The Wines and Wineries of the Central Coast

It was a pleasure to meet author William Ausmus on our show today. A great guy with a great new book on our favorite wine region.

Here's the official blurb: "In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value.

This is the first comprehensive guide to one of the world's most dynamic and beautiful wine regions-and the setting for the award-winning movie Sideways.

An excellent, one-stop resource for touring and tasting at convenient wineries located from Monterey to Santa Barbara, the guide is organized into county-by-county alphabetical listings for this up-and-coming region."

The book profiles nearly 300 wineries personally visited by the author and includes 5 maps, visitors' and contact information for each winery and discussions of regional wine history and terroir, just for starters.

William A. Ausmus is a research scholar in the Communication Studies Department at California Polytechnic State University at San Luis Obispo.

The Electric Tongue is Not a Sixties Band!

Nor is it a Rolling Stones stage prop. Yes, wine lovers we no longer need to rely on the burned out palates of a small cadre of "wine reviewers." It's the electric tongue to the rescue. Read on if you dare.
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By Steve Connor, Science Editor - The Independent (UK)
Even highly trained wine experts cannot agree on whether a variety or vintage is genuine Can't tell the difference between paint stripper and a 1982 Château Pétrus?

Well, scientists have developed a remedy: an "electronic tongue" that can distinguish between grape varieties and vintages. The device is still in the early stages of development but researchers hope they will one day be able to make an automatic wine taster that is more reliable than the human palette.

The electronic tongue – or e-tongue – is based on an array of tiny synthetic membranes built on to a single silicon chip called a multisensor. Each membrane has a different sensitivity to the various chemical components that distinguish one grape variety from another and one wine vintage from the next.

It can already distinguish between four grape varieties – Airén, Chardonnay, Malvasia and Macabeu – and samples of the same wine belonging to the vintage years 2004 and 2005.

READ MORE...

Mid-State Fair and Balanced

Ladies and gentlemen, we have this year's winning wines from the California Mid-State Fair in Paso Robles.

Super Awards went to:
* Best White Wine, Eberle 2007 Viognier, Paso Robles Mill Road
* Best Red Wine Halter Ranch 2005 Syrah, Paso Robles Estate
* Best Dessert Wine 2005 Robert Hall Vintage Port, Paso Robles

while the Best of Class was handed out to:

* 2007 Huber Chardonnay, unoaked, Santa Rita Hills
* 2007 Vina Robles Sauvignon Blanc, Paso Robles
* 2006 Castoro Cellars Pinot Grigio, Paso Robles
* 2006 Claiborne & Churchill Dry Gewurztraminer, Central Coast
* 2007 Harmony Cellars White Riesling, Monterey County
* 2007 Ventana Vineyards Dry Rosato, Arroyo Seco
* 2005 Halter Ranch Cabernet Sauvignon, Paso Robles
* 2005 Niner Wine Estates Merlot, Paso Robles
* 2005 Per Bacco Cellars Pinot Noir, Dronysus, Arroyo Grande Valley
* 2005 Penman Springs Petite Sirah, Paso Robles
* 2006 Sculpterra Winery Statuesque, Paso Robles
* 2006 Eberle Barbera, Paso Robles
* 2006 Kenneth Volk Vineyards Mourvedre, Lime Kiln Valley
* 2006 Ancient Peaks Zinfandel, Paso Robles
* 2006 Alapay Late Harvest Moscato, Paso Robles


Next year we're proposing to pair wine styles with the entertainment and other events.

For example: What to drink while listening to Raul Malo, what to sip along with Steely Dan, what's good in a brown bag rockin' with Rob Piazza, something nice and cool with Paula Cole and a glass of something elegant to cruise along with Boz.

Eagle Castle and Sushiya Japanese Restaurant

Show airing Saturday, July 12, 2008

Lynn Diehl joins us as guest co-host and we meet Kim Matthes of Eagle Castle Winery in Paso Robles. Kim tells us thrilling tales of knights on horseback jousting and other upcoming adventures at the Castle.

