Taste Live…no jive!

Last week members of the Boisset marketing team and the DeLoach wine production team had the distinct pleasure of participating in the first of many interactive wine tastings via the forum presented at TasteLive.com. This innovative online tasting community is place for wine consumers to meet wine producers without even stepping out of their homes. Developed by wine Business entrepreneur, Craig Drollett, the TasteLive.com platform utilizes social media tools such as Twitter and Facebook to create an interface for wine aficionados wherever the internet is available. Through the TasteLive.com technology we tasted and discussed the 2007 Ritchie Chardonnay, the 2007 Hawk Hill Chardonnay, the 2007 Green Valley Pinot Noir, the 2007 Masut Pinot Noir, and the 2007 Forgotten Vines Zinfandel simultaneously with a large number DeLoach fans from as far away as New Jersey and Florida.

The excerpt below is taken directly from our recent tasting experience and provides an example of the communication we shared…

Here are winemaker Julia Vasquez and myself each providing our thoughts on the 2007 Green Valley Pinot Noir…

Julia and Eric hard at work...

We encourage you to join the TasteLive.com network today! After you’ve joined, check the calendar regularly to join in on the next round of fun!

it’s happenin’ in the cellar…

 

I often get asked if, during the winter months, we are busy in the cellar – most folks assume all is quiet and calm while we watch the wines from the previous vintage (or, in our case, several vintages) age in barrel.  Nothing could be further from the truth!  We are making blend selections, topping barrels, filtering and getting wine ready to bottle.  Our bottling line seems to run non-stop.  And then there is the constant cleaning, but I’ll try not to bore you with that non-glamorous side of things.  Anyway, here is a quick snapshot view from the other day, as I wandered about the cellar and stuck the video camera in the faces of our excellent Production team.  Thanks, guys!

on that frosty morn

We tasted through our Zinfandel barrels in the icy fog outside the cellar this morning.  It’s important to taste the young wine in barrel often because the lees (the fine particulate sediment that settles to the bottom of the barrel) can sometimes go “bad” and turn into a smelly microbial soup.  We like to keep on top of tasting and thus are able to avert such conditions using various winemaking techniques.  The wine is tasting so zin-berry-juicy and rich already – I’m excited for the 2009 vintage!

Queen For A Day

Jean-Charles explains the history of the Galette des Rois or "King's Cake", which survived the French Revolution as the "Equality Cake!"

Even for those of us who get to enjoy wine for a living, it can be hard to return to work after all the festivities of a long holiday weekend. So on Monday morning, it was a special treat to gather with our winery team to share one more gift together.

Over the years, the winery’s owner, Jean-Charles Boisset, has spoiled us with all kinds of French culinary delights: hot, puffy gougères, fresh from the oven, perfectly-ripened Brillat-Savarin (the ultimate in diet-crippling, triple-cream Brie), and yes, on occassion . . . savory frog’s legs.

I had to endure quite a few giggles when Jean-Charles announced that my lucky charm used to be a symbol of fertility.

Fortunately, Monday morning’s surprise did not involve any reptiles: only delicious croissants, pain au chocolat, and a delightful Galette des Rois, a puff pastry cake layered with sweet almond cream and custard.

As we gathered around to enjoy the morning’s bounty, Jean-Charles read to us the long history of the Galette or “King’s Cake,” which celebrates the Epiphany (the journy of the Magi to visit Christ).

Traditionally, one of the slices had a bean hidden in it, and whoever got the bean became King for the day. Eventually the beans were replaced with tiny ceramic figurines like the one pictured here, which I found buried deep within my slice. I am pretty sure Jean-Charles cheated, knowing how much I would love to be Queen, but maybe he just wanted to see me wear a cardboard crown for the day!

Luckily, our cake came with TWO crowns, so I got to choose a king. Thanks Sal!

Do it yourself Winemaking

As Production Manager for De Loach Vineyards,  I am surrounded by wine in all its stages.   I say hello to the growers dropping off fruit, and goodbye to the truck driver taking our newly bottled wine to our warehouse.  My job is to keep track of what happens all along the way.

After all of that exposure, I guess it should be no surprise that one of my biggest “non work” activities is…..making wine.  It started because my neighbor Sal had the tools for a home wine making set up.  Sal works a few days a week in the De Loach tasting room.  He loves red wine, and I think his enthusiasm for making wine rubbed off on me.

Our first vintage was in 2007.  Sal found our grapes – Alexander Valley Cabernet Franc-  in the Press Democrat’s  “Farmers Forum” section.

750 lbs of Cab Franc

Just like at De Loach, we crushed, fermented, pressed, aged and finally bottled the Cab Franc.  I have to give Sal credit for the marketing gem of a name he bestowed on our wine, “Frickin’ Franc”

Sal making sure every bottle gets sampled

The first attempt was encouraging. People (those of whom are not too particular) seemed to like the wine. The 13 cases were quickly passed out to friends, family and an occasional winemaker.

