Live the Wine Life

We talk a lot about tasting wine, traveling to wine country and doing wine related things.  I think that’s generally expected from people who own a wine shop.  But here’s the thing… you too can Life the Wine Life.  Granted, you may not sink a whole bunch of time, energy and money into traveling, taking classes, examinations, books, etc., but each and every place you go, dinner you host/attend, night out on the town or in the comfort of your own home can be an opportunity to enjoy wine and all it has to offer.

Here’s an example…

A couple weeks ago Loreen and I were in Madison – so we figured we’d go out.  Taking every opportunity to Live the Wine Life that we can, we figured we’d try a wine-related establishment.  So we went to Eno Vino on the Madison’s west side.  This is a pretty cool, hip, intimate wine bar/bistro that really represents when it comes to the Wine Life.  They do all sorts of wine things – pairings, flights, tastings, special events, etc.  They offer lots by the glass and much more by the bottle.  They have a wine club program (not nearly as cool or as value-rich as the CLG club, but a club all the same!).

So we had some great food – all served as tapas style plates for sharing and to allow for  a greater variety- as well as a couple flights of wine.  I had a great flight of big reds, while Loreen had a flight of sparklings.  We enjoyed way too much food… and perhaps just enough wine.  The atmosphere was very nice and service was fantastic!  And the flaming dishes were pretty cool too…

Our visit to Eno Vino also gave as our first time experiencing a corked sparkling.  This was really weird.  Sure, we’ve had plenty of corked (spoiled… bad… ruined… off… not good) bottles of wine, but never have we had a corked sparkling.  If you’re curious – we didn’t get it on the nose at all.  The aromas were muted and very subdued, but not corky.  The palate however was horrendously noticeable.  Upon tasting it we mentioned it to our waiter who promptly addressed with the bar manager, who – without discussion – opened another bottle.  Always up for a learning experience, we kept the suspect glass at the table and compared to the new pour.  What an amazing difference!  And the bar staff also took the opportunity to educate themselves on this wine fault.  As I said, the service was great- exemplified by how they handled this situation.

So, the next time you’re in Madison and are looking for a little of The Wine Life, be sure to check out Eno Vino.  You can see all they have to offer on their very complete website: http://www.eno-vino.com.

In the meantime, take every opportunity you can to Live the Wine Life by stopping in at Cafe le Grand, where we’re changing the way you look at wine!

Regards,

Ron

Speaking of Pinot Noir…

I must have Pinot Noir on the brain.  That’s what comes from visiting Domaine Serene, Domaine Drouhin, Beaux Freres, Ken Wright Cellars, Chehalem and Penner Ash all in two days.  There are certainly worse afflictions than Pinot Noir on the brain, so please don’t take this as a complaint or plea for help.  But I certainly have it bad…

I just bought tickets to the 3rd Annual Pinot Days Festival coming to Chicago on November 13 & 14!

If you are near Chicago, and I use the term “near” loosely to mean you could drive there in a day, I highly recommend this event.  It’s an opportunity like few others to taste several hundred (you’d better spit) Pinot Noirs from 60+ producers.  In addition to tasting through the wonderful wines  you’ll have the chance to talk to many of the people who are behind said Pinots: winemakers, owners, growers, etc.  It’s like traveling to countless AVA’s and visiting each producer personally.  It’s amazing.

Don’t just take my word for it… check it out yourself:  http://www.pinotdays.com/

We hope to see you there… and if you go, beware… Pinot on the brain is the likely outcome.

Ron

Wine Experiences…

For a wine drinker there are times, places and wines associated with both that make up our Wine Experiences.  Perhaps it’s a little over dramatic, but I’ll accept that critique.  I think anyone who really enjoys wine and thinks about what it is they’re sipping from their stemware can probably share an experience… when, where and with whom they enjoyed an amazing bottle of vino.  Wine is like that… no, actually I should clarify:  Wine is exactly that- all of that.

