Cafes & Wineries

We all understand the power of brands. There was likely a time for most Americans alive to day when we used “Reynolds Wrap″ when we meant aluminum foil. Some of us still say Kleenex instead of tissue and Xerox instead of photocopy. When one company pioneers a product that becomes so ubiquitous and common, it’s likely that the name will stick, even when we’re no longer using the original product.

There was a time in Japan’s history when sake was more easily referred to as Oyamazake, for exactly the same reasons. In 1882, the Shogun commanded that a sake brewing operation be established to feed the growing thirst for rice wine at the court, and like most of the time when the Shogun asked for something, he got what he wanted.

At it’s height, the brewing operation that sprang in the town of Oyama occupied almost fifty separate breweries arranged side-by-side on the Shonai plain in northwestern Japan. The amount of sake produced at the height of production is unknown, but it must have been truly staggering.

Today, several sake breweries call he town of Oyama home, but only one brewery can trace its history back to that massive brewing operation begun more than a century ago. Named Ohyama, or “big mountain,” this modest brewery continues to carry on the traditions of sake brewing much as they were established before the turn of the century.

Ohyama makes several sakes, but perhaps one of their best is this very special nigori, or “unfiltered,” sake. Unfiltered in the world of sake means much the same as it does in the world of wine. The process of making sake eventually yields a big soup of mushy fermented rice and alcohol in the same way that the end of fermentation for grapes results in a big tank of grape skins, wine, seeds, etc.

In order to get sake out of the mash, the sake must be pressed off of its lees (the solid bits of rice and yeast that are left). This usually involves putting sake into canvas bags and then squeezing those bags in a pneumatic press so that the sake squirts out and the rice and such is left behind. The resulting sake is a milky, cloudy color as it still contains a lot of rice starch and yeast in suspension.

At this point the sake is usually cold filtered through charcoal or other mediums to clarify the sake, but occasionally, brewers will simply stop here, and this cloudy, sediment filled sake is known as nigori. The rice starch gives the sake a milkier, slightly sweeter flavor which makes nigori a nice aperitif, as well as a good match for stronger flavored foods.

Interestingly, if you were to travel back in time, say, to 1882, when Ohyama was busy making sake for the Shogun, all the sake would have been unfiltered because they hadn’t invented the filters yet. Clear sake is quite a modern phenomenon.

Unfortunately while nigori sake is also an increasingly popular phenomenon, much of it is extremely low in quality. In some sake drinking circles, nigori sake is the equivalent of white zinfandel, an entry level brew that is easy to drink and doesn′t take much to appreciate. As a result most nigori sakes are made from relatively low quality rice, are often fortified with alcohol, and in some cases, are just downright nasty tasting.

Increasingly however, there are some breweries that are making extremely high quality nigori sake, and Ohyama happens to be one of them. This sake is a “tokubetsu” junmai nigori, which means “very special” junmai nigori. The Haenuki rice has been milled to less than 60% of its former mass (enough to qualify for ginjo status), and no additional alcohol has been added in the brewing process. These two facts, coupled with the extra care taken in its production have made for one of the finest, most delicate nigori sakes available on the market today.

Tasting Notes:
This sake looks like watery, fat free milk in the glass, and it smells very pretty, with aromas of rainwater, flowers, and faint hints of bubble gum. In the mouth it is smooth and creamy, with flavors of…well…cream, wet cedar wood, apple, floral notes, and a beautiful stony quality that lasts through a surprisingly long finish. This is one of the most refined, elegant nigori sakes I have ever had.

Food Pairing:
Even though it is refined in quality, this sake has the robustness of the nigori style, which means it is not so easily overwhelmed by stronger flavors (like many delicate sakes are). I’d happily serve this sake with any non-spicy south or east Asian food. It would go beautifully with a mild Vietnamese curry, for instance.

Overall Score: 9/9.5

How Much?: $15

This sake is available for purchase on the Internet.

Original post by Alfonso Cevola

Looks like this is shaping up to be a Staycation-Summer here in Texas and that ain’t all that bad. At least we have real good red meat and long highways that take us into interesting places along the wine trail. It’s airplane (and bus and train) free and yes there’s a little work involved, a lot of sun and plenty of family and friends. Life is good. Witness one of the wonders of Texas, our Terroir-child Gia, who is just about as happy with the Texas dirt as the vines and all the rest of the stuff that inhabits this crazy-wonderful state.

Blanco Texas is somewhere between Austin and San Antonio and in the summer, there’s always a little river rolling and a hillside to set upon and let the breeze cool one off. A little wine, and a little more wine and it isn’t too bad. Sure it isn’t Ischia or Lago di Como, but it is the life we have chosen.

