The Sarah Jane English Newsletter: 54th Edition
December 1, 2002
TOP PICKS FOR THE MONTH (prices vary store to store)
ADDED: TWO GOOD HOLIDAY WINES: Beringer 2002 Nouveau $8 and Alexander Valley Vineyards 2002 New Gewurz $6 ($ Best Buys)
Special Section on Sparkling Wines
CHAMPAGNE LAURENT
PERRIER: Laurent Perrier (LP), the third largest Champagne
brand in the world, produces wines of extremely high quality.
Since 1812, grapes for the family owned Champagne House have come from Grand
Crus and Premier Crus vineyards-supplied by the same growers for generations.
The LP house style is fresh and crisp, with intense fruit character that allows
the wines to easily pair with food. The owner “Le Grand” Bernard de
Nonancourt, despite being in his 80s, is still very much hands-on at the
winery and is well loved by the locals. The former war hero was in charge
of salvaging the cachet of wines from Hitler’s “Eagles nest”—the cave where
Hitler hid the wines he stole from France.
Daughters Stephanie and Alexandra
direct most of the day to day winery operations. Prince
Charles awarded them the British Royal Warrant Badge for their work in
promoting sustainable farming. Their staff viticulturist
teaches the LP growers environmentally friendly farming practices.
BRUT L-P is the standard-bearer for the house style--crisp,
fresh, and elegant, it reflects the fundamental essence of L.P.
Champagnes. It offers subtle
spice and hints of citrus, toasty notes
balance the freshness of fruit, medium bodied and perfectly balanced: a soft
mouthfeel belies the strong structure of the wine, which finishes clean yet
delicately lingers. Serve between 45°-55°F. Brut L.P. can be
enjoyed on its own and pairs well with halibut, turbot, and shrimp
and scallops. Versatile – can be paired with a wide variety of light hors d’
oeuvres. Laurent Perrier History: Established
in 1812 by Alphonse Pierlot, the house flourished under the guidance of Eugene
Laurent until his widow Mathilde Emilie Perrier took control of the domain in
1887 and linked her family name with that of her late husband. The dynamic
leadership of Madame Laurent-Perrier produced even more spectacular results and,
on the eve of World War I, Laurent-Perrier was the leading house in Champagne
producing 50,000 cases of world renowned champagnes. The second golden age
of Laurent-Perrier began in 1939 when Madame Louise de Nonancourt, sister of
Victor and Henri Lanson, purchased the estate. After returning from the war in
1945, her son Bernard assumed the helm and elevated the brand to grande marque
status. Guiding the house for more than 50 years, Bernard de Nonancourt sets the
exacting standards for which Laurent-Perrier is renowned. While imparting
their own distinctive flair, his two daughters, Alexandra and Stephanie are able
heirs to Laurent-Perrier’s two hundred year tradition of excellence. Bridging
the generations of leadership is Cellar Master Alain Terrier, who, since 1975,
has expertly assembled the blends that distinguish the house style of
Laurent-Perrier: crisp, fresh, elegant, balanced and always a pleasure to drink.
The essence of Champagne Laurent-Perrier exemplifies elegance and tradition, but
with an avant-garde spirit.
CHAMPAGNE LOUIS ROEDERER: Ever since Champagne Louis
Roederer was founded in 1776, the house has been synonymous with the
world's
great Champagnes. Roederer's philosophy of unyielding
quality is based on two factors: 1) Vineyard ownership: 75% of Roederer's grape
needs are supplied by it's own estate vineyards, highly unusual in the Champagne
region. 2) Extensive reserve cellars, which ensure consistency and full, complex
flavors year after year. Cristal, the champagne created by special request
of Tsar Alexander II, is one of the world's most famous and highly respected
wines. Brut Premier, the company's flagship multi-vintage Champagne, is a
distinctive, elegant wine that epitomizes the House style of complexity, depth
of flavor and long finish. Roederer is also esteemed for its Brut Vintage, Blanc
de Blancs, and Brut Rosé Champagnes.
