Santa Rosa Real Estate

Compliment or Contrast?

2007-02-17T14:31:00.000-08:00

When it comes to cooking, do you prefer to pair the wine(s) to compliment or contrast with the meal?

Ahhhhhh yes! to the meat of the matter,so to speak.Of course like all aspects of wine and food, it's a personal preference-but since you asked me, I like to contrast. Why? I like to experiment -venture out with the new ideas.Perhaps growing up in the '60's had something to do with that,but that's for another blog........... In contrasting, you really push the envelope of the flavor profile. In so doing,often those "subtle" or "muted" notes can now push to the forefront, making the experience boader,fuller and more fufilling.

Here in Wine Country, we are SO fortunate to have an abundance of fresh produce,herbs and spices, in addition to a bounty of game,livestock,fruits and nuts.
This supplies me with great natural and often organic choices.

What's your preference?

"Paris Tasting", 30 years later

2006-05-31T07:59:00.000-07:00

Dear Readers,

Many of you have heard me speak of my initial major influence into the Wine Industry and quest as a California Wine historian, the Famed "Paris Tatsing of 1976" produced by Steven Spurrier. Well, 30 years later, the tasting was replicated and the results are in!

Here is a re-print of an article capsulating the recreation:

Thirty years after a shock defeat, French wines lose again to Californians in the great taste test. By Jonathan Brown and Oliver Duff,The Independent. London.Published: 25 May 2006.

When eight of the finest palates in France gathered at the Intercontinental Hotel in Paris 30 years ago to sample the latest offerings from up-and-coming Californian winemakers, the day began in an atmosphere of relaxed informality.In attempt to spice up the proceedings, the organiser Steven Spurrier thought it would be fun to compare American wine with the best French through blind tastings a decision that sent shockwaves through the wine trade.Tasters stormed out crying "scandale" when the Paris tasting found the Californian wines had beaten the finest Bordeaux and Burgundies the natives could offer in white and red categories. New World wine had arrived.
Last night, exactly 30 years later, Mr Spurrier and the wine dealers Berry Brothers assembled 80 experts from both sides of the Atlantic to recreate the experiment. Meeting at Berry Brothers in Piccadilly and at Copia in the heart of Californian winemaking country, they tested the original wines to see if they had stood the test of time. Almost unthinkably, California routed the French even more convincingly than it did three decades ago, upturning the critics' damning predictions that Napa Valley's grapes would not age so well.The experts' top five wines yesterday were all Californian Â among them the runaway winner, the 1971 Ridge Monte Bello."This has come as a real surprise to me," said Mr Spurrier, casting a doubletake at his tasting notes. "The Ridge Monte Bello was my top wine Â warm and spicy with no sign of age, as fragrant as a fine Bordeaux, elegant and beautifully balanced."In second place, some considerable distance behind, was the 1973 Stags' Leap Â a shock in itself, given recent reports that it had deteriorated. The third spot went jointly to the 1971 Mayacamas ("concentrated, bursting with fruit and youthful," according to Mr Spurrier) and the 1970 Heitz Martha's Vineyard.It is not until you search down the rankings to sixth place that the French register an appearance, courtesy of the 1970 Chateau Mouton-Rothschild.The result will be about as palatable to the Rothschilds as a glass of cheap plonk, after their initial attempted boycott of the event. Due to the late hour the result emerged, it was not clear whether or rather, how they would seek to challenge the findings. Amid the pre-tasting tension, it was clear huge national pride hung on the outcome."What happened in 1976 was a complete shot in the arm for the Californian wine industry," Mr Spurrier said. "Until then growers had been having terrible trouble convincing leading restaurants even in Washington or New York to serve Californian wine. But two days later everything changed. It was a bloody good thing. Not only did it convince people that something good was coming out of California but it was a much-needed wake-up call for the French."Another of the judges, Jasper Morris, agreed that the 1976 result " helped weed out slack practices in France". For the straggling French, then, it is a call back to the vines.For the winner, immortality beckons. Both of the original champions a 1973 chardonnay from Chateau Montelena and the 1973 cabernet sauvignon from Stags' Leap Wine Cellars are on display at the Smithsonian.Upstarts from New World savour glorious victoireImagine real Abba fans going to a Bjorn Again concert and you will get an impression of how participants contemplated this 30th anniversary " Judgement of Paris" tasting. What happens may bear a passing resemblance to the 1976 event, but it doesn't come close to the extraordinary impact of the original. When the 1976 tasting was first mooted, none of the nine French judges, nor even Steven Spurrier, the wine critic behind it, considered the possibility of anything other than glorious victoire for the French.The fact that a California cabernet and chardonnay were judged superior to the creme dela creme of Bordeaux and Burgundy was more than a blow to Gallic amour-propre. At a stroke, it shattered the myth of the superiority of French terroir and handed California, and the New World with it, the confidence to believe it could beat Les Bleus. And it has. New World fine wines have arrived and regularly trounce French counterparts in blind tastings.The bitter memory still lingers in Bordeaux. Although Mr Spurrier's idea in holding a re-run was to have a bit of fun, "Son of Judgement of Paris" has not gone down well there. When told of the plan, Baroness Philippine de Rothschild of Mouton Rothschild refused to supply her wines or allow her cousin, Jacob Rothschild, to stage the event at Waddesdon Manor in Buckinghamshire, as originally envisaged. The boycott attempt shows their belief that they had everything to lose and nothing to gain.Perhaps they guessed something that we didn't. I predicted that the older Californians would struggle to hold their own against the French wines with a record of ageing gracefully. Last night proved the opposite to be the case an absolutely fascinating and totally unexpected result. Bordeaux will go ballistic.
-Anthony Rose, The Independent's wine critic

