California Wine Country Tour

The Boone Fly Caf

 Don’t forget to check in on my Anne Amie Vineyards Willamette Valley Cellar Blog as we tell the story of the 2007 harvest in the Willamette Valley.

Original post by Craig Camp

I’ve currently got my man Blake Gray doing some writing here on sake, but that won’t stop me from writing about it when I′ve got something to say or notes to share.

Like Blake, I made my annual pilgrimage to the Joy of Sake, an event which is effectively the largest sake tasting outside of Japan, and which is a wonderful treat for those who enjoy this nectar.

Much to my continued delight, America seems to be discovering fine sake at a fantastic rate. And I don’t mean the hot stuff that every sushi restaurant has been serving since the early Eighties. Apart from the dedicated and authentic Japanese restaurants that even years ago managed to import enough to serve their customers, it seems to me that fine sake first began gaining traction in luxury dining restaurants. I remember my surprise when I found some very nice sakes on the list at the French Laundry several years ago. From the upper echelons of dining, sake has spread to nearly every sort of moderately upscale restaurant, and is also featured in many of the hippest new cocktails in lounges and bars across the country.

Which I suppose was why there were hundreds of people tasting alongside Blake and myself a few weeks ago at the San Francisco Hilton. In my usual ambitious fashion I set out to taste a lot of sake, but there’s just way too much sake at this event for even a power-taster like me to taste it all. Plus, I had a conflicting commitment that evening which meant I could only spend a couple of hours tasting (instead of my usual three or four). As a result I concentrated on the type of sake that I like the most.

And I really do mean concentrate. Tasting sake is much more difficult than wine. The flavors and aromas are much more subtle, and because sake (even more so than wine) really should be paired with food, there’s also a constant need to be nibbling on something as I go along. Which slows me down even more.

DAIGINJO SAKE TASTING NOTES
Daiginjos are generally my favorite type of sake. They tend to be the most delicate, the most aromatic, and unfortunately the most expensive. In order to be classified as a daiginjo, the rice used in the brewing process must be polished to at least 50% of its former volume, though the rice for some high-end sakes has been polished down to a mere 30% of its original volume.

I tasted all 133 daiginjo sakes that were available.

DIAGINJO SAKES WITH A SCORE AROUND 9.5
Okunomatsu Shuzo Okunomatsu “Junmai Daiginjo,” Fukushima Prefecture
Minogawa Shuzo “Koshi no Omachi,” Niigata Prefecture
Saiya Shuzoten Yuki no Bosha “Akita Sake Komachi Shikomi” Daiginjo, Akita Prefecture
Saito Shuzo Eikun “Ichigin” Junmai Daiginjo, Kyoto Prefecture
Nishida Shuzoten Nishida “Utou Hyakuyonju” Daiginjo, Aomori Prefecture
Nishida Shuzoten Nishida “Utou″ Daiginjo, Aomori Prefecture
Sakuramasamune “Yakimare” Daiginjo, Hyogo Prefecture

DIAGINJO SAKES SCORING BETWEEN 9 and 9.5
Tentaka Shuzo Tentaka “Silent Stream,” Tochigi Prefecture
Sakai Shuzo “Saito no Shizuku″ Daiginjo, Yamaguchi Prefecture
Kodama Jozo Taiheizan “Tenko,” Akita Prefecture
Mado no Ume Shuzo “Baigetsusoshi″ Junmai Daiginjo, Saga Prefecture
Yoshikawa Tojinosato Yoshikawa Toji “Daiginjo,” Niigata Prefecture
Murashige Shuzo Kinkan Kuromatsu “Nishiki” Daiginjo, Yamaguchi Prefecture
Tenzan Shuzo ?Hitenzan? Daiginjo, Saga Prefecture
Yamatogawa Shuzoten Yaemon “Junmai Daiginjo,” Fukushima Prefecture
Miyao Shuzo Shimeharitsuru “Daiginjo,” Niigata Prefecture
Hananomai Shuzo “Gentei Daigin,” Shizuoka Prefecture
Yoshinogawa Yoshinogawa “Daiginjo,” Niigata Prefecture
Kamotsuru Shuzo Kamotsuru “Sokaku,” Hiroshima Prefecture
Takara Shuzo Shirakabegura Shirakabegura “Daiginjo,” Hyogo Prefecture
Dewazakura Shuzo Dewazakura “Yukimanman″ Aged 5 Years , Yamagata Prefecture
Ichishima Shuzo “Gin no Yorokobi″ Daiginjo, Niigata Prefecture
Ichishima Shuzo “Yume″ Junmai Daiginjo, Niigata Prefecture
Hokusetsu Shuzo Hokusetsu “YK35,” Niigata Prefecture
Hara Shuzo Koshi no Homare “Daiginjo,” Niigata Prefecture
Yamanashi Meijo Shichiken “Onakaya” Junmai Daiginjo, Yamanashi Prefecture
Yamanashi Meijo Shichiken “Nakaya Ihee″ Daiginjoshu, Yamanashi Prefecture
Takara Sake USA Inc. Shochikubai “Junmai Daiginjo Yamadanishiki,” California Prefecture
Chiyokotobuki Toraya Chiyokotobuki “Toranoko,” Yamagata Prefecture
Tohoku Meijo Hatsumago “Shozui” Junmai Daiginjo, Yamagata Prefecture

