WHERE DOES THIS BURGUNDY COME FROM?

A Chicago writer, Michael Austin, has endeavoured to make wine designations a little easier to understand.  In the Chicago Sun-Times, he breaks it down this way: European wines are named for the places where they originate, while elsewhere the wine is usually named for the grape from which it's made.

For example, the French wine called Bordeaux is wine made in a place called Bordeaux.  It can be red, white, Merlot, Cabernet Sauvignon or Sauvignon Blanc, but it's all Bordeaux.  It's the same in Burgundy.  That's a place in France, and that's where Burgundy comes from, not California, as Gallo, Rossi and other producers have insisted with their so-called "California Burgundy" wines.

Champagne is also a specific place in France.  Sparkling wine from California is not Champagne, since it's not made there.  Even bubblies from other parts of France are called by a different name, cremant.  This is probably the most abused wine designation, as many American producers insist on calling their sparkling wines "Champagne."  The region of Champagne takes steps to try and educate the public on the distinction, in an effort to preserve their brand.

In Italy, a Barolo is made from Nebbiolo grapes, but it's made in the town of Barolo.  Chianti comes from Chianti.  It would be named after the Sangiovese grape elsewhere.  Spanish Rioja wine is made from Tempranillo and Garnacha, mainly.  Rioja, though, is the specific place where the wine is made.

Austin goes on to describe several other designations and what they mean.  The article is a good starting point for anyone just getting into the wine world who feels a bit confused by labels on European wines.



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THE TASTING GLASS

A friend thought of me when she was browsing at the Goodwill store and came across a wine tasting glass which was selling for a dollar.  She thought it looked sort of strange, but bet a dollar on the notion that I would find some use for it.

As it turned out, it’s a genuine Peugeot Les Impitoyables Le Taster crystal wine tasting glass.  It’s made of very thin glass and features a dimple each in the base and side with which the taster can hold the glass in a delicate and most unusual manner.  The glass retails online for around $40.

Personally, I’d rather spend a lot of money on wine than wine glasses.  It seems the more wine money you spend on glasses, the less wine you’ll be likely to put in the glass - or less expensive wine, at least.  The  Peugeot and Riedel companies will disagree with me on that point, I’m sure, as they design and craft a number of different glasses intended to maximize the pleasure of wine and spirits.

Does the glass actually work?  Does it actually give a better wine tasting experience?  It does seem to help aerate the wine and allow any excess alcohol to blow off quickly.  It’s a little difficult to drink from it, though, with its narrow mouth.  I splash a little in for tasting purposes, then drink the rest from a glass I’m more comfortable using.

Is it worth $40?  I can’t agree with that, but at one dollar, it’s a steal.


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BLOOD OF THE VINES: THE MONSTER OF PIEDRAS BLANCAS

Wine Goes To The Movies
With NowAndZin.com and TrailersFromHell.com
Monster movies call for something fun to drink.  When I was younger, it was the "something fun to drink" part that often resulted in watching the monster movie in the first place.  Of course, we advise you to drink - and view - responsibly.  Don't drink more than you can handle, and don't bite off more monster than you can chew.

There's no substitute for what the Trailers From Hell gurus are fond of calling a "guy in a suit" monster movie.  "The Monster of Piedras Blancas" is a great one, and the guy's monster suit is patterned after one of the best.  Three Day Suit Broker could have spent five or six days and not come up with anything like it.

You may think you’re seeing things, as the Piedras Blancas monster actually looks an awful lot like the Creature From The Black Lagoon.  That's because the guy who created the suit also created the Black Lagoon monster outfit.  He was Hollywood’s “Tailor To The Water Monsters.”  You may notice similarities to some of your other favorite creature feature monster suits, too, as some existing molds from other pictures were used to create the Piedras Blancas monster.  As a budget-minded director might say, "If it ain't broke, make another suit from it! And get me a lighthouse location while you're at it!"

Any scary movie is made scarier by setting it in a lighthouse.  Surprisingly, there aren't too many tall lighthouse locations to choose from along the Pacific Coast.  One of the tall ones happens to be at Piedras Blancas, north of San Simeon.  Naturally, it was not used as a location for "The Monster of Piedras Blancas."  A second location - Point Conception - has a shorter lighthouse, and it won out.  Considering the movie's budget, Point Conception might have been all the lighthouse the production could afford.  The town used in the film isCayucos, which translates as “dugout canoes.”   They have no lighthouse, tall or short.

I like the way guru Joe Dante sums up what makes the Piedras Blancas monster tick.  He "doesn't wistfully yearn for the heroine - he just wants to tear your head off."  Can’t we all relate to that after a couple of hours stuck in traffic?  I think we're ready for that drink now.