BRUT PREMIER: Champagne Louis Roederer, creator of
the famous Cristal prestige cuvée, has been synonymous with the world's great
champagnes since 1776. Brut Premier is the House's flagship multi-vintage
champagne -- its most popular and best-selling wine and the champagne that sets
the house style for this esteemed producer. Generally about 65%
Pinot Noir 35% Chardonnay, the blend of vintage wines is enhanced by the
addition of 10% to 20% oak-aged wines from Roederer's extensive reserve
cellars. Grapes used from only the finest crus with a rating of 98 or more
on Champagne's regional rating scale — Pinot Noir from the Valley of the Marne
and Montagne de Reims; Chardonnay from the Côte des Blancs. Roederer uses
only the first pressings from these exceptional grapes for the standard-bearing
Brut Premier. Finished wine is cellar-aged for an additional four years
before release. Tasting Notes: Light gold in color, Brut Premier boasts a
smooth, full mouth. This elegant champagne is a delicate balance of fruit and
acidity, an outstanding example of the Roederer tradition of producing wines of
lean, firm structure with discreet fruit and subtle toast flavors. Food
Affinity: A wine for almost any occasion. Ideal as an aperitif or with a wide
array of dishes, its fine, crisp acidity complements a wide variety of
foods.
BRUT VINTAGE 1995: Champagne Louis Roederer
currently holds 470 acres of vineyards that rank 97.5 percent on the official
classification scale. This year experienced a mild winter and temperate spring
and considerable rainfall. However, temperatures in the Marne dropped to
below freezing on evenings of April 20 and 21, which damaged nearly 30 percent
of the 10 acre, Verzy and Verzenay vineyards. The flowering occurred under
fairly good conditions nearly two weeks later than usual. It started slowly due
to cool weather in June. The non-setting of the berries throughout the company's
vineyards reduced grape potential by 20 to 30 percent. A hot and humid
weather spell accelerated vine development at the end of June. The June
weather also led to some mildew, which was efficiently treated. Grapes
used are 66 percent Pinot Noir and 34 percent Chardonnay, the dosage is of
blended wine, comprised of eight to 10 of the very best crus of wine from the
Louis Roederer vineyard that are aged in oak for four to 10 years.
Yellow gold with bronze tints, the wine's fine bubbles form a very subtle
chain. Lively, eloquent with very ripe fruit fragrance. Warm recollections
of 'tarte Tatin' (upside down apple tart) with hints of brioche and honey.
Magnificent multi-dimensional attack. The taste is generous, complex and silky
with flavors of fresh fruit and a subtle vinosity. A noble finish. Pair
this full and rich Brut Vintage is perfect with fish and white meat. The wine is
best served at a temperature of 50° to 54°Farenheit.
CHAMPAGNE PERRIER JOUET: The date 1811, carved in stone
above the main entrance to the House of Perrier-Jouët on the Avenue de Champagne
in Epernay, commemorates the foundation of this prestigious brand of Champagne
by Pierre Nicolas Marie Perrier and his wife Adèle Jouët. By 1815
Perrier Jouët shipments were made to the United Kingdom and by 1837 to the
United States. Charles Perrier took over from his father in 1854 with the
desire to build on these early successes, especially abroad. At the request of
his British customers, Charles Perrier produced the first brut cuvées and the
first
single-year vintages in the Champagne region. Charles
Perrier held several high public positions, including that of Mayor of Epernay.
It was he who built imposing Château Perrier across from the firm's offices and
cellars. Between 1840 and 1870, Perrier Jouët added extensively to its
vineyards holdings in the best parts of the Champagne region. By 1890
Perrier-Jouët was producing one million bottles a year, and the company was part
of the closed circle of the "great names of Champagne." G.H. Mumm of Reims
bought the House of Perrier-Jouët in 1959. In the early 1970's it became one of
the top brands in the portfolio of Seagram, the Canadian world leader in wines
and spirits.
A turning point in Perrier-Jouët's history took place in 1964.
Pierre Ernst, then the firm's Marketing Director, and André Baveret, then Cellar
Master, discovered in the Perrier-Jouët cellars an old bottle decorated with en
enamelled arabesque of anemones which had been crafted by Emile Gallé in 1902.
This bottle became the "Cuvée Belle Epoque," the brand's own distinctive work of
art. Michel Budin, Perrier-Jouët's Managing Director at the time, and his
successor Pierre Ernst were the driving force behind the success of the great
Cuvée Belle Epoque, which they launched in 1969 at the renowned restaurant
Maxim's and at Fauchon, the gourmet food emporium. It was not until 1975
that the Cuvée Belle Epoque, under the name "Fleur de Champagne,"
was
introduced to the United States, where it soon became one of the most
sought-after select champagnes. By the end of the 1980's, annual sales to
the United States had reached the three million mark, making Perrier-Jouët the
third biggest Champagne exporter on the American market. 1991 saw two
outstanding events : the Hachette Wine Guide's "Grappe d'Or" Award given
to Perrier-Jouët following a rigorous tasting of more than 13,000 wines. A true
distinction indeed. And, above all, the Maison Belle Epoque was
inaugurated. From the creation of the Cuvée Belle Epoque to the
opening, 25 years later, of the guest house Maison Belle Epoque, the whole
development of Perrier-Jouët is encapsulated in this marriage with Art Nouveau,
an astonishing setting for an exceptional
champagne.
