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Inside:
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 The
Toasting TraditionChampagne toasts have been an integral part of life's greatest celebrations for centuries. Anyone can deliver a toast as long as it comes from the heart. Always prepare your toast ahead of time. Follow these suggestions to make your next toast one for the history books: Stand Tall - Always stand when delivering a toast and hold the glass straight from your shoulder in your right hand. Practice Makes Perfect - Prepare ahead of time and keep it short. If you haven't given thought to your toast, it will most likely run too long. Be Positive - A toast should always end on a positive note and alert the guests to join in. For example, clearly define the end by saying, "Cheers!" or asking the audience to "Raise your glass." Clink Before You Drink - It is customary to clink glasses after the toast is given but before it is drunk. This tradition is meant to ward off evil spirits. |
On
behalf of your Wine Society Board of
Managers, I would like to wish each of you a joyous holiday season
and a healthy new year, punctuated by an occasional fantastic bottle
of wine over the next 12 months. Speaking personally, it has been
my honor and pleasure (a labor of love) to serve as your Host in
2001. My motto has always been "leave things in a better state than
you found them." I hope that I have made a difference for you, as
this is my last newsletter article as your Host.
Your Board of Managers met by conference call on November 16 and voted on two important action items. First, Appellation magazine will be replaced by Robert Parker's The Wine Advocate. This change will occur for each of you at different times in 2002 depending on the renewal date of your dues subscriptions, the majority of which will occur in the first quarter of the year. For some of you whose renewals don't come until next summer or fall, you will continue to receive Appellation until your dues notice is processed. The Board felt that Robert Parker's publication represented the most useful tool for club managers in evaluating their wine programs. As a group, we received one-third off the regular subscription rate. The Wine Advocate is published six times a year with an end-of-the-year supplementary recap. You will also continue to receive Wine Enthusiast.
The other important action item was the inevitable dues increase. Since we have not had a dues increase in five years and our administrative, magazine and wine dinner expenses have risen quite a bit, we felt it was time to increase dues to $100. The second or third manager from a club will be discounted at $70. We felt that it was important to provide an incentive to assistant managers who join the Society.
The conference call also allowed each of the 2002 event chairs to update us on what was happening -- and I will share this with you in brief:
Tom Bertani, CCM, has put together a "Robert Mondavi Component Tasting Workshop" for chapters that Mondavi will subsidize for willing chapters. The first prototype went well for the St. Louis Chapter.
Kirk Reese, CCM, promised another wonderful formal dinner at the San Antonio Country Club with terrific wines from vintners such as Diamond Creek and Moraga.
Jim Ferschinger, CCM, reported that Ravenswood will open our eyes to the world of zinfandel at our business meeting in San Antonio.
Mitch Marron was proud to announce that our "Texas Food and Wine Workshop" was the top-selling of all the Conference offerings, so far.
Tom Gilbertson, CCM, wasn't far behind, as he reported that Tim Hanni's Pre-Conference Workshop was the second best-selling workshop to date.
Mike Robinson, MCM, teased us all with the Burgundy trip report for the next fall. Australia and New Zealand look like the early favorite for the 2003 trip. Mike and Chuck Walter, CCM, continue to put on exquisite trips.
Two other items of note before I close: First, the Wine Society will be sponsoring a round-table discussion of wine lists and wine programs on the Thursday afternoon of the Conference (after the Closing Business Session). Paul Anthony and Kirk Reese will chair the session. Second, we are putting together a Speaker's Bureau list that chapters can access for educational offerings. I want to thank Mitch Marron, Pat Fleming and Tom Gilbertson in advance for their help on this project.
In vino veritas,
Sandy
McGaughey, CCMYour Board of Managers met by conference call on November 16 and voted on two important action items. First, Appellation magazine will be replaced by Robert Parker's The Wine Advocate. This change will occur for each of you at different times in 2002 depending on the renewal date of your dues subscriptions, the majority of which will occur in the first quarter of the year. For some of you whose renewals don't come until next summer or fall, you will continue to receive Appellation until your dues notice is processed. The Board felt that Robert Parker's publication represented the most useful tool for club managers in evaluating their wine programs. As a group, we received one-third off the regular subscription rate. The Wine Advocate is published six times a year with an end-of-the-year supplementary recap. You will also continue to receive Wine Enthusiast.
The other important action item was the inevitable dues increase. Since we have not had a dues increase in five years and our administrative, magazine and wine dinner expenses have risen quite a bit, we felt it was time to increase dues to $100. The second or third manager from a club will be discounted at $70. We felt that it was important to provide an incentive to assistant managers who join the Society.
