Secrets of the Sommeliers Authors: Rajat Parr & Jordan Mackay Subject: Wine Tasting, Buying & Storing Synopsis & Review: To typical diners, a sommelier can appear a bit like Batman — mysterious and hidden in the shadows of a restaurant’s chaos until help is sought by a well-heeled, wine-list-wielding patron. No wonder, really, since there’s never been an insider’s look into the psyche of the sommelier. Until now. Aptly named “Secrets of the Sommeliers,” this tome to understanding, purchasing and savoring classic Old World wines — and their worthy contemporaries — is one of the most relevant books about wine knowledge we’ve seen to date. In contrast to the hundreds of fermented grape guides out there, this is told from the service perspective, which gives collectors and novices alike a rare look into how the finest restaurants in the world run their wine programs. From getting the best deals on [...]

Passitos are made from the indigenous Umbrian grape varietal, Sagrantino, which is arguably one of the most tannic varietals from Italy! Dry Sagrantino table wines are big, full-bodied and intense red wines packed full of tannin and acidity, basically wines that you can cut your teeth! So you can imagine my surprise when I discovered the candy coated gem was actually Sagrantino!

I was lucky to speak with Filippo Antonelli, one of Montefalco’s very best producers, and he was kind enough to walk me through the Passito production process while I sampled his wine, he explained that the grape clusters are selected then they are left to dry on the trellis for up to two months. The grapes are then harvested and pressed to ferment with the must and skins. From there the wine is sent to age for 12 months in wooden cask followed by 16-18 months in bottle.

Zinfandel is truly a versatile red wine. Or so was the consensus after we tasted dozens of fruit-forward, dry, smokey, sweet and savory Zins at the Good Eats & Zinfandel Pairing at Fort Mason on Jan. 27. Put on by ZAP (Zinfandel Advocates & Producers), the kickoff event to a weekend of wine tasting married 50 Zins from California and beyond with bites from 50 local eateries. A few favorites included lamb lollipops from Ruth’s Chris Steakhouse paired elegantly with Klinker Brick Winery’s “Old Ghost,” decadent porcini mushroom-filled tortellini with truffle oil from Il Davide Restaurant, and pink Champagne cupcakes from Sift Cupcake & Dessert Bar. From chocolate to hearty meat dishes to housemade jerky from Krave (think: smoked chipotle jerky paired with a spicy Mantra Winery red), the event was proof that Zinfandel pairs swimmingly with a wide array of different dishes. In its 20th year, the ZAP Zinfandel [...]

“Stay busy, get plenty of exercise, and don’t drink too much. Then again, don’t drink too little.” — Herman “Jackrabbit” Smith-Johannsen (born June 15, 1875 – died January 5, 1987) We’ve all heard the dangers of drinking too much. And even though cultures around the world tout a nightly glass of vino, or a daily dose of vodka, Americans don’t talk enough about the benefits of alcohol. Beyond the obvious anecdotal advantages – from establishing camaraderie with coworkers at happy hour to taking the edge off of stage fright – there is actual scientific evidence that alcohol is beneficial to the human animal.

Supposition: Organic wines don’t age well. Supposition: Organic wines don’t contain sulfites. Supposition: Organic wines are better for you. Supposition: Organic wines are better than non-green wines. All of the above may or may not be true – to a certain extent. Proving any or all of the above is akin to proving the existence of God. In the end, all of the above are bubbe meises (grandma’s tales to you) because, do we really know, really? But one thing I wish to make clear, green wine or natural wine, organic wine or biodynamic wine is most likely better for every one and every thing.

The Planet is Talking to You Through Your Drink By Corey Hill Grapes have a lot to say. They will tell you about where they live, about how well they’re being cared for, and what the weather’s like. Maybe they will even tell you about their neighbors: the eucalyptus tree living nearby, the weevils squirming in the dirt. Through wine, the grapes craft a narrative of their lives. When you put a glass to your lips, you are drinking their stories. That’s terroir.

Set under the most beautiful granite mountains, we recently cruised up to Yosemite for the Vintners’ Holiday at the Ahwahnee Hotel.  If you’ve never heard of the Ahwahnee, you’re missing out. It is a stunning and beautifully rustic 1920′s hotel built in the Yosemite Valley – the most luxurious way (by far) to see the natural wonders of the national park.  It has been a hotel for the rich and famous, and has housed movie stars, politicians, and royalty of international fame (even Haile Selassiei!). The wine “holiday” was a wonderful way to get out into nature, shmooze with a handful of California’s top winemakers and live the life of luxury at the Ahwahnee. Our sessions welcomed Benziger Family Winery, Freeman Vineyard & Winery, Plumpjack Winery/Cade Winery and Hidden Ridge Vineyard.

Tricks of the Trade By Alan Goldfarb Director of Communications Tudal Winery/Cerruti Cellars Robert Mondavi and André Tchelistcheff walk into a room . . . Sounds like the start of a joke, and it is. That’s because these two giants of California wine are deceased. But let’s suppose, for the purposes of this treatise, the following: