by Frank Mangio
Southern California does so many things in such a big way. The rest of the world can only follow, and when trends catch on elsewhere, “SOCAL” is on to something else. People flock here to catch the trendy wave of opportunity.
Population has swelled to some 13 million in 5 counties, yet the big puzzle is why hasn’t the wine industry kept pace. After all, the first wine in the state was made in the 1700’s by the missionaries in San Diego. Now over 50 wineries operate in the county, mainly in Ramona and Julian. Temecula in Riverside County has 1300 acres planted in wine grapes and plans to create up to 5,000 more acres of “citrus/vineyards” in a protected zone. It is fast becoming Southern California’s Wine Country with easy access to over 30 wineries. Elsewhere, vineyards and wineries show up in such urban areas as Malibu, downtown Los Angeles, Rancho Cucamonga and Westlake Village.
If we look a little closer, we can find some competitive and dedicated professionals making high quality wines, mainly in San Diego and Riverside Counties. Here are four you’ll want to know.
Les Linkogle will be the first one to tell you that he makes only ultra premium handcrafted wines that are expensive, with some reds as good as any in the Valley. Tasting is by appointment only. That makes him a wine making contrarian and that is a label he will gladly wear over his heart. “We are very different and like to feel we are like those smaller, premium boutique wineries in Napa Valley,”he said. He and his wife Dorian opened the doors of Briar Rose Winery in 2007, converted it from a country cottage home built with the wistful imagination of a Disney builder in the 70’s who fashioned it from Snow White’s cottage.
Linkogle considers his wines “art in a bottle.” Discerning locals and even Hollywood celebrities caught on to the Briar Rose wine experience and soon orders for Briar Rose wines were coming from such diverse locations as the White House and the Playboy Mansion. His reds were gathering medals by the bushel, especially small batch, barrel enhanced Cabernets that are turning heads in the wine world. Linkogle is now the Southern District Director of the prestigious Wine Institute. You must try the wines, but keep in mind, you must also make a reservation. Call 951-308-1098. The website is www.briarrosewinery.com.
Ryan Baker cut his teeth in the wine industry in the Napa -Sonoma area before arriving at Witch Creek Winery, an urban operation in the tourist-friendly beach resort of Carlsbad. He makes mostly Mediterranean style wine in the tasting room, rarely over 200 cases, and the varietals sell out quickly. Grapes are brought in from northern California and the Guadalupe Valley in Baja, Mexico. A decision was made in 2009 to enter 7 varietals, including lesser known Italian wines sourced from the Guadalupe Valley, into the San Francisco International Wine Competition. All 7 took medals, including Witch Creek’s 2006 Nebbiolo that was awarded “Best of Class!”
Baker, who was a chemist before the epiphany and listening to the call of winemaking, calls his Nebbiolo as good as any Barolo or Barbaresco in Piedmont Italy. (those are the premium wines that are made from the Nebbiolo grape).
“Our 2007 Nebbiolo is released and the $30. price is way lower than the Italian style price. The Cellar Club price is just $21. The mouth-feel is rich and round with blueberry and blackberry notes,” he said. “I m constantly experimenting, trying new combinations and blends. You have to try my latest, Due Pastore, a combination of Brunello and Aglianico.” We did and we loved it. Access www.witchcreekwinery.com.
Jon McPherson, along with Assistant Winemaker Javier Flores, have put South Coast Winery on the state and national map by capturing the Gold Bear California State Fair award for best winery in the state two of the last three years. This year it earned 56 medals at the fair. “It’s about letting the grapes speak. We listen and then carefully nurture the process.” He planted grapes in Texas as a kid, helping his father in the wine industry, then came to Southern California, determined to make great sparkling wines. He got his chance in 1986 as winemaker in what is now known as Thornton Winery in Temecula.
The winery eventually earned the title of “America’s Most Honored Sparkling Wine Producer.” When South Coast opened in 2003, Jon saw the opportunity and joined the team. The Wild Horse Peak series, with estate fruit harvested from South Coast’s vineyard at nearby Palomar Mountain is the crown jewel, producing best-of-breed 2006 Sangiovese, Syrah, Merlot and Cabernet Sauvignon. See more at www.wineresort.com.
