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Whining

I’ve been struggling lately, to find things to write about.  My head is a bit blank, and I’ve yet to invest in the Creative Whack Packs to spawn some ideas.  (Truth be told I just bought these from Amazon because I was getting really frustrated that I couldn’t figure out what to write about).  With work, life, the holidays, and everything else piling up – I’ve been having a hard time finding something inspiring to write about.

Sometimes I get bored with writing wine reviews, because how many times can I tell you I love or hate a wine with it’s fruit forward and bold yet refined flavors?  Yeah, that’s what I thought.

As we enter 2011, I need to find a way to get reinspired and undeflated, so I can at least commit to writing for you once a week.  How hard can that be?   To help me out, I decided to pick up my copy of Wine Drinking for Inspired Thinking, which I’ve had in my house for almost a year.  Why I never got in to it, I can’t explain.  Now is the time!

Stay tuned for a new slant on 2011.  I’m dedicated to posting meaningful content at least once a week, and I’d like to see how well I can keep that up.

Since I’m headed to Spain & Portugal at the end of the month to participate in the Wine Pleasures’ International Wine Tourism Conference, I think I’ll be over this block soon.  If I’m not, I’m in trouble, since I”m presenting on Wine & New Media!  Wish me luck, and stay tuned for some book reviews, and hopefully some creative posts.

Une deux drei!

Alsace is it’s own little country (no I know it’s not really a country) nestled between Germany and France.  The culture is quite distinct and the region is well known for the delicious Rieslings and other white wines.  Alsace is 300 miles east of Paris, and has been growing these wines since somewhere around 900 A.D. give or take a few thousand years.  The vineyards are sheltered from the winter rains, and get lots of sunny hot dry day, producing dry white wines.

As luck would have it, I had a nice introduction when I was invited to taste Helfrich’s new releases at a recent dinner.  Helfrich produces Grand Cru wines from the Steinklotz vineyard, one of only 51 in Alsace which have been given the ultimate Grand Cru status.  It is the oldest documented planting in Alsace, and has the dubious distinction of once belonging to the Merovingian King.  No, I don’t know who that was either.

Our hostess, Anne-Laure Helfrich, is a 6th generation Alsatian, and is the third generation to make wine.  Like every good French family, she was raised in the wine making culture and held every odd job at the winery as she grew up.  While earning her degree in International Management, she interned here in the US where she learned how French wines were perceived outside of the homeland.  Armed with this knowledge, she went home and set out to infiltrate our markets with her family’s wines.  i’m so glad she did!

The 2009 Riesling is a delicate flower of peaches, stone fruit, pear spice, and guava with a touch of nutmeg mingled with strong green and pippin apples.   Bottled under Stevlin closures and fermented in 100% stainless steel, it is a fresh and young new world style with a subtle minerals on the finish.  At $14.99, it’s a steal and I would drink this all summer long.

2009 Pinot Gris was my favorite of the night.  It was rich and creamy with peaches and nutmeg hiding a bit of dark fruit.  Pinot Gris is a quintessential Alsatian wine, and this was a delicious example . Again at $14.99, you should stock up.

2009 Gewurztraminer thrives in the cool growing season of Alsace.  It has a complex minerality and beautiful honeysuckle jasmine floral bouquet, followed by a TON of spice.  There were kumquats and lychee, and other tropical stone fruits followed by star anise spice.  Yum!

With all of the first three Noble Tier wines priced at $14.99, I wouldn’t hesitate to buy any of them when you want  a fun white.

Moving on to the Grand Cru wines, these are more austere, and restrained.  They are bottled with cork closures and are $24.99 (still a bargain), and have more bottle age.

2006 Grand Cru Riesling had lots of stone fruit juicy pear crisp apple very European in style.  The grapes were harvested by hand, and destemmed before membrane pressing.  It’s a racy red brassiere, and was fun with my sand dabs.

2008 Grand Cru Pinot Gris had the perception of being a sweeter creamier wine, with rich spiced pear, roast peaches, and nice chalky minerality on the finish.  I tasted lots of mead and honey.  this was a full bodies wine and was quite elegant.

I look forward to tasting more Alsatian wines in my near future, when the sun comes out long enough to keep me in the white wine mood.  These wines are excellent matches for spicy Asian foods, or as an alternative to some of the more classic summer whites.
Enjoy!

Automatic Tasting Programs

It’s the week after the Wine Bloggers Conference, and I’m at home, recovering, and preparing for my new job to start.  As luck would have, I was invited to participate in the 2nd Blogger Tasting panel at Ridge Monte Bello, and headed on down to the mountains above Silicon Valley to see what Christopher Watkins, blogger and Chief Monte Bello Dude, had in store for us.

