Eve's Wine 101

Perlis Picks: Portalupi

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“Grandma was a bootlegger.”

Not something you hear every day, but this is what Jane Portalupi told Karen and me when we visited.

The tag hanging on the one-liter milk bottles of their Vaso di Marina red and white wines tells the story like this:

“This wine is inspired by my grandmother, Marina Portalupi, who immigrated to Northern California from Piemonte, Italy. She believed wine was a staple, like milk and bread, and kept a barrel of her vino di tavola in her small grocery store. Every day, customers would fill their empty milk bottles to take home and pass around the dinner table. Vaso di Marina is a rustic yet refined wine in that same tradition and we hope you’ll enjoy it the same way.”

The above was how this article was supposed to begin after our visit in 2019. For various reasons, it got delayed. My apologies to the Portalupis for that. Then, 2020 came and the pandemic happened, the world changed, and I think it would be more important for you to know what is going on now with the winery.

But first, a little backstory…

I first tasted Portalupi’s wines at WineLA’s 2019 Elevating Zinfandel event. Of course, I only got to taste their Zins that day, but they were excellent versions from the Russian River Valley Dolinsek Ranch. I knew we needed to taste the rest of their offerings the next time we visited Sonoma County, which we ended up doing later in the year.

The winery was founded in 2002 by Jane Portalupi and Tim Borges to showcase their Italian heritage and its connection to California wine in a true Cal-Italia celebration. Jane and Tim knew each other as children and when they reconnected as adults, they married and combined Tim’s winemaking experience with Jane’s fashion marketing background into Portalupi Winery.

Founded in 2002, Jane and Tim wanted Portalupi to honor their own Italian heritage along with the deep roots that Italian immigrants have in California’s wine industry.

Karen and I met up with Jane at the winery’s charming tasting room in downtown Healdsburg. Starting out, we were surprised to find they had a sparkling Barbera. What a delicious and fun wine to get our palates ready to taste some serious stuff.

We then tried a couple of whites, the 2016 Vermentino and the 2018 Arneis, both classic Italian varietals that were couldn’t wait to bring home and enjoy.

Enough playing around though, we were ready for the big boys.

Portalupi makes two Barberas, one from Shake Ridge Ranch in Amador County and one from Pauli Ranch in Mendocino. We tried the 2016 versions. I was very slightly partial to the Shake Ridge bottling, but I might have been a little prejudiced since I love Amador Barberas.

We also tasted through a selection of Charbono, two Zinfandels and a Petite Sirah. It’s hard to find much Charbono these days. Portalupi gets their Charbono grapes from the Venturi Vineyard in Ukiah, certified organic and vines over 100 years old, which is also where they get their Petite Sirah. I mentioned above that the Zin comes from Dolinsek in the RRV. As I said, these are “big boy wines”, delicious and able to stand up to whatever food you might throw at them.

I did check in with Jane on how things are going and this is what she told me:

“It has been a crazy year for sure. In Sonoma County we have been only able to serve outside. So our beautiful interior space is not being used although we have found out that our temporary outdoor seating has worked very well, especially on weekends. We are still not getting many tourists except from the bay area. People are loving the outdoors and everyone hopes this will go beyond Covid.

We are approved by the city to go through December 2021 and I hope beyond, especially since we plan to build a beautiful outdoor space soon…Just wonder what our new normal will be – I have learned to be light on my feet and can make a change on a dime. So, as hard as it has been, we all have grown. We are fortunate to have a loyal following and are grateful every day for the people who support us.”

Jane said that Portalupi is all about food and wine with friends and family and celebrating the moment. We appreciate her letting us in to share that.

Portalupi Wine

www.portalupiwine.com

107 North St, Healdsburg, CA 95448

Michael Perlis has been pursuing his passion for wine for more than 30 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.

