Archive for the ‘Viticultural Salmagundi’ Category

Taste The New Spring Releases WITH Our Winemakers!

April 8, 2012

This is big. Big, Big, BIG.

We’re talking Honeycomb Big.

And this tasting doesn’t just have 25% MORE!

This tasting has 50% more! No, this tasting has 75% more! No, this tasting has 100% MORE! This tasting has 100% MORE WINEMAKERS!

Meaning, this tasting has ALL our winemakers! That’s right, Ridge Vineyards winemakers Paul Draper, Eric Baugher, and John Olney will be sitting down to taste wine with you!

And you, and you, and you, and you, and you! And you too!

What is this all about?

Why, it’s the Ridge Vineyards Virtual Winemaker Tasting!

Which is not unlike playing Jeopardy from home …

…except that THIS home edition is INTERACTIVE!

Which means not only do you get to play along (which in this case means drink along!), you get to ask questions along the way!

Think of it!!!

You’re home. You’re not at a wine tasting event. The simple social conventions are not in effect. Meaning, you don’t have to wear pants. You can be in your bathrobe. Or conversely, you can put on  your wedding dress. Or a suit of armor. It doesn’t matter, the point is, you can be wherever you want, wearing whatever you want! You just need internet access, and wine.

Which, if I am not mistaken, are essentially the two requirements for survival in the modern world.

The Web, and The Wine.

Anyhow, there you are. In your suit of armor, or your wedding dress. And you’re in the garden, or Tangiers. And you log in. And suddenly, there are Paul Draper, Eric Baugher, and John Olney. Right there on  your screen. Talking to you! And they’re drinking the same wine you are. And they taste, and you taste. And they say “microclimate,” and you say, “I like wine!” And they say, “malolactic,” and you say, “bacon!” And they say, “chalky tannins,” and you say, “refill!” And they ask, “What do our viewers think?” And you start typing. And you write, “Given the purported challenges of the 2010 growing season, are you able to offer a global assessment as to the character of your final offerings, or are the minute nuances of disparate growing regions too diversified across a wider swath of topographical variences to make such sweeping generalizations? And if the latter be the case, can you then take a moment to talk about how the growing season affected each of these vineyard designations, and perhaps more importantly, can you talk about how your long-standing committment to a low-yield/high-concentration model can actually ostensibly benefit from the seeming ravages of just such a challenging growing season?”

To which Paul replies …

The hard facts of the event are as follows:

Ridge Vineyards Virtual Winemaker Tasting
Friday April 13th at 5:30pm PT / 8:30pm ET

To register for the event, please click here.

To download your custom Tasting Mat, please click here.

And to order the tasting wines (order by April 9th, and you’ll still receive the wines in time for the tasting!), please click here.

When the “Mo” in “BevMo” Means Mo’ than “More” … -or- Up Walnut Creek, Without an Ah-So?

April 3, 2012

This Thursday evening, April 5th, the “Mo” in “BevMo” is not just going to mean “More,” it’s going to mean “More Ridge Vineyards.”

That’s right, Ridge Vineyards (in the form of me and some very fine wines!) is heading to Walnut Creek, California  — the BevMo Home Ranch, the Flagship shop, the Juggernaut, The Mothership – to host a tasting of the following:

2010                       Ridge Estate Chardonnay
2010                       Ridge Geyserville Zinfandel
2010                       Ridge Paso Robles Zinfandel
2009                       Ridge York Creek Zinfandel
2006                       Ridge Monte Bello
2009                       Ridge Estate Petite Sirah

If you can be there, definitely be there! Then you can taste this …

… whilst here:

Which is groovy.

And if you can’t join us in the flesh, be there in the virtual sense! Join us in the social-media-o-sphere via The Hashtag; meaning, post up on-line, include #RidgeVineyards and #BevMo in your prose, and watch your musings mind-meld with the masses, your rhetoric reconcile with the rivuleting rimes of the resolute, your poesy pool with the perspectives of the passionate, and your opinions  orient to the oratory of the oeno-obsessed.

http://www.facebook.com/RidgeVineyards

http://twitter.com/#!/ridgevineyards

https://plus.google.com/s/ridge%20vineyards#102143133472506823527/posts

Post up!

Meaning, jump in the stream, the water is wine, and the rapids are perfectly delicious!

No matter how you wish to don your Ridge, and no matter where you wear your BevMo, this Thursday is gon’ to be tastin’ time!

Can I get an AMEN!?!

I say, can I get a HALLELUJAH?!?

Praise the Ridge!

