Mo's Wine & Spirits

It’s getting dark early and the trees are almost bare of their leaves. This can only mean one thing. The holidays are just around the corner. Before all that happens, I uncorked an old friend of mine tonight. MacMurray Central Coast Pinot Noir.

Fred MacMurray had over 100 movies and 12 years on television as the dad on My Three Sons. He owned a ranch that he ran for 50 years until his death. Family, fishing and farming kept him sane throughout his Hollywood career. On his death he wanted the ranch to be sold to a “family” to keep the land agriculturally protected. Enter E & J Gallo around ‘96. One half of the ranch is a habitat for wildlife and birds. The other 1000 acres are farmed with low impact methods to maintain soil health.

Susan Doyle fell in love with Pinot Noir as a teen. Her double degree in winemaking and enviormental science has taken her all over the world and always led her to Pinot Noir. Her native Australia, New Zealand and California have all been her classroom and her home. The MacMurray Ranch is located in little Pinot Noir heaven, Sonoma’s Russian River (Oregon and Burgundy fans please note the little). When Gina Gallo asked Doyle to come to California and take charge of the vineyards and run the winery making only Pinot Noir (and one Pinot Gris) she gladly accepted the challenge. A modestly priced wine that has a personality and a pedigree. Nice.

Kate MacMurray now resides on the ranch again . She is the spokesperson for the winery and her father’s memoirs. I had the pleasure of meeting Kate during the first vintage. That was a fun day of work. The MacMurray Central Coast offering is still a playful Pinot with black cherries and raspberries  filling your glass and satisfying your palate. Some vanilla and spice notes round out the finish. Glad I took the time to visit an old friend.  Didn’t you say your name was…

Cheers, Sharon

Spirits have played a significant part in our Nation’s History, from the Jamestown settlers right up to the 21st century. Meshed in to the political, social and religious issues of our times, we see the full spectrum of attitudes towards spirits as well as wine and beer. So as it is an integral part of our country’s history, what do you know about Spirits? Perhaps its time to study for your own Bar Exam with these tidbits of information and trivia!

Alcohol beverages have been produced for at least 12,000 years.

As Magellan prepared to sail around the world in 1519, he spent more on casks of Sherry than on weapons.

Early ancestors probably began farming not so much to grow food, as to insure a steady supply of ingredients needed to make alcohol beverages.

The bill for a celebration for the 55 drafters of the US Constitution was for 4 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that “ducks could swim in them.”

Abraham Lincoln, the sixteenth president of the US, stated that “…the problems with alcohol relate not to the use of a bad thing, but to the abuse of a good thing.”

Prohibition in the early 20th Century led to widespread disrespect for law. New York City alone had about thirty thousand (yes, 30,000!) speakeasies. Even public leaders flaunted their disregard for the law, including the Speaker of the United States House of Representatives, who owned and operated an illegal still.

(By the way, prohibition lated 13 years, 10 months, 19 days, 17 hours and 32.5 minutes. For those who were counting).

Bourbon is the official spirit of the United States, by act of Congress.

In the late 1970s, Jimmy Carter banned the service of hard liquor at the White House, and only served wine at state dinners.

Maybe this year’s presidential candidates can take an idea from Sweden - nearly all of 185,000 gallons of alcohol seized from smugglers trying to sneak beer, wine and liquor into Sweden in 2006 was turned into alternative fuel used to power buses, trucks and trains!

Francesca, Alessio and Santi Planeta have been hard at work in Sicily, Italy. Sicily is known for her Nero d’Avola wines. Francesca Planeta is no stranger to the world of wine. her father is Diego Planeta of Settesoli wine co-operative fame.  Wine has always been a part of the Planeta family lifestyle. The cousins joined together in 1990 and with Diego’s help started Planeta .The Planetas operate four wineries in Sicily. Their wines are a reflection of their commitment to tradition, past and present.

Carlos Corino was the original winemaker for Planeta wines. Corino worked for the Planetas from the 1980’s until his death in 2007. Corino showed Italy and the world that the other “international grapes” such as Chardonnay and Merlot could be  turned into award winning wines by being grown in Sicily. The first of many Tre Biccheri award from the  prestegious Gambero Rosso was awarded in 1994 for Planeta Chardonnay. This is as good as it gets in Italian wine world honors, for that matter any wine world honors!

