Archive for June 2011

Home Archive for June 2011

At one of my favorite wine 'social' events--the MOSI Einstein on Wine

It started as a joke. Emailing back and forth with our esteemed blogmeister Lorena, we casually mentioned to each other some of the music that we enjoyed. Then I half-jokingly suggested that instead of talking about wine and food pairings I should do a blog on wine and music pairings, and she half-jokingly answered “Why not?” So here I am, charting what I thought would be new territory.

Actually, when I looked online I quickly realized that the idea was hardly new. There is at least one recording artist – Valencia Vas - who built her album of songs around wine pairings, as well as any number of contests and blogs about the same.

Now, I have a very wide range of musical interests, incorporating many different styles and tastes, but within those many different styles and tastes I have very strong opinions between what I like and what I ignore. Matching a single song to a single wine I found a little too limiting for the purposes of a blog, so I decided instead to offer a few play lists for different occasions that involve wine and then suggest a few styles of wine that would work with the music.

Let’s begin with classical music, which is my favorite style. Classical music, in my opinion, doesn’t generally lend itself very well to social situations. This is music to be listened to alone, perhaps while sipping on a soulful Cab. The exception to this, in my mind, is baroque music, which is also one of the few types of classical music that sounds good out of doors. I picture a cool grassy garden in springtime with my guests sipping on dry rosé, Italian Pinot Grigio, Alsatian Muscat, Sauvignon Blanc, Cava, or Prosecco. Here is my Go For Baroque Play List –

Haydn: Serenade

Vivaldi: Flute Concerto in D, RV 427

Marcello: Oboe Concerto

Bach: Concerto for Violin in A Minor

Pachelbel: Canon

Handel: Harp Concerto

Vivaldi: Concerto For Two Mandolins

Sometimes, if the gathering takes on a French feeling, either with the food or the wine, I like to play some typical French songs that you might have heard on the Boul Miche in the 1930’s while hobnobbing with Henry Miller or Ernest Hemingway. This is also designed for an afternoon gathering, my guests sipping on a medium-dry Vouvray, a glass of Champagne, a slightly chilled Beaujolais-Village, or a not-too-serious Burgundian Chardonnay or Pinot Noir. Here is my La Vie Parisienne Playlist –

La Mer – Charles Trenet

La Vie En Rose – Edith Piaf

Ain’t Misbehavin’ – Le Quintette Du Hot Club Du France

Amapola – Tino Rossi

Ces Petite Choses – Jean Sablon

Ma Tonkinoise – Josephine Baker

Swing Valse – Gus Viseur

Sometimes while I’m making pizza or Italian Bread Salad I like to pour myself a glass of Barbera or Dolcetto or Montepulciano d’Abruzzo and put on some Neapolitan songs. They may sound like opera to some people but they are actually popular Italian songs from the late 19th and early 20^th century. These songs are ingrained in the souls of most Italians. A few examples might be –

Mattinata – Beniamino Gigli

Core ‘ngrato – Giuseppe di Stefano

Torna a Sorriento – Franco Corelli

but any collection of Neapolitan songs by these artists, or by the great Tito Schipa, will work very well.

Let’s say it’s evening now. You have a lot of guests. Groups and cliques gather and chat. Almost any casual wine that is good but not too expensive will fit the bill. There are a lot of musical choices you could make. I sometimes like to play old 40’s and 50’s R&B/Rockabilly –

Fine Brown Frame – Nellie Lutcher

Red Cadillac and a Black Moustache – Warren Smith

Shake Your Hips – Slim Harpo

Baby What You Want Me To Do – Etta James

Whole Lotta Lovin’ – Professor Longhair

A Pretty Girl (A Cadillac and Some Money) – Buddy Johnson Orchestra

Who Put The Benzedrine In Mrs. Murphy’s Ovaltine? – Harry ‘The Hipster’ Gibson

Chicken Rhythm – Slim Gaillard

Drinkin’ Wine Spo-Dee-O-Dee – Johnny Otis

Or if you prefer something more contemporary –

Worn Me Down – Rachael Yamagata

July Flame – Laura Veirs

Evil Is Alive and Well – Jakob Dylan

The Littlest Birds – The Be Good Tanya’s

Worrisome Heart – Melody Gardot

Hate Me – Blue October

Far Far – Yael Naïm

Save Tonight – Eagle Eye Cherry

Highway 61 Revisited – Karen O

All I Want – Toad The Wet Sprocket

Real Love – Regina Spektor

I could go on and on with Wine and Music Playlists – a Jazz Playlist, a Pop/Rock Playlist, a Country Swing Playlist, a Blues Playlist, a World Music Playlist. But let’s say the party is over now. You’ve decided to leave the dishes until the morning. There’s just you and your special loved one left. You’re both tired but need to relax a little before bed. You pour two last big glasses of a good Cabernet. You sit back, turn the volume down, and put on the Song Classics Playlist –

