Frankenwine: Turn Two Buck Chuck Into 50 Buck Frank?

Can 600 volts and a little titanium take the place of reclining in a musty cellar for years (or a tidy temperature/humidity controlled storage locker)? Keep your eyes and palate peeled for further developments in this story:

Researchers - and some vineyards - are developing electrical equipment that accelerates the aging process, turning young wine from an undrinkable bitter grape juice into a quaffable beverage fit for any table.

The system being developed in China - which has a burgeoning wine industry - works by speeding up the normal chemical reactions in wines that can take up to 20 years. According to the researchers, the results have been "striking" and have fooled some wine experts in taste testings. Even the cheapest of wines are usually only drunk after six months. Most, especially reds, take longer to achieve the required balance and complexity.

The finest can take 20 years or more to reach their peak. During aging, wine becomes less acidic as the alcohol reacts with organic acids to produce a plethora of the fragrant compounds known as esters. Unpleasant components precipitate out and the wine becomes clearer and more stable. Red wines mellow and become less bitter.

A team led by Xin An Zeng, a chemist at the South China University of Technology in Guangzhou, came up with the idea of pumping the rough wine through a pipe that ran between two titanium electrodes, connected to the mains.
For the test wine, the team selected a three-month-old cabernet sauvignon from the Suntime Winery, China's largest producer. Batches of wine spent one, three or eight minutes in the electric fields. The team then analysed the treated wine for chemical changes that might alter its "mouth feel" and quality, and passed it to a panel of 12 experienced wine tasters who assessed it in a blind tasting With the gentlest treatment, the harsh, astringent wine grew softer. Longer exposure saw some of the hallmarks of aging emerge – a more mature "nose", better balance and greater complexity.

The improvements reached their peak after 3 minutes at 600 volts per centimeter: this left the wine well balanced and harmonious, with a nose of an aged wine and, importantly, still recognisably a cabernet sauvignon.
Although Zeng cannot yet explain how exposure to an electric field alters the wine's chemistry, his results show that under the right conditions the technique can accelerate some aspects of the aging process. "Not only can it shorten a wine's normal storage time, it can also improve some lower-quality wine," he said.
Five Chinese wineries have begun trials.

Show airing Saturday, September 6, 2008

Calcareous, it's what we call limestone around here. Find out more in our interview with Dana Brown, owner of Calcareous Winery in Paso Robles and her winemaker from Australia, Damian Grindley.


Then it's time for the dinner of your dreams with Liz Zimmerman, co-owner of Dream Dinners in San Luis Obispo. We also have a chat with Tina Porter, who makes dreams come true for parents with her company, SLO County Sitters.

Master Sommilier Tips Restaurants

I promised on our last show to post these tips for our restaurant owner listeners by Laura DePasquale, MS, VP of Fine Wine Development, Palm Bay International.

So, at long last, here they are. Details on the Sommelier Spiral Decanter are found at the bottom of this post. ---------------------------------------
Source: iSante Magazine
Gone are the heady days of wine and roses pricing as the competitive landscape dramatically intensifies. Customer loyalty, repeat diners and guest satisfaction have taken on monumental new meaning critical to the success or failure of many restaurants. Here are six simple, savvy techniques that I've observed in my business travels that will keep your guests coming back for more.

1. Focus, Focus, Focus. Wine and beverage programs that meander all over the place cost more money and result in confused customers. Have a point of view and choose wines and cocktails that reflect that point of view.

2. Did I mention value? It’s top of mind for every guest today. The days of high mark-ups (3-4 times) on wine are over. Successful wine programs have scaled back on percentages and offer “discounted nights” or “end of bin” values.

3. Tap into off-beat varieties. There’s great value to be found in premium quality wines made from lesser-known varieties or hailing from non-traditional regions. Look to Carmenère, Malbec and Sauvignon Blanc from South America and Albariño from Spain for interesting, delicious and budget-friendly by-the-glass pours.

4. Champion indigenous varieties. I’ve seen a major trend in successful establishments towards the classics – wines that are familiar, reflect a point of origin and actually taste like what they are. Great examples include Nebbiolo from Piedmont, Chianti and Sangiovese from Tuscany, Syrah from the Rhone, Riesling from Germany, and so on.

