Putting a Pinky Up for Port

Prior to working in the wine industry, I thought of Port as a mysterious substance only suitable for fancy, sophisticated people. Thankfully, I've been educated enough since then to forfeit this naive misconception in pursuit of appreciating this special sector of craft adult beverages for it's unique set of characteristics and purpose. I still have a lot to learn (understatement) but I do know it can be just as approachable - and potentially as enjoyable in certain settings and circumstances - as wine. 

My friend here in Atlanta recently coined the term "Equal Opportunity Enjoyer"(EOE) to describe someone like myself who is open to learning about a variety of speciality libations...for enjoyment, of course. This concept couldn't be more accurate. While my first love will always be vino, my knowledge of that industry has harbored an interest in and an appreciation for the specialized processes associated with producing anything from coffee to bourbon. Therefore, I often find myself drawn to opportunities in which I can dive into a new realm of the beverage industry simply to compare and contrast to the world of wine. A few weeks ago, Savor Wine Boutique in the Kirkwood Station neighborhood of Atlanta served as the aforementioned catalyst for sparking my curiosity in a new specialty beverage. They extended a complimentary admission as a partner in the industry to attend their special Port tasting event...this EOE happily accepted because, hey, why not?

Savor has a great tasting event space and always seems to draw a nicely-sized crowd, so I was excited to mingle with fellow beverage enthusiasts for the special event. It's interesting, though, because I felt a little out of my element. When I walk into a wine tasting, I know what to expect, I know what vocabulary to use, and I know how to take tasting notes. In this case, however, I only knew that I'd probably be the one asking a lot of questions. 

When I worked in Virginia, many wineries were producing Port-style fortified wines using Touriga Nacional grapes because it tends to grow very well in that climate. We sold one called "Tavern" - named for an old tavern that used to occupy the land on which the winery was built. We promoted it as an after-dinner nightcap perfect for fireside chats and an occasional cigar (according to my husband) because it was rich, full-bodied, peppery, and spicy with deep flavors of slightly-candied plums and prunes. It was definitely a crowd favorite during the winter holiday season, but I still could only count on two hands the total number of times I'd ever sipped a Port-style wine...and they were all born-and-raised in Virginia. I never fully committed to truly appreciating it's full potential.

So, case in point, I walked into Savor that evening for the Port event as a novice (well, more like clueless) but ready and willing to learn. They had a lineup of 6 Ports all under the Dow's label available for us to taste. Founded in 1798, Dow's is a Port-producing dynasty run by a family with over 100 years of experience, and I suppose that's exactly what you'd like to hear when you're wanting to gain a baseline education about the craft. What sets Port apart from other wines is the terroir on which the grapes are grown (such as the Douro) but also the addition of spirits halfway through the grape fermentation process which preserves a proportion of the grapes' natural sugars (and boosts the alcohol content). I like to imagine it as if Port wine is the wine that went out to the bar, took a few shots, and then stayed out to party longer than everyone else.

The distributors leading the tasting that evening were incredibly friendly and welcoming. They were just as eager to share their knowledge with the crowd as the crowd was eager to learn about the Ports which facilitated an awesome amount of nerdy discussion while sipping. 

We kicked things off with the Fine White Porto. It smelled like sweet candied flowers and had a golden glow of color in the glass. "Fine" in the world of Ports translates to any producer's "basic, general, standard" offering and usually encompasses the bottom 90% of grapes produced. The top 10%, conversely, is used to make the higher-end "Vintage" Ports in a portfolio. I enjoyed the nutty complexity and fresh, fruity finish on the White Porto, and I enjoyed it even more when they offered to mix it with a little splash of tonic water for a refreshing champagne-like cocktail.

Moving to the red Ports, I buckled up and focused on taking notes to keep them all organized...but at 19-20% alcohol in each sip, it got increasingly more difficult as we moved down the list. I actually giggled at my piece if paper when I took it out to write this blog post, so to save myself the time in deciphering each entry to type summaries of each tasting, but also to give readers an equal opportunity to giggle...I thought I'd just take a photo of the notes instead:

I asked a lot of questions and I consequently learned a lot. Most importantly, I learned what I like and what I don't like which is always my objective when guiding tastings for fellow wine enthusiasts. My favorite of the flight was Dow's Fine Tawny Porto - it tasted like apples and walnuts with layers of bright citrus, caramel, and almond flavors. The runner-up for the evening was Dow's 10-Year Old Tawny Porto, the last tasting on the list, which smelled less sweet than all of the others but had a nose bursting with toffee, ripe fruits, and walnuts with a longer, richer, balanced finish on the palate. It reminded me, in fact, of bourbon...yet another example of how appreciations for craft beverages can overlap.

Have I sparked anyone's curiosity to try some Port? It's fun, and it makes you feel fancy. For my pay-it-forward moment, here's the one piece of knowledge I think anyone should know going into a Port tasting: Ruby vs. Tawny. These are two "styles" of Port aside from the Fine and Vintage classifications addressed earlier in the tasting notes. Essentially, these terms simply refer to the color of the liquid. Ruby Port is a Port that has not yet aged in a barrel long enough to oxidize, so it maintains a purple, reddish color. After 6-7 years of aging in a barrel, the Port will oxidize and change color. Tawny thus describes these Ports that are more brown and orange in color which concurrently indicates an aging timeframe of 7+ years. I can confidently say that I am a fan of the Tawny camp because I love the caramel and toffee notes being expressed on velvety, nutty flavors from the oxidation process in the oak casks. 

