A Day in Napa Part 1: Venge for the Win

Once upon a time (ok, it was more like two months ago), I wrote a wine blog. Then life happened and I sort of abandoned it. This hiatus, however, was completely unintentional, and I’m going to emerge from the silence one blog post at a time. If you’ve been following along on Twitter or Facebook, though, you know that things have really taken off since the blog launched. I’ve been running around this city attending as many wine tastings, meeting as many wine industry folks, and chatting with as many fellow wine bloggers as much as possible (read: drinking lots of wine) to really dive into what I can offer to this project. It’s been fulfilling to hear feedback from readers as it helps me formulate a plan for producing content going forward on this journey. And Twitter? Well that’s just been way too much fun because connecting with wineries, wine shops, distributors, restaurants, and bloggers happens at any time of the day in a little wine-lover community bubble.

First time I'd ever seen such a clear view crossing the Golden Gate Bridge - where was Karl the Fog?

I feel like there’s so much to catch up on and so much wine nerdiness to share, so let’s go back to the end of February when my husband and I flew to California for our Honeymoon. I’m going to split the stories and winery visits up into multiple posts so I can hopefully provide the depth and detail that each place deserves. We worked diligently for a solid two months in advance to plan our route and appointments emailing with hospitality managers and hospitality reps. Our picks were strategically selected in an attempt to soak in a variety of vineyard experiences. For my husband who had never been to wine country, it was important to include big producers, small producers, off-the-beaten-path producers, and I-see-these-every-day-in-Kroger producers in our itinerary. Our plan of attack (yes, that’s how a wine nerd visualizes a trip to Napa) was to spend one full day in Napa followed by another full day in Sonoma. 

Our "Moon House" in Glen Ellen

Renting a lovely cottage on VRBO in the quaint town of Glen Ellen about 15 minutes north of Sonoma Square and just down the hillside from Beringer Vineyards allowed us to start from a centralized location both mornings for departure into both sides of wine country.

The blooming mustard created a golden hue in the vineyards

After crossing the Golden Gate Bridge on a crystal clear day, we arrived to find miles of vineyards popping with the golden yellow hue of blooming mustard – simply stunning.  This is a spring phenomenon that I’d only read about briefly prior to our trip, and it felt like such a treat to see it in person. We couldn’t wait to hop in our rental Prius and head out over the winding roads to the Napa side of the Valley on our first morning of the adventure. First stop? The famed Bouchon Bakery in downtown Yountville to properly fuel up for a day of sipping vino.

NO LINE at 8am and enjoyed a life-changing bacon cheddar brown sugar scone on the outdoor patio

Second stop (aka first winery stop and topic of today’s post): Venge Vineyards. And ultimately, this first stop won the award for our favorite stop of the entire trip. Looking back, I honestly think we could’ve purchased one of every bottle from this vineyard to take home with us…but because it was our first stop of the trip/day, we couldn’t possibly rationalize boxing up everything they had to offer – it was the bliss of being our first tasting appointment, right? We were in a Honeymoon fantasy state of mind, right? It couldn’t possibly be as outstanding as we thought it was, right? …no, guess what, it really was that awesome and we should have taken it all home with us). 

The callbox upon arrival makes you feel super fancy and special

This is a can’t-miss-must-make appointment when you visit Napa next time. It’s located at the northern tip of the Valley near Calistoga, so it’s also a perfect place to start your route for the day and then proceed to wind southbound through the wineries. They specialize in “dry farming”, a technique which relies only on natural annual rainfall for growing grapes that puts stress on the vines to ultimately reduce the skin to juice ratio for more intense flavor development. Winemaker, Kirk Venge, is third-generation in this talented family of viticulturists. In fact, Kirk’s father, Nils Venge, was the first American winemaker to receive a perfect “100 points” from Robert Parker for his Groth Reserve Cabernet in 1985. So yes, there’s some serious history of delicious wine in this family and they are worthy of securing a place on your wine visit itinerary.

Bone Ash Vineyard outside the lovely tasting room which has just one parking spot out front

We made our appointment for 10am (vacation rules of wine drinking for breakfast apply?) and after being welcomed through the callbox at the private gate entrance, we parked our Prius in the one parking spot outside the tasting room. Our host, Bradley, welcomed us in and told us to make ourselves “at home” which, well, was easy because the facility actually used to be a home. The windows next to our table faced the rolling estate vineyards, and the space felt like we were enjoying the comfort of a living room. Then…he started pouring the wines and that’s when we knew we had truly arrived in wine country! The 2013 Maldonado Vineyard Chardonnay kicked things off with an almost tropical finish followed by the 2013 Pinot Noir from the Bacigalupi Vineyard (…if you’ve seen the movie Bottle Shock then you’ll appreciate knowing that this vineyard contains 50% of vines which produced the wine served during the Judgment of Paris!) which expressed bright, clean, fruit tones. I personally prefer a bit of Oregon-style, dirty, earthiness in my Pinots, but my husband was a huge fan of the clean, bright, fruit on the nose and finish on this one. Their 2013 Scouts Honor Proprietary Red (a blend of Zinfandel, Petite Sirah, Charbana, and Syrah) was the epitome of a “pizza pasta wine” with spice on the nose and a food-friendly smoothness.

The setup feels like school but then they bring wine and you know it's better than school

Next up on the tasting flight was the 2012 Oakville Estate Vineyard Merlot…and this is when time stopped for a moment and I heard angels sing. Bradley got a kick out of my not-so-subtle reaction to the fantastic plums and roses on the nose, the strong tannins on the palate, and the jammy, long finish. He had decanted it for an hour prior to serving it to us which likely enhanced the complexity of this huge vino. My husband had never experienced a true Napa Merlot like this before, and his face was also priceless. For all the bad publicity this little varietal has gotten in recent years, it’s exciting to find incredible expressions of the grape coming to fruition again and knocking our socks off.