Recently we tasted Planeta Cerasuolo di Vittoria 2006. Vittoria is located in Dorilli. D.O.C.G. status was granted in 2005 making this the first Sicilian wine to carry this guarantee. The vineyard and winery is devoted entirely to Nero d’Avola and Frappato. Frappato is very fragrant and distinct varietal . She adds cherries and playful elegance to the heavier Nero d’Avola. Hints of strawberry and light ginger tempt you to drink more.  Might be the starter bottle for Thanksgiving day.

Cousins, business partners,daily lives, winemakers, family tradition and great wines. Planeta has it all under more than one roof. There’s always something happening. Sounds like fun. Fun and wine….I’ll drink to that!

Cheers, Sharon

The U.S. economic news has not been good this year, with a looming recession and many failed financial institutions. So it may surprise you that despite the bad economic news, more than $66 million worth of fine and rare wine were sold at US auction in the second quarter of 2008 alone. This is a 23 percent increase in sales over the same period last year. The crises on Wall Street (and the record gas prices on Main Street) have not dampened enthusiasm for fine and rare wines auctions. In fact the Wine Spectator’s auction price database shows that in the first half of 2008, the Fine Wine Auction value rose, while the Dow Jones Industrial Average fell more than 7 percent for the same period. All the wine divisions of the big auction houses are steadily growing, and some houses have over 20 wine auctions a year.

Rare Wine values at auction are skyrocketing in the United Kingdom as well, and in fact the increases logged there have also bested their popular UK stock index, the “Indy 100”,  (the recognized indicator of general economic health in Great Britain). Wine auctions in Great Britain are showing bigger gains than the US, with an amazing 39% increase for the first half of 2008. Bordeaux is leading the way at auction, with more than a 90% increase in sales over 2007.

In the U.S., charity auctions are among the biggest movers every year. One of the biggest annual charity auctions is the Auction Napa Valley, held every summer in the heart of wine country. With Oprah Winfrey and Jay Leno on hand this year, there is never a shortage of star power at this superstar charity auction, which mingles the movie stars from Hollywood with the Wine Stars from Napa and Sonoma. This last  summer saw almost 900 people participate, and raised a near-record $10.35 million, falling just short of the high set in 2005. About 150 wineries pour their best at this event, along with 60 restaurateurs and artisan food producers from the valley. Just remember to bring your checkbook along with your autograph book!

I believe all wine should be treated respectfully. There are redeeming qualities and values to be had for each and every wine produced. Some wines you might have to look at little harder at to find those qualities.  All wallets and palates are not equal. That being said…

A blog or two ago I was touching on values in the 8 to 13 dollar bottle range. Today I will throw caution to the wind and raise the bar. A wide variety of wines with quality, value and craftsmanship start to come into view when you  include wines in the 15 to 25 dollar range. If you are used to drinking some of the big boys and girls from California, Oregon and Washington your palate can now let out a small sigh of relief.  Here you just might find second labels of higher end wines. Many winemakers will have side projects to have fun and keep busy. They usually end up in this price point.

Cabernet Sauvignon, the King of grapes lead the pack with Joel Gott, Flying Cloud, Oberon, Gordon Brothers, Pitch and Simi. Matchbook, Michael Pozzan and Barnwood have all earned their admirers. Highest bottle cost-23 dollars. Pinot Noir is a tough grape to grow. Her devotees as tough to please. MacMurray Central Coast, Lilly,  Bearboat Russian River, Trinchero, A to Z, Cloudline, Lange and Montinore seem to pass the taste test for their  finicky fans. Highest bottle cost 25 dollars.

Chardonnay always comes out on top. She goes to more gatherings and parties than all of us at Mo’s ever could dream of attending. Oaked, unoaked, slightly oaked. Buehler, Matchbook, Joel Gott, Babcock, Kenneth Volk, Summers, Chatom, Napa Cellars and Newton. Highest bottle cost 24 dollars.

Everyone’s life is different. Everyone’s wine life is as unique as they are . You can  spend your money wisely and find you are drinking well all the time. I try to. Life..tell it like it is..

Cheers, Sharon

There has been much going on in this world of ours lately. Many people have had their everyday lives turned completely upside down. The economy is…what day is it? Wine can be used just like comfort food. A tasty, affordable way to soothe your jangled nerves and whatever else is jangling from daily life adventures.

