Battered and Late Harvest Zin

How do you pair wine with a book set in an urban café? Well, you do and you don’t. G. P. Gottlieb is the author of the Whipped and Sipped series of cozy mysteries, and her main character, Alene Baron, is a nice woman trying to take care of her ailing father, raise her three kids, and run the corner café featuring delicious and healthful snacks as well as great coffee.

Set in Chicago, the series brings that city delightfully to life as Alene and her best friend try to work around the neighboring bodies that turn up. Well, it is a mystery. Oh, and Alene falls in love with the local homicide cop, which is fun. Both Battered and the sequel Smothered are tremendous fun.

But, but, but…

What wine do you pair with delicious vegan baked goods? Seriously, the recipes in the book sound so good that even we want to try them, and we are not vegans. Not by a long shot. Then there’s the problem of sweet flavors and dry wines, and Anne really can’t stand that combination.

Michael brought up the idea that how you like your coffee will offer a clue to what kind of wine you like. If you like strong, black coffee, then you’ll probably like something robust and red in a wine. Want cream and sugar in your coffee, then you’ll want a lighter, fruitier wine.

But there’s also the emphasis on vegan, healthful snacks in the books. As it happens, we know the perfect winery – Angeleno Wine Company. They make wines that are natively fermented and vegan. They’re also damn good, and their Late Harvest Zinfandel is fruity without being jammy, with nice hints of pepper.

You can buy Gottlieb’s books directly from her website here, and the Zin from Angeleno Wine here.

GRAPE HARVEST Time (or Armageddon by another name)

Michael is writing this one, since he’s the one doing the grape harvest.

If you had but one word to describe the simultaneous occurrence of the entire baseball post-season plus the entire football season and post-season and let’s throw in the Stanley Cup and the NBA Finals – coming down to a single do-or-die event played out with no cheering section and no audience support but also no second-guessing commentary – it’s Grape Harvest Time, 2022 Edition.

grape harvest photo

Always a tricky proposition because you can’t bet on weather or growing conditions, unlike being able to predict the fall of the SF Giants and SD Padres against our mighty LA Dodgers – yes I’m in LA, deal with it – because if you make travel or vacation plans in September, you’ll taunting the vineyard gods into throwing you a curve ball.

The curve ball this year is an early harvest from areas not known for August harvests.

The Antelope Valley in the northern Los Angeles County had been a predictable bellweather for the rest of the season. The month of August was typically a few days of harvest spent in triple digit temperatures picking grapes. For the record, Barbera was and is the best grapes to come out of the AV in my opinion. But the loss of several vineyard properties due to generational changes helped create an illusion of a harvest-free August until…

This year’s challenges

grape harvest photos of the work in the winery
Grapes ready for the crusher de-stemmer

Tempranillo (a red grape grown in the warmer climates of Spain and quite a tasty wine) from Ramona Valley came in a couple weeks ago. Albariño, a white Spanish grape known for pairing with seafood) arrived from Lodi last week, and Italian varietals from Murrieta such as nebbiolo, sagratino (look it up – it’s hard to find) are on their way. Last year, these all came in early September, but not this year. This August will end with chardonnay and pinot gris from the Paso Robles Eastern section with yields down by as much as 40% from last year.

Why is this happening? In a single sentence, it’s drought and climate change.
Drought reduces the ability to water the grape vines to their potential. Reduced watering can lead to an instinct bent on surviving until the next winter and its promise of abundant rainfall. This year’s grape harvest will be recorded as a short vintage, meaning fewer grapes and possibly a shortened or compressed harvest cycle. Add to that a labor shortage no less challenging in agriculture than it is in construction or any other industry you can mention, and an increased use of harvesting machines (which means more stuff like leaves and branches from the vineyard that need to be removed before the grapes get processed into wine).

Pondering grape harvest

So why do I do this? I usually have a moment during the annual ritual of turning blood and sweat into wine where I consider whether I need to do this. Can’t I be content with $7 wines from Trader Joe’s or Grocery Outlet (an LA wine drinker’s prayer answered).?

Our friend Gregg Orgozelec pressing whole clusters (something that is normally not done at this point in the process)

But I also have a ready answer to that existential crisis. What would a writer say? An actor? An artist of any other classification? Can they do anything besides what they do for a living? I have the option of following a passion that I don’t need to do to survive. I can back off on the winemaking if the thrill is gone. But so far it isn’t, even though the effect of certain longer days wears off a bit slower at the age of 61 than it did at a youthful 41.