THE PERRIER-JOUET BLENDS: All of the Perrier-Jouët blends are distinguished
by the dominant presence of white grapes from the magnificent Cramant
vineyards.
LE GRAND BRUT: Connoisseurs
judge a champagne house by the quality of its non vintage brut wine. It is
on its brut, created in the mid-19th century, that
Perrier-Jouët has built
its reputation. This champagne is a blend of the best first growths from
the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.
"Lovely aromas and flavors of tropical fruits, citrus, spice and yeast, a fine
persistent mousse, elegant, complex an crisp."
LA CUVEE
BELLE EPOQUE: Launched in 1969, from a design made by Emile Gallé early
this century, the cuvée Belle Epoque has gone from strength to
strength. The famous "flower bottle" contains Perrier-Jouët's most
distinguished champagne, a single year vintage ennobled by the patrician
Chardonnay grapes from Cramant. The wine was aged for five years on yeast
to bring out complexities, elegant, distinctive, aromas of fresh pineapple,
grapefruit, complex scents of pears and ending with wood and leather notes,
brisk and effervescent, balanced and
refined.
CHAMPAGNE VEUVE CLICQUOT PONSARDIN: The House Clicquot's
remarkable Madame Clicquot Ponsardin (1777-1866) is often considered the first
businesswoman of the modern era. Née Nicole-Barbe Ponsardin, she was
widowed in 1805 at the age of 27. Veuve Clicquot ( Veuve means widow in
French) defied every convention of the day to take the helm of her late
husband's small Champagne house. She enlisted help wisely, took astute risks and
made
important technological innovations (including the invention of remuage
or riddling), leading the House to world renown. One of her most
significant triumphs was sending a secret shipment of her Champagne to Russia in
1814 in defiance of Napoleon's blockade--a great success. Today the
House of Veuve Clicquot is among the most prestigious Champagne firms. Its
extensive vineyard holdings, many originally purchased by Madame Clicquot,
stretch throughout the top-rated areas of the Champagne region and are
unparalleled in size and quality. As in Mme Clicquot's day, bottles age in
the House's vast,
vaulted cellars in Reims, portions of which were
constructed some 2,000 years ago by the Romans. Veuve Clicquot Yellow Label Brut NV Clicquot's
signature brut non-vintage is loved the world over for its crisp, full flavors,
consistent quality and celebratory yellow label. This classically-styled,
dry Champagne is a blend of two-thirds black grapes (Pinot Noir and Pinot
Meunier) for body, balanced with one-third Chardonnay for elegance. It has
a fine persistent sparkle and golden Champagne color. Its complex nose of
apple, citrus and caramel is followed by full flavors with elegance, crispness
and a slightly spicy finish.
CHAMPAGNE
DEUTZ: One of the oldest members of Champagne's prestigious
association of Grandes Marques houses, Champagne Deutz has been
making
distinctive Champagnes characterized by finesse, elegant vinosity and
complexity since 1838. Owning a considerable portion of its own
vineyards, Deutz selects only the top quality grapes from 275 acres of vineyards
in the finest crus of Champagne. The wines are slowly and carefully aged in
Deutz's chalk-walled cellars far beneath the historic village of Aÿ. Deutz
is most renowned for three outstanding cuvées known as The Deutz Trio, including
the Brut Classic, Blanc de Blancs and Cuvée William. They are available in 750ml
bottles, magnums and
jeroboams.
BRUT CLASSIC: The distinctive house style of elegance
and finesse which has made Champagne Deutz one of the most respected of all
Champagne houses, is reflected in this fine non-vintage Champagne. Matured
according to traditional methods from a blend of several vintages from twenty of
the best crus of
Champagne, it reaches a perfect balance of flavor.
1996 BLANC DE BLANCS: Distinctive and elegant,
Champagne Deutz' fine Blanc de Blancs Champagne is forty percent of the grape
supply from Deutz' own vineyards, which rate 98 percent on the Champagne
scale. Deutz' relationships with many of the vignerons that supply the
fruit go back several generations. Winemaker's notes: The color of the
wine is bright gold with a greenish hue, enhanced by a steady stream of fine
bubbles. On the nose, the wine is subtle, yet has clearly defined aromas. Fruit
is predominant, followed by a mineral-like edge. Hints of dried white flowers
and lemon verbena add softness. On the palate, the wine is crisp with a honeyed
overtone with a grip and finesse embodied by a smooth texture. The finish is
long with hints of fresh almonds and hazelnuts with a touch of gooseberries and
citrus. This wine is perfectly balanced, yet straightforward. It shows the
lightness of Chardonnay grapes typically used in the Deutz style of winemaking
that exemplifies charm and class.
