Wine

Dry Your Glasses

Posted by golfkat on June 6, 2022
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Winespeed asks the question of whether you should dry your champagne glasses with a lint-free cloth.  Here is her answer:

As a matter of fact, in order to maximize you Champagne’s effervescence, leaving a tiny bit of lint in your glass is paramount. As we all know, popping a Champagne cork reduces the tremendous pressure maintained in the thick bottle and releases the carbon dioxide dissolved in the wine. The gas molecules come suddenly out of solution and must collect together in order to form a bubble. Gerard Liger-Belair, a physicist (or “fizzisist”?) at the University of Reims and the world’s leading authority on bubbles, filmed Champagne using high-speed video and a microscope, and discovered that bubbles can form at a rate of 400 per second. Most bubbles form on imperfections or microscopic particles inside the glass, such as pieces of lint that floated into the glass or were left behind by a towel. Molecules of CO2 collect on the particle until together they become buoyant enough to detach and float to the surface as a single bubble. Another bubble of collected CO2 molecules then forms in its place, resulting in the telltale fine lines racing up through the wine. So for optimal effervescence, we recommend wiping Champagne and sparkling wine glasses with a clean, dry (but not lint-free) cloth before using them.

Interesting!

Totally on a different subject, one of my favorite chefs and restaurant owner, Cindy Pawlcyn of Mustard’s Grill in Yountville:

Chef Cindy Pawlcyn, a pioneer in the Napa Valley restaurant scene, lost 3800 cookbooks along with her home in the recent Glass Fire. Collected since she was a little girl, the international cache included rare first editions signed by Elizabeth David, Julia Child, and James Beard, as well as the only copy of her grandmother’s culinary notebook. Pawlcyn started cooking professionally in high school, and later turned Mustards Grill into one of the Napa Valley’s first destination-dining spots.

Do you think the English will celebrate Queen E’s Jubilee?

Ten percent of British are expected to drink a glass of English sparkling wine this weekend, June 2 to 5, to celebrate the Queen of England’s Platinum Jubilee (in honor of Her Majesty’s 70 years on the throne). The magazine Drinks Business reports that Londoners are expected to down 860 glasses of English sparkling every minute throughout the celebration. Less vinously chauvinistic, the Scots are predicted to celebrate with (considerably less expensive) Prosecco.  I noticed big inventories of Proseccos while I was in Paris last month.

And what about the lowly corkscrew?  The first written reference to a corkscrew appears in a 1681 English museum catalog that lists it as a “Steel Worme used for the drawing of Corks out of Bottles.” Most of those bottles probably contained beer or cider. Both sparklers required tight fitting corks driven deep into the neck of the bottle in order to keep the dissolved gas inside. While the exact date of the corkscrew’s invention is not known, it’s generally thought to have occurred between 1630 and 1675 in England. The tool took its inspiration from worms that were used for muzzle-loaded guns, muskets, and pistols.

From Tasting Table:  

According to Decanter magazine, Champagne bottles can be stored upright for a month or two as long as the bottles are cool and undisturbed. Most wines that are intended for further aging and maturation in the bottle require they be positioned on their side to keep the corks moist. Grandes Marques & Maisons de Champagne indicates that every producer varies in their storage philosophy but suggests Champagne bottles have the advantage of containing an internal pressure due to the bubbles, which helps in preventing the corks from drying out.

Still, for longer storage and maturation in the bottle, store Champagne bottles on their sides just like the producers do in their underground cellars (via Rose Hill Cellars). Also, find a wine rack for your wine cellar that will accommodate the voluptuous shape of the Champagne bottle because most standard racks are made for a Bordeaux-style bottle that has straight, parallel sides.

For longer storage of Champagne, store your wines in a wine cellar or the coldest closet in your house. The optimal temperature range for Champagne is between 44 degrees and 50 degrees Fahrenheit with controlled humidity, per Decanter. Grandes Marques & Maisons de Champagne suggests humidity a bit lower than Wine Spectator, in the 60 to 70 F range. Few houses maintain this level of humidity, though, so look for a low-maintenance humidifier to augment the environment around your Champagne.

