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Chester County Cuisine and Nightlife Magazine Launches!

Vinted on March 19, 2009 binned in pennsylvania, wine publications

CC Mag has launched!

I’m happy to report that Chester County Cuisine & Nightlife, a joint venture between WCDish.com and the Daily Local News, has officially launched, and includes content from yours truly.

CC Mag is free, and is dedicated to highlighting things to eat, drink, and do in Chester County, PA.  I’ll be covering all things wine-related for CC Mag – including the exciting developments happening along the Brandy Valley Wine Trail (among other things).

You can download a PDF version of the first issue of CC Magazine here.  Or, you can pick up a free printed copy at any of several dozen locations around Chester County.

I’m excited to be a part of this top-notch project, and I hope you’ll check it out!

Cheers!

(images: Chester County Cuisine & Nightlife)
  

Vintage of a Lifetime: Tales from the `07 Barrels at Chaddsford Winery

Vinted on March 16, 2009 binned in Penns Woods, pennsylvania

To understand how profoundly good the 2007 reds will be for Chaddsford Winery – and we will get to that, because the `07s are that good – you first need to understand a bit about winemaking in Southeastern Pennsylvania.

And to understand winemaking in Southeastern Pennsylvania, you first need to understand a bit about Eric Miller, the co-founder and winemaker at Chaddsford.

Eric is not just the wily, driving force behind the 25,000 case production of Chaddsford.  In many ways, he is the driving force behind wine in Southeastern PA, period. While some of his childhood was spent in the shadow of famous vineyards in Europe, his roots in Pennsylvania winemaking now run deeper than those of the vines that make up his prized Estate Vineyard in Chester County’s French Creek conservation area (the same ones that are giving birth to some of that profound red wine that’s slowly integrating in barreled slumber… more on those in a minute.. or two…).

“For the first 10 years, I didn’t know how to pick grapes,” Eric told me as we sampled some of his bright, cherry-forward 2005 Cab.  “I used to pick based on pH, then it was sugar… now, I just pick based on flavor.”

Picking based on flavor is not something that comes easily.  It takes practice – a luxury that most winemakers don’t have.

“You only get one vintage a year to get it right,” according to Eric, which is a more difficult proposition in the rough and rugged growing conditions of PA than it might be in the arid climes of California, for example.  “We have a short growing season that’s margined by death.”  In other words, get it right, and you just might get rewarded with unique wines that taste closer to the terroirs of Europe than CA.  But get it wrong, and you might get it very, very wrong.

“You only get one vintage a year to get it right.”

Eric and Chaddsford have gotten it right enough times that they’re virtually synonymous with PA winemaking.  “I see similar parallels to Pennsylvania now and Abruzzi 30 years ago,” Gino Razzi, winemaker of Penns Woods and one of Eric’s local contemporaries, told me last year. “It’s a rougher industry. It was done by people with a lot of heart; their enthusiasm was bigger then the available knowledge. They didn’t know what grapes to plant, or how to best make the wines. They did the most they could to learn. Eric was the pioneer – there were no experts or viticulturists around to learn from.”

The only way to learn, was to do.  And, of course, taste.

“I’m someone with an average palate, who happens to taste a lot of wine,” says Eric.

Which brings us back to tasting those `07s.

Considering that there probably haven’t been any vintages of Southeastern PA wine that Eric hasn’t tasted, he is in a unique position to pass judgment on the 2007 vintage as the reds mature in the small barrel room underneath the tasting area and wine shop at Chaddsford.

Eric had rated previous recent vintages as some of the best among his many years of winemaking in PA, but “after tasting the 07s,” he said, as he drew a sample from a barrel of the Cab (which has a bit of Merlot and Petit Verdot to round out the blend, “I had to re-evaluate.”

With good reason.  Simply put, the `07 reds are among the best Cabernet-based wines ever made in PA – if not the best. They’re certainly among the most concentrated, rewarding, and nuanced regional reds I’ve ever sampled.

The `07 Cabernet, sourced mostly from other PA vineyards, is already well-integrated with smoky oak, concentrated dark cherry and a pleasing sweet spice character that hits your nose immediately from the glass.

The `07 Merican (Chaddsford’s Meritage-style blend) is even better.  The Merican is sourced mostly from Chadssford’s Estate vineyard, with a higher proportion of Merlot to the blend.  Out of the barrel, it’s got Christmas spices to start, and even darker concentrated fruit than the Cab, with a roasted coffee finish that seems to last for days – easily one of the longest finishes I’ve ever experienced in a wine from PA.

Near-perfect growing conditions in `07 are responsible for the mojo.  “The effect of the weather [in PA] is profound, and painfully unpredictable,” said Eric.  “`07 Conditions were dry really up until flowering… creating really small, concentrated berries with clusters flapping in the breeze,” he added, squinting, and pinching the air to demonstrate the actual life-size of the tiny berries.  While the weather was primarily “warm, sunny, dry, and almost frost free,” the vines received “a bit of rain just as they were getting tired.”

