Uncorked Ventures Blog
I haven't traditionally been a huge supporter of celebrity wine projects. Here's one example, Ferguson Crest, that's helping to change my mind:
Video Transcript: Hi guys. Mark Aselstine with Uncorked Ventures. I'm joined with three bottles of wine today and I'll get to the exact winery here in a second. First I want to take a minute to talk about celebrity backed wine projects. This is one. This is the one that I like and we're working on an entry on the blog section of the site about our favorite celebrity backed wine projects because there are a few that make really good wine.
Celebrity backed wine projects fall into two categories in my opinion. First is the ones that we avoid and it's about seventy-five percent or more of them. This is where a celebrity gets approached by a wine company, by an importer, or a by somebody already in the industry saying, "We have this juice. We'd like to slap your name on it, use your PR firm, and use your clout to get it out there, and we'll write you a check every month." Those are the ones we tend to avoid or at least we try to avoid kind of at all costs. We definitely do get approached by them and we definitely decline. As a consumer I think the easiest way to tell which projects aren't very serious, if you look at the winery's website and you can't tell who made the wine or exactly where it came from, and by exactly I mean down to the vineyard or at least the AVA. If they are marked kind of California red wine, skip. It's probably not going to be anything more than the bulk juice that you can get at Trader Joe's or at Safeway under a brand you never heard of for probably half the price. At least that's my opinion.
Second of all, you have ... You do have celebrities who have significant financial backing obviously based on whatever they do for a living. Much like you have tech executives that buy wineries, you have celebrities that buy wineries or start wineries. They're able to, in a sense, speed up the process of building a great wine from the ground up based on having some financial resources. Kamen in Sonoma is a great, great example. Kamen's owned by a guy who's a screenwriter in Hollywood. It's one of the few meetings I've ever had where I've gone a little geeky on stuff. He's done stuff from the Fifth Element to Lethal Weapon, and then one of my personal favorite movies from childhood, The Karate Kid.
That brings us to what's in front of me, Ferguson Crest. First, if you know me at all, you know I love Santa Barbara wine. I think it's unfortunate that the industry down there hasn't been able to quite capture people's attention, outside of Pinot and Chardonnay. The wonderful thing, and I've talked about different parts of Santa Barbara in the past. It's the longest stretch of the east west coastline in California and I believe if you take out kind of that stretch of Texas and Mississippi and where they can't grow wine grapes because it's too hot, it's definitely the largest east west coastline with mediterranean style. The mountains go to the beach. They cut back inland. Every mile you that you move inland takes off one degree of temperature. Every hour the sun is up or down takes or adds one degree of temperature. You have Santa Barbara kind of sitting on the coast and that's where Pinot and Chard are grown, but every ... If you move five miles inland, they're growing some really great Merlot. If you move five miles further inland from that, they're growing great Syrah. That's part of the marketing challenge Santa Barbara faces.
They've tried to divide up, there's Ballard Canyon AVA, there's a Happy Canyon AVA, and there's kind of all this kind of marketing that goes in behind it that we're in there trying to figure out how to explain this to people because Santa Barabra is one of the few areas, in my opinion, that's really capable of growing both classic, varietally correct, world-class Pinot, Cab, and Syrah kind of in one larger AVA. Ferguson Crest sits pretty far inland. It's called Santa Ynez Valley. It's a region that I know pretty well. If you go to Los Olivos, Solvang, Fess Parker is one of the bigger names. We've done wines from wineries that have tasting rooms in the Santa Ynez Valley. Just off the top of my head, Dragonette, Blair Fox, Stoltman, and then Tensley.
