Winery or Bottling "Facility'?

This is a post for all of you who think of wine as a beverage that is likely produced at a winery in some bucolic country setting with rows of grapes and a winemaker watching over every barrel with care.

Not so fast...

According to Keith Wallace in his article on The Daily Beast, most American wine is nothing more than bulk wine repackaged with snazzy labels and cute animals in tow. This is especially true of the top 30 selling brand. You know which wines I am talking about. He refers to these wines as "grape-based processed food products." This article is fascinating and sheds light on a practice that most of us may not think about when we pop by the local grocery and pick up that $8 bottle of juicy California Cabernet to enjoy with dinner.

I have known for years that these wines exist and certainly one cannot expect a brand like "Two Buck Chuck" to have acres of vines to tend and then land on the retail shelf for $2.99 per bottle. What amazed me however, was HOW MUCH of our everyday favorite American wine brands are produced in this manner.

I popped by a local grocery store this evening and scanned through the wine section just to gander at the offerings and the label art. I started picking up bottles with fun names like Cupcake and Flip Flop. What I noticed on the back label was the text "vinted and bottled". I noticed these words on almost every bottle of California wine I handled. Even Acacia Pinot Noir and Louis Martini Cabernet had these magic words on their back labels.

I started wondering... What does vinted and bottled mean? Or what about "cellared and bottled". I am more accustomed to the term "produced and bottled" on most of the wine labels that I purchase and consume. Could it be that vinted and cellared were terms used for wine that was not produced by said winery but rather bulk wine repackaged?

Yes! The terms vinted and cellared are used on American wine labels when the wine is not produced by the winery or brand that bottles it. That means they didn't grow or crush any grapes but rather a tanker of wine showed up and after some tweeking, the wine was bottled with a label slapped on and rushed off to the retail shelf.

Another curious thing I noticed on a few wines was the text "vinted and bottled" and the cities Ripon and Livermore, CA. All American wine labels must note the location of the winery where the wine is bottled. Why would two cities be listed on a back label? Not to mention two cities that are 40 miles apart? Upon further exploration, the particular company that bottles these wines has two different "plants" where bottling takes place. Basically, its a wine bottling factory that has two different locations. 

Read the above article from Keith Wallace in The Daily Beast and if it matters to you that the wine you purchase is produced by the winery whose labels adorn the bottle, simply look for the words "produced and bottled".

A Post from the Road: Beyond Napa

Mention the Temecula Valley wine region and eyebrows raise. "Huh? Where is Temecula? Never heard of it." Its not surprising as many of these wines never find their way to the East Coast. Temecula lies roughly 90 miles Southeast of Los Angeles in Southern California. The region has a long histroy of winemaking, dating back over 200 years when winemaking made its debut in California at Mission San Juan Capistrano, a mere 18 miles west of Temecula.

Temecula enjoys a unique micro-climate for viticulture with well-drained granite based soils and the moderating effects of the Pacific Ocean and surrounding mountains. As the inland valleys heat up during the day, cooler air is drawn into the valley from the Pacific moderating the daytime temperatures and helping to create a pattern of warm, sunny days and cool nights--ideal conditions for the best wine grapes.

I was pleasantly surprised by the wines from Temecula, especially the reds. I discovered countless examples of elegant, balanced Syrahs and Cabernet blends that weren't overblown and extracted like some of the wines produced in Northern California.

Below are tasting highlights from several of Temecula's best:

South Coast Winery

2006 Elevation Sauvignon Blanc, South Coast--fresh and crisp with notes of kiwi, lemon citrus and herbal aromas. Lingering lemon citrus finish.


2006 Unoaked Chardonnay, Temecula Valley--fresh and fruity with notes of pear, banana and apricot, smooth mouthfeel, medium bodied.

2003 Elevation Syrah, South Coast--load of wild berry aromas, touch of smoke and toasted oak, subtle tannins, lighter bodied, easy drinking.

2005 Rolling HIlls Estate Vineyard Syrah, Temecula Valley--ripe plum and wild berry aromas plus a whiff of lavender, slight earth notes, smooth tannins, medium bodied.

2004 Wild Horse Peak Mountain Vineyards Syrah, Temecula Valley--brooding aromas of earth, fig and plum followed by wild berry flavors, a hint of spice, silky smooth tannins, medium bodied.

