Category Archives: biodynamic/organic/sustainable

Wine Blogging Weds #62: By Any Other Name–Primitivo? Zinfandel?

Sobon Family Wine Primitivo and Old Vine ZinIt started with some tweet I saw on twitter that caught my attention, some conversation about primitivo, a varietal I’d heard of but only tasted in a barrel sample at Old Creek Road Winery which surprised me because it tasted nothing like its clone, zinfandel. Nothing. Really.

So I joined the conversation and next thing I know @sobonwine is asking if I’d like to try it and if so he needed my address to send me a bottle. Sure thing I say! Send it to my cellar at my mom’s house!

“Oh, I keep forgetting to tell you,” says my mom one day. “There’s some wine here for you. A small box. Sawbawn?”

Now if she’d said primitivo I would have known right away.   But she didn’t because 1) she didn’t open the box and 2) she doesn’t drink wine or give a fig about it so I had to flip through the files in my brain and then I had a suspect: could it be the Sobon primitivo had actually arrived?

Not only was it the Sobon Primitivo, but Robert Sobon also sent me a bottle of their Old Vines Zinfandel from Amador County to try. Did he snoop around my blog and see I was a sucker for old vine zins? One of my favorite zins from when I worked at Ridge was Amador County’s Fiddletown, and of course Sobon produces wines from there–they even have a vineyard right next to the one where Ridge sources their wines.

Plus Robert Sobon sent both wines not knowing that the next Wine Blogging Wednesday prompt from host Dale Cruse would be “A Wine by Any Other Name.” We both got lucky!

Since my dear friend Jane was in town from Long Island and going to be joining us for dinner on Tuesday night, I knew I had not one, but three people to join in and lend their opinions. So last night in the rain, we decided to bring the wine with us to Ferraros, our favorite local Italian restaurant since I suspected the primitivo would pair wonderfully with their flavorful spicy red sauce.

Our server opened the wine for a $10 corkage and although I offered a taste to Betty Ferraro a few times, she passed it up leaving more for us (too bad daughter Sarah wasn’t there–I know she would have loved a sample!)

Admittedly, Ferraro’s doesn’t have the fanciest wine glasses, and the lighting is dim, but once we got over the first shock of alcohol (15%), the wine opened up a little and we all kept saying how good it was, and how much it didn’t taste like zinfandel. It was almost like we were surprised by how good and interesting it was. It went great with our salads with blue cheese dressing, with our garlic bread and then with our entrees: Jane and I had manicotti with meat sauce on special and the Big Monkey had rigoletti with broccoli and a side of red sauce. My husband, who often makes fun of my passion for wine, kept refilling his and our glasses until I had to remove the bottle from the table so I could be sure to have some to compare with the zin!

Sobon Family Wines is a “Green Drink” as Sobon Estate is a family-owned winery with a reputation for producing the best possible wines using low-yield viticulture and minimum intervention wine making techniques; the wines are made with their own sustainably-grown grapes which “reflect the unique Shenandoah Valley terroir, resulting in a richness and intensity rarely seen elsewhere” according to their website.

Practicing sustainability is important to me, but the bottom line is whether a wine is any good or not which we established that yes it was verygood and then the next order of business is: what did it taste like? Jane and I agreed we thought the primitivo was earthy, smoky, musky, rich, heavy; the fruit reminded me almost like black cherry cola, the sweetness of root vegetables like beets. These are not any of the descriptors I remember ever having used for a zin. And it was fabulous with the food.

Then we came home, threw the kids in the bath, and I opened the Old Vines Zin. Now this is a zin and it tastes like a zin. My first reaction was “ahhhh” and then there was floral…old vines, the roses and violets of an older graceful woman, old zin, yes, I thought to myself. Lots of stone fruit, Jane and I agreed, and it was clearly red plum for me, none of that typical brambleness I expect to find in the Dry Creek Valley zins I love. Even though this zin is 14.9% alcohol, close to the primitivo, we didn’t experience the alcohol as much, possibly because our house is cooler than the warm restaurant. We were all amazed that this retails in the $10-15 range.

