Rebel Rose

Wow, I'm a little late to this thread, and look at all the fun you've been having! On the issue of sparklers in general, I think that regional characteristics of still wine production--pinot noir, pinot blanc, and chardonnay primarily--will translate into similar qualities in a sparkling wine. So a discussion of North American sparklers should probably tie in closely with qualities observed in the still wines. Also, producing a sparkling wine production is a full time commitment. Wineries do not generally produce sparklers as a sideline. Aside from the different bottles, closures, and production requirements, wineries must invest in an entirely differrent set of equipment. When tasting a North American sparkler, please understand that this winery believes that they have something important to offer. otherwise, gotta ask yourself how long it'll be before Paso Robles gets the full St. Helena/Healdsburg treatment. Walla Walla is already headed down that road too. Rose? any predictions? I remember visiting Napa wineries in the 1970's. Wineries were sparsely visited, and attendants would scoot a basket of oyster crackers toward us and ask us if we would like a tour. I got carsick traveling to Calistoga. There was only one family restaurant--a burger joint--and it closed at 9 pm sharp. Look at Napa now . . . Will Paso Robles be like Napa in another 30 years? I think this will happen much more slowly because of our geographical distance from metropolitan areas. We are equidistant between San Francisco and Los Angeles, so I think we are pretty well buffered from intensive tourism. We have also learned some lessons about growth, development, and tourism from our friends to the north. Again, I remember when Sonoma was Napa's parking garage. This is where it comes down to a winery's business model. Wineries no longer have to make the "bread and butter" varietals--cabernet, merlot, and chardonnay--to survive. We can celebrate our diversity and present Rhones, zinfandel, and Italian varieties--whatever each winemaker is truly passionate about. Consumers are interested in variety. And wineries no longer need to depend on people turning up the driveway. Consumers are connected to the Internet and they're assertively shopping for wines--and wineries--that fit their lifestyles and their preferences. This is a blessing on many levels for Paso Robles. People are looking for "out of the way" wineries and travel experiences. Our bucolic location appeals to consumers on many levels. At the same time, the drive is long enough that it must be a weekend commitment, so when our visitors arrive, they're dedicated to exploring our area. And I think they find it refreshing! As an additional note, our excellent executive director of the Paso Robles Wine Country Alliance, Stacie Jacob, was previously with the Washington State Wine Commission. Now that just tickles.

Two more updates: Agricultural flood damage at $40 million Vineyard flood damage: some say it's the worst

Unfortunately, Melissa, the problem with us free thinkers is that we could care less and seldom take seriously any articles that describe us as free thinkers. Because, like, we're outside the box. Knocking. Looking for the latch and not finding it . . . I would have to concur with desiring intangible experiences, which pretty much sums up eGullet and the amount of time I spend in the General Food Forum. I foresee a wine forum skit in our near future featuring the antics of JLush and Ben Swiller.

From the California Farm Bureau:

Actually, I thought the article, while presented in somewhat simplistic terms, was very empowering. Each debunk section has a "What to Do" as well, which I felt was very encouraging. There seems to be this experience chasm that wine drinkers reach, like passing the first level in a video game, where a buyer's interest in the industry is tweaked, but then there's the level of buying where a consumer wants to graduate from grabbing a warm bottle off a grocery shelf to choosing something nice in a wine store . . . I can attest that many wine stores have snooty floor staff. Heck, they've tried to intimidate and ignore ME! Can you imagine.

Well put! Sorry, Brad, we didn't mean to take it in another direction I guess, but I do find this thread refreshing! My ladies tasting group has been meeting in the evenings and it's very difficult for me to taste properly and balance that with my metabolic excesses. Although I am primed to relax with friends and taste/evaluate wines, I am generally somewhat jaded from a day of sales pitches and phone calls, and I have usually skipped most daytime meals. I am always hungry at these events but I am not a good appetizer-eater. Too self conscious about dropping it in my lap, crumbs on my chest, herbs in my teeth, or talking with my mouth full. (And how did we acquire these phobias, Rebel Rose?) So my tasting skills are compromised by the need to take the edge off my edge, if you get my meaning. I generally do pretty well as I taste through everything quickly and take notes, but then I go back for just a little more of that lovely riesling that stills the rumbling in my tummy . . . I would much prefer to taste a series of wines over a brunch or early lunch, with a full-on salad, cheese, seafood and bacon contingent. I think my state of mind would be more stable and my palate fresher. I would probably have to restrict myself to creative writing or housecleaning for the rest of the afternoon. But then I look for any excuse to restrict myself to those activities . . . As for the non-professional mornings? Let me tell you, when you are the only woman in a male-dominated household, a little sparkling wine, orange juice and ginger can mellow you out at the beginning of a weekend. (Not to mention they may be the only ingredients still left in the fridge.)

Hey, Holly--are you still on the lam for snapping photos of a BBQ joint?