La Cereza

2003 Shiraz, Temecula Valley--loads of sweet raspberry and strawberry notes with a touch of spice, smooth and easy drinking, light/medium bodied.



NV Vaquero del Vino, Temecula Valley--blend of Cab Sauv, Merlot and Grenache bursting with sweet blackberry and brambleberry notes, touch of spice, soft and round tannins, medium bodied.

Bella Vista Winery

2005 Petite Sirah Rose--a beautiful summer quencher with notes of raspberry, strawberry and watermelon, slight bit of spice, off-dry finish.

2002 Sonata--blend of Petite Sirah, Zinfandel, Syrah, Merlot, Cab Franc and Cab Sauv that eminates aromas of leather, earth, tobacco and spice, dried red fruit flavors with smooth tannins, medium bodied.

Falkner Winery

2003 Amante, South Coast--blend of Sangiovese, Merlot, Cab Sauv and Cab Franc with bright, juicy cherry and raspberry notes followed by black licorice and spice, smooth tannins, lingering cherry finish, medium bodied.

2002 Merlot, Temecula Valley--black cherry and dried herb notes with a hint of coffee, soft tannins, medium bodied.




2002 Syrah, Temecula Valley--bright and spicy with plum, cigar box and a hint of chocolate, round tannins, mediu bodied.

2003 Syrah, Temecula Valley--plum and blackberry notes plus hints of smoke and dried herbs, rich and silky texture, round tannins, medium bodied.

2006 Las Piedras Sangiovese, South Coast--the winemaker's own private label that bursts with sour cherry and spice notes, hint of earth, firm tannins, medium bodied.

Mount Palomar Winery

2006 Castelletto Cortese, Temecula Valley--bright and fruity with notes of mango, passion fruit and green apples, a touch of minerality, medium bodied.

2005 Sauvignon Blanc, Temecula Valley--ripe tropical fruit notes followed by pear and apricot flavors, citrus notes on the finish, medium bodied.

2003 Meritage, Temecula Valley--blend of Cab Sauv, Merlot, Petit Verdot and Cab Franc with ripe currant and plum notes followed by cedar and chocolate plus a hint of vanilla, firm tannins, medium/full bodied.

Stuart Cellars

2005 Sauvignon Blanc, California--herbal and mineral notes followed by passion fruit and grapefruit flavors, lingering citrus finish, medium bodied.

2005 Malbec, Temecula Valley--loads of wild berry, black cherry and spice notes with strawberry flavors, soft tannins, medium bodied.

2003 Vintner's Special Estate Reserve Cabernet Sauvignon, Temecula Valley--rich and brooding with aromas of pencil shavings, mineral notes plus plum and cedar box on the palate, firm tannins, medium/full bodied.

2004 Estate Bottled Reserve Cabernet Franc, Temecula Valley--elegant notes of tobacco, black cherry and licorice with white pepper on the finish, firm tannins, medium/full bodied.

2002 Tatria, Temecula Valley--blend of Cab Sauv, Merlot, Cab Franc with sweet black cherry notes plus clove, tobacco and a hint of eath, soft tannins, medium bodied.

2005 Tatria, Temecula Valley--blend of Cab Sauv, Merlot, Cab Franc with juicy black berry and plum notes, toasted oak and spice, velvety tannins, medium/full bodied.

For more information on the Temecula Valley and its wines, visit the Temecula Valley Winegrowers Association.

A Post from the Road: Santa Cruz Mountains

Just south of San Francisco and west of San Jose lies the Santa Cruz Mountains AVA, home to known spots like Ridge, Kathryn Kennedy, Bonny Doon and David Bruce, plus a number of small boutique wineries. The unique mountain soils and proximity to both the San Francisco Bay and Pacific Ocean combine to create a superb microclimate for both Cabernet Sauvignon and Pinot Noir grapes.

Earlier today, I visited three different wineries that make a visit to the Santa Cruz Mountains worthwhile:


Cinnabar Vineyards & Winery

While the name might bring to mind the infamous cinnamon buns of Cinnabon found in airports, Cinnabar is actually a derivitive of the metal Mercury which during the fourteenth century was believed to transform ordinary metals into gold and silver. The name seems fitting as Cinnabar turns out wines worthy of gold and silver medals.


