I Came, I Wente, I Conquered

Vini, Vidi, Vente.  That’s Latin, baby.

Wente vineyards

Wente vineyards

Wente Vineyards makes this claim without braggadocio: They are the oldest, continually-operating family-owned winery in California. As, their scrapbook must look like the walls of Harvard School of Law’s graduating class—generation after generation of star-studded pros.

The family tree spread branches and roots into many firsts, including pioneering mechanical harvesting after dark and, in 1935, introducing California’s first varietally-labeled wine.  The fact that it was Sauvignon blanc, in which the state has hardly excelled, is fodder for a different philippic.  For today, the strata of savvy that the family has built since establishing Wente Vineyards in 1883 (virtually putting Livermore on the California wine map) has funneled itself into two outstanding selections, a Chardonnay from Arroyo Seco—of which Wente farms 700 acres—the second, Pinot noir from the Riva Ranch in the same appellation.

"One more time, George; tell me about the Chardonnay again..."

“One more time, George; tell me about the Chardonnay again…”

Dab in the center of the incredibly productive Salinas Valley (Of Mice And Men country), Arroyo Seco contains, in various vineyards, the ideal climate for Burgundian varietals—warm, sun-soaked days moderated by afternoon winds from the Monterey Bay; meanwhile, a surface scattering of Greenfield pebbles hold the heat throughout the night’s chill while the grapes’ vital acids are preserved overhead.  Further west in the AVA, Rhône varietals flourish, but in the east, where Riva Ranch is located, the climate accounts for some of the most balanced Chardonnays in California.  And, from the original cuttings brought from University of Montpellier viticultural nursery in France, that’s been Wente’s stock-in-trade.

Karl Wente

Karl Wente

Under the winemaking prowess of fifth-generation vintner Karl D. Wente, the intention today is to stay the course—an excellent game-plan for a family that came to Livermore 130 years ago, saw the potential and conquered.

Wente Vineyards ‘Riva Ranch’ Chardonnay, Arroyo Seco, 2013, around $22:

chardThe year after Wente released the first varietal labeled wine in the United States, they let fly the second: Chardonnay.  The trajectory was onward and upward, and the Wente’s are rightfully referred to as ‘California’s First Family of Chardonnay’.  The Old Wente Clone was a standard in much of the area from the outset; it produces wine with considerable character and complexity.

But, that’s a truth we hold to be self-evident:

The bouquet shows lemon curd, bright flashes of frankincense (which may likewise be translated as a light minerally spritz) and banana cream offer a promise of richness—this is a high point of California Chardonnay as long as it is braced by acidity.  And it is.  The palate is silky and sweet with peach and honey, but shivers with tart citrus beneath offering a wine with superb equilibrium.

Wente Vineyards ‘Riva Ranch’ Pinot Nor, Arroyo Seco, 2012, around $30:

2012_Riva_Pinot_Noir_DOBS_150dpiSoils in Riva Ranch vineyard are rich with shale and limestone, well-drained in wet weather and (due to calcium’s ability to retain moisture as well) resistent to drought. Burgundy is loaded with limestone—so is the Loire and southern Rhône.  But in California, other than a crescent of land in the Central Coast, limestone soils are somewhat rare, and where they are coupled with long growing seasons and cool nights, Pinot noir has what it needs to thrive.  Of the eight Pinot clones Wente relies upon, 2013 is heavily weighted with Pommard and Martini.  The former can produce earthy wines with deep, dark fruit; the latter shows more brightness and elegance.  Obviously, a wine that can encompass both dimensions is ideal.

The nose is dominated by darkness; black cherries dipped in chocolate with distinctly New World Coca-Cola undertones; like the Chardonnay, the wine is a full-bodied expression of fruit, powerful and with sparks of sweetness behind a slightly brooding middle palate.  There’s subtle mocha, spice and earth interwoven with ripe plum and underscored with bright acid and respectable palate length.

Posted in Arroyo Seco, CALIFORNIA | Tagged | Leave a comment

Right vs. Left: Banking on Bordeaux, 2010

Clipboard sonnyWhen Sonny Bono died in 1998, the public pointed to an old superstition: Celebrities tend to die in trees.  Gratefully, Harrison Ford survived; otherwise we’d have to hear them go on about how celebrities tend to die in fores.

In any case, the idea that excellent Bordeaux vintages tend to come in twos is not superstition. For those old enough and rich enough to have contrasted 1928 and 1929 Bordeaux, the claim is made that the former was rich and resplendent while the latter was supple and sensational.  Later in the century, ’85 and ’86 were standout; so were 1989 and 1990.  2004 was superb, if inconsistent, but 2005 rang all the bells.  Parker Jr. called ’05—along with 2009 and 2010  “the three best vintages three greatest Bordeaux vintages I have tasted in my career.”