Every year is different and I only really get to do the craziness of grape harvest once a year. Do I have another 20 years left? I hope so.

Deep Dark Secrets and Syrah

Deep Dark Secrets, by Joy Ann Ribar, takes place in the dead of winter in Wisconsin. This first in the series of cozy mysteries featuring winemaker and baker Francine (Frankie) Champagne, involves our heroine trying to find out who killed a local pastor and left him in an ice-fishing shanty.

the cover of Deep Dark Secrets by Joy Ann Ribar

Yes, there are wineries in Wisconsin, and author Ribar assures us that the wine is quite tasty. Anne also asked her what wine she would pair with Deep Dark Secrets, and she suggested something with some sass or peppery notes.

We agree. This is a cozy mystery, in that it’s not overly violent and more about the solving of a puzzle than it is about heart-pounding action. Which is fine with us. Heart-pounding action is not the most restful thing to read during the evenings.

Michael suggested a cool-climate syrah, in particular. We featured winemaker Sabrine Rodems with a lesson on syrah a number of years ago. We also like Camins2Dreams Zotovich Syrah, as well. Syrah is one of those wines that can be in your face, but a good one is smooth and lush and relaxing, with just a bit of sass.

So, until you can curl up with a nice glass of syrah and Deep Dark Secrets, you can find out more about Joy Ann Ribar by clicking here and scrolling down to find the book, itself, on the page and some places you can buy the book.

Pétillant naturel from Natalie Albertson

We first met Natalie Albertson at the Women Winemakers Celebration earlier this spring. She makes an amazing pétillant naturel, or pét nat, under her Wildflower Winery label, a very small production winery in Ventura County.

Natalie Albertson, of Wildflower Winery, explains pétillant naturel.
Natalie Albertson

The fun thing is Albertson and Michael both buy albariño grapes from Riverbench Vineyards and Winery, in the Santa Ynez Valley. Albertson also buys chardonnay from Riverbench, which becomes her pétillant naturel. So, when we met up with Albertson again at a winemaker dinner put on by the Riverbench folks for the people who buy their grapes, we couldn’t resist asking her about pét nat.

“It means a wine that was bottled before fermentation completely finished,” Albertson explained. “We did at about one point eight brix or one point five, six and it put a crown cap on it and it finished fermenting inside the bottle and creates those lovely bubbles that we all love.”

Brix being the unit that measures how much sugar there is in a liquid. Zero brix means there is no sugar present. Most grape juice starts fermenting at 20-24 brix, depending on the variety and the planned end result. One point five brix means that fermentation has almost completely finished. Most still wines are aged a little bit in vats or barrels before being bottled so that you don’t get bubbles.

Pét nat is a different process than the famed Methode Champenoise, in which wines that have been completely fermented and somewhat aged get a second bit of sugar and yeast, then are fermented again with caps, which create the bubbles.

What to expect inside the bottle

So, when you see pétillant naturel on a label, Albertson said that you can expect to see some yeast, or lees, the remains of the fermenting process.

“Some fine lees, you know, not not too much. That’s why we decided to disgorge our chardonnay this year. There was just too much, it wouldn’t be enjoyable,” she said. “Sometimes they can be a little little active, a little excited. So carefully, open them in your backyard. There are some that you… have to open in your backyard or your shower because they’re just going everywhere.”

In fact, she has opened, or disgorged, some of her pét nats to release some of the pressure so that when people open them, they don’t lose half the bottle.

She chose to make pétillant naturel for one simple reason.

“I love bubbles. Yeah, it’s just so fun. My first wine was bubbles. It was a champagne or sparkling wine at Christmas,” she said. “You know that it’s for celebration. It’s celebrating a new job. It’s for holiday. It’s gathering with people. It’s lively, you know?”

And that’s pétillant naturel.

July in the Home Winery – Time to Label the Bottles

July in the home winery is normally the month when winemakers prepare for the next harvest, which is typically late August to early September typically, but can differ if you’re making sparkling wine or live near the High Desert AVA in Southern California. That’s when we do our last-minute orders of chemicals, cleaners, supplies. We inspect and clean our tools, and sharpen the one we use in the vineyard. We get the equipment out of storage, cleaned and tested. You notice the pattern that involves cleanliness, I assume? Garbage in, garbage out, as they say.