Learning about Cab vs. Merlot is like learning about Sagas vs. Short Stories

The tasting finale pour was the 2012 Silencieux Cabernet Sauvignon and again, wow. Just wow. The grapes for this vintage were collected from six different locations including the Bone Ash Vineyard located right outside the windows of our table in the tasting room. There was so much spice layered into the dark fruit with a balanced lacing of vanilla and caramel on the palate. Unlike the Merlot, however, this Cab lingered for what felt like hours on the tongue with an almost raisin-like finish. If I recall, I looked up from my glass with the biggest smile on my face and told Bradley that this was the best wine I’d tasted in a very long time (and I don’t think this was just because I’d consumed an entire wine tasting flight before 11am). I was also just so happy to find two common red varietals being expressed so truly to varietal standards. In a moment of pure genius, Bradley described the difference between the Merlot and the Cabernet Sauvignon as the difference between a “short story” and a “saga” – brilliant! I can almost still taste the saga-like finish of the Cab as I type this two months later…

Needless to say, we took that Cab home with us as the first of our “Honeymoon Wines” from the trip. But because taking wine home on the airplane is not as easy as it used to be, Bradley also hooked us up with a wine shipping box that could be checked as luggage at the conclusion of our adventure. We tucked that gorgeous bottle of Cab snuggly in one of the canisters, packed the case box in the trunk of the Prius, let Bradley take a photo of us on the porch in front of the Bone Ash Vineyard (had to), and headed out down the private road for more adventures.

And that is the type of magic that can happen before noon when you’re in Napa. A successful “Stop 1” at Venge Vineyards. If we would ever get off the waitlist to be in their Wine Guild which is limited to 1,000 members…I’d be one happy wine nerd. Til then? Well, we wait for the perfect occasion to pop the cork on that one bottle of the coveted Cab.

Why I Started a Wine Blog

Today on Facebook, I hit the “100 Likes” Milestone and I didn’t think I’d be excited about it….but I am? It’s not that I’m going to let myself be driven by the social media’s embrace of my thoughts, but I’m thrilled that people are enjoying the content and approaching wine in a whole new way with me. When I launched the Blog and brand almost exactly one month ago, I honestly didn’t know what to expect in terms of momentum or appeal that would come from it. I did, however, know that I 1) liked wine 2) liked talking about it and 3) liked people who felt the same way. So at this point, it seems appropriate that I take a brief moment to outline the backstory of the concept and what’s driving the brand down the path ahead (…cue pouring myself a glass of wine…so you should too).

Barolo with "Forest Gump Chocolates" because obviously

There have already been two instances since I’ve launched the Blog that have validated what I initially set out to accomplish. Both of these instances were extremely similar involving a bunch of girlfriends gathering on a weeknight, new Pinterest recipes displayed in cute serving dishes along the kitchen counter, sweatpants/hoodies, and wine. Before the corks were popped on the wine in both situations, however, I got a “oh, you might not like this wine, it’s nothing fancy, you probably won’t approve, I don’t know what’s good, I just got it from the grocery store” warning from people whom I consider to be my closest friends. Are you serious, guys? I start a wine blog and now all of the sudden you’re afraid to serve me wine because it “might not be good enough” for me?

Typical wine and apps night 

Sigh. But that’s exactly the barrier to the wine world that I’m on a mission to tear down. On both of these nights, I realized that so many people feel like they don’t “know enough” about wine to enjoy it. Do I know a lot about wine? Sure, probably more than the average consumer. But are there tons of other people who know way more about wine than I do? Oh, absolutely! If you want to study the terroir, the harvest techniques, the pH balancing process – go for it. If you want to buy a bottle of wine that’s less than $10 to pair with your take-out pizza on a Tuesday – you can do that too. Because guess what - no wine expert or self-proclaimed wine nerd like myself will ever know how wine tastes to you when you drink it. At the end of the day, it’s a personal experience, and if I can help someone find something that he or she likes to drink then I’ve accomplished what I set out to accomplish.

Now, before I lose you into thinking I’m disregarding the entire academic side of the wine world, let me clarify that there are certainly industry standards and expressions of each wine varietal that one strives to achieve. Certain grapes are known to express a very specific flavor profile, and mastering the nuances is what anyone studying to become a sommelier or learning how to serve professionally devotes a rigorous amount of hours and energy to per day. That’s impressive! Therefore, rather than downplaying the respectable knowledge of the professional wine industry, on the contrary, what I’m hoping to highlight for the average wine enthusiast who wants to enjoy a bottle (or 3) with some friends at a dinner party is that tasting wine is a personal experience – there are never “right” answers in this case because at the end of the day, I want everyone to actually enjoy what is in their glass! In fact, I wish for a world in which there is a wine for everyone, every palate, and every occasion.

My old office aka the tasting room at Cross Keys Vineyards

I used to have people come visit me in the tasting room at the winery I managed in Virginia who had never been to a wine tasting before. They would walk in with their jaws dropped in awe at the pretty scenery and architecture, move very slowly as if afraid to accidently knock anything out of place in the retail store area, and proceed to the tasting counter with an uncomfortable swagger that can only be executed by a newbie. They would lean over the bar to whisper quietly amidst their fellow patrons, “Excuse me, miss, but I’ve never done this before” to which I would always flash the biggest smile. These were my favorite customers: novice, teachable, and ready to explore. I also considered it being a clearly-defined challenge to now bust down any wall of wine snobbery that they had ever been exposed to and lead them into a more approachable adventure that ultimately ends with the personal enjoyment of the wine in the glass. Anytime I ever heard things like “which one am I supposed to think is the best?” or “what flavors should I taste?” during a tasting session with a first-time customer, I took it as my mission to enlighten them to the fact that what’s best for one person certainly may not translate to “best” for another. Even our winemaker would say that his tasting descriptions on the menu were what he tasted on a particular day, at a particular moment, after whatever he ate for breakfast that morning.