2009 pricingIndeed, Bordeaux’s 2009 was as close to weather-perfect as  any wine growing region gets.  Ripening progressed steadily and unremittingly through autumn, producing supple wines that were concentrated and potent—so much so that they resulted in a sort of conundrum for collectors.  It was one of the few vintages released at such a high initial post-en-primeur offering (well into five digits for cases of First Growths) that the prices declined, rather than rose, in the aftermath.

Mathieu Chadronnier

Mathieu Chadronnier

2010 was far more irregular and owes its concentration to a climate blitzkrieg rather than a steady summer, and the wines offer a sort of aggressive sensory assault.  Bordeaux suffered a period of drought followed by a cool early autumn which focused the flavors and preserved the acids.  According to Mathieu Chadronnier, Directeur General of the Bordeaux powerhouse CVBG, “The 2010 vintage is the most concentrated vintage ever made in Bordeaux. Everybody waited to pick because they could, which meant the grapes shrank. There was less juice, and more skin equals more tannin.”

2010, therefore, is more along the lines of a ‘classic’ Bordeaux: Dense, firm, austere and acidic with an aging potential that may be measured in decades rather than years.  Although both sides of the the Garonne River enjoyed similar conditions, it’s said that that the Cabernet-based wines of the Médoc and Pessac-Léognan (Right Bank) fared slightly better than the Merlot-based Right Bank wines.

1d13311f-c621-4c70-8e76-93ef123bad04So I put five to the test.  Of course, being an Everyman’s type of eno-scribologist, I restricted myself to Bordeaux under $60, which is harder to find than Harrison Ford’s parachute.  It means taking a hit of the top AOCs like Pauillac and Pomerol, where 2010s are going for upper hundreds to low thousands, but I found some beautiful wines, if not heart-arresting, rafter-ringing, town-painting red wines, in my price range.

(I normally wouldn’t bother with the cépage, but in this case, I think it’s interesting to note how the Merlot-heavy Right Bank wines compare to the Cab commandos from the other side of the creek.)

fronsac labelChâteau Villars, Fronsac, (83% Merlot, 14% Cab franc, 3% CS) about $25:  A warm, brambly, discreet nose of black raspberry and cassis gives over to a reasonably full-bodied, rounded wine with herbal notes behind the fruit, immature tannins and a fairly quick drop-off point.  Soils tend to be poor in Fronsac, composed of more sandstone than clay, and although this makes the grapes more resistent to the heat which often narrows a focus on this small appellation overlooking the River Isle valley, but also affects (negatively) some of Merlot’s characteristic  velvet and softness.

courlotChâteau du Courlat ‘Jean-Baptiste, Lussac-Saint-Émilion (100% Merlot), around $30:  Rare it is to find an unblended wine in Bordeaux—it’s believed that even Pétrus, Merlot’s heavyweight champion of the world, contains some Cabernet franc.  Lussac, a satellite appellation of medieval village of Saint-Émilion, is known for a diversity in soils and terroir quite similar to those of the great estates of the mothership.  This wine opened with a tremendous blast of juicy plum and blackberry—a bouquet to make the most cynical Merlot-hater swoon.  But the palate does not echo the succulence of the nose, but comes across as a welterweight; disappointingly tannic and tough—a rather hard wine that may not be able to outlive it’s woodiness.

Cchateau-caronne_label_smallhâteau Caronne Ste Gemme, Haut-Médoc (65% Cabernet sauvignon, 30% Merlot, 5% Petit verdot), around $29:  Located on the southwest corner of St. Julien, on soils that are predominately  built on ancient gravel called günzienne; the château, not quite as old as the terroir, has still been producing wine since the sixteenth century.  The wine is explosively earthy with rich black truffles, wood smoke and a bacon-like aroma that I couldn’t quite nail down until a fellow taster (Nick the Brit Rowley) identified it undeniably as ‘baked beans’.  Thence, that’s all I could smell. The palate showed acidic cranberry, a satisfying rustic depth of earth and sweetness and well-integrated tannins.

Denis Durantou

Denis Durantou

Château Montriandrie, Castillon (75% Merlot, 25% Cab franc), about $45:  Castillon is a fairly large commune in the far east of Bordeaux— due east of Saint-Émilion and south of Fronsac.  Top terroirs are located on the The finest terroir is located on the plateau above the appellation, where large deposits of limestone and clay soils dominate; the slopes contain more gravel and sand.  The wine is particularly well balanced; not huge in scent or flavor, but bright and juicy.  A slight sense of wateriness made me wonder if the vineyard was hit with a late rain—it seemed oddly (slightly) diluted, although still finely structured and tasty.  The skill of the winemaker Denis Durantou is on full display; I’m curious about the fruit.

