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TWO COLD BEERS TO WARM YOUR JANUARY


I sampled two new releases from Deschutes Brewery tonight. Turns out, it’s a pretty good way to spend a cold night in Denver. One of them, Red Chair IPA was striking in that I had tasted last year and my notes tonight were almost the same as then. And that’s a good thing. So, rather than plagiarize myself for a review, I will just quote last years’ (also found here: http://rmpeoplespalate.com/blog/?p=495):

Once in a while, this wine guy gets an opportunity to sample new craft beer releases. I’m happy to have one now to recommend: Red Chair NWPA (Northwest Pale Ale), the new seasonal beer from Deschutes Brewery of Bend, Oregon.

Deschutes says Red Chair (6.2% ABV) is named after the oldest operating lift at Mt. Bachelor. They call it their debut Northwest Pale Ale, though not unlike the last year’s Red Chair IPA. I never tasted the IPA; so, I’ll take their word for it.

This one sits in the glass with a copper color and a loosely foamy head. As I sniff, I pick up hints of citrus, bread, caramel, and herbal lemongrass. Sipping reveals more toast and citrus. Dry, bitter hops emerge but don’t overpower. A malty counterpoint asserts itself then gives way to more hops in the finish.

I relate to it as a cross between an IPA and American pale ale. It is medium bodied and well balanced, with a hoppy personality moderated by malty qualities. I’m told Red Chair began as an experimental beer to test new hops and hopping techniques. Additionally, seven European and domestic malts are key to the formula. The success of the experiment shows in the final product.

Maybe I shouldn’t be surprised Red Chair cleaned house the World Beer Awards.

I also was impressed with Deschutes Hop Henge Experimental IPA. At 10.6 percent alcohol and 95 IBUs, I think this beer (available as a 22 ounce bomber) would be classified as an Imperial IPA/Double IPA, which basically is a stronger, hoppier version of India Pale Ale. And Hop Henge is defined by intensity in both its aromas and flavors. Expect peppery, citusy hops – mostly Cascade and Centennial, with Millennium, Delta, Mosaic, and Citra – and smooth, malty, somewhat caramel flavored malts – Pale, Munich crystal, and Carastan. It drinks with a good backbone of citrus/grapefruit and finishes nicely spicy. Ultimately, this is a powerful but well balanced brew that will keep you alert while you’re drinking but will threaten to put you to a pleasant sleep soon after.

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WHAT’S COLD, DRY, LIGHT AND WHITE ALL OVER … AND JUST IN TIME FOR JANUARY?

PEOPLE’S PALATE WEEKLY WINE RECOMMENDATIONS FOR JANUARY 7, 2013

No, it’s not snow. It’s white wine from France, at least for the purposes of this column.

 

I admit I usually prefer red wines (and Port!) during the cold months but recently I suddenly had a hankering for some crisp whites, cold weather be damned. These wines from Alsace and Loire really hit the spot. So, I thought I’d share them with you. And, keeping in mind your post-holiday bank accounts may be somewhat depleted, all are under $20 a bottle.

 

Something like 92 percent of all Alsatian wine is white. Unlike other French regions, the best wines (those whose appellation of origin is controlled by law, known as A.O.C.) are labeled with the name of the grape variety (and the wine inside is 100 percent). Of particular interest to me, the region is the premier home of my two favorite white grape varieties – riesling (although Germany ranks here, too) and gewürztraminer.

At their best, these wines have excellent fruit intensity, intriguing savory notes, and fine balancing acidity. And Pierre Sparr is one of the best producers. The firm’s entry-level wines (all screw capped) are excellent introductions to the region. The 2011 Riesling ($15) is lightly floral with juicy lime and peach fruit, a stony element and firm acidity. The 2011 Gewurztraminer ($17) delights with intense aromas of tangerine, peach and pear and off dry, textbook lychee flavors, with a touch of anise in a rich, oily texture wine. The 2010 Alsace One ($13) is a blend of muscat, riesling and pinot gris. It is fragrant and floral with lively tropical, apple and mineral notes, good acidity and a crisp finish.

 

At the far west end of the Loire Valley within reach of the Atlantic Ocean’s salty breezes lies the Muscadet appellation. There is much unique about the wines here. Melon de Bourgogne is the only grape variety grown and it is virtually unique to this region, even though it originated in Burgundy. These wines are one of the great accompaniments to fish and seafood, and especially oysters.

 

My favorites come from the Muscadet de Sèvre et Maine area, located between the two rivers in the name. The terrior – igneous and metamorphic rock and the influence of the ocean – produces very dry wines but they are light and crisp, with fresh citrus (lemon, lime, grapefruit) aromas that evoke the ocean breeze, brisk acidity offset with minerality, and a tangy, occasionally slightly bitter finish. They are vinified sur lie in which the lees (yeast cells remaining after fermentation) are kept in the wine until bottling to enhance the lively character. The 2009 Andre Michel Bregeon ($16) really evokes the saline spray of the nearby ocean and those oysters you’ll be eating with it. The 2010 Domaine de la Quilla ($13) shows more of the stony minerality. Finally, the 2008 les Clissages D’Or ($16) emphasizes the citrus and herbal qualities.

 

 

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LOTS OF BUBBLES TO MAKE YOUR NEW YEAR SPARKLE

PEOPLE’S PALATE WEEKLY WINE RECOMMENDATIONS FOR DECEMBER 26, 2012

LOTS OF BUBBLES TO MAKE YOUR NEW YEAR SPARKLE

 

Although sparkling wine is always an appropriate choice for any occasion any time of year, no question the New Year, with all its toasts and “Champagne” brunches, are prime time for indulging a bit of bubbly. And effervescent wine is so popular, there are versions made in virtually every wine region.

 

Champagne

 

The benchmark for sparkling wine is that made in the Champagne region of northwestern France. Cool climate, limestone laced soils, and a nearly 300 year singular focus on the style (the “traditional method” – secondary fermentation in the bottle to capture the ”stars”) means Champagne is the benchmark for all things foamy. It also means the stuff is quite expensive. So, I suspect in most cases you will be looking for a nonvintage Brut. It’ll still set you back a pretty penny but with a top producer (like the two here) you’ll still get something special.

Charles Heidsieck. One of the oldest and most prestigious Champagne houses, established in 1851, the Charles Heidsieck house style typically is one the most complex and bold. Equal parts pinot noir, chardonnay, pinot meunier, with 40 percent reserve wines – some 10-15 years old – the Brut Reserve ($65) packs toasty brioche, pear and tropical fruits, with nutty notes in an amazingly lush frame. Even given the considerable cash commanded by Champagne, the Brut Reserve delivers a lot of wine for the money. 

Lanson. Over 250 years old (the fourth oldest Champagne house), Lanson has been absent from the U.S. market for a while but was recently reintroduced here. Lanson always was one of my favorite Champagnes, so I’m glad they’re back. And the Brut Rosé ($60) doesn’t disappoint. With 53 percent pinot noir, 32 percent chardonnay and 15 percent pinot meunier, the wine is exceedingly fresh and aromatic. This may be because Lanson eschews malolactic fermentation, meaning its wines typically retain more pure fresh fruit character. This one is loaded, with biscuit and floral aromas, red berry and citrus flavors and comes with an elegant texture.