Then Toshi (Thoshio) Maruta from Sushiya Japanese Restaurant and his sushi chef, Sing Ko talk about their educational approach at the restaurant and Toshi plays a tune on his Shakuhachi, a traditional Japanese flute.

New York .... Mountain!

Our friends over at www.RedWineBuzz, broke this story in mid-July.

York Mountain Winery for sale.

Historic York Mountain Winery is up for sale, Avenue Vine reports. The Owners of Martin & Weyrich Winery purchased York Mountain Winery in 2001, but are selling it to concentrate on their namesake brand, without implementing their plans for improving the vineyard.

Founded in 1882 by Andrew York, the winery is the oldest continuously operating winery in California. It is the only winery, but not the only vineyard in the AVA of the same name (awarded in 1983).

The 9,3000 acres surrounding the winery in the Templeton Gap are tucked against the eastern slopes of the Santa Lucia Mountains and straddle Highway 46. This is on the western border of the Paso Robles AVA in San Luis Obispo County. The AVA is at elevations of 1,500 feet, just 7 miles from the Pacific Ocean.

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.
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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).

A Sparkling Wine Comes Out of the Cave

TendreBulle - the only gay wine in the village?
June 19, 2008
Sophie Kevany in Bordeaux

France's first gay wine – TendreBulle Gay Vin by Domaine de Boyer – launches on 1 July.

The wine, a sparkling rosé from Languedoc-Roussillon, will show two stylised heads, almost kissing, on the bottle. Underneath are the words 'Gay Vin'.

The letters G and L, for gay and lesbian, will appear on the capsule.

'I added the letters after some women at a wine fair told me the wine is only for boys,' said the wine's creator, Jacques-Edouard Pailles, a winemaker whose property is in Saint Martin de Villereglan, in the department of Aude.

Pailles said he started out wanting to make a rosé wine that would be called the gay wine of Malpierre, one of the local place names, but could not, because of AOC regulations.

'So then I thought it would be fun to make a happy wine, something festive, as in happy which is what gay used to mean in the middle ages,' he said.

Related stories: Ribera 'opens minds' with wine aimed at gay community Californian wines come out

About 13,000 bottles have already been made of the non-vintage, méthode champenoise Gay Vin. The wine will cost €6 per bottle and is available by order from Domaine de Boyer.

MacGourmet is Not a $200 Cheeseburger!

This looks like something every gourmet geek out there will want (provided you're a Mac and not a PC).

Mariner Software, just released MacGourmet Deluxe 1.0, its ultra-modern recipe and wine management software for Mac OS X.
Users can create, edit and share recipes; make wine and cooking notes, and easily import recipes found on the Web and expand their collection.

Recipes can be published to a .mac account or to a personal Web site. MacGourmet Deluxe will also create a shopping list that can be printed or exported to a PDA.

One of the coolest features of MacGourmet Deluxe is a first - the Cookbook Builder. Using a recipe collection, you can build, print and share your own cookbook.

The CookBook Builder allows the easy addition of images, chapters and text pages. A click of the mouse and it's saved as a high resolution PDF! Which means, of course, you now have a file that is small in size (easy to email) is printable and compatible with any computer and operating system.

Wine Whisperer says, "Don't Worry. Be Happy Canyon."

The Wine Whisperer hits the wine trail in search of the 2007 Happy Canyon Vineyards blend of Cabernet Franc, Merlot and Cabernet Sauvignon.
Mmmmm...a young wine with lots of black fruit, blackberries and currant.
A nice, integrated oak characteristic and it's good acidity makes it a great food wine. And I'll tell ya, partner, it's a perfect partner for pork or lamb dishes. WW found this Happy Canyon Vineyards blend for just $14.99 at the Monterey Street Wine Company in San Luis Obispo.
It's Happy Trails for me as I head off for a 4th of July BBQ at my Wine Cave.

Audio of WW will download if you click on his picture.

Grapevine Radio Show airing Saturday, June 14, 2008

We welcome guest co-host and veteran broadcast journalist, Lynn Diehl to Grapevine Radio and she introduces us to Craig and Nancy Stoller, owners of Sextant Winery. Next, we talk to Chef New, the energetic and talented young master of cutting edge cuisine at our area's newest restaurant/club sensation, Level 4 in Paso Robles.