I often refer to wine as more than a slightly alcoholic drink but until now I don’t know if I’ve ever quite went so far as to say that wine is an experience.  An experience, after all, isn’t one thing.  An experience is a collection of things.  An experience is about time, place, feelings, sensations, emotion, people and activity.  An experience goes well beyond things that are wholly tangible.  As does wine.

I write this shortly after 9 days with boots on the ground in Oregon and Washington Wine Country.  The trip, our second wine focused journey of the year, started with two days in northern Oregon visiting some of the great Pinot producers of the Northwest.  We followed that short stint with 7 days in Washington – starting in Walla Walla and ending in Yakima.  As such trips tend to be – it was wonderful!  We tasted and toured and talked.  We met many wonderful people with a singular mission: making wine – no, making experiences.  Each of them spoke of their wines with matter of factness, sharing the “information” about the wines, talking of the vineyards and the barrels, the blending and the ageing, suggesting food pairings and speaking of what one should taste.  All of this was the making wine portion of their mission.  But lurking deeper in their discussion and the words they chose was the experience.  It shown in their eyes and the corners of their mouths as they smiled a more-than-commercial smile.  Each of them has had a wine experience.  I’d bet on it.  What else would drive them to this work?  From the owners, winemakers, tasting room help, cellar masters, vineyard managers, tour guides and office staff.  They’ve chosen the wine “industry” – or perhaps it chose them.  This can be said about many occupations, but I’m starting to think it runs deeper when it involves a wine experience.

The trip was amazing – an experience in itself.  During the trip we underwent several wine experiences and perhaps I’ll be bringing them to you within these pages.  But the point to this post is not to rant about my wine experiences, but to inject a lingering thought to your wine psyche: relish your wine experiences… if you can’t name them off the top of your head- seek them out.  Do something with someone somewhere and open a great bottle of wine or two.  Make it intimate or make it a huge affair and make it more with the right bottle of wine.  Lock the physical with the ethereal and your memory to your sensory.  Like food, a bottle of wine will enhance all else.  In addition, think about the wine and what it represents- not just you and your companions at that time and place you’re consuming it, but all those who strived to make the wine what it is… and the place from where it was produced… and the weather of the year… and the year itself.  It is people, place and time in a bottle… being shared by people at a place and time.  All of which will be remembered and discussed as one of your great wine experiences.

Until next time… keep thinking and drinking!

Ron

Thorn-Clarke Wine Dinner – featuring Sam Clarke!

Unbeknown to the wonderful citizens of Central Wisconsin, this event has been a long time in the making.  Well, not this specific event, but an event like this one…

We are absolutely psyched to announce the partnership of Cafe le Grand ( www.cafelegrand.com )and City Grill ( http://www.citygrillbistro.com/index.html ) to bring you an event like no other for Wausau & Central Wisconsin (at least in the 11 years since I’ve been around!).  Together, along with one of our many distributors (Purple Feet Wines) we are pleased to announce a wine dinner featuring Sam Clarke, owner/president and son of Thorn-Clarke founders David & Cheryl Clark (nee Thorn). Read all about Thorn-Clarke at http://www.thornclarkewines.com.au/ .

Thorn-Clarke is an Australian wine producer with deep roots in the Barossa Valley.  They produce wines under the labels of William Randell, Shotfire, Terra Barossa, Sand Piper (Milton Park in the US) and Innovative Wines.  Under each label they produce various wines from various varietals and grape sources.  Their wines routinely rank very high in points, earn medals in various competitions and are highly regarded from just about any wine source around.  As a matter of fact, just prior to joining us in Wausau, Sam Clarke is meeting with Robert Parker and Wine Spectator so they can taste the amazing wines of Thorn-Clarke!

So, what’s the deal?  A reception with hand passed appetifs (where you’ll get the opportunity to meet Sam Clarke), then a sit down 5 course meal.  We’ll be tasting at total of seven wines – two at the reception & five with dinner!