Justin Mund is a winemaker with swagger and self-confidence , like a quarterback in football that always wants the ball. He’s been a winemaker for 9 years, making a name for himself in Sonoma with Ferrari Carano, then in the Central Coast with Addamo. He has recently come to Orfila replacing a winemaker legend in the area, Leon Santoro, who had been in charge since the origins of Orfila in 1994. “My challenge is to continually improve the wines while keeping the style on track. My wines are fruit driven and clean,” he said. “I found a lot of ’07 and ’08 varietals in-barrel and bottled them all. I want the wine in bottles and out for sale 18 months to 2 years after harvest.”
I asked him about the unusual 2010 growing season and he answered “I loved it! It was a cool season in a hot climate. We’ll have great flavor and a lower sugar count, with more hang time. We’ll get the acid up and the wines will be more accented. There is great potential here at Orfila and I want to step up the quality and ratings with a fresher, fruit forward style and a shorter vintage with lower alcohol. They will be balanced,” he promised.
Southern California wines have pockets of tradition and greatness and deserve our attention. Serious, quality wines can make their place among the “wine countries” of California. The new kids on the block are growing up.
Wine Bytes
Bernardo Winery in Rancho Bernardo has its 33rd annual Fall Arts and Crafts Fair Sat. and Sun. Oct. 16 and 17. Over 140 artisans will be on hand from 10am to 4pm. Live music, wine and food available. Park on the grounds. More details at 858-487-1866.
Holiday Wine Cellar in Escondido presents St Francis Winery Sat. Oct. 16 from 5 to 7pm. Big, bold Sonoma style wines will be tasted including Cabs, Merlots and Old Vine Zins. $10. pp. More at 760-745-1200.
Orfila Winery in Escondido starts Concerts in the Vines Sun Oct. 17 from 6:30 to 8:30pm. Latin jazz kicks it off. $15 for club members. $20. everyone else. Questions call 760-738-6500.
Girls Night Out parties rock on at Tesoro Winery Tasting Room in Old Town Temecula Fri Oct 22 from 7 to 10pm. $24. includes wine tasting, appetizers, chocolate fountain and a chance to wine a prize basket. Call 951-308-0000.
Meritage Wine Market in Encinitas is pouring Merlot Mania Fri Oct. 22 from 6 to 8pm. $20 ea. Check out the list at 760-599-1200.
Showing posts with label southern california. Show all posts
Showing posts with label southern california. Show all posts
Tuesday, October 12, 2010
Thursday, August 13, 2009
"Wine Girl" Hits the Book Signing Circuit
Janene Roberts, (aka Wine Girl in several blogs, including this one) recently took delivery on her new book "Guide to Wine Tasting in Southern California and Beyond". This is the third edition of the popular guide to wine and wineries, that Janene has put together for learned wine lovers, as well as neophytes.
Wine Girl is making at least one appearance a week at local restaurants. book stores, wine lounges, etc. to offer her (signed) book, chat with folks, and exchange notes about wine and venues that may be considered for her next issue. This edition includes around $100 worth of money saving offers and discounts, not to mention the time and frustration saved by avoiding wine and wine places that may not be good for your budget (or palate).
You can check Janene's website for upcoming appearances (www.PopCornPressMedia.com)or order a copy of her book for just $15.95.
Janene Roberts (right) with Dorian Linkogle, owner of Briar Rose Winery in Temecula Wine Country. Dorian recently co-sponsored a book signing party for Janene, at Decanter Wine Lounge in Rancho Santa Fe.
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Janene Roberts, author of Guide to Wine Tasting in Southern California and wine Beyond, is signing new books and comparing wine and food notes with friends at various locations around southern California.
Wine Girl is making at least one appearance a week at local restaurants. book stores, wine lounges, etc. to offer her (signed) book, chat with folks, and exchange notes about wine and venues that may be considered for her next issue. This edition includes around $100 worth of money saving offers and discounts, not to mention the time and frustration saved by avoiding wine and wine places that may not be good for your budget (or palate).
You can check Janene's website for upcoming appearances (www.PopCornPressMedia.com)or order a copy of her book for just $15.95.
Janene Roberts (right) with Dorian Linkogle, owner of Briar Rose Winery in Temecula Wine Country. Dorian recently co-sponsored a book signing party for Janene, at Decanter Wine Lounge in Rancho Santa Fe..jpg)
Janene Roberts, author of Guide to Wine Tasting in Southern California and wine Beyond, is signing new books and comparing wine and food notes with friends at various locations around southern California.