Piedras Blancas means "white stones" in Spanish, so a wine pairing here should probably be a white wine with a lot of minerality in the flavor profile, something I like to refer to as wet rocks on the palate.  Napa Valley's Cornerstone Cellars makes a low-budget wine that's perfect for this low-budget film: Stepping Stone by Cornerstone White Rocks!  A fun-to-drink blend of Napa Valley Chardonnay and Muscat, White Rocks! has plenty of minerals in the flavor profile, along with a healthy acidity - maybe not enough to tear your head off, but we'll let the the guy in the suit do that.

Further budget cuts?
Point Concepción Celestina Pinot Grigio 2009, $18 - Make it a short pour for the short lighthouse.

Cayucos Cellars Chardonnay 2006, $20 - Pairs well with Muenster Cheese.

Hearst Ranch Winery Glacier Ridge Chardonnay 2009, $25 - Goes nicely with lightly grilled sea monster.


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EISACKTALER KELLEREI ALTO ADIGE VALLE ISARCO KERNER

Kerner is a grape I don't see very often on wine lists.  German in origin, the Kerner grape is a cross of Riesling and Trollinger, which is a red variety.  It was created in 1929 and named for Justinus Kerner, a medical writer who also happened to write poetry concerning wine.  It wasn't bred commercially until 1969 and by the mid-'90s it was the third most-planted grape in Germany, although its popularity has slipped since then.

This wine is from the Sudtirol region of northern Italy (South Tyrol), part of Trentino-Alto Adige.  The cool, Alpine climate there is where Kerner thrives in the gravelly, sandy soil.  The winery, Eisacktaler Kellerei, is in the Valle Isarco area.  According to their website, this is where, "glaciers meet the gentle hillside landscapes of the Mediterranean."  It sure sounds beautiful enough.  I found this Alpine gem at Little Dom's in Los Feliz, $11 by the glass.
Yellow-gold in the glass, the wine's flinty minerals come through on the nose even though it's served ice cold.  Fruity flavors - mainly crisp golden apple - sail in on a zippy acidity.  I am reminded immediately of Sauvignon Blanc, but with a fuller mouthfeel.  It's a perfect match with my wood oven-roasted eggs, almost perfect with the side of wild boar bacon.  This is a fairly versatile wine.

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HIPPOLYTE REVERDY SANCERRE 2009

Hippolyte Reverdy is a respected domaine in the eastern Loire Valley, in France's Sancerre region.  This white wine is made from Sauvignon Blanc and the label shows an alcohol level of "11-14%."  That's quite a range, and I suspect it comes in at the high end.  The wine cost $9 by the glass at Greenblatt's Deli.

The color is a rather pale yellow, and the nose shows fragrant apricot, tropical and pear notes.  Upon tasting, it's the razor blade acidity which captures my attention - even more than the clean, mineral laden palate.

The grassiness is minimal, while the flinty minerals hog the spotlight, upstaging even the fruit.  Apples and citrus notes are most noticeable with a zesty bit of lemon peel lasting on the long finish.

The acidity of the Reverdy cannot be undersold.  It creates a refreshing and mouthwatering sensation which would be just as welcome on the back porch as in an oyster bar.



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WINE NEWS: THE FRENCH ARE DRINKING LESS WINE

A study shows that French wine consumption has dropped over the course of two generations by three billion bottles per year.  The study - spotlighted in The Telegraph - has some people concerned that the entire culture of wine in France may be on its way out.

Younger generations seem to be less likely to enjoy wine with a meal, and more inclined to drink wine for pleasure on a night out.

One figure I found hard to believe: only 16.5% of the French population are regular wine drinkers.  The under-30 crowd, according to the researchers, views wine as a “sometimes” treat, not an everyday staple like their elder countrymen.

One researcher stated, “The younger generations may still take pride in French wine but have little awareness of its cultural place in French history.”

The study concludes that the loss of identity of wine as a national tradition is mainly to blame for the sharp decline in France’s wine consumption numbers over the past three generations.  French consumption of wine has dropped to four billion bottles per year.  That’s about 1 bottle per week for each adult.

In southeast Texas - where I grew up - and in southwest Louisiana, this same sort of identity loss has caused some to fear that the Cajun culture may be dying out.  Many of my friends, and others our age, grew up in households where Cajun French was spoken regularly.  With each passing generation, some of that Cajun identity has been lost as the younger folks are “Americanized.”

It’s hard to imagine a world where France isn’t synonymous with wine.  Perhaps the cultural pendulum will soon start swinging the other way, into a rediscovery of wine in the nation for which it may have meant the most.


