Sunday, December 13, 2009

Wine Rating, what do you know about it?


Personally I know very little about wine rating. So I, like always, jumped on the internet and did a little research.

Well after my brief research I'm still mystified. The bottom line...it's personal. From personal it's easy to picture all kinds of issues and one common thought is that how impartial are the ratings that are given. There was even one suggestion that the rating can be or might be influenced by the amount of advertising you take out in the rater's magazine.

I have a suggestion, to get away from personal, personal needs to be diluted. How do you dilute "personal"? By use of the greater numbers. Put together a group of tasters (50) who are willing to taste a given wine. All tasters are to score the wine using the same approach and rating system. You then take the average of those tasters' scores to come up with the given rating. This approach would give little impact to those ratings (in your group of raters) on the outskirts. The problem with this approach is that it would be hard to find many people who would like to participate.

One way around that problem might be to assemble a pool of as many wine tasters as possible and each month send out a list of wines for that pool to taste. Have them submit their scores as to each wine they were able to taste. Rate only those wines for which you have at least 50 results and then publish those results. Under this approach you would constantly have to be recruiting your pool of wine tasters but people just getting into it might enjoy being part of a larger body of wine tasters.

What are your thoughts?

Friday, December 11, 2009

Lindeman's 2008 Cabernet Sauvignon


Tonight, the 11th of December 2009, Ana and I eat at a small restaurant in Noe Valley on 24th in San Francisco. We had Bernie's Special Burger. Ana ordered from the small wine list and she picked a Lindeman's Cabernet. The list didn't mention a year, just the name. Ana was very pleased when she tasted it and eagerly shared it with me. We found it very pleasant, so much so I asked the attendant to bring me the bottle.

It turned out to be an Australian wine; a 2008 Cabernet from Lindeman's Vineyards and it was the bin series. We found it had a pleasant fruity nose with a deep regal ruby color. we picked up a deep smooth blackberry taste, after a short while I took another taste and I was able to pick up a slight hint of mint. Ana was the first to pick this up and she related it to a roast her mom makes in which she uses spearmint leaves. All in all it was a very good wine that went well with our hamburgers and the cost per glass was very reasonable at $5.50.

When I got home I looked up Lindeman Wines and their Cabernet Bin series from Australia. I was surprised not to find the 2008 for sale. The youngest one they have for sale on their site was a 2006.

Let me know what wines you've been trying, so that I might expand my horizons.

Wednesday, December 9, 2009

Wine Books, Sheridan Warrick's "The Way to Make Wine"


I've just started reading Warrick's book on Wine Making entitled, "The Way to Make Wine: How to Craft Superb Table Wines at Home".

As an amateur home wine maker I am always looking for material that can give me a greater understanding and appreciation for the art of wine making. Well, though I am not yet finished reading Warrick's book, I have to say that this is a good one to get for your wine library. Why? Well, it just gave me a good look at how I've been approaching home wine making and I feel that some one has given me a pat on the back for a job well done. And that all came just from the introduction.

I feel like I've been following his footsteps and didn't know it. Truth be told, I've most likely been following in the footsteps of thousands of home wine makers that have all gone down this amateur's path of learning about wine making.

Egelhoff Cabernet Sauvignon 2004


Last night Ana and I had a bottle of Bob Egelhoff's 2004 Cab. It was a good cab that was smooth for only being four years old.

The color was a clear deep amber. It had a fine fruity aroma as well as a hint of soft smoke. Upon tasting the wine I immediately picked up a robust black berry flavor and it was very prominent which I liked. The after taste was subtle yet lasting.

It went well with our skirt steak. I believe this wine will become even better in two or three years.

Bob is a good friend of my brother Cio. Bob's been making wine for himself and others for many years now and this was the first time that I tried one of his wines. I'm certainly going to be consuming more if the one last night was an example of what he can accomplish.

Monday, November 30, 2009

Capping Your Bottle


Well I've settled on the label for my 2009 production of Cabernet. I've been thinking about what to place on the bottle's top.

My first thought was that I wanted to cover the top and neck with a bright red wax. So Tuesday of last week I attempted to do just that and bought myself some wax and a bright red dye.

In my thinking process I gave some thought to allowing the bottle to breath and with a wax cover I would be eliminating that but I thought that my wine would most likely be consumed within two years and if that was the case, breath ability was not a worthwhile issue to be concerned with.

I also thought that wax would be a good thing because I could impress on the top a seal of sorts (like when long ago people would seal their letters with wax and then press their ring onto it).

Well, after trying the wax approach I've decided to go with a foil. Why? Because I found that wax is like paint, it goes on in layers. By the time I had put enough layers on so that the wax was a bright red, it looked weird, off balanced. And the seal idea, well that didn't turn out any better.

I wonder if they make a synthetic liquid that I could dip the neck of the bottle in that would have the same or similar appearance I was looking for with wax? If anyone knows that answer, let me know. Until then I think I will be looking into placing a foil over the top. I need to do this soon if I am to give some out as holiday gifts.