And so, with this goal of demystifying the wine world in mind, I often describe myself as a wine tour guide and drinking buddy, of sorts. As a winery manger in the tasting room, this emerged as an effort to provide an opportunity for wine drinkers to make their own discoveries regarding flavors and preferences. It was in these instances of self-empowerment that I was the most fulfilled because I knew a door had been opened. I knew that a façade, a barrier, or a myth of intimidation that had kept someone from enjoying their glass of wine…had vanished.

Because that hint of vanilla on the mid-palate and lightly toasted coconut on the finish is well, you know, that’s just like, your opinion, man. Cheers.

The Dude

Twenty(ish) Questions with a Sommelier Who "Survived" Without Wine

This week, ACR caught an exclusive interview with Survivor/Sommelier, Jon Misch, who recently competed on "Survivor: San Juan del Sur — Blood vs. Water" which aired as the 29th season of the show on CBS. He and his then-girlfriend-now-fiancé Jaclyn made it to the final episodes of the show and spent most of the season being known as "a power couple" for their ability to swing votes during many eliminations at Tribal Council.



A fun fact for our Atlanta followers? Jon was the guy to knock infamous former Atlanta Braves pitcher, John Rocker, off of a raft to win a challenge. Jon also played football for Michigan State University from 2007 to 2010 making four Bowl game appearances and helping his 2010 team win the Big Ten Championship.



While America now recognizes Jon for his survival strength, ability to find Immunity Idols, and competitive nature on the show, it's our pleasure to also introduce him to our wine-loving audience as a respected Level 1 Sommelier.



During Twenty(ish) Questions, Jon shared what led him to passing the Level 1 Introductory Sommelier Course & Exam and how wine has been a huge part of his life before and after Survivor.

ACR: First...because I'm dying to know...what was the first wine you drank after you got voted off Survivor?

Jon: The first wine I had was actually also the last wine I had going into Survivor. Before we left, we had a “last meal” of sorts (but not really last because they fed us while we were waiting to begin shooting for 3 days). It was a Pinot Noir called En Route by Far Niente Wineries.  It’s one of my FAVORITE Pinots (which is saying a lot because Pinot is also my favorite varietal) and I COULD NOT GET IT OUT OF MY HEAD while on the island.  They told us that when you are starving, you cannot stop talking about food and the craving for any food is tremendous...but I had NO IDEA it would be so strong.  And it was the same for wine for me, but the En Route was the only wine I could think about. The spot where these particular pinot grapes are planted used to be an apple orchard, and I couldn’t get the taste of the earth, red fruit, and apple mixture out of my head… Truly, it was maddening. So, naturally, I had to have it as soon as I got home.

ACR: I've added that one to my "must try" list! Where does your passion for and interest in wine come from?

Jon: Not exactly sure here. My dad was the first person to really have an interest in wine in my life, and he would often have wine with his wife when we sat down to dinner, so I suppose it was him that first made me curious about it.  I thought it tasted awful though, but he assured me that if I kept drinking it I’d start to see that all wines are different, and I’d start to enjoy things that I previously hated. Tannin, I think, is probably the biggest thing I found that I now love but that I used to HATE. I hated having that cotton mouth feel when I was younger. Now, I go crazy for a Barolo with enough age that even my teeth feel the grip.

ACR: Yum, Barolo. So what was the first wine you ever tasted...if you can even remember? If not the exact label, then what was the first varietal you ever tasted?

Jon: The first wine I had was a Veuve Clicquote at my Great Grandmothers's 99th birthday (I was 17, I think). I hated it, but I acted like I was a HUGE fan because my brother hated it and I wanted to seem more accepting of new things than him - probably another reason I tried to like wine so much!

ACR: Sibling competition at it's finest! What's your favorite wine region (or even get more nerdy with specific AVA or even vineyard)?

Jon: If I were going to take the easy way out on this question, I’d say Chateau Haut Brion Passac-Leognan Graves. But I think any wine drinker could say that a First Growth is going to be a great wine. I’ve been lucky, though, because my dad has an incredible wine cellar and I’ve had the chance to try each of the first growths on multiple occacsions.  But I’ll stick to the wines that I can actually afford… (or at least, wines that I wouldn’t go broke from buying, because I admittedly spend far more on wine than I should...) so:

Favorite Region – Barbaresco. Nebbiolo is an INCREDIBLE varietal to me. I know they say that Italian wines are meant to be had with food, but I could care less how I have it! I love the violet or rose petals that you can have on the nose, the highly tannic structure that is met well with a medium-plus acidity. Definitely my favorite region.

Favorite AVA/AOC/IGT – hhhhhhmmmmmmmmm………. Champagne. Not even because I love Champagnes (because I REALLY do) but because I love how the terroir affects the grapes so much. I’ve read (and hope to see one day) that the dirt is so high in chalk that it’s white, which allows for the reflection of sun rays on the grapes and plays a HUGE role in allowing the grapes to mature enough to reach the point they do (which isn’t very much). I love how you can taste the chalk in the wine, and how they didn’t actually want to specialize in sparkling wines, but rather were forced to because the yeast would go dormant so early and a second fermentation would happen inside of the bottles after bottling. Love it :)

ACR: What wine regions have you traveled to? Do you have a "dream destination"?

