Dr Vino's wine blog

Is the world running out of Champagne? Such is what a panicked headline in the Guardian implied recently.

Indeed, Champagne is the most effervescent region in France, a winemaking country where practically every other region is affected by la crise viticole. Peter Liem, Senior Correspondent for Wine & Spirits magazine, is so interested in Champagne that he left New York earlier this year to move there. I caught up with him via email about what’s happening on the ground. He talks in detail about the effects of the phenomenal demand for Champagne and offers his picks for reasonably priced bubbly here in the States–as well as ones only available in France. Read more…

Darrell Corti has banned the sale of high alcohol wines in his food and wine emporium in Sacramento, CA according to a story on AppellationAmerica.com. Corti says:

At our store, after a tasting on the 29th of March, I put on top of the Zinfandel section, “This is the last tasting Corti Brothers will do for over 14.5 percent Zinfandels. These wines will no longer be sold at Corti Brothers. There will be no exceptions…They (high alcohol wines) make you very tired. My idea of a really good bottle of wine is that two people finish the bottle and wish there was just a little bit more. Some of these wines with high levels of alcohol — you can’t finish the bottle. You don’t want to finish the bottle.”

What do you say? Is Corti a hero or a villain?

poll now closed

Sipped: Leaping into retirement
Stag’s Leap Wine Cellars was sold for $185 million. The legendary founder, Warren Winiarski, now 78, will stay on three more years in a consultative role–just long enough for the two rival movies about the Paris tasting to appear in theaters! The buyers are Ste. Michelle, a unit of UST, and Piero Antinori, who will own 85% and 15% respectively. [Reuters]

Sipped and spit: Gallo buys William Hill and Canyon Road! Duckhorn almost sold! [SF Chronicle]

Spit: Ratatouille wine
Before one bottle was on shelves, Disney canceled a Ratatouille branded wine. Was it because the wine was French while Disney’s home is in California, coincidentally also the home of 90% of American wine production? Was it the idea of selling a wine in an animated movie (at least ostensibly) aimed at kids (though wine features prominently in the film)? Or was it a new puritanical streak since they recently banned smoking from their movies? [LA Times]

Spit: high alcohol wine
Randy Dunn, maker of Howell Mountain Cabernet, says “higher alcohol wines should stop.” I guess we know how he would vote in the poll! [Appellation America]

Should wine be imported in bulk tanks to the country of consumption and then bottled there? It reduces the carbon footprint of wine. But what about the quality?

At the London International Wine & Spirits Fair (LIWSF) today, a group made such a case. The Waste & Resources Action Programme presented a paper study today arguing for the efficiencies. They no doubt have a commercial interest to gain in such a switch but here’s an example of their reasoning:

“Shipping wine from Australia [to the UK] in bulk reduces CO2 emissions by 164g for each 75cl bottle, or approximately 40% when compared to bottling at source,” they write. They continue to say that 10,584 liters of bottled wine fits in one container versus 25,000 liters of wine in a bulk tank. (But did they count for the bottles making a round trip?)

My initial reaction to this would be a big “no tanks.” After all, shipping and rail have to be so much incredibly more efficient from a carbon perspective than trucking or (gasp!) air.

As a wine geek, I’m worried about quality first and carbon second. But I recently had the charming Terra Rosa malbec from Argentina, which is brought to California for bottling so it may not be such a dire tradeoff. As long as everything is properly labeled, maybe there is a future for entry-level wines to be transported this way.

What do you think? Sound off in the comments!

Related: “Bottling Wine in a Changing Climate” [WRAP]

This postcard from India is by Dini Rao, formerly in the wine department at Christie’s New York, and currently finishing her MBA at Harvard Business School. You can read her first postcard here.

Wine pioneers Kapil and Kanwal Grover fell in love with wine after purchasing 1961 Mouton from Christie’s

While you can always drink wine while it’s hot, as Indians are starting to do, how do you make wine in the heat of India?!

India’s climate does not allow grapevines to become dormant, as is typical in winter. With the opportunity for two harvests, growers prune back vines to collect a single harvest per year, allowing for more concentrated fruit. Using the mild, dry winters as the growing season, harvest occurs from February to March as in the Southern Hemisphere. During the forced dormant months of April through September, the heat of summer precedes monsoon rains that nourish the vines.

High altitudes in foothill areas around Nasik and Bangalore create moderate temperatures conducive to wine grape cultivation. Maharashtra state is home to over 40 wineries, with half near the holy city of Nasik, 80 miles northeast of Mumbai. At 2000′ altitude, the wine temperature fluctuations between day and night in Nasik allow for additional flavor development.

