Yes, sadly at Casa Camacho we do have wine that is not finished after a few days. I was always saddened to pour these wines down the drain—it wasn’t their fault they had not been drunk. They are typically everyday wines or nice wines but definitely something we enjoyed. After some research I started to make red wine vinegar last year. The initial batch has a learning curve but after the second time (I am on my fourth), you realize it is so simple, why isn’t everyone doing it? To start you need some leftover wine, a crock, a mother (the bacteria that transforms it), purified water and the ability to follow simple instructions. Check out Clay Coyotee for instructions, crocks and where to buy your mother. I bought my mother here in town at San Francisco Brewcraft out on Clement Street. I still chuckle about my clever line when I purchased my mother, “So, that’s what my mother looks like.” I stockpile my leftover wines in the wine cellar and after 3 months or so I bottle the vinegar and make more vinegar. I use red wine vinegar in simple vinaigrettes as well as punching the flavor in soups and sauces. Once you taste your own vinegar you will never buy red wine vinegar again. Let me know if you make some!!
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6) Know-it-all
Description: Typically a lawyer or someone with an incredible memory (or both!). Not only can they rattle off a wine factoid they read 10 years ago, but they can quote it verbatim from the author. Pros: Handy to have around at tastings as they do like to chime in. Easy to please with most wines, since they like to try new wines and they can actually remember them. Cons: Typically, the good memory does not align with a good palate. They sometimes like a wine because they “know” they should. Wine Recommendations: Doesn’t have to be expensive—just make sure you have crossed your T’s and chilled the wine to the correct temperature. Can’t go wrong with a good Burgundy. 7) Swill Drinkers Description: You have to love the golden retrievers of the wine world. They buy 2 buck chuck and actually drink it! They are frugal, like to rattle off the prices of their latest low-budget conquests and usually drink more than 2 glasses a night. Pros: Easy to please. They will drink anything. Cons: They will drink anything... including the expensive Cabs you were saving for a special occasion. Wine Recommendations: Yellow Tail Shiraz 8) Casual Wino Description: Not really into wine but definitely into the social experience that wine or a cocktail imparts. They always have a smile on their face as long as their glass is full of...whatever. Pros: So easy to please. They often have a palate and can converse about the wine, but they don’t really care. When asked about a wine they will tell you, “Yes, it's great. I like it.” Cons: When asked about a wine they will tell you, "Yes, it's great. I like it.” They aren’t ever going to love any wine. Wine Recommendations: Stick to the $10 to $30 range. They do have a palate. A light and bright sauvignon blanc will do the trick. 9) The Classic Collector Description: Typically a male with disposable income now that their kids are out of college. They don’t entertain that much, but when they do they drink Bordeaux or Burgundy from a distinctive region. Pros: Usually has a good palate and knows their wine area of interest very well. Cons: They don’t like to venture out of their comfort zone. A Tempranillo from Spain could send them into a tailspin. Wine Recommendations: Château Lynch-Bages. 10) In the Biz Description: In the wine business so has access to fun and interesting wines. Reads, eats, and drinks wine. Pros: Will drink almost anything, since they need to maintain a palate for what other people are drinking. They will drink and understand anything from a Bordeaux to 2 Buck Chuck. Cons: People never like to bring wine to their house for dinner (bringing sand to a sand box). Always have wine on their breath from all the "tastings". Wine Recommendations: Anything! Again, one type is not necessarily better than another. As long as we're all drinking wine, we should all get along. The wines don’t mind, so why should we? Over the years, I have met many wine drinkers, and I can tell you, they come in all stripes and colors. I chuckled the other day thinking about all the different personalities I come across and how it sometimes feels like I should develop a Match.com site for wine and people. As many WU members know, I believe wines have personalities, and I often feel like I am pairing the personality of a wine with the personality of the purchaser—winematch.com, anyone?