The conference call also allowed each of the 2002 event chairs to update us on what was happening -- and I will share this with you in brief:
Tom Bertani, CCM, has put together a "Robert Mondavi Component Tasting Workshop" for chapters that Mondavi will subsidize for willing chapters. The first prototype went well for the St. Louis Chapter.
Kirk Reese, CCM, promised another wonderful formal dinner at the San Antonio Country Club with terrific wines from vintners such as Diamond Creek and Moraga.
Jim Ferschinger, CCM, reported that Ravenswood will open our eyes to the world of zinfandel at our business meeting in San Antonio.
Mitch Marron was proud to announce that our "Texas Food and Wine Workshop" was the top-selling of all the Conference offerings, so far.
Tom Gilbertson, CCM, wasn't far behind, as he reported that Tim Hanni's Pre-Conference Workshop was the second best-selling workshop to date.
Mike Robinson, MCM, teased us all with the Burgundy trip report for the next fall. Australia and New Zealand look like the early favorite for the 2003 trip. Mike and Chuck Walter, CCM, continue to put on exquisite trips.
Two other items of note before I close: First, the Wine Society will be sponsoring a round-table discussion of wine lists and wine programs on the Thursday afternoon of the Conference (after the Closing Business Session). Paul Anthony and Kirk Reese will chair the session. Second, we are putting together a Speaker's Bureau list that chapters can access for educational offerings. I want to thank Mitch Marron, Pat Fleming and Tom Gilbertson in advance for their help on this project.
In vino veritas,
2001 Host
Cellar
Notes - By
Lisa Caye Taylor, Club Sommelier, Cherokee Town & Country Club,
Atlanta, GA
Question:
Lisa, when you have a member who wants to do some list exploring geographically,
where have you had some recent successes?
Answer: Recently, we celebrated the culture of Argentina during a quarterly International Week event at the club. We selected several malbecs, a chardonnay, cabernet sauvignon and bonarda from among the Argentine wines available in Georgia. While malbec is a blending grape used in small amounts in Bordeaux, it is a mainstay of the Argentine wine industry. We plan to expand our entire South American selection as we move forward with our list
Another area enjoying revitalization is Alsace in France. While that region is the culinary mecca of France, the wines are often overlooked. It's the only region in France where the wine is named after the grape rather than the region, city, village or chateaux. You would think it would be easier for us in America to know these wines because the grape is on the label, but the seven grapes used there are unfamiliar to most of us. My favorites are the pinot gris and pinot blanc.
Question: Lisa, do you ever stock, or do you have reason to stock, oversized bottles and what do you use them for?
| "Ask
the Sommelier"
will become a regular column in the next few issues of Wine
Society News based on the number of questions that we
receive from you directed toward Lisa. Please fill out this form with your question(s) and FAX it to "Ask the Sommelier" at (703) 739-0124. |
Answer: Recently, we celebrated the culture of Argentina during a quarterly International Week event at the club. We selected several malbecs, a chardonnay, cabernet sauvignon and bonarda from among the Argentine wines available in Georgia. While malbec is a blending grape used in small amounts in Bordeaux, it is a mainstay of the Argentine wine industry. We plan to expand our entire South American selection as we move forward with our list
Another area enjoying revitalization is Alsace in France. While that region is the culinary mecca of France, the wines are often overlooked. It's the only region in France where the wine is named after the grape rather than the region, city, village or chateaux. You would think it would be easier for us in America to know these wines because the grape is on the label, but the seven grapes used there are unfamiliar to most of us. My favorites are the pinot gris and pinot blanc.
Question: Lisa, do you ever stock, or do you have reason to stock, oversized bottles and what do you use them for?
Answer:
It's
very coincidental that you asked this question. We have been buying
magnums and double magnums for approximately the past 15 years.
Not many, just one or two every six months when something fabulous
comes along. But we have never listed them for sale. Most of them
are cabernets and because larger bottles age more slowly, they take
longer to reach that optimum "window of drinkability." I decided
to offer some of the older wines starting December 1 of this year
for small holiday parties or New Year's Eve. A magnum is perfect
for a table of eight to 10. We only have about 30 to offer now,
but I think we will continue to buy and sell them.
Pricing is difficult because common sense would tell you that double the wine would be double the money. Because magnums are more rare, they are always more than double the price.
Question: Lisa, could you give us some insight into what you are currently pouring by the glass and what sort of margins you expect on "by-the-glass" pours?
Pricing is difficult because common sense would tell you that double the wine would be double the money. Because magnums are more rare, they are always more than double the price.
Question: Lisa, could you give us some insight into what you are currently pouring by the glass and what sort of margins you expect on "by-the-glass" pours?
Answer:
For
house wines, we pour a chardonnay, white zinfandel, cabernet sauvignon,
merlot and a cava. In addition to those, we always offer at least
two better chardonnays, one with malolactic fermentations and one
without, a sauvignon blanc, pinot grigio and riesling for whites.