Truth be told, I am a somewhat of a  wine snob. I seek out, drink and posses the best wine my money can buy. This can also includes the little gems in the $10 to $13 dollar range that perform well. Sometimes the wine gurus even like them.  I look at it this way . The wines are excellent values. They are helpful to stretch the wine budget AND they help keep the peace if your spouse  thinks you need to “cut back a little “. Getting a little bang for your buck can’t hurt right about now.

Here goes… from Italy we have Tomaiolo Toscana-Sangiovese, Cabernet, Merlot blend.  Tomaresca is a Negromaro, Primativo and Cabernet blend. Masciarelli is a Montepulciano D’abruzzo. Italian wine and most food usually pair well together.

Spain has exciting wines with many different grape varietals. Ercavio is a Tempranillo. Guelbenzu Red is a Merlot, Syrah, Tempranillo and Graciano (Grenache) blend. Luzon Verde is an organically farmed Monastrell. Think cherries and berries. Berries, herbs, soft spice and vanilla. Conversation and relaxation are the perfect accompaniment.

California makes some fun wines also. Bogle Vineyards Petit Sirah. McManis Family PInot Noir and Petit Sirah. Morro Bay Cabernet and Chardonnay. McManis makes a jewel of a  Pinot Noir at this price point. Morro Bay makes a Chardonnay that is great for ending a nerve wracking day at work, not over oaked or expensive.

Comfortable, reliable and affordable wines that won’t let you down especially when you want to serve them to your wine snobby self or share them with your friends.

Cheers, Sharon

U.S. wine exports, (95% of which are from California), approached one billion dollars in 2007, reaching a new record. All told, $951 million in wine was exported last year, an 8.6% jump from 2006. And more impressively, U.S. wine exports increased by 77% over the last decade. Half of this wine goes to the European Union, including great wine producing countries like France, Italy and Spain. Other growth markets include South Korea, up 60 percent, and China, up 74 percent.

Wine Lists on the move? One major Steakhouse & Wine Bar chain is connecting with customers on the move with new online initiatives, including the debut of their mobile website – allowing users to access its list of wines available at the restaurant by the glass. The wines are separated by varietals, listed from lightest to fullest, and the site even gives a picture of the label of each wine. Enjoyed that wine you had last night at the restaurant? Look it up, and get the information needed to find a bottle on the way home.

Serious about Wine? Then you need to get serious about Green, the gold standard of business today. Wine producers are embracing sustainability in packaging as well as production as an integral part of their offerings and brand imaging. Earth-friendly methods also produce quality wine grapes. Suppliers, producers and retailers are collaborating more closely to eliminate waste and increase efficiencies across the wine supply chain. Being stewards of the land – and good neighbors – are important values, and just good business. Look for more Green initiatives in the coming years.

Along similar lines, Organic Wines are the new superstars of the wine world. More wine is being produced without the use of sulfites, yeast cultures or other manipulations, fully expressing the grape and terroir. The USDA says Organic (in part) involves “…the use of renewable resources and conservation of soil to enhance environmental quality…produced without using most conventional pesticides, petroleum-based fertilizers or sludge-based fertilizers”. Keep an eye out for more organically grown wines!

Don’t leave your best pal at home this summer. Your Pooch wants to have fun too! Besides, who can resist that sad look that you get when you walk out the door without your trusting dog. So in order to help out with your canine relationships, a growing trend in Napa Valley is Dog-Friendly wine tasting. Good to know that in Napa Valley they are happy to welcome your dog with open paws!

Nearly two decades after the now famous “60 Minutes” report shed new light on health benefits of red wine, there is still more evidence mounting on the benefits of wine consumption. The “French paradox” was so named because France had the world’s highest rate of wine imbibement (as well as high levels of smoking and an intake of saturated fats), and yet had the lowest rate of coronary-related deaths. How? Research continues to absorb scientists and wine lovers alike, as evidence continues to build that there are benefits to moderate wine consumption – here are some new research notes on Wine Health:

Polyphenols are a big piece of the puzzle – they are compounds found in the skin and seeds of grapes. When wine is made from these grapes, they act as Antioxidants, which protect cells, preventing the oxidation process of particle from “free radicals”. These Free Radicals cause damage to cells, including proteins, membranes, and DNA, and this cellular damage has been implicated in cancer development. Research on the antioxidants from red wine not only found that they may help inhibit the development of certain cancers but also stroke and high blood pressure as well.