Labeling equipment for labeling the bottles

Last month, we showed you bottling. But once the botting is finished, labeling is an optional step. This can happen at any time, not just in July. We know winemakers who use a variety of media for identifying their wines: green painter’s tape; blue painter’s tape, duct tape, metallic markers or just little stickers that may only say “99 PN”. Some of our winemaker friends specialize in a few varieties where this works.

Michael’s labels

Michael’s labels tend to be full-blown to satisfy his own ego, he says. He has no natural skill in graphics but does believe in “faking it until you make it.” So all labeling of wine is purely decorative unless you are a professional and then all the fun is taken away. Yet another reason to avoid the urge to go pro.

Finished labeled bottle

The outsides of the reused bottles sometimes have some glue residue from the previous commercial label. A spray of Goo Gone and a paint scraper takes care of that. A glue stick applied to the back of the regular paper label and applying it as straight as possible. Being hand crafted, variation is always possible and two bottles are rarely side by side anyway.

So labels really only serve the winemaker’s ego and sense of craftsmanship. No wrong answers in this exercise. And that’s July in the winery.

Riedel’s Variety-Specific Glasses? Busted, Baby!

We love Riedel glassware. The stuff is gorgeous. It’s light and beautifully crafted. It just feels elegant sipping wine from it.

2013-04-27 21.49.12
The Riedel Burgundy glass (standing) and malbec glass. (The cabernet glass broke before we could get a picture of it.) Yep, busted.

However, we’ve always been rather skeptical about their claim that their variety-specific glasses actually make a significant difference in the flavor of each different wine. So we decided to test the glassware and found out one rather interesting thing, but overall? To quote one of our fave TV shows, Myth busted.

The tasting came about because we were generously included in a special unveiling of the Malbec glass, put on by Argentinian winery Graffigna. Both of the malbecs they served, the Centenario Reserve and the Grand Reserve, were amazing, dry and lush. We couldn’t help but lust after a good steak from the Pampas while drinking them. The wine was served in the new glass, alongside a Burgundy glass and a cabernet sauvignon glass.

The idea, we were told by Riedel’s Regional Sales Manager Melissa Hawkins, is that the shape of the bowl and the opening of the glass direct the wine to the part of your tongue that tastes the wine’s best attributes. In fact, we started with water, and while Anne didn’t think the water tasted all that different or was that much more refreshing out of the Burgundy glass, there were others who did.

Then, of course, we had the tasting with the wine, itself, and sure enough, everyone began remarking on how the malbec really did taste better in the malbec glass. Hmmmm. Well, we wanted to see if we could replicate the results at home, and one of the publicists (whose name we do not want to drop so she doesn’t get into trouble) kindly gave us a Burgundy and a cabernet glass to take with the malbec glasses they’d already given us.

Why were we so skeptical in the first place? Truth be told, we had tried a similar test a few years ago when we found some variety-specific glasses (not Riedel) on sale at World Market. After all, some of our friends had raved about how the wine really did taste different. But something just wasn’t adding up. We certainly didn’t notice any great difference in the wine we tasted in the different glasses we had.

Now, we suspect there may be someone out there reading this and thinking, “Well, obviously, they don’t have very sophisticated palates.” And we say, go put some clothes on, Mr. or Ms. Emperor. Let’s start with the basic mechanics of the bowl shape and opening directing the wine to your tongue. We checked in with Anne’s cousin, Jim Mason, who holds a PhD in mechanical engineering, and while fluid dynamics aren’t his specialty, he knows and understands them. His thought? The whole bowl shape and opening thing doesn’t make sense simply because you can’t control the opening of your mouth each time you drink. In addition, Anne can’t figure out how something is going to direct a fluid to the perfect place on your tongue when everyone’s tongue is a different size – can you say Gene Simmons?

But what the heck, we tested it with the actual Riedel crystal. We used the three wines the glasses were made for. Okay, we used California pinot noirs for the Burgundy glass, but that’s what was available. Michael did the tasting and they were all blind. He could see which glass was which – kind of hard to not notice that. But we did two of the tests in a darkened room so that the lighter color of the pinot noir wouldn’t give it away. We used several different brands of wine, including the Graffigna Centenaro, all of which are widely available.

The first test was several flights, with a different wine in each glass, randomly assigned. The idea was that Michael should have been able to tell the variety each time he got a glass with its matching variety in it. Essentially, did the right glassware make the wine pop? There was only one flight out of six where he was able to guess each variety correctly, and none of them were in the correct glass.