2005 Mercury Rising Blanc, North Coast—blend of Sauvignon Blanc, Chardonnay, Viognier. Notes of orange peel, citrus fruits with a hint of grass, medium/full bodied.

2006 Marsanne, Paso Robles—very head aromas of honey and almond, touch of orange blossom, smooth, creamy palate, medium/full bodied. Only 50 cases produced.

2005 Chardonnay, Santa Cruz Mountains—aromas of baked apple and toasted vanilla, buttery mouthfeel with slight mineral notes, hint of lemon citrus zing on the finish, medium bodied.

2005 Pinot Noir, Santa Cruz Mountains—notes of sweet cranberry, cherry and cola followed by vanilla spice and toasted oak, silky and elegant, medium bodied.

2005 Merlot, Paso Robles—smoky plum and black currant notes, hint of cocoa and tobacco, smooth and rich texture, medium/full bodied.

2005 Mercury Rising Red, Central Coast—blend of Cab Sauv, Cab Franc, Merlot, Petit Verdot. Notes of blueberry and black currant with an undertone of cocoa and black coffee. Smooth and rich, medium/full bodied.

2006 Late Harvest Chardonnay, Santa Cruz Mountains—made in an icewine style with aromas of apricot, mango and banana, rich and viscous mouthfeel, orange blossoms on the finish, medium/full bodied.

Cinnabar's tasting room is located in the quaint village of Saratoga, a stone's throw off Route 17.

14612 Big Basin Way
Saratoga, CA 95070


David Bruce Winery

Situated above the fog line at roughly 2,000 feet above sea level lies the David Bruce Winery. Known for producing internationally acclaimed Pinot Noir, David Bruce also dabbles with Petite Sirah, Sangiovese, Cabernet Sauvignon and Syrah. Grapes are sourced from both the 25-acre mountain estate vineyards and from over 20 of the best growers in Northern and Central California.

2006 Pinot Noir Saignée, Sonoma Coast—a beautiful rosé with ripe strawberry and raspberry aromas, melon and apricot notes with a whiff of spice, refreshing finish.

2005 Pinot Noir, Sonoma Coast—bursting with cherry and cranberry aromas followed by black cherry and cinnamon spice, silky tannins, long finish, medium bodied.

2002 Pinot Noir, Bien Nacido Vineyard, Santa Maria Valley—enticing aromas of black cherry, rose petal and clove spice followed by notes of cinnamon and leather, smooth and silky tannins, medium bodied.

2004 Sangiovese, Paso Robles—ripe cherry and floral aromas followed by cranberry and spice, supple tannins, lingering finish, medium bodied.


2005 Petite Sirah, Central Coast—big and juicy with ripe plum and blueberry aromas plus cassis and clove notes, dense and fleshy texture, firm tannins, full bodied.

David Bruce Winery is located off Route 17 near Los Gatos off Bear Creek Road. The journey up the mountain is a bit precarious, so proceed with caution and make sure to SPIT, not SWALLOW when tasting.

21439 Bear Creek Road
Los Gatos, CA 95033

Byington Vineyard & Winery
Just down from David Bruce lies the Byington Estate with breathtaking views and an impressive portfolio of small production wines.



2006 Liage, Central Coast—blend of Sauvignon Blanc and Viognier with grassy and floral aromas followed by luscious honeysuckle and citrus fruit flavors, lingering citrus fruit finish, medium bodied.

2005 Chardonnay, Redwood Hill Vineyard, Santa Cruz Mountains—baked apple and pear notes followed by pineapple and lemon citrus, hint of toasted oak, creamy mouthfeel, medium bodied.

2004 Pinot Noir, Van der Kamp Vineyard, Sonoma Mountain—heady floral/violet aromas followed by wet leaves and cherries, touch of spice, soft tannins, medium bodied. Only 170 cases produced.

2005 Pinot Noir, Byington Estate Vineyard, Santa Cruz Mountains—a real show-stopper with Burgundian aromas of wet leaves, mushrooms plus a floral component, red cherry fruit and a touch of spice, soft tannins, medium bodied. Only 347 cases produced.