 

Crémant

 

Beyond Champagne, there still are a wide variety of (mostly) more affordable choices for you. In France, Crémant is a term used to designate a high quality sparkling wine made using specified quality control practices including the “methode traditionnelle.”

 

Pierre Sparr Crémant d’Alsace. The Sparr family winery was established an amazingly long time ago in 1680. Pierre Sparr has access to many of the region’s finest vineyards, so maybe it shouldn’t be a surprise this is a highly respected producer. The Brut Reserve ($19) is 80 percent pinot blanc, 20 percent pinot auxerrois. The nose suggests the assertive melon, tropical and citrus fruit that dominates the palate. Fine mousse tickles the palate with minerals and hints of nuts. A fantastic value. The Brut Rosé ($19) is 100 percent pinot noir with fresh aromas of soft red berries and delicate, fruity flavors and lively acidity.

 

Gerard Bertrand Crémant de Limoux. Limoux, a small town and appellation in the Languedoc-Rousillon region of Mediterranean France, lays claim to producing sparkling wine by a second fermentation in the bottle long before Champagne.  Crémant de Limoux traces its history to 1531 and Benedictine monks at the abbey of Saint-Hilaire. Bertrand’s 2010 Crémant de Limoux ($16) is a blend of 70 percent chardonnay, 20 percent chenin blanc and 10 percent mauzac, the indigenous grape which used to dominate all Limoux sparkling wine. There is enticing flowery, citrus and toast on the nose and pleasant pear, apple and lemon flavors. I found the palate to show refined, frothy bubbles.

 

Prosecco

 

Prosecco from the Veneto region of northeastern Italy has become an extremely popular sparkling wine choice in recent years. Prosecco (the name of the production zone, while glera is the dominant grape), unlike the other sparklers in this report is produced using the Charmat Method. In this case, the bubbles are produced by inducing the second fermentation in a pressurized tank. The attraction is in fresh aromas and clean, delicate fruit, frizzante bubbles and low alcohol.

 

Valdo. Valdo Spumanti was established in 1926 and has been owned by the Bolla family since 1940. The Valdo Brut DOC ($12) opens with floral aromas and delivers lively, fruity pear and apple flavors. Valdo also has released a new Prosecco Superiore DOCG Brut. Designated “Oro Puro” ($16), Prosecco’s fresh, lively style certainly is present but there is evidence of greater complexity and fuller flavors as the grapes are from the finest (usually higher altitude) hillside estate vineyards and the wine undergoes an extended aging period. Also consider Valdo’s Nerello Mascalese Rosé ($14), in which the nerello grape adds color, raspberry and spice to the blend. It’s not Prosecco but is similar in style.

 

Mionetto. Another one of Prosecco’s top producers, Mionetto traces its origin to 1887. They also areone of the zone’s most creative, as evidenced by the lighter, gently-sparkling and lower alcohol style of Mionetto’s “IL” ($13). The fruity aroma of pear and citrus is followed by a fresh and crisp wine with apple and peach flavors. The Mionetto Prosecco Brut DOC Treviso ($15) is a bit floral and more intensely fruity with notes of apple and citrus. It also is drier and pleasantly brisk.

 

Enza. Enza Extra Dry ($15) is a new brand produced for the importer W.J. Deutsch by the Cantina Colli del Soligo, a cooperative of growers throughout the Veneto. The slightly higher residual sugar is nicely balanced with just the right touch of acidity. The delicate bouquet offers with scents of pear and apple with a lightly floral, while the mouth also exhibits citrus and peach.

 

Moscato and Moscato d’Asti

 

You have to give the Italians credit for creativity and their fascination with spumante. As much as they are rightly recognized for their red wines, I have been told the Italians are just as proud of their sparkling wines. In addition to Prosecco and the impressive Franciacorta (none reviewed here), the Piemontese have come up with one of the most delightful of all. Made from the moscato bianco (white Muscat) grape in the vineyards surrounding the town of Asti, moscato d’Asti is enticingly aromatic, delightfully sweet, slightly fizzy (frizzante), and very low alcohol (5.5%), making it perfect as an aperitif or a dessert wine.


Vietti Moscato d’Asti. With a 200 year tradition of winemaking, this highly regarded producer is recognized as one of the first in the Piemonte to bottle single-vineyard wines and for pioneering the resurrection of the indigenous areneis white grape.  They also make one of the best Moscato d’Asti. The 2012 “Cascinetta” ($15) uses only the best moscato grapes with extended maturation. The resulting wine intense aromas of honey, peach and orange, with hints of spice and a suggestion of flowers. On the palate, it is loaded with apple, pear and lemon, while its delicate sweetness is balanced with bracing acidity leading to a fresh finish.

 

 

Caposaldo Moscato. Caposaldo is a brand brought to the U.S. by the importer Kobrand. The Moscato IGT ($10) actually is not a Moscato d’Asti but I include it here for ease of reference. The grapes are grown in the Provincia di Pavia in northern Italy’s Lombardy region. It is a bit less sweet and higher in alcohol (but still very low at 7%). And the price sure is right.

 

Cava

 

Spanish Cava has long been my go-to bubbly for parties and friendly accompaniment for meals. Most Cava is produced by the tradition method in the Penedès valley in Cataluna not far from Barcelona. Most Cava features the indigenous grapes Macabeo, Xarel-lo, Parellada. It’s recently had competition from Prosecco but is still a great choice.

 

Codorníu. Codorníu has been a premier sparkling wine producer since 1872 when the family introduced the traditional method to Spain. The family’s winemaking history actually stretches back more than 450 years to 1551. Anna de Codorníu Brut ($15) celebrates the life of Codorníu’s last heiress and the family she guided. It was the first Cava to use chardonnay in its cuvee, 70 percent in this release with 30 percent parellada. It shows some richness and a little sweetness, with a solid structure and a creamy texture and more fruit than expected – citrus, tropical and strawberry aromas; and apple, citrus, and raspberry flavors.

 

Poema.  Poema is a top-quality, small-production Cava house that emphasizes sustainable practices, suchasorganic fertilizer and no herbicides. The Brut ($13) is notable for its fresh bread, citrus, apple and even mineral notes. Its crisp, fruity and well-balanced profile positions it as a great choice. 

California

 

Barefoot Bubbly. For my California selection, I’m recommending a reliable choice in the so-called “value” category – Barefoot Bubbly. Barefoot Cellars has been churning out good value wines since 1986. Today, they produce thirteen still wines and seven sparkling. The mainstays of the Barefoot Bubbly line are the Brut Cuvée and Extra Dry, each ($11). The Brut is not as dry as the term usually indicates. But it is clean and crisp, with nice lemon and apple fruit balanced with creamy notes. The Extra Dry shows nice fresh tropical fruit; it is slightly sweet but finishes with refreshing acidity. These wines are ideal for parties and family gatherings and make a good base for the ever popular mimosa.

 

 

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PEOPLE’S PALATE WEEKLY WINE RECOMMENDATIONS FOR DECEMBER 19, 2012

SWEETS FOR THE HOLIDAYS

 

Something about the cold weather and holidays always gets me in the mood for a good dessert wine. I’ve discovered a few that I am looking forward to helping me get through the holidays and the rest of winter.

