Vino In My Dino

What Would Carrie Nation Say?

March 16, 2016 17:04

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We are now halfway through Women’s History Month and I’ll spend the next few posts focused on the women of Pedroncelli Winery and their accomplishments. While reading over one of the first proclamations for this important national celebration I noted that the women of the temperance movement were included as playing an important role in our nation’s history. I am in the wine business as you know, a third generation family owner, and in retrospect I see the impact these women made by urging the passing of the 18th Amendment which began a 13 year ban on alcohol. Paradoxically it also was the reason we went into the wine business.

My grandparents, Giovanni and Julia, were looking for land to put down permanent roots. 89 years ago they bought a defunct winery, 25 acres of vineyard and a home mid-Prohibition. The Italian family they bought the property from, who had begun their winery in the early 1900s, could no longer make it by selling grapes because the bottom of that particular market had fallen out. It would be another 7 years before wine was made again upon Repeal and the 21st Amendment. Even during Prohibition all was not dry-there was some wiggle room. Heads of households could make 200 gallons of wine a year if they had access to grapes. My grandfather was able to sell the grapes and support his family and, at the same time, save the vineyard. My grandmother, who was a stalwart lady, raised four children and helped her husband farm the grapes. She later on became the bookkeeper for the winery, ensuring its success. So I’ll raise a glass to the Temperance Movement, the reason we make wine in one of the greatest wine regions in California. What would Carrie Nation say now?

My grandparents, Giovanni and Julia, in the early 1920's.

Tags: Pedroncelli, Women's History Month, family
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Burma Shave and Barrel Tasting

March 11, 2016 17:10

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The act of going winetasting, driving from winery to winery, especially during an industry wide event like Barrel Tasting, needs what I call tricks of the trade. Previously we’ve looked at how to taste wine from a barrel; while tasting to swirl, sniff, sip and especially spit or pour out the remainder in your glass and presented a video, made by the Wine Road, to give some friendly advice on what to do while tasting. The reason? Responsible hospitality both on the winery’s part as well as the visitor-that would be you.

A few years ago we tried to get the idea of responsible sipping across to our visitors at major events by creating four signs that followed the Burma Shave signs which were popular throughout the US beginning in the 1920s. (Hey we were founded in the 1920’s too!) These used humor to sell their product, shaving cream, as people drove along the highways and byways of the U.S. We used humor to get the point across, that it is really okay to spit or pour out the sample of wine, as tasters entered our barrel room.

The reason behind limiting the amount of wine is because it allows the taster’s palate to last longer throughout the day, known as palate fatigue, and to be responsible for the amount of wine consumed. Sometimes it is hard for tasters to understand why we think it is the right thing to do but trust us, we have a lot of experience with this subject. So take a look at our Burma Shave-inspired quip and remember the next time you have some vino in your dino to do the right thing for you and your palate.

Tags: Pedroncelli, Barrel Tasting
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American vs French Oak

March 9, 2016 17:14

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Barrel tasting continues this weekend across Northern Sonoma County via the Wine Road's 38th annual event. I have written about how to taste from a barrel, how wine in a barrel changes, and today I’ll focus on oak sources.

Our oak barrels, all 2000 of them, are a mixture of American, French and Hungarian oak. The reason for using three types of oak comes from their ‘flavor profile’ and we match it up with certain varietals. For instance American oak and Zinfandel have always paired well together and we only age our Pinot Noir in French oak. But why is this? You should also take into consideration that we do not use 100% new oak each vintage-more like 25% which also influences the wine’s flavor profile.

There are subtle but tangible differences between the three types of oak. We use medium plus toast across the board. This means the barrel is toasted to a medium char and the heads (or ends) of the barrel are toasted too. This brings out what we call the toasty, wood fire-like aroma in all of them. The American oak can be a bit more reserved when it comes to its’ profile with less fruit aspects and more toasted oak influence. Since Zinfandel is already fruit forward it makes sense to pair the American oak with this one. Pinot Noir, while showing fruit, benefits from the almost perfume-y aromatics of French Oak. We don’t use a large amount of Hungarian oak but it is similar in profile to French oak.

It all comes down to the bouquet-both of the varietal as well as the oak. If you have ever walked by a coffee roaster think about those aromatics because they are close to what you can smell of the oak influence in a finished wine. Or the next time you are camping, take in those aromas as well and develop your olfactory memory for toasted oak. I'll 'toast' to oak and its wonderful layered influence in our wines.

I couldn't resist using this photo of my uncle from a few years ago-he is surrounded by a friendly group of barrel tasters.

A typical March day outside the Barrel Room. Making way for a new vintage to be aged within.

Tags: Pedroncelli, Barrel Tasting, Barrels, Barrel aging
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Educate Your Palate

March 4, 2016 17:18

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Barrel Tasting Weekend is here, the annual event sponsored by the Wine Road. Begun 38 years ago with a few barrels scattered around northern Sonoma County, you brought your own wine glass and bellied up to educate your palate. Today the event is successful and draws visitors from all over California and the U.S. It has evolved, changed with the times and at many wineries you can now buy futures.