Winemaking: The grapes are harvested
exclusively from Le Mesnil sur Oger (40%), Avize (50%) and Villers Marmery
(10%). Forty percent of the grape supply is from Deutz' own vineyards, which
rate 98% on the Champagne scale. The harvest takes place over a 10-day
period, generally between Sept 15-Oct 15 and the grapes are hand-harvested using
the utmost scrutiny. The grapes are then carefully transported to the press
which uses automatic and traditional Coquard basket presses. 100 percent
malolactic fermentation is used, then the wine is fermented in 3,000-gallon
tanks at 62 degrees Fahrenheit for two weeks. The wines are then left to age and
hand riddled in traditional riddling racks. 100% Chardonnay
CHAMPAGNE PIPER HEIDSIECK: Daniel Thibault, Chef de Cave at Champagne Piper Heidsieck, received the
ultimate accolade for an unprecedented third time. The winemaker was
awarded the "International Wine Challenge Sparkling Winemaker of the Year" for
1994, 1998 and 1999. Like its sister company Charles Heidsieck, Piper has
a heritage of long standing in the industry that dates back to 1785 and
Florens-Ludwig Heidsieck. The origin as a separate company began in 1834
when Christian Heidsieck formed his own company and used the name "Heidsieck"
exclusively. Unfortunately he died three years later. The "Piper"
connection occurred through the marriage of his widow in 1837 to Henri-Guillaume
Piper. The name was changed to H. Piper & Co., but continued to sell
wine under the Heidsieck brand. In 1845, however, the brand's American
customers called the wine Piper-Heidsieck and instigated that name change
officially. Remy-Cointreau bought Champagne Piper Heidsieck in 1990 and
since that time, Winemaker Daniel Thibault has worked his magic on the
wines. According to author Tom Stevenson, "The non-vintage brut took a
leap in style with a real jump in quality with the 1992-based blend, which came
to market in 1996," he says. "The reborn PIPER BRUT is
richer than the old style cuvée and has more upfront fruit and when aged for two or
three years, it develops a curious creamy-vanilla richness." The
dosage if 15%Chardonnay, 55a5 Pinot Noir and 30% Pinot Meunier.
ROEDERER ESTATES
Anderson Valley: Founded in 1981, Roederer Estate enjoys Mendocino County's
cool, fog-shrouded Anderson Valley. As the
California outpost of Champagne
Louis Roederer, Roederer Estate builds upon a centuries-old tradition of fine
winemaking. The sparkling wines are produced using only estate grown
grapes from the winery's own vineyards. Carrying on the tradition of
Champagne Louis Roederer in France, special oak-aged reserve wines are added to
each blend. The multi-vintage Anderson Valley
Brut debuted in 1988 to great acclaim, followed by the
Brut Rosé and Roederer Estate's tête de cuvée, L'Ermitage. Gerald Asher, of Gourmet magazine, called L'Ermitage "an astonishing
display of skill and imagination." And the Wine Spectator wrote that the
Roederer Estate Anderson Valley Brut is "clearly California's best sparkling
wine." Roederer Estate Brut, the first California sparkling wine produced
by Champagne Louis Roederer, builds upon the 200-year tradition of fine
winemaking that has made Roederer champagne among the most sought-after in the
world. Roederer's winemaking style is based on two elements: ownership of
its own vineyards and the addition of oak-aged reserve wines to each year's
blend or cuvée. Each year, the winemaker selects a portion of the best
wines for aging in Center of France oak casks. Aged from one to three years,
wines from this reserve cellar are added to the blend, creating a multi-vintage
cuvée in the traditional Roederer style, known for its body, finesse and depth
of flavor. The Roederer Estate Brut debuted in October 1988, and has since
established its reputation as one of California's premier sparklers, remaining
true to the heritage of excellence and style of its French forebears. Brut
Rosé, like the Roederer Estate Anderson Valley Brut, is untraditional. While
most rosés are made with more Pinot Noir than Chardonnay, the Roederer Estate
Rosé is closer to a 50/50 blend (60PN/40CH) of these two grapes. For
color, the winemaker prepares a small portion of Pinot Noir with extended
maceration and adds about 5% to the blend before secondary fermentation,
imparting a subtle salmon tinge. Both the 60/40 blend and addition of the small
amount of red wine create a charming wine of discreet finesse. As
with all Roederer Estate wines, the Brut Rosé is 100% estate grown.