So, go out there and try some Port. There's nothing to lose, and wine will understand with no hard feelings. Besides, Port pairs well with cold, winter nights and the forthcoming holiday season. Fun fact? Tawny is also a color of Crayola Crayon #TheMoreYouKnow

You've Got [Wine] Mail

When I joined Twitter back in January, I never thought it would result in a box of wine being delivered to my doorstep. But in a beautiful, roundabout way…that’s exactly what happened. Twitter has been an integral game-changer for building my brand and connecting with fellow wine enthusiasts. I’ve also been thrilled about the many direct contacts I’ve had already with wineries, distributors, retailers, restaurants, celebrities (ok, no, not yet this one…but my friends have…so it’s possible?) simply by typing out a message made up of 140 characters @ their account.

I love social media, and I absolutely love Facebook, but this whole Twitter-verse thing opened up more opportunities to constantly stay up on the latest wine events/knowledge/news/gossip. What this translates to is that ever since I activated my Twitter account, well, I’m never bored. There’s always someone to talk to, always something to read, and always someone tasting a new wine that intrigues me – cue story leading to wine mail:



One day, while scrolling through my Twitter Feed, I noticed a photo by @SLHousman (Sherri Housman, a wine blogger and Certified Tourism Ambassador of Sonoma County and #SonomaChat) containing a wine label that was unfamiliar to me along with the description, “tastes of dark cherries, blackberries, wet stone w/a great earthy finish!”….I almost drooled. That combination of flavor would blow my mind, so I responded with a nerdy wine comment followed by, “I will need to search this out and try it.”

Thanks to the magic and instantaneous interaction brought to us by Twitter, both Sherri and the winery replied to me within the hour. Meadowcroft, the Sonoma County winery, asked if I was local because they would love to pour their wines for me (wait, what?) and asked that I message them directly. It's a times like these that I find myself wishing for a teleportation device or, better yet, a reason to move to California. When Meadowcroft’s Twitter account told me that they don’t distribute to Georgia, I thought that would be the sad ending to a once-exciting pursuit of wine. But what came next? Boom:

Did a winery just offer to send me their wine simply because they want me to try it? Is this real life? Is this some kind of twisted social media initiation lesson resulting in my identity being stolen once I give them my credit card number to pay for the shipment? Oh yes, my mind definitely went there coupled with all the other thoughts of disbelief that this was some kind of sketchy internet business. I emailed with them back and forth a few times, but when they never called to get my payment information, a cloud of concern and doubt rolled in. Thankfully, however, this turned out to be one instance in which my gut feeling of doubt was completely unsubstantiated because after checking on the status of the shipment and expressing my concern to provide payment after the delay, they 1) apologized (they are small and had a busy weekend!) and 2) offered to send the wine for the cost of only a tasting fee.

A week later, a box of wine arrived at my apartment, and I was still in shock from the kindness, generosity, and outstanding customer service.

The best kind of mail is WINE mail.

So what do you do with the first complimentary bottle of wine shipped to you for review? Well first, you freak out and tell all your friends and family because you still can’t believe it (…check…) then you invite your favorite wine friends to join you for a celebratory tasting night to review the wine and provide feedback to the winery.

Even the cat had to lick it to make sure it was real.

After rounding up the party group, I wanted to make the tasting experience as blinded as possible for my friends in hopes of gathering the most honest, genuine opinions. Thus, I refrained from disclosing information about the winery, the growing region, the varietal, the cost, etc. We settled in around a table with note pads and snacks from Trader Joe’s – because, let’s be honest, they seriously have some of the best wine tasting snacks i.e. Fig & Olive Crisps – and I poured the wine evenly into our glasses. I had strategically invited a diverse spectrum of wine experience to this tasting night because one of my favorite things to do is to knock down any preconceived notions that wine tasting is an unapproachable activity or worse, something that only “wine people” can enjoy.

Trader Joe's has the perfect wine-person-on-a-budget snacks for wine tasting nights.

Before we began, I emphasized that there is no “right” or “wrong” answer tonight. I encouraged each person to write everything they smelled, tasted, thought, felt on the paper in front of them without speaking to one another. I also instructed a few basic steps to follow while tasting:

1. Hold up the glass – what colors do you see? Does it change in the light
2. Put your nose in there – what does it smell like? Fruit? Spice? Earth? Minerals?
3. Take a sip, and slide the wine to the back of your palate – what do you feel as the wine hits your tongue? Is it heavy? Is it soft? Does it linger after it’s gone?
4. Take another sip, a bigger sip, and swish it around a bit – what does it taste like? Does it taste like something at the beginning and change to something else at the end? Is it fruity? Is it spicy? How does it feel  - Thick? Thin? Soft? Sharp?
5. Based on the flavors and smells, what type of food would you want to eat with this wine?
6. And finally, perhaps most importantly…do you like it? Would you buy it again? Rate it on a scale of 1 (the worst) to 5 (the best).

Look, smell, taste...repeat.

And with the conclusion of my demo, the tasting commenced. There was giggling, there were inquisitive looks, and there were smiles…but there was also a sense of empowerment. I noticed a sense of confidence among my friends as they enjoyed a freedom to explore the wine for their own personal opinions.

Once everyone had time to log their thoughts, I collected the papers and we shared our ratings and tasting notes in an energized discussion of the results. We all noticed different flavors and smells, but surprisingly there was a common consensus in the ratings and the identification of an easy-drinking quality of the wine that improved as it sat open to the air.