Talk to you soon.
Anthony

Tuesday, November 24, 2009

San Diego Trip


Well it's been several days since my last posting, but I would do the last several days all over again. Let me give you some sound advice: when you have the opportunity to spend time with friends, don't pass it up.

Now I hear you thinking, this isn't about wine. Well, yes and no. Now I hear you thinking, that's a hell of an answer. Let me explain.

One of the reasons I like the atmosphere surrounding wine is that it tends to bring family and friends closer together. But we should all remember that those opportunities for family and friends are not strictly associated with one catalyst.

Last Thursday, Ana and I along with our friends Chico and Ceci, went to San Diego to visit their son Francisco and his wife MaryAnn. The occasion was simply to see them before MaryAnn delivered her first child. We left early Thursday morning taking I-5. The trip down was all too quick, but isn't that the way time is when your having fun?

Our first night in San Diego was an adventure of sorts. It was around 11:00 p.m. when we decided to look for a bar near our hotel (within walking distance). We walked for a half hour before we came across a seedy looking lounge that you had to enter from the back down a long dark alleyway. Because we hadn't seen any thing else we decided to take the chance and walked with great caution into the dark. Sure enough, the entrance was at the back and to our relieved souls there was a light and a gentleman at the back entrance to greet us.

There was a small charge per person to enter and we handed over that amount to the doorman. Upon entering the darkened establishment we saw a short hallway. Both sides of the hallway were drapped with red curtains which reminded me of a bordello. We continued with some apprehension untill we entered a larger room with a well worn pool table and that led us into the actual bar area. It was Ceci who read a small flyer that was on the small round table. She pointed out to us that tonite's charge was free to women. I volunteered to go back out and collect the overcharge.

Walking through the back door I found the doorman sitting down and I didn't hesitate to tell him of his mistake. When he asked me how much he overcharged me I told him that I had walked in with three women so, he owed me $15.00. His response was a tilt of his head as if questioning me. "You came in with two women and another guy." That's when Chico came through the door. Talk about an inopportune time.

"That's the other guy," the doorman said as he flipped his finger at Chico.

"This person?" I remarked, pointing at my friend. Then looking at Chico I surprisingly asked, "Are you a guy?" Chico nodded affirmingly with a smile not knowing all that was going on. "I swear, I'm learning something new everyday," as I told the doorman it was my mistake and accepted $10.00 from him.

Chico looked at me with a face of confusion which he held until later back at the little round table I told them of what took place. After all was told, Ana and Ceci turned to Chico,and as if in a chorus line "Are you a guy?"

That's the way our trip went. It was fun to be around great friends.

Wednesday, November 18, 2009

Planning Next Year's Production


After harvest, after bottling, it's time we all started thinking about hibernating. But before we get to that moment let's think about next year's production and what we want to accomplish in preparation for next harvest.

This is my list:
1. Purchase (new or used) two more five gallon glass containers.
2. Do some homework on producing a Zinfandel wine. (I currently produce a Cabernet)
3. Read up on introducing yeast and if so, what kind. The two years I've been an amateur wine maker I've let the juice ferment using the natural yeast that was part of the fruit. I'm thinking about killing off the natural yeast and introducing a specific yeast culture for fermentation next year.
4. I've come across an old wine corking machine (hand operated) and I want to refurbish it, clean it up for next year.
5. I've also come across an old wine press. I want to look into what it would cost to refurbish that as well. It appears very heavy and cumbersome but it would be a great improvement from how I did it the last two years.
6. My tentative production goal I will shoot for next year is 3 cases or 36 bottles or roughly 7 gallons of Cabernet . For a good site to go to when you want to convert volume go right to measurement conversion .

Well, this is my beginning effort at a plan for next year's production. I'm sure as time goes on I will be adding to it.

Talk to you soon.

Anthony

Monday, November 16, 2009

Wine Making Sites of Interest to Beginners


About a year and a half ago I started looking into wine making. As part of that continuing journey I've explored wine making, wine tasting, winery sites, wine clubs, wine terminology, wine snobbery; I thought it, I looked it up; Wine not?

I thought that like a kit to get started I might share with you sites just for looking and dreaming into the world of amateur wine making. If you're at all like me I am a very visual person. If I can grasp a picture of the concept in my head, I always do better.

So, the first site that I will share with you is along those lines and has to do with the process of wine making; i.e. the chemistry of wine making. Take a look at this site:

The Chemistry of Wine Making


I know you won't be memorizing the diagrams but it will give your mind a picture's perspective. You will realize that reds and whites have a similar yet different process; why temperature can make a difference; the purpose of yeasts, etc..

Once I had the picture of the process in mind, I found myself running across words or terminology that I wanted further explanation about. So I found myself looking for a source of wine terminology. The best one I've come across is Wikipedia's Glossary of Wine Terms. This source can be found at:

Glossary of Wine Terms

Another area that I found myself interested in was wine tasting; how to approach it. The first thing that I was made aware of was my little knowledge of the vast vocabulary used in this area of the description of wines. Now it has never been my intent to become a sommelier (wine expert/wine steward). For those of you who know me, I am an "A Type" personality. What does that mean? It means I have to dot all the "i's" and cross all the "t's" when I do anything. In other words, I try to be as thorough as possible. Ana has a more concise word for me, she says I'm anal (anal retentive: a person who is excessively orderly and fussy). I can tell you she says this in a carinos type manner (with all the loving in the world).