Praise the MO!

The United States of Syrah: Red, White, and You

March 23, 2012

If you’ve ever had a bottle of Ridge Vineyards Syrah, you’ve probably checked out the label. And when you checked out the label, you probably saw this …

And when you saw this, you probably did a bit of a double-take, scratched your head, and went, “Wha?”

Ok, maybe not. Maybe you’re already familiar with the wines and processes of Côte-Rôtie, in the Northern Rhone. Or maybe you’ve caught onto some of the contemporarily tradition-minded Rhone offerings from Australia, or Santa Barbara. Or conversely, maybe you aren’t familiar with Viognier at all, and just didn’t know it was a white varietal.

But for most of us, when first we see this label, the inclination is to wonder at the unexpected  juxtaposition of red and white grapes in the same bottle. It just doesn’t seem … right, somehow.

There are, however, very good reasons behind why these two do reside together so well. Briefly and colloquially, it’s a triumvirate:

1. Texture. Viognier’s viscosity makes for a brilliantly smoothing and rounding counterbalance to the tannin-forward granular rusticity of Syrah.

2. Aromatics. Viognier’s perfumed floralilty makes for a deliciously decadent interweave with the darker, inkier, earthen aromatics of Syrah.

3. Color & Preservation. Aspects of the chemistry of Viognier serve to keep the parallel tines of fruit and tannin at an even pace along the developmental trajectory of cellar-worthy Syrah. Put another way, Viognier helps keep the fruit, color, and aromatics intact over the long process of tannin-softening.

It’s this last rationale, #3, that is truly at the core of the Syrah-Viognier co-fermentation construct. It can get a bit heady when you dive full bore into the chemistry of it all, but it’s fascinating stuff, so let me please introduce winemaker Eric Baugher, as he arrives to spelunk you through the caverns of co-fermentation:

The approach we take with co-fermentation of Syrah with Viognier, is to first de-stem the syrah and open the crusher rollers.  This allows a high percentage of whole berries to travel through to fermenter uncrushed.

Next, based on calculated weight, we will destem and crush the anywhere between 5-10% viognier on top of the syrah in the fermenter. 

We then wait for natural yeast fermentation to begin, and pump-over and irrigate the cap to extract color and tannins. 

The typical maceration time (crush-to-press) is 7-8 days total, with twice a day pump-overs given. 

The viognier contains colorless flavanols from the skins that extract and conjugate with the extreme concentration of syrah’s anthocyanin color molecules.  Basically, the theory is that viognier helps stabilize syrah’s color; the condensation reactions between viognier’s flavanols and syrah’s anthocyanins form highly stable polymerized molecules that stay with the wine for life.   Once these polymers form, they don’t degrade through normal oxidation reactions. 

There is also a shift in the color spectrum of a syrah that has co-fermented with viognier.  Normally, syrah has a deep ruby color.  Once viognier is thrown into the mix for the complex reactions to form, the color will shift from deep ruby to saturated purple/blue.   This has a lot to do with light absorption/re-emission quantum chemistry of the anthocyanin complex with the viognier flavanols altering the polarity and electron flow of the multi-six carbon phenol ring that forms the anthocyanim molecule, thus altering the molar extinction coefficient.  The absorption of green spectrum light (520nm) by these condensed molecules causes re-emission of red spectrum 700nm plus a stronger re-emission at 420nm (deep purple/blue).  That’s why the co-fermented syrah/viognier blend works magically, creating an inkier wine.   It’s strange how this all works, taking a dark grape and cutting it with a white variety, and end up making a wine that is even darker.   That’s the complexity of quantum chemistry, which I had the pleasure of studying many years ago while obtaining my biochemistry degree.  

Now, I should say that this co-fermentation phenomena has been a very traditional winemaking approach taken in the northern rhone valley of France.  Through centuries of trial-and-error with many other varietals of the region, the combination of syrah with viognier became the standard.  This was decided by making better wine, not by having knowledge of the complex chemistry.  The chemistry came along much later to explain why it worked so well.

And that, my friends, is, in a nutshell, not only a mini-dissertation on co-fermenting Syrah and Viognier, but also, an excellent explanation of the relationship between Ridge Vineyards, and technology. Yes, we are pre-industrial at heart, and we still do, for the most part, things the old-fashioned way. But that said, we do have a very sophisticated technical side to us; the distinction is how we deploy it, and to what purpose.

I call your attention to something Paul Draper wrote, in an essay entitled “Pre-Industrial Winemaking at Ridge”:

In a synthesis of past and present, we have taken the pre-industrial techniques and applied them in conjunction with the best, least intrusive modern equipment. We’ve been told that we have the most sophisticated analytical laboratory of any winery our size.

Combine this with Eric’s words above:

Through centuries of trial-and-error with many other varietals of the region, the combination of syrah with viognier became the standard.  This was decided by making better wine, not by having knowledge of the complex chemistry.  The chemistry came along much later to explain why it worked so well.

And what you get is a lovely lil’ distillation of the Ridge philosophy on technology. In short, we essentially rely on technology to ideally confirm what we already knew by instinct.

For example, that Syrah and Viognier taste REALLY GOOD together, when co-fermented.

The next incarnation? The 2007 Ridge Vineyards Lytton Estate Syrah. Coming to a tasting room, or a cellar, near you. Soon. Very soon. Sooner if you’re an ATP member.

And if you can’t wait even that long (i.e. when your shipment arrives), you might want to consider coming to the annual Rhone Rangers event, held this coming weekend in glorious San Francisco. We’ll be pouring it there.

Come see Ridge Vineyards, at Rhone Rangers, to enjoy the benefits of citizenship in the United States of Syrah. Three cheers for the Red, White, and You!

Huzzah!

Huzzah!

Huzzah!

Wine Bloggers Tasting: Special Anniversary Edition!

March 22, 2012

Greetings all!

The time has come for the first Ridge Vineyards Wine Bloggers Tasting of 2012, and it is going to be a rather special edition!

#WineBloggersTasting

On April 20, 2009, the very first post went up on “4488: A Ridge Blog,” and on Sunday, April 22nd, we’re going to celebrate our 3-year anniversary!

And that’s not all!

This year’s annual Wine Blogger’s Conference is being held in Portland, Oregon, and as yours truly will be a panelist for the following breakout session …

 

The Winery View of Bloggers:
We’ll hear from three industry experts (two winery representatives and a blogger turned winery marketer) who will explain whether they work with bloggers,
how they cooperate, and whether bloggers have an impact on the winery’s visitation, sales, or image.

  • Ed Thralls from the Wine Tonite blog is now the Social Media Manager for Vintage Wine Estates (includes Girard, Kunde Family Estate, Cosentino, and Windsor Vineyards as well as several boutique brands)
  • Christopher Watkins from Ridge Vineyards runs the winery’s blog, 4488: A Ridge Blog, a finalist for Best Winery Blog in 2010 at the Wine Blog Awards
  • Sasha Kadey is the Director of Marketing for King Estate Winery in Oregon, one of the largest and most active wineries in the state

… I am going to have our Wine Blogger’s Tasting filmed, in order to provide support source material for the panel! Meaning, this is YOUR chance to become a part of Wine Blogger history!

So, if  you’re a Wine Blogger, or a Wine & Food Blogger, or a Food & Wine Blogger, or a Food blogger who writes about wine, or a Lifestyle and/or Culture blogger who write about wine, then I invite you to join us!

And that’s not all!

April 22nd also happens to be the birthday of the late, great Paul Chambers, indisputably one of the greatest jazz bassists ever to walk the earth. So not only will we be listening to the music of Paul Chambers throughout the tasting, and not only will we be specifically discussing the parallel aesthetics of jazz and wine during the tasting, I am also opening up the invitations to a music blogger! So, if you’re a music blogger who writes about jazz (and hopefully, occasionally, wine!), then I invite you to join us!

As always, I will hope to have some returning “regulars” in attendance, but also as always, I will be keeping a few seats open for new guests; new blood is good!

The tasting will be held at our Monte Bello Estate, on Sunday, April 22nd, at 1pm.

If you wish to be considered for a spot at the table, please either

a) respond in the comment feed to this post

b) post on our Facebook page

c) send us a message on Twitter

And if you would, please include a link to your blog when you contact us!

Lastly, we’re going to invite one lucky wine blogger to participate virtually, so even if you can’t be in attendance at Monte Bello, there is still a chance for your to participate! If you want this to be you, let me know!

Beauty, The Beholder, & The Best Of Lytton Springs …

March 19, 2012

Lytton Springs is a beautiful place, full of beautiful people, and surrounded by beautiful vines. There is just no doubt about it.

It’s different from Monte Bello, certainly, but equally magnificent in its own special way. I really love it up there, and wish I could visit more often. But my home is on the mountain.

My Mother The Mountain.

The distance between sometimes means it’s easy to forget, easy to lose sight of the singular magicness of Lytton Springs. I get spoiled here at Monte Bello. Surrounded by all this raw and ravishing nature, one starts to imagine this is all there ever is or will be to the world; just these heights, these valleys, these swales, these slopes.