Gathering tasting notes in a blinded exploration.

Here are the notes, in all their short/random/scatterbrained/raw glory:

TASTER 1: Dark fruit nose, tastes like a zinfandel, great balance, light front palate, light bodied finish with bright acidity, tight flavors at first but a burst of flavor at the end, dark cherries, slight oak, not typical Cabernet finish, would go well with a salty/meaty dinner like roasted vegetables, needs time to breathe and tastes better/softer in second glass. RATING: 3.5

TASTER 2: Dark, bold/strong, smells like grapes, tastes improves the more I drink, would go well with steak/potatoes. RATING: 4

TASTER 3: Dark, full body, good legs, smells like hints of cherries, smooth, mild taste, it’s fruity, it’s safe, would be a good table wine for pasta. RATING: 3.5

TASTER 4: Chocolate, zesty, smooth, easy to drink, I like the label! RATING: 4

TASTER 5: Color – deep red, low clarity. Nose – blackberry, baking spices, pie crust (?), jammy. Mouthfeel – medium thickness. Taste – Medium-plus acidity, mildly tannic, tastes young, spicy, blackberry, medium finish, hint of earth. Is it a California Zinfandel? Or maybe a Pinot Noir? Pairing – Mexican, Italian pasta with red sauce. RATING: 3 ….but if I knew it was a Cabernet? 2.

Case in point, wine is a personal experience. Each person will enjoy a unique expression of flavors and smells, so it’s having the opportunity to explore exactly what types of qualities are preferred that will maximize that experience to the utmost enjoyment. I look forward to facilitating more tasting exploration classes in the future, and hey, maybe more wine will start showing up on my doorstep. No? That's not how that works? Yeah, probably not, so I will continue to purchase my bottles at retailers like everyone else while always remembering this occurrence as an awesome story in my wine blogger adventure.

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Thank you to Meadowcroft Wines for the top quality customer service and wine shipment. Meadowcroft, the owner’s family name, means “the fertile field on the meadow” and the honeybee on the label symbolizes their hard work, a journey of mastering discipline, and the process of transforming grapes from single vineyards into wine.

www.meadowcroftwines.com

Tasting Room
23574 Arnold Dr./Hwy. 121
Sonoma, CA 95476
(707) 934-4090
Info@meadowcroftwines.com

All the Ways to Chardonnay

There are few things I enjoy more than a guided, nerdy wine tasting. And thankfully, a few weeks ago, that's exactly the type of tasting I had the pleasure of co-hosting with the folks of Symposium Wines in Atlanta.

Symposium Wines is located in the heart of Atlanta across from the iconic Mary Mac's Tea Room

They are a relatively new shop on the scene in downtown ATL, but I've been super impressed with the quality and knowledge they bring to the table (and to their shelves). I've been working with them for the past few months promoting and co-hosting their weekly $10 drop-in tastings with importers/winemakers/distributors, but after sensing an increasing interest from their customer base to have a more elevated wine tasting experience...we decided to host a seated, guided tasting for a select group of self-proclaimed wine nerds. Compared to bigger retailers, they have the flexibility of being a small, local business with enough autonomy to be creative in their offerings. What does the customer get in return? Unique, creative, and exclusive events.

Symposium's tasting area facilitates intimate discussion and ultimate wine nerdiness

First, we all met for a brainstorming session to determine the structure and format that would be the most appealing to our audience. Given the space, we knew we could accommodate ~10-15 people around a table for an open and informal yet semi-guided tasting session. Back when I managed the winery in Virginia, we often hosted similar higher-level tasting class sessions to study specific aspects of the wines such as vintage (in a vertical tasting format), varietal (comparing soils and growing techniques), or regions (comparing styles and flavors). This is the type of setting that really facilitates nerdy wine knowledge to flourish, and it's incredible how much exploration occurs when given the chance to discuss and share tasting notes.

The guided tasting experience is unique and coveted - it's like school plus wine

Next, we decided to shine the spotlight Chardonnay. How many times do people simply forget about or disregard Chardonnay these days? Too many. But how many of those people have had the opportunity to taste really high-quality Chardonnay from all over the world? Not enough. We felt it was time to reintroduce a small lucky group of people to the diverse, complex flavor profile of American Chardonnay versus French Chardonnay. And with that, along with setting a date and time, our idea came to fruition and a wine tasting class was born.

The tasting map, tasting notebook, and multiple wine glasses created a classroom-like atmosphere

Upon arrival, guests were welcomed to their spot at the table with a tasting map, a note-taking booklet, and three wine glasses. The Chardonnays were showcased in two groups: Three from France followed by three from America. Personally, I'm pretty dumb when it comes to knowing my French wines (and the only French words I know are names of French grape varietals...) so I was pretty pumped to have a chance to taste the nuances of regions I'd yet to discover. Our hosts poured the first set of French wines, and we all grabbed our pens waiting patiently (or not?...because I pretty much noshed on all the cheese and meat to distract me from preemptively sipping the wine) for class to begin. After a brief introduction of each wine, we had the opportunity to sip, chat, and take notes on the first flight from France. Full disclose: I made so many typos while typing the names of these wines so it took me forever, and please don't make me pronounce them because I have absolutely no clue how to do so.

