Uncorked Ventures Blog
Every so often, we get the chance to feature what is an aged wine, directly from a winery cellar. This Anam Cara Pinot Noir is a unique look into small production, single vineyard Pinot Noir if you have the patience to let it age for a decade. I like shipping wines like this, at least occasionally, simply because, as I found during my first winery visit after opening Uncorked Ventures, that 98% of wines are consumed within 48 hours after purchase. Having dug into those numbers, because I think they’re important in terms of helping to decide what we should be shipping to wine club members, it’s also apparent at least according to industry watchdogs like Wine Business and Wines & Vines, that those stats hold up across most price points, including where our Reserve Wine Club falls.
So about Anam Cara specifically: to start, this was their first vintage of their Heather’s Vineyard Pinot which is named after the founder’s daughter. The family story is actually pretty typical, Nick and Sheila met while working in London only to move back and start a business which brought them into Napa Valley and further into the wine business itself. Sheila worked in public relations while Nick built the family fortune through a series of pizza restaurants around California. Eventually, wanting a piece of land and a winery for themselves, they found a run down orchard in Oregon (given Napa land prices were close to 250k an acre a decade ago and have doubled since, especially considering you need at least 10 acres for a new winery...this is a story we’re going to hear with increasing regularity)
Heather’s Vineyard It isn’t really a separate vineyard from their estate vineyard itself, but a block of vines within the larger estate vineyard. When Adam Cara Cellars spent a few years selling fruit to others, they noticed that a few rows of vines had two unique characteristics. First, they ripened about a month later than blocks only a few yards away and also seemed to produce dramatically less fruit, about 1.5 tons per acre, which is about the smallest I’ve seen (to put it in perspective, I spent some time talking to winemakers about a 130+ year old, dry farmed Lodi vineyard of Cinsault this past week that produces about 2 tons per acre). There’s some sunlight issues with this part of their vineyard, namely that trees overhang part of the vines, which leads to another problem, any fruit that’s produced early in the season, gets eaten by birds since netting can’t really happen until well into the summer growing season (sunlight in Oregon is simply too valuable and blocking it too early, leads to underripe fruit, even in the Willamette, a cardinal sin). The results of all this, including using only a single clone of Pinot Noir, is a complex, yet remarkably light version of Pinot Noir. There’s plenty of cherry and wild berry flavors here, including finish, which to me, is a hallmark of Oregon Pinot, I find it earthy, others have called it slightly bitter….all the same, a classic Oregon Pinot flavor profile.
Priced at between $60-$65 depending on when people have looked from the winery, other versions of Heather’s Vineyard Pinot Noir have scored into the mid 90 point range from major critics. There isn’t, at least to my knowledge (I’ve also asked the winery) any major critics scores around the 2005 largely because it was both their first vintage and a scant 75 cases were produced. While production hasn’t yet climbed beyond that level for the Heather’s Vineyard offering, critics have been more willing to score the wine based on past successes of the winery’s other offerings, but also because Oregon Pinot Noir is so much more mainstream at this point than it was only a decade ago. I’ve told the story before, but anyone interested in taking a trip to wine country on the west coast, should really consider a few days in Oregon’s Mcminnville and the wide Willamette Valley. Unlike any region I’ve been to in either California or frankly, Washington, there aren’t vines anywhere. Penner Ash makes some of the most respected Pinot Noir in the new world with multiple estate offerings being priced above $100 and the guy across the street still grows wheat and pears. There’s something about that which seems appealing to me and something that seems to come through with this wine as well.
Since so many of you ask….how long does the winery, or do I think this can last? Conventional wisdom is a few more years in the cellar should be fine, but it’s ready now. That being said the most memorable bottle I’ve ever had came from what amounts to a $5 Burgundy, that had been aged 40 years. I think these acidic Pinot Noir’s hold up better than most people give them credit for.
