A Visit to Napa, Part 1

Steve Wernick, Special Order Manager of our Lawrenceville location, recently spent some time in Napa Valley. Enjoy this chronicle of his trip!

Silver Oak

Through the magic of frequent flier miles, I was able to meet up with my girlfriend out in San Francisco. Once the business part of her trip was completed, we drove up to the Napa Valley for some wine business. And because we have such great relationships with our distributor partners, we were able to get tastings at some of the best wineries that Napa has to offer.

My only previous trip to Napa was a brief one, where I visited two wineries in about a half day. We had two full days on this trip, and we scheduled visits to six wineries, as well as a side trip for more wine tasting at the Vintner’s Collective, in downtown Napa.

Our tasting experience started off on a recent Friday at Silver Oak, in Oakville. The tower that graces their label is about the first thing you see as you reach the beautifully-maintained property. You enter the immaculate tasting room/gift shop to the natural friendliness that is everywhere in Napa.

While we waited for another couple to join our brief tour, we were started with a couple of Twomey wines. The Twomey label is Silver Oak’s progression beyond Cabernet. First, we sampled the Twomey Russian River Pinot Noir. The color was on the darker side, relatively speaking, with lots of blueberry and blackberry, balanced by floral notes. Up next was the Merlot, which includes about 8% Cabernet Franc, giving the wine strong earthy tones. The well-balanced wine offers black cherry, violet and mocha, with enough of a tannic grip to suggest the ability to cellar for perhaps ten more years.

And those were just the warm-up wines. Once the other couple arrived and caught up, we got to the serious wines.

We were treated to tastes of the newly-released Silver Oak Alexander Valley and Napa Cabernets. These wines can legally be called Cabernets, but the 2008 Napa wine is more in the Bordeaux style; it is blended with Merlot (7%), Cabernet Franc (7%) and Petit Verdot (3%). The 2008 Alexander Valley, however, is 100% Cabernet Sauvignon.

Obviously, these were young wines with tremendous aging potential. And, without question, Silver Oak has maintained their standards – these 2008 wines were beautifully made.

While we were tasting the Napa Cabernet, we were shown around the Visitor’s Center, which included a complete history of Silver Oak. Among the memorabilia was an ad, showing the first vintage (1972) being sold for $6.00 per bottle; for some reason, they didn’t offer that pricing on their library wines.

After a few photos, and a refill of the Napa Cabernet, we headed out to grab a quick lunch. And, in Napa, Gott’s Roadside (formerly Taylor’s Refresher) is a must. If you haven’t been there, it is a roadside stand, with some covered seats, and a larger area in the back with about a dozen picnic tables. Indulge in the garlic fries.

Next on our agenda was a patio tasting at Honig Vineyard & Winery. The patio setting was peaceful and quiet, which was almost surprising given the proximity to Highway 29. We had the opportunity to taste two Sauvignon Blanc’s, one unoaked, and the other was oaked (labeled Rutherford), with a profile that resembled Chardonnay. Their basic Sauvignon Blanc is available at Joe Canal’s, and the Rutherford Sauvignon Blanc is available as a special order. Both are great wines to consider for the approaching summer season, with lighter meals, often outdoors.

Left: Michael Honig

As expected, the Cabernets were also a treat. The Rutherford area produces some amazing Cabernets, and Honig is consistently among the finest. If you let them, the winemakers in the area will talk all day about the “Rutherford dust”. The hazards of an outdoor tasting became evident after one sip of the Cabernet, as a leaf dropped right into my glass. Fortunately, they had plenty more, and that glass was quickly filled. At Honig, as at Silver Oak, we tasted the newly-released vintage, which has not yet arrived at Joe Canal’s.

While we were enjoying the tasting and the fresh air (we later learned that it had been snowing back home in New Jersey), Michael Honig, president of the company, stopped by to talk for a bit. Given the amount of time Michael spends on the road, we were fortunate to catch him at the winery. We talked about Honig’s sustainable practices, among other topics.