After a Friday night marathon of restaurant visitations with “those who review”, whereupon we had sashimi for apps, pizza and mussels for secondi and gelato for dolce, I got up at 4:30 AM to make the trek to the Texas Hill Country. Around 9 AM I rolled into Austin to pick up the IWD, where she had a perfect espresso waiting for me. A block away we stopped at the Taco Shack for a Jeremy Parzen primo colazione. One Espresso and two breakfast tacos later we headed for Blanco. It was shaping up to be one of those perfectly beautiful sky-full-of-Texas days. Hours later I’d be walking the vineyards with Giulio and we both remarked on the unbelievable quality of the Texas sky. Something about there’s always a cloud or two in the sky but the sun was always shining.

As we rolled into Stout Vineyards, there was a whole bunch of folks getting after the nets which were being put over the Syrah vineyard to protect the fruit from the birds. We had to do it this weekend, ‘cause Guy is heading to Washington D.C. for an Under the Texas Winemaking Tent event, on the National Mall during the July 4 week. He’s giving a talk about Texas terroir. Like Guy says, “We don’t call it terroir in Texas, we call it dirt.”

The birds were angry and I caught a couple of the crazy ones dive bombing the vines, even though the grapes were a ways off from good eating. Actually, in this vineyard, harvest is looking to be around August 10-10 at this point. A good five weeks. Eight year old vines on caliche and all kinds of tough soil, good ventilation, great sun, but on those 4 acres maybe 2-3 tons a fruit will be delivered to the winery. A lot of work, but a lot more love. This is the love child of Mast Somm, Guy Stout, who is Texan through and through. He was busy that day unrolling bird netting and cleaning out irrigation lines, handing out clothes pins and watermelon.

Our goal that day was to secure all the vineyards with the netting to protect the fruit from the birds. It was hot work with a lot of crouching and bending over. I am not a farmer and whenever I go into the vineyards I gain a lot of respect for those who toil in the fields. It’s punishing work. I am sore in places I forgot existed in my body.

Yeah, this is kind of a momma-mia blog today, but hey, sometimes the wine god takes us into their hands and we are merely their slaves, building their pyramids and in return be rewarded with friendship, good wine, conversation, more wine, food and more food, a soft place to sit and with a little luck a cool breeze when it is all said and done.

Two thirds-way through the work a kind gent brought us some Chicken and Brisket from Riley’s Bar-B-Q in Blanco. Giulio and his wife Stacie brought an amazing Macedonia (fruit salad) and a brand spanking new rose from the Maremma from the Tenuta la Badiola estate. This was a wine that Alain Ducasse, chef at accompanying restaurant and spa L’Andana, asked the winery to make to go with his food served at the restaurant. This rosato called Acquagiusto. Italian rose from the Maremma, it doesn’t get any better.

Back to the vines, nothing like a little wine, some Bar-B-Q and watermelon to get one ready to go back to work. Wrong. I was wrangling for a nap, but no slacker am I, or my colleagues. So a few more hours and the job was done. The vineyard was wrapped up like a Christmas present.

Now we could unwind and have fun.

Guy has a funky barn and extended patio, more like a shed, but it works just fine. Devon Broglie from Whole Foods brought some vino and Giulio brought some Dolcetto and Barbera. Guy had a ton of NZ wines and other assorted outcroppings from some discarded warehouse. Tracie brought a Verduzzo tradizionale from Friuli and I gathered a few specimens. We were rolling into the comfy padded chairs under the shed in the breeze. Life is good.

Baby Gia entertained us with her little girl antics. Everyone’s child should be a Gia, a happy to be there soul. Love that little one, thanks momma and poppa for bringing her with ya.

What else is there to say? A long night that ended with Canadian ice wine somewhere just shy of 2 AM. Almost 24 hours nonstop.

Driving home today from Austin, I was fueld on espresso ( the Taco Shack was closed on Sunday) but it was alright ma. I just set my sights on Big D and the pool in the backyard. Somewhere along the late afternoon I made it into the cool waters, where my little piece of Texas sky was waiting for me.

Sitting here now back home listening to John Fahey strum his guitar, all of Texas is ripe with tomatoes , melons and soon figs and grapes. This ain’t such a bad place. It beats sitting on a slow train.

Isn’t that just the prettiest little baby girl you ever did see?

Original post by Alfonso Cevola

If you have more than a passing interest in wine, you’ve no doubt heard some form of this common complaint: wine critic Robert Parker’s palate, with it’s emphasis for ‘hedonistic fruit bombs,’ has ruined the wine world, because now everyone makes (unappealing/monstrous/one-dimensional/sweet/spoofulated/choose-your-adjective) wines that taste the same and have the singular goal of a high point score from Parker.

I have long maintained that this “sky is falling” point of view (perhaps best typified by the irresponsible polemic, Mondovino) and in particular the demonization of Robert Parker’s palate as monolithic represents a sort of irrational fanaticism with little basis in reality.

