Welcome to the 4th of July weekend, people! Time to win some sweet shiz!
To celebrate Independence Day, PersonalWine.com (owned by the same folks who pay me to contribute to the Wine Crush Blog) have teamed up with me to give away a bottle of red, and a bottle of white – each personalized with the winner’s own design, and delivered in a classy sheer blue bag!
Specifically, the red is a 2006 Wattle Creek Syrah Winemaker’s Barrel Selection ($24), and the white is the 2008 Wattle Creek Sauvignon Blanc Barrel Selection ($26). Both will come in the sweet blue bag pictured on the right, after you design your own super-cool label for your winnings.
Red, white & blue.
Get it? C’mon, work with me here!
Anyway, winning is easy – here’s how it works:
- Leave a comment on this post, describing what design you would go for if you had your own wine brand/label.
- In one week, I will randomly choose a winner from the commenters, who will work with PersonalWine.com to design their prize!
To get us started, I used PersonalWine.com’s handy on-line label designer to upload a preview of one of the new 1WineDude.com review badges that will be coming to the website in the future (more on that in a future post), and create my own kick-ass wine label (literally kick-ass – see below). Sneak peak after the jump.
Ok – get commentin’!…
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I could tell that I wasn’t quite myself based on the number of business cards in my backpack.
There were dozens of those little cards left, staring back at me when I opened my pack. Cards that I should have given away to friends old and new at the Wine Bloggers Conference in Walla Walla. The “normal” Joe would have been handing out those cards left and right. Instead, they were practically shouting their futility – after all, what good are they to me? I already know who I am.
It wasn’t the fact that I had been in a new place for the first time, seeing new faces (I’m well used to that scenario); it also wasn’t the fact that back home one of our 100+ year-old trees came down on our neighbors garage in a fierce storm, cleaving it nearly into two (no one was hurt, apart from the trees). The reason I wasn’t myself was that my teacher was dying.
My teacher was my dog, Sam. He passed away while I was at the conference (if you were in attendance and I appeared out of it or seemed dismissive, please understand that it wasn’t you, it was most definitely me).
Sam was pretty sprightly for a guy in his 80s (people years, of course), still weighing in at 85 lbs. of mostly muscle. Still fairly strong, too (he had once accidentally broken my left hand when we were out for a run). Stubborn, too – in fact, I used to joke that I could sum up Sam’s thoughts in one sentence (“Hey guys – this is what I want to do now”).
Our experience with Sam was more Marley and Me than Lassie – he had a penchant for stealing bread, licking the icing off of cakes on the kitchen counter, eating through metal cans of dog food, and practically destroying the house during thunderstorms. BUT… he was one of the sweetest souls I’ve ever known.
Sam taught me a lot about how to really appreciate wine (yes, I’m serious – read the post). But his greatest lessons were in teaching me compassion and patience – the latter being something that I’ve often cited as the ‘secret sauce’ of wine blogging (and life in general, really; yes, I’m serious – watch the vid).
My only real regret is not that I wasn’t there to say goodbye when Sammy passed – it’s that I wasn’t the quickest study when it came to fully grasping all of those lessons in compassion and patience that Sammy tried to teach me.
Here’s to a friend, a sweet soul, an old teacher – long may his lessons be remembered.
“I almost named the wine Serendipity because I discovered the technique which produces this wine by pure accident.”
This is a story that I’ve been chomping at the bit to tell for months. It’s the kind of story that makes you excited about the influx of talented, young winemakers in the Napa Valley, who are shaking things up with an attitude and passion that probably hasn’t been seen in the Valley since John Trefethen accidentally exploded a trash can full of fermenting juice in his basement in the `70s.
The quote that kicks off today’s article comes from Modus Operandi Cellars owner and winemaker Jason Moore. And he is either a bit of a genius, a bit ingenious, or certifiably nuts (or some combination of the three), depending on whether or not you come from the traditional U.C. Davis school of California winemaking. The story of the wine – called Antithesis – is the kind of stuff that is a bit stranger than fiction – in other words, you can’t make this kind of stuff up if you tried – which is why I’m excited to tell it. Or, I should say, I’m excited to have Jason tell it, which he did via a recent e-mail exchange. In that way, this article is part wine review, and part interview:
“In 2006 I had a little problem with one of my fermentations… the yeast stopped fermenting which left me with about two brix of sugar to ferment. I knew that the winemakers usual response to this issue is to prepare a new yeast build up and re-inoculate. I also knew that this is horrible for ultimate wine quality so I reeeeeally don’t like to do it… only as a last resort. So, I learned a trick from Phillippe Melka which has the ability to solve the fermentation problem while still retaining as much wine quality as possible.”
Before we talk about how Jason (quite creatively) overcame this little conundrum, I need to tell you a bit about the wine itself, which I first tried back in February during a get-together at Vintank HQ in downtown Napa. Jason was pouring the `07 Antithesis (among some of his other M.O. wines). I was struck by the quality and depth of the wine; I knew that it stood out as special, but couldn’t quite put my finger on why – that didn’t become totally clear until Jason described the strange history of the wine, which, as you will soon discover, is sort of like a twisted CA version of Valpolicella Ripasso.
Jason kindly agreed to send me a sample for review so that I could taste the wine under more controlled circumstances. And I enjoyed it just as much the second time around…
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