The color is clearly different as well. The primitivo has more of a golden tone to it than the zin which is more purely pinks. The primitivo isn’t the more rusty hue of an older vintage, but more golden in contrast to the pink of the zin. There’s more depth to the color of the primitivo as well.

Sobon suggest pairing the primitivo wine with lamb, and I’d be tempted to try it with lamb cooked on the grill. I could also see it with mushrooms. Possibly the best pairing would be a pizza with mushrooms and lamb…

Definitely going to have to have this primitivo again and see!

BTW, the Primitivo, which has won two gold medals, retails between $20 and $25, and as I mentioned at the beginning, Robert Sobon was generous enough to send me the bottles so I could try them.

Thanks to Dale Cruse for the great  “Wine Blogging Wednesday” prompt! In a few days, he’ll offer a round up of all the wines reviewed by participants so go check it out!

Hardy Wallace aka “Dirty South” Makes Goode

So his wasn’t the prettiest face on the page, I am sure he’d be the first to admit.

But anybody who knows Hardy, or gets to know Hardy, knows he’s a really Goode guy.

No surprise that Murphy-Goode snapped up the guy who flew across the country to be first in line in San Francisco to sign up to compete for a really goode job as Murphy-Goode Wine Country Lifestyle Correspondent–someone who’s seriously been big into wine for awhile–when we met at the Wine Blogger’s Conference, it seemed everybody already knew him!–and someone who certainly doesn’t take himself too seriously.

According to the winery’s press release,

“This is Murphy good!” Wallace said after he was named the winner at a ceremony on the Healdsburg Town Square. “Seriously, this was my dream job before the job ever came along. My dream has come true!”

The good-humored Wallace is founder of the popular “Dirty South Wine” blog, is
a musician, and a Sommelier Guild level I and II.

“This was an extremely difficult decision given the talent of all the candidates, but
Hardy really knocked us over in the interviews with his passion and enthusiasm,” said
Murphy-Goode winemaker, David Ready, Jr. “He’s like us: he’s a people-person who
loves wine.”

Wallace will live for free in a charming, two-bedroom home near downtown
Healdsburg.  He starts “work” on August 15, 2009.

Congrats, Hardy! You ran a great campaign for the job and you deserve the $10,000 a month, the accolades, and all the Liar’s Dice you can stand.

But the real congratulations goes out to all the people (myself included!) who went for it, who said, “hey, I’m in!” People who took a risk, made a video, submitted it, promoted it. People who gave it a go.

Because you never know where something might take you!

(Hey something? I’m ready when you are!) Continue reading →

WBW #59 sipping some sake & other Green Drinks on July 8

wandering_poet sakeTwo ways to get your drink on this Wednesday, July 8: join the international community of wine bloggers sipping sake the second Wednesday this month or find your local community for Green Drinks, typically the second Tuesday or Wednesday each month.

Lenn Thompson writes that the 59th edition of Wine Blogging Wednesday, hosted by The Passionate Foodie, is an homage to Kushi no Kami, the ancient name for the god of Saké, and that the theme is perfect:  “it’s just the kind of WBW theme that inspired the event in the first place — a forced exploration of a region or type of wine that is new or unknown…”

Host Richard, the Passionate Foodie says that “Saké was once referred to as “kushi” which translates as “something mysterious or strange.” To many people, Saké still is mysterious and strange but I hope to unveil some of that mystery and reveal its wonders.” Read Richard’s full post to get all the details and for links to more information on Saké.

Sounds to me like a great excuse to go have some sushi! And I’ve been itching to write about some organic sake I tasted too, as well as “The Wandering Poet” aka Li Po, one of my favorite Asian poets, “ who lived from 701-762 and was known to drink a lot before writing. He was claimed to have said, “I drink a bottle and write 100 poems.” ! Watch for a post on that soon!

