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The Wine Rack Store Looks at White Wines for the Cellar

 

Most white wines will fit nicely on a lovely wine rack and, until being poured into your glass, will go nowhere else. You wouldn’t usually consider cellaring a white, or so I thought. Turns out it depends on the varietal, what vintage, and who made it.
     For example, certain Chardonnays and Rieslings are deemed suitable for the cellar. The Domaine d’Auvenay 2002 Chardonnay is given a drinking threshold of 2035. Clemens Bush Rielsing, 2001, should be good until beyond 2060. Chenin Blanc features prominently among cellar-worthy examples (I’m back in my ‘1001 Wines’ guide by the way). One bottle, the 1989 Didier et Catherine Champalou, will apparently serve well until 2030. I wonder what bottle openers will look like in twenty years.
     I also wonder how hard it would be to select a bottle left sitting for so many years, like a family heirloom, growing in value exponentially, then finally open and drink it. One day it provides a talking point for below-ground gatherings and Halloween parties in the dungeon; the next, it’s gone.
     One can only hope that another bottle is still aging somewhere in that cellar, worthy of drinking some time soon, and another for a few years down the road. In fact, my suspicion is that anyone who can afford that 1989 Chenin Blanc and has a house big enough to build a cellar probably has a few good bottles hanging around in a dark, cool lair of wines.

Pacific Northwest Events at the Wine Rack Store

Along with certain weekly and month events happening throughout Oregon and Washington State, there are numerous special happenings to take note of if you like to combine wine with other activities such as socializing, eating and listening to music. You can even help out a good cause, thanks to your favorite drink, and wineries get pretty specific.

     At least one does, anyway. Saturday July 31st from 12-4 in Portland, stop in at Irving Street Kitchen for Pinot Noir tasting. Twelve wineries including Anam Cara, Argyle and Elk Cove will have their offerings on hand, so save space on your wine rack. Tickets cost $35 to include a pig roast dinner along with tastings, plus live Blues music. Proceeds will benefit the Greater New Orleans Foundation. Call 503-343 9440 for information or to reserve your seat.

     That same day at 6pm, Duck Pond Cellars hosts a five course tasting meal prepared by Sub Terra Restaurant. This Dundee event costs $85 ($65 for club members). Call 800-437-3213×21.

     Maryhill Winery is hosting a Summer Concert Series, this July 31st (busy day, lots of choices) featuring Jackson Browne and David Lindly. 

     Dipping into August just a smidge, consider booking space at the Square Meal Wine and Dinenr at Arbor Brook Vineyard August 7th, 6 pm. Adam Sappington will prepare food carefully paired with wines and served in the riding arena. Your view takes in the vineyard. Watch square dancing demos then get up and try yourself, no matter what level you are at. Tickets cost $100 for club members, $125 for non-members.

The Wine Rack Store Peeks Into Palacial Winery Settings

Some of the oldest wineries in Europe resemble castles and stately homes. If you have ever been inside a palace, you may have noted art collections such as statuary, oil paintings and tapestries. Though business was surely transacted in palaces, and guides might show tourists the rooms where critical letters were written, mainly it is difficult to view them as places of work. Mind you, there was business in the slightest social gathering, made to look like a good time. Diplomacy and all that.

     Castles and stately homes belonging to wineries therefore stand out. A winery is the site of much bustle and work. The business of wine makers is not in diplomacy (though sales are important); their business is the grape, the cellar, barrels and bottles.

    Visitors might still see fine art collections inside these buildings,while their architecture constitutes an art form in itself.

    Examples include Chateau Palmer in Bordeaux. Built in 1856 it represents a mix of styles: Baroque, Renaissance and Classical. Though lacking the columns familiar to late eighteenth century neo-classicism, the chateau still reflects balance in its overall appearance and arragement of windows, shutters etc. Blue shutters against white provide a sunny disposition to the facade, while two conical towers, one at either side, remind one of Cinderella’s castle. Park, topiaries, and flowerbeds indicate that precision on the outside is mimicked on the inside, where wine is discussed.