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STEPPING STONE BY CORNERSTONE WHITE ROCKS! NAPA VALLEY 2010

Napa Valley's Cornerstone Cellars - as we have reported before on Now And Zin - has broadened their base.  Already known for their exquisite line of Cornerstone wines, they now have a line of more moderately-priced wines designed for everyday consumption.

Cornerstone provided me with a sample of their Stepping Stone White Rocks! wine.  Inspired by the blends of southern France, the Rocks! line takes a wine-of-the-vintage approach.  The varieties and percentages used each year probably will change depending on what the vineyards deliver.

They say, "we want to offer blends without boundaries that will excite and please the occasional as well as the day to day wine drinker."  Both the Stepping Stone and the Rocks! lines are intended to be thought of as house wines for serious wine people.  The White Rocks! blend is certainly priced for everyday use, at $15.

Stepping Stone White Rocks! is a blend of Chardonnay and Muscat, which is immediately interesting upon lifting the glass to my nose.  Aromas of minerals, lemon peel, hints of banana and apricot all play in the bouquet.  The wine smells fresh and inviting.

On the palate, citrus and zest are carried along on a blast of acidity with a refreshing minerality.  There’s some wood on the palate and a little bit of a spicy, peppery feel.  The mouthfeel is slightly oily and medium in weight.  Lime lingers on the finish.


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BLOOD OF THE VINES: WOODSTOCK

Wine Goes To The Movies
with NowAndZin.com & TrailersFromHell.com

Yeah, I know - wine isn’t exactly the mood modifier that comes to mind when thinking of "Woodstock."  That's not to say it doesn’t fit, but other, stronger, more mind-liberating substances always seem to be the accompaniment of choice for this film - or so I hear.  Like those who attended the Woodstock festival, viewers often prefer to feed their heads, not their palates.

Whatever you choose to serve at your viewing party, just make sure you have lots of it.  In case you don't remember - and I hear that happens, too - the film is a smorgasbord of music that runs over three hours - longer if you opt for the additional footage in the Director's Cut.

The 1970 Academy Award winning documentary "Woodstock" creeps in on the moody intro of Crosby, Stills, Nash and Young's "Long Time Gone" and blazes out on the fade of their amped-up version of the Joni Mitchell paean to the rock festival to end all rock festivals.  I remember hearing that David Crosby said Mitchell captured the essence of Woodstock better than anyone.  That was quite a trick, since she took her manager's advice and skipped the three-day music orgy to appear on Dick Cavett instead.

In between "Fade in" and "Fade out," the movie crystallizes what was important about the decade for which it serves as the exclamation point.  Here we are now, four decades further on, wearing nicer clothes and enjoying more expensive luxuries - with "Woodstock" to remind us of a time when we went up the country and drank wine straight from the bottle, and it was just fine.

"Don't eat the brown acid, man!"  "Far out, man!"  "It's a free concert, man!"  Let's pick a wine that really rocks, man!
　
Malibu Estate Winery bottles a tasty blend called Purple Haze, with Syrah, Petite Sirah and Cabernet Franc co-starring in a juicy jam session.  At $60 a bottle for the 2009 vintage, it makes the Netflix price increase seem inconsequential.  Enjoy it with the Director’s Cut.  I just hope you remember how good it is the morning after.  I also hope you don’t wake up in the mud.

Other rockin’ wines:

Malibu Estate Winery’s Woodstock Collection offers a whole range of Woodstock wines, most priced more modestly than Purple Haze.

Wines That Rock has Woodstock Chardonnay, Forty Licks Merlot, Dark Side of the Moon Cab and Synchronicity, all with album cover labels.

Arlo’s Apple Wine - From a place called Rasta Ranch Vineyard on New York’s Seneca Lake.


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CUSUMANO NERO D'AVOLA SICILIA 2009

Drink Italian wine with Italian food.  To do otherwise just doesn't seem right.  I did mix up the regions a bit on this trip to the Beverly Hills ristorante, Il Buco, but I think it worked out fine.

The Cusumano Nero d'Avola from Sicily is $8 by the glass and I see it selling for around $12 by the bottle online.

Nero d'Avola is the main grape in the town of Avola in the southern part of Sicily.  New-world comparisons are often made, but nothing really tastes like it in my book.

Cusumano's Nero d'Avola is a 100% varietal wine, of course.  It's color is a very dark red, with hardly any light coming through.  The nose is very dark, too, with notes of tar, roasted meat and forest floor.  A beautiful palate shows blackberry, figs, anise and a touch of clove.  The lengthy finish leaves hint of licorice and cola.

I paired the wine with risotto Milanese with Italian sausage.  It probably wasn't the perfect match for the rice, but the sausage hit the right notes.



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CANTINE RUSSO UVE D'ORO NERO D'AVOLA

When we go to Disneyland, my wife and I often make California Adventure our first stop.  If it's time for lunch, we head for Wine Country Trattoria at the Golden Vine Winery.