Vintage Eve 6/2017: Ten To Try With Eve and the Wine-y Women, the Santa Clara Valley Wines

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Did you know that a thriving wine country exists in Silicon Valley’s backyard? Santa Clara Valley is home to over two-dozen wineries, of every size and shape, from long established (since the 18th century) family operations to relatively small newcomers working out of their garages…Each of the wineries has a fascinating story. What makes the wines of Santa Clara Valley truly unique are the characters who have come to create these wines. Upon visiting the wineries, it is highly likely you’ll find yourself sitting across the table tasting wine and sharing stories with the winemaker or owner. The experience is truly unique. 

None of us, the Wine-y Women or myself, were familiar with wines from the Santa Clara Valley. We inspected the bottles and learned that most were produced and bottled in Gilroy, California. And though our collective experience with Gilroy was knowledge of their annual Garlic Festival (before you ask, no, no garlic flavor was imparted into our wines), that was about it.

Gilroy is a little south of San Jose and you may have driven through it on your way to San Francisco. If you kept your eyes peeled you may have noticed a winery on the side of the road. And now, after having the tasting, learning that most of these wineries do tastings, you have a reason to stop on your next road trip.

Tasting with The Wine-y Women Again

Collective Aromas and Flavors separated by ;

1. Lion Ranch Vineyards and Winery

Hours Of Operation: Open the 1st & 3rd weekends of every month: Saturday & Sunday from 11 am to 4 pm, or by appointment. 645 West San Martin Ave., San Martin, CA 95046. (408) 713-8501

*2014 Viognier

The color of pale straw with aromas that included honeysuckle, white peach, apricot and oak; the flavors were bright and crisp, lots of lemon, a “summery” feel and a long finish.

 

2. Sarah’s Vineyard

Hours Of Operation: Open Daily 12 p.m. to 5 p.m. www.sarahsvineyard.com 4005 Hecker Pass Hwy., Gilroy, CA 95020. (408) 847-1947

2014 Pinot Noir

The nose was filled with plum, blackberry, red to black cherries, caramel, vanilla, rose petals, white pepper and toasted oak; on the palate we got some of the same notes as on the nose as well as body, lightness and tanginess with a medium finish.

 

3. Medeiros Family Wines

Hours Of Operation: Sat & Sun 12-5pm, www.medeirosfamilywines.com, 3200 Dryden Ave, Gilroy, CA 95020. 408-779-8826

2014 Saudade  (Bordeaux Blend)

Very opaque in color and then we noted aromas of Luxardo cherry, blueberry, blackberry, leather, coffee and dark chocolate; the same fruit carried through to the palate with the addition of pepper, tartness and a firm tannin structure that provided a long finish.

 

4. Morgan Hill Cellars

Hours Of Operation: Open Tues. – Sun. 10 a.m. to 5 p.m. www.MorganHillCellars.com 1645 San Pedro Ave., Morgan Hill, CA 95037. (408) 779-7389

2013 Merlot

Lovely plum, blackberry, black pepper and wet bark on the nose; followed by a palate that was all black fruit, dry, peppery, tannic, big and robust.

 

5. Seeker Vineyard

Hours Of Operation: 12:00 to 5:00 on every Saturday and by appointment. www.seekervineyard.com www.facebook.com/seekervineyard 11755 Turlock Ave, San Martin, CA 95046.  (949) 370-1040

*2013 Cabernet Sauvignon

“Yummy” was the first comment on the nose, followed by anise, raspberry, clove, fig, violet; on the mouth there were flavors of dried plums, tart, dry and a short finish.

 

6. Fortino Winery

Hours Of Operation: Open Tues. – Sat. 10 a.m. to 5 p.m., Sun. 11 a.m. to 5 p.m. www.fortinowinery.com 4525 Hecker Pass Hwy., Gilroy, CA 95020. (408) 842-3305

*2013 Charbono

Aromas of sweet berries, dried plums, vanilla, cream, milk chocolate; red berries, pine nuts, dry, low tannin and a short finish.

 

7. La Vie Dansante Wines

Hours Of Operation: Open every weekend noon to 5pm and other times by appointment.  www.laviedansantewines.com 3200-A Dryden Ave, Gilroy, CA 95020. 408.852.0779

Rehearsal (65% Syrah and 35% Carignane)

Strawberry, plum, coffee, cedar, oak and tobacco on the nose; with black cherry as well as tart strawberry, tannins, good balance with a medium finish in the mouth.