For red, we offer a cabernet, merlot, pinot noir and zinfandel.
We also have had great success with splits of Perrier-Jouët
at the high end, by the glass or bottle, and an American sparkler
at a mid-point price. We use wines that are getting low in stock
and have been removed from the list. I usually pick another couple
of red wines to add to this depending on the season. Our members
have been asking for French wines by the glass, and we've tried
to accommodate them when possible. We usually have several open
bottles that have come back from parties, so on any given day, we
can offer up to 25 different wines.
We run a pouring cost of about 22-26 percent on house wines. For the other wines poured by the glass, we divide the price of the bottles by 41/2 and round up to the quarter. If the price is too close to house, we go up another .50 or so. We serve five-oz. pours, so we are making a little more than the price of the bottle. This offsets the loss if we have to pour out a wine that isn't selling. Our pouring cost for these wines is usually about 56 percent. At the end of the year, with the mix of house wines and listed wines in the dining room, we usually have a pouring cost of about 40 percent.
Question: Lisa, what criteria do you use to select your house banquet wines?
We run a pouring cost of about 22-26 percent on house wines. For the other wines poured by the glass, we divide the price of the bottles by 41/2 and round up to the quarter. If the price is too close to house, we go up another .50 or so. We serve five-oz. pours, so we are making a little more than the price of the bottle. This offsets the loss if we have to pour out a wine that isn't selling. Our pouring cost for these wines is usually about 56 percent. At the end of the year, with the mix of house wines and listed wines in the dining room, we usually have a pouring cost of about 40 percent.
Question: Lisa, what criteria do you use to select your house banquet wines?
Answer:
Taste
is the most important factor. Price, availability and the service
we receive from the distributor are also considered. When we decide
to change a house wine, we contact all distributors and let them
know what we are looking for and what our price range is. They submit
samples that we buy and then taste in a somewhat formal setting.
They are poured blind and a group of us individually judge them
using the 20-point Davis Scale. We find out what tastes the best.
If two or three tie for top spots, then we consider price and availability
to determine the winner.
When we chose our current cabernet, between 15 and 20 wines were
submitted. We didn't try to taste them all in one day. We tasted
six the first day and included the winner in the second tasting.
Then, that winner was included in the third tasting. This is also
an excellent training opportunity for employees and managers. It's
a very good way to choose wines, because those choosing have different
levels of expertise that mirrors the membership. The employees who
will be selling the wine have some ownership and pride in it and
are more likely to sell it.
Cellar
Notes - To Zin or Not to Zin? - By
Mitch Marron, Metropolis Country Club
Zinfandel,
clearly one of the hot grape varietals enjoyed by many people, has
endured in spite of the misunderstanding of nomenclature surrounding
the term "white zinfandel." To set the record straight, white zinfandel
is not a grape varietal. There is just one zinfandel grape and depending
on the wine-making techniques used, it can be made in a number of
styles primarily based on the length of time the winemaker decides
to let the juice remain in contact with the stems, seeds and skins,
which causes the clear juice to assume the color red.
Zinfandel is primarily cultivated in the United States with great presence in California and Oregon. It is a multi-dimensional delight with great delicious richness emphasized within its fruit, which is never more prominent than when the wine is young. It is incredibly diverse, and in many culinary pairings, it is somewhat gutsy and daring.
The history of zinfandel traces back to Boston in the 1830s and there are other references to California in the 1860s. There has been much controversy regarding the origination of the zinfandel grape, thus, the linguistic origin of the name is still not determined. Current research findings indicate zinfandel is genetically identical to Italian primitivo and is related to other European varietals. However, there is no supporting documentation indicating its migration from Italy but rather from Austria. It is important to note, however, zinfandel is clearly American. The name clearly communicates a wine-making style, as well as a California location. Let's not forget, zinfandel producers have made a significant investment in marketing the American name, "zinfandel." These marketing techniques have created substantial increases in wine consumption and assisted in expanding the palate of the American wine consumer.
Zinfandel has impacted club wine lists throughout the country. Wine lists are giving greater exposure to zinfandels on both bottle and glass lists. For example, the current wine list at Metropolis Country Club has 10 percent of its bottle list reflecting zinfandels. As with anything new, it requires a careful and thoughtful training process for both staff and members. Many of the "boutique zinfandels" will require a hand-selling approach by the sommelier, maitre d' or equivalent staff person who has a great handle one what specific members like to drink. One of my favorite approaches is to walk over to the table with a favorite zinfandel, place a glass in front of the member and give him/her the opportunity to be the first to sample the"hottest zinfandel." Let the member assume ownership in growing the wine list and, in essence, become your salesman and advocate to the membership. The proof is in the pudding, because during my first year at Metropolitan Country Club, wine sales increased 40 percent over the prior year.