Dream Destination, without a doubt, is Bordeaux. More specifically, left bank… most specifically, all first growths and Chateau D’yquem. I’ve read so much about them that I’d probably pass out if I actually was there! I’d also love to see Opus One winery. It’s the wine that Jaclyn and I had when she won Miss Michigan, and it is her favorite wine so I’d love to take her there. So far, I’ve only traveled to Chianti and Montalcino, although I have also been up to the Lelanau Peninsula in Michigan which has some nice Rieslings and Gewürztraminer, but since that’s pretty close to home, I don’t count it.

ACR: What restaurant have you been to that you'd say has had the most interesting wine list?

Jon:'The Picasso in the Bellagio and the Mix at Mandalay Bay in Las Vegas...both of these wine lists had over 2,000 wines! And their Somm knew EVERY SINGLE ONE. I guess that’s why he’s a Level 2 :)

ACR: Speaking of...what was the hardest part about studying for the Level 1 Exam?

Jon: Not having someone to study with me - I managed a restaurant in Las Vegas for a while, and I had a great group of friends that LOVED wine who were studying for their exams at the same time I was...but I was working 60-65 hours per week and when I was free, they were working! So that was hard. But in terms of things that I had to study, I’m honestly a bit too interested in wine because I found it all interesting and didn’t find it to be a hassle trying to memorize certain things…. Well… except when I was studying regions that I’m not particularly interested in like Chilean wines, or things like that.

ACR: You mentioned having fellow wino friends, but who is your "wine industry idol"?

Jon: Ha… um, anyone who is making a living working with wine?! But really, I have two whom I know personally: Carl Dilahay and Traian Piccolo  Iclodean. They’re the Somms I worked with in Las Vegas. Carl scored a 100% on his Level 1 Exam, and Piccolo has a breadth of knowledge that I could only dream of as well. Both of them should be Level 2 Somms by the end of the year.

ACR: How did you feel when you saw that some fellow Survivors poked fun at your wine nerdiness on the show?  (sidenote: I thought it was awesome and could totally relate...)

Jon: I was taken aback at first because we’re all really close now, but after taking into consideration the frustration that those particular people were going through at the time (trying to get me out and it not working yet) and the starvation we were all working though, I let it go pretty quickly… Also, usually I try to at least censor how much I talk about wine because I know that some people don’t care at all, but Natalie was trying to butter me up and make me feel comfortable, so she was acting interested when she really didn’t care. GREAT move on her part, but she put herself through that “torture” as she put it :)

ACR: Being a wine enthusiast is one thing, but what made you decide to take the next step and become a sommelier?

Jon: My dad was given an Honorary Certification as a Master Somm from the Court of Master Sommeliers.  Ever since that happened, I wanted to at least get my Level 1 - just to say that I did it. It was a bucket list thing for me.

ACR: So any interest in going all the way for Master Somm? Is the documentary Somm pretty accurate in terms of what it takes to achieve that level?

Jon: I can only imagine the dedication it takes to become a Master Somm, and I imagine it's quite a bit harder than we can even tell from watching the documentary. That being said, it would be an absolute dream come true. However, I’m getting ready for dental school, and I’m sure I wouldn’t have the time unless I made it my career choice. And although I’d enjoy that, I’m very happy with the path that I’m on.

ACR: Even if it's not a career path, I'm sure you have a favorite wine and food pairing?

Jon: YES! Very specifically Flowers Pinot Noir with the Spicy Yellowtail appetizer offered at Nobu in Cesar’s Palace. I’ve never had a synergy like that. One of those pairings that make you stop in confusion. And I was particularly excited by this one because the Flowers Pinot is not offered on their wine list, I brought it in myself because I thought that it would go well with that appetizer specifically. The food made the wine 100 times better, and the wine did the same for the food. CRAZY. Can’t even explain it. If you’ve had it happen, you know what I’m talking about!

ACR: Sounds like I need to book a trip to Vegas just to try it! And you were living in Vegas for a bit after the show - how would you describe the "wine scene" there?

Jon: Ha...a lot better than at home in Michigan. In Vegas, if you’re working at a restaurant and you don’t know anything about wine, you’re probably one of the few. In Michigan, I feel like it’s the opposite.

ACR: But now that you are home from the show, we know that you're in the process of planning your wedding - yay! But how will you be choosing which wines to serve to your guests?

Jon: Well… Price is probably number one, unfortunately! But I’d like to have something that’s good with the steak (Cabernet), something neutral (maybe Chardonnay), and something that goes well with the weather. Looking at August, I’d say a Pinot Noir. But, I might have to choose from a list that the venue forces on me :) so we’ll see.

ACR: Speaking of pricing, do you have a favorite "value wine"? Like one that is under $20 but drinks with a quality way above it's price?

Jon; I’ve got a few that I look for in a range of varietals:
- Sancerre AOC Sauvignon Blancs
- Sonoma Cutrer, which is definitely my favorite value Chardonnay
- Decoy Pinot Noir
- Villa Antinori Rosso Super Tuscan
- Robert Mondavi Winery Cabernet

ACR: Because you've earned the title, what are some of your favorite words in your sommelier vocabulary that you use to describe wine?

Jon: Ha...GREAT QUESTION
- Effervescence
- Synergy
- Maceration Period
- Botrytized
- Yeasty
...[vocabulary] is probably one of my favorite topics to discuss with my wino friends!

ACR: I'm going to pocket these terms for future tastings! Now, if you were going to introduce someone to wine for the first time, what would you serve them and why?

Jon: First, I’d try to get an idea of their flavor profile. If they hate sweets, I’d try to stay away from Rieslings (although that’s typically what woman would love if they weren’t wine drinkers and asked for a suggestion in Vegas). I try to start by finding out what someone's opinion is on apple juice because it's very high in acidity. If they love apple juice, for instance, then I look for high acidity wines. I also just assume that they probably aren’t going to be ready for something that has a huge tannic presence since the cotton mouth feel seems to turn people away from wine at first. So, if I’m going with a red, I stick to lighter reds like Pinot Noir or Gamay. If going with white wine, I find a lot of first-timers like Sauvignon Blanc. But, there’s no "catch all"...