My observations, for as long as I have been following the world of wine criticism, have led me to believe that, contrary to the whining and accusations of many, most of the world’s top wine critics tend to completely agree with Parker when it comes to most of the top wines of the world.

And now there’s actually been a study that seems to bolster my anecdotal convictions. Conducted by the Center for Hospitality Research at Cornell University, this recently released study was commissioned to examine the hypothesis that the ordered ranking of Bordeaux Chateaux into First Growths, Second Growths, etc. that has been in place since 1855 may no longer be truly accurate. In the process of testing this hypothesis, the researchers have produced the only statistical analysis I have ever seen that compares the rankings of major wine critics across similar wines. And while it was not the purpose of their research, their findings on the correlation of scores between The Wine Spectator, Robert Parker, and Stephen Tanzer are quite remarkable.

In short: these three sources are in near complete agreement on which wines are the best, and they have been for three decades. This result utterly refutes the idea that somehow Parker’s “skewed” palate has driven the wine market to a place that it would not have otherwise gone on its own.

Here’s one of the charts from the report that pretty much says it all (click to enlarge):

This graphic shows the ratings for nearly 50 of the top wines of the Medoc region of Bordeaux by these three critical sources. The researchers’ primary findings about these ratings are nicely visualized here, namely that there are incredibly strong correlations between all three raters as to which are the better wines, as well as which wines are relatively better than others, as well as the fact that the differences between these raters are consistent. Parker gives higher ratings (by about one third of a point) than the Spectator, which in turn is about a point higher than Stephen Tanzer. Over 30 years of data, even in the cases where there is significant disagreement between these raters, that disagreement is rarely more than two or three points, maximum.

The only way this study could have proved my suspicions any better is if it had included scores from European critics like Jancis Robinson, Stephen Spurrier, Michael Bettane, and Michael Broadbent.

But luckily enough, there’s a fairly easy way to answer that “what if?”, thanks to a phenomenally useful site called Bordoverview.Com, which lists the scores for several hundred top Bordeaux wines across the past 4 vintages and across a huge range of critics, including Parker, Robinson, Bettane, and the Spectator. A quick pass through the data on that site should be enough to put a nail in the coffin of the myth of the monolithic palate once and for all.

A comparison of the top 20 wines from each of the critics from every vintage since 2004 yields an overlap of more than 60%. I didn′t have the time (or the skill) to grab all the scores and run a regression analysis on them, but I’d bet good money that they′d show the same level of correlation, as well as internal consistency that was found by the Cornell study.

Of course, there will be people who will say, “well, that’s just the top Chateaux of Bordeaux, what about California, or Burgundy, or Italy, or Australia?” It certainly would be great to do this sort of analysis on scores from the critics for all those regions. But the reality is that the majority of wine critics don’t cover all those regions equally. Bordeaux, and the Left Bank in particular, is the ultimate benchmark for wine critics — every major critic covers nearly every one of these wines every year, and these are ostensibly the best wines on the planet if only judged by broad historical market prices and demand.

So let’s just put this one to rest, shall we? If anyone wants to persist in the argument that Robert Parker is ruining wine for the world then they need to answer the following question: how can that possibly be, when the rest of the major wine critics in the world seem to agree with him (nearly wine for wine) and when it appears that some have done so for decades?

I highly recommend you check out the report from Cornell, and that you spend some time playing with Bordoverview.Com.

Oh, and about that 1855 Classification? Looks like it needs a significant overhaul.

Original post by Alfonso Cevola

These days, with a newborn, I don’t get out to many large tasting events, but one I decided I shouldn’t miss this year was the annual Golden Glass tasting in San Francisco a couple of weeks ago. This tasting is an annual fundraiser for Slow Food USA, and has been called the best single wine tasting event in San Francisco by more than a few wine lovers I know. In addition to having a reputation for pouring a lot of great wine (mostly Italian) the Slow Food focus attracts many of the top artisan food producers and restaurants from around the Bay Area. So the snacks are pretty good.

Generally the Golden Glass is on a weekend that conflicts with many other wine tasting events for me, so I often don′t get a chance to attend, but this year I carved a couple of hours out of my schedule to wander the hall and check out what the event had to offer.

While past years have been almost exclusively Italian in focus, this year a significant number of producers from New Zealand were on hand, as well as smatterings of other regions like Australia, Spain, Germany, and Argentina. I cruised these areas, and after a little consideration, decided to focus my tasting efforts on the Italian contingent (which still made up more than 60% of the wine being poured).

After all the hype about this tasting from folks I know in the business, I have to say I was disappointed in the quality of the wines. That goes for both the Italians, which I tasted, and the rest of the producers, many of whom I was familiar with. Don′t get me wrong there was plenty of good wine there. But there wasn′t a lot of amazing wine being poured. Compared to the Tre Bicchieri tasting, held about two month’s earlier, this tasting was lackluster. However, there were some excellent wines to be found amongst a crowd of decent ones, so my scores follow below.