2004 Alliage, Paso Robles—blend of Cab Sauv and Merlot with plum and cassis notes, slight hint of pencil shavings, smooth and silky, firm tannins, medium bodied.

2004 Merlot, Messina Vineyard, Paso Robles—jammy plum aromas followed by hints of cocoa and tobacco, fleshy and complex, velvety tannins, full bodied.

2003 Cabernet Sauvignon, Bates Ranch Vineyard, Santa Cruz Mountains—cassis and black pepper aromas followed by sweet plum and toasted oak, rich and velvety, firm tannins, full bodied.

1993 Cabernet Sauvignon, Smith-Reichel Vineyard, Alexander Valley—a very special library release that blew my socks off—intense notes of leather and tobacco followed by violets, dried cranberries and cassis, smooth and silky, soft tannins, medium bodied.

Byington Vineyard & Winery is located off Route 17 in the Santa Cruz Mountains. Again, remember to SPIT or have a designated driver.

21850 Bear Creek Road
Los Gatos, CA 95033

Spring is in the Air...

Finally. Its been a long winter. Specifically the last month or so. The ice. The sleet. The snow. And the wind. Now that I have shed my wool coat, it seems appropriate to break out the fresh and floral whites. And lately, I've tasted through an overwhelming array of interesting whites to whet the palate:

2005 Xarmant Txakolina, Txakoli de Alava, Spain--not sure if I've ever tasted a better sushi wine to be honest, bright with notes of banana, lemon citrus and a clean, crisp finish. Blend of Hondarribi Zuri, Gros Manseng, Petit Manseng, and Petit Courbu from the Basque region of Spain.

2004 Oremus Tokaji Dry Furmint 'Mandolás', Tokaj-Hegyalja, Hungary--this must be one of the most interesting wines tasted in a long while, aromas of sweet peach and white lilies, with hints of lavender and mango, round on the palate with a clean and floral finish. Reminds me a bit of Viognier, but more concentrated and floral. A must try!

2005 Cascina Bongiovanni Arneis, Langhe, Piedmont, Italy--delicate aromas of banana and mango with minerality and citrus notes, crisp acidity on the finish.

2005 Gabriel Meffre 'Laurus' Côtes du Rhône Blanc, Rhône Valley, France--blend of Roussane and Viognier with aromas of peach, mango and touch of almond on the finish, medium bodied with a rich and silky texture.

2005 Cline Viognier, California--whoa! This smells like a tutti-fruity fruit bomb with loads of tropical fruit aromas and almost sickly-sweet flavors. Why is it that California Viognier always seems to have overpowering fruit flavors plus residual sugar? This isn't supposed to be like White Zinfandel folks! Leave this one at the wine shop. Sad, as I tend to like Cline's wines.

2006 Bidoli Pinot Grigio, Friuli, Italy--normally I find Pinot Grigios to have a certain sameness, until this one rolled into my mouth--slightly herbaceous a la Sauvignon Blanc with lemon citrus and minerality and a lip-smacking finish. Aged on the lees for a bit of complexity.

2005 Alphonse Mellot 'Les Pénitents' Chardonnay, Vin de Pays des Coteaux Charitois, France--a beautiful chard from grapes grown close to Sancerre, green apple and straw notes with nice minerality, subdued almond notes on the finish, medium bodied.

I Braved the Blizzard...

Earlier in the week, I braved the ice, snow, wind, cold...all of it, to attend a wine dinner hosted by St. Francis Winery and Grapeseed Bistro & Wine Bar in Bethesda, MD. The event marked the launch of Wild Oak by St. Francis, a new line of premium wines from the Sonoma County winery.

Many of you know that I am not usually a big fan of big name, big production, big marketing budget wines (If you missed the story, click here). I did however, enjoy the Wild Oak Zinfandel and Cabernet Sauv. Are they worth $28.99 retail? Maybe, I'll let you be the judge if you can get ahold of these wines, which are apparently only available in small quantities in select markets at this time.


2005 Wild Oak Chardonnay, Sonoma County--notes of toasted almond, oak, baked apple with a hint of tropical fruit. Fat and buttery on the palate. Slight mineral notes on the finish. Supposedly made in the 'burgundian style' but I have yet to find a fat and buttery White Burgundy. Could be my palate was off.