5. Create food & wine pairing gurus. Your entire team of servers should be well-versed in specific wines across price points and styles that pair well with each menu item. The "sell" becomes much more authentic and accurate. An excellent first step is increased collaboration between the sommelier and/or wine buyer and the chef in selecting wines that reflect the cuisine. Next step? Staff education and tasting sessions!

6. Have an open mind, and know your customer. Quite simply, successful sommeliers are listening to their customers much more in choosing wines and not just asserting their own preferences into the list.

If you have a question for the Master Sommelier, email info@palmbay.com.

The Ravenscroft Sommelier Decanter in the photo is from 125West.com and is handcrafted by European craftsmen. They are available in shapes and sizes to meet the needs of the world of fine wine. These breathing decanters combine a long neck for oxidation during the decanting process with a broad, shallow reservoir for further aeration while the wine rests before serving.

Grapevine Radio Show airing Saturday, August 23, 2008

An exciting show that opens with internationally known author and TV-Radio show host (Nat Decants) Natalie Maclean.

Followed by David and Beth Nagangast winemaker/owners of Paso Robles newest winery, Cinquain Winery.

For dessert we have Chef Tom Fundaro of Villa Creek Restaurant in Paso. His handmade shortbread black pepper crackers alone have left patrons swooning.

Winemaking Not for Amateurs

Or... "Don't Try This at Home, Part Deux"

Jane Anson in Bordeaux
October 23, 2008 – Two amateur winemakers died last weekend treading grapes for home-made wine.

Daniel Moulin, 48, and Gérard Dachis, 50, of Roiffieux, northern Ardeche died from carbon dioxide poisoning. They were crushing grapes in the traditional manner with their feet, in a vat that was approximately four square metres in size.

The grapes belonged to a small-scale winemaker who had recruited three friends to help vinify his 2008 vintage. The wine was intended purely for personal use. It is thought that, with inadequate ventilation, they were rendered unconscious by the carbon dioxide fumes that are produced during fermentation. The two men did not regain consciousness, despite attempts to resuscitate them.

The owner of the estate, and the other friend who was helping with the winemaking, survived.
A fireman and the third friend were also treated for inhalation of carbonic gas in a hospital in Annonay. An autopsy to confirm the cause of death is due to be carried out this week, Le Post newspaper reports.

Source: www.decanter.com

The photo is a Wine Spa in Japan, containing real red wine. The huge wine bottle is 3.6m tall. Bathing in wine is a rejuvenation treatment for the body, and it has been said that the Queen of Egypt, Cleopatra loved to bath in wine.
There are regular performances of pouring real wine into the spa a few times a day.
Come San Luis Obispo County wineries, let's build one of these!

The Spice Girls and Boys Invade U.S.

I'm dreaming of dinner at Thai Palace with a bottle of Wolff Vineyards dry Riesling. Heaven.
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By Sarah Hills, 02-Oct-2008

The Hispanic and Asian influence on the US food and beverage market is growing stronger as ethnic flavors become mainstream and the spending power of these cultural groups increases, according to an industry expert.

Asians and Hispanics are no longer a minority in large cities across the US and census figures predict that they will form a majority by 2050, according to John Corella, spokesman for the Expo Comida Latina and All Asia Food industry event which will take place this month.

The result is more food and drinks specifically targeting these groups, as well as capturing a wider market of consumers who enjoy their culinary influence.

Corella said: “There are a lot of products coming out that are uniquely flavored to address the cultural shift.

“The US is becoming spicier”

He gave the example of lime flavored products with chili, which is typically Hispanic. There are also more fresh and frozen vegetables of Asian origin and the ingredients used in products can also target certain markets.

READ MORE ...

Grapevine Radio Show airing Saturday, August 16, 2008

One this show we meet Steven Hagy, self proclaimed "cork dork," and author whose second book, Faces in the Fog has just been published.

Steve works weekends in the Doce Robles Winery tasting room, whose owner Jim Jacobson is our second guest. Jim and his wife Meredith are third generation Central Coast growers and lean a bit about their history and how the heck they sell their premium boutique wines as such affordable prices.

Then we get to hear an incredible tale of moving 2,000 century old olive trees from Oroville to Creston, CA from Frank Menacho, owner of Olivas de Oro olive orchard. Plus a live report from Shannon at the 17th Annual Basil Festival in Paso Robles.