Tensley is where I knew this was a serious wine. Joey Tensley runs a winery with his family. They make a thousand or a few thousand cases. Almost all of it goes out through the tasting room and the guy is something of a Syrah savant. If you look at Spectator or Robert Parker, you're going to see any Tensley Syrah scored in to low to mid ninety point range and priced in the $35 to $40 range. It's really kind of an incredible wine project and Joey Tensley is a winemaker who we kind of follow and we try to find other projects from. I wasn't aware that he made the wine at Ferguson Crest. I'm just kind of amazed given that it's a celebrity backed project but it hasn't got that much attention. I should mention Ferguson Crest ... This is Fergie from the Black Eyed Peas. This is her family's winery. She tells a great story on the bottle about how she grew this thing with her Dad in the backyard and how [inaudible 00:04:40] growing grapes to make wine. I think it's actually really well put together.
Going from left to right, my least favorite to my favorite bottles. We start with the white that they make. The Viognier is kind of mid to upper $20 range. For us, our exploration's wine club, it's the cheapest that we offer. It averages just $20 per bottle. That doesn't give us a really easy landing spot for a mid $20 white or above because then we have to have a $20 red which people are happy with the inverse but not the higher expensive white. Its floral notes, and I think it's a variety that if people had more experience with, they'd like better. I think it's something that just kind of struggles to sell in most markets, even here in San Francisco. People have moved to Granache Blanc and some other Rhones a little bit more than Viognier. It's great on the nose. I don't know if the kind of the acidity and the backbone of it kind of hold up for a lot of people. This is a really well made wine. It's just not a variety that people are familiar with and it doesn't fit in our wine club.
Second, Syrah. I like the Syrah and it's a classic Santa Ynez Valley Syrah. Joey has a lighter hand with these than a lot of people do and I think that comes through in this. I think the outstanding kind of star is the Fergalicious wine, which I feel funny even almost saying that. It's a blend. It's still over fifty percent Syrah. It also has Merlot and Grenache. I think it does the best job about taking Syrah, which can be over-the-top, almost in the line of a [inaudible 00:06:05] and then scaling it back down with the other varietals. I think it does probably the best job that I've seen in a while, actually, at showing kind of how Santa Barbara can grow all of these different grapes and grow them well. Then put them in the hands of really what is a world class winemaker and you allow him to create a blend with it. You end up with something that's retail price $40. I think Spectator, off the top of my head, gave it ninety-two points. I think that might be a little underscored. If it said Napa on it, they'd have a couple more tacked on.
I think it does a great job of expressing what is Santa Ynez Valley and what is possible here in this growing region that most people have never heard of. Even the people who drink wine consistently, they've heard Santa Barbara county but they also associate Santa Barbara county only with Pinot. I think that's something that's going to start to change. I think wineries, like Ferguson Crest, are doing a good job about trying to change that. I think that you're going to see an increasing number of wines that come out like this. Syrah, we've talked about a lot in this space, it's not something that sells easily for wineries no matter how damn good it is. I think using ... We refer to it as a trade name when you give it a name that has nothing to do with the varietal that's inside of it and then you create a blend every year based on what you have coming in from the vineyard. Fergalicious is something that I think you are going to start to see that's out there that's in fine wine shops. I mean, I think that it's something that on a restaurant wine list, especially in L.A., it's going to do incredibly well. There is kind of that celebrity culture there.
In any case, Mark Aselstine with Uncorked Ventures. Celebrity wine projects, be careful what you have. Check, see if they have a real winemaker. If they have a real winemaker and they're willing to tell you some bit of a story, they're probably pretty darn good because there's going to be financial backing behind it, both from the celebrity themself and all the kind of hangers-on in the industry. I hope you've enjoyed it and I hope you've enjoyed our short talk about Syrah, Santa Ynez Valley, and Santa Barbara in general.
Over the past week I’ve had the opportunity to spend some time tasting and spending time in Walla Walla.
Washington has what is probably America’s fastest growing wine region and from a quality standpoint, Walla Walla, a town of about 30,000 (the county is about twice as big) is its epicenter.