Petit_Haut_LafitteLe Petit Haut Lafitte, Pessac-Léognan (55% Cabernet sauvignon, 45% Merlot), around $59:  The first wine of the Château, Smith Haut Lafitte, sells for more than twice this price, and Le Petit is actually a better deal at $60 than du Courlat is at $30.  A spicy, white-pepper intensity rises from the glass, filled with layers of red fruit complemented by chocolate, licorice and roasted espresso beans.  The wine is supple and full, rich with sweet plum and opulent black cherry.  Tannins remain a bit tight, but with this depth of fruit behind them, it’s the sort of wine made for laying down until the components mingle, marry and mature.

Posted in Bordeaux, FRANCE | Leave a comment

Blending: A Tightrope For The Vinologically Dexterous

Single-variety wines may make for some small talk, but in most cases, blended wines are better.  Which is why, nearly everywhere, for a wine to label itself using the name of a grape—Chardonnay, Syrah, et. al—appellation laws generally allow some blending.  In California, up to 25% of the label grape doesn’t have to be the label grape and even in beloved Burgundy, regional to Grand Cru levels, not only can 15% of a red wine be something other than Pinot noir, it doesn’t even have to be a red wine grape—Chardonnay, Pinot blanc and Pinot gris are all permitted.

msgNow, they’ll all claim they don’t do it, and maybe they don’t.  But I am reminded of a marathon drinking session with the owner of a local Chinese restaurant in which he confessed his guiltiest secret:  A lot of Chinese restaurants (including his) claim that they don’t use MSG, but everybody does.

Speaking of MSG…

Mourvedre/Syrah/Grenache is sometimes called the Holy Trinity of blends; in Southern Rhone’s Châteauneuf-du-Pape it is the foundational trio, but since it’s the Pope’s new castle, we’ll avoid the blasphemous nickname and refer to the threesome instead as the Mack Daddy of blends.  With exceptions, of course, Syrah contributes spice and dark fruit; Grenache potency and red fruit and Mourvedre tannin and length. The famed AOL can legally use up to ten other grapes in the blend, but it is fair to say than for the most part, they are also-rans.

grenache---mourvedre---syrah-577-1-1Every year, the blend is slightly different, as it is in Bordeaux—another place where the synergistic sum is considered better than the parts.

The idea is that wine, for the most part, is a big pot luck dinner where every variety of grape brings something to the part.  The art of blending is to lessen the need for luck in the pot.

Ca n’Estruc L’Equilibrista, Catalunya, 2010

Montserrat

Montserrat

Francisco Martí Badía knows the precarious act of balancing from both sides of the shop aisle.  Co-owner of Vila Viniteca—perhaps the most renowned of Spanish wine distributors as well as a delicatessen and retail wine outlet—the Barcelona-based Martí also cultivates 60 sunny acres on the slopes of Montserrat.  There, his vines (some more than eighty years old) produce an emblematic Catalunyan blend of Syrah, Garnatxa Negra, and Carinyena; proportions change with the vintage, and as a result, the tightrope he walks to produce a consistent and top-shelf wine.

l'equilibrista-500x500To my palate, the bright, aggressively youthful-tasting wines of Catalunya have a tendency to carry off the balance blend better than the wines of Southern Rhone.  Where the latter can be rough and tumble, raw and restrained in youth and leathery-rich with age, similar blends from Northern Spain come across a vibrant and eager throughout a good portion of their lives.  This is a biased and possibly silly statement, granted; just a trend that I have noticed at a number of tastings over the past few years.

Equilibrista is Catalan for ‘tightrope walker’, and the label depicts a colorful one on a sagging high wire above a safety net of fruits.  Indeed, the bounty of fruits are reliable for this wine; a juicy cornucopia of taut, tarry plum, blackberry and raspberry with a slightly herbal edge; fennel in particular.  Structure is firm, tannins are spicy, mouthfeel is electric—above all, despite five years having passed since vintage, the wine remains youthful and spry.

WallendaWine has been made in the shadow of Montserrat for nearly five hundred years; that’s many generations of winemakers on the tightrope of balance who have followed in their father’s footsteps.

Here’s a toast to it having worked out better for them than it did for the Wallendas.

Posted in Calatayud, SPAIN | Tagged | 1 Comment

What Country Has The REAL Bourbon Dynasty Again?

Those French.  Ah ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha

Those French. Ah ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha

Oh, those wacky, laugh-a-minute French.  What with their Jerry Lewis Fan Clubs, socially-constipated mimes, Charlie Hebdo (Mad Magazine for Islamophobes) and Les Tontons Flingueurs quoting, it’s a wonder they have any time to lose wars.

But, giving the French space to be French in a world that has passed them by economically, artistically and philosophically is one thing; it’s the magnanimous and condescendingly American thing to do.

Allowing them to dis good ol’ Kentucky bourbon is quite another.

cognac-expert-logoAnd yet, they have chosen risk the ire of the only superpower left on earth by publishing an article in Cognac Expert entitled

‘10 Reasons why Cognac is Better than Whiskey’.

And I shall now, like a surgical strike from an Lockheed Martin F-22 Raptor on a stealth mission, terminate the article with extreme prejudice.