Someday I will use a map to actually travel to all these wine-growing regions of France

1) 2012 Domaine de Cornasse - Chablis ($28.99): Aged for 6 months on the lees (read: dead yeast cells, gives it buttery texture) and 6 months in new French oak, I would have guessed this was Sauvignon Blanc in a blind tasting. It comes from Burgundy in an area with white, chalky soil and seashell bedrock which gives it a mineral nose with a crisp, bright acidity. It's balanced with a bit of effervescence and delicately layered. Sidenote: The gentleman seated across from me made sure that I new if the "r" was removed from "Cornasse" then it would translate to "Dumbass". Good to know, and I giggled.

2) 2012 Chalet de Pouilly - Pouilly Fuisee ($37.99): Aged for 18 months on old French oak with minimal time on the lees, this wine exploded with a huge, oaky, smoky nose. It comes from an area of Burgundy known for Chardonnay because that's all they can legally grow. It had medium plus body with rounded, full acidity. I loved that it was structured and interesting - it even tasted a little bit like hazelnuts? In summary, STUNNING. And my favorite of the whole night. It now has a home in my wine fridge until I come upon the perfect moment or food pairing to legitimize opening it.

3) 2013 Domaine Maratray Dubril - Bourgogne Blanc ($28.99): This is a compellation of grapes grown on three multiple vineyards in a general appellation of Burgundy. Aged for 12 months on old and new French oak, this has a very dead nose (or lack there of?) and tasted a bit flat in terms of layers or complexity. Not my favorite, and certainly not a contender especially when next in line after the Pouilly Fuisee...

The three French contenders

After a trip overseas (which I really hope to do someday soon when I can afford a plane ticket and time off from my day job...) it was back to the homeland Chardonnays of California. An no, I didn't have a hard time typing these names, and yes, I can actually pronounce them correctly:

The American trio

4) 2013 Macrostie - Sonoma Coast ($24.99): This wine comes from grapes grown on multiple vineyards and fermented using wild yeast which yields a bit more flavor. It's aged and barrel-fermented for 6 months in oak. Approaching it with just my nose, it smelled like a classic California Chardonnay which to me means "oak and pears". There was a slight bit of vanilla on the palate, and the fruit-forwardness created a slightly sweet finish. I'd serve this to anyone who has never tried Chardonnay and say "this is Chardonnay".

5) 2012 Trione - Russian River ($38): I alllllmost stopped to visit this tasting room when I was in Sonoma last February, and now I'm kicking myself for passing it up. Of the California wines, this was by far my favorite of the trio. As a winery, Trione is known for their balance of oak and acidity. They also have bocce courts onsite, so, they win. Aged in 40% new oak, this has a HUGE nose with hints of sweetness. In fact, I said out loud to the group that it "smelled like pineapple upside down cake"...no joke, it really does! There is a lot of acid with a sweet orange-like finish that lingers on the palate. If it hadn't been for the oaky, smoky Pouilly Fuisee in the first round, this one would have taken the cake (err...the pineapple upside down cake?)

6) 2011 Domaine Eden - Santa Cruz Mountains ($31.99): This wine is grown in a small AVA further south along the California coast, and it is aged in 30% new French oak after sitting on the lees for 11 months in the barrel. It truly smells like oak - but not smoky oak - and has a very rich mouthfeel and full-bodied palate followed by a heavy vanilla, sweet finish. Even though it was not a standout of the night for me personally, I enjoyed hearing everyone at the table exclaim "vanilla!" almost in unison upon tasting it.

So the winner? Well that's a loaded question so let me explain. If I picked a favorite it would be the smoky, oaky French Pouilly Fuisee (which I've learned how to say correctly out loud since the tasting because I want to be able to ask for it at restaurants and retail shops...) but as an overall flight, I'd say that California out-played France. The richer flavors and fuller textures set them apart from the more delicate and subtle Chardonnays of France.

This California-wine-girl was shocked that a French Pouilly Fuisee won her heart as favorite of the night

I left the table that night feeling like I learned as much in two hours about wine as I used to learn about exercise physiology in two hours of graduate school. My brain was full, my heart was happy, and my wine collection grew by one. I look forward to planning more guided tastings with Symposium in the near future because let's be honest, the only class you'll ever see me in post-college is one involving wine.

That Time I Ordered Beer

*Gasp* wait, what? The wine girl ordered beer? Is that even allowed? Is the world ending?

Beer and bubbly sharing the same skyline view in Atlanta

I'll admit that it's a rare occasion, but yes, sometimes a beer just seems right. In fact, I have become more and more cognizant of the fact that some situations even constitute choosing a beer instead of wine. Before I completely loose the attention of my wine fellow wine enthusiasts, please allow me to explain.

A "Beer Flight" is perfect for anyone who loves a good "Wine Flight"

Just the other night, while out with a group of ladies for a weeknight dinner club, I found myself struggling internally about what to order as the accompaniment to my dinner selection. The establishment, known for it's modern American cuisine inspired by classic New York Jewish deli staples, was serving up hearty dishes such as poutine (hello, Canadian "nachos" drowning in gravy and cheese curds), chopped liver pretzel bread, and "THE BURGER" (topped with gruyere, caramelized onions, and crispy pastrami). Not only does the food at this place warm your heart and fill you up, but the upscale deli setting makes you feel casual yet sophisticated all at the same time. I kept alternating my eyes between the drink menu and the food menu trying to make logical pairings in my head. When nothing stuck out to me on the wine list as exciting and the cocktails were the price of two Chipotle burritos, I moved my way to the list of taps and bottles (aka uncharted territory). I approached this situation, however, just as I always do with wine which means asking the waiter for a try-before-you-buy sample. He kindly accommodated my request, could tell I was out of my comfort zone, and was excited to showcase their offerings. 