The food at the event was definitely some of the best I’ve had at any public wine tasting event, and might alone be worth the $50 entrance fee.

WHITE WINES

WHITE WINES WITH A SCORE AROUND 9.5
2006 Cantina Prod. San Pauls Sauvignon Passion. $35

WHITE WINES SCORING BETWEEN 9 AND 9.5
2004 Barone Pizzini/Pievalta Verdicchio Castelli Jesi Class. San Paolo Pievalta. $30
2006 D’Antiche Terre Greco di Tufo. $21

WHITE WINES WITH A SCORE AROUND 9
2007 Cornarea Roero Arneis. $26
2006 Pierpaolo Pecorari Sauvignon, Kolaus. $32
2005 Primosic Collio Ribolla Gialla di Oslavia Riserva. $20
2007 Ronco dei Tassi Malvasia Collio. $25
2007 Ronco dei Tassi Sauvignon Collio. $25
2007 San Michele Appiano Alto Adige Sauvignon Sanct Valentin. $45

WHITE WINES SCORING BETWEEN 8.5 AND 9
2007 Castello di Neive Roero Arneis. $16
2006 Collavini Broy Bianco Collio . $??
2003 Collavini Ribolla Gialla Brut. $35
2006 D′Antiche Terre Fiano d′Avellino. $21
NV Gigante Schiopettino Cof. $32
NV Gigante Pinot Grigio Cof. $25
2006 La Boatina Pinot Grigio Collio. $25
NV Livon Braide Alte. $30
2006 Marchesi Incisa della Rocchetta Roero Arneis . $??
2006 Marotti Campi Verdicchio Castelli di Jesi Classico Salmariano. $16
2006 Marotti Campi Verdicchio Castelli di Jesi Classico Luzano. $18
2004 Primosic Collio Bianco KLIN. $35

WHITE WINES WITH A SCORE AROUND 8.5
2006 Barone Pizzini/Pievalta Verdicchio Castelli Jesi Class sup. Pievalta. $19
NV Gigante Friulano Cof. $25
2007 Livon Ribolla Gialla. $28
2006 Pierpaolo Pecorari Pinot Grigio, Olivers. $32
2006 Pierpaolo Pecorari Pinot Grigio. $30
2006 Primosic Collio Pinot Grigio Murno. $16
2004 San Michele Appiano Alto Adige Pinot Nero Sanct Valentin. $45

WHITE WINES SCORING BETWEEN 8 AND 8.5
2006 Accomo - Bricco Majolica Langhe Bianco

WHITE WINES WITH A SCORE AROUND 8
NV Barone Pizzini/Pievalta Franciacorta Brut Barone Pizzini. $37
2006 Busso - La Badia Moscato d’Asti. $20
NV Livon Tiareblu. $25

RED WINES

RED WINES SCORING BETWEEN 9 AND 9.5
2001 Prunotto Barbaresco Bric Turot DOCG. $90
2001 Prunotto Costamiole Barbera D′Asti. $70
2005 Prunotto Mompertone Monferrato. $28

RED WINES WITH A SCORE AROUND 9
2007 Cantina Prod. San Pauls Pinot Bianco Ploetzner. $25
2007 Caprai Grecante Grechetto Colli Martani . $??
2000 Cascina Adelaide Barolo Riserva Per Elen. $105
2004 Cascina Adelaide Barolo Riserva Vigna Preda. $100
2003 D′Antiche Terre Taurasi DOCG. $40
2003 Il Molino di Grace Gratius. $50
NV La Montagnetta Rosato Ciaret . $??
2003 Marchesi Incisa della Rocchetta Barbera d’Asti Superiore Sant′Emiliano . $??
2006 Marotti Campi Lacrima di Morro D’Alba Orgiolo. $22
2004 Podere Ruggeri Corsini Barolo Corsini. $45

RED WINES SCORING BETWEEN 8.5 AND 9
2004 Attilio Ghisolfi Barolo Bricco Visette . $??
2004 Cantina del Pino Barbaresco Ovello. $50
2004 Cascina Adelaide Barolo Fossati. $85
2004 Cascina Adelaide Barolo Riserva Cannubi. $84
2003 Fornacina Brunello di Montalcino DOCG . $??
2003 Il Molino di Grace Chianti Classico Riserva. $30
2006 La Montagnetta Freisa Bugianen
2003 San Michele Appiano Alto Adige Lagrein Sanct Valentin. $45
2003 Tenuta Caparzo /Borgo Scopeto Brunello di Montalcino Caparzo. $50
2004 Valle Reale Montepulciano d’Abruzzo Valle Reale. $21
2003 Valle Reale Montepulciano d’Abruzzo San Calisto. $38

