|
We may have to go on a diet soon. Not me (although I could stand to shed a few pounds, admittedly!) but rather, the glass we use for our beloved Endeavour Cabernet Sauvignon (799 case) bottling. While I’ve always loved this handsome “manly” bottle because of its mysterious, dark, masculine design, with today’s concern over fuel costs and environmental impact of unnecessary packaging, it may be time we shed a few pounds. This was made all too clear by wine writer Linda Murphy’s recent article, posted on Wine Review Online - A Weighty Issue. How embarrassing to be singled out as a “toe stubber,” (apparently she literally tripped over our bottle!) yet insightful as we strive to reduce our carbon footprint and practice sustainability throughout the company. I suppose I ought to thank her for bringing this concern to the forefront of my brain. (It has been languishing in the back of my brain for some time now…somewhere between the rising cost of French oak barrels, medical insurance, and frost concerns, and remembering to pick up the kids from soccer practice.) In other words, there always seems to be something more pressing to worry about around here. So I’m on the hunt for a possible alternative for the ’06 bottling. If we find one, it would probably mean giving up the 6 bottle wooden boxes to an equivalent sized cardboard one. And, of course, the whole package wouldn’t be available until the release of the 2006 Endeavour, so we’re talking July of 2009 or something like that. In the meantime, I’m very curious to hear what you readers think about this subject. Are large size “designer” bottles grossly overdone and excessive, like an overly made up woman drawing unnecessary attention to herself? Or, do you see these uber-chic bottles as acceptable accoutrements for small lot wines in order to draw attention to the exquisite quality and limited nature of a particular bottling? I guess it’s that form over function question-- something I continually struggle with. Me, I’d pick form any day…but I’m not sure that’s the right decision here. Will someone help me out on this one??? |
|
Last night was family night where the kids fix dinner for mom and dad and mom and dad get to sit on the porch drinking wine until dinner is served. It doesn’t happen often but when it does, I feel like I’ve died and gone to heaven. (Except in heaven the hot dogs are grilled and the buns are warm.) We try to do this every now and again and it always results in a hilarious parody of what life is like for a 10 and 15 year old whose parents are in the wine business. Tonight it became clear that our children think our profession is…well, absurd. The Husband had just poured a glass of our yet to be released 2004 Endeavour So, while friends of ours are bragging about the brilliant sensorial abilities of their offspring, ours are thumbing their noses at us in utter disgust. So much for the future of the winery being in good hands! |
Cabernet. We were out of regular clean wine glasses so we decided to use those flat bottomed indented ones that only us wine geeks have taken to because of the enhanced aromatic subtleties. “Ahhhh, cherries, leather and bittersweet chocolate…” he pronounced upon taking a big sniff. Both kids started giggling and quickly rolled their eyes in disgust. There was a brief pause. We then asked the eldest what she thought it smelled like. She grabbed the glass and without hesitation responded, “toilet cleanser.” The youngest followed suit, sticking his short little turned up nose deep into the glass and adding that it helped clear out his sinuses and made his nose tickle too. Hmm. Not a good sign. “Ostrich poop and cinnamon with a touch of vanilla. Dog breath and blackberries with a touch of pepper.” The two waxed on poetically, expounding on the miraculous smells coming from the bouquet of this beloved wine. Smells that no self-respecting vintner, winemaker, or winery owner should ever have to subject themselves to smelling or hearing. |