The sample glasses arrived, and just as you'd expect any total wine nerd to do...I sniffed them. I noticed that this brought some inquisitive looks my way...and then realized that maybe that's not typically what you do with beer? But I'm sorry, I just can't imagine tasting something without engaging my sense of smell. So yes, I'm sure the waitstaff got a good chuckle out of my behavior, but my nose is a powerful instrument that has been fine-tuned over many years in the wine industry to detect anything from honeysuckle to sulfur. So no, I wouldn't dare leave home without it nor sip something without using it as a gatekeeper.

After tasting three lighter brews, I finally found what I was looking for: A hoppy, flavorful IPA to pair with the indulgent heap of gravy-smothered french fries that was being brought to our table as an appetizer. And for $4 per can? Sure, let's give this beer thing a shot because at this point, my wallet and my palate were happy.

Brew Free or Die IPA with poutine at The General Muir

So yes, sometimes it's ok to choose beer over wine. In fact, I've recently been dabbling in the craft beer industry and exploring the similarities to the wine world. In college, I drank whatever beer came out of the keg in someone's basement. I also drank whatever was cheapest and whatever was the easiest to chug. But now, as a somewhat wiser and more mature adult, I've learned that there is an entire industry devoted to creating interesting, exciting, bold, and adventurous beers that can stimulate the palate with a complexity and depth that can rival the experience of sipping my favorite wines. Plus, these craft, local breweries sure know how to throw a party during tasting/tour hours - heck, some even allow you to bring your pup:

Monday Night Brewery in Atlanta has a patio that's perfect for BYODog nights

One of my favorite things about visiting vineyards is learning how they rely on the characteristics of the land to produce their grapes, and I love meeting the people behind the scenes who are navigating the science to create an artistic expression of the fruit. Visiting local breweries often satisfies a similar sense of appreciation when given the opportunity to meet the brew masters, tour the facility, and/or discuss the origins of their brand marketing.

During the tour at Harpoon Brewery in Boston, they asked if I was a "wine drinker" because I asked a lot of questions

Just like wine nerds who enjoy the adventure of tasting new wines, beer aficionados are always looking for beers with interesting labels, unique styles, and new techniques. For that reason, I am finding so much joy in the concept of a "Beer Flight" or a "Brewery Sampler" because I'm definitely someone who drinks beer exactly how I drink wine: Dissecting every flavor, asking every question, and sipping every type.

"Tasting the rainbow" of beers at Steel Toe Brewing in St. Louis Park, Minnesota

The more beer I taste, the more I realize how much it has in common with my first-love craft beverage. A very wise friend once told me, "There seems to be a type of person who likes red wine, dark chocolate, black coffee, and dark beer"....and I'm starting to believe that he has a very valid point now that I've found myself gravitating toward stouts, porters, and black IPAs. 

Some places, like this winery in Minnesota, are even starting to offer both wine and beer in perfect harmony

It's getting to the point that I can even list a few circumstances during which I feel the choice of beer over wine is validated:

1) Baseball - Beer just looks happy when paired up with hot dogs and burgers in a stadium. I've had a few wines in small plastic cups while enjoying America's pastime, and I honestly just felt weird. If concessions stands keep serving interesting beers and local brews, then don't be surprised to see me sipping a Sweetwater at The Ted this summer cheering on my Braves.

Beer and baseball is like peanut butter and jelly

2) Tailgates - it's really hard to keep cold things cold and room-temperature things, well, not hot when partying outdoors. I've experimented with wine from single-serve boxes, wine from plastic containers, and bubbly from red solo cups....but it's just so much easier to pop the cap on a bottle of double IPA in a parking lot.

Tapped (and non-tapped) coolers can keep beers at the proper serving temperature in any parking lot

3) Restaurants with boring wine lists - I'm sorry, but I just don't want to pay $12 for a glass of wine for which I can find a bottle sold for the same price at any of the grocery stores near my house. If I'm going to a fine, gourmet dining establishment that is serving food meant to be paired with wine, I want to see offerings on their wine list that surprise and excite me. I want to find something that I know can't be regularly found on the shelves. If nothing jumps out at me, I'm going to pick a beer for 1/4 the price and be 4 times as happy about it.

4) Date-night with the husband - it's no question that I've turned my husband into a total wine nerd (he even went to a wine tasting last week by himself...without me...and I was so proud) but he's still a beer and bourbon guy at heart. When we go out to dinner just the two of us, sometimes we pick places that are known for the number of beers they have on tap or for serving exclusive local brews. In these cases, I let him pick out a flight of 3 to 4 beers for me to sample and sip so he can take the lead on playing the role of the craft-beverage-nerd.

A sunset flight at Half Moon Bay Brewing Company after a full day of tasting wine in Sonoma on our Honeymoon 

5) Summer festivals - in the South, it's hot and humid in the summer (duh) and there's nothing that sounds less appealing when drenched in sweat than a potentially hot glass of red wine. Also, typically wineries with booths at festivals will serve sweeter wines that not only can be served cold, but also will appeal to a larger audience. I use these occasions as excuses to try out the frosty beverages served on tap at the beer trucks to pair with my pork-chop-on-a-stick or giant turkey leg.

The Beer Garden at the Iowa State Fair...right before we ordered a giant batch of cheese curds

There's nothing wrong with switching up the routine once in a while and exploring other craft beverages. Wine will always have my heart, but I am certainly enjoying the excitement of occasionally using a bottle opener rather than a corkscrew.

