“Stuff” Happens, the sad demise of a Virginia Winery

Posted on March 13, 2013 by storiesbygary

I sauntered into my wine cellar to see what special Cabernet Sauvignon I could come up with to enjoy with the home made pasta, sauce and hot Italian sausage. A smile came to my face when I spotted a bottle up in the top row where I let special bottles rest, and out of reach from my wife’s hands. Don’t get upset with me, she and I have an “agreement” about my special wines.

Sweely Estate 2007 Cab

Sweely Estate 2007 Cab

As I brought the bottle my memory rushed to the event that introduced me to this wine. It was a couple years ago, in Virginia, where I attended the National Wine Bloggers Convention. Sweely Estate Winery was where my group enjoyed a luncheon with the owner, a vibrant and very friendly gentleman. He poured his wines and sat with me during lunch, explaining how he built the grand tasting room, or should I say “Grand Hall”, much like King Arthur would have.

It was also at this time that he explained to me, just how bad things were getting in the Virginia winery business, and the possibility that he would need to close his doors. As I sipped his wines, I realized that this would be such a shame. Of all the wines I had tasted from Virginia Wineries, his was one of the few that in my opinion, had a quality of taste I enjoyed. His state of the art facilities, along with viticulture knowledge and execution was working.

Sadly, he explained that the state laws, mainly that the wineries were unable to market and ship wine outside the state, was killing them. Big Brother at it again, but don’t get me started.

The bottle I opened from Sweely Winery, rewarded me with another smile as I poured, swirled and sipped this Cabernet. Was it a challenge to my Cabernet Sauvignons from Northern California that I do so love? Honestly no, however, it did hold it’s nose and flavor. Were there layers of flavor and length with tannins to balance the mouth feel? No. However, it was enjoyable to sip away, and more of a “drink now” red wine. I do have to say that it was a 2007 Cabernet Sauvignon, therefore, whatever tannin was there originally had left the building. But if I were living in Virginia, this was a winery I would probably join the wine club at.

Holy Cr*p, was that Thomas Jefferson?

Holy Cr*p, was that Thomas Jefferson?

But that will not happen, nor can it ever. Sweely Estate Winery had to file bankruptcy and close its doors to us all. It’s under new management, with major changes to the vineyards and vines, and all I can hope for is the new owners to have better success.

I constantly see and here the trials and tribulations of wineries in my neck of the woods, here in Oregon. Many are fighting to stay above water, trying everything to succeed in an industry that has become larger every year with hopes that demand will increase. I believe myself, that as things get bad in this world of ours, that demand will and should increase. Although the fancy restaurants may not see us ordering their expensive bottle of wine, we will be supporting local wineries big time, at home over pasta.

Cheer all,

Gary

 

 

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Top 5 reasons you need a Wine Cellar

Posted on March 11, 2013 by storiesbygary

Over the years after really discovering wine when I relocated to the West Coast, I found my tiny but excellent collection of wine increasing. We all have been there, with wooden wine racks in the living room, closet, bedroom and garages. I never really though twice about why I was storing my wine bottles in that wooden wine rack in the living room, where I kept the temperature at 68-70 degrees. Why would they sell so many of them if they were bad right?

Wine Cellar/Tasting Room (private) @ Abacela Winery

Wine Cellar/Tasting Room (private) @ Abacela Winery

Then I started learning about the importance of keeping my wines at a lower temperature , and began rotating between the garage and interior closet. I lived in the Pacific Northwest,and could keep them relatively cool. But as time went on, my collection got more expensive, with wines that could cellar for 10-20 years, I realized it was time for accurate temperature control. But wait, thats not the only reason I decided to build a wine cellar.

Here are my top 5 reasons you need a wine cellar / closet/ refrigerator.

1. Ask anyone in the wine business and they will tell you the correct wine storage temperature is 56 degrees F plus or minus a degree. Wine kept at this temp will age properly, not spoil, and also more convenient to serving temperatures. For most reds you can take a bottle out and serve, and minimally chill whites. More on serving temperatures in a later blog.

A simple wall unit will work in a closet conversion.

A simple wall unit will work in a closet conversion.

2. For security of your expensive wines. I don’t know about you, but my wine collection is one of the most valuable things in my home. With that in mind, my wine cellar is secured with a custom solid core hardwood door and a numbered push button combination lock system.

