Author Archives: Maurice

  1. September Is California Wine Month, It Is The Law

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    California WIne Month

    The Governor of California, Edmund G. Brown issued a proclamation that September 2015 is California wine month.  Wine and California is like peanut butter and jelly, Ferrari and Italy, Pele and Brazil; the two can’t live without the other, they are one.  Gerry Brown understands this and being at the forefront of California politics he understands the need for people to drink wine in September.  But did you know that September 15th- October 15th is Hispanic Heritage Month? It cannot be more perfect.  California’s first wines were in Baja California and eventually moved up to San Diego and Los Angeles, eventually flourishing in Sonoma and Napa.  But it all started in Mexico.  So it only makes since that if we are going to celebrate California wine month, we celebrate both Alta and Baja California wines.

    I take California wine month very seriously. After all, I teach the California Wine Intensive Course at SDSU’s Business of Wine, it only makes sense that I am involved in promoting the mandate passed down by Gerry.  There is rich wine history in California. California has been the catalyst for many trends and at the forefront of “wine technology”.   Think back to the beginning when we were planting Mission grape and making brandy.  Then immigrants brought with them traditions which changed winemaking.  They discovered how well Zinfandel, Petit Sirah, Carignan and many other grapes made for excellent field blends.  We then learned to plant single varieties and began to rival the best French wines with our Cabernets and Chardonnays of the ’70’s.  We put Merlot on the map and took it off the map.  We replaced it with Pinot Noir, showing the world that Pinot Noir can have many faces.  We learned to use science and chemistry to manipulate wines and make it taste any way we want year after year regardless of vintage.  Today many winemakers are looking to the past and coming around full circle.  More and more are moving away from wine manipulation and are taking a vested interest in natural wines and wines made in the vineyard and not the laboratory.  California has really come around.

    To celebrate this endearing region, I will be featuring promotions, dinners and tastings throughout our family of restaurants all month-long.   Take a look at what the Cohn Restaurant Group has planned.  I hope to see some of you at 1 or 5 of these events!

    WINE DINNER SERIES

    To kick off the month we partnered with Foley Wines and three of our restaurants to explore the major regions of California.  Sea180 Coastal Tavern will host a Sonoma Wine dinner, Vintana Wine + Dine will host a Napa Wine dinner and OB Warehouse will host a Santa Barbara Wine dinner.  Each dinner will feature wines from Bob Foley’s California wine empire with wineries such as Kuleto’s, Firestone, Lincourt, Altvs, Lancaster and Chalk hill to name a few.  Best of all, attendees will automatically be registered for the Foley Food and Wine Society, an elite wine club.  As members of the wine club they can take advantage of discounts on wine trips, winery visits, hotels and other accommodations around the world.  They automatically qualify for special discounts when buying wine on-line, and wines can be shipped to any of the 50 states. This little perk, is our thank you for supporting our wine dinners.

    Do you have a favorite region?  Is it Sonoma, Napa or Santa Barbara?  What! You don’t know?  Well, then try all three dinners and see if one stands out.  What a way to kick of a long month of California wine.  If you are interested in attending one or all of these dinners, call the restaurant directly to make your reservations. Click on the thumbnails below to view the menus.

    Sonoma Wine Dinner

    Tuesday, September 1st, SONOMA WINE DINNER

    Napa Wine Dinner

    Wednesday September 2nd, NAPA WINE DINNER        !!SOLD OUT!!

    Santa Barbara wine dinner

    Thursday, September 3rd, SANTA BARBARA WINE DINNER

     

     

     

     

     

     

     

    WINE AND DIME September 8th-17th

    Next, we run a ridiculous promotion at most of our restaurants.  Wine and Dime is where you get a chance to save money when drinking wine by the glass.  For ten days, order one glass of wine and get the second glass of equal or lesser value for $.10!!!  I know, what you are thinking, the wine must really suck.  But I have my reputation on the line and there is no way I would push wines that suck.  Each restaurant will have a unique list of California wines for you to choose from.  I think this is way better than Bev Mo, have you seen the wines they offer for 5 cents?  Here is a sample of what you get to try for $.10:  Lancaster Sauvignon Blanc, Voces Petit Sirah, Lincourt Courtney’s Vineyard Chardonnay, Milagro Farm Meritage, Roth “Heritage” red, Carucci Family Viognier and Chateau St. Jean Pinot Gris.