Until they make pumpkin spiced wine (which, no, actually please don't) I will drink Fat Jack while carving a pumpkin

"Virginia is for Lovers" ...and Wine

They say “Virginia is for Lovers” and I’d have to agree. Well, at least in the sense that it was a love for a man that kept me in Virginia after graduate school and a love for vino that led me to the Virginia wine industry. I also just spent Memorial Day Weekend in Virginia with the love of my life and friends that I love. If this all counts, then that motto is completely legit. In fact, I fell in love all over again with the scenery and the wine of the Shenandoah Valley. It had been almost a year since I had last visited the area, and it’s been more than two years since I left my 3-year management position at a winery located just 45 minutes north of Charlottesville, VA. One evening on the patio over a bottle of wine, my husband and I drunkenly decided that we were overdue for a trip down memory lane and immediately booked the weekend get-away.

Essentially, there is quite a rich history for me in Virginia, so the flood of emotions I felt simply upon crossing the state line from North Carolina was expected. A mountain-lined horizon and an electric sunset greeted us as we arrived excited for the awaiting adventures. We were looking forward to seeing familiar faces and reconnecting with memories of our past. Working at the small-batch farm-based winery in Virginia provided a unique experience to learn about science, customer service, production, distribution, marketing, and sales within the industry. Therefore, my 3-year academic hiatus and somewhat scenic route in life to be a professional wine nerd turned out to be a decision that cultivated my appreciation for viticulture and developed the depth of wine knowledge that I have today. 

My first time tasting instead of working at the Cross Keys Vineyards booth at Valley Fest

The first day of our trip was spent splitting our time between beer and wine at Massanutten Resort’s 2015 Valley Fest Beer and Wine Festival. Dozens of local breweries and wineries gathered at the base of the ski resort for an afternoon of live music and friendly debauchery. While most of the wines at this type of festival event tend to be sweeter, I mainly stuck to tasting beer. Yet, I did enjoy a tasting from my old employer from the other side of the tasting tent for the first time in four years. We also danced to the musical stylings of Mr. Mike Davis, our favorite local musician who also performed at our wedding reception last year. The beer, wine, and tunes were flowing on a perfect 75 degree sunny day in the Valley.

Mike Davis rocking covers of everything from Taylor Swift to Michael Jackson because he's awesome

Day 2 in Virginia was dedicated to revisiting some of my favorite wineries between Harrisonburg and Charlottesville. On my days off while working at the vineyard, I often traveled to our neighboring vineyards to taste the wines and meet the winemakers because I was always being asked by guests for recommendations to visit in the surrounding area. I made a commitment to gathering first-hand experiences in order to help visitors navigate the wine region, and I was thrilled to have an opportunity to once again vineyard-hop like old times. My husband and I were joined by one of our fellow “married wine nerds” couples for a day of tasting and reminiscing.

Took home the Chardonnay at King Family Vineyards

I always plan my winery excursions by starting with the point furthest from where I want to end up, so we started the morning with a 45 minute drive southeast of Harrisonburg to stop #1: King Family Vineyards. Located in Crozet, VA, this winery not only serves up some of the best red varietals in the state, but it is also famed for hosting Sunday afternoon polo matches.

King Family is famous for their Sunday polo matches (and delicious red wine)

We arrived within an hour of opening and folks had already pitched their tents around the polo field in preparation for the afternoon festivities. While crowds began to gather outside, the tasting room still had plenty of space for us to belly up to the bar for their Classic Tasting Flight. I’ve always been impressed with the staff’s hospitality and kindness – they truly make you feel welcome no matter how busy it gets or how crowded the tasting room may be – and that day was no different. We were led through tastings of 6 wines: Roseland 2014 (a crisp, refreshing blend of Chardonnay, Viognier, and Petit Manseng), Chardonnay 2013 (an interesting balance of peach-flavored acidity on the front palate followed by spicy oak on the finish), Crosé 2014 (a dry rose full of strawberry and citrus), Merlot 2013 (a medium-bodied mouthfeel of black cherries and raspberry tones), Meritage 2013 (a well-balanced blend of Merlot, Petit Verdot, Cabernet Franc, and Malbec), and Loreley 2013 (a dessert wine made of Petit Manseng filled with sweet notes of apricots and pears). I wish we could have sampled their Cabernet Franc and Petit Verdot because those were always standouts on my previous visits, but they did not have any open bottles in the tasting room. We did, however, snatch up a bottle of the unique Chardonnay to enjoy back home in Georgia.

Beautiful grounds and modern, bright architecture at Pollak Vineyards

Next stop? Pollak Vineyards. Located just a short 10 minute drive down the road in from King Family in Crozet, this vineyard is home to one of my favorite patios and grounds in the area. It’s a very serene setting next to a small lake and stunning views into the surrounding vineyards. We settled in at the tasting bar for their full tasting flight which included the 2012 Chardonnay (a bright, acidic style with aromas of pineapple and honeysuckle), 2013 Viognier (a beautiful floral nose and an intense body of tropical fruit), 2014 Pinot Gris (a stone finish with bright minerality), 2014 Rose (a balance of white pepper spice and strawberry freshness), 2012 Merlot (a lighter-bodied but smooth mouthfeel line with flavors of ripe cherries and blueberries), 2012 Meritage (a smooth red blend anchored on a mid-palate of blackcurrant and cedar spice), 2012 Petit Verdot (an earthy, robust expression of my favorite Virginia grape), and 2010 Mille Fleurs (a port of Viognier with hints of candied apricots, figs, and honey).