Oak-aged wines from the Estate's reserve cellars are added to the blend,
creating a multi-vintage cuvée in the traditional Roederer style.
The Rosé is full and round with smooth flavors and a fine, persistent mousse.
The extra measure of Chardonnay contributes elegance and austerity that balance
nicely with the delicate fruitiness of the Pinot Noir.
PACIFIC ECHO: Cool breezes from the nearby Pacific
Ocean have County's Anderson Valley for thousands of years. Those maritime
winds, coupled with Northern California sunshine and an abundance of deep soil,
have created ideal grape-growing conditions in the village of Philo, home to one
of the preeminent producers of American sparkling wine, Pacific Echo
Cellars. Pacific Echo Brut,
a classically-styled méthode champenoise sparkling wine,
exemplifies our signature style with pronounced toasty aromas, firm body and a
crisp, refreshing finish. This non-vintage wine is noted for its forward lemon
and pear flavors, characteristic of the Anderson Valley. A blend of 2/3
Pinot Noir and 1/3 Chardonnay, our Brut consistently ranks among the finest
sparkling wines on the market.
GREG NORMAN ESTATES Sparkling Chardonnay and Pinot Noir,
Australia $20: "A stylish Oz sparkler with fragrant aromas of strawberry, lively
and persistent bead, generous stone fruit and citrus, serve with turkey and
chicken or quaff along. A blend of 57% chardonnay/43% pinot noir, grapes
are from the premier growing regions of Adelaide Hills, Langhorne Creek and
McLaren Vale."
MUMM CUVEE NAPA:
This winery is the American property of Champagne
Mumm in France, founded in 1987 in Rutherford, California. The late French
winemaker, Guy Devaux, directed operations into the 1990s and hired Greg
Fowler--who has run the winery since that time. This efficient operation
includes vineyard precision, including the special small yellow bins that
transport the grapes (only 35 pounds per bin, which keeps the grapes intact and
cool). Greg's superior skills have made these American bubblies really
shine. Greg hired Rob MacNeill and the wines continue to bring
pleasure. Mumm Cuvee Napa Brut Prestige:
Produced from Napa Valley Pinot Noir, Chardonnay and Pinot
Meunier to exhibit crisp yet creamy texture with bright ripe fruit and bold
flavors, red berry and apple aromas along with full flavors of melon and vanilla
and pair with most foods. Mumm Cuvee Napa Blanc
de Noirs: This salmon-colored wine made from Pinot Noir and
Chardonnay has received critical acclaim for its fresh and elegant,
full-flavored style and suit most foods. Mumm
Cuvee Napa 1997 Blanc de Blancs Brut: Rich apple notes of
Chardonnay are combined with the crisp estate-grown Pinot Gris of Carneros to
make an elegantly styled quality wine. DVX by
Mumm Cuvee Napa honors founder Guy Devaux who searched and
experimented across North America on behalf of Champagne G.H. Mumm to recommend
the Napa Valley as the best place for new world sparkling wines. This wine
uses Carneros Chardonnay and Pinot Noir for extra depth and extended layer of
creaminess and multiple nuances. It's a favorite of mine. Serve as
the starting wine or with many
foods.
J WINE COMPANY: J Owner Judy Jordan and
I have been friends for more than a decade. This lovely lady
delights in the daily challenge of operating a
cutting edge Russian River Valley winery, which produces spectacular sparkling
and still wines. Founded in 1987, vintner Judy brings
the artistry of traditional methods into harmony with quality innovation.
J is for Judy. The single J on each bottle is also a symbolic homage to the family name of
Jordan.
"J's mission is to create world-class wines
reflecting the rich terroir of Sonoma County's Russian River Valley," Judy
says. "We craft wines that enhance special moments for our
customers. Every so often, magic happens, and we strive to put it into our
bottles. There are but a handful of places on earth where fine wine grapes
flourish and the resulting wine is clearly exceptional. Russian River
Valley is brimming with such magic. We believe the magic of this Valley,
coupled with fine, handcrafted winemaking technique is a dazzling
combination."
Judy's free-spirited, horizontal management style
emphasizes quality and creativity. Her vision is to weave together the
vines of tradition with those of contemporary innovation.
