Photo Credit: Fairmont Sonoma Mission Inn & Spa

Sip, spritz, and spa this Spring
By Robin Barr Sussman

Bubble baths, wedding bubbles, tiny bubbles in champagne…no question, bubbles make a girl’s world brighter. Stylish French women swear that a glass of champagne a day keeps you beautiful. So, after a long cold winter with buckets of rain, aren’t you about ready for a sunny wine country getaway? Back by popular demand “Bubbly Weekend II” with Domaine Carneros by Taittinger at the fabulous Fairmont Sonoma Mission Inn & Spa, March 26-28, is a prime way to mix beauty, friendship and fun.

photo: Eileen Crane, winemaker Domaine Chandon. Photo credit: Domaine Chandon

The weekend is hosted by a lady who knows a thing or two about bubbly. CEO/Founding Winemaker Eileen Crane, one of only a handful of female sparkling wine vintners in California, has been at the helm of Domaine Carneros since the first harvest and continues to direct winemaking duties. Located in the heart of Carneros, an area between Napa and Sonoma, the French chateau and terrace sport exquisite views of endless vineyard covered hills. Established in 1987 by the famous French champagne house, Taittinger, Domaine Carneros has become known as a regional landmark. “Sparkling wines, the spa, a cool winery visit, scent explorations, original cocktails and locally inspired cuisine promise to deliver what today’s savvy trend-setters crave in the ultimate weekend get-away, ” says Crane. The weekend is so well organized that you won’t have to plan one thing except your flight.

Here’s the itinerary

• Friday evening kicks off with a Welcome Bubbly reception and Winemaker dinner hosted by Eileen Crane of Domaine Carneros.
• Saturday morning private yoga session and 60-minute Spa Experience at the Sonoma Mission Spa, known for its natural underground thermal pools which are considered therapeutic. Then take a VIP Journey to the hilltop Domaine Carneros winery for a wine blending session and out-of-the box food and wine pairings. You’ll learn winemaker Crane’s secrets to crafting her award winning sparkling rosé from organic vineyards at this hands-on component tasting and blending session and enjoy a guided tour of the sparkling wine and pinot noir cellars for an insider’s peek at the inner workings of a winery, along with tips on how to entertain with bubbly on any budget.
• Soak up the cooking demonstration and lunch with celebrity chef LuLu Powers using local organic ingredients paired with the latest releases from the Domaine Carneros portfolio.
• Saturday Night Sonoma Style: Crane hosts a party featuring sparkling cocktails by a surprise local master mixologist along with Jo Malone Scent Explorations. Femmes will enjoy the Jo Malone fragrance bar set up for sampling and combining your favorite fragrances to take home. While sipping and spritzing, indulge in Sonoma County artisan favorites such as succulent Hog Island oysters, Fatted Calf charcuterie, cheeses from Cowgirl Creamery and of course, local chocolates. Cheers to bubbles!

Bubbly Weekend, March 26-28, 2010. Rates start at $800.00 and space is limited. For reservations call 707.938.9000 or visit www.fairmont.com/sonoma. Fairmont Sonoma Mission & Spa, 100 Boyes Blvd., Sonoma, California.

What could be better than sipping some of the finest wine currently being produced? Have it set in a room full of 150,000 orchids! On February 26th, the Pacific Orchid Exposition held it’s annual Gala with live music, orchids and wine tasting. The room was magnificant with every single imaginable color and style and orchid could come in. And interwoven between the flowers were 22 wineries, some award winners from the San Francisco Chronicle Wine Competition. Here are just a few of the wines that I found noteworthy.

Best of Show– Montemaggiore

The Syrah & and the Cabernet Sauvignon from Montemaggiore were the overall winners. Young currently, they are going to be blossoming in the coming years. The Cab was the breadwinner of the night. Closing your eyes, you could easily picture ripe blueberries swirled together with a chocolate mocha—just on the nose. Yum. The wines were spectacularly clean, with a good amount of tannins, are sure to calm down in a matter of years.

Coolest label and coolest wine–
Steele Wine Blue Franc Lemberger 2008

This wine clearly had the lightest taste of all of the reds and yet had the biggest back story. The Blue Franc is actually made from BlauFrankisch grapes, which literally means “blue grape from France.” The winery’s owner discovered the grape while traveling through Austria. In America, you’re best bet is to find it in the Columbia Valley, where the latitude is close to what Austria’s is.

