The Barra Family has been farming grapes since Charlie Barra began in 1945 when he was 19. He bought his own vineyards in 1955 and married Martha Barra in the 1980s. The couple made the business run in earnest, with Martha concentrating on business and Charlie focused on farming.

In 1988, the Barras began farming their land organically and haven’t stopped since. They started their own brand, Barra of Mendocino in 1995, which today includes Zinfandel, Petite Sirah, Pinot Noir, Cabernet Sauvignon, Chardonnay, and Muscat Canelli. After creating Barra of Mendocino, they created Girasole (sunflower in Italian) Vineyards, a lighter style with no oak.

Charlie passed away in 2019 but Martha and the family carry on with Randy Meyer, Barra's Director of Winemaking and Operations playing a major role in the business. As you’ll hear, Randy is a live wire and as we talk about organics about halfway through the show,  he unabashedly shares the secrets of conventional winemaking and how it is in sharp contrast to organics (and he knows, he spent 20+ years at Korbel and other large wineries). And it’s awesome.

Here are the show notes.

• Martha shares the fascinating history of Barra and how Charlie Barra’s dedication to Redwood Valley, to Mendocino and to farming the right way brought about these excellent wines. We hear the family story, a 40+ year legacy
• We delve into the economics of Mendocino fruit and how big Napa and Sonoma County wines couldn’t make their wines at affordable prices without Mendocino (the rule of 75% reigns here – only 75% of grapes need come from an AVA for it to be stated on the label. Where do you think that other 25% comes from?)

Yup, this is what I thought. Taken from an old publication, Courtesy of the Barra family

• Martha and Randy tell us about Mendocino's and Redwood Valley's geographical and weather features – and how diurnals make these wines so special. Randy gives us a great perspective of how Mendocino is different from Sonoma and Napa on temperature, terrain, and culture.
• Martha tells us the basics of organic farming, including the US laws around organic viticulture and wines. In short...
  • They use no “cides” (herbicides, pesticides, etc), no chemicals, no fertilizers and use pomace and cover crops to nourish the vines. Martha gives us details on how it all works to get healthy soils and healthy vines
  • Martha gives us the tip off for spotting a non-organic vineyard – “spray strips” of pesticides around the vines. It’s her tell-tale for a chemically treated vineyard

To round out the show, Randy gives us the lowdown on organics versus non-organic! We have a good time talking about his journey into the world of organics from large industrial wine (he spills so much for us and he’s hysterical!):

• Randy talks about how organic winemaking is about prevention -- getting it right in the vineyard and during crush so you don't have to fix things later. He talks candidly about the challenge of making wine without sulfites (they help make wine shelf stable and provide longevity).
• Then stuff gets real!! I ask Randy, who is really at the beginning of his organic winemaking career, after years of working at big wineries, to compare and contrast. We bust it all open and Randy tells us all about the “tricks” of big wine. Randy contrasts organic winemaking with other winemaking. You'll never buy big wine again!

Finally, we talk about the Barra of Mendocino's wines and the Girasole wines and how they differ

• Barra of Mendocino are wines selected from the best grapes and aged in about 30% new French oak (We dork out again on barrels, digging into what oak does to a wine and how different toast levels affect the juice)
• Girasole is a fresher style with no oak

__________________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

Hosted on Acast. See acast.com/privacy for more information.

Founded in 1760 as the 4th Champagne house, Champagne Lanson is known for its fresh, acidic style (no malolactic fermentation!). Over its 260 years, it has stayed true to its principles and that original flavor profile.

In this show, Hervé Dantan, cellarmaster and Champagne native, gives us a unique perspective. Hervé is the son of grape growers in Champagne, and after graduating from enology school, he did  internships in Bordeaux, Bourgogne, Alsace, and in California to learn about regions around the world.

At 25 years old only he became one of the youngest cellar master in Champagne. He joined Champagne Lanson in 2013 and in 2015, Hervé Dantan became the Chef de Cave of Champagne Lanson. 

This podcast is different from others in that Hervé discusses the land and the vineyard. His perspective is so very different from many in the region, who choose instead to focus on the process in the winery. For you as listeners -- meaning dorky normal wine people -- I think you will appreciate the conversation. It's much less marketing and much more meat of how Champagne is truly made. 