Christopher Watkins ponders the sanity of letting us inside...

We were greeted with a series of vertical tasting flights from the ATP series, which is the club only wine that Ridge produces.  These wines are winery direct, and are often only available to club members upon release, so this was really a special tasting.  We started with the 08 Mikulaco Chard, which is a small property on Monte Bello.  The fruit here is normally allocated to some of the other chardonnays that Ridge produces, and this is only the second vineyard select wine made from the vineyard.  There was vanilla, guava and tropical fruits, toasted caramel and a mineral finish of stone fruit, particularly peaches, and golden raspberries.  It is fermented in 15-20% new French Oak, with the remainder in 1-3 year old American oak.  I really appreciate a subtly oaked Chardonnay, and as you probably know I’m often a member of the ABC Club.  This was a bit to tropical for me, but enjoyable all the same.

Next up we move to the 02 Carignane from Buchignani Ranch. This is the northern most property Ridge sources from, and is only planted to zin and carignane, the old school field blend classics.  True to it’s nature, I tasted blueberries, blackberries, bay leaf (I know, but I swear I did!), bittersweet chocolate and an herbaceous tobacco finish.  Paired with the 02, we tried the 05 Carignane.  Again, there was a heavy herbal profile, with mint, eucalyptus, and spice box, and a bright berry bust with a tannic backbone.  It was quite spicy and showed a fair bit of earth.  Finally, we had the 08.  This was much fruitier, with smoky blackberry, bright purple color, and juicy red berries.

Next up, we went rogue Rhône - leaving Sarah Palin at home – with the Fity-Fity.  This is my pet name for the Syrah-Grenache blend from Lytton Springs, and I think they should relabel it, don’t you?  I meanr really.  With the blackberry pie and fig spice on the 06, this could be dessert.  I also tasted chipotle chocolate, coffee, and dried blueberries.  YUM!  I could drink this all day.  In fact, I need to arrange this.  Paired with the 06 we tried the older 05.  This was much earthier, with dark mushrooms, smoke, and stewed fruit.  I didnt’ care for it at first, but I left some in my glass for a bit and ti grew on me.  still, the 06 won my heart.  BUY  the 05 just needs some air so TRY

Ah syrah.  Where have you been my whole life!  First, the 03 Lytton West.  With 9% viognier co-fermented, this is an old school Rhone classic.  The aromatics of the viognier add to the loganberry and chocolate flavors with jasmine and honeysuckle notes.  It’s little sister the 05 was smokey and spicy, and much more subdued with more fruit and less complexity.  For this reason, I give the 03 a STRONG BUY and the 05 a HOLD.

Big Love means Petite Sirah.  This sneaky grape, aslso known as Durif, makes for some wild wine.  The 06 Dynamite Hills comes frmo 65 year old vines in York Creek, and I had a really hard time getting a nose.  It had some chewy smoked almond flavors, with salted plums (you know, those Asian dried salted thingys) and firm tannins.  Not my fave.  It’s 03 counterpart was more to my liking with blackberry and plum compote, with smoke and blackpepper, black fruit and spice.

Part of the joy of discovering wine is tasting the same wine, with different vintages, side by side.  I adore verticals, and you should try your own!  Wine is a living creature, and develops over time.  Something for the better, sometimes not, but how will you know unless you try?  See what happened to Dave Tong of Santa Cruz Mountains wine Blog when he tasted the older vintages?  I rest my case.

Of course, Dave's British so he's already a little crazy but...

I really love doing these pairings, and special thanks to Christopher for having us and putting out the good cheese!

EAVB_FUGBYPFPAP

Writing right for your blog

A few weeks ago, I found myself in Walla Walla, Washington, attending the 2010 Wine Bloggers Conference.  These meeting of minds brought together over 300 wine writers, blogers, and professionals to eat, drink, be merry, and learn from each other.  Among some of the sessions, there was one that particularly stood out in my mind because it continues the discussions about writers vs. bloggers. Are writers bloggers?  Are bloggers writers?  Are we the same?  Are we different?  Should we play by the same rules?  What’s going on here?

Bloggers and writers are often sparring about this subject, and even though some writers (i.e. Steve Heimoff, who delivered a dry but somewhat interesting keynote) claim to be bloggers, there are still some hotpoint differences while maintaining a core thought process that is the same. More Effective Writing in Your Blog with Meg Houston Maker, Andy Purdue and Hardy Wallace pitted bloggers against professional writers ,and sought to discuss  how to best express yourself with the written word, while keeping your voice pure and true.  Let’s just say that there is still a quiet war being waged between the two and while I see many writers who are trying to bridge the gap by being great bloggers, bloggers may be writers, but we are not PROFESSIONAL writers and therefore are not subject to the same rules.