"Futures"-to buy, or not to buy?

2006-04-28T09:10:00.000-07:00

Sandrew:
I don't have a great deal experience wine tasting, your insights are really helpful. I went to a wine futures event, what are your thoughts on buying wine futures?What I've noticed is that the wineries generally are all about selling their product for a high price at the tastings. Your BLOG is very informative.

John:
I appreciate your comments and glad that you find this BLOG helpful! As for "Futures",
it's a 2 sided coin. You're plunking down your money in advance of receiving the wine 2 or 3 years from that time. If your cash flow situation is good, then you are reserving-i.e., guaranteeing that you will get the wine and, at a discounted price. That may be a good thing, if the Press reviews it favorably and "pre-sells" it out.This should be on a hard to get(read:very limited production wine.)
However, that's not often the case. Initially this endeavor started in Bordeaux, where production levels tend to be high, or at least available upon release, even when it's a highly touted vintage-even with the First Growths and "Super Seconds". So, what you are really doing is helping out the Wineries/Chateaus cash flow! The main caveat is, that the wine you taste in barrels may not accurately reflect the final blend.

As for your observation:"wineries generally are all about selling their product for a high price at the tastings". Buying at the winery is the highest price you'll find for the current release(as oppose to older vintages at auction). This is an understood agreement in the 3 tiered distribution chain, othewise wholesalers and retailers would in effect boycott a brand if being undersold by the winery. With the glut of juice in the market place from around the world, this would be certain death.But! If you want to be certain that the wine has been stored properly direct from the winery, that's a great advantage for your investment. Of course, there are discounts too-especially if you become a wine club member.

Best Match with Pulled Pork

2006-03-21T13:05:00.000-08:00

What would you pair with Pulled Pork?

MMMMMMMMMmmmm.....Hopefully you saw our Kauai' Vacation rental on this site-
The pulled pork there is truly awesome having been buried in the ground,slowly roasting all day! Anyway, my preference, depending on how spicy the sauce it has been cooked in, is a young , fruity(read:lack of tannins and inexpensive) Syrah, or a if the sauce is not too hot/spicy, then a big Zinfandel. If you are really feeling adventurous, then go for a Petite Sirah! Enjoy!