I try not to store any sparkling wines for champagne for more than 2 or 3 years.  After all, there are reasons to celebrate!!

Roaming to Romerberg

Posted by golfkat on May 30, 2022
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One of the more interesting places in Frankfurt is an “old town” area called Romer or Romerberg.  I may a short visit on my last visit here, in between my side trip to Mallorca, and my flight home last October.  With more time, I am in search of some delicious sauerbraten.  My last visit here did not result in sauerbraten that could be called superior to what we get back home.  And believe me, I have had sauerbraten all over Germany and Austria.  The sauerbraten at the old Chef Burger in Pleasant Hill is far superior, as of today.

But first, a bit about Romer.  The iconic square is home to great medieval buildings and historic markets.  I would call it a mix between the old and the new.  Romer has been the city hall since the 15th century.  And though it was damaged extensively during WW2, it has been restored (1986), and just feels like it is old and historic once again.  Romerberg means Roman Mountain, though nobody is quite sure how it got its name.  It was the site of the Nazi book burning in 1933.

The facades are three step gables, as seen in the photo below.  When I was last here, a wedding reception was held in the square, with anyone and everyone willing to participate.

The famous Frankfurt Christmas Market is held here. Some of the fairs held here centuries ago, such as the Frankfurt Book Fair, are still being held today, although they moved a long time ago from the square to more modern facilities. It now represents a classic example of the traditional half-timbered architectural style of times gone by. Every single house bears its own name. In the 17th century, the corner house, named “Grosser Engel”, became the home of Frankfurt’s first bank.

Römerberg is the town hall square lying in front of (and subsequently named after) the Römer complex, seat of the Frankfurt city administration since the 15th century. As the site of numerous imperial coronations, trade fairs and Christmas markets, this square marks the historic heart of the medieval Altstadt (Old Town) and is a popular tourist destination. In the 20th century, Römerberg was the scene of many major events, both joyful and not so. On May 10, 1933, the infamous book burning organized by the Nazi German Student Union took place here. In between 1932 and 1939, the internationally renowned Römerberg Festival had been held here every summer, with nearly 350 open-air theater shows performed during the period.

St. Paul’s Church, locally known as Paulskirche,is a historical church dating back to 1789. It was consecrated as a protestant church and has served its fair share of purposes: as a home to Germany’s first National Assembly, a meeting place for people to see American President John F. Kennedy deliver a speech in 1963, and as a venue for awards ceremonies and other special events.

From Culture Trip:  The Römerberg Square is the gift that just keeps on giving, as here, in the very heart of Frankfurt’s Old Town, you will also discover the Fountain of Justice too. Built in 1543, the statue of goddess Justitia holding the scales of justice without her usual blindfold is facing the square. Legends have been built around the fountain, and the most famous one says that when an emperor was crowned, the people of Frankfurt could enjoy themselves here. The fountain didn’t provide the people of this city just with water, but it also spilled wine, and the people of Frankfurt could smell the aroma of a feast in the workings too!

Can you believe there is a Mexican restaurant here?

Unable to find my favorite German dish, sauerbraten, I opted for some snacks and a big tall cold beer, followed by an Aperol spritz. My waiter, a rather hard working middle easterner hardly had time for a word. But when I asked him how many languages he spoke, he responded the eight!!!

The Germans, on this Thursday evening, were celebrating like it was the weekend. Why can’t we do some of that here, stroll, enjoy some people watching, have a few drinks and snacks? I think we are missing out on something vital to our long term health and sanity.