And there is resveratrol – the compound in red wine that is credited for everything from healthier hearts to longer life. A recent study indicated that resveratrol protected overweight mice from the ill effects of obesity, prompting speculation about whether it might have the same effects on humans. Researchers found that the compound triggered a set of genes that neutralized the effects of a poor diet, reports the American Journal of Clinical Nutrition. Resveratrol continues to be the focus of groundbreaking research by health experts; in a study just released in July 2008, a team of researchers found the compound helped keep the bones, eyes, kidneys, heart and other muscles in mice healthier as they aged.

Certainly there are several considerations that you must look at with all these reports, and these studies are not conclusive. Wine consumption must be undertaken with consideration to lifestyle, personal health and family history – these questions should all be included in conversations with your family physician. But studies keep pointing to favorable information that moderate consumption of wine, (as perhaps moderation in all things), may yield healthy results.

We went out for a celebratory dinner the other night. It was a tried and true restaurant that would deliver in the food, service and wine departments. I had asked a couple of my neighbors for suggestions about where to go and we came up with the same place. It seems that I am not the only one not going out as much any more.  One look at the news is all that most people need.  Over the years I have amassed quite a collection of gadgets to assist me in my culinary adventures. For many people food and wine seem to naturally pair together. Two of my favorite habits I can partake of at the same time!

Many people I talk to share my stay at home dining sentiments. Cooking a meal is a great way to relieve stress and the end results are usually great. Opening up a bottle of wine-same! A novice in the kitchen you say? Foodnetwork.com can make your foray into culinary crafts relatively painless. Epicurious can help you tackle more intricate fare. It’s all out there you just have to look. Where’s the wine?

Wine doesn’t always have to be exclusive and expensive to be good. Quality and value are my watchwords when looking for my 9-15 dollar bottles . Everyday values from Italy, France, Spain, Argentina and the good old USA are ripe for the drinking with your next meal.  The great part about cooking at home is that I can choose the food and wine. I get a fabulous meal with a stellar wine accompaniment. I’ve started a trend that takes a break when I want sushi. If I plan ahead  wine and sushi can also be enjoyed at home.

Getting to know your neighborhood wine and liquor store like Mo’s can be a big help for your at home wine and dine planning. We’re big fans of gastronomic adventures. Customers are always asking advice on wine and food pairings. The dishes sound so delicious that I wish they would bring samples. So before you go home and make some noise with those pots and pans remember to stop and  pick up some wine. Then you’ll have no one to leave a tip for but yourself!

Cheers, Sharon

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How can you not be jealous – tasting wine for a living? How do you get that job? Seems easy – tilt glass, taste, swallow…repeat. Or do you really need to be able to taste all those flavors you read in the wine reviews: “eucalyptus”…“burnished leather”…“chunky black berry”…? Well, if you want to taste wine more discriminately, you need to step up and put on your own tasting. The “tools of the trade” are all there, you just need to develop them. Practice will help develop your skills, enhancing your enjoyment and appreciation for wine.

But, you say, you already enjoy wine…why bother? Look at it this way: you loan a friend your favorite book, one that you found full of drama and life, nuance and style. They return it and say “it was a good story”, not understanding any deeper elements that you appreciated. They enjoyed it, but didn’t look beyond the narrative. Like a great book, wine also presents different levels of appreciation and distinctions. It’s OK to simply enjoy a good glass of wine but if you want more, dig a little deeper yourself. Here are some basic tasting steps:

1. Color: Look at the wine in the glass against a white background. Good clarity? Cloudy? Deep rich color? Washed out? The color and clarity of a wine are clues to the varietal, the wine’s age, storage history, and even how it was produced.
2. Swirl: Swirl the wine in your glass, introducing more oxygen to the wine, bringing out flavors and subtleties. Only pour a couple ounces for tasting so you can swirl.
3. Smell: Aroma is a very important single element of tasting, as your taste abilities largely depends on your olfactory sensibilities. Be sure to put your nose right in to the glass, and remember step #2.
4. Taste: Swish the wine in your mouth so it coats all the areas of your tongue. Don’t be afraid to look a little funny when tasting! Make notes on flavors and nuances…impressions come and go quickly, so get them written down.
5. Savor: This final look at the wine is about reflection…what reactions or feelings does the wine generate? Is it complex or simple – harsh or inviting? Well balanced, too fruity or too dry? It’s important to document.

Bottom line: The way to gain wine expertise is to taste. You need experience – stretch your legs and dig deeper to gain a greater understanding and appreciation of wine.