  1. Cognac is the most complex spirit in the world to make. It takes the longest time to produce.
Alembic still

Alembic still

Cognac, as we all know but don’t care, is brandy that comes from a specific area in the French Départements of Charente and Charente-Maritime.  Many boring laws (grape variety, etc.) are associated with Cognac, but as far as the actual production, only two really apply to the ‘complexity’ of the makeage:  The fermented juice must be distilled twice in alembic pot stills and the resulting eau de vie aged in oak for a minimum of two years.

So let’s look at single-malt Scotch whisky (in contrast):  Although it is also distilled twice in pot stills, the law requires all malt Scotch to be aged for a minimum of three years in oak casks.

Winner, Complexity Level: Whisky.

  1. Cognac is made of grapes, whisky is made of grains. Therefore Cognac can develop a variety of fruitful aromas, which whisky cannot.

‘Cannot’ is such a final-sounding word, isn’t it, French people?  Let’s gander at some verbatim Bourbon tasting notes from the excellent Bourbon of the Day blog:

angelsenvycaskRidgemont Reserve 1792:  This bourbon is true to its nose. All the fruit (citrus, banana, apple) come forward in the middle and back end of the tasting.

Angel’s Envy Cask-Strength: The finish is long and pleasant, and strangely reminiscent of blackberries.

Kentucky Tavern Straight: What is somewhat notable is the fruit in the finish: really fresh pear apricot and cherry.

And now, let’s peruse some descriptatory verbiage by the Cognac cognoscenti at the mediocre Cognac Expert blog.

conjureA De Fussigny VSOP Superieur Cognac: Aromas of dried rose flower, hazelnut note. Roundness with a subtle buttery and smoky notes.

Conjure Cognac:  Mahogany, with a nose of oak, cocoa, hazelnut spice and leather.

Paul Beau Hors d’Age, Tres Vieille Grande Champagne: Entry is fully integrated, resiny/woody and dry; midpalate is peppery, meaty, charred, maple-like and piney.

Winner, Developing a variety of fruitful aromas: Bourbon.

  1. Cognac is French. The French know how to make good food. They also know how to make great wine, everyone knows that. So anything that derives from wine AND originates from France—as Cognac does—must be the best.

SP 135529 DIEZ FRIED FLO 1/2The French eat garden slugs in melted, coagulated fatty acids.  The French eat fungus that smells to female pigs like boar testicles and  California beat the chaussettes off these beret-wearing fools in Paris Wine Tasting of 1976.

America, on the other hand, is the home of hedonistically glorious grits ‘n’ gravy, deep-fried Snickers bars, truck stop meat loaf, Pringles, Manwiches and Velveeta Cheese melted on stuff.  Our wine was rated better at the Judgment of Paris, and as far as us Americans are concerned, that is the end of the story.

Winner,  Good food and wine: America, home of American whiskey.

  1. Cognac-making underlies extremely strict regulations. For example, Cognac can only be produced in the region of Cognac, while whiskey can be produced anywhere in the world.
Miss March, 'Babes of Cognac' calendar

Miss March, ‘Babes of Cognac’ calendar

So bleepin’ what?  What’s wrong with the rest of the world, you provincial twerps?  Hasn’t Bruno Mars assured you that there are really beautiful babes from everywhere, even Mars, even places we would not associate with hot chicks, like Romania or the Canary Islands or Omaha?  You know what Cognac has?  A bunch of stumpy, dumpy chain-smoking peasantettes who wear overalls and big rubber boots.

You know what Bourbon country has?  Elly May Clampett and Daisy Duke.

Winner, Hot Chicks: Bourbon.

  1. Rap. Cognac has Jay-Z, Ludacris, Snoop Dogg and many other rappers ‘bigging up’ the drink – in their music and their personal life. Whiskey does not have such cool ambassadors.
snoop dogg

Snoop Dogg

Oh, please.  How lame can you get?  Snoop Dogg cool?  Dude looks like a skeleton wrapped in electric tape with pig tails.  Here’s a sample of how the atrophied brains of Cognac’s ambassadors work:

Jay-Z: “You shoot my dog, I’ma kill your cat.”

Ludacris: “Read your whore-o-scope and eat your whore d’oeuvres.”

Snoop Dogg: “Bikinis, zucchinis, martinis, no weenies.”

By contrast, let’s take let’s listen in on some of whiskey’s ambassadors:

humphrey-bogart-03Mark Twain: “Too much of anything is bad, but too much good whiskey is barely enough.”

Errol Flynn:  “I like my whiskey old and my women young.”

Raymond Chandler: “There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”

Humphrey Bogart: “I should never have switched from Scotch to Martinis.”

Winner, Cool ambassadors: Whiskey.