Wines of Croatia

Posted by golfkat on May 21, 2022
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It seems every state in the US, and every country that I visit has a wine region.  Croatia is no exception, with a big plus.  In fact, it is a world class connection, in the person of Miljenko “Mike” Grgic of Napa Valley fame.  He left Croatia back in 1954, and became perhaps the most famous winemaker in the world when his 1973 Chateau Montelena Chardonnay won a blind tasting in Paris, aka the Judgment of Paris.  He later established Grgic Hills Cellar in (Rutherford) Napa Valley, and is a most respected winemaker.

The recent war, 1990-95 for Croatian independence wiped out most of the country’s viticulture.  But with great weather and geography for wine, Croatia has returned with over 100 indigenous grapes.  With numerous microclimates, Vitis vinifera L (the cultivated grapevine) has found the exact combination of climate, geography and soil.

After independence, Mike Grgic came back to establish Grgic Vina in a tiny town on the Peljesac Peninsula in southern Dalmatia, home of the Dingac terroir.  And it turned a profit within two years, where typically 5 to 10 years are required.  His winery produces high end boutique wines:  a fruity and flavorful white from the indigenous Posip, and a hearty red from the Plavac Mali, the highest quality Croatian varietal.

Croatia has two main wine regions, the arid (continental) part and the costal region, with similar latitude to Bordeaux, Provence, Tuscany, and Oregon. The continental region produces 90% of the whites, while the coastal produces almost 70% of the reds.  There are twelve subregions.  My focus will be in Dingac on the Peljesac peninsula, perhaps due to lack of a car.  Or perhaps it has the best wine?

It appears much of Croatian wine production is the ‘vin de table’ style.  Smaller farms, restaurants and households make their own wine, though often young and fruity.  Remember the cab driver in Seinfeld, who said, “too fruity” with the cute sing songy accent of a Punjab man?  But these wines go well with grilled meats, fish and salad.  Lately, Croatian wines have introduced the Protected Geographical Origin status for wine (much like the AOC in France).

So, what are some of the Croatian wine terms I might need?

wine    vino

white    bijelo

sparkling   pjenusavo

red   crveno

dessert   desertno

sweet   slatko

dry   suha

While Croatia has only about 160,000 acres of vines under cultivation, the coastal areas and islands produce mostly red wines.  Inland, almost 90% of wine production is white.  But each island has unique soil and temperature variations.  These create subtle differences in acidity, color, tannins, and balance.  By and large, most producers are still working on a small scale.

Speaking of, Croatia has a rather large number of grape varieties, including many ancient ones.  The most common is the gravesina on the inland area, while malvasia is prevalent on the coastal area.  Some lesser varieties include:  posip, debit, franken, zlahtina, marastina, vugava, grk, and plavac.  Sounds like gobbledygook.  But lately, more international varieties have become increasingly popular, like chardonnay, Riesling, Merlot, Cabernet Sauvignon, and Gewürztraminer

The Dingac grape is produced here in the Peljesac, and is probably the best wine in the country.  Needless to say, the better vineyards merit a higher price.  Everyone says it is full bodied, fruity, and ages well.

The Postup region is similar to Dingac, though the wines are a bit drier.  Up the road in Istria, the Teran reds are more intense, almost black in color.  Their sweet wine is the Momjan, a honey colored wine that pairs well with desserts.  The various islands produce some notable wines as well.  If I do not get around to them on this trip, I will be back in May for my cycling trip along the coast.

Along the coast, I expect to eat more seafood than red meat.  But I intend to try as many local wines as possible.

.

Greek Wines

Posted by golfkat on May 10, 2022
Posted in: Action, Cultures, Entertainment, Food, Travel, Wine. Leave a comment

Can you believe this?  Over 6,000  islands that make up Greece’s landmass. The large number of islands is one of the factors that has contributed to grape variety diversity in the country. The number of ancient indigenous Greek varieties alone is estimated to be 80 to 200. Every year, hitherto unheard-of, nearly extinct grape varieties growing in some isolated parts of the country are discovered, propagated, and saved. (Winespeed)

From my first visit to Greece in May, 2021:

So, after spending nearly three weeks in Greece, I tried many wines.  And I visited several wineries in Santorini, known for their famous Assyrtiko wines.  BTW, it is pronounced “us-EAT-teeko” and has a definite “volcanic” taste, in other words, a quite pronounced minerality, for lack of a better term.

