Uncork Your Mind

Uncork Your Mind


Debbie Gioquindo, CSW, WLS the Hudson Valley Wine Goddess takes the intimidation out of wine. This podcast you will find interviews with winemakers, interesting people and my show Winephabet Street.

Link: uncorkyourmind.libsyn.com




Winephabet Street V is for Valdiguié

May 14, 2019 54:52


Welcome to Winephabet Street Season 1 Episode 22 V is for Valdiguié.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

Before this I wasn’t really familiar with the Valdiguié grape. In fact I can say I really hadn’t heard of it, so researching it was fun for me. I found out it originated in the Languedoc-Roussillon region of France. For many years it was known as Napa Gamay. But in 1999 after genetic analysis the name was banned from being used on US wine labels.

The grape also is known as Gros Auxerrois. It’s a high yielding grape and the wine can be drunk young but it can also be made to age.


J. Lohr 2017 Wildflower Valdiguié

The wine pick for this episode was J. Lohr 2017 Wildflower Valdiguié from Monterey California.

I visited J. Lohr in Paso back in 2006 and had a wonderful experience. Jerry Lohr started J. Lohr in the 1970’s and was an early pioneer of the Monterey and Paso Robles region. He began with 280 acres planted in 1972 and today has more than 1400 acres of estate vineyards in the Arroyo Seco, Santa Lucia Highlands of Monterey county where the emphasis is on Chardonnay, Riesling, Valdiguié and Pinot Noir. They have a total of 39 acres of Valdiguié. In Paso Robles they farm over 2700 acres dedicated to red varietals.

The J. Lohr 2017 Wildflower Valdiguié is dark in color but light and fruity on the palate. Flavors is full of field ripen raspberry with hint of blueberry and very fresh. Although I did not chill the wine, it would do well with a slight chill and be very nice during the hot summer months.


The Podcast

Listen or watch the webinar and let me know your thoughts on Valdiguié.


Winephabet Street U is for United Kingdom

Apr 11, 2019 01:09:16


Welcome to Winephabet Street Season 1 Episode 21 U is for United Kingdom Sparkling Wine. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.


This is my first taste of any kind of wine from the United Kingdom. History dates back that the British have been making sparkling wine for over 350 years, but the grapes weren’t always grown in the UK. In 1740 the Honourable Charles Hamilton planted a vineyard and many vineyards have been planted every since.


Today the famous Champagne house of Taittinger planted vines in the UK at Domaine Eyremond in Chilham, Kent. They anticipate their first vintage of English sparkling wine to be released in 2023. We’ll have to keep an eye on the regon.


The wine for this episode I receive as a gift from a friend who was living in England at the time. She brought it over a sparkling wine from Denbies in her suitcase. Denbies is a pretty big winery over there in the UK. They have 627 acres, 200 are woodlands and includes 10 estate houses and 265 acres are planted with grapes. The vineyards are situated in the Surrey area, North Downs in the town of Dorking with famous chalky soil.


Unfortunately, I had cellared it for a bit to long. Note to self: drink now don’t worry about the future.


Listen to the webinar and let me know if you spy any UK Sparkling Wine.


Interview with David Bova on Millbrook Winery & Kitchen 330 Dinner

Apr 11, 2019 02:48


A short interview with David Bova, General Manager of Millbrook Vineyard &  Winery inviting guests to the Millbrook dinner at Kitchen 330

Conversation with Johannes Reinhardt of Kemmeter Wines

Apr 9, 2019 03:27


My brief conversation with Johannes Reinhardt of Kemmeter Wines at NY Drinks NY

Conversation with Nostrano Vineyards

Apr 9, 2019 02:32


A brief conversation with Nic and Kayleigh of Nostrano Vineyards at NY Drink NY.

Winephabet Street T is for Tannat

Mar 12, 2019 51:39


Welcome to Winephabet Street Season 1 Episode 20 T is for Tannat. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.


My first glass of Tannat was in Virginia about 10 years ago and I wasn’t sure what of it’s background. I did enjoy it. My second experience with Tannat was from Uruguay and I never knew that Tannat actually originated in the Madiran region of France, or so they say because they think it might have actually originated in the Basque country just on the other side of the Pyrenees Mountains.


Factoid: Tannat is a palindrome - spelled the same backwards and forwards.


For this episode I let my daughter who at the time was working in a liquor store pick my bottle out. I really wanted a bottle from Uruguay but her choice was limited to a bottle from California from Rock Wall Wine Company, the 2013 The Palindrome.

Rock Wall Wine Company is located on the former Alameda Navel Air base in the East Bay. The name Rock Wall refers to the defensive perimeter wall built during WWII in the San Francisco Bay to protect the base from Japanese air to sea torpedoes and it is visible from the winery.

Rock Wall Wine Company began with Shauna Rosenblum and her dad Kent Rosenblum. Kent was the founder of Rosenblum Winery and I’m sure you have had one of his Zinfandels at one stage of the game. He sold Rosenblum Winery in 2008 and started Rock Wall with Shauna.

The wine showed some juicy blueberry at first with some raspberry, elegant and silky with tannins mid palate.


Listen or watch the webinar and see how the chocolate pairing I did with the Tannat turned out.


Interview with Andre Shearer CEO Cape Classics and Wine Enthusiast's Wine Star Importer of the Year

Feb 19, 2019 38:17


A few weeks ago I had the honor to interview Andre Shearer owner of Cape Classics just after he accepted the 2018 Wine Star Award for “Importer of the Year” from Wine Enthusiast Magazine.

Cape Classics was co-founded more than 25 years ago by Andree Shearer and his brother Gary after the end of apartheid and trade between the United States and South Africa resumed. Cape Classics is the importer for wines in South Africa and France. In fact Andre didn’t even drink or taste wine until he tasted Thelema’s 1988 Cabernet Sauvignon and the rest is history.

In this interview we talk about his life from being in medical school and being a model. We discuss as an importer he looks for in a wine brand. As Andre said “If the juice isn’t brilliant you might as well forget it right away.” Wine quality is paramount. The people are critical, wine quality is essential and as natural as possible and respectful of the environment.

We touch on Andre’s passion the Indaba foundation, a foundation he would like to take global and have the wine industry do more to help their workers.

Sit back as I chat with Andre and you can hear in his voice his passion about Cape Classics and what he wants to accomplish.

Winephabet Street S is for Sangiovese

Feb 4, 2019 50:07



Welcome to Winephabet Street Season 1 Episode 19 S is for Sangiovese. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. Because I was traveling this episode aired on Saturday, January 26.


Sangiovese, what is the first thing that comes to your mind. Me, pizza, because it’s my go to pizza wine, or actually any type of Italian food. Tuscany is home to the Sangiovese gape and it goes under various descriptions.

Chianti Chianti Classico Brunello di Montalcino Vino Nobile di Montepulcian


For this episode I tasted a 2014 Chianti Classico Storia di Famiglia from Cecchi that was given to me as a sample. Checchi is one of the most prominent producers in Tuscany and was established in 1893.


The wine is 90% Sangiovese and I am not sure what the other 10% is. It spent 12 months in wooden casks and 2 months in the bottle. It was light in body and had nice acidity with some spice on the nose and integrated tannis throughout. Flavors of red fruit,, cherry, plum, raspberry with hints of licorice. I believe this retails for about $21


Sit back and learn with us about the Sangiovese grape. Listen to the podcast or watch the webinar.


Don’t forget to register for February’s episode on Tannat. You can register here: https://events.genndi.com/channel/tannat


We are seeking you help in coming up with the letter U. Any good ideas for what we should cover email me at hvwinegoddess@gmail.com


Winephabet Street Episode 18 - R is for Roussane

Dec 19, 2018 56:51


Welcome to Winephabet Street Season 1 Episode 18 R is for Roussanne. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.


In December we got to know the Roussanne grape. A grape normally used for blending and is also good on its own. The term Roussanne stems from the French word for reddish brown which is Roux as when Roussanne goes through verasion the grape turns a reddish brown color.


My husband actually picked out the wine for me for this episode because I couldn’t find a Roussanne in South Jersey where we now reside. Since he was up in the Hudson Valley I asked him to go into the liquor store there and find me one. The wine, Cuvee Laure by Domaine Rabasse Charavin is a blend of 40% Roussanne and 60% Clairette Blanc.This is one of the important states of the southern Rhone run by Corinne Couturier and her daughter Laure.


Sit back with a glass of wine (perhaps a Roussane) and join us as we explore the Roussane. We’ll cover the history, the wine and the food that pairs well with it. 


Winephabet Street Q is for Quarts de Chaume

Dec 18, 2018 56:20


Welcome to Winephabet Street Season 1 Episode 17 Q is for Quarts de Chaume. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.


In October we explored the Quarts de Chaume region of the Loire Valley. This is a special region that produces sweet wines made from Chenin Blanc. Quarts de Chaume was awarded the first Grand Cru title in the Loire Valley.


The wine I chose for this episode was Barton & Guestier 2016 Vouvray (Chenin Blanc). I tried to stick with the grape knowing that I wouldn’t be able to find a true wine from the Quarts de Chaume region. They are very hard to find - this sweet Chenin Blanc.


Sit back with a glass of wine and join us as we explore the Quarts de Chaume region of the Loire Valley. We’ll cover the history, the wine and the food that pairs well with it. 


Picpoul de Pinet

Nov 14, 2018 58:25


Welcome to Winephabet Street Season 1 Episode 16 P is for Picpoul de Pinet. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.


