Another Derby Column? Neigh!

Busy times in VineLand. The past month’s been a blur. Birthday celebrations. Passover and other family gatherings. Employment craziness for both myself and the Sweet Professor in Crime. A healthy dose of seasonal allergies. And, smack dab in the middle of it all, our 3rd Annual Kentucky Derby Shindig.

We had a houseful for the First Saturday in May. Unless you’ve been living under a rock for the last couple of weeks, you’ve undoubtedly seen and heard about the breakdown of Eight Belles that followed the absolutely brilliant race run by Big Brown. A hush fell over our crowd, mirroring what happened at Churchill.

I consider myself a slightly more than casual fan of thoroughbred racing, but I’m not going to wax poetic about the fallen filly or the pro/con of the humanity of the enterprise. (Although the statements by PETA about suspending Eight Belles’ jockey may have been some of the more idiotic things I’ve ever read…) I'll simply say that the whole thing was tragic -- and such a thing is heartbreaking whether it's on the biggest stage or in a maiden claiming. The horses themselves love to run, and that's enough for me.

Our gathering found its second wind, thankfully. Much food was eaten, 3 ½ liters of my magic juleps were consumed by the partygoers, and everyone left with smiles on their faces at the end of the evening.

We did offer more to drink than bourbon-based concoctions. I was able to put together a few equine-themed wines for general consumption. With Preakness and Belmont coming up, you might want to consider one of these selections:

Horse Play 2005 Rollicking Red -- An interesting California blend from White Rocket wines, an offshoot of Kendall-Jackson. This wine is made from almost equal parts cabernet sauvignon and merlot with a shot of syrah to add some fruit. The cabernet dominates initially with lots of tannin at first taste. In my opinion, you're better off letting it breathe for a bit right out of the gate. A very rich wine once it settles down, with plenty of blackberry and currant flavors and a strong, tannic finish -- almost like a cup coffee. Its richness calls for stews. At the aforementioned party, when I went to the burgoo I'd whipped up in the slow cooker, I took a break from the juleps to drink this wine and it meshed well. What's burgoo? For the uninitiated, it's a stew initially made from whatever was around the kitchen. (Or, as Vine Reader Miss Judy put it, "Whatever's on the road that morning...") I took a little more care with it. You can find this for $11-13.

14 Hands 2005 Red Wine -- If you're not familiar with horse terminology, a horses' height is measured in "hands," a unit equivalent to four inches or so. The name of the winery refers to the height of the wild horses that used to feed on the grasses in this part of rural Washington. The blend of grapes was very similar to the Horse Play, but the more northern latitudes where it was grown gave it a much softer, fruitier taste. The merlot was much stronger in the blend. That said, it still had some muscular plum and berry flavors, but the finish was smoother and less tannic. It worked wonderfully well with chocolate. $9-11.

Tall Horse 2006 Sauvignon Blanc -- This South African sauvignon boasts a drawing of a giraffe on the label. So what if I'm taking liberties here -- since "Tall Horse" was the name of a giraffe given as a gift to the French by the Sultan of Egypt in the 1800s. Still, four legs -- hooves, and a general horse shape. Work with me, people. This wine is a very refreshing quaff. It has a bright nose of melon and grapefruit. The flavors of melons and lemons are very crisp. The finish is dry with more of the melon flavor. It'll run you $8-10, but is an excellent party wine.

If you want to spend a little more, you might also check out some selections by Equus Run (for the Kentucky wine experience) or Wild Horse. You could also nip over to the blogroll and click on Dark Horse (home of one of the tastiest zins that you’ll find) or Iron Horse,­ best known for sparkling wine but also purveyors of some other tasty selections like the Benchmark I just raved about.

Place your bets...

The Quasi-Outdoorsy

Overlooking the simple pleasure of a getaway is far too easy.

The Sweet Partner in Crime treated me to a weekend vacation at Natural Bridge State Park to celebrate my birthday. We had a rough agenda. Sleep in on Friday, get up at our leisure, and head down to Lexington to catch the last day of Keeneland. (I ended up breaking even on the day, thanks to a strong ride by a 10-1 longshot from Devil Eleven Stables bred by an old classmate of mine.)

After good times at the track, we headed down the Mountain Parkway to Slade. We stopped at Miguel's, one of the best little pizza joints you'll ever stumble across and unofficial community center to the "climber's commune" behind the place. We picked up a pizza and a salad there and headed for our cabin in the park.

We had a little mix-up at check-in. We opened up our cabin -- only to find someone else's bags already in the bedroom, newspaper in the kitchen. We called the front desk. I explained to the high-schoolish sounding attendant the situation and (after she asked "Are you serious?" and "Are you sure? Did you just check in?") said that she could get us another cabin. We went back to the lodge and received an apology and new keys from the manager. We ended up, by chance, in the same cabin where we did the Riesling tasting last year.

We settled in, finally able to enjoy the yumminess from Miguel's. Our need for bubbly with pizza is well documented, so we'd brought along a bottle of Royal St. Vincent Brut for the occasion (Usually around $15, found on sale for $10). The bubbly was crisp, dry, and had a little yeasty character. It tasted wonderful after a day in the sun and was simply delicious with the pizza.

The SPinC and I are what you might deem "quasi-outdoorsy." We love being outside, enjoy taking hikes, and think of ourselves as relatively adventurous -- but at the end of the day, rather than pitch a flimsy tent and sleep on roots and rocks, we'd much rather return to our cabin, shower, and cook a good meal in a fully-equipped kitchen. Some of you might consider that cheating, but hey...it's our vacation!

So, what did we bring along on this little jaunt of ours? Well, for general consumption after hikes and the like -- our old standard Redcliffe 2006 Sauvignon Blanc found its way into the fridge. For our evening chocolate consumption, we had a bottle of Benjamin Tawny Port from Australia ($10-13). An inexpensive port, it's got a strong but not overpowering sweetness, lots of flavors of vanilla and fruit, and a delicious finish. At the price, you probably won't find anything that can touch it.