What I found was there are many sites having to do with wine descriptors; the language of amore in describing the aromas, the color, the taste of wines. Here are a few:

Wine Lovers Vocabulary

Wine Tasting Terminology

Glossary of Wine-Tasting Terminology


The last area I want to mention is the area of wine equipment. When I first looked at these sites and saw the articles contained in a starter's kit, it dawned on me that I had everything already at home. I'm certain most of you can find all you need at home to get started as well. For those of you who want to check out equipment, here is a list of sites to check out: (Note that I am not endorsing any of these and I encourage you to do your own search on the internet.)

Wine Making Equipment Sites

If you have sites that you've found especially helpful in any area of wine making, please forward it to me. Look forward to hearing from you.

Anthony

Friday, November 13, 2009

Cost of 2009 Production of 17 Bottles of Cabernet a Home Run


Now that I have my wine in bottles, you might want to know how much did it cost in 2009 to get it there? Would you belief $00.00? That's a home run for someone on a tight budget.

The fruit: I am very fortunate in that my fruit (the grapes) did not cost me anything. I pick the second crop and most smaller vineyard owners, if asked, would let you into their vineyard to pick after they've picked their grapes. Therefore my costs for the fruit was $00.00.

Equipment: Anyone just beginning could go out and buy devices to crush the grapes and containers to ferment them; strainers to strain the juice from the skins and seeds; a device to press off the remaining liquid; a filtering system etc.. If you go this route you will certainly incur some costs. You can find any number of items for amateur production of wines on the internet; crushers and stemmers; all kinds of containers, presses and filters.

I'm very lucky, my wife Ana, loves containers of all kinds. Years ago she came across a five gallon glass container with a small spout (like a facet) near the bottom. I used this and placed my pulp, skins and seeds mixture into it to ferment. To get it to that point, I, along with my grandchildren picked the grapes. We removed the fruit from the stems by hand and placed the fruit in a bucked (that I already had) and crushed the grapes with our hands; pouring the mixture into the glass five gallon container. There it fermented for 14 days.

I then separated the skins and seeds from the juice with a colander (a perforated bowl used to strain off liquid). This my wife also had as part of her cooking stuff. I then pressed my hands down into the colander to press out as much as I could of the juice that was in the skins and seeds. Do you know what the skins and seeds left over are called? That's called pomace and many times that's returned and cultivated back into the soil as fertilizer.

Days later I racked the fermented juice into numerous other containers my wife had (more kitchen stuff). I washed out the glass container and poured the wine back into it. From there I poured it into a funnel lined with a coffee filter. The funnel fed into the bottle. Since my wife had both the funnel and the coffee filters I didn't have to go to the store to buy either. Therefore this part of production cost only $00.00.

Bottles: The bottles I saved over time along with their corks. Two of the bottles I used were screw top wine bottles so I didn't have to use corks with these two. So again, I didn't spend any money for the 17 bottles.

So in 2009 I was able to produce my wine for nothing other than family labor. That's better than on a shoe string. Next year I do plan on purchasing another two five gallon glass containers and one five gallon plastic bucket. I'm thinking about whether I want to purchase yeast but I'm still reading up on that.

Let me hear from you. Share a little knowledge, spread the wealth and make us all a little better off.

Anthony

Thursday, November 12, 2009

Wine Storage


Now that you've got your wine in bottles, where do you store it?

Very simply you choose a place where the temperature will not fluctuate from one extreme to another. Most of us will be storing our home made wine in our homes. I store mine in a closet that is located in the center of the house.

If you have six or less bottles you can store it beneath your sink in the kitchen or bath. If you have more you would generally place your bottles in a cardboard wine case (12 bottles) and then pick a closet or some other relatively cool spot. The cardboard case is itself an insulator.

If you have a crawl space under your home you should lay a pallet or sheet of plywood down to insulate the case(s) from the ground and place your wine there. This is not a great spot for those of you who don't like small dark spaces or spiders (I'm in that category).

If you don't have a space at home, find a friend (a real good one) and have your friend store the wine in his or her closet. It would be a good gesture if you were to give that friend a bottle or two. Let them know that your looking to store it for at least a year (aging).

For those of you who've noticed I've labeled this post under "wine making" because storing is part of the aging process and therefore part of wine making.

Share your thought on this subject and make us all a little wiser.

Love Anthony

Wednesday, November 11, 2009

Cleaning up your wine

O.K. let's say that fermentation is complete and you now have wine (yippee!) .


What can you do next? You can drink it or clean it up.


What happens if I immediately drink it? Nothing bad. If you drink enough you will become inebriated (drunk, under the influence). In most cases if you drink it immediately you'll find that the fluid is more like a mixture. A mixture of minute particles and if you were to hold the wine up to a light source you will be able to see that your wine is cloudy and definitely have some sediment at the bottom of your wineglass.


