Dr. Seuss of wine: Brettanomyces

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dr suess wineDr. Seuss was a major part of how our society learned to read and interact with the world around us.  It was the way I learned to eat a sound breakfast, green eggs and ham.   I searched for a long time deep in abandoned libraries and found these lost works of Dr. Seuss.  Interestingly enough, the collection focused on wine!  Imagine that, Dr. Seuss was a Oenophile. In his first work, he helps us understand Brettanomyces.  Can you say, BRETT-tan-NO-Mices?  Do you know what Brettanomyces is?  Thanks to Dr. Seuss we will now have a better understanding of Brettanomyces.

Brettanomyces

White Wine

Pink WineBrettanomyces

Red Wine

Some Wine

—————

French Wine

Greek Wine

Your Wine

My Wine

————–

This one has a bad crisis.

This smells like poop of mices

Is it Brettanomyces?

————-

Some smell cheesy. Some smell like glue.

Some say gross. Some say Mmmm.

—————

Some are dank.

Some are blank.dr suess barrel

Some are downright super rank.

What makes them dank and blank and rank?

I think it is, a dirty tank.

—————-

Some are old.

Some are poopy.

This red one is

Quite smoky

—————

From the barrel?

From the maker?

This nasty scent,dr suess smell

Is no faker.

 

Is it dirty?

Is it clean?

Maybe its

Brettanomyces.

——————-

Oh yeast! Oh Wine!

Oh Yeast! Oh Wine!

Why did you let it effect my wine?

—————

Some like Musardr. suess musar

Some like faults.

Some like Hochar

Some scream halt!

—————

Why do Somms like it? I cannot say.

But consumers will never, never pay.

—————–

I smell band-aid.

I smell dog poo.

Sometimes bacon.

And horses too.dr suess aromas

Some have spice

Some have glue

——————-

Vintners call it

The yeast Dekkera?

Winemaker please,

Why in this era?

Take the Vinturi Challenge: Pinot Noir 1

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Vinturi ChallengeThe Vinturi Challenge is where we test the Vinturi aerating system against the decanter and the traditional, straight from the bottle.  To see the details of the Challenge, read the 1st post of Barolo.  My intention is to find the best approach to each wine.  Some wines will benefit from decanting, others are better straight from the bottle and maybe we’ll find one which the Vinturi will benefit.  By the time we get through different wines, you will have a better idea of when to decant, when to Vinturi and when to let be.

In a nutshell, during the Vinturi Challenge we taste the wines blind.  One wine is decanted up to 30 min before tasting.  The other wine is poured straight from the bottle and the last is poured through the Vinturi.  The judges rate the wines on aromatics, flavors, tannin, alcohol and acidity.  At the end, each judge picks their favorite glass.  We then show the glass to see which was the judges preference.

The Pinot Noir Challenge

Now a days when we think Pinot Noir, we don’t know what to think.  I used to think of Pinot Noir as light bodied, high acidity and silky.  Lately Pinot Noir is tasting more like Syrah.  So when I decided to put Pinot Noir through the Vinturi Challenge I had to choose particular style.  I choose to do two Pinot Noirs side by side.  One from Burgundy and one from California.  Both are leaner and on the lighter style of Pinot.  Down the road I will re-visit Pinot Noir which is big and ripe.

Joseph Roty Marsannay ’08 and Trione Russian River ’08Joseph Roty Marsannay

  •  Sorry Mr. Vinturi, the judges did not pick you for this style of Pinot Noir.  They all agreed that the Marsannay was more aromatic when it went through the Vinturi. However, on the palate the fruit was decimated .  The red cherry and cranberry aromas became tart and astringent on the palate.  The tannins were more prominent, which I thought was strange.  The Russian River Pinot Noir’s aromas were spicy and peppery, yet fruity on the palate.  The wine was not bad, but it was not great either.  It was very plain.

trione pinot noir

  • The Joseph Roty Marsannay  was a bit closed off when it was poured from the bottle. It was not as aromatic as the Vinturi, however, on the palate the fruit was expressive, the tannins silky, and the acidity lingered.  It was not astringent, but mouth-watering.  When poured from the bottle, the Trione Pinot Noir was less spicy and more fruity on the nose.  The flavors were of tart red fruits, the tannins were silky and the acidity was bright and lively.  Two judges agreed that Pinot Noirs were best when poured straight from the bottle.
  • Out of the four judges, two others preferred Pinot Noir from the decanter.  The aromas of the Marsannay were a mixture of earth, turned potting soil and red fruit.  The tannins were soft and the fruit showed very well on the palate.  The best part was that the acidity provided structure and did not ruin the wine as in the Vinturi.  The Trione Pinot was  a bit more closed off on the nose, but the fruit was juicy and pure on the palate.  The wine was silky and the finish lingered longer than from the bottle or Vinturi.