September we explored the Picpoul grape. I choose Picpoul from the south of France although it is grown in California too. It’s one of the 13 varietals in Chateauneuf-de-Pape used as a blending component for it’s acidity. It’s good it drank the first three years after its release


I chose one of my favorite producers from the Languedoc region of France to taste for this episode, Paul Mas Estate 2016 Picpoul de Pinet. The vineyards are full of limestone and you can taste that minerality in the wine. White flowers, tangerine and unripened white peach flavors will put a smile on your face. It pairs well with herb goat cheese as well as cheddar.


Sit back with a glass of wine and join us as we explore Picpoul de Pinet, the history, the wine and the food that pairs well with it. 


Winephabet Street O is for Orvieto

Oct 31, 2018 58:29


    Welcome to Winephabet Street Season 1 Episode 15 O is for Orvieto. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us.   September took us to Italy once again and we explored the Orvieto. Orvieto is not a grape but a a wine region in Italy located between Umbria and Lazio known for the white wines they produce. Orvieto white wine is made primarily from the 60% Trebbiano and 40% Grechetto combine     The wine I chose for this episode is 2015 Tenuta Di Salviano Orvieto Classico Superiore DOC. It’s a nice food friendly wine, nice and crisp with balanced acidity and a long finish with a bite of white spice.   Sit back with a glass of wine and join us as we explore Orvieto, the history, the wine and the food that pairs well with it. Watch the webinar or listen to the podcast.   You can find all past episodes on Winephabetstreet.com.  

Winephabet Street N is for Negroamaro

Oct 16, 2018 48:21


Welcome to Winephabet Street Season 1 Episode 14. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us.
August took us to Italy and we explored the Negroamaro grape. I know I’m a little late with these but I’m catching up after an extremely busy summer.

Negroamaro is one of the 13 native grape varietals of Puglia and believed to be a Greek import connected with the Hellenic colonization between the 7th and 8th centuries BC. The best terroir for the grape to grow is in the Salento area. The grap was the first bottled Rosé in Italy by Five Roses, de Castris in 1943.
Wine made with the Negroamaro grape is best between 3 and 7 years. The wine is medium to full bodied and can show lush dark fruits of blackberry, plum black currant and black cherry with soft tannins and hints of clove, cinnamon, cocoa leather and cedar.

The wine I chose for this episode is Cantele 2013 Negroamaro.Flavors of black fruit, cassis, black cherry, cocoa and hints of spice on the finish, it is a very nice wine. It was aged in 1 and 2 year old oak barriques for six months. It will age well for the next 3 to 4 years.

Sit back with a glass of wine and join us as we explore Negroamaro and listen to the podcast.

You can find all past episodes on Winephabetstreet.com.

Winephabet Street M is for Mencia

Jul 12, 2018 01:07:42


Welcome to Winephabet Street Season 1 Episode 13. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us.     This month we explored the Mencia grape grown in the Northwestern part of Spain. Mainly in the Bierzo region. It was once thought to be a clone of Cabernet Franc but through DNA profiling they found it was identical to Portugal’s Jaen do Dao variety.       This is a grape new to me. Someone at the restaurant left a bottle of Mencia and I tasted it and wasn’t impressed. I was a little worried about the bottle I had at home. Worry not! I was wowed and very impressed with Godelia Mencia SRP $19 and highly recommend it. The grapes in the Godelia Mencia come from 40 to 80 year old vines. The wine goes through malolactic fermentation in barrels and is aged for 12 months in French oak.   To learn more about Godelia and the wines they produce visit my previous article on Godelia and the white wine they produce. Click here.   Sit back and relax and watch or listen to the webinar. Learn about Mencia and the wines we are drinking. The best is to look at our expressions when we taste what we are drinking. You will see how much Lori and I loved this grape and the wines we chose.   Don’t forget to sign up for July’s episode of Winephabet Street where we go to Italy and learn about the Negroamaro grape. Winephabet Street will take place Monday July 23 at 8pm ET from the comfort of your living room (or wherever you may be). Register here   You can find all past episodes on Winephabetstreet.com and don’t forget to visit our sponsor WINC.com the wine club where wine experts select wines matched to your taste, personalized for you and shipped right to your door.   Listen to the podcast


Winephabet Street L is for Lambrusco

Jun 18, 2018 57:58


Welcome to Winephabet Street Season 1 Episode 12. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us.


This month we explored the Lambrusco. Did you know that the wine is made from different Lambrusco grapes. It is kind of a wild child and a misunderstood grape but is one of Italy’s oldest grape varieties.



Sit back with a glass of wine and join us as we explore Lambrusco. Watch the webinar or listen to the podcast.


You can find all past episodes on Winephabetstreet.com and don’t forget to visit our sponsor WINC.com the wine club where wine experts select wines matched to your taste, personalized for you and shipped right to your door.


Winephabet Street: Season 1 Episode 11 K is for Kabinett

May 10, 2018 01:00:09


Welcome to Winephabet Street Season 1 Episode 11. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us.


This month we explored the Kabinett classification in Germany. Did you know it was also known as Cabinet and Kabinettwien. The term was first used with the Cistercian monks at the Eberbach Abby in 1712 and was used for their best wines.


Learn all about the classification and the two wines me and Lori opened during the program. I opened a Weingut St. Urbans-Hof Kabinett Riesling that had hints of petrol apricot and grapefruit on the finish. As it warms up peach flavor surface. Lori’s was much different than mine.

Sit back with a glass of wine and join us as we explore Kabinett. Watch the webinar or listen to the podcast.


Don’t miss the next episode of Winephabet Street Monday, May 21 at 8pm where we travel to Italy and learn about Lambrusco.


You can find all past episodes on Winephabetstreet.com and don’t forget to visit our sponsor WINC.com the wine club where wine experts select wines matched to your taste, personalized for you and shipped right to your door.


Winephabet Street J is for Jacquere

Apr 10, 2018 57:52


Welcome to Winephabet Street Season 1 Episode 10. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend.Put in on your calendar, pour yourself a glass of wine and hang out with us.

March took us to the Savoie region of France as we explored the Jacquere grape. Two years ago I had purchased some wine from this region and remember how much I enjoyed the crispness of the wine and made a note to research it. Ha, that day didn’t come until Winephabet Street. I learned so much about not only the grape but the region itself. I think it’s a hidden gem, especially for some nice crisp acidic whites with wonderful balance.

Sit back with a glass of wine and join us as we visit the Jacquere grape and the region it’s grown. Watch the webinar or listen to the podcast.

Don’t miss the next episode of Winephabet Street Monday, April 16 at 8pm where we travel to Germany and learn about the Kabinett classification. Register here

You can find all past episodes on Winephabetstreet.com and don’t forget to visit our sponsor WINC.com the wine club where wine experts select wines matched to your taste, personalized for you and shipped right to your door.

Winephabet Street Season 1 Episode 9 I is for Itata

Mar 9, 2018 59:05


Welcome to Winephabet Street Season 1 Episode 9. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us. .


Itata Valley, Chile


February took us to the Itata Valley in Chile which is known as the “Forgotten Viticulture Region” in Chile. It is 250 miles south of Santiago and covers an area measuring roughly 60 miles from north to south and a little less from east to west. There are approximately 26,000 acres of commercial grapes planted. One of the questions asked during the webinar was about the altitude and we aim to please and found the altitude of Itata ranges from 195 feet to 1475 feet. It is one of the oldest wine growing regions in Chile planted not far from the bay of Concepcion by Spanish conquerors in 1551. This wine region is the forerunner to Chilean winemaking.


Wine Tasted


The wine I chose for this episode was a De Martino Gallardia 2014 Cinsault. I was batting double with this because it was my first wine from the Itata region and first 100% Cinsault tasted. Usually Cinsault is used as a blending grape. Although Lori and I had different producers and vintages we both tasted a Cinsault. I found the wine very one dimensional with red berry flavors. As the wine opened the fruit became more apparent but there was a hint of menthol.


Sit down and grab a glass of wine or your favorite beverage and watch or listen to Lori and I as we explore the Itata Valley region of Chile. If you don’t have time to watch the webinar, feel free to listen to us on your drive to work, in the gym or when you have spare time. The podcast below is available on Itunes, Stitcher and a bunch of other platforms for your listening pleasure. To watch older episodes visit our website http://winephabetstreet.com/ and visit our sponsor Winc.


Sterling Vineyards Winemaker Harry Hansen on Iridium

Feb 6, 2018 08:13


Sterling Vineyards Platinum Experience

Feb 6, 2018 31:54


Winephabet Street Season 1 Episode 8 - Horse Heaven Hills

Jan 19, 2018 01:10


Welcome to Winephabet Street Season 1 Episode 8. Winephabet Street is a monthly series where Lori Budd of Draceana Wines and myself work our way through the alphabet exploring wine and wine regions. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put in on your calendar, pour yourself a glass of wine and hang out with us. .


January took us to the Horse Heaven Hills AVA in the Washington State. I had so much fun researching this region because I am not familiar with wines from Washington State. The Horse Heaven Hills appellation is located in south-central Washington along the Washington-Oregon border. The area takes its name from an early pioneer who said, upon seeing hte region and its wide prairies and expanses, “Surely this is Horse Heaven!”


Two-thirds of the acreage is planted to red grapes and one-third to white grapes. Cabernet Sauvignon and Merlot dominate for red and Chardonnay and Riesling for white. The area is 570,000 acres with elevations ranging from 200 feet above sea level along the columbia river to 1,800 feet at the northern boundary.


The wine I chose for this episode was a 2014 Double Canyon Horse Heaven Hills Cabernet Sauvgnon. Double Canyon is part of the Crimson Group which has 9 properties combined in California and Washington. Founded in 2007 Double Canyon has been focusing on producing exceptional Washington Cabernet Sauvignon on their 90 acre Double Canyon vineyard located in the heart of Horse Heaven Hills and 6 miles from the Columbia River.