Although Michael had to move on to his next project, we had the time to move on to their Late Harvest Sauvignon Blanc. Also available as a special order item, this wine was light-bodied, with a sweetness that was almost ethereal. I highly recommend this as an alternative to lighter-style dessert wines.

Now we could have stayed there until they kicked us out, but our other afternoon appointment beckoned. Fortunately, Opus One was only about 5 minutes away.

We had driven past Opus One a couple of times already that day, but its distinctive style sets it apart from most other wineries in Napa. The modern structure sits on a hill, with the barrel room underneath. The design was meant to evoke the classic Chateaus of Bordeaux, blended with California style, much like the wine itself.

Opus One

This is where we were part of the largest tasting group of the weekend. There was a group of 5, from a hotel in Michigan, and a couple of students from the CIA. No, not that one. This is the Culinary Institute of America.

Our tour guide brought out wine glasses, covered with glass. To keep the fruit flies out, he explained. The wine was Overture, the second label from Opus One. This non-vintage wine is not available in New Jersey, and is sold only at the winery. We were told that Overture is made only when certain grapes just aren’t good enough to make it into Opus One. Overture retails for $80 per bottle at the winery, and was delightful.

Opus Barrel Room

We got the explanation of how the winery came to be, and how dogged Robert Mondavi was in pursuing this dream. Our tour moved into the barrel room before we settled into a nearby tasting room. We had the opportunity to taste, side-by-side, the 2006 and 2009 vintages of Opus One. These Bordeaux blends over-deliver, even at their significant price point. The 2006, from a very cool year, is unfined, with blackberry, dark chocolate (it is 12% Merlot), cassis and black cherry, all among the swirl of flavors. It definitely tasted like more. 2009 was also a fairly cool growing season, with heavy rains around harvest. The 2009 shows cola, espresso and blueberry, with a more tannic feel (naturally) than the 2006.

Not a bad first day in Napa, but we weren’t done. We drove next to downtown Napa, to taste some more at the Vintner’s Collective. The Collective brings together many small producers who don’t have their own tasting rooms. I was fortunate to stumble onto a Howell Mountain Zin by noted winemaker Heidi Barrett. And we timed it well, arriving at 5:30, just ahead of the 6pm closing time.

Since we were flexible on our dinner plans, we took suggestions from the staff at the Collective. We settled on Grace’s Table, at the corner of Second and Franklin. It’s just far enough from the main attractions to draw both locals and visitors. After a full day of wine, I opted for the Napa Smith Amber Ale, along with some California-influenced Mexican food.

It was early enough for a walk around downtown Napa, with a rest by the river, before calling it a night. After all, there were three more wineries on the schedule for Saturday.

Vodka 101

This week Wine Supervisor David Rudd, mixologist extraordinaire, gives us the low down on one of the most popular distilled beverages, Vodka!

"I <3 Vodka"

Dear Readers:  Thanks for checking out the blog!  I appreciate your questions and comments and it is always good to know you're enjoying some of the ideas we share here.  Today I have a shout out for a new reader in Maryland.  She writes that she's curious about vodka cocktails after flirting with rum for a while; however she is apprehensive about the spirit.  After hearing some horror stories about headaches and hangovers she is concerned that this hard liquor might be too hard.  Is it okay to switch?  Heck yeah, Sondra!  It's time to expand your horizons!  I'm sure you know, as with any spirit you need to know your limits.  A good rule of thumb to follow:  enjoy a glass of pure water along with every adult beverage you try.  Remember, any spirit may contain some trace impurities, so go slowly and pay attention to the way you feel.  If I could put a warning label on this one, it would say "If a rash develops, discontinue use and seek medical attention"!  I’m only kidding; a rash probably won't develop... but if it does – DEFINITELY GO SEE A DOCTOR. 

In all seriousness, vodka is one versatile spirit that is worth investigating.  Vodka is a rectified spirit, which means that it is distilled multiple times and filtered to remove impurities.  It is usually made from grain, but could be made from potatoes, fruit, or even sugar - just like rum.  Vodka can be enjoyed neat, on the rocks, or mixed into cocktails. 