For the uninitiated, they actually grow grapes right there in the theme park.  It's a real vineyard in the same sense that Disneyland's Frontierland is actually the Old West.  But it does make me think of Napa Valley, which is the intent.

A site called All Ears - guess who's ears - has an interesting tidbit to share:

"Anaheim was actually a grape-growing area with a number of vineyards.  But in the 1880s a virus called "Anaheim Disease" destroyed the grapevines, and the growers eventually turned to citrus instead.  This virus still persists, and the vines at the Golden Vine Winery have to be re-planted as they fall prey to it."

The restaurant features nice Italian food and, of course, wine.  The outside area makes a great place to dine and offers a good view of the World Of Color water and light spectacular in the evening.  They say reservations are a must if you want that vantage point.

The Wine Country Trattoria's wine list has some nice Italian offerings in addition to the expected California pours.  I usually pick a California wine, what with Mickey's smiling face looking down from the ferris wheel in the midway.  This time, I chose an Italian vino.

The wine, Uve D'oro Nero d'Avola, is from Cantine Russo.  The 2005 Sicilian red hails from vineyards in Sambuca di Sicilia and has an alcohol level of 12.5% abv.

The dark purple color suggests some rich flavor, and the nose gives it away with black fruit spiced with anise and clove.  On the palate, the flavor of black tea layers over the dark fruit.  It's a very aromatic wine and it tastes simply and rustically beautiful.

While I enjoyed it with the lasagna I ordered, I found myself wishing I had opted for a Sangiovese instead.  I especially like the way Sangiovese pairs with tomato-based food, but this Nero was certainly serviceable.  My wife liked the pairing more than I did, and I have the utmost respect for her sensibilities in pairing flavors.



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TRY BEFORE YOU BUY

If you are dining out in a restaurant and you have questions about some of the offerings on a wine list, most places will offer to pour a taste to help you make up your mind.

I can usually make my way around a wine list without too much help, but there are times when I like a little assistance.  Recently, at Sushiya On Sunset, I felt like a Chardonnay.  The by-the-glass list offered two, the Sanford Santa Barbara County and the Talus Lodi Chardonnay.  I was looking for a Chardonnay that was crisp and refreshing and somewhat light on the oak.  I asked my server which one would be better.

Rather than guessing for me, she offered a taste of each so I could compare the two side by side.  This helped me make up my mind in short order.

With both samples before me, I could easily see the Sanford was darker in color than the Talus.  Right away, I surmised there would probably be more effect from the oak barrels in the Sanford.  Tasting proved me right, with the Sanford showing a deliciously creamy, toasty vanilla profile while the Talus brought a leaner composition to the table, with more acidity than the Sanford.

My immediate needs called for the acidity of the Talus more than the lushness of the Sanford, so my choice was easy - thanks to the option of trying the two Chardonnays beforehand.

After the fact, I found that while the Sanford is 100% Chardonnay, the Talus is 91% Chardonnay and 9% Sauvignon Blanc.  Had I known that beforehand, I probably would have simply opted for the Sauvignon Blanc blend.  Since I didn't have this information at decision time, the offer to taste was quite appreciated and helpful.

By the way, the Talus Chardonnay paired perfectly with the freshwater eel and really brought out the flavor of the wasabi, too.

If you aren't sure about a wine selection in a restaurant, ask for a sample.  They should be happy to pour a taste so you can be sure you'll like what you're buying.



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WINE COUNTRY: KENTUCKY - ELK CREEK VINEYARDS

"Fine wine from the great Commonwealth of Kentucky."  That's the banner on the Elk Creek Vineyards website, showing their pride in the wines grown and produced in the rolling hills near Owenton, about an hour from Lexington, Louisville and Cincinnati.  What's more, they claim to be the largest winery in the state better known for bourbon and horses than wine.

The story of the wine industry in the Bluegrass State is an interesting one, and it goes back to the very beginning of the wine industry in America.

The Kentucky Wine website says Kentucky was "home to the first commercial vineyard in the United States, and once producer of more than half the nation's grape and wine output."

That first vineyard was in Lexington, on the Kentucky River.  Swiss winemaker Jean-Jacques Dufour sailed over in 1798 to find new land for grape growing.  He was the winemaker for the Marquis de Lafayette.  Dufour bought 600 acres and dubbed it "The First Vineyard."  According to Kentucky Wine, his first vintage in 1803 went to none other than Thomas Jefferson.

By the late 1800s, Kentucky was the third largest producer in America.  Prohibition, of course, killed Kentucky's wine industry, and wineries weren't legal again until 1976!  Now there are over 50 wineries in Kentucky.