Here are some of the topics we cover: 

• Hervé discusses the origins of Lanson -- how it was the 4th Champagne house founded and how, whereas others have decided to change their styles to something fatter and fuller bodied over time, Lanson has kept it crisp style that forgoes malolactic fermentation for bright, dancing fruit, pure acidity.

• We discuss the importance of relationship with growers, understanding the land in Champagne, and how Lanson sources its grapes. They use fruit from 100 of the 320 Cru villages that make up the Champagne Appellation. More than 50% of all the grapes that Lanson uses come from Grand Cru and Premier Cru villages (30% is normal for Champagne). 

• Hervé tells us about the different regions of Champagne and the value each serves in the blend.

• We discuss the organic and biodynamic viticulture projects of Lanson and what Hervé and his team have learned from growing grapes in this manner. We discuss the difficulty of total certification in Champagne, and Hervé discusses the importance of sustainable certification. In this, Hervé also tells us how Lanson is dealing with climate change, mainly by working in the vineyard and with nature to adapt. 

• We discuss the most difficult part of Hervé's job -- assembling the blends. He gives great detail into how it's done and what goes into making each type of wine (hint: the non-vintage wine is the hardest to make!)

• We talk process and I ask about two things I've always wondered about:
  • Why having the disgorgement date on the bottle is important 
  • Is there a noticeable difference in quality between using a gyropalette and remuage/riddling by hand

• Hervé, as a native of Champagne, tells us how he pairs the wine with food. Here are some of his ideas:
  • Always as an aperitif and with cheese
  • Chardonnay-based Champagne with seafood
  • Blancs de Noir/Vintage/Rosé Champagne with white meat or with dishes that are both sweet and salty
  • Old vintage Champagne with some red meats

• Not surprising, when asked about the future for Lanson and Champagne, Hervé told us it's all about the vineyard! Amen! 

___________________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! And get an eGift Card for the holidays and Wine Access will donate 10% of the proceeds to one of my favorite charities: No Kid Hungry.  It's a great charity that helps end childhood hunger. 

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

Hosted on Acast. See acast.com/privacy for more information.

It's the end of the year and there's still time to get interesting and USEFUL gifts for the wine lovers in your life. We covered basics of glassware and gadgets in Episode 338, but this pod covers some cool gift ideas that aren't essentials but, rather, nice to haves (or just damn funny to know about in the case of the 5 gag gifts!). Here's the run down of our recommendations (in no particular order so don't read into it!) 

Disclosure: Some of the products contain affiliate links so I may make a small amount if you buy the products below but no one has paid me or gifted me these products so I'll put them on the list.

The Real Gifts

1. Brumate Winesulator and 2 Uncork'd XL wine tumblers with lids, $59.99-$69.99 What is it: If you travel to the beach, go camping, or hang out outdoors in warm weather, you know that glass bottles and drink ware are a no-no. At the beach glass is illegal, for camping and hiking the risk of breakage is high, and in warm weather your wine temperatures rise and can skunk the wine while it sits in glass. Enter the Brumate Winesulator. Pour the wine into this insulated bottle and it will keep it cool for 24 hours (so it claims. Even if it's not that long, it will be long enough for you to down it!).  

Why we like it: The cups are akin to the Yeti Tumblers that we recommend in Ep 338 and they will keep the wine at a great temperature too. This is a completely practical gift that the recipient wind up using frequently once they have it.                  

2. Sipski Silicone Wine Glass Holder for the Bath & Shower $14.99

What is it: As I say in the show, I have no idea why I find myself in the shower with a wine glass so often (M.C. Ice blames it on our kids), but I do. This is a wine glass holder that suctions right onto your shower wall.

Why we like it: My main problems with wine in the bathroom are twofold:

• • I worry the glass will break if I perch it on the side of the shower
  • Water gets into the glass if I put it on the floor of the shower and dilutes the flavor.

The Sipski seems to solve both problems. Know anyone with these pressing issues? This is a perfect gift.

3. The Durand for old bottles and fragile corks $125

What is it: I think their site says it best: The Durand® removes "compromised and fragile corks, whole and intact, from older, valued wines. The Durand has been repeatedly tested on the most challenging corks. It has performed consistently and flawlessly."