Challenge Pinot Noir version 1 has come to an end…and we have another split decision!

bottle and decant

 

 

Explaining Wine Storage to a Three-Year Old

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wine storage

Post by Anthony Filippone II

Explaining wine storage to some people can be as daunting as explaining something to a three-year old.  I don’t mean that in a bad way.  Some people have no idea what proper wine storage is, why it is important for the safety of their wine or even that wine storage facilities exist.

My three-year old son asked me recently, “What you do at work Dada?”

I answered without thinking, “I store people’s wine for them.”

He just looked at me with a blank stare, the way most people do when I say that.  It hit me that he doesn’t know what wine is or why it needs proper storage.

Explaining wine storage to a three-year old was going to be tougher than I thought.  At least most people know what wine is and have some idea of how delicate it is.  I felt an unsolicited need to explain further.  I knew I had to start from the beginning.  After returning from the wine cabinet I held up a bottle of wine and said, “This is wine.  Wine is very fragile.  If you drop it the glass will break and there will be a big mess.”

He barely looked up from his toy cars.  I continued anyway, “wine is fragile like the sprouts in our garden that need water, sunlight and air.  Wine also needs things like that.  Wine needs to be protected from certain things too like sunlight and heat that can make it taste bad.  Other factors like vibrations and odors…”

It was obvious I had lost him so I wrapped it up.  “Anyway, I keep people’s wine safe for them and if they want it they can call me and I will deliver it to them or they can come pick it up at the wine vault.”

I drove one of his trucks around so he could visualize the process.  I thought about making a chart or diagram on his easel too but he lost all interest so we continued playing cars.

I suppose explaining wine storage to a three-year old is a bit pointless.  I should stick to explaining it to people who care about wine or at least have some interest in it.  If you are interested in learning more about the proper storage of wine, and you are smarter than a three-year old, click the link to our website and learn how Sentry Wine Vault took the whining out of wine storage.

sentry wine vault

The Corkage fee: Two Sides of the Cork

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corkage fee

The corkage fee is a an ongoing battle between patrons and the restaurateur.  Like everything in life there are two sides to every discussion.  While working in the restaurant business I have learned to live in the grey areas.  Although black and white is so much easier to live by, life just doesn’t allow for that.  The corkage fee discussion is one that I would like to jump into and give my “grey” point of view and hopefully give a compromise between the patron and the restaurateur.

Why does the patron bring his own wine into the restaurant?corkage at the table

  1.  He wants to save money and not pay the mark up restaurants charge on the wine list.  It is difficult to walk into a restaurant and see the same wine that offered at your local wine shop for two to three times more.  Why not bring in your own wine, pay the $20 corkage and still save $10-$20?  I guess that only makes sense.
  2. The restaurant’s wine list is pathetic and doesn’t offer wines that are suitable to drink.  The most unfortunate part of this is that it is so true.  I enjoy wine and I enjoy eating out.  But if a restaurant only has a Central Coast Chardonnay and a Pinot Noir from California and their eclectic wine section reads: as Zinfandel and Bordeaux Superior, I need to bring my wine.  One cannot blame the patron, the restaurant is not doing their job, and should put more focus on their list if they want guests to buy wine from them.
  3. The patron has a very special wine they have saved since their birth year.  They have chosen this restaurant to open and celebrate their 25th anniversary.  As a restaurateur I should feel honored that they have chosen this restaurant to open such a special bottle.  All said and done, enjoy that special bottle, have a great meal but pay the corkage fee.

 Why does the restaurateur oppose to guests bringing in their own wine?

  1. The restaurateur can read a cheap skate from far away.  It is infuriating for any true professional to see someone come into their line of business and take advantage of their hard work only to save a buck.  I’d hate to work at the Nordstrom’s shoe department seeing all these shoes being returned because the patron decided to wear them out for one night to dine at a restaurant where they brought their own wine from Vons.  Too bad Von’s doesn’t take back empty bottles of wine just because the sticker price is still on the bottle.  What I am getting at is that in some restaurants the wine list took a long time to create.  It was specially designed to go with chef’s cuisine, the restaurant’s concept and they spent hours training the staff.  Then we see a bottle of Turning Leaf on a table.  It is a slap in the face of those that work so hard in creating a successful list.
  2. Professional restaurants put lists together so that they have something for everybody.  It is upsetting to see a guest walk in with several bottles of wine and half of them are on the list.  Obviously the guest did not do his homework and check the wine list.
  3. Sometimes guests bring in wines purchased from the winery, and they do not realize that after the corkage fee they are probably paying more.  The guest buys the wine at the winery for $20, the restaurant buys it for $12 and charges $36.  When the guest pays the $20 corkage fee, they are paying $40.  What many people don’t realize is that going to the winery does not mean they are getting the wines at wholesale.  In fact, they are paying sometime 10-15% above retail.  If you are going to bring your own wine, see if the restaurant carries it first.