"We remain
steadfastly devoted to the land whose bounty is gently enhanced by the artistic
hand of winemaker Oded Shakked. No sorcery, legerdemain, or sleight of
hand…simply the finest winemaking techniques possible." J Sparkling Wine 1997 Vintage Brut: The
growing season was marked by warm and even weather from bloom until
harvest. Hand-harvested, whole cluster grapes went into the
Coquard press for a gentle pressing. Vineyard lots and press fractions
were kept separate until blending in mid-November. The cuvee was assembled
in December of 1997, cold stabilized and bottled over the spring of 1998.
After secondary fermentation in the bottle, the wines aged for an average of
thirty-six months in the cool cellars. Dosage was made from a blend of
wood-aged, reserve wines and pure cane sugar. The wine is aged for a least
another six months before it is released from our cellars. The 1997
J Brut is all about
balance. Crisp citrus and delicate yeast aromas and flavors with
floral overtones evolve with deeper undercurrents of roasted almond, apple, pear
and bread dough. The 1997 vintage reminds one of an apple pie
baking. The wine's medium acidity serves to marry all the components into
a seamless experience, ending bright, juicy and long, with a toasted hazelnut
and apple finish.
PIPER SONOMA: The Champagne firm Piper Heidsieck joined the principals of Sonoma Vineyards in 1980 to build a sparkling winery at Healdsburg. The winery was purchased by Judy Jordan of J Wine Company in January 1997 and Piper-Sonoma exits now only as a brand; however, the wines continue to be produced at the J winery on a contract bases. "The wines have taken on a lovely, zesty freshness since the early 1990s and makes one of the best ready-to-drink non-vintage brut in California," according to Stevenson.
CAVA PAUL CHENEAU: a reasonably priced, popular Spanish sparkler.
CAVA FREIXENET Cordon Negro $10: "From Spain and called the 'Black Bottle Bubbly,' it is the number one imported sparkling wine in the world. Enough said!
CAVA SEGURA VIUDAS
"Aria" Estate Brut $12: "A methode champenoise style Spanish wine,
it blends three Spanish grapes from only the first gentle pressing, a fine
honeyed aroma, subtle elegance, with good body and acidity and flavors of fresh
pineapple, almonds, and hints of pears."
NEWS
ANSEL ADAMS PHOTOGRAPHS ON DISPLAY AT MUMM CUVÉE
NAPA:
Mumm Cuvée Napa's new "Private Collection"
Gallery features 27 original photographs created by the legendary landscape
photographer Ansel Adams. On loan from Matthew Adams, President of The Ansel
Adam Gallery, the collection includes some of the photographer's greatest works,
including: Moonrise--Hernandez, New Mexico; Monolith, the face of Yosemite's
Half Dome; and Winter Sunrise, a view of the Sierra Mountains. The images will
be on display for the next two years. Winery tours and tastings
daily; photographic galleries 10 a.m. - 5 p.m. Free admission. Contact
Kathy McClure at (707)
967-7702.
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ALLIED DOMECQ (A.D.) WINES USA ORGANIZATIONAL CHANGES: President
Bill Newlands announced upper-level organizational and operational changes
affecting its California wine business in marketing, finance and production
areas. "This realignment of our executive management structure is
for management efficiency and improvement in quality across the company," says
Newlands.
COMMUNICATIONS: George Rose has been promoted to Director of
Corporate Communications. Rose will take a more active role in handling internal
and external corporate communications, while continuing to oversee the company's
wine brand public relations efforts.
Since the creation of a global wine
division a year ago, Allied Domecq Wines Worldwide has become the third largest
wine company in the world.
Allied Domecq Wines USA is the US
fine wine division of Allied Domecq PLC. The California portfolio consists of
Atlas Peak Vineyards, Buena Vista Winery, Callaway Coastal, Clos du Bois,
Haywood Estate, Mumm Cuvée Napa and William Hill Winery. Allied Domecq Wines USA
also manages the US marketing, sales and distribution for Allied Domecq's global
wine brands, including Perrier Jouët and Champagne Mumm of France, Cockburn's
Port from Portugal, Domecq and Harveys Bristol Cream Sherry from Spain, Bodegas
Balbi and Graffigna from Argentina, Brancott Vineyards from New Zealand, and
Marques de Arienzo and Bodegas y Bebidas wines from Spain.
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ZAP 12th Annual Zinfandel Tasting, January 22-25, 2003, contact (415) 345-7575
______________________________________________________________________________________________
WILD HORSE WINERY & VINEYARDS has won landmark approval of two grape varieties--Blaufränkisch and Vermentino.