Eric let out a heaving sigh, mimicking the relief of the grapes.

“AHHHHHHHHHHHHHHHHH…..”

Try those `07s once they hit the bottle, and you just might be sighing yourself.  Especially since the situation isn’t likely to repeat anytime soon, unless mother nature is feeling particularly generous.

Ahhhhhhh, indeed.

Cheers!

(images: chaddsford.com)

PA’s Brandywine Valley Wine Trail Gives Back – and Why It Matters

Vinted on March 10, 2009 binned in Penns Woods, pennsylvania

On Friday, March 6, the vintners of the Brandywine Valley Wine Trail quietly, and humbly, showed what it was made of.  What we have is a very special group of people making wine here in Chester County.

At an intimate gathering in the Penns Woods Winery tasting room, the members of the BVWT presented nearly $7000 in auction proceeds to The Little Rock foundation, which provides resources to help children who are blind or visually impaired.  On hand to present the donation to Little Rock were BVWT members Carole Kirkpatrick of Kruetz Creek Vineyards & Winery, Lance Castle of Black Walnut Winery, Sarah Malone of Penns Woods, and Karen Cline (BVWT Administrator).

While the gathering was small, it belied two very striking and important things about the BVWT:

  1. They could hardly have picked a worthier cause to support.  The Little Rock Foundation’s mission is to improve the lives of blind and visually impaired children.  This means that that provide early intervention education to parents of those children, and stick with those kids through childhood to early adulthood.  As they grow up, the LRF helps those children to build a community, showing them that they are not alone in dealing with their impairments.  In other words, the LRF helps to do something miraculous – it helps to give those children back their humanity.
  2. The members of the BVWT are a real community.  In Chester County, PA, you wouldn’t expect a group of wineries to be in cut-throat competition.  And – blessedly – they’re not.  This is a group of people who are actually looking out for one another, and treating each other as neighbors on a common mission to continually improve the wine that Southeastern PA is capable of producing.  Take a trip to wineries in the Napa Valley, and you may find that any mention of their neighboring winemakers elicits an awkward silence and a roll of the eyes.  This simply doesn’t happen in the BVWT – hopefully they can keep this Southern PA mojo, as it’s a serious competitive (not to mention karmic) advantage.

To donate or volunteer for the Little Rock Foundation, visit www.tlrf.org.

If you want to visit the wineries on the Brandywine Valley Wine Trail, now is the perfect time – their Barrels on the Brandywine festival (which spans all of the participating wineries) runs throughout the month of March `09.

Cheers!

(images: 1WineDude.com)

The Burgundian Blogging Effect: Joel Peterson & The Future of Winemaking

Vinted on December 3, 2008 binned in best of, interviews, Penns Woods, pennsylvania, winemaking

“We’ll be in the Green Room.”

I was walking along the sidewalk of a conspicuously calm street in downtown Wilmington, DE, chatting on my cell phone with Gino Razzi, the tireless force behind Penns Woods Winery. It was a Mid-Atlantic November Saturday, which meant intermittent cold rain, but I’d expected the streets to be busier. I was making my way to the swanky-but-elegant Hotel DuPont for lunch with Gino and this year’s Brandywine Valley Vintners’ dinner keynote speaker, Ravenswood founder Joel Peterson.

Despite the fact that I grew up in Wilmington, I did not feel at all at home.

I’d never been to the Green Room. And I hadn’t strolled the streets of downtown for what felt like a dozen years.

I also wasn’t a frequent interviewer of winemaking legends, either.

Joel Peterson started the now-ubiquitous Ravenswood back in the 1970s, back when the Internet was a gleam in the eye of military ARPANET developers, well before Sonoma was a winemaking force, and long before Zinfandel was considered the de facto varietal choice of patriotic, red-blooded Americans that it is today. It was hardly an overnight success (“either that, or it was a really long night” Joel told me): Joel maintained a second job to help make ends meet until the early 1990s. Ravenswood now produces in excess of 500,000 cases of wine per year, and its brand is nearly synonymous with budget-priced Zinfandel.

In other words, Joel Peterson is to Sonoma Zin what Robert Mondavi was to Napa Cab, or what David Lett was to Oregon Pinot Noir.

Which prompted my first question to Joel while we worked our way through our Green Room appetizers: Considering the recent spate of departed California wine legends, does he fear for his safety? A-la the ill-fated drummers in Spinal Tap?…

Joel (chuckling): “No… in fact I’m in some of the best health I’ve been in a long time.”

Ice officially broken.

Or so I thought. That’s when Joel began to ask me questions (hey, who’s interview was this, anyway?), about how I came into the world of wine, and what the sources of my wine passions really were.

Uh-oh.