Happy to take home a perfect expression of Virginia-style Viognier from Pollak

We took home a bottle of the lovely Viognier after giving loving attention to their vineyard dog and enjoying the friendly service of the tasting room staff. This vineyard is not to be missed while in the area – next time, we will bring a picnic for the patio.

Dogs like wine tasting too

Third stop? Barren Ridge Vineyards in Fishersville, VA after a short half hour drive north of Crozet heading back toward Harrisonburg. Upon arrival, we were welcome by winery owners, John and Shelby. I had the pleasure of meeting with them monthly during my employment at the vineyard as part of the Shenandoah Valley Wine Growers Association. They are friends to the many winemakers in the surrounding area, and their hospitality is not to be missed for anyone new to visiting Virginia wine country.

Vineyard-hopping double-date at Barren Ridge Vineyards

We settled up to the tasting bar for a full tasting which included 2013 Vidal Blanc (a refreshing, bright combination of peach and lime flavors), 2013 Tinkling Spring (a lovely crowd-pleasing expression of what their land grows best in a blend of Viognier, Vidal Blanc, Chardonnay, and Traminette), 2012 Traminette (a sweet front palate of rose and candied oranges followed by a lemony finish), 2013 Harmony (a semi-sweet blend which tastes of honeysuckle yet smells of roses and lemons), 2013 Rose (a blend of Chambourcin, Merlot, Cabernet Franc, and Vidal Blanc creates a brightness of strawberries and watermelon balanced with hints of herbs), 2012 Petit Verdot (a soft, eloquent, smooth varietal expressing plums, blackberries, and licorice on the palate), and 2013 Red Barren (a red blend with hints of mulling spices and dried fruit with pairs well with chocolate as an aperitif).

An artist designs their crafty labels

We snagged a bottle of the Petit Verdot for our box of vino heading back to Georgia, and the four of us enjoyed a fancy picnic on the hill overlooking the vineyards which are planted on soil that used to be home to an apple orchard. This was one of those “pinch me” moments…drinking wine, eating delicious cheese, laughing with good friends…I mean, really, what else does one need in life?

Cheeses, olives, meats, veggies, and ALL OF THE CRACKERS for a perfect picnic

Full and happy, we loaded up the car and headed 20 minutes north to our final stop of the escapade: Cross Keys Vineyards in Mount Crawford, VA. I will be the first to admit that I held back a tear or two as we drove through the gates. I have many memories from every season coming to work down the winding road leading to the Tuscan-style courtyard and stunning rolling hills. We were greeted by familiar faces of a friendly staff as we settled in for a tasting. Here’s how blissfully happy I was in that moment – I didn’t even remember to take notes on the wines or take home a tasting sheet. So no, I don’t have detailed descriptions of the wines we tasted, but the far-too-familiar line-up of Chardonnay, Joy White (an off-dry Vidal Blanc), Joy Red (an off-dry Chambourcin), Merlot, Cabernet Franc, Petit Verdot, Meritage, Ali d’Oro (iced-style dessert wine), and Tavern (port-style Touriga Nacional) was just as enjoyable as I remember. The Joy Red, however, was better than any past vintage during my years of employment so I told the tasting room manager to pass along my compliments to our winemaker with my stamp of approval.

Standing on the other side of the tasting bar at Cross Keys Vineyards

We soaked in the sights on the patio with the sounds of live music as the sun began to set. They now have a full bistro at Cross Keys, so I’d recommend making this a lunch or dinner stop during a wine tour in the valley.

This gorgeous patio is perfect for live music on Sunday afternoons

I’m still smiling about the trip down memory lane. Virginia really is where I fell in love with lots of things in my life, and I will always feel at home whenever I have the opportunity to visit. It’s truly exciting to see how much the quality of Virginia wine continues to improve over the years, and it’s fulfilling to see so many wine enthusiasts discovering what the Shenandoah Valley can offer. The only thing better than visiting in the spring is visiting in the fall (hint: fall foliage from heaven) so it’s probably time to start planning my return trip…

To tide us over, at least we’ve got a box of Virginia wine here in Georgia to enjoy and share with friends.

"I Make Wine for the Ladies"

It's been a busy couple of weeks keeping up with all the sharing on Facebook, the connections on Twitter, and the tastings in real life. I've promised myself that taking a week hiatus from posting is not to become "the usual" - but if it happens, it happens. Let's just all agree to believe that any delay in posting simply means that I'm out drinking lots and lots of wine.

And actually, in reality, I have been drinking lots of wine (yay!) but I've also been meeting lots of winemakers and importers as they pass through town promoting their labels to the Atlanta market through their distributors. In fact, I really can't remember the last time that I went to a tasting event at which drinking wine was the only focus...call us spoiled, but tasting experiences in this city often come with a bonus of making a personal connection to the owner, winemaker, importer, shop manager, etc. who had a hand in bringing the wine to your glass. It's this behind-the-scenes feel to a tasting experience that I find to be the most valuable these days. Sure, I can always grab a bottle off the shelf on a Tuesday night at Kroger and enjoy it (which has been happening lately...) but the wine drinking experience somehow becomes even more rewarding when you find a deeper connection to the craftsmanship.