But food is a physical product so there would also be trademark law. I had to look into that once. You can't combine two older inventions to make a new one and trademark it. So, for instance, she couldn't combine mashed potatoes and gravy to create a new trademarkable combination. Or roast pork and corn pudding. And I don't think you can trademark vegetables. Maybe donuts . . . But I guess if Greenwood really wants to defend her copyright, she could create some sort of gnocchi alphabet soup and spell out an original message on the plate. (Gee, I wonder what that would be . . .) How did they get their hands on DC's camera, anyway? "Sir, step away from the camera, please. Just set the camera down, sir, and back away slowly."

Yay, Chris! Give them no mercy. Make them work for every syllable of praise! No more mealy mouthed judging!

God forbid the baby might have woken up and the parents snap a phonepic of little Noah having a bite of the corn pudding. Would she have confiscated the baby too?

Omigod. I just read the amalah.com post and I am holding my sides laughing. Actually I'm doing that Suzanne Somers kind of snort and my SO is looking at me strangely. And peeps, this is one thread you really should read from start to finish. Trust me.

Thanks, David, that's an important point. This particular article is about helping individual owners recover as many bottles as possible from their personal cellar. Many of them are from vintages and producers which can never be replaced, and some may be connected with memories of travels to wine countries. Here's to finding the occasional drinkable.

An interesting article on this topic in the Los Angeles Times (requires free registration): Is home schooling best for drinking?

You realize we are expecting regular updates and photos!

I don't think so, Kent, except in states like Washington which have obligatory markups (which are now being eliminated). I think most distributors try hard to offer a standard markup on the wines they represent. Otherwise the wineries would suffer discontent and criticism from the retailers and restaurants that purchase their brand, and the winery would move its representation to another distributor. Retailers know the suggested retail price of a wine at the winery and expect a standard wholesale price which is approximately .67% of that. From there, it's up to the retailer and restaurateur to decide on their individual markups. Demand, as well as costs for shipping, storage, samples, etc. will all be factored in. Allocations and availability of certain wines will certainly open up, particularly for the smaller wineries and lesser known appellations. Another factor to consider as certain states open up is that the state can still require an extreme amount of paperwork in order to direct ship into the state, and collection of sales taxes, alcohol taxes, and in some states, even an additional "per transaction" fee. Some states require an annual registration fee as well. Last week I cleaned up my shipping manual and added or dropped states based on changing laws and my experience with the state. Here are a few examples: + New Hampshire = 1 customer, 8% tax, easy monthly report that can be faxed + Texas = 8 customers. Very easy, no reporting. + Florida = 2 customers. - North Carolina = 0 customers, hellish paperwork. - Nebraska. $500 filing fee. - Connecticut. $1000 filing fee + New York. 2 customers so far, $125 filing fee, paperwork doesn't look too bad. - Virginia = 4 customers, but this state is now crossed off my list. Too much paperwork. Had to file a dba, then with the Board of Equalization, and with the state as a producer. All kinds of monthly forms and payment of taxes to two entities.

Wine country grapes expected to survive nature's wrath That's what I would be worried about mainly--logs and debris smashing out established vines and wrecking trellising and equipment. Or enough soil being washed away that the roots would become exposed. On the other hand, an occasional dump of fertile muck and a replenishment of underground aquifers is a good thing.

I just received a press release about a new book on home winemaking: "Making Great Wine," Explains How To Create Great Tasting Wine At Home -- Without Wasting Time and Money Although, any book that includes 190 "recipes" for wine made from stuff like runner beans and pea-shuck might not be entirely useful . . .

So much is happening now on the state wine shipping front, that it's getting hard to keep track! I propose just this one thread for discussion on most changing shipping opportunities, especially as what happens in one state will likely affect actions and decisions in others. In Delaware, Lawyer, Winery Sue Over Wine Law Of course the old chestnut of controlling sales to minors inevitably crops up. Riight. I'm planning a kegger while my parents are gone, so let's go online and order up some wine and pay the astronomical shipping costs to get it here. And hope, of course, that it arrives while they're gone and without the required adult signature sticker and here's hoping that the driver is complete doofus who doesn't care about his job security. . . Sommelier Anne Hood at Harry's Savoy Grill worries that if wineries ship directly to retailers it will put distributors out of business and "make it more difficult for her to make wine purchases." She worries that she would not get wine samples and would be at the mercy of reviewers. Looking at the wine list, I think it's safe to say that Hess, Kendall-Jackson, Pahlmeyer, Stonestreet, Raymond, Silver Oak, Staglin, Caymus, Plumpjack, Duckhorn, Justin, Rosenblum etc. are not going to be personally filling orders for every retail and restaurant establishment in the U.S. A winery would have to have its own massive fleet of trucks, and a huge, traveling sales force, as well as warehousing available or owned throughout the U.S. Each account would have to be individually invoiced, creating an allocations and accounts receivable nightmare for the wineries. The infrastructure is simply not there. Distributors for the wines on the Savoy Grill list will continue to do business, and a lot of it, in Delaware. What I do see happening is that consumers and businesses in Delaware would be able to purchase Dover Canyon, Saxum, Linne Calodo, Pipestone, Carlisle, Pax and other very limited wines that typically sell out within months of release.