2004 Wild Oak Old Vines Zinfandel, Sonoma County--sweet raspberry and spice notes. Smooth and balanced. Not overripe and alcoholic like some Zins. Touch of smoke on the finish. Medium bodied.

2003 Wild Oak Cabernet Sauvignon, Sonoma County--mineral and green pepper aromas. Smooth and silky with black plum and cassis notes. Silky tannins leading to spice on the finish. Medium-full bodied. Uses only fruit from mountain vineyards. Nice show.

SF--Just Do It!

Going to SF (as in San Francisco)? You gotta check out the following spots:

Bocadillos--a newly opened spot near North Beach for Spanish and Basque tapas.

Must haves: fried calamari with romesco sauce, catalan sausage bocadillo with arugula and shaved manchego, and a glass of Txakoli, a fresh, white Basque wine.

Supperclub SF--sister to spots in Rome and Amsterdam, this is one of the most unique dining experiences I have seen. Kick-off your shoes and have dinner 'in bed' with a few of your closest friends. Ever-changing five-course 'surprise' menu.

Must haves: a sense of humor and a bottle of Champagne.

VinoVenue--a newish wine tasting-retail spot in the SOMA district. Customers purchase 'tasting cards' of varying denominations and place into tasting tasting to receive one ounce pours which range from $1 to $28.

Must haves: a taste of one of the reserve wines, like the Caymus Cabernet Sauvignon.

Beard Papa's--brand new Japanese sweets cafe for amazing cream puffs and eclairs. Choose from vanilla bean, chocolate or the flavor of the week (strawberry, green tea, caramel).

Must haves: A cup 'o Joe and time to walk off those spare calories, preferably up SF's magnificent hills.

Rosenblum Cellars--just a short ferry ride across the bay to Alameda to this warehouse-cum-tasting room for award-winning wines.

Must haves: Zinfandel 2004, San Francisco Bay--ripe plum, candied cherries with hints of earth and chocolate. Soft tannins.

'Rominger Vineyards' Syrah 2003, Yolo County--big, fat and delicious. Chewy cherry and ripe plum aromas with spice and chocolate notes. Round mouthfeel and velvety tannins.

'Rockpile Road' Petite Sirah 2004, Napa Valley--intense blackberry, smokey and cedar aromas, thick and fat on the palate, silky tannins.


Plan your future escape online at www.wheresf.com

Bocadillos photo copyright Andrew Stover, other photos courtesy of their respective websites.

7 Sips for '07

Happy 2007!

Add these sips to your to-do list for 2007. I am guessing these are slightly easier to keep than your 'other' New Year's resolutions.

1. Alexander Valley Vineyards 'New Gewürz' Gewürztraminer 2006, North Coast, California--spicy, fruity, yummy! An explosion of rose petal and lychee aromas followed by grapefruit and ginger flavors. Clean, zesty finish. A hint of residual sweetness.

2. M. Lawrence 'Sex' Sparkling Rosé NV, North Coast, California--made in Michigan from California wine. A provacative blend of Chardonnay and Pinot Noir with strawberry and raspberry aromas, yeasty accents on the finish.

3. R. Winery 'Bitch' Grenache 2004, Barossa Valley, Australia--a sassy little number from our friends downunder. Luscious black cherry and plum notes, loads of spice, velvety texture and a hint of smoke on the finish.

4. Goosecross Cellars Chardonnay 2005, Napa Valley, California--you might be over Napa Chardonnay by now, but this one deserves some attention. Small production--just 1200 cases--and you dont need a knife to slice it. Grapefruit and pear aromas with a hint of vanilla. Full and complex with a crisp citrus finish.

5. Cristom 'Mt. Jefferson Cuvée' Pinot Noir 2004, Willamette Valley, Oregon--one whif of this and you might think its Red Burgundy. Elegant cherry and spice aromas with mushroom and wet earth on the finish.

6. Wild Earth Pinot Noir 2004, Central Otago, New Zealand--the name says it all. Dark plum, black currant and wild gamey aromas, rich and elegant mouthfeel with a spicy and persistent finish.

7. Camaraderie Cellars Malbec 2004, Yakima Valley, Washington--unlike its Argentine cousins, this Malbec is not an over-the-top fruit bomb. Think bright and spicy with black cherry, raspberry and a hint of cedar. Medium bodied. Great food wine.