I try to clean up my wine before drinking it apart from the tasting that occurs during and at the end of the fermentation process. I confess, I'm like a kid in a candy store. I find myself taking little tastes after crushing the grapes when I have just grape juice with skins and seeds; after the first day of fermentation; after the second day and so on until fermentation is complete and then press off the wine from the skins and seeds and taste it again. I taste it up to the time I'm putting it in the bottles.


How did I clean the wine in 2009? I first cleaned it when I pressed off the skins and seeds and that was after I believed fermentation was complete. Complete fermentation in 2009 took 14 days. Pressing removed the largest of items from the liquid. I then let the liquid (wine) set for five days in a five gallon glass container. On the fifth day I racked the wine. Racking means to siphon off the liquid from any sediment at the bottom of the container.


Immediately after racking the wine I bottled it using a coffee filter. The wine I bottled was still somewhat cloudy and I know that when I open the first bottle a year from now I will have sediment at the bottom of the bottle. And I know that I will have to take care in pouring the wine so as not to mix the wine up with the sediment. But that's O.K..


My approach regarding cleaning my wine next year will be somewhat different. I will rack the wine at least three times with at least several days between rackings. And then I want to use egg whites to further clarify my wine. Then I will rack it one last time just before bottling. I don't believe I'll be using the coffee filter system next year because it was too cumbersome and messy.


Wine cleaning methods:

Filtering

A process of "cleaning up" a wine used after fermentation (and before bottling); similar to running coffee through a filter, but arguably not always necessary to produce fine wine. The purpose of filtering is to remove sediment, grape skins, dead yeast, etc., from the wine. Filtering can range from very fine to coarse; however, it is increasingly being minimized (or avoided whenever possible) because the finer the filtering, the more flavors and character are stripped from the wine. Many wineries are using the more labor-intensive, old-fashioned practices of fining or racking to clarify wines these days. Historically, many filters before the 1980's were made from asbestos.

Fining

A traditional winemaker technique for clarifying wines by adding egg whites or bentonite (clay) to casks of wine; the eggs collect particles and sediment and slowly sink to the bottom of the cask (where the material is then removed). Considered a less intrusive process for clarifying wines than filtering.

Racking

A term for the traditional winemaker practice of moving wine from one container to another; it's essentially decanting on a grand scale by moving a wine from barrel to barrel. The purpose of racking is to rid the wine of sediment by leaving it behind in the first barrel. It requires more labor, but racking is less disturbing to the wine than filtration.


Remember to share your experiences in wine making with others. It makes this world a happier place.

Love Anthony

Photos

With the Thanksgiving and the holidays coming upon us, I thought that today I would simply include some of the photos of family gatherings that have taken place at the St. Helena ranch.




















Ana and Bella say bye-bye.

Love Anthony

Tuesday, November 10, 2009

Finding a Name...


...for your wine is tantamount to parents picking a name for their child that's about to be born. You want a name reflective of something worthwhile. My first wife and I had three sons and each one was an experience in finding the right name. Looking back now, I want to believe that we could have named them different names and that today they'd be the same irrespective of the name we gave them. A rose by any other name is still a rose. Well that saying might apply well to plants but I wouldn't apply it to people.

I'd like to think that the discussions and the disagreements their Mom and I went through in picking their names meant something; that the names we arrived upon has had some impact on their lives. And that is the underlying belief I think we all have. And that is why we take bestowing a name on a loved one or in wine making, the product of our loving and caring natures, with such a serious and benevolent approach.

How can we go about picking a name for our wines? If it were like picking a name for a person we might go to a book of names. We'd find Anthony, Ezequiel, Alberto, Ricardo, Ana, Kim, Carolina, Omar, Arabella and so on and so on. I guess you might want to name your wine in such a manner. For example my brother Cio (the wine maker) titles his Chardonnay, Dona Magdalena, after our Grandmother; his Zinfandel, Don Ezequiel, after our Father and his Cabernet, Don Lucio, after our Grandfather.

He choose to honor those who contributed much to his own life and that to me goes a long way and says a lot about the wine maker. I'm trying to get him to produce a Port and I want him to name it Don Antonio. He could name it San Antonio but I think readers would confuse that with the Texas City by that name and not necessarily me. That of course would really tell me a lot about the wine maker. (I hope my brother is reading this.)

Another approach would be to focus in on sayings, "To be are not to be...that is the wine" or "carpe diem" seize the day or "mens rea" would be a good one for a criminal attorney who happens to make wine (it means guilty mind). There are places on the internet like "Latin phrases" or "Spanish phrases" that are good to look at for ideas. I saw one on a Spanish phrase site, the word was "besame" with an accent on the first "e"; it means kiss me. I like that one.

Emotions are another fertile ground for finding the appropriate name for your wine. Use a romantic language such as Spanish. Sentir or sentirse usually means "to feel an emotion." I always thought "jealousy" was a great descriptive word. You find it in many love relationships and that alone makes it a great word. It may refer to a strong feeling of envy or it can imply a sense of distrust, suspicion or anger.