Bass in the Glory of Italian Food Week 6.18–6.24.08

Here's a recipe from the Food & Beverage International website who first alerted me to the fact that this is Italian Food Week?

Sauteéd Bass Filet with
Eggplant and Ginger Sauce
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy

Ingredients / Methods:
Bass
Eggplants
Yellow, Red and Green Pepper
Zucchini
Garlic Oil
Tomatoe Puree
Basil
String Beans
Toasted Pine Nuts

Procedure for Bass:
120 grams sautéed in a pan until skin becomes crispy, then put in the oven to finish off.

Eggplant Sauce:
Cook the whole eggplants in an oven. Remove the skin and blend the skinned eggplants into a pulp, adding salt and olive oil.

Ginger:
Dice with olive oil and parsley.

Pillows:
Make a bed for the sea bass by cutting in small cubes yellow, red, and green peppers, eggplant and zucchini. Cook quickly in a pan with oil and salt, eventually adding garlic oil, tomato puree, and toasted pine nuts. Fried basil, Toasted pine nuts, Tomato puree, String beans: Boiled and then cooled in ice water, sliced open in halves.

Without Reservations. Joe Spills the Beans

From our Cookbook Corner, hot Chef and TV personality, Joey Altman really does have some "bold, creative" recipes in this new cookbook. And since I'm always in search of the perfect Huevos Rancheros, I'm featuring Joey's killer Ranchero sauce recipe. You'll want to check out his full deal on preparing this dish complete with his "lime cream." Mucho gusto!
Publisher's Note:
A popular TV chef explains how to prepare restaurant-quality meals at home with more than 120 tempting recipes for everything from cocktails and appetizers to entrées and desserts.
Industry Review:
"Intriguing combinations like tamarind, pecan and cherries with chicken, or maple, apple and mango with pork augment the dishes' central elements without overwhelming them..."

Holy Holistic Label Designs, Vatman

It's all in the label

New research shows just how much packaging guides our decisions.

By BRENT HUNSBERGER, Newhouse News Service

Last update: June 7, 2008 - 10:44

Do we judge a wine by its label?

Yes, and new research counts the ways.

The results shed light not only on consumers' snap shopping judgments, but also on marketing opportunities for other consumer products, including fragrances, footwear and MP3 players.

"There's a lot of money to be made in helping consumers make a good choice," said Keven Malkewitz, an assistant marketing professor at Oregon State University who coauthored the study. "The package helps people make a decision."

The study, "Holistic Package Design and Consumer Brand Impressions," appeared this month in the Journal of Marketing, cowritten by Ulrich Orth, a marketing professor at the University of Kiel in Germany. It was funded in part by Willamette Valley Vineyards Inc. in Turner, Ore.

Past marketing research suggests that packaging is extremely important in selling products because consumers encounter them when they're highly engaged mentally in making buying decisions. But little independent research had been done on which designs evoke specific, desired responses, Malkewitz said.

READ FULL ARTICLE

Grapevine Radio Show airing Saturday, June 7, 2008

Link to podcast of the show on which we introduce our new co-host, Jan Manni, Certified Sommilier and owner of The Wine Attic in Paso Robles.

Then we welcome Signe Zoller wine maker and owner of Zoller Wine Styling in Paso and learn about how intricate the choice of wine barrels can be.

Bonde. Trou de Bonde

The Wine Whisperer uncovers another real bargain on a truly fine wine; Trou de Bonde 2006 RED WINE. Winemaker, Clay Brock is the master of understatement. He has such a simple name for this elegant blend of Tempernillo, Petite Syrah and Zinfandel.

The perfect red wine for summer grilling as it will enhance the flavor of most any meat put over a flame. I especially liked it with savory grilled chicken.

And here's the part that puts the real thrill in your grill: this Trou de Bonde 2006 RED WINE is just $11.99 at the Monterey Street Wine Company. www.MontereyStreetWines.com