There’s some household names that call Walla Walla home (more on most of these later); Cayuse, Leonetti, Longshadow, Woodward Canyon, Doubleback and K Vintners and while I visited some of those, I focused on some lesser known names.
Walla Walla is a great visit, it’s been called among America’s 10 best wine travel destinations by Wine Spectator, America’s best 10 small towns by Fodor’s Magazine and as America’s Friendliest Small Town by Rand McNally…..all that praise, even if it isn’t the easiest town in the world to get to.
Getting to Walla Walla gives you two main options, first you can fly directly into Walla Walla on Alaska Airlines via their partner Frontier (don’t ask me to explain how these relationships work, for some reason airlines continue to be among the most complicated business arrangements in the world, but I digress). Every flight from Walla Walla’s regional airport goes to, or from, Seattle. It’s about a 45 minute flight. The airport is named a “regional airport” and handles about 200 passengers per day. The other option, in my opinion, is less appealing, it includes a flight to either Seattle or Portland and then driving about 5 hours to Walla Walla. Before that whole 200 passengers per day thing scares you off, the plane on both of my flights was a good size….you know, 2 seats on both sides of the aisle (evidently, that’s a recent upgrade from the 1 seat and not being able to stand straight up in the aisle type of plane). Yes, you get to walk on the tarmac to board and deboard of course and there really isn’t anything along the lines of carry on baggage, you stow anything that rolls under the plane once you’re out on the tarmac, where you retrieve it after landing. For some perhaps more accustomed to flying out of SFO these days, it was kind of fun. Plus, the trip gives you a great chance to see Mt Rainer out the window. On the way home, which was a clear day, I was struck by seeing the mountain clearly higher than out plane. You aren’t especially close since the mountain is about 50 miles south of Seattle, but it truly is a majestic sight.
The better news: the Walla Walla airport is only a few miles from downtown, where you should plan on staying. The drive, reportedly is pretty nice and I spent enough time driving around on highway 12 to say that yes, you’d be able to drive it pretty easy. It reminds me more of the Thruway in western New York than any California roadway in either Northern or Southern California, two lanes on both sides and courteous drivers.
Walla Walla sits in eastern Washington, about 50 miles from the Idaho border and only a few miles from Oregon. It’s technically in the Columbia Valley AVA, which is both massive and one of the few AVA’s in America that straddles two states: in this case Oregon and Washington.
Walla Walla reminds me a bit of Paso Robles in that the wine industry has made some significant investments into their facilities and into promotion of their industry and the wider tourism industry has started to benefit from those investments, without having made the same level of investments as of yet. The local tourism industry in Walla Walla has been growing at close to 10% per year, among the very highest rates in all of Washington (eastern Washington as a whole has grown at about 3% per year) and that’s basically all being driven by the wine industry.
There’s very clear signs of progress as well. First, downtown storefronts which some locals pegged at 40% vacant 10 years ago are basically all full and downtown is starting to creep out of its normal boundaries, sucking up real estate that’s pretty clearly been underdeveloped for some time.
It's still the Pacific Northwest though and not California, so wheat is more common than are grapes at this point:
There’s also all the signs of a vibrant local wine scene, walkable tasting rooms, restaurants focused on local ingredients and a combination of local clothing stores and interesting gift shops. According to everyone I talked to, those affiliated with the wine industry and not, those are fairly recent changes and they can almost completely attributed to the wine industry and the foot traffic that wineries have brought to the area. There’s a good feeling to Walla Walla right now, both from those within the industry and those outside of it. I had people chat with me about life, business and my trip quite a few places but my favorite conversations happened each morning at the local coffee shop, Coffee Perk Perhaps that’s partially since I’m not a local and Starbucks has a better location only 2 doors down on the corner of Main Street (Starbucks says they want to be on the corner of Main & Main...always are and that’s true here as well)….but local spots are always more fun anyway and there’s Starbucks at the airport. Coffee Perk was great and deserves the local attention that it receives btw. I’d certainly go back.