I've always liked the word "Carinos" (it has a squiggly over the n) and is used to describe those tender actions loved ones do to one another such as tapping your grandchild on the bottom as they run off to play or rubbing the earlobe of your better half as she has her head on your lap as you watch t.v.. A tender moment is a thought that goes well when drinking wine.

As you can see the approach is endless. Let me know your thoughts. Share, so we can all be better.

Love Anthony

Monday, November 9, 2009

My New Label "Mis Ninos" for 2009

I took the weekend just to let my mind, on its own, think about label possibilities for this 2009 production. Remember I was toying with the name "Mis Ninos" meaning "My Children"? Well that has stayed with me. So, after court this morning (I am a trial attorney for those of you who want to know what I was doing in court) I sat down at my computer and by 1:48 p.m. I had my label complete and placed on bottle number 17 of our production.

I used the software "Microsoft Publisher" that came with the computer to create the label. I laid out the paper (11 x 8 1/2) as landscape so that when I created the label each page would contain four labels.

I started out with the name "Mis Ninos" but the first problem I ran into was the squiggly mark above the second "n" in Ninos, i.e., how do I place it there? I ended up looking at the different characters or figures in the software program and I found not a squiggly mark but an image that would work as well. I laid out the information in a single label and then I copied and pasted the label into the other three word boxes that I initially created on the page.

I printed out the initial four label page and made several corrections (I find it easier when I can hold a copy in my hands when making any changes).

In the first attempt I numbered each of the labels 1, 2, 3 and 4. I changed this to "No." without any numeral. I can personally write the number in and give that a personal touch to each label.

I also changed my warning "NOT INTENDED FOR SALE" TO "SALE PROHIBITED". Why? Because it took up less space and is was more emphatic.

I printed out the final version and with scissors cut out the four labels. I placed one on the number 17 bottle and used Ana's nail polish (I was hoping to find a clear polish but instead settled on a reddish color) to adhere the label to the bottle.

The label reads beginning at the top: MIS NINOS in large blue letters, then the year 2009 again in large blue letters (all the text on the label is blue and the image I used for the squiggly is in red with a shadow), then CABERNET SAUVIGNON and below that, ST. HELENA, CALIFORNIA. I then set forth the following, one below the other: "Picked: 10/17/09; Pressed: 11/1/09; Bottled: 11/6/09". Below that I set forth the following: "Harvester: Fred White, T'Andre White, Joseph Manning, Anthony Perez". Then below that in the lower left corner I have, "No.". To the opposite right corner I put in capital letters, "SALE PROHIBITED".

The only thing I don't have on the label is the alcohol content and that is because that is information I don't have. I talked to my brother Cio, the family wine maker, and he said that they have a litmus paper that can help with determining the alcoholic content of a liquid. That's what I will most likely do because it would be better to know that piece of information.

Overall, in my opinion, a stupendous display of talent.

There is one last dressing up of the bottle I intend to do and that is to coat the corked end of the bottle (the neck) with red wax.

Friday, November 6, 2009

2009 in a Bottle




Well it's done, seventeen bottles in a row; 2009's production. The wine label will read, "2009 Cabernet/St. Helena Ranch; Picked 10/17/09; Pressed 11/1/09; Bottled 11/6/09; Harvesters: Fred White, T'Andre White, Joseph Pina, Anthony Perez"

I'm still working on a label logo but I'm thinking that I will name this production "Mis Ninos" in English "My Children". Let me know what you would name this production or what you think of my initial thought.

Not only did I bottle 2009's production (I like the way that sounds), but I (and Ana) baby set our nearly seven month old grandson Omar. So many thoughts ran through my mind today as I stole time away from Omar to complete the bottling process. Omar did help, or should I say he oversaw my progress. What that means is that I held him in one arm and with a ladle poured the wine in a funnel with a coffee filter.

It's here I want the reader to come with me on this thought. It's been written about by authors like Borges, Coelho and even King. And that's this concept: telepathy. Like the spoken word that is passed on by folklore, or the written word that is read years beyond when the word was written. In my case I have, with the help of my grandchildren produced a product, that being a bottle of wine. My thought was to give to my two sons one bottle of this 2009 production. And when their children, Aribella and Omar, born April 22nd and 29th of 2009, reach 15 years of age, they would receive a single bottle each from this year's production. Why fifteen, well we are Latinos and wine and the love of life is in our blood. What can I say, and I may still be alive then.

Can you imagine, my grandchildren's parents (my own kids) opening up a bottle of 2009 in celebration of their children's fifteenth birthday? If I am not alive that would be like speaking from the grave. Isn't that the way each bottle of wine speaks to us? From the past? Doesn't it raise goose bumps on your arms? Am I asking too many questions? Here is one more, isn't it the same as stars? You know the stars we see are most likely already dead?

I'm reading this to Ana at 11:06 P.M. and she says that I'm getting crazy. My reply at this late hour is that I'm making complete sense.

Well what I see is a time in the near future (a blink of the eye when we think of the past) when my grandchildren will think of me and that to me has made my day. I hope we all have futures like mine.

So, bottle your wine and bottle your past for our grandchildren.

Love, Anthony.