According to Meg, writing is thinking is hard.  - and thinking is hard.  True enough.  It might be easy to chuck up any blog post, but it does take thought to forumlate a thought provoking post that is more than a wine review.  Even those blogs that are strictly wine reviews (Wannabe Wino) put thought and critical thinking in to play when writing posts.  Meg also came up with some other interesting tidbits, 25 in all, and I’ve picked a few of the choice ones to chew on below.

Write for the reader and not for yourself.  Really?  This is my blog; I am not writing a novel, and I don’t need to sell 40,000 copies.  I’m not sure this is a valid point for many bloggers, as we are not getting paid to put our pens to paper.  While I certainly hope that you enjoy what I write, I am not editing my content to please my audience.  What’s your take?

Assume limitless intelligence and no prior knowledge.  This is good advice for anything that you do, particularly writing and professional work.  I am constantly reminded of this in my work life, as my audience might be an uneducated user with no prior experience, but might also be a user with more experience than I have.  Know your audience and play to them.

Tell a story nobody else can tell.  Having a unique voice is important.  Why do readers navigate to your blog?  Being interesting and authentic will give you an edge.  Who wants to read your blog if you are like 100 other blogs?

Position yourself in the narrative. Providing evidence that you know what you’re talking about is important for any subject you want people to listen to you about.  While I don’t consider myself and expert on many things, I do occasionally know what I’m talking about and backing yourself up with facts and knowledge will encourage your audience to look to you as the authority.  This is true for both professional writers and bloggers.

You may not know what you think at the start of a piece, but you’d better know by the end.  You better know at the beginning – if you are writing a piece on something you are passionate about, which all of your posts should be, why wouldn’t you know your position from the get go?

Exclamation points should be reserved for exclamatory remarks. I struggle with this one, but in general it’s true.  Just because you are writing a blog, doesn’t mean you shouldn’t use good grammar.

If you don’t know something, you may need to find it out. Also, you may have an opinion about these facts; this is welcome to your readers. Absolutely true – if you learn something new at a tasting, or at an event, or just in passing, you should research the topic to make sure you are sharing the best information possible.  There is nothing worse than spreading the gospel of wrong information.

Don’t assume your experience is the same as your reader’s. Don’t resort to clichés. Nobody’s interested in reading clichés. Is that why certain blogs who rely on porn, photos, and snarky roasts are so popular?  I think not.

Be ruthlessly authentic about your own experience. Don’t over-rely on metaphor, especially sexual metaphor. Wine is an experiential product, so find, focus on, and talk about your own true experience in your most authentic voice. This is the story only you can tell. Here here!

Re-read your work the next day, then publish. If you proof instantly, you’ll still be in love with the person you were when you wrote it. I fundamentally disagree with this as I believe a blog is much more about instantaneous access and publishing.  If you continue to read and reread your blog posts before you publish them, they will be a different entity.  Yes, I believe that you need to proofread and review your posts before you publish them, but I don’t think you should stew on them for too long because your purity of voice will be lost in the tediousness of editing your work.

Learn to work with an editor. A good editor is on your side, trying to coax out your best story. This is great advice for professional writers, however, working with an editor for a blog is overkill.  I choose to not have someone telling me what to write, that is why I blog and choose not to work for a magazine or other publication.

You need a good ending, but not a clever ending. Don’t trick your reader at the end; they will never forgive you. Agreed, however, a clever ending will catch the reader.  Who wants to reader a boring story?

The end will change the beginning. This is why you cannot write a story in only one pass. This might be true, but as a post is a full story, if you sketch it out and put some key points down before writing the entire story, you will be able to write it in a fairly quick and concise manner.  If your story changes and changes, I fear you might lose your voice, and the purity of the piece will be abandoned for the sake of editing.  I do work on my posts a few times before publising, but I don’t believe in changing the beginning based on the ending – otherwise, you would be completely changing your novel when you write the last chapter, which doesn’t make sense to me when I am working my best to write a full and complete story.

If you succeed at this, and if you tell the truth—your own truth—you will have achieved one of the most intimate and beautiful of acts: you will have penetrated another mind. This is absolutely true and I couldn’t have said it better myself.