______________________________________________________________________________________________
PRESIDENT BUSH has signed a Department of Justice Appropriation Authorization Act which permits wine purchased while visiting a winery to be shipped to another state--a limited direct shipment of wine. For details: www.wineinstitute.org
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WASHINGTON STATE WINE Industry Yields Spectacular 2002
Vintage: Quality sums up the 2002 Washington wine grape harvest concluded
in Nov. Final numbers reached 109,750 tons, a nine percent increase from the
2001 - 100,000 ton crush. Winemakers statewide attribute the quality crop to
lower yields per acre. "We thinned the crop throughout late
summer and early fall to ensure lower yields and richer flavors,” said Rick
Small, winemaker at Woodward Canyon Winery in Walla Walla, Wash., and Washington
Wine Commissioner. “Our strategy to focus on quality worked. It was a
spectacular vintage. The fruit was flavorful and colors were some of most
intense I’ve ever experienced.” Washington State winemakers
and growers use a variety of indicators to define a quality vintage--small berry
size, well-balanced flavors and intense color pigmentation, the result of lower
yields per acre. The industry thinned seven percent of the expected crop
to achieve top quality. The growing season began cool, then warm temperatures
(mid to high 90’s) put the crop ahead of schedule in some areas. Harvest
began as early as September 9, but as cool weather hit in late September
activity slowed down. Winemakers welcomed cool temperatures allowing fruit
to mature and intensify flavors. The majority of the state’s wine grapes
were harvested by mid-October with the exception of some fruit held in hopes of
making late harvest/ice wines. On October 31, Halloween night, winemakers
wishing to make ice wine did so thanks to Mother Nature’s freeze, which is
required to make this possible. The 2002 harvest is the fifth consecutive high
quality vintage — 1998, 1999, 2000 and 2001 wines rank among top reviews by wine
opinion leaders. Washington is home to more than 28,000 vineyard acres,
300 wine grape growers and more than 200 wineries. Red wine varieties
continue to excel as demand strengthens — the ratio of red to white wine grape
varieties are 57 percent red to 43 percent white. Most widely planted
varieties include — Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Riesling.
The Washington Wine Commission is based in Seattle, Wash., working to build
awareness for Washington wines among all media, trade, and consumers. For
information about Washington wines, touring, and tasting opportunities call
(206) 667-9463 or visit www.washingtonwine.org. The
Washington Association of Wine Grape Growers is the only statewide
membership-based nonprofit organization for wine grape growers committed to
representing, educating, and promoting growers. Members are grape growers,
wineries, researchers and suppliers. For information call 509-782-8234,
e-mail wawgg@wawgg.org or visit www.wawgg.org.
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LINDEMANS has released the Gold Medal-winning 2002 Lindemans
Bin 65 Chardonnay--the largest-selling Australian white wine in the world and
the number one imported Chardonnay in the United States. It won a Gold
Medal at the Royal National Association (Brisbane) Wine Show and three more Gold
Medals: at the Australian Inland Wine Show, the Riverland Wine Show and the
Royal Adelaide Wine Show.
The consistency and style sustains its reputation
as a wine of unprecedented quality for the price. Multi-regional blending
continues from the best parcels of fruit from a wide range of premium
grape-growing districts throughout southeastern Australia. It is produced
at Lindemans' Karadoc winery in Victoria.
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CALIFORNIA WINE WINNERS 2003, The Best of the 2002 Judgings, $11: Editor J.T. Devine has released the latest edition of his handy and useful guide for consumers to assess wine choices. It reports all the medals awarded to California wines in 2002 round of judgings from the most widely appreciated competitions. It includes the 22 most popular varietals and blends. To order copies, please send $13.95 to: Varietal Fair, P.O.Box 432, Graton CA 95444 or telephone: 707/823-8795.
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ALLIED DOMECQ UNVEILED ACADEMY OF WINE & SERVICE EXCELLENCE: Underscoring a previous announcement that education will play an even greater role in successfully selling and promoting wine in today's competitive market, Allied Domecq Wines USA (ADWUSA) unveiled details of its comprehensive Academy of Wine & Service Excellence trade program. "While the longer term programming will offer something for everyone, our initial efforts will focus on our core audiences: retailers, brokers, in-house sales teams, restaurateurs, and our emerging global partners. The Academy will feature an entirely new, comprehensive, multi-tiered series of wine education programs," says Master Sommelier Evan Goldstein, Allied Domecq's new Director of Wine and Hospitality Education. "We're raising the bar as training and education have become value-added business imperatives in the increasingly competitive environment."
