Season 2, Episode 15: “AZ Uncorked: The Arizona Wine Guide, with Jenelle Bonifield”

Long-time listeners may know about my connections to the Wine industry in Arizona, where I got started, and it’s high time I return to my roots, pun intended. In this episode, I sit down with Jenelle Bonifield, who just released her fantastic new book AZ Uncorked: The Arizona Wine Guide. Alongside her in this episode is her daughter Isla, who you may remember from our group podcast at ODV featuring the New Jersey wines of Sal Mannino, and of course Megan and myself. Oh, and Jason Dudley makes an appearance giving us snacks to pair with the wine we chose to drink over the course of our discussion.

I’m not kidding when I say this book is fantastic, even though I helped write an introduction to a section. The photography is absolutely stunning and vibrant, and I’d love half of them to be sitting on my walls. (I honestly spaced about asking during the recording whether prints of her work in the book could be acquired; I was told later she is considering it). As it turns out, literal blood, sweat, and tears went into the production of this book. (For that particular story, you’ll have to listen to the podcast!) If you are outside of Arizona, you can grab a copy online at https://arizonawineguide.com/order-book/

The wine we drank while recording this episode is the 2017 Gallia, from Saeculum Cellars. This wine is a sultry, supple blend of Cabernet Franc and Merlot, and is a perennial favorite of mine from winemaker Michael Pierce. The percentages change a little every year, but it’s always a great bottle to grab. The grapes are sourced from Rolling View Vineyard in the Willcox AVA; farmed by Michael Pierce’s father. Thank you once again, Michael, for letting us record our podcast in your barrel room!

Cabernet Franc Count: 6

AZ Uncorked
Jenelle Bonifield poses with her masterpiece, and the 2017 Gallia by Michael Pierce

Season 2, Episode 2: “WTF are tasting notes, anyway?”

I get asked somewhat often, “What are tasting notes, really?” Or rather, to be honest, I get asked: “What am I supposed to be tasting, anyway?”

Well, when you get down to it, you taste what you taste.  Sure, I can help, but really, wine is such a subjective thing that I generally hate to push what I think I’m tasting or smelling onto the drinker I’m with.  This can also make tasting notes (and notes on the aromatic profiles of wine) seem somewhat arbitrary to the beginner.  And that’s okay!

Basically, tasting notes refer to a wine taster’s (or, in some cases, a coffee taster’s!) testimony about the aroma, taste identification, acidity, structure, texture, and the balance of a wine, designed to allow the reader to get an idea of what the experience of imbibing that particular vintage is like. They can get as creative as you like, or as simple as you like.  Often-times, such notes may seem like gibberish, but this Sommelier-speak has a code that isn’t as difficult to translate as beginners think.  In short, what you taste, is what you taste.

These notes are NOT related to what is in the wine or how it was made, usually; these flavors are not added.  The winemakers for this wine didn’t pour in pickle juice during fermentation, for example.  In many cases, they aren’t even the same molecule, but they hit the receptors in the olfactory lobes of the brain in the same way as those flavors in food, drink, or spices do.  Wine Folly has a great article on how to approach writing your own tasting notes which can be found here.

For this podcast discussing Tasting notes, Elizabeth Krecker and I decided to drink the 2014 Sémillon from Dirty and Rowdy Family Winery, based out of Napa Valley, though they source grapes from multiple vineyards across the state of California. This wine is a complex blend of two different styles of fermentation; one on the skins (a.k.a., Amber Wine) and another aged in concrete. Elizabeth and I loved the tasting notes that they used to describe their wines and thought it would be fun to explore what we tasted in this wine versus what the winemakers tasted.  They’ve got a lot of fun wines, and I highly recommend them.

Dirty and Rowdy 2014 Sémillon
The 2014 Sémillon from Dirty and Rowdy Family Wines is not only our stepping stone into a discussion of what tasting notes are but also our first revisit of the California wine industry.

Episode 52: Mexico (Bonus Episode 1)

¡Bienvenidos amigos, al episodio cincuenta y dos del podcast Make America Grape Again! ¡En este episodio, volvemos a hacer uva de México con el Rosado 2017 de Casa Madero, la bodega más antigua del Nuevo Mundo!

Okay, sorry for my horrible Spanish there. Welcome to Episode 52 of the Make America Grape Again podcast, where we’re going to sneak across the border and explore the 2017 Rosado from Casa Madero, which happens to be the oldest winery in the New World! Founded in 1597 as Hacienda San Lorenzo, Casa Madero has been producing wines intermittently in the Parras Valley of Coahuila over the course of the last 422 years. There have been times when the vineyard was left fallow, but the winery is currently producing again.  I wanted to do at least one Mexico bonus episode, so I was stoked to stumble across this bottle randomly at Total Wine in Phoenix.

The 2017 Rosado is made from 100% Cabernet Sauvignon, and for more information on production, we do a ceremonial reading of the tech sheet in this episode. (I should also note that I will have at least one more Mexico episode in the future… probably.)

Mexico is a wild frontier for winemaking, with only about 7,700 acres under vine. As I mentioned above, the history of Mexican wine begins with this winery. Winemaking here, and in other vineyards in New Spain produced such fantastic vintages that King Charles II decided to prohibit the production of wine in Spain’s colonies, except for the making of wine for the Church in 1699. This prohibition stayed in force until Mexico achieved independence from Spain in 1821. Naturally, this meant that from the end of the 18th century to the middle of the 19th, most wine production was done by clergy. The Santo Tomás Mission, founded in Baja California in 1791 by the Jesuits, reactivated larger-scale production of wine in Mexico. In 1843, Dominican priests began growing grapes at the nearby Nuestra Señora de Guadalupe del Norte mission, located in what is now called the Valle de Guadalupe.

Today, the Valle de Guadalupe is largely touted as the premium wine-producing area of Mexico.  No longer just a gag in Frasier, vintages of wine from this are, along with the neighboring San Vicente and Santo Tomás Valleys produce 90 percent of all Mexican Wines.  The region has become famous for wines made from Nebbiolo, Mission, and Zinfandel. Part of the reason for this region’s popularity is the ease of travel to this area from tourist ports and towns in Baja Californa, such as Ensenada.  In addition to the wine regions in Baja, wines are also being made in Durango, the aforementioned Parras Valley in Coahuila, Aguascalientes in Zacatecas, and Queretaro in Central Mexico. Wine Folly does have a brief intro guide and overview of Mexican wine on their website. In short, Mexico is producing some good wines, and those vintages are well worth exploring.

If you like the work we’re doing here at the Make America Grape Again Podcast, please kick us some wine money over at our patreon, located at https://www.patreon.com/TheMakeAmericaGrapeAgainPodcast

2017 Rosado
In this episode, we explore a little bit of the wine scene of America’s southern neighbor, while drinking the 2017 Rosado from Casa Madero.