Ventura County Green Drinks Ventura Country meets Weds. July 8 from 5:30-7:30pm at PizzaSalad in Thousand Oaks 1655 E. TO Blvd. Rumor has it PizzaSalad doesn’t just serve a pizza crust made with organic flour and a couple of organic toppings, PizzaSalad also serves pizzas and salads which are made entirely with USDA certified organic ingredients, from the spices and herbs to the flour and olive oil to the cheese and greens.

Whether they offer organic, biodynamic or sustainable grown wine and beer remains to be seen.

For more about my experiences with Green Drinks, go here: https://winepredator.wordpress.com/2009/06/09/green-drinks-wine-explained/

Wine Predator: Going for A Really Goode Job

Art Predator aka Wine Predator: I Want “A Really Goode Job”

Murphy-Goode wineJust over a month ago, Queensland Tourism announced Ben Southall Gets Best Job in the World!

Which meant that Art Predator aka Wine Predator did not. And for those of you who follow this blog (and there are a lot of you, lurkers and commentors alike), you know my huge disappointment. You likely recall that I wrote a lot about Australia (not just my typical AUS wine posts!) and the Great Barrier Reef  in the weeks leading up to that announcement–posts that, I must admit, have very long tails and continue to be quite active.

In the same post, I mentioned that Murphy-Goode was a week or so into a contest looking for a “Wine Country Lifestyle Correspondent,” and I wondered whether I should throw my hat into the ring. I even bought a bottle of 2005 Murphy-Goode Alexander Valley Cabernet Sauvignon at the Ventura Wine Store on Telephone.

But I was still licking my wound, letting the warm consoling words of friends wash over and heal me.

Until now. Yes, friends Helen and Dave have been after me to apply ever since I told them about the Murphy-Goode wine blogging and social media job while we were en route to the Delicious Wine Tasting in Santa Monica. Dave keeps giving me that “I’ll never forgive you if you don’t apply” look. So I’ve decided to go for it.

One minute video applications are due Friday June 19 at midnight, California time. I’ve got my script ready, and my lines rehearsed. Some filming and editing is done, my friends and family are lined up, and the tritip is marinating for the fine dinner party we’re going to have with some Murphy-Goode wine up at my mom’s house.

And then. And then.

And then I’m cruising the internet and find this: a wine marketing think tank, VinTank, has already vetted the existing candidates, chosen their favorites, and even helped them promote their candidacy. At one point, they even offered Murphy-Goode $100,000 in services if M-G chose one of their favorites!!

Hello? Murphy-Goode Dream Job? My dream has been squelched before I even finished my video!

OK, I admit, this is a great way for VinTank to draw attention to their white paper on the wine business and social media. And one of the candidates they chose (Todd Havens) was one I chose and even featured on my blog in this post: Art Predator Gets Best Mom, Ben Southall Gets Best Job in the World!

Yep, he’s really good. And his video is really good–or is that goode?

Anyway, now I am in a quandary. The invites are out. Friends and family have made plans. I’m looking forward to seeing them, to enjoying the great meal I have planned, and to drinking this Murphy-Goode wine I bought!

So–The party’s is ON!!

PS And you know it–you will be the first to know how it goes! I am counting on you, my faithful readers, to vote and support my candidacy! Together we can do it, we can put the Art Predator to work at a Really Goode job!

And, if you get a chance, drop those folks over at VinTank a note and ask them to save a spot for the Art Predator aka Wine Predator. They won’t regret it!

Green Drinks & Green Wine –biodynamic, organic & sustainable practices explained

shapeimage_3Whenever I bring up Green Drinks, the national green monthly networking event, people always assume I am talking about “green” as in sustainable drinks.

Uh no, but that’s a good topic too and one that confuses people as well. Since I just happen to have some info on it and a desire to let you in on some wonderful “green” wines including the Vino V Pinot Noir I want to feature for tomorrow’s Wine Blogging Wednesday #58 hosted by Katie at Gonzo Gastronomy, I figured I’d take on a intro to both Green Drinks and “Green” Drinks especially green wines in this post.