Bloody Mary, Gimlet, and Cosmopolitan all have vodka as the primary spirit - and they are delicious.  Try them.  Here are a few more recipes to try:

Cucumber Cooler
1 2" piece of cucumber thinly sliced
1/8 tsp. fresh thyme leaves
1 ½ oz vodka
½ oz simple syrup
¼ c. crushed ice

In your dry cocktail shaker, muddle together the cucumber and thyme and then add the ice with the other ingredients.  Shake for an 8 count and pour contents into a glass.

Harvest Cooler
2 oz vodka
1 oz fresh lime juice
½ oz. agave nectar
5 cubes of watermelon
Soda water

In your dry cocktail shaker smash the watermelon cubes and then add the other ingredients with some ice cubes.  Shake for an 8 count and pour into a Collins glass.  Top up with soda water.

Voodoo (serves 4)
1 c. vodka
1 c. mango nectar
8 lime wedges
12 mint leaves
Soda water

In a pitcher mash the lime wedges and mint leaves together.  Add the vodka and mango nectar and give a stir.  Top up with soda water stir again.  Pour into iced glasses.

Spiced Pear
1 oz. vodka
1 oz. spiced rum
1 oz. pear nectar
1/8 tsp. cinnamon sugar

In an iced cocktail shaker combine ingredients and shake for a 12 count.  Pour contents into a glass.

Easter Sunrise
1 ½ oz citrus flavored vodka
½ oz. Campari™
½ oz. Cinzano™ Bianco Vermouth
1 ½ oz freshly squeezed orange juice

In a chilled cocktail shaker, combine ingredients and shake for an 8 count.  Strain into a chilled martini glass.

Brewers Association: Craft Beer is Now a $10 Billion Category

In this week's BottleBlog News article originally post here, the Brewer's Association has some good news about craft beer. 

As part of its annual report on the state of the U.S. craft beer industry, the Brewers Association (BA) — a trade group representing small and independent brewers — indicated that U.S. craft beer volumes reached an all-time high last year.

With 2012 production swelling past 13.2 million barrels — a 15 percent increase from 2011 — craft sales grew by 17 percent, taking total retail revenues for the category up to an estimated $10.2 billion.

“Beer is a $99 billion industry to which craft brewers are making a significant contribution, with retail sales share hitting double-digits for the first time in 2012,” BA director Paul Gatza said in a press release.

Craft beer sales have been steadily increasing since 2005, when 1,394 breweries made just 6.3 million barrels. Fast forward eight years, and nearly 1,000 new breweries have opened their doors, helping to more than double the industry’s total production of craft beer. In the last two years alone, 684 new breweries have launched, while only 80 have shut their doors, according to the BA.

“On average, we are seeing slightly more than one craft brewery per day opening somewhere in the U.S. and we anticipate even more in the coming year,” Gatza said.

But the BA definition of “craft ” only includes those brewers who produce less than 6 million barrels annually and are less than 25 percent owned by another non-craft brewer. That means production from Craft Brew Alliance (which markets the Kona, Redhook and Widmer Brothers brands), Goose Island, Magic Hat and Pyramid goes unaccounted for. The BA definition also excludes production from the independently-owned D.G. Yuengling & Son, which produced over 2.5 million barrels in 2012, and so-called “crafty” brews like Shock Top (owned by Anheuser-Busch InBev) and Blue Moon (owned by MillerCoors). Collectively, more than 6 million barrels of what many believe is better quality beer than most domestic premium offerings is left unaccounted for.

Nonetheless, the new BA figures confirm craft’s upward surge across multiple retail channels, which Symphony IRI’s senior vice president of beverage alcohol services, Dan Wandel, reported during last month’s “Power Hour” seminar. The research company said craft dollar sales increased 18.5 percent in food, drug, club, dollar, military, multi-outlet and convenience channels.

Have a taste of Italy, try an Aperol Spritzer!

Today on Mixology Monday, Steve Wernick, Floor Manager of the Lawrenceville store talks about a newer apertif called Aperol.