Friday, November 16, 2007
Give Thanks to these Holiday Wines
- San Diego Wine Company is touting the Chateau Bellisle Mondotte, St. Emilion Grand Cru Bordeaux, 2005, for just $28.95. ‘05 was an incredible year in France.
- Robert Mondavi Cabernet Sauvignon Napa Valley Reserve 2004. Just out as the #9 wine in all the world from Wine Spectator at 95 points. $125. This was the last year that the Mondavis had a hand in the winemaking before being taken over. But wait…I just tasted the ’04 Mondavi Cab, not the reserve, but a rich, beautifully structured non-reserve wine, for just $20… your choice. Just don’t bother with the ’05: a stinging taste and flavor…ugly!
- Banfi Chianti Classico, 2005. Well balanced, easy to please the palate Sangiovese grape. Easy price at $10.
- Pedroncelli “Mother Clone” Zinfandel 2005. Sonoma’s most pleasing old vine Zin. Full-bodied classicDry Creek Valley wine. Just a touch of Petite Syrah for a bit more bang. “ Mother” is 100 year old vines. Great concentration. Worth a look at www.pedroncelli.com. $18.
Sunday, November 4, 2007
Cure for the Wine or Beer Hangover???
From Yahoo! News Network
By MARCUS WOHLSEN, Associated Press Writer
BERKELEY, Calif. - The effects are all too familiar: a fancy dinner, some fine wine and then, a few hours later, a racing heart and a pounding headache. But a device developed by University of California, Berkeley, researchers could help avoid the dreaded "red wine headache."
Chemists working with NASA-funded technology designed to find life on Mars have created a device they say can easily detect chemicals that many scientists believe can turn wine and other beloved indulgences into ingredients for agony.
The chemicals, called biogenic amines, occur naturally in a wide variety of aged, pickled and fermented foods prized by gourmet palates, including wine, chocolate, cheese, olives, nuts and cured meats.
"The food you eat is so unbelievably coupled with your body's chemistry," said Richard Mathies, who described his new technology in an article published Thursday in the journal Analytical Chemistry.
Scientists have nominated several culprits for "red wine headache," including amines like tyramine and histamine, though no conclusions have been reached. Still, many specialists warn headache sufferers away from foods rich in amines, which can also trigger sudden episodes of high blood pressure, heart palpitations and elevated adrenaline levels.
The detector could prove useful to those with amine sensitivity, said Beverly McCabe, a clinical dietitian and co-author of "Handbook of Food-Drug Interactions," a book cited by the article for its descriptions of the effects of amines on the brain.
The prototype — the size of a small briefcase — uses a drop of wine to determine amine levels in five minutes, Mathies said. A startup company he co-founded is working to create a smaller device the size of a personal digital assistant that people could take to restaurants and test their favorite wines.
The researchers found the highest amine levels in red wine and sake and the lowest in beer. For now, the device only works with liquids.
Mathies suggests the device could be used to put amine levels on wine labels.
"We're aware of the consumer demand for information. But that has to be tempered by the manner in which wine is made," said Wendell Lee, general counsel for the Wine Institute, a California industry trade group.
By MARCUS WOHLSEN, Associated Press Writer
BERKELEY, Calif. - The effects are all too familiar: a fancy dinner, some fine wine and then, a few hours later, a racing heart and a pounding headache. But a device developed by University of California, Berkeley, researchers could help avoid the dreaded "red wine headache."
Chemists working with NASA-funded technology designed to find life on Mars have created a device they say can easily detect chemicals that many scientists believe can turn wine and other beloved indulgences into ingredients for agony.
The chemicals, called biogenic amines, occur naturally in a wide variety of aged, pickled and fermented foods prized by gourmet palates, including wine, chocolate, cheese, olives, nuts and cured meats.
"The food you eat is so unbelievably coupled with your body's chemistry," said Richard Mathies, who described his new technology in an article published Thursday in the journal Analytical Chemistry.
Scientists have nominated several culprits for "red wine headache," including amines like tyramine and histamine, though no conclusions have been reached. Still, many specialists warn headache sufferers away from foods rich in amines, which can also trigger sudden episodes of high blood pressure, heart palpitations and elevated adrenaline levels.
