Mo's Wine & Spirits

They are there to greet me every day I walk in the door at work.  I see them at my home.  I have personally picked those out for my own consumption. Sometimes I like what I see. (most of the time, actually)Oh, I might toss a little comment about the” theme” or the color scheme but try it  anyway.

Look at all the pretty labels.

I forget about the labels.  There is a lot of work that goes into  a bottle of White Zin :)  before it goes home with someone. Sure enough, Everyone has to have a label.

I met a delightful woman who works at Beckett Cambric. She needed to find a specific wine for an event. Her company(beautiful paper for labels) was hosting an event for the designer for the label of the wine.

You could have heard a pin drop in my head.  I was speachless .Most would have paid money to see(hear) that moment. The taken-for-granted-that we-need-in-order-to-buy-our-wine. How would we know what was in the bottle? How would we tell a Cab from a Merlot?

One of the the most infulentual  so far has been the team of Colonna Farrell . They are part of American wine history as much as Robert Mondavi. They made labels for Mondavi, Sutter Home and Inglenook in the ’70’s. Most labels were fashioned after French labels. That had to change. Colonna Farrell wanted to build a relationship with the winery and the various artists, phothgraphers and illustrators  to capture the true essence of the winery. Today the principles Colonna Farrell started continue in label design,with companies also adding  the latest technology.

I have been lax about labels for the longest  time. I am also from the cereal box generation, where you sat and read the box as you ate. I like when my label has that added extra on the back to read while I enjoy my wine. I have kept bottles that I couldn’t get the label off of. I have kept label diaries before I sold wine for a living and it  lived in my head night and day.

Pretty labels have been, and always will be with me, and with us. I hope they and their creators can forgive me if I am sometimes vacant of  the thanks they deserve for their part in the big wine picture.

                      Cheers, Sharon

OK, I’ll give you some of the fun facts first.  She is grown between the towns of Conegliano and Valdobbiadene. Venice can be reached by car in less than 1/2 hour. The vines are grown between 165 and 1650 feet above sea level. there are 18,000 hectares(45,000 acres)produced in various formats. It has been grown on these slopes for over 2000 years.  Eastern Italy is home. You have probably had some .

 Prosecco  does not have it easy. She has to jump through a lot of hoops before she can think about even getting in the bottle, never mind getting in a glass  .

Prosecco must contain at least 85%  Prosecco grapes grown in the Conegliano -Valdobbiadene. 15% of the blend can be can be Pera Verdiso, Banchetta and large Prosecco. Each one add their own signature perfume, acidity and aroma.

Here is where it gets really interesting…TheDisciplinary Rules  of the Tutelairy Consortuim are pretty tough. They tell you when to harvest-at a town meeting. The “rules” also mandates how much Prosecco can be made. 15.4 gallons out of every 220 pounds of grapes. Certain bottle shapes are allowed for specific wines. If it is a still or sparkling wine the bottle has to be the right one and approved. Finally, each batch of wine must pass an exam carried out by the Comissons   of onenologists from the Chamber of Commerce.

Sounds like Boot Camp for Prosecco! All this to guarantee that you and I as consumers are getting  the quality that the area is famous for.

The Prosecco Valdobbiadene is known for its signature straw color. Floral on the nose and fruity on that first sip.

Perhaps you have had Prosecco at Brunch, or on a lazy Sunday morning(afternoon). It has been served  more times than I can count as the famous Bellini Cocktail .

Prosecco can be elegant,  sofisticated, cheerful, polite or warm and safe like your favorite sweats on a lazy Sunday. Any reason is good enough to open a bottle of Prosecco Valdobbiadene .

Cheers, Sharon

Wine consumption in the United States has been on a steady rise for the past 14 years. That’s an increase with startling results as it now surpasses that of Italy, a country known for its indulgence in fine wine and food! So, you might be asking, how does all this translate to consumption by the typical American? On average, we now enjoy 2.77 gallons of wine per year per person.

Janice Jones, a wine consultant, recently published these findings in the Sierra Sun. But she didn’t stop there. Jones also took the time to address the question of ‘why.’

Why has wine become so popular in the U.S? As one might expect there are many reasons. Wine industry analysts say “wine has become more approachable.” Consider today’s typical wine label. It’s easier to read. Chances are the label has also lost a certain “snob appeal” and may sport a more whimsical look. Another important factor in wine’s increased popularity has to do with closer study. Scientific trials have put many wine claims to the test. As a result, “moderate consumption of wine has been proven to have some health benefits,” says Jones.

Of course we can’t overlook the sheer abundance of wines now available, either. Increased wine production has meant an incredible selection at retail outlets. “The roughly 7,000 wine brands being marketed [today] offer wines of all levels of quality, and at all price points.”

For additional details on the increased popularity of wine read Jone’s full article in the Sierra Sun. And, for more information on how you can keep track of your wine preferences despite the overwhelming number of brands and varieties, keep watch for an upcoming Mo’s post on Keeping Track of Your Favorites.