Nasik’s viticulture began with excellent table grapes for eating, which garnered high prices due to cool temperatures and excellent water sources. Now contract grape farmers supply the burgeoning wine production with vinifera grapes such as Chenin Blanc, Cabernet Sauvignon, Shiraz and Zinfandel, but Thomson Seedless still finds its way into many bottles. Limits on agricultural land holdings require wineries to rely on farmers who lack proper training and tend to over-irrigate.

While much sweet, high-alcohol wine still exists, modern winemaking has arrived in India with gusto. Large, air conditioned wineries are being built at an alarming rate equipped with French oak barrels, temperature-controlled fermentation tanks, and pneumatic presses. A big mystery is the use of gyropalettes, which substitute capital for labor in a country where labor is so cheap that they pay someone to press the button and give you a ticket number when you enter the Air India office. Instead of having a person come along and “riddle” the bottles of sparkling wine as they mature in the cellars, producers have invested in gyropalettes to do this task automatically (someone talked this winery into buying the bridge…).

Flying winemaker Michel Rolland has consulted for Grover Vineyards in Bangalore since 1995 and other foreign consultants present their solutions to various wineries for hefty fees. Winemakers learn to compensate for varying fruit by acidifying, adding enzymes for color, and making other adjustments with no regulatory controls. As site selection, viticulture and experience improves, Indian wine has both the potential and the market to thrive. The next hurdle will be temperature controlled shipping and storage.

Wines to watch for:

Grover Vineyards: the 2004 “La Reserve” (about $20; find this wine) carries the modern Bordeaux influence of Rolland and pairs nicely with masala lamb chops; I enjoy the dry Shiraz rosé (find this wine) and Cab/Shiraz blend for $10 – $15. (find this wine)

Sula Vineyards: the crisp, fresh and zingy Sauvignon Blanc for $12 is a must try, especially with a Kerala fish curry. Sula is owned by Stanford grad Rajeev Samant who is on his way to making Sula India’s top brand. (find this wine)

Reveilo: gets my vote for most promising winery and will be imported to the US soon; I tasted a great range of Sauvignon Blanc, CS, Shiraz and a late harvest Chenin there.

Mountain View is another up and coming quality producer, yet to be imported to the US.

Finally, if you plan to visit Nasik, I recommend a stay at Renaissance Winery’s guest house with a European restaurant and wine bar next to the villa-like winery to sip their fresh Chenin Blanc. More photos and captions after the jump. Read more…

In last week’s posting about the carbon footprint of wine, I intentionally just focused on the often overlooked and carbon-intensive distribution aspects. But certainly the vineyard and winery practices need to be considered as well when looking at the environmental impact of wine.

No practice might have more impact on the environment than the act of making a vineyard out of forest. A four-minute film from the Sierra Club (thanks, Jack!) demonstrates some of this deforestation/vineyard construction in Sonoma. Using images from Google Earth, they document some vineyards already carved out of forests. Then they discuss the Premier Pacific Vineyard’s proposed development of close to 2,000 acres of forest land for 90-acre “vineyard estates,” or residences set among the vines.

On their website, Premier Pacific has a statement of environmental responsibility and commitment to sustainability:

Premier Pacific appreciates its unique opportunity to help protect the environment. We take our mandate as a responsible steward of the land seriously and have invested considerable time and resources toward designing each vineyard to be as sustainable and low impact as possible…Sustainable practices are not just environmentally responsible, but less intrusive, more natural vineyard management techniques that are being recognized as an important part of growing luxury wine.

Check out the video clip (click here if the above does not work) and feel free to sound off in the comments.

Related: ” Sonoma Coast winemakers living on the edge” [NYT]

Eric Asimov fires off a “green wine” column for his first post-Earth Day (NYT).

One thing that struck me from the column–and that I have often encountered among many “green” producers–is their reluctance to put their method front-and-center, hoping to let the wines be appreciated on their own merits first, then as “green” wines second.

That happened last night in my NYU class when I poured the Porter Creek, Fiona’s Vineyard, 2004, a certified organic, transitioning-to-biodynamic pinot noir from Sonoma’s Russian River Valley. The wine was almost unanimously loved (find this wine). After I said that it was made organically and almost biodynamically, one participant said “why don’t they put that on the label?”

It seems there are two poles of along an axis of motivations for making green wine. On the one extreme, some producers are doing it because it’s makes good wine (and is good for the Earth). On the other, some may be doing it doing it because the sales and marketing department told them to. Or there might be a bit of both for all involved. It seems Porter Creek is on the good wine/Earth side since they don’t advertise it on their labels.

How about Fetzer with their huge Bonterra brand? I was intrigued to note on Monday here that they will be spending $1 million on marketing their wine, which states “made with organically grown grapes” on the label. Hmm, seems to have a whiff of marketing, not the terroir.

(Incidentally, “made with organically grown grapes” need only have a minimum of 70 percent organic grapes. Truthiness?)