Recently, we had someone buy a case and a half of Aperol, along with two cases of La Marca prosecco, without any explanation other than they were having a party. Today, someone came in and asked for two bottles each of Aperol and prosecco. Since he didn’t know what Aperol was, it gave me the chance to have a conversation about his purchase.

He explained that a friend of his had recently returned from Vienna, and “everyone” was drinking this new spritzer. So we did a little research, and we thought we’d share a recipe with you.

First off, Aperol is an aperitif, and therefore an excellent way to transition into dinner. Aperol was invented in Italy in 1919, and is still made with the original recipe. Aperol has only been imported here for about 5 years, so we’re all still learning about it. It’s a dark orange color, flavored with a subtle blend of bitter orange, gentian root (a type of bitters), rhubarb, and other roots and herbs. It's relatively low proof at 11% ABV, so a drink or two won’t fill you up, and won’t get you drunk.

Prosecco is a dry Italian sparkling wine, made from the grape known as both prosecco and glera. Most proseccos come from the Veneto region, in the northeastern section of Italy.

For the spritzer, the drink should be 3 ounces of chilled prosecco, 1.5 ounces of Aperol, a splash of chilled mineral water or club soda, with a lemon or orange slice as a garnish. A champagne flute is desirable, but you can use any glass you have handy, and just stick with the 2:1 ratio of prosecco to Aperol.

Tapping into hard cider market

In this article original posted at sfgate.com Kristen V. Brown reports on new legislation that will bolster hard cider production in New York state.

U.S. Sen. Chuck Schumer announced legislation on Wednesday aimed at positioning New York to capture a bigger pour of the hard cider market, by many accounts the fastest growing sector of the alcoholic beverage industry.

Schumer's plan, the CIDER Act, seeks to modify the definition of what, exactly, qualifies as a hard cider, a move that would decrease taxes on the product and, Schumer said, boost business for New York state apple growers and cider producers.

"Apples that might otherwise be sold at a loss are ripe for the cider press," said Schumer. "It seems like a no-brainer. You'd expect New York to already be at the core of cider production."

New York state is the second largest apple producer in the nation, but boasts just over 20 hard apple cider producers. Meanwhile, sales of domestically produced hard cider tripled between 2007 and 2012.

Current federal regulations provide some discouragement to would-be hard cider makers. Under current federal law, hard cider is taxed at 23 cents per gallon, but if its alcohol content exceeds 7 percent the tax jumps to $1.07 per gallon, the same rate as wine. And ciders with carbon dioxide levels exceeding 39 percent are taxed at $3.30 per gallon, the same rate as champagne.

Schumer's proposal would expand the Internal Revenue Code's definition of hard apple cider to include those with alcohol content up to 8.5 percent, while removing carbonation limits, and tax them at the lower 23 cents per gallon rate. It would also maintain the discounted 17 cents per gallon rate for the smallest producers.

Such changes had long been called for by cider producers across the state and national organizations like the National Board of Cider Makers.

Goold Orchards in Castleton first started making hard cider this past fall, citing the growing demand from customers as well as the revenue-adding potential of the product. Last year, when 98 percent of the orchard's apple crop failed, it was the orchard's non-alcoholic cider and apple wine — made with apples bought elsewhere — that kept the farm afloat.

With a faster fermentation process than apple wine and higher price tag than non-alcoholic cider, the orchard anticipates that hard cider could be a real boon for business. Hard cider also gives orchards a use for apples not quite pretty enough to sell in markets.

St. Patrick's Day Cocktails!

This week David Rudd, Wine Supervisor of our Woodbridge location, features some of his St. Patrick's Day creations!

It’s that time of year again!  St. Patrick’s Day is right around the corner and you’re probably already making plans for next Sunday.  The original meaning of The Feast of Saint Patrick bears a lot of cultural significance for the Irish and the Wish-they-were-Irish.  St. Patrick is credited with a number of achievements – from the salvation of Ireland to the eradication of snakes from the Emerald Isles.  Since the 1990s St. Patrick’s Day has also served as an opportunity for Ireland to market herself to the world. 

