Articles in Wine
No, Byrrh isn’t some murky variant spelling of beer; in fact, it’s wine. More precisely, Byrrh Grand Quinquina — to use its full name — is a French aperitif that’s been showing up in bars around the United States after gathering dust in obscurity for decades. Based on the red wines of Roussillon, France, as well as fortified grape juice, it’s flavored with a blend of botanicals, primarily cinchona bark (which contains quinine — hence the name), to strike a refreshing balance between fruitiness and bitterness.
Thanks to Eric Seed of Haus Alpenz — the cool kids’ importer these days — Byrrh is now available in nearly all 50 states. The more I began to spot it on cocktail menus around Denver, where I live, the more curious I grew as to its allure and applications. Three local bartenders were gracious enough to explain it all for me.
The patio pounder
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For Alexandra Geppert, who handles operations at The BSide — a funky, free-wheeling new hangout in Denver’s Uptown — Byrrh’s raspberry and nutty flavors lend themselves to easy-breezy libations such as the Humboldt Highball, which also contains simple syrup, lemon juice and club soda.
Featured on the late-summer drink list, it drank like a zippy pop that, she joked, “You could have 40 of in one sitting.” But for cooler weather, Geppert suggests deepening the flavor with a distinctly herbal liqueur. Here is BSide bartender Daniel Bewley’s recipe:
Yield: 1 serving
Prep Time: 2 minutes
2 ounces Byrrh
¾ ounce Leopold Bros. Three Pins Alpine Herbal Liqueur
½ ounce lemon juice
½ ounce simple syrup
1. Shake the first four ingredients together in a cocktail shaker. Strain over ice into a Collins glass. Top with club soda.
Geppert also loves to fancify the tavern tradition of a shot and a beer chaser by offering a more cultivated pairing: “a craft beer and a taster.” To that end, she proposes sipping a glass of Byrrh, with its round mouthfeel, alongside a contrastingly “crisp beer, maybe one with a little bitterness.”
To that end, she proposes sipping a glass of Byrrh, with its round mouthfeel, alongside a contrastingly “crisp beer, maybe one with a little bitterness,” say a blonde ale or a pilsner.
At Bistro Vendôme, a beloved French fixture in downtown Denver, bartender Jason Morden has been having a field day with Byrrh for the past few months. He recommends drinking it over ice with lemon zest before dinner, because “citrus really makes it pop”; afterward, he might pair it with a bit of milk chocolate.
And because to his palate “it’s reminiscent of Vermouth Rouge,” he also considers it “an amazing counterpart to gin.” Here’s his “hot and boozy” twist on a martini:
Yield: 1 serving
Prep Time: 2 minutes
2 ounces dry rye gin
1 ounce Byrrh
½ ounce lemon juice, plus peel for garnish twist
1. Shake gin, Byrrh and lemon juice together in a cocktail shaker. Pour into a martini glass and garnish with a lemon twist.
The rye sidekick
You’ll notice that the gin in the previous cocktail is made with rye, the spiciness of which nicely balances the sweetness of Byrrh. Morden uses that to his advantage in another cocktail, this one based on rye whiskey:
Yield: 1 serving
Prep Time: 2 minutes
1½ ounces rye whiskey
1 ounce Byrrh
1 ounce amaro-style bitter
2½ to 3 ounces ginger beer
1. Over ice in a Collins glass, stir the first four ingredients together. Garnish with Luxardo cherries on a toothpick.
Meanwhile, Kevin Burke — beverage director at sibling hot spots Colt & Gray and Ste. Ellie — compares Byrrh favorably to another fortified wine, Dubonnet Rouge. “With a lot of products, some cocktail types get up in arms that the European version is different than the American one,” he said. (Take absinthe as a prime example.) “Unfortunately, Dubonnet falls into this category for me. So when I see Dubonnet called for in a recipe, I have found great success in substituting Byrrh.” For example, “it shines in a Deshler Cocktail, which is great when you’re in the mood for a Manhattan but also want something new.”
Word to the lightweight: Burke likes a high-proof rye in the following recipe. Sure, “Rittenhouse 100 or Wild Turkey 101 will do in a pinch — but Willett 110 Proof or Thomas H. Handy Sazerac is worth the splurge.”
Yield: 1 serving
Prep Time: 3 minutes
1¼ ounces high-proof rye
1¼ ounces Byrrh
¼ ounce Peychaud’s Bitters
1 teaspoon Cointreau
Orange twist for garnish
1. Chill a small cocktail glass.
2. Add cracked ice to a mixing glass, then add all ingredients except the orange twist and stir for 30 seconds. Strain into chilled cocktail glass.
3. Pinch the orange twist over the drink to express oils, then add and enjoy.
Main photo: The Humboldt Highball cocktail alongside a bottle of Byrrh and a glass of the aperitif at Denver’s BSide. Credit: Ruth Tobias
The way to make a small fortune in wine, they say, is to start with a large one. The phrase comes to mind as I taste the first vintage at London Cru, the eccentric, possibly uneconomic, but very serious urban winery in southwest London: the first in the UK capital.