A tasting of Slo Down Wines hosted in April by d'Vine Wine Bar and Shop

A few weeks ago, however, never have I ever had a winemaker be more candid and eccentric during a meet-the-winemaker style tasting than Brandon Allen, the Founder and Winemaker of SLO Down Wines. No joke, he had me giggling the whole time with his YouTube videos and personal stories. For anyone who ever thought that wine tasting is a trade of snobbery, allow Brandon to completely shatter that stereotype with one click to the homepage of his website: A scripted "Goes Great with Pretty Much Everything" greats you followed by a subtext "We say 'Pretty Much' because to say 'Goes Great with Anything' makes us sound like total marketing d'bags" ...just in case you were wondering if they believed in sticking to any expected type of formality. Personally, I find this approach refreshing. It's fun, it's welcoming, it's stripped down (and yes, Brandon actually literally strips down in several of their marketing videos on YouTube...google "SLO Down Wine on YouTube" and prepare yourself), and it's clever. So, ok, you've got me. I'm interested, tell me more...but, the wine better be good.

A packed tasting room of wine enthusiasts at d'Vine Wine Bar and Shop

From a marketing standpoint, I was already intrigued upon getting just a brief overview of the brand. Yet, my skepticism for gimmicky labels quickly set in that evening as guests settled in and gathered for the tasting event to begin at d'Vine Wine Bar and Shop in Dunwoody, GA. Two of my favorite wine-loving friends in Atlanta joined me in the private tasting room as the d'Vine staff set out several enticing fruit and cheese platters along the long tables of wine enthusiasts. After a brief welcome from the hosts, we all received a pour of the first wine in the lineup while Brandon, patiently waiting to make the introduction, cracked open a beer at the end of our table. "It takes a lot of bad beer to make good wine," he said to me, "and this will help with my hangover." I raised my glass to him, and I already knew this was going to be a memorable tasting experience regardless of the quality of the wine.

The first wine, the 2013 Broken Dreams Chardonnay, struck a happy note on my nose with expressions of pear and bright, stone fruit. It had a subtle backbone of oak structure on the palate, but balanced with crisp acidity and flavors of apples and citrus. A lovely, classic California Chardonnay that finds harmony between oak and fruit without the weight of a buttery mouthfeel. Honestly, I was surprised? It was lovely! From a guy who admits to wanting to be a fire truck when he was five years old and then made his first barrel of wine as a freshman in college, the wine expressed poise and sophistication from that of a seasoned winemaker.

"My parents didn't drink alcohol," Brandon explains, "but I thought making wine would get me girls. I could impress the ladies while also getting free booze." Before he started making wines, Brandon thought that wine was something for elitists like many of his fellow college students, but he soon discovered that people kept demanding his wines in higher volumes and enjoyed his jovial spin on the craft. In 2008, the first year of production, SLO Down Wines made 93 cases when Brandon dropped out of college to pursue his vintner dreams. Today, Brandon and his team of three staff produce 20,000 cases of wine that are sold in 35 states. If that's not what we call Achieving the American Dream then I don't want to know what is.

New life goal = be a Director of Important Stuff too

But why such a sad name for the delicious Chardonnay? In the midst of relationship trouble and a rocky breakup with his first business partner, Brandon had changed his voicemail greeting to say something along the lines of SLO Down Wines being the home of Sexual Chocolate (the flagship wine) and...broken dreams. A retail shop owner who called him to place an order, however, mistakenly thought that this message was in regard to a new wine that they had available and insisted on purchasing it. So, instead of disappointing the shop owner...boom: Broken Dreams Chardonnay was born. That's how you turn a frown upside down.

Wine number two, the 2012 Stand Out, was a crowd-pleasing Bordeaux-style red blend of 58% Cabernet Sauvignon, 42% Merlot, and...1% magic. No, seriously, that's exactly what it says on the label:

The 1% magic in this red blend comes from that of "unicorn tears"

The nose was bursting with aromatics of black cherry, cloves, and vanilla followed by a smooth, bright palate of red fruit and spice. Sourced from fruit grown in the Dry Creek area of Sonoma, this wine ages for 14 months in American oak after fermenting with native yeast...so as Brandon says, "it's 101% American" and wouldn't have it any other way. But when I inquired about the components of the "magic" in the wine? "Unicorn tears." Because, obviously.

And finally, to cap off the tasting flight, we all indulged in a tasting of Brandon's flagship Sexual Chocolate (2012) of which he produces approximately 10,000 cases per year. This wine really, really surprised me because it was really, really good. The nose was bursting with red fruit followed by a palate of dark chocolate (well, duh), black cherries, blackberry, and spice. The finish is much more elongated than that of the Stand Out which I personally enjoyed because it allowed for a layered effect likely coming from the blend of Syrah, Zinfandel, Petite Sirah, and 2% Petit Verdot. The namesake of this smooth wine that was initially made "for the ladies" comes from a rock band of the same name featured in the movie called Coming to America. The label, once again, is something to be remembered...a handwritten note filled with American pride from Brandon himself - and yes, his cell phone number still exists on every bottle.

You can't miss the label of the flagship at SLO Down Wines - Sexual Chocolate

I'm still smiling about the unique experience and the pleasure of getting to meet Brandon. The wines can stand on their own when it comes to nose, palate, and overall quality which is only accentuated by the eccentric marketing and branding approach. If you have a chance to pick up one of these wines, make sure you share it "with the ladies" and then reach out to Brandon on social media to thank him for being awesome.

Brandon Allen, Founder and Winemaker of SLO Down Wines