Thursday, November 5, 2009

Wine tasting ideas


About a year ago, my brother Cio (the wine maker) brought a small group of us together for a wine tasting. The specific reason of this wine tasting was for the purpose of seeking input and comments as to his yet to be released 2003 Zinfandel. He was putting the finishing touches to his back label and was hoping to derive from this tasting, others' description of the wine.

Great reason to come together, wasn't it?

That brings me to today's topic, one in which we all can create an opportunity to bring family and friends together: Wine tasting ideas.

As an amateur wine maker (I believe I can say that now with one year's production under my belt) I find I treat my wine (be it only one bottle in 2008) like my children, only I don't drink my children. Let me put it another way; I have a great deal of pride wrapped up in the process of creation and in the outcome of that process and I want everyone to know about all my children (isn't there a t.v. soap by that name?). What a better way to share than with family and friends.

Have a wine tasting to share the wine you've personally made; you could accomplish numerous things. You can get others' response to your wine providing you with descriptive words that you can place on your home-made label. You can bring family and friends together in a different setting where they can share their stories and comments giving each one the opportunity to perhaps learn something new about one another.

As an example of this last insight; at the wine tasting held by my brother, I had met or knew most of the people there but what I learned was so much more. I learned one person has written books, including working and commenting on the works of the famous writer Jorge Luis Borges (an author at the time I was unfamiliar with). This kind man struck up a conversation with my wife Ana and they had a lot in common one of which is they both speak fluent Spanish. That wasn't all, he gave her as a gift, a book he worked on "Labyrinths" by Jorge Luis Borges. From that all to short occasion I have taken away not only memorable moments but my eyes were opened to a new author.

Now back to reasons for a wine tasting...

You can have each of your short list of friends invite one of their friends and in that way bring new people and new thinkers into your contact environment. Say you invite six close friends or family and they in turn invite six people that are new to you; what an opportunity to learn.

Here's an example of a simple wine tasting that would be fun.

Have a wine tasting to share your favorite wine and purchase two more wines of the same varietal (If your favorite Zinfandel is Perez Family Estate Zinfandel 2000, then buy two more Zinfandels from other producers but the same year 2000). Invite six to twelve of your family and friends over to the house, set out crackers and cheese and a glass of water at each setting. Let every one mingle before the tasting, and then address them before the tasting (an opportunity to improve your public speaking skills and to a small group is ideal) letting them know the process. You can either have the wines already poured (three glasses per setting) or blind pour each wine one at a time, using only one glass per individual. By blind pour I mean cover the label and/or the bottle by putting the bottle in a small paper bag. You have to jot down the order you pour the wine to keep them in track. Have the wine tasters mark down on a sheet of paper the numbers 1, 2 and 3 at the top of the page. On the right side of the page list "color" then two inches down "nose", then two inches down "taste", and two inches below "Score 1-5". You may want to make this score sheet on your computer and print it out beforehand but I think the more involved your audience is the better experience they'll have.

In filling out their individual sheets they are to start with color. Have them jot down any descriptive words that describes that color to them; ruby, straw, yellow, sunset, light, dark, clear, bright, brilliant etc.. They don't have to limit it to descriptive words in the manner one usually thinks of; one might describe the color as an emotion such as moody, calming etc.. The same step should be taken with "nose" and "taste". In that tasting my brother had, one of those present when it came to describing taste said that it reminded her of a time long ago when she was on a beach. My point is wine's description for any one individual isn't necessarily defined by descriptive words; sometimes it is described by certain memories. After the first wine go to the second and complete the steps before going to the third wine. After the three wines have been tasted in this fashion, go around the table and starting with color ask each participant to share with everyone their comments. Then take "nose" and do the same circle of contributions and then go to "taste" and then to "score".

My advice at this point is to simply to have a go at it i.e. sit them down and begin the tasting.

My last thoughts on this short post is don't limit yourselves to a wine tasting, try a wine pairing. You'll find that the benefits and reasons simply multiply. Share the load by asking others to bring their favorite wine and favorite food.

Enjoy!

Wednesday, November 4, 2009

Wine and meals for 11-4-09


11/4/09: Last night Ana got home late so we went to a local taqueria in Glen Park to get take home. She walked away with a quesadia and I had a burrito with carnitas and prawns. We stopped on our way home at a corner liqour store and purchased a Malbec 2008 from the Mendoza region of Argentina. The label read, "Dona Paula, Los Cardos" [for those of you interested, "Cardos" means "thistle"]. We picked a Malbec from Argentina because it was only last week I was talking with my brother Cio (the winemaker in the family) and he had mentioned that he had been trying Malbecs from that region and he thought them very good. I checked Malbecs out on the internet, specifically those from Argentina and found that they have a great reputation. So...we purchased our bottle ($9.99) and got ourselves back home.

The color was deep dark ruby with a brown shadow. The nose was of dark chocolate and I didn't pick up any fruitiness. Upon tasting, I picked up a light smooth mocha flavor. I also picked up a wisp of a compilation of dried flowers; no particular flower but definitely a flower essence. This wine was good but definitely hard for me to describe.