The port also played itself into the meal we cooked on Saturday. We fired up the grill to cook some cardamom-and-balsamic marinated ostrich steaks. The ostrich was free-range raised by a colleague of mine at work (who, sadly, is getting out of the business). I'm a huge fan of the stuff, and if you haven't tried it -- it tastes like steak with the fat content of chicken. We did foil packets of vegetables and some boiled new potatoes. As a side, we diced a big apple and cooked it down with beef broth, the port, some honey, and more balsamic. Unearthly good as a chutneyish topping. Dessert was a couple of grilled pineapple rings, topped with more of the apple and port sauce.

To drink, I rolled the dice and tried a California meritage called Beauzeaux from BV ($9-12). 2005 was the first year of this blend, which has a Zinfandel base and includes juice from seven other grapes. It was nothing fancy -- just a straightforward, somewhat juicy red wine. Honestly, I wouldn't have wanted anything overly complicated with this dinner. There were so many fantastic flavors in the food that I was happy for the wine to stand at attention in a friendly fashion. For that purpose, it worked well enough as a complement. (Although I wouldn't recommend it with the pineapple.)

The rest of the weekend when we weren't eating? Other than a couple of wonderful walks in the woods (and with the slow spring we've had, we were right in the "wildflower wheelhouse" -- just beautiful colors) -- we didn't do much. We sat on the porch and watched the wind blow. We napped. We channel-surfed mindlessly (although the SPinC was fascinated by "Flip this House.") We talked and laughed. We relaxed. We slept like babies.

No email. No Internet. No cell phone service. We noticed that this was the first time in a long time that we weren't doing something. Both of us are really busy in our regular lives, and even when we have time at home -- we're usually doing something social, or catching up on watching shows, or we're checking email, or doing things for work, or running errands, or writing, or something that requires one or the other of us to be focused on something.

This weekend stood in stark contrast. Doing nothing, not plugged in for a couple of days -- not feeling the urge to be connected to people outside the room and the moment -- that peace was a luxury and a gift. No, we weren't completely "off the grid," but it was enough. The weekend gave us both nice recharge and a powerful reminder of just how easy it is to get caught up in the flow of what we find important in the "real world."

When did solitude become hedonistic?

The House Wine Evolution

I was recently asked, "So…Wine Guy…what wines do you usually have just sitting around to drink at home?"

Aside from the sheepish little grin I still get when someone calls me "Wine Guy," the question got me thinking. Honestly, there hasn't been much of anything resembling a "house wine" around the Vineyard for quite awhile. One of the upsides to this wine thing is that there's usually something new around to try. One of the few downsides? It's possible to lose sight of a "favorite" everyday wine.

(If you remember, the general answer to "What's your favorite wine?" is "Whatever's open.")

Digging back through the foggy mists of memory, there was a time not too long ago when there were standard, inexpensive wines purchased pretty consistently 'round here...before the daze of regular wine tastings and regular worship of Most Things Sonoma.

One move and two jobs ago, I usually kept a bottle of Rosemount Estates Shiraz-Cabernet around. When I started courting the Sweet Partner in Crime, I started buying the 1.5 liter bottles instead of the standard size. I revisited Rosemount's 2005 vintage this week for old time's sake. Rosemount's wines usually fall into the "pop tart wine" category, as many of their offerings are pretty indistinguishable from other inexpensive Aussie wines. Unlike most cheap Aussie Shiraz, this wine has a little more depth and character. The nose is very fruity, as you'd expect. The body is full of blackberries and cherries with a nice smoky undertone. The finish is fruity. It's very nice to drink just sitting around, and the smokiness makes it a better than average choice for barbecues and the like. Burgers and chocolate each go hand in hand here. Look to pay $6-9 for a 750ml, but you might as well splurge at around $12 for a big bottle.

Drinking wine with the SPinC opened my eyes to, among other things, three important observations. First, she introduced me to a set of oversized wine glasses she'd break out at the slightest provocation. Learning about proper-sized drinking implements is key to proper tasting. Second, I learned never to leave a full wine glass on a low table if Jessie (the lovable chocolate lab armed with the Furious Tail of Utter Carnage) were nearby. Third, I learned that it's socially acceptable to drink white wine. I almost exclusively drank reds before we started dating. She almost always had a bottle of Meridian Chardonnay on hand when I would stop by. The vintage in the store right now is the 2006. It's still a pretty decent quaff. The nose is melony with some oaky scent. I remember Meridian being much oakier in the past, but they've dialed that flavor back a good deal, leaving a much better balance between the oak and fruit. It's certainly on the oaky side of the "oak vs. butter" competition. It's quite pleasant on the finish, too -- nice fruit and a lingering smoky flavor. At $5-7, it's a great deal.

The closest thing to a "house wine" we currently have is the nearly-everpresent 1.5 liter bottle of Redcliffe 2006 Sauvignon Blanc in the fridge. One of my favorite finds of the last year or so, this is a good solid everyday wine. I wrote about this wine in my recent article in Cincinnati Magazine. It's from New Zealand (where they make my many of my favorite Sauvignon Blancs). The nose is full of grapefruits and peaches. The body is crisp with lots of grapefruit flavor and the finish is nice and crisp, making it both a great sipping wine and a "what do we have that will go with this?" food pairing wine. A 1.5 liter bottle can be had for around $12.

"But wait, Wine Guy," you're saying, "You told us not to drink wine straight out of the fridge! You can't taste the flavors!" Very true...but I learned a neat little trick. Pour a glass of wine chilled to fridge temperature. Put the glass in a microwave for 10 seconds -- no more. Ten seconds in a microwave takes the chill off the wine, leaving it at practically the perfect temperature without harming the flavors.

(As the SPinC aptly pointed out, "Um...couldn't you just leave the wine out on the counter for a few minutes?" Of course you could -- but what's the fun in that?)

So, what wines do you keep around on a regular basis for everyday drinking? Inquiring vines want to know.

Two-Buck Chuck

Great moments in cinema, Bull Durham edition:

Crash Davis gives Nuke LaLoosh advice about how to handle "The Show." "You're gonna have to learn your clichés," Crash says. Same thing applies if you ever decide to write a column about inexpensive wine. Have your responses down as you're making your pitch for fame and fortune.

When you get "What's your favorite wine?" Answer: "Whatever's open."

When you get "How many bottles do you have open at a time?" Answer: "Enough."