I’ve Got A Crush On You – Anna Maria Alberghetti

Sleep Warm – Dean Martin

Haunted Heart – Jo Stafford

Don’t Wait Too Long – Frank Sinatra

Cry Me A River – Julie London

Isn’t This A Lovely Day – Fred Astaire

It’s Easy To Remember – Billie Holiday

Tonight (Perfidia) – Tony Martin

Don’t Smoke In Bed – Peggy Lee

Two Sleepy People – Hoagy Carmichael

Of course my choices in wine and music are highly subjective. What Wine and Music pairings would you offer?

Bill Stobbs, ABC Wine Supervisor

Truth is, every vintage has its challenges. You probably remember posts and articles from numerous people (including yours truly) regarding the tough 2010 vintage in California—lots of cool, damp weather during the summer, punctuated by a couple of nasty heat waves; a delayed harvest. There are fires to worry about every year, El Nino and La Nina weather patterns to contend with.

So how is 2011 looking so far? It was a wet, cool spring—late frosts in some areas. As recently as early June, the temperatures were ten degrees or more below average in the Sonoma and Napa area, principally because of all the rain. The good news is rain is off the long-range forecast and temps are supposed to run near normal.

Rain at this time of year can cause problems—the grapes are “blooming,” and rain during the bloom can damage the forming clusters, essentially thinning the crop. Depending on the variety and the vineyard (and where it is in the cycle) this can cause a smaller than usual crop—but fortunately that impacts the quantity, not the quality. If the rest of the season is normal, the biggest impact might be on the timing of the harvest—cooler, wetter springs push back the growing cycle. Later in the summer we’ll have a better idea as to how late, or whether there are any other challenges for winemakers to contend with.

One thing to keep in mind, though, is that California is a big state and has lots of microclimates. So while Napa and Sonoma may be affected, Santa Barbara might have a great vintage. So whatever you do, don’t write California wines off, no matter what—one thing about challenging vintages is that you often find some pretty incredible wine makers—they’re the ones rising to the challenge and making great wines out of tough conditions.

It's too early to say for certain if this will be a good year or bad, of course—even with such a challenging start—but for the growers it's never too early to starting worrying.

I will update you all at the end of August as the 2011 Vintage progresses.

Ken Amendola

Gotta sweet tooth? Grab a lambic! The lambic is a great, fruity summer quaff that can replace any hurricane or piña colada. ABC offers fruit blended lambics, although there are unblended ones. A lambic is a Belgian beer native to the Senne Valley where the hot wort is spontaneously fermented by wild yeast and other microorganisms in open barrels placed in the attic of the breweries. It is a wheat-based beer, which evokes tartness from the yeast and bacteria that inoculate the barrels used for fermentation. Because of the spontaneous fermentation and there is no way to tell what kind of yeast is floating in the mix, each batch is always different. Brewers mellow the sourness by blending in fruit. Framboise (raspberry), Kriek (cherry), Pêche (peach), Cassis (black currant), and Pomme (apple) are among the most popular flavors.

There are other forms of lambics. Mars is a weaker version derived from the second running of a new lambic batch. Faro is a lambic blended with sugar resulting in a very sweet, ice wine-like quality (the sugar is added too late in the process to ferment and turn to alcohol). Gueuze is a blend of old and new lambics with a double fermentation, which produces large, Champagne-like carbon dioxide bubbles that can be kept in the bottle for as long as twenty years. It is sometimes referred to as the “Champagne of Brussels” and the name comes from the Norman word for wheat.

Lambics can be used in beer cocktails. One is called a black and red, which is a Framboise mixed with a chocolate stout such as Fort Collins Brewery’s “Chocolate stout”. Just do half-and-half in a flute. Another is Framboise and Champagne garnished with a raspberry or Kriek and Champagne garnished with a cherry. Again, mix equal parts in a Champagne flute.