     Chateau Giraud was first known as ‘La Maison Noble du Bayle’, taking the name Guirard after its new owner in 1766. It’s imposing facade is approached by a long, hedge-lined drive. This wide, three story building takes on that same symmetry of classical proportions, but is magnificent if flat and stern in the Baroque fashion. The photo I am looking at depicts the chateau on a sunny day, yet I could easily imagine this as a Gothic mansion of darkness were the sky black and threatening, nearby trees bending over against a strong wind.

     Chateau Pape Clement takes its name from the future Pope Clement V, Bertrand de Goth, who gave the property to the Archbishop of Bordeaux in 1309. Different views show a number of qualities:  turreted square tower with wide circular turreted tower above. A pointy peaked roof combines with these, adding yet another layer to a style perhaps influenced by one of the Gothic phases. Painted white and quite beautiful amid its grounds (pictured above), it suggests liveliness, welcome, being less foreboding than the angular Giraud.

     The study of vineyards is not, after all, just about filling your wine rack with the best wines. This is a look at history, reminding me that this much loved drink has been popular for a long time and will continue to be.

Volcanic Wine at the Wine Rack Store

Perhaps it is hard to imagine a wine coming from a volcanic region, thriving on ash-rich soil. The reason I say that is I’m not familiar with a lot of volcanic activity in Napa, the Medoc or Niagara. Needless to say, the subject is fascinating.

     Besides, would you risk establishing a vineyard in the path of an active volacano, knowing that vines need to mature, then the bottles have to spend time in barrels and bottles, making the process from planting to selling years long? Your efforts could end up under a pile of lava or ash if scientists get their data wrong.

     ‘Oh, sure, you can plant now. This volcano isn’t due to erupt for at least a century.’ Boom!

     Then again, volcanic ash provides the perfect base for certain grapes like the Aglianico. This is an ancient variety, among those thought to have been rescued from extinction by Antonio Mastroberardino. Others include Piedrosso and Sciascinosa (aka Olivella). Charles Scicolone wrote on i-Italy about the wine master’s fascination with Mount Vesuvius and ancient cultivating techniques. Wineries in the area of Campania in southern Italy have clearly benefited from volcanic soil.

     On its own, Aglianico produces moderately priced wine (high for my budget, nothing compared to some varieties coming straight out of Pompeii where Mastroberardino started growing six foot vines a few years ago). Some cheaper bottles are around, but if you want to get the fullness of the grape’s complex flavors on your wine rack, consider paying the price. Notes include chocolate, coffee and leather. Modern techniques are helping to bring ready-to-drink wines to the table, though in certain cases, cellaring 5-10 years is considered ideal.

The Wine Rack Store Takes a Trip to Chateau Margaux

Among the 1001 wines one should probably drink before it’s too late, Stuart Walton notes the 2004 Dry Red from Chateau Margaux.  This vintage is made from a blend of Cabernet Sauvignon, Merlot and Petit Verdot.

     The history of Chateau Margaux spans centuries, and though not every owner loved wine or the estate as much as every other, the vines enjoyed relatively consistent management. One early note in the history of this vineyard is the end of the 100 years war when Bordeaux fell to France. This was when French wine could enter the market in France. Later, the English grew to love French claret. Revolution in the late eighteenth century led eventually to an end of family control and passion for the place when Laura Fumel, concerned for her head, sold the estate to a Spaniard, Bertrand Duat. From then on, Chateau Margaux belonged to the next buyer, no longer a of any great family of wine makers. Then again, some important ones came along, like Andre Mentzelopouos from Greece. He made many improvements such as an underground chai or barrel cellar. Earlier innovations on the site included the vinifying of vines during the eighteenth century when Berlon was estate manager and divided white from red.