This wine is a blend of 78% Cabernet Sauvignon, 12% Syrah, 5% Petit Verdot, 3% Merlot and 2% Malbec and spent 14 months in 19% new French oak and 8% new American oak. Juicy black fruit, ripe blackberries with some blueberry notes, dry herbs and a spice burst on the finish. This is where I usually tell you how much the wine cost. In this case, I want you to watch the video or listen to the podcast because you will see a huge discrepancy in price from my local wine store Boutique Wine & Spirits to the winery’s website. (in favor of the wine store)


Listen podcast as Lori and I take you to Horse Heaven Hills as we explore the history, characteristics of the region, fun wine pairings and facts. Don’t forget to join us February 19, as we head to Chile and explore the Itata Valley. Register here


Winephabet Street G is for Gruner Veltliner

Jan 3, 2018 01:07:38


I thought I’d begin the new year with some wine education. So if you missed Winephabet Street in December, here is your chance to catch up and learn about Gruner Veltliner the signature grape of Austria.

Winephabet Street is a series where every month Lori Budd of Dracaena Wines and I work our way through the alphabet exploring wine and wine regions. The show is live the third Monday of the month at 8pm. It’s free but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. If you miss it, you can always catch up here on my blog.

December took us exploring Gruner Veltliner which is the signature grape of Austria. It wasn’t until 1990 through DNA analysis they identified who the mother of Gruner was which is Savagnin and in 2007 the father was identified as St. Georgener-Rebe. Most of the Gruner Veltliner is grown west of Vienna in in the lower hills of the Wachu, Kremstal and Kamptal regions. In the hill of these regions is where they plant the Riesling.

     I had a tough choice deciding on what Gruner to open.  I had three of them in the house.  I opened for this episode was a 2016 Buchegger Gruner Veltliner “Pfarrweingarten” Kremstal Reserve that I purchased for $19.71. Just for your notes the other Buchegger was priced at $13.81 and the Mayr was priced at $9.98. The reason I opened the Pfarrweingarten over the others is Lori was joking on us trying to pronounce it, so I thought, might as well give it a good try. The wine had nice minerality, but I was a little disappointed on the acidity. I thought it would have a bit more zing, but I think that is what I was expecting. A little nectarine, grapefruit and hint of white pepper.

If you like Sauvignon Blanc you will like Gruner Veltliner, I urge you to try it. It has nice zing of acidity, it’s food friendly. Let me know if you pick up a bottle and how you enjoy it.

I hope you enjoy this episode of Winephabet Street. Please let me know if you have any comments or questions.

Want to listen on the go - download the podcast below.


Winephabet Street F is for Furmint

Dec 5, 2017 01:02:37


Welcome to Winephabet Street F is for Furmint. Winephabet Street is a series where every month Lori Budd of Dracaena Wines and I work our way through the alphabet in exploring wine and wine regions. We learn about the history of the grape or region, the characteristics, fun facts and suggested wine pairings. The show is live the third Monday of the month at 8pm, it’s free but you must register to attend. Put it on your calendar to hang out with us, pour yourself a glass and chat with us.

This episode takes us to Hungary where we explore their signature grape Furmint. This grape and country are close to my heart. My grandfather is from Budapest and his family is from Tapolca located near Lake Balaton. It was here where my Great, Great, Great Grandfather and his brothers established himself in the wine trade. The main Lessner house on Main Street is the house my family lived in and they held the keys to the cellar. From the research I’ve done, they were very instrumental in the Hungarian wine trade. Now that I got you all off track, let’s get back to Furmint.

Furmint is a white grape indigenous to the Tokaji region. Many people think of it as a sweet wine like Furmint Aszú but over the last 15 years they have been producing single varietal Furmints made in one of three styles; stainless steel and barrels both old school and new school.


The Furmint in my glass wasPajzos T Furmint 2015.The blend is 90% Furmint, 6% Harslevelu and 4% Yellow Muscat, clocks in at 13% alcohol and was aged in stainless steel for 6 months. It’s a high acid wine that lingers on the finish. Love that acidity! At first the wine was skunky, but as it warmed up the skunkiness went away and white flowers, lemon and minerality came to play. It’s a nice white wine and would hesitate to purchase it again. $11.99 at Viscount Wines & Liquors in Wappingers Falls.

 Sit back and enjoy a glass of Furmint and watch or listen to the show. The podcast is just below the video and can be downloaded.

Winephabet Street E is for Etna

Oct 24, 2017 01:08:00


This month on Winephabet Street Lori and I explored the Mt Etna region of Italy for the letter E. I had a great presentation all prepared and then my 18 month old Lenovo computer crashed. I wasn’t a happy camper and tried to recreate what I had put together for the event.


Mt Etna is a DOC regions that sits on the north, east and south slopes of the Etna Volcano in the province of Catania. It’s been farmed since ancient times going way back to when the Greeks conquered the region in 729 BC and planted grapes.


Thirty years ago there were just 5 wine producers in the region. The resurgence is due to Giuseppe Benanti who began producing wines from local varieties on his farm in the Etna region in the early 1990’s. Now many are buying up land and planting in the region.


Etna’s primary wine producing zone rises up the slopes of Mt. Etna to an elevation of 3,500 feet and higher. They are the highest commercial vineyards in the world. Due to the steepness the harvesting is all done by hand. Etna’s soil is rich wiht volcanic nutrients that are hospitable to growing frapes. The high elevation vineyards are also an inviting environment for growing grapes with the hot Mediterranean sun while the warm Mediterranean breezes are conductive to an extended growing season. Etna’s rich volcanic soil also contains a high concentration of sand a compination that has proved to be highly resistant to the phylloxera root pest that decimated other European vineyards in the late 1800’s.


The wines produced in the region are primarily red and white with some Rose (Rosato).


Etna Rosso (red) is a blended wine with 80% Nerello Mascalese and 20% Nerello Cappuccio both indigenous to the region. It’s been said that Etna Rosso wines have a nice structure similar to Barolo. They don’t require aging and like to be drank young.


Etna Bianco is a blend of 60% Carricante and 40% other whites grown in the region.


For this episode I choose a Firriato Le Sabbie Dell’Etna Etna Bianco which is a blend of Catarratto and Carricante. I was so pleasantly surprised on how much I enjoyed this wine. You’ll see how excited I am when you listen to the video or audio. I’ll save it for there.


Don’t forget to sign up for November 20th when Winephabet Street explores F for Furmint. Sign up here.




Winephabet Street D is for Dolcetto

Sep 20, 2017 46:40


Last Monday was the monthly edition of Winephabet Street and Lori and I strolled down D street and explored Dolcetto. Honestly, I haven't had many Dolchettos  so this was a great learning experience for me as well.

Dolchetto hails from the Piedmont region of Italy. There are seven DOC's and one DOCG.  It's one of the first grapes to be harvested in the region and with that, it's a wine that is meant to drink young within 5 years of harvest. It has nice tannins and low acidity.

For Winephabet Street, Lori and I each talk about two topics and we rotate each month.  This month I had Five Fun Facts, and the Characteristics of Dolcetto.  Lori took on the History and Food Pairings.  I didn't even look at Lori's information and made myself Jalapeno Popper Mac N Cheese for dinner and had it with my Dolcetto.  I wasn't expecting it to go well with the wine but it did.  I attributed it to the bacon, but actually one of the best food pairings  for it is Mac n Cheese.

Lori and I don't live in the same area, she picked a Dolcetto di Dogliani and Paige from Boutique Wines & Spirits picked me out one from Dolcetto d'Alba. Both wines were under $20 from different areas of the region.  As you will see remarked in the podcast, one wine had more purple hues and one was more garnet in color.

I hope you enjoy the podcast.   Don't forget to sign up for next month's Winephabet Street October 16. Sign up here http://snip.ly/jtqtk 


Liquid Altitude FREEFALL Sangria

Aug 15, 2017 05:23


In preparing for the seminars I do at the Hudson Valley Wine & Food Festival I came across a brand called Liquid Altitude that produces FREEFALL Sangria in the Hudson Valley. For my seminars I prefer to use businesses that are at the festival, so when during my seminars, they see how well a wine pairs with food, they will want to take a bottle and the food item home with them.       I met up with Christine this past Saturday at Ribibero Winery 2 hours before my book signing and her tasting at a liquor store. We sat down and chatted like we were friends that hadn’t seen each other for a long time. Christine story begins at The Ranch, Skydiving Center where she was the manager of the Cafe, serving the skydivers her Sangria after their jumps. The skydivers loved the Sangria so much she expanded to other skydiving operations where it was very well received and people began to ask here where they could purchase a bottle. This past May her baby FREEFALL Sangria was born.   What’s in the Sangria? Don’t expect your normal run of the mill Sangria. In fact her tag line is “Dare To Drink Different.” The Sangria is a blend of Cabernet Sauvignon, Merlot, Baco Noir all sourced from the Hudson Valley infused with 4 kinds of berries and stone fruit from the Hudson Valley and orange which isn’t sourced locally.       I tasted the Sangria and was impressed on how the flavors of the wine all had a unique presence. A lot of black and red cherry, plum fruit and blackberry finishing with a hint of citrus. It was dry yet sweet so it would pair well with spicy food. It’s a big Sangria. In fact Debbie the cheese lady I was working with said “this is how Sangria is should taste. It’s real Sangria!” With that I left her the Sangria and she is going to pair it with a big bold cheese at for the wine and cheese for Sunday’s seminar at the Hudson Valley Wine and Food Festival.   If you want to pick up a bottle of FREEFALL  Sangria it’s sold in just under 100 liquor stores in 6 counties in the Hudson Valley and it retails for $17.99.   If you want to experiment with the Sangria you can check out some creative recipes for cocktails to make with FREEFALL at https://liquidaltitude.com/cocktail-recipes/   Listen to our conversation about the brand below.  