Most people know about Lindemans brand. Some ABCs still have St Louis brand. Either way, if you want a sweet summer treat just grab your favorite flavor and enjoy!

Beer blogger Adam Shugan is assistant manager at our Archer Rd, Gainesville, store

Well, it’s been a little over a year since I last visited Rioja, the classic red wine region of Northern Spain. And so it’s with eager anticipation, as I write this post, I’m also running through a mental checklist of things to pack for my upcoming trip with Jorge Ordonez Fine Estates. In fact, by the time I submit my next blog entry, dear readers, I look forward to sharing with you an on-the-ground account of my journey.

It is perfect timing: this trip will undoubtedly provide me with some fresh insights, experiences and material to blog about. And judging from my last posting (did I really write about the pile of mail on my desk?) it couldn’t come a minute too soon.

First a little background on Jorge Ordonez, the noted wine importer from Malaga. For nearly two and a half decades now, Mr. Ordonez has enthusiastically marketed the diverse terroirs of Spanish wines and, like a true ambassador, brought them to the attention of wine lovers across the globe. Many of Spain’s lesser known appellations like Jumilla, Toro, La Mancha, Campo de Borja and Rias Baixas (to name just a few) owe him a debt of gratitude. Because of his efforts, their wine’s distinctive expressions are now understood and appreciated by wine fans in America.

Today his company portfolio includes some 40+ producers throughout Spain and, judging from the trip itinerary, it appears that I’m slated to tour the wineries or have lunch or dinner with winemakers from roughly half of them. Personally, this will be my third trip to Spain with ABCFWS (previous trips to Rioja last year and Andalucía back in 2005). But this one presents a rare opportunity to see more than just one wine region at a time. By my count, I will visit a total of 10 different denominacions including Ribera del Duero and my beloved Rioja. Can’t wait to share it all with you!

I’ve got some flamenco playing on my iPod to set the mood as I’ve got a bit of packing to do.

I can almost taste the tapas…..

Jim Greeley, Wine Supervisor, SW Florida

Nothing makes it more clear about how important the year (the "vintage") of a wine you purchase is, than looking at our French section of wines at ABC Fine Wine and Spirits. Many of my guests insist that the year means nothing when it comes to their favorite wine. It is true that some big brand, mass produced wines, adjust sugar levels and blends to create a consistent taste of their wines each year. Perfection is impossible because winemakers don't control Mother Nature. In our French wine section, the same Chateau (or brand if you will) is displayed in some cases, five different slots with five different prices based on how good the vintage was for that wine. Many of my guests have come back to me after purchasing wines from our American or Australian Value sections and got home and thought something was wrong with one of the bottles of the same brand. They were ready to return the wine to the store until they realized there was nothing wrong with the wine and it was just that they picked up the same brand from two different years and the wine tasted completely different.

In Bordeaux, France, you can really use this knowledge of vintages from our ABC wine consultants because certain years serve a different purpose. For instance, a 2005 or the newly released 2009 Bordeaux are wines, that need, in my opinion, another 5-10 years before they really settle down and the tight tannins soften up. These would probably not be good wines if your plan is to purchase a wine to drink tonight. 2003,2006, 2008, on the other hand , were years that produced low yields, some warmer weather towards harvest and drink perfectly smooth right out of the gate. Your pricing is going to be more affordable in most cases on those off years. I am in love with the 2008 Chateau Feret Lambert that just arrived in our stores. They are located in a village called Grézillac just south of St Emillion and have only 11 hectares of land. The 2008 is 90% Merlot and 10% Cabernet Sauvignon and a pretty high alcohol level for Bordeaux at 14%, and rated 88 points by Wine Spectator. I bought the wine last night and I was amazed at how well extracted this lush, silky, full bodied, wine was with flavors and aromas of black cherry, currant and raspberry with a long soft tannin finish that coated my palate for over 20 seconds with dark chocolate and violet notes. When the 2009 arrives I would imagine that would be one to put away for 5-10 years. In the meantime, I highly recommend you buy the 2008 Feret Lambert at your local ABC and experience for yourself what a difference a YEAR makes!

-- Guest blogger Larry Baker is the wine consultant at our Pembroke Pines store. You can read more of his writings on his personal wine blog at www.larrythewineguy.net.