Time and Prohibition took their toll in The First Vineyard, as it fell into oblivion.  Reconstruction of that vineyard began in 2002.  In 2008, 40 Cape grapevines were planted.  They are said to be the grapes Dufour first planted there, and are also known by the name of Alexander.  The present owners have since planted Riesling, Norton and Vignoles vines.

The great blog The Other 46 featured a nice video from Kentucky Wine, which I have borrowed here.

Elk Creek Vineyard's Estate Cabernet Franc 2008 is the second vintage of this wine from Elk Creek.  Cab Franc is considered by the University of Kentucky to be difficult to grow and somewhat susceptible to cold weather

It says on the wine's label, "Kentucky Grown," and the folks at Elk Creek are quite proud of that.  The wine has a most reasonable 13.2% alcohol content.

Medium ruby in color, Elk Creek's Cab Franc boasts a nose so fruity it’s almost perfumed.  Extreme blueberry aromas, red plums, cassis, vanilla spice and a touch of cinnamon all compete for attention.  Throw in a little pencil lead and you’d have a fine impersonation of a Napa Cab.

The taste seems a little hot at first, but after proper time to breathe it settles down very well.  On the palate I find all that fruit my nose got acquainted with, plus a little trace of bell pepper.  The green, or herbal notes really come forth on the finish, which is a lengthy and satisfying one.

After enjoying this great expression of Kentucky fruit, it's easy to see why Elk Creek Vineyards has so much pride in their heritage and their product.


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BLOOD OF THE VINES: NIGHT OF THE LIVING DEAD

Wine Goes To The Movies
with NowAndZin.com and TrailersFromHell.com

It's easy to see, by browsing through the Trailers From Hell, there's a great love for movies that scare.  One of the scariest is 1968's "Night of the Living Dead."  This is no Sunday school picnic.

This is where the dead rise and walk among us.  The mass hysteria caused by a zombie attack tops even the scariest doorbuster sale on Black Friday.  There are some doors busted in this glorious black and white fright fest, but the only thing half off is your arm.

The movie gets some of its authentic creepiness from the Evans City Cemetery north of Pittsburgh, where some of it was shot.  All in all, it's true what they say: nothing ruins a perfectly good Sunday like a zombie attack.  Just listen to the bloodcurdling screams!  How’d you like to have been at THAT foley session?

While on the subject of movie biz inside stuff, I understand the zombies eating bodies were actually eating roast ham covered in chocolate sauce.  Chocolate sauce looks a lot like blood in black and white.  A lot.

Before we lose our appetites completely, let's move on to the wine pairing.

What kind of wine does a decent, hard-workin’ zombie want after a full night’s work?  All that trudging around like a slightly less animated Frankenstein, mutilating people and creating a general disturbance makes a zombie powerful thirsty.

This one is easy. Return Of The Living Red is the perfect wine for these slow-motion monsters.

The 2006 vintage of this Australian blood-red wine Is 70% Cabernet Sauvignon and 30% Touriga Nacional.  That's a Portuguese grape, by the way, which at one time was also grown in Australia's McLaren Vale.  Nearly all of those vines were ripped out, though, and Touriga Nacional became - at least for Australia - a dead grape.

You see where this is going, right?  Redhead Studios brought the grape back to life and now it walks the earth among us - the Return Of The Living Red.  The ancient vines which bore the grapes actually appear to be dead in some parts, they say, and the fruit is intensely concentrated.

Lavender and leather grace the nose, with currant and blackberry flavors, which I understand are favorites of zombies everywhere.  In case you’re wondering, it pairs well with roast ham and chocolate sauce.  There are only a few bottles left, mainly in the Chicago area.  You’ll have to move faster than a zombie to get one.

And they don’t serve it at Beekman’s Diner.

Zombie Options:

d'Arenberg "The Dead Arm" Shiraz 2006, McLaren Vale, South Australia - $43

Midnight Sun "Mayhem" Belgian Double IPA, Alaska - $8

or, make a Zombie cocktail. Here's a tasty recipe.


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VAMPIRE LOUNGE AND TASTING ROOM, BEVERLY HILLS

According to the Tom Petty song, "Free Fallin'," the vampires in the San Fernando Valley "move west down Ventura Boulevard."  I don't know where they go from there, but if any vampires venture into Beverly Hills, I know a place where they can taste some wine.

The Vampire Lounge and Tasting Room isn't just a hangout for those with extended canine teeth.  It's the retail embodiment of Vampire Vineyards, a winemaking outfit which draws grapes from Paso Robles, Santa Maria, Napa Valley and France's Loire Valley.