Wine Education with Winephabet Street - B is for Beaujolais

Jul 27, 2017 55:11


In June I partnered with Lori Budd of Dracaena Wines to bring you some quick at times witty wine education and began with the letter A for Albarino. In July we brought you the letter B for Beaujolais. Now Beaujolais is not only referred to as a wine, but it is a wine region in France.

In case you missed our conversation about Beaujolais and the Gamay grape, you can watch it below or listen to it as a podcast.

It's fun and we explore:

The general characteristics of the grape / region The history of the grape / region Food and wine pairings 5 quick facts What Beaujolais is in our glass. I hope you enjoy it and join us Monday, August 21 at 8pm as we explore the Letter C - for Carmenere. You can register for the Letter C - for Carmenere here.


Register now


Reclaiming Galilee

Jul 19, 2017 09:41


I recently attended an Israeli wine tasting and it’s the first time I’ve tasted wines from Israel. I went in with an open mind and wasn’t sure what to expect. In my mind I was thinking Israel = Kosher = Manischewitz = Mevushal Wine (Wine that has been flash pasteurized to allow non-Jews to handle it)

Well, what an eye opener. There are an increasingly large number of kosher wines that are non-mevushal. No flash pasteurization. How is the process different and is it still Kosher? All the workers involved in producing non-mevushal wines need to be orthodox Jews. They do process a little different, like use Sturgeon proteins to fine the wine and no use of flour products that can sometimes be used in the making of the barrels.

At the tasting I had the privilege to interview Micha Vaadia, the winemaker of Galil Mountain Winery located in the Northwest corner of Israel on the border of Lebannon in the Upper Galilee mountain range. History has it that over 2,000 years ago, the mountain range was a prime location for grape growing. Today Micha and his team are trying to reclaim it to the region it once was. Established in 2000 they have replanted 70% of the vineyards with vinifera. He wants to bring the terroir into the glass and reclaim the Galilee region as the winemaking region it once was.

Galil is a 87,000 case production where 40% of the grapes come from vineyards that are managed by them. The remaining 60% come from vineyards they have long term contracts with. In these contracts they pay based on the quality of the grapes. It makes the vineyard owner take pride in what they are doing and producing.

Here are some of the wines that stood out from Galil Mountain Winery. I wouldn’t hesitate to pick up a bottle for the upcoming holidays.

2015 Galil Sauvignon Blanc Very nice flavors of fresh citrus, white grapefruit and pineapple.

2014 Galil Ela A blend of Syrah, Barbera and Petit Verdot. Dark and inky. You can smell a bit of the spice aroma coming from the glass. Lots of black fruit and a soft spice finish.

2014 Galil Yiron A blend of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot. Lots of black fruit, nice finish with the Petit Verdot being dominant.


Grab a glass and sit back an listen to my interview with Micha Vaadia the head winemaker at Galil Mountain Winery.

On the Radio with Marie & Ed

May 15, 2017 29:56


I am very lucky to say that sometimes it pays to have dual residency.  I split my time between the Hudson Valley and Cape May, NJ.  I met Marie and Ed at a Slow-Food dinner a few years back and we've been friends since then.

When my book got published they asked me if I would be a guest on their radio show.  Of course I said yes.

Listen to me on the Good Morning Friday with Marie & Ed show talking about wine and the Hudson Valley

Live on the Mark Bolger Show - Book Launch Weekend

Apr 28, 2017 07:24


I was on the Mark Bolger show this morning.  If you missed it here it is. 

Thank you Mark to time on your show!

Stoutridge Winery to Open Distillery

Mar 14, 2017 33:33


I stopped in an saw Steve and Kim over at Stoutridge Winery and checked out their new distilling operation. Steve is one of the most enthusiastic and passionate person when it comes to everything he does. Please listen to the podcast because my summary is nothing compared to the information imparted by Steve during my tour.

 A little back history, Steve and Kim have always been interested in making natural wine with no chemical alterations where terroir is better expressed by these naturally made wines. They didn’t expect it to be successful. When they set out eleven years ago they built a distillery attached to the winery to make spirits when the winery failed them.

    Now 11 years later, they had a moment, what are we going to do. Should they go onto distilling. Steve says there are parallels in distilling to the way they make wine. They decided in keeping to their focus of naturally made, they will naturally produced whiskey but they needed to add to the distillery they already had to accomplish this.

 Steve goes on to show me the process on how he is making his whiskey and a tour of the facility. 

Dump grain into the grinder. The grinder blows it into a cooking tank. You cook it to soften it. Add enzymes that convert starches to sugar. Put it into fermenters. This becomes sugar water. Then they put it into stainless steel tanks they purchased from Benmarl, which were their original tanks that date back to 1960. Then into the stills.

To make a complex whiskey you need to soften the grain to germinate them to create the enzymes. So they built a malt house to accomplish this. The process is:

Dunk the grain in water to hydrate it in the dunking tank. Lay the grain in the dunking tank for about a day in a half. Dumped on the malt floor which will maintain a temperature of 60 degrees. The malt gets raked and moved to a new quadrants each day until it has been in all four quadrants.

Next step is drying it in the kiln. They fit the kiln with a screen on the floor depending on the type of grain they are using. Then he heads to the basement and decides what he wants to smoke it with.

When it’s done drying they shovel it out the back and knock the rootlets off. The malt then gets crushed and dumped into the cooker. Instead of fermenting in stainless steel they are fermenting in wood with an open top. The fermention will take on the characteristic of the distillery because of the bioam in the air. They want to develop complexicity in the whiskey.

The single malt whiskey will then head to old Pinot Noir barrels from Oregon for aging.

They have built a massive store room for all their spirits to be aged and stored. It’s a heck of a warehouse and he plans of filling up all the space.


Around the World with Codorniu Raventos Selections

Nov 3, 2016 50:35


I had the wonderful opportunity to attend a seminar in New York City featuring the winemakers of the Codorniu Raventos brands: Bruno Colomer of Codorniu, Diego Pinilla of Bodegas Bilbainas, Ana Diogo-Draper of Artesa, Richard Rofes of Scala Dei, Paula Borgo of Bodega Septima, Elizabeth Figueras of Raimat and Jorge Bombin of Legaris. The seminar was moderated by Kevin Zraly as each winemaker took the stage and spoke about the winery, winemaking and the wines.

At the bottom of this post is the podcast from the seminar.  I hope you take some time to listen to it and meet the winemakers of Condorniu Raventos.

To add to the experience, I recently went to a dinner featuring their wines.  It was "Around the World Wine Dinner" at the Avalon Links in Cape May. (I apologize my flash wasn't working on the camera)


The dinner began with  a Pork Belly and black beans paired with 2013 Septima Obra Malbec. The grapes are grown at high altitude of 3100 feet. As the wine opened up it showed that it was fruit forward with flavors of blackberry, black currant and dark fruit. It is a wine that does very well with food.  Paired nicely with the Pork Belly.

The salad was paired with Raimat 2015 Rose.  This Rose was a blend of 70% Cabernet Sauvignon and 30% Tempranillo. It has a beautiful floral nose with flavors of apple, apricot, strawberry, cherry and raspberry.  It really brought out the apricot in the salad.

The main course was a choice and all three of us chose the Duck. We did get to taste the Albarino that was paired with the Shrimp.  The 2015 Vina Zaco Albarino was stellar. The Vina Zaco Tempranillo was a nice pairing with the Duck. The nose had a bit of chocolate, berry, earthiness, spices of clove and nutmeg.  The palate showed dark fruit, molasses, black cherry.

You have to save room for dessert especially when it's Creme Brulee paired with Anna de Codorniu Cava.

All these wines are very reasonably priced - all under $20 and good too! I would suggest them for sipping and pairing with your meal.  Think about the Rose and Albarino with your Thanksgiving dinner.

Meet Monica Pennings of Christopher Jacob Winery at Pennings Vineyards

Jul 26, 2016 29:13


I met Monica Pennings about 10 years ago when we both got involved with Hudson Valley Wine & Grape Association.  She was just beginning to get her feet stained with grapes and I was beginning my relationship with the local wine industry.

Having only been open for a year, I visited Monica recently at her winery and vineyard and we talked about the struggles I didn't realize they went through almost losing the vineyard.  I toured the property with her talking wine, kids, dogs and ended my visit with a wonderful tasting.

The winery named after her two sons Christopher and Jacob have 1.5 acres of grapes planted. They planted Norton, Seyval Blanc, Cayuga White, Oberlin, Merlot, Cabernet Sauvignon, Pinot Noir and Cabernet Franc.


Also planted are table grapes. They hosts a "you pick" table grapes during the season.  The "you pick" has a short season usually 2-3 weeks.  Bring the kids and enjoy the day.  It's a great way for the entire family to enjoy and appreciate the vineyard.

Grab a glass of wine and enjoy the podcast as you learn about Monica, their story and the wines of Christopher Jacobs Winery..

I apologize a head of time for the wind.  It was a tad bit windy during our tour.

Live On-The-Air With Mark Bolger & Kimberly Kay

Jul 9, 2016 04:14


Last week I did a segment on the Mark Bolger & Kimberly Kay show on Mix 97.7.  I was thrilled and excited.  I love talking about wine and especially on the radio!  The only worry was fitting it all into 3 minutes.

There was so much I didn't hit on and wanted to say and let people know, but three minutes goes by fast.