From that little chuckle about wine personalities, the list below sprang spontaneously into life. Some people can have two or three wine personalities, and people do evolve so it’s best not to pigeon-hole anyone. And remember, one is not better than the other. This is really about celebrating our differences and perhaps laughing just a little bit at ourselves and each other. No matter what type of wine drinker you are, cheers! 1. Point Drinker Description: Buys wine based on points awarded by Robert Parker. Typically will only let wines with 92 pts or more pass their lips. This type is mostly male (this is a statistical fact, not a stereotype, I swear!). Pros: Good friends to have as they will spend money on good wine, they like to share, and their 92 point wines are usually fabulous! Cons: Not good to invite over for blind tastings. They rely on their point system and don’t like the vulnerability of going off the rails—if they lack actual wine knowledge and/or palate, they don’t want anyone to know it, least of all themselves! Wine Recommendations: Any wine with 92 pts or more that has Michele Roland or Helen Turley as a wine consultant. 2. Real Housewives of Chardonnay Description: Need I say more? They like Chardonnay and most likely are females, drinking in groups (see note above about statistical facts and stereotypes). Pros: If you are making fried chicken, invite them over and they can bring the wine. Easy to please with a buttery, chilled chard. Cons: Easy to displease if you don’t have a buttery, chilled chard for them on hand. Wine Recommendations: Rombauer Chardonnay for the weekend and La Crema for the weekday. 3. The Traveler Description: Travels a lot and likes to eat and drink what the locals are eating and drinking. Looks for authentic experiences. Pros: They are open to trying new varietals as long as they are authentic. They bring interesting challenges back for their faithful wine buyer at home. Cons: For someone who sells wine, it is sometimes hard to source a specific wine they had on their travels. You won’t find them socializing with the Real Housewives of Chardonnay. Wine Recommendations: Varietals that are indigenous to an area. Elisabetta’s (Montenidoli) wines, for example. 4. The Color Snob Description: Usually states unequivocally, “I only drink red wine,” or “I only drink white wine,” or my favorite, “People who drink rosés are strange.” Some people prefer one color. I am not addressing those people here. Color Snobs wear their color association proudly and can be quite obstinate about their preference. Pros: Whatever color they drink, they are typically open to any price point. Cons: A real bummer to have around if you are on a picnic and all they want to drink is a big, heavy cabernet. Wine Recommendations: red wine, white wine, but never—ever—rosé. 5. The Social Climber Description: Selects wines based on a pretty label or the recommendation of a close friend they want to impress or get to know better. Pros: Good friends to invite to dinner as they're likely to walk in with a couple of rare bottles that you would never buy. Cons: Nervous energy abounds if the person they were trying to impress doesn’t take notice or doesn’t show up. Never hand this person the wine list in a restaurant, as you will pay for it one way or another! Wine Recommendations: Screaming Eagle To be continued...... there are quite a few more!
Being a longtime fan of the Ehrharts’ wines, it was an obvious choice to visit Alsace and meet Philippe and Corrine Ehrhart. They are very much like their wines—quiet strength, no flash, completely authentic—they know who they are and where they come from. All of their wines are organic and biodynamic and fermented in stainless steel. Sounds simple, but these days I think it’s harder and harder to come by both.
They are a family business, first and foremost. During our visit we met in the old tasting room, since they were in the midst of large-scale building project. Last year, they completed the new winemaking facility and next year they will be done building their tasting room and cellar. They are moving from the middle of Wettolsheim (just outside of Colmar) to the edge of Wettolsheim, so they have room to grow are closer to La Route des Vins. As soon as the new tasting room is built, Philippe’s parents will move to live atop the new facilities, as this is what they are accustomed to: They need to be “on top” of things. This family has three generations of history hand crafting their product through all phases. Tasting with winemakers, you never know what ground you will cover (pardon the pun), but that is exactly what we discussed: terroir. While we were tasting, Corinne showed me on the map the location of each vineyard site. I was noticing the difference in body between Hengst and Herrenwerg and she noted that is because Hengst is higher in elevation and has a greater amount of red clay, which is attributed to the fuller body. Information like that is invaluable to tasting and understanding wine. If you are ever in Alsace, Colmar is well worth the visit as is seeing the Ehrharts and the neighboring town of Eguisheim. This month in Everyday Libations, we are featuring one of my favorites from the Ehrharts, Pinot Auxerrois. It’s a great summer wine to have on hand to pair with appetizers and salads. I know, yes I am a wine lover, but I did cheat on wine the other night. The owner of Tacolicious and Mosta, Joe Hargrave, is a colleague of mine. He had a special tequila tasting with a visiting chef from Mexico, Donnie Masterson, who happens to be a mutual colleague and friend. I couldn’t pass up the opportunity to check out Joe’s new space in the Mission and to see Donnie again. So with some friends we set our sails for the Mission on a tequila expedition.