May is FOO-May month at Dry Creek Vineyard. That’s right, we’re championing the wine that is the flagship of our winery by dedicating an entire month to a series of educational tastings, food and wine pairings, music and more. If you’re in the area, it’s a great time to join us in celebrating the intrinsically refreshing qualities of this often-misunderstood wine. Stop by any weekend in May from 10:30-4:30 to join the fun! Best of all, we’ve launched a very cool new website, www.whatisfume.com. You simply have to check it out. It’s your one stop shop for all things Fumé related, right down to especially designed recipes by our good friend, chef Tim Vallery…who incidentally will be opening a hot new restaurant, Peloton, in Healdsburg soon. (Remember, you heard it here first!) So, now’s your chance to get all your Fumé questions answered. Come and join us for all the fun in the sun by visiting us during FOO-May month! (We’ve had some rain lately, so I just had to throw in this last sentence. You know, the power of persuasion and all that…) |
|
It’s hard to believe that the Meritage Association is celebrating its 20th anniversary. For those of you who are either new to wine or unfamiliar with wine nomenclature, Meritage is the term used to describe wines blended in the classic Bordeaux tradition. It is an invented term combining the words “merit” and “heritage” and was selected by a group of vintn |
|
In observance of the 20th anniversary, a number of us founding members staged a tasting spanning three decades for selected members of the wine media. It was an interesting assortment of wines, as well as producers. Dry Creek Vineyard, St. Supery, Cosentino, and Franciscan were represented as well as newcomer, Casa Nuestra. We all had one thing in common: the overall philosophy that wines blended from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, or Malbec (for a red blend) or Sauvignon Blanc, Semillon, and Sauvignon Vert (for a white) can be combined to make an outstanding and memorable blend. Sound like a bunch of marketing mumbo jumbo? Wrong. |
|
I had the oldest wine, pouring our first vintage, the 1985 Meritage. I also brought the 1994 vintage, as well as our newest blend, the 2004 Mariner. The ’94s were across the board, full of life and absolutely delicious. Every single one of them was complex and rich and proof that a great vintage combined with artful blending can be exquisite. I can't wait to try them again in another 10 years. My 1985 vintage was still elegant and supple with subtle tones of cherry, rose petal, and rosemary. It is going through the “Porcelana” stage—still beautiful but showing some age spots. So if you happen to have a bottle, I’d crack it open and toast the 20th anniversary of Meritage. The 2004 Mariner was a showstopper with years of aging potential ahead. No botox needed for this one! |
|
Anyway, it was fun to participate and even more fun to meet the lively group of characters who attended. Check out Wall St. Journal writer, Julia Flynn Siler’s blog at www.juliaflynnsiler.com/blog, to learn more about her impressions of this historic tasting. |
| We have a Board of Directors meeting coming up in a few days. These are quarterly gatherings to evaluate the winery’s state of the union under the leadership of Wilma and The Husband. The Big Daddy presides as Chairman and we have 4 non-family members who serve as directors. Each has a specific area of expertise from finance to vineyards, winemaking, etc. I always feel a bit vulnerable at these meetings even though our board is a terrific group and offers an abundance of support and wisdom to help us navigate this mothership. Nonetheless, it’s kind of like putting yourself under a powerful microscope when a privately owned company puts together a formal board of directors. Ghosts don’t stay hidden in the closet for long, that’s for sure! Frankly it takes a lot of chutzpah and a lot of vintners are so full of themselves they just can’t bear the thought. But this is exactly what I’d recommend to anyone working in a family business. It’s really the best way to stay objective and professional as well as benefit from the experience and insights of people who care deeply about your business. Besides, board members generally see you in real life terms, not as the trouble maker kid who didn’t eat her vegetables or the college drop out who didn’t live up to mom and dad’s expectations. (Neither of which applies in my case!) I’m expecting some peacock and wolf action (see blog post, The Dreaded Family Meeting) and have promised myself to take a deep breath and laugh if this occurs. Otherwise, I’m sure it will be business as usual… a look at first quarter sales, a discussion of the 2008 budget, and an update on the overall direction of the company in this wacky world of wine. And, since it’s an afternoon meeting, we might even finish with a glass of wine.