DIAGINJO SAKES WITH A SCORE AROUND 9
Yasumoto Shuzo Hakugakusen “Sen″ Junmai Daiginjo, Fukui Prefecture
Kato Kichibee Shoten Born “Yumewa Masayume” (Dreams Come True), Fukui Prefecture
Yaegaki Shuzo “Kuro no Mu″ Junmai Daiginjo, Hyogo Prefecture
Manatsuru Shuzo “Manahime Densetsu,” Fukui Prefecture
Kizakura Kizakura “Daiginjo,” Kyoto Prefecture
Kayashima Shuzo Nishinoseki “Tekishu,” Oita Prefecture
Gensui Shuzo Gensui “Daiginjo Tobingakoi,” Tottori Prefecture
Nagai Shuzo Mizubasho “Daiginjo,” Gunma Prefecture
Kiuchi Shuzo “Kurakagami” Daiginjo, Ibaraki Prefecture
Tamanohikari Shuzo “Kumesan Yamadanishiki 100%” Junmai Daiginjo, Kyoto Prefecture
Saiya Shuzoten “Kachogesseki” Daiginjo, Akita Prefecture
Suehiro Shuzo Daiginjo “Gensai,” Fukushima Prefecture
Maihime Shuzo Maihime “Ofu Daiginjo,” Nagano Prefecture
Koshi no Iso Ichigoichie “Junmai Daiginjo Genshu Tobingakoi,” Fukui Prefecture
Takenotsuyu Hakurosuishu “Winter Water” Junmai Daiginjo, Yamagata Prefecture
Imayotsukasa Shuzo Koshi no Tsukasa “Junmai Daiginjo,” Niigata Prefecture
Morishima Shuzo Taikan “Hizoshu,” Ibaraki Prefecture
Yamagata Honten “Moriko,” Yamaguchi Prefecture
Fuji Shuzo “Kozakaya no Hitoriyogari,” Yamagata Prefecture
Tamanohikari Shuzo “Yuki Hiryo Shiyo Bizen Omachi 100%” Junmai Daiginjo, Kyoto Prefecture
Ume Ichirin Shuzo Ume Ichirin “Daiginjo,” Chiba Prefecture
Eiko Shuzo Shusen Eiko “Yume Tsukiyo” Junmai Daiginjo, Ehime Prefecture
Aoki Shuzo Kakurei “Daiginjo,” Niigata Prefecture
Koshi no Hana Shuzo Koshi no Hana “Chotokusen″ Daiginjo, Niigata Prefecture
Uchigasaki Shuzoten Hoyo “Kura no Hana,” Miyagi Prefecture
Umeda Shuzojo Honshuichi “Daiginjo 50% Seihaku,” Hiroshima Prefecture

DIAGINJO SAKES SCORING BETWEEN 8.5 and 9
Michisakari Michisakari “Kojikomi Junmai,” Gifu Prefecture
Uchigasaki Shuzoten Hoyo “Yamadanishiki” Daiginjo, Miyagi Prefecture
Oguro Shuzo Koshi no Bairi “Koshi Tanrei″ Junmai Daiginjo Genshu, Niigata Prefecture
Fuchuhomare “Wataribune” Junmai Daiginjo, Ibaraki Prefecture
Tsukasabotan Shuzo Tsukasabotan “Sakafunashibori″ Junmai Daiginjo, Kochi Prefecture
Rihaku Shuzo Rihaku “Daiginjo,” Shimane Prefecture
Shimizu Jozo Zaku “Daiginjo,” Mie Prefecture
Kato Kichibee Shoten Born “Tokusen″ Junmai Daiginjo, Fukui Prefecture
Nakamura Kamekichi “Tamadare” Daiginjo, Aomori Prefecture
Kamoizumi Shuzo Kamoizumi “Senbonnishiki” Junmai Daiginjo, Hiroshima Prefecture
Fukuchiyo Shuzo Nabeshima “Daiginjo,” Saga Prefecture
Dewazakura Shuzo Dewazakura “Daiginjo,” Yamagata Prefecture
Kinshihai Shuzo Echigo Toji “Daiginjo,” Niigata Prefecture
Hakuryu Shuzo Hakuryu “Daiginjo,” Niigata Prefecture
Ishimoto Shuzo Koshi no Kanbai “Chotokusen,” Niigata Prefecture
Ichinokura Ichinokura “Gensho” Daiginjo, Miyagi Prefecture
Yaegaki Shuzo “Shikon no Mu″ Junmai Daiginjo Genshu, Hyogo Prefecture
Nakamura Kamekichi “Kamekichi” Junmai Daiginjo, Aomori Prefecture
Saura Uragasumi “Yamadanishiki Junmai Daiginjo,” Miyagi Prefecture
Murashige Shuzo Hinoshitamuso “Junmai Daiginjo,” Yamaguchi Prefecture
Kamotsuru Shuzo Kamotsuru “Tokusei Gold,” Hiroshima Prefecture
Kurosawa Shuzo Kurosawa “Daiginjo Premium Reserve,” Nagano Prefecture
Mifuku Shuzo Mifuku “Daigingokujo,” Shiga Prefecture
Tenzan Shuzo “Hotarugawa” Junmai Daiginjo, Saga Prefecture
Kamenoi Shuzo “Kudoki Jozu,” Yamagata Prefecture
Momokawa Murai Family “Daiginjo Sake,” Aomori Prefecture
Hinomaru Jozo Mansaku no Hana ?Daiginjo,” Akita Prefecture
Marumoto Shuzo Chikurin “Karoyaka,” Okayama Prefecture
Hokusetsu Shuzo Nobu the Premium Sake, Niigata Prefecture
Sakuramasamune “Aramakiya Tazaemon,” Hyogo Prefecture