Why we like it: I have to admit, I don't drink enough fine, old wine to justify buying this device, but I do know people how own it and they love it. I will admit that I've unwittingly made my own makeshift Durand using a corkscrew and a two-pronged cork puller, but this is far more practical, slicker, and makes more sense! This is perfect for a wine lover who has a big cellar with lots of old bottles

4. CORAVIN, Model Three, $149.95

What is it: Coravin is the biggest innovation in wine since the invention of the corkscrew. Coravin was a sponsor of the pod for a brief time and their founder, Greg Lambrecht, came on to talk about this invention process. He's a biotech guy who figured out how to insert a needle into a cork, take out wine and replace it with argon gas, without introducing oxygen to the wine.

Why we like it: It is pricey, but if you know someone who likes to try a lot of different bottles instead of opening one and sticking with it for the night, or if someone is the lone wine drinker in his or her house, this is the best investment going. It works so well and I use it all the time, especially when I teach classes and don't want to open five bottles in a night! It is perfect if you just want a glass of wine on a Tuesday night but don't want the whole bottle. This is the gold standard for any wine lover and you will be much beloved if you gift this!

5. A Wine Access Gift Card (you choose the amount)

What is it: Yes, they are my sponsor for the show and they did sponsor this podcast but they didn't put me up to putting them on the list. I could have been more generic about a "wine gift card" but I truly believe that Wine Access has top notch products and that the best gift card for wine you could get someone is an  eGift card to their site.

Why we like it: I have worked with them for more than a year and I can tell you that the wines are awesome. They have a great team who only selects 1 in 18 bottles they try. They have excellent customer service, can guarantee that every bottle comes directly from the winery (no weird second-hand stuff), and they have perfect temperature controlled storage so every bottle comes to you in perfect shape. I also love the materials each bottle comes with -- pairings, serving temperatures, educational information -- it's all here. So yes, they are my sponsor, but there's a reason for that. They are top shelf and if you get someone a gift card from them, they will thank you a hundred times over.

Bonus: If you are pressed for time, this is an eGift card -- it gets there within seconds of you registering it! (*Not available in Alabama, Arkansas, Kentucky, Michigan, Mississippi, Oklahoma, and Utah.)

6. Murray’s Cheese Shop: Red Wine Lover's Collection Basket, $95

What is it: Being a native New Yorker means I'm partial to all things New York, and Murray's Cheese (the original location is on Bleeker Street in the East Village) is one of those things. A going concern for more than 80 years, Murray's has its own cellar where they age their cheeses, trained staff, and all around exceptional cheeses.

Why we like it: This collection has a bunch of great cheeses that will pair with reds (and if you don't want to fork over the $95 plus shipping, you can use their list as a guide and make your own basket!). Another great one for a last minute gift -- it's shipped within two days so it will get to your wine and cheese lover fast!

7. The Outdoor Wine Table, $58.00 at Uncommongoods.com 

What is it: Another great gift for outdoor wine enjoyment, this is the perfect little table for people who picnic, like hanging out outdoors, or who go to a hell of a lot of sports games to watch their kids play 😂. The collapsible table holds a bottle, two stems and a small cheese plate.

Why we like it: A classy gift at a fair price. The only hitch -- it's on backorder so you'll have to order it, print out a picture, and tell your friend or loved one that the gift is on the way!

Yes, I wrote a book. I think it's pretty good AND I think you should give it to someone you know and love! If you buy it and send the receipt to hello (at) winefornormalpeople (dot) com, I'll make your gift a one-of-a-kind and send you a customized bookplate that you can stick in the cover. Tell me who you want me to address it to and it's yours.

And the Wine For Normal People Online Wine School starts its 7th year in 2021. I'm not teaching online because of trends, I've been at this a very long time! $42 for two people gets you 1.5-2 hours of high energy, information packed classes that always sell out for a reason -- you won't get this kind of class anywhere else. I'll make you laugh and think, and I may even torture you with some bad food pairings, but all in the service of super wine dorkery. 

The Gag Gifts...

These are scattered throughout in the podcast, but here are the links to some of the funniest things we found this year in wine gag gifts (plus a reprisal of an old favorite:

1. Primeware Insulated Drink Purse w/ 3L Bladder Bag, $45 

2. Forum Novelties Smuggle Your Booze Tampon Flask Standard, $11

3. The Original WineRack Booze Bra Flask - Adjustable Design - Holds 25oz of Booze (Grey, Medium), $25
4.  FlaskScarf Women's Jersey Infinity Novelty Flask Scarf (Hidden 8 Ounce Bladder)$27
5.  Champagne Bottle Straws 12 Pack ($4.48 of everything is wrong with this. The answer to: You know you have a drinking problem when...)