     I found the architectural notes interesting. During the twelfth century a mound held a fortified castle, replaced by a Gothic manor at some point and producing wine. At first, grain was the predominant crop, until the early sixteenth century when vines were planted in earnest. Just being situated on a mound was of importance, since the Medoc is flat and elevation leads to better drainage. Duat professed little interest in wine and more in social elevation. Still, he replaced the Gothic manor with the structure modern visitors see: a neo-Palladian style featuring the clasical symmetry popular in late eighteenth and early nineteenth century art including architecture, music and fine art. Columns at the front remind one of antique structures in Rome and Greece. Whether Bertrand Duat knew it or not, he was announcing the continued longevity and supremacy of Chateau Margaux wine via this implied connection with antiquity.

    If you have something with the name ‘Chateau Margaux’ in your wine rack, drink it thoughtfully, contemplating the centuries of history that went into bringing you this glass of wine.

Wine Rack Store Member Visits A Petting Zoo

Okay, so it wasn’t necessarily a petting zoo but there was animals and we did get to pet them…  Today my husband and I took my 7 month old son to Lattin’s Cider Mill.  They are a local cider mill/farm/store here in Olympia and we just have a blast every time we go.  My son loved getting to pet all of the animals, especially the bunnies, and feeding the goats.  I don’t think I have ever heard a sweeter sound than him squealing with delight as a little white goat ripped an entire bag of oats right out of his little hand.  I am sure that goat would have been squealing with delight also if he was able.

Going to Lattin’s really got me thinking about how self sustainable they are.  The owners live right there on the farm and all of their employees are family members.  In their little store they sell home baked goods and vegetables and cider that they made.  They have some of the very best pies I have ever eaten and they make it so convenient for the consumer.  You have about 15 varieties of homemade, frozen pies to choose from.  All you have to do is pick your favorite, take it home and bake it!  Now, if only they made apple wine too so I could stock up my wine rack as easily as I can fill up my belly with their pies…

First Blush at the Wine Rack Store

So, a while ago I read a post from another Wine Rack Store blogger about First Blush juice.  When I read about this non-alcoholic juice made from grape varieties such as chardonnay, cabernet, syrah and merlot, I couldn’t wait to try it!  I remember thinking how great it would be to be able to sample these premium grape blends without the sulfites that send me straight into an allergic reaction.  In her posting, she mentioned that not a lot of stores were carrying this new product yet so to be on the lookout for First Blush.  Because of this, I never thought I would be strolling through the beverage section of my local Safeway and see it sitting in the cooler!

As soon as I saw if, I ran over to the cooler and picked out 2 of the juices and a couple of the teas too.  I am always on the lookout for new juices and teas because I seem to be one of those people who are always parched and sometimes water just doesn’t cut the mustard.  I can’t wait to try some tonight!  Although it isn’t alcoholic wine, you’d never know the difference once I put the beautifully purple merlot juice in a wine charmed glass.  Just fancy enough for burgers on the BBQ tonight!

Wine Rack Store Water Fairies??

There is a very hilarious and outlandish tradition in Sweden that celebrates the “Water Fairy of the Year.” Oh, I know you are thinking of a tiny beautiful female being but think again! The creature is sort of like Pan, the half human half goat that plays a flute. However, this mischievous Swedish fairy plays music in rivers, causing curious listeners to venture out to their untimely deaths. So, this mythical character is like a child of Pan and an alluring female Siren. The best part of this–it’s a MAN. A man-fairy. Now, that’s what I call entertainment…

In our day and age, the only real water fairies around are big naked Swedish men skillfully playing instruments in the river. From that description alone, I think we should start a Wine Rack Store tradition that honors the Wine Rack Fairy.  As if we’d ever need one, it could be yet another excuse to have a party that involves all the ingredients you need for a good time: naked men playing flutes, wine, wine charms, and…..more vino.
Another cool thing about the water fairy contest is that the men are only allowed to wear “clothing” found in nature. Most wear crowns woven of leaves and flowers.  Sounds like my kind of party!
Okay, so I’ve got my fairyland wine charms, now where are the water fairies?!