This wine is going to be awesome in the summer time. It’s light, very light on the palate. But excellently executed in a way that is still very balanced. There is a fair amount of fruit in this wine; think boysenberry & cherry pie, topped with a little spice. You can drink this wine at normal room temperature, but chill it about 10 more degrees and you’ll be in for a treat. Joy Merrilees, winemaker, concurred and added that it would be perfect for a backyard barbecue. She also added that this wine would be perfect for Thanksgiving dinner.

At $12.50 a bottle, it ‘s a great light drinking red wine. The Blue Franc is on the same wavelength as Peju’s Provence, another red wine that can be served cold.

Best Chardonnay of the night– Perry Creek Winery

Located in the Sierra Foothills you’ll find a Chardonnay that has decided to take a soak in Austrian Oak barrels, a completely different departure than other Chards. I was taken aback when I assumed, when asking the oak style, it would either be French or American. The wine has about 66% ML, giving it a light & creamy oak texture. It’s more on the citrus side with hints of green apples. Simply, wow. I wasn’t expecting to find such a fine balance of cream / butter and apples in a Chardonnay. The finish is perfect, with the wine lingering for a good few minutes. Take time to savor this Chardonnay.

Honorable mention– Rockwall Winery

Like father like daughter. Winemaker  Shauna Rosenblum, has a great winery on her hands. Her wines are clean, balanced and focused. Her Zin from Sonoma County is comprised of deep berries mixed in with a hint of violet. Simply well-made wines.

With the end of the year drawing ever so closer with every tick of the second hand, I felt it was appropriate to list my personal list of the top 10 wines of the year. These wines did not always score the highest, and I am sure Robert Parker’s list would look considerably different than mine. However, they each wine has a reason for being on the list.

Happy New Year, and enjoy,
Haydn Adams

(more…)

This question was posed, half-in-humor, while I was in Las Vegas a few weeks back. At the time I lightly brushed off the question, no, wait, light scoffed off the question, the answer is a bit puzzling. I should disclose that I’m a fairweather Pescatarian, so the simple thought of eating at McDonalds is not something that comes to mind very often. That being said, I still thought, “I’m up for tackling this perplexing question”. I now ask that you sit back, and relax as I ask the timeless question, “What Wine Goes With McDonalds”?

The goal of wine is meant to enhance the flavor of the meal. While great food can stand on it’s own, wine has the catalytic power to push the food to heights one can only dream of. And then there is McDonalds. The land of the two all beef paddies, lettuce, pickles with some more fixins piled in on a sesame seed bun. Is it possible to elevate the quality of food that costs the same as a few Washingtons? I say yes.

For most of the food, the grease is a big factor. Yes, it is yummy and produces a great spike the ‘ye ole blood sugar, but it also greatly interferes with the wine. So for most of the foods at McDonalds, a safe bet is to go with a dry Riesling. It will do a good job of cutting down on the grease monkey and help to hold up the meat / poultry / fish that you’re eating. Another quality of any Riesling is it’s alcohol content. Most range from around 9% to about 11 or 12% if you get your hands on a non-German. The prices are affordable for most of the varietal so that you won’t feel bad breaking the bank on the wine while skimping on the food budget.

With the burgers and the chicken, including the McChicken and Chicken McNuggets, look for a fruit-forward Merlot. There easy to spot. Simply take a stroll down your local Seven-Eleven wine aisle. The larger producing wineries are sourcing grapes from the central valley of California and, in turn, producing big big berries with a lot of juice in them. That results in a strong fruit-forward style of wine. Beringer, Mondavi, and other common ones will have a Merlot that is going to go great with the items mentioned above.

If you are just going with the fries, then a Chardonnay that has touched some neutral oak will be your friend. The salt of the fried spuds will mix well with a mellow oakiness that will most likely be present. Unfortunately, you’re going to have to hunt these down and probably spend fifteen times the cost of your fries on that bottle of wine.

All in all, be aware how much you’re spending in a place that advertises their food for a buck. Yet at the same time, it could make that buck-fifty sandwich taste like ten with the right wine.

If you have tried a certain wine with McDonalds, I’d love to hear your comments. Feel free to e-mail me at haydn@beyondnapavalley.com.

Enjoy,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Spooktacular Halloween Wines
By Robin Barr Sussman

Ghouls just want to have fun …  So, we’ve scared up a few whimsical wines for you to tote to that Halloween party this weekend. Some are actually scrumptious. But you decide: Tricks or Treats? We’d love to hear your feedback.