    This promotion will go on for ten days!  We start on September 8th and go through September 17th. Stop in at one of our Cohn Restaurants and partake in the delicious savings.

    Wine and Dime

     

    Justin Isosceles Blending Seminar September 12th

    The red blends of California have been regarded as some of  the best wines in the world.  California’s unique microclimates, varying soils and warm sunshine allows winemakers to plant many different types of grapes.  The Meritage blend was created in Bordeaux, but perfected in California.  A Meritage blend is a blend of at least two Bordeaux grapes such as Cabernet Sauvignon, Merlot, Cabernet Sauvignon, Petit Verdot and Malbec.  Blending wines to make a master wine is a difficult process.  It takes days to find the perfect blend.  Winemakers need to taste barrel after barrel, wine after wine and try to put those wines together to make a wine that stands out from the rest.  One of the California wines that has stood out over the years is the sought after, Justin Isosceles from Paso Robles.

    On Saturday, September 12th, 333 Pacific we will hold a blending seminar where you will get a chance to try your skills at blending the Justin Isocelese.  The class will be led by Justin’s head sommelier, Jim Gerakaris. You will taste the different wines that make up the Isosceles and try to see how close you can come to creating an Isosceles.  Guests will compete to see who comes closest to making the Isosceles. Special pprizes will be given out to the winners.  Appetizers will be provided by 333 Pacific for you to enjoy on the patio terrace.

    To make your reservation contact 333 Pacific.

    Justin Winery Blending

     The Alta & Baja California Wine Tasting Tour September 19th

    We now come to the middle of the month, September 19th and it all comes to a peak.  I will be hosting over 25 Alta and Baja California wineries at our newest Cohn Restaurant, Coasterra.  If you have not seen Coasterra, you will be blown away.  There is not one venue in San Diego that has the view that Coasterra has to offer. It sits next to Island Prime on the San Diego harbor directly facing the San Diego skyline.  The place is amazing!

    We will be featuring traditional California wineries such as Hanzell, Ancient Peaks, Sebastiani, Swanson, Chalk Hill and Kuleto to name a few. Bringing Hispanic Heritage month together with California Wine month, wineries such as Renteria, Delgadillo, Voces and Robledo will be there to represent the Mexican-American roots of California.  Going one step further and bring back the history of California wineries from the birth place of California wine, Baja will be there too.  Meet the wineries from the Guadalupe Valley such as Monte Xanic, Santo Tomas, Lechuza and Cava Maciel.  Finally, to bring it all home, we will also have local San Diego wineries, Stehleon Vineyards and Vesper Vineyards showing off San Diego grown fruit.

    Chef Deborah Scott will provide Mexican hors d’oeuvres from Coasterra’s modern Mexican kitchen.  This an event not to be missed.  Buy your tickets now on-line by clicking the link below.

    Buy Tickets

    Coasterra Tasting

     

    Restaurant Week September 20th-27th

    September is also San Diego’s Restaurant week.  This gives us an even better reason to continue celebrating Gerry Brown’s proclamation.  Each one of our restaurants will offer a California wine list with special prices.   Some restaurants will feature wines starting at $20 a bottle and others at $30.  What a great way to try a new restaurant and drink a delicious bottle of wine without spending a fortune.  Going out for dinner should be for everyone.  Many people reserve dining out for special occasions.  It gets expensive eating out all the time.  Restaurant Week is the time of year that people get to spoil themselves without going into debt.  To make the spoiling even more fun, offering wine at value prices allows you to enjoy a meal the way its should be enjoyed, with wine. That is, California wine.

    Visit our website for a look at the different menus and make your reservations soon.

    restaurant week

    By A Bottle Take One Home September 28-30th

    Are you wined-0ut yet? California Wine month comes to an end, and then what do you do?  You have been drinking California wine for an entire month, but you have not gotten sick of it. In fact, you now crave more.  I came up with this last promotion to help you through your withdrawals.  Come to Island Prime or C-level, Prado at Balboa Park, Vintana, Sea 180, Bo Beau Ocean Beach, 333 Pacific or Draft Republic and buy a wine to drink in the restaurant from my selected list and take a second bottle home with you.  My intention is to allow you to revisit the fabulous wines you tasted in September again and again in October and November at your own leisure.  The wine lists are subject to change based on availability.  Each restaurant will have its own unique list.