Karen at Winespeed is spot on about this wine:  Assyrtiko, the white wine that brought world attention to the stunningly beautiful volcanic island of Santorini, is made in several styles today. But my favorite has always been the original style—fresh, pure, bone-dry, and made without the merest trace of oak. Santo Wine’s Assyrtiko—from 60- to 80-year-old vines —is exactly that, a wine that captures the lemons-and-salt-air crispness that Assyrtiko is known for. Sparks of minerals and acidity light up the wine, making it extra delicious with seafood. (14% abv)

My waiter at my hotel, the Volcano View Hotel, was also my wine tour guide.  Kostas knew what I would like, as we visited three different wineries.  We visited one of the oldest wineries in Santorini, a very artsy (and old style) winery, and a modern winery (with old vines).  I visited the largest winery on my own, a day later, Santo Wines, which I would label as completely optional. (But great views)

The volcanic soil on Santorini helps to create a unique flavor to the wine.  It took several tries for me to enjoy the wine, as it is quite different than anything I have tasted before.  But I learned quite a bit about the grapes, and the wine.

First, as you can see in my photos, the wines are grown and pruned very low to the ground.  Why?  The circular pattern protects the grapes from the strong winds, and it helps retain the moisture from the humidity.  Very little irrigation is available, since Santorini has no well water, only desalination plants.

I must admit that all of the wines I tried at the three wineries were quite different.  The high mineral content from the volcanic soils creates a taste that is both unique and rather startling.  My first glass at a restaurant required some ice.  I learned from the restaurant staff that more expensive Assyrtikos are better tasting.  And it goes well with grilled fish, and fresh lobster!

Meanwhile back in Athens, my wine tasting turned rather fortuitously to their house wines.  Both red and white house wines are quite good, very inexpensive, and tasty.  But the moonshine, called mastika caught my attention.  I brought a bottle back home for a future party.But one custom I brought home is the Greek toast.  And everyone joins in, guests and staff!  Just give a hearty “Yamas” when you raise your glass and drink.

I will be back, assuming the war does not escalate, in May, on my way to my cycling trip in Croatia.  I look forward to seeing my three Greek brothers (George, Stavros, and Vasily), who adopted me.  I can’t wait!!!

Ever Read the Digital Nomad?

Posted by golfkat on April 29, 2022
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It turns out two of the three places the Digital Nomad is recommending are places I have visited.  Here they are:

Medellín, Colombia

Colombia has been squarely on my RETA beat for nearly a decade. And livable, internationalized cities like Medellín are drawing in mobile, creative, and productive remote workers untethered by the Zoom Boom.

Today, the old cartel and bad reputation that dogged this beautiful city in the days of Pablo Escobar have faded into history.  But the street where he was gunned down is a bit of a tourist attraction.

They have been replaced with a hip, “must visit” city that has much to appeal to the Zoom Boom crowd.

Modern Medellin is one of the most modern and sophisticated cities on my beat. Young digital nomads huddle in trendy watering holes plotting the next Facebook or hang out at the open-air workout areas that can be found here.

The locals are warm, welcoming, friendly, and honest. They feel genuinely happy that foreigners are beginning to visit them.  The Metro is quite efficient, clean and safe.

Mr. Mike, Barry the V, and I visited Colombia a few years back on a trip to Ecuador.  Indeed, Medellin (pronounced Meda-gene) is a great place to visit.  Public transport is great, and food (go to Pargue Llerus) is rapidly improving.  And it is very affordable.

The Algarve, Portugal

If you’re a regular reader, you’ll know that the Algarve is where you’ll find the most profitable real estate deals in all of Portugal.