In 2008 we doubled our harvest and found a ton of Lake County Zinfandel that needed a good home.  We had a crush party and split that batch 3 ways with Sal and me ending up with 60 gallons of wine.  Our Frickin’ Zin is from a vineyard very close to De Loach’s Nova Vineyard Zinfandel.  I am under no illusions of our skills as wine makers, but it will be interesting to see how we measure up as these two wines age.

2009 was a difficult harvest for me at the winery.  We were crazy busy with crush at De Loach and nearly doubled 2008’s harvest.  But I did manage to find some grapes.  Of course, working 6 days a week at a premium winery increases your chances to find grapes.  Just after the first rains, we got our hands on 1.5 tons of Chalk Hill Cabernet Sauvignon.  The end result is 150 gallons of wine, which is now split between our houses.  The Frickin’ Cab has a long way to go, but so far it tastes pretty good.

While we have only tested the waters with heavy (and forgiving) reds thus far, there are plans for Pinot in the future.  After all, we both live at the edge of the Green Valley, one of the best Pinot noir growing areas on the planet.

There is no danger of our little hobby taking over market share from De Loach, or anyone else for that matter. But it has given me greater appreciation of how the little details matter when making wine.  From harvest to bottling there are dozens of steps that must be executed with proper timing and the result, with some skill, is a delicious wine pleasing to all the senses.

Making wine in my garage is great fun, but for now, when I want to drink a truly well made wine, it will be a De Loach Pinot.  My current favorite is our silky smooth De Loach Maboroshi Pinot noir.  This will be my inspiration for the future Frickin’ Pinot.

Thanksgiving south of the Mason Dixon Line…

As I lay here splayed across the living room couch, repeatedly attempting to re-button my pants over my protruding, post-Thanksgiving abdomen, I reflect back on the wonderful Thanksgiving experience that I just shared with my family and friends in Roanoke, Virginia. The birthplace of my girlfriend Jenn, the picturesque city of Roanoke is nestled in the Blue Ridge Mountains, just above the southern border of the state. Marked by its signature Mill Mountain Star,

Mill Mountain Star

the city itself began as the headquarters of Norfolk & Western Railroad growing via annexation after the Civil War. Jenn’s family continues to reside in Roanoke, and with my parent’s arrival from California on Wednesday, all the pieces were in place for the celebration. Thanksgiving Day began for us elbow to elbow with seven thousand five hundred other participants in the “Drumstick Dash”.

The Drumstick Dash

The 5K race wound around a course laid out over the gentle hills and narrow streets of downtown Roanoke.  A benefit for the Roanoke Rescue Mission which provides meals and lodging to the homeless, the race successfully raised $180,000.00 this year. After the preemptive calorie burning, we spent the remainder of the day visiting with friends and watching football in anticipation of the feast to come. Dinner brought us to the Grand Ballroom in the historic Hotel Roanoke and consisted of Thanksgiving staples coupled with some less familiar southern favorites such as pecan-crusted Mahi Mahi, peanut soup, and spiced spoon bread. As the meal progressed, I was thankful not only for the great company surrounding me, but also for the several bottles of DeLoach 2007 OFS Chardonnay that escorted me across the country for the occasion.

Thanksgiving Dinner at The Hotel Roanoke

The lush fruit flavors and crisp acidity of this bottling proved to be the perfect accompaniment for the warm conversation and diverse assortment of delicacies that we enjoyed. This truly splendid meal will last in my memory for quite some time. With my time in Virginia coming to a close, I look forward to my return to DeLoach in the coming week and I hope your Thanksgiving was as enjoyable as mine!

crush is over!

Well, harvest is officially over – (we brought in our late-harvest Gewürztraminer on November 5th). Every cellar worker you meet will tell you that means only one thing… time for a party! So, 4 days later, on a beautiful Monday afternoon, our amazing cellar crew and the entire production staff enjoyed a fabulous spread of barbecued ribs, sliders, salads and oysters. Thanks to our culinary wizards, Sue, Lisa P. and Janet for feeding our hungry guys all season long as well. 

 After lunch, the crew (well, most of ‘em) participated in a wine label competition. There were some wild designs, very creative, even risqué, but most of all it was lots of fun to see them having a ball creating something, well, unique, to say the least. Prizes were given away, and a good time was had by all. The fun continued when the guys set up for a couple of rounds of croquet – no prizes, this time, just a “friendly” (or sometimes cutthroat!) game on the lawn in front of the DeLoach Guesthouse.  Who knew these guys knew all about croquet?!  Next time there’ll be prizes for that, too!  

Here’s to all of you who worked so hard to make this vintage the success that is was.  Salud! 　   