All in favor say “I”. |
|
There’s been a slight shift in our cellar that deserves a mention. Lisa Bishop Forbes has been named head winemaker for Dry Creek Vineyard. This passionate woman has been quietly working side by side mentor Bill Knuttel, handcrafting our wines to the most exacting and discriminating standards. (Yes, we are very picky around here!) Lisa has worked with Bill for over 13 years, first at Chalk Hill and for the last five, right here. Before that she was head enologist over at Joseph Phelps--not a bad ditty to have on her rap sheet either. Lisa’s soft spoken studious ways are refreshing. She’s one of those people who gets the job done without a lot of self-puffery or fanfare. A rock star winemaker who doesn’t need to remind us she is. A perfect combination in my book and a bit rare these days. I’m excited about this transition-both for Lisa and for Bill, who will continue on as our consultant several days a week. One might wonder, why all these people? Do you really need that much winemaking expertise? Isn’t one winemaker enough, for god’s sake? NO WAY man. In today’s wine world, we can leave no stone unturned when it comes to quality. So, while we aren’t as glitzy or as glamorous as some (no fancy castle with gold guilded faucets and a Michelin chef) we’re as world class as it gets when it comes to maximizing our fruit potential and making mouthwatering wines that leave people begging for more. So, congratulations Lisa--you go girl! |
|
The other day my father and I drove through the Napa Valley together. We were headed to yet another wine industry financial conference for some pearls of wisdom. (It occurred to me that we could probably write the book on the subject ourselves!) I really can’t recall the last time we were in the car together in Napa…it had to be years. As we meandered along Hwy. 29, awestruck by the beautiful mustard that colored the vine rows, Dad would occasionally point to properties that he had looked at buying all those years ago. One was near the old Ehlers Lane Winery, just before Charles Krug Winery. Another was at the southern end of the valley, just before the town of Yountville. It had some gnarly old vines and a beautiful Victorian home. “I looked at that place, but didn’t want to be 50 ft. off the highway. Figured that someday if the place ever got discovered, it might become a problem" Dad remarked. I then asked him what it cost back then. “Gee, I don’t know, it just seemed awfully expensive. Probably $3500-$4500 an acre.” We both chuckled. |
 |
It made me wonder how things would have been different had we started up over there. What would we be known for? What would it have been like to grow up in the Napa Valley? How would our wines be perceived today? One thing’s for sure, we probably would be charging 3 times the price. And, while it’s sad but true…we probably wouldn’t be going to wine industry financial symposiums for pearls of advice. |
|
Hiatus: hī-'ā-tes, n, an interruption in time or continuity; a period when something (as in a program or activity) is suspended or interrupted. Just the thing that Wilma needs to keep on bloggin! Yep, that’s right folks; I’m taking a bit of a break. It’s time to rest the tired fingers, quiet the mind, and turn off the computer for some much needed R&R. So this blog will go “still” until my return on Friday April 11. That’s all for now folks……………………………
|
|
I just don’t get it. How can a perfectly happy person turn into a stark raving lunatic for no apparent reason? Welcome to the world of parenting a 15 year old. As charming as they are, teenagers can be rather challenging, not to mention hormonal. In my frustration to deal, I started to think about which wine would go best with a pesky teen? (Not for the kid of course, but for the rattled nerves of a harried mother or nearly catatonic father!) How about a zesty zippy Chenin Blanc, guaranteed to put a smile on even the most disgruntled adult? Or, the robust sturdiness of a powerful Cabernet Sauvignon? No, I’ve got it, the perfect solution to end my frowning and scowling…a spirited Zin (just like my teen) with moderate alcohol but enough grip to shock the palate into a renewed zest for life. Yes, that’ll surely do the trick. I sometimes wonder how life would change if I wasn’t in the wine business. Would it be easier? Would it be more relaxing? One thing is for sure; I certainly would not have one of life’s grandest elixirs to help ease the pain of parenthood. Now, what to serve it with… |
|
Every time we start bottling I have flashbacks. I’m 15 or 16 years old, in high school and spending many a weekend and lots of school vacations working on our bottling line. We (Dry Creek Vineyard) were actually one of the highest paying gigs in town and it sure beat a job flipping hamburgers at Arctic Circle or at the old Healdsburg A & W Root Beer. Things were a lot different then. Labels were affixed by hand using a small rolling glue machine and a wooden template that we’d hold in our lap so we could line the front and back labels up straight. There were 4 or 5 of us on the line, all laughing and joking, anxiously awaiting our mid morning break or lunch hour. These same people also made the wine, sold the wine, poured in the tasting room, etc. It was those early days on the bottling line that made me swear I’d never work for the winery when I grew up. No sirreee. I had better things to do with my life! But somehow the call of the family business and the prospect of helping build something really special brought me back full-time in 1986. Bottling is one of the most strenuous, tedious, and difficult jobs. And, it’s a job that few have experienced yet is paramount to quality wine production. In fact it’s so important that we put in a spiffy new (EXPENSIVE) one last year. Not the most gratifying way to spend money, but certainly a necessity for us since our previous equipment was ancient.
| |||
|
|
Ever wonder which wine to drink after an argument with your spouse? For me, the answer is easy, whichever bottle is the closest!! Just kidding… | ||
|
Seriously though, wine and emotions go hand and hand. That’s why certain wines can transform you back to a place that holds your greatest memories. Perhaps it’s a special occasion with a loved one. A freezing cold night when the lights went out. Or a warm balmy evening in the middle of summer. |
| |
|
I’ll never forget the flavors of the luscious honeysuckle and nectar-like qualities of this very old Chenin Blanc. Brisk and tightly woven while at the same time inviting and exotic-like a special perfume that is saved for the most important and memorable occasions. Why… just think of the history at the time and how much the world has changed since those earlier days. It’s remarkable, really.