The Algarve is indeed something special. It offers perfect weather, amazing beaches, and world-class golf. It’s easy to get there, the cost of living is low, the food is great, and it’s safe…peaceful. All factors that attract Zoom Boom remote workers.

The Algarve is the kind of place that does well in good times and bad. It attracts a huge mix of markets. It’s an internationalized destination that draws Northern Europeans, North Americans, and even folks from as far away as Asia…

In particular, I’m laser-focused on the historic town of Lagos. It’s a place where the best-in-class property is in incredibly hot demand. By getting in early on the right condos, in the right locations, we can do very well. Demand is surging, supply is scarce, and there are constraints that put serious limitations on availability.

Last year, despite the lockdown, I hear some property owners in Lagos were still pulling in gross rental yields of 7%.

Portugal is a very underrated place to visit.  Though we went for golf, the culture and people are refreshing and interesting.  Along the way, we went on an area wide search for vintage ports.  The golf was enjoyable, and somewhat challenging.  But the food and the people were absolutely the big draw.  We spent many afternoons chasing down vintage ports.

I wonder why more people I know do not go to South America.  The Amazon rainforest is still one of the best places I have visited.  The language is not a barrier, the roads are good, and the food and wine are quite affordable and delicious.  For those who say it is too much like Mexico, I guarantee you it is not!  Parts of South America feel like Europe and the U.S. since they are clean, attractive, and FUN!

Beautiful Bubbly Basics

Posted by golfkat on April 16, 2022
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From my friends at Perrier-Jouet, here are some helpful hints for serving champagne and sparkling wine:

Each sip of sparkling champagne is a moment to be savored. Coming together with friends and loved ones over a glass of glimmering bubbles is a joyful celebration, and with a few expert tips you can explore the art of hosting to make your next gathering one to remember. What should you keep in mind?

How to serve champagne

  1. The perfect temperature: a non-vintage Perrier-Jouët champagne is ideally served at 8º C, while a vintage cuvée is best served at 10º C to reveal its full complexity.
  2. Never freeze your bottle to refresh it. This can be dangerous and may unbalance the aromas.
  3. When opening your bottle, the goal is not to surprise, but to delight guests with a light sound, almost a sigh as the bottle is opened. This is achieved by gently turning the bottle, while firmly holding the cork.
  4. The bottom of the bottle should be held when pouring, ensuring the label is always facing your guests.

Personally, I like mine on the chillier side.  But opening the bottle by turning the bottle rather than the cork is very helpful.  The label facing the guests is a bit pretentious in my humble opinion.

Here are their suggested pairings, of which I am at a total loss.

Brut with chicken breast, grapefruit, sole, white peach, turnips, and young leeks

Brut rose’ with bluefin tuna, lychee, lobster, fig, lentils and red tomatoes

Blanc de blanc with striped bass, white plum, crab, passion fruit, mushrooms and peas

Here are my pairings:

Anything bubbly goes with almost anything that I like to eat!!

Champagne pairing tend to focus on salty foods, like caviar.  Since I am not a big fan of caviar, what are some alternatives.  Some real gourmets suggest, of all things, potato chips!!  Other closely related items would be smoked salmon and potato pancakes.  I guess that is why I like cheese so much with my sparklings as well as reds and whites.  Champagne works well with steak because of the acid.  Champagne is richer and nuttier than red wine, and is able to cut through the fat.  In fact, steak tartare is said to pair perfectly with rose’ champagne.  Ceviche is another interesting pairing with champagne, but not really spicy shrimp.

For dessert, the wine, whether sparkling or still, needs to be sweeter than the dessert.  This is perfect for a demi-sec with panna cotta or fresh berries.  Think about Wimbledon, strawberries and cream, with a glass of champagne!