London Cru follows a pattern of urban wineries such as 8th Estate in Hong Kong and New York’s City Winery, buying in grapes and vinifying them in the city. It is the brainchild of the keen young team that surrounds Cliff Roberson, a 74-year-old wine merchant of considerable renown.
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He started the importer Buckingham Vintners in 1974, and in 1991 opened his flagship shop, Roberson Wine, in London’s Kensington district. By 2004, he’d sold all of his shares in Buckingham (by then one of the UK’s biggest wine companies, selling 40 million bottles a year) to the European wine group Schenk, to focus on the retail side of the business.
A couple of years ago, Roberson “got itchy” as he put it. When his right-hand man, Adam Green, suggested they set up a winery, he was interested.
“Ninety-nine out of a hundred businessmen would have run a mile,” Green says. “Cliff is that one in a hundred who saw the possibilities.”
From warehouse to urban winery
They enlisted as a partner an itinerant entrepreneur, Will Tomlinson. With a million-pound start-up fund, they equipped a former gin distillery in Fulham that served as Roberson’s warehouse with five open-topped stainless steel fermenters and a barrel cellar. The capacity: 2,500 cases, They hired Australian winemaker Gavin Monery, whose résumé includes premium wineries such as Cullen and Cape Mentelle in Margaret River, Chave in Hermitage, and Remoissenet and Alex Gambal in Burgundy.
Roberson, a company with annual wine sales of 10 to 12 million pounds through retail and the restaurant trade, and with a fine wine broking arm, has access to premium producers in every wine region of the world.
“Most of the guys we are buying grapes from, we import their wines anyway,” Monery says.
So he can control harvest dates (they pick early for freshness), and quality. To ensure they get exactly what they want, they pay handsomely — more than double the going rate, in some cases.
The first vintage, the 2013, consists of four wines: a Chardonnay, a Cabernet Sauvignon and a Syrah from Roussillon, and a Barbera from Piedmont. Monery has sourced three more for 2014, a Syrah and a Garnacha from Calatayud in northeastern Spain, and a white English grape Bacchus, from Sandhurst Vineyards in Kent. Labels are minimalist: the wines are called SW6 (London Cru’s postcode) White Wine No. 1, Red Wine No. 1, and so forth. For reasons that are difficult to fathom, the UK’s Byzantine food laws forbid the mention of vintage or grape variety on the label.
A long journey by refrigerated truck
When the grapes are picked, they are transferred immediately to refrigerated trucks, which then make the 36-hour journey through mainland Europe, over the English Channel and into the winery. The trucks are key to the operation, Monery says. A fleet of such vehicles buzzing back and forth through Europe can’t come cheap. Is this a viable business model?
“Well,” Green says with a smile, “it’s not the safest or the most rational business plan you could come up with, but, equally, it’s one that we all thought was interesting. We are thoroughly aiming to offer our investors a good return, and they see the aesthetic pleasure of being involved, and of bringing something genuinely new to London.”
Indeed, it is aesthetically pleasing to be in a fully functioning winery — complete with pungent aromas of oak and fermentation — in the middle of London. And the wines themselves? I don’t know what I was expecting from French and Italian varietals vinified in Fulham by an Australian, but I found them fresh, bright, charming, and loaded with varietal character.
It’s a pity that the 2013 is made in such tiny quantities — far fewer than 1,000 cases in all, and they are down to their last bottles. There’s a small fortune to be made here.
London Cru wines
All about $24 (£15) , available from the winery’s website.
SW6 White Wine 1 – Chardonnay: Bright, fresh, rather exotic nose with nice creamy roundness, this mitigated on the palate by brisk and precise acidity cutting through crunchy apple and some high tropical notes. Charming.
SW6 Red Wine 1 – Syrah: Picked early at 12 degrees alcohol. Delicate white pepper nose followed by a savory palate with dark fruit topped with ripe black cherry. Soft tannins with grip dissolve into lovely mouth-watering juice. Excellent.
SW6 Red Wine 2 – Barbera: Ruby red hue, bitter cherries on the nose, dancing acidity, tannins that are dry, even dusty, quickly releasing gouts of mouth-watering juice leaving a memory of ripe fallen damsons. Fresh, wild and utterly beguiling.
SW6 Red Wine 3 – Cabernet Sauvignon: Aromas of leaf and nettle that swirl out of the glass like a genie from a lamp. Classic blackcurrant leaf palate, tannins with grip and heft, scent of menthol alongside the hedgerow fruit, lots of juice on the finish. The best of a very strong quartet of wines. Bravo.
Main photo: In London Cru’s urban winery, workers led by winemaker Gavin Monery prepare Chardonnay grapes for pressing. Credit: Ian Sterling/London Cru
It’s a moment that happens often in the life of a wine lover. You taste a bottle of Pinot Noir that might be called life-changing, and you decide to set out on a new path: seeking out nano-wineries, those smaller, harder-to-access producers who are making something truly exceptional.