  1. Cognac is fashionable; a color in fashion is actually named after it: “Have you seen those beautiful cognac-colored boots of the fall collection?”

hitler-brown-shirtsFrankly, I have never heard ‘cognac’ used as a boot color, but if it was, I would presume it might fall somewhere between Fecal Fulvous and Septic Sienna.  As in, “Have you seen all those smart-looking Sturmabteilung marching through Paris in their beautiful cognac-colored shirts?”

Winner, Least offensive fashion statement: Whiskey

  1. Cognac is the oldest and most traditional cocktail ingredient: Long before Whisky, Brandy was used in cocktails and long drinks.

Of course, other than the fact that Cognac-heads are fond of saying ‘All Cognac is brandy, but not all brandy is Cognac’, the history is simply wrong.  The first use of the word ‘cocktail’ appeared in the May 13, 1806, edition of The Balance and Columbian Repository under the following definition: ‘Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling…’

1862’s ‘The Bon Vivant’s Companion’ by Jerry Thomas, the first book of drink recipes, contains ten ‘cocktail’ recipes, of which four contain brandy and four whiskey.

So, this one is a tie.

  1. Cognac gives you no headache. It is very rare to get a headache after drinking Cognac.
Sam Greenspan

Sam Greenspan

Hang on, hangover.  # 8 contains two sentences which are directly contradictory.  If Cognac ‘gives you no headache’, then how does it follow, in the very next grammatically-linked linguistic unit, that Cognac gives you headaches ‘on rare occasions’?  Trying to wrap my headache around that dichotomy is giving me a migraine.

Meanwhile, according to ‘11 Alcoholic Drinks, Ranked By Hangover Severity’ by the highly-trained alcoholic writer Sam Greenspan, ‘Whiskey’ ranks number five, while coming in at an undisputed #1?

I quote:

“Brandy – The rest of the drinks on this list almost give you hangovers as bad as brandy… but with brandy, ‘almost’ doesn’t count.”

Winner, Lesser hangover: Whiskey

  1. Cognac has much better story telling: For example, the Great French Emperor Napoléon used to order barrels of fine Cognac to the island of St Helena.

napoleion retreat]Why is that a good story?  Napoléon freezing his nuts off in the Russian permafrost with the Grande Armée eating the cavalry’s horses and drinking their own urine?  Now, that’s a good story.

But still not as good as John Entwistle’s song about an insane man conversing with an imaginary companion: “Whiskey man’s my friend; He’s with me nearly all the time; He always joins me when I drink; And we get on just fine.”

zz topOr George Thorogood’s song about a man who just lost his job, his girl and his apartment and stops by the local speakeasy and ordering multiple rounds of ‘One Bourbon, One Scotch, One Beer’

Or ZZ Top shrieking through those whiskey-straining whiskers, “I should have known better than to fool with a whiskey’n mama.”

Or Alice Cooper’s ‘Lace and Whiskey’.

Or, and so on…

Winner, Best Stories:  Whiskey

  1. Cognac is a region, a town, AND a spirit. That is indeed very hard to beat.

bourbon cityHard to beat, French people.  But not impossible.  You see, ‘Bourbon’ is also a region; part of the Lexington–Fayette, KY Metropolitan Statistical Area: 38° 12′ 0″ N, 84° 12′ 36″ W 38.2, -84.21.

And a town: 38° 9′ 6″ N, 91° 14′ 51″ W 38.151667, -91.2475

And the best goddamn spirit from here to Paris.  Paris, Kentucky, that is (the seat of Bourbon County) or, for that matter any other city who stole their name in order to reflect in the glory that is rural Bluegrass banjo and Beam country.

Winner, Supercluster, Milky Way Galactic Arm, Solar System, Earth, Region, Town and Spirit:

Bourbon.

Posted in GENERAL | 3 Comments

Chassagne-Montrachet And Hyphen-Mania

hyphen keyboardIn Burgundy’s Côte d’Or, attaching a big, famous name to your own plebian, obscure name has been an effective technique in the never-ending wine hustle.  So much so, in fact, that négociants often purchase the local hyphen supply en primeur, two years before they are released to the general public, while they are still in the callow ‘dash’ phase.

Hyphen-mania was formalized in the 1870s in order to add a note of legality to the centuries-old, somewhat odious practice of usurping the names of superb, but tiny plots of real estate to sell wines of somewhat lesser quality.  Indeed, as in the case of Bâtard-Montrachet—which at least has enough class to call the wine a ‘bastard’ Montrachet—the distance between vineyards may be no more than a hyphen’s length.

gevrey_chambertinFor the most part, it was nearby communes rather than nearby acres that found the most commercial value in tacking on the prestige names: Thus, the wine village of Gevrey, which contains the fabled Chambertin vineyard, becomes ‘Gevrey-Chambertin’, while several nearby vineyards (despite have unique AOLs) hoist the Chambertin moniker upon their backs via the Superglue of hyphenation.  There’s Chapelle-Chambertin; there’s Griotte-Chambertin and Charmes-Chambertin; there’s Latricières-Chambertin and there’s four more which hyphen-conservation precludes mentioning.