When you get "Sir, what do you think you're doing?" Answer: You're usually pouring glasses for yourself at a wine tasting, which is unfortunately considered poor form. Simply apologize. Then point across the room, exclaim, "Is that Robert Parker over there?" and snag the bottle when no one's looking.

However, "So, what do you know about that 'Two Buck Chuck' stuff?" was a question I couldn't answer. So, for the sake of science as well as your writing career, I'll take one for the team…

"Two Buck Chuck" is the nickname for Charles Shaw wines. These wines are exclusively distributed at Trader Joe's markets. (Pleasepleasepleaseplease open one in Northern Kentucky!) In California, where Shaw wines are produced, you can buy them for $1.99 a bottle. Elsewhere, depending on taxes, you'll likely find three-or-four buck Chuck.

There's nothing magical about this wine. The genesis of the low cost, according to the Trader Joe's website, "began as the result of an oversupply of wine and a great relationship with a valued supplier." Said supplier, Bronco Wineries (connected with Franzia), was indicted on federal fraud charges and paid a $2.5 million fine in the early 90's for misrepresenting cheaper grapes as premium Cabernet Sauvignon and Zinfandel. Bronco's bucked back with a vengeance, however -- as Charles Shaw has become one of the best selling wines in the United States.

So, how's it taste? Shaw wines have won major awards in national competitions, but I suppose I'm not enough of a connoisseur to understand why. I will say that they're generally solid, uncomplicated wines you can drink easily enough with food, but often have enough flavor to drink on their own. In other words, for a sluggable, you're talking about a decent bottle that's cheaper than either Boone's Farm or Night Train. Here's the skinny on Shaw's latest releases:

Charles Shaw 2006 Chardonnay -- In 2007, Charles Shaw's '05 chard won "Best in Class" and "Best in California" awards, but the '06 probably won't follow in its footsteps. That certainly doesn't mean that this is a poor wine. Although it's a California chard, it's not at all buttery, and only slightly oaky. The nose is light with some interesting peach scents. It's got a crisp taste with some mineral flavor and is a little peachy, like an inexpensive white burgundy. You might also notice some flavors of bubblegum in there somewhere. Finish is medium -- it's got a little weight at the end. A very decent, straight-up, inoffensive chardonnay for drinking alone or with picnic food, baked fish, or chicken dishes

Charles Shaw 2005 Merlot -- Trader Joe's patrons either skipped Sideways a few years ago or knew better than to pay attention to the "f'n merlot" rant. The Charles Shaw merlot is their top seller. I mentioned during Wine School the need to decant young and/or inexpensive wines. Here's another case in point. If you try to drink this right after popping the cork, you're going to get hit with a snootful of alcohol fumes. However, after a chance to sit and open up for a bit, it turns into a decent little quaff. The nose has a plum scent, almost like a syrah. The body is relatively light for a merlot. It's easy to drink, with some dark berry flavor, but it's not as rich as many merlots. The finish starts fruity, but then tannin kicks in and dries it out. With usual merlot foods like pork or grilled veggies, it would likely be very decent.

Charles Shaw 2005 Cabernet Sauvignon -- Again, another wine that you're going to need to decant before you drink. Straight out of the bottle, lighter fluid and berries. But after breathing for a good long while, it edges towards something a little more interesting. A little chocolate and blackberry on the nose. The taste -- well, this may be the least dry Cab I've ever tasted. There's a lot of fruit and some decent feel, but there's almost no tannin to speak of until the finish. Almost more like a Zinfandel (and knowing the history…hmm…) than a cabernet. I'd recommend this as a wine to have sitting around during a barbecue, or perhaps as your third or fourth bottle of the evening when you're not being choosy. If the latter is your reality, make sure you're stocked up on B-12, ibuprofen, Gatorade, and ginger ale.

Charles Shaw 2006 Sauvignon Blanc -- The big surprise of the bunch. In my experience, most "super-value" Sauvignon Blancs are either weak little wines or acidic enough to practically melt the bottle they're stored in -- not to mention your tongue and the underside of your jaw. The Shaw is neither. The nose is nicely fruity and approachable. The taste is a blend of honey and grapefruit. I'd almost describe it as "Viognier Lite." The finish isn't as crisp as a lot of SB's, although there's enough residual acidity to make it refreshing. The Sweet Partner in Crime and I agreed that buying a case or two each summer to have as everyday sluggables wouldn't be a bad idea. A rock-solid pool wine, although I'd probably look elsewhere for food pairings, since there are so many good food-friendly Sauvignon Blancs at only a dollar or two more.

Charles Shaw also started producing Shiraz and Valdiguie. The latter is a clone of Gamay grown in California. I haven't tried either. So, if you have, please chime in.

Remember to temper your expectations. If you're going to pick up wine that's this inexpensive, don't think. You can only hurt the ballclub.

Wine School! (Class #4 -- Sauvignon Blanc)

Sauvignon Blanc, the light white.

Of the six major varietals, Sauvignon Blanc is the most delicate. Sauvignon Blanc follows only Chardonnay in domestic U.S. production -- although the difference between first and second place in that comparison is a factor of six or seven. That said, as people have become somewhat "chardonnayed out" in the last decade or so, Sauvignon Blanc has stepped up to please curious palates.

Sauvignon Blanc's origins are usually traced to the Bordeaux region of France. The grape is actually the parent varietal of Cabernet Sauvignon. Wine made from Sauvignon Blanc grapes tends to be light in body with a fragrant, usually fruity, nose. The taste is normally somewhat fruity and tart, and the finish is normally fairly crisp. "Old World" Sauvignon Blancs sometimes have a mineral character, as well. (Though not like the Grüner Veltliner from earlier.)

Among areas growing Sauvignon Blanc, the best known wines are from Bordeaux -- since, well, they came up with it. California, Australia, and New Zealand started creating quality Sauvignon Blanc in the 80's and 90's. South America, other areas of the U.S., and various other European countries now harvest this grape in ever-increasing amounts. You may see wines labeled "fume blanc." Same grape -- just a different style. (Chenin Blanc, however, is a completely different grape.)

Sauvignon Blanc is an extremely food friendly wine, largely because of its acidity. The acidity of the wine cuts through flavors that can be real wine killers. Some see "acidity" and think "sour." "Tartness" is a better synonym. Imagine lemon juice or lime juice -- very acidic and sour on its own. But if you put a splash of either in some club soda or tonic water, the tartness is pleasant.