Any wines transform you in this way? I’d love to hear. | ||
|
I just read that retailer extraordinaire, Michael Aaron, of Sherry Lehmann’s in NY has retired. This comes exactly 50 years and one day after he joined his family’s iconic wine shop. To me, this is a true signaling of the changing of the guard that I see happening all over the wine business.
I’ll never forget the first time I made a sales call on his store. I was in my mid-20s and very excited about the prospect of landing this important account for our winery. Michael was very well known and extremely respected in wine circles, and I was just a wee tad intimidated to say the least. | ||||
|
I went to New York to introduce our 1985 Meritage, the first wine to carry this designation, and a wine that we were profoundly proud of. It was a big deal for us and required some “out of the box” thinking to really get people’s attention. I decided to hire a limousine to take me to selected wine buyers so I could make an “unforgettable” sales call. It was in the late 1980s, and while it seemed like the competition was fierce, it was nothing compared to now! Nonetheless, I had to do something different to get noticed. |
| |||
|
I arrived outside of Michael’s shop, palms sweating and hands shaking. I was certain he’d laugh at me or worse, refuse to hop in and taste my wine. Much to my great delight, he happily came for a ride to taste our new release and to experience what I’m sure was his first sales pitch in the back of a limousine. Years later, we laughed about our first meeting and reminisced about how much the industry had changed. And to this day, I’ll never forget his graciousness and support way back when. In fact just a year or so ago, I made my annual pilgrimage to the Sherry Lehmann store in order to introduce him to our new Bordeaux blend, The Mariner. As always, he made time to fit me in and politely tasted our new baby. I am proud to have known this wine industry veteran who was well ahead of the times with his dynamic direct mail catalogue and classic Madison Avenue wine shop. Congratulations Michael! | ||||
| Wow, I feel like I’ve hit the blog Big Leagues. The blog meister himself, Tom Wark of Fermentation: The Daily Wine Blog, has featured Wilma’s Wine World in his recent post. For me, this is a bit like getting a 90 point score! Only it’s for blogging, not for winemaking. Maybe it doesn’t seem like much to some of you, but for me, it’s validation that somebody is actually reading this stuff and more importantly, they’re enjoying it. Honestly, I couldn’t be happier. It’s just the thing I need to keep me enthusiastic and inspired…although I’m finding there’s plenty of material right here under my nose! | ||
| Just like those big awards shows, I need to give credit where credit is due. My 15-year-old gets the nod for naming this blog. I agonized for months over everything from Wine, Sweat and Tears to the Reluctant Wine Blogger. When my eldest blurted out Wilma’s Wine World, I knew it was just perfect. Then there’s my dear family, who constantly inspire me with their ranting, raving, and amazing ability to let bygones be bygones. A very special thanks to The Husband whose love and support I’ve been blessed with for over 26 years. Despite our differences, we truly share the same vision. (Besides, there is no way in hell that I’d run this place by myself!) Lastly, is my staff. They’re some of the most talented, passionate, and supportive people I have ever worked with. I am truly blessed. |  | |
|
Stay tuned… | ||
|
We just had the dreaded “family meeting.” These are monthly sessions to review the winery’s overall financial performance, i.e., THE NUMBERS. We look at sales, revenues, expenses, ratios, etc. Sometimes these meetings go well, sometimes not. It all depends on the general mood of the group and…just about everything under the sun that could possibly affect our attitudes. I’ve sat through hundreds of these comical gatherings and often wonder how on earth it is that we can still go home at the end of the day with love in our hearts and a smile on our faces. Today I realized the whole scene reminds me of the animal kingdom. (I used to love those TV shows that depict the traits and characteristics of various species.) The meeting starts off fairly typically. Everyone is well behaved and reasonable. Then slowly, each one of us transcends into our animal self. My father starts acting like the peacock that puffs up and gets very BIG. This usually occurs in moments when he is reminding us that he started the winery and knows a thing or two about a thing or two. Naturally, this puts The Husband on the defense. His face turns red. His ears begin to steam. Much like a bull getting ready to charge. Or, a wolf circling around, getting ready for the kill. As for me, I’m like the duck--paddling like hell, prepared to take flight at any moment. Just trying to stay out of the way of the gunfire and any fall-out. |
|
Thankfully, we’ve all done this for so long that we end up laughing at ourselves before too much damage has been done. That is key to surviving the dreaded family meeting.