It was great chatting with Mark and Kimberly!  I've known Mark for a very long time and I know he's a beer guy, so it was great talking wine with him. I made Kimberly's day talking about wine and the price points.  Wine doesn't have to be expensive to be good!

I hope they have me on the show again.  I really enjoyed it!

Here is the segment for you to listen to and get some suggestions for the wine you want to sip this summer.

Good Morning Friday with Marie, Ed & The Hudson Valley Wine Goddess

May 9, 2016 37:23


In case you missed the Good Morning Friday with Ed and Marie LaDuca radio show last week, I'm bringing it to you.  Just click below and listen as I discuss wine, how I found my passion, my family history in wine and more.

I love Marie & Ed!  They were one of the first like minded people we met when we moved down here.  We met when we attended a Slow Food dinner and also found out that Marie actually heads up the South Jersey Chapter. We've been friends ever since.

I was thrilled when they invited me to their show, but I didn't realize I was their first in studio guest. I feel very honored. I hope they invite me back because I have a blast!!

Even though the broadcast was a bit slanted towards Mother's Day, the gifts I spoke about are great gifts for anyone, anytime.  Since it is radio, here are the visuals for what was shown. You can find out more about the Savino and Goverre at http://snip.ly/lt7g4  and the wine sippy cups at http://snip.ly/lt7g4




Catching up with Kimberly Peacock at Tousey Winery

Mar 30, 2016 16:50


A few weeks ago I caught up with Kimberly Peacock of Tousey Winery. We had a great time catching up with life, kids and wine. I think we covered just about everything in the hour I was at the winery.

One of the main items I wanted to cover when I met with her is their Scarlet Tiger brand. I was always curious about it, as I know Scarlet and Tiger are the names of two of her children.

There is a story and only her husband Ben knows how it is fully played out, as he wrote it.  The story is about a missing tiger and only The Queen of Clermont knows where the tiger is. The story begins in their first vintage. After each vintage is sold out a new chapter is born.  The trick is you need to save the wine bottles to get the entire story.

There are 4 wines in the Scarlet Tiger label. The notes in the wine are reflected in the characters they play.  You have The Queen of Clermont who is beautiful, elegant and positive.  She is a semi dry wine, a blend of Riesling, Cayuga and Traminette and compliments most food. She is a best seller.  Everyone takes the side with the Queen.

Then you have Riot who is a Cabernet Franc, Merlot blend. He's dominating and has a plan.  He's also a troublemaker.

Then you have the Killer Red who is full bodied, dark, smooth and sexy.

Last but not least you have the mentor, Tawney style Port. He is shown giving advice.

Start collecting and get in on the story!

Kimberly also filled me in on what's new at the winery, like their private tasting room. Here you can bring a group and do a cupcake or cheese and wine pairing and the room is also good for corporate events.

You can listen to my entire conversation with Kimberly below and get all the scoop about Tousey.

What's New at Clinton Vineyards

Mar 16, 2016 03:18


I recently ran into Phyllis Feder of Clinton Vineyards and she brought me up to speed on the new and exciting things happening at the vineyard.

Listen as she tells us all about it.


Wines of Turkey

Jan 19, 2015 52:17


Wines of Turkey In this podcast I talk to Shane Rai of Vino Rai a Turkish wine importer.  When you listen, you will get an overview of the history of the wines of Turkey. We talk about the 4 wine regions along with the vinifera and indigenous grapes of the region. To get you excited I'll briefly touch on the 4 regions and the indigenous varitials and then you can hear the details in the podcast.

Diren, Tokat Region, Sahova valley Narince Vineyard

Diren, Tokat Region, Sahova valley Narince Vineyard

 Wine Regions of Turkey

Marmara - Bordering the three seas, Black, Aegean and Sea of Marmara.  The climate is Mediterranean with hot summers and mild winters.  The soil depends on the subregion, but you will find limestone to gravelly loam to cracked clay. Agean - This region is in the western part of Turkey and faces the Greek Islands and the Aegean Sea.  They have a Mediterranean climate with soil ranging from clay loam to calcarious chalk.  This wine region accounts for 53% of all the wine produced in Turkey Mediterranean - This region is in the southern part of Turkey and accounts for only 1% of the wine produced in the country.  You will find a Mediterranean climate and soil that ranges from pebbly clay loam to calcareous chalks. Anatolia - This is the second most wine producing region in the country.  This region produces 33% of the wine in Turkey.  Located in the middle of Turkey, it is divided into 4 sub-regions.  The summers are hot and dry and the winters cold.  The soils vary per sub-region but you will find sandstone, volcanic, pebbly clay loam, glaciated alluvial fan, red clay, granites, chalky, so just about all kinds depending on region

Yazgan Vineyard

Yazgan Vineyard

Indigenous grapes of Turkey

Narince - Grown in Anatolia, it has a profile similar to what you know as Pinot Gris.  Often sees oak and has flavors of apple, pear, citrus and pineapple. Okuzgozu - Red grape the word means "eye of the bull'. You will find it produces a medium bodied wine with dark cherry, pomegranate and hints of earth and spice.  It is often blended with Bogzkere Bogzkere - Primarily grown in Anatola, this grape produces a full bodied wine with complexity.  You will find dark fruit with dark chocolate flavors. Emir - This is a grape that I am looking forward to tasting one day. Grown in Anatolia, it has citrus and tropical fruit aromas with a crisp refreshing palate of pear and apple.  Sounds like a great wine for the summer! Kalecik Karasi - Grown in mid-Northern Anatolia, this grape produces a fruity wine with low tannins and bright acidity.

Shane imports 4 soon to be 5 wines from Turkey and you can find information on them on his website.

Gali Winery Stainless Steel Tanks Gali Winery Stainless Steel Tanks[/caption]    

Bad Seed Hard Cider

Oct 22, 2014 26:12



Devin Britton & Albert Wilklow

The Hudson Valley is exploding with cideries, wineries, distilleries and breweries.  In this podcast I visit with Devin Britton and Albert Wilklow, two guys in their early 30's who are turning a hobby into a full time business with Bad Seed Hard Cider.

Albert grew up in the local Hudson Valley apple farming industry.  In fact, I use to go apple picking with my kids at his family orchard in Highland, NY "Wilklow Orchards" and to this day still receive the newsletter his mom sends out.  That is where I got my first introduction to fresh cider donunts!  The best!

What many people might not realize is the Hudson Valley is a large apple growing region. (If interested, this whitepaper will give you more on the history of apple farming in the Hudson Valley http://bit.ly/1te5IOl) Cider Sampling

Cider Sampling

Albert and Devin are childhood friends.  They've been experimenting with hard cider for many years.  Devin is the brewer so to speak.  

In 2011 they decided to take their hobby into production.  They received their license and began selling in the spring of 2012 at the Fort Greene Greenmarket in Brooklyn.  Now along with the Fort Greene Farmers Market, you can find them at Grand Army Plaza Market on Saturday and Union Square Farmers Market on Wednesday and Saturday.

One year into their venture Manhattan Distributors reached out to them.  That is a huge accomplishment as it is very difficult to get picked up by a distributor.  You can find their ciders throughout New York City distributed through Manhattan Distributors.

Fermentation Tanks

Fermentation Tanks

The base of their cider comes from three apples, Winesap, Ida Red and Empire.  They will then mix in some Northern Spy, Braeburn, Pink Lady as well as some others.

The apples that go into their cider can't be to high in sugar and have to have good tannin content.  If the sugar is to high, when fermented, you will loose all the flavor.

Blending Tank Blending Tank

There are between 12 and 14 varieties that go into Bad Seed Hard Cider.  All blended when bottled.

For every 75 gallons of Bad Seed Cider, there are 800 pounds of apples in it.

Bad Seed Cider produces three signature ciders, their Dry Cider, Belgian Abby Cider and their Bourbon Barrel Reserve Cider. DSC_0040

The Dry Cider is dry and nicely balanced.

The Belgian Abby Cider uses a Belgian beer yeast.  It's a cider for people who like Belgian Sours.  It's tart and tangy with sour tart apple tones. DSC_0041

Their Bourbon Barrel Cider is aged in Bourbon barrels for 8 weeks.  This cider is not carbonated.  By aging the cider in the barrels it balances out the acidity, gives it a full mouth feel and keeps more of the cider flavor.  They say "It's not your little sister's cider!"

Asked what is driving the cider explosion, they say it's the generation coming forward today.  Their parents generation is brand loyal. Their generation is NOT. Their generation wants to explore and try new things. They don't go to the store to buy the same thing twice. There is no brand loyalty!

People want to try something new and cider is the NEW and people are excited about it.  

They will always have their three core ciders and begin to produce seasonal ciders so people can keep trying new.

When Devin and Albert began in 2012 they began with 2,000 gallons of cider. Today they are producing 20,000 gallons.  

Asked about their future projection, they want to grow but keep it craft.  When they can't keep the standards that they want, that is where they will cap it. DSC_0054

Bad Seed Hard Cider is located at 43 Baileys Gap Road, Highland, New York.  The Tap Room is open Saturday from 12-8pm and Sunday 12-7pm. You can find them on the web at http://www.badseedhardcider.com/

From Field to Glass - Hillrock Estate Distillery

Sep 25, 2014 52:17


Tucked away on a beautiful country road in Ancram, New York you'll find Hillrock Farm, home to Hillrock Estate Distillery and Jeffrey Baker producing whiskey under the direction of Master Distiller, Dave Pickerall.  I recently toured the distillery with Tim Welly, who I knew from his days at Millbrook Winery.  I am not a bourbon or whiskey drinker (bad experience at 18) but I received a huge education about the distilling process with Tim.  I did taste at the end and was pleasantly surprised how my palate reacted. Read through the brief show notes, listen to the podcast then view the video and you will have visited and experienced Hillrock Estate Distillery. At Hillrock they have 36 acres planted that they do rotational planting between barley and rye. They lease and farm an additional 225 acres. Plant with winter varietals of rye and barley which adds a spicy character to the whiskey and really brings the terrior to the whiskey.