In Oregon, that’s where you encounter your first problem. Of the 545 registered wineries in the state, roughly half of those could be considered nano-wineries, or wineries producing fewer than 350 to 400 cases annually. Where do you even start?
“It’s not that small batches of wine are better,” says Jeff Woodard, a wine consultant for the industry and proprietor of Woodard Wines, an independent wine boutique in McMinnville. “It’s more about the people making these wines, the ones who are doing it out of passion.”
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Indeed, people make wine in small batches for different reasons. For some, the limitations are financial. For many, it’s time constraints — they have full-time jobs, families and other commitments. But the wine bug doesn’t let up when you have a vision. Here, we’re talking about the winemaker as an artist, not necessarily tailoring a wine to fit a market but adjusting the inputs to wine-making based on what is interesting to them. For this subsection of winemakers, it’s more helpful to seek out the higher-level winemakers who are doing wines as a side project, developing their own labels alongside their careers in the industry, or who are small-batch by choice, because it’s the best way to oversee the process.
“There’s not any money in wine at this level,” Woodard says. “These people are doing it out of sheer passion for wine.”
Smaller producers face a number of challenges in finding you. For one, the finances are not always there to advertise. Access to customers is difficult. Very few have tasting rooms. And then there are the numbers. Distributors often won’t touch them — it’s generally not worth the time to put smaller productions on their list.
So the answer is to go to them. Here are seven Oregon nano-wineries that are making dynamite wine, especially Pinot Noir. These are wine-makers well worth tracking down.
If there is anything such as Slow Wine, Antiquum Farm is it. Farmed in Junction City by Stephen Hagen, who uses old-school farming methods, the vineyard’s grapes are processed by Drew Voit, an associate winemaker at Domaine Serene. The result is a Pinot Noir that is rigidly lively and intense, with a character that is completely its own thing, neither of California nor Oregon.
Matzinger Davies is a wine about a marriage of two great winemakers: Anna Matzinger, the longtime winemaker and co-manager who helped bring Archery Summit’s Pinot Noirs to the top of every wine list, and her husband Michael Davies, the winemaker for A to Z Wineworks and for Rex Hill. Seeking to make wines with vibrancy, authenticity and integrity, the couple sources exceptional fruit from the Eola Hills to make an outstanding Pinot Noir.
Éleveé Winegrowers brings place-driven wines from a handful of micro-sites in the Willamette Valley. Married team Tom and France Fitzpatrick epitomize the ideals of the artist winemaker, growing grapes and embracing many of the unknowns of a changing climate in winemaking to create Pinot Noir known for its exceptional expression of terroir.
Thomas Bachelder is perhaps unique in the industry — a winemaker with his fingerprint in three grape-growing regions: Burgundy, Oregon and Niagara. In Oregon, where he worked for both Ponzi Wines and Lemelson Vineyards, Bachelder makes a lacy, densely textured Chardonnay with great minerality and tang.
Founded in 2005, Retour, a project of Lindsay Woodard, has been winning accolades through its hands-on approach to working with 40-year-old vines, with winemakers taking a meticulous approach, often choosing exact times of day to the minute to pluck grape clusters, sometimes with tweezers. The result is a Pinot Noir of the highest echelon, hailed for its explosive palate and succulent mouth-feel.
Isabelle Dutarte had a career in the French wine industry before she started commuting between Oregon and France in 1993. She released her first wines under her 1789 label, a nod to the French Revolution, in 2007. Her Pinot Noir vintages frequently score high for their expressive red berries and delicately perfumed noses, as well as their ability to evoke a feminine harmony in terroir.
Copper Belt Wines
Originally called MotherLode Cellars, Copper Belt Wines, is a rare eastern Oregon winery based in Baker City, one that sources its much of its estate grapes from the highest elevated vineyard in Oregon, Keating Valley Vineyards. Its winemaker, Travis Cook, who works for Advanced Vineyard Systems, a vineyard management company in the Willamette Valley, makes standout big, bold reds.
Main photo: Small independent wine merchants, such as Jeff Woodard of Woodard Wines, in McMinnville, Ore., offer small batches of high-quality wine. Credit: Emily Grosvenor
On a recent visit to Northern California, I wanted to see how art and wine mix in Sonoma County’s famed wine country. My sister, who works in public relations for the wine industry, took me to visit one of her clients, Paradise Ridge Winery. The Santa Rosa vineyard has a view of many appellations in Sonoma County. The fog, responsible for the deep flavor that imbues the Paradise Ridge Winery wines with their distinctive tastes, was just rolling in. There was a crescent moon. And as a complement to the divine Sauvignon Blanc I was drinking, the evening’s festivities included a tour of the winery’s sculpture gardens that change annually.
Marking the winery’s 20th year, the new exhibit in this natural outdoor gallery — the 20@20 Sculpture Exhibition — is inspiring, with many pieces created by Burning Man artists. (Burning Man is a weeklong annual event that began in San Francisco’s Baker Beach and migrated to the Black Rock Desert in northern Nevada.) The food we enjoyed was from Rosso Pizzeria, cooked on site in a state-of-the-art pizza oven, and made with homegrown tomatoes, herbs and Sonoma County cheeses.