The Easter Mimosa

Posted by golfkat on April 14, 2022
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Food and Wine:

The Mimosa is a cocktail for all seasons, but now that spring has arrived, this seems like a particularly perfect time to revisit it. It’s brunch season, after all—Easter brunch, Mother’s Day, Father’s Day, and graduation will be here before we know it—and it’s hard to think of a better way to kick off a leisurely weekend morning than with a well-considered Mimosa.

Because there are only two ingredients in a classic Mimosa, it’s imperative that each of them be well chosen. No matter how great your Champagne might be—or Prosecco or other quality sparkling wine—lousy orange juice will drag down your Mimosa faster than you can say, “On second thought, I’ll just have a glass of bubbly.” Fresh-squeezed is always best, but if that’s not an option, then a high-quality store-bought carton will work just fine. Either way, make sure you think through your decisions regarding the presence of pulp: This is a personal choice, and there’s no wrong way to go, but personally, I tend to shy away from pulp; even when squeezing my own orange juice, I strain it before adding it to the Mimosa. Doing so allows the texture of the Champagne to shine that much more brightly. The same advice applies if you’re using grapefruit juice, which is fantastic with rosé Champagne.

When it comes to choosing a specific Champagne, look for bottles that are delicious enough that you’d be happy to drink them on their own as well, and that boast plenty of fresh fruit notes and mouthwatering acidity. Too much acidity, however, should be avoided: A “brut nature” or “brut zero” bottling may come off as overly tart depending on the source of your citrus component. On the other end of the spectrum, there’s no need to pop open a bottle of particularly yeasty, biscuity, nutty Champagne: I absolutely adore that style on its own, but much less in a Mimosa.

Personally, I would never pair an expensive wine with fruit juice for a mimosa.  But that’s me.  otherwise, if it costs over $20, I would drink it by itself!!!

Here is a great alternative to the mimosa:

The Champagne Piña Colada is one of those cocktails that’s so unimaginably delicious, it makes you want to kick yourself in the shin for not thinking of it first. There were 63 years in between the creation of the Caribe Hilton’s Piña Colada (the modern classic as we know it, created in 1954), and one London bar that decided to augment the tropical mixture of pineapple, coconut cream, lime and rum with some bubbly. But aside from wishing to have engineered this modern masterpiece myself, we should just all be grateful that it exists.

I can’t wait to try it!  Maybe on Easter Sunday?

My favorite mimosa story?  I was invited to a San Diego Padre baseball game by a dear friend.  Little did I know these were premium seats (behind home plate, third row) with wait service at our seats.  The waiter asked me if I wanted a mimosa.  I said YES, of course, but hold the orange  juice!!!

Simple and Clever Wine and Cheese Pairings

Posted by golfkat on April 9, 2022
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I am not going to do an exhaustive email about every wine and every cheese.  I will share some of my favorites, and some unwritten rules that will help you through many (too many) choices in both wine and cheese.

Start with this basic information from Food and Wine:  

  1.  There are hundreds of great artisanal cheeses sold in the U.S. these days, and thousands and thousands of different wines available on store shelves. And cheese and wine do love one ­another—just not always.

      2.  Cheeses vary widely in flavor and texture.

      3.  There are also different families of cheese: soft, creamy cheeses; pungent washed-rinds; firm, aged cheeses; mold-veined blues.

Michaela Weitzer at NYC’s Murray’s Cheese says: “With wine, I think the family actually matters more than the milk. A washed-rind sheep cheese won’t go with the same wine as a young Manchego, even though they’re both made from sheep’s milk.” She adds, “Tannins in wine matter a lot, too,” which is why big reds can overpower many cheeses.