I finally brought one home. They are called Vino-Lok, or Vino-seal in America. Developed by Alcoa Company with the help of the German government, it is a new twist on  stoppers that might have been used in medicine jars. Anyhow, I wanted to have my way with it. And I did.

At first try, the opening  was quite interesting. I thought I was going to rip the neck right off the bottle. That little ring of silicon is there for a reason, folks.
There was a little ridge on the side to guide your thumb as you ease the stopper forward and up… then it SNAPS open as only glass on glass can. You can also gently pull the stopper from the top, but it still sounds like glass scraping on glass. (maybe it’s me) Of course I had to turn the bottle upside down  a few times, shake it and roll it on the table to see if anything leaked out. It didn’t.

The pros of the Vino-seal are zero cork taint. There is no cork screw needed to open. Bottles can be stored standing up. They are easy on the eyes.

There seems to be a divide  between small , mid-sized and large wineries in America over the wine closure issue.  Large wineries are more likely to use synthetic closures on their wine than screw tops or “technical closures” aka the Vino-seal. Small and mid-sized wineries wouldn’t think about using synthetic cork!

Whitehall Lane  introduced the Vino-seal stopper to the  American public. Since then there have been random sightings . No one knows how long the wine will age long term with the Vino-seal. Most high end wineries want premium  natural cork for their closures. Quality is the main issue. With the cost of premium cork rising perhaps the Vino-seal will be the next closure we see closing  the premium wines. Will we love the Vino-seals like we do our tried and true friends, the ones I keep so fondly in my cork drawer? 

                        Cheers,Sharon

“Inexpensive, decent wines rank right up there with Nicole Kidman and Men at Work among Australia’s biggest contributions to American popular consciousness” reports The Times-Tribune.com, a Scranton, Pennsylvania publication. Though the wines may not garner the greater press, however, they’ve been stirring things up for some time.

The history of Australian wine-making dates back to the mid-19th century, but it has been within the last 20 years that the country’s wine has grabbed global attention.

In his article, David Falchek, a Times-Tribune business writer, notes that “two decades is a short time for an industry to recreate itself,” a feat he credits to taking on the task in a big way. It’s been accomplished by planting literally thousands of acres of grapes at a time and building massive fermenters. “Imagine a crusher that can handle 20 tons of grapes at one time. That enormous scale allows Australia to make wine economically,” says Falcheck.

This quick success has meant a trade-off, though. Instead of focusing on complex wines, Australian producers have had to focus on “fruity, friendly, drinkable wines.” And that fruit is the shiraz grape variety. Shiraz may be the “ Aussie-altered name for syrah,” but it’s the wine Australia has become known for. So, if you haven’t already, give Austrian wines a try. Low cost names include Lindeman’s, Penfolds and Black Swan.

Have you ever looked at something many times but never actually look at it? This happened to me the other day with Fetzer Winery.

Starting with 1000+ acres of organically grown  vineyards in  Mendocino County, California.

Certified by the California Certified Organic Farmers who were founded in 1973, the CCOF is one of the founders of the organic movement in California agriculture. Fetzer was born in 1968.

Fetzer is concerned about the planet from all angles. Bottles are made from 40% recycled glass, boxes are made from 100% recycled material. UC Davis created a natural filtration system that treats all water to be used on the organic agriculture, including flowers and vegetables grown on the vineyard. Since 1990, by increasing their efforts and joining together Fetzer has reduced their wastes to landfill by 94%

The Carbon Emission Mitigation aka “greenhouse gas”  impacts were assesed and Fetzer switched to 100% renewable power- 0% greenhouse gas emissions.

Trucks empty after delivering wine? No problem! Refill them with dry goods, saving over 200,000 miles. Speaking of fuel, Fetzer’s truck’s run on biodiesel fuel made of vegetable oil, helping reduce carbon dioxide emissions. A whole new light shines on a winery I’ve forgotten about.

You can find many choices of Fetzer  and her sister Bonterra Winery  at Mo’s Wine and Spirit’s. The wines are “well put together” meaning you don’t have to wonder what the heck you are drinking. Merlot is Merlot and so forth. If you were ever wondering about organic wines before this would be a  good place to start. Organic is not a bad word, it is similar to  let’s say, tofu . You won’t KNOW if you like it until you check it out.

I am looking at Fetzer like I do a new winery. I get a little giddy and excited, want to learn all about them and drink their stuff. The biggest thing is respect for you know who. Mother Nature. Kudos to Fetzer for doing their part in not using her up.

                             Cheers, Sharon

Planning ahead is usually a good idea. And when it comes to your wine selection, a little foresight can go a long way! At BoomerGirl.com, authors Karen Page and Andrew Dornenburg recommend “having a variety of wines on hand so you’re prepared for any occasion.”

Readiness begins by keeping a supply of wines “representing the six so-called ‘noble grapes.’” Wines falling under this category include Cabernet sauvignon (great for pairing with beef, lamb or venison) and Merlot (a bit lighter wine to accompany red meats). Pinot noir (perfect for marinara pasta dishes) and Chardonnay (splendid with cream-sauced pastas) also fall into this category. Lastly, for pairing with seafood or salads, think Sauvignon blanc and remember Rieslings when cooking up Asian or Indian dishes.

