AUGUST IS WASHINGTON WINE MONTH…LET’S CELEBRATE!

Posted on July 30, 2013 by Stan The Wine Man

So Many Washington Wines To Write About!

So Many Washington Wines To Write About!

I have long resisted celebrating Washington Wine Month in August. I chose to throw all my effort into March which is the original Washington Wine Month, thinking that two months was too many. Well, I’ve changed my evil ways and am feeling a need to show Washington wines some love this August. There are so many new wineries popping up each year in Washington along with many awesome wines. I would like to take some time and write about them, along with some interesting facts about the history of Washington wine.

My goal is to review five Washington wines each day, Monday through Friday starting August 5, and ending August 30. That should be 100 wine reviews for the month of August. I am also going to post interviews I did with two well-respected wine makers in Washington State. I know these are ambitious goals, but I feel ready for the challenge. It will be hard work, but fun. I hope you follow along with me as I celebrate Washington Wine Month. Cheers! Stan The Wine Man

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A BALLIN’ WEEK FOR THE MOLESKINE…

Posted on July 30, 2013 by Stan The Wine Man
Check out these wines with free shipping.

OK, I want to clarify my use of the word ballin’… It can mean rich, so what I am trying to say is my Moleskine is rich with tasting notes. It is time for me to get real serious about sharing with you some of my thoughts on the wines I have tasted recently. Without further ado, here goes.

2011 The Eyrie Vineyards Pinot Blanc (Willamette Valley, Oregon)…$ 17.99

I have a hard time with Pinot Blanc, I find them kind of boring. There is a sales rep. that convinced me I needed to try this one because it is one of the best she has tasted. Damn if she wasn’t right. There may be hope for this varietal in my future.

Slight aromas of pears and lemon pledge, with pear coming through stronger towards the end. Minerals and pears in spades on the palate with a little saline edge to it. There is a little fresh-cut grass on the mid-palate flowing into notes of pears and minerals that linger. This Pinot Blanc is not one-dimensional as many of them can be. I liked this one a lot. (A-)

2011 Grayson Cellars Chardonnay Lot 11 (California)… $10.99

Classic California Chardonnay nose… Pears, butter and a touch of oak (the wood part that is, because we know the butter comes from oak). Creamy and soft on the palate without being flabby at all. Notes of pears, butter and butterscotch come through with a nice intensity from start to finish with some spices lingering. This is not my favorite style of Chardonnay, but I can guarantee there will be a lot of folks who like it. (B)

2011 C’Est La Vie Chardonnay-Sauvignon Blanc (Vin De Pays, France) …$10.99

Clean and fresh aromas of pears, white flowers and figs. Creamy on the front of the palate with apple skin and grassy notes. It gets a little awkward on the palate, kind of jumping all over without balance and flow. There is kind of an off-putting bitterness/fruit skin element on the finish. The wine wasn’t awful, but it wasn’t very good either. I just didn’t have a nice flow on the palate. 60% Chardonnay and 40% Sauvignon Blanc (C-)

20110 Scilio Etna Bianco (Etna, Italy) … $13.99

I always love to try interesting wines with obscure varietals like this blend of Caricante and Cattaratto grapes from the volcanic soils of Mount Etna in Sicily, Italy. This wine is a little challenged on the nose with dusty notes of ginger and a little pear. The palate was a different story. Very full and creamy in the mouth with pear notes in spades. There is a nice minerality from start to finish with a greasy element coming through on the back-end joined by orange blossom notes. This wine is a “10” in the delicious category and for the price, I think it is worth giving a try. It would pair nicely with roasted fowl or crab. (B+)

2011 J.Scott Cellars Pinot Noir “Susan’s Vineyard” (Southern Oregon)… $19.99

Aromas of light black tea with some cherry and oak notes coming through with a little heat (although it says only 13% abv on the label). Ripe dark cherry notes come through on the front of the palate with a back-drop of black tea. Spice-box notes come through on the mid-palate into the finish joined by white pepper notes that linger. A smooth and easy to drink Pinot, that will please a lot of palates at a very good price. (B)

2010 Treana Red (Paso Robles, CA)… $34.99

70% Cabernet Sauvignon & 30% Syrah, this has always been one of my favorite wines when I am looking for a palate blast. Very deep and seductive on the nose with notes of tobacco and currants with some rose pedal and cherry thrown in. Bright, delicious fruit on the palate with notes of currants, spice and a little citrus thrown in. Nice intensity at the start, yet it intensifies into the strong, spicy finish with notes of tobacco, currants and hits of blueberries that linger for some time. This is a hedonistic wine and needs to be saved for the moment when you are craving a little dessert and spice in your glass of wine. If you don’t admit you have those moments, then you are not being honest. (B+)