Happy Halloween!

Robin

Edmunds St. John Bone-Jolly ’06 Gamay Noir Rose, Eldorado County CA: Fruity, light and rosy from start to finish. Just like the name, it goes with just about anything if you are in a light-hearted mood.

Phantom ’06 Bogle Vineyards, Clarksburg CA: A big bodacious blend of petite sirah, zinfandel and mourvedre, which drips down the throat effortlessly.

Vampire Pinot Noir ’03, Paso Robles CA: Easy to suck down and affordable with dark cherries, hints of tobacco, and earth. Think mushroom pizza.

Charles Smith Skull Syrah,’05, Washington State: This huge wine with a big price to match boasts intense blackberry fruit, mineral and leather. Bring on the bloody steak!

Black Cat Syrah ’06, Napa Valley CA: Elegant and smooth with alluring aromas of cherry, plum and subtle notes of clove and white pepper.

Evil Cabernet Sauvignon ’07, South Australia: Seductive smoky cocoa, jammy plum and dark berry fruit, with a hint of oak.  Devilishly spicy finish with a sweet price tag.

Twisted Merlot ’05, CA: Smacks of fresh black currant, cherries and blueberries with a soft mouth-feel. The screw top is handy at parties in case you get, um, twisted.

Spellbound Petite Sirah ’05, Lodi CA: Bold, sexy and velvety smooth with full dark fruit flavors; produced by Robert Mondavi’s grandson. Oooh…Ahhh.

By the time I had arrived to Peju to partake in their annual Harvest Party, complete with grape stomping, the event was well under way. There, aligned in a row were about 10-12 half-cut barrels of grapes, awaiting the next participant to toss their shoes aside, roll-up their sleeves and start stomping those little purple icons.

The organizers would call out the next wave of people and they’d hop in the barrel and for a pre-determined amount of time would do whatever it took to squeeze the most juice out of the grapes. The one with the most juiced squeezed out one a small prize.

At first, the competetive nature was high. Being the gambler, I instinctively started putting odds on who would win, quite simply from general obersvation, as I had no idea who these people were (there could have been a world-record-setting grape stomper in the mix yet I would have no idea). We’d size up the competetion and make a verbal wager and who we thought would take the crown for that heat.

Often times, people whom we thought were destined to win faltered right out of the starting gate, and my odds would, in reality, mean little to nothing. Early on the competition was fierce, with individuals and couples sprinting for the 3-5 minutes they had to complete their task.

Yet as the event continued, the seriousness and competitiveness slowed and was replaced with more laughter and giggles. By the time the last group rolled in nearly two hours after the event had begun, the giddiness was at it’s peak. Which it was at that time that I realized that grape stomping at a winery is much like karaoke at a bar.

As the event neared it second hour, most guests had consumed at least a glass or two of the wines being poured: the Sauvignon Blanc, the Provence, or the Cab and what at first looked competive soon turned comical. The last race that was run was pure hilariousness with at least one participant attempting to stomp grapes while not trying to spill his wine he had in hand. Tense moments of before tuned to cheers and laughter.

I wondered what it would have looked like had the stomping continued into it’s 3rd hour. Would couples be slipping and sliding in the barrels and inevidably be using more than just their feet to crush the grapes? One can only wonder. But one thing is for certain. Mix a pseudo-competive sport with alcohol and you’re bound to get more smiles and laughs than the agony of not coming in first. For the thrilling part is not coming in first, but how many laughs you can accomplish in the time provided.

Cheers,
Haydn

A big thank you to Peju for putting on such a successful grape stomping event. I couldn’t have asked for a better first-time experience than what your winery did.

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

I love wine. It has been good to me in so many ways. From Chardonnay (un-oaked) to a white-peppery Syrah (hello Craggy Range), there seems to be no wine I won’t touch, with the exception of one— White Zinfandel. This ranks (and that is truly pun intended) right up there with Mondavi’s “Fumé Blanc” advertising campaign that seemed like a good idea at the time, to which the idea stuck and the rest is history.

White Zin is not a grape varietal, unlike Zinfandel, Cabernet Sauvignon or Chardonnay. It’s made in a similar way to rosé, except that the yeast dies out consuming all of the sugar, thus making the wine similar to fruit punch. And please, do not confuse Rosé (especially the dry European style) with White Zin. When only a handful (as in 2 or 3) of wineries produce this concoction, you know something is up.