I'll discuss more specific food pairings below, but hot peppery foods go exceptionally well with Sauvignon Blanc. Why? The chemical compound in pepper that creates heat is called Capsaicin. If you sift through some dusty memories to high school chemistry class, Capsaicin is a strong base. Sauvignon Blanc is acidic, and acids and bases neutralize each other. Sauvignon Blanc paired with spicy food tames both the tartness and the heat, allowing the food's flavor and the wine's fruit to shine through.

As I discussed with the pinot noir, the terroir of this wine has a major effect on the flavor. For comparison's sake, I chose three very different versions of this most refreshing grape:

Veramonte 2006 Sauvignon Blanc (Chile) -- $10-12
Yvecourt 2005 Bordeaux (France) -- $9-11
Villa Maria 2005 Sauvignon Blanc (New Zealand) -- $13-15

When looking at the three glasses, even with a wine as light as Sauvignon Blanc, there's a difference. The Veramonte is the lightest -- a very pale yellow. The Yvecourt is a little darker. The Villa Maria has the deepest yellow color.

The contrast continues with the noses. The Veramonte was the fruitiest smelling with a very distinct scent of grapefruit and tropical fruits like mangoes. The Yvecourt's nose was somewhat fruity, but was much more floral and had a little bit of that herbaceous scent. The Villa Maria had the most complex nose. The herbaceous scent was very strong at first, but mellowed after another good swirl into pineapples and vanilla.

The tastes were strikingly different. The Veramonte was a bit tart and very crisp. The finish was tropical and a little peppery. The Yvecourt was the lightest tasting with a little citrus flavor, but quite gentle. The finish was extremely dry with some of that mineral flavor I mentioned earlier. The Villa Maria, again, was the most complex and full-bodied of the three. The mouthfeel approached chardonnay range. The fruit was certainly there coupled with vanilla flavors. The finish was the least dry and was the longest, gradually getting tarter as drank more.

When would you drink each of these? The Veramonte was probably the most drinkable on its own if you need something refreshing. It also pairs well with almost anything spicy, and it went especially well with Thai food. The Yvecourt goes with any kind of shellfish. Crab, scallops, shrimp, calamari -- anything along those lines and you've got a winner. The fullness of the Villa Maria made it very interesting. It's full enough to pair with chicken, pork, and some cream sauces -- basically anything you'd pair with a chardonnay or pinot noir.

Sauvignon Blanc is my favorite white varietal of the moment, especially as the weather warms. (Although you wouldn't know it from the snow on the tulips here currently.) As winter turns to spring and stews yield to pastas primavera, the crispness of a Sauvignon Blanc becomes an ideal choice. As summer approaches, Sauvignon Blanc is the quintessential "pool wine" -- a revitalizing sipper on a hot day. Enjoy.

Next up, the grandpappy of the reds -- Cabernet Sauvignon.

Class dismissed…

Wine School! (Class #2 -- Whites, the basics)

Moving to the other side of the wine aisle…

When I started drinking wine, I thought (as many do) that red wine came from red grapes and white wine from white grapes. Let's have a look see. Here's a picture of some ripe cabernet sauvignon grapes:

And here are some ripe sauvignon blanc grapes:

Hmm…

The color of wine has little to do with the color of the grape. If a winemaker wishes to make a red wine, the skins of the pressed grapes stay in the fermenter with the juice. The alcohol produced acts as a solvent, drawing color from the grapes. This process is called maceration. Grape skins are not present in the fermentation of whites. (Rosés are made by leaving the skins in briefly, yielding a "less red" color.) Since tannin also comes from the skins, white wines tend to be less dry and have more fruit flavor than reds. Tannins also act as a preservative, which is why -- as a rule -- it's better to drink whites and less tannic reds young, while cabernets can age for long periods of time.

As I mentioned before, there are three major white varietals: Sauvignon Blanc, Chardonnay, and Riesling. And, as before, pick up a bottle of each of these varietals, pour a little, and taste them in this order.

Dancing Bull 2005 Sauvignon Blanc $7-9
Rabbit Ridge 2004 Central Coast Chardonnay -- $9-11
Selbach 2004 Riesling Qualitätswein -- $8-10

First, Sauvignon Blanc. Sauvignon blanc likely originated in the Bordeaux region of France. Most white Bordeaux are made largely from this grape. Sauvignon blancs tend to be tart and crisp. The tartness of a sauvignon blanc comes from the wine's higher level of acidity -- much as an orange is more tart than an apple. As you sniff this wine, you'll usually smell something a little tropical -- pineapples and grapefruits, usually. There's also often a smell that many people describe as "herbaceous" -- like freshly cut grass.

You'll immediately taste the acidity on the first sip. Many SB's have a very pronounced citrus flavor. Some also have a mineral character -- and we'll get to that when we explore sauvignon blanc in more detail. The finish is usually tart and crisp. On a hot day either after working outside or sunning poolside, there are few more refreshing choices than sauvignon blanc.

Sauvignon blancs are incredibly food-friendly because of their high acidity. Much as a cabernet sauvignon's tannin allows it to cut through the fat of a piece of red meat, the makeup of a sauvignon blanc allows its flavor to stand up to many other foods. Spicy foods like Mexican, Indian, or Thai go well, as would a simple salad. (Salad, honestly, is one of the more difficult food pairings.) Light fish dishes also go well, as the sauvignon's flavors won't overwhelm those tastes.

On to Chardonnay, the most popular white varietal in the world. Why? In my opinion, there's more variation in taste among chardonnays than almost any other varietal, red or white. Thus, there's a "flavor" of Chardonnay for almost any palate. In general, Chardonnay generates a full-bodied white wine, less tart than the sauvignon blanc. The fruit is less pronounced, and the finish tends to be smoother.

As for that variation in flavors, if you ever hear discussions of "old world" versus "new world" wines, Chardonnay is a classic example. Old World-style chardonnays (such as white Burgundies) tend to be slightly acidic and crisp. The fruit flavor tends to be mellow, pleasant, and refreshing. New World Chardonnays (specifically, California chards) have two distinct additional flavors: butter and oak.