Their malt house is the first purpose built malt house at a distillery in the US since before prohibition. Malt is a controlled germinated seed (Rye and Barley)  that is planted in the fall and harvested late July. They malt or mill to create a flour like grist. When grist is added to water it’s called mash (wart when making beer.) The picture above shows them floor malting.  They sprout the grain.  The grain sprouts inside and above the seed, grows a new piece of grass.  The new piece of grass will signify they are producing amylase, which is an enzyme that concerts starch into maltose in the mash. Then they steep grain for three days with water for 12 hours at a time and  draining allowing it dry for 12 hrs at a time in a controlled environment as they wake the seed up and make it sprout. They can ferment naturally without the use of enzymes


The grain is aerated with a malt rake. Once dry they will burn Peet brought over from Scotland to flavor their grain to make it taste like scotch styled whiskey..


Water is then added to the malt and is then pumped over to their fermentation vessels, inoculated with yeast and fermentation begins.  Fermentation only lasts 4 to 5 days and the mash looks like oatmeal.

Once fermentation is done it heads to the still. Then it is aged in 8 different sizes of  new oak barrels

At this time they produce  4 products.

Double Cask Rye Whiskey – 100% rye grain, aromas of cinnamon and clove, caramel and butterscotch.   Single Malt Whiskey - Single malted grain.100% malt barley. Aged in new American white oak cask and finished in sherry oak casks from Spain. Highest end whiskey.  Aromas of  sweet, honey, caramel and brown sugar. 86 proof.   Solera Aged Bourbon Whiskey – Aged in Sherry Oloroso Casks this whiskey had sweeter notes. Has much more oak character.  A little creamer and sweeter on the palate than the rye and a little nutty.   George Washington Original Recipe White Whiskey –Dave Pickerall, Master Distiller (who came from Makers Mark) worked with historic Mt Vernon to create this white whiskey. It is 60%  Rye, 30% Corn 10% Malted Barley, fermented and distilled, aged in a barrel for 1 day.  Estate Edition. Each year the Limited Edition is released at Mt. Vernon. The Regents allow them to produce some of the spirits each year to increase donations to their educational foundation.  Has nice tropical aromas. The recipe was taken from George Washington's original notes and created to simulate the type of whiskey they were making at the time.  86 proof.

Caridean Estate

Jul 22, 2014 33:56


Many times when I begin the podcasts there are some great conversations that don't make it to the final cut. One of these conversations was about Rhode Island and what Stacia really wanted to do when she graduated high school.  Wine making wasn't even in her vocabulary.  So  I begin these show notes with a little background on Stacia Williams that we spoke in detail about after podcast. Stacia grew up in Rhode Island and wanted to go to college at Johnson & Wales and major in Hotel & Restaurant Management. Her family talked her out of it, they said they are all engineers and scientist she should follow in those steps so she went into computer science.  Once in the real world she entered into the software industry where she found herself  drinking lots of wine, attending  wine tastings, then she wanted to make wine. Stacia and Edwin met at a party where she took him down to taste her the wine that she was making in her basement and the rest is history! They moved to Fresno, CA so Stacia could study enology and viticulture at Fresno State and worked in the vineyard and winery on campus. After she was finished with her studies they looked all over the world for their place to settled and decided on Napa.  Why?  Because out of all the places they looked, they realized the wines that are made in Napa are the wines they like to drink the most. They found a 50 acre parcel in St. Helena.  Their goal was to have a small winery with a small vineyard out front and make enough wine to support the vineyard and house. That would take a while since it takes 3 years after you plant vines to harvest your first crop to crush.  They began to look at other vineyards and they purchased a vineyard in the Coombsville AVA, just east of Napa  and began farming on it right away.   This vineyard, Acquaintance  is home to mostly Cabernet Sauvignon but all 5 Bordeaux reds are planted there. The following year they looked at a vineyard in Sonoma County which was planted with Pinot Noir and Syrah.  The cool weather Syrah is dark and rich, not jammy, very expressive of Syrah character and the Pinot Noir is very cherry and bright fruit.  Sold.  They purchased this vineyard and began farming it as well. This vineyard they named Confidant Vineyard.  Confidant, because of the rolling hills in this vineyard and the size, let's just say what happens in the vineyard stays in the vineyard because nobody will ever know what happens in the vineyard except the vines. Their Atlas Peak Syrah was just rated 98 points, best in class and region and best in California at the California State Fair wine competition.   This is mountain fruit from Atlas Peak aged in 70% new oak, half French half American for 3 years.  Soon to be released and you will get a preview of the tasting notes in the podcast. [caption id="attachment_277" align="aligncenter" width="300"]Game Pie Game Pie[/caption] They also have an on premise restaurant that opened June 5, 2014   "The Farmer & The Fox" and it's been very well received. Executive Chef Joseph Humphrey has a wealth of knowledge and great creativity.  It does have a Scotch flare with gastro pub menu featuring  items such as burgers, smoked mussel chowder and popovers.  Unique and special items such as Lamb Tartar, Rabbit Wellington and Game Pie (soft pastry dough, mustard cream pie, wild boar, duck and venison). A great feature is no corkage fee at the restaurant. Cairdean Estates is located on Highway 29 in St Helena, drive through downtown St Helena and they are 1.5 miles outside of town on the left.  Visit them on line at http://www.cairdeanestate.com/ and on Facebook, Twitter and Instagram.  The tasting room is open until 8pm.

It makes people happy.  they come to you, they want to enjoy their experience, they want to drink the wine and enjoy the food and that makes me happy. ~ Stacia Williams

Tasting Notes  2012 Haley Margaret - This wine is named after Stacia's cousin who passed away from cystic fibrosis 2012 at the age of 25.  This wine is a tribute to Haley Margaret to keep her memory alive and to raise awareness of the disease.  They pledge $10 sold of this wine to the Cystic Fibrosis Foundation.  This is a blend of Roussanne, Pinot Gris and Viogner. A wonderful wine and supports a great cause. Expressions of lemon curd, grapefruit  and some stone fruit. Very light with balanced acidity is smooth and delicious.  Great with food or a stand alone wine. 2011 Cairdead Vineyards Unoaked Chardonnay Napa Valley -  Aromas of green apple, ripe pear and hints of citus lead the way  to a soft palate with nice acidity.

The Story of Brotherhood, America's Oldest Winery

Jun 3, 2014 48:49


[box] **photo (2)On a personal note before we get into the show notes and the podcast, I have to say I am so honored to be the first person outside Brotherhood winery to read this book and to have this interview with Bob.  Growing up in the Hudson Valley I always heard about Brotherhood winery.  I have had the privilege to work with Cesar Baeza who to me is the face of Brotherhood.  I have learned so much from Cesar and am ever so grateful to him for sharing his knowledge and kindness.  He is a true gentleman and it is to him I raise my glass.  Thank you Cesar !**[/box] Sample   When you think wineries in the Hudson Valley the first winery to come to mind is Brotherhood, America's Oldest Winery.    Do you know the story behind the oldest winery in America? In this podcast, I am joined by Bob Bedford author of "The Story of Brotherhood, America's Oldest Winery." The book is to be released June 14, 2014 and commemorates Brotherhood's 175th anniversary. The book not only tells the story of Brotherhood but has many artifacts from all the various eras.  It's fascinating to see the many different logo designs, the advertisements, the invoices and the pictures that document the years. You will see how instrumental Brotherhood was with many practices that continue today.  Also, the California tie to Brotherhood, from vineyards they owned in the Livermore area to winemakers that they hired. It all began with a man named John Jaques a cobbler who moved to a small town called Little York with his recently widowed mother in early 1810.  Little York is known today as Washingtonville, NY.  He planted a few vines in his backyard and well the rest is history. Up until the late 1800's wines were often adulterated and doctored with drugs or foreign elements and had little regulation.  Jaques produced wine that was pure and earned the reputation for a quality product.  All his wines had the same message: [box] " Pure wine from the grapes without alcoholic addition or adulteration.  Pure, old and superior for family, medicinal and sacramental uses."[/box] 1839 was the first commercial vintage and construction of the underground wine cellar began, which is still in use today. Jaques brought his three sons into the business (Oren, John Jr and Charles) and in 1858 he deeded the winery to them.  Fast forward to 1886 and the last surviving son, Charles in poor health sold the winery (the plant with the vineyards, cellars, orchards and thousands of gallons of wine) to wine merchants Jesse Mm Emerson Srm and his son Edward Emerson. In 1894 Emerson incorporated The Brotherhood Wine Company and received Federal Designation US Bonded Winery B.W.2. The Emerson's expanded the vineyards, purchased a 139 acre plot and planted more vines.  They began construction on a new cellar in 1893 that connected to the cellarv Jaques built.  In addition they also expanded by working with various winemakers and smaller wineries in the Finger Lakes.  He also was one of the founders of the American Wine Growers' Association, an organization that was created to correct trade abuses and to keep unfriendly and unfair legislation in check.  The membership included producers east of the Rocky Mountains. In 1924 Emerson unexpectedly passes away.  In 1920 he had partnered with Louis Farrell who after his death took over  the business.  We are in Prohibition years and Brotherhood supplied 70% of the Archdiocese of NY with wine.  Louis Farrell died suddenly in August 11947 and his son Junior took over.  Shortly after harvest, November 20,  Junior passed away from complications after a medical procedure.  He wasn't married, had no children and left no will.  The estate was now transferred to his only relatives, his three cousins Francis L Farrel and siblings Herman J Diehl Jr and Leocadie L Diehl. It is in this era 1947-1987 that wine tourism is born.  Events and parties at Brotherhood.  Growing up in the area I heard all about the parties at Brotherhood.  5,000 people a day would pass through the winery on a 75 minute tour. The 1980 recession hurt Brotherhood hard along with a 25% excise tax (ouch!) In 1987 the winery was sold to a consortium of local business partners and enter winemaster Cesar Baeza.  Cesar began making wines with Amerian native varieties and select New York State grapes from five different regions.  He introduced four premium varietals to the Brotherhood line, a dry Seyval Blanc, dry Chardonnay with a hint of oak, dry, full bodied Cabernet Sauvignon and a semi-dry Johannisberg Riesling all made from 100% New York Grapes Tragedy struck the night of January 7, 1999, I remember it like it was yesterday. Brotherhood was burning.  The fire devastated Brotherhood.  But Cesar switched to "survival" mode and continued on. In 2005 Cesar partnered with The Castro and Chadwick families from Chile.  It is at this time the restoration of Brotherhood begins and Brotherhood is what it is today. I realize these are pretty long show notes and it is just a brief taste of the information you will find in the podcast and the book. The book is set to be released June 14. You can reserve a copy and  purchase on the website of Flint Mine Press, the publisher of the book. Bob, you did a fantastic job and I realize there is so much more that can be told.  I enjoyed the book and looking at all the historical memorabilia throughout. If you are in the Hudson Valley, a trip to Brotherhood is a must with a tour of the cellars where you will find many of the artifacts shown in this book on display.    