As I write this, summer is approaching quickly. Here in Florida we’ve been enjoying (suffering?) 90 plus degree temps for over a month. Not for the first time this year have I started licking my lips and thinking about dry rosé wine.

Now, I know we’ve travelled this road before on this blog site, but I’m pretty adamant about the charm of these wines and my hope is to inspire just a few more people to discover the pleasure of pink.

The word is spreading. Not too long ago you’d be hard put to find a restaurant in the U.S. that served a dry rosé – even though in the old world dry rosé is considered to be the perfect pairing to so many foods. Now these wines are all over the place. Go to a supermarket in the south of France and you’ll find dozens if not hundreds of dry rosé wines to choose from. (I must admit, however, that the supermarkets near me here in Florida have not jumped on the bandwagon yet. In the name of research I visited a number of stores and could find nary a bottle. Never mind, here at ABC we always have plenty to choose from!)

Rosé, of course, is not just one wine – there are many types and styles. It can be made from a large variety of red grapes. Many rosé wines are light or medium-bodied but others can be lush and jammy. Some can be delightfully fruity while others can be bone-dry and show crisp, mineral, or steely qualities. While you should drink most rosé wines young and fresh, some can be aged for a considerable time. While often fermented in stainless steel or concrete tanks, some winemakers prefer to give their rosé wine the oxidative approach by fermenting in neutral oak barrels. And while rosé is often thought of as a summer drink, in the right setting and with the proper food pairing it can also bring pleasure to a crisp winter day.

I think the thing I like most about dry rosé is its simplicity. I’m a man who finds great enjoyment in simple things. First of all the wine is comparatively inexpensive and sometimes downright cheap. Yet its quality shines through. It doesn’t try to be something it’s not – a rosé wine is simple and honest. It refreshes. It prepares the palate for food. And while it can pair very well with more complex dishes – from Asian and Mexican cuisine to seafood and shellfish (rosé exists, as someone said, because fish soup exists) and many chicken and even lamb dishes – the beauty of it is that it works so well with simple food.

When I think of dry rosé I think of a plate of whole almonds with an olive oil drizzle and sea salt. I think of olives in olive oil, grated lemon zest, and thyme. I think of pissaladiere, which is cheeseless onion pizza with garlic, thyme, olives, and (optional) anchovy fillets. I think of a good, simple sandwich – prosciutto, say, or soppressata with butter on a fresh, crusty baguette. Why do we always complicate sandwiches here with a chaotic mixture of meats, cheese, lettuce, tomatoes, pickles, and an uneasy assortment of condiments and chips, when the simple thing gives such great flavor and enjoyment?

Especially with a glass of dry rosé!

(BREAKING NEWS: Coming very soon to ABC – magnums of La Vielle Ferme Rosé! I’ve been petitioning Brad Lewis, our Director of Wines here at ABC, for some time to bring in 1.5 liter bottles of this stuff because as far as I’m concerned – with dry rosé one bottle is never enough. And at a regular price of $12.99 this stuff is a steal! I hope that all of us who have come over to the pink side will take advantage of this. Otherwise I may have to drink it all myself.)

Bill Stobbs, ABC Wine Supervisor

I had an opportunity last week to give a California Wine seminar to a local culinary school. It was a very entry level class dealing with the history, varietals, basic labeling rules and tasting of wines from a few of the main wine regions of California. It went very well and was extremely well received by the wide-eyed and intrigued group of students. None of them had much of a wine background, though they were very aware that wine would become an important part of their chosen profession as they moved forward. As usual, some had tried White Zinfandels and the occasional Moscato here and there, but none had moved past those to more sophisticated wine choices. It wasn’t that they didn’t like these wines, it was just that they has not been introduced to them. So I took them under my wing, showed them the proper way to taste wine and offered them a bit of Sauvignon Blanc, Chardonnay, Pinot Noir and Cabernet Sauvignon. To the surprise of most all of them, they liked the experience very much and said they would be much more pro-active in expanding their knowledge of wine, especially in its relationship to food. Chef Philip, the culinary instructor, was very happy and I would say a little surprised at how open they all were to further pursuing their wine education. I will continue to put on the occasional seminar that will deal with other wine regions and they are eager to take part in some of our local wine events demonstrating their new-found talents for matching wine and food.