ACR: Because you also excel in sports, are there any similarities between training for football and studying to be a sommelier?

Jon: Studying the playbook is definitely something that would be similar. Also, getting tips from teammates/work associates.  If I’m serving wine and do something that would be considered wrong, such as serving a man before a woman, the only way to find out that it's wrong is for someone to point it out to you. This is almost like watching film on yourself [for football]. And, in terms of practicing tasting…. Practice practice practice...! That’s the fun part about wine and the not-so-fun part about football (although for some reason, I loved practice in football too)

ACR: After all the fun piracy coming you've done for wine, what's the "best wine you've ever tasted"?

Jon: Either the 1985 Chateau Margaux or the 1997 Petrus. Knockouts.

ACR: ...and finally....what's next?  How will you be using your sommelier title?

Jon: Unfortunately, I think it’s just going to be a hobby and something I can say I did. After dental school, we’ll see if there’s something I can do on the side. But I’m glad I did it!

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So there you have it - a Sommelier who literally "Survived" without wine! Thanks to Jon for his time, thoughtfulness, and contagious enthusiasm. I can't wait to try some of his "value wine" recommendations, hunt down the En Route Pinot Noir that he couldn't get out of his mind while on the island, and...plan a trip to Vegas.

Oh, and because he's a fellow Spartan...GO GREEN. Cheers.

Dare to Pair

Something happened last weekend that I’ve wanted to happen for a very long time: I was a “phone-a-friend” for someone in a wine shop. If this starts to become “a thing” that happens to me, I certainly won’t mind. Why? Because I will take any excuse to talk with someone about wine and food. So, in this particular case, my friend was browsing the aisles at a local shop while planning to host a dinner for a group of friends. He had already set his menu, but he wanted some advice from his “wine friend” aka yours truly about what vino might pair best with the food being served. This is probably the one topic for which I will completely ignore the outside world. Pairing wine with food is both a challenge and an indulgence all at the same time, but if you know some basic guidelines (see activity below!) then you have an opportunity to create a memorable experience. So naturally, upon receiving his phone call, I stopped everything that I was doing and settled in to first drool over this menu: Bone-In Brasstown rib eyes from Atlanta's Spotted Trotter, mushrooms cooked in the rendered fat and residual seasoning of the steaks, and sautéed spinach with lemon and butter. I then proceeded to ask him “how adventurous” he and his guests were feeling in terms of a wine, and when I got the green light to go off the beaten path from the standard varietals, I let my imagination run free to all regions of the wine shop. I gave him a few options that would provide the key characteristics to compliment the menu: bold, fruity, and strong tannins to balance the buttery mouthfeel of the marbled steaks with enough acidity to counterbalance the lemony spinach. The winner? An Uruguayan Tannat, which actually may not have been the most interesting choice for enjoying as a solo glass of wine, but in conjunction with the food interactions would result in leveraging all of the flavors in the meal. He also pocketed a South African Pinotage as a plan B – smoky, earthy, with dark fruit and sometimes tropical acidity – which would have acted in a similar way to compliment the umami-centric feast:

The pre-dinner ingredients ready to mingle (phot cred: Franklin)

So how did I know what to suggest when it came to matching and contrasting flavor profiles? (…and no, I’ve never licked “wet stone”, chowed down on “lemongrass”, nor have I eaten every single fruit or smelled every flower.) In fact, as a child, I was the world’s pickiest eater (just ask my mom). But when it comes to distinguishing smells and flavors in wines, it takes practice (read: eat and drink) and a heightened sensory system. I’ve actually found out from many winemakers that they too were picky little eaters which later can translate to an ability to distinguish flavors and aromas, but at that young age creates a sense of overstimulation leading to an aversion to many foods, flavors, and smells. I have yet to read hardcore science about this, but unofficial survey research among my colleagues seems to indicate that there may be a correlation between picky toddlers and winos…

And if you haven’t had the opportunity to explore your taste buds to this extent but you want to learn some guidelines? Well, I’ve got the perfect at-home wine tasting seminar that you can conduct with a few friends, a few wines, and a few grocery items. It’s called “Five 1-Minute Projects That Will Change the Way You Taste Wine” (available on www.thekitchn.com) and here’s what you need (in addition to five minutes of your time):

- One bottle of light, bright white wine (like a cheap Sauv Blanc or Vino Verde)
- One bottle of heavy, tannic red wine (like a mid-price Cab Sauv or a Washington Merlot)
- Two wine glasses per person
- One lemon wedge per person
- ½ teaspoon of sugar per person
- ½ teaspoon of salt per person
- One slice of salami per person (not too spicy!)

The wine pairing tasting exploration ingredients (photo cred: thekitchn.com)

Pour each person about a half glass of each wine using the two glasses. Then, follow the steps to each “Project” found here (http://www.thekitchn.com/five-1minute-projects-that-will-change-the-way-you-taste-wine-tiny-projects-from-the-kitchn-202208) to explore the following aspects of pairing wine with food profiles:

1. Understand acidity in wine by how much your mouth waters after each sip

2. Taste wine with lemon to experience how acidity in food will soften your experience of acidity in a wine (it does not double the acidity but rather the opposite!)