I was beginning to feel outflanked. And outclassed. Good thing Gino and Joel like to talk, and are conversationalists at heart – “If I could touch on some pertinent topics,” I thought, “then I could let the veteran conversationalists take it from there and have some hope of holding my own here…

Despite the penchant for jeans, plaid, and cowboy hats in his promotional photos, in person Joel comes off much more the scholar than the farmer – mild-mannered, approachable, and with no shortage of lessons from his experience in the wine world.

So pay attention. Maybe you’ll learn something…

Of Rising Tides & Sinking Ships
Since Joel was in town to talk to Pennsylvania winemakers, I started off with questions about PA wine. Do PA wines need to get better across the board in order to change their perception in the marketplace? Does a rising tide actually lift all boats?

Joel: “A rising tide takes many forms. When I helped found ZAP (Zinfandel Advocates & Producers), we had maybe 50 people at out first tasting. We had about 10,000 people at our most recent tasting. We [Zinfandel producers] challenged each other in friendly ways, to see who could get the most recognition or the highest-scoring Zinfandel. But a rising tide also creates more boats, and it makes a bigger pond – there are 7,000 wine brands available to consumers right now, it will be exciting to see where the wine industry foes from here.”

Gino: “You still may sink! I’m trying to get the group [of PA winemakers] to invest time and credibility in themselves.”

Joel: “[In Sonoma] we had a personal recomendation kind of thing. Make it fun, make it friendly, get the wine off the pedestal and onto the table. It’s a long – but not painful! – process, and you do it one person at a time.”

Hmmm… sounds a lot like social media to me.


“A rising tide also creates more boats, and it makes a bigger pond – there are 7,000 wine brands available to consumers right now, it will be exciting to see where the wine industry foes from here.”

On the State (get it?) of PA Wines
Speaking of PA wines – what did Joel think of them?

Joel: “They range from amateurish, to interesting, to very good. The problem is consistency – no one has broken through the threshold to consistently produce thought-provoking wine year on year.

There are a few tenets to grape-growing. Well-drained soils; a rootstock compatible with the soil; keeping the vine in balance with itself with low production; using trellising matched to the area and moisture; farming moderately and irrigating carefully (moisture in the soil and respiration of the vine are critical); choosing varietals that are resistant to the attacks that you have locally. That’s the reason that Cabernet Franc has done well here, with their open clusters and thick skins. Mediterranean varietals could also do well here. I think mainstream grapes aren’t as interesting anymore anyway – you have an opportunity to do something special here.”

On the Amazing Ever-Shrinking Economy
Many wineries have told me that they’re seeing a drop of nearly 20% due to the economic downturn. What’s your perspective on the state of the ‘wine economy’?

Joel: “The economy will change the scale and nature of wines. There’s going to be less outlet for ultra-expensive cult wines made by those funding advances in technology, knowledge and equipment. We’re seeing a shift back to less expensive wine. Drinking a $1,000 bottle of wine now will be a bit like fiddling while Rome burns…”

I admitted that my ‘sweet spot’ for finding excellent wine at a half-decent price was still the $30-$40 range, despite the economic downturn.

Joel: “Yeah, the $35-a-bottle range allows you to do more things as a winemaker: more expensive grapes, different crop levels, different oaks, etc.”

“Drinking a $1,000 bottle of wine now will be a bit like fiddling while Rome burns…”


On Whether or Not CA Wine – or the Wine Business in General – is ‘Played Out’
Joel: “No. It’s a business model now as opposed to an experimental model. It forces you to be really conscious of your quality and your market in ways that you didn’t have to before. Consolidation and Big Box stores are now significant players in getting wine out to people. It’s created a whole employment policy and new jobs. It’s created a whole subset of people who are spinning off into small side businesses, coming out of that secure existence and doing interesting, cutting edge things.”

Such as…?

Joel: “They’re reviving that individual way of winemaking. My son got little piece of Kick Ranch [editor’s note: many WBC attendees may recall meeting Morgan Twain-Peterson and tasting his Bedrock wines), maybe 4 – 6 tons. And they have to figure out “What are we gonna do with this?” And they have a lot of knowledge, capability and experience already.

California wine continue to have high volume, good wines. Then, you’ll have a “Burgundian effect” of small producers making really interesting wines with their own following. Some will survive, some won’t. Some may become the next Mondavi. I talk to these guys a lot. Most don’t expect to make a lot of money from it. They do it because they love it.”

Hmmm… sounds a lot like blogging to me.

Joel: “I would have been a blogger had there been a blogosphere!”

Gino: “The position was created from the past success of wineries like Ravenswood. Your success left a space behind that small wineries are starting to fill. You left a footprint of experience and knowledge that they build on and then they add their own personalities to it.”

Joel: “The miracle of the wine business now is that people are willing to experiment, and the system for communicating the results and changes are instantaneous. We never had that before in the history of winemaking.”

Hmmm… sounds a lot like blogging to me.

I’m starting to wonder if we bloggers are here for a reason…

Cheers!
(images: startupstudio.com, englewoodwinemerchants.com, sugendran.net, fermentingthoughts.com)

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