 

Port

 

Although I enjoy Port all year long, there is something about cold weather that gets me thinking about stocking up on this special dessert wine from Portugal’s Douro River Valley. The warming quality of Port’s intensity and high alcohol really hits the spot this time of year. There are many styles and a number of special designations but the wines are so good, the little extra effort it takes to understand them will be greatly rewarded. Actually, there are two basic styles: mostly wood-aged Port, usually classified as Tawny; and mostly bottle-aged Port, including Vintage, Late Bottled Vintage and Ruby.

 

Vintage Port is made only in exceptional years from the finest grapes in the top vineyards. They are dark, with intense fruit, great depth, and tannic grip. They also are quite expensive. Since I can’t afford Vintage Port often, one of my favorite alternatives is made by Ficklin Vineyards, a family operation that has been producing highly regarded California Port-style wines for three generations. The 1996 Ficklin Vintage Port ($36), though less intense than the Portuguese version, still is impressively rich and ready to enjoy immediately but will develop well.

 

Late Bottled Vintage Port (or LBV) also is an affordable alternative. It is made from good wines of a single year that didn’t quite make the cut for Vintage Port. Aged four to six years before bottling, it is ready to drink upon release but can last a few years. I enjoyed Dow’s 2007 LBV ($22), from the family’s fourth winemaking generation, for its full body and blackberry fruit balanced with good acidity and soft tannins.

 

Ruby Port is the youngest and most accessible Port. Aged three years in large vats to retainfreshness, expect straightforward, grapey fruit. Cockburn’s “Special Reserve” ($22), crafted to be more concentrated than a standard Ruby by this 200 year old producer, is a delectable choice with aromas of ripe plums and dark cherries and concentrated flavors to match. Fonseca Bin No. 27 ($21), another nearly two hundred year old family winery is quite intense with lively red fruits and good structure. Here again, Ficklin is a California alternative worth considering. I have been drinking the Old Vine Tinta Port ($18), which is produced using a unique solera blending system, for more than 30 years and it has never disappointed me.

 

Tawny Port is known less for power and concentration than for complexity, purity of fruit and finesse. Tawnies areblended wines and the best indicate an average age. Expect the balance, elegance and complexity to increase with the older wines. The Taylor Fladgate 20 Year Old ($56) is amazingly pure with vibrant, deep fruit, nutty complexity and great balance. The Fonseca 10 Year Old ($33) is quite fine in its own right and certainly more affordable, though a little sharper and not as complex. And don’t forget Ficklin’s Aged 10 Years ($28), which I enjoyed for its attractive plum and cinnamon and lingering finish.

 

 

Some California producers make a Port-style wine often using zinfandel because of itsability to develop naturally high alcohol levels without fortification. The 2009 Dashe Late Harvest Zinfandel (375 ml, $24) certainly conjures the character of a Ruby Port. It has fine structure and acidity, with aromas and flavors of raspberry and black pepper. The 2009 St. Francis Sonoma County Port ($38) is a rich, blend of cabernet sauvignon, zinfandel, merlot, syrah, and alicante bouchet. Aromas of spice and dark fruits lead to exuberant wild berry flavors and a silky texture.

 

Banyuls

 

Where the south of France hugs the Mediterranean Sea, the Languedoc and the Roussillon produce a wide variety of sweet wines, mostly from variations of the white grape muscat and occasionally the red grape grenache. Most of these wines (known as Vin Doux Naturel) are made by fortifying the partially fermented wine with grape spirits. This report covers three of the best.

 

From the terraced vineyards near the seaside town of the same name, Banyuls, (grenache is the dominant grape) is a truly underappreciated sweet red wine. Since it is red and fortified, it is tempting to compare Banyuls to Port. But there are differences, such as lower alcohol and a slightly lighter style. A fine example comes from one of the estates of the Dauré family, one of the Roussillon’s leading producers. The 2009 Les Clos de Paulilles “Rimage” (500 ml, $25) does bear a resemblance to Vintage Port with its blackberry, cherry fruit and chocolate notes.

 

Muscat de Saint Jean de Minervois

 

Muscat de Saint Jean de Minervois is one of the most important muscat based Vin Doux Naturel. It comes from high altitude vineyards on an arid plain near the Languedoc community of the same name and north of the historic town of Narbonne. The wine is made with muscat blanc à petit grains, the best of the many muscat varieties. I found the nonvintage Les Petit Grains (375 ml, $14), from Les Vignerons de la Méditerranée (the growers association responsible for the good value Val d’Orbieu wines) to be a fine representative of the appellation. Its dramatic aromatics and fruit forward apricot, citrus and honey qualities are enticingly satisfying.

 

Muscat de Rivesaltes

 

In the Rousillon region, neighbor to the Pyrenees Mountains that form the border with Spain, Muscat de Rivesaltes is an appellation that accounts for most of France’s Muscat production. The Dauré family’s other estate, Château de Jau (which dates to 1792) is a standard bearer in the Rousillon and its Muscat de Rivesaltes is a fine example of the type. Although much Rivesaltes is made with the lesser muscat of Alexandria, the 2009 Chateau de Jau Muscat de Rivesaltes (500 ml, $25) is distinguished by the use of muscat blanc à petit grains. It is similar to the Les Petit Grains, though in a lighter, more refreshing style.

 

Sauternes

 

Many consider Sauternes the greatest of all sweet wines. The production zone is located just south of Bordeaux. This storied wine results from the marriage of late harvested semillon (with small amounts of sauvignon blanc or occasionally muscadelle), and the amazing “noble rot” known as botrytis cinerea. This leads to deeply concentrated juice that yields luscious nectar of a wine – honeyed, earthy and even a little spicy. For a great introduction to the wonders of Sauternes at a fair price, enjoy the 2008 Château de Cosse (375 ml, $25), This is the second wine of the great Château Rieussec. Yet it carries all of the qualities one would look for in fine Sauternes.

 

Tokaji Aszu

 

Although it is largely unknown among American consumers, Tokaji Aszu (pronounced TOE-keye-ee AH-zhu) is one of the greatest sweet wines on the planet. The Tokaj-Hegyalja region is about 150 miles northeast of Budapest, Hungary in the Zemplen Mountains at the confluence of the Tisza and Bodrog rivers. It is here, not France or Germany, where the first discovery of the botrytis cinerea (the “noble rot”) was documented over 400 years ago, when it was realized the juice from rotten grapes could produce an unctuous, sweet wine. Tokaji Aszu is crafted from indigenous grapes – primarily furmint, harslevelu and muscat blanc. Its unique production method involves blending a dry base wine with a sweet paste of aszu (the botrytis-infected grapes) in various proportions. The amount of residual sugar in the wine is ranked in levels ranging from 3 puttonyos up to 6 puttonyos. No surprise Tokaji Aszu became celebrated, favored by royal families throughout Europe. It’s rich, thick and refreshing because of the high acidity, with the flavors of dried apricots and oranges.

 

Today, the Royal Tokaji Wine Company, founded just in 1990, is the most importantproducer of Tokaji Aszu and lucky for us the most readily available in America. These wines can be ridiculously expensive, so it is a real treat to find such quality at reasonably accessible prices. The 2007 5 Puttonyos “Red Label” (500 ml, $43) is a wine for superlatives. Amazingly luscious but lively, balanced and refreshing, you are likely to discern tropical, apricot, peach, and orange aromas and flavors. Intriguing hints of honey and earth cross the rich palate balanced with firming acidity. The 2009 Mád Cuvée Late Harvest (375 ml, $20) is made from vineyards near the town of Mád not far from Tokaj. It is lighter and fresher but definitely has a sense of richness – an excellent introduction to the style, exhibiting a fine balance between fruity sweetness and taut acidity.