3. Taste wine with sugar to experience how sweetness in food will heighten acidity in the wine (why dessert is best enjoyed with dessert wine…dry wine can make desserts taste sour)

4. Taste wine with salt to experience how saltiness in food will soften both acidity and tannins in the wine (so in this case, salt is NOT a flavor enhancer but rather a flavor softener)

5. Taste wine with salami to experience how fattiness in food (like in my friend’s giant steaks) will soften your experience with tannins in the wine (why marbled steak is great with bold, tannic vinos…aka Argentina wins)

My in-home tasting workshop also included cheese fondue

One of my favorite roles that I had while managing the winery back in Virginia was planning and hosting multi-course wine dinners with our restaurant vendors. The wine pairing world is certainly a bit overwhelming, but it can also become the most magical part of enjoying a bottle of wine because some crazy flavor combinations can be almost just as memorable as the occasion itself during which it was enjoyed. For instance…bacon with Cabernet Franc? Call it breakfast. Fajitas with a slightly off-dry rose? A fiesta on your palate (especially if those fajitas have any trace of jalapenos). I’m always asking my culinary-inclined friends and respected industry winos to open my eyes to new flavor combinations because it’s often the least expected ones that have the biggest impact – which, of course, is the most fun. Next time you go out for sushi, for example, order up a glass of off-dry Riesling (like the Eroica Riesling, Columbia Valley) and enjoy how every flavor you thought you tasted in the wasabi-drenched deliciousness becomes elevated by the bright acidity and sweetness of the wine.

But…the bottom line? You should always eat and drink whatever makes you happy. Because, my friends, that’s ultimately what it’s all about. Salud!

Twenty(ish) Questions with Ted Field

Last week, I had the pleasure of catching up with one of Atlanta's "local wine celebrities" to talk about wine, life, and passion. I'm delighted to introduce Ted Field of Domaine Wine Distributors. He is a wine enthusiast and the man behind the ViniCode labeling system. He and his team are serving retailers and restaurants in the Atlanta metro area by specializing in distribution of quality wines from boutique wineries. Not only does he have a palate for crowd-pleasing vino, but he also has a warm personality that shines through when he is hosting events to showcase his hand-picked portfolio. He believes that wine is an art that facilitates adventure (and I couldn't agree more).

2013 Holiday Wine Party at JavaVino in Atlanta featuring Domaine Wine Distributors (Ted is the cool guy with glasses in the middle)

We've thrown some great events together in the past, and I'm looking forward to planning and coordinating more wine-centric events with Domaine this year. If you are in the Atlanta area, stay tuned for food pairings, varietal seminars, and social events for a chance to clink glasses with Ted in person.

ACR: Is there a special meaning to the name of your distribution company? How'd you decide on the brand?

Ted: Of course the name of the company has to be something you like. But another big consideration is "Does anyone else have that name?" I started going through a list of wine terms writing down the ones I liked the most. My business partner, Andrew Tokas, did the same. Then we sent each other our lists and lo and behold Domaine was on both! AND it happened to be my favorite. Domaine is generally the name of a producer in the Burgundy region of France, much like Chateau is in Bordeaux. But I liked the idea of "my domaine" and luckily, the name was available so we registered it with the Secretary of State.

ACR: Because it's contagious, where does your passion for and interest in wine come from?

Ted: It started about 20 years ago. The very first wine I ever had was (are you sitting down?) Sutter Home White Zinfandel. And I felt so sophisticated as I drank it. 

ACR: "gasp"

Ted: But I knew there was much more out there! Wine lovers had a secret language that I knew nothing about - and I wanted to be a part of that club. As my knowledge of wine grew, so did my passion. It is amazing that no two bottles are the same which means every purchase is somewhat of an adventure. I love that! 

ACR: What's your favorite wine region (or even get more nerdy with specific AVA or even vineyard)?

Ted: I would love to say Burgundy or Bordeaux or Napa or something like that...but those wines are too intellectual for me. The wines of Italy have a certain rustic quality and they are all over the map as far as taste. And besides, Italy feels like home - warm and welcoming. For a bubbly, there is nothing better than L'Antica Quercia Prosecco. 

ACR: Because we agree that wine elicits adventure, to what wine regions have you traveled? Any still out there as a "dream destination"?

Ted: I have been to California, France, and Italy. My background is Art History, and I taught for years before getting into the wine biz. So Italy holds a special place in my heart not only for the wine, but also for the magnificent art. One of my favorite memories is sipping wine in the ruins of Hadrian's Villa outside of Rome. I have no idea what the wine was, it was cheap cheap cheap. But on that day it was...incredible, the world's best wine. As far as dream destinations? It would have to be Spain. I don't know a lot about Spanish wines, but I am learning and they are getting my attention. We work with three Spanish producers - Finca El Refugio, Altolandon and Pardo Tolosa - and their wines are gorgeous. Amazing values! And as luck would have it, I will be in Spain in May for their Fenavin Wine Exposition. I am beyond excited. So one off the bucket list.

ACR: Take me with you? ...ok, so what restaurant have you been to that you'd say has had the most interesting wine list?

Ted: Without a doubt, Barcelona right here in Atlanta. They have one of the most extensive collections of Spanish wines I have ever seen. Frankly, it is a little overwhelming. 

ACR: You are also an inventor, so tell me about Vinicode - what is it? And how and why did you come up with the whole idea?

Ted: I have a pet peeve... I just want to know what is in the bottle of wine that I'm drinking! Just a simple description. How hard is that? I don't want to read the back label and see a story about sunsets and romantic walks along the beach - don't give me something subjective, I just want an objective description. That is the reason Steve Beville and I invented the ViniCode. It was very selfish and was what we wished was on every bottle of wine. Simply said, the ViniCode is a scale which describes the wine based on seven categories: sweetness, acidity, oakiness, fruitiness, earthiness, body and overall complexity. In other words, by looking at the ViniCode, you can easily see if the wine is sweet or dry, full bodied or light, etc. I have learned so much about the style of different wines by using the ViniCode. In fact, for a wine to become part of Domaine's portfolio, a tasting panel must ViniCode and approve the wine.