Likewise is the case with Le Montrachet, arguably the finest white-wine-growing dirt on the planet.  The whole kaboodle is less than twenty acres; add on the kit that is Bâtard-Montrachet and you have another thirty, making the total output of both, on an average year, around 100,000 bottles—eight thousand cases, or roughly that of a California boutique winery.

In 1879, engaging in one of the most peculiar cases of legalized identity fraud in wine history, the village of Puligny in the Côte-d’Or département of eastern France, decided to change their name to Puligny-Montrachet—and with a single flourish of the mayoral plume, every second-rate wine from that village became, by default, a Montrachet.

montrachet mapYet, lest that sound too dismissive, consider that second-rate is pretty damned remarkable when ‘first-rate’—true Le Montrachet—rings the cash register at over a thousand dollars for an average vintage; top producers in top harvests may command five times as much.  Granted, nobody is sponsoring a television series call Beverly Hills, 90211, but tasting wine from the hood costing a twentieth as much is a worthwhile experience: It gives you a shade of grandeur, an idea of the stylistic differences between Chardonnay produced from the thin limestone soils on the southern apex of the Mont-Rachet hill and Chardonnay made anywhere (and everywhere) else.

Beverly-Hills-90210-S01-jennie-garth-and-kelly-taylor-fans-3674117-616-464It may not be quite as potent an encounter as with a Mason jar filled with Le Montrachet Grand Cru DRC 2007, but you can certainly suppose that you’ve tasted a shadow of the great appellation—a whisper of transcendency.

In other words, it’s sort of like dating Jennie Garth’s sister.

An example of what I’m rambling on about can be seen in Bachelet-Ramonet Chassagne-Montrachet 2012, retailing for around $60.  Perhaps mindful of the commercial potential of hyphens, the estate of Bachelet-Ramonet saw no harm in adding one to their name—in fact, it’s run by a Bachelet son-in-law named Bonnefoy, so it is not out of the question that a further dip into the dash-stash may be in the offing.

Puligny-Montrachet

Puligny-Montrachet

Père Ramonet, who died in 1994 at the age of 88, was a legend in Chassagne—grandson of the original vintner, he is credited with single-handedly raising the individuality bar on local Chardonnay, and even today it is claimed that a Ramonet wine is a Ramonet wine before it is a Chassagne, or a Bienvenue, or a Bâtard… or a Montrachet.  Part of the technique still at use in the cellar is a specific style of bâtonnage—the stirring in of dead yeast cells and other organic particulates while the wine ages: The fermenting mass is stirred only four times over as many months.  The theory is that some of these ‘gross’ lees, while offering subtle but distinct augmentation to the flavor, need do so with as little disturbance as possible. The must is only lightly fined and filtered before bottling, which results in a discreetly powerful wine with many layers of complexity.

Alain and Marie-Paule Bonnefoy

Alain and Marie-Paule Bonnefoy

2012 was another tough, short-crop vendange, and Bachelet-Ramonet’s Chassagne-Montrachet shows clean, but pronounced acidity.  I have no idea if it is chaptalized or not, but if so, Bonnefoy was hardly alone throughout the region. The wine is lean and unforced, fine-boned rather than opulent; it opens with a strong slate-like stoniness fading to white peach, honey and light, sweet flowers.  There’s some lime on the palate to compliment the peach notes echoed there, and the wine offers a medium long finish with the slightest tang of tannin.  Overall, it’s an understated Chardonnay, less fat than many a Chassagne-Montrachet, but made in a austere, Burgundian, mineral-driven style that the New World—whether by nurture or nature—just doesn’t emulate.

Meanwhile, keep the hyphens coming.  They alert us to intentions not always reveled in execution, and we won’t worry if hyphen-wines bask in a little reflected glory: Montrachet has enough to spare.

Sincerely,

Chris-Robert Kassel-Parker Jr.

Posted in Burgundy, FRANCE | Tagged | Leave a comment

I Am The Joan Rivers Of The Wine-Blog Oscars

joanTruly, I am.  Like Bon Jovi and the Rock & Roll Hall of Fame; Nabokov without an aurelian badge from Nobel; Chita Rivera, the firebrand Latina unable to sing her way into a Tony.

That’s me: Never the bridesmaid let alone the bride.  Hell, I can’t even get an illegal-immigrant gig picking up rice off the concrete after the blankity-blank wedding.  It can’t get any worse than that.

Or Can It…?

Orbit_Cover_0When I reviewed restaurants for Orbit, a great metropolitan newspaper, I used to compile mandatory ‘lists’ concerning the local dining scene.  ‘Restaurant of the Year’, ‘Detroit’s Top Ten’, ‘Top One Hundred’, etc.  The fact that ‘The Ten Shittiest Bathrooms in the Ten Most Ghetto Clubs’ was the only article anyone ever read is immaterial—the point is, mustering a ‘top ten’ list was painless, because if you were one of the ten best restaurants in Detroit, you knew it, and if you weren’t you knew it, and nobody who didn’t make the cut was particularly offended, nor was anyone who made the list particularly impressed. I made far more mortal enemies—people from whom I still have to hide, like Salman Rushdie—doing a ‘Top 100’ list, because everybody with a Class C license and a Schoolcraft-trained griddle jockey figured they should be on that one.