So what is it about tasting a wine from a barrel that educates your palate? If you plan it right, by reviewing what each winery in the area offers, you could do a few things like focus on a varietal or a sub-appellation, drill down to either white or red wine, take a look at a specific vintage. By tasting wine thieved from the barrel you’ll be met with some young wine issues including heavier tannins and that awkward teenage stage where the wine is still developing. This is also the time to ask questions about what type of oak, how long the wine will age as well as other winemaking info.

We are offering our Wisdom Cabernet Sauvignon that has been in the barrel for over one year. It will age an additional 4 months before bottling. It is still reaping the reward of time in the barrel-the most important feature of aging. Slowly over the months the wine has slowly, painstakingly oxidized where the water evaporates making it more concentrated. The process also softens up the tannins in the wine, making a more palatable, if you will, Cabernet. Either way, you will end up with an education. A toast with some 2014 Wisdom Cabernet Sauvignon (our barrel feature) in my Dino.

Montse Reece, our winemaker, thieving samples for Barrel Tasting a few years ago.

Tags: Pedroncelli, Barrel Tasting
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The 4 S's of Wine Tasting

March 2, 2016 17:21

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Swirl, sniff, sip and spit was the phrase used in the 1980s and 1990s by our Sonoma County Wineries Association to help people in a humorous way to taste wine responsibly. Easy to remember not always easy to do especially the last word.

When visitors stop by tasting rooms they happily swirl the wine in the glass, take a sniff to enjoy the aromas and then sip a bit of the wine to get the full enjoyment of the tasting experience. Spitting, not so much. They ‘don’t want to waste the wine’ or are uncomfortable spitting something out in front of others. I am here to say it really is the best thing you can do in order to maintain yourself at a good pace at each winery. Getting blotto by the end of the day shouldn’t be your goal. Getting educated about what you like and don’t like, trying new wines, spitting or pouring out what is left in your glass is completely acceptable at any tasting room anywhere in the world. I prefer to bring a plastic cup with me-the popular red cup is great because it isn’t see-through. Many tasting rooms offer cups to use as an important responsible hospitality tool. As we get ready to welcome our visitors to Barrel Tasting over the next two weekends, I’ll be reminding everyone not to be afraid to swirl, sniff, sip AND spit. Cheers with a splash of vino in my Dino-the original plastic cup!

Swirl, sniff...sip and spit.

Tags: Pedroncelli, Barrel Tasting, wine tasting
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OTBN Pt. 2

February 26, 2016 17:25

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Open That Bottle Night is tomorrow night, the 27th of February. This is a fun way to take a look at the wines you have stored or saved over the years-and even if you don’t have a cellar or closet to age wine pick something up you haven’t tried before.

In the case you have an older vintage on your hands remember to check a few things out: fill level of bottle or any leaks through the cork. If you have a two-pronged wine opener this is best for older corks but careful use of a regular corkscrew should to the trick. Decant if you like although I think the aromas of an older vintage (15-20-30 years old) tends to dissipate quickly. Needless to say don’t linger over an aged wine-it is delicate in its old age.

I am at this moment looking at an empty bottle of the 1972 Pinot Noir, one of which we bought at your winery. My husband is now gone and I decided to try it to see if it as still drinkable. Well, it is the most fabulous wine I had ever tasted and I drank it at the rate of about an inch an evening. Thank your family for such a wonderful experience. Geraldine W.

Re: 1973 Cabernet Sauvignon: Opened tonight with little hope that it would still be drinkable. Amazingly alive and vibrant. Tastes 20 yrs younger You guys are good. Charles J.

I recently drank a 1978 bottle of your Cabernet Sauvignon & it was terrific! I found it in a wine rack in the garage of an old house near Eugene, Oregon, which hadn't been lived in for over 10 years. It had undergone winter lows of about 20 degrees & summer highs of 90 - 100 degrees. This is approximate, but it would be simple enough to check the weather history. Bill M. (while we don’t recommend our Cabernet be aged this way I am glad it tasted good!)

And the highly unusual for a 23 year old white wine:

My wife and i just opened a bottle of 1985 Chenin Blanc that my father was keeping in his celler these past few years (23). We had the pleasure of opening this bottle tonight and it was excellent. We normally drink your cab, but very much enjoyed this bottle. Thank you, your family, and hard working staff for the wonderful wines you bring into this world. Bill & Diana T.

A toast in my Dino with a bottle of 2004 Mother Clone Zinfandel-that is the plan for tomorrow night!

Tags: Pedroncelli, Vintage Year, Cabernet Sauvignon, Vintage Wine, wine tasting
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OTBN Pt. 1

February 24, 2016 17:29

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Open That Bottle Night (OTBN for short) is scheduled for Saturday February 27. Here is a link to the people and the history behind it, Dorothy J. Gaiter and John Brecher. I am championing this event because I think those of us who love wine have stored away a bottle or two, saving it for a special day. OTBN is that special day when hundreds, maybe thousands, of wine lovers will be opening their special bottle along with us.