We tried again, this time, making sure that at least one of the glasses held the correct variety, and we invited some friends of ours, Dale LaCasella and Jim Vitale, to try it with us. Again, the theory was if the “right” glass made a difference, they’d be able to find the wine that was in the correct glass because it would taste the best. Not even close. Michael, Dale and Jim did get a taste of each wine in its correct glass as a test flight, so they’d know what they were looking for. Didn’t help. They could neither guess the variety and the wine they liked the best was seldom in the correct glass.

Finally, as Anne’s wonderful daughter pointed out, there should be a test with all the same wine in each flight, making the glass the only variable. Here is where it got interesting. There was one glass that did stand out, but interestingly, it didn’t matter what wine was in it. And when we went over our notes, time and time again (not every time, but at least 75 percent of the time), the wine tasted best in this glass – no matter which wine it was. It was the Burgundy glass, which features a wide, round bowl and a relatively narrow opening.

We think we know why. It’s because smell is such an important part of taste. The round, wide bowl creates a larger surface area of wine exposed to oxygen, which then picks up the aromatic elements in the wine. But because the opening is comparatively small, the aromatics are more or less trapped in the bowl as opposed to being dispersed through the air, and you can get more of them into your nose, which then enhances what your tongue receives.

So why did everyone at the tasting, including Michael, all get so excited and swear that the malbec tasted best in the malbec glass? Simple crowd dynamics. First, we were told it would. Then as the tasting went on, someone agreed out loud, then someone else, and so forth and so on, so eventually even Anne was buying into it. No one was lying or faking it. They’d just bought into what everyone else was saying because that’s what we humans do when we’re in a group.

As for buying Riedel, as we said, we love the stuff, but there are some serious downsides to it. First up, it is insanely fragile. You look at these glasses wrong and they break. In fact, the cabernet glass that we used in our tasting broke before we could get a picture of it. Secondly, it is very expensive. We did find a pair of the stemless glasses for almost $30 at Target – that’s $15 a glass. For something that breaks very easily. Burgundy glasses on the site run as much as $125 a glass. Not in our budget. But if it’s in yours, there’s no reason not to buy it. It is lovely stuff. You just don’t need a different glass for each variety of wine.

Virna Borgogno on the Wines of Barolo

One of several blessings from the COVID pandemic slowing down is that we’ve been able to get back to tasting events (such as this one in 2013). We attended one in March of this year, and in April, went to a tasting of wines from the Barolo region in Northern Italy, and talked to Virna Borgogno, who has her own label.

Virna Borgogno, who makes wine in the Barolo region
Virna Borgogno

“I studied enology,” she said when we asked her how common women winemakers are in her area. “I am the first woman with a degree in enology in Italy.”

She started making wines with her father, first, then eventually took over the family operation, making wine under the Virna label.

“Today, I work with my sister in the winery,” she said. “We are two females. We have 12 hectares and we produce 70,000 bottles.”

Understanding Barolo wines

While the wine she produces are all Barolos, a deep red wine, not every one is the same style. She has a classic style, and two single vineyard wines.

“A classic Barolo is a blend of different vineyards,” Borgogno explained. “We make a separate vinification from different areas, aging in a big casket, and after the two years in evolution, we make our blend between the different terroir… to make Barolo with the balance between the power of the region of the north and the elegance of the other region.”

But while blending from different regions can make some lovely wines, Borgogno said that making a wine from a single vineyard has its virtues, too.

“It’s the character of the terroir of this particluar location,” she said. “In general, we have a few different terroir in the same area.”

It was a theme that was repeated several times throughout the day, but we will be sharing as we feature some of the other women we spoke with.

Is Cork Pops Legacy Worth It?

Anne found out about the Cork Pops Legacy wine opener through a press release from the company. However, we decided that we would buy one for ourselves, which we did at Total Wines.

The idea behind the opener is to use pressurized gas inserted between the cork and the liquid in the wine by a probe to push the cork out of the bottle. It’s the same sort of thing that pops corks out of bubbly bottles. According to the release, the Cork Pops Legacy opener makes it easier for people who have trouble opening bottles with conventional corkscrews thanks to problems with their hands.

We tested the opener both at home and at a party. We kept count of how many opens we got because the cartridge that has the gas will only open so many bottles. The note on the page for the refills says 60 to 80. We did not buy the refills, and at $12.99 for two, that’s not so bad, assuming the refills really do open that many bottles.