And yet, my straits today manage to be even more dire than that.

Steve McConnell

Steve McConnell

The other day, Paso playmate Steve McConnell sent me a link to a wine blog called ‘Wine Turtle’, a ‘newish’ snore-fest that not only confesses an urgency-free, immediacy-lacking approach to the science of wine writery, but counsels those of us who believe in getting to the point that this is not the way it’s ‘supposed to be done’.

Fair enough. The Turtle blog is written by a couple of chuffed chelonians from parts unknown; one claims no formal wine training whatsoever while the other calls herself a professional sommelier, which is better than being what I am—an unprofessional sommelier.

Not that ‘training’ is a required—or even a desirable—laurel for a wine writer to rest upon.

What's so hard about this?

What’s so hard about this?

So far, along their wondrous, turtle-paced odyssey though Oenotopia, the reptilian pair have (true to their admonition about pacing) managed to publish a total of fifteen articles.  Or, in mathematical terms, seven-and-a-half columns each.  These include ‘How To Read a Wine Label for Beginners’, which I would have written except that when I asked my bodega clerk if he had any wine with labels for beginners, he assured me that his labels were for more advanced readers.

Bartles_&_Jaymes_original_flavorAnd there is ‘What’s The Best Wine Cooler?’ which mentions Eurocave and the Haier 6-bottle but totally leaves out Bartles & Jaymes Country Kwencher.  Must have been the non-professional partner that pulled that boner.

And then, dearest, loyal, beautiful-if-challenged reader, there is the feature that has so tattered the mainsail of my ego:

‘The 103 Best Wine Blogs That You Can’t Miss’

Sha’Niquakisha’s Offal & Ovaltine Emporium

Open air kitchen in Sha’Niquanisha’s Offal & Ovaltine Emporium

And yes, you guessed it: Like my top hundred restaurant list and Sha’Niquanisha’s Offal & Ovaltine Emporium over on West Vernor, Intoxicology Report failed to measure up.

How sharper than a serpent’s tooth is the fact that had it been a strict top-hundred list, I might have figured that my years of toil and endeavor had come ‘close’ in the estimation of this strange turtleian race, but that they found themselves beholden to a captious, anal, overweening (if self-imposed) blog-limit?

And yet, these plodding, hard-shelled swamp creatures actually elevated three additional blogerinos into their hallowed fucking so-called pantheon, capping the list at 103.

Meaning that I could have secured slot number 104 and no numerical restrictions could have kept me out, but for the glaring reality…

I’m just… not… good enough!

“Chin Up and Never Say Die, Chrissy! Reach for the Moon ‘Cause the Sky’s the Limit, So Pull Out the Stops and Punch Above Your Weight, Tiger!”

There, I feel better now.  A few words of encouragement from Inner Me; the dashing, hung-like-a-Kowalski-Smoked-Kielbasa with the hot girlfriend and access to really good cocaine me.

bon joviI’m reminded that, eulogy or no eulogy, Joan Rivers made that Academy Award carpet red, blushing as it did from her acerbic barbs. Nabokov’s Nobel snub—even if it prevented him from becoming Gary Glitter’s biographer—was the result of two committee judges winning in his place; nothing suspicious there, huh?  And Bon Jovi, let’s be honest—we all know that Jon Bon Jovi is too fucking handsome to be inducted into any ‘Hall of Fame’.  That architectural monstrosity, hovering above the stinking shores of Lake Erie like a housefly over a corpse, is filled with ugly people like Lou Reed and Leonard Cohen and Billy Joel. Clearly, the inductors are just jealous.

And guess what?  Know who else is jealous? These teenage mutant ninja herpetologist-humpers are jealous, that’s who.  Jealous of… Well, maybe not Old Me.  But definitely jealous of Renaissance Me, the reborn me, the me with war-paint, berserker pre-battle chants and a savage new nom de guerre:

Phantom 104’.

scarlettLike Gloria Gaynor, I will survive; like Pete Seeger in blackface, I shall overcome.  Like Scarlett, as God is my witness, they’re not going to lick me; I’m going to live through this and when it’s all over, I’ll never be hungry again.

As proof, here’s my new favorite recipe:

http://www.foodnetwork.com/recipes/turtle-soup-recipe2.html

wine turtle

Posted in GENERAL | 4 Comments

Nuits-St-Georges Aux St. Jacques: Odoul’s With An ABV

Clipboard jackieA spitball’s throw away from the hallowed estates of Vosne-Romanée lies the somewhat less hallowed estates of Nuits-St-George, but the difference in prestige (and price) may be comparable to Prince Fielder’s salary in 2015 and Jackie Robinson’s in 1957.