DIAGINJO SAKES WITH A SCORE AROUND 8.5
Asahi Shuzo Dassai “Migaki Ni-wari San-bu” Junmai Daiginjo , Yamaguchi Prefecture
Ishizuchi Shuzo Ishizuchi “Shinsei Daiginjo,” Ehime Prefecture
Umenishiki Yamakawa Umenishiki “Junmai Daiginjo,” Ehime Prefecture
Ume Ichirin Shuzo Ume Ichirin “Kanpyokai Shuppinshu,” Chiba Prefecture
Tonoike Shuzoten Seishu Sanran “Daiginjo Shizukuzake,” Tochigi Prefecture
Okunomatsu Shuzo Okunomatsu “Daiginjo Shizukusake Juhachidai Ihei,” Fukushima Prefecture
Marumoto Shuzo Chikurin “Taoyaka,” Okayama Prefecture
Yoshida Shuzoten Tedorigawa “Iki na Onna,” Ishikawa Prefecture
Akita Shuzo Akitabare “Suirakuten,” Akita Prefecture
Chiyomusubi Shuzo Chiyomusubi “Daiginjo Tobingakoi,” Tottori Prefecture
Umeda Shuzojo Honshuichi “Daiginjo,” Hiroshima Prefecture
Koikawa Shuzo Koikawa “Junmai Daiginjo,” Yamagata Prefecture
Sawasa Shuzo Sangu “Hoden″ Junmai Daiginjo, Mie Prefecture
Yaegaki Shuzo “Mu” Junmai Daiginjo, Hyogo Prefecture
Nishida Shuzoten Nishida “Denshu Yonwarigobu″ Junmai Daiginjo , Aomori Prefecture
Miyake Honten Senpuku “Kura” Junmai Daiginjoshu, Hiroshima Prefecture
Ippongi Kubo Honten Denshin “Rin,” Fukui Prefecture
Saito Shuzo Eikun “Koto Sennen” Junmai Daiginjo, Kyoto Prefecture
Furuta Shuzo “Tenyuka” Junmai Daiginjo, Gifu Prefecture

DIAGINJO SAKES SCORING BETWEEN 8 and 8.5
Tajime “Tajime,” Hyogo Prefecture
Suigei Shuzo Suigei “Yamadanishiki” Junmai Daiginjo, Kochi Prefecture
Nanbu Bijin Nanbu Bijin “Daiginjo,” Iwate Prefecture
Kinshihai Shuzo Yukikage “Junmai Daiginjo,” Niigata Prefecture
Tajime Chikusen “Kuro Label? Junmai Daiginjo, Hyogo Prefecture
Tenryo Shuzo Tenryo “Ten no Shizuku” Daiginjo, Gifu Prefecture
Sekiya Jozo Horaisen “Ku″ Junmai Daiginjo, Aichi Prefecture
Asama Shuzo Higen “Daiginjo,” Gunma Prefecture
Obata Shuzo Manotsuru ?Daiginjo?, Niigata Prefecture
Iinuma Honke Kinoene “Yuga” Junmai Daiginjo, Chiba Prefecture

DIAGINJO SAKES WITH A SCORE AROUND 8
Michisakari Michisakari “Maruo,” Gifu Prefecture
Saiya Shuzoten Yuki no Bosha “Daiginjo,” Akita Prefecture
Akita Jozo “Yuki no Bijin,” Akita Prefecture
Takahashi Sukesaku Shuzoten Nihonshu Matsuo “Gentei Junmai Daiginjo,” Nagano Prefecture
Kinshi Masamune “Ennen no Biroku,” Kyoto Prefecture
Miyasaka Jozo Masumi “Yumedono,” Nagano Prefecture
Nanbu Shuzojo “Kyukyoku no Hanagaki,” Fukui Prefecture
Chiyonosono Shuzo “Shuhai” Junmai Daiginjo (Garden of Eternity), Kumamoto Prefecture
Obata Shuzo Manotsuru “Koshitanrei” Junmai Daiginjo, Niigata Prefecture
Miyasaka Jozo Masumi “Sanka,” Nagano Prefecture
Gekkeikan Gekkeikan “Horin″ Junmai Daiginjo, Kyoto Prefecture
Suishin Yamane Honten “Chonansuijikomi″ Junmai Daiginjo, Hiroshima Prefecture
Hananomai Shuzo “Gentei Junmai Daigin,” Shizuoka Prefecture

DIAGINJO SAKES SCORING BETWEEN 7.5 and 8
Yano Shuzo “Gon-emon” Junmai Daiginjo, Saga Prefecture
Midorikawa Shuzo Midorikawa “Daiginjo,” Niigata Prefecture
Kitaya Kansansui “Junmai Daiginjo,” Fukuoka Prefecture

DIAGINJO SAKES WITH A SCORE AROUND 7.5
Nagai Shuzo Mizubasho “Junmai Daiginjo,” Gunma Prefecture

GINJO SAKE TASTING NOTES
Ginjo sakes are defined by the polishing ratio of the rice used to make them. In order to qualify as a Ginjo sake, the rice used in the brewing process must have been polished down to 60% of its original volume. Unfortunately, because of my focus on the Daiginjos above, I only got to taste forty or so Ginjo sakes.

GINJO SAKES SCORING BETWEEN 9 and 9.5
Ginjo Chiyomusubi Shuzo Chiyomusubi “Goriki” Junmai Ginjo, Tottori Prefecture

GINJO SAKES WITH A SCORE AROUND 9
Dewazakura Shuzo Dewazakura “Omachi,” Yamagata Prefecture
Akita Seishu Kariho “Rokushu,” Akita Prefecture
Asahi Shuzo Dassai “50,” Yamaguchi Prefecture
Iinuma Honke Kinoene “Yuga” Junmai Ginjo, Chiba Prefecture

GINJO SAKES SCORING BETWEEN 8.5 and 9
Nakashima Jozo Kozaemon “Junmai Ginjo Shikomi 38 Go Omachi,” Gifu Prefecture
Saiya Shuzoten Yuki no Bosha “Gentei Kuradashi” Junmai Ginjo, Akita Prefecture
Kamotsuru Shuzo Kamotsuru “Junmai Ginjo,” Hiroshima Prefecture
Masuda Tokubee Shoten Tsuki no Katsura “Yanagi″ Junmai Ginjoshu, Kyoto Prefecture
Chiyonosono Shuzo “Kumamoto Shinriki” Junmai Ginjo (Sacred Power), Kumamoto Prefecture