I think it is also important to note that if someone wants to drink white zinfandel, this could be his/her introduction to wine consumption. Although many white zinfandels are fermented with a high level of residual sugar, there are many fermented with more emphasis placed on the richness of the fruit. To the right is a list of my recommended zinfandel favorites.
Typical tasting characteristics of these wines are varied based on the winemaker's style and preference. However, there is a predominance of berry and cherry flavors, mild tannins and pretty oak shadings. They have excellent balance and will mature indefinitely. In a nutshell, zinfandels are fun and sexy and should be an integral part of any club's wine list. So, next time your members sit down in the dining room, simply ask them, "to zin or not to zin, that is the question?"
|
Recommended
Zinfandel Favorites
1998, Peachy Canyon, Dusi Ranch, Paso Robles $19.50 1997, Tarius, Alexander Valley $23 1997, Fife, Red Head, Mendocino $21 1998, Edzione Pennino, Niebaum Coppola $25 1998 Cline, Old Vines $8 1998 St. Francis, Old Vines, Napa Valley $13 1998 Quivira, Dry Creek $12 |
Zinfandel,
clearly one of the hot grape varietals enjoyed by many people, has
endured in spite of the misunderstanding of nomenclature surrounding
the term "white zinfandel." To set the record straight, white zinfandel
is not a grape varietal. There is just one zinfandel grape and depending
on the wine-making techniques used, it can be made in a number of
styles primarily based on the length of time the winemaker decides
to let the juice remain in contact with the stems, seeds and skins,
which causes the clear juice to assume the color red.Zinfandel is primarily cultivated in the United States with great presence in California and Oregon. It is a multi-dimensional delight with great delicious richness emphasized within its fruit, which is never more prominent than when the wine is young. It is incredibly diverse, and in many culinary pairings, it is somewhat gutsy and daring.
The history of zinfandel traces back to Boston in the 1830s and there are other references to California in the 1860s. There has been much controversy regarding the origination of the zinfandel grape, thus, the linguistic origin of the name is still not determined. Current research findings indicate zinfandel is genetically identical to Italian primitivo and is related to other European varietals. However, there is no supporting documentation indicating its migration from Italy but rather from Austria. It is important to note, however, zinfandel is clearly American. The name clearly communicates a wine-making style, as well as a California location. Let's not forget, zinfandel producers have made a significant investment in marketing the American name, "zinfandel." These marketing techniques have created substantial increases in wine consumption and assisted in expanding the palate of the American wine consumer.
Zinfandel has impacted club wine lists throughout the country. Wine lists are giving greater exposure to zinfandels on both bottle and glass lists. For example, the current wine list at Metropolis Country Club has 10 percent of its bottle list reflecting zinfandels. As with anything new, it requires a careful and thoughtful training process for both staff and members. Many of the "boutique zinfandels" will require a hand-selling approach by the sommelier, maitre d' or equivalent staff person who has a great handle one what specific members like to drink. One of my favorite approaches is to walk over to the table with a favorite zinfandel, place a glass in front of the member and give him/her the opportunity to be the first to sample the"hottest zinfandel." Let the member assume ownership in growing the wine list and, in essence, become your salesman and advocate to the membership. The proof is in the pudding, because during my first year at Metropolitan Country Club, wine sales increased 40 percent over the prior year.
I think it is also important to note that if someone wants to drink white zinfandel, this could be his/her introduction to wine consumption. Although many white zinfandels are fermented with a high level of residual sugar, there are many fermented with more emphasis placed on the richness of the fruit. To the right is a list of my recommended zinfandel favorites.
Typical tasting characteristics of these wines are varied based on the winemaker's style and preference. However, there is a predominance of berry and cherry flavors, mild tannins and pretty oak shadings. They have excellent balance and will mature indefinitely. In a nutshell, zinfandels are fun and sexy and should be an integral part of any club's wine list. So, next time your members sit down in the dining room, simply ask them, "to zin or not to zin, that is the question?"
| 2002 CMAA World Conference on Club Management San Antonio, Texas Business Meeting -- Education -- Monday, February 4, 1:00 p.m. |
"No Wimpy Wines" Ravenswood, Sonoma, CA - By Jim Ferschinger, CCM
Ravenswood Winery was founded in 1976 by Head Winemaker and General Manager Joel Peterson and his partner, W. Reed Foster, a San Francisco businessman. The first year produced 327 cases of zinfandel. This wine, which was released three years later, was a big and stylish wine that set a standard for vintages to follow. Ravenswood has become a highly specialized winery, which annually produces in excess of 500,000 cases of exceptional wine. Three-quarters of the production is zinfandel. The balance is split between merlot and cabernet sauvignon and about a 1,000 cases of barrel-fermented chardonnay (in one taster's words, "the reddest-tasting chardonnay on the market").