RED WINES WITH A SCORE AROUND 8.5
2006 Accomo - Bricco Majolica Dolcetto Diano Sori′ Bricco Maiolica. $20
2005 Attilio Ghisolfi Barbera d’Alba Vigna Lisi . $??
2004 Caprai Sagrantino di Montefalco Collepiano . $??
2005 Caprai Rosso di Montefalco . $??
2006 Cascina Adelaide Barbera d′Alba Vigna Preda. $36
2003 D’Angelo Aglianico del Vulture Caselle. $35
2005 Fornacina Rosso di Montalcino . $??
2004 Le Fonti Chianti Classico Riserva. $45
2007 Marotti Campi Rubico . $??
2006 Poderi San Lazzaro Sangiovese Polesio. $18
2005 Poderi San Lazzaro Grifola. $60
2003 Sassotondo Ciliegiolo Riserva San Lorenzo . $??
2007 Sassotondo Rosso Maremma Toscana . $??
2006 Valle Reale Montepulciano d′Abruzzo Vigne Nuove. $15

RED WINES SCORING BETWEEN 8 AND 8.5
2006 Cantina Prod. San Pauls Lagrein Gries. $28
2004 Castello di Neive Barbaresco Riserva Santo Stefano. $50
2006 Castello di Neive Pinot Nero I Cortini. $30
2003 Le Fonti Fontissimo. $60
2006 Poderi San Lazzaro Rosso Piceno Superiore Poderi 72. $20

RED WINES WITH A SCORE AROUND 8
2004 Accomo - Bricco Majolica Nebbiolo Cumot. $28
2003 Busso - La Badia Barbera d’Asti Clotilde. $28
2006 Cantina del Pino Nebbiolo Langhe. $20
2005 Cascina La Corte Barbera d’Asti La Grissa . $??
2005 Cornarea Roero. $32
2003 D’Angelo Canneto Rosso Basilicata. $28
2006 D′Angelo Sacravite Rosso Basilicata. $18
2005 Le Fonti Chianti Classico. $30
2005 Podere Ruggeri Corsini Langhe. $20
2007 Ronco dei Tassi Collio Rosso Cjarandon. $25

Original post by Alfonso Cevola

Texas is very much like France, in that it is of similar size and very independent thinking. California and Italy share similarities in land mass, climate and lifestyles. Nothing exact, but some parallels to think about.

Tonight, after a wonderful outdoor concert by the lake, I decided to pose questions to an Italian who is very adept at getting to the French people and obtaining what she wants, to give us some insights into their way and their successes. And quite possibly, how we can learn from our French cousins, things that can make us stronger and more nimble in today’s changing world. Of course, the answers come from the same place as the questions.

Q. Carla, you have adopted France and French ways. In fact you have married the most powerful French man in our time. Can you give us some insights as to how the French mind works and how we as Italians could approach the world in this new time, in ways that would be relevant and appropriate?

A. First, there are more similarities than differences. The macro view is to tear it apart and see how different we are. But if you look at how the two countries live, we are much more alike than not. We enjoy fresh food, prepared in a simple and clean manner. We like our wines fresh and unadulterated with too much alcohol or wood. We like our clothes fashionable but well made and in a timeless manner. And of course we both are passionate and obsessed with living life with all seriousness and devotion.

Q. Lets talk about the wine. France has a long tradition of winemaking that is famous all over the world. So does Italy. What can Italy learn from their neighbors?

A. For one they should keep their private business behind closed doors. Both countries have a saying that goes like this: If it is meant to be done in the bedroom, then it should be kept behind the bedroom doors. There are private passions that shouldn’t be paraded around for the world to see and judge.

Q. How so?

A. Lets take wine scandals. There are laws and then there are those who think they can make something better than the law will allow. This is all a matter of opinion, unless the aspect of safety enters into the discussion. But when Bordeaux has a conflict, they discuss it in chambers and seek to fight it out, hammer out the points and come to a compromise. It isn’t perfect, but after all the discussion, there is consensus. They arrive at a solution.

Q. And Italy differs in which way?

A. Italy treats these matters like an opera, like a public forum, not realizing that their image, the perception, is altered and sometimes to the detriment of the overall goal of the community.

Q. France is struggling though, recently, with dock strikes and work stoppages. Right now as we speak in the port of Marseilles, there are 29 oil tankers prevented from entering the port. How much more public than that can one be?

A. I cannot speak for the politic, except to say the workers are striking to protest privatization, the inevitability of the modern global world economy. That is more a problem of short sightedness and also the French aspect of pater-familias, whereby the state takes care of their citizens. In the US I believe they call that entitlement programs, and that is no longer economically viable. But it is human nature to try and get as much as one can for as little as they are willing to pay for it. The economies of the world now make that kind of attitude and position obsolete.