GINJO SAKES WITH A SCORE AROUND 8.5
Midorikawa Shuzo “Green River,” Niigata Prefecture
Sake One Corporation Momokawa “G-Joy,” Oregon Prefecture
Yamanashi Meijo Shichiken “Bigin Bigin,” Yamanashi Prefecture
Kitajima Shuzo Miyosakae “Omimai no Shizuku” Junmai Ginjo, Shiga Prefecture
Akita Jozo “Hirari″ Junmai Ginjo , Akita Prefecture
Furuta Shuzo Secchu Kanbai “Chikara” Junmai Ginjo, Gifu Prefecture

GINJO SAKES SCORING BETWEEN 8 and 8.5
Daimon Shuzo Mukune “Root of Innocence,” Osaka Prefecture
Tokoro Shuzo Bojimaya “Junmai Ginjo Gohyaku Mangoku,” Gifu Prefecture
Obata Shuzo Manotsuru “Junmai Ginjo Genshu,” Niigata Prefecture
Rihaku Shuzo Rihaku “Chotokusen” Junmai Ginjo (Wandering Poet), Shimane Prefecture
Gensui Shuzo Gensui “Junmai Ginjo,” Tottori Prefecture
Fukuchiyo Shuzo Nabeshima “Nakakumi Junmai Ginjo,” Saga Prefecture
Miyao Shuzo Shimeharitsuru “Jun,” Niigata Prefecture
Kaetsu Shuzo Kanbara “Bride of the Fox,” Niigata Prefecture

GINJOSAKES WITH A SCORE AROUND 8
Chikumanishiki Shuzo Kizan “Sanban” Junmai Ginjo, Nagano Prefecture
Koshi no Hana Shuzo “Sakenikokoroari” Junmai Ginjo, Niigata Prefecture
Maihime Shuzo Maihime “Junmai Ginjo,” Nagano Prefecture
Miyasaka Jozo Masumi “Karakuchi Ki-Ippon,” Nagano Prefecture

GINJO SAKES SCORING BETWEEN 7.5 and 8
Tajime Chikusen “Keiyaku Saibaimai Omachi,” Hyogo Prefecture

Original post by Vinography: A Wine Blog

Sunset and Clouds

“Like some of my other recent images, this photo was taken in Sonoma county, near the town of Healdsburg. There is a certain point during the sunset where the sky begins to divide into light and dark, which this photo emphasizes. Between the light from the sun, the darkness of the cloud, the mountains, and the velvet dark of the vineyards beneath, it’s like the world has been divided into four parts.” — Michael Regnier

INSTRUCTIONS:
Download this image by right-clicking (Mac users, click and hold) on the image and selecting “save link as” or “save target as” and then select the desired location on your computer to save the image. Mac users can also just click the image and drag it to your desktop.

To set the image as your desktop wallpaper, Mac users should follow these instructions, while PC users should follow these.

PRINTS:
If you are interested in owning an archive quality print of this image, or any of the other vineyard images featured here on Vinography, you can purchase one on the Michael Regnier Photography web site for $85.

ABOUT VINOGRAPHY IMAGES:
Every Thursday, Vinography features a new image from photographer Michael Regnier for readers′ personal use as desktop backgrounds or screen savers. We hope you enjoy them. Please respect the copyright on these images.

Original post by Vinography: A Wine Blog

The following is pretty much reprinted from a press release that I got from Wines and Vines. It’s worth publishing here, because many of you may not have received the press release.

Wines & Vines, an authoritative business-2-business magazine for North American winemakers and grape growers, introduces a new design in the September issue that also […]

Original post by jo

The following is pretty much reprinted from a press release that I got from Wines and Vines. It’s worth publishing here, because many of you may not have received the press release.

Wines & Vines, an authoritative business-2-business magazine for North American winemakers and grape growers, introduces a new design in the September issue that also […]

Original post by jo

It seems like every major city has a dozens food and wine festivals every year. San Francisco, compared to many urban centers, tends to be more selective in what it puts on, however. And that’s a good thing, because I’ve certainly been to enough food and wine events with crappy food and lousy wine (and too little of either).

Honestly, the first time I attended FallFest in San Francisco, that was what I expected. But I was pleasantly surprised, and have continued to be impressed each time the event has been put on. The organizers (San Francisco Magazine, among others) have consistently produced an event with excellent food, fantastic wine, great logistics, and an excellent atmosphere.

You can see my coverage of 2005’s event to get an idea of what I′m talking about. The short story is that if you enjoy food and wine, and have an afternoon to kill on Saturday, October 6th, FallFest is a nice way to spend a few hours, and certainly worth the $80 in my opinion, especially if you arrive early and hungry.

The event includes the typical wine and food fair setup — lots of booths handing out free wine and free food, along with cooking demonstrations, and for some extra money, a wine seminar. Some of the folks cooking at the event include The Ritz Carlton, Bocadillos, Della Fattoria, Bistro Jeanty, and Rubicon. Those pouring will include JC Cellars, Grgich Hills, Medlock Ames, Saddleback Cellars, Iron Horse, and more.

And like all good events of this type, the proceeds benefit charity. In this case, Meals on Wheels San Francisco.

San Francisco FallFest 2007
Saturday October 06, 2007
12:00 pm - 4:00 pm
Justin Herman Plaza, Embarcadero Center
Market Street @ The Embarcadero
San Francisco, CA
415-398-2800

Tickets cost $80 for the Main Event; $150 for VIP access (early admission plus a wine seminar); they can be ordered online at the event web site. The event will likely sell out, as it is limited to 1400 attendees.