So often at our wine tastings people will dismiss wine for no other reason than that they have never really given it a try. As with these students, sometimes it just takes the right time and place for people to give something new a chance. Hopefully this will lead to many years of wine appreciating and help bolster their budding culinary careers. At our tastings, our wine staff, winery reps (and oftentimes the winemakers themselves) are available to answer questions, make suggestions, and offer you the opportunity to taste something new. Most tastings offer upward of 50 (often around 75 or even more) wines to taste from--no excuse to stick only with what you already know you like! And with dozens of tastings statewide every month (admission is only $10), there are lots of chances for you to explore. You can check our current calendar here: www.abcfws.com#events.

Ken Amendola

Wine Supervisor, North Florida

Today we're talking about Czech Pilsner. also known as Bohemian Pilsner, the quintessential beer of summer. A spicy hopped, bright straw colored brew that is great on the beach or at a festive summer barbecue. First brewed in the 1840’s in the Czech Republic town of Plzen (or Pilsen) in what used to be Czechoslovakia in the Bohemian Kingdom, this beer was brewed for the citizens by a brewer’s guild called the People’s Brewery of Pilsen. There is also a German style Pilsner that was first brewed in Bohemia in the Austrian Empire. This style is often abbreviated as simply “Pils”.

Both Czech and German Pilsner are brewed with the noble hop Saaz, which is true to the style. Noble hops are mellower than most varieties and give the beer a light, clean taste. German Pilsners include Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker hops.

We all know the all-American lager Budweiser, right? No, it is not a Pilsner but its name has spawned much controversy and lawsuits from what some have dubbed the “original Budweiser” Czechvar Pilsner. Yes, Czechvar is still brewed under the name Budweiser Budvar in the Czech Republic but Anhueser-Busch and Brewery Budweiser Budvar have agreed to market Budvar as Czechvar in the US and many other countries so Budweiser can keep its name and remain the icon of American beer. So try a six-pack of Czechvar. You can find it at a few stores in ABC land.

Some other examples of Czech Pilsners you can find at ABC are Samuel Adams “Noble Pils”, Sierra Nevada “Summerfest”, Oskar Blues “Mama’s Little Yella Pils”, Lagunitas “Pils”, and of course Pilsner Urquell. Some German ones include Victory “Prima Pils”, North Coast “Scrimshaw Pilsner”, Carlsberg Lager, St. Pauli Girl, and Becks. Yes, German Pilsner is the most widely consumed lager in Germany.

So, break out your tall Pilsner glasses, grill up some nice fish or poultry and crack open a cold Prima Pils or Summerfest and enjoy!

--Adam

Beer blogger Adam Shugan is assistant manager at our (Archer Road) Gainesville store.

I stopped by my office at the Port Charlotte store yesterday, as I do at least once or twice every week, to see if anything important (or interesting) came in the internal company mail. Sitting in my in-box, as it is virtually every Wednesday morning, was my weekly allotment. I knew it was mine because each item had my name (or something closely resembling it) inscribed in black Sharpie on the outside of the package. BTW, the Sharpie is preferred fine writing instrument of seemingly everyone sending interoffice mail in HQ these days. I’m not sure why. I always preferred a grease pencil or Crayola crayon.

I shuffled through the batch of large manila envelopes heaped on my desk. Sure enough, I came across one with a familiar density to it. I knew, without opening, it contained my monthly copy of Wine Spectator Magazine.

As a company perk, I receive a complimentary subscription to the two essential wine trade publications: the aforementioned WS, and Robert Parker’s Wine Advocate. As any wine professional will tell you, reading these periodicals cover to cover is de rigueur, akin to anyone working in the financial industry perusing the Wall Street Journal. I also subscribe to the Wine Enthusiast, another fine publication. But’s that’s on my nickel, so it comes via the US mail and therefor sans Sharpie scribbled envelope.

So I sat down at my desk and began leafing through the current issue, searching for any crucial tidbits. It didn’t take me longer than 30 odd seconds before I came upon an article citing a study that moderate alcohol consumption can prevent the onset of dementia.

Imagine that. Here was another proof positive that imbibing is actually good for you. Gosh, if I had a dollar for every time there was study emphasizing the healthful benefits of beer, wine or spirits.