Q. That’s a pretty heavy statement from the first lady.

A. One thing the French have long realized is that the world is a stage and to be players on it one must take risks. The Italians do as well, but is usually for a shorter term goal, at least in recent history. But like Catherine di Medici and Napoleon Buonaparte, who both had roots in Italy but shaped so much of the modern history of France, the French understand borrowing and adapting other notions into their culture to make it better and brighter. And then to claim it as their own invention. That’s why they do so well with wine; they understand the art of self promotion.

Q. Restaurants in the US claim to be French or Continental and then you go inside and they have pasta and simple fish dishes and everything seems more Italian than what is proffered.

A. Also in France. Robuchon in Paris makes a wonderful Carbonara, and Savoy has a chicken that Tuscan has inspired. Gagnaire, well he is still very French, but his food is not without their Italian influence and sensibility in terms of bright and simple perfection.

Q. One last question. Where are you planning on going this year for vacation?

A. As you know last year the vacation was in America. But this year I am hoping for a little time back in Italy, perhaps an island like Panarea or Sardegna. My friend Carol Bouquet has a nice place on Pantelleria and Giorgio (Armani) is also there in August. I also like the Isola del Giglio. But Corsica is also being considered, especially since that region is so sensitive and suffers from their loss of identity with France. But we shall see.

Q. So we won’t see you in Texas this year?

A. Not in the summer, but after the elections, you never know. We shall just have to see.

Original post by Alfonso Cevola

Coffee Health Risks: For the moderate drinker, coffee is safe says Harvard Women’s Health Watch

( Boston , MA ) Despite 20 years of reassuring research, many people still avoid caffeinated coffee because they worry about its health effects. However, current research reveals that in moderation—a few cups a day—coffee is a safe beverage that may even offer some health benefits. The September issue

Original post by Robert

Saturday, July 5th, from 1pm - 3:30pm, CTAHR meeting Room in Kainaliu, followed by optional tour to Bob Nelson’s processing operation (across the road)
A presentation on how to take your coffee cherry through to parchment, to green bean, and even to roast and pack yourselves. This workshop is specifically for small farms, with examples of scaled down operations and equipment that are affordable,

Original post by Robert

It’s hard to believe that in the early 1990′s less than 100 acres of vineyards were planted in Chile′s Casablanca valley. In little more than two decades, this region of Chile has surged in growth and popularity, and is currently producing excellent wines that generally represent fantastic values on the world market. The region is currently home to more than 10,000 acres of vineyards.

Back when the grape acreage was still in the triple digits Agustin Huneeus decided that the Casablanca valley was one of Chile’s most promising wine regions, and that he needed to start making wine there. Not surprisingly, the world took notice. Huneeus was not just any aspiring winemaker. Indeed, by 1990 Huneeus could lay claim to being one of Chile’s first great modern wine pioneers.

In 1960 Agustin Huneeus entered the Chilean wine scene by becoming CEO and majority owner of Concha y Toro, the wine brand that would eventually put Chile on the wine map for the rest of the world. In 1971 the political climate in Chile became unstable and Huneeus left for the United States, where he took over the helm of the beverage giant Seagrams Worldwide for a time, as well as Franciscan winery in Napa. He went on to purchase the Quintessa winery in 1989.

The early 1990’s were calmer times in Chile, and Huneeus was afforded the opportunity to spend more time in his home country exploring the continually expanding wine regions, including the Casablanca Valley. These explorations turned serious rather quickly, and before long Huneeus was the proprietor of a brand new Chilean winery called Veramonte.

Veramonte, by now, is a well established producer of quality Chilean wines, and a recognizable brand for anyone who strays into the global section of their wine shops, as well as those who have a thirst for reasonably priced Sauvignon Blanc, of which Veramonte makes a seemingly never-ending supply.

Veramonte makes primarily single varietal wines with a sole exception: this wine called Primus. The story of this Bordeaux blend goes all the way back to Bordeaux in the 1800s, when a wave of French immigrants were setting off to the new world to try and make their fortunes. Being French, they weren’t going anywhere without their wine, and knowing that they were headed to an unknown world, the only way to ensure that there would be wine there was to bring the vines to grow it themselves. So off they went to Chile with vines representing the best of Bordeaux packed in wet sawdust and paper. Only a couple of decades later these few samples and others like them would be some of the only vines that were not utterly destroyed by the Phylloxera epidemic that ravaged Europe’s vineyards.

When Bordeaux got to replanting their vineyards, they did so carefully and methodically, but for some reason, they pretty much ignored one of the grape varieties that was originally common in their vineyards: a grape called Carmenere. To be fair, they also gave Malbec short shrift as well, and now Bordeaux is mostly Cabernet, Merlot, and Cabernet Franc, while Chile has been trying desperately to turn Carmenere into its signature grape.