Gather friends or loved ones close and have a few things on hand in case they are needed. First check the bottle you’d like to open and make sure the wine is sound by checking the fill level or if there are any leaks around the capsule/cork. Have a two pronged opener in case the cork is old and delicate-wines over 20 years old would be in this category as the cork ages too! If you have a decanter use it on wines less than 10 vintages old-older than this the decanting might aerate the delicate aromas away. As the OTBN rules suggest, have a ‘plan B’ wine on hand in case the first one has gone over the hill. Have fun with this-I’ll be posting my bottle on Friday and opening it Saturday night. A toast to older vintages and special wines!

Here is a bottle we opened with friends from Amathus Drinks who were visiting us this week from England-it was truly enjoyed by all. The wine was sound, the fruit and oak notes still alive, yet the tannin had softened up quite a bit making it all the more enjoyable.

Say hello to our friends Lucy, to my left, my husband Ed, Leo, Lee and Will. We had a smashing dinner!

Tags: Pedroncelli, wine tasting, Vintage Wine, Vintage Year, Cabernet Sauvignon
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Barrel Tasting Know How

February 18, 2016 17:37

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Today I’m going to divert a bit and talk about barrel tasting. The reason? Our own Sonoma-grown Barrel Tasting is in a few short weeks so I thought I’d share some advice when it comes to tasting wines straight out of the barrel.

First of all, at our winery, you’ll be trying wine that is thieved directly out of the barrel it is aging in. The barrel room is 55 degrees or even cooler during the winter months. Once you have the wine in your glass try warming up the bowl of the wineglass with your hands. This will release some aromatics from the cold liquid and help you determine the fruit or subtle oak notes developing in the bouquet. Swirl the wine, appreciate the color and release the aromatics.

If your nose becomes overwhelmed it becomes deadened to the nuances in your glass. Much like passing a perfume or cologne counter and smelling too many inhibits your olfactory senses. My recommendation is to turn your head and inhale some fresh air or smell the back of your hand (!) especially if you haven’t slathered on some perfume or cologne. This gives your nose a break and readjusts it so the aromas can be enjoyed.

Next thing is to take a sip. Now just a sip-you’ll have many wines to enjoy besides ours at Pedroncelli. You decide if you want to spit and remain a responsible taster. Taking one of those plastic red cups along (you know-the ones that typically hold beer) and spitting into them helps or we’ll have convenient spit buckets around the barrel room for you to use.

Lastly you are at the winery, in the midst of knowledgeable staff, ask questions! We would be happy to answer any and all your inquiring minds have about our wines and vineyards. A toast to barrel tasting with some of our Wisdom Cabernet Sauvignon-our featured barrel sample this year!

For more on winetasting here are some great tips sponsored by the Wine Road-the handsome guy from Pedroncelli gives some great advice!

Tags: Pedroncelli, Barrel Tasting, wine tasting
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Barrel Hoop-la

February 17, 2016 17:40

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I have focused before on the important role barrels and aging play in the making of wine. A review today of what happens in our cellar where over 2000 barrels are used in order to age the wine the best way possible-over time. The first quarter of each year sees the cellar crew focusing on the transfer of wine from last year’s stay in barrel with the next vintage.

It is the quiet after the storm of a busy harvest and aging wines are resting in the barrel room. Their repose comes to an end a year or so after they have been filled with new wine. The barrels and the atmosphere in the barrel room (usually around 55 degrees and humidified to slow the oxidation) have incrementally oxidized the wine with visits by the crew to top them off every three months or so. This process preserves the overall condition of the wine, making sure no extra oxygen, a detriment, spoils the wine. The aging process is key to softening up wines, red wines in particular.

We use mostly American oak for our wines and add French oak when we feel it is the right fit. Pinot Noir and our Wisdom Cabernet Sauvignon are in this category. The size also matters and in our case it adds up to 59 gallons, which produces around 25 cases of vino. We feel this gives our wines the advantage because this size has the correct wine to oak ratio—just right to make the fruit shine and the oak components frame it. Additional bottle age will also do justice to the process and this is a story for another day. For now, a toast from my Dino to yours with a splash of Zinfandel.

Cellar work is never done or so it seems.

Tags: Pedroncelli, Barrel aging
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In Water We Trust

February 12, 2016 17:44

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The weather outside is delightful. It seems like spring is upon us with these mild warm days with temperatures in the 70s-I know our friends on the East Coast would like a bit of this warmth right now! We are experiencing a spring-like mid-February with the high pressure system pushing the rain north and east of California. It isn’t unusual to have a break in the rain and a warming trend.

There is good news even as a few are fearful El Nino has left the building. Winter isn’t over until March 20 and there is hope we will receive more rain between now and then and into early spring (April showers…). For now the update is we are slightly above average on rainfall for our area. The two lakes, Sonoma and Mendocino, are full to capacity and even slightly above in Mendocino’s case. They are doing their job as flood control and for future water needs and recreation year round. As farmers we depend on the weather and work with what we have. Here's hoping for more precipitation and a toast to Mother Nature in all of her glory.

Thanks to the rain we have a lush cover crop. Bell bean shoots and buttercups mix between the vines.

Tags: Pedroncelli, weather
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