It’s so easy o just pour a glass of wine directly from the bottle into our glasses. Yet, in our haste we may be forgetting to do o ne crucial element. Running off of our excitement to try the newest acquisition we aren’t allowing the wine enough time to breathe.
As simple as it may sound, breathing can be a key factor in the taste of a wine. Breathing is beneficial to all life, why shouldn’t we allow wine the same opportunity. While the simple act of pouring the wine from the bottle into a wine glass does help to aerate the wine, it may not be adequate enough. Allowing it to sit in the glass for a brief minute or two with a few gentle swirls will surely help to give the wine life.
Aerating a single serving is easy, but what about if you were serving a crowd? Is it fair to make your guests sit and wait? Perhaps, they do not know about the advantages of letting a wine breathe, and they are just eager to take a sip. By doing so, they will miss out on what could possibly be the truest taste of the wine.
The best way to allow a bottle of wine to breathe is to use a decanter. By decanting the wine you are giving the entire bottle the vital introduction to air that it needs. There is still much speculation as to whether the use of a decanter actually benefits the wines taste and if it is really necessary. However, if you have ever poured a glass of wine and taken a sip immediately and then sipped on the glass slowly for about 20 minutes or so, you would notice the difference in the taste of the wine. (Editor: I also find that guests find it interesting when they see the wine in the decanter when they first show up for dinner, there's always a ton of questions about why that's already out etc. The heavier the wine, Cabernet for example, especially if it is younger, benefits greatly from some time in the air. I know a few of our Reserve Wine Club members age quite a bit of what they receive)
Using a decanter is simple. You just simply pour the wine into the decanter. Then allow it to sit for at least 15 minutes before serving. Swirling the wine in the decanter will help the wine an oxygen mix a little faster. If you have the time and are not pressed on serving the wine immediately, allow it to sit as long as possible. Depending upon the type of wine that you are serving the decanting time needed will vary.
Not only is the use of a decanter beneficial for the taste of the wine, but it also helps to add a subtle hint of sophistication to even the simplest dinner party. Allowing your guests to see the wine being poured from a decanter will be a little more appealing to their eyes than seeing it poured from the original bottle. Decanters come in a variety of shapes and sizes. So it is easy to choose one that will suit your lifestyle. When choosing a decanter try to find one that may not have a lot of indentions and swirls. If the decanter does have a lot of grooves, cleaning it can become a pain. While the more intricately made decanters look pretty, they are a hassle when it’s time to clean them. (Editor, a high end decanter makes a great gift for a wine lover and yes, cleaning them generally isn't fun....soap and water for a day are about your best bet)
Wine glasses are the staple method for drinking wine. It is perceived to be the appropriate manner in all social circumstances. While it is quite possible to drink wine of any type of cup, such as a plastic cup, not only will it be deemed as not classy in most circumstances but you will also be doing yourself a grave injustice.
Wine glasses were created to help facilitate the drinker’s experience. There are many types and forms of wine glasses available in the market. They range from the standard wine glass to the stemless wine glass, there is a reason he the broad spectrum of choices. Each type of drink wear serves a purpose and was created for a specific reason.
There are four major types of wine glasses, the red, white dessert and sparkling glass, which is also known as the champagne flute. One may wonder why the need for so many types of glasses just to drink wine. Does it make a difference which glass that you use when drinking a specific wine? The short answer is no, but the long answer is yes. While all wine glasses are comprised of the same basic components which are a stem, a base, and a bowl. The only exception to this basic build is the stemless wine glass. All wine glasses are not created equal. While the stem and the base may be the same, the bowl of each glass is different. (Editor's note: in our Wine Essentials Gift Basket we have some wine glasses, my brother in law Matt greatly prefers glasses with stems, I like these stemless versions quite a lot better)
The red wine glass is made with a much larger and rounder bowl. The larger bowl helps to facilitate the aeration process and also provided ample room to swirl the wine. This wide bowl also allows the aromas to easily find their way to your nose. With red wine glasses you will find some with a much more tapered rim than others. The difference in the rim helps to direct the wine to your mouth, allowing easier sips during tastings.