Whatever St. Patrick’s Day means to you, you’re sure to celebrate it in your way.  If you’re wearing green, you won’t get pinched.  If you visit Chicago, you’ll see the Chicago River turn green.  If you’re celebrating in your favorite irish pub, you’ll hear great music and commiserate with old friends.  Here are a few options to keep you from overindulging in green beer.

The Brotherhood
1 ½ oz Michael Collins Irish Whiskey
¾ oz Grand Marnier
¾ oz Benedictine
¾ oz fresh lemon juice

In an iced cocktail shaker combine ingredients and shake for a 12 count.  Strain into a chilled martini glass and garnish with a twist of lemon peel.

Bushmills Irish Buck
1 ½ oz Bushmills Irish Whiskey
¼ oz fresh lime juice
2 oz ginger ale

Build in a collins glass filled with ice.  Top with ginger ale and garnish with a lime wheel.

An Bodhran (The Drum)
1 ¼ oz Bushmills Irish Whiskey
½ oz port
1 tsp maple sugar
1 egg
Mint bitters to garnish

In an iced cocktail shaker combine ingredients and shake for a 60 count.  Strain into a chilled coupe and garnish with mint bitters as a shamrock.

Irish Coffee
1 ½ oz Jameson Irish Whiskey
1 oz brown sugar syrup
Hot brewed coffee

Add the whiskey and syrup to a coffee mug and fill 2/3 of the way with coffee.  Top with a thick swirl of whipped cream.

Shandy
3 parts beer
1 part ginger ale

Stir in a pint glass.

Irish Car Bomb
Irish stout
1 ½ oz Jameson Irish Whiskey

Pour the stout into a pint glass.  Drop a shot glass filled with irish whiskey in and drink up.

Black Velvet
1 part Irish stout
1 part Champagne

Fill a champagne flute halfway with the stout and top off with champagne.

A New Jellybean for Easter

Today we take a look at Jellybean Wines, a new product that has arrived just in time for Easter!

Candy-Apple Red Cabernet Sauvignon
Like biting into its namesake treat, our Candy-Apple Red Cabernet Sauvignon is a deliciously juicy wine bursting with blackberry jam, boysenberry pie and hints of cherry licorice. Gently pressed to ensure soft tannins, the wine was raised on French oak for 16 months, lending deeper notes of cedar, clove and tobacco to the background, with indulgent vanilla and chocolate flavors lingering on the finish alongside more candied fruit.

Blueberry Pie Merlot
Inspired by the decadent flavors of blueberry pie, our California Merlot plays to your adventurous side. For the hedonist in all of us, our Blueberry Pie Merlot is vibrantly fruited, with luscious notes of its namesake blueberry, plum, and ripe black cherry featuring on the juicy mid-palate. Aged for 28 months in neutral French and American oak, it boasts a well-knit mocha- and toast-driven background, with hints of vanilla and black pepper showing through alongside juicy fruit on the smooth finish. Full-bodied and supple.

Berry Smooth Red Blend
Bursting with berry flavor, our Red Blend is all mocha, fresh-picked raspberry and black cherry goodness. Hailing from northeastern Spain's dynamic Catalunya region, our Berry Smooth Red Wine blends Tempranillo, Cabernet Sauvignon and Merlot in a juicy, unoaked compilation that's as enchanting as it is flavorful. A long maceration captures the pinnacle of flavor from the grapes, translating to intense aromas and flavors of freshly picked raspberry and black cherry alongside a hint of forest floor. Mocha-spiked cream and spice on the finish keep this medium-bodied red richly fun. Warm and smooth, it's a delectable blend.

Pineapple Delight Chardonnay
As juicy as a fresh pineapple and as vibrant as a sunny California day, our Pineapple Delight Chardonnay pairs tropical fruit notes with a refreshing lemon-lime finish. Crafted with ripe, tropically inclined grapes from California, our Chardonnay expresses the unmistakable, candied fruit flavors of pineapple. The tropical theme continues as rich notes of mango, cantaloupe and kiwi are backed by refreshing citrus zest and pear in this lush pour that concludes with hearty vanillin. Thanks to a hint of creaminess from regular lees stirring, it’s at once indulgent and fresh.