 

 

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THE PEOPLE’S PALATE WEEKLY WINE RECOMMENDATIONS FOR DECEMBER 9, 2012

For this People’s Palate Weekly Wine Recommendations, I feature two types of wine that are ideal choices for holiday meals and festivities.

 

The white is a Vinho Verde from the region of the same name in northwestern Portugal. Vinho Verde translates to “green wine” and for good reason. The cool, wet climate and granite soils here present growers a challenge to harvest ripe grapes. Those that do produce a pleasantly aromatic, light bodied wine that is high in acid, (sometimes with a bit of fizz on the tongue), and brisk apple and citrus fruit, occasionally accented with mineral or savory elements. Low in alcohol, they are perfect as an aperitif and with lighter dishes.

 

There are about half a dozen key grapes used in varying proportions and many of the finished wines are bottled nonvintage – blended from more than one harvest. Arguably alvarinho is the finest of these. Actually, alvarinho is the Portuguese name for the albarino grape grown in nearby Galicia across the border in Spain.  Compared to other Vinho Verde, it yields a more fragrant, full-bodied, wine that is higher in alcohol and can reveal quite a bit of richness and character.

 

This certainly proved the case with this week’s selection – the 2011 Vera Alvarinho Vinho Verde ($16). The Vera is 100% alvarihno from vineyards in a warmer, drier area. There is a slight tingle on the tongue, followed by rich flavors of ripe apple, lemon and lime. This depth of fruit is balanced with bright acidity and the wine finishes with spice notes. Enticing now, this is a wine with enough character to age and for a few years.

 


 

I actually have another fun VV choice for you – the Broadbent Vinho Verde ($10). This delightfulwine (at a great price) opens with the impression of a light sparkling wine and that is confirmed in the mouth with fairly significant spritz. A touch of fresh green apple and a clean finish makes this a great quaffer. This is a nonvintage wine, so look on the back label for the “Seal of Guarantee” (Selo de Garantia) and the “/2011” notation.

 

My red wine choice this week is Beaujolais. My first offering is the Beaujolais Nouveau from Georges Duboeuf. This time of year, Beaujolais is a choice red wine option and Beaujolais Nouveau is especially fun. Every year, on the third Thursday of November, the Beaujolais Nouveau is released to great fanfare, as it is traditionally the first wine of the new harvest.

 

Coincidentally available just in time for the holidays, the 2012 Georges Duboeuf Beaujolais Nouveau ($10) is one of the most widely available and always a good choice. The color is a deep purplish ruby and the wine mimics that impression with vibrant, forward berry fruit, balanced with good structure. It is best served chilled.

 

But Nouveau isn’t your only Beaujolais option. There are 12 different Beaujolais appellations, 10 of which are associated with a key village and are known as “Crus” to designate the region’s most celebrated and unique wines. Gamay is the primary varietal of Beaujolais, representing 99 percent of the region’s wines. Beyond Beaujolais, cultivation of gamay is rare, making drinking the region’s wines a unique experience.

 

The Beaujolais region is actually part of the Burgundy region. It is located in the south of Burgundy just north of Lyon in eastern France. Granite soils, some laced with limestone and clay, and abundant sunshine provide an environment in which the grapes develop deep fruit and a solid structure.

 

From Duboeuf, you can’t go wrong with the 2011 Morgon “Jean Descombes” ($16). The Jean Descombes is a perennial favorite of mine. It has loads of black cherry and plum fruit and finishes with and intriguingly savory element.

 

My other Beaujolais selection comes from Louis Jadot, the iconic Burgundy producer – 2010 Louis Jadot Moulin-à-Vent “Château des Jacques” ($22). Maison Louis Jadot bought the Château des Jacques in 1996 and produces several Moulin à Vent, Fleurie, Morgon, and Chenas under this label. This wine is quite full-bodied, with deep black cherry fruit and savory brown spices. The plump texture is buttressed with noticeable tannin. If for some reason you don’t drink it up now, this one definitely can develop over the next several years.

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HOLIDAY WINE GIFTS 2012 – CALIFORNIA CABERNET SAUVIGNON AND BLENDS

Throughout most of the year I’m pretty much an “ABC” guy (Anything but Cabernet or Chardonnay). I’m not militant about it mind you. I just appreciate diversity, adventure. I find trying different wines from different grapes, from different regions educational … and exciting. And there is so much out there to try.

 

But, for some reason, when the holidays come around, I turn all traditional and look for a top notch California Cabernet Sauvignon to give as gives to family and friends. If you are at all like me in this regard, you should appreciate the following list. For those of you who are reading this and saying, “What a cop out,” you have to acknowledge that great California Cab’s (and I include in this various blends) are fine wines in their own right and as a bonus carry a certaincaché that carries extra value for special occasion. And maybe next year I’ll be more creative.

 

The following wines are listed in order of my preference but all are recommended. I also provide information about the wine’s style to help you choose.

 

2009 Francis Ford Coppola Winery “Eleanor” ($50)

This wine is produced in honor of Coppola’s wife, with the grapes coming from the esttate’s vineyards in Sonoma (72 percent) and Napa (28 percent). Winemaker Corey Beck has blended Syrah (54 percent) and Cabernet Sauvignon (46 percent) into a rich, and luscious but supple wine. It shows ripe, mouthfilling fruit of currants, raspberries and black cherries, all layered with notes of black pepper, earth, and herbs. While it is full flavored and well structured, it also is the essence of balance, finishing with fine-grained tannins. This wine is enjoyable now but should develop for 10-15 years.

 

 

2009 Caymus Napa Valley ($68)

Caymus has been one of California’s premier Cabernet producers for nearlyforty years. The Wagnerfamily’s Special Selection is almost always near the top of critic’s lists and the Napa Valley bottling isn’t far behind. This vintage is flashy and opulent, supple and luxurious, with a creamy texture. It exhibits succulent flavors of dark berries, currants and cassis. Yet it has a solid structure that maintains a certain elegance. I sense added complexity in touches of mocha, tobacco, espresso and underbrush. Delicious to drink now and over the next 10 years.

 

2008 Frank Family Napa Valley ($50)

This winery, founded by long time Hollywood executive Rich Frank and Connie Frank twenty years ago, just seems to get better with each successive vintage. Todd Graff, who has been the winemaker since the beginning, has crafted a big, rich, ripe wine loaded with delectable plum, currant and blackberry fruit accented nicely with oak, herbal and tobacco notes. But the wine harmonizes all this in a supple texture and elegant finish. It can be enjoyed now and for another ten years.

 

2008 Rodney Strong “Symmetry” Alexander Valley ($55) 

This winery has been a Sonoma County pioneer since 1959 and arguably is making its best wines ever. Tom Klein, whose family has owned the winery since 1989, and Rick Sayre, who has been the winemaker since 1979, have continued this pioneering approach to sustainability, where they have taken these practices farther than almost any winery in California – including solar powered electricity and getting certified carbon neutral. Symmetry is a classic Bordeaux-style blend dominated by 79% cabernet sauvignon. This wine definitely falls into the big, ripe and rich category. It fills the mouth with blackberry, blueberry, plum, cassis, and currant fruit. Layers of complexity emerge from woodsy, meaty, mineral, and cedar notes. The dense fruit and considerable tannins call for lengthy aging (5-15 years) but suggest it will be well worth the wait.