White wine glasses have bowls that are not as large and round as the red wine glasses. They have more of a U-shape design. This shape helps the wines aromas to easily escape the glass and also helps white wines maintain their cool temperatures by keeping the wine condensed.
The sparkling wine glass, or the champagne flute, is much slimmer in comparison to the design of a white wine glass. This shape helps to retain the flavor and carbonation of the wine for a longer period of time.
Dessert wine glasses are extremely small in compared to any other type of wine glass available. This is because dessert wines are much sweeter and have higher alcohol volumes than any other wine on the market. So with these wines a little goes a long way. Dessert wines are not meant to be drunk like a bottle of soda, but instead sipped on slowly.
While you can drink a white wine out of a red wine glass, using the proper glassware for drinking wine, it will certainly help to enhance the wines flavors and aromas.
Editor: Of course, at some point you'll need some wine to put in your glass....why not join a wine club to help with that? Hey, we had to ask!
Hey guys. Mark Aselstine with Uncorked Ventures.
First a Happy Monday. Hope everybody's having a nice start to their week.
A couple of things, first, if you're in the midwest or on the east coast and you have a current wine club membership with us, or you received a wine club gift, it's likely that you're going to receive some wine in the next 24 to 48 hours, if you haven't already this morning with Fedex. The simple reason behind that is the weather has sucked. We've been trying to time shipments to get everything there so it doesn't sit in a warehouse in say New Jersey or New York where it could be exceedingly cold over the weekend. We try to time it so it stops somewhere that's a little more palatable. Hopefully, we've done that pretty well. If you're a wine club member, shipment should be there shortly.
Second of all, over the past week you'll see, or the next coming week at least, you'll see a couple of things from me on the written side of our Uncorked Ventures blog. That'll be largely about a couple of tasting events that I had on Friday. First, I got a chance to go to a Premiere Event for Atlas Peak Vineyards. Not the Valley Premiere, the wider wine auction that has been in the news the last couple of days, was two days ago on Saturday. They raised what is an ongoing record. It seems every year the amount of money raised for charity goes up. In this case they raised 6.1 million dollars. Last year it was 5.9. The year before that, if you remember when they first started to ramp up the program, was about 3 million. You're seeing a pretty quick ascension into a wider amount of money raised for charity.
Napa Valley Premiere is interesting because it's largely focused on both retail and wholesalers. The idea is as a wine club I could go and bid on some of these small lots of Cabernet. It's not largely happening. I could bid on some Cabernet. Then in turn resell that at a profit to my wine club customers. That's not something that we currently do. Although you've seen some astronomical prices paid. Last year there was in the Erickson lot of 260 basically Screaming Eagle bottles that sold for, I forget, $250,000 or something for a wine import house in Los Angeles. You can see all that stuff. It's kind of fun. It's a fun time in Napa. You have all these small scale private events. It's not a great time to visit. We saw some folks yesterday who were just trying to go and to view wines cellars in Yountville and found the place closed. Although much to the folks from Dos Lagos' credit, they found a glass for them and were able to turn what was going to be. These guy from Denver were going to go home and say Napa was difficult because we couldn't get anywhere, to wow that was really a lot of fun and the folks from Atlas Peak are really nice. I think that's something you see in the wine industry a lot. That's one of the reasons why I like the industry myself. Premiere happened. It's interesting because it's both a charity but a business event as well.
Thirdly, I had the chance to sit down with Matt Reid who makes the wine at PWR which is the People's Wine Revolution. I'm going to have a write up about that. I got a chance to actually sit and taste with Matt in his backyard. Met his dog who was a fun guest at the tasting, as well as taste through six of his wines. He does an amazing job given the price point of under $20. You can bet better than even money that People's Wine Revolution will show up in our Explorations Wine Club here in the coming months. Once again Mark Aselstine with Uncorked Ventures, Wine Club [inaudible 00:03:40], coming your way in a couple of fun tasting events on our site that we'll write up a little bit more later. Hope everybody's off to a good week. Thanks again.