And feel free to send over feedback on any of these suggestions once you taste them.

Drink up!

Customize Your Wine

How many times has the thought of making wine crossed your mind? A wine that is personalized to your unique palate? Well, now you can with a little help from the guys at Crushpad.

During my recent jaunt to San Francisco, I had the pleasure of touring Crushpad's state-of-the-art winemaking facility located in the Potrero Hill 'hood of SF. Opened in 2004, Crushpad offer small lot, custom wine making services to professional winemakers all the way down to the novice wine enthusiast who want to create ultra premium, luxury class wines.

Customers control the entire winemaking process from choosing the type of fruit used, how the fruit is processed, the fermentation, the press, cellaring, and bottling. Customers can be involved as much or as little as desired in the process. For those outside the Bay area, their Crushnet virtual winery system allows live webcam access while your custom wine is being made.

Each wine is made in one barrel lots, which is roughly 25 cases. Grape choices range from Viognier, Rousanne, Marsanne, Chardonnay, Syrah, Pinot Noir, and Cabernet Sauvignon from top wine growers in Napa, Sonoma, Mendocino, and Santa Barbara counties. In a given year, the facilities produces about 12,000 cases of wine--definitely a boutique operation.

During the visit, I was able to sample a few of the wines being made by other customers: the Pinot Noirs were simply stunning--silky and smooth new world style with ripe red strawberry and cherry notes followed by toasted vanilla, almond and spice. I only wish I had room for 25 cases of wine! Anyone up to share in making a barrel with me?






Crushpad
1890 Bryant Street
San Francisco, CA 94110
415-864-4232

Random Thoughts

I don't know what got into me over the past few days. I've been opening various bottles for tasting in an uncontrolled fashion--taste a few glasses and then back in the fridge it goes. Part of the craze has been fueled by a newly found product designed to stop open bottles of wine from oxidizing--VineyardFresh. Just a quick puff of the Argon/Nitrogen gas into the bottle and its safe for a few weeks from going sour. What a great concept! I can open 5-6 bottles at once and taste a glass or two and then save it for a later date.

So here is a run down of what's currently open in the fridge. Anyone care to taste?

Dutch Henry Winery Zinfandel 1999, Napa Valley, California--I opened this to go with a beef roast last week. Was a little concerned it may have been past its peak because of its age, but was showing nicely, although a little on the softer side. Notes of spice, black cherry, raspberry. Soft tannins. Medium body. Lingering black cherry finish. Drink it NOW.

Widmer Brickstone Cellars Pinot Noir 'Soft Press Vintage' 2003, Finger Lakes, New York--Not so much is all I can say for this one. Had a wonderful nose of strawberry and raspberry. Green, harsh and unripe tannins. Astringent. Unpleasant aftertaste. Save your money.

Cousino Macul Sauvignon Gris 2004, Maipo Valley, Chile--Yes I do like this wine a lot as I've posted on it before. I believe the 2004 vintage is no longer available and the 2006 should be coming into retail shops shortly. Amazing aromas of orange blossom and nectarine. Citrus fruit notes. Zesty. Moderate acidity. Medium body. Lingering finish.

Veramonte Sauvignon Blanc 2004, Casablanca Valley, Chile--Another tasty treat from Chile. Heavenly tropical fruit aromas, herbaceous notes. Lemon citrus. Crisp and clean. Racy acidity. Lingering finish.


VineyardFresh image courtesy of VineyardFresh.com
Widmer image courtesy of widmerwine.com

The Infamous Turley 'White Coat'

So, you know Turley Wine Cellars, right? That cult California wine producer whose wines are hard to find and often fetch extraordinary prices? As luck would have it, Chiefwino happened upon a fabulous wine bar in San Franscisco (Nectar Wine Lounge) last September, that not only sells wine on-premise, but also off-premise and has a number of Turley wines on their menu. I opted to bring home a few bottles, including the 'White Coat,' which I uncorked last night. Here is the skinny:

2003 Turley 'White Coat', San Luis Obispo County, California--Trio of white Rhône varieties (Marsanne, Viognier, Rousanne). Loads of intense tropical fruit/honeysuckle aromas, golden delicious apples, a hint of nuts. Full bodied and viscous. Noticeable alcohol--quite hot on the finish. Overall, not bad, but not worth what I paid, which was in the 50-60 dollar range. I think I would rather opt for a White Cotes du Rhône blend of the same varieties for more fruit, acidity and less alcohol---and a 1/4 of the price.