 

2008 Hess Collection 19 Block Cuvee Mt. Veeder ($36)

This is another in a string of recent successes for what is essentially a Bordeaux-style blend of 69 percent cabernet sauvignon with malbec, syrah, merlot and petit verdot. It is a good example of the owner (Swiss businessman Donald Hess’ (who founded the winery in 1978) commitment to mountain grown fruit and sustainable practices. The wine shows the expected concentrated fruit – in this case blackberry and black currant. However, it also displays a softer texture than expected from high altitude grapes. Herbal, wood and forest notes add complexity, while friendly tannins encourage short-term drinking (bit it will hold for ten plus years.

 

 

 2008 Rodney Strong Reserve Alexander’s Valley ($45)

This is another Rodney Strong wine packed full of ripe dark fruits. Savory notes add complexity, as do hints of herbs, licorice, chocolate and oak. The wine has such juicy flavors and well-mannered tannins, it seems to beg for early drinking but should reward patience for a good ten years.

 

2008 Grgich Hills Napa Valley Estate Grown ($60)

Now here’s a wine made in … what shall I call it? The traditional style? The Old World style? It certainly is not what has come to be known as the “fruit bomb” overblown Napa style of recent years. Under the direction of Mike Grgich, who has been making wine in Napa for over fifty years, the winery has seen its estate vineyards certified organic and biodynamic and converted its electricity to solar power. But the wines remain true the higher acid, elegant style. This wine clearly presents strong tannins but they frame deep, pure blackberry, cherry and currant fruit. There also are noticeable woodsy, savory notes of tobacco, spice and licorice. Enjoyable now, I think it will be better in five years and will drink well at least another ten.

 

2009 Priest Ranch Somerston Vineyards Napa Valley ($48)

Somerston Vineyards in the far eastern reaches of the Napa Valley has been a working ranch since 1847, which has included grape growing for only about the last forty. A few years ago, realizing the quality of the fruit, the current owners decided to make their own wine. With this vintage, winemaker Craig Becker has crafted another fine example of mountain grown fruit. It is a big, rich, powerful style where ripe berries are joined with complex notes of loam, earth, leather, and licorice. It all rides on a plush texture and ends with soft, though firm tannins. It’s friendly enough to drink now but might be even better in five and should evolve for another decade.

 

2008 Dry Creek Vineyard The Mariner Dry Creek Valley ($40)

In 1972, David Stare was one of the pioneers of the rebirth of winemaking in the Dry Creek Valley. While the valley and Dry Creek Vineyard are best known for Zinfandel, a fair amount of high quality cabernet sauvignon –based wines also are produced. The Mariner is the winery’s Bordeaux-style blend (42% cabernet sauvignon, 35% merlot, with the rest petit verdot, malbec and cabernet franc). This vintage impresses for its solid structure framing rich dark fruits and overlayed with dried herbs, wood and tobacco notes. It is quite dry. Drink over the next decade.

 

2009 Round Pond Estate Rutherford ($50)

Located in the heart of the coveted cabernet cornucopia that is the Rutherford appellation of the Napa Valley, the MacDonnell family has been growing grapes here since the early 1980’s. Recently, they decided to make their own wine from their highly sought after grapes. This Estate wine is flashy, rich, and supple. Abundant, sweet blackberry and currant fruit is wrapped in generous oak and shows hints of cocoa. The lush palate gains chewy density in the finish. Give it a couple of years to allow the fruit and tannin to meld; then enjoy it over the next decade.

 

2008 Newton The Puzzle Spring Mountain District ($80)

This winery has occupied the upper echelons of Napa’s elite since it was established 35 years ago. It’s wines are notable for their origins in high altitude vineyards in the Spring Mountain District on the west side of the Napa Valley and the use of indigenous yeast in fermentation and their bottling without filtration. The Puzzle is a blend of 42% merlot and 36% cabernet sauvignon, with cabernet franc, petit verdot and malbec. It is made is a super ripe style with loads of plum, blackberry, currant, and cherry fruit. There is plenty of oak and hints of herbs, cola, and tobacco. With all that fruit and elegant, restrained tannins, one would be tempted understandably to drink it now but it might develop complexity if you cellar it for five or ten years.

 

2008 Freemark Abbey Napa ($40)

Freemark Abbey is one of Napa Valley’s oldest wine properties, having been established in 1886. It also played an important part in the revival of California wine, as there were two Freemark Abbey wines included in the famous 1976 Paris Tasting. The 2008 Cab emphasizes a fruit-driven, approachable style. Lively red currant and cherry fruit is deepened with spice, tobacco and licorice notes. While there is noticeable oak and fairly firm tannins, the texture is supple making this a wine to enjoy within the next few years.

 

Below are eight other wines presented without tasting notes because I’m running long. But they still are recommended and I plan to review them in more detail in another column.

 

2009 Duckhorn Napa ($68)

2008 Jordan Alexander Valley ($52)

2009 J. Lohr Carol’s Vineyard Napa ($40)

2009 Treana Red Paso Robles ($35)

2009 Atalon Napa ($35)

2008 Dry Creek Vineyard Meritage Sonoma County ($28)

2009 Kendall-Jackson Grand Reserve Sonoma County ($28)

2008 Dry Creek Vineyard Dry Creek Valley ($25)

 

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THE PEOPLES PALATE: WEEKLY WINE RECOMMENDATIONS

THE PEOPLES PALATE: WEEKLY WINE RECOMMENDATIONS 

(for the week of November 25, 2012)

 

Tio Pepe “Fino en Rama” ($25)

 

Tio Pepe is the well-known brand of Sherry produced by Spain’s Gonzalez & Byass, one of the nation’s oldest Sherry producers, having been established in 1835 in Jerez.

 

Sherry, of course, is the fortified wine produced in the area lying between Jerez de la Frontera, Puerto de Santa María and San Lucar de Barrameda in southern Spain. Fino is the light, dry style of Sherry achieved by vinification of the palomino grapes under a coating of yeast (called “flor”) that forms on the aging wine and prevents it from oxidizing. Then, the use of the solera system to blend different vintages lends complexity to the finished wine.

 

Fino en Rama is a specific version of Fino intended to be as fresh and pure as possible (“en rama” can translate as “raw”). This is achieved by minimal treatment of the wine after it is removed from cask. This year, the Tio Pepe Fino en Rama celebrates the 200th anniversary of the birth of Manuel Maria Gonzalez, the producer’s founder.

 

This Tio Pepe comes from the finest four casks selected in the spring, when the flor is at its thickest. And critically, unlike most other Sherry (even some en rama), this wine is unfined and unfiltered. Nothing is added to clarify the juice or to filter dissolved solids; these are achieved mostly with settling. So you get all the natural components of the original wine and more complexity than the typical Fino (which is normally fined and filtered to stabilize it for transport).

 

The resulting wine opens with hints of butterscotch and caramel aromas accented by lemon, spice, minerals, and that trademark almond character. The palate is fresh, tangy and savory. It shows admirable finesse, even delicacy on the palate but at 15% alcohol, it still finishes with a kick.

 

Fino en Rama (even more so that a regular Fino) is best drunk shortly after bottling. It should be served chilled, refrigerated after opening and drunk within three months. It makes a fine aperitif. It is perfect for cheese, fish, Asian food, egg dishes, nuts and, what else, tapas.