And then somethings happens; something that turns my head around, and re-reminds me all over again why I am so fond of Lytton Springs.

Sometimes it’s a big thing, like actually getting to pay a visit. When I was up for the Wine Blogger’s Tasting back in September, I was evangelical in my devotions. Getting to join the vineyard teams for harvest made for a memory I’ll forever cherish, and getting to take my daughter, who was not yet 3 at the time, into the winery so she could watch the grapes coming in was just completely magical; a true peak moment, and one that has proven to be even more influential than I might have imagined. Now, every time my daughter (who is now 3 1/4)  runs through the list of what jobs she’s going to have when she grows up, she says she’s going to be a firefighter, a ballerina, a vet, and that she’s going to work with me at the winery.

There just aren’t enough happy tears in the world for me to cry …

Parents out there, did this happen to you? I mean, I’ve always been a bit mopey, a bit weepy, a tad emotional, but this is ridiculous! I was listening to an NPR report on the radio the other day, while driving to work; it was about the Girl Scounts, and I had tears just streaming down my face the entire time. Not because the story was sad — it wasn’t — but just because it got me thinking about my baby girl growin’ up … Geez, I’m starting to tear up now, just writing this! This is ridiculous! Parents out there, did this happen to you?

Anyhow, the thing that turned my head around this time was seemingly just a little thing, merely the simple arrival of a single picture in my e-mail inbox. But it was a beautiful, amazing, striking, stunning, emotive picture, and it was dead hip as well; very cool photo aesthetic. It was a shot of vines at Lytton Springs, and one look was all it took; I had visions of Lytton dancing in my head immediately.

But what really did my head in was the fact that the picture was taken by Lauren Garcia, who just happens to be the daughter of Sandy Johnson, who just happens to be my counterpart up at Lytton Springs. For me, not only was the picture amazing to begin with, but somehow, it was also a Parent-Child picture, a Mommy-Daughter picture, and I thought about those vines, and all that history, and the fact that Sandy and her daughter are sharing it together, and it was all so clear all over again; that this is what wine is.

It is not just agriculture, but culture. It is history, it is family, it is tradition. It is spirituality, and faith, and magic, and juju, and hard work, and patience, and vision, and love. And I’ll say it again, it is family.

And it is tears. Happy tears. More happy tears than you think the world could contain. And then it does. And then the world is a vessel within which floats our happiest tears, and in its shimmering surfaces we see our true reflection, ourselves in love with the world, ourselves in love with our children.

What a beautiful place Lytton Springs is.

Ain’t No Strangers To The Rangers, Gots The Rhones In Our Bones!

March 17, 2012

March 24-25, it’s on.

It’s a rockin’ Rhone time
it’s blow your dome time, baby

The Rhone Rangers descend on San Francisco next weekend, and none shall be the same ever again.

The 24th? Winemaker’s Dinner. Who shall be there? Ridge Vineyards, of course. Along with …

Big Basin Vineyards, Crystal Basin, Curtis Winery, Davis Family Vineyards, Domaine de la Terre Rouge, Donelan Wines, Folin Cellars, Hahn Family Wines, Katin, Mount Aukum Winery, Pear Valley Vineyards, Qualia Wines, Quivira Vineyards & Winery, Tablas Creek Vineyard, Wesley Ashley Wines and Zaca Mesa Winery.

Word.

And the 25th? The Grand Tasting. The GRAND Tasting.

grand

adjective

1.

impressive in size, appearance, or general effect: grand mountain scenery.

2.

stately, majestic, or dignified: In front of an audience her manner is grand and regal.

3.

highly ambitious or idealistic: grand ideas for bettering the political situation.

4.

magnificent or splendid: a grand palace.

5.

noble or revered: a grand old man.
 
 
Impressive. Majestic. Idealistic. Magnificent. Revered. Grand. The GRAND Tasting.
 
Word.
 
 
And what will Ridge Vineyards be pouring? None other than the following:
 

2010 Ridge Vineyards Buchignani Ranch Carignane (special pre-release, winery-only offering!)

2010 Ridge Vineyards Lytton Estate Petite Sirah (not yet released, only the 2nd nationally-distributed Ridge Petite Sirah EVER!)

2007 Ridge Vineyards Lytton Estate Syrah (new ATP release, winery-only!)

2006 Ridge Vineyards Lytton Estate Syrah/Grenache (sold out ATP offering; last “public” appearance!)

1999 Ridge Vineyards Lytton Estate Syrah (uber-rarity from the library vaults!)

Word.