With these six wines in stock, you’re almost set for impromptu entertaining. Just add two sparkling wines, and you’re ready to meet “virtually any food-pairing challenge.” For this last step, consider both a dry sparkling wine (described as “incredibly food-friendly”), and a sweet variation to accompany desserts.

For more tips and suggestions on wine preparedness, read the complete BoomerGirl article here. 

I take playful ribbing and the serious questions all with a grain of salt. Robert Parker gave one of my favorites a perfect score of 100. There is no turning back. They come in  different varietals, blends and price points.

I’m talking WASHINGTON STATE REDS, baby.

Now is the time to familiarize yourself with wineries having names like:

Quilceda Creek ,Betz,Delille,Mc Crea, Abeja, Andrew Will, Woodward Canyon,Cadence, Seven Hills, L’Ecole # 41, Amavi , Columbia Crest or Chateau St. Michelle.

Vineyards are as important as the wineries that make the wine. Names like Klipspun, Ciel du Cheval, Yakima, Seven Hills, Boushay, Sagemore, Red Mountain, Cold Creek, Tapteil, Harrison Hill, and Kiona produce fruit for many winerys  who “bring in grapes” to their vineyards as well as produce their own fruit. This keeps blending options open for winemakers who carefully select and blend their choice varietals into a fine wine or a bordeaux style blend. 

Washington has a hot growing season followed by cooler weather at harvest. Irrigation plays a vital role in keeping viticulture alive and thriving.

Ironically Merlot once dominated the Washington wine scene. Now it has taken a back seat to to other varietals thriving in Washingtion’s wild growing climate.Take for example Syrah- it has become the the darling of many wine gurus, and for good reason. Loaded with fruit yet the wines can be dominant powerhouses,or earthy and masculine with a bit of a Rhone style temperment. Cabernet Franc is not just for blending.Cadence Winery adds an award winning personality to their  blends.

Only certain sites ripen Cabernet Sauvignon fully and when they do Look Out! Quilceda Creek Cabernet is considered a first class wine by many.

Every month at least two new winerys are being bonded in Washington. The AVA’s are growing in leaps and bounds. Places with names like Horse Heaven Hills, Walla Walla Valley, Yakima Valley and Red Mountain are all AVAs (American Viticultural Area) Simply speaking, we will have a lot more very exciting wines to look forward to! You wreck me Washington, Yes you do!                  

                           Cheers, Sharon

Reptiles, Marsupials and  whatever else appears on the front of a wine bottle any given day. My brain is overloaded from images that assault my imagination. To add insult to injury, some of the juice inside the bottle can be just that, more “juice like” than wine. Who asked for my opinion? I did, Thanks. Bugs on the labels, don’t even go there with me-bugs shouldn’t even be shown at a picnic scene in hi -def.

OK, settle down, Diggers Bluff   Stray Dog Barossa Valley 2005. (Yes, real looking animals are allowed in my label universe)60%Grenache, 25%Shiraz, and 15%Mataro.

Digger is the name of Tim O’Callahan’s dog who was born on Anzac Day. Tim has made wine for the likes of Yalumba , Peter Lehlman, and Rockford.   The wines made at Diggers Bluff are hand pruned, hand picked and hand labeled.

Let’s crack that screwtop and see if we can tame that Stray Dog!

From the nose it seems like you are going to get walloped with spicyness,and sure, it’s there. But it is like mid-winters sunshine, a little warm and playful. You want more!

Grenache is  known for its spicy blackberry and cassis favors.(Think Chateauneuf -du -Pape in France, Granacha in Spain, or Cannonau in Italy)

Mataro-Mouvedre  needs a warm climate to grow properly. Small yields deliver beautiful color that compliments both the Shiraz and Grenache. The Mataro adds just enough sweetness to the blend while at the same time give structure as well.

What should I say about the Shriaz? It is the King of grapes in Australia. Playing well today with the Grenache and the Mataro. Like good little doggies  in the park together, even the big one is getting along!    

                      Cheers,Sharon

What happens in a vineyard’s off-season? While you might think this is rest and relaxation time for vineyard keepers, you’d be mistaken. “There is no rest for the weary,” says Ron Goerler Jr., whose family owns Jamesport Vineyards of Long Island.

Reporter Mark Harrington of Newsday uncovered Goerler’s efforts while investigating the winter work that goes into a successful new season in Long Island wine country. In his January 8 article, Harrington noted that this time of year, pruning efforts are underway. It “is a vital and meticulous process that continues through the winter,” he stresses. “Every vine is pruned by hand, and careful decisions [are] made about which wood each time.”

The laborious process is undertaken by hired crews that “cut and snip their way, row by row, through the thousands of acres that constitute Long Island’s wine region.” Typically the workers prune anywhere from “30 to 40 vines an hour and work in all weather but heavy snow and rain, six days a week.”

By the time the work is done, approximately three pounds of old wood have been removed from each vine.