was indeed thick and viscous.  Yet it was dry, albeit with slightly low acidity.  Still, I found this to be a very unique expression of Riesling.  I wanted more.  Yet, that is all there was.

I say, "was," because this wine is no longer offered (at least not in a retail shop).  Damn.

And this isn't the first time I've happened upon a tasty wine, which, after I've enjoyed it and want more, I come to find out that it has been discontinued.  For example, a while back, I found Chappellet's Sangiovese to be a comely red wine.  "More please." I said.  However, the Chappellet's said, "Sorry, we no longer produce a single-varietal Sangiovese."  Double damn.

The question of the day is this:  What wine have you fallen in love with; only to find out that it is no longer produced?

Technorati Tags: riesling, white wine, wine

Steal This Article: Pink Drinking

Editor's note: Steal this article!  Whether you publish a paper, magazine, blog or scribble on the bathroom wall; fresh (& free) content is always welcome, no?  Feel free to grab this article and use it to spice up your publication.  Do with it what you will - so long as you mention that the original comes from The Juice.  Now go forth, and copy & paste.

Real Men Drink Pink

OK, I admit it.  I used to snicker at people who drank White Zinfandel.  My thoughts went something like this: “Why drink a wine that more closely resembles iced tea or cherry Kool-Aid than real wine?”  Luckily, that was as far as I made it down wine snobbery lane.  A very enlightened wine guru helped me do a U-turn when she shared her cardinal rule of wine enjoyment:  “If you happen to like a particular wine, then who cares what anyone else thinks about it?  Just drink and enjoy.”  Wine is all about enjoyment.  If you happen to like White Zin then bully for you!  I must admit; it takes a courageous person in the often hyperpretentious lounge culture to order a glass of pink wine.  I’ve seen an entire table collectively roll its eyes at a courageous (or blissfully naïve) thirtysomething ordering the lone glass of White Zinfandel amidst a sea of inky Cabernet and oaked up Chardonnay.  Well, I now proclaim myself to be a rosé drinker and I’m damn proud of it.  I still don’t care for White Zinfandel.  But I have discovered a nice little universe of rosé wines outside the White Zin realm that are perfect for springtime sipping.

Belushi's Visit to Coturri

(Editor's note: This is part of a new weekend series of posts by guest authors, who are fellow bloggers or Basic Juice readers.  If you are new to wine blogging, host a blog out in the remote reaches of wineblogistan, a wine maker or you're simply someone who enjoys writing about food & wine; contact me with a post proposal, and we'll see if we can't introduce the world to your handiwork.)

Guest Athor: Paul White of Coturri Winery (California)

Noble Rot
John Belushi's visit to Coturri Winery
"when mother nature molds your vines; make a select late harvest dessert wine"

Just before his 33rd birthday (January 24, 1982), John Belushi spent a day at  Coturri Winery - playing basketball with Tony Coturri, doing comedic pratfalls  and drinking some Zinfandel.  With Belushi were Tom Smothers and Don  Novello (aka Father Guido Sarducci).  It was a cold day, but they weren’t  deterred from “shooting some hoops”.

What were John Belushi, Tom Smothers, and Father Guido doing at Coturri  Winery? They were on a scouting mission looking for scene locations for an illfated film that was never produced called "Noble Rot". Some say that John  went on a downward spiral after this screenplay was rejected by Hollywood.  A  little bit of proof to this theory is that pages of the “Noble Rot” script were found  littering the bungalow in which Belushi died. Here’s the six degrees of  separation story:

 

The Question is:

What Are 3 Californians that the Franglais, euro-wine lovin, Caveman actually likes?

(*Jeopardy theme music*)

The Answer is:
Martinelli Zinfandel Jackass Hill Vineyard 2000 (17.6% alcohol!) - "..packed with layers of extremely ripe black plums and cassis. However, the shock is in that first taste. Slightly austere, waves of sweet spices (nutmeg, clove, pepper) were interwoven with luxurious fruit."

Bonny Doon Old Telegram 2003 (100% Mourvèdre) - "a wonderfully restrained wine which upon sticking my nose in the glass reminded me of cooking bacon on a balcony next to the ocean."

L'Aventure Estate Cuvee 2003 (unacidified) - "..combined ripe, chocolatized dark fruits with layers of spice, all held together with soft and impressive tannins."

tags wine, zinfandel, california wine

V for Very Guily Pleasure

A few of my secret (until now) guilty pleasures:

• Giant bowl of cereal at 12:00 am
• Watching UNC lose to GMU (go Duke!)
• Reno 911
• Hidden Ice cream stash
• McManis Viognier

McManis Family Vineyards Viognier 2004 ($8-$10)
This wine is flabby and very nearly off-dry.  It's redolent of canned mandarin oranges, pineapple rings in light syrup and caramel topping.  I wouldn't say this Viognier is food-friendly.  In fact, it will sink most flavors in tongue-tarring richness.  But hey, with mediocre Thai takeout, it aint half bad.  McManis Viognier is indeed one of life's guilty pleasures.

tags wine, viognier, california wine

A Duo for the Solo

Occasionally I dismiss wine that seems food-hostile.  The reason being is that I normally pair wine with lunch or dinner.  Thus I look for wines that compliment rather than clobber.  With the exception of fortified and dessert wines, drinking wine solo isn't something I do.  However, I've sampled two wines recently, that, while not terribly compatible with food and my palate, do seem suited for solo sipping.  Call them, "a Duo for the Solo."

Logan Chardonnay Sleepy Hollow Vineyard 2001 ($14)
I have the damnedest time with ultra- buttery, smooth, tubby Chardonnay.  While they offer sexy scents, few possess enough food-friendly acidity.  As a result, once in the mouth, these wines bear-hug the tongue, and reluctantly give up taste bud real estate.  Thus, many food flavors are dulled rather than enhanced.  I wouldn't classify Logan Chardonnay as food-hostile - perhaps food-stand offish.  Still, I found this wine hard to resist.  It offers the typical vanilla-caramel-tropical fruit scents expected in California Chardonnay.  Yet there is also an added layer of complexity abiding below the bluster.  The stand out here is a Kalamata olive aroma (no, I'm not nuts - I detected this aroma during two different sampling sessions; as did my co-taster).  The olive aroma carries through to the palate along with a buttery mouthfeel.  Very pleasant.  If I owned a bar and wanted to offer happy hour by-the-glass specials, this wine would be at the top of the list. 

On a somewhat related note, the Logan label is part of Talbott Vineyards.  The Talbott name is perhaps more closely associated with mens wear.  As a debonaire sixteen year old, I pinched a bright pink Robert Talbott tie from my uncle to wear to