Eliminating Sulfites in Wine

This article in Decanter about eliminating or minimizing the need for sulfites really caught my eye.

"The wine, produced by L'Ormarins wine estate in Franschhoek, is treated by a UV (Ultra Violet) light machine that, according to the owners, kills unwanted microbes and yeasts. This, says cellar master Neil Patterson, reduces the need to add sulphites during the winemaking process.
Some wine drinkers blame sulphites for allergic reactions as well as headaches and skin reddening following even the smallest sip of wine."

Reminder for all: sulfites are a naturally occurring by product of the winemaking process and are present in ALL wines to various degrees. The only discussion point is whether an extra big bucket is dumped in before bottling to inhibit microbial growth. Dried fruit and fruit juices are packed with sulfites.


As many of you know, sulfites or the lack thereof have been a sore point for natural wine lovers. Without any added sulfites, wine can be very unstable and have a short shelf life. Some natural wine advocates claim to like that slightly musty, off flavor that comes from microbially infected wine.

I am not one of those people.

I like my sulfite free wine to be young and preferably drunk very close to where it was made.
But this article gave me hope. Of course, it is too soon to tell what the longterm effects of UV treament will be on wine flavors, color, etc.

Here's a delicious natural wine recommendation:
Eric Texier Cotes du Rhone 2005
Red berry flavors with some earthy balance,touch of tobacco with a dry finish
I got this on deal at Domaine 547 for $13 but it is normally a few more dollars.
Made from organic grapes, minimally filtered and handled in the cellar, native yeast fermentation, minimal added sulfites.

Judging the wine judges

How consistent are Wine Judges?

There has been quite a bit of discussion and controversy in the wine world over this recent study, released by the Journal Of Wine Economics.

Brief synopsis: that wine show judges are not consistent with their findings and medals can be somewhat arbitrary as a result.

I will definitely argue that it is the process at blame probably more than the individual person. Perhaps because I have judged at a few wine shows over the years.

Even seasoned wine palates get confused and fatigued after dozens of wines. There is no doubt that high fruit, high alcohol, and overly oaked wines perform well under these circumstances. They can still pack a punch when the brain and tastebuds are tired.
Experienced judges know this and try to counteract this tendency but sometimes end up overcompensating by giving weak, insipid wines the medals instead.

Let's face it. Wine Shows are marketing opportunities. The wineries use the awarded medals to help sell wine. Judges use the wine show experience to build their wine resumes and therefore their careers.

Are these shows becoming outdated and out of touch as wine consumers and wine professionals alike are increasingly sharing their wine recommendations and reviews online?

In love with Gruner Veltliner.....again

When I first tasted a Gruner Veltliner, it was love at first sip. This bright, refreshing white wine from Austria is a wonderful match for the foods I love. Asian influenced dishes, seafood and salads.

Then there was a flood of them in groovy restaurants everywhere and I grew disenchanted with the many overly tart by the glass offerings being touted by sommeliers across the country. Whenever I did find one that I liked it seemed to always cost upwards of $30.

If you haven't found a Gruner Veltliner to love lately (or have never tasted one at all), Bernhard Ott Am Berg 2007 is a winner. Made from certified organic grapes to boot.

A touch of white pepper and minerals on the nose. And then some crisp citrus flavors with surprising round melon fruit right in the middle.
Snooth has it for $16.99 but you can also find it at K&L Wines.

Tonight I will serve this Gruner with a whole roasted branzino in a salt crust, served with a warm fennel and potato salad.

Come here my pretty

I have to admit that I approached this wine with some preconceptions. While I have enjoyed some wines made from the Torrontes grape, I have had some horrible experiences as well. Usually lower end wines with an insipid, sugary, watered down flavor.
Torrontes can loosely be described as a cross (flavorwise) between Sauvignon Blanc and Gewurztraminer.

If you only know and taste two grapes from Argentina, I encourage you to taste Torrontes and of course, her sexy dark-eyed sister,Malbec.

Full disclosure, I have been involved with selling Argentine wines (not Tamari) in one capacity or another for many years now. And I still believe Argentine wines represent some of the best value for money in the wine market today.

Tamari Torrontes 2007 is a very pretty wine. Aromas of roses and delicate flavors of ripe litchees and sweet citrus rise up in the glass. Very refreshing dry finish, especially considering all those floral and fruity aromas.
This wine would be killer with almost any Asian cuisine and is a perfect compliment for spicy foods.

You can find Tamari Torrontes for about $12.99.

Treehugger TV is a great resource for interesting video content about products that are good for you.