3. Under age children. Not only do I keep my wine collection in the wine cellar, I also store my alcohol there also, in a special chamber.

4. Once you have a wine cellar, you will find yourself keeping a more accurate inventory of your wines. This is helpful, because nothing is worse than “discovering” an awesome bottle of French Bordeaux that you should have opened and enjoyed, three years previously.

Wine Cellar Door and Lock

Wine Cellar Door and Lock

5. Having a wine cellar, you now can refer to your “Smart Phone” for the decision on which of your wines you will serve with dinner this evening, walk into the wine cellar, and know exactly where it is.

6. Yep! A bonus reason!  Your friends will either now realize you are a “wine geek”, or you’ll impress the hell out of them.

Cheers,

Gary

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Wine Tasting on Cape Cod? Really?

Posted on March 7, 2013 by storiesbygary

For those of you readers not fortunate to live on the West Coast, were wineries are not only plentiful, but most excellent, I have an experience to share with those living in the North East. With Spring and the Summer months really just around the cornet, I’m sure many in the frigid Northeast states are dreaming of summer months on the beach, perhaps on the Cape. We,, here’s an adventure you might look into this year.

The Captain giving his blessing

The Captain giving his blessing

Sailing out of the Falmouth Harbor, Cape Cod, the 74 foot three masted schooner  sails seven days a week I had the pleasure of sailing with the captain and crew for a summer  sunset cruise. If you are in search of a relaxing, peaceful “wind in your hair” adventure, this is the adventure you should embark on. From the moment we left the mooring next to the famous “Clam Shack”, and set sail, I new that I was in for an adventure. My sign was the first mate taking cocktail orders from the full bar, my kind of place!

The Clam Shack, great seafood plates

The Clam Shack, great seafood plates

The captain and crew were nothing but social, explaining everything about this fantastic sailing vessel and her history, The Captain and owner, in fact, with his wife, had this vessel custom built to his specific plans, and they live on it full time. Rotating between Cape Cod and Annapolis, MD, they enjoy a very fine nautical adventure together.

As the sun began to drop ever so slowly, the calming music filled the sails, and the waves gently swayed the beams in a rhythm so enjoyable, a series of visuals presented us with an outstanding sunset, of vibrant reds, oranges and yellows. It was with saddened heart, but slight smile that we turned and headed back to the docks. Ahh, the life of a pirate, living day to day, and collecting “booty” for doing what you love.

Sunset Cruise on the Liberté

Sunset Cruise on the Liberté

Well worth the collected loot of $20, this  handicapped accessible adventure is one you and the family should embark on if in town. For more info. http://www.theliberte.com.

Now for my “wine story”. Wherever I travel, I always seek out two very important attractions in my oh so boring life, beer and wine. It would seem that almost every major town has it’s own brewery, and almost always entertains some super “pub food”. But, not every major town, although they try, can entertain us with their own version of “local” wine. But alas, known for growing cranberries, who would have thought you could go “wine tasting” on Cape Cod, unless the wine was imported. Not the case.

Let me introduce you to Truro Vineyards, Cape Cod, located in the town of North Truro, Massachusetts, the Capes “Premier Winery”. Now the grounds were very pleasant, and I did keep an open mind as I found my way to the outside tasting room. You have the opportunity of choosing and tasting any five of their ten wines, for only $10.00. My word, am I actually back in Napa? Ok, still smiling, I pay the lady and advance to my choices. After all, I am supposed to be on vacation.

As I scanned the reds which included the Truro “Triumph”, “Maritime Zinfandel”, Cab Franc and Merlot, I decided to hold my choices for later, pending a peek at the whites, being in such a warm climate. There I found Pinot Grigio, Sauvignon Blanc, Chardonnay and Vignettes.

As I worked wonders with myself, fighting back the “wine snob” in me, and accepting the usual “brandy snifter” size wine glass, when asked which I wanted to start with, I selected  my safest bet, the Pinot Grigio. I found this white pleasant and quite refreshing as I selected my second choice, an un-oaked chardonnay. I always find it so very interesting and challenging, the way vines from different vineyards, states and countries, can relate so very differently. Not very impressed, I decided to move on to the reds, choosing to sip their “Triumph”, and then their Cab Franc followed by the Merlot.