The detector could prove useful to those with amine sensitivity, said Beverly McCabe, a clinical dietitian and co-author of "Handbook of Food-Drug Interactions," a book cited by the article for its descriptions of the effects of amines on the brain.
The prototype — the size of a small briefcase — uses a drop of wine to determine amine levels in five minutes, Mathies said. A startup company he co-founded is working to create a smaller device the size of a personal digital assistant that people could take to restaurants and test their favorite wines.
The researchers found the highest amine levels in red wine and sake and the lowest in beer. For now, the device only works with liquids.
Mathies suggests the device could be used to put amine levels on wine labels.
"We're aware of the consumer demand for information. But that has to be tempered by the manner in which wine is made," said Wendell Lee, general counsel for the Wine Institute, a California industry trade group.
PORT: It Isn't Just for Dessert Anymore...
by Frank Mangio
I have noticed that many more wine dinners offered by upscale restaurants, are serving some lovely sweet or dessert wines. Most delicate pastries demand a sweet Port, late harvest Riesling, Ice wine or my favorite, the Muscat Canelli.
This southern French and Italian style dessert wine is made from the Muscat grape. More about that later.
I was interested in how the wines get so sweet as to be a dessert in itself. Grapes that are used have to be very high in sugar content. They get that way by being picked after the normal harvest. The sugar may be maximized by allowing the grapes to “raisinate” by laying out on racks before crushing. This waiting process is labor intensive and makes for a more expensive price point for the wines.
Alcohol levels are higher, usually 16 to 19% due to the very high sugar level.
Now to the lovely Muscat Canelli. Muscat grapes were known to have been some of the oldest in France and Italy, brought in by the Phoenicians and Greeks.
The aromas on these dessert wines are captivating. They reek of racy tastes like orange, melon, peaches and apricot. With the holidays fast approaching, the popularity of these dessert wines increases. They have a settling quality about them after a king-size meal. Now here’s a large sized tip for you. Some of the best Muscat Canellis in the country are from the Temecula Valley. Recently the Wall Street Journal profiled this lovely dessert wine and found two from this neighborhood appellation that they thought were among the best. Another surprise was these Muscats were lower than normal on the alcohol, about 10 to 12%, and although sweet, contained enough acidity to balance the innate sweetness. Served chilled, it relaxes the mind, and the heart.
The two Temecula wineries that made the short Wall Street Journal list of best Muscat Canelli Wines were: Maurice Car’rie ’06 for about $12.95 and Callaway’s ’05 for about $18. Check them out at www.mauricecarriewinery.com.
and www.callawaywinery.com.
I have noticed that many more wine dinners offered by upscale restaurants, are serving some lovely sweet or dessert wines. Most delicate pastries demand a sweet Port, late harvest Riesling, Ice wine or my favorite, the Muscat Canelli.
This southern French and Italian style dessert wine is made from the Muscat grape. More about that later.
I was interested in how the wines get so sweet as to be a dessert in itself. Grapes that are used have to be very high in sugar content. They get that way by being picked after the normal harvest. The sugar may be maximized by allowing the grapes to “raisinate” by laying out on racks before crushing. This waiting process is labor intensive and makes for a more expensive price point for the wines.
Alcohol levels are higher, usually 16 to 19% due to the very high sugar level.
Now to the lovely Muscat Canelli. Muscat grapes were known to have been some of the oldest in France and Italy, brought in by the Phoenicians and Greeks.
The aromas on these dessert wines are captivating. They reek of racy tastes like orange, melon, peaches and apricot. With the holidays fast approaching, the popularity of these dessert wines increases. They have a settling quality about them after a king-size meal. Now here’s a large sized tip for you. Some of the best Muscat Canellis in the country are from the Temecula Valley. Recently the Wall Street Journal profiled this lovely dessert wine and found two from this neighborhood appellation that they thought were among the best. Another surprise was these Muscats were lower than normal on the alcohol, about 10 to 12%, and although sweet, contained enough acidity to balance the innate sweetness. Served chilled, it relaxes the mind, and the heart.
The two Temecula wineries that made the short Wall Street Journal list of best Muscat Canelli Wines were: Maurice Car’rie ’06 for about $12.95 and Callaway’s ’05 for about $18. Check them out at www.mauricecarriewinery.com.
and www.callawaywinery.com.
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