Unfortunately, in my opinion, Carmenere isn’t that special of a grape, and the single-varietal Carmeneres I’ve tasted haven’t impressed me greatly. What Huneeus knew, however, and Chilean wineries are increasingly discovering, was that Carmenere is an excellent blending grape, and as part of blends that resemble the ancient wines of Bordeaux, it is beautifully expressive.

And that is why Veramonte’s top wine is a blend of Carmenere, Cabernet Sauvignon, and Merlot. The best grapes from the top vineyard parcels are carefully sorted, destemmed, and fermented separately before blending and aging for 2 years in French Oak barrels, about 50% of which are new each year. The wine spends an additional year in bottle before release.

With the level of care, aging time, and the designation as the winery’s top wine, not to mention a snazzy, heavy bottle, it’s easy to imagine this wine as one of the more expensive Chilean wines around. Hell, it even tastes expensive. But I′m happy to say instead that it undeniably represents one of the best values in the wine world today.

Full disclosure: I received this wine as a press sample.

Tasting Notes:
Medium to dark ruby in the glass, this wine has a nose that would make even the most distracted wine taster immediately pay attention: perfumes of chocolate, cherry cordials, and vanilla waft from the glass. In the mouth the wine is beautifully balanced, with a polished feel on the tongue, and the flavors seem to burst in the mouth. Cherries, chocolate, and old wood paneling swirl in a storm of fine grained, dusty tannins and velvet texture. The wine′s finish is long and has beautiful aromas of cocoa powder and confectioners sugar. Surprising, unique, and totally delicious.

Food Pairing:
This is a rich wine, though not one slaked in oak, so despite its brawn, it is quite food friendly. I’d love to drink it with some lightly spiced slow-cooked pork on crunchy bread.

Overall Score: around 9.5

How Much?: $19

This wine is available for purchase on the Internet.

Original post by Alfonso Cevola

A little less than a year ago I wrote this post, about a friend of mine who was mentoring wealthy friends in his neighborhood on how to live. Since then, some of those people who live in that neighborhood (in Dallas it’s called “the Bubble”) have had to readjust their lives somewhat. Sell a Ferrari or two, downsize to a Maserati and a Land Rover. Move from their 12,000 square feet home to a smaller 8,000 size. Maybe only a month in Aspen in the summer, rather than the whole season. Or opting out of spending August in Sardegna to scale down to a few weeks in the yacht off Portofino. Yes, life is rough for the alto-borghese, here in gli Stati Uniti.

Several folks have asked me to guide them in the appreciation of wine, life and things Italian. They have asked me to set them up in Sicily and Sardegna this summer. They are cruising in mega-yachts that offer the comfort of things recognizable while in a world they aren’t so familiar with. Why even go to Italy?

I find it to be a futile exercise why not stay home? The money is familiar, the language is recognizable, the food doesn’t challenge one’s idea of what food should be, and there are always inexpensive fruity wines from out West that they can stock up, from their local big box. What more could one ask for? That’s what we have been fighting all these wars for in the last hundred or so years, so we could protect our way of life.

Well, that bubble is bursting, big time. Everywhere you look, the paradigm is shifting. Everything is changing. Everything.

Where do we start?

Let’s take simple wine, everyday stuff. On another wine blog, this one with a post about a wine that costs less than 3 bucks, check out the comments. It’s pretty amazing what people can talk themselves into.

Saturday we had a family reunion at a park in central Texas and the rule was no glass. So like a rule-abiding citizen, I brought this box wine. When I came up to the event, some of the folks thankfully had some Giuseppe Cortese wines from Italy (part of the family has the name Cortese). I felt a bit of a fool hauling my box wine. Then I saw jugs of wine that I took for Carlo Rossi. Actually, some of the family just re-used the bottles for their home made sweet red and slightly-drier rosé. The rosé was refreshing and simple.

Back to the box wine. In the shade of 95° F weather, it satisfied the need for a liquid to go with the Italian-style baked chicken. I wasn’t embarrassed to say I liked it in that moment, or did I talk myself into it?

Driving the car downhill and slipping it into neutral, why not? At the bottom of the hill there’s the inevitable red light. Who needs a Ferrari in this kind of time? You’ll get home at any rate. Or the doctor will call you up and interrupt the plans you’ve made for your life with the news that you have brain cancer. And you must shift gears, just like that.

Last night, while a dear old friend was breathing his last breaths I was lying in the pool staring up at the sky. My sparrow hawk family was foraging for dinner for their fledglings. The bubble is a circle in three dimensions, and the circle of life continues.

So while we try to find a wine to like for under $15 the stuff of life passes me by, as I shift down to 60 and head for the slow lane of life. There’s just too much going on to worry about a fuel surcharge or a foolish brother trying to wrestle money from his newly widowed mom.