     

    WOW!  What a month!  So much going on in September. Clear your calendars out and pencil in a few of these events.  It will be worth it.  I hope to see you drinking California Wine in September.  If you have any questions feel free to leave a comment and I will get back to you as soon.

  2. Revisiting Wine A-Z: Botrytis

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    Several years ago I started the Wine-phabet, a series that explored the alphabet through wine.  I tried to find fun and different wine terms that would be  both educational and fun to read. I thought I would re-post some of the Wine-phabet in case you never had the opportunity to read it. I hope you enjoy it.

    What is that mold and rotting fungus growing on my grapes?  What is so noble about it?  For many years, grapes infected by Botrytis were deemed ruined, and thrown away.  It wasn’t until courageous winemakers dared to make wines from these “diseased” prunes, that we saw it’s magic.  Botrytis is like a parasite that sucks the water from the grape and in its place leaves a shriveled berry with a mere tear of nectar. It is in that tear that we see why wines made from these berries are so said to be noble and come with a high price tag.  The final product is juice with intense aromatics, rich sweetness and lively acidity.  The only problem is that it takes the right amount of humidity for it to occur, no more no less.  Lucky are Bordeaux, Hungary, Canada and Germany.  Ahhh Botrytis!  How is it that something so ugly tastes so pretty!

  3. Revisiting Wine A-Z: Starting with A is Aglianico

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    Several years ago I started the Wine-phabet, a series that explored the alphabet through wine.  I tried to find fun and different wine terms that would be  both educational and fun to read.  I thought I would re-post some of the Wine-phabet in case you never had the opportunity to read it. I hope you enjoy it.

    aglianico

    Oh Campania! Italy’s finest region of the south is home to the Aglianico grape.  One might want to address him as Signore Aglianico, because it is best to approach him with age. His wines are not for the weary at heart.  Signore Aglianico is rustic, grippy and masculine!  He is thick skinned and if not nurtured properly, he can be a miss-behaved outright bully.  Signore Aglianico as a young boy might come across as a problem child, but put him in “time out”  in a bottle and watch him mellow out.  He tastes of black fruit, tobacco leaf, black tea and comes with a  double spine backbone.  Approach him with care, let him chill before you engage and his ill tempered youthfulness gives way to beautiful floral aromas.

  4. I Can’t Believe It Is Finally Here, COASTERRA!

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    Coasterra

    I can’t believe that it is finally here! It has been 8.5 years in the works and this Friday Coasterra is going to open.  Coasterra is the newest CRG restaurant next to Island Prime on Harbor Island Drive.  It took the place of the Rueben E. Lee, a mock river boat which was a staple in San Diego for over 30 years.  I was lucky enough to be there the day that they pulled it away.  If you are interested in seeing the last day of the Rueben E. Lee, check out the video.

    Coasterra was originally going to be called Coral, after the coral trees that grew there.  However, with the build out of the new restaurant those coral trees had to be removed.  Coral, was not going to be a suitable name for a Mexican Restaurant.  Instead, we made up a word that refers to the coast and the earth…COASTERRA.

    Hijole, was this a fun project for me!  I got to dabble in everything.  When creating the wine list I decided to focus on a Latin wine list with an emphasis on Mexican Wines.  The wine list features some staples that the average wine consumer is familiar with such as California Merlot and Chardonnay.  However, I tried to keep the list focused.  Along with wines from Baja California, I also featured wines from California made by Mexican-American winemakers.  Wines from South America such as Argentinian Malbec, Chilean Carmenere and other cool stuff like a Malbec/Corvina done in the ripasso method.  Another chunk of the list is devoted to Spain.  I looked for classic Spanish wines such as Rioja, Ribera Del Duero and Priorat; but I also added Txacoli, Godello and Campo de Borja.

    insurgentes brewery

    Wine was fun and all.  But looking for local craft beers was just as fun.  When I mean local, I mean from Baja to San Diego.  There are quite a few new craft breweries south of the border that are making delicious beers.  Brewers such as Insurgentes, Agua Mala and Manos de Calaca are featured on the menu.

    Agave Spirits

    What really was rewarding was creating the Agave list.  We are featuring over 70 different agave spirits.  I think since I am a wine guy, I really prefer Tequila over any other spirit.  Whiskey, Rum and Vodka are all commodity based spirits.  Agave is dependent on vintage, production techniques and aging choices.  Just like wine.  I had a field day discovering new Tequilas, Mescals, Raicillas, Bacanoras and Sotols.  Each is its own unique style of agave.  While Tequilas are manufactured to taste clean, sweet and smooth; some of these others are handcrafted and made in the ways of our Mexican ancestors.  I will soon devote an entire post to the differences of these unique spirits.  All you need to know is that there are plenty to choose from.  You should try some of the agave flights, you may discover something new.