While I”m not sure I agree 100% with these themes, I do agree that writing with passion and thought is critical if you want to be taken seriously.  The core difference, as I stated in the session, is that – as bloggers – we are not paid.  At least I am not paid.  I do this out of my love of wine and my passion for the subject, a well as my slightly maniacal need to have myself heard (even if I’m a forest of trees and no one is around to hear me).  As in my IT career, when one is paid to do something, regardless of the love or passion they might feel, they are prevented from truly expressing their passion by the boundaries of the organization they work for.  As someone pointed out in the session, there are certain baseline requirements that the law and common decency require – not that every blogger follows these ground rules – so I’m not talking about liebling a winery or inciting riots.  That said, while I love my day job (at least in theory, i love what i do), I am not allowed to do whatever I want whenever I want it.  I must play by the rules of those that sign my paychecks.  Not so in my blog.  I am not blogging for a winery, I am not blogging for the WSJ.  I am blogging for me, and I hope that other people will be interested in reading it.  When I started blogging it was purely for me, and because my friends got tired of my old school e-newsletters.  Now, I blog because I want to share my knowledge with other people that want to learn.  I hope I have accomplished this, and I look forward to incorporating some of these 24 theories with my own personal spin.

Please excuse my dust…

Freshly back from the 2010 Wine Bloggers Conference in Walla Walla, Washington, my laptop is dead my brain is overloaded.

Stay tuned as I learn how best to blog from my iPad, and await the return of a working laptop!

And now, for something completely serious.

Recently, I was invited to take part in a very important and prestigious wine judging event.  Fortunately, my trusty sidekick was availablet o capture this moment on video!

We all know about the Judgement at Paris.  But have you heard about the Judgement on Silverado Trail?  A few weeks ago, we sat, we tasted, and we judged.

Please, watch  and judge for yourself!

And oh.  Drink Judd’s Hill and watch The Enormous Wine Show!

And buy a copy of Merlove, which shall be reviewed right here, very soon!

Episode 9 – Judd’s Enormous Wine Show: The Master Cut from Rod Bentner on Vimeo.

Finding you inner wineaux

If you’re like me, you have a lot of wine in the cellar. Maybe it’s organized, maybe it’s a mess. I’m a bit of both, with racks of wine mostly organized by varital, but also with stacks of wine in boxes all around the cellar.

So, when Vino Finder recently contacted me and asked me if I’d liket o check out a sample of their winetags, I was – at first – not sure what to expect. Then the box came, and when I saw what was inside, I was very excited.  The Vino Finder tags are ultra thin wood, which has been laminated. They are so thin that they are very flexible, and really aer like a thick piece of paper. The coolest part about these tags is that because of the laminate, you can use dry erase markers to write on them, and reuse them over and over again. Further more, you can order them in several wood finishes to match your cellar, and they can be customized with your cellar name.  There are several style to choose from, including some with spaces for vintage, varietal, and producer.

The good folks at vino Finder even sent me customized examples for Luscious Lushes, and now I think i might have to order more!

BINGO!

Bar Bingo that is.  Have you ever been in a total useless meeting or concall at work and wish you had an escape?  Many of us who came of age during the digital revolution got our feet wet on Bullshit Bingo for our Palm Pilots in the 90s and early 00s.

Well, now there is Bar Bingo.  Happy hour just got a lot happier with this silliness.  Drink one of each of the drinks – 5 in a row and POW!  You win!  It’s actually pretty hilarious, especially if you’re game for a mix of drinks.

Did you get picked up?  B!

Wear your sunglasses inside because you’re so cool?  I!

Well the N is free so…

Text your future ex husband?  Or girlfriend?  G!

And finally, did the bartender show his flair with a shaker?  O!

You win!  Play with your friends in the bar and buy each other rounds.  Makes for a very interesting evening to be sure.

I have one of these Bar Bingo pads to give away, just comment on why you want to play bar bingo and I’ll pick a winner in the next week!

They also have Rate That Wine! which is a great tool for the beginner wine drinker to learn about some of the common attributes of wine when rating it.

Have fun!

When you wish upon a star, makes no difference who you are

Check out this website I found at makewish.org

This really is an event that I can get my heart behind. Make a wish grants wishes to critically ill children, and this charity wine tasting and dinner promises to be a fantastic evening. I am blessed for my (mostly) good health, and for those that are not – please consider donating to help this wonderful cause!

Posted via web from lusciouslushes’s posterous

The Adventures of Buckaroo Bonzai and other tales of blending

First – apologies for this post being late on arrival.  As some of you may know, I have been dealing with some personal issues that have been hammering me in to the ground like Wile E. Coyote under an Acme Anvil.  I’m trying to come up for air, so here goes.  Please excuse the lack of video, since I still don’t entirely know how to work my Flip.  I will learn someday, but not today.  And the lack of pictures is mystifying since I swear I took some of at least the bottles, but they are lost.  C’est la vie, tech fail!