Related: “Red, White and Green: can you taste the difference?” [University of Chicago, May 12]

You know that caricature of someone in a vat, crushing grapes by foot to start the fermentation process? You know, the image long-ago phased out in practice for wine? Well, it turns out that nothing beats the foot in Portugal for making port.

Only two percent of all port is still foot-crushed and it is mostly the best ports available, vintage ports. Despite some negative associations, feet are especially good at crushing the skin without crushing the seed–filled with bitter tannins–as well.

Electricity came late to the upper Douro Valley. When it did, in the 1980s, labor prices were high so producers rushed to adopt automated crushing and stainless steel closed-top fermenters. Quality fell. There was just something about those feet. Or oxygen.

The traditional lagares are made of granite and are wide, open-top vats or troughs. Somehow the exposure to oxygen provided a slight degree of oxidation that was more appealing in port, a fortified wine. David Fonseca Guimaraens told me today that his company, the Fladgate Partnership, was among the first in the region to develop mechanized foot-like pistons in open-top stainless steel vats. I didn’t ask if the pistons had toes. But Guimaraens did say that the added labor of foot crushing made it twice as expensive as mechanization.

I tasted a sample of each of the three methods, foot-trodden from a stone lagar, piston-trodden in a stainless steel tank, and closed top.

The last one was quite hollow in the middle with elevated, aggressive tannins. The piston-pressed one was much more complete, with a beginning a middle and an end with good freshness. But it was the lagar sample that had the most layers of complexity. Then there was a blind sample just to see if I was paying attention. Fortunately I got it right (the odds were good though).

In the ongoing discussion about wine and technology, it’s a cute story of the advantages of simplicity. But technology is on the march. Guimaraens says in five years, the pistons could catch the feet. They’d better keep running.

I walked to my place. There were 14 glasses of red wine in front of me. But not just any red wine–Chateau Lagrange. I knew this was going to be good.

Many of New York’s A-list wine writers (somehow I was invited) turned up for lunch today at Union Square Cafe to celebrate–and taste through–the career of Marcel Ducasse. For 23 years, Ducasse has been the winemaker at Chateau Lagrange in St. Julien. He will soon be able to literally hang out his “gone fishing” sign since he will be spending time on his boat and with his family in Arcachon. Although he is a sage voice in the industry, he let the wines do most of the talking today.

In late 1983, Suntory Ltd of Japan purchased the chateau for 54 million French francs (at the then-exchange rate of 8.38 francs to the dollar, that’s $6.4 million). Interestingly, one company official there today told me that they encountered some local patriotism that resented a “crown jewel” being purchased by foreigners. Although a classified growth in the 1855 classification, this “jewel” was in need of a lot of TLC. Ducasse, who was then brought on board, told us that the company has proceeded to pour ten times the original purchase price into the property. They needed 13 years stanch the losses and become cash-flow positive.

If there was one theme that Ducasse touched on today it was that the vintages are getting warmer. “When I started in the wine business, it was a miracle–a dream!–when the cabernet reached a level corresponding to 12% alcohol,” he told the gathered crowd of scribes. Now, 13% is the norm. Since 1995 the vintages have been decent, good or very good–but none has been disastrous. The summers are now warmer, drier and sunnier.

We tasted the components of the 2005 vintage–only cabernet sauvignon, merlot and petit verdot are planted on the chateau’s 115 hectares. Each good in their own right, the cabernet offered aromas of dark fruits, violets and firm tannins while the merlot–though no wimp–was softer with earthy notes and truffle aromas. The petit verdot was a tannin bolt. The blend transcended these component parts and showed a beautiful complexity at this early stage. In the excellent yet overpriced 2005 vintage, this is a tremendous value at under $50 a bottle (find this wine).

Then we moved back in time. We had a glass of each of the vintages from 1995-2004 served blind. The 2002 stood out to me as excellent and again it is reasonably priced at $50–though I found one vendor selling it for $37. At that price, this is a wine to buy by the case–get the duck tape out and seal it up for another 10 years. How do I know?

Because next we tasted the 1989 and 1990. Although these wines were from a different climatological era, they were fully resolved, delicately balanced, and hugely appealing right now. If anything, I gave the 1990 the edge but they are rewarding. And the best news of all? These lovely mature Bordeaux can be had a fraction of today’s prices since each is under $100 a bottle (find the 1990; find the 1989). If you want to taste a real claret, try is 1988. It is a trip back in time in more ways than one.

Continuity will likely be the key at Chateau Lagrange. Suntory remains the owner. And Bruno Eynard, who assumes the winemaking duties, has already been the numero deux there for 17 years. Having raised the bar, the team aims to keep it there.

tags: wine | bordeaux| chateau lagrange