    Malahat Rum

    I spent weeks and weeks with our bar managers Lamont and Christy composing, dissecting and evaluating our cocktail program.  We expect to do a lot of volume so we tried to create a program that was do-able for bartenders in high volume all the while retaining flavor and uniqueness.  The key was fresh ingredients and the right brands.  For example, all our margaritas are 100% Blue Weber Agave, using Repos and Anejos, when we need to add some smoke to the cocktails.  I chose to use a delicious spiced rum in one cocktail called Malahat.  It is a local San Diego rum and absolutely delicious in a cocktail and on its own.  Deborah Scott chose the Coconut Margarita as her favorite and is named after her.  We also had fun with Mexi-gronis and Old fashions with a Mexican twist.  A new Tequila that just came into the market and as far as I know is only at Coasterra is Libre Tequila.  We use the Red Chile Pepper infused Tequila in our Orozco Margarita.  We also carry a Chocolate-Mint Tequila made by Libre which serves as the perfect after dinner drink.  Move over Fernet, here is Libre Chocolate Mint Tequila.

    Libre tequila

    We had fun picking out interesting cordials and liqueurs that have a Mexican twist.  For example, we use a Mexican Amaro called Amargo-Vallet as bitter for some cocktails.  We also use a Mexican Fernet.  There are a few Mayan liqueurs that work very well in several of our cocktails. My favorite is the Xtanbentun, a honey-anise liqueur from the Yucatan.  I am partial to anise, it was the catalyst of my first drunk at 13 years old while in Mexico at a family dinner.  There is always plenty of room for chili liqueurs.  We use Patron’s “Incendio”, a coffee chili liqueur.  My favorite is the Ancho Reyes Ancho chili liqueur.  It is spicy and smoky and makes a great addition to a beer cocktail.  Talking about beer cocktails, we serve a Tolstoy Michelada. It is a Michelada with the addition of Absolut Vodka to give it a kick.

    I am super excited about this beverage program!  I am super excited about the space!  I look forward to holding wine, beer and spirit events on the floating event center called the Harbor Float.  In fact, I have one coming up September 19th.  September is California wine month and to celebrate I will be featuring 25 + wineries from Alta and Baja California on the Harbor Float.  If interested, get tickets now!

    Well, it is finally here! Come and pay me a visit at Coasterra, you are going to be blown away!

  5. HOW DID SAN DIEGO WINE GET LEFT BEHIND?

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    California broken

    Civil war might break out in California at any moment.  Northern California is up in arms about sharing their water with Southern California.  Can’t we just call it a truce?  Northern California took our wine industry, so why not share water with us?

    Long before Napa and Sonoma made wines, San Diego had a thriving wine business.  The first vines planted in California were in San Diego around 1769 by the Spanish missionaries coming up from Mexico.  There were no borders back then.  The area from  the Guadalupe Valley  to San Luis Obispo was one region.  Mexico gained control of Alta California in 1821 after Mexico’s independence from Spain.  American settlers were in search of Mexican citizenship to buy land and build ranches throughout Alta California.  Jean Louis Vignes, a Frenchmen founded the 1st California winery, Aliso Winery in Los Angeles.  He became known as the Father of California wine. Vigne along with other European settlers brought grapes and wine-making techniques to this region.  By the 1830’s ranchers throughout San Diego, the Guadalupe Valley, Riverside County and Los Angeles were growing grapes and producing a fair amount of wine.

    Some of the most important people in the history of Sonoma and Napa passed through San Diego before settling in what was to become California wine country.  Agoston Harazthy, San Diego’s first sheriff arrived in San Diego and tried planting vines.  Unfortunately, he planted his vines in Mission Valley, where as we all know in the rainy months can flood.  This was “no  bueno” for grapevines.  Instead of planting in the mountains of Ramona or in Valley Center he decided to leave San Diego in search of wealth in San Francisco.  As history would have it, he ended up becoming the “godfather of California wine”, known for bringing hundreds of grape varietals from Europe.