I’m old enough to remember the dark ages where even wine, in my opinion the most noble of adult beverages, was vilified as being unhealthy. That, of course, all changed a couple of decades ago with the now famous “French Paradox” episode on 60 Minutes which extolled the virtues of red wine and introduced America to the buzz-words Resveratrol and Flavonoid. It also single handedly boosted sales of Merlot in the US overnight.

Now it seems that everywhere you turn, there’s a new study that wine and its splendid brethren can “cure” or “prevent” most anything that ails us including heart disease, dementia, crow’s feet, premature baldness, gingivitis, sinusitis, erectile dysfunction, stink foot, tongue fatigue etc. (Okay, I can’t cite studies on all of these).

However, I can state with 100% certainty that a glass or two of wine can cure a hardened case of writer’s block. In this current case, two glasses of Mazone Barolo Le Gramolere. And if you aren't getting a copy of our own ABC Fine Wine and Spirits Wine Journal in the mail, look for it at your local ABCFWS store.

(Note to self: must buy more wines from Piedmonte, Italy at ABCFWS, preferably Nebbiolo based)

(Optional: age 5 years before consuming, serve with Porcini Mushroom Risotto)

Jim Greeley, Wine Supervisor, SW Florida

Installment #2 in the ‘Thinking Inside the Box’ series: my quest for a decent, everyday table wine that is accessible and drinkable, without opening a new bottle every time.

The wine: SEVEN (7) a Red Table Wine from Bodegas Osborne, made from seven grape types, including international varieties, and produced in SPAIN. $18.99

DAY 1

Simply, ruby purple color, aromas are forward, fruity and ripe. Grenache comes thru.

Wine is medium bodied with ripe, sweet fruit and a soft, spicy Grenache base. A good flavor and a nice likable wine.

Not complex, but tastes Spanish, which is a good thing! Nice party idea, let’s see how it handles time.

DAY 3

A slightly less aromatic nose, but still nice aromas and flavors, slight cedar and spicy Grenache appeal, as tasty as when I opened it, nice, and so far, I would buy it again!

DAY 5

Pretty much the same as above…..seems the no-air claim is working! Not a blockbuster of a wine, but has enough flair to keep it interesting, and more importantly, makes the perfect wine for the void I was trying to fill….something affordable to have when I want it, simply so I don’t have to think about it, something I can drink, and something to keep me away from my good bottles so I don’t open them only because I don’t have anything simple around!

DAY 7 and 9

The nose is slightly less apparent but it keeps the fruity flavor going! Grenache aromas and flavors seem to dominate, but who’s complaining? It is still very drinkable!

DAY 11:

More subtle Grenache fruit at this point, light and simple. Still fruity, dryish and starting to give up on the finish. Still, for an everyday red, simple and pleasing, to wash down pretty much anything besides peanut butter and jelly sandwiches, I am still enjoying this one!

DAY 23: Starting to fade, yet still has a mild pleasant fruitiness, but short and a bit green once the fruit has faded enough to notice. Still holding on, but I think it really showed its best in the first 2 weeks. Still, at $19, it has a nice flavor and holds up, albeit at a less intense and less qualitative level, than most of the delicious Spanish Grenache under $10 a bottle. I will give it one more try in 2 days!

DAY 25: Has lost most of its fruit and appeal, but not oxidized a bit, so still can be enjoyed. Very one dimensional at this point, simple and slightly austere, but it lasted very well!

Shayne Hebert, Central Florida Wine Supervisor

The next time you’re visiting your local ABC store, pick up a bottle of Graham Beck Game Reserve Sauvignon Blanc 2010 from South Africa and take a look at the rear of the neck capsule. There you will see an example of a world first – a certification seal that ensures the wine’s integrity and sustainability. This is a seal that can be used on all South African wines that meet the criteria and is effective as of the 2010 vintage.

The criteria for the "integrity" part of the seal include:

100% of the grapes are from the region listed on the bottle

at least 85% of the grapes are of the variety listed on the bottle

at least 85% of the grapes are from the vintage listed on the bottle

the wine is bottled in South Africa.

Sustainability guarantees that the wine meets specific environmental guidelines first established in South Africa in 1998 and improved on since. To qualify, wine producers must:

ensure the health and safety of their workers

minimize the use of chemicals and pesticides

introduce natural predators onto their farms

protect the biodiversity of South Africa’s rich floral kingdom

clean up waste water.

Farmers and sellers are independently audited every three years and if they meet all the criteria they will be allowed to use this new seal.