Non-Vintage Austin Hope Winery Trouble Maker Red (Paso Robles, CA)… $18.99

Most wine guys (and girls) are looking for those cute little wines with catchy names that are actually good. I am afraid that this is not one of them. This is a Rhone style blend of Grenache, Syrah and Mouvedre with a little Petite Sirah and Zin thrown in. The nose was very interesting with some meaty tobacco notes coming through along with smoke, Cassis, dark cherries and currants. Plump, ripe currants coat the palate with some spice notes coming through on the mid-palate. It has a spine of tar to it and finishes with white and black pepper notes. This is a fruit bomb wannabe that almost gets there but falls short. Just a little identity crisis in this wine (although I will admit that some will like it a lot). (C+)

2011 Coppola Vineyards Votre Sante’ Pinot Noir (California)…??

There is a nice “old world” edge to the nose with notes of baked earth, cherries and a hit of toast. It switches gears on the palate with a real jammy, cherry juice meets black tea bags element to it. A little on the simple side leading into a fruit-forward finish that thins out quickly. I know they can make Pinot Noir in California, but this is not a very good example. (C-)

2011 Treana White (Central Coast, CA) … $17.99

A spicy, floral nose with notes of mango and tangerine coming through. Full and creamy on the palate with exotic flavors of tropical fruits and spice coming through. Notes of papaya, white flowers and lemon curd come through on the lingering finish with hits of spice and white pepper. Like its cousin the Treana red, this is a mouthful of wine and a “10” in the delicious category. 50% Marsanne & 50% Viognier (B+)

2010 Coppola Votre Sante’ Chardonnay (California) … ??

Aromas of buttery pears and hits of fig. Butterscotch and pears on the front of the palate with slight notes of apple coming through. Butter and fig notes come through on the mid-palate leading into a sweet, spicy, oak driven finish. This is part of Coppola Wineries lower tier project and I am sorry I don’t have pricing for you, but I know it very reasonable. What I liked about this Chard is the fact that I didn’t get any fake flavors. Everything seemed real without make-up. If it has make-up it is very subdued. If you are in the mood for an old-fashioned oak driven Chard at a good price, this is a good choice. (B-)

2011 Soter Vineyards North Valley Pinot Noir (Willamette Valley, Oregon) … $31.99

Subdued aromas of black tea, earth, cherries and a hit of Worcestershire Sauce. Earthy notes on the palate with notes of Cassis and cherry backed by black tea notes. The wine expands and intensifies on the mid-palate leading into a kiss of raspberry on the clean finish. This Pinot has good balance and drinks nicely coming from a difficult vintage. (B+)

There you have it, another round of tasting notes directly from my trusty Moleskine. Cheers! Stan The Wine Man

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LISTEN TO A STORY ABOUT A MAN NAMED TED…

Posted on July 25, 2013 by Stan The Wine Man

Seifert & Jones Wine Merchants 19 Prospect St. Bellingham WA (360) 393-3271

After twenty+ years as a sales rep. for Unique Wine Co. out of Renton WA, my good friend (and best man at my wedding), Ted Seifert has turned a page in his career, opening his own wine shop along with good friend and wine steward Diane Jones in Bellingham, WA. I had the chance to visit his store not too long ago and it was nice to see Ted on the other side of the counter so to speak, selling wine to customers coming into his shop.

I would like to share with you my story about one of my mentors and perhaps one of the most successful salesperson on the wholesale side I have had contact with…Ted Seifert. I have had the privilege of knowing Ted for over Twenty years not only as my sales rep. from Unique Wine Co. but also as a friend.

I made a phone call to Unique Wine over twenty years ago, because I was interested in getting my hands on a wine that they distributed. A week later a lanky twenty-something shows up at the store with a handful of samples, a smile on his face with information about the wine I was seeking…His name was Ted. Over the years, Ted developed many close relationships with wine buyers throughout the San Juan Islands and Bellingham. He was good at what he did, and he helped many including myself gain more knowledge and enthusiasm about wine. Ted and I had our ups and downs over the years, but we became close friends and shared many good bottles of wine together.

Ted is an astute observer of the palate. He paid close attention to what his buyer liked or was looking for and always made sure he put a bottle in the buyers hand that would appeal to them. His approach was subtle and he was never pushy. Ted knew that the most important part of being successful in sales is to develop relationships and he did just that. I also watched him mentor other sales reps who were new to the islands, because he cares about people. That was really the secret to his success.

I firmly believe that all those traits that Ted developed as a wholesale rep. will pay off on the retail side. I know with certainty that the moment you walk into Seifert & Jones Wine Merchants and have a discussion with Ted, you can be assured that he is making mental notes on your palate. He will listen, ask questions, and lead you to a bottle of wine you will like for the best price, AND, he will remember (I am leaving Diane out only because this story is about Ted…She is well qualified). You will never call him a pushy salesperson.

His shop is quaint and small, but loaded with some great wines. If you find yourself in Bellingham and want a great bottle of wine, I urge you to seek out Seifert & Jones Wine Merchants on Prospect & Champion St. I know that both Ted and Diane pride themselves in finding the bottle of wine that fits their customers need. Their prices are very competitive and I am positive that they will seek out any wine that you are looking for.