Thorn -Clarke Wine Dinner

Featuring Sam Clarke

Friday, June 26, 2009

Reception at 6:30 p.m. and Dinner at 7:00 p.m.

$65 per person / $120 per couple

Reservations, with pre-payment required can be made at Cafe le Grand

Cafe le Grand

700 Grand Ave

Wausau, WI

715-849-9787

In addition, if you’re a Cafe le Grand Wine Club member, there is a Wine Club member only reception with Sam Clarke starting at 6:00 p.m. on Friday, June 26.  Don’t pass this opportunity by to taste some wonderful wine and meet Sam.  He’ll be there to chat during the reception and will be discussing his wines and Thorn-Clarke as we enjoy dinner!

Thanks for visiting the CLG Blog and we look foward to seeing you Friday, June 16 at the City Grill!

Gary Farrell – Vineyards & Winery

During our visit to Sonoma a few weeks ago we visited many wineries, one of which was Gary Farrel Vineyards & Winery ( http://www.garyfarrellwines.com/index.cfm ).  Founded by Gary Farrell in 1982 the winery initially focused on Pinot Noir from specific vineyards.  This vision has continued, and expanded to the production of Chardonnay and Zinfandel, and now includes Sauvignon Blanc, Merlot & Cabernet Sauvignon.  The concept then, as it is now, is of vineyard designate wines – made from fruit grown under long term relations with various vineyards.  The emphasis of quality starts in the vineyards – as many people will tell you – it’s all about the fruit.  Then, like all quality winemaking, there are plenty of decisions to make that lead to crafting the final product.  Of course in visiting the winery, it’s not ALL about the wine.  The property is high upon a hillside overlooking the Russian River Valley – the view is fantastic – and the architecture emphasizes the view and surroundings.

We were given a great tour by LaVonne… followed by a wine/cheese tasting.  What a fantastic visit.  The wines inclued the 2007 Redwood Ranch Sauvignon Blanc, 2006 Russian River Selection Chardonnay, 2006 Cresta Ridge Vineyard Chardonnay, 2006 Russian River Selection Pinot Noir, 2006 Hallbereg Vineyard Pinot Noir and the 2006 Starr Ridge Vineyard Pinot Noir.  Paired with the wines were cheeses provided by Bellwether Farms ( http://www.bellwethercheese.com/ ): Fromage Blanc, Carmody, Crescenza and San Adreas, respectively.  We found the wines simply amazing!  The S/B had great balanced acid with apricot & pear notes; the RR selection Chard was extremely good, with great complexity, acid and fruit; each of the Pinot Noir were all that and more!  In visiting wineries we don’t often purchase wines – as we can purchase them through our distributors ( which we must to in order to legally sell them at Cafe le Grand ), however, at Gary Farrell we purchased a magnum for home consumption and a couple bottles to enjoy while in California… a clear testament to how much we enjoyed the wines.

 

We want to sincerly thank LaVonne and the hospitality of Gary Farrell and hope to bring some of their wines to CLG for your enjoyment as well.

Siduri Wines

Last November we had the wonderful opportunity to meet several people while attending Pinot Days in Chicago – one of whom was Adam Lee of Siduri Wines.  Since then we have brought some Siduri and Novy (their Syrah label) into Cafe le Grand and have been spreading the word about these great wines.  Today we had the absolute pleasure of meeting Adam & Dianna Lee at Siduri Wines in Santa Rosa.  Adam took a couple hours to show us around, share their story and thoughts on winemaking and wine drinking – and pour us several glasses from tank and barrel.

Ron & Loreen with Adam Lee of Siduri

( Adam asked that I explain his attire… see, we were his only tour today and he was headed to a Jimmy Buffet concert… apparently Jimmy Buffet is a huge wine guy and quite the fan of Siduri… so Adam was headed backstage to hang out with the band!)