 

8. Jason-Stephens Winery

Hours of Operation: 11:00 AM- 6PM . www.jstephens.com 6500 Brem Lane, Gilroy, CA 95020. (408) 846-VINE

2012 Syrah

Port-like to some of the guests, smoky and floral notes reminiscent of rose petals; then on the mouth we got both red and black fruit, dry and mineral qualities.

 

9. Stefania Wine

Hours Of Operation: Third weekend of each Month Saturday 11-4 Sunday 12-4 and by appointment. www.stefaniawine.com 1800 Day Road, Gilroy, CA 95020. 408 242 8598

*2014 Syrah

Aromas of fresh blueberry, blackberry, cinnamon, coffee; followed by blue to black fruit, peppery, jammy and nicely balanced.

 

10. Aver Family Vineyards

Hours Of Operation: Open every Friday – Saturday – Sunday Noon – 5 pm. www.averfamilyvineyards.com 2900 Soma Way, Gilroy, CA 95020. (408) 203-8575

*2013 Blessings (Petite Sirah)

Crushed black cherries stuck our collective noses, and then dark chocolate, tobacco, pepper; on the mouth we got bold black cherry, dark chocolate, tannins and a lingering finish.

 

*Our favorites of the tasting were the Lion Ranch 2014 Viognier, Seeker 2013 Cabernet Sauvignon, Fortino 2013 Charbono, Aver Family 2013 Petite Sirah and Stefania 2014 Syrah.

http://www.santaclarawines.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

JEFF RUNQUIST WINS “WINERY OF THE YEAR” IN 2019 FOUR TIMES OVER

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PLYMOUTH, CA  – Jeff Runquist Wines has been awarded 2019 “Winery of the Year” at Dan Berger’s International Wine Competition, the California State Fair, Critics Challenge International Wine & Spirits Competition and by Robert Whitley’s “Wine Talk.”

This was Runquist’s third year in a row winning “Winery of the Year” at Berger’s competition and the fourth time in the last five years he has received this distinction. Runquist earned the David Stevens Memorial Trophy at the competition, awarded to him for the feat of earning 10 awards of gold or above from his 35 entries. Jeff Runquist Wines was also their Red Sweepstakes Winner, with the 2017 “R” Petite Sirah, Enver Salman Vineyard, Clarksburg garnering Best of Class Triple Gold.

“Jeff Runquist Wines has almost single-handedly added luster to the red wines of the Sierra Foothills and mid-eastern California,” states Berger.

Robert Whitley also recognized Jeff Runquist Wines as “Winery of the Year” in his syndicated “Wine Talk” column.

“Over the course of the past year, I have tasted thousands of wines, judged multiple wine competitions and traveled thousands of miles to evaluate wines from Bordeaux to the Napa Valley… [Jeff Runquist Wines] rose up and smacked me between the eyes in 2019,” said Whitley.

Jeff Runquist Wines was named “Winery of the Year—Domestic” at the Critics Challenge International Wine & Spirits Competition in San Diego. He entered 29 wines there and medaled with 28. That total included four platinum and 15 gold awards, with 19 of their 29 wines earning gold or better.

In addition, he was Winery of the Year for the second year in a row at the 2019 California State Fair, from this year’s field of 2,811 entrants.

Jeff Runquist is a small producer of single vineyard designated red table wines with the motto, “Come taste the diversity and drink the glass less traveled.” His winery and tasting room are located in the heart of the Sierra Foothills, in Amador County’s Shenandoah Valley.

Runquist produces 25 different red varietals in small lots, each from a single vineyard. His wines are fruit forward with emphasis on the terroir of the vineyard of origin and smooth, elegant tannins. The four principle wines that his winery tries to have on hand year round are Petite Sirah, Zinfandel, Barbera, and Petit Verdot. Beyond that, anything goes – as long as the grape comes from California and has the ideal match of soil climate to personality. Sometimes this leads Runquist to varietals many may not have heard of, such as Tannat, Carignane and Charbono.

