it is just grapejuice

“I have enclosed tomorrow’s Eric Asimov’s article in the New York Times about wines from the Jura of France. I am ordering some of these fine, while obscure wines in from our New York Warehouse for tasting. These wines are the wines that brought me to Neal Rosenthal; especially the VIN de PAILLE  or ’straw wine.’ If anyone wants to try this wine from Montbourgeau, please contact me and we can put together a luncheon at Centre V and try it along with the others from this unique area.

Recently, I have notice a pull away from wine to speciality beers and cocktails?? WHY, well for the most part wine drinkers are forced to drink, if they choose, wines of lesser value all in the spirit of ‘well we are in a recession and this is what you want to buy,’  but customers have started to rebel and have stop ordering wine. Please read this article and please take notice that Neal Rosenthal and his wines have been featured in the New York Times for the last 6 of 7 weeks!!!!!!!! And for Vail area restaurants/retailers; if there is one thread of commonality that links our guests: they all read the New York Times. Most importantly there is a rebellion going on against the likes of the Spectator and al. People want interesting and uniqueness over homogenized and sameness.

Over the years I have built many wine lists with a one common thread-unique, eclectic choices. At Centre V, I served a blind glass one day to Cathy Cohen and Kevin Furtado at the bar, they couldn’t guess it, but loved the wine- the wine? It was Montbourgeau Vin de Paille. But more amazing was that I wanted this wine for the list, and purchased it directly from the Rosenthal warehouse without ever tasting it or finding a note in WA or WS. I had total confidence in Neal Rosenthal’s palate and knew that it would be great and it was. I knew I wanted an example of VIN de PAILLE and through my intuition I knew this producer would meet my needs.

I strongly recommend that all of you read Eric Asimov ’s articles and his Blog ‘The Pour,’ for he has led the charge for real wines over industrial wines much the same as people before him led the charge for real food. I challenge all to offer wines in same way you choose tomatoes- grocery store or farm fresh heirlooms? ……….. HINT: KJ, Gallo and Trinchero are Grocery store.

Funny story: I was in GJ today and the salesman from Trinchero had a wine called Main Street, which now has no mention of the Trinchero name on the label, much like Gallo does, the liquor store owner asked why they remove the name - the salesman sais it was for better marketing- the true reason was top make it appear as a new Napa family wine and to hide its industrial origins. Rest assure - every bottle of our Rosenthal wines have his name on the back label and the true producer, who is a real person, on the front label!”

Crazy day at the winery yesterday….started out picking (more like leaf pulling; less like picking) clone 174 syrah at McGinely.  The pick went great- the entire Central Coast Vineyard team, (right down to the pickers and Marcos- the venerable ranch manager) were a complete pleasure to deal with.  We were done picking by 7.30 and our 1.8 tons of syrah were en route to CCWS by 8.00.  Loren and his guys from Alisos had our (kunin and kfurtado) syrah from blocks 4 and 5 were at the winery by 10 am .  The crush/de-stem went with out a hitch.  The crush pad is always in flux and it is vital to be organized and alert.  No worries really; I did learn a great deal about VGL containers of liquid CO2 right in middle of the fray.  One thing about this harvest is that I am learning new things CONSTANTLY.   The rest of the afternoon was sedate as Philip, Curt (Have you checked out the amazing wines of Sans Leige?? http://www.sansliege.com/) and myself pressed the Mcg 174 after a 5 hour cold soak, tacos and 2 Bohemias.  I eventually made it back to the aero-bed in Los Olivos…it was a good day.   

a small detail, our wine is not ready to be sold….we are waiting on government compliance.  Thanks for being patient! 

http://thewinemakers.tv/ 

The update from the Santa Ynez Valley is short and sweet….2 things are on my mind- syrah and hot.  We are bringing in 7 tons of syrah tomorrow morning.  Picking 2 tons of McGinely Vineyard clone 174.  This is going into the rose program.  We are also bringing in 5 tons, from blocks 4 and 5, of Alisos Vineyard.  kfurtado will use 2 tons for syrah and Kunin wines will make Pape Star from the remaining 3.   The weather is going to be very hot this next week- mother nature does what she likes, but, I prefer to see temps in the mid 80’s so the grapes could get some hang time.  In spite of the excessive heat, the quality of the fruit is very high (:http://forecast.weather.gov/MapClick.php?CityName=Los+Olivos&state=CA&site=LOX&textField1=34.6678&textField2=-120.114&e=0 

I just had a crazy burnt rubber burgundy experience(’05 Chorey-Cote de Beaune) can anyone explain this to me… I’m just a cook.