Adam & Dianna’s story ( which is written about in detail on their very complete website  http://www.siduri.com/index.html ) starts in Texas, where they met at Neiman-Marcus.  Adam was the wine buyer while Dianna worked in the gourmet foods department.  Following a dream, they headed to California and in 1994 they launched Siduri wines.  Since this time they have specialized in vineyard designate Pinot Noir and Syrah (being bottled under the Novy label… named for Dianna’s maiden name).  They source grapes from specific sites from Oregon to the California Central Coast – seeking the true expression of the place… and doing a damn good job!  Some of their smaller projects include a dessert wine, a Nebbiolo and a Viognier.

Adam Lee pulling barrel samples

In tasting through all of the tank & barrel samples and hearing Adam’s passion was nearly the same message in a different medium.  Each wine was clearly a word, sentence or paragraph in liquid form.  We found the final blended wines to be very complete and very expressive, while the various blocks and clones were obviously a part of something bigger – something to be determined when the time is right – just a part or chapter from the complete story.  All in all it was an impressive display of what Adam thinks when putting together his wines.  The single vineyard wines, which are really the heart of their program were like great single works – expressive, complete on their own and specific to their intent.

Adam in the barrel room

Adam is not alone in this venture.  In addition to Dianna, he’s got the obvious invaluable and dedicated assistance of assistant winemaker Ryan Zepaltas, who we also had the pleasure of meeting.  In addition to helping out at Siduri, Ryan is also doing his own thing under the Zepaltas label (http://zepaltaswines.com/).  The other very cool thing about meeting Ryan is that he is from Eau Claire, WI.  Having this commonality (me having gone to UWEC) we chatted about WI and our favorite watering holes on Water Street.

Ryan Zepaltas supervising filtering of a special dessert wine

 I think it’s pretty clear that we had a great time tasting and talking with Adam and our thanks go out to their hospitality.  We strongly encourage you to seek out these wines – and we’d be more than willing to bring in anything from Siduri/Novy that you’d be interested in buying.

Thanks for checking out our blog and we look forward to seeing you at CLG – where we’re changing the way you look at wine!

Regards,

Ron

Sonoma Here We Come!

Greetings CLG Blog Fans! Just a quick note to let you know that we’re headed to Sonoma this week and I hope to keep you in the loop with some tasting notes, pictures and some video from our trip! We head out Wednesday and we’ll be tasting by Wednesday afternoon! Hope to see you here and we encourage you to post some comments.

Blog to you soon!

Regards,

Ron

Wine in the News…

Tonight on 60 Minutes there was an interesting story about the Antinori family of Italy… if you didn’t see it, be sure to take a look here: http://www.cbsnews.com/stories/2008/10/10/60minutes/main4514254.shtml

And make sure you watch some of the accompanying videos as well… wine related stories.

Have a great week!

Ron

“I don’t know enough about wine to ask questions or attend a class”

Huh?? Come again?

During a recent exchange with a wine-novice-but-interested friend we were discussing the CLG – BLOG.  She was lamenting because I hadn’t posted much lately (my apologies), to which I inquired of topics she’d like to see here.  Her response included many great suggestions for topics to ramble on about and I thanked her… and further suggested that she ask the questions via the BLOG and also take one of the Winoversity classes… to which she responded “I don’t know enough about wine to ask questions or attend a class.”  As it turns out, this was the topic I thought deserved an entry!

So I realize that wine can be intimidating – unbelievably intimidating.  Just like any subject or topic or area of knowledge that one may not be familiar with… it’s natural to be intimidated by such things if we lack the knowledge.  Especially in the presence of those you think know more than you… looking stupid is never high on one’slist of desires.  However… in the world of wine – no one knows it all.  I’m not an expert, and there are so very few experts that it’s unlikely you actually know one… plus, the more you know, the more you realize you don’t know… and even if you know a lot about wine regions and factoids, there are so many wines that have personalities of their own that it’s impossible to know about all of them… so it’s a continual learning curve… never ending… constant… year in & year out.  Get the point?