Cocktails for Her

This week Wine Supervisor and resident Mixologist David Rudd showcases cocktails that, in his experience, are favorites of the better half of our species.

“Ladies!  All the ladies!  Help me out, louder now…Come on, all the ladies!  Let’s talk about…” cocktails?!?  Today I endeavor to discuss something in which I can only claim “auxiliary” experience.  Let’s face it, I’m not a lady – much.  But, I have served many ladies in my career as a bartender and self-proclaimed cocktail and spirits expert.  I have noticed some trends in the preferences of ladies with discerning taste.  I believe it’s high time that we address this situation and squash some misconceptions while offering some excellent recommendations that will both satisfy and amuse that lady in your life.

Whether you are a lady or you know one that deserves to be impressed – this one’s for you…. (ladies, if you’re reading this, please go easy on me – feel free to offer corrections and clarifications…we both know you will).

Here are some rules to go by: 

Number 1
Ladies don’t ONLY like pink, sweet drinks in a martini glass.  While they may sometimes enjoy that kind of thing, it isn’t the ONLY kind of drink they prefer.  At times they might choose something of another color or in another glass and it might not even be sweet. 

Little Italy
2 oz. rye whiskey (Whistle Pig™ is a good choice)
½ oz. Cynar
¾ oz. sweet vermouth
Luxardo cherries

In an iced cocktail shaker, stir the ingredients together and strain into a coupe.  Garnish with a few skewered cherries.  Replenish the cherries as she eats them.  I guarantee, she’ll appreciate it.

Number 2
Now then, about those pink drinks…she DOES enjoy a good pink drink now and then, and it doesn’t have to be a Cosmopolitan (though she does love the taste of a perfectly mixed vodka based cocktail).  Something with brandy might be nice, maybe even an exotic brandy from, say, Peru – or something.

Pink Panther
2 oz. Capel™ Pisco
¾ oz. freshly squeezed lemon juice
¾ oz. orgeat syrup
3 fresh, ripe raspberries
4 drops of rosewater
1 egg white

In your dry cocktail shaker, muddle the raspberries with the other ingredients and give a good dry shake for a 20 count.  Add ice and shake for another 12 count.  Strain into a martini glass and garnish with a dusting of lemon zest.  Look at her while she takes her first sip.

Number 3
Obviously, a lady enjoys champagne.  A good champagne is a very good choice for a lady, especially if she’s been good.  But a champagne cocktail, now that’s taking it to the next level. 

The French 95
1 oz. freshly squeezed orange juice
¾ oz. bourbon whiskey (Blanton’s™ is a good choice)
¾ oz. simple syrup
½ oz. freshly squeezed lemon juice
Perrier Jouet™ Brut Champagne

Fill a red wine glass, or a bejeweled goblet, with crushed ice – no cubes.  Combine the first four ingredients in an iced cocktail shaker and shake for an 8 count.  Strain into the wine glass/goblet and top up with the bubbly.

Number 4
Vodka is not the only white liquor that a lady enjoys.  Tequila, Gin and Rum are also white and sometimes they will do just fine.  Margaritas, Gimlets, Daiquiris and the like are excellent in their way, but a lady does love a creative surprise that tastes perfectly delicious.

The Stork Club
1 ½ oz. gin (Citadel™ is a good choice)
1 oz. freshly squeezed lemon juice
½ oz. orange liqueur (Bauchant™ is a good choice)
¼ oz. freshly squeezed lime juice
1 dash Angostura™ Bitters

In an iced cocktail shaker, combine the ingredients and shake for a 12 count.  Strain into a cocktail glass and garnish with a flamed orange peel.  Flame the peel in front of her, right before you serve the drink, so that she can smell it immediately when the glass comes to her lips.

This is by no means a “definitive” list of rules: there are exceptions, addendums, amendments, bylaws, subsets and alternatives – BUT this should be a good foundation upon which to build your understanding of what a lady might like.  And always remember – a lady is inspired by confidence, creativity and charisma – these drinks definitely bring that and more to the table.