Origin of "A flight of Wines"

2006-02-03T08:42:00.000-08:00

Here is a good question for you Sandrew. I can't find the answer anywhere. What is the origin on the term "A flight of Wines" ? Meaning of course a selected group of wines involved in a tasting, ie by varietal, vintage, appelation, judging, etc.Thanks,"AL"

Al, the term "flight" in the French language is"escale". Like a flight of stairs, wine Judges use this phrase in reference to the arrangements in coordinating a tasting, predicated on the Bordeaux classification of 1865. As it would be "unfair" to compare a "lesser" properties' Claret to a "Superiore" First Growth, the tastings would start with the lighter wines and escalate to the rankings of each level or "growth". This is what Baron Phillipe Rothschild took issue with when the original classification only included Lafitte Rothschild,Chateau Margaux, Latour and Haut -Brion: "First I am not, second I shall never be!"
After the impeccable 1945 Chateau Mouton, the First Growths had a fifth member in Mouton, the only exception to date.

Best Varietals for Cool weather?

2006-01-11T11:08:00.000-08:00

What varietal grows best in foggy, cool weather? Thanks!

A profound question because it gives perspective and insight into a fundamental piece of wine growing ! Eurpoeans have not had to ponder this, as Mother Nature has provided an easy solution-She already knew where the best(most suitable) regions were for each varietal. New World planters were not so fortunate or just plain didn't take Her clues. For instance,California had no Wine grapes here(other than arguably Zinfandel). Therefore, all the rootstock came from Europe, initially from France and Italy and then eventually Germany and Spain. Because there was no law governing (unlike European restrictions) where farmers could grow, experimentation was plentiful. A bit of an arduous trial and error process of survival of the fittest indeed! It takes a minimum of 5 years for grape vines to mature enough to produce "decent" wine. And of course, once you have determined that this is not the best variety for your climate, soil types,etc.,you have to invest yet another 5 years !
A specific incidence: I recall Jim Bundschu of Gundlach Bundshcu Winery telling me in 1981 about his Grandfather recommending he and his brother plant Cabernet Sauvignon not Riesling on a certain hillside as it was too hot for Riesling.(their response? "Ah, what does Grandpa know!"....)
Well, of course Grandpa was right-it does matter! It really has only been since the mid 1980's that California growers really figured this out. So, now that you have that background,the answer to your question: Burgundian Varietals-Chardonnay and Pinot Noir;Riesling,Mueller Thurgau, and Gewurtzrtraminer do best with cool climates. *Caveat about fog-need enough sunshine to dry out the grape sto avoid" bunch rot".

Wine's Health Benefits

2006-01-10T08:27:00.000-08:00

Joy To the World, 2006 has arrived!
I hope you and your family and friends had a wonder-filled Holiday Season and safe journeys as well! I am back from a fantastic Sun-filled"Mele Kalikimaka a me Hau'oli Makahiki Hou!" on Hanalei Bay on the Northshore of Kauai-ask me how-I'd love to get you there!
So, I'm back, refreshed and ready to answer your Wine Questions, so please ask away!....

Dear Sandrew,I don't really drink wine, but have heard that it can be very good for your health. Even Dr. Perricone, a famous Physician has made reference to antioxidants in wine. Can you suggest something sweet that a novice would like?I would also like to know more about the health benefits of a glass a wine a day...

Dear Cherie,
Wine is very good for your health!For many centuries, man has recognized the health benefits derived from wine not knowing exactly why. Europeans have always thought of wine as food,and perhaps the most appropriate beverage at a meal, because it is a "digestif", aiding in our natural digestion process.In moderation(defined by the Medical Society as1-2 glasses per day), alchohol has health benefits of it own merits. However wine with its anti-oxidents, help break down the platelettes that clog the heart's arteries.This is a fairly recent discovery in wine's history and was first brought to public attention by an article, "The French Paradox" on "60 Minutes" television show.(The premise was "How can the French, who detest exercise,smoke cigarettes, and enjoy butter and cream in so many of their sauces and still not suffer the high blood pressure and other heart ailments that Americans do?")
As far as "starter"wines, I would suggest something at about 2% residual sugar, such as American Rieslings,White Zinfandel. and Chenin Blanc("Vouvray" in France). Try Producers like Beringer,Sutter Home.Chateau St. Michele and Stevenot.Also,German (not Alscace) Rieslings are absolutely delicious and have lower alcohols (about 9% as oppposed to 12.5%). Please keep me informed of your experimentataions and discovery-that is the joy!