One recent Sunday, before the madness of Christmas, and after the food orgy of Thanksgiving, a crew of bloggers descended upon the good graces of Paul Askiman and Conn Creek Winery’s AVA Room to create our own personalized blends of wine.

The Conn Cree AVA Room is a one of a kind wine adventure, where mad scientists wine lovers, and it this case, some bloggers, can learn how Conn Creek blends its flagship wine Anthology.

The AVA Room was developed in Conn Creek’s search to find the best Cabernet Sauvignon that Napa had to offer, and in doing so, they found fruit sources from almost all of the 14 sub appellations in Napa.  In this secret room at the back of winery, next to the gardens, you will find 15 different barrels of Cabernet Sauvignon and a barrel each of the classic Bordeaux blending grapes Malbec, Merlot, Cabernet Sauvignon, and Petite Verdot.

The Cabernet barrels are grouped by major profile, like Soft, Supple, Complex, Rich and Bold.  One of the fascinating things about this experience is that as a wine ages in barrel, it may not stay in its category, as it becomes more complex or develops some backbone and loses some of the plush fruit upfront.  This is what makes wine such a tremendous beast.  Each Cab barrel starts out as 100% new French Oak, and eventually matures in 50% new / 50% neutral Oak, which also contributes tot he changes in the wine profile.

I apologize in advance for not remembering all of the different component wines – I just lost my mojo and can’t find my booklet.  If i do, I’ll be sure to share!

The base wine contenders that I particularly enjoyed were:

  • Atlas Peak – Stagecoach Vineyard
  • Rutherford – Conn Creek Vneyard
  • Stags Leap – Clos du Val Vineyard

    After sampling the different options for the base wine (the Cabernet) I got to work creating my master blend.

    First, I tried 50% Atlas Peak – Stagecoach, 15% Rutherford Conn Creek, 25% Stags Leap Clos Du Val, and a splash of Petite Verdot and Cab Franc.  While I liked this wine, it was the first one i tried and I found it a big of a fruit bomb with blackberry pie, subtle spice, and firm tannins.  I thought I wanted a bit more structure, so I moved on to Blend 2 while keeping careful track of this beginning.

    The 2nd try was

    • 45% Atlas Peak
    • 15% Conn Creek
    • 20% Stags Leap
    • 20% Cab Franc.

    This was totally different than Blend 1, and it was too earthy and I wasn’t sure if I liked it.  Back to the drawing board.

    Blend 3 was another experiment.

    • 50% Rutherford Hozhone
    • 15% Conn creek
    • 20% stags leap
    • 15% cab franc.  Given that this was a totlaly differnet base wine, it wasn’t waht i was looking for.

    My final blend wa a variation on Blend 2, which after much tasting and talking, was widely agreed upon (mostly by Marcy Gordon) to be the best.  Yep THE best.  Therefore, I ended my Dr. Bunson Burner experiments with:

    • 45% Atlas Peak
    • 15% Conn Creek
    • 20% Stags Leap
    • 5% Petitie Verdot
    • 15% Cabernet Franc

    As I put the finishing touches on my blend, we snacked on Sift Cupcakery baked goods, and the little ginger man called out my name.  Thus, was born, the 2009 GingerMan Bordeaux Blend that I hope to enjoy at the Wine Bloggers Conference in Walla Walla in June.  I really enjoyed making this wine, but I know with a little time to settle together and meld the flavors, it will become even better.  I look forward to writing about that tasting in the coming months.

    The moral of this story is – for $95 you get 2 hours of hysterical fun and a LOT of wine, education on the different sub-AVAs of Napa Valley, a priceless learning experience of how the Pros do it, and…your very own bottle of wine to take home.  This is a MUST do if you are a wine geek, and you find yourself in Napa.  Considering that many Napa Cabs cost $95 just for the wine, this is a tremendous value and I reccomend it to any one who wnats a unique experience in Wine Country.  In Fact, I gave my mother a “custom blending session” gift at christmas, and my dear old brother was asking where his was.  I told him I’d consider it for his birthday if he was a good boy.

    There are several places that do custom blending sessions for consumers, including Judd’s Hill (3 bottles), Bennet Lane, Fontanella (case only), and Ravenswood (half bottle).  There are probably more, but I haven’t heard of them – yet.  You can also avail yourself of Crushpad’s FuseBox, where you can blend your own samples at home and then send away for a case of custom labeled wine.  I really think that for the value and the experience, Conn Creek gets a gold medal!

    Conn Creek can be found on the Silverado Trail at Conn Dam Road in Napa.  They graciously hosted us in the AVA room and were lovely!  Thanks again for your hospitality Paul!

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