One thing I was immensely interested in talking to people about before arriving was how the locals viewed the wine industry. In Sonoma and Santa Barbara County (specifically Los Olivos) there’s some significant push back between locals whom are not affiliated with the wine industry and those who own wineries and generally have jobs supported by the visitors that wineries bring. There’s always debate on how many concerts, private events and how many people should be allowed in and out of winery properties. In Walla Walla, it’s interesting to note that those conversations aren’t happening yet. Maybe they’re in a bit of honeymoon phase, the locals not affiliated with the industry are enjoying having new restaurants and the new facilities that $120M in tourist revenue brings to Walla Walla. After all, in a town of this size, having a handful of world class restaurants, is a feather in your cap, not something to complain about. Will the vibe change as more hotels open, when people see their neighbor’s renting their homes on AirBnb and as traffic continues to worsen? I hope not and this is one of the few places I’ve been, that seems almost collegiate in their rooting for each other.
Walla Walla also has a long history of supporting a number of different projects that the town should really be proud of. There’s three post secondary options locally (Walla Walla University, a City College and a private school, Whitman) and the town is very proud to have the longest running Symphony west of the Mississippi River. When people heard I lived in San Francisco, they almost universally mentioned the symphony, I had that happen on at least 5 occasions. There’s also a baseball team called the Sweets which plays independent Northern League, which I was bummed to find out was out of town during my time in Walla Walla. Independent league teams aren’t affiliated with an MLB parent, but given how fun and eclectic minor league games have been in the past including both Buffalo at AAA and Lake Elsinore at A ball, I would have loved to see the fun at an independent league game. Those are the spots where plenty of interesting people have built their marketing chops. Plus, I can’t complain about going into a shop on Main Street to buy my son a hat and seeing a sign for “Front Office Staff” down the hall to the left. Smaller teams make for better access and having the team in town, is a nice entertainment option.
I opted to stay at the Courtyard Marriott, the newest hotel in and around Walla Walla (for comparison, the flight crew evidently stays at the Clarion, which I only know because my shuttle and theirs were the last to arrive) and there’s a few other options in the 2 and 3 star hotel range. As it currently stands, I’m not aware of a truly high end hotel in Walla Walla. No Four Seasons, no swanky Bed & Breakfast) My Marriott, as you’d expect from the brand, was comfortable, well appointed and offered a full set of amenities….including wine tasting my last night in the lobby. It was also only a block off of Main Street, although it was a couple of blocks down from the main set of restaurants, tasting rooms and the like. It’s an easy walk, but I’m accustomed to walking, some people I guess, wouldn’t love the idea of walking 6 blocks to dinner, especially given the heat (it was over 100 degrees during my trip). But, this is a walkable choice, especially if you’re driving during the day.
So, my general impressions of Walla Walla: it’s a fun and interesting small town. I’ll remember that virtually everyone that I met, was incredibly nice. Like seriously nice. Not fake nice, but generally we want to make sure everyone here has a good trip nice. Hell, the TSA agent at the airport on my way home, checked in to make sure I had enjoyed my trip and wished me well on my trip home. As an example, at the close of every meeting that I have for Uncorked Ventures, I ask winemakers or whomever I am meeting with, what other local stuff they drink. Normally, winemakers tell me about their other side projects and about other projects that their former co-workers have going. That’s really helpful. They also tend to give me a list of places that I should skip, for any variety of reasons.
Legitimately, no one in Walla Walla ever gave me that second list of wineries I should skip. There also didn’t seem to be a difference between newer winemakers and the original wave of folks. People referred me to places that I should visit, across all of Walla Walla, often offering to call and see if someone could see me, even if their tasting room was not suppose to be open. There’s a real camaraderie here that’s not entirely apparent in other regions (like I said though, Paso Robles and Santa Barbara continue to be the exception there, instead of the rule).