I've Seen Some Crappy Wine Labels but ...

... this one take the, er, cake. From the www.vinography.com blog

One doesn't normally don't look to French winegrowers for a source of amusement -- they are a famously unfunny lot -- but apparently desperate times have brought out some humor in some wine producers in the Languedoc.

Faced with low demand for their cooperative produced wines in the face of their region's reputation for producing plonk, a group of winemakers have decided that they might as well meet the consumer's expectation.

So they've produced a wine labeled "Vin de Merde." And for anyone who didn't learn any French swear words when they got the chance in Fifth Grade, that means "Shit Wine." Or as the ever so proper BBC commentator puts it: "Crap wine." The rest of the text on the label says: "The worst signifies the best."

Here's a little piece from the BBC on the brilliant new label, which just happens to be selling faster than they can get it into shops.

Don’t Try Cooking This at Home. No. Really. Don’t.

England – This research just in from the Brits; 10 percent of their population – six million people – have had a kitchen accident trying to copy a celebrity chef.

No wonder real chefs are made of iron!

A United Kingdom insurance company (Esure Home Insurance) took a poll that showed that although 73 percent of the respondents described themselves as “amateur,” “novice,” or downright “useless” in the kitchen, that didn’t dissuade 75 percent of them from attempting a complex culinary technique, risking injury to themselves, to others, to their pets, and to their homes (I made up the pets part).

Damage estimates were in the $9 billion range! Makes the Bush Bailout look appetizing by comparison.

Numerous hazards were sighted from fast chopping to deep frying, but the chart toppers were creme brulees and roasted peppers. The prime culprit? Industrial strength blow torches.

A large percentage of injuries seem to be related to budding gourmets attempting complex culinary techniques in “real time,” dashing between the cooking show on TV in the other room and the kitchen. Slippery when wet!

And these “recipes for disaster” afflict women and men in nearly equal proportions with 83 percent of men and 87 percent of women, who although they claim “no cooking experience,” still fearlessly attempt these gourmet acrobatics.


Source: A “Front Burner” story by Julie Mautner for Food Arts Magazine, October 2008

Wine Whisperer Nominated!

Your Soft Spoken Seeker of Sommelier Secrets has been nominated for "Best Profile Pic" on the great wine industry social/business blog site, Wine 2.0.

So for those of you who mocked the Caped Purple One for donning the elaborate get-up for a weekly radio appearance ... put a cork in it!

What To Do With Empty Wine Bottles

Gives new meaning to a "well balanced" wine. I've done this same trick with boxed wine!

Local German Beer - Oxymoron or Ompah in a Glass?

Believe it or blow foam on your friend standing next to you.... an adventurous brewing entrepreneur has launched an authentic German style brewery right here in SLO.

EINHORN BEER Founder, Douglas Martin, a Chicago native who spent nearly two decades in Germany studying the craft. The results are a new microbrewery that makes beer in the German tradition.
“Germans really believe they make the best beer in the world,” he said. “Americans brew good beer, too,” Martin granted, “but it’s an entirely different style.

”After working for a mineral water distributor in Germany, Martin attended Doemens Beverage Academy in Munich, one of three German colleges specializing in all aspects of the wine, mineral water, juice, and especially the beer industries.
After graduating from Doemens, Martin went to work for Scottish & Newcastle one of the top-ten macro-breweries in the world, responsible for such famous cold-ones as Fosters, Newcastle, Strong Bow, and Baltika.

All of our full-bodied brews are made with the best raw materials available, brewed just the way you might discover on your travels in and around Germany.

You will find them true to their heritage - yet unique the way one expects from a California craft beer. The century-old traditions behind these hand-crafted brews guided us in their creation, but we have chosen to remain free with our own interpretation of the Germanic beer culture. Prosit!
Try the best German style beers available on California's Central Coast - 2 great events are approaching fast!

Check out their brews at LEVEL 4 RESTAURANT & LOUNGE in Paso Robles for OCTOBERFEST on Friday October 3rd or at the MORRO BAY HARBOR FEST on Saturday & Sunday October 4-5 ! You won't regret it !