SAN FRANCISCO 2012 – A WEEKEND CELEBRATION OF AMERICAN RHONES

Recently sat down with two colleagues to start tasting some of the wines to be showcased at the event. If you wish to fly-on-the-wall yourselves, please dig the visuals …

Monte Bello Collector Component Tasting Event: The 4488 Wrap!

March 12, 2012

Monte Bello Noir?

It was a dark and stormy night.

Except it wasn’t.

What it actually was, was a warm and sunny morning, with the low sun casting rays through the gauze of morning haze that lightly veiled the vineyards as I walked down towards the Old Torre Family Barn …

We couldn’t have asked for a better day, and the wine gods were smiling.

At that moment, with the mountain sounds closed to all but the gossip of birds and the rustle of the breezes betwixt the gentle crop-cover tendrils, it was hard to believe how many people would soon be joining us for the Monte Bello Collector Component Tasting…

But the lure of a tasting this unique is strong. Taste, grasshopper, the wine is good …

Or should I say, grasshoppers …

In addition to the beauty of the location, the deliciousness of the culinary offerings, and the singular caliber and exclusivity of the wines, one of the greatest appeals of this event is the opportunity to engage with members of our production team. Winemaker Eric Baugher, seen here with Kim Korupp (most excellent Monte Bello Retail Sales & Hospitality staffer), is a legendarily generous host …

…to whom guests come in droves, notebooks and pens in hand.

We were particularly pleased this year to have a new member of the production team join us for the Component Event festivities. He is Kyle Theriot, and he is now our Monte Bello viticulturist, and this was his very first Collector event as a host!

In addition to the excitement generated around the opportunity to taste barrel samples of the Monte Bello components prior to final assemblage …

… The event is also a great way to enjoy some of the finest of Northern California’s culinary offerings. Each year, we choose three of our fave producers, and we feature their wares at all three Monte Bello Collector Events. This year, Gayle’s Bakery in Capitola provided our breads, Cowgirl Creamery provided our cheeses, and Daniel Cote and the team at The Chef’s Chateau provided the charcuterie …

For the carnivores amongst ye, ye might wish to note that the salami was actually made with Monte Bello, and the pâté is topped with dried cherries re-hydrated with Geyserville Essence. I’m just sayin …

Anyhow, as the day progressed, it only became ever more incomparably beautiful …

There is nothing quite like the sparkle of Monte Bello sun on a Riedel wine glass …

It even brings a smile to the faces of our hard-working staff. For example, even though most excellent host Jenny Merit will likely be suffering wine-pourer’s elbow by the end of the day, her spirit remains simply irrepressible …

Something about the wines, perhaps …

The barn that is the locational epicenter of the event was built at the turn of the century by the Torre family; it was their winery, and the first 8 vintages of Ridge were made there as well. It’s a great space to begin with, and tasting within those hallowed walls definitely goes a long way towards helping one deeply internalize the historical narrative of our wines, and the story of our lands …

In a temporary lull, you’ll see it come across the faces of our staff; the depth of it all, the weight, the history, the story. Peter Yaninek is just as krinkly-eyed and kindly a host as one could ever hope for (and deeply knowledgeable and passionate as well!), and as euphorically reverential a viticultural mendicant as anyone who’s ever strode the mountain or lifted a bottle of Ridge, but in the temporary quiet of a non-pouring moment, the gravitas returns …

While the tenets of Responsible Hospitality mandate a mitigated, modulated, and controlled dispensation of tastes, with nothing left to chance as regards the precision of the pours …

… nothing can in fact diminish the enthusiasm with which those tastes are enjoyed. Take winemaker Eric Baugher, for example; he’s not just an employee, he’s a fan!

And he’s not the only one …

(if you look closely in the pic above, you can spot the host of the very great Stay Rad Wine Blog!)

(And above is Assistant Winemaker Shun Ishikubo, talkin’ shop with none other than The Pepper Man!)

Why, even Mark Vernon, the President of Ridge Vineyards, got in on the act! He’s not just the President, he’s a fan!

While the Old Torre Winery Barn was certainly the locational epicenter of the event (courtesy of our pouring not only the four components, but also the 2011 Monte Bello First Assemblage AND the soon-to-be-released 2009 Monte Bello!), the Monte Bello Tasting Room was certainly a hot bed of oeno-activity as well …

After all, legendary Monte Bello staffer Barry Campbell was pouring the 2006 Monte Bello down there, not to mention the VERY RARE 2009 Historic Vineyard Series Klein Cabernet … they’s was linin’ up, they was!