The "butter" flavor comes from a process called malolactic fermentation. This bacterial process converts the very tart malic acid into lactic acid. Lactic acid is not as tart -- it's the same acid found in dairy products. The result of malolactic fermentation is a compound called diacetyl, which has the aroma of buttered popcorn. If you hear someone referring to a wine "undergoing full malolactic fermentation," that's longhand for "this wine won't be very tart."

The "oak" flavor is unmistakable. Many New World chardonnays are aged in charred oak barrels (or toasted oak chips are added), which makes the wine slightly darker and imparts a character of oak or vanilla. For many years, the California wine industry went overboard in "oaking" wines, leading to a signature flavor on one hand, but a tough wine for many palates to handle on the other. Some California wineries are swinging the other way, specifically making "unoaked" Chardonnay.

The Rabbit Ridge I used is very much a "New World" chardonnay. Both the oak and butter flavors are present.

Because Chardonnay has so much variety, you can find a specific one to go with any number of foods. The Old World chards go really well with seafood, while the New World ones pair with chicken, cream sauces, and pork.

Finally, Riesling. Many people's thoughts of Riesling don't go far beyond the mouth-puckering sweetness of Black Tower or Blue Nun -- causing lots of folks to pass on this wonderful varietal. Riesling is generally the most full-bodied white wine and there is usually some sweetness. Riesling is also one of the few whites, along with Sauternes, that can be aged.

I did an extensive entry a while ago on Riesling, so if you want to know your spatlese from your kabinett and your trocken from your halbtrocken, go here.

The Selbach is a "Qualitätswein" -- the German designation for basic table wine. You'll notice a fairly strong apple scent when you swirl. The taste will be "round" and full with a pleasant sweetness. The sweetness will be even more evident next to the other two wines. You'll also get a little bit of acidity on both the taste and finish.

Like sauvignon blanc, Riesling is an exceptional food wine. Thai or Chinese food go remarkably well with Riesling, but traditional German and Austrian cuisines work well here, too. If you're ever at a loss for a bottle of wine to take to dinner, buy a Riesling, specifically a "dry Riesling" (the label will either say "Dry Riesling" or "trocken"). Dry Riesling pairs with anything from sushi to bratwurst.

One final note: Although there's no absolute consensus on the order in which you taste wines -- I tend to taste drier wines before sweet wines, and light wines before heavy ones. A sauvignon blanc will taste better before a chardonnay, rather than the other way around.

I'd suggest you do a couple of these "varietal side by sides" so you can tell the difference among grapes. The next several "lessons" will deal with the varietals individually. First up will be pinot noir.

Until next time…class dismissed.

Möre fün wïth ümlaüts -- Grüner Veltliner

I promise…no more talk of mullets.

However, Gewürztraminer inspired me to explore a grape from that region I hadn't experienced: Grüner Veltliner. While this may sound like a German airplane, it's a white grape widely grown in Austria. Pronounce it GREW-ner felt-LEE-ner, or just call it, as one wine writer did, "GruVey."

Robin Webb of the "30 Second Wine Advisor" says there's a saying among Austrian wine drinkers, translated roughly as "Why should we drink fruit when we can drink rocks?"

Grüner Veltliner is unique-tasting. It's a crisp, medium bodied wine with a distinctly pleasant aroma -- but the taste is quite "minerally" and very dry. The granite-filled soil in the Wachau region imparts a distinct character. If you've ever been outside on a hot day, been really thirsty, and put a pebble in your mouth to help for a bit -- that's a close estimation to that flavor.

Why drink rocks? This wine gives you the best of all worlds if you're looking for a food-friendly wine. The flavor is in the sauvignon blanc/dry Riesling range -- two of your most food friendly varietals. The mineral character allows the wine's flavor to slice through just about anything -- seafood, chicken, spicy foods, pork -- basically anything except the richest sauces and cuts of beef.

Grüner Veltliner isn't widely distributed in the U.S. -- yet. You can sometimes find a few bottles mixed in amongst German Rieslings. Austrians tend to drink this wine very young, but the best ones will apparently age up to 15 years or so -- very much like a Riesling. I've not tried many older Grüner Veltliners -- but that's definitely on the list. One other nice aspect -- Austrians tend to package wine in 1 liter bottles. Since they're already fairly inexpensive wines, you get a lot more bang for your buck.

Here are a few I was able to track down locally. Please feel free to add more:

Nigl 2004 Grüner Veltliner Trocken -- I was actually surprised at the color of this wine. It's remarkably pale. The nose is of peaches and that mineral scent I mentioned. This wine is absolutely bone dry with a very light body. It tastes almost peppery on the tongue and is a bit tart. The sensation was close to drinking a carbonated beverage, although there are no bubbles. The finish slides into more of that uniquely dry, mineral taste. You could certainly pair this with anything I mentioned above. It would also work wonderfully as a palate-cleansing aperitif. It would also be a very crisp "just worked in the yard" summer wine. Who needs the pebble? $14-15

Loimer 2004 Grüner Veltliner -- This is another dry GV, although it has a little more fruit than the Nigl. The taste isn't quite as dry as its cousin, though the mineral undertones are certainly quite present and pleasant. The flavor is a little grapefruity. The finish is somewhat tart, and doesn't have the same "carbonated" taste. It reminds me a great deal of a French Loire Valley sauvignon blanc, with two major differences. First, obviously, the mineral character is more pronounced. Second, you're not going to find "vins de Sauvignon" in one-liter bottles for $10-12. If you have friends who are French sauvignon fans, spring this on them.

Berger 2004 Grüner Veltliner -- Berger is one of the more unique wines I've tried -- I don't know whether that's good or bad. The nose is hard to define. I would say it's close to mineral-laden pears. The taste is mildly acidic and doesn't have that "carbonated" taste -- but it does have an interesting fruit character. Maybe someone with a better palate than mine could pull it apart. The closest I think I can come (and I'm really not trying to be a wine snob here) is starfruit. The finish is quick and acidic, and mellows into a creamier taste -- almost chardonnayish, if chardonnay were citrusy. If you like pinot grigio, this is a wine you can wrap your tastebuds around for about $10 for a full liter.