In conclusion, in my humble opinion, I believe their Pinot Grigio and Sauvignon Blanc are good wines to put in the refrigerator of your beach rental, to chill and enjoy after returning from your sunset cruise. As with everything else in life, your own specific taste will educate your palate on which others you might enjoy.

Cheers to summertime, may it rush to meet us

Gary

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The “Big Sip” McMinnville, Oregon 20th Annual

Posted on March 6, 2013 by storiesbygary

 

Chef Cooking Class

Chef Cooking Class

It’s that time of year when it seems there are back-to-back wine events here in Oregon. With my liver in recovery from last weekends “Greatest of the Grape” in Canyonville, Oregon, this next weekend, March 8th – 10th of March features the McMinnville Wine & Food Classic, or the “Big Sip”.

big sip poster

This event is held in one of the major attractions here in Oregon, the Evergreen Space Museum, and features wine tastings, a great cuisine, art & crafts, live music as well as cooking demo’s with excellent local chef’s. And it all takes place in a most awesome space museum. If you have never been there, it is three buildings featuring the history of flight, from Bi-planes, to WW1 & 2  fighter planes, helicopters and even a Stealth Bomber.

This is a wine event where wineries from the entire state attend to” show you what they got”. How sweet is it to be able to walk around inside a giant museum, examining the history of fighter jets and actual space capsules while sipping a fine glass of Pinot Noir? Another fine fact is this is a wine event where you can actually bring your children to, and make it a family day. And wait until you see the World Famous Spruce Goose on display

Spruce Goose

Spruce Goose

There are over forty food vendors attending this year, serving everything from wood fired pizza, crab and shrimp melts, Oysters, Oysters, Oysters, to meats & Cheeses and much more. Pair that with eighty plus wineries and you know this will be a fun adventure for everyone. And if you really want to make it a great weekend event, bring your bathing suits, because the new attraction is open, a fourth building, with olympic indoor pool, and a 747 mounted on the roof, with watersides sending you splashing into the pool below.

Water Park

Water Park

You can buy your tickets online at http://www.www.sipclassic.org  or at the door.

If you are from the Pacific Northwest, and haven’t attended this fine event, you must. If you are from anywhere else, a visit to the Willamette Valley Wine Country for any reason is reason enough.

Cheers All,

Gary

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Wine, Women and Music..What could be better?

Posted on March 4, 2013 by storiesbygary

Every year for the past 15 years I have attended the Southern Oregon wine event, “Greatest of the Grape”, held at the 7 Feathers Casino and Conference Center in Canyonville, Oregon. This event hasn’t always been held as for years it was held at the D.C. Fairgrounds, where it seemed to be more of a “prom” event. Since relocating to the Casino, it has developed over years into a classy event, IMO.

GOG1

This year was no exception, as with a new organizer, things were switched up. In this I mean, the “Grand Ballroom” was set up differently, with wineries and food pairings in a different location and more tables in the stage area. Decorations were spectacular, as were the outfits of some of the ladies present. GOG is the premier opportunity for ladies of Southern Oregon to exchange their “muck boots” for 8 inch heels and mini-dresses and put on a show. For those of us who of course are only there for the wine, an opportunity to see what the area vintners have been up to.

The one major change this year was something I was longing for over the past years, a VIP admission. For a few dollars more they sold VIP tickets, and you not only were admitted an hour before the masses, but also given a respectful wine glass for tasting. Of course as usual, I had brought my own tasting glass, a “pinot” style glass I have used for events for years now, which got many stares, comments, as well as a good amount of praise from many Vintners in attendance. Sometimes it’s difficult not to be considered a “wine snob”, when all you are trying to do is taste your way.

GOG3

Every year awards are given out to the “Best of Show”, best red, best white, best restaurant (for food pairings), etc. I on the other hand will be giving my own personal awards for the best new player. This year I present to you two awards, one for the best new winery, and the other for the best new wine.