Remember you can find the podcast and subscribe by:

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Goverre: Your To Go Cup With Class

May 16, 2014 19:22


If you are anything like me who was a cheerleading mom, or a soccer mom or dad, going to your child's sporting event or just going to the beach....where there are no glass allowed, heck no alcohol. What do you do?

Me, I filled up Melanie's Elmo sippy cup she got from Sesame Place with wine and went to practice. Whether you agree with this or not, how many times have you been challenged with wanting to pour a glass of wine somewhere where it wasn't acceptable or should I rephrase it where the container (cup or glass) wasn't acceptable.

All that has changed with Goverre.  Goverre is an "adult to go cup" with class, yes because it's glass. It's glass with a silicone sleeve and lid for no spills and great taste.

Regan and Shannon met when their kids were in pre-school together. Friendship turned into days or evenings at the beach in Southern California enjoying a glass of wine in a  red Solo cup.

They thought there has to be a better way where they can drink out of a glass and not plastic. They put their heads together, purchased materials and made something that looked like a 2nd grade craft project.  Then they sought out an engineer to work with and started the process.

Goverre is set to be released in October 2014 for $20 per glass in 4 colors.

Listen to the podcast to hear  more on the evolution of Goverre, the design, the kickstarter campaign and production.

For more information and to pre-order (yes I did) visit Goverre  at  http://www.goverre.com/


Heading to South America: Wines of Uruguay & Argentina with Courtney Quinn

Apr 13, 2014 35:58


In this episode of Uncork Your Mind I talk with Courtney Quinn of Our World Our Community. She imports wines from Uruguay and Argentina.

Like many people, Courtney didn't begin her career in the wine industry. She actually worked in the not for profit sector and wanted to make a career change. All it took was a trip to Napa and she knew the wine industry was for her.  She went home and enrolled in San Diego State Business in Wine program.  Then quit job, sold house and moved to Napa and studied at CIA Greystone in their wine immersion program. 

Now that she had some wine education she needed to decide what to do and where to go with it.  When  talking to people one thing was constant they kept telling her  "Have you thought of Mendoza Argentina" she thought this was sign and she packed up and went to Mendoza.

One thing she realized very fast is she needed to learn Spanish. So she enrolled in a Spanish class, and spent the mornings in class  and the afternoon scouting out vineyards.

Returning to the states, speaking with people in the industry, she took their advice and began OWOC.  She began importing with wines from Argentina and then  someone suggested Uruguay wines.  She did her research and went to San Franscisco for the wines of Uruguay tasting.  She was very impressed with Bodegas Carrau's Tannat and Sauvignon Blanc and the rest is history.

Courtney sees her growth in the South American market.  At the moment she only imports to California, but  wants to expand to other western states.  She wants to focus on other producers in Argentina, Chile and Brazil.

You can find more information on OWOC wines at  http://www.owocwines.com/ and if you don't live in California, you can order her imports from Protocol Wine Studio http://protocolwinestudio.com/

Listen to the podcast as Courtney talks about the wines she imports and the history behind the wineries.

Wine Review: Bodegas Carrau

There are only 230 wineries in Uruguay and Bodegas Carrau  has two different vineyards , one in the southern part of the country and one in the northern part of the country.  The Sauvignon Blanc is from northern vineyard in the Cerro Chapeau region which is a continental climate at an elevation of 1000ft.  The highest vineyard in the country.  Down in the southern part the Las Violetas region has a maritime climate.  This vineyard has the influence from Atlantic ocean. Two very different terriors, two vineyards, one winery. The only gravity flow winery in Uruguay.

2013 Bodegas CarrauSauvignon Blanc Sur Lie - Amazing!  Aromas of passion fruit and fresh citrus just pouring out of the bottle.  Nice soft acidity with hints of lime. 

2010 Bodegas Carrau Tannat Reserva - Aromas of black cherry,oak and vanilla. Plums and hints of raspberries on the palate with soft tannins.  I paired this with Paul's Chicken Marsala and it was a great pairing.


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Pairing Wine & Cigars

Feb 20, 2014 57:49


I met Ron on #winechat and was intrigued by his knowledge of wine and cigar pairings. A blog post can only touch the surface and I thought he would be a great guest for Uncork Your Mind. 

For this podcast #9 I called down Ron Barker of Cigar Volante and The Virginia Wine and Cigar Trail.

A parting gift from his day job lead Ron to his next stage in life.  While he had 5 years to bridge that gap he thought if he could do the three things he liked best in this next stage and turn it into a job he'd be set.  The three things being drinking wine, smoking cigars and riding his motorcycle and that is exactly what he did. 

Ron first began selling Panacea cigars, but it was hard to get them into cigars shops.  When he began to attend festivals as a vendor he realized that people really liked these cigars and they paired very well with wine.  The people coming up to try the cigars, were not cigar smokers, they wanted to try something new.

At the festivals he began to work with a few wineries and put together some initial pairings.  These cigars are mild to medium in strength, they don't kill the palate and they enhance the flavors of the wine. 

Then the idea came to Ron one morning to put together a virtual association to facilitate people who smoke cigars and wineries.  Wineries are ideal because of the open space and serve the same demographic that he was looking at. 

He began with 5 wineries and now The Virginia Wine & Cigar Trail has 20 host wineries who stock the cigars.  Ron works with the wineries to create the pairing menu.  When you go to taste you can also purchase a cigar to go with that wine.

How does that pairing work.  Yes the cigar smoke does change the chemistry in your mouth.  However, an example with the Pennsylvania Green Broadleaf he has paired with Sauvignon Blanc.  What happens is you have a very acidic wine and the cigar tempers that acidity so you get more of the fruit flavors in your mouth.

When you purchase cigars it is important to keep them humidified so they don't dry out.  You don't need to purchase anything fancy.  A Tupperware container with the cigar in one corner and a wet paper towel in the other should do the trick.  It is important to keep the cigar stored at a temperature of 60 degrees.  If it's too cold you will dry it out and if it is to warm, you'll get cigar beetles (yuck!).

Listen to the podcast, as Ron goes into detail about the cigars, how they are blended and how their paired with the different varietals of wine.


For more information on pairing wine and cigars visit The Virginia Wine & Cigar Trail http://www.vawineandcigar.com/ or Cigar Volante http://www.cigarvolante.com/ 

Remember you can find the podcast and subscribe by:

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Community Supported Winery - Glasshaus Wine Company

Jan 16, 2014 27:33



A couple months ago I read about Glasshaus Wine Company and did a short blog post (which you can find if you click here) That post only scratched the surface.  I really liked the idea of a community supported winery (CSW) that is just like your local CSA that I asked Rodney to join me on my podcast. SangiacomoBinsPinot115Rodney developed Glasshaus CSW based on the agricultural model CSA (community supported agriculture). He thought "Why can't my customers become my investors."  Where investors/members pledge support early prior to getting the product and take on some of the risk.   Randy wants to make the best wine possible and make his customers happy.  Members benefit with guaranteed production and 20% discount.  Rodney makes sure he only pre-sells enough shares to cover his production.  This year there was only 250 shares available but he produced 500 cases. A CSW is not like a wine club.  Wine clubs you get billed each time and a wine package shows up via UPS or FED EX.  With the CSW, every year you have to enroll.  Prior members who don't enroll, can still purchase, but they will be purchasing at retail and they will still have voting rights. As a member Rodney will keep you informed throughout the growing season on conditions and what is going on in the vineyard.  April through October all members receive updates.  The first of the month is weather update from the previous month.  Middle of the month he gives out a community update.  This gives members an insider view and makes the members feel like they are part of the company.