Happy Holidays and a Toast!

2005-12-20T07:50:00.000-08:00

I want to thank all of you for asking such great questions-encompassing a wide range of topics and areas! I wish all of you a highly Spirited Holiday Season to you and all of those who are near and dear to you. I will be enjoying them in Kauai with my beautiful partner,Kat.

I will be looking forward to answering your wine questions once again in January.

Cheers to a fantastic, fun-filled and healthy 2oo6 !
Sandrew

Dark Chocolate and Wine?

2005-12-20T07:30:00.000-08:00

We are trying to find a good dessert wine that goes well with dark chocolate. Do you have one to recommend?
"Dessert"Wines can be a bit "Stickie".Regarding dark chocolate, avoid those Auzzie Stickies and any other Late Harvest wines. Because of the bitter aspect, the tannins in sturdy Bordeaux varietals can be complimentary in a "chalky" context. NV Ports portend fairly well- a Ruby Port pairs nicely if there is a Rasberry coulis accompanying the dark chocolate dessert. It brings out the red fruitiness and counter balances the sugars.

New Zealand is coming on hot with many new wines. What are your favorites from that area?
I love those gooseberry,kiwi,limestone flavors of the Sauvignon Blancs-especially from Marlborough. Producers like Cloudy Bay(they make a wonderful Chardonnay,too) and Gissec.We are only now just getting in more varietals and Wineries comming into the States and therefore Ihave not had as much experience as I would like/intend to have.Ihave had some hit or miss Pinoys ,but beacuse of their climate, I'confident they will excel here too. More on that later.......

Janet's # 7,# 3,# 8 and # 10

2005-12-17T12:42:00.000-08:00

7. "If money was no object what Red would you choose to have with a tenderloin of beef?"

MMMMMMMMMMMMmmmmmmmmmm.......
1982 Chateau Petrus, 1961 Chateau Lafite Rothschild, 1945 Chateau Mouton Rothschild,
1985 Groth Estate Cabernet Sauvingnon, 1984 B.R.Cohn "Olive Hill" Cab or Caymus "Special Selection" Cabernet.
Ok, now after drooling, same question on wines that are still(somewhat) available:
As you can see from above the answer is Cabernet Sauvignon based. Not That Pinot Noir and Syrah,Sangiovese and other Reds don't have a place here, but, in my opionion Cabernets do not lend themselves to a wide range of dishes. Of course the accompanying side dishes, spices and herbs factor in heavily for the other reds to make for a perfect match.

So, Latour, Haut Brion, Margaux, Cheval Blanc, Penfolds "La Grange",Caymus " Special Selection", Delectus'Sacreshe",Hess Collection Reserve,Shafer"Hillside ",Chateau Montelena,Raffenelli Reserve should get you started! And let me know if I can bring a wild mushroom dishor something....

3. What are your best picks for Pinot Noirs? What about White Burgundy? Italian Reds?

For Piont Noirs: I can't say enough great things about what's coming out of Santa Lucia and Santa Maria Valleys(Santa Barbara).Try producers like Brewer-Clifton,Sea Smoke,Melville, and anything comming from Gary's and his wife's vineyards. Please try to keep these tucked under your hat ;-)
Also out of California,I like consistent producers like Merry Edwards,Brogan Cellers, Copain,Williams Selyem(back on track), Kistler, Martinelli, and Rochioli to name a few.
As for Oregon: Beaux Freres,Ken Wright Cellars, Archery Summit, and Soter.
For White Burgundy: Caveat Emptor! As with all Burgundies, the negocient is all important.
Best to ask your local merchant about their favorites(as there can be inconsistencies amongst the same label,however the integrity/knowledge of the Distributor can be a factor as to whether they are actually getting the "best " barrels put into their cases that they may have pre-paid on a futures basis). Therefore I would buy one botlle, try it right away, and if you like, go back for more. Some consistent ones would be from:Morey,Drouhin, Ramonet,LeFlaive,Marc Colin.
For Italian Reds: Check out:Baricci and LaFortuna Brunellos.Great values to be had are: Pian dell'Orino "Piandorino"(a Super Tuscan), LaFortuna Rosso di Montalcino, and Villa Banfi Chianti Classico Riserva.