That's an interesting piece and a fun read. Also very useful advice for our friends in Napa and Sonoma who may have submerged cellars at the moment. Although I wouldn't follow the sommelier's advice to give the bottles a bleach bath--bleach contributes to TCA (cork taint) problems. A gentle soap and water scrub, and definitely take the foil capsule off, as many are a little loose and you want to check that there is no moisture or gunk under the foil. Have a glass-writing pen handy in case the label can't be saved, and write the pertinent production information on the bottle. Then hope for the best! Most white wines are likely cooked, but you never know--a high acid white just might make it, although it may have developed caramelized flavors in the heat. Still and all, try them before you dump them!

True, which is one of the points of the more recent article. Any news on vineyards or wineries? If the riverside businesses, restaurants, the Wine Train, wine shops and vineyards are underwater--what is happening on the other roads? We were told the rain would be "heavy" today but not as bad as the last two days. Not so. Wind gusts and rain today are heavier than before!! Our little wine cellar cum tasting room is flooded by rainwater, and we are on a rocky hilltop, elevation 1300'.

If it's heathenish, then I am also guilty of such barbaric behavior. One night a local winemaker and I were enjoying a local champenoise which we decided simply wasn't red enough to suit us, so we added a little pinot noir and we were happy campers. Or maybe we were already happy campers . . . Astute blending of varietals and vineyard lots is an important winemaking talent. I am amazed by young (or new-to-the-art) winemakers who pooh-pooh this ability, experience, and talent as being peripheral to "good fruit." (When I was teaching, I met high school teachers who can't stand teenagers. What can you do but shake your head?) Will post-cork-pop wine blending become the wine world's future craze? Why not? Judicious post-opening blending could be an interesting way to learn about how winemakers strive for balance by blending varietals, vineyards, and even vintages. It sounds easy, but it's not always straightforward. A formula that makes sense cerebrally may not work in practice. I once had the extreme good fortune to be Ken Volk's guinea pig on an evening when he was pre-blending seventeen different vineyard lots of pinot, many of them from Bien Nacido Vineyard. There was one block--I think it was "H Block"--that tasted fabulous on its own, but when combined with other lots it suppressed the whole thing. We tried blend after blend after blend . . . Ken started with neat sample bottles retrieved earlier from barrels he had selected, but as he grew more frustrated he would return to cellar for hastily collected beaker samples from different barrels. I tasted the blends blind. I tasted the unique samples blind. Then I closed my eyes while he switched the samples around like a Mexican shell game, to see if my perceptions were consistent. And they were. There was just something about Block H that had star quality in all regards, but it did not want to be a team player. It was an eye-opening and educational experience for me. I think if more wine consumers "played" with their wine, they would soon learn that the mysterious alchemy of wine production can be almost as challenging as producing a perfect meal.

Holy cow! Were you emptying your cellar to make room for 2006 purchases? We went to a bash at a neighboring vineyard, so I drank lots and lots of Veuve! (Ah, but I got up at 7:30 am Sunday, built a fire, cleaned house and reorganized my closets. I had to tippy-toe all day because everyone else here drank zin all night. )

Some ironic comments from a 2002 San Francisco Chronicle article on Napa's flood plain management program . . . Back on course -- Improvements return Napa River to an asset, instead of a flood threat

Record flooding in northern California has inundated the towns of St. Helena, Napa and Calistoga. Online reports from residents remark that sections of highway and valley vineyards are underwater. BAY AREA STARTS CLEANUP -- NO END TO FLOOD WORRIES From the National Weather Service: "NAPA-SONOMA- 900 AM PST MON JAN 2 2006 SIGNIFICANT FLOODING WILL CONTINUE THROUGHOUT THE LOWER PORTIONS OF THE RUSSIAN RIVER. MANY ROADS WILL CONTINUE TO BE FLOODED MAKING TRAVEL DIFFICULT NEAR THE RUSSIAN RIVER. THE LOWER RUSSIAN RIVER IS FORECAST TO REMAIN ABOVE FLOOD STAGE THROUGH EARLY TUESDAY MORNING." In other areas, the floodwaters will begin to recede today, although rainfall is still heavy. Can anyone from northern California report in on conditions there? Is there debris and breakage in the vineyards, or severe erosion?

If we could have a 2006 "wish list" for this forum for 2006, what should it include? Ideas, suggestions welcome! More speakers? More topics for Wine 101 and Wine 102? See suggestions here. A comeback for the wine Tasting Tag? New activities? More reviews?