In 2010 about 60% of wine brands in South Africa were certified to use the seal. By 2011 over 85% of all wine brands were certified. The goal is to be 100% certified in the near future.

If you look closely at the seal you will notice that there are numbers which you can use to trace the grapes from vine to bottle and ensure that you are drinking a wine that has respected the environment. I tried this with the Graham Beck wine I mentioned and sure enough, by punching in the numbers online you will be able to see the production area, grape variety, type of wine, vintage, the Wine & Spirit Board Certification Number, the Sensorial Evaluation Date, and the Sustainability Status.

With so many people looking for sustainably produced wines, this is a great step forward for South Africa.

Bill Stobbs, Wine Supervisor

I was in Chicago a couple of weeks ago for the big NRA show…no not that one, the National Restaurant Association show. The NRA is among the largest restaurant shows in the country, held at McCormick Place, one of the largest convention centers in the country. This show, held each May, covers all facets of the hospitality industry from the new, most innovative way to make an onion ring to high-tech inventory and marketing systems. Last year they added a separate Wine & Spirits show to the event; one of this year’s speakers was Kevin Zaraly, noted author and wine educator of Windows of the World fame. I have been going to the show these last few years with my friend Quigley, who I was in the food business with about a decade ago.

Although I attend this show as a guest, I am always on the lookout for something that relates to the wine business and they do show wines from the different foreign pavilions, for example Chile and Argentina. Also there is a large area where they taste different domestic wines and this is where I found myself last Saturday. I was talking with a young man who was sampling a few Zinfandels and I overheard the gentleman next him discussing wine with another guest. I listened in for a bit and when the guest left I asked the gentleman about the label and name of the wines he was pouring, Haraszthy Zinfandel. I explained to him that I was a wine educator and that in the month of May I have been teaching about Sonoma County and the history of the California wine industry. To most people the name Haraszthy is just a hard to pronounce name, but to those of us in the wine business Agoston Haraszthy is known as the father of California viticulture. A Hungarian merchant, he came to California after the Goldrush of 1849 and planted some samplings of different vitis vinefera, European grape varietals not native to the Americas, in Sonoma County around 1851. Over the next ten years he brought back 100,000 cuttings of over 300 different varieties of grapes. He also started a winery in 1857 called Buena Vista Winery.

The coincidence of this meeting was two-fold, one I happened to be a guest at the 150 Year Anniversary of the Buena Vista Winery in 2007. Buena Vista, by the way, is the oldest continually working winery in California. The second was, as I was telling the gentleman pouring the Haraszthy wines that I was at this anniversary event and that I heard Agoston Haraszthy’s great-great-grandson speak at the celebration a smile came over his face and he handed me his business card. Val Haraszthy. He was and still is, the great-great-grandson who was telling all of us in attendance that day some of the stories of his family’s history as it related to Sonoma County's wine industry. I could see that he got a little kick out of the fact that I had been there and heard him speak. His family has not been a part of the winery for some time, but he was invited to retell some of the great stories of the early days of the California Wine trade.

Did I mention that Agoston Haraszthy left California for Nicaragua to try starting a Rum company, only to be eaten by a crocodile? That was one of the stories Val Haraszthy related to me as we talked on for about a half an hour or so before he had to get back to his wines.

Well, now when I talk at my wine classes about the early days of Napa & Sonoma I can tell the story of meeting and talking to the great-great-grandson of California Wines. It made for a very interesting afternoon; you just never know who you’re going to meet.

Ken Amendola

Wine Supervisor, North Florida

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Brew Hops & Wine Stops

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Vinexpo done, more to come

Guessing games: mid-season vintage outlook...or not

Another winner from Giorgi

Summer beer styles: break out the Lambic

Back to Rioja (and to points beyond)....

Thinking inside the box, part III

Summer Solstice

Hot days, cool drinks: getting creative with vodka (again)

What a difference a year makes

Don't be afraid of the pink (wine)!

Tasting: 2010 Provence and Cotes du Rhone

Wine tasting: oh, the possibilities

How much is too much?

It's summer! Break out the Pilsner!

The Magic Bullet

Thinking INSIDE the box, part II: Seven

BULL'S BLOOD ?

Tasting: Boedecker Cellars

Wines for the weekend: some alternatives

Integrity and sustainability: making better wine, making wine better in South Africa

Chance encounter…with some Sonoma history