Outside's Go Magazine Goes For Paso Wines!

A beautifully photographed, well written story on the wines of San Luis Obispo County hits newsstands and mailboxes August 19th.

Lucky Grapevine Radio fans can link to advance copy right here!
Outside's Go Magazine article on Paso Robles Wines

Wine Wrangler Opens in the Paso Robles Train Station

Here's a couple of photos of their new offices.

The exterior and the interior, where we see Paso Robles Pinot Noir purveyor (and spaghetti western stunt double) Mark Goldberg (foreground), owner-winemaker of Windward Vineyards giving Wrangler, Coy Barnes a chuckle.






When it comes to wine tours they have it all: Trains and Buses and Planes. Coy and Sarah Barnes keep expanding the scope of the Wine Wrangler's services.

Now they are becoming the "concierge service to all of Paso Robles." Whether it's a custom group tour, a wine tasting package or a helicopter tour of Central Coast Wine Country, the Wine Wrangler is doing it all.

Probably the most informative, fun tour guides you'll ever have the pleasure to meet. www.thewinewrangler.com

Days of Wine and Orchids and Lavender

Show airing Saturday, July 5, 2008

On this show we meet Mike Schenkhuizen, the owner of Orchid Hill Winery in Paso Robles. We discover where the name came from and about their wonderful wines.



Then Janice Silva of Green Acres Lavender Farm joins us to share her knowledge about lavender and details of the upcoming Lavender Festival. Very interesting!

Riesling Scales New Heights

Riesling is living up to predictions to be "the next big thing." Of course, along with it's new found fame comes new responsibilities. And demands that a uniform sweetness scale be adopted to help consumer make choices that match their palate.
---------------------------------------------------------------
From Decanter Magazine
Howard G. Goldberg in New York

Every bottle of Riesling should carry a taste scale so consumers can see exactly what style of wine they are getting, the International Riesling Foundation has proposed.

In its first major initiative, the newly formed New York State-based foundation has created guidelines to help consumers predict the taste of any Riesling. The foundation disclosed its so-called Riesling taste scale as the second annual Riesling Rendezvous, sponsored by Chateau Ste Michelle and the German producer Dr Loosen, began yesterday at the Washington producer's headquarters near Seattle.

The foundation has proposed descriptors it hopes to see on every bottle: dry, off-dry, medium dry, medium sweet and sweet, perhaps to be accompanied by a graphic. Although Riesling is the fastest-growing white wine in America, the absence of dependable common label information about gradations of dryness and sweetness makes most purchases a gamble, Riesling experts agree.

'Market research has shown that many consumers think of Riesling only as "a sweet white wine" despite the wide range of tastes it can represent,' the foundation said. To help winemakers choose the most suitable characterisations, it created a chart of technical parameters involving the interplay of sugar, acid, and pH, which determines taste.

Producers' use of the system would be voluntary. The foundation, created last November, has an international board consisting of more than 30 top Riesling producers. Its president is James Trezise, president of the New York Wine and Grape Foundation, a trade association.

A Central Coast Classic

Show airing Saturday, June 28, 2008 (Episode #88)

A great show. We were thrilled to have wine industry legend and Chairman/Founder of the Central Coast Wine Classic, Archie McLaren.

Then we welcome Dee Dee Brown of We Olive and hear about their plans to conquer the world of olive oil.

The finale is a phone call from wine web superstar, Gary Vaynerchuk of WineLibraryTV.com.

Drinking Inside the Box

Jessica Yadegaran, writing for the Contra Costa Times, was illustrating the advantages of the new wave of "wine-in-a-box." What caught my attention was that out of five examples of good wines available in this format, two of them were "casks" from the Central Coast.

Our pal, the Wine Whisperer, has distilled the advantages of box wine into his own Top 10.

10. Stacks in fridge easily
9. Doesn't break when there's an "ooops."
8. You get three litres of premium wine for as little $15.
7. Avoids the whole screwcap vs. cork issue.
6. 55% less carbon footprint (replaces the material and shipping weight of four bottles).
5. On your next trip to Australia, you'll already be in sync (over 50% of sales in the Land Down Under).
4. Inner pouch collapses as wine is consumed helping to preserve freshness.
3. The inner pouch comes out making it handy for backpacking or relaxing in the park with your homies.
2. Lots more branding and identity space for graphics, website url's, crossword puzzles, etc.
1. Gives a whole new meaning to "half in the bag."