Joel Peterson will join us in San Antonio to offer a tasting of his wines. He will talk about the history of zinfandel with a focus on Ravenswood wine making. It will definitely be an informative -- and fun -- talk. Erika Schmitt, assistant to Joel Peterson, said, "Not only does Joel have tons of wine knowledge and experience, but he is a great storyteller and Ravenswood has plenty of those!"
Joel Peterson unwittingly embarked on his wine-making apprenticeship at the age of 10 when he began tasting wine with the San Francisco Wine Sampling Club, organized and operated by his father. By the time he was a teen-ager, he had a working knowledge of fine European vineyards and vintages. After graduating from Oregon State University, he became a wine writer and consultant, and in the mid-1970s, he learned the art of traditional wine making (as practiced in Bordeaux and Burgundy) from one of California's outstanding craftsmen of fine zinfandel, the late Joseph Swan. Along with his other talents (he is a professional research immunologist), Joel is renowned for his extraordinary palate, which sometimes seems to possess memory of its own. This combination of skills - in addition to his uncompromising nature and enthusiasm for all things flavorful - enables him to produce wines that consistently bear the distinctive Ravenswood stamp.
Joel has chosen two series of zinfandels to feature in his remarks, the County Series and the Vineyard Designated Series. The County Series wines are fermented and aged using old-world wine-making techniques. These wines are crafted with grapes from select vineyards within a county appellation and aged in French oak barrels. Examples of these wines are Amador County Zinfandel, Lodi Zinfandel, Mendocino Zinfandel, Napa Valley Zinfandel and Sonoma County Zinfandel -- "Old Vine." The Vineyard Designated Series has many carefully selected grapes from dry-farmed 70-100-year-old vineyards, which yield low crops of highly concentrated fruit. The younger vines are meticulously farmed to ensure premium quality. The wines that come from vineyards that consistently exhibit flavor and excellence are vinified separately, with the vineyards designated on the bottles. These wines include Barricia Vineyard Zinfandel, Belloni Vineyard Zinfandel, Big River Zinfandel, Cooke Vineyard Zinfandel, Dickerson Vineyard Zinfandel, Monte Rosso Zinfandel, Old Hill Ranch Zinfandel and Teldeschi Vineyard Zinfandel. These wines are rich, complex and well-suited for aging. They will generally peak in five to 10 years. These zinfandels are drunk young and greedily by people who love big, gutsy, unapologetic wines.
In 1990, the winery adopted the slogan, "No Wimpy Wines," and has since developed many variations on that theme. The winery believes with a passion that wine needs to be removed from its pedestal and placed on people's dinner tables. See you in San Antonio!
Thank you to Ravenswood and Erika for providing the knowledge for this article.
For
information, visit the Meritage Association online at
www.meritagewine.org. The
Web site lists more than 60 wineries across the United States producing
Meritage wines. Michaela
Rodeno, 2001 Chairman of the Meritage Association.
On October 21, 2001, managers from the tri-state area gathered
at Metropolis Country Club in White Plains, NY, for a night
of great food, camaraderie and wines from Niebaum Coppola and
a trilogy of champagnes from the Chandon Collection.When managers walked into the club, they were serenaded with music from the original movie soundtrack of "The Godfather." They also savored the sparkling wine "Sophia," a soft, sultry, floral sparkling wine with lovely hints of Muscat, and enjoyed a wonderful selection of appetizers with a subtly of Northern Italy.
Everyone enjoyed dinner, which was highlighted with "Venison Osso Bucco," which was complimented with a selection of pureed root vegetables and braised fennel and beautifully paired with 1997 Rubicon and 1998 Cask Cabernet to offer diners a wonderful comparison of Coppola's signature estate bottled red wines. It is important to note that the 1998 production of Cask Cabernet was a particular favorite of many managers that evening. Managers also had the opportunity to view the 1974 Academy Award winning film during dinner. To further accentuate the theme, the "Symphony of Sweets" was garnished with a chocolate horse head on a pillow of meringue, which was met with great humor by all.
Managers then retired to the living room to enjoy a trilogy of champagne tasting that was highlighted with magnums of 1992 Dom Perignon and the new Chandon offering from Argentina, Brut Al Fresco, a wonderful blend of pinot noir and chardonnay that offered subtle hints of pear and honey.