The wine scene in Walla Walla is often described as existing in four distinct regions. There’s the west side, which is home to the oldest wineries in Walla Walla. There’s about 30 downtown tasting rooms. There’s a group of start up wineries around the airport that make up the famed incubator. Lastly, there’s the east side wineries.
I spent time in all four regions and although the locals seemed to think they were all mutually exclusive, there’s only a few miles (at most) separating one region from another. Given that downtown Napa is 10 miles from Yountville, with much worse traffic, I’d consider these all easily accessible from each other. Considering that most of the local wineries are sourcing grapes (there’s very, very few estate vineyards in the region) location tells you a bit about the winery’s size and history, but little about what’s going to end up in your glass. That’s certainly a unique feature about Walla Walla, I think it’s at least partially driven by the farming heritage in the region. After all, why spend the money on a vineyard, wait 5 years for the fruit to be usable, another 5 for it to be up to your standards, when you buy it, by the acre tomorrow? The by the acre sale of grapes is another thing that I heard repeatedly from winemakers on my trip. Yields in Walla Walla Valley are lower than they are in California. That’s partially because it gets pretty damn cold at time, even snowing a couple of times per year. But, it’s also because it gets so hot during the summer, wine grapes, contrary to what most people believe, don’t grow much when it’s over 90 degrees. In essence they shut down, unlike say the table grapes that we’re buying locally at a $1 per pound right now. Buying by the acre gives winemakers complete control over how to farm them, what chemicals, if any, they want used and usually how much to water (the grower will of course not let them water so little, as to kill the vines!). In my opinion and experience that’s a better setup for world class wine than buying by the ton.
The west side wineries gave Walla Walla its start. Unlike in regions like Napa Valley, you can still spend time with the winemakers and vineyard owners who literally brought grapes back to Walla Walla. As an example, Ren
These are most of the household names in the industry these days. I spent about three hours at Reningher with a variety of folks within the winery. Name founder and winemaker Chuck Reininger took a tremendous amount of time to chat, about both his wines, as well as the wider Walla Walla Valley as well. Reneingher is a great example of what’s happening in Walla Walla and I’ll be writing about my visit there in more detail soon, but their Reininger label is exclusively from Walla Walla fruit, while a second label allows them to source from the rest of the Columbia Valley.
At the airport, you have one of the most unique and innovative setups in the wine industry. A set of old World War II buildings, some in significant states of disrepair (reportedly, the first winery into each of these buildings is footing a $30,000 bill to get the thing turned into a normal wine production space). The good news is that costs for wineries now are really reasonable and sites offer enough space for production and a small tasting room, all told right under 2,000 square feet. Many of the wineries in this section share tasting room staff and given the incubator approach that is being taken on by the Port of Walla Walla (the land owner) and the local community college and their 2 year viticulture program, you have a way to start a winery, if you want to. It’s exactly the type of setup that someone would do well to offer in literally every wine region in California and Oregon as well btw. Specifically Santa Barbara county where land around Buellton is still affordable makes sense. The model would resonate hugely in San Francisco of course…..but land’s likely so expensive as to make the startup costs too high for all but the best funded newly trained winemakers.
On the east side, there’s an unusual combination of older, established names and then some names which are just coming into focus as major brands now. I had the opportunity to taste through the wines at Sleight of Hand Cellars, a name that came highly recommended across the board and was impressed by much of what I tasted and heard. It’s not a normal winery tasting room by any stretch of the imagination. ACDC blaring, playing on a record player, with almost a room full of records, customers feel free to choose their music. Then there’s this Neil Patrick Harris inspired wine bottle….it’s a winery that doesn’t take itself too seriously. But, they make serious wine. Assistant winemaker Keith Johnson led me through much of what they produce, the high end blends consistently score into the mid 90 point range according to critics, like Stephen Tanzer who I guess had been in, earlier in the day. Again, more coming on Sleight of Hand in an upcoming post.