So here's what Jessica had to say:
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On a recent camping trip to Stinson Beach, I realized how cumbersome the wine life can be. I'd traveled light, but my bottles were weighing me down. There's just something about thick glass that doesn't do well in dirt or sand, let alone on five-mile hikes.

Alas, it was the perfect opportunity to enjoy the onslaught of premium boxed wines currently on the market. I prefer the Australian term, casks, for these square offerings, even though they don't resemble casks in the slightest. But the Aussies know what they're doing: 50 percent of all wine sold in Oz comes out of a box.

And why not? Boxed wines are shatter-free and perfect for picnics and poolsides. And they are guaranteed value, especially in these economic tough times. For $15 to $25, you get three liters at a carbon footprint that is 55 percent smaller than the four bottles it replaces, and the wine lasts for at least one month, as opposed to one day, because it is sealed inside an oxygen-tight pouch. So it makes sense that sales of premium boxed wines have increased by 75 percent in recent years.

But how do they taste? Pretty darn good. When choosing one, make sure you go with a recent vintage (these wines are not meant for aging) and reliable producer that sources grapes from a reputable region. Non-vintage blends work, too, as long as you know you're getting a Central Coast Chardonnay or a Shiraz from southeastern Australia.favorite boxed wines, just in time for your August barbecues, picnics and beach trips. It's too late for me, but if you hit the camping trail, remember: You can take the wine pouch out of the box and carry it in your backpack. Puncture. Squirt. Savor.

Boho Vineyards Chardonnay: This Central Coast Chardonnay is medium in body with tropical aromas of pineapple and coconut and a toasty vanilla flavor. Around $20. Try it with herb roasted chicken salad.

Black Box Cabernet Sauvignon: This Paso Robles Cab hides its size with a smooth and easy finish. It begins with aromas of blackberry and ripe olives and ends on chocolate-covered cherries. Tannins are chewy, so slap this against a flank steak sandwich. About $20.

Reach Jessica Yadegaran at 925-943-8155 or jyadegaran@bayareanewsgroup.com.
Read her wine blog at www.ibabuzz.com/corkheads.

www.winebusiness.com

Muffaletta With The Midas Touch

Ever wanted to learn how to make the Muffaletta sandwich made famous by the Central Grocery in New Orleans?
Now's your chance... at no charge!

Mark ”The Singing Chef,” of Hospitality Catering is presenting a Muffaletta Cooking Show hosted by Idlers in Paso Robles on Wednesday July 23rd from 5:30-6:30. You can check out Chef Mark's Muffaletta recipe at www.GrapevineRadio.net

Chef Mark will be preparing the Muffaletta Sandwich and a Cajun Shrimp Salad. The event also features Cold Stone Creamery & Vista del Rey Vineyards.

Chef Mark hosts a free cooking demonstration once a month at Idler’s in Paso Robles located at 2361 Theater Drive. For more information on upcoming cooking events call Idler’s at 238-6020 or contact Brigitte Faulkner at Hospitality Catering 238-7979.

Epicurious Dictionary
[muhf-fuh-LEHT-tuh] A specialty of New Orleans, this HERO-style sandwich originated in 1906 at the Central Grocery, which many think still makes the best muffuletta in Louisiana.
The sandwich consists of a round loaf of crusty Italian bread, split and filled with layers of sliced PROVOLONE, Genoa SALAMI and ham topped with "olive salad," a chopped mixture of green, unstuffed olives, PIMIENTOS, celery, garlic, cocktail onions, CAPERS, oregano, parsley, olive oil, red-wine vinegar, salt and pepper. The olive salad is what sets the muffuletta apart from any other sandwich of its ilk.

The Lucas & Clark Expedition

This post links to the podcast of Grapevine Radio, Episode 87 (June 21, '08) on which we are introduced to the legendary Louis Lucas of Lucas-Lewellen Winery and learn about exotic wine grapes and their brand devoted to Italian varietals; Mandolina. Next up it's Clark Staub, owner of American Flatbread in Los Olivos along with his new chef, Brian Collins (formerly of Che Panisse).