8. What are your comments about wines from Sonoma vs Napa Valley?
Having served as "Ambassador" to both Valleys, I feel I can be Objective here. If the real question of "can Sonoma wines compete at the same level as Napa wines?", the answer is yes and no. Because the real meat of the matter is predicated on varietal. What I mean is Sonoma produces world class wine as does Napa. However, "terroir" really plays the key fundamental role to the answer. Terroir involves several components including soil type,terrain, amount of sunshine/rain/wind/fog/ocean breeze.These elements all play a critical role in determining what are the right grapes to grow where.
So let me answer by saying in Sonoma, I prefer my Pinot Noir to come from the Russian River or Sonoma Coast,Zinfandel from Dry Creek, Chardonnay from Carneros,Cabernet Sauvignon from Alexander Valley and Syrah from Dry Creek and Sonoma Mountain,Sauvignon Blanc from the Russian River and Sonoma Valley.
In Napa, I prefer Cabernet Sauvignon, Cabernet Franc to come from all the mountains and hillsides, plus valley floor fruit from Oakville and Rutherford, Merlots from Carneros,Zinfandel from Howell Montain and Sauvignon Blanc from Yountville.

10. Does price matter?
To best answer this, we need to look at some of the most significant things that factor into price. Type and quality of grape,real estate,Barrels,time before going to market, marketing,the press, Ego.
So the short answer is no-or at least it shouldn't,but here's the inside scoop:
The "Grapes of Nobility" have historically always commanded a higher price than other"lesser grapes (litterally decreed by the demands of Royalty,thus "nobility").
Quality(typically there are "clones" within varietals-some deemed better than others) obviously a key, can be improved upon by trellising, irrigation techiniques,thin cropping,etc.
Real Estate is a huge factor. The wineries of the 60's and 70's in California payed a lot less money for land-they also snapped up most of the best parcels.Each half decade thereafter, incresed significantly and with Phyloxera and Pierce's desease made replanting a huge expense,adding to the bottom line. As previoulsy mentioned, Oak barrels can fetch up to $900 a barrel-and at most are used for only 3 years,so that's an allocated expense.
Those wines that are afforded the most expensive casks tend to sit for 3, sometimes 4 years in wood and then another year in bottle before going out into the marketplace,so you bet the CFOs account for that!
Marketing can come in a variety of ways and almost certainly goes over budget. The press, especially the 2 you have mentioned, make a tremendous impact. How classic is this? If the reviews are bad, the price stays the same. If the reviews are favorable the price continues to go up,sometimes exponentially, if not astronomically!
So what does this teach us? Look for older proerties who bought there land earlier, therefore own and control their grapes and therefore thre price and quality.

Hope all this helps, and I thank you for such thought provoking questions!

My Dear Janet

2005-12-17T10:07:00.000-08:00

#4. Good one! ;-)

Actually, there are some good red wine values under $15.
Such as my house wine : Sebastiani 2004 Sonoma Coast Pinot Noir. This is the 4th vintage, great value in a row, and a steal at $9-14!

Also try Bogle's Peteite Sirah-a perenial great value.If you can still find the Freemark Abbey 2000 Cabernet Sauvignon at $15, grab all you can. This is one of the early great Napa Cab producers and they are blowing out this vintage only because the press "downgraded" the vinatge-this only means it better for early consumption.
Hess "Select " Cab and Syrah are consisitent year after year.
Austrailian Shiraz and Cab/Shiraz blends are always a good bet.
Let's not forget about Malbecs from Argentina, Cabs and Merlots from Chile, and Tempranillos from Spain.