    Another very important man was Cyrus Alexander, a fur tradesman who came to San Diego to work in Captain Finch’s ranches.  After a short stay in San Diego, Finch sent Cyrus to Northern California in search of land.  After many ups and downs, Cyrus found success selling food to the gold miners.  He then loaned money to settlers so they could buy land and plant grapes.  Today that region is known as Alexander Valley.

    Although many people left San Diego in search of gold, San Diego still had many reputable wineries, some reaching consumers in England.  One of the largest wineries was the Daneri Winery.  Emanuel Daneri produced well over 20,000 gallons of wine from his underground facility in Otay.  Back then, wineries would sell their barrels to retail shops downtown where shop owners would sell growlers to thirsty consumers.  Some of these wines were getting national recognition such as the Zinfandel produced at Monte Vino in Alpine.  Asher Maxcy, an arrogant and cruel rancher had a very large production in what is now Valley Center called Vineyard Ranch Winery.  He brought French wine maker, Pierre Hagata to make his wines.  Pierre was very influential, spreading proper wine-making techniques and assisting other wineries throughout the region.  His heirs continue making wine today.  Steve Hagata is the winemaker for Falkner Winery.  All was fine and dandy for many years, both Sonoma and San Diego were thriving.

    Unfortunate circumstances put a stop to our wine culture.  In 1916 the Otay dam broke and destroyed Daneri’s winery.  Daneri lost his winery, equipment and several workers.  He was never able to rebuild.  Prohibition also took down many wineries.  Few survived by making sacramental wines.  The few surviving wineries in San Diego grew grapes for home wine makers.  This business was not lucrative. Grape quality was no long a concern for wineries, proper growing and wine making techniques were soon forgotten.  But why did the wineries in Napa and Sonoma continue to grow after prohibition? Why did San Diego wine get left behind just when California wine was beginning to boom?

    There was a small clause in the repeal of prohibition which did not allow wineries to sell bulk juice to consumers.  This was not a concern for Sonoma and Napa, they had bottling lines.  The Northern Californian wineries had financial support from investors in San Francisco.  Cash flow allowed them to invest in bottling lines.  Bottling wines allowed the wineries to sell directly to consumers, transport was easier and led to consumers collecting wines from a particular vintage.  I believe that this is when we see a shift in the perception of wine.  Prior to this, wines were made in ranches to be enjoyed by all.  Once wine could be packaged, labeled, shipped and sold, wine became a status symbol. The birth of pretentiousness.

    We have to remember that although San Diego and the rest of the South Coast were making good wines, post-prohibition they could not compete.  South Coast wineries were in the business of bulk wine direct to the consumer.  The sale of bulk wine was prohibited.  Wineries in Southern California did not have the same infrastructure as the wineries in Northern California.  Industry in San Diego shifted from ranches to fishing and military.  With the start of War World II, the agricultural landscape changed.  Grape growing subsided to grains and other crops to support the war effort.  Wine never had a chance.

    San Diego wineries have fallen way behind those of Northern California.  Land is much too expensive for farmers to convert into vineyards.  Those that are planting vineyards and making wine cannot compete with other regions such as Lodi, Paso Robles and Mendocino. Not because of quality, but the cost of production is higher and cannot compete in the marketplace. We are starting to see an interest in wines from San Diego and the Guadalupe Valley.  There are more and more wineries and winemakers shifting their attention towards the South Coast.  We are still a ways away from making a dent in the market, but with more awareness we may see more investors exploring our local wineries.

    Why San Diego wine?  What does San Diego have to offer? San Diego can grow grapes at some of the highest elevations which allow for better ripening, intense UV light and wind, a natural pest control.  The soils are predominately gravel and sand, which are bad for bugs and stress vines.  San Diego’s hot days provide excellent ripening while the Pacific Ocean brings cool nights which balance sugars and acids.  Many different types of grapes can grow in San Diego, allowing wine makers to experiment with unique varietals such as Carignan, Vermentino and Barbera.  Lastly, the people here are super cool, no egos and all about making wine for pleasure and not business.

    Many people don’t even know that San Diego produces wine.  A town known for beach and beer seems to be an unlikely place for wine connoisseurs.  What people don’t know is that San Diego has a rich history and was the starting point for California. Heck, the Wine Spectator was founded on the streets of Ocean Beach.  If it wasn’t for the Wine Spectator tooting Napa wines, Napa may not have had the same popularity. So stop complaining about giving us water, you took our wine.  It is only fair that you trade.

    Go visit a local winery and support our long wine making history, drink San Diego wine.