Uncorked Ventures Blog
Finding the right wine for the season isn't always easy. Sometimes the best choice comes from an unexpected place. Here's a look at a few of the top Colorado wines to try this fall.
This vineyard provides a wonderful Riesling for the fall. The 2010 Laughing Cat Riesling is made with about 4% sugar and packs a punch of acidity. It's very balanced and goes very well with turkey or just about any other white meat.
The Winery at Holy Cross Abbey
One of the wines coming from this winery is simply a must try for any wine lover. The 2012 Wild Canyon Harvest, which only comes out in early November, is an excellent rose. This light, sweet wine blends 28 grapes picked from the backyards of residents. It's perfect for one of the unexpected warm fall days.
If you're in search of a Colorado Syrah for the fall, BookCliff Vineyards is the right place. They produced a 2010 Reserve Syrah, which provides notes of molasses perfect for pairing with BBQ or those looking for a tailgating wine.
A sexy wine with flavors of natural oak comes out of the Sutcliffe Vineyards. The 2011 Viognier is perfect for the fall season and provides a similar buttery flavor to a Chardonnay. However, it's balanced with acidity and vibrant fruit flavors, which makes it perfect for pairing with many fall meals.
Jack Rabbit Hill
Those searching for a blend will enjoy the 2009 M&N. This is a blend of Pinot Meunier and Pinot Noir, which makes it light enough for turkey, yet flavorful enough to pair with a steak.
An interesting port comes out of the Graystone Winery called Lippizan Pinot Gris Port. This amazing wine provides the basis for a spring cocktail, but also provides a nutty and smoky flavor perfect for fall desserts.
These are just a few of the many Colorado wines perfect for the fall season. Whether you want to enjoy wine at your next tailgate or you're looking for the perfect bottle for Thanksgiving, these choices provide something perfect for fall.
Editor's Note by Mark Aselstine: Our wine club only technically features wine from California, Oregon and the state of Washington....but we have featured international wines a few times in the past and also featured a New Mexico sparkler a couple of years back (Gruet makes some amazing stuff to be sure). I'm not someone who believes that there's something intrinsically unique about west coast vineyards, instead there's a confluence of factors that have driven the three states that we cover into the wine elite in America. From location (for Napa and Sonoma specifically) to education (UC Davis still is the preimminent winemaker education program in the country, perhaps the world) and of course climate has something to do with it. Remove any of the three and you have a much different local wine industry. That also menas that other states have an opportunity to gain market share as time goes by. Colorado is one such example, especially as the industry itself seems to be interested in higher altitude wines and the affects that altitude has on what ends up in your glass. Combine that with an influx of California residents after the real estate run up over the past decade and it's certainly possible that Colorado takes a step forward in the coming years to join the second tier of winemaking states which IMO, includes New York and Texas among others right now.
Robert Mondavi is a name that brings a reaction no matter who you mention it to, for good reasons, without his work at both Krug and the winery which bears his name, Napa Valley would hardly be the same. Here's another part of his ongoing legacy, the people who grew up in the marketing departments of Mondavi and how they're continuing those good practices elsewhere.
Hey guys, Mark Aselstine with Uncorked Ventures. So over the past couple weeks I've had a couple conversations with a few different people, and it's brought to mind the legacy of Robert Mondavi and kind of the Mondavi legacy, and what that means in Napa Valley and kind of throughout the wider wine industry. You know, it started with a conversation up at Canard Vineyard, where the owner (my insert here, Rich Czapleski whose name I didn't want to mispronounce) up there was telling me that the way it used to work in the valley, if they'd get a pest, as he said - and I pretty much quote here - you'd call Bob and say, "Hey, I'm having this problem, we're not really sure what it is." And later on in the afternoon the Mondavi farmers would show up and they'd - you know, in essence - figure it out, fix it, and they'd go along their way. So it was a really nice, kind of collegiate setup in the industry.
Over the past couple days I've met Stephanie Grubbs, who's at Benessere Vineyard, which is kind of at the northern reach of Saint Helena as it turns into Calistoga. They do a range of Italian varietals that's starting with Sangiovese and then these days, a little more Cabernet. And then Tom Samuelson who met Stephanie and worked with her at Mondavi, and now Samuelson's up in the greater Pacific Northwest working with wineries to find larger distribution models for them.
The thing that kind of strikes me is that all the folks that I continue to meet that worked in that period at Mondavi, when they went from the small family owned to growing, growing, growing, and eventually being sold into the market itself, is that there's a real kind of sense of calmness, openness, and just really, really good marketing. You can see in large part why Mondavi was as successful as it has been.