The business started in 1988 with the release of an Algerian Syrah, bottled in France.  The first 500 bottles went to rock star Alice Cooper, and the rest is a history that's afraid of the daylight.  The company's travels have gone through Italy and Transylvania itself.  Now, the winemaking effort is based in Creston, California - a little bit southeast of Paso Robles.

Michael Machat is the founder and CEO of the company, and he plays a big part in the corporate backstory featured on the website.  The Vampire Vineyards sommelier, Igor Fedenkov - really, it's on his business card - poured me through a sampling of the wines.

The Dracula Pinot Noir 2007 is made from Santa Maria grapes - picked before sunrise, of course.  The wine spent 18 months in French oak.  It has a big, rich nose and big, rich flavors to match.  Cherry and raspberry notes dominate in properly dark fashion.

Chateau du Vampire Midnight Rendevous 2007 is a blend of Paso Robles Syrah, Grenache, Counoise and Mouvedre.  There are bright cherry flavors in abundance and some great chocolate notes.

Trueblood Napa Valley Syrah 2004 is inky-dark enough to please any vampire who likes his wine smokey and spicy.

It's no surprise that red wines dominate the list, but Vampire Vineyards does offer a modest selection of whites - notably the Chateau du Vampire Roussanne of Paso Robles heritage - along with a White Zinfandel and the Je T'Aime Brut Rosé.  Even vampires like to do a little light sipping now and then.

All sorts of vampire-related wine gadgets are offered in the tasting room, as well as apparel, glassware, chocolate coffins and a vampire energy drink - perfect for those times when the sun's rays threaten to bring the night to an end.



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MAS VINO AT THE EAT REAL FESTIVAL

The Eat Real Festival in Culver City, California was Saturday July 16th, 2011.  Billed as an opportunity to sample "real" food and drink, the festival offered a number of food booths and a food truck rodeo of sorts.

There wasn't a lot of wine to sample, however the Beer Garden was serving plenty of craft brews as well as a couple of taps devoted to vino.

I tried MÁS Vino Blanco - 90% Saivignon Blanc and 10% Sémillon, sourced from California's North Coast region.  MÁS Vino is based in Occidental, California, and they produce wine in mini tanks fitted with built in gas chambers which push the wine out.  The tanks keep the wine fresh for about two months, and hold the equivalent of about 15 bottles of juice.  It's a fairly green delivery method for wine, producing virtually no waste since there are no bottles to throw away or recycle.

Winemaker Tami Collins did a nice job on this one.  The wine has a pale, greenish tint in the glass.  The nose was a little hard to reach, since it was sampled at an outdoor venue with plenty of food being prepared all around me.  Aromas were everywhere!  I was able to pick up a slight grassiness, but it's not very pungent.  There was a little piece of grass in my serving, though.  You've got to love festival-style.

On the palate, green apples and grapefruit lead to a lemon peel flavor on the finish.  It's a medium-bodied wine and there is a decent presence of acidity.  Although not exactly bracing, the wine is definitely refreshing, especially on a warm afternoon.

MÁS Vino also makes a Chardonnay, Merlot and a blend of Sangiovese, Petite Sirah, Cabernet Sauvignon and Zinfandel.  Their website features a distributor page to help you locate the mini tanks.


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U.S. GOVERNMENT LOOKS AT STRICTER RULES ON WINE LABELS

Ask most winemakers, and they'll probably tell you there are already plenty of regulations concerning how things can be worded on wine labels.  Some in the wine industry are now telling the federal government just that, as the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau has begun to make noise about tightening restrictions on the words that appear on wine labels.

An article from the Los Angeles Times, by Michael Doyle, says many terms that are used on wine labels are not specifically defined, so they actually have no meaning in a legal sense.

The article points out that "estate bottled" is a strictly defined term and wineries must adhere to guidelines in order to use it on the label.  "Estate" by itself is not defined, however, so there are no regulations at all on how that word may be used.

Other terms which have no legal definition - "old vine," "select harvest." "barrel select" and proprietor's blend," for instance - are now being studied for the way they are used in describing wine.

The article states that regulators began asking for input from consumers and the wine industry in 2010 on whether more control should be exerted.  California's Wine Institute has already chimed in that current labeling restrictions are sufficient.  So has the California Association of Winegrape Growers.

The article cites one Oregon winery which might not be opposed to tougher label regulations.  The owners of Stone Hollow Vineyard are quoted that they use the term "estate bottled" on their wine labels and they don't appreciate that other wineries could use the term "estate" as loosely as they wish.

According to the article, the Feds have not said when the next step on a new set of regulations might come.


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BLOAPP IPHONE VERSION

The Now And Zin Wine Blog is now available in an iPhone-optimized form, through a free app called Bloapp.  It presents the Wine Blog - and others so optimized with Bloapp - in a format which is very easy to read on the iPhone.  There are a couple of hoops to jump through, but the process is relatively easy.