And, the occasional glass of wine helps too! |
| I never thought I’d feel like an old-timer. How did this happen-ugh?!
How could it be that at 32 years old…ok, I’m lying…actually 44 years old, (dangerously close to forty five!) that I’d relate to how the old guys must have felt when a transplanted city slicker from Boston arrived on the scene back in 1972. But there I was having a rare “date night out” with The Husband when it happened. We were seated at the bar of Bistro Ralph, Ralph Tingle’s eponymous restaurant here in Healdsburg. On either side, we overheard the happy banter of numerous newbie winery and vineyard owners. I suddenly realized that I didn’t recognize one single person. Worse, they didn’t know me! It was an odd feeling to be in a town you’ve lived your entire life, a member of the business community for over 35 years, and feel like a complete outsider. I must admit, I didn’t like it one bit at all. I was feeling a bit depressed until we had our first sip of a delicious wine by some new winery named Arista. A 2005 Pinot Noir that was smooth as silk and as refined as a Hermès scarf tied on a Prada bag. Ok, that might be a stretch, but you get the point. At that very moment, I was reminded of the magic of wine discovery. How fun it is to learn about a new wine from a new producer. How cool it is to listen to the waiter, take that leap of faith, and order something new, sight unseen. And then I wondered…did anyone discover a Dry Creek Vineyard wine tonight?? |
|
My last post reminded me of the debate we’ve had regarding our use of the term Fumé Blanc. Ever since I can remember, this name, this wine-- and all that it represents, has been the lifeblood of our winery. Truly, I can’t remember a time when Fumé Blanc hasn’t been the backbone of our business, our dinner table, and our family. But, there’s a lot of confusion between Fumé Blanc and Sauvignon Blanc. To set the record straight, both wines are made from the Sauvignon Blanc grape. Fumé Blanc is merely an alternate name for a wine that can be made in a wide variety of styles, depending on winery, winemaking philosophy, region, etc. Ours is produced in the classic Loire Valley style (think Pouilly Fumé) emphasizing fresh citrus fruit, vibrant acidity and a crisp clean finish. And, we never use oak. Since 1972, when Dad first introduced this wine to the world, we have called ours Fumé Blanc. While the name may be old fashioned, the wine is definitely not. But now-a-days, it seems that Fumé Blanc is suffering from a bit of an identity crisis, kind of like Oldsmobiles and polyester. Young, hip wine drinkers, (who often work at young, hip restaurants) don’t really understand it, and they generally don’t care to try. In pondering the subject, we asked for opinions from just about everybody. As you can imagine, the feedback ran the gamut. Our sales people said change it. No surprise there. Our distributors were split, as were restaurants and wine shops. But it was the consumer, the people who buy our wines in our tasting room, off store shelves and on restaurant wine lists, who had the most to say. And in the end, their nostalgia and fond memories associated with our Fumé Blanc, spoke directly to our hearts. Seems that a lot of you folks cut your teeth on our Fumé, and to call it something else just to suit the times, would simply be wrong. So, we’re sticking with the name Fumé Blanc. We’re honoring tradition, bucking the trend, and hunkering down to educate a whole new generation of wine drinkers who might not know about the merits of this delightful and beguiling wine. Stay tuned… |
|
Believe it or not, there are some hum drum days in the wine business. Endless phone calls, meetings, sales planning, financial worries…I could go on and on. | ||||
|
But today was one of those days that reminded me how lucky I am to come to work each day in an actual winery. |
| |||
|
The color was brilliant and golden. It was juicy and lively with aromas of rosemary, thyme, green olive and Meyer lemons. And then I remembered something my father once told me about older Fumé Blancs. “A well aged Sauvignon Blanc should smell like a great old Italian delicatessen.” And, that | ||||
| I’m a little irritated right now. I just read an article in a major publication entitled: Zinfandel’s Decline. The story told of the writer’s disappointment after tasting 50 Zinfandels priced under $20. The conclusion was that wine lovers should give up on finding affordably priced Zins and move on to other varieties that offer more value.