ACR: Have people ever made fun of you for being a wine nerd? Have you been called a "snob"? Do you even care? 

Ted: I don't mind being a "wine nerd" but I never want to be a "wine snob". Snobs turn people off, and I want people to love wine as much as I do! Here is what I have realized: snobs know just a little bit about wine, enough to make them dangerous. But most wine lovers know that you can never "know wine" because every year, every producer, every spot of land is an opportunity to learn more.

ACR: Very wise, my friend. Have you ever tried to become a sommelier? If not, why not?

Ted: No. There are many people out there who know way more about wine than I do and I am fine with that. I am a teacher. I'm good at it and I love it. I mean honestly, do most people really care about the soil composition of a particular vineyard? I don't. But tell me something useful, like how to pick a wine from a wine list at a restaurant. Don't impress me, excite me! And that's exactly what I hope I do for others.

ACR: Speaking of inspiration, what's your favorite wine-related movie or documentary?

Ted: To be perfectly honest, I didn't love Sideways. But, I thought Bottleshock was wonderful. But my real favorite, and this is going to sound crazy, is a TV show called Cougar Town. In that show, the wine is basically another character. They sit around talking and drinking. I want to live in their cul de sac.

ACR: And if you do, I'm coming over to visit. Do you have a favorite wine and food pairing?

Ted: I love the pairings that surprise me, and two jump right to mind. Years ago when I was just learning about wine, I decided to host a wine pairing dinner...which was way too ambitious for me at the time...but anyway, each couple was to bring one course of a seven course dinner and the perfect pairing wine. For the soup course, a dear friend of mine said she had just read that Sauvignon Blanc and tomato soup were great together. The thought of this pairing made me wince. But it turned out to be fantastic! The acid in the wine and the acid in the soup were great together. The other instance was when Chef Andrew prepared an antipasto platter with peppers, olives, and capers and paired that with a Bardolino - a light red wine from Italy. In my mind this just didn't work. But in my mouth it was spectacular! Brilliant pairing.

ACR: Since we both call it home, how would you describe the "wine scene" here in Atlanta?

Ted: From what I have heard, Atlanta is a great wine city. A booming population of folks wanting to learn about wine. From my own impression, I wish retailers and consumers would not take it so seriously. Let's be honest, if wine were just fancy grape juice I'm not sure we would be talking about it. The fun part is the alcohol!

ACR: Love it! And what's your favorite part about being a wine distributor?

Ted: Let me start by saying that Georgia has what is called a three-tiered system. This means that you can be an importer, a distributor, or a retailer - but only one. When I first became involved in wine as a business it was as an importer. And that is my real passion. I want to do the research, find those wonderful little gems out there, and then bring them back to let someone else sell them. As an importer, I would have to sell my wines to a distributor and most distributors consider wine as just a commodity. For me, it was different. I had met the winemakers, and I considered them friends for whom I had a responsibility to their wines. I only represented about 10 producers and they were all special to me, but they were not being well-served by our distributor. So my business partner Andrew said to me one day, "Why don't we become distributors?" and I left the import company to start Domaine. Although I hate the sales part of it, I love meeting people and sharing my wines.

ACR: Do you have a favorite "value wine"? Like one that is under $20 but drinks with a quality way above it's price?

Ted: Two come to mind right off the bat: Pardo Tolosa Senda de las Rochas - 100% tempranillo, 

incredible value - and D'Angelo Sacravite - 100% Aglianico from Basilicata in Italy, Gorgeous and unusual wine.

ACR: What are some of your favorite words in your wino vocabulary used to describe wine?

Ted: My favorite words are, "But would you buy it again?" because I realize that a retailer can talk you into a wine so you buy it once, but when we are tasting wines to include in our portfolio, I always say, "But would you buy it again?" That to me is the mark of a good wine!

ACR: I'm going to keep that in mind! So if you were going to introduce someone to wine for the first time, what would you serve them and why?

Ted: Easy... Il Falchetto Moscato d'Asti [photo above]. I know everyone is rolling their eyes and saying, "Not moscato." But this is Italy's highest rated moscato according to Gambero Rosso - the Italian wine guide. This wine is indescribable and everyone loves it. A very soft, but classy, entry into the world of wine

ACR: I agree. I "don't do moscato" but that one stole my heart. What's the most interesting type of tasting event you've hosted? Did it have a special theme? 

Ted: Six years ago, I hosted a year's worth of wine tastings in Decatur when we were first test marketing and refining the ViniCode. Every month we tried a different grape while exploring the range of stylistic possibilities it had to offer. I had so much fun at those tastings, and I met some people who are still dear friends of mine to this day. I would love to repeat that same series of tastings now. 

ACR: Well, let's do it! And tell me, what's the "best wine you've ever tasted"...?

Ted: For my birthday a while back, I was given a bottle of 1976 Barolo. But it's not just the wine that made it the best bottle ever, it was everything that came with it: good company, great dinner. A perfect evening underscored by that lovely wine.

ACR: ...and finally...what's your dream for the future of your company? What's the goal in the next 5 years?

Ted: I want Domaine to survive, of course. The wine business is tricky and we still have not figured it all out. But, we always said that we want to be a different kind of distributor. I don't want to sell trends or the latest wine fad, but rather I want to sell bottles that I would buy and drink again and again. I want to be honest and loyal to our producers. When people think of Domaine, I want them to think of Zeni or Finca El Refugio or Altolandon. Domaine means quality, and I always want to remember and be appreciative of the support that our community of friends has given us. We made it one year! And we couldn't have done it without the help of many wonderful friends.