 

Only about 200 cases of this special wine is available in the U.S.; so look for it now.

 

2010 Domaine du Pré Baron Sauvignon Touraine ($12)

 

For most folks, the Loire Valley probably is mostly associated with the dozens of dramatic medieval chateau dotted along the Loire River. For those of us fascinated with wine, it is more importantly a key wine region in France. Although the Loire often is overshadowed by Bordeaux, Burgundy, Champagne and the Rhone Valley, the region produces an amazing diversity of wines well worth any wine lover’s investigation.

 

Take for instance Sauvignon Blanc. Some know it likely originated in Bordeaux where it has achieved acclaim among connoisseurs, especially those from the Graves district, where it is blended with semillon. But I might argue it has achieved a purer expression in the Loire Valley. And certainly Sancerre and Pouilly-Fume, districts located at the eastern end of the valley, have achieved well-deserved recognition for their renditions.

 

I will be writing more about those wines and others from the Loire Valley in the coming months but here I present an excellent choice for you to experience a fine Loire Sauvignon at an everyday price.

 

The best source for such value priced Sauvignon is the Touraine district, which lies at the center of the Loire Valley. Named after the city of Tours, it stretches along the Loire River and is the Valley’s largest district. “Touraine” also is the regional appellation (sort of like “Sonoma” on a California label).

 

Sauvignon Blanc typically is quite aromatic, light, fresh and lively, with invigorating acidity. Its flavor profile includes prominent herbal notes (sometimes even described as grassy) and fruit notes of citrus, grapefruit and sometimes gooseberry (as often seems most pronounced with New Zealand Sauvignon Blanc). In the Touraine, the mostly sandy clay, occasionally flinty soils, yield racy wines that can show some minerality.

 

Touraine de Sauvignon (as it is technically known) may not have quite the complexity or refinement of Sancerre or Pouilly Fumé but from a dedicated grower (like the Mardon family of Pré Baron) it can be eminently satisfying. And with attractive pricing, it is a more than reasonable alternative to its more expensive relatives.

 

This wine, made without the use of oak, shows really nice spicy herb flecked citrus notes and a touch of flinty, smoky aromas. The palate has a fair amount of weight, which carries nice orange and lemon flavors. It is crisp and lively, perfect for light dishes, including chicken, fish and shellfish, and even salads.

 

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GERMAN WINE GROWERS BALANCE TRADITION AND MODERNITY WITH AMAZING RESULTS

Fritz Groebe had that look in his eyes, a look of passion and dedication born of family and tradition, a tradition of family viticulture originating in the Rheinhessen 250 years ago. Mr. Groebe took over responsibility for winemaking at the family estate in Westhofen from his father in 1988. In the ensuing years, Fritz has committed to traditional methods, including organic cultivation.

 

We heard similar stories of family tradition and viticultural practice at almost every stop on ourfour day visit to Germany’s Rhenhessen, Mosel and Nahe. I would say Mr. Groebe was the most traditionalist of all the growers we met. His wines are fermented in old wooden casks. And no screw caps here, he only uses cork (sustainably grown, of course) because it has a smaller carbon footprint. But others we met talked about using “integrated” approaches in the vineyard (spraying sulfur instead of pesticides, using compost instead of fertilizer). They may cut fruit to reduce yields and rely on the naturally occurring wild yeast to ferment the wine, yet use stainless steel tanks for fermentation.In the Rheinhessen, the flatter, rolling landscape is more conducive to organic practices. Many said they’re organic, though some admitted they weren’t certified. Actually, everyone we talked to professed to practice some level of sustainable agriculture. 

View of Oppenheim

 

If the family business is to continue in the family, the younger generation must be prepared to take the reins as the older generation moves on. Another experience with this was when we met with three young Rheinhessen winemakers, part of a group called “Message in a Bottle” – Jochen Dreissigacker, whose family’s vineyards surround the village of Bechtheim and date to 1728; Johannes Becker (of Becker Landgraf in Felsenkeller), whose winery continues the tradition of two winemaking families from the 18th century; and Stefan Winter in Dittelsheim. Mostly in their twenties and thirties, they have moved confidently to modernize the quality of their families’ wines, while still respecting tradition.

Rheinhessen vineyards

 

Over in the Mosel, where winemaking dates to the Roman occupation 2000 years ago, I was surprised at first when we were told organic farming is “not possible.” It turns out, with the ridiculously steep slopes of most vineyards and the high natural humidity (promoting fungus), it’s just too difficult or too expensive. Still, everyone we talked to professed sustainability concerns saying, “we work close to the land.”

 

We spent two days visiting growers who produce wine from many of the valleys best vineyards. Our first stop was Dr. Loosen in Bernkastel. Ernst Loosen has run the family estate, which is about 200 years old, since 1988. Ernst was unable to host us for our tasting and dinner that night but his presence was certainly was felt in the wines. And there is quite an array of wines, as Dr. Loosen arguably is the most recognizable name in premium German Riesling in the U.S.

 

C.H. Berres, based in the village of Urzig, is much less well known in the U.S. but the wines are well worth seeking out. Markus Berres, who took over winemaking in 2006, is the 21st generation of the family business dating to 1510! Markus has modernized all facets of the operation, including closing all wines in screw caps.

 

Urziger Wurzgarten vineyard

For the Haag family in nearby Brauneberg, the tradition goes back to 1605. Oliver Haag now cultivates prime real estate on the village’s famed mountainside vineyards. The wines are sold under the “Fritz Haag” label.

Brauneberger Juffer vineyard

 

One night we shared a tasting and dinner with four growers, all members of the “Bernkastel Ring” organization. Andreas Schmitges hosted us at his winery in Erden. Andreas took over the winery in 1990, continuing a tradition that goes back to 1744. We were joined by three others – Bernhard Werner, who has managed the family estate, which dates to 1650, from Leiwen since 1987; Stephan Pauly, whose family winery (Dr. Pauly-Bergweiler) is based in Wehlen and also dates to 1650; and Ernst Clusserath, who with his wife operates a small but important estate based in Trittenheim.

 

We finished our trip in the Nahe, maybe the least familiar premium German wine region to American consumers. This is really unfortunate. By comparison to the Mosel and the Rheinhessen, the small Nahe seems secluded, even hidden. Yet, its higher elevation, Nahe River, steep slopes, and varied slate, sedimentary, and volcanic soils yield some of Germany’s most distinctive and dramatic wines.

 

Again, we found the themes of family tradition and working close to the land. Jakob Schneider’s family has been in the wine trading business since 1575. After taking over winemaking responsibilities, he has really elevated the production of the family’s prime holdings around the villages of Niederhaus and Oberhaus.

 

Oberhauser Hermannshohle vineyard

Just a short way down the road in Oberhausen,

the Donnhoff estate is in the process of transition

from father Helmut to son Cornelius. The family’s

ancestors came to the area in 1750 to work in the

copper mines. Now, Donnhoff wines are prized

the world over.

 

In Munster-Sarmsheim, Kruger-Rumpf is another family affair. Georg has assumed responsibility for winemaking, while his father consults and his mother runs the restaurant fronting the property. If you ever get a chance to go to the Nahe, make sure to stop by the restaurant. in the meantime, enjoy the wines here.