So there's a definite legacy of Robert Mondavi. You can still feel it, even me, who, you know - I'm relatively new to the industry still; this is year four for us. You feel Mondavi and his influence to this day, even well after he's gone. For me as someone without goals of selling a million cases of wine per year, there is still plenty to be interested in as the owner of a wine club.
Once again, Mark Aselstine with Uncorked Ventures. Thanks again.
It should be a simple enough question, what does an early vintage mean for the wine industry? The very short answer is that you're likely to see good, not memorable wine from 2014 in California.
Hey guys, Mark Aselstine with Uncorked Ventures. One question that came up over the weekend was; "What does it mean with an earlier harvest? What does that mean for grapes? What does it mean for the Vintage in 2014 in Napa, Sonoma and kind of elsewhere in California which all ran earlier this year?"
The short answer is; wine makers would generally prefer earlier harvest especially in Napa and Sonoma where we traditionally see some rain in October. An earlier harvest means that they don't have to deal with rain, that they can let the fruit kind of hang on the vine as long as they want and they don't have to worry about it. So earlier harvest, generally speaking, leads to good vintages, sometimes not necessarily great vintages. Some of the best great vintages have hung on the vines long into October and this looks like it's going to be a very good vintage, but not necessarily a memorable or one of these vintages you write home about, thirty years from now. We pay attention to this stuff because we find that wineries, great wineries even, end up having some extra juice available for wine clubs like ourselves, if it's not a memorable vintage and if there's a large enough crop.
Once again, Mark Aselstine - Uncorked Ventures.
Every so often, wine finds its way into the popular discourse of sorts. In this case, vinotherapy and a red wine bath gives me the opportunity to mention sports and more specifically the NBA. Thanks Amare Stoudemire for providing the opportunity.
Hey, guys. Mark Aselstine with Uncorked Ventures. It's not very often in this space that I get to talk a little bit about my love for sports and basketball. In this case it's Amar'e Stoudemire. [inaudible 00:00:11] a rather large contract for New York Nicks, posted a picture of himself that evidently originally went on Instagram, and then blew up across social media, of himself taking a bath in red wine.
That brought up two things. First, there's a whole concept of vinotherapy that I'd never even heard of. Evidently there's a whole cottage industry of it, especially in France where they say that it can replace facelifts. According to an NBA player at least, it helps with circulation of red blood cells, so there's that. Not very often in this space can I talk about the NBA but I figured I should take the opportunity when it presented itself. Why does an online wine club bring up sports in this space, or even watch sports? Well, sometimes it's just fun and interesting.
The rise of Processo has been interesting to watch here in San Francisco, I think there are price points where people vastly prefer Italian sparklers to Champagne....which is something that couldn't have been said five years ago, let alone a generation ago.
Hey, guys Mark Aselstine with Uncorked Ventures. A couple of interesting things have come up over the last 24, 48 hours.
First, the Italian wine industry has announced two things that you would think didn't necessarily go together. First, imports are down, so there's less Italian wine coming into the United States. But second of all, which is probably more interesting, total sales, as far as total money coming in, has gone up.
Clearly, two things have happened. First, people aren't drinking quite as much Italian wine, but when they do drink it they're spending more for it. The days of going to an Italian restaurant and getting the cheap bottle of Chianti sitting on the red checkered tablecloth maybe have not ended. Certainly I'll do that from time to time. The international organization of Italian wine with Cabernet coming in and some of the big Tuscan blends and that kind of stuff has driven price points up.
Second of all, as you can see there's a couple of sparklers sitting in front of me. We're actually sourcing for a new Champagne style of gift basket that'll include coffee and some other breakfast goodies since that's the time when we most drink champagne in my house, although there's nothing wrong with it in the evening either. Prosecco is the Italian version of Champagne. It's an Italian sparkling wine made from outside of Venice actually, which is one of their coolest regions. If you've ever been to Italy it's both hilly and cold, which is if you're going to grow Champagne or a kind of similar white wine grapes, that's kind of a good spot to do it. Even if you're using Pinot, like you do in the Champagne region of France, that's a good spot to do that too.
Even tasting through some stuff we have Spanish sparkler, which they refer to as Cava. We have a French sparkler. We can't call it Champagne because it's not from Champagne, it's just from a different part of France and not to be left out, Helwig's from Lodi, California, winery that focusses on Syrah, So that's a sparkling Syrah. We feel like we've been run off the rails with that one a little bit, but Helwig makes some interesting stuff.
In any case, Mark Aselstine with Uncorked Ventures, a couple of interesting things up, and I hope you guys are having a good week. Thanks again.
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