CHPNLabelShotFirst vintage for Glasshaus is 2013 and it was a great growing season! The Chardonnay is very refined this year and he's doing a lot of stirring of the lees, which is giving it a nice rounded mouth feel on top of using 20% oak.  The Pinot Noir is showing complexity early.  With 30% aging in new oak the rest aging in 1 use and neutral oak.   The Chardonnay should be bottled in August just before he 2014 harvest.  The Pinot Noir just a little bit after harvest.  It really all depends on when the Pinot is ready to be bottled.   Afterbottling the wine will  be shipped to members with important instructions on when to drink the wine.

Future for growth, Rodney is going to take it to his members.  Ask his members what they want to see before he goes and adds more wine to his portfolio. For more information on Glasshause Wine Company visit http://glasshauswines.com/  Shares are still available for the 2013 vintage until January 31.  To purchase the shares visit http://glasshauswines.com/shop/2013-glasshaus-csw-wine-share 2012GlasshausRodney

Holiday Pairings with Mary Cressler

Dec 11, 2013 29:50


Holiday food and wine pairing decisions can be more stressful than holiday shopping.  When you walk into that wine shop you can be completely overwhelmed on the choices you have in front of you.  What wine to pair with your dinner, dessert and then after you make the purchase you hope it was the correct one.

In this podcast we sit down with Mary Cressler, wine writer, blogger and consultant at Vindulge as she dishes out some great advice on looking for that bottle(s) for the dinner and celebration.

Remember, you are the host and as a host it's great to introduce your guests to new wines. 

Some thoughts for your food pairings on your holiday table:

Serving Fish, salty and fried pair with a Sparkling.  Sauvignon Blanc for light delicate white fish. Spanish Albarino goes well with seafood.  Avoid red and tannic wine but a nice Pinot Noir with Salmon is a nice pairing.

Serving prime rib, roast beef or a big chunk of meat  go for the rich and tannic wine like a Cabernet Sauvignon, or Tempranillo from Rioja.  You want a rich and full bodied red wine.

Serving a pork roast  or tenderloin - Go with a Rhone style wine,.  Syrah or Grenache

After you are all done with dinner comes my favorite, dessert.  For dessert reach for the  Port and Ice wine

Most of all find a trusted wine shop that can steer you in the right direction.  Tell them your price range and if they make you feel uncomfortable, leave and don't shop there.

Happy Holidays!

A Great Experience and a Great Bottle of Wine

Nov 6, 2013 27:14


I was first intrigued with 90+ Cellars when I received a media sample from them this past summer.  I knew nothing about them but a gentleman named Dave who I shared a table with at a tasting enlightened me on the brand.  I thought it was brilliant! (You can read my post about the wine by clicking here.)

In this podcast I will introduce you to Brett Vankoski, Vice President and Co-Founder of 90+ Cellars and Jeannie Hanningan their Marketing Manager. Both have pretty amazing stories on what brought them all together.  Brett ditched the corporate life (took a break but never returned) to pursue a wine career and Jeannie answered an ad for an intern that later lead to a part time then full time position.

Premise behind their wine brand:

·         We are a global wine brand

·         They want to offer a great experience and a great bottle of wine for the customer

·         Special occasion wine priced that you can enjoy it any time.

·         Spend less without settling for less.

·         90+ Cellars looks for wine surplus from wineries that wine has been rated 90+.  They look for wineries also with a pedigree and tradition.

There wines are priced in three tiers:

·         $10-$14 where they have the greatest volume

·         $15-$20 their reserve wines

·         $20-$30 Collectors Series

They just launched a wine club so you won't miss out.  You can receive quarterly shipments in 6 or 12 bottles and the prices are quite reasonable at $90 for the 6 bottles and $170 for 12 bottles.  You can choose between all white, all red, or mixed.

Find 90+ Cellars online at http://www.ninetypluscellars.com/

Listen now to Brett and Jeannie and learn about 90+ Cellars

Protocol Wine Studio - True Wine Culture

Oct 20, 2013 41:13


What happens when you have two people with two different backgrounds, each having different AHA moments in wine unite? You get Protocol Wine Studio, showing today's true wine culture.

Meet Tina and Eric (Guy).  Tina, a pastry chef  had a thriving wedding cake company. Goes to a wine dinner at The Herbfarm in Woodinville, Washington and drank a 1910 Madeira that was mind blowing. The rest is history, she sold her business, enrolled in the Court of  Master Sommeliers.

Eric, the finance guy.  Fifteen years in investment and banking industry. He wanted a change and a trip up to Northern California and he was intrigued by the wine industry. So he quit his job and took a job in a liquor store to learn more.

Tina and Eric met as they worked in the liquor store, he as the manager and she as the wine buyer.  A friendship develops and soon grows into an idea and business...Protocol Wine Studio.   It became clear that a traditional retail model was not where they wanted to go. At Protocal Wine Studio they do wine retailing, consulting, wine clubs and a think tank for wine.

They have recently took over #winechat which happen on twitter Wednesday evenings from 9-10PM EST / 6-7pm PST. They feel that #winechat can really propel the industry and merge wine bloggers with the wine industry. If you never sat in on #winechat, please do on Wednesdays. If that isn't enough they host #winestudio on Tuesday evenings from 9-10PM EST / 6-7pm PST on twitter.  This is an educational tasting that is themed for 4 weeks and concludes with a tasting on the last day of 6 wines.  #WineStudio is curated by Aaron Epstein and Le Metro Wine Underground.

Tina and Eric see a need in the industry for sharing of information so we can all grow.  They want to be advocates for workers in the industry and for people who want to get into the wine industry.

"Wine is not about drinking, but about sharing." says Eric.  When asked what their favorite wine pairing is, they both answered, it's not about a pairing with food but a pairing with experience and I couldn't agree with them more. There is much more information about Protocol Wine Studio and their mission in the podcast. Don't forget to check them out online at http://protocolwinestudio.com/ Cheers!

Intro to New Jersey Wines

Oct 8, 2013 18:34


I recently had the opportunity to speak with Lou Caracciolo of Amalthea Cellars located in Atco, New Jersey.  In this podcast you will get a little introduction to New Jersey wines, a little history on the region, the different AVA's and the style of wine that Lou crafts.

There are approximately 50 wineries in New Jersey and the wine region dates back to 1750's when the Renault Winery was founded.  They had a lot of trouble growing vinifera due to black rot, downey and powdery mildew gave them such problems until the middle of the 20th century.  Then came some changes in agriculture chemistry in the 70's and that changed as they were able to tackle the issues at hand.

There are three AVA's in New Jersey.  The Outer Coastal Plain AVA which is South Jersey area established in 2007, Warren Hills AVA established in 1988 and the AVA they share with Pennsylvania is Central Delaware Valley AVA established in 1984.

The Garden State Wine Growers Association hosts New Jersey wine festivals throughout the state.  This weekend in it's 5th year is the Cape May Wine Festival the last in a series of wine festivals in the state that began back in April.

There are a few wine trails throughout New Jersey.  The Garden State Wine Growers Association lists them at http://www.newjerseywines.com/wine-trails.html and there is also another website I found  Vintage South Jersey http://www.vintagesouthjersey.com/page.php?page=trips-and-trails/main that lists some of the trails in South Jersey.

A little about Lou Caracciolo and Amalthea Cellars.  They grow Cabernet Sauvignon, Chardonnay, Merlot and some French American hybrids.  Lou takes the hands off approach and makes wine like it was made in Bordeaux.  They are open Friday - Sunday for tastings from 11am-5pm.  For more information you can find them online at http://www.amaltheacellars.com/index.html

Both the Garden State Wine Growers Association and Amalthea Cellars can be found on Facebook and Twitter.

Hope you enjoy the podcast.

Wine and Politics a Pairing?

Sep 18, 2013 15:57


It is a pairing at Clinton Vineyards.  Last Wednesday Phyllis Feder of Clinton Vineyards released her 2012 Victory White.   This is the latest chapter in the Clinton Vineyards tradition of support for Bill and Hillary Clinton that dates back 23 years.

The first Victory White was released in 1992, inspired by Bill Clinton's election.  Then again in 1996 to celebrate his re-election and in 2008 to support Hillary in her quest to become the Democratic candidate for presidency.

Wednesday, September 18, 2013 Clinton Vineyards released their 2012 Victory White in the hopes that Hillary with throw her hat into the ring.  As a part of the Victory White 2012 campaign, Phyllis will make a generous contribution to the Ready for Hillary Pac.

Victory White is 100% Seyval Blanc that is estate grown in Clinton Corners, New York.  It's crisp and refreshing with hints of green apple.  It does have a slight aftertaste, but by far a very good vintage and a double gold medal winner at the 2013 Hudson Valley Wine & Spirits Competition.

Clinton Vineyards was established in 19977 by Ben Feder, a New York book designer and artist who fell in love with the Hudson Valley.  He modeled the 100 acre Clinton Vineyards in the tradition of European vineyard estates and chose to specialize in producing white and sparkling wines.

In 1988 Ben's wife Phyllis joined him and together they created a line of Estate Bottled Wines.  Ben passed away in 2009 and today, Phyllis continues to maintain her husband's legacy.

Summertime in a Glass

Sep 10, 2013 32:11


For this podcast I am joined by Bryan Diaz of Summertime in a Glass.  Summertime in a Glass is an organization based around the Sauvignon Blanc grape.

The Sauvignon Blanc grape is a classic varietal that has a lot going for it.  Summertime in a glass advocates for the grape. It wants to build a community around consumers and people in the wine industry as a place to learn and share ideas.  Their mission is to promote, educate and entertain the industry on Sauvignon Blanc.

You can find Summertime in a Glass online at www.summertimeinaglass.org 

They are also very active on social media and you can find them on Facebook Twitter Pinterest YouTube Instagram Google+

Enjoy the podcast!

Welcome to Uncork Your Mind

Aug 9, 2013 05:40