1.  Click on the link below to go to the iTunes AppStore and download Bloapp.  It's free. 

Download Bloapp 

2.  Then, use the app to scan this QR code and get the Now And Zin Wine Blog installed, also free.  Here's the QR code: 

 

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LOCAL WINE FOR SOCAL WHOLE FOODS

lovers in Southern California love their wine from Santa Barbara County.  Syrah, Chardonnay, Pinot Noir and even Italian grape varieties from the Santa Barbara area are plentiful on wine shelves in Los Angeles, and the Santa Barbara wine country experience is just a short trip up the 101.

My eye was caught recently when I spied a collection of wines from Santa Barbara County at Whole Foods Markets in West Hollywood.  Whole Foods is known for their "locally grown" stance in food, and now we see they have the same sort of regionalism in the wine department.

The wines go under the name "A Collaboration," and feature different wines of several different Santa Barbara County winemakers under the same label.  These wines are made exclusively for Whole Foods Markets, and are only available in Whole Foods' Southern Pacific Region.  They can't be ordered, either, as Whole Foods West Hollywood store only ships wine near Christmas.  Southern California has these wines all to themselves.

Whole Foods throws a much-deserved spotlight on Santa Barbara County's climate, soil,terroir and winemaking talent in hopes of raising awareness of the wealth of wine located there among the everyday grocery shopper.  To that end, the displays of "A Collaboration" wines are placed prominently in the stores with descriptive material - like large-format shelf talkers.

The winemakers involved in this collaboration are Doug Margerum of Margerum Wine andCimarone, Jim Clendenen of Au Bon Climat and Frank Ostini and Gray Hartley, the team behind the Hitching Post label.

Six blends are featured in the line, each with its own appeal, and all six should tempt any Southern California wine lover strolling the aisles of Whole Foods.  They retail for between $15 and $17 a bottle.  The chain describes the wines of "A Collaboration" this way:

Hitching Post, Central Coast Red Wine

"Frank Ostini and Gray Hartley of Hitching Post Winery created a 22 barrel selection that includes a blend of 73% Valdiguie and 27% Syrah.  The selection was handcrafted for Whole Foods Market to feature the bold aromas of flowers, red fruits, dark berries, spice and a touch of bacon.

Hitching Post, Central Coast Rose Wine

Perfect for a warm, sunny, California afternoon, the 60% Valdiguie and 40% Pinot Noir handcrafted blend is a versatile dry rose that pairs well with a variety of foods.

Margerum Wine Company, M5 Red Blend

Owner and winemaker, Doug Margerum, crafts world-class wine, stressing individuality with connotations of nature.  The first wine in the series is a five-grape, six-vineyard, 18-barrel selection blended from six Santa Barbara County vineyards and displays aromas of blackberry and blueberry backed by hints of violets, anise and leather.

Margerum Wine Company, M3 White Blend

A carefully crafted blend of 50% Sauvignon Blanc, 25% Riesling and 25% Old Vine Chenin Blanc is lively, bright, refreshing, clean and complex.  Capturing the essence of spring in a bottle, the wine is perfect for outdoor dining and picnics.

Clendenen Family Vineyards Red Blend

With peak harvest season prolonged until fall, this wine benefits from a gradual ripening that allows the acidity to become softer and the flavor development to heighten; all made possible by the special relationship between the climate, site and grapes.

Au Bon Climat, Pinot Blanc

While the Santa Maria Valley is noted for its Chardonnay, Pinot Noir, and Syrah, the most distinctive grape in the valley is the Pinot Blanc—a more concentrated, rich and elegant varietal.

Cimarone Wines, Sangiovese Blend

Grown on the steep hillside of the magnificent Cimarone Wines estate, the Sangiovese has been a standout throughout Cimarone Wines’ rich history.  This proprietary blend of Sangiovese, Syrah, Syrah Noir, Petit Verdot and Mablec is a wine that truly drinks well now but will reach its peak with bottle ages.

Cimarone Wines, Syrah Blend

Happy Canyon is one of the warmer Santa Barbara County wine regions for Syrah, producing wines that are rich and supple with long flavors.  The dense, lean flavors of the other varietals, including Cabernet Franc, Petit Verdot and Malbec, perfectly complement the Syrah to make an unparalleled wine that showcases the future of the Cimarone brand.



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BLOOD OF THE VINES: GODZILLA, KING OF THE MONSTERS!

Wine Goes To The Movies
With NowAndZin.com and TrailersFromHell.com

If "Godzilla, King Of The Monsters" doesn't put you in the mood to drink some wine, I can't say I blame you.  Sake, maybe.  A special Jolt Cola/Espresso/Red Bull blend, definitely.  But we don't think of wine as a beverage that puts us in the mood to destroy major cities - not good wine, anyway.