This insatiable curiosity combined with his four decades of experience helps take Runquist’s wines to the next level, but he also attributes his success to his unique partnerships with his growers. Depending upon the varietal, Runquist teams with sixteen different growers from different parts of Northern and Central California, pairing the particular grape varietal with a specific vineyard site.  The growers share his passion and know the value of harvesting grapes at their peak of flavor, color and character.  All but four of his wines carry a vineyard designation and the name of the grower and a close relationship with growers and a respect for their fruit is revealed in every bottle of Runquist wine.

One great way to get to know Runquist’s wines is at his elegant Tasting Room in quaint Plymouth, California, open seven days a week from 11:00am to 5:00pm. No two (or three, or four) tasting room experiences are ever the same, as Jeff Runquist Wines produces more than two dozen exciting and different varietals. The staff is savvy about the geography and history of each grape, curating a voyage through Runquist’s universe of wines.

Oenophiles who stop by the Tasting Room on March 7 or 8 can enjoy the “Behind the Cellar Door” event, when 43 Amador County wineries, including Jeff Runquist Wines, will be opening their cellar doors for a weekend of education, food, and award-winning wine. For details about this event, visit BCDAmador.com.

Learn more about Jeff Runquist Wines at www.jeffrunquistwines.com.

Summer’s Zin: It’s a Big Season (Vintage Beacon 5-09)

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Not knowing what I was going to write about this week for Beaconeers I pondered…over a bottle of 2002 Summers Napa Valley Zinfandel from the Villa Adriana Vineyard, the last bottle from a case we brought home after tasting and picnicking there.  Then, after being greeted by a blast of flavor, I had my column.  

scvbeacon logo squareBeing a Zin fan, and used to the assault on my palate, I was still surprised at what I got off this one.  We had laid it down about 5 years.  Expecting some of the strong Zin characteristics like heavy spice, pepper and fruit, I was more than thrilled to find that these qualities had only ripened further.  And not over-ripened at all.

The nose burst with mouth-watering dark fruit: blackberries for me as well as cherry (as per the handy back label tasting notes) for the winemaker Ignacio Blancas. The flavor, with and without food, was substantial, what I would call “chewy” as it lingered on my tongue and nose well past the usual finish.

Preferring my wine tasting without food because I’m a wino, Zinfandel is one of the heartiest branches of the wine tree.  Most people prefer these stronger bodied wines with food such as pasta and steak.  But I rushed though my pasta dish that night as I wanted to linger, not over food, but over the wine.

I tossed everything; pots and pans included, into the new dishwasher, wiped off the counters in one quick swipe, and headed into our home office armed with wine glass and half empty bottle and began my research.

I was able to get a hold of winemaker Ignacio Blancas at the winery for an interview and asked him just three questions:

  1. As the winemaker at Summers, and knowing this is all about your remarkable Zinfandels, can you tell readers what the main characteristic is that you look for?  “Well, pretty much, I want the wine to be fruit forward.”
  2. Was this vintage, 2002, indicative of most of your Zins produced or different in any way?  “That’s hard to recall…each vintage is different due to mother nature and the challenges presented.  But we have been making Zins in the Summers style since 1998.”
  3. What’s the new vintage like and where can we get it?  “The one available now is our 2006 and you’d have to look for it as we are right in the process of switching distributors.  But…you can get it at the winery.”

My 2002 is no longer available, I’m looking for any 2004 but they do have the 2006 Estate Zinfandel: http://www.summerswinery.com/   Here are the notes: Ignacio’s 2006 Estate Zinfandel is grown and produced on the Villa Andriana Vineyard which consistently produces high quality, premium Zinfandel wine. Our 40 year old Zinfandel vines are stressed by the hot microclimate of Northern Calistoga resulting in exquisite, dark, rich and full-bodied Zinfandel fruit. The approach is fruit forward, with spicy oak undertones, ideal tannins and a lingering, lush berry, vanilla finish.  $34 bottle.