Special thanks to Andy Curtis, CCM, of the New York Yacht Club and Davina Weinstein of the Harmonie Club for their hard work in making this event a highlight on the fall calendar.
|
Yukon
Gold Portobello Lasagna
Chive Beurre Blanc 1999, Coppola, Syrah Roulade of Monkfish Roasted Peppers, Ricotta Cheese and Broccoli Rabe Fava Bean Puree 1999, Coppola, Diamond Series, Chardonnay Pink Grapefruit Torn Basil Granita |
Venison
Osso Bucco
Goat Cheese Sun-Dried Tomato Mashed Potato Puree of Root Vegetables 1997 Rubicon 1998 Cask Cabernet Sauvignon Chocolate Chip Cannoli, Blackberry Pernod Ice Cream, Tiramisu Trilogy of Champagnes Etoile, Domaine Chandon Domaine Chandon, Argentina, Brut Al Fresco 1992, Dom Perignon |
Society
Happenings - Charles
Krug Winery - The Peter Mondavi Family
As Napa
Valley's first winery, established in 1861, Charles Krug initiated
a legacy of innovative tradition in his winery that is evident today
as the Peter Mondavi family finds itself in the third year of a nine-year
$13.6 million capital improvement campaign.
More than 235 acres of the winery's 800 acres will have been replanted
by December 2001, with the remaining slated for renewal by 2008. This
project focuses on red bordeaux varietals with new clonal selections
based on extensive family research in Bordeaux. Total production today
of 65,000 cases includes a portfolio dominated by 65 percent red bordeaux
varietals. Concentrating on these handcrafted varietals demanded the
creation of a "winery within a winery." Enhancements included a new
press, the addition of almost 1,000 French oak barrels and 10-, 15-
and 20-ton fermenting tanks to enable small lot fermentation.
Above all else, Charles Krug is a family winery. The Peter Mondavi family is building on an impressive history. Since the early 1980s, Peter's two sons, Marc and Peter, Jr., educated at UC Davis and Stanford respectively, have assumed major roles in wine making and winery management. Marc oversees the vineyards and wine making, while Peter, Jr., manages marketing, sales and finance. Peter Mondavi, Sr., remains active, though increasingly, he is allowing the third generation to determine the winery's vision for the next century.
For
more information on scheduling wine-maker dinners at your club, contact
Peter Mondavi, Jr., at (707) 967-2000. Please visit www.charleskrug.com.
The
Charles Krug Family of Wines
The
Charles Krug Family Reserve Wines
Vintage
Selection Cabernet Sauvignon
Family
Reserve Generations Napa Valley
Family
Reserve Merlot Napa Valley
Family
Reserve Chardonnay Napa Valley
Family
Reserve Sangiovese Napa Valley
The Charles Krug Napa Valley Wines
The Charles Krug Napa Valley Wines
Napa
Valley Cabernet Sauvignon
Napa
Valley Merlot
Napa
Valley Chardonnay
Napa
Valley Sauvignon Blanc
Napa
Valley Pinot Noir
Napa
Valley Zinfandel
Alexander
Valley Zinfandel
Accolades
Rating: 90. "The outstanding 1997 Merlot Reserve (100
percent Merlot from a Carneros vineyard) is the finest Charles Krug effort I have tasted since some of their single lot cabernet
sauvignons from the 1974 vintage. The dark ruby/purple-colored 1997 Merlot Reserve exhibits a textbook nose or roasted coffee,
jammy berry fruit and dried herbs. Medium- to full-bodied,
succulent, and rich, this is a noteworthy introduction to the
upgrade in quality taking place at Charles Krug. Drink it over
the next 7-8 years."
Robert M. Parker, Jr., The Wine Advocate, January 26, 2000
Accolades
Rating: 90. "The outstanding 1997 Merlot Reserve (100
percent Merlot from a Carneros vineyard) is the finest Charles Krug effort I have tasted since some of their single lot cabernet
sauvignons from the 1974 vintage. The dark ruby/purple-colored 1997 Merlot Reserve exhibits a textbook nose or roasted coffee,
jammy berry fruit and dried herbs. Medium- to full-bodied,
succulent, and rich, this is a noteworthy introduction to the
upgrade in quality taking place at Charles Krug. Drink it over
the next 7-8 years."
Robert M. Parker, Jr., The Wine Advocate, January 26, 2000
"Charles
Krug is clearly on the comeback trail. These are
seriously good cabernet-based wines ...."
Ronn Wiegand, Restaurant Wine, May 2001
seriously good cabernet-based wines ...."
Ronn Wiegand, Restaurant Wine, May 2001
"The
Charles Krug Generations Reserve Meritage 1997 is the best wine I've
tasted from the (Charles) Krug (winery) in a decade."