And don’t forget the picnic area! Heaven forfend if you forget the picnic area. That’s where the serious collectors go, the salty and sage veterans of the Monte Bello wars …

 

The picnic area is where THEY go to share the treasurable niceties from their own hidden vaults … Oat Valley Carignane, anyone?

One of the true stars of the whole show, of course, is our head winemaker, Paul Draper, who, despite having been in these viticultural trenches for over 40 years, still delights in chatting with guests about all things wine, and all things Ridge …

And when he and Eric both go side-by-side?

Magic. That’s a lot of palate magic right there …

And don’t get me started about David Gates! Being our Vineyard Manager (i.e. a farmer!) it’s a tad rarer that we get him INSIDE the barn, but anyone who’s ever tasted with David knows he’s just astonishingly charming, brilliant, knowledgeable, charismatic, and flat-out entertaining. Here he is, running it down for very well-regarded wine-blogger Martin Redmond (he of http://enofylzwineblog.com/) …

The sun is shining, the weather is sweet, yeah, makes you want to move those dancing feet

Or, just sit, and not do much of anything. Just drink wine, feel happy, relax …

And if all I’ve said to date hasn’t sold ya, just dig this cat (and note the vintage Day In the Vineyard shirt!) …

Dig it Les! Just dig it …

And to you all, I thank you all! Thank you all, on behalf of us all! This is such a special event for us, and we treasure the time we spend with you. Come back next time, it’s going to be oh so fun again …

What Was Cookin’ At First Friday

March 5, 2012

Depending on how closely you follow this blog, you may or may not recall my making a pledge — a resolution if you will — regarding Food & First Fridays. What I resolved to do was try and make at least one “homemade” dish for each First Friday. I made it through the first two (January & February) without too much trouble. You can see write-ups on the previous renditions here:

http://blog.ridgewine.com/2012/02/04/first-friday-cookin/, and here: http://blog.ridgewine.com/2012/01/06/doin-a-lil-home-cookin-for-first-friday/

But given that I’d received a request to lay off the garlic a tad, I was a bit stumped for March. Cook without garlic? But how?

Fortunately, there is a sauce in my repertoire that can be made with or without garlic, so I decided to try the non-garlic version. The tricky part, is that it’s sort of an Asian-style sauce, so what to do as regards wine pairing with Ridge?

What I went for was perhaps a tad unusual, but I am happy to report (barring any negative comments that show up in the feed!) that people seemed to quite like what I concocted. Which is this:

Toasted Sesame Oil-Basted Grilled Tempeh topped with Tahini-Tamari Sauce.

The goal was to provide the salty umaminess that always works well with our wines, in combination with a nice toasty nuttiness and granularity that would ideally both play off the structured aspects of the wines, and also provide a good springboard for the fruit.

First, the ingredients …

The sauce (which begins with the tamari and the tahini) gets a thorough puree, sans basil,  until creamy, and until the balance of umami and nuttiness is just right. The consistency should be thick, but not too thick; about halfway between tomato soup and split pea soup. Once the balance is right, and the puree thorough, in goes a quick splash of rice wine vinegar — just enough to cut — and then add in lots of fresh basil, until the sauce’s countenance is appropriately freckled …

After that, you can let the sauce sit. While the sauce relaxes, harmonizes, and self-jujus, it’s tempeh time. First, cut it into strips …

Then baste it with the sesame oil …

Then get it onto the grill …

Then once it’s good and grilled, lay the strips out on a platter, garnish with some fresh basil leaves, and enthusiastically coat with sauce …

The great thing about this dish, in addition to it incorporating a sauce that will see you mainlining it like a junkie within minutes, is that it’s extremely wine-flexible. That it paired very well with both the very young but very delicious 2010 Geyserville (bright, fresh, acidity-driven and herbaceous), AND the comparatively seasoned and also very delicious 2007 Lytton Estate Syrah (dark, earthy, complex, and tannin-forward) speaks volumes about said flexibility.

Wait, I hear my doorbell ringing. It’s you! What? You’ve got the shakes? You’re jonesing? You need more sauce?

I’m your pusherman.

Building Monte Bello: The 2011 Assemblage

February 15, 2012

It was a beautiful day on the mountain, and a beautiful day to make history.

I left the morning sun behind, and entered the true velvet sur-surface catacomb of The Monte Bello Room.