Berger also produces one of the few indigenous Austrian reds, called Zweigelt. Aside from being last alphabetically on any wine rack, it's just a straight drinking red. It does have some of the same mineral character (and a similar price point), but I didn't try it with food. It's a curiosity -- but it is in a liter bottle, which is a plus for a cold night.

Until next time…watch your old copy of "Sound of Music" and enjoy some Austrian white. So long, fair well, auf Wiedersehen, goodbye…

The Sideways Source

A bit of a departure from recent entries…

I’ve not read a wine writer yet who’s completely avoided referencing "Sideways.” Since this film became part of the popular culture, pinot noirs got expensive, people stopped drinking merlot, and tour buses by the hundreds descended on Santa Barbara County to follow the path blazed by Miles and Jack. There are readily available maps with which which you can hit every stop in the movie -- from the Hitching Post to "Frass Canyon Winery" (which is actually Fess Parker) where Miles dumped the spit bucket on his head to the Best Western where they stayed

I had the good fortune last week to travel LA to meet up with my sweet partner in crime as she was finishing a conference -- and we decided that we'd head north on the 101. (For those of you who have never been to Southern California, folks out there refer to freeways as something you find around the house -- the kitchen table, the family dog, the dishwasher, "the 5," "the 10," "the 405," "the 101," and so on…)

We did not wish to follow the Sideways trail. We did a little research beforehand and asked a few friends for recommendations. We ended up floating from winery to winery, sampling and learning as we went. My lessons from the trip?

* The best tasting rooms are at the wineries themselves.
* Tasting rooms specializing in local wineries without their own tasting rooms often yield gems.
* The pinot noirs out there are incredible wines. Corollary: The pinot noirs out there are also expensive wines in relation to what I usually write about.
* When I went to Sonoma last year, I barely drank zinfandel -- then I fell in love with the stuff. The same thing happened to me in Santa Barbara with syrah.
* There were actually some wines out there that fall into Vine price ranges -- and it would be unfair of me to simply keep them to myself. So, a few highlights in no particular order…

Cellar 205 -- One of our first stops, Cellar 205 is a wine co-op tucked away on a back street in Santa Barbara. Three different winemakers produce their wines here. Carr Winery specializes in pinot noir -- their pinot is very complex and range from delicate to chewy. They also make a very tasty sauvignon blanc. (We bought a bottle of the pinot for a special occasion.) Bargiel focuses more on syrah -- big, hearty wines. Our favorite was Oreana. Oreana makes a range of wines -- the most memorable, for me, was simply called "?" -- as it's made from a different blend of grapes every year. This wine was one of the more inexpensive we ran into out there -- $10 a bottle. For the price, it was unbeatable. This wine would be perfect to bring to a party, open in the evening with some chocolate, or just kick back and drink. Lots of berries and fruit, soft tannins, and hearty without being overpowering. We ended up with a case of the stuff.

Giessinger -- A funky little place on State Street in Santa Barbara, Giessinger made wines that, in the words of one of our tastresses (both of whom had the same birthday) are "not your average wines." I would echo that sentiment. We got a bottle of their syrah -- which actually had a fairly strong flavor of mint to it. I'm waiting to get some lamb chops for this wine, since we wouldn't need the mint jelly to go with it. At $10 a pop, it seemed like a pretty good investment to me. They made a few other very nice whites, as well Giessinger's specialty is dessert wines, which aren't usually my speed. But with wines named "Forgiveness" and "Surrender" -- trying them became a must.

Zaca Mesa -- Zaca Mesa, north of Los Olivos on Foxen Canyon Road, focuses on what are considered "Rhone varietals." The climate in that area is very much like the south of France -- blazing hot in the day, cool and breezy by night.They grow the same grapes there -- syrah, mourvedre, Grenache, rousanne, viognier, etc. Our new friend Brian led us through the tasting soon after an extended conversation with us about the Bengals being underdogs against the Ravens. They made a viognier that started with a wonderful floral and fruit nose, which then became wonderfully crisp and refreshing. Their blends, Z Cuvée and Z Three, were extraordinarily tasty and full wines. But their syrah stood alone on top. Syrah is normally a powerful, fruity, earthy wine. When you taste a syrah, you're going to get a very strong flavor of…well…something, generally – these are not meek wines. Zaca Mesa…these folks made a syrah that's very different. Their syrahs weren't overpowering in the slightest -- in fact, these wines had some of the best combinations and balances of flavors I've ever had. Almost all of their syrahs could be termed "elegant." Most of their wines are out of the Vine range -- but when we were there, they were selling off the last of the 2001 vintage -- which was an incredibly good wine, but needs to be drunk soon. We got it on sale -- so it came out to about $10 a bottle. If I need to take a bottle of wine somewhere in the next few months -- this is coming with me. It's astoundingly good.

Curtis -- Half a mile up the road from Zaca Mesa, Curtis Winery also focuses on Rhone varietals -- and our taster, Jason, showed us a very pleasant time while we were there. They also produce an exceptional syrah and small batches of various other Rhone wines. We were most struck by their cuvées. Cuvée is WineSpeak for "blend" and, as mentioned above -- these are usually very tasty, very up-front, easy drinking wines. Curtis makes three of them: the "Heritage Cuvée," a red with a smoky cherry and vanilla taste; the "Heritage Blanc," a white, somewhat like a viognier on the nose, but with a crisper taste and a longer finish; and their "Heritage rose," made from the same grapes as the red and striking you with tasty berries and grapefruit. All these wines were relatively inexpensive ($12-16) and make for a wonderful introduction to some of their other wines, which are a little pricier but, again, quite worth it.

And while the following wineries aren't in this column's price range, they certainly bear a mention: Sunstone -- the most attractive winery that we visited. Sunstone is just north of Solvang – best known as California's Dutch version of Gatlinburg. We tasted the best rose we'd ever had at Sunstone and a wine called "Eros" that was…well...exactly that. Shoestring is a new winery located smack dab on the road between Buellton and Solvang. They were tasting their first releases when we visited. If the early returns are any indication, this winery is certainly one to keep an eye on. Their syrah paired with dark chocolate was particularly divine. The winery also starred Scooter the Aussie, who kept an eye on the place from his perch atop one of the barrels in the warehouse. Finally, Foley, in the somewhat less radical climate west of Buellton on the way to Lompoc, produces absolutely marvelous pinot noir. We bought ourselves our favorite pinot on the trip at Foley.