These kinds of sweeping statements really tick me off! It’s like saying an entire vintage stinks when regional temperatures and winemaking styles vary so radically. Frankly, I just couldn’t believe it. How could it be that the entire U.S. is devoid of quality Zinfandels that don’t cost an arm and a leg? So, I phoned the publication and asked to speak to the editors. I finally got past a terse assistant and was able to leave a polite voice mail. I’m hoping they call me back; we’ll see. I’d really like to know what wines they tasted and of course, did they include ours??? We happen to make a terrific Zinfandel under $20 (our Heritage Zinfandel, $17) and I immediately thought of several reliable favorites… Seghesio, Bella, Acorn, and Mauritson to name just a few. But then, much to my great HORROR, I learned that all of these have exceeded the $20 mark, and in some cases, by a long shot! This is truly depressing. So I’m thinking we should start a coalition in search of great Zinfandels under $20. If we find enough, we can challenge them to another tasting to see if they might re-think their opinion! If not, we’ll certainly have had a great time drinking one of my favorite wines. So, who’s in? |
| I just finished reading a report that predicts 50% of the family owned wineries will change hands in the next 10 years. At first, this seemed a bit shocking, but the more I thought about it, the more I agreed. Family businesses are tough. In fact, current statistics report that something like only 12% of family businesses survive through the second generation. That figure drops even more (to a paltry 3-5%) in the third and subsequent generations.
So, I’ve decided to put together Wilma’s list of Top 10 Traits of the Successful Family Owned Winery - just in case any of you are considering joining the ranks! Here goes: 1. Learn to bite your tongue. In fact, get really comfortable with it, despite the pain. 2. Find your own corner of the cellar. In other words, don’t share areas of expertise or responsibility…especially if you’re married and intend to stay that way. 3. Whenever possible, make it seem like your brilliant idea was your father’s, husband’s, wife’s, sister’s, brother’s, cousin’s…you get the point. 4. Learn to coerce, beg, borrow, steal…whatever it takes to get your point across. 5. Know when to smile and roll your eyes at just the right time. 6. Understand the real meaning of the numbers, i.e. lots of zeroes after your debt load is NOT good. 7. Have very small families. The more siblings involved, the more likely for conflict. (My Italian friends know this all too well.) 8. Put aside an emergency fund for all the counseling, therapy and consulting advice you’ll need to keep harmony in the family. 9. Perfect the art of apologizing. 10. Drink a lot of wine. Oh, and I forgot one more. Whenever possible, say “yes honey” and then do the exact opposite. | ||
|
| There’s been a real void in our cellar as of late. While it’s great to be sold out of a particular wine, it causes a real dilemma for Wilma and The Husband. Truth is, while I love ALL our bottlings, our Zinfandels are the grape of choice for just about every occasion in our household. Case in point…
What could be better than a glass of Zinfandel after a heated argument with a crabby 15-year-old? How about after a frenzied afternoon of business meetings, phone calls and the dreaded carpool? A glass of Zin is always satisfying. To my mind, Zinfandel really is the most versatile of red wines. It’s perfect by itself and sublime with nearly every meal prepared in our family. Zin and tacos, you bet. Zin and pasta, yum. Zin and barbecue, absolutely! One of my favorites is my father’s recipe, Dave's "Zinful" Flank Steak, which I hope you will try. Yes, to my palate, Zinfandel truly is the ultimate crowd and taste bud pleaser. It needs nothing to enhance it, yet enhances nearly everything. So, it is with great anticipation that we have finally released an assortment of delicious 2005 and 2006 vintage Zinfandels. Check ‘em out while they last! |
|
There's something about these mega tastings that seems like great fun to my non-wine industry friends, but let me tell you, this was no cakewalk! First, you have to deal with the know-it-alls. These are grown ups who feel the need to impress you with their profound wine knowledge. But their ignorance is a dead giveaway the minute they ask, “Do you actually put cherries in your Cabernet?” Then, there’s the slick guys trying to impress the trophy date/wife. They’re always good for a laugh until they try to grab the bottle off the table and help themselves. And, last is the jerk whose glass is so chunky and wine stained by the time he’s reached your table (we won’t even talk about the color of his teeth), that it’s a wonder he can taste (or remember) anything at all…Ugh. I always have the same experience at these tastings. It usually happens after the third hour. My head begins to spin, my eyes get blurry, and I lose my focus. NO, it’s not because I’m imbibing in my own product. It’s because I’ve quite literally said the same thing over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over again. This is usually followed by a big smile. I actually tried to count the number of times I said the same thing this year, but lost track after 78. Not that I’m complaining. I know full well, that it’s a privilege to have the opportunity to introduce people to our wines for the first time. But with over 500 brands in one room, I often wonder if anyone notices or even cares. Which brings me to an obvious question – do you look for your favorite wineries at these tastings or is it pretty much a free-for-all? |
|
One of the most difficult things about being in the wine business today is that it's just that — a business, actually a very serious business. At least, that’s the case when you're not backed by José Quervo, a corporate merger or a bottomless trust fund somewhere. No, for Wilma and The Husband, it's a case of passion, determination and good old fashioned "stick-to-it-ness"…something that seems to be dying in American culture today. We're just regular people trying to make fantastic wines that make meals special and people happy.