My “Best of Show” new winery was Kriselle Cellars fromWhite City, Oregon located outside Medford, Oregon in the Rogue Valley. As I am always searching for a new “greatest of the grape” winery, in this winery I found it. Owners Scott and Kristell Steingraber greeted me with a smile and a “generous” pour of their  2009 Tempranillo. With a hesitant smile on my lips, I gave this dark red a swirl and a sniff, finding the pleasant fruit and pepper I expect from this grape. My first sip presented the deep fruit, plum and spices, along with a grip of tannins, not overpowering, but just right on my teethe and gums. My palate screamed for more, as I continued the roller coaster of length to this Tempranillo. Bravo!

One “note to self” and to my readers. Since Earl Jones first presented Tempranillo as a “stand alone” grape varietal a few years ago in the U.S., many wineries in Oregon have tried their hand at producing wine with this grape. As with other varietal’s soils and climates decide the outcome, and are reflected on the palate. This is the first Tempranillo that I have tasted, that performs anywhere close to that of Earl’s Tempranillo at Abacela, in my opinion.

As the wineries at this event present only one wine, and I really would love to experience the other varietals of Kriselle Cellars, it seems I must make a journey to the Medford area soon. My guess is I will find some new suprises at their new tasting room.

Marc Girardet and his new white wine

Marc Girardet and his new white wine

My second award goes to a long time favorite, Girardet who is one of the oldest producing winery inOregon along with the Roseburg, Oregon, Umpqua Valley AVA. I can honestly say that in my years of tasting their wines, I have never found one that I didn’t enjoy. Established and bred to perfection, this winery was founded in 1971 by Philippe and Bonnie Girardet. Now the second generation, son Marc has taken over and since 1999 has been the Winemaker.

With a rather large smile on his face, Mark Giradet stood behind his booth and poured me a taste of his latest creation, a white wine that no other winery in the Umpqua Valley is producing. It is called Cayuga, produced from root stock brought to the area thirty years ago by father Philippe to use in blending. It seems one day Marc tasted some of the juice from these vines and realized this grape could in fact produce a “stand alone” wine.

As I sipped this spear, crisp and refreshing wine, I couldn’t help but notice the wonderful citrus, melon and green apple I got out of it. WOW! I will surly be putting a case of this “limited edition” into my wine cellar, soon.

All in all, quite a great wine experience. If you ever have the opportunity of checking it out, the Umpqua Valley Greatest of the Grape is well worth it.

Clink Clink,

Gary

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Getting “stoned” before the “big wine event”

Posted on March 3, 2013 by storiesbygary

Here it is, Saturday morning and I just finished two hours at the Redrock Spa at 7 Feathers Casino to get the kinks out, muscles relaxed and my mind ready for the activities this evening. But before that I needed something else to relax me. A nice, large tasty Bloody Mary to finish an excellent morning, and hey! some video poker anyone?

7feathersspa

The activities I am talking about this evening is the Greatest of the Grape wine and food event held each year at the casino here in Souther Oregon. The 7 Feathers Casino is probably the finest Indian Casino I have ever been to, owned and managed by the Cow Creek Indians. With everything from a 4 Star Restaurant, the Camas Room, and a kick but RV Park.

But anyway, here I am relaxing at Styx Sports Bar in the casino, sippin tall Bloody Mary, after getting “stoned” at the spa. That is to say they place and rub your body with hot stones, and really give you a work out. I’ve had a few of these around the world, but have to admit this was one of the best so far. As I sit here popping $20 bills into this video poker machine, I’m thinking about how mellow I am and how enjoyable it will be to just cruise through the wineries tonight, without “working”.

videopoker

 

Now I’m ready for four hours of sippin Southern Oregon wines, paired with foods from various restaurants that were paired with each winery attending the Greatest of the Grape. Always a fun event, with dancing and a silent auction.

More tomorrow when I re-cap this evening.

Cheers all,

Gary

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Is that a flashlight in your wet suit, or are ya happy to see me?

Posted on February 28, 2013 by storiesbygary

In the great word of travel, be it in your home area, state, country or the world, adventures are everywhere.As I sit contemplating my upcoming adventures, quite frankly my “travel bucket list”, I find myself getting excited at the new possibilities I introduced to my world of travel last summer. There was a form of travel that I had always wanted to try, yet never had for reasons unknown, other than time, courage and the expense of it.

I’m talking Scuba Diving.