Cheese and wine basics:

Creamy cheeses (brie, camembert, triple creams) pair with:  Sparkling wine (of course)

                                                                                                           Sauvignon blanc

                                                                                                           Chenin blanc

Semi-firm cheese (cheddar, comte, Manchego) pair with:  Chardonnay

                                                                                             Albarino

                                                                                             Pinot Grigio

Aged, dry, hard cheeses (parm, Gouda) pair with: Syrah

                                                                                Sangiovese

                                                                                Cab blends

                                                                                Sicilian reds 

Washed rind cheeses (you know which ones) pair with:  Riesling

                                                                                          Burgundy

Funky blue cheeses pair with:  Port

                                                  Barsac

                                                  Passito 

The right cheese and the right wine together are delightful, but sometimes the right accompaniment adds that little bit of sweetness or tanginess or crunch that will lift the partnership right up into the flavor stratosphere. Not all condiments are created equal, though. Look to these seven for your holiday cheese-plate planning.

  1.  Fruit conserve with washed rind cheeses
  2.  Spicy honey (Mike’s hot honey, a personal favorite) with some ricotta
  3.  Some balsamic with salty cheeses
  4.  Nuts with creamy blue and a dessert wine
  5.  Fruit, with almost any cheese
  6.  Tomatoes, end up tasting like a pizza?
  7. Blue cheeses with fruit jam

Speaking of pizza, I have found wine pairings to be rather curious.  Here is what I found regarding this conundrum:

  1. White pizza with sparking rose’
  2. Pepperoni with bold, spicy reds
  3. Classic cheese with Pinot or Chianti
  4. Veggie with chillable reds

Do you want my number one and only rule regarding cheese and wine?  Just pick the ones you enjoy the most, and forget what the experts say!!!                                                                

Time for Wine in Wash, And?

Posted by golfkat on March 10, 2022
Posted in: Cultures, Entertainment, Food, Travel, Wine. Leave a comment

I just love the Friday Winespeed email.  If you subscribe, you already know how interesting and informative the email and website are to us ordinary wine drinkers.

Washington state has ten times the number of wineries they had in 2000.  The Yakima Valley, an American Viticultural Area established in 1983, was the first AVA in Washington State. It’s more than 600,000 acres in size and is located about 155 miles southeast of Seattle on the eastern side of the Cascade Mountain range. The AVA is best known for Merlot, Cabernet Sauvignon and Chardonnay and several prominent Washington vineyards are located here including Boushey, Ciel du Cheval and Olsen. The Columbia Valley AVA and the Walla Walla AVA were both created in 1984, a year after the Yakima AVA. And the Snake River AVA, created in 2007, is not in Washington. It straddles Oregon and Idaho.

Would you believe that Washington is the second-largest wine producing state in the U.S. There are over 1,000 wineries making over 17 million cases of wine, contributing more than $8 billion in economic impact within the state. On average, Washington State adds 4 new wineries per month.  I thought it would be Oregon!

The area is also known for those produce.  Walla Walla in southeastern Washington is perhaps the only wine region in the world that is renowned for both its delicious red wines and its delicious, jumbo-size sweet onions—about 19.5 million pounds (9 million kilograms) of which are harvested each year. Like the Vidalia ones from Georgia and the Maui ones from Hawaii, Walla Walla onions are low in sulfur (the compound that makes you cry) and so sweet they can be eaten out of hand, as you would an apple.  I thought it was hops!

Do you know what a urinal is?  Just kidding.  The difference in temperature between the warmest part of the day and the coolest part of the night. A large diurnal temperature fluctuation is ideal for grapes since it allows the sugars to ripen during the heat of the day while the natural acids are preserved thanks to the coolness of the night. Washington state has one of the largest diurnal fluctuations of any wine region, often with daytime highs around 92o F and nighttime lows of 45 o F.

One of the best wine experiences was a farm to table dinner with Jackie Cross (Douglas) at their Prosser Farm location in central Washington.  We enjoyed a gourmet meal by Dev Patel, and several Washington state wines.  Highly recommended once they start up again.