Ratings:

Vintage 2006: 92 – Wine & Spirits Magazine Feb. 2009 Rated “One of the Year’s Best Zinfandels” by Wine & Spirits Magazine in the upcoming February 2009 issue.

Vintage 2004: 92 points – Wine Enthusiast November, 89 – Robert Parker 7/30/06, Gold Medal 94 points – California State Fair 2006.

 

One reader, *Michael P., is a fan of Summers but recommends their Charbono.  I hope to try this one soon as my Zin has a 13.2% alcohol while Michael’s “passes the 14% line” and this link he sent me tells that Summers pretty much has cornered the Charbono grape market in Napa: http://wine.appellationamerica.com/wine-review/535/Summers-Charbono.html

I asked Ignacio about the Charbono and he said that about 12 wineries are making it now; Summers is still the largest producer.  Maybe up to 80 acres are growing Charbono grapes. Then I hit him with the tough question: Which would you choose tonight with dinner, Summers Zinfandel or Charbono? To which he aptly answered in the time it would take to picture the wines in his mind’s eye and mine…“Both”.

(*2014 note: You all know who reader Michael P. is?  Got to be the one and only Michael Perlis!  Our editor and author of weekly “Perlis Picks”!)

Michael Perlis W(h)ining

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Over a year ago, I wrote an article about some of my pet peeves. While I’m not sure how much our readers got out of it, it was a great catharsis for me.

 

Once again, I feel the need to get a few things off my chest, I’ll try not to repeat myself, although I may make reference to my original article, which you can find here: http://evewine101.com/2012/12/15/perlis-picks-his-pet-peeves/

 

Some of these things may seem petty to you; in fact some of them seem fairly petty to me. And while I am sometimes guilty of some of the things I w(h)ine about, they still bug me.

 

Spelling and Grammar

 

In my previous article, I mentioned a lot of spelling and grammar issues, including using the wrong word that sounds the same as the one you intended, such as palette for palate, whose for who’s, your for you’re, etc. This time I want to take that a step further. Now that so many business owners have discovered the benefits of social media and are posting on Facebook, they should really pay attention to these things. I recognize as much as anyone that mistakes happen, and especially when you’re rushing a quick post to get attention to what is happening right NOW. But continual bad grammar and spelling – well, after a while it just makes you look kind of dumb.

 

Charbono

 

What about a grape could possibly bug me? Well, it is not the grape itself – I actually really like charbono. But I was at a winemaker dinner not too long ago where the winemaker referred to charbono as an Italian grape. Now, I am admittedly no expert, but I always thought that charbono was French in origin. When I had an opportunity to ask the winemaker about this, he agreed that I was correct, but that customers like to hear that the grape is Italian. Whaaat?

Meritage

 

First of all, pronounce it right. It rhymes with “heritage”, not some French word, although the term is meant to be used for non-French wines made from grapes that originated in France’s Bordeaux region. And, to properly be called a Meritage, the winery must have permission from the Meritage Alliance.

 

Straw man arguments

 

Here’s an example. The boyfriend of a client of mine was carrying on about one particular winery in Paso Robles and how it was literally the world’s best winery. He started his argument by stating, as fact, that Napa is all played out and no good wines came from there anymore, and continued on with how this one particular Paso winery was better than any other. Now, Paso Robles ranks right up there as one of my very favorite wine regions. But to start out an argument with a statement that is meant to be taken as fact that was clearly false really rankled me. But, because of the client relationship, I let it slide. Maybe that’s what I’m actually upset about. This happened a few years ago – I don’t think I would let it go today.

 

Wine snobs

 

At Eve’s Wine 101, we are committed to making wine accessible to everyone. So, I really hate the term wine snob and dislike those who try to make people feel bad over their drinking choices, no matter what they might be. There’s enough wine, at all price points, to go around, so please remember it is just grape juice.

 

Just a couple more things…

 

It isn’t “should of, could of, or would of”, it’s “should have, could have or would have”.