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Sonoma theater production
The night also included the first presentation in the newly built “Field of Dreams” amphitheater, which had been created for Transcendence Theatre Company (TTC), a nonprofit theater company in Sonoma that brings Broadway stars to wine country to entertain in open-air venues. This year’s, “Oh What a Beautiful Mash-Up,” starring Stephan Stubbins and Leah Sprecher, both well known to “Broadway Under the Stars” concerts, was a funny, touching and uplifting evening and a great beginning for Walter Byck, a founder of the winery and the man behind the amphitheater, who intends to have the artists perform at the winery each summer.
Recently Transcendence was named Theater of the Year by Broadway World San Francisco for its 2013 Season. The company is made up of musical theater artists with Broadway, national and international tour, and film and television credits. TTC’s summer season includes the “Broadway Under The Stars in Jack London State Park” and the “Transcendence Artist Series” concerts, as well as the Broadway Kids Camp, “Skits Under The Stars” community nights, and community service, engagement and education programs throughout the entire Sonoma Valley.
Through an innovative arts and parks partnership, TTC is partnering with a nonprofit park operator, the Valley of the Moon Natural History Assn., to bring live theater and cultural education programming into Jack London State Historic Park in Glen Ellen, Calif.
Paradise Ridge’s beginning
Paradise Ridge is a 156-acre estate owned by the Byck family, and established in 1978. The estate’s integrity was initially maintained by planting only 17 acres of vines in and around the majestic oaks and the other established trees, none of which were cut down.
With the severe drought currently affecting California, Paradise Ridge Winery and other vineyards across the state have put in place conservation measures to preserve their aquifer. Dan Barwick, Paradise Ridge’s winemaker and a member of the Byck family, says “the most important concern for the vineyard this year is maximizing water efficiency while maintaining healthy soils and vines.”
“One of the great fortunes of our paradise is that we are self-sufficient with the water for our vineyard, winery and all our hospitality efforts. Our water is completely independent and we use it mindfully, appreciating the scarcity of this natural resource,” Barwick says. “In the vineyard during drought years, we deeply soak the vines in the winter to allow the route system to deepen and spread so that when vines awaken in the spring they will be strong and vibrant. Our access to estate lake water allowed us do this in December and January, ensuring healthy vines as we moved into the 2014 vintage.”
“During the rest of the year, we water our vineyards in response to the needs of each vine, as opposed to a set regime of irrigation. We have recently overhauled our irrigation to pinpoint specific zones. We now have the ability to water only those areas as needed, as opposed to irrigating the entire block,” Barwick says. “These changes allow us to irrigate far more efficiently and save hundreds of thousands of gallons of water per year.”
Winery’s water conservation methods
Paradise Ridge Winery also had plans to cultivate a sustainable vegetable garden in 2014 to supply their winery, weddings and special events with produce, but because of the water shortage, they are delaying that venture.
The Herb Garden & Wine Sensory Experience established at the Tasting Room in Kenwood, Calif., by Annette McDonnell is a natural attraction for the winery. The idea of matching Paradise Ridge wines with various herbs is innovative. “Herbs like lemon basil, known to have citrus aromas often associated with Sauvignon Blanc, are also found in Chardonnays and Rieslings. The citrus will bring out the bright qualities in white wines while helping highlight fruit characters,” says McDonnell.
The sensory experience was created to showcase the chemistry of the wines and their relationship with herbs as well as cuisine. The garden has been divided into four areas and wine can also be broken down into similar groups:
Bitter – High acid, low to no sugar
Bright – High acid, low sugar
Savor – Moderate acid, moderate sugar
Sweet – Low acid, high sugar
The herb-and-wine experience encourages you to trust your palate when pairing wine and food.
Paradise Ridge Winery was a good way to begin my fun and educational trip through Sonoma wine country. The vineyard offered a complete wine-country experience: tasting superb Russian River Valley wines that had been paired with thin-crust pizza made with fresh herbs, taking in the magnificent view of the vineyard while strolling among world-class art in the outdoor gallery, and being entertained by Broadway stars performing under a crescent moon.
Main photo: Visitors enjoy the outdoor sculpture garden at the Paradise Ridge Winery in the Russian River Valley of Sonoma County, California. Credit: Paradise Ridge Winery
When most people think of great Rieslings, their minds wander to Germany’s Mosel, Rheingau or Alsace wine regions. There’s a good reason for that: For centuries, German producers have been making some of the world’s finest white wines from Riesling grapes.
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But did you know that there are also some beautiful Rieslings being made in the United States? Cool-climate wine regions, such as those in New York, Michigan, Washington state and Oregon, are just right for growing Germany’s signature grape.
In Washington, the country’s largest producer of Riesling wines, the grape is grown mainly in the eastern part of the state, in the Columbia Valley appellation. Washington Rieslings are typically ripe and floral, with peachy notes and a touch of sweetness.