The Hilton Waikoloa , Kona

The Hilton Waikoloa , Kona

During the years my feet have taken me around the world, and in many cases to some of the best dive locations one can find, yet I find myself planning to retrace my steps. For whatever reason I didn’t get into scuba, I am so totally thrilled that I finally took the big step, and it was a big step, and splash into the underworld. I want to take you on my journey, and quell any doubts you might have if any of you have wanted to but never have tries this.

I was looking at plans for a three week vacation to New Zealand / Australia down the road, and realized I would be in the dive capitol of the world, the Great Barrier Reef. Was it time to take that step and get certified?  Yes! Off I went to google, seeking out the nearest dive shop offering dive certification. Lucky for me, there was one an hour away, and the classroom work and exams could be done on the internet. Waaahoooo.

First time jumping in

First time jumping in

Also lucky for me as I looked at the dive program and schedule of what needed to be accomplished, that I was also planning a vacation in Hawaii soon. It only took me a couple weeks to complete the on-line part of the PADI Certification, and time now to complete the actual gear and water portions. I researched getting certified, and possibly finishing my certification in Hawaii, I contacted both the dive shop nearby, that offered pool training, and ocean part, or “Open Water” training. I decided to at least get my pool training local, and signed up for that portion of the course.

Next I had to decide if I wanted to complete my open water diving off the coast of Oregon, or in Hawaii. With my decision close at hand, I contacted the PADI Dive Center near the resort on Kona where I would be staying. In three words I had my answer..”are you crazy?” they said. Dive in heavy wetsuit in the cold water, or in your swimsuit in warm tropical waters. Some choice.

I spent two evenings, of approximately two hours each in the pool with my Oregon PADI Instructor, and passed that portion of certification. She filled out her section of paperwork, and off I was to the beautiful island of Hawaii, or “Kona” as its called, and the Hilton Waikoloa.

DSC_0651

If your concerned that you will need to buy thousands of dollars of equipment to dive, forgetaboutit! All you need at this point is a mask, snorkel and fins, the rest is provided for the class. Sure makes sense because if you bought all the gear, and almost drowned, and was never diving again, your stuck selling used gear.

When I met the dive boat and crew of the Kona Honu Divers and my instructor, I will admit that in the back of my mind and pit of my stomach, there were issues. Would I remember what I was taught on-line and in the pool. Would I screw up at the bottom of the ocean and drown? All these, well almost all these fears disappeared after half an hour with my instructor, who reviewed all. By the time I jumped in the ocean with her, I was ready, and the thrill will last me a lifetime.

My first dive in Kona, with Giant Manta's at 90 feet

My first dive in Kona, with Giant Manta’s at 90 feet

After some initial surface class, we descended to the bottom, about 90 feet, to an aquarium of sea life, colors and wonders. I can honestly say that once I went under, I never again thought about breathing, it just comes natural. The first dive lasted about 45 minutes, as did the second, but it seemed like hours, because I was in a world unknown to just about anyone else. I was now part of a very small club, and by the end of the second day, I was all in. All I could think about was my next dive, over a bottle of awesome French Champagne that night.

So if you are like I was, intrigued but hesitating, make the jump! Get your feet wet. My research and writings have opened the door to bottomless bucket list of dive adventures worldwide. Like they say with the lottery, “you can’t win if you don’t play”.

Full Tanks my friends,

Gary

 

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Have ya sipped a Charles Creek Malbec recently?

Posted on February 27, 2013 by storiesbygary

Today you can find many excellent Malbec’s produced here in the United States, and if you haven’t tried this awesome grape, you should think about it next time you see one on the menu. Although relatively new to the U.S. this grape’s home and originator was France, but has been produced for many years in Argentina. Here in California it is often found in “Bourdeaux-style” wines or Meritage.

120px-Vineyard_Grapes_(Yamhill_County,_Oregon_scenic_images)_(yamDA0051a)

The Malbec Grape was introduced to Argentina well over a hundred years ago from France, where it was and still is used for blending their excellent Bordeaux wines. Today you will find that after developing this vine over the years, it now is used in Argentina not only as a blend with Merlot, Cabernet Sauvignon and Syrah, but also produced, bottled and sold on its own as Malbec.

What makes the Malbec produced in Argentina special and distinctive to this wine region of the world, is that the grapes are grown at such a high altitude. With vineyards growing Malbec and other varietals at elevations of 5000-10,000 feet, along with much cooler temperatures, the grapes produced are thicker skinned. The thicker skins produce a more robust wine because of the higher tannin level and higher acidity. These are wines that do very well over time when stored in proper conditions and allowed to mature.