 

And, when did the proper response to “Thank you” become “no problem”?

 

That’s all I’ve got. Now that they’re off my chest maybe I can let them go.

 

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. (2013 Update: Eve and Michael announced Eve Wine 101 Consulting. Info is here: http://evewine101.com/press-releases/) Michael can be contacted at michaelthezinfan@aol.com.

 

Michael Perlis: Chablis Food + Wine hosts Summers Estate Wines (Photos by Heidi Wiedeman)

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When I think of Summers Estate Wines (www.summerswinery.com), I immediately think of the red wine Charbono.  The origins of Charbono are a little unclear. It is often thought of as an Italian varietal. The name Charbono certainly sounds Italian. But testing by famed grape geneticist Carole Meredith proved that the grape known as Charbono in California is the same grape as Corbeau from the Savoie region of France, where it is also known as Charbonneau. To confuse matters more, the grape is also known as Bonarda in Argentina.

Very few California wineries produce wine from the Charbono grape, and Summers is probably the best known. So when Chablis Food + Wine restaurant in Tarzana (www.chablisca.com) announced a wine dinner featuring a five course dinner matched with the wines from Summers, I was pretty excited.

Winemaker dinners can be great. How many of us get an opportunity to match up several courses with appropriate wines, unless we host or attend a large dinner party? Unfortunately, these dinners can sometimes be expensive, but this terrific dinner was only $60 per person. Chef George Vasquez put together a great menu to match up with the various wines that Summers produces, as they do make more than Charbono, which you can see per the menu below. Also present at the dinner were Summers winemaker Ignacio Blancas and their National Sales Manager Bob Mazzola.

As you can see from the pictures of the food, as well as our picture with the winemaker, old friends Heidi and Chuck Wiedeman, and new friends Andrea and Andy Kaufman, we had a great time. And a big “thank you” to the Wiedemans for taking these photos! We are definitely looking forward to the next wine dinner at Chablis.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Michael Perlis: Ventura Part 4

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Four Brix Winery
www.fourbrixwine.com

We were ready for our final stop of the day.

Gary Stewart, one of the owners of Four Brix Winery in Ventura, had actually set up our itinerary for the day. We had originally planned on visiting four wineries that day, but the amount of quality time we spent at the first two caused us to have to make a choice in the late afternoon.  It became a no-brainer – not only had Gary set up our day, but my editor Eve had already raved enough about the Four Brix wines that I knew I had to try them for myself. Besides, based on what I had already tasted that day of Ventura County wines, I knew I’d be back – soon!
https://www.parkviewortho.com/wp-content/languages/new/strattera.html

“Brix” is a measure of sugar content, such as in grapes at harvest. Combining this term with the four areas the owners have focused on in their wine travels [France, Spain, Italy and California], the name Four Brix was born. [Gary and his wife Karen own Four Brix with two other couples: the Simonsgaards and the Noonans.]

We pulled into the industrial park that houses Four Brix and found their winery and tasting room nestled in the back. [Future trips to Ventura County will help us determine if the industrial park approach is the rule here, but it certainly seems to work out well.]

Four Brix was hosting a blending party that day, with guests blending and tasting [and blending and tasting] various varietals to see for themselves how final blends are derived. [Four Brix is “big” on blends, but will bottle a single varietal if it is warranted.] So Gary was pretty busy with that, but Karen Stewart had time to guide us through a tasting of their current offerings.

We tasted the following wines:
2008 Temptress (Tempranillo, Mourvedre and Grenache)
2009 Temptress (Tempranillo, Mourvedre, Grenache and Graciano), Central Coast
2009 Zeductive  (Zinfandel, Petite Sirah) San Luis Obispo County
2009 Scosso (Sangiovese, Cabernet Sauvignon, Merlot) Central Coast
2009 Rhondezvous (Grenache, Syrah, Mourvedre, Counoise) Paso Robles

As mentioned above, Four Brix is focused on blends, and assigns colorful proprietary names based on the grapes going into the mix. All the wines were terrific, but the real standouts for me were the Zeductive and Rhondezvous (not surprising to anyone who knows me, I guess).