Lastly, downtown probably has the most going on. One of the things that I found interesting about downtown Walla Walla tasting rooms is that there’s a nice combination of established names and some newer guys, who have recently graduated out of the incubator at the airport. Cayuse is probably the biggest name, they have a storefront right in town, although a sign on the door said the wine was sold out, please try again later….the locals said that they’re not really open any longer, ever.
Kontos is among the first handful of incubator wineries to venture out on their own. Producing 1400 cases means this is becoming a full time job and winemaker Cameron Kontos clearly knows what he’s doing. A 6th generation Walla Walla resident and 2nd generation winemaker, these are world class wines. I happened to simply walk in the front door of Kontos, because the bottle looked interesting. Plus, it was on the way to the hotel....this is exactly why wineries want walkable downtowns with tasting rooms. I tend to try and leave some time available in my schedule on these random stops now. The guys have Kontos have a light hand with Syrah, producing maybe the best acidity in a local version that I found on the trip. They’re also crazy enough to produce a 100% Malbec and try to sell it.
Walla Walla offers a lot of intrigue if you’re someone who wants to spend a couple of days in small town America. The wine is probably better than advertised which is saying something because of the hype surrounding Washington right now. The town’s fun and offers a slightly slower look into winemaking than do some others. The names are also smaller, which means you’re more likely to have a winemaker wander into the tasting room and pour a little something special. You’ll hear more about the wines and wineries from my trip in the coming days, wine club members will see quite a few Washington bottles showing up from this trip in the coming months.
We’ve worked with an Amity Vineyards Pinot Noir in the past, but some of it is worth repeating here since we haven’t shipped one of these in our Explorations Wine Club as of yet.
Amity has been around for quite a while in Oregon’s Willamette Valley, having been one of the first wineries in all of Oregon completely focused on quality.
That’s interesting right now, because the winery was recently acquired by a box wine maker, a sign of the times no doubt, but there’s some confusion from folks in the industry about the future of both the fine wine program, as well as the estate vineyard itself.
This wine was made 3 years before the change, so quality isn’t at issue.
Gewurztraminer is an interesting and finicky grape and I think perhaps more interesting to talk about in this space than is the story behind Amity, especially given that it’s changing so rapidly.
Gewurztraminer also boasts a pretty complex history. UC Davis, as I know I’ve mentioned before in these wine club newsletters, has done an incredible job at sequencing wine grape genomes over the past two decades. They’ve said publicly that the family of Traminer grapes have the most unstable genome around-which winemakers consider both good and bad. The bad part is that every vintage is going to offer something a little different in terms of fermentation, even when you’re being consistent with your winemaking process and the type of yeast that you’re using. The good part though is that after a decade or two in a vineyard, the vines and genetics have likely become fairly unique. That uniqueness is something that can bring people back consistently to the same winery, no two established Gewurztraminer vineyards are likely to be genetically exact matches after only a few years of growing.
So here’s the real problem and why you don’t see more Gewurztraminer across wine regions. First, the buds incredibly early. Pinot Noir is known as a more delicate and difficult grape, but in California’s Anderson Valley, Gewurztraminer buds at least a month earlier. Budding early is completely fine and perhaps preferable if you’re in warm climates, but Gewurztraminer thrives in colder climates, so frost is a very real concern after bud break. Once you survive the early spring, things don’t get much better though. So if the weather is warm, then the vines literally are untenable. If you’ve ever grown pumpkins in your yard you have some idea of what I’m talking about here, vines can be untenable if they’re growing well. In wine grapes, that also leads to a tremendous amount of sugar. More sugar leads to higher alcohol content. For Gewurztraminer that can be especially bad because it causes the grape to lose its distinctive floral bouquet, which is why I enjoy the wine and why so many others do as well.