The Wine Rack Store Explores Rioja Wine Tourism

The ideal location to explore Spanish wine is Rioja, the region most famously associated with antiquity’s most famous drink. Museums like Dinastia Vivanco Museo de la Culturo del Vino showcase the history of wine, from its 10,000 plus years of history, storage vessels, cellar innovations, wine-related art, consumption and novel modern gadgets such as artistic bottle openers and the advent of glass bottles.

     As a tourist venue, Rioja has a lot to offer if you enjoy Iberian food and wine. This region in Northern Spain offers several guest houses such as Casa Gassedate in Rioja Baja and Casa Los Pinos, a stone house with lake views, a fountain, garden and antique furniture.  Here might be your opportunity to spend time getting to know the people and gaining some insight into venues the regular tourists in the high rise hotels may never hear about.

     Restaurants serving traditional rioja cuisine include Calahorra in the town of the same name and Casa Tila in Clavijo. Some guest houses will provide food by prior arrangement.

     La Riojaturismo considers Spanish bodegas, of which there are around 500, the ‘cathedrals of our times.’ Their varied architecture makes for interesting viewing, even before you go inside to view cellars, wine racks, or taste Tempranillo and other Spanish varietals. Note the range from modern glass and wood structures, back in time to stone buildings from a century or more ago.

     Well-known wineries include Bodega Lan and Bodga Puelles. Bodega Lan features on Wine Spectator’s top 100 list, so  if you tend to rely on French or American wines and wonder what country’s wines to attempt next, this may provide a good place to start.

Fermenting Wine at the Wine Rack Store

Again with the book, 1001 Wines You Must Taste Before You Die (Gen. Ed. Neil Beckett). Inside there are not just images of famous art and wine labels, but also some of wine fermenting. I think this might be the one which changes my daughter’s mind about wine. Right now she has a fascination with this heavenly liquid, and I would rather see her approach drink with some intelligence than try to pretend it doesn’t exist. So we looked at this book together and there was a pretty gross image. When wine ferments, it isn’t pretty.  Or maybe the image showed a mixture which had succumbed to bacteria. 

     When Riesling or Merlot turns up on a wine rack the consumer might forget how much work goes into creating the liquid he loves so much, but it’s like dinner. Someone had to slave over the ingredients first. Dinner does not appear on your table by magic.
     In fact, Virtual Wine lays it all out quite simply. There has to be a chemical reaction, the right barrels and appropritate temperature to create alcohol. Wine must not be left in too-high temperatures (white wine especially) or it will cook and the wine will be lost. In other words, careful monitoring takes place.
     A wine maker, even the best in his trade, can suffer the effects of subordinate reactions. A sulphurous smell can arise in spite of the many considerations paid to environment, temperature and every other aspect of the process. Like a souffle, the finished product does not work out every time. Consequently, nitrogen and micro nutrients are sometimes added to the barrel to ward off this disaster.   

   The wine maker uses a hydrometer to see if all sugars have been absorbed, added or natural. This device will sink to the bottom when the sugars are ready. He does not get to taste the wine to find out.

     To stop bad bacteria from arising, the wine or ‘must’ will be mixed. Within hours bubbling will commence, then the wine sits for several days (longer for white wine than red). After this, wine enters phase two of fermentation when the wine maker carefully moves his liquid into an airtight container. His major concern here is not to add oxygen. Any further ingredients go in about now, such as blends already completed or more yeast.

     So, after weeks, even months, a vintage completes its journey from first fermentation to finished product. This does not take into consideration growing, maintaining, and harvesting the grape. Nor bottling, marketing etc. You get the picture, and your mother will sympathise if she did the cooking in your house. No instant, microwave wine here.  

     Sounds like a lot of work? That’s because it is. Is it worth while? Oh yes. In fact, I wonder how many pharmacists wish they were making wine right now instead of mixing the ingredients to save lives? Thankfully, there seem to be enough clever people out there to fill both jobs.