Oregon grows far less Riesling than its neighbor to the north — the variety was pushed out when Pinot Noir took center stage in the ’90s — but Riesling is making a comeback in Beaver State vineyards. Most of it is planted on the western side of the Cascades, where there’s plenty of rainfall. Compared with Washington Rieslings, Oregon’s tend to be higher in acidity.
Riesling grapes also thrive in the eastern United States, most notably in New York’s Finger Lakes appellation. That’s largely because the region has a truly cool climate (some would say freezing), and its eponymous lakes keep the vines from freezing in the winter, and prevent them from getting overheated in the summer. The resulting Rieslings have incredibly vibrant acidity that lends itself to both dry and sweet styles.
Although it’s lesser known than the Finger Lakes, northern Michigan is beginning to gather steam as a Riesling region. The best examples come from the Leelanau Peninsula and Old Mission Peninsula, which benefit from chilly temperatures and close proximity to Lake Michigan. Michigan Rieslings are clean and crisp, with plenty of acidity to balance any sweetness.
A perfect wine for fall
Although American Rieslings, especially the crisp, drier styles, are wonderful to drink in the warmer months, there’s something about them that’s perfect for fall. This is especially true at the dinner table.
According to restaurateur Amanda Danielson, co-founder of the annual City of Riesling festival in Traverse City, Mich., Riesling is a particularly good match for fall foods. “Riesling’s acidity has a cleansing effect and makes each bite taste like the first,” said Danielson, who owns Trattoria Stella and The Franklin restaurants in Michigan’s Riesling country. “The apple character in many Rieslings evokes memories of fall and, if accompanied by some residual sugar, can pair beautifully with multiple courses. Think butternut squash soup and apple salad with lardons. Many Rieslings will also pair nicely with roasted birds, from chicken to squab.”
With Thanksgiving just over the horizon, what better way to bring local flavor to the table? With styles from bone-dry to lusciously sweet, there’s a great American Riesling to pair with every dish on the table.
Here are six delicious Rieslings to try this fall:
Tierce 2012 Finger Lakes Dry Riesling ($30): This wine is a collaboration between a trio of Finger Lakes winemakers: Peter Bell of Fox Run Vineyards, Johannes Reinhardt of Anthony Road Winery and David Whiting of Red Newt Cellars. Made in a dry, austere style, the wine has aromas of petrol (a classic Riesling characteristic, and a positive one), citrus and orange blossom. It’s crisp and tangy, with lovely mineral notes.
Blustone Vineyards 2013 Leelanau Peninsula Riesling ($18): This wine is an excellent example of how pretty the Rieslings from Michigan can be. It has an enticing peachy aroma, with just a suggestion of sweetness on the palate. Tanginess, crisp acidity and mineral notes provide perfect counterpoints to the wine’s richer elements.
Chehalem 2012 Chehalem Mountains Riesling, Corral Creek Vineyards ($29): This wine from pioneering Oregon Pinot Noir producer Chehalem needs a little time in the bottle to come out of its shell, but fans of subtlety will enjoy it right this minute. With a slight petrol aroma, it’s crisp and quite dry, with notes of granny smith apples and stone fruits.
Gill’s Pier 2013 Leelanau Peninsula Semi-Dry Riesling ($16.95): Along with a pleasant sweetness and some peachy notes, this Michigan Riesling has plenty of bracing acidity and zesty lemon-lime flavors to balance its residual sugar. The wine finishes with a bright kiss of lime.
EFESTE 2012 Columbia Valley Evergreen Riesling ($20): This especially fine Washington state Riesling has aromas of apples and mineral, along with bright, tangy flavors of citrus fruits and green apples. The wine is crisp and dry, with a lemony finish.
Black Star Farms Arcturos 2012 Old Mission Peninsula Winter Harvest Riesling ($15/375 mL): Although this is not an ice wine — for that, regulations require that the grapes freeze on the vines before picking — this Michigan beauty has similarly luscious characteristics. The wine has wonderful aromas of apricots and honey, with flavors to match. It’s intensely sweet and viscous, yet expertly balanced.
Main photo: Rieslings from Michigan, Oregon and New York are excellent with fall foods. Credit: Tina Caputo
Sonoma County conjures up pastoral images of California’s bucolic wine region — vineyards and creameries tucked along back-country roads dotted with farm stands and rustic garden shops, cows grazing in pastures, herds of sheep roaming in meadows.
And then there’s the other side of the Sonoma wine region, the rugged, extreme coast that hugs the Pacific Ocean. The newly established Fort Ross Seaview appellation is ensconced in this pocket of the larger Sonoma Coast American Viticulture Area, or AVA.
Perched on mountainous terrain, Fort Ross Seaview’s fog-blanketed vineyards appear to cling to sunny mountain ridges, some as high as 1,800 feet, pushing through the dense fog that rolls in from the Pacific Ocean.