If you'd like a taste of some of these wines, you can purchase most of them online. Be forewarned, we had a lot of trouble finding a winery that would ship directly to us in Kentucky. In Northern California wine country, they have visitors from all over and they've got "authorized third-party shippers" to deal with the weird blue laws in the Bluegrass and other states. In Southern California, most of their wine tasting traffic is local, so getting the permits isn't worth it. We had to find some hypothetically creative ways to get our booty home. (Best bet -- find a trustworthy friend in Ohio and ship there…you can ship unlimited quantities to places across the river.)

Pay the homepages of these wineries a visit and read their stories -- you'll like them. Each winery had a tale to tell -- and the thrill of firsthand discovery made for a very memorable mini-vacation.

Back to the reviews next time. Until then, don't drink and dial…

White Chile

Quick Quiz: Name the country in the Western Hemisphere with the longest tradition of wine production…

Considering I’ve already given away the answer, if you answered “The United States,” “Peru,” or “Trinidad & Tobago” – you may stand in the corner for the duration of this installment. The observant readers have already fixed their collective gaze south past the Equator to Chile – the nation stretching thinly down two-thirds of the western coast of South America.

Chile's wine production began in Spanish missions 450 years ago. "Modern" winemaking in Chile began in the 1820's when traders brought the first vinifera (WineSpeak for the major grape varietals: cabernet, chardonnay, syrah, et al) vines to the valleys and downslopes of the Andes. Chile’s climate is very "Mediterranean" -- and the grapes loved the soil. Unfortunately, Chilean winemaking tools lagged far behind the country’s potential. For over 150 years, wines were made with 19th century technology.

In the late 1980’s, the Chilean wine industry took advantage of new trade partnerships and domestic freedoms after the oppressive Pinochet regime left power to overhaul the entire industry. With modern techniques in place, wine production exploded. By the late 90’s, Chile had become one of the world's vital centers for wines of excellent value.

Interestingly, some of the world’s oldest surviving grapevines are in Chile. How’d that happen?

Let me introduce you to a little pest called the phylloxera aphid. Our little friend loves to visit vineyards. Not for the wine or the grapes – for the vines. Phylloxera loves him some grapevine roots. He’s native to North America, and the grapevines in this country are used to the presence of this tiny louse, so he does basically nothing to them. In the mid-1800’s, however, Phylloxera was overcome by a travel jones, and he decided to take a European Vacation.

Once arriving in Europe, our lovable little pest loved those French vine roots so much that widespread fungal infections followed, and over 40% of the original grapevines in France were destroyed – and every vine in Europe was at risk. The European wine industry was saved by quick-thinking horticulturalists who grafted those phylloxera-resistant vine roots from North American vines onto European plants, thus ending the epidemic. Chile's relative isolation and climate never gave phylloxera a haven to flourish. Without phylloxera as a natural enemy, those 1820’s European vines flourished in South America. Even today, Chile is the only place in the world where some of the original ungrafted European vines still grow.

Chile is best known for three varietals – cabernet sauvignon, carmenere (thought by many, me included, to be a regional merlot -- but it's an entirely different varietal), and sauvignon blanc. I want to focus on the last, as I think these wines really stand out in that price range.

Sauvignon blanc is the second most popular white wine consumed in the U.S. The top of the list, of course, is chardonnay – selling seven times as many bottles annually. Sauvignon blancs are crisp, generally citrusy (often grapefruity), and best drunk young. They’re much lighter than chardonnays and considerably more refreshing to drink in the heat of summer and early fall. SB’s tend to be straightforward, relatively uncomplicated wines – but there’s enough variation among the different producers that one can find a bottle for just about any occasion.

Here are a few Chilean sauvignon blancs catching my recent attention:

Peñalolen 2005 Sauvignon Blanc -- the bouquet on this wine is extremely light. Faint scents of flowers join delicately with mandarin oranges on the nose. The Peñalolen isn't quite as dry as many sauvignon blancs. While there's some of grapefruity flavor, there's some honey and pineapple to balance it. The finish of this wine is a little spicy and very long -- you can actually taste a little tannin, which is extremely rare for a white wine. This well-rounded flavor makes this a fantastic summer food wine. For dinner, I'd probably pair this one with a shrimp pasta, bruschetta, or grilled fish and veggies. It’s also light enough to simply have as an aperitif (FoodSpeak for “a drink before dinner.”) This wine runs between $9-11, and is probably the best SB I’ve had recently.

Duo 2005 Sauvignon Blanc-- another gentle bouquet on this wine from Alto de Casablanca winery-- one might even say that it's "pretty." A nice pear scent goes right along with fresh flowers to start. The first taste of this one is much more tart than the previous selection -- much more along the lines of a classic, grapefruity sauvignon blanc. The tip of your tongue will get a peppery note along with some lime. The finish is "not quite acidic" -- what some wine reviewers refer to as "flinty," although there's still some decent fruit hanging around. This one is a very crisp sauvignon -- much more of a "refreshing" wine than a true food wine. You could certainly pair it flexibly with a chicken or fish dish. However, I was pleasantly surprised when, by chance (and by need – it’s all we had open!), we paired it with a spicy Thai chicken & green bean stir fry. I usually drink dry reislings with spicy food, but the Duo balanced it almost perfectly. For people who like crisp sauvignon blancs, you could do much worse than this one at under $10.

Errazuriz 2005 Sauvignon Blanc -- Lots of "z's" in the name should bring us good luck, right? (Mental note to all of you -- don't look for help from me at Keeneland if you want to keep your shirt…) This sauvignon blanc starts you off with a gentle combination of lemons and apples. At first taste, the wine falls neatly between the above two in terms of the overall citrusy flavor. The main flavor I got was of fresh lemons (although not sour, per se). There's also a mild berry flavor that goes along nicely with the citrus. The finish is long -- with a fruity roundness and a little citrus "bite." This one goes for between $8-10. This wine would go excellently with any light meal with chicken, fish, or vegetables -- and would go well with wine-killers like a Caesar salad or asparagus.