Donnie’s food rocked and it paired well with the tequilas presented. He didn’t necessarily stick with traditional Mexican fare, but those flavors definitely prevailed. One of the passed appetizers was a pork and shrimp lollipop with a tamarindo glaze. A welcome modern “pop” to traditional Mexican food, it worked so well with the margarita, and the playful presentation was just plain fun. I actually found the last pairing of an añejo tequila with coconut tres leches cake the most interesting. I was shocked by how the cake brought out chocolate notes from the tequila. My only complaint is that I wish I had ordered a Negra Modela earlier in the night, as sipping tequila alone just didn’t quench my thirst. After a few sips of the cerveza, my palate was cleared, my whistle was wet, and I could enjoy the intricate flavors of the tequila much more. So the next time you are presented with a tequila tasting dinner, order some beer as a companion. You must check out Joe’s space in the mission or the marina. http://tacolicioussf.com And the next time you find yourself in San Miguel de Allende, head to Donnie’s place http://therestaurantsanmiguel.com OK, not really. But it is a complex wine and discussion. Pinot Noir is one of the most difficult grapes to grow, vinify and age. The mercurial grape can change on you in an instant. For this reason alone, I almost never decant when possible. I want to smell and taste every evolution. Many WU members have been asking what differences there are between Pinots, so here we go!
The simplistic statement is Pinot Noir from France (otherwise known as Burgundy) tend to be softer, elegant and earthy when it is great. French Pinot can have big fruit notes but is restrained in comparison to US versions. When it is bad, it seems thin and acidic. The key is balance, subtlety and an element of mystery. Ethereal. California Pinot Noirs are riper and plumper in body and can be more heavy handed—unless you are tasting a Burgundian-style Pinot Noir, that is. It is still a Pinot with regard to tannin level but the ripeness of the fruit and acid level vary greatly. The fuller-bodied styles are very satisfying on the palate to some but can be troublesome for food pairings. So when it’s good, the fruit can be big but balanced with acidity. When it’s bad, it is flabby and the fruit is out of control where there is no finesse at all. Then there is the happy medium—Oregon Pinot Noirs. They tend to exhibit the earthy notes like Burgundy and achieve some of the ripeness of California. They are on the same latitude as Burgundy. When they are great, you get the earthiness and nice fruit components. When it’s bad, it is thin and acidic. So how do you know which Pinot to choose with your meal? If you are in a restaurant or purchasing the wine at retail, ask for a description. If they talk about softness and elegance, you’ll know you are getting a lighter style. If they talk about big fruit and juicy, you have a power-house pinot. Either is good,just set your expectations accordingly. Be open to all the styles Pinot Noir offers and you will not be let down.
I have been working on a fun project lately over at StoneTree Golf Club, a daily fee course, in Novato. We put together a special cellar list to complement the wonderful environs and delicious food being served in the club house. All the wines are from California and very hard to get—aside from the special care to properly store and the age of these wines. Some of the wines on the list are the likes of Kistler, Lokoya, Williams Seylem, Switchback Ridge, Robert Foley, Alban Vineyards, Martinelli and Opus One. Make a day of it and head to StoneTree, even if you don’t play golf. enjoy a lunch or dinner and one of the special wines on the cellar list. All of your senses will be enjoy the day. StoneTree Golf Club 9 StoneTree Lane Novato, CA 94945 Phone: 415-209-6090 www.stonetreegolf.com |
AuthorAngela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food. Archives
May 2016
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