So cheers to that. Thanks to Ted for his time, thoughtfulness, insight, and energy. He certainly has a way of inspiring people to enjoy the full experience that wine can offer, and right now, he has inspired me to go have a glass of wine...for fun, for art, for enjoyment.

When Label Judging Goes Wrong

It was "Bachelor Viewing Night" with my friends which always implies wine, cocktails, new Pinterest recipes, and...wine. But can you blame us? Everyone on the show (which, yes, is a guilty pleasure) is always consuming some sort of adult beverage. I would love to know what wine is being served, but they always blur the labels so all of us are left to our own imaginations. Regardless of what they may be pouring to fuel their relationship drama, my friends and I always use the weekly viewing party as an excuse to try something new - that bottle at your local wine shop that you keep staring at every time you visit but that you never buy because it's A) too expensive for weeknight take-out or B) you don't want to disappoint your dinner guests with what could end up being subpar vino...so you pass it up and opt for the ole standby just like always. Well no, let me now inspire you to create an excuse to take a chance and buy "that wine" (and no, it doesn't have to be for a Bachelor viewing party).

There's no denying that one of the latest trends in the wine industry is conducive to the plethora of "gimmicky", "cheesy", "punny", "eccentric", wine labels out there all competing for catching your eye as you browse the aisles. A blogger for Huffington Post even posted an article in lieu of this phenomenon entitled "The One Wine Trend I Want to Go Away"...which points out that these sassy, flashy marketing ploys tend to fish for female wine drinkers but "most of the wine in these bottles is plonk at worst to very simple and uninteresting but easy to drink at best".  You know the ones we're talking about, because how can you pass up fun labels like Mommy's Little Helper, Mad Housewife, Skinnygirl, or my personal favorite (which is actually an entire vineyard brand in Virginia)...Well Hung:

I know, I know - the labels are light-hearted and fun, and what's wrong with that?  I believe one billion percent that wine should be fun and I'm all for that! And I love that these are the labels helping make more and more people feel comfortable to pull a bottle off the shelf! ...so why am I being a curmudgeon? Well, the wine enthusiast/nerd in me has always been severely disappointed with the quality of the wine inside :( womp womp. But really, it's the worst emotional roller coaster because I'm so excited about the super fun bottle and perfectly matched occasion (usually involving a group of my girlfriends because let's be honest we are being targeted with this trend) but then "pop" the cork and swirl the glass and....pure disappointment of a synthetically sweet overtone, flat structure, and abrupt finish. I'm often left with a mediocre glass of wine in my glass as I simultaneously make my way to the snack table for a second helping of Skinnytaste buffalo chicken dip to compensate and lift my spirits. Sigh.

BUT...this week at Bachelor night with the ladies, I was caught completely off-guard with label judgement. My friend placed the bottle pictured above on the snack table which was cleverly called "The Other" with a seductive lady figure stealing the spotlight. We all enjoyed how well it fit the occasion of watching the drama unfold as one man simultaneously dates many "other" women, but my judgement quickly set in as I prepared to be disappointed. The one potential saving grace, however, was that she said she had purchased it from one of my well-respected local wine shops at which I've enjoyed several top quality tasting nights hosted by a very knowledgable owner....so there was hope. I did the honors, filled our glasses, and went in for the all-important first "swirl n sniff"....and holy heaven. Not even kidding, the nose was so full and fragrant - the kind that I could just sit there and smell all day like a weirdo, but where's the fun in that? First sip was glorious as well as all to follow: juicy blackberry and plums balanced with toasted cedar, and an exciting finish of strong tannins, warm spices, and a burst of black cherries leading to a lasting finish. The blend is anchored by Cabernet Sauvignon, supplemented with 30% Merlot, and smoothed out by Syrah. I knew right at that moment that I'd been, well, enlightened. A good wine really CAN live behind the facade of a silly label.

The moral of this story probably has something to do with not judging a book by it's...err...wine by it's...label. 

A Winemaker and a Star Wars Reference

It's not every day that you get to clink glasses with the winemaker who crafted the wine in your glass...but that's exactly what happened last week at 3 Parks Wine Shop in Atlanta during their weekly tasting hour. In the wine nerd world, winemakers are like celebrities - the masters of their craft. They are chemists, artists, and visionaries who truly determine the destiny of what begins as simply fruit. I'm always honored to have a moment to "talk nerdy" with these folks because they can describe the journey of grape to glass with a passion and energy that's enjoyably contagious.

Last week, Rick Sayre, Vice President and Director of Winemaking for Rodney Strong, led a lucky group of store patrons through a selection of five handcrafted vinos including Chardonnay, Sauvignon Blanc, Pinot Noir, and two Pinot clones. The chard had bright overtones with a balanced touch of oak and weight on the palate. The clones...specifically the 667...stole my Pinot-loving heart. Strong aromas of cherry-like fruit with a layer of dirt and earth woven into the finish. And the best part? Being able to sing praises to the man who crafted the wines and say "cheers" to a job well done.

Rick Sayre began his career in 1970 at the age of 19 as assistant winemaker and cellar master at Simi Winery in Sonoma County. He then moved to
Rodney Strong in 1979 and is currently involved in all aspects of winemaking from managing the vineyard to the art of final blending. He was even named "Chardonnay Winemaker of the Year” in 1991 by Wine & Spirits Magazine.

He joked with us at the tasting that Luke Skywalker had Yoda...but he had the world-renowned winemaster, Andre Tchelistcheff, who sparked his passion for the craft and taught him that the littlest details can make the biggest impact.

At the end of the tasting, Rick kindly extended an invitation to visit him this spring at the vineyard while hubby and I vacation there during our honeymoon. Along with a free tasting card and a "friends and family discount" card....that's an offer we can't refuse.