The areas above 900 feet are blessed with a longer duration of sunlight and are in fact warmer than the surrounding land below. This warmth, combined with the tempering effect of a cool maritime influence, creates a perfect growing season for Pinot Noir and Chardonnay, varietals widely planted in the region. The grapes enjoy gradual ripening with no dramatic ups and downs, which results in balanced sugar and acidity levels. Although noted for Pinot Noir and Chardonnay, the region is also planted with Zinfandel, Pinotage and Rhône varietals.
The wines of this extreme coast are low in alcohol and packed with bright fruit flavors, complex minerality and bracing acidity.
Sonoma County AVA the newest in popular wine region
On a recent visit to the Sonoma coast, I trekked out to visit this isolated and challenging site that received its own AVA in 2012. The Sonoma County AVA brings the total for the county to 17 appellations.
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Fort Ross Seaview’s 27,500-acre appellation includes 18 commercial vineyards, and more than 550 acres are planted to vineyards by such noted vintners as Marcassin, Martinelli, Peter Michael and Pahlmeyer. The area has five wine labels, among them the region’s pioneer, Flowers & Winery.
The AVA’s only tasting room open to public is at Fort Ross Vineyards. Coming from Sebastopol, it took us more than an hour to get to Fort Ross Vineyards, the first destination on our trip. The drive along Highway 116 that connects to Highway 1 was spectacular, taking us through the hamlets of Guerneville and Monte Rio along the Russian River. The dramatic coastline winding through the coastal town of Jenner brought us to the Fort Ross tasting room, which is tucked away in the mountainous landscape between the towns of Fort Ross and Cazadero.
San Francisco-based owners Linda and Lester Schwartz purchased the 975-acre Fort Ross property in 1991 and later planted 50 acres of Pinot Noir, Chardonnay and Pinotage. With Jeff Pisoni on board as winemaker, they launched their first commercial release in 2000.
The 32 different parcels of small vineyards are perched at elevations ranging from 1,200 to 1,700 feet. The tasting room is enveloped by evergreens in a forest-like environment and sits at an elevation of 1,000 feet.
As we tasted the lineup of Pinot Noir and Chardonnay on a mid-August afternoon, the fog hung thick below the tasting room’s terrace. We were clearly above the fog line.
We savored the three different styles of Pinot. The 2012 palate-caressing, drink-now Sea Slopes showed hints of strawberry, while the 2010 signature Fort Ross Pinot reflected the region’s terroir, with layers of complexity, smoky blackberry notes and firm tannins. Lush with cherry notes, the silky-textured 2009 Reserve Pinot was indeed cellar-worthy.
Chardonnay mirrors the coast
The zesty 2012 Chardonnay had bracing acidity and minerality reflective of the extreme coastal terroir. Originally from Cape Town, South Africa, the Schwartz family paid homage to its signature Pinotage grape (a cross between Pinot Noir and Cinsault) and imported the budwood. Grown in the cool, coastal climate, the 2009 Pinotage showed a Pinot Noir body but with rustic brambly notes.
Our next stop was at Flowers Vineyards, renowned for Pinot Noir and Chardonnay. Walt and Joan Flowers pioneered this rugged area when they planted these two varietals in 1991 at the Camp Meeting Ridge Estate Vineyard, and they released their first commercial vintage in 1994. The winery is now owned by vintner Agustin Huneeus of Napa Valley’s famed Quintessa Winery.
Rising up just 2 miles from the rugged Pacific Ocean cliffs, the Flowers property is breathtaking. The vineyards, heavy with fruit, are spread out on elevations ranging from 1,150 feet to 1,875 feet. Our guide and host Michelle Forry informed us that this mountainous range was at one time a sheep ranch till the coyotes wiped them out.
Flowers follows organic and biodynamic practices on its 80 acres of vineyards, 30 acres on Camp Meeting Ridge and 50 acres on Sea View Ridge. The entire mountaintop ranch totals 648 acres.
The well-known San Andreas fault runs nearby, Forry said, and its geological movement has influenced the Camp Meeting Ridge and Sea View Ridge vineyards. Through time and cataclysmic events, the ancient rocks and weathered marine and volcanic soils have helped control vine vigor, resulting in distinctive coastal minerality with bright fruit, signature characteristics of Flowers wines. And it’s this expression that has made me a longtime fan of Flowers’ wines.
Pinot Noir with a lovely finish
We tasted the 2011 vintages of Pinot Noir from the two estates. The Camp Meeting Ridge Estate Pinot showed bright red fruits accented with acidity and minerality. The Sea View Ridge Vineyard had a deep brick color (due to the volcanic ash in the soil) laced with cherry notes and a lovely lingering finish.
The classic sea-salt minerality of Camp Meeting Ridge vineyard was reflected in the 2011 Chardonnay, layered with cardamom and citrus fruits. The 2012 Sonoma Coast Chardonnay also showed the signature minerality laced with pear and apple.
Because the AVA is just 2 years old, you might not see the Fort Ross-Seaview name on bottle labels yet. In fact, Flowers does not intend to use that appellation name on its labels.
“For us we are Sonoma Coast first,” Forry said.