Just recently I met a woman who purchased the Dutcher Crossing Winery down the road. Dutcher Crossing was started a few years ago by a retired marketing executive with a hankering for wine. Guess he figured he’d start a little winery and live the good life. Something must have happened to squelch those plans as he’s already called it quits after 3 short years.
I wish the new owner much success and luck, but I gotta be honest, I wonder what she’s thinking…
Does she really know what it’s like to worry incessantly (about just about everything), when we have no control over Mother Nature, the U.S. economy, or the taste buds of the American public… no matter how hard we try? Or, that her future success rides greatly on the opinions and taste buds of a few powerful pundits? Or, that those fancy barrels that cost upwards of $900 a piece are practically impossible to give away as flower pots after just a few harvests. Or, that IF she finds the right piece of ground, she'll still have to fork out $80,000 or more an acre for a piece of bare land that may or may not turn out to be any good. And, on top of everything else, she’ll need to regularly wine and dine with complete strangers for the rest of her life??
Yikes...just thinking about it all makes my hair go straight. |
|
Last Saturday was surreal. It was my eighth time at the SAG Awards® pouring Dry Creek wines for the stars. Every year, I tell my husband, "It's no big deal honey, I have to go to LA for 2 days, just like any other business trip." He looks at me, rolls his eyes and asks, "Who are you kidding?" | ||
|
It’s true, I love this event for the sheer thrill of getting up close and personal with some of Hollywood’s hottest stars. Not only is it fun to see what they REALLY look like, it’s downright exciting to watch famous people drinking our wines. I know I shouldn’t get so excited, but I really can’t help myself! This year’s attendees included Brad Pitt, Angelina Jolie (and yes, she really is that beautiful), Sally Field, Cuba Gooding Jr, Tom Cruise, Matthew McConaughey, Kate Hudson, Mickey Rooney, and countless others. |
 | |
|
This year I definitely noticed an increasing awareness of Sonoma County and Dry Creek wines in general. And, no one started chugging the Cabernet. I guess we’re making progress. | ||
I still can't believe they blew it. We were having a fine time at our good friend's house, Chef Charlie Palmer, happily eating (no bean dip there!) and drinking our way through the first half. It was a bit of a Pinot Noir frenzy, starting first with a bottle of 2004 Saxon Brown,
I was worried about Tom Brady though. He sure looked yellow…kind of green actually. Could he have had the flu?
So, we moved into the Radio-Coteau. It was a good indicator of things to come…we were sure the Patriots would win! Now, please recognize that we were in a house full of transplanted New Yorkers. They were pretty stressed with Eli’s performance, not to mention that guy who kept missing all the passes. But, things were going great for the Patriots. We were going to win. And, then the last four minutes occurred. Some say it was like no Super Bowl finish that anyone can remember. The Patriots lost a 1 ½ year winning streak to the underdog.
So, I ask you…what the hell do we open up now?? I’m thinking a martini might do the trick.
Ok, I've gone and done it. I've heeded the advice of a very well known writer (Hint- Do the initials JL mean anything?!) who has encouraged me to start my own blog. When he first suggested it, I thought it was preposterous. Me?? Why would anyone want to read a blog by me? And the frightening thought occurred to me, suppose I write and no one comes, or listens, or comments?Furthermore, anyone who knows me will think it’s insane, given my abhorrence for computers and all things technical/computer related. I can barely figure out how to use my new digital oven let alone a blog! I’m into real life stuff. I’m a people person. I like to talk on the phone. I like letters.