 

 

 

Finally, did you know Germany is the world’s largest consumer of sparkling wine? I surely didn’t and never gave it much thought either beyond considering it a pleasant curiosity. That stat came from Volker Raumland, who produces what many consider Germany’s best “sekt.” And which I will assert to be as good as many Champagne.

 

 

With that exception, almost all of the wines I tasted with these growers were from one grape, Riesling. If you think that would have gotten boring, not with this noble grape and not with wines from such dedicated talented growers. I suggest you take your own trip to your favorite wine shop or restaurant seek out the wineries mentioned here.

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LATEST BEER NEWS & REVIEWS: GABF, DESCHUTES & SAM ADAMS NEW RELEASES

The 31st Great American Beer Festival (GABF), held a few weeks ago at the Colorado Convention Center, stands as a testament to the intrinsic appeal of craft brewed beer … and to the vision and hard work of the people at the Brewers Association (which organizes it) and to the craft brewers that have proliferated across the country over these years.

 

New for 2012, the GABF added a Brewpub Pavilion, with approximately 24 breweries representing all regions of the country. The GABF decided to celebrate Brewpubs this year as they make up about half of U.S. breweries, numbering more than 1,000. There also were 110 more breweries at the festival than last year; and a new competition category (the 84th!) – Fresh Hop Ale. This category was added in recognition of brewers increasingly looking for ways to brew beers in sync with the harvest season. This new category showcases ales, which are hopped exclusively with fresh, undried, “wet” hops.

 

While most everything else in the American economy is contracting, it seems the craft beer world just keeps expanding. The GABF seems to more popular every year, this year selling out in just 45 minutes during the public ticket sale. The GABF remains the largest commercial beer competition in the world. Here are some stats to make the point:

 

  • 578 breweries (over 100 more than last year) served over 2,700 beers (over 300 more than last year) and the biggest selection of American beers ever served), to 49,000 attendees (including ticketed attendees, brewers, judges, volunteers and journalists).
  • The 84 beer categories covered 134 different beer styles.
  • Winners were chosen from 4,338 entries from 666 breweries, from 48 states, Washington, D.C. and Guam, matching its largest field of entries to date.
  • The top five entered categories were (theoretically and indication of consumer interest):

v American-Style India Pale Ale, 203 Entries

v Imperial India Pale Ale, 128 entries

v Herb and Spice Beer, 114 entries

v American-Style Strong Pale Ale, 111 entries

v American-Style Pale Ale, 109 entries

 

The GABF is both a public/member festival and a privately judged competition. And once again Colorado was well represented among the awards. Funkwerks of Fort Collins was named Small Brewing Company and Small Brewing Company Brewer of the Year. By my count, 28 Colorado breweries won 33 awards, as listed below:

 

 

  • Fruit Beer, Gold: Apricot Blonde, Dry Dock Brewing Co., Aurora
  • Coffee Beer, Bronze: Big Shot Espresso Stout, Twisted Pine Brewing Co., Boulder
  • Specialty Honey Beer, Gold: West Bound Braggot, Twisted Pine Brewing, Boulder
  • Fresh Hop Ale, Bronze: Colorado IPA Nouveau, Tommyknocker Brewery, Idaho Springs
  • Indigenous Beer, Gold: Got Beer, BJ’s Restaurant & Brewery, Boulder
  • Gluten-Free Beer, Silver: Brown, New Planet Beer Co., Boulder
  • American-Style Brett Ale, Bronze: TPS Report, Trinity Brewing, Colorado Springs
  • Wood- and Barrel-Aged Strong Stout, Bronze: Barrel Aged Russian Imperial Stout, AC Golden Brewing, Golden
  • Wood- and Barrel-Aged Sour Beer, Silver: Sentience, Crooked Stave Artisan Beer Project, Denver
  • Smoke Beer, Gold: Bambastic, Fort Collins Brewery, Fort Collins
  • Munich-Style Helles, Gold: 6X Helles, CB & Potts Restaurant & Brewery, Fort Collins
  • Dortmunder or German-Style Oktoberfest, Gold: Move Back, The SandLot, Denver
  • American-Style Lager, Light Lager or Premium Lager, Bronze: Keystone Light, Coors Brewing, Golden
  • European-Style Dunkel, Gold: Knight Ryder Munich Dunkel, Equinox Brewing, Fort Collins
  • Bock, Gold: Butt Head Bock, Tommyknocker Brewery, Idaho Springs
  • International-Style Pale Ale, Gold: River Runners Pale Ale, Eddyline Brewing, Buena Vista
  • English-Style Mild Ale, Bronze: S.S. Minnow Mild Ale, Dry Dock Brewing, Aurora
  • Ordinary or Special Bitter, Bronze: Sawtooth Ale, Left Hand Brewing, Longmont
  • Extra Special Bitter, Silver: The Tower E.S.B., Bull & Bush Brewery, Denver
  • Irish-Style Red Ale, Gold: Irish Red, Glenwood Canyon Brewing, Glenwood Springs and Bronze: Balefire Red, Echo Brewing, Frederick
  • English-Style Brown Ale, Bronze: Molly’s Titanic Brown Ale, Rock Bottom, Westminster
  • American-Style Brown Ale, Gold: Face Down Brown, Telluride Brewing, Telluride and Silver: Upslope Brown Ale, Upslope Brewing, Boulder
  • German-Style Altbier, Silver: Land’s End Amber, Kannah Creek Brewing, Grand Junction and Bronze: Little Red Cap, Grimm Brothers Brewhouse, Loveland
  • German-Style Sour Ale, Bronze: NBB Love Felix, New Belgium Brewing Co., Fort Collins
  • German-Style Wheat Ale, Gold: Wildpitch Hefeweizen, The SandLot, Denver
  • Belgian-Style Witbier, Silver: White Rascal, Avery Brewing Co., Boulder
  • French- and Belgian-Style Saison, Gold: Saison, Funkwerks, Fort Collins and Silver: Saison, Aspen Brewing Co., Aspen
  • Belgian-Style Strong Specialty Ale, Gold: Deceit, Funkwerks, Fort Collins
  • Sweet Stout, Silver: Milk Stout, Rock Bottom Westminster
  • Barley Wine-Style Ale, Bronze: Dr. StrangeLove, Strange Brewing Co., Denver

 

 

I was glad to see the festival continued its emphasis on matching beer with food. This was prominently on display in the more intimate Farm-to-Table Pavilion where chefs created dishes using Colorado products to pair with selected beers from around the country.

 

Chefs Kelly Whitaker of Basta Pizzeria, Alex Seidel of Fruition, Duane Walker of Lola, Joe Troupe of Lucky Pie Pizzeria, Kyle Mendenhall of The Kitchen, Lon Symensma of ChoLon Bistro, and Daniel Asher of Root Down and Linger all clearly were having a great time serving their amazing food with great beers from Alaskan Brewing, Arcadia Ales, Avery Brewing, Ballast Point Brewing, Denver Beer Co., Bevils Backbone Brewing, Firestone Walker Brewing, Ghost River Brewing, Jester King Craft Brewery, Saint Arnold Brewing, Smuttynose Brewing, and Sun King Brewing.

 

As a “wine guy,” I’m well versed in the affinity between wine and food. So, I have been pleased to see craft brewers in recent years put more effort into making beers that are best drunk with food. The Farm-to-Table Pavilion presented a fine opportunity to discover how much local foods rendered by skilled chefs have in common with craft beer from small and independent breweries. This innovative event is destined to become a perennial highlight of the GABF.