For me, one of the best attributes of Chilean sauvignon blanc is the consistency. I've seen bottles of Chilean SB for as little as $4-5. Even at that price, you're still going to end up with a decent bottle for use at the pool or on a picnic. Good stuff for our last few weeks of heat.

Until next time -- Salud y amor!

From the Mailbag

I start this installment with a hearty thank-you to my readers -- both those who have known me and my interest in wine since well before the Naked Vine first took seed (and I think the DJ at Radio Free Newport can probably remember the precise conversation) to the new friends that I've made along the way. To all of you, I say, heartfelt, that I'm glad you're along to raise a glass or two with me.

My wine knowledge is hardly encyclopedic. The most educational side effect of writing this column is learning about new, useful wines. I've had a number of suggestions from fellow lovers of The Grape, and I want to share their selections.

Alice White 2005 Lexia -- Vine reader Ginny M. from Raleigh, NC says, "One that you might want to try is Alice White, Lexia. It has a pleasant sweetness and an incredible fruity aroma. [My husband] hates it, but I think it is divine to drink in the hot weather." Much like Viogners, this wine seems to divide couples. Many men I've spoken to find these varietals too sweet for their tastes. I, of course, am comfortable enough in my masculinity to embrace such a wine…

The Lexia is a strongly fragrant white wine -- stronger even than most Viogners or Rieslings I've tried. Lexia is made from Muscat grapes -- one of the oldest grape varieties. Muscat is well-known for producing wines with a perfumey nature. This grape varietal is best known for use in Italian dessert wines and as a blend in some French wines. The Alice White starts you with a pungent bouquet of mangoes, flowers, and honey. The first taste is very sweet -- more honey than sugar. This sweet broadens into a slight tartness accompanies by apricot. The finish is surprisingly more acidic than one would expect. This wine is sweet enough to be considered a dessert wine -- but could also stand up to spicy Thai or Indian curries quite nicely. If you like a sweeter taste, you should try this decent entry into the pool wine category. However, if you're more into tart, dry whites, you're better off looking elsewhere with your $5-8. (Or, at the very least, farther down the column.)

La Vieille Ferme 2003 Cotes du Ventoux -- Vine reader Dan R. from Eugene, OR offered up this suggestion: "Our favorite cheapies this year have been two Rhone reds: Abel Clement Cotes du Rhone and La Vielle Ferme. Both can be found under $8, and both are genuinely good and not overly simple. Notably, for inexpensive wines, both open up a lot with breathing. Abel Clement, in particular, deserves at least an hour out of the bottle."

Unfortunately, I was unable to track down the Abel Clement, but the La Vielle Ferme was readily available and quite decent. As Dan mentioned (as well as with many French wines) the La Ville Femme is better if you crack the bottle a half hour or so before drinking. The earthy characteristics of many European, especially French, wines can take some getting used to. These aromas can overpower many a palate, but a little decanting (WineSpeak for "letting a little air get to the stuff") can ease the initial shock. One other note: "Cotes du Ventoux" is the region the wine was made, not the grape. The naming standard for French wines can be a little confusing, and I'll touch on that in a later column. This wine is a blend of largely grenache and syrah grapes.

The La Vielle Ferme greets you with a fat smell of freshly turned earth and blackberries. The first taste is a bit tart, with some deep fruit flavors with the earthiness. The finish is somewhat smoky and dry. Like most French wines, lamb, root vegetables, grilled meats, veggie chili, and most stews with beans (cassoulet being the quintessential example) would be excellent. You can take this little trip to the Rhone valley for about $6-8.

Veramonte 2005 Sauvignon Blanc -- Vine reader Mike B. of Mariemont, OH, gives me this suggestion: "Here's a couple of suggestions for wines that you might want to review/consume sometime. I think they are both great values and great tastes.

"Akanena 2005 Chardonnay (Chile) The label says "carefully handpicked" but I don't know if it refers to the grapes or the bottle…I thought it was great -- light for a Chardonnay with that citrus tone that I like.

"Veramonte 2005 Sauvignon Blanc (Chile). Currently my favorite SB, lots of grapefruit flavor."

South America, Chile in particular, is one of the rising stars among the wine making ranks. Among whites, Chile specializes in sauvignon blanc, and their chardonnays are improving quickly. [I'll likely do a more complete column on Chilean wines in the upcoming weeks -- as they're some of the best values going at the moment.] I was unsuccessful in a quick search for the chardonnay, but the Veramonte is available everywhere. The wine has a pleasantly light nose -- gentle citrus fruit and wildflowers at first sniff. Like many sauvignon blancs, the taste is lively and tart -- strong grapefruit and pineapple flavors immediately spring to mind. The finish is gently acidic and dry. The Veramonte is an extremely pleasant summer sipper, pairing scrumptiously with any light chicken dish, Caesar salad, grilled fish, or even a slightly spicy Chinese dish -- think Hunan. The Veramonte runs $7-9, and is well worth the price for the end of summer.

Hawk Crest 2003 Cabernet Sauvignon -- Vine reader McGrupp from Charlotte, NC gives us: "In the past three days I've had a $50 bottle, a $20 bottle, and a $12 bottle [of cabernet] and I found them all to be roughly the same level of quality. This leads me to believe I need to be focusing on that $12 option." The $12 option he mentioned was Hawk Crest.

Many of the high-end wineries, especially California wineries, produce "second label" wines. These wines are generally very good, since an elite winemaker isn't going to produce "ordinary" wine. To the value-conscious consumer, these are some of the better quality/value combos you'll find. Hawk Crest is the second label of Stag's Leap in Napa, California. A bottle of Stag's Leap cabernet sauvignon will set you back close to $50, while the Hawk Crest settles in between $12-15. Learning about second labels almost always yields bargains. Again, more on those later.

As for the Hawk Crest itself -- the wine has a soft, smooth nose of plums, vanilla, and wood. Like any good cabernet, it's a mouthful when you taste it. You get waves of big black cherry flavors and a fair amount of tannic bitterness -- not overwhelming, since it's balanced by the continuing vanilla taste. The finish is long and dry, with a little fruit hanging on. I imagine a ribeye, a baked potato, some steamed broccoli, and a big ol' glass of this one.

Again, thanks so much to everyone -- keep the suggestions coming!

Until next time -- skaal.