It was hard for many of us who have known Ted over the years to watch him go, no longer visiting us on a weekly basis to sell us some wine or simply chat it up. I am putting this plug in for his store not only because he is my friend and I want him and Diane to succeed, but also because I liked what I saw when I stopped by his shop. They have a Facebook page so look them up and like them. They also have a newsletter you can receive by email to keep abreast of all the events they have planned at the store (there has been a lot going on there since their opening).

Ted is still doing what he loves to do…Talking about and selling wine, and he does that well. Hopefully when you are up North visiting Bellingham, take a trip downtown and check his place out. I know you are going to like it.

Cheers! Stan The Wine Man

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WORDS OF WINEDOM WORD OF THE DAY… HOT.

Posted on July 15, 2013 by Stan The Wine Man
Excellent Spanish wines at great prices.

“I’m taking the easy route today, because I think that the term “hot” when used in a wine descriptor will not be that hard to understand. When writers use the word hot in a wine descriptor, it is nothing like referring to a woman or man as hot, we save the term “sexy” for that (that will be for another article). The word hot in relation to a wine has nothing to do with temperature either. So, what is a wine writer trying to convey to the reader when using the word “hot” as a descriptor?

Hot is used to indicate the level of alcohol that you sense on your palate when drinking the wine. Have you ever taken a gulp of wine and starting coughing (choking) because of the alcohol kick on the back of your throat? That would be considered a hot wine. You can also smell the alcohol on a wine if it is out of balance with the fruit. It is like someone muddled a little EverClear in the glass before you took a big sniff (and I hope you ARE smelling the wine before you put it in your mouth). A hot wine will be for the most part, a bombastic, fruit forward wine. However, there are exceptions (and these are few) where for some reason the wine is just rubbing alcohol on the nose and no fruit on the palate. Please avoid drinking that and save it for cleaning something off your boat hull or pavement in your driveway.

A mistake that can be made by some wine drinkers, is checking the alcohol level (abv, or alcohol by volume) on the label and making a judgement based on that. I have a good friend who will rarely even try a wine if the abv is 14.5% or above. The problem is that there are some pretty awesome wines that I have tried in the 15% range (and above) that I did not use the term hot in my notes. Why is that? Basically alcohol comes from sugar, so the riper the fruit, the more chance that the abv will be higher. Zinfandels grown in the hotter climate of Paso Robles or Amador county will often times be higher in alcohol because of the ripeness (more sugar) of the fruit. However, if the wine maker is worth their weight they will craft the wine in such a way as to downplay the effect of alcohol and bolster the expression of fruit. Don’t ask me how they do this, I am not a wine maker and I have never broached that subject with one (doesn’t mean I won’t in the near future). Last year, I tasted through a line-up of Mollydooker wines from Australia. They were all 15% abv or above and yet I never got the impression that they were hot in anyway. When talking with Sarah Marquis (one of the wine makers at Mollydooker) she said that it was the quality of fruit that made the difference. I am sure there is a little more to it then that, but the point is that someone would be missing out on a top-notch wine if they judged it merely by the abv on the label.

There is another step you can take if the wine comes across as hot or alcoholic on the nose and palate. Try and decant the wine for a half hour or more and see if the alcohol blows off. I have tried many wines myself that benefited from a little decanting to tone down the effect of the alcohol on the wine. Of course, the wine was still powerful and fruit forward, but the alcohol was not nearly as prominent. Actually, decanting is a practice that not nearly enough wine drinkers use. It is no doubt due to the fast-paced society we live in where getting it and consuming it quickly seems to take priority over patient enjoyment. That being said, I still encourage you to take a little time and decant your red wines if you want to enhance your experience. One simple method of decanting is to pour out half a glass of wine, put the cap or cork back on the bottle and shake it vigorously for 30 seconds or more. This will aerate the wine thus decanting it in a much quicker way. Try it sometime, I think you will be pleasantly surprised. Some even pour the bottle in a blender and whip it up for about 15 seconds. This is referred to as hyper-decanting. I tried that one time with a friend on a very expensive wine that was just a little tight on the palate. It definitely opened the wine up, but it also gave it a creamy texture that I did not enjoy as much as my friend did.

Some like their wines hot, and that is o.k. Hell, I like a shot of Jack Daniels every now and then myself, and a wine that is hot and powerful fits the bill for me on rare occasions. However, if a wine is well made, it should not come across as hot on the palate. The alcohol should be integrated with the fruit in such a way as not to come across as alcoholic. The term “hot” is not complementary when analyzing a wine, and that will definitely affect my grade of that wine in my notes.

Some like them hot, some like them bold, some like them feminine and lighter and some even like their reds cold. That is the beauty of wine… it’s subjectivity. Cheers! Stan The Wine Man

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