In fact, I would go so far as to say that everyone is enough of a wine expert on the one thing that matters most:  what you like and don’t like in a wine.  No one is expert enough to tell you that you should or shouldn’t like a wine… that’s your area of expertise and the one that really counts.

All of that being said… if you have enough interest in wine to discuss it with friends, read about it in a book, website or BLOG, browse the selection of your favorite wine store and actually think about whether you like a wine or not, then you are clearly on your way to becoming a wine savvy consumer, and you should never feel intimidated by anyone about wine again.  You should take your one area of expertise (your taste), develop a sense of adventure (and we’re talking about tasting wine, not climbing Mt. Everest) and learn as much as you can through reading, taking a class, attending a tasting, asking questions and trying new wines on a frequent basis.  Knowledge and familiarity lead to greater appreciation!

Doesn’t sound to tough, does it?

Thanks for stopping by – please comment, ask questions (even anonymously!) and come back often.  If not here, we’ll see you at Cafe le Grand, where we’re changing the way you look at wine!

Regards,

Ron

Sediment: Friend or Foe?

A couple months back we received an e-mail at Cafe le Grand from a valued customer and wine club member regarding a wine experience they had while entertaining guests… it went something like this:

I opened a bottle last night that I received with my monthly selection.  This particular bottle was a wonderful wine, however, the last glass poured had huge chunks of sediment in it.  Would not normally have been a big deal, but we had dinner guests over and after boosting your shop this was not a good impression.

In responding I took the opportunity to educate our customer on sediment… and since then have decided it’s probably a lesson to be taught to all of our wine loving friends.  My response went something like this:

Thank you for speaking highly of Cafe le Grand, word of mouth is the best advertising and we thank all of our loyal customers and wine club members for talking us up!

Unfortunately, you mistakenly got a poor impression from the sediment in the wine – when in fact, if any impression is to be had, it is likely a positive one for steadfast wine making and proper storage.  Sediment in wine is a completely natural thing and occurs in many wines- including (and perhaps most frequently) some of the finest, most expensive wines in the world.  Other than being a little bitter and requiring a rinse of your glass prior to the next, sediment is completely harmless.  The causes range from simple precipitated matter (tannin & pigment) settling out of an unfiltered/unfined (or less filtered/fined) wine, to the precipitation of tartaric acid (which is often observed as crystalline matter on the cork and the neck of the bottle).  Some wineries take greater measures to remove such material so it can’t become sediment, while others consider the efforts to remove them too harsh on the wine and believe that such matter will add to the ageability and complexity of the wine.  According to the Wine Lover’s Companion “Sediment is not a bad sign but in fact may indicate superior wine.  It is the natural separation of bitrates, tannins and color pigments that occurs as a wine ages.”

To avoid getting sediment in your glass it’s recommended to simply, and properly, decant the wine – perhaps by pouring it through a fine strainer made for just such a purpose.  Decanting wine is also a great way to allow wines to open up more quickly – where they become more expressive sooner, and can also be an elegant way to serve wines as well.  An attractive decanter with a gourgeous colored wine is as good as any centerpiece – better in that you can drink it!

I encourage you to drop notes to us with your wine questions and suggest that you and your guests come to the wine tastings at Cafe le Grand and also attend sessions of Cafe le Grand’s Winoversity Wine Classes.  The Fundamentals course provides a very solid foundation and provides a great opportunity to learn and taste and discuss all things wine!

Thank you again for your e-mail and please pass this on to your guests so they too can understand sediment!

And just like this customer, I strongly encourage you to ask questions- via the BLOG  or e-mail to Cafe le Grand – and also to attend any of the CLG-Winoversity classes we offer.

With that, I hope you’ve learned a little something about the gunk in the bottom of the bottle.

Thanks for visiting and we’ll see you at Cafe le Grand – Where we’re changing the way you look at wine!

Regards,

Ron