Apologies for the long delay in uploading; life has again been rather rough of late. If you want to help out, you can toss a coin to the Wine Monk over at our Patreon page. Anyway, onto the show!
We’ve visited Florida once already for something rather strange, Avocado Wine, but it’s time we return, and try something equally strange and wonderful: the Blanc De Fleur from San Sebastian Winery. This is something truly unique and astonishing: a sparkling wine made from muscadine varietals, and one with very low residual sugar at that! The gang found this wine to be a fabulous summer sparkler, and we quickly tried to figure out just which Florida Man article to pair this wine with… or even, if this wine was a Florida Man headline, what would it be?
The Blanc de Fleur was made in the Traditional Method, which we discussed in our episode featuring the RJR Brut Cuvée. However, this wine is not quite as dry as the Brut; we never really sat down to figure out where this wine would sit on the scale of sweetness vs. dryness… because this wine was that tasty.
First of all, let me apologize for the erratic upload schedule this January. There is a lot of stuff going on in my life right now; a struggle with depression, a struggle with finances, and my mother is on her deathbed. I beg pardon for not following my every 2-week schedule as I planned. Now, onto the blog. (If you want to help, please support the Patreon for this podcast!)
One of our very first episodes of season one focused on the supposed wonder of Virginia Viognier. As you may remember, neither Gary or I were impressed with the 2016 Horton Viognier and were deeply confused as to why Viognier was supposed to be the state grape of Virginia in the first place. I told this to my friend Michelle Petree, who asked which one I had imbibed, and she proceeded to be horrified by my selection. “Don’t worry,” she said, probably shaking her head sadly, “I’ll fix that for you. I know the good ones. The 2017 Viognier from King Family Vineyards is especially great.”
In return, I promised her my favorite bottle of Viognier from Arizona, the 2016 Rune Viognier, made by James Callahan. (He will be a guest in later episodes in season 2, so stay tuned!) At some point, one of us (I can’t rightly remember who, lots of alcohol was involved…) decided we should drink these two wines side by side with a vintage from Viognier’s homeland, Condrieu… and settled on the 2017 De Poncins, from Francois Villard, as a comparison. And so this podcast was born.
Viognier, if you are unaware, has made a huge comeback in the last 60 years from near-extinction (in 1965, there were only 30 acres of this grape remaining) to a worldwide sensation, being grown across the world, from Arizona to New Zealand. Most of the Viognier acreage planted in the United States can be found in California, but it is also grown in 15 other states. One of the main reasons for Viognier’s fall from grace until the 1960s is due to the fact that this varietal is very difficult to grow, being prone to Powdery Mildew, as well as suffering unpredictable yields from one vintage to the next.
However, this grape is increasing in popularity as an attractive alternative to Chardonnay, so I feel we can only expect more Viognier to appear as time goes on. Watch this space!
We explored Michigan once before, but that episode was recorded about a month before I got the chance to drink some fantastic Michigan wines courtesy of a #winestudio event and the Michigan Wine Collaborative. Among the bottles sent were two bottles of 2016 Chardonnay; one from Amoritas Vineyard, and the other from Chateau Chantal. These wines are from the Leelanau AVA and Old Mission AVA, respectively. The original idea for this episode was to focus on vine age and resulting vintages, but the conversation quickly shifted to different modes of making Chardonnay–not all Chardonnay vintages are made for the same purposes, as it turns out!
These two bottles, provided through the kindness of the Michigan Wine Collaborative and #winestudio turned out to be perfect examples of the two main styles of New World Chardonnay: Buttery and oaky, and crispy stainless steel. Both of these wines had us saying Chardon-yay, for sure, and allowed us to take a deep dive into a grape varietal that is perhaps overlooked due to its prominence in the wine market but is really just as fascinating as any hipster varietal you may not have ever heard of.
I learned a lot about Michigan wine thanks to the interactions on #winestudio with the folks tweeting at the Michigan Wine Collaborative and the veritable host of winemakers (most of whom were women, which is freaking awesome) over the course of the three weeks of this program. Emi Beth was fabulous at answering all of our strange questions about the wine scene that is exploding in Michigan currently. Another wine from this particular #winestudio program, a Grüner Veltliner, will appear in a later episode this season for a deep dive of this unique Austrian varietal.
Everyone knows Pinot Noir. Most folks know Pinot Gris, aka Grigio. Pinot Blanc has a few die-hard fans even among the general public. But Pinot Meunier seems to remain the province of wine geeks alone. In this episode, the gang tackles the challenge, when we compare the 2017 Pinot Meunier from Teutonic Wine Company (sourced from Borgo Pass Vineyard in the Willamette Valley AVA of Oregon), with the 2015 Darting Pinot Meunier from Pfalz, Germany. In this episode, we also talk about wine-making techniques and compare the Old-World style of Winemaking, to the New World style, and touch again upon the subject of Natural Wine. I REALLY need to do an episode just focusing on Natural Wine at some point. This also reminds me, I need to reach out to the folks at the fine Natural Disasters for a collaboration on the subject… I digress.
A word about tonight’s (today’s?) grape of the episode: Pinot Meunier. Also known variously as Meunier, Schwarzriesling, Müllerrebe, and Miller’s Burgundy, this grape gets its name (and most of its synonyms) from the flour-like dusty white down which is found on the underside of the leaves; like the result of grinding wheat. First mentioned by name in the 16th century, Pinot Meunier is what is known in the plant world as a Chimeric Mutation, where different plant genes are expressed in different places. In the case of this varietal, the inner cell layers are composed of a Pinot genotype which is close to (if not identical to) Pinot noir, but the outer, epidermal, layer is a mutant, distinctive, genotype. I have no idea how this happens, but it is my understanding that the genetics of most Pinot varietals are about as stable as my average mood, and therefore the plant can mutate simply if you look at it in a funny way.
Of note: Pinot Meunier is apparently almost one-third of all the grapes planted in Champagne, but the French don’t like to talk about this fact and prefer to emphasize the use of Pinot Noir and Chardonnay… though I will say the best Champagne I’ve ever had was a Grower’s Champagne (the Vallée de la Marne Rive Gauche Extra Brut from Bereche & Fils) made of 100% Pinot Meunier, so, uh, take that, popular kids! Or something?
I acquired this bottle of the 2o17 Teutonic Pinot Meunier directly from their tasting room in Portland, Oregon, while visiting there last September; the German example was acquired from Lloyd’s Liquors, in Prescott, AZ.
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.
Welcome to the first episode of Season 2! This was originally going to be an additional bonus episode for Season One, but harvest, crush, and a new tasting room job meant I didn’t get much time to get this ready, so we’re going to open Season 2 with this episode instead! Future episodes will continue at roughly every 10 days, as with season one.
In this episode, Megan (alias VeniVidiDrinki), James, our friend Ruben, and I drink a Henri Marchant Cold Duck that dates back at least to the early 1970s. Why? Because it was there. More seriously, VeniVidi found this bottle at an estate sale somewhere in Illinois, and had it sitting around… and so we decided to drink it. For myself, this is probably the second or third oldest bottle I’ve had in my life, but for the others, it was their oldest bottle; in fact, this bottle was older than every one of us excepting possibly James. Old wine is fascinating, often lauded, but sometimes misses the mark. But we decided to try this one anyway and record it for shiggles.
What is Cold Duck, anyway? Well, it so happens that Cold Duck is pretty much a uniquely American innovation in the wine world. The wine style was invented by one Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit, Michigan in 1937. This inaugural Cold Duck vintage was made at the Ponchartrain Wine Cellars by simultaneously pouring Champagne and sparkling burgundy into a hollow stem wine glass. However, this recipe was based on a German legend that involved Prince Clemens Wenceslaus of Saxony ordering the mixing of all the dregs of unfinished wine bottles in his cellar with Champagne. The wine produced by Borgman was at first given the name Kaltes Ende (“cold end” in German) until it was altered to the similar-sounding term Kalte Ente meaning “cold duck”.
It was this translation of the second name that took root for this particular wine style, and many other American wineries, particularly in California and New York, followed in the wake of Pontchartrain. Today, you can still find bottles of Cold Duck in most grocery stores, as a “low-end” wine (see: Frasier, Season 4, Episode 9), but for the time it was a revolution that allowed most Americans who would never have been able to afford high-end sparkling wines from France to get their first experience with bubbly.
Of note: we dated this bottle based on a particularly awkwardly hilarious commercial we found on YouTube; the audio of which is featured in the podcast, but the video is below:
¡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.