 

Tuesday Indian Feast

Indian food is a fascinating mix of flavors depending upon where in the Sub-Continent one takes their inspiration.  While it can seem to be more of a beer friendly cuisine, there are many flavors that meld wonderfully with wine, especially if you stay conscious of the spice level of the food.

One of my sources of inspirations for cooking wine friendly Indian Food has been a cookbook put out by the Vij’s Restaurant in Vancouver.  Using the methods and spice mixtures suggested by the very talented chef and sommelier, Vikram Vij, has been hugely successful for myself in the kitchen.  I highly recommend it to anyone interested in expanding their palate of wine friendly meals.

Last night’s adventures included a garam masala/mango cream curry served over chantrelle mushrooms (a slight modification on the  portabello mushroom curry featured in the book) that went fabulously with the 2006 OFS Pinot noir as well as a cashew and brussel sprout dish served with panneer, which I think may be a new household favorite (it went really well with a muscadet, although our 2008 Pinot blanc would have gone just as well). 

Exploring with non-traditional flavors and wine is a lot of fun and if anyone has some other ideas, I’m always interested in learning new ways.

Enjoy,

Brian

Friday Dinner and a Movie

Had a delicious dinner last night and thought I’d share:

Seared Sonoma County Lamb loin chops, Roasted Cauliflower with a sprinkle of Dry Jack and red pepper flakes, Couscous with roasted walnuts and fresh pomegranete and green salad with red onions, garbanzo beans and fennel tossed in oil and vinegar.  Went delicious with the Syrah we had, but the wine I really wish I had was the Maboroshi 07 Pinot noir.  The interplay between the savory nature of the loin chops and the fresh flavors from the couscous and the salad really made me want that wine… Just wish I had had a bottle on hand…  guess I’ll have to prep my cellar a bit better going into the winter months.

We watched Adventureland last night as well… pretty good movie, touch of an 80’s flashback which I fell I missed most of the references to, but there was a classic scene of one of the characters smelling her wine glass…  Netflix it or rent it, its pretty funny,

Brian

XTREME Harvest

Ahh, harvest: crisp fall mornings that give way to the smell of freshly-crushed grapes, rolling hillside vineyards tinged with brilliant crimson hues, palm trees clicking softly in the breeze above a warm sandy beach . . .

Wait a second. Palm trees?

Okay, I confess. I ditched our team during harvest. I’m not good for much more than sorting grapes or rinsing bins anyway (although Brian DID let me use my oversized feet to gently squish some Pinot Meunier this year.) Instead I try to support them by offering food and company (and yes, taking some of the silly pictures that have graced our Facebook page in recent weeks). I felt pretty guilty heading to the tropics with everyone still working such long hours in an effort to coax the best of Mother Nature’s gifts, but I too was given a gift, and there was only one place to enjoy it . . . . MAUI.

Bovines get branded, triathletes get bodymarked . . . fortunately I had a full week on the beach to get rid of my number 294 suntan before returning home.

Ironically, it was not rest or relaxation that tempted me, but the opportunity to get my butt kicked by some of the world’s fittest athletes. The XTERRA World Championship is the annual culmination of an off-road triathlon series that draws qualified competitors from around the globe, and it was truly an honor to be one of them.

As a first-year triathlete, it was more than a little intimidating to be out there with such talented, experienced (okay, totally ripped) bodies. In the days leading up to the event, however, I was once again reminded what a friendly, collaborative scene XTERRA really is, and by the time the race rolled around, I was ready to enjoy myself.

The event began with an ocean swim – two 750m laps separated by a beach run. I’m not a great swimmer, so my goal was not to swallow too much salt water. It was a televized event, and at one point during the second lap, I looked down amongst all the churning water to see a guy in scuba gear on the ocean floor with a camera pointed up at me! I managed a thumbs up, but saved the smile for my transition to the mountain bike (always my favorite part). The 19-mile course went up the side of Haleakala, Maui’s 10,000-foot volcano, just below the island’s only winery at Ulupalakua. Pineapple wine, anyone?

I took it easy on the climbs and tried not to crash on the sharp lava rocks while taking in the spectacular views on the descents.

I was glad I scoped out this section the day before . . . yikes!

The 7-mile run took us back up the mountain, then down to the water for a beach run, including a treacherous stretch of rocky tidepools. I was happy to make it through with both ankles still firmly attached, and even happier when they slapped two icy cold towels on my head at the finish line!

Those icy cold towels were awesome . . . although I DID feel a little bit like Linus in the Peanuts Christmas play.

It was an incredible, unforgettable experience . . . many thanks to our team for supporting my extra-varietal affairs while powering through the final throes of harvest (an endurance event in itself). Stay tuned next month for the recap of my first Ironman on 11/22. In the meantime, if anybody has tips or fun stories from past racing experiences, please send ‘em my way! Mahalo.