First, Green Drinks–the event. Then Green Drinks, the beverage with particular attention to wine, my favorite drink of all and possibly one of the most easily available green drink (after water and likely most non-alcoholic beverages!)

Green Drinks is a networking event for people who are “environmentally minded.” Casual gatherings, held monthly in 400 cities around the world, bring like-minded people together to eat, drink, socialize, problem solve, network, find jobs, learn, and make jobs better. Locally we meet on the second Wednesday of the month and it appears to be sponsored by GreenLiving Magazine; I’ve gone twice now.shapeimage_7

In April, we met at the new Red Cross headquarters in Camarillo where officials showed off how they are pursuing LEEDS certification and described the many ways the Red Cross is trying to go green. About 30 people attended, and I saw familiar as well as new faces. Some wine and appetizers were available, but they weren’t necessarily “green”–either by being locally produced or organically grown.

In May, I rode my bike over to the Crown Plaza on the promenade near the ocean. The restaurant served excellent fried calamari and a tuna appetizer as well. People paid for their own drinks; I had a house special using locally made Limoncello that was really yummy–not too sweet and not too sour. Over the course of the evening, about 30 people passed through.

This month, on Wednesday June 10 from 5:30pm-7:30pm, we meet at Sheila’s Place Wine Bar and Restaurant, 302 N. Lantana,  Camarillo. Maybe I’ll see you at our local green drinks or in spirit at yours!

So what about this other “green drinks”? What makes an alcoholic beverage “green”? And I don’t mean St Paddy’s Day green beer or other artificially green drinks.

Typically it means a beverage made from organic, biodynamic, or sustainably grown grapes, grains etc and/or produced using sustainable practices. For some examples of organic beers, go here.

According to an article by Heather Stober Fleming, a wine professional who lives in Fairhaven MA ( http://tinyurl.com/dbzakd), “As the green movement gains momentum, more wine drinkers are seeking out wines that are made from producers that are using Earth-friendly farming practices.”

If a wine is made from certified organic grapes, the label will read “organically grown,” “organically farmed,” or “made with organically grown grapes.” The fundamental idea behind organic farming is to harvest grapes that have been grown without pesticides, herbicides, fertilizers or any other synthetic chemicals.

Methods like crop rotation, tillage, and composting are used to maintain the health of the soil. Other natural methods are also used to control weeds, insects and other pests that can damage the vineyard or the fruit.

It is important to know that most wines made from organically grown grapes will not be labeled as “organic wine.” In order for a wine to be labeled as “organic wine,” it must be made from certified organic grapes and contain no added sulfites.

Biodynamic is the highest form of organic farming. It goes beyond the elimination of all chemicals. It incorporates the environment in and around the vineyard and works with nature to apply the knowledge of life forces to bring about balance and healing in the soil. No artificial fertilizers, pesticides, or herbicides may be used. Farmers achieve pest control through soil management and the use of biodynamic sprays and teas. Crop rotation, natural vineyard compost, and manure are employed to promote a healthy crop. Biodynamic farmers nurture a diverse animal, bird, and insect population to promote natural control of predators. The vineyard must be free of all synthetic components for 36 months and under biodynamic farming for 24 months before it can be certified. Weeds are controlled by using cover crops and other mechanical or by-hand methods. The majority of composting material used is generated by the vineyard itself. What is taken out of the land is put back in.

The Demeter Association, an independent certifier, is the organization that certifies a vineyard as biodynamic. The certification is extremely difficult to achieve, must be renewed every year and is the ultimate guarantee of purity in agricultural products. Sustainable agriculture produces crops without depleting the earth’s resources or polluting the environment. It is agriculture that follows the principles of nature to develop systems for the best crop possible.