Some advice for those attending: when it’s sunny it gets quite hot in the plaza. Bring sunscreen and a hat and drink lots of water. Or, of course, it could be foggy and cold as hell. But that has actually never happened at this event, so if we all cross our collective fingers….

Embarcadero Center can be easily reached by all Bay Area public transportation options, including Bay Area Rapid Transit (BART), Muni bus, underground Muni, ferry, cable car or the F-Line streetcar. For those who want to drive, underground garages are located in One, Two, Three, and Four Embarcadero Center.

Original post by Vinography: A Wine Blog

decanter.com just published a story that shocks my world. Without completely reproducing, here’s a snippet of what I read, and you can go read the rest: Decanter.com
“Hitler” wines seized in Italy ~ September 26, 2007, by Maggie Rosen
“Italian police have confiscated bottles of wine with labels depicting Hitler and other Nazis.
“The wine, produced by Udine-based […]

Original post by jo

When it comes to wine blogs, I tend to be biased toward those that make me think, make me self evaluate and which offer something different.

Wine Conversations hit those marks for me. Robert MacIntosh, the man behind the blog, describes his motivation this way: “Having experienced the peripatetic lifestyle I am now keen to promote
community where I can, be it in wine, or locally around my home.”

His posts have of late been evaluative of the wine blogging and wine social networking communities. What’s interesting is that in his latest post he hits on the notion of Blogging Fatigue, something that I tend to see hit newcomers somewhere around their sixth month of blogging.

Robert focuses on that original feeling the new wine bloggers get…the one that makes them think they′ll really get into this. Then a community of sorts arises around their blogs and they find themselves commenting and working the social networks and finding less and less time to blog.

I hadn′t thought about this side of the equation. What I tend to see much more often is the optimistic blogger who, likely because the readership or community hasn′t developed, drops the project except for occasional posts.

Robert, however, seems concerned that the various wine social networks start getting their members to do the real work of wine enthusiasts: “buy, drink, rate and write about their wines″. This seems to Robert more important than the networking…the work of keeping up if you will.

Robert’s own blog seems to be on a weekly posting schedule at this point. If he bumped that up to twice a week his already thoughtful writings would be twice as good. I’ll be satisfied with once a week, however. Robert has that kind of mind that tends toward exploration rather than reportage and that results in his readers being forced to think rather than be informed.

I wonder if he is getting burned out. I hope not. I hope he keeps exploring the ideas that sit between wine, community and culture. There aren’t that many blogs that do this.

Original post by Tom Wark

In a post yesterday I ran on at the mouth about the kind of fun a winemaking and wine marketing simulation game would be to a very limited number of people. Of course I assumed nothing of the sort existed.

Richard A. was kind enough in the post’s comment section to set me straight. Something of a simulation does exist.

SimVin is a very rudimentary simulation of the winemaking and wine marketing experience with the emphasis on rudimentary. However, it is something of an interesting experience. In the end, the whole simulation hinges on who makes the most money as a winemaker and wine marketer. Players need to be concerned with costs of grapes, cost of vineyard and winery upkeep, winemaking costs, where you place your winery, costs of grapes and how you market your wine. There′s also the problem that on occasion your wine will undergo bacterial spoilage…and that’s not good for business.

My best score after going through SimVin a couple times was 5001. All Time Top Score is something around 31,000.

Original post by Tom Wark

By W. Blake Gray.

I’m so frustrated, I’ve got drinkus interruptus. Or more accurately, blatherus interruptus.

Here’s what happened: I went to Japan, drank a bunch of sake and took notes. Then I went to the Joy of Sake event; ditto. The idea, beyond maintaining a rice buzz, was to find Vinography readers some cutting-edge sakes that you just can’t read about anywhere else in English.

Well, I succeeded. But then I started floundering around trying to find out where you can buy these great sakes, and discovered it would be easier to get a first-edition copy of my first favorite book: The Blueberry Pie Elf. (This elf won’t settle for cherry pie when he wants blueberry, and why should he?)

OK, I know, you want to hear about this week’s baby — the product of a brewery started in 1716 by the family of a “ronin″ (masterless samurai) who settled down to become a merchant; his descendants wanted to diversify from the canola oil business. The family histories in the sake world make Bordeaux chateaux proprietors seem like a bunch of grasping nouveau riche.

But it’s the Internet let me whine about my labor pains a little more. I emailed breweries in Japan and had conversations so excruciatingly polite that I couldn’t understand them. (”Thank you respectfully for your pleasant inquiry, which, though we are unworthy, we are pleased to receive warmheartedly.”) I contacted US distributors, some of whom weren’t much better. (”Yes, that’s right what you said about that sake you can’t find being delicious.”)

There’s a lesson in this, and it’s that the premium sake world is not so different from the world of Pinot Noir. You might be able to come up with a sake from the producer you’re seeking, but that’s not really good enough. If I want a Siduri Sonatera Vineyard Pinot Noir, a Siduri Russian River Valley Pinot Noir just isn’t the same. Ditto sake: If I want a producer’s junmai ginjo, that brewer’s plain junmai or plain ginjo — much rarer — might taste completely different.

Which brings me to this week’s sake. In Japan, non-junmai ginjo sakes aren’t rare at all. US tax laws make this sake an oddity here, but fortunately an easily buyable one.

For ginjo sake, at least 40 percent of the rice has been polished away, removing impurities. That’s expensive. Junmai (”pure rice″) sakes are made with no added brewers’ alcohol. Sakes can be both; in the US, ginjo sakes are usually also junmai. But they don’t have to be.

Sakes that have brewers’ alcohol added are taxed at a higher rate by the US government, discouraging importers from carrying them.