The corkage dilemma.corkage of wine bottle

Some guests are reluctant to pay the corkage fee…well shame on you!  That’s like telling the hotel you want a discount on the room rate because you brought your own towels.  The hotel still has to offer towels to other guests and your room rate is based on what it takes for the hotel to run.  Whether you use your own towels or not, the rates pay for everyone’s towels.  In the restaurant, the owners still need to pay employees to wash your glasses and serve you.  Whether you are drinking your own wine or not, you pay so that the restaurant can stay in business and give service to everyone.  If the restaurant kept a BYOW policy without corkage and everyone brought their own wine, that restaurant would lose a huge chunk of profit.  A functioning restaurant is normally at a 10% profit.  Some of the more well run establishments are reaching 15-20% profits.  A lose in wine revenue would ultimately result in the closing of the restaurant, increase in food prices or a decrease in labor which in turn effects service.  The corkage fee is not in place so that the restaurant can gauge the guest, it is a way to make up for lost sales.  Like in any business, sales is what keeps them afloat.  Loose those sales and there is no business.  If you are bringing your own wine to the restaurant, pay the fee!  It is the right the right thing to do.

Some people believe that if you taste the server on your wine they should waive the fee.  That is just ridiculous!  Servers are busy, they have more than your table to tend to.  Imagine if you were another table that wants to put an order in and you’re in somewhat of a hurry.  You look over at your server who is at another table tasting wine.  Obviously there is pressure on the server to engage the table on what an amazing wine they have.  He has to shower them with adjectives so that they feel as though the bottle is super special.  All the time you are turning red because you cannot get the server’s attention.  Sorry, but half the time the server doesn’t want to taste the wine that you picked up at the winery and paid almost restaurant price.  He has to work and tend to many guests.  The little tastewine drinker of your wine still does not pay for the busboy that clears your table nor the dishwashers that wash your glasses nor the breakage that will ultimately occur at some point when your glass is put into a drying rack.  Again, pay the fee!  Feel free to share your wine, but don’t be discouraged if the sever declines the taste, he might be in recovery.

So when should the corkage fee be waived?  If I go to a restaurant and I am gong to bring my wine, I always start with a glass of something.  I might even order a bottle of white or Champagne to start.  I don’t expect my corkage fee waived, but it sure would be a nice gesture.  If the patron is supporting the restaurant and supports the wine program, waive the fee.

So what is the corkage fee compromise?

  1. Restaurateurs, improve your wine program.  Provide a wine list that is exciting and intriguing.  Be fair with your mark ups.
  2. Patrons, pay the corkage fee.  You do not bring your own meat to the restaurant, so if you are bringing your own wine, pay the fee…it is a business not a public park for you to have a picnic.
  3. Restaurateurs, be honored when guests brings in a special bottle, remember they could have gone anywhere, and they chose you.  That means a lot.
  4. Patrons, think about what you are bringing in.  I don’t now how many times servers and sommeliers have rolled their eyes when they see guests bring in a bottle of Justin Isosceles.  It really is not that rare, they make 30,000 cases! If you are going to bring in a wine, make it cool!
  5. Restauranteurs, be generous.  If the guest is supporting your program and buying a bottle or some champagne for the table.  If they are celebrating a very special evening, waive the fee…make new friends.

Wine Interviews with Dead Celebrities: Albert Einstein

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wine interviews

A wine interview with Albert Einstein.  Who knew that he was such an advent wine drinker?

For sometime now, I have tried to get wine interviews with some of my favorite musician, movie stars and other celebrities about their wine habits.  I have found it very difficult to get past their fan clubs and PR firms to just get a basic questionnaire filled out.  So I have diverted to plan B.  I found it to be so much easier to hone in on my psychic abilities and interview those celebrities that have passed away.  It seems as though they are more willing to sit through the interview.  Most dead celebrities do not want to lose touch with their fans.  They are so desperate that they are willing to answer the questions of a lowly wine blogger in San Diego.