On the other hand, what is flor?  While flor does mean “flower” in Spanish, with regard to Sherry, it refers to the thin layer of native yeast cells that are allowed to “bloom” on top of manzanilla and fino Sherries as they age in casks. Flor acts to prevent oxidation and also contributes a unique tanginess to the wine. In the production of most wines around the world, as the contents of barrels slowly evaporate throughout the aging process, barrels are kept topped up with wine in order to minimize the contact the wine has with air and avoid spoilage organisms. Two traditional practices are necessary to support the development of flor. Firstly, barrels are only filled to four-fifths of their capacity. Secondly, the solera principle of blending various ages of wines is essential, as the regular addition of new wine supplements the transfer of nutrients and keeps the flor thriving. In case the flor dies off (either naturally or intentionally), the sherry will have air contact and is then classified as an Amontillado, will undergo an additional fortification, and continue aging in an oxidative way.

And a bit about wine scores:  

“A grade on an exam or relating to a student’s performance in a subject isn’t everything; it is just part of the story. A test grade tells you nothing of the student’s personality, style, or if you will even like them. Why? Because a score cannot begin to relate all those other qualities of a person or wine that are immeasurable. A score tells the reader nothing about the style and the character or personality of a wine. It doesn’t convey if the wine is light-bodied, perfumed and elegant or full-bodied, rich and generous. It doesn’t tell the reader if the wine is savory, fruity, spicy, herbaceous or toasty in character. It doesn’t convey if the wine is too young to drink, within its drinking window or over the hill.… This is why a well-written, accurate tasting note is as equally important as the score. Tasting notes should contain all the style, character and maturity information necessary to tell a potential buyer something about the experience she/he can expect from the wine and therefore—regardless of quality—whether they will like it. How can you know if you will like a wine if you do not know what it’s like?” —Lisa Perrotti-Brown, editor-in-chief of The Wine Advocate, January 7, 2019

​I think you have enough to digest for today.

Sparkle My Life

Posted by golfkat on March 9, 2022
Posted in: Cultures, Entertainment, Food, Travel, Wine. Leave a comment

Fans of sparkling wine tend to hopscotch between Champagne and Prosecco, depending on the occasion and the drinker’s buying budget. They’re missing out. While England is not traditionally known as a producer of fine wine (to put it mildly), the quality of the country’s bubbly is changing that perception in a hurry. It’s not an overstatement to say that you can find English sparkling wines that rival many of France’s finest Champagnes—but for a fraction of the cost. Ridgeview Bloomsbury Brut ($36) and Digby Fine English Leander Pink Brut ($65) are stunners.

Personally, I hopscotch between California sparkling wine (Domaine Carneros mostly) and crémants (Aimery brut rose’) from Loire.

While I was in Hawaii this past week, I found the selection of sparkling wines quite limited.  The choices seem to revolve around some inexpensive Proseccos, or the ubiquitous Veuve Clicquot.  But I knew I could find a crémant, the Veuve du Vernay at the Whaler’s General Store in Poipu.

Our local “Wine Line” writer, Russ Winton, has an informative wine column every other week.  In particular, I enjoyed a quote of Alexis Lichine, a Russian writer, who played a key role in promoting varietal labeling of New World wines.  In 1986, he wrote in Wine Country Magazine, how the wine industry’s elitist attitudes were turning consumers away from wine.

Here are some quotes:  “We musn’t make a cult of wine.  Some of our self-appointed wine snobs with their pomposity have done more to hurt the cause of wine than anything I can think of.  I’ve tried to dispel the layman’s fears.  Drink the wine you like best, I tell them.  Trust your palate.  Never mind the so-called experts.”  He goes on, “The selection of wine is a personal choice. You should not be influenced by what people say.  If it tastes good to you, then drink it.  Enjoy it.  Learn to trust your palate and to heck with the wine snobs.”

​​As I read about wine in general, I find little mention of sparkling wines.  Yet, these same people tout sparkling and champagne only during the holidays.  I prefer to drink sparkling as an everyday beverage, not as a special occasion wine.  I encourage you to do the same.