It’s opening week of spring training, so forgive the baseball references.

pangea

Nuits-St-Georges in younger days

Both communes are in the southern part of Burgundy’s Côte de Nuits; both specialize in Pinot Noir and each is known for a wine quality—at varying levels of explicable description—referred to as ‘elegance’.  But we’ll get to that.  First, it is interesting to note how abruptly the lyrical gleanings of Burgundy can vary with the neighborhood, due primarily to specific terroir, which in turn is due primarily to an amazing tessellation of soils, much of it formed when Pangaea was tout le monde and you could essentially canoe from Beaune to Boston.  This quick change of geological substructure—often referred to as sous-sols—keep the parcels of real estate in Burgundy small, and the most expensive on earth.

For example, a prime acre of Napa (sans houses, etc.) may push half a million dollars and in Bordeaux, an acre may nudge a million.  But the celebrated grand cru vineyards of Burgundy average more than $2 million per acre, and a few small vineyard parcels have sold for up to $16 million.  To evaluate worth in the most prestigious crus, a solicitor may actually count individual vines and multiply; $3,000 per vine, for example, times 4000 vines per acre.

frenchwinecountryOne reason for such exclusive pricing is that the output from Burgundy is concentrated into the smallest amount of property.  Of the 1.2 billion gallons of wine the French produce per years, less than 5% is Burgundian.  Bordeaux produces twice as much wine as Burgundy; Languedoc-Roussillon makes six times more.  Even the Loire outpaces both the Burgundy and Beaujolais appellations combined—71 million gallons to 61 million gallons.

wine-searcher.com recently released a list of the ten priciest wines in the world, and to no great surprise, eight were French.  And of those eight, seven were from Burgundy.

pricy plonkThe wine that topped the list? A Domaine de la Romanée-Conti at $13,000 a bottle.  Number two, trying harder? Henri Jayer Cros Parantoux, Vosne-Romanée at $7560.

Thus rounding the bases and returning to the opening pitch of this piece:  Vosne-Romanée and Nuit-St. George and the rather striking difference in price.

Travel time between the two communes?  Four minutes.  So the question becomes, would you drive a mile to save seven thousand five hundred dollar?

Domaine Odoul-Coquard Nuits-St-Georges “Aux St. Jacques”, 2012, around $60

odouls_bottle_decal__54192Careful with those apostrophes, chillens:  With them, the Odouls, a Morey-St-Denis family of vignerons, are nothing more than the bevvie-of-choice at an Alcoholics Anonymous meeting in Hoboken.

Sébastien Odoul is the third generation of winemaker to work the red silts and limestone-rich rendzinas of the Côte de Nuit; with his father Thierry, from whom he took the râteau in 2009, he works twenty acres, including two grand cru vineyards and four première crus. Aux St. Jacques is in the Vosnoise zone, just below Vosne-Romanée, and although it does not show  the breeding of its neighbor to the north, it clearly reflects an image of her glory.  The wine opens with a floral flash and a funneled concentration of succulent dark cherries and strawberry; there’s light spice in the foreground with chocolate cordials and a rich, fruit-driven mid-palate flanked with gentle, elegant tannins.

So there’s the ‘e’ word; elegant.  It seems like a cop-out descriptor, like a designated-hitter rule for the English language, where some random, positionless word can fill in for a regular player too weak to get on base.

But like ‘pornography’, even if you can’t define elegance, you certainly recognize it when you see it.

shadow playElegance is all the same flavors possessed by less-elegant wine packages, but more subdued and imbued with almost—but not quite—impenetrable subtlety.  It’s the ‘not quite’ that puts our eno-lexicon to the test; as writers, we attempt to bring this sprezzatura—a word from the Italian Renaissance encompassing the art of nonchalance, the studied ease of projecting power without the need to overstate—into manageable wine words.  Wines of Nuits-St-Georges in general, and this wine in particular, so near (yet so far) to a consecrated Burgundian zip code display the hemlines of grandeur, the silhouettes of Romanée renown. That’s wine elegance: Almost a Malaysian shadow play where articulated figures are held against a translucent background; all the contours visible and you can enjoy the story without perceiving all the details.

hatThere’s a certain elegance to America’s Pastime as well; a sprezzatura of loaded bases—restrained pacing, a show of ease in difficult actions hiding the conscious effort that goes into them.  And if you want ‘defensive irony’, watch the graceful, but crucial pas de deux between catcher and pitcher as they set tone and control the game behind a mask of apparent reticence and casual-appearing indifference.

That’s enough of the analogies, though.  Play ball, drink wine.  We’ll let them throw out the first pitch while we throw down the first pitcher.

Of Odoul’s; but the red stuff, naturally.

Posted in Burgundy | Tagged | 1 Comment