Yet, what baffles me is that it still makes it onto the menus of some of the nation’s largest restaurant chains. I’m not arguing the selling of it, as everyone has the right to drink what they would like. I’m arguing the location on the menu under “wine”. Yes, technically it is wine, but dressed up so sweetly that I’d call it more of a “flavored” beverage than wine. Saying you like wine and White Zin is like someone who is a vodka lover announce they enjoy Mike’s Hard Lemonade for the vodka (I’ll take a lemon drop, thank you).

The whole process of White Zin is to be sweet, and inexpensive. There is a reason why the ingredient in White Zin, the Zinfandel grape, comes from the Central Valley. It’s due to the large berries, or the larger ratio of grape to skin. Grapes out of the central valley are large, ripe and plump. For cheap wine, it’s a winning combination.

I’m curious what your take on White Zin is? Is it a wine, or more of a hard alcohol cooler? Should it be on the “wine menu” at a restaurant or placed elsewhere?

Cheers,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Since 1984, husband and wife duo, Doug and Lee Nalle have been growing grapes and producing wine in the Dry Creek region. 25 years, that longer than mySpace, Facebook and twitter have been around—combined. And while I’ve only had the chance to get to know Doug and company for little more than two years, the information I’ve absorbed from them is more than most could digest in a UC David eneology class.

Today, Doug and Lee share the spotlight with son, Andrew, also tends to the grapes, produces the wine, and can often be seen pouring on most weekends in the tasting room. Their wines are great, well-made and easy to drink.

Humor often comes with the territory up at this winery, with comics on the backs of their zin bottles with catchy phrases such as, “Ziamese twins” and “Zintelligent Design”, along with witty words on the white board that you can see upon entering the potato bunker (their name for the above-ground wine cave).

The next time you are in Dry Creek, stop in and say congrats. I can’t wait to see what the next 25 years have in store for the Nalles’.

Cheers,
Haydn

I’ve been advised numerous ways just how to properly open a wine bottle. This, thankfully, is not one of them.

I will be returning next week with more wine reviews. 

Cheers,
Haydn

What wine goes with Mexican food?

As a native San Diegan, I’ve got a special place in my heart for Mexican food. I remember days of going to the beach and loading up prior to hitting the water with dollar fish tacos from the hole-in-the-wall taco shops (please don’t call them tacqerias (sp?)). Since I’ve moved north and the wine world found me, I’ve been on a quest to find a wine that pairs perfectly with Mexican food. And after too many glasses of wine, I’ve found the answer—there isn’t any.

Drink beer and tequila

(in moderation, please)

There is a reason why tequila is grown in Mexico and Mexican beers are the way they are. They are designed to compliment the local foods. Mexican food (which is completely different than Spanish foods) tend to have some heat and spices to them. Green peppers, red peppers, the habenero, coriander / cilantro. All of these blow out your taste buds. You need something to quench the fire, not further expand it. There is a reason why the experts suggest milk (the thicker and creamier the better) to put out the burning in your mouth.

Happy Cinco de Mayo

For one day, I’m putting down the wine glass and picking up a lime (or an orange with tequila) and raising a cold one. And in order are my 3 favorite beers from Mexico. Happy Cinco de Mayo everyone!

3. On the bottom of the ladder is Modelo Especial, from it’s namesake Grupo Modelo. It is the number one selling canned beer brand in Mexico. Modelo is your basic Mexican Lager and is just fine if you’re sitting around with friends eating a bushel of crabs.

2. Tecate – It’s a fuller bodied beer than Corona. It also has a more complex flavor and you don’t need to add a lime. Although many consider Tecate a fairly cheap beer, it’s quite refreshing in a long neck bottle offering more complexity than what cheaper Mexican beers usually give you.

1. Most beer drinkers when they think of Mexican beer think Corona with a lime wedge. Because of recent ad campaigns marketing the beer we probably also think of sitting on the beach with a cold pail of Coronas as well (and there is nothing wrong with that, for the record). Corona Light is a lighter version of Corona Extra. It carries many of the great characteristics of the original with fewer calories.
Corona is a fine staple beer if you’re putting down a couple, but there are tasty alternatives for the more discerning beer drinker. However, it happens to be my favorite beer. While I am a wine snob, I’m not the most picky when it comes to beer.

I do follow my same rule though, “Drink what you like” whether it be beer or wine, or tequila.