The Forgotten Champagne Grape

Had an interesting wine this evening with my Balsamic-glazed New York Strip--the 2002 Domaine Chandon Pinot Meunier Carneros. Usually, Pinot Meunier is used in Champagne and Sparkling Wines--Blanc de Noirs etc. This is the first time I have seen a varietally labeled still wine of this grape and go figure, Domaine Chandon is one of the premier sparkling wine and Champagne producers in the world and has experience with this grape varietal.

The Pinot Meunier reminded me of a sublte Pinot Noir--light in color with notes of ripe plum, raspberry, soy, ginger and a hint of flowers. Very tasty indeed and priced at around $25 a bottle.

A Sweet Spot Called Dolce

Tonight my friend Nicole and I were out looking for Celebs. We drove past all the typical celeb haunts--The Ivy, News Cafe, Chaya--looking for the Papas (as Nicole refers to the Paparazzi). Alas, no Papas in sight. Maybe Hollywood decided to take a night off? Just my luck.

So, we headed off to a spot where Ashton Kucther is part-owner: Dolce Enoteca & Ristorante on Melrose Ave. We drive around a bit trying to locate the restaurant. Nicole says that many of the hot spots in L.A. have no signing on their facades. I guess this adds to the allure, eh? We eventually arrive and enter into a dimly-lit lounge-cum-restaurant, with black leather seating and a fire-lit bar. Of course, loud 80s music is pumping through the dining room---so typical of L.A.

We belly up to the bar for a few glasses of wine. The wine list is not overly exciting, but the food choices deserve a second look--tapas style portions of Italian favorites: risotto, gnocchi, and prosciutto to name a few. Unfortunately, I was stuffed from a prior restaurant visit earlier in the evening, but next time I jaunt to L.A., Dolce is on my list.

Melrose and Sweetzer, Hollywood
323.852.7174

Photos courtesy of Dolce

L.A. Dining Scene--A "not so must see" show

Ok. Rarely do I ever rant in cyberspace. But I feel the need to get out a little frustration from my experience with the L.A. dining scene. Sure, L.A. is sexy and full of A-List people going to A-List places, but as a colleague from L.A. pointed out, "restaurants in L.A. are like clothing. People try them on, wear them a few times, and then toss them out and go shopping again."

Case in point: Eurochow in Westwood


The first time I drove past Eurochow, I was amazed at the building's grandeur--a stately, 1929 Mediterranean style landmark building, complete with a large, domed roof. What could this building be, I remarked driving past, on the hunt for a parking space. I peer in the window to find a magnificent, theatrical restaurant space, with a killer bar and lounge space and a soaring 55-foot domed ceiling. It seemed to me a must-see restaurant spot for another night.

My colleague Tiffany called me on a Tuesday night as she was finishing up a Vanity Fair party in Bev Hills. "Dinner?" she asked.
Sure thing! How about Eurochow in Westwood, have you been? "No. We should check it out."

We arrived around 8:45 p.m. Maybe this was a bit late for the crowd in Westwood? We practically had the place to ourselves. We settled in with a few cocktails and made small talk with the Manager.

Eurochow opened in 1999 and is part of the internationally-known Mr. Chow group of restaurants. The menu is a blend of Mr. Chow's two favorite cuisines, Italian and Chinese. We sampled a number of the menu items: the dumplings (which were overly chewy and somewhat cold), the orange chicken (I've had better at Chinese take out joints), and the pork chop (which was actually quite tasty). Overall, the food experience was so-so. Maybe I am spoiled with so many great dining options in DC? Eurochow was probably all the rage when it opened six years ago, but alas, I am going to go shopping like everyone else in L.A.