I emerged on the other side, into the comparatively harsh radiance of an office, a hallway, and then, the room. The room in which it was to all transpire. The sacellum within. It wasn’t exactly with confidence that I walked into the room, though neither was it with the abject terror that had so twisted my guts the first time around. The mantra cycled in my mind, “You’ve done this before, and you can do this. You’ve done this before, and you can do this. You’ve done this before, and you can do this.” It felt good to be a part of it all again, and while I wasn’t nervous to the point of emotional instability, I was still imbued with an awe that can’t be tamed, and will never dissipate.

The room looked as if it hadn’t been touched since this same time last year. The glassware was shimmering in all its crystal purity, the weight of the wooden table immense, reassuring, stable. The bread basket was full, the cheeses were cut and in their places; knives glistening at their sides. Pools of beatific olive oil lying languidly in shallow white dishes, and on the glossy black matte of the counter, the wines.

A seeming acre stretching into infinity; beakers, bottles, glasses. And hovering over it all, the butterfly-fleet fingers of winemaker Eric Baugher. An odd thought, but watching the intense choreography of his concentration, the near effortless rhythm to his subtle movements, the curious dance of his hands, with not a sprig of energy wasted, I was reminded, of all people, of Jamey Turner playing the glass harp on the old Tonight Show with Johnny Carson. The way he too hovered over a sea of glassware, making a beautiful and eerie music all his own.

This was the second day of the Monte Bello First Assemblage Tasting, and the news from Day One was very good. Thirteen lots had been selected from the core twenty-four, the highest in recent memory, possibly ever. And this from the 2011 vintage, a growing season near universally decried across California. This is one of so many singularities about The Ridge Way, that in the most challenging of seasons, we should find ourselves blessed with the most intensely concentrated of flavors, at a quality level almost impossibly high.

The Monte Bello is a “built” wine; built literally from the ground up, relying on little more than the natural complexities, nuances, and variations present within the boundaries of the vineyard. All three “tiers” of our mountain — the lower, the middle, the upper — are sub-divided into much smaller blocks, identified and isolated to capture each micro-climatic miracle of distinction. Think of a painter’s pallet, each hue and tone the ingredients of a waiting masterpiece. Swirled together, a formless, charmless mud, but kept separate and distinct, the origins of genius. Think of the vineyard in the same fashion; harvested all at once, all together, and with total disregard for the unique personalities of each and every sub-parcel, the result is formless, shapeless, undefined, a wine unremarkable. But keep them apart, carrying them safely and distinctly through harvest, through fermentation, through tasting, and you have the origins of greatness, the pure building blocks of magic.

This is how Monte Bello is built. From a baseline group of twenty-four vineyard parcels, so defined for their consistent and historical offerings of Monte Bello-caliber fruit, a “control” is “assembled,” a compendium of juice indisputably consistent with history, with quality, with beauty. This assembled control becomes the beginning of the First Assemblage process. Alongside the control, a second glass; in it, the control PLUS ONE. Juice from one additional parcel, added to the mix. We taste “blind,” no one knowing which is which. And we taste, and we taste, and we taste. And we write. And we sip, swish, spit. Again and again. We ponder, we debate inside our minds, we debate with one another, we debate with the gods. We stare at the colors, bury our noses in the aromas, let the liquids lay widely on our palates. We aerate aggressively, we savor delicately. On the page, metaphor upon metaphor, analysis upon analysis. Are the tannins coated or exposed? Are the acids firm or lively? Is the fruit robust and powerful, or delicate and elegant? Eventually, a decision must be made. One wine gets the dreaded minus, one the plus of affirmation. In secret, each taster shares their votes with Eric. Then the talking begins anew, a break from the near funereal and holy silence preceding. Each taster explains their vote, offers their perspectives. The “speeches” have the passion of conversion to them, but of course the votes are already in, there is nothing that can be changed now. But the insights are fascinating, and we each take notes on one another’s thoughts; new jottings joining the stained mosaics already decorating our yellow-lined pages. Will the addition make it? And what WAS the addition? Young Cabernet Franc from Rousten? Merlot from the middle? The curtain comes up, the votes are tallied, the verdict is clear.

After the first flight, it was clear the day would be unusual; nine tasters, seven in favor of the control (i.e. no “addition”). But the two “plus” votes? Paul Draper and Eric Baugher! A conundrum right out of the gate! Would they wield their “winemakers veto?”

They did not. The control moved on. Flight two commenced. Another seven-to-two vote! Again, the control took the majority of votes. Two flights in, and still no addition! But at least we had unity amongst the trio of winemakers this time; Paul, Eric, and John Olney all voted the control.