I should take a moment to mention that this is a dry version of the grape. Often times vintners get tired of attempting to remove all the residual sugar and go for a slightly sweet version of Gewurztraminer. We also see some vintners that want the grape to be a stand in, first wine consumed of sorts for people who are accustomed to soda or other sweeter beverages.
To me, if we were talking about say, White Zinfandel or something that is admittedly, not a serious wine grape for people that want to actually you know, drink wine….sure that’s a really great thought. Wine is fighting the craft beer movement after all for relevance among millennials (I don’t view it like that, after all, plenty of time to drink both, all of my friends, some of which count as millennials and others simply are a few years older as well will drink some of both already).
So what’s the future look like for Gewurztraminer in America? You’re going to continue seeing plantings of it in colder regions. Sales will continue to increase. Some of the big brands are going to make bad versions of it and sell a ton of those bad versions. Small producers will rule in a way that isn’t possible with easier grapes, there’s a very real advantage with Gewurztraminer when you grow it and can pick a portion of the vineyard every day. Plus, the big boys are finding cool climate vineyards now, but having them plant and manage truly cold vineyards is asking a bit much!
Editor's Note: Thanks to Jenna for providing our first guest post here at Uncorked Ventures. If you're interested in writing for us, please have a look at our guest posting guidelines.
Thanks to the conveniences of the Internet, global supply chains, and interconnected economies, anyone can order a bottle of wine from anywhere in the world and have it in their hands in a matter of days.
However, there’s nothing quite like uncorking a bottle in its native country. More specifically, there’s nothing quite like tasting wine on the very estate from which it was harvested.
Six Tips for Planning Your Trip
If you’ve never considered planning an international wine tasting excursion, now may be the time to give it some serious thought. Don’t worry: we’ve collected some tips and tricks to guide you through the process of planning your trip.
1. Choose a Location Whether you're a fan of Cabernet Francs from France’s right bank, or your fancy Syrahs from Australia’s Hunter Valley region, there’s a destination waiting for you. The hard part is selecting a particular area and not spreading yourself too thin. The goal of your trip should be to see, taste, and experience as much as possible – leisurely. Planning for too many stops along the way can make you feel rushed and stressed. Hone in on a single area, and never plan on visiting more than three or four wineries in a single day.
2. Read Plenty of Reviews Review websites are your best friends. Spend some time reading both about positive and negative experiences at each winery. This’ll give you an idea of the good and the bad. You’ll also learn some insider tips about what’s worth trying, what you should avoid, and how much certain things cost.
3. Let Restaurants Direct You Many people have trouble figuring out a logical itinerary or schedule of wineries. It’s typically challenging because people don’t have an end goal. One of the best ways to direct your travels naturally is to design daily itineraries around lunch and dinner. Find out where you want to eat, and then stop at locations along the way. Once you have a start and a finish, everything else will fall into place.
4. Hire a Local Driver This should go without saying, but make sure that you hire a driver if you plan on visiting multiple wineries in a day. Not only will a driver keep you safe, but they also allow you to soak in the views and forget about directions. It’s a win-win situation for everyone involved.
5. Consider Making Reservations You won’t need to make a reservation everywhere you go, but don’t assume that every winery allows you simply to walk in and taste. Some of the more popular ones may actually limit the number of people who visit each day by requiring an advanced reservation. Keep a look out for this requirement when reading through reviews.
6. Learn About the Region You’ll get a lot more out of your trip if you spend time learning about the region you’re visiting. Read up on the history, learn some interesting facts, brush up on your vocabulary, and prepare questions. Employees at wineries love talking about what they do. Asking questions about why they grow certain grapes, how weather affects the harvest, and what’s drinking really well will only improve your experience. Start Planning Today While there’s plenty to see on this side of the world, don’t eliminate the possibility of taking an international wine tour. In taking one of these excursions, you can open yourself up to new tastes, cultures, and experiences. Using these six tips, you can make sure that your trip goes as smoothly as possible. And, always remember: the goal is to see, taste, and experience as much as possible in a leisurely fashion (with an emphasis on “leisurely”)!