2007 Charles Creek Malbec, note screw cap,no "taint" here

2007 Charles Creek Malbec, note screw cap,
no “taint” here

The vineyards and grapes produced at lower elevations produce much thinner skins, thus they produce much milder wines, light in body, more juice to each grape, a wine that can be enjoyed now without any further aging. The vineyards of Argentina are set up perfectly for Malbec production, a grape that needs much control of its growth. Because there is little in Argentina, all vineyards use irrigation of plants that control the growth and development of the fruit. This produces the small, juicy, dark grapes having excellent concentration of flavor needed for a great Malbec wine.

What you can expect from a Malbec wine produced in Argentina is a very dark red or sometimes appearing black wine, deep and rich in flavor, that portrays the wine region of Argentina it was produced in. With its flavors of black currant, raspberries, plumbs, cherry, and notes of spice and vanilla, prepare your taste buds for an experience of delight and depth of flavor in each bottle. You will also find that most Malbec produced in Argentina is aged in oak, so expect that to show up on your palate.

One of my favorite Malbec’s produced in the states is by Charles Creek Vineyards, Sonoma California. This is a 100% varietal, very fruit forward red, with cocoa, spice and vanilla, smooth tannins, and a slight leather on the nose. I recently enjoyed this delicious Malbec with spicy barbecued chicken off my grill. Previously heavy peppered steaks proved delightful also.

Malbec is a great red when you are looking for that perfect wine to serve with your next grilling day.

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“And the Oscar goes to”..the wine or the roast?

Posted on February 25, 2013 by storiesbygary

“And the Oscar goes to”..the wine or the roast?.

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“And the Oscar goes to”..the wine or the roast?

Posted on February 25, 2013 by storiesbygary

The tri-tip roast was about a half an hour from departure from the Traeger Smoker as I strolled into the wine cellar for something fantastic to enjoy with this hunk of pleasure. Scanning the rows I decided instead a Syrah or Zinfandel, my mouth watered for a great Cabernet Sauvignon. Up in the top row where I continue to keep special vintages from the reach of my wife (something she has learned to respect I happily announce), was a 2005 Clos du Val from theStags Leap District, Napa Valley from my last visit there.

clos1

Even as I walked from the cellar, my mind and palate was reliving my experience at this fantastic and well known winery. One needs only to examine their label to see that this is a family business who enjoy life,wine and pleasures that wine brings, by the “Three Graces” on the label. An artist rendition of the three daughters of Zeus of Ancient Greece,  singing and dancing and being the life of Olympian parties. And let me tell you, when you pop the cork out of one of their wines, it’s a party in your mouth!

Speaking of the cork coming out of the bottle, let me tell you a tale. As I attached my new fangled electric wine bottle opener to the cork and started to remove it, in sudden horror I watched as the cork fractures into pieces. My heart sunk as I immediately presumed the worst, that it was dried out, allowing air into the bottle, and ruining the wine. As has happened in the past, I continue to wonder how, when I am so careful to keep all my wines on their side and corks wet and sealed, this still happens.

strainer / funnel and flasknecessary items

strainer / funnel and flask
necessary items

So what was I to do next. Out comes my handy dandy brass funnel with its own removable metal  strainer, something all serious and not so serious should have. Whether you need to remove sediment from a bottle of wine, or in this case broken cork floating in the bottle, these tools are life savers.

So after carefully straining straining the wine, I proceeded to pour a taste into my glass to see if I have lost this great wine or not. As I give it a swirl and bring to nose, I am not getting anything “fowl” which is good, but also not getting an abundance of fruit or spice on my nose either. Keep in mind that the “experts” gave this wine very high ratings, with 10-15 years to develop.

When I brought it to my lips for my first sip letting this dark red Cab flow over my palate and around my gums, and beyond, the smile developed and my mind said “winner winner”. The mildness of the tannins developed over the eight years along with black currant and blackberry produced a smoothness and length of layers, reminding me of the fine wines of Bordeaux.

I will tell you that dinner was superb and I really can’t give the “Oscar” to either actor, wine or roast, but will say, they were a winning team for the little guy.

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