#5. We are very blessed here in the Bay area with very knowledgeable Wine Merchants.
Hands down though is K and L -best prices,very knowledgable staff, and every wine in the store is worth having.
San Francisco: 415 896 1734 Redwood City: 650 364 8544
www.KLWines.com
Also, Wine Club has very good prices.

Dear Janet

2005-12-16T16:21:00.000-08:00

By the way, Janet, the caliber of your questions reflect that you are not a "novice". I always tell my students there are no dumb questions and we all start at ground zero. One can never know it all, and to me that's what makes it so fascinating! By the way, I did respond to #1, 2, 4 and 5 yesterday, but being new to this technology, I neglected to hit " publish post". As for questions 1 and 2, Headaches tend to come from 4 areas: "Wood Tannins" impart discomfort to some individuals whose body chemistry seem ultra-sensitive to these. White wines can be a culprit, but less so than reds because they don't spend as much time-if at all-in the barrel. To avoid this, try whites that have not been aged in barrels, and certainly not barrel-fermented ones. (Often, the back label will indicate.) Stainless steel and other types of methods of storing and fermenting are the key here. Red wines typically spend time in Oak, sometimes up to 100% new oak and for a much longer duration than whites do. Winemakers love to experiment with different kinds of woods (typically Oak) from different forests from around the world. Sometimes, they even use wood" chips". As these barrels can cost up to $900 per, it can be cost prohibitive. So many Europeans' table wines, "Vin du Pays" or "Vin ordinaire", employ no oak whatsoever. Secondly, some people are sensitive to "sulfites" which occur naturally (in small quantity) in the wine making process. Some wineries do add sulfites to "clean up " the wine to retard potential bacteria and micro-organisms. Also, Residual sugar("r.s.") can be a factor for some. The "threshold" is 2% residual sugar. And, of course, I have to include that drinking too much alcohol can play a role. Some considerations are one's body weight, how much and how recently one ate, and, one's tolerance

Wine Questions for Sandrew

2005-12-13T17:34:00.000-08:00

You are invited to ask Sandrew Montgomery wine questions! Let's ask the expert a question... You can leave a comment or question by clicking on the link below to the right hand side in the "Comments" section below.

2005-12-13T17:11:00.000-08:00

Sandrew Montgomery - Wine Aficionado
I started my professional wine tasting career in 1977, just one year after the now famous “Paris Tasting”. It was this single event that opened up the eyes of Wine Aficionados of the world to the possibility, i.e. fact that some place other than France could indeed make World Class wines. I am very fortunate and thankful to have been involved in the early years of California’s “Golden Age”.

As a Restaurateur and Retailer, while matriculating to earn a degree in “Hotel and Restaurant Management”, I had the great fortune as the buyer to be introduced to Burgundy’s Premier Cru and the first growths of Bordeaux, as well as the “Upstarts” from the New World and all around the globe.

In 1982, I began to teach about wine – the process, varietal specifics, and ah, yes, “Pairing Food and Wine”! Such an amusing novelty at this point in American Culture, where the prevailing beverage of pleasure were Spirits. Courted by Brokers, Liquor Distributors and the wineries themselves, I was able to transfer my knowledge and fascination of unlimited possibilities into the Marketing ( read Story Telling) of new proprieties and soon to be Rock Star Wine Makers.
These “properties” were unknown entities, in the century’s old, eccentric club of the wine world and they faced the arduous task of introduction. They were named Caymus, Shafer, Opus, Dominus, Rubicon, Matanzas Creek, Forman, Raymond, Alexander Valley Vineyards, Kendall Jackson, Gloria Ferrer, Domaine Mumm, Marimar Torres and the Hess Collection. Most recently, I helped orchestrate the launch of Navillus Birney (formerly Sullivan Birney) and Nicholson Ranch wineries.

I have been a wine writer, California Wine Historian, and President of the Grape Nuts Blind Tasting Wine Club since 1986.

Over the years, as educator, featured speaker at “Winemaker Dinners” and Sommelier, I have taught and trained thousands of passionate wine knowledge seekers, and it would be my pleasure to help you! Please feel free to ask me your wine-related questions. I look forward to hearing from you!!

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