Jenna is a freelance writer from Renton, WA who is particularly interested in travel, nature, and parenting. Follow her on Twitter.
A brief introduction to Gewurztraminer, one of the most difficult grapes for growers to work with, but one of the most aromatically pleasing white wine's when made well.
Hi guys. Mark Aselstine with Uncorked Ventures. First, I hope everybody's having a good Thursday as we get closer and closer here to the end of the week. I also hope that everyone's temperatures locally are coming down. If you are looking for 'where the heck is my wine clip shipment?', the short answer is, we delayed a week or 10 days or so. We had mid-80 degree temperatures last week in San Francisco. Quite frankly, I was in Walla Walla for the week and, so 80 degrees in San Francisco, at least over 100 elsewhere. I talked with somebody in the Midwest yesterday. He said they were 108 locally. That's not a good time for us to ship any wine. Wine is on its way. You should have it shortly. Thanks for the patience, as always during the summer months. We know. It's tough.
I'm joined today by two bottles and you can tell these are a little bit interesting looking to start with. They're both Gewürztraminers. A couple of words about the grape first, to start. Traminer is kind of the grape family. There's 10 or 12 of them floating around. The fact of the matter is, traminers are historically good at changing genetics on us. Over the past 100 years or so, we've ended up with a bunch of different versions of the grape. They're all kind of cousins at this point, but not directly related, you know, father-son kind of thing.
Gewürztraminer. We don't see it much in California and you're starting to see it more in the Pacific Northwest. Amity is an Oregon player. Novarro is kind of an entry-level producer. California is Anderson Valley. You don't see it a lot in California. You don't see it a lot outside of kind of the Northwest because, quite honestly, it needs cold weather. If the weather gets too warm, the grape grows and grows and grows. The vines are almost unwieldy, where you see, if you've ever grown pumpkins in your backyard and they tend to grow a foot a day. The grape vines actually do a little something like that. Big vines, kind of foliage everywhere, leads to a lot of grape growth and it leads to pretty crappy wine. They need cold weather.
The other problem with that is they lay in cold weather so that they can keep their best traits. One of the best traits is they have this beautiful floral aroma that the grape's well-known for, but it is also a very early bud-break and a very slow ripener. Early bud-break in cold climate sounds all fine and good until you realize that in cold climates, you're more likely to have a early spring frost. That literally kills off an entire crop of grapes.
Gewürztraminer, it's something that if you find yourself saying I don't love Chardonnay, Sauvignon Blanc's not really exactly my thing, I am constantly looking for something on the white wine side that I enjoy, the aromatics on the thing are great. The acidity is usually pretty high. That's both because that's what the grape takes, but to make it well, you have to make it in a cold enough climate that you keep most of the acidity. It's well-worth a look. Look for Oregon, California's Anderson Valley probably makes the best stuff in the U.S. right now. The Finger Lakes region of New York is definitely trying. They've had a wide variety of success and not exactly success with it. They're coming and getting stronger as it goes. It's well worth a look.
If you're somebody who wants to branch out a little bit, Gewürztraminer. I'll ask you the question the same way we ask people sometimes when we talk on the phone to them. Name a part of France. The quick version that people come up with, Bordeaux, Burgundy, Champagne, blah blah, blah. They go down the list. The Lower Valley, the Round Valley, and then we mention Alsace. They kind of stare at us. This is an Alsacian varietal. Anderson Valley does an Alsace Festival. It's a really really interesting look into world wine that you probably don't see all the time. If you're a member of our cheapest wine club, our Explorations Wine Club, you might be receiving an Amity Gewürztraminer. You might now. We got split shipment going right now. If that's something you're interested in and you'd like to try Gewürztraminer, shoot us an email. We can find you a bottle or two.
Once again, Mark Aselstine with Uncorked Ventures. Have a good week.
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