But adding alcohol is not inherently bad. Japanese drinkers prefer honjozo sakes — these have alcohol added, and are not at the ginjo level of quality — because they’re lighter in body, drier and often more food-friendly. Junmai sakes are more wine-like, for better and worse, which is why wine drinkers like myself respond so positively to them.

Tasting sake at a brewery in Japan is interesting because they offer so many more choices: sesshu (the lowest level), honjozo, junmai, ginjo, junmai ginjo, daiginjo (at least 50 percent of the rice polished away) and junmai daiginjo, and they’ll all taste different.

Many also offer several junmai sakes made from different types of rice, so you can compare.

Here in the US, most importers narrow each brewer’s product line to two of those choices usually both are junmai.

Perhaps Pacific International Liquors in SoCal made an exception for this sake because of its hardware. The Okunomatsu Ginjo won first price in Japan’s 26th national sake contest in the non-junmai ginjo division.

That’s interesting to me because this sake doesn’t have the lean profile I expect of a non-junmai ginjo (see tasting notes below).

Perhaps this creamy sake seduced the judges in that category the same way a super-ripe red wine can impress palate-weary wine tasters.

Why is it so smooth? Brewers usually credit the water, and Okunomatsu takes its water from springs from snow-covered Mt. Adatara.

Okunomatsu is in Fukushima prefecture, about 300 km north of Tokyo, and directly east of two prefectures far more famous for sake: Niigata and Yamagata. Those two border the sea of Japan, while Fukushima faces the Pacific Ocean. Fukushima doesn’t have the sake reputation of its neighbors, but just looking at a map, it’s hard to say why. Perhaps it’s the agricultural tradition: Niigata and Yamagata have remained farming-first communities into the 21st century, while Fukushima has a strong electronics industry.

Anyway, it’s a soothing solution for drinkus interruptus — though obviously my blatherus problem isn’t going away.

Tasting Notes:
This sake is creamy on both nose and palate. The aromas are of fresh cream, yoghurt and green melon with some floral hints. It’s very clean and smooth in the mouth accent on the “fresh″ part of fresh cream. You taste green melon initially, along with hints of lime and pear. I got a little astringency on the back of my tongue, but that was fine in contrast with the medium-length creamy finish.

Food Pairing:
The smoothness of this sake calls for equally smooth cuisine, if you can imagine that: pasta with salmon cream sauce would be an interesting pairing. We had it with sashimi and liked it best with the fattier fish. Stay away from vinegary dishes that would emphasize the astringency.

Overall Score: 9

How Much?: $28 for 720 ml

This sake is available for purchase on the internet.

About W. Blake Gray: Sake and wine writer W. Blake Gray’s all-time favorite Japanese dramas are “Odoru Daisosasen,” “Sori to Yobanai De″ and “Kimi Ga Ita Mirai no Tame Ni.” E-mail him: oira79 at hotmail dot com.

Original post by Vinography: A Wine Blog

Suisun Valley Co-op Tasting Room
Viticulture history began for Suisun Valley in the late 1800s. From that time until 1980, Suisun Valley winegrape growers kept their noses to the grindstone quietly growing wine grapes. In 1981, the United States instituted American Viticultural Areas, in order to distinguish grape growing regions. By February of 1981, the first […]

Original post by jo

Access wine tasting coupons that allow 2 people to taste wine for the price of 1. Free wine tasting coupons good at specific California wineries.

Original post by Tom Wark

Word is that Nintendo is about to release a new “wine game” for the Nintendo DS. According to Decanter, “the educational game features a glossary of wine terms, several quizzes, wine advice and tips on etiquette.”

Somehow I don’t think the Nintendo folks have any hope of creating much of a stir with this game, nor much of record of sales.

If any of the game console folks really want to create something cool they should create a winemaking and wine marketing simulation. While this kind of a game would, like the soon to be released Nintendo “Beginners Wine DS”, fail to make any kind of a significant audience, it would be an interesting thing to try and create.

I remember some time ago the folks at Maxis that made the SimCity games put out SimFarm. One of the crops you could grow and sell were grapes, which you sold to wine producers. But that was the extent of it. I recall playing the game and thinking it worthy of a 7/10 score. It just didn’t rise to the level of SimCity, which of course does get a 10/10 score as one of the most innovating and time sucking games every created.

What variables could a real wine making/wine marketing sim include?



-Where to plant?

-Cost of land

-Cost of winery vs. custom crush

-How’s the weather?

-What’s the market like for various wines

-How do you plan on selling your wine?

-What scores do you get from reviewers?

-How much do you spend on marketing vs. winemaking?

-Pricing.

Admit it, this would be fun…albeit for a very very small group of gamers. Any game developers in among the readership that want to make me happy and lose a great deal of money??

Original post by Tom Wark

The idea of putting 30 roses on your wine list is really quite absurd…unless you are ready to promote the hell out of rose to your patrons. I assume that’s exactly what Campanile does. For this kind of courage and this kind of contribution to the wine industry they should be given some sort of an award.

I flew down to Los Angeles on Sunday for a meeting on Monday. I’m not an LA kinda-guy. I have friends and a wife that extol the virtues of this place, but I’ve never been able to embrace it outside of my over exuberance for Disneyland. However, it did give me an excuse to spend some time at the Commerce Club where they play low limit poker like it’s a contact sport and where they seem to believe that 10-8 off-suit is a raising hand every single time.

After a few hours of patience and sticking the easiest money I’ve ever won in my pocket, I returned to my hotel to prepare for the Monday meeting. One thing that hadn’t been worked out was what wine to serve those in attendance at the meeting that would occur in the upstairs private room at Campanile the next day. I should have called ahead to work this out, but figured I could easily just pick the wines when I arrived.

When I did arrive the next day early enough to look over the room and pick the wines, I was confronted with a beautiful wine list that did include the previously mentioned 30 different roses from around the world. It took longer than I planned to pick the wine because it turned out a NUMBER of those roses were being poured by the glass and it just would not have been right to not taste though…a few.