Yesterday I decided to take a walk around lunchtime. I was escaping the cube farm, which was cold enough to force me out into the Texas heat. I went out walking, when colleagues passed by me coming back from lunch. Moments later, one of them called. “Is everything alright?” “Yes, I’m okay, just trying to thaw out from the office.” Maiden voyage in these parts, to actually be walking around, like some kind of modern day Vespucci. Breaking out of the bubble.

People are telling me they have to downsize from three homes to two, from a Ferrari to a Maserati. But on the trail I am seeing people who are trying to decide if they should buy food or gas. One person told me they could buy a foot long from Subway for $5 everyday, and eat it for lunch and dinner, and they could exist with a budget of $150 a month for food.

In El Paso and Las Vegas the gas stations are restricting purchases to $50 and $75 per transaction. Sounds like rationing to me. $75 to fill up a truck, half the monthly food budget for the new paradigm. Scary stuff. And we’re worrying about touring a winery in Sicily or Sardegna with some psycho-pop culture guru? Is that “living a life that is more in tune with your “authentic″ self (who you were created to be) or your “fictional” self (who the world has told you to be)?”

Maybe it’s a little like the lawn chair man, tying helium-filled balloons to his chair, and when he is ready to come back down to earth, he bursts them as he needs to. So you sell a Mercedes or a condo in Florida and come back down to earth. You go to Wal-Mart and buy some Chardonnay for under $3 or you head to your local Piggly-Wiggly for boxes of chicken and chardonnay. The paradigm is shifting. So are the currents. Hang on to your bubble before the winds of change blow it away.

Original post by Alfonso Cevola

One of the fascinating and attractive things about sake breweries are their (usually) much longer and storied histories than the wineries of the western world. While there are a few wineries that have been in existence for a few hundred years, there are many more sake breweries that have been doing their thing for many hundreds, some continuously operated by a single family.

Kamotsuru Shuzo may not be one of the oldest breweries in Japan, as it can only trace its history back to 1623, and really only began production under the Kamotsuru name in 1873, but it is one of the most respected.

The company’s name, like so many in Japanese, benefits from a clever double meaning. Kamo is both a reference to a chain of mountains from which the brewery gets its water, and Kamo(su) is also the verb to make sake. The second half of the company’s name, Tsuru, means “crane,” a noble and very auspicious bird for the Japanese culture.

When it comes to kamosu, Kamotsuru represents an odd dichotomy between technological innovation and strict tradition. In many ways Kamotsuru can be considered one of the most pioneering sake breweries in Japan. They claim many firsts in the world of sake including being one of the first Japanese breweries to export sake to the United States in the year 1896. Don′t ask me who might have been drinking sake in the U.S. at that time. Perhaps more notably, Kamotsuru brewery can claim to be the co-inventor of the modern rice polishing mill in 1898, along with another company. In 1905 were among the first breweries in Japan to produce ginjo class sakes, whose rice had been polished to at least 60% of its former mass, and in 1958 they claim to be the first brewery to produce a daiginjo class sake (made from rice polished to less than 50% of its former mass).

Today, despite such a history of innovation, a visitor to Kamotsuru might be struck by the seemingly traditional approach taken towards sake brewing. Kamotsuru still makes use of wood where many have switched to stainless steel, and continues many of the labor intensive manual processes of sake making that have been automated by other breweries. And, of course, the brewery insists on producing incredibly high quality sake, of which this sake, named “Sokaku” is their second most premium product, and the highest quality sake that they export to the United States.

Sokaku is a daiginjo sake. This means that the rice has been polished past the 50% point. In fact, as a mark of its premium quality, the rice used to make Sokaku has been polished to 38% of its former mass, a delicate and expensive feat, and one that the brewery feels makes for a more refined and delicate brew. It is made in the dead of winter in Hiroshima prefecture as the snow blows in cold from the sea of Japan.

While it’s easy to buy sake by the label (many of them are quite attractive, and when you don’t have any idea what they’re saying — I don’t — it can be an interesting aesthetic gamble) it’s generally best to know what you′re getting yourself into. However, it is worth noting that this sake rates pretty high up on the aesthetic scale. Anyone who could receive this individually gold boxed, hand tied, handmade-paper-labeled bottle and not be impressed probably isn’t worth having as a friend anyway.

Tasting Notes:
Colorless in the glass, this sake has a nose of white flowers, dried orange rind, tropical fruits, and wet stones. In the mouth it is ever-so-smooth, with clear stony, rainwater and floral qualities wrapped in a slightly creamy, melted vanilla ice cream jacket with hints of wet cedar on the finish. The sake conveys a purity that marks the best daiginjo sakes along with a silky weight on the tongue that entices sipping again and again. World class.

Food Pairing:
This sake seems like it would do beautifully with butter poached fish of any kind, but especially…butter fish! A nice filet, a splash of lemon and a glass of Sokaku could make any evening spectacular.

Overall Score: around 9.5

How Much?: $80

This sake is available for purchase on the Internet.

Original post by Alfonso Cevola