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NEW
RELEASES
(quotes are winemakers'
comments)
FLORA SPRINGS 1999 Trilogy, a meritage blend (48% cabernet sauvignon/ 42$merlot/6% cabernet franc/ 4% malbec) $60: "The philosophy of blending is basic to the concept of Trilogy, approaching it like an artist with a palette of colors. The result is a complex masterpiece of flavors and aromas that have great persistence on the palate and are tempered with a sense of elegance and finesse. It has intense blueberry, black plum character."
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LOCKWOOD 1999 Syrah, Estate Grown, Monterey $13: "This 'New World' style blends small amounts of cabernet sauvignon to make a mouth filling, provocative wine with intense berry flavors and medium tannins."
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SANTA BARBARA WINERY 1998 Late Harvest Sauvignon Blanc $30/375ml: "Very desiccated, botrytis raisins were foot stomped in half ton picking bins to break down the fruit. The juice soaked for three days before going to press. Nine months in barrel integrated the intense fruit essence with rich oak. " This luscious wine won a Double Gold and three Gold Medals in various competitions.
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MERIDIAN 2001 Chardonnay, Santa Barbara $11: "highly structured, concentrated flavors of lemon and orange blossom, ripe summer peach, apple, rich tropical taste and honeyed texture"
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ZD 2001 Chardonnay, California $30: This Chardonnay has long been a favorite of min for its rich style, coconut and fruit filled flavors, buttery texture and pure deliciousness. It's a wonderful wine to share with family members you're really glad to have in your home. Happy holidays!
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LAKE SONOMA 2000 Dry Creek Valley Zinfandel $17: "showcases Zin character at its best--rich, succulent blackberry, ripe and full flavored with a hint of spice and a round, lingering finish"
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CHALONE WINE ESTATES has released several wines for your holiday pleasure.
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CLOS DU
BOIS Suggests Red Wines for AMERICA'S HOT CULINARY TREND -- GRASS-FED
BEEF
For those who take wine and food
pairing seriously, finding the proper wine for an unusual food can be a
challenge, even for an expert. Simple rules like white wines with fish and red
wines with meat, though rooted in tradition, are often too general to fit many
exotic food flavors. Such is the case when choosing a wine to pair with the
country's latest trend in beef consumption -- grass-fed beef.
A return to the way beef used to be raised, grass-fed beef
has been catching on with market-savvy ranchers throughout this country, who
prefer to fatten their cattle on grass grown in local pastures, rather than in
feedlots where steroids, corn, antibiotics and soy are the
norm.
Mac Magruder, a grass-fed beef rancher in the hills
of Mendocino County's Potter Valley, runs about 600 head of cattle on more than
12,000 acres. He believes this method of raising beef is an environmentally and
socially correct solution to the question of raising and consuming meat. "The
key is allowing our beef to not only be raised on grass, but to finish with
grass," says Magruder. "Grass-fed, grass-finished beef provides a taste that is
unmatched in terms of outstanding flavor and a leaner, healthier dining
experience."
It's not hard to find food and
wine experts who agree with this line of thinking. "Clearly, we Americans love
the taste of grilled beef, and grass-fed satisfies our basic gastronomic desires
on several levels," says Allied Domecq's Wine and Hospitality Education Director
Evan Goldstein.
"First, grilling grass-fed beef results in chary, rich
caramelized flavors that are a great complement to the typically toasty and
smoky nuances found in many California Merlots, Zinfandels and Pinot Noirs.
Second, this style of beef is lower in calories and high in Omega-3 acids,
providing consumers with a healthier choice."
"When pairing wines with grilled grass-fed beef, it's
important not to serve a wine that features heavy tannins," says Goldstein.
"Save those wines for more fatty meats." He suggests lighter styled wines, such
as Pinot Noir, or Syrah, Merlot, Cabernet Sauvignon and
Zinfandel.
Here are Evan Goldstein's wine recommendations
to pair with slowly grilled grass-fed beef:
2000 Clos du
Bois Sonoma County Zinfandel: "Easy-to-drink style offers fruit complexity,
without high alcohol levels."
2001 Clos du Bois Sonoma
County Pinot Noir: "A soft red wine, loaded with aromas of dried cherries,
caramel and toffee -- great with grass-fed beef
hamburgers."
2000 Clos du Bois Sonoma County Merlot:
"Round and ripe, featuring blackberry and toasty oak, medium-bodied to pair with
a grilled grass-fed London broil."
1999 Clos du Bois
Alexander Valley Reserve Shiraz: "Rich, spicy fruit, it complements a thick,
juicy rib eye steak."
| © 2002 Sarah Jane English |
| Sarah Jane: sarajane@onr.com |
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