Fredric
Koeppel, Scripps Howard News Service,
April
25, 2001
Sonoma
Valley Celebrates First Annual Olive Festival
Sonoma Valley, with its landscape evocative of the Mediterranean climes of Tuscany and Provence, agricultural heritage, historic roots, family-owned wineries and artisan food producers, will be the setting of the first annual Sonoma Valley Olive Festival, which began in early December 2001 and runs through February 2002. From harvest to press, the festival will highlight the olive season with foods, wine, art and artisans of the region.
The celebration of the season of the olive began on the evening of December 7, 2001, amidst gleaming candlelight in the 178-year-old historic Mission San Francisco de Solano and barracks. The festivities which included a champagne reception featuring a tasting of exquisite olive oils of the new world, was within view of the mission's own ancient trees. World-class olive oil producers, vintners, wine country chefs and others joined together to celebrate the kick off of the olive season.
On December 8, the annual "Blessing of the Olive" took place at the mission. Father Aurelio Villa conducted the ceremony in the mission's courtyard, with music accompanying the event. Sponsors included the Olive Press, the American Center for Food, Wine and the Arts, the California Olive Oil Council and the Sonoma Valley Visitors Bureau.
On December 8-9, the Olive Press in Glen Ellen hosted its traditional event where olive growers large and small, including those with just a few backyard trees, come together to "community press" their harvested crops. "Whether you have olives or not, to view the process and learn how oil is made is fascinating!" said Deborah Rogers, managing partner of the Olive Press. Inside the Olive Press, visitors stepped up to its tasting bar and sampled a number of different olive oils on the menu.
Throughout the December weekend, individuals experienced an array of opportunities to enjoy the historic beauty of the season of the olive in Sonoma. Olive oil producers, winemakers and restaurateurs partnered for "Olive Trails," a culinary excursion involving local restaurants, shops, wineries and lodging establishments that highlighted food, wine and, of course, the olive!
On January 19-20, 2002, the accent will be on "Art of the Olive" and its appeal to all the senses. Artists will feature works based on regional and seasonal olive-related themes, culminating with a visual arts contest and exhibits at local wineries of painting, sculpture, photography and more. Local live music will be featured around the plaza. Restaurateurs will outdo themselves with incredible dishes using the freshest local produce laced with wonderful local olive oils.
On February 23-24, 2002, visitors can sip and savor the "Taste of the Olive" during a community-dine-around, offering food aficionados a small plate sampling of olive-related delicacies along with wines from local wineries. Numerous opportunities for tastings will abound with competitions for best local olive oil, olive dish and favorite Mediterranean varietal. Visitors also will be able to check out Ramekins Culinary Cooking School, which offers a menu of cooking classes. The Mission San Francisco de Solano, will stock its fourth "vintage" of the tasty golden liquid from the 2001 vintage. A 375 ml bottle of Sonoma's mission olive oil can be purchased from the mission and will be available to taste, along with other oils from the area. One also will be able to purchase a commemorative etched bottle of festival olive oil saluting the 2001 harvest. A tasting of the new oils, "Olio Nuovo," along with a judging of the fresh young oils pressed early in the season, will be conducted by the prestigious California Olive Oil Council panel of master tasters and will be open to the public.
"Il Mercato," a marketplace, will feature olive-encrusted cheeses, cured olives, flavored olive oils and balsamic vinegars inspired by faraway Mediterranean climes, along with savory breads and other organic produce and olive-related gifts. Olive oil producers will give the public an opportunity to taste their special blends, and the Olive will educate festival-goers on how to really "taste" olive oil. Visitors will be able to vote for their favorite and win a weekend in wine country. Local authors will be on hand to sign and discuss their books, while cooking demonstrations scent the air with tasty aromas.
Backgrounder:
Sonoma Valley, with its landscape evocative of the Mediterranean climes of Tuscany and Provence, agricultural heritage, historic roots, family-owned wineries and artisan food producers, will be the setting of the first annual Sonoma Valley Olive Festival, which began in early December 2001 and runs through February 2002. From harvest to press, the festival will highlight the olive season with foods, wine, art and artisans of the region.
The celebration of the season of the olive began on the evening of December 7, 2001, amidst gleaming candlelight in the 178-year-old historic Mission San Francisco de Solano and barracks. The festivities which included a champagne reception featuring a tasting of exquisite olive oils of the new world, was within view of the mission's own ancient trees. World-class olive oil producers, vintners, wine country chefs and others joined together to celebrate the kick off of the olive season.
On December 8, the annual "Blessing of the Olive" took place at the mission. Father Aurelio Villa conducted the ceremony in the mission's courtyard, with music accompanying the event. Sponsors included the Olive Press, the American Center for Food, Wine and the Arts, the California Olive Oil Council and the Sonoma Valley Visitors Bureau.