The results

Alas, we are skeptical about the open rate. It may have been that the cannister that came with the unit didn’t have the full charge, but we only opened 35 bottles.

While Michael didn’t have any trouble, Anne found it really hard to insert the probe, then press the discharge button. Anne’s hands are in decent shape. Someone with arthritis or another issue will have a lot more trouble.

But the Cork Pops Legacy does open wine bottles. It just doesn’t open them any faster or more easily than the usual methods. Plus, there is the problem with all the refill cannisters creating more waste, and adding an ongoing cost to using it.

But this is the ongoing reality of such gadgets. Most of them do not come close to doing what they claim, nor do they really help enhance the wine experience.

Summer Time in the Home Winery

By the beginning of summer, the home winery is a bit crowded. The white wines were blended and filtered earlier in the Spring and are waiting to be bottled. Some early red wines are also waiting for their turn to be bottled or spending time in barrels. The most important thing to remember is that all barrels must stay filled at all times. Outside of that, finished wines are ready to be bottled for aging and future enjoyment.

So, knowing that viognier, pinot gris, albariño and sauvignon blanc grapes (we hope) are coming our way in this September’s harvest means that July and August are times to bottle.

We fill one bottle at a time in the one-man winery. That means two or three days consumed by selecting bottles, washing bottles, filling and corking each bottle by hand. Labeling happens later and then storing to age and being ready in the year or two ahead or longer if the wine shows strong potential to improve over time.

Interestingly enough, all this work at the front end seems to have faded away by the time a bottle or two are pulled and shared. Curious how that happens.

Nicole Rolet and the Wines of Ventoux, France

You can find the Ventoux AOC (the French designation for viticultural area) in the southern part of the Rhône valley. Last spring, Anne attended a winemaker dinner featuring several of the AOC’s winemakers and their wines, and talked specifically to Nicole Rolet, of Chêne Bleu.

Photo of Nicole Rolet, representing the wines of Ventoux, France
Nicole Rolet

Rolet was there to represent the region as well as her own winery, which she owns with her husband.

“My husband had just bought the property when we met,” Rolet said. “And I ended up being an accidental winemaker because it’s one of those ‘things you do for love.’ and the original plan was that I was gonna support him and his passion. The plot twist is that I got bitten by his mindbug and ended up with a worse case of it than the one he started with.”

But the whole point of the fabulous dinner, put on by Kali restaurant in Los Angeles, was showing off the wines from the Ventoux region. And they were spectacular. Alas, since Michael could not attend, we did not get tasting notes, but if you see Ventoux on a label, the bottle is likely to be worth grabbing.

What the land is like

It’s a relatively new viticultural region in France.

“It’s the new France. We’re pioneering these very remote areas that were somewhat marginal to the more established ones, like Châteauneuf-du-Pape, but they have incredible, biodiversity, amazing forests, you know, it’s a UNESCO biosphere reserve,” she said.

The Ventoux is one of the few places in France where you can buy land cheaply that still has the potential to make great wine, Rolet said. The region sits at the foot of Mount Ventoux, between the Swiss Alps and the Mediterranean ocean. Rolet said that her property, which is at the highest elevation in the region, gets a lot of sunshine, which helps ripen the grapes. However, because of the cool nights, the wines, especially the whites and rosés, are very crisp and fresh. The red grapes (and Rolet principally grows grenache) are also able to develop the kind of finesse that is often lost in hotter growing areas.

“So most winemakers have this Faustian choice. They either get the sunny fruit or the elegant,” Rolet said. “In the Ventoux, you get to have your cake and eat it too.”

The area has been affected by climate change, as is all of Europe. But Rolet said that because their region is so cool that they are hoping to get a bit of reprieve. To that end, they are managing water and what they’re planting . A lot of the vineyards are fairly new, too, which makes that kind of management easier.

Old vines

Rolet, though, has a 79-year-old grenache vines on her property, which produce very interesting characteristics. The disadvantage is that the vines do not produce a lot of fruit.

“The yields are atrocious at our winery,” she said. “This is not a winery for the faint of heart. It’s only for … people who are comfortable with very extreme situations because there’s going to be a definite yield problem.”

The results were still amazing. Rolet’s rosé was fresh and crisp, as advertised, with some vermentino added. She brought two reds, one from 2006 and a second from 2013. Both were rich and very food-friendly.

You can find out more about the wines of Ventoux on the English version of their website, aoc-ventoux.com.