The theme of monsters - particularly Godzilla - runs fairly deep in wine culture, though.  I picked up the scent of a Napa Valley wine called Cabzilla, which appeared briefly in 2002.  It didn't take long for the people who own the rights to Godzilla to step in and trash that copyright infringement in good ol' Godzilla fashion, except without the firebreathing.

There's the TV ad for yellowtail Chardonnay, in which Godzilla stars.  He sports a yellow tail, which is apparently where the connection ends.  That's not close enough for Blood Of The Vines, and we're not recommending yellowtail Chardonnay to anybody, no matter whose tail is yellow.

I have no idea who makes Kyle's Homebrewed Godzilla Wine.  Since wine is fermented, not brewed, this person may be a little confused.  They also may have received a visit from Godzilla's lawyers after they took care of that messy business in Napa Valley.

There's a Godzilla Wine which is said to be on sale in Japan.  It seems to be a little early to celebrate Godzilla's 60th anniversary; the wine bears the dates "1954 - 2014."  It's sold by Koichi Kawakita, who was a special effects guy on a number of Godzilla movies, although not the 1956 classic.  If you have a yen for it, it'll cost you 4,800 yen - about $53 - and you have to get it from Japan.  Considering the sketchy information and difficulty in obtaining it, let's pass on this one, too.

The subtitles won't match, but we could look to Italy for a Godzilla pairing.  Barolo is often referred to as the king of wines.  That would seem fitting for the king of monsters. Giacomo Conterno Barolo Riserva Monfortino 1990 was said to have "mouth-searing levels of tannin" by wine critic Robert Parker, who also called the wine an "old style, monster Barolo."  A bottle will run close to $400, though.  If you're a little short until payday, let's opt for something more affordable - and with an actual connection to the movie.
　
Raymond Burr appeared in "Godzilla, King Of The Monsters," although in scenes added post-production.  He got a chance to use his fine "mopping the sweaty brow" routine that he developed a couple of years earlier as Lars Thorwald in "Rear Window."

Burr had some land in Sonoma County's Dry Creek Valley long after his appearance in this film.  Grapes were planted, wine was made and here's our recommendation: Raymond Burr Vineyards 2009 Estate Port, $48.  It's produced from estate-grown Portuguese varieties Tinta Cao, Tinta Madeira and Touriga Nacional.  It may not be described as a monster, but the wine does have a "long, complex finish," which is what Godzilla served up on Tokyo when he was brought out from the cellar.  Also like Godzilla, this wine will age well for many years.

Godzilla on a budget:
1. Sebastiani "The Crusher" Clarksburg Petite Sirah - $13

2. Gemtree "Bloodstone" Shiraz-Viognier McLaren Vale South Australia - $14

3. Ballast Point Brewing Company "Sea Monster" Imperial Stout, 22 oz. - $11


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BROADSIDE CABERNET SAUVIGNON 2008

One of my favorite stops for "anytime wine tasting" in Southern California is the Santa Monica wine bar Pourtal.  Stephen Abronson's cozy little space near the beach is filled with Enomatic taps where wine is dispensed by the ounce.  You can have a taste of many or a glass of one or two.  There are always themed Tasting Tours which rotate on a monthly basis.  Pourtal's Wine Director Rachel Bryan makes excellent choices on the wines featured at any given time.

I was drawn to try the Broadside Cabernet Sauvignon when I noticed its grapes were taken from the Margarita Vineyard in the southern part of the Paso Robles AVA.  I recently toured this vineyard - the Ancient Peaks estate vineyard - and was mightily impressed with the wines which Ancient Peaks crafted from that fruit.  My hopes were high for the Broadside effort.

Broadside winemakers Chris Brockway and Brian Terrizzi attempt to let the grapes do the talking.  The wine is made naturally, without yeast, bacteria or acid.  Aging occurs in 100% French oak - 2% new - and the varietal makeup is 97% Cabernet Sauvignon and 3% Petite Verdot, also from Margarita Vineyard.  It has an alcohol level of 14.1% abv.  The Broadside Cab retails for $20 per bottle.

As expected, the wine looks dark and inky in the glass.  The nose is a little hot at first, but that settles down quickly.  Big aromas of dark fruit are laced with the minerals Margarita Vineyard is known for.  On my tour of the vineyard, I saw firsthand the ancient oyster shells peeking up from the earth - a reminder of the land's former state as a seabed.

The taste is also enticingly dark and full of those wonderful minerals.  Cassis and black cherry join with a vanilla spice component.  There's a lot of wine here for $20.



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