On December 8-9, the Olive Press in Glen Ellen hosted its traditional event where olive growers large and small, including those with just a few backyard trees, come together to "community press" their harvested crops. "Whether you have olives or not, to view the process and learn how oil is made is fascinating!" said Deborah Rogers, managing partner of the Olive Press. Inside the Olive Press, visitors stepped up to its tasting bar and sampled a number of different olive oils on the menu.
Throughout the December weekend, individuals experienced an array of opportunities to enjoy the historic beauty of the season of the olive in Sonoma. Olive oil producers, winemakers and restaurateurs partnered for "Olive Trails," a culinary excursion involving local restaurants, shops, wineries and lodging establishments that highlighted food, wine and, of course, the olive!
On January 19-20, 2002, the accent will be on "Art of the Olive" and its appeal to all the senses. Artists will feature works based on regional and seasonal olive-related themes, culminating with a visual arts contest and exhibits at local wineries of painting, sculpture, photography and more. Local live music will be featured around the plaza. Restaurateurs will outdo themselves with incredible dishes using the freshest local produce laced with wonderful local olive oils.
On February 23-24, 2002, visitors can sip and savor the "Taste of the Olive" during a community-dine-around, offering food aficionados a small plate sampling of olive-related delicacies along with wines from local wineries. Numerous opportunities for tastings will abound with competitions for best local olive oil, olive dish and favorite Mediterranean varietal. Visitors also will be able to check out Ramekins Culinary Cooking School, which offers a menu of cooking classes. The Mission San Francisco de Solano, will stock its fourth "vintage" of the tasty golden liquid from the 2001 vintage. A 375 ml bottle of Sonoma's mission olive oil can be purchased from the mission and will be available to taste, along with other oils from the area. One also will be able to purchase a commemorative etched bottle of festival olive oil saluting the 2001 harvest. A tasting of the new oils, "Olio Nuovo," along with a judging of the fresh young oils pressed early in the season, will be conducted by the prestigious California Olive Oil Council panel of master tasters and will be open to the public.
"Il Mercato," a marketplace, will feature olive-encrusted cheeses, cured olives, flavored olive oils and balsamic vinegars inspired by faraway Mediterranean climes, along with savory breads and other organic produce and olive-related gifts. Olive oil producers will give the public an opportunity to taste their special blends, and the Olive will educate festival-goers on how to really "taste" olive oil. Visitors will be able to vote for their favorite and win a weekend in wine country. Local authors will be on hand to sign and discuss their books, while cooking demonstrations scent the air with tasty aromas.
Backgrounder:
The
mission olive is thought to have originated in Spain but is no longer
found outside the Americas, making it "America's olive." The olive was
planted by Jesuit and Franciscan fathers and its oil was used for cooking
oil and lamp oil and as a lubricant for machinery. It also was an important
agricultural crop. Cuttings from mission orchards were sold to newly
arrived farmers eager to establish commercial orchards; hence, the vast
number of olive groves in the Sonoma Valley began.
To learn more about the Olive Festival, please call the Sonoma Valley Visitors Bureau at (707) 996-1090 or visit its Web site at www.sonomavalley.com. For maps, guides and touring instructions, stop by (25200 Arnold Drive, near Viansa Winery on Highway 121, and on the Sonoma Plaza at 453 First Street East). To make lodging reservations or for expert advice on special places to stay in Sonoma, contact sonomaconcierge@sonomavalley.com or call (707) 996-1090, ext. 18. Contact: Katherin Llodrá, director of public relations, Sonoma Valley Visitors Bureau, (707) 996-1090, ext. 15, kllodra@sonomavalley.com.
To learn more about the Olive Festival, please call the Sonoma Valley Visitors Bureau at (707) 996-1090 or visit its Web site at www.sonomavalley.com. For maps, guides and touring instructions, stop by (25200 Arnold Drive, near Viansa Winery on Highway 121, and on the Sonoma Plaza at 453 First Street East). To make lodging reservations or for expert advice on special places to stay in Sonoma, contact sonomaconcierge@sonomavalley.com or call (707) 996-1090, ext. 18. Contact: Katherin Llodrá, director of public relations, Sonoma Valley Visitors Bureau, (707) 996-1090, ext. 15, kllodra@sonomavalley.com.
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Fill
In The Blank
1. Pinot
Noir, Cinsault
2. Chenin
Blanc
3. Barolo,
Barbaresco, Gattinara, Boca, Ghemme, Sizzano, Fara, Lessona, Bramaterra,
Spanna, Nebbiolo d'Alba, Carema, Donnaz
4. Merlot
|
True
or False
5. True 6. True
7. True
|
|
Multiple
Choice
8. Australia 9. Tempranillo
10. Rex
Hill
|
|
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