As far as I know, there are no certifications or legal guidelines for sustainability. It is more of a way of life and a commitment that the farmer has made to the land to produce the best product possible, without stripping the land of what nature has given it. All organic and biodynamic growers practice sustainable agriculture, but not all sustainable agriculturists are certified organic or biodynamic. The wine industry is not only green in the vineyard, but the wineries as well.

There are more than 75 wineries in California that have switched to solar power to supply electricity for their winery and other facilities on their property such as tasting rooms, office buildings, and residences.

The article also mentions these widely available wines:

* Bonterra, one of the first wineries in California to commit to organic and sustainable agriculture. All of their wines are made with certified organically grown grapes. They also make one red wine, The McNabb, which is certified biodynamic.

* Benziger — The Benziger family is an industry leader in organic, biodynamic, and sustainable grape growing. They are going through the certification process so the wines that are distributed across the country do not have the organic certification on the label yet but have been grown in sustainable vineyards. The certified organic wines are currently only available at the winery. Benziger Tribute is a Bordeaux blend that is biodynamic certified. It’s hard to find, but well worth it if you do.

* Cono Sur from Chile produces a Cabernet Sauvignon/Carmenere made with organically grown grapes.

* Öko from France produces a Cabernet Sauvignon/Merlot blend made with organically grown grapes.

* All the following wineries are solar powered — Cline, Domaine Carneros, Saintbury, Fetzer, Far Niente, Frog’s Leap, Grgich Hills, Long Meadow Ranch, Merryvale, Robert Mondavi, Robert Sinskey, Shafer, Silverado, Spottswoode, Eos, Clos du Bois, Rodney Strong, J. Lohr, and St. Francis.

Usually, information on the front and back label can inform the consumer of earth-friendly practices that were used to produce a specific wine.

WBW # 56: Better Late than Later–Herzog’s Fine Kosher Wines on Earth Day

wbw-new1Now that Passover is over, Herzog Winery’s Tasting Room is open again and back in business–and David and I went over there to check it out.

The ten year old facility looks brand new; it’s impressive, state of the art, and well laid out to serve a variety of functions from small, intimate tastings and classes to inside and outside hosted meetings. The public rooms have high ceilings, possibly 30 feet or more, but it’s well sound proofed with inviting lighting and nice appointments throughout–not overly done and decorated but  classy and comfortable.

When we walked in, we were greeted by receptionists at the counter as if we were at a major business–which we were! To the right is the business side of the winery and to the left the eating and drinking side–where we were headed. A self guided tour takes visitors upstairs where fine art hangs and to see the rest of the facility. Guided tours are also available.

The wine store is well stocked with jams, mustard, wine stuff, and lots and lots of wine which they are more than happy to sell. We were surprised by the international wines on display; the tasting room host told us that Herzog is the biggest importer and distributor of Kosher wines in the world. Amazing–we had no idea that the business was so big. They also import and distribute Kosher Cognac and other spirits.

Our host, David, was friendly, personable, and knowledgeable which we appreciated since we had hoped to attend a $10 wine tasting class that night which was sold out. Later when people left the class, they were pleased with what they’d learned and immediately came to the counter to taste more and make some purchases.

Herzog offers two levels of tastings. Suite 1 is $3 and features Baron Herzog label while the $6 flight shows off their reserve label.

We went for the higher end reserve tasting. Overall, the wines were well balanced, with nice clarity and color, reasonable alcohol content, some nice light oak, and they go well with food. Since it was Earth Day, we were also happy to learn that most of the vineyards from which they get their juice use sustainable practices.

We started with Continue reading →

Ventura County Green Drinks Meets April 8 Camarillo Red Cross

shapeimage_2Green Drinks is an informal social gathering/networking event for folks that are environmentally minded.  Cross pollinate, make new friends, catch up with old ones, and maybe even sprout an idea or three.

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Green Drinks approaches a different host each month who selects the venue of their choice.

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Green Drinks Ventura County: http://www.venturagreendrinks.co.nr/