Flight three? Yet another seven-to-two vote! This was unprecedented! And this time, John and Eric united in favor of the addition, while Paul came out for the control. Which put Paul in the minority camp, as the addition had taken the seven plus votes. Now what??? Would Paul veto?

He did not. What he did instead was take a moment to acknowledge the extraordinary caliber of the wines we were tasting. The voting profile kept changing because it was simply so HARD to make distinctions. Everything was, in fact, delicious. Personally, flight three had been the hardest yet for me to decide on. But in the end, I’d settled on the addition, which put me with the majority. We had a new control! Fourteen lots.

Things got upended all over again with flight four. This time the vote was tight as tight could be, five-to-four! And this time, John and Paul voted in unison, while Eric was odd man out! The 5s were on the control; Eric and the 4s were for the addition. After much discussion, all at the table opted to move the addition on, even though it had taken only the four plusses. Truth be told, we were getting excited, and the prospect of another parcel in was just too much to resist.

And now came yet another wrinkle; John Olney had to return to Lytton Springs to attend to developments on the bottling line.

That left eight tasters, with no tie-breaking vote! Fortunately, flight five saw a six-to-two clear majority, again in favor of the addition. A 4.4% introduction of Cabernet Franc! I was thrilled.

The inevitable happened with flight six; a tie! Four for the sixteen-lot control, four for the addition. And what an interesting split! The extended winemaking team was all in on the addition (Paul Draper, Eric Baugher, Shun Ishikubo, and Shinji Kurokawa), whereas the vineyard team (David Gates, Will Thomas, and Kyle Theriot) were all united behind the control (which is where I voted as well). The vineyard team and I lost out; the addition prevailed, we were at seventeen lots!

Flight eight, the final round. Another tie! Four-to-four. What to do now, oh, what to do? This time, restraint prevailed, we held at seventeen lots. This was now “officially” the First Assemblage of the 2011 Monte Bello!

In describing the wine, Paul used the word “satisfying” (then immediately noted that he didn’t think he’d ever used that term to describe a wine before!), and he was right. This was a very satisfying wine.

But the final challenge still remained; a four-wine “blind” tasting of the new 2011 First Assemblage, alongside the previous three vintages of Monte Bello: 2010 (barrel sample), 2009 (unreleased, in bottle), and 2008 (current release). This was to make sure we hadn’t all collectively tunnel-visioned our way into a fatally narrow paradigm, into a restricted palate calibration, into a world of 2011; too self-reflective, too self-justifying, too far away from history.

As the tasting was blind, the challenge was of course to guess which vintage was which, while also ideally affirming the 2011’s proper place in the lineage. To add a wrinkle, I gave myself a little test. First, I voted entirely on smell; ending up with (from left to right) the 2008, the 2011, the 2010, and the 2009. Then I voted on taste, ending up with a chronological order; 2008-2011. When the metaphorical curtain came up, I’d been right on taste, and two-out-of-four on aromatics. What this told me was two things: 1) I wasn’t quite over my cold yet, and my nose was still compromised! And 2) That the 2011 sat in there just fine. Strong, concentrated, deep, full, complex.

Me? I was tired, wiped out, exhausted, spent, flattened.

But also exhilarated, excited, rapturous.

This was a day for the ages, and this was a wine for the ages!

This wine will see release in 2014. It may sit in your cellar for, what, ten years? Twenty years? Thirty years? It might be the year 2044 before you taste the full flower of this wine’s potential. 2044! If I am fortunate, I will be an old man then, but hopefully still a vibrant one; full of passion, still enacting a reconciliation between the wildness of my youth and the wisdom of my age. I wish the same for all of us, we assemblers. May we all live to 2044 and beyond! And may we still be bridges between the unbridled passions of our younger selves, and the wise and peaceful souls of our winters.

When you taste this wine, this is what you will be tasting. The bookends of our souls, and all that breathes between.

Both the sage and the wise were drinkers,

Why seek for peers among gods and goblins?

Three cups open the grand door to bliss;

Take a jugful, the universe is yours.

Such is the rapture found in wine …

 

(from “Vindication” by Li-Po)

#ZinFest: The Movie

January 30, 2012

Hard to believe ZAP’s #ZinFest has already come and gone. We anticipate it for so long, then suddenly, it slips right past us, and the anticipatory cycle starts anew.

Fortunately, via the miracles and mechanisms of modern guerilla theater, we are able to preserve small traces of the memories in digital form, there to enrich us when we seek and need renewal.


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