Since my dad has Mexican Huichol Indian blood, I felt as though I have a natural psychic ability.  So I searched deep inside, called upon my spirit animal, sought out my spirit place and took on my shaman name, Momo.  I finally found my psychic ability.  Ironically, my spirit animal was actually an insect, phylloxera and my place of power was my very own wine room.  Now that I am connected, my acidity balanced, my heart full-bodied and my spirit well-structured I bring to you my wine interviews with dead celebrities.

________________________________________________________________________

A Wine Interview with Albert Einstein

Momo: Hello Mr. Einstein, what a pleasure and an honor it is to speak with one of the greatest minds of the 20th Century.

Albert Einstein:  Vy thank you, its vin a very nice to a meetchu too.  Ive alwvies vanted to speaka about da vine.

Sorry to interrupt here, but I see that we are going to have a little problem with translation, Albert’s English is not all

that understandable.  I will now try to transcribe it for you.

Momo:  I am a little nervous, I really don’t know where to begin.  Tell me, what were some

Albert Einstein

life changing events in your life?

Albert Einstein:  Three events changed my life.  First, when I was 5 I saw a compass and marveled at how it moved by itself.  Second, when I was 12 I was fascinated by a book of geometry.  Third, when I left Munich I dropped out of school and evaded the draft and ended up in Switzerland where I had my first glass of Chasselas wine.

Momo:  Compass, Geometry and Chasselas?  Why Chasselas?

Albert Einstein:  I guess it could have been any grape, but Chasselas was my first intoxication, and led me to discover the process of Embden–Meyerhof–Parnas pathway.

Momo:  Which is what?

Albert Einstein:   It is the metabolic pathway that converts glucose C6H12O6, into pyruvate, CH3COCOO− + H+.  The free energy released is used to create high-energy compounds ATP and NADH.

Momo:  Whoa, Albert. Slow down! Remember you are talking to people who read blogs because books take too long.  Can you put it in lay man terms?

Albert Einstein:  Sorry, I’ll explain.  After that run in with Chasselas and the Swiss bar maiden, I was absolutely enthralled by what made me feel so happy, easy-going and gave me the forte to engage in relations with such a beauty.  I realized it was alcohol, and this led me to study fermentation and the way glucose turns into alcohol.

Momo:  So you became a wine lover because of the scientific process behind wine making?

Albert Einstein:  That too.

Momo:  Did you collect wine?

Albert Einstein:  Why yes, I did!  I built the perfect wine cellar in my home in Zurich.  I kept the average of Kinetic Energy of the molecules at around 58 degrees.  I also tried to keep the amount of water and the thermal energy of evaporation at a 65%.  I was also able to test my theories of Thermodynamics in that space.  I made sure the room absorbed photons, under the principle of conservation of Energy, it could not be created nor destroyed so I kept the area dark and free of heat.

Momo:  In other words, you cellared your wine at 58 degrees kept humidity at 65% and allowed little light?  You sure over complicate things.  So what have been some of your favorite wines besides Chassales.

Albert Einstein:  Yes Momo, the cellar was the first place I was able to put my theory of Relativity into action.  It was all about light refraction and energy.  When my wife divorced me, I decide to drown my sorrows in Riesling.  I had much Riesling in my cellar.  I was a fan of Süssreserve, these wines were an absolute delight for the ladies.  The wine’s monosaccharides when fermented, allowed for fructose to remain developing sweet flavors.  However different from other grapes, the Riesling was balanced with tartaric acid and potassium hydrogen tartrate and very little volatile acidity.  I later gave up Riesling in 1932 when I fled Europe because of Nazi evilness.

Momo:  Let me get this straight. You liked Riesling because it had residual sugar and high acidity?  I am running out of psychic bandwidth.  I have one last question, what do you think you would drink today if you were alive?

Albert Einstein:  Before I died, I was living in New Jersey working on many theories.  I began to combine my theories of relativity, light, quantum physics and time travel into one theory, the unified field theory.  I came upon that one day when I had a bottle made of a field blend made with Zinfandel, Alicante Bouschet, Durif, Grand Noir and Roussanne from the an area of California known as the Sierra Foothills.  It dawned on me that all my earlier theories were all a blend of one…the unified field theory.

Momo: Amazing!  Thank you for reaching out to me.  This wine interview was pretty heavy, but so enlightening to see from one of the greatest minds of our time how wine influenced you.  This was exhausting, I feel as though after connecting with you for so long I am turning into you.  Thank you for your time, Auf Wiedersehen.turning einstein2pac shakur wine interviewMichael Jackson Wine