This wine would have been better to drink alone or at least not with the meal I had.

Tuesday, November 3, 2009

Wine and meals


11/3/09: Last night's meal was quick and very good. I prepared a vegetable omelet with mashed potatoes and my wife, Ana, and I coupled that with a Pinot Gregio from Columbia-Crest Grand Estates out of Paterson, WA.

The meal: The vegetables were prepared the day before. The vegetables included zucchini, yellow squash and carrots sauted in olive oil with garlic. The mashed potatoes were left overs from earlier in the week. I simply made the omelet and added the sauted vegetables. Our meal was simple and delicious.

The Wine: As mentioned above. I found the wine to be light in color, almost void of any straw or yellow tint. The nose offered a pleasant sweetness and tones of light fruit. The initial taste presented a crisp fruity character, one that I would describe as melon, somewhat similar to a honeydew melon. The literature on the back label said that it had a "classical tart finish" but I found none of that.

Conclusions: The wine and meal on this occasion complimented each other very well. It was a pairing that I would no doubt attempt again.

Wine stories, jokes and antidotes


11/3/09: This was written by me some time back. I hope you like it.

It was some years back. We were laying out the Napa vineyard. My father was driving the tractor which pulled a small trailer filled with vineyard stakes. Myself and two of my kids followed the trailer pulling off the stakes and throwing them near the small white markers indicating where the plant and stakes will eventually go in the ground.

I had the row to the left and my sons Zeke, named after my father, and Albert, named after my uncle (my father's brother), were responsible for placing the stakes for the row on the right. We had been working that morning for just two hours when Zeke then age seven, shouted out over the roar of the tractor, "Dad, how much are we getting paid."

Thinking of this story as I am writing it down, brings a smile to my face. I remember just before Zeke's interruption of our morning work, I glanced over to see how they were handling the work when I saw the two of them conversing. I saw in them the many times I watched my own father and his brothers talk as they would work in the vineyards and in turn I saw myself with my brothers talking as we carried out our labor on this same plot of soil. I knew then that they would always be near to one another, despite what their futures held in store for them. No doubt they will have their share of bickering and arguments, but I knew all too well that they would like-wise have their share of laughing and camaraderie. This gave me a deep sense of pride in our family.

I shouted back, "What?" knowing full well what he had asked. He looked at me as if it was difficult to ask the question, eventually he found his voice. "How much are we making?" he yelled once again, with a quick turn of his head to his brother making sure he had his attention as if to say watch how I do this.

"Ask your grandpa," I responded flipping my finger towards their grandfather who sat upon the iron horse, and continued without pause throwing the stakes upon the ground. I attempted to appear as if all my attention was on my task but I was waiting to see how my son handled my suggestion.

I guess this would be a good time to tell you a little about my father. He was then sixty-one years old, a very fit and sound body and an even sharper mind. He stood about five-nine but was beginning that elder shrinking period. He had long ago taken the place of his father who past away ten years prior. Some would say he and his father were one in the same and those who said that would not be all wrong. You see, when Zeke was only seven years old, my grandfather (his father) Lucio, took him on as his right arm. He would have Zeke interpret for him and even drive him around when needed. My father spoke of this time in his life to me when he was five or six years from meeting his maker. He told me that he never had a child-hood. He remembered telling his father that he should ask his older brothers to help him, but his father, for his own reasons felt that his son Zeke was the right one to help him provide for the family. And so, my father was very old school, very responsible, very strict and all times very protecting and loving of his family.

It was this person whom Zeke was named after, who he was now called upon to approach and I was not so sure he could do it.

Once again, Zeke looked back at his brother Albert and then once again in my direction. "Grandpa!" Zeke shouted out over the roar of the iron contraption. There was no change, the iron horse kept it's vacuous pace, the clouds of dust continued to swirl, all workers continued their work. "Grandpa!" he shouter even louder. Still no change.

My son glanced in my direction as if to petition my help and all I did was gesture with my hand and a nod of my to head to try again. Deep inside I was smiling. My gestures only served to elicited a frown from Zequiel. But then I saw what I needed to see, it was that determination, found in many of us Perez's.

Where he found that voice I do not know, but it has been with him ever since, "Grandpa!". Everything seemed to be affected; the wind calmed, the dust dispersed, the workers began to slow as if in slow motion, even the birds that followed us settled to the ground and looked as if they stood at attention waiting for instructions. As if all were a set of dominoes, finally his grandfather, sitting atop the iron horse, pulled back on the rains quieting the thunderous hoves of the mechanical beast and slowly turned, yet nothing came to a complete stop.

I definitely heard my son deeply swallow, as if to say, my god what have I done. Looking over, I saw even Albert grab his older brother's shirt sleeve as if to warn him, let it go, it's not that important, let it go. Yet Zeke pulled his shirt from his brother's grasp and looked back at him with an assurance only an older brother can give.

As the moment began to catch up with itself and as slow motion now brought its pace up to match reality, Zeke looked into his namesake's ageing eyes and said, "Grandpa, how much are we getting paid?"