Main photo: Grapes from the morning pick at Flowers Vineyards. Credit: Courtesy of Flowers Vineyard
Italians like to linger at the table, during and after a meal. Dessert is leisurely. Sweets are served along with a dessert wine or liqueur, not with coffee or tea, as is done in the States.
It’s only after dessert is finished that espresso and a so-called aid to digestion — digestivo — like grappa is served.
Here’s a glossary of Italy’s most popular desserts wines and liqueurs. One of my favorites is limoncello, a versatile liqueur terrific to cook with and drink. I drink it icy cold and always add a splash in fruit salad.
Amaretto, “little bitter,” is a sweet almond-flavored liqueur cordial.
Amaretto is an ingredient in hundreds of dessert recipes and is also paired with all sorts of Italian sweets, especially crunchy amaretti cookies. One of Italy’s best selling brands of amaretto is Disaronno Originale.
Amaro is the term for a general category of bittersweet digestive, after-dinner drinks thought to aid digestion. Amaro, which means “bitter,” is generally made from various spices, herbs, fruits and alcohol. Popular since the Middle Ages, monks originally created these drinks as a medicinal remedy. There are hundreds, if not thousands, of different types of amaro in Italy, with each region, city, and even village claiming its local specialty.
Asti, a sparkling dessert wine, is made with the Moscato Bianco grapes from the Langhe, Monferrato and Roero areas of Piedmont.
In Italy it is served in bowl-shaped glasses, rather than the thinner champagne flutes. The thinking is that the narrow flute exaggerates Asti’s sweetness, concentrating the liquid on the tip of the tongue, where the sweet taste buds are. It’s traditionally paired with yeasty cake like panettone.
A dessert wine made in the Asti region of Piedmont using Moscato grapes. It’s less bubbly than Asti.
An after-dinner digestivo from the Piedmont region, made with Barolo wine that has been steeped with spices such as cinnamon, coriander, mint and vanilla. It is a very smooth, aromatic beverage that pairs beautifully with chocolate.
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Red sparkling dessert wine produced in the Piedmont. It is a blend of Aleatico and Moscato Nero grapes.
Bright yellow liqueur that’s a mix of dozens of herbs and spices. First made in Livorno in 1896 and named for 19th century Italian war hero Giuseppe Galliano. Used in cocktails, and as an after-dinner digestivo, it’s also a terrific flavoring for various dessert recipes.
Grappa is a fragrant spirit, 75 t0 120 proof, made from the grape skins and other solids left over from the wine-making process. The name most likely comes from the Italian for bunch of grapes, grappolo d’uva.
In Italy, grappa is enjoyed after dessert, served in small, tulip-shaped or short grappa glasses. It is also exceptional paired with Italian chocolates. A splash of grappa is often added to espresso to create caffé corretto.
A lemon liqueur from the Amalfi Coast, Calabria and Sicily. Made by steeping lemon peels in alcohol and sugar, it can be enjoyed at room temperature, but I prefer it icy cold. Try adding a little heavy cream for a rich, smooth liquid dessert.
Malvasia delle Lipari
An amber-colored DOC dessert wine from Sicily with an apricot-honey taste and lovely aroma. Starting in the late 1960s in compliance with the European Economic Community, Italian wine was regulated. To earn DOC status (Denomination of Controlled Origin), a wine had to be made from grapes from a particular defined area and pass strict tests for standards in alcohol content, flavor, aroma, color and more. It ensures that the consumer is drinking an authentic wine, not a counterfeit, or adulterated one.
Marsala is a DOC golden-colored fortified wine made with grapes grown in the Marsala region of Sicily. Marsala is made both sweet and dry. The dry is enjoyed chilled as an aperitif, while the sweet is sipped at room temperature as a dessert wine.
Marsala is used extensively in Italian cooking, especially in making sweets such as the classic zabaglione.
Moscadello di Montalcino
A DOC dessert wine from the Montalcino region of Tuscany made with aromatic white Muscat grapes. It is produced in three versions: still, sparkling and late-harvest.
Nocino is a dark colored digestivo, made from unripe green walnuts.
Passito is dessert wine made by pressing partially dried grapes, dried to concentrate their sugar and flavor. One of Italy’s most acclaimed is Passito di Pantelleria from Sicily.
A colorless digestivo liqueur flavored with star anise. Sambuca is splashed in coffee, or served neat and with topped with three toasted espresso beans called con la mosca, “with flies.” Besides giving a little caffeine kick, chewing on the beans highlights Sambuca’s flavor.
Vin Santo, “holy wine,” is a smooth amber-colored wine made from Malvasia and Trebbiano grapes. Although made in many parts of Italy, it is most often associated with Tuscany, where it is often paired with cantucci, the area’s crunchy almond biscotti.
Main photo: Asti is paired with panettone. Credit: Consorzio dell’Asti.
Summer may be on its way out, but autumn weather brings a new promise of leaves to be peeped, apples to be picked and trips to the country in cooler weather. Whether you take to the road in your car, on your bike or on a train, a well-stocked picnic basket or knapsack is an ideal complement to the day.