 

Beer and food pairing also was on display at a press lunch where homebrewing was the other focus. We sipped beers from Epic Brewing Company, Telegraph Brewing, 5 Rabbit Brewery, Catawba Valley Brewing, La Cumbre Brewing, Flying Fish Brewing, Maui Brewing, and Founders Brewing as we learned such facts as more than 1,000,000 people in the United States make beer or wine at home; there are 1327 home brew clubs; 761 homebrew retailers; and the average annual growth in homebrewing from 2005-2011 was twenty percent. And each of the guest brewers drew the connection with commercial craft brewing as they talked about how their passion began with home brewing.

 

New Samuel Adams Beers

 

The Boston Beer Company, makers of Samuel Adams beers, hosted a brunch during the GABF to announce the winners of its “LongShot American Homebrew Contest.” It’s really cool that Jim Koch, founder of Sam Adams, has been encouraging homebrewers with this competition for over fifteen years now. The winners – Zach Adams’ Magnificent Seven, James Schirmers’ Beerflower Wheat, and Employee Homebrew Winner Dave Anderson’s Strawberry Lager will be bottled and available nationally in the 2013 Samuel Adams LongShot Variety Six-Pack.

 

Even more exciting was Jim Koch getting together with Jack MAuliffe, a pioneer of the craft brewing industry and founder of the New Albion Brewing Company, which is considered to be the first craft brewery in the U.S. They have collaborated to brew McAuliffe’s original New Albion Ale for the first time in thirty years. It even will be brewed using its original yeast, which they told us has been preserved all these years at the University of California!

 

Classified as an American Pale Ale, it is brewed with Cascade hops and a 2-row malt blend. The hops contribute a mild bitterness and citrus, while the malt rounds out the palate to finish with a suggestion of sweetness. Remarkably, Koch says all profits from the sale of New Albion Ale will go to Jack McAuliffe.

 

Deschutes New Releases

 

Maybe it’s a coincidence the GABF added a new Fresh Hop Ales category and now Deschutes Brewery of Bend, Oregon has released two new examples of the style. As noted above, the style features fresh, recently harvested hops. This brewing technique adds nuances of green, almost chlorophyll-like character. As someone with a wine writing background, I think of fresh hop as the beer version of Beaujolais Nouveau, wines made from grapes harvested, fermented, bottled and released to the market all within about a two month period.

Deschutes “Hop Trip” is made with “Salmon-Safe” Crystal hops from a farm just three hours away from the brewery. Its citrus and spicy herb notes accent a, yes, fresh smelling and  tasting brew.  Hop Trip is a new addition to Deschutes’ Bond Street Series, experimental beers made as part of an exploration of “the many nuances and endless possibilities of the almighty hop.”

 

Not satisfied with that, Deschutes also has added “Chasin’ Freshies” to its experimental Bond Street line-up. A reference to the skier’s eternal pursuit of fresh powder, Deschutes presents this beer as a pursuit of the purest of fresh hops. In contrast to “Hop Trip,” this one is brewed using heirloom Cascade hops from a Salmon-Safe farm in the Willamette Valley. It also is brewed more in the style of an IPA. I liked the citrusy, slightly spicy hops and sweet malt in the nose. In the mouth, it opens with that sweet malt, which then is enlivened with those citrusy hops in the finish.

 

Enjoy!

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GERMANY’S RIESLINGS ARE “SWEET” EVEN WHEN THEY’RE DRY

 

Normally I would find it a challenge to drink nothing but white wine– and only one type of white wine at that – for and extended period of time.

 

But this was German Riesling (my personal favorite white wine and arguably, at its best, the greatest white wine in the world) and I was in the Rheinhessen, Nahe, and Mosel on a press trip hosted by the German Wine Institute.

 

So, in this case, it was no challenge at all. It always has confounded me that Americans don’t appreciate this wonderful wine more. Interestingly, this was a topic of discussion with every grower we met. The two most common explanations we heard – and they are not exclusive of each other – were Americans assume all

German Riesling (actually all Riesling) is sweet at a time when most Americans prefer dry wine. And, to make matters worse, the traditional labels are complex and confusing to consumers such that most can’t tell what they are buying.

Many German producers have responded by simplifying their front labels, often prominently displaying “Riesling” and using only a brand name or just the name of the village or the single vineyard, then putting all the traditional, still legally required information on the back label (for wine geeks like me who appreciate that sort of thing).

They also are working hard to educate consumers (and trade and press) about the variety and high quality of Riesling, hence a major reason for this trip. The main mission seemed to be to emphasize there actually is a lot of dry German Riesling and it is really good stuff!

Still, the basic marketing approach seems a bit schizophrenic, even though it may just be reflecting the contradictions of the American market. Every producer we met with who makes any sweet or off-dry wine said that’s what they mostly export to the U.S. They said it’s because that’s what most U.S. consumers want. Most of their dry wine goes to other markets but they hope to change that.

I guess economic realities dictate they sell what consumers like. Meanwhile, they pursue a parallel strategy to promote their dry wines, in the hope of (even if gradually) building demand. And quite frankly, I’m happy to help. As much as I love the sweeter wines, I was greatly impressed (quite blown away actually) at just how delicious the dry Rieslings were/are.

Before I get into the specific wines and wineries, a few thoughts. Looking back on the four days of winemaker/grower visits, a number of patterns emerge. Although the fifteen growers we visited aren’t a scientifically randomized sample, I do think they are representative of the trends among the best German producers in the top regions.

The first thing I noticed is they are small, especially compared to, say, most California wineries. The exception to this and all of my subsequent observations is Moselland, the largest winery we visited, making 2 million cases annually. Most of the growers we visited produce fewer than 20,000 cases and for several it’s more like 5000.

All of the wineries on our trip are family owned operations that have been in the family business for generations. Many have at least two generations working at the winery. In almost every case, a father had recently retired from day-to-day operations and a son (no daughters on this trip!) had recently taken over as winemaker. The fathers usually were still involved either in the vineyard or basically in a consultant role in the cellar. It also was common to find grandmothers, mothers and sisters helping out with other aspects of the business.

I think all the growers we met are primarily estate producers, meaning they use only grapes from vineyards they own for most of their wines. In a few cases, they also buy fruit to supplement their own to produce their entry level wine (basically a higher volume introduction to the winery).

Each of these estates had their own family history to recount. In most cases, that family history extends at least 150 years, in some as far back as 500 years!

Of course, there wouldn’t be anything to write about without the amazing vineyards. And each grower showed a certain pride, even reverence for their vineyards. We especially heard a lot about slate – the layered, metamorphic rock of sedimentary, clay and sometimes volcanic origins notable for high mineral and crystalline content. These slate soils are prized for their ability to hold moisture and heat and to impart a distinctive sense of those minerals in the resulting wine.

Something else I found interesting about those families and their vineyards: these vineyards don’t have just one owner, as is the case in most other wine regions around the world. In Germany, especially with the top vineyards, ownership is more like what you will find in Burgundy. As I understood the explanation from our hosts, because of Germany’s inheritance laws (dividing property equally among the heirs) and the hundreds of years properties have been passed down, ownership in these top vineyards commonly is shared among dozens of owners.

One thing this did was provide opportunities to compare wines from the same vineyards made by different growers. I’ll discuss that and more about the specific producers and their wines in my next column.