When planning a dinner party everyone takes their main course into consideration when choosing what wine they will serve along with it. Whether is chicken, beef or fish there is a wine that it can be perfectly paired with.
We should take this same thought process into consideration when we make desserts. While sometimes it’s easier to serve cookies with a glass of milk or perhaps serving a slice of pie with a glass of water, to cleanse the palette of the sweet sugars each bite leave behind. We neglect the fact that dessert wines are made to be served alongside a wonderful dessert entrée.
Some people may think that pairing a dessert and a dessert wine together may have too much sugar for some of their guests. Dessert wine portions are much smaller than a regular wine of glass, so the amount that you serve will be a fraction of the amount that you would serve with any other wine. If you still have some reservations, feel free to serve the sweet wine as the dessert.
An easy way to pair a sweet wine with a dessert is to look at the wines label. Read the words that are used to describe the flavors in the wine and pair it with similar desserts. By paring these similar characteristics with a dessert, it will help to draw out the like characteristics in the wine. A general rule for dessert wine pairings is that you should match the sweetness of the dessert with the wine. The wine should still have a high enough acidity that it balances out the dessert.
There are three basic components that should be taken into consideration when paring a dessert with a sweet wine. You should look for acidity, intensity and sweetness in any dessert wine that you are interested in serving. The acidic nature of a dessert wine should be enough to give the dessert balance. The intensity of the wine should be at least equal to the intensity of the dessert. You want the wine and the dessert to complement each other rather than trying to overpower one another. Generally speaking the wine should be sweeter if not just about as sweet as the dessert. Sweet wines tend to go well with desserts that are similar in color. For example a cheesecake will pair nicely with a sweet sparkling wine. Cheesecakes are usually light in color and will match the lightness of a white sparkling wine. Lightly sweet wines pair great with fruit and vanilla desserts.
There is no right or wrong pairing with dessert wines. As long as you match the intensity of the wine to the intensity to the dish you can come up with the perfect combination. For instance, you may like the paring of apple pie with a late harvest red Zinfandel while your spouse may like the apple pie paired with a late harvest Riesling. Dessert wine parings are just like any other paring, they work based on individual preferences.
Editor: We don't do a lot of sweet wines, heck we've only shipped one in the entire lifespan of Uncorked Ventures that had any significant level of sweetness, since most of our wine of the month club members aren't interested in these wines, however I believe that there are some serious Riesling's being produced in a slightly sweet style that would fit our wine club nicely.
May 29, 2015
May 28, 2015
May 14, 2015
May 11, 2015
May 10, 2015
May 8, 2015
May 7, 2015
May 6, 2015
May 5, 2015
May 4, 2015
- December 2014 (12)
- November 2014 (23)
- October 2014 (17)
- September 2014 (7)
- August 2014 (11)
- July 2014 (11)
- June 2014 (9)
- May 2014 (3)
- April 2014 (1)
- March 2014 (4)
- February 2014 (4)
- January 2014 (5)
- December 2013 (3)
- November 2013 (6)
- October 2013 (7)
- September 2013 (9)
- August 2013 (7)
- July 2013 (14)
- June 2013 (9)
- May 2013 (4)
- April 2013 (2)
- March 2013 (1)
- February 2013 (4)
- January 2013 (6)
- November 2012 (1)
- October 2012 (1)
- September 2012 (2)
- August 2012 (15)
- July 2012 (7)
- June 2012 (2)
- May 2012 (4)
- April 2012 (4)
- March 2012 (1)
- February 2012 (5)
- January 2012 (10)
- December 2011 (4)
- November 2011 (10)
- October 2011 (13)
- September 2011 (12)
- August 2011 (8)
- July 2011 (14)
- June 2011 (7)
- May 2011 (26)