With less worry about the summer heat and insects ruining your moveable feast, the thought of a cool-weather picnic is made more appealing thanks to the wide variety of single-serve wines built for portability and proportioned serving.
Single-serve wines are not a new phenomenon, per se. Certainly, small bottles, as one might find in a hotel minibar or an airplane, have been around a long time, but those tend to be glass, making them less ideal for on-the-go enjoyment, and they also require bringing along stemware for imbibing.
Novel packaging part of the single-serve wine game
Newer versions of single-serve wines have come to market in a variety of clever forms, leveraging unbreakable packaging materials like plastic and tin in portion sizes of one or two drinks. Often, the uniqueness of the packaging can be the biggest draw, because, with a few exceptions, the wines are mainly serviceable rather than spectacular — and at a price many will find too high given that, as with most mini or single-serve food and drink items, the cost per glass often outstrips the cost of an entire bottle.
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Yet among these offerings there are those that don’t sacrifice taste or quality regardless of the sexy packaging. The versions detailed below represent a variety to choose from, many of them quite good of their own accord.
But first, a tip for buying and storing single serve wines: Non-glass packaging is not conducive to long storage times, as with traditional glass bottles. Tin and plastic can alter the taste of the wines if held long enough, particularly in fluctuating temperatures.
If you prefer to go with a total bottle experience, a variety of portable wine stoppers, such as the multicolored Rabbit Flipper/Pourer, are inexpensive enough to have on hand to re-cork that better bottle. And when you’re done, handy Wine Wipes purport to ensure your pearly whites stay that way, even after a couple of glasses of red (about $8 for a pack of 12).
Sofia Blanc de Blanc Mini: Dry but slightly sweet with good effervescence, each wee scarlet can comes complete with its own matching straw. While convenient to consume like a grown-up soda, the taste is better when decanted into a champagne flute. (187ml, ¾ cup, 6.3 ounces. $18 to $20 per four-pack of single-serve cans).
Baby Voga Italia Sparkling: The chic bottle may call to mind a fancy hand-soap dispenser or bottle of perfume, but the single-serve sparkling wine has a solid, respectable flavor. Great to have on hand for those special occasions that may call for a toast but just a sip will do. (187ml, ¾ cup, 6.3 ounces, $6 to $7)
FlyWine: This line of Sonoma Valley, California, reds and whites under the monikers “The Kitchen Sink” “Fly Your Way” and “The Party Starter” respectively are packaged in glass bottles with a TSA-approved volume of liquid so that it can be purchased for in-flight travel. The wines are solid table wines without fanfare and though pricier than most in-flight options, they’re tastier too. (100ml, 3.3 ounces, $10 to $13)
Stack: So named because its Reidl-esque plastic glasses stack on top of one another, these wines come in Chardonnay, Pinot Grigio, Cabernet and Merlot. The white wines were quite sharp with the taste of alcohol, but the reds were somewhat better. While the glasses are adorable, the foil seal is very close to the top of the liquid so even when removed, there is little chance for the wine to breathe. It’s also a bit difficult to drink toward the bottom of the glass because of the narrowness of the mouth. There are better options at the price point, but those little glasses are cute. (187ml, ¾ cup, 6.3 ounces, $15 per four-pack)
Steelhead Vineyards Wine for One: Available in Merlot and Chardonnay, Steelhead’s single-serve offering is easily the most elegant self-contained wine. The plastic wine glass fits over the plastic bottle, forming a seal that is twisted off, and then the glass is ready to use. Like other offerings, the wines are solid and not harsh — good enough for simple picnic or barbecue fare. (12 pack, 187ml, ¾ cup, 6.3 ounces, $49)
Union Wine Co. Underwood: Equal to two glasses, this slick canned wine is a delightful surprise. Easy to transport and easy to enjoy, this wine is not bubbly but simple, still wine. It must be said that the taste of the can is subtly present in the Pinot Gris and Pinot Noir, and while the can is pretty cool, the price might be too much to pay for novelty when for not too much more you can get a pretty good bottle of wine packaged the old-fashioned way. (375ml, 12.6 ounces, 2 servings, $6)
Vini: Cleverly packaged as giant vials bundled together in packs of four to equal one bottle, Vini comes in red and white blended table wine. Single varietals are in the works. As with Fly Wine, this product benefits from being packaged in glass, which doesn’t compromise the wine taste. Certainly drinkable, the real appeal of this product is in the tactile nature of the container, which fits pleasantly in the hand. (187ml, ¾ cup, 6.3 ounces, $9 to $10 per vial)
Zipz: Shaped like a traditional stemmed wine glass, these plastic goblets are available in vintage year Cabernet Sauvignon, Merlot, Pinot Grigio and Chardonnay. The packs can be purchased as single varietals or mixed. Overall the wines were a bit harsh and did not hold up as well as the other single-serve options, but they were the most useful to transport and easy to drink. (187ml, ¾ cup, 6.3 ounces, $40 per 12 pack)
Main photo: Underwood cans of wine from the Union Wine Co. Credit: Union Wine Co.