Above is an engaging video about the rise of Biodynamics in the wine industry, including interviews which such visionaries as Mike Benziger of Benziger Family Winery.

The video is shot at Appellation Wine and Spirits in New York City. They are one of a growing movement of wine shops around the country that focus on biodynamic, natural and organic grape wines.

I recently returned from Paris where there are literally dozens of wine shops and wine bars (in one city!) that focus on natural wines. Racines being one of the most well known , especially due to it's owner and natural wine leader, Pierre Jancou.
He also has a very informative website, MoreThanOrganic.

Whatever your feelings or level of understanding regarding Biodynamic principles, I predict that natural and organic grape wine consumption will continue it's growth cycle.

Sokol Blosser Wines and Dines Los Angeles

The best way to get to know a wine is to drink it. But if you can drink it while chatting to the person involved in it's creation....wino nirvana! And made from organic grapes in Oregon to boot (estate wines). Pretty rad experience.

Sokol Blosser is a family run affair. Bill Blosser and Susan Sokol founded the winery in 1971 and their children, Alex and Alison are the current co-presidents.
All of Sokol Blosser's estate vineyards are certified organic.

If you in the Los Angeles area, this sounds like a must attend event.
I am pretty bummed that I am attending another event in Portland that same evening. So I am passing on the invite to MyDailyWine readers.

Join Alison Sokol Blosser on Monday, January 26 from 5:30–8:00 p.m. at the Makai Lounge in Santa Monica.

"Sokol Blosser Winery has a long history in Oregon (there were only five or six wineries in the Willamette Valley when they started in the early '70s!). Alison is part of a second-generation that is now leading the winery. She will be offering her perspective on organic and sustainable viticulture, Pinot Noir in Oregon, fun blends like Evolution and Meditrina and anything else you and the other guests are interested in chatting about.
This is an informal gathering, and whether you can make it or not, we encourage you to invite your readers. Please note, however, that an RSVP is required by Tuesday, January 20, so they will need to contact me to stake their claim (and goody bag—as a limited number will be available).

To RSVP, you and your readers may contact me at mirandaa@terlatowines.com or by calling (707) 251-9818. "

Peking Duck and Pinot Noir

I stumbled out into the Los Angeles night with some friends this weekend through my jetlagged haze.
We went to the Duck House to enjoy the ultimate Peking Duck experience.
Also known as Lu Din Gee or sometimes as Pearl Catering, the Duck House has Peking Duck down.
The duck is served already carved and surrounded by a fan of crispy duck skin. A plate of slivered cucumber and scallions sits nearby to tuck into your delicate pancakes smeared with housemade plum sauce.

The owner and head chef, Catherine Fang, was an Iron Chef silver medalist.
Duck House also specializes in konnyaku, a cold fat noodle salad derived from yams, which is tossed with cucumber slivers in a chili peanut sauce.

I was lucky enough to have a friend in the wine business who brought a bottle of Nicolas Potel Vosne Romanee 2006. Truly elegant Pinot with the telltale Burgundian earthiness and minerals matching the red raspberry flavors. Made with organically grown grapes and with minimal intervention in the cellar. $65


My favorite inexpensive, at home variation of the above meal:
Grab a bottle of Mark West Pinot Noir $10.
Stop by your local Chinese restaurant for a takeaway roasted duck ( ask them to carve it for you if possible).
Then I make a regular risotto and stir in sauteed shitake mushrooms and the shredded duck at the last minute. Simple sauteed greens of any kind with garlic as a side.
This entire meal will cost you $40 and will serve at least four hungry people.
It is delicious, easy and always impressive.

Women making wine in Chinon

I am spending a few days discovering the Loire Valley as I ring in 2009.
This is my sweet little hotel in Chinon. Every morning we have a truly amazing breakfast of croissants, baguette, assorted homemade jams (apple with lavender and rose, fig, rhubarb and strawberry), fresh butter and goat cheese and artisanal local apple juice. All enjoyed in front of a roaring fireplace.

Even better, I discovered that epiphany Chinon rouge wine last night at dinner.
Pure clear color, delicious violets and red currants on the nose and a delightful acidity to cut through all the rich meat dishes I have been enjoying a bit too much here in France.
Olga Raffault Chinon Les Barnabes 2007. From my googling, it looks like Louis/Dressner Selections imports these wines to the United States.

Olga herself is a bit of a legend here in Chinon, with many winemakers utilizing her expertise over the years. Her granddaughter, Sylvie now runs the Raffault estate.
Like many vineyards in the Loire, the grapes are farmed organically and stainless steel fermented for your drinking pleasure.