Then Karen had a treat for us. She rinsed our glasses and took us back to the barrel room to try the current vintage in barrel of their Viognier, as well as a barrel taste of Charbono, a hard-to-find varietal of which I am very fond. Then, when we finally did get a chance to talk to Gary, he mentioned one of the grapes they were using in their blending party was Mourvedre. Now, I am a big fan of Mourvedre, a Rhone varietal that is usually used as a blender, but can occasionally be found as a standalone bottling. So, I had to ask for a taste. Outstanding! Maybe a standalone bottling of this one Gary? [Or maybe just some for me?]

Well, that wrapped up our day in Ventura County. I was left with a true sense of wonder – I wonder why it took me so long to make it out there and I wonder how quickly I can get back? A big thank you to all three wineries we visited and an especially big thank you to the Stewarts for setting this up and hosting us on the day they were so busy with their blending party.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Announcements from JoLe in Calistoga

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The winter (or lack thereof) and spring have been great for us at JoLe! The kitchen has been pumping out great new dishes to go along with some of our classics. Now with the bounty of new produce coming with the great weather it should only continue to improve. With the changing of the seasons we also have a couple of exciting announcements for the upcoming months. First, we are excited to announce JoLe will now be open for brunch on Saturdays and Sundays from 10 A.M.-2 P.M. Expect the same great food from Matt and Danny in the back, and some cool new cocktails from Dan out front. Some great examples from the menu include an heirloom tomato bloody Mary with house infused horseradish vodka, a maple bacon Manhattan with infused bacon rye, foie gras sticky buns (sure to be a JoLe staple), house baked scones and breads from Sonjia in the bakery, sweet potato waffles with bbq pork, baked eggs with polenta, tellegio & tomato fennel fondue and for the first time the JoLe Burger with truffle tremor cheese and a fried egg. The food will surely not disappoint and brunch will give you another way to enjoy JoLe. Come check us out on the weekends!

The second exciting announcement is we at JoLe will be doing our first winemaker’s dinner in over 2 years with dear friends and great upcoming winemakers Dan Petroski of Massican winery and Peter Heitz of Shypoke. The menu can be seen below with 8 different wines paired with Matt’s great food. The dinner will be held Tuesday, May 1st at 7 P.M. The cost will be $135 all inclusive and will surely not to be missed. Please call us at the restaurant (707)942-5938 to reserve you spot as it will fill up quickly. We can’t wait to have another winemaker dinner with these two guys and their fun, eclectic wines. Reserve your spot today!

Reception
Shypoke Rose of Charbono, Napa Valley 2011

Massican ‘Annia’, Napa Valley 2011
Grilled Asparagus, Lardo, Quail Egg, Lemon, Truffled Pecorino

Massican ‘Gemina’, Chardonnay, Napa Valley 2011
Charred Mackerel, Olive Tapenade, Leeks, Shrimp Oil

Massican Sauvignon, Napa Valley 2011
Hamachi Crudo, Lavender Gems, Smoked Avocado, Arugula

Shypoke Reserve Charbono, Napa Valley 2008
Massami Pork Ribs & Belly, Cherry Glaze, Ginger Garlic Snap Peas

Shypoke Reserve Cabernet Sauvignon, Napa Valley 2008
Spring Lamb Tasting
Smoked Chili Chop, Crispy Sweetbreads, Braised Shank, Favas & Morels

Shypoke Petite Sirah, Napa Valley 2008
Foie Gras, Red Velvet Pancakes, Blueberries, Spiced Pecans

Massican ‘Passito’, Napa Valley 2010
Select Artisan Cheeses

I am getting hungry just reading the menu…Hope to see you at the winemaker dinner and on weekends for brunch!

Cheers!
-Team JoLe

Jole @ the Mount View Hotel is located at:

1457 Lincoln Avenue
Calistoga, CA 94515
Phone: 707.942.5938
Fax: 707.942.5948

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