For those who have been reading FERMENTATION long enough, you know I love rose. So, to be confronted with more than the 1 or 2 deep red, fruity California versions and the obligatory Domaine Tempier on a wine menu is something of delight for me. But 30 roses? That’s like asking a crack addict to work in the crack factory.

I did not get a chance to meet Campanile’s wine buyer. But I can make some assumptions them. They certainly must understand the benefit of matching their wine selections to the climate they live in, a context not always considered by those who build wine menus. They also must have an over abundance of love for the pink wines among us. They have a strong personality that can stand up to an owner’s push back that surely sounds something like this: “What the F*ck are you doing putting 30 roses on my God Damned wine list?!!” And, they likely enjoy being able to look someone in the eye and say, “see, I told you so!” as their project looks back up at them from the glass and says, “wow….that IS great!” (the last trait is probably a character flaw, but if it helps get 30 Roses on a wine list who am I to criticize.

Original post by Tom Wark

Like many wine lovers, I enjoy exploring the wine regions of the world from the comfort of my own kitchen table. Night after night I open a bottle or two and experience little bits and pieces of the world — snapshots of places and times captured in flavors and colors and aromas. Some of these explorations don′t offer much return on the investment. There’s a lot of wine out there, and much of it is below ordinary in quality, especially from wine regions that often carry labels such as “up and coming.” I take extra care and effort to try wines from such regions because every once in a while I get the pleasure of experiencing a wine that hits my palate like a ton of bricks and demonstrates definitively the potential of a region to do great things.

I had to search for a while, for instance, before I found such a Malbec from Argentina. I stumbled around some good wines before I found greatness in eastern Washington state. I′ve had glimmers of greatness from the North Fork of Long Island in New York, but I′ve only just now had a wine that proves to my palate unequivocally that Long Island can make some kick-ass wine.

I did not discover this wine, or its producer Raphael Winery, on my own. Quite the contrary, I′d still have no idea that they existed had my friend Lenn not brought this very bottle with him on a trip to California a couple of years ago. He handed it to me with a glimmer in his eye that told me I should tuck it away in my cellar for a little while, and open it with the proper reverence.

And that’s just what I did last night at dinner with some friends, and we all got a chance to experience what a perfect harvest on the North Fork of Long Island has the potential to taste like.

Raphael Winery was started in 1996 by John Petrocelli, and has rapidly become one of the regions top producers. Named after Petrocelli’s father, Raphael was founded to produce wines in the style of the greatest houses of Bordeaux, and if this wine is any indication, they are well on their way. Winemaking (as well as general operation)is overseen by Richard Olsen-Harbich, who works very closely with vineyard manager Stephen Mudd, who just like his last name suggests, enjoys getting his hands dirty whenever possible. Additional advice on winemaking is also provided by enologist Paul Pontallier, who, when he’s not tasting through blends with Olsen-Harbich and Mudd, spends his time being the managing director of Chateau Margaux on Bordeaux’s Left Bank.

The Raphael estate sits only 2000 feet from the water of Peconic bay, and slopes gently up across a plain of fine soil deposited by glaciers that covered the region millions of years ago. On this silty, loamy soil, the estate has a bit more than fifty acres under vine, with the majority of it planted to Merlot, the grape that seems to thrive best in these soils typical of the North Fork. Mudd and his vineyard crew work the vines meticulously, and only by hand. There are workers in the vineyards year-round, pruning, leaf-pulling, training, and weeding. The winery also significantly reduces yields (by about 50% at times) by dropping fruit in an attempt to make sure every remaining cluster ripens to its fullest (sometimes a challenge amidst the region’s chill).

The 2001 vintage on Long Island was one of the most perfect that anyone can remember for at least three decades. The fall was long, warm, and sunny, and not a drop of rain fell between September 1st and the harvest, which at Raphael took place on November 6th. The winery hand-harvested a mere 4 tons from its two acres of Cabernet Sauvignon, but all of it was perfect fruit.

I don’t know the particular details of its making, other than it was aged (for at least 18 months, I would guess) in 100% French Oak (of which a large percentage was probably new) and then blended with 5% Merlot before bottling. Four tons of fruit yield only about two barrels of wine. Only 50 cases of this wine were made.

Tasting Notes:
Medium to dark ruby in the glass, this wine has a beautifully elegant nose of classic wet slate with some steely undertones that have been dusted with sawdust and cherry fruit. In the mouth it is gorgeously balanced with a purity of mineral and earth that yields at the edges to cherry and some leather flavors, but remains a stony monolith through the expansive finish. In a blind tasting, you′d never guess this elegant aristocrat was from the new world. Fantastic.

Food Pairing:
We drank this last night with dry-rubbed, thick-cut rib-eye steaks off the grill. I’d be hard pressed to find a better match.

Overall Score: 9/9.5

How Much?: $40

This wine is generally just impossible to find in this vintage. More recent vintages may be available online.

Original post by Vinography: A Wine Blog

The three of them sat down next to me at the bar and ordered a bottle of the very same wine I was tasting. It was the Pinot Noir, Failla, Keefer Ranch, Russian River, 2005, a wine that I just could not bring myself to like. Hard as I tried, I could not find any pinot there. I left my glass unfinished, while they downed their first bottle and then ordered a second. Both bottles were consumed without a bite of food. This is a concept I just can’t get my palate around. Drinking glass after glass of high octane red wine without any food to absorb all the alcohol and tannin sounds more like work than pleasure. The more I taste such wines the more exaggerated their course characteristics become. In fact, I can rarely finish an entire glass. Yet here was this threesome on their second bottle, which, by the by, was running $100+ a pop.

I know there is no arguing taste (unless you have your own blog), but at some point you have to ask the question; what is wine for? Is it just another alternative to vodka on the rocks, another alcohol delivery system, or is it a food and a part of the dining experience? Even vodka lovers rarely drink their favorite with meals, instead consuming when it can do that thing it does so well without undo interference. Wine will never deliver a buzz as quickly or as powerfully as vodka and a big glass of Absolut on the rocks will never be the ultimate companion to fine food.

It may be an Absolut world, but hopefully wine will remain one of the food groups.

Original post by Craig Camp

Discover top wine picks. What the best white wine and red wine purchases? Find the best wine buys right here. Buy wine now.

Original post by Tom Wark

Original post by Tom Wark

Wine tasting made easy. Learn how to taste wine like the pros. Step by step instructions for tasting and appreciating wine.

Original post by Tom Wark

There are a variety of ways for storing wine from wine refrigerators to wine cellars. Learn about the top wine storing products on sale now.

Original post by Tom Wark

Discover the best wine openers on the market. Order one of the top wine openers online now from Everything Wine, an associate of Amazon.com.

Original post by Tom Wark

What is Drink With What You Eat is a fabulous book by Andrew Dornenburg that teaches how to pair food and wine. A comprehensive guide to choosing wine for wine drinkers. Chef recommended.

Original post by Tom Wark

Plan your own California Wine Tour with this guide to the wineries, restaurants, and accommodations. Print free wine tasting coupons and winery maps for your California Wine Tour.

Original post by Tom Wark

Like most things there are wine bars and there are wine bars. A visit to the renowned Morrell Wine Bar, located next to their famed wine shop on Rockefeller Plaza in Manhattan is a a great treat for any wine aficionado. To top it off, the food’s pretty good too. The expansive list of wines available by the glass makes choosing a complicated affair. Best of all, as Morrell’s is packed every day, the wines are fresh even though they have so many wines open at once. Here is a sampling of wines I tasted there on my last visit:

• Riesling Magus, Leasingham, Clare Valley, Australia, 2004 - The exotic fruit flavors and aromas put me off at first, but soon I saw the error of my wines as the crisp, mineral foundation of this wine emerged to elevate the mouthwatering tropical fruit character beyond its simple first impression. The dry finish almost shyly revels itself behind the sweet impression of the fruit. By the time I reached the end of the glass I really hated to see it go.
• Chinon Rosé, J.M. Raffault, 2006 - This is just such a pretty wine from the delicate salmon pink color, to the beautiful fruit purity on the nose and on to the zesty freshness that the bright fruit flavors ride to the long, absolutely delicious finish. Just a wonderful wine.
• Pinot Noir, Failla, Keefer Ranch, Russian River, 2005 - Just not much to like here, over-ripe and overwrought with a hot, porty finish. On top of that, it’s very expensive.
• Pinot Noir, Merry Edwards, Méthode à L’Ancienne, Olivet Lane, 2005 - A glorious pinot noir that highlights every refined characteristic that make pinot so seductive and irreplaceable. A beautiful pale garnet in color with delicate aromatics that continually invite you to dig deeper and deeper to find all the secrets hidden within. The complexity contained within this delicate framework is truly incredible.&nbsp As always seems to be with such fine pinot, there is almost none available and it’s very expensive. A great bottle to order when out on a vendors expense account.
• Ribero del Duero, Convento San Francisco, Crianza, Bodegas San Francisco, 2002 - This glass arrived with some roasted rabbit and a perfect match it was. The aromas and flavors of sweet oak express themselves throughout this wine, but as with so many Spanish wines, it just seems to work. Brilliant black current fruit, eucalyptus and a warm richness join the oak to create a big, yet harmonious and complex wine. A few more years of bottle age would be well worth waiting for as this wine, as good as it is now, has more potential.

Original post by Craig Camp

Ronn Wiegand holds two of the world’s most esteemed wine credentials. He’s a Master of Wine and he’s a Master Sommelier.
He’s also the first person in the world to hold both professional wine titles simultaneously. Moreover, Wiegand passed both exams on his very first attempt and received special awards for his top scores in each.
Ronn’s […]

Original post by jo

Call me curious, or just call me a big geek, but I get really excited when I get the opportunity to taste the wines from somewhere I′ve never tasted before. So when the invitation came in to attend an event focused on the wines of Brazil, I jiggled some appointments around and snuck out of work for an hour last week and spent some time on my “other job” — the intrepid global wine explorer.

My experience with and knowledge of Brazilian wine before this tasting amounted to a big fat zilch — never tasted it, never talked about it, never read about it.

Of course, in the back of my head, I knew Brazil was a wine producing country. A good portion of the country dips down into the latitudes of places like Mendoza and Salta, two great wine producing regions of Argentina, but I knew little about the topology, climate, and history of this area of the country.

It turns out that, not unlike Argentina, Brazil has a relatively long history of winemaking (for the New World) thanks to the primarily Italian immigrants that settled the southern part of the country in the mid 1800s. Like many immigrants everywhere, they brought grapevines and a tradition of wine — both a cultural custom and a welcome respite for a difficult life. The wine craft and culture of Brazil remained essentially a local agrarian village industry for the next thirty years, with only a modest amount of wine leaving the region to elsewhere in the country.

It wasn’t until the mid 1960s that the industry began to seriously expand and invest in the modernization that would be required to compete on the global market. Family wineries began to send their children to universities to study oenology and viticulture, and new vineyard sites began to be selected based on soil science and micro-climactic measurements. Slowly the industry grew up.

In 1998 the Brazilian Wine Institute was created. Today the country has nearly 30,000 acres under vine and produces about 45 million liters (5 million cases) of wine per year, fairly equally split between red and white varieties. The vast majority of that wine production (90+%) still takes place in an area known as Serra Ga