My father now turned his sights to me. Seeing me smile he shook his head very slowly as if to say what kind of boy are you raising? Then turning back to Zeke, he whispered these words that could be heard for miles, "You're earning your name." Then as if nothing had interrupted our work he turned in his seat and once again pushed us on to complete our days work but not before cocking his head back to meet my gaze as if to say thanks for that opportunity to be a part of your lives.

Nothing more was said that day, we were too busy earning our names.

11/3/09: Gary was an attorney in a large law office. He had a way about him that lead many people to believe he was a complainer, a disgruntled employee, wimpish in presentation. If I were to ask you what Gary's favorite wine was, what would be your answer?
(Answer: "But your honor!" You have to imagine this in a whiny voice.)

Monday, November 2, 2009

Wine Making 2008


For Halloween I opened up my only, and first bottle of home-made wine.

It all started back on October 28, 2008, when myself and my grandson T'Andre (age 10) went out to our family vineyard in the St. Helena Appellation in Napa Valley and picked from the second crop of Cabernet enough grapes to fill about a carton and a half. After picking, which took us about an hour, I had my grandson remove his shoes and socks. Quickly rinsing his feet with the water hose, I had him crush the berries with his feet. This is a great memory and I had my wife Ana take a video of T'Andre stomping the grapes while we played over the sound system a latin tune. Afterwards we pulled out the stems and poured the skins, seeds and juice into a five gallon glass container. Our spoils only filled the container half way.

We didn't measure the sugar (brix) but we did taste the grapes before we picked. The grapes were sweet and fruity; they were definitely ripe but not too ripe; you know when they are too ripe because they have that prune taste to them. I should note here that we picked our grapes about one week after the first crop was taken from the vines. I should mention that when I refer to the second crop of grapes I am referring to the small bunches of grapes that are generally left by the pickers. You normally find these small bunches about three quarters down the canes.

I didn't place any yeast into the pulp and juice but I allowed it to ferment naturally for the next five days. On November 2, 2008 I pressed the contents and captured the juices. I let that set and it continued to ferment, changing the sugars to alcohol.

When the bubbling stopped I assumed fermentation had concluded and on November 18, 2008, I bottled several bottles of wine using empty bottles of wine that I had previously consumed. I was certain to wash the bottle before I used them for my intentions.

To my surprise, within the next two days, two of the bottles exploded. My guess is that the fermentation process continued after I placed the juice into the bottles and the reaction forced the cork out of two of the bottles. I was able to save the last bottle by uncorking it and letting the pressure out. I recorked that last bottle and it remained corked over the next year.
On October 31, 2009, I opened that bottle at a Halloween party at my daughters house.

When I screwed in the cork screw a bright deep liquid began to bubble out of the pin hole. I slowly uncorked the bottle without any great mishap. The liguid bubbled up inside when I removed the cork. It was like opening up a champaign bottle. Suds came up and out of the neck and into the kitchen sink. When the bubbles stopped, I had about three quarters of a bottle of wine remaining.

I smelled the contents; it smelled fruity, a little metallic or acidic. I poured a small amount into my wine glass; it was cloudy with a small amount of froth on the surface. I took a sip and rolled the small amount around my mouth, coating my tongue; it was tasty, somewhat sweet; I didn't pick up any foul taste or harsh tannins.

I asked my daughter, Bernadette, if T'Andre could taste the product of his efforts and she said just a sip. You should of seen his face when he took that sip. He didn't care for it at all; just what I expected.

I was surprised that no one other then my wife Ana wanted a taste. Upon tasting the wine, Ana's thoughts were very similar to my own. She thought it smelled fruity, sweet; not at all bitter or vinegery. After tasting it she picked up bits of black berry. She said it tasted like it had alot of alcohol by the way it seemed sharp and a bit metalic.

I recorked the bottle and my wife and I took the remainder home with us. The following day I carefully opened the bottle being very careful not to stir the contents and pour myself and Ana a glass of wine. I was very pleased to see a deep ruby color, much clearer than the preceding evening. I then smelled the wine; the metallic whisper was unnoticable to me. I then took a small taste and was surprised. It truly had a black berry taste, not sweet like fruit off the vine, but more like what I would expect from a commercially produced bottle of cabernet.

I found myself feeling a deep sense of pride. I remember my initial thought being 'why did I make so little?'. I looked at Ana and she had this big smile on her face matching only my own. I knew she was as surprised as I to find that we didn't do bad at all. My second thought was that I I did do the right thing on the 17th of October, 2009, when myself, T'Andre, his brother Fred and Joseph picked the second crop of cabernet; enough to fill that five gallon glass container.

Note: On November 1, 2009, I pressed the pulp, releasing all the juice from our pickings. I left the skins and juice in contact for fourteen days hoping that I will get a deeper color and bring off more of the favorable tannins. Again I have not added any yeast to direct the fermentation process but have let the fermentation take place with the natural yeast that is present.

I placed the wine back into the five gallon glass container and on the evening of the 1st of November the juice was still bubbling but only slightly. I plan on bottling once the bubbling completely stops in the next several days. This year it looks like I will be bottling about twenty bottles (750 ml).