My biggest annoyance was the service, not just at Eurochow (our server was nowhere to be found at times and actually seemed annoyed we even decided to come in at 9 pm), but at many of the venues I patronized. We have all experienced bad service at some point, but the service in L.A. just seemed to be bad almost everywhere I ate. Rushed servers who did not seem to give a damn whether they refilled your water in a timely fashion and portrayed a general air of annoyance with my presence in their establishment. Maybe my friend Nicole is right--she says quite a good number of restaurant servers are actually budding actors, trying to make a buck and pursue their moviestar careers.

My advice: Get a day job kids. Oh, and I'm out of water.

Thanks


Photos courtesy of Eurochow

An A-List Spot in L.A.

When in Rome, you do as the Romans do and when in L.A., you visit A-List hot spots. I am on biz trip to L.A. for 2 weeks and earlier this week, I dined at A.O.C., the brain-child of James Beard-nominated chef, Suzanne Goin and sommelier, Caroline Styne.

A.O.C. (Appellation d'Origine Controllee, which stands for Appellation of Controlled Origin and refers to French Wine Law) features small plates served family-style and 50 wines by the glass. The menu is divided into various sections, including cheeses, charcuterie, salads, fish, meat, and items prepared in the restaurant's on-site wood burning oven.


Items not to miss: the lomo and two chorizo charcuterie plate; corn and avocado salad with chili, lime and cilantro; braised pork cheeks with horseradish gremolata; grilled skirt steak with aged balsamic aioli.

The wine list encompasses as much imagination as the cuisine. I indulged in a glass of Aussie Muscadelle from Hewitson. Fresh and lively, with notes of melon and citrus, this was a wonderful pairing to the corn and avocado salad.



A.O.C, 8022 W. Third Street,
Los Angeles, California
323.653.5359

Photos courtesy of www.aocwinebar.com

San Francisco--Drinking My Way Through Town

Just back from America's favorite wine and food playground, San Francisco, with some tips on spots for all you winos.


Friday Morning, 11:35 am. Market and 4th. We round the corner on Mission in search of the prize: VinoVenue. One of SF's newest tasting spots, VinoVenue, combines a tasting room, wine shop and wine lounge in a neat, convenient package. 100 wines by the glass for tasting, from California and around the world.

We arrive at our destination: ugh, no wine tasting til 12 noon. Ahh..but, Starbucks is across the street to kill 25 min.

After an ice coffee, I am ready for the task at hand: sample as many wines as possible at VinoVenue's various cuvinet-cum-tasting stations.

We enter. I look around. My mouth salivates. Round, tasting stations equipped with pressurized taps to keep the wines from oxidizing fill the room. We greet Jennifer, our host for the next 2 HOURS--and it was the longest 2 HOURS my friend AJ had to endure watching myself, Shaun and Shan, dance around the store like kids in a candy shop.

Jennifer explains we need to purchase a tasting card, which come in various monetary denominations. Place the card in the slot at each station, push the button above the wine you wish to taste, and presto! A 1 ounce taste shoots into the glass and a tasting fee is deducted from the tasting card. Don't have enough left on the card for a full taste? No problem! The machine calibrates tastes for less than 1 ounce samples. Prices range from $1 to a whopping $28 for premium samples. Shaun was especially entranced with the Caymus Reserve, which boasts a nice little price of $14.40 per ounce.

2 HOURS, $60 in tastings and $200 in wine purchases later, it was time to bid farewell to VinoVenue.

Add this spot to your list for your next visit to SF.

686 Mission Street, San Francisco, 415.341.1930

Top two photos copyright San Francisco Chronicle

Wine of the Week: Viansa Sauvignon Blanc, Monterey County

Ahhh yes...summer is coming to a close, yet I cannot seem to give up my fetish with Sauvignon Blanc. Viansa is California's premier producer of Italian-style wines. Many of you may not be familiar with the winery as they only sell direct to consumer, so you must either visit the winery in Sonoma County, their tasting shop in downtown San Francisco, or buy direct and have the wine shipped to your home. I'll report more on a recent tasting from Viansa in a post later this week, but I could not help but mention a note about their amazing Sauvignon Blanc from Monterey County fruit.

This happens to be the 2003 vintage: crisp and herbaceous on the nose with notes of mango, peaches and apricots. A but more full-bodied than its counterparts coming from New Zealand, but nonetheless the perfect match for pastas, chicken dishes and summer salads. The perfect wine to sip while ushering out these last few weeks of Summer warmth.