[____________________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! And get an eGift Card for the holidays and Wine Access will donate 10% of the proceeds to one of my favorite charities: No Kid Hungry.  It's a great charity that helps end childhood hunger. 

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

Hosted on Acast. See acast.com/privacy for more information.

2020 has been unlike any other, so we are recommending some different things for this year’s annual Thanksgiving show. This year has been tough for everyone, but small, family-owned wineries have been hit pretty hard by fires, lack of tourism, and in some cases, rough harvest conditions. Thanksgiving is the quintessential American holiday, so for this year, especially, we’re recommending that we show support for great American, family-owned wineries and their wines that pair perfectly with any kind of Thanksgiving food you decide to eat.

We start out with a few important announcements:

• The Wine Resources section of the WFNP site is now live. Check it out! 
• This year I’m running the holiday book offer again! Details here:

Here are the show notes:

• Regardless of where you are or who you are with, our #1 Thanksgiving tip this year (in this kind of sucky and restrictive year without our loved ones in many cases): Drink something really fantastic – haul out the wine that you’ve been saving and have it now. Celebrate that you are here, that you are ok, that you will make it through this tough time.

We then spend the show traveling the country from west to east, recommending wines from all the top quality regions:

• California
  • Santa Barbara: The Pinot is perfect for the meal and really goes with anything. Lumen, Holus Bolus, Ampelos, Dragonette, and Marimar are a few I like
  • Paso Robles: We’re a broken record on this one – Rhône style red and white blends from Tablas Creek, Italian varietals from Giornata, and for red meat fuller “meaty-style” veggies: Hearst Ranch and Halter Ranchfor hefty red blends.
  • Sonoma: The Underground Wine Events Winery list will suffice but we specifically mention excellent rosé of Pinot Noir from Bruliam, tasty sparkling from Keller Estate and Longboard, and, as I mentioned in my piece with the Splendid Table on NPR – ACORN Winery’s Cabernet Franc.
  • Napa: Bearing the brunt of the wildfires this year, we recommend supporting producers who have been affected if you can. Here is a list, but we mention Smith-Madrone (their Riesling is perfect for TG), Cain Winery, Chateau Boswell, and Fairwinds Estate – all whose properties were completely destroyed in the fires.
  • Sierra Foothills: Andis is always my pick and the Semillon is perfect with the herbs of the Thanksgiving feast. The Zin is powerful but nuanced and would be great if you are grilling

• Oregon
  • Also affect by fires this year and chockful of family owned producers (but make sure you check the big, hulking winery list in the Wine Resources part of the site to avoid buying from a conglomerate), Oregon makes great Pinot Noir, unoaked Chardonnay, and Gamay – all great with every part of a traditional, savory Thanksgiving meal. Some favorites: Bergström, Torii Mor, Cristom, Lingua Franca

• Washington
  • With more body, power, and alcohol, the wines of Washington are fantastic for grilled foods, beef stews, meatloaf, and hearty food you may decide to have in lieu of traditional TG food. Walla Walla, Yakima, and the larger Columbia Valley AVAs are great. I mention Pepper Bridge, Amavi, Sleight of Hand, Saviah, Hightower, and Delille

• Texas
  • Hands down, the winning wine in Texas right now is Tempranillo. A bolder, higher alcohol version than the original Spanish wine, these wines will be great with Spanish cheeses (Manchego) and the same foods we mention for Washington wines. Spicewood, Perdenales are mentioned. 

• We mention Michigan for its Riesling, New Mexico for its large sparkling brand, Gruet, and Colorado for some of its emerging wineries as well

• Finger Lakes, New York
  • Riesling, Riesling and more Riesling is my recommendation. Dry, off-dry, sweet, dessert – all work with herbs, spices, butter and fat. Riesling is an MVP – it can also handle curry, Chinese food, Indian spices, and any food with heat. And Finger Lakes, with the traditional peachy, white flower, mineral bouquet, its stupendous acidity and lower alcohol make it a complete must-have. Anthony Road Wine Company’s Late Harvest Vignoles is the dessert wine of the century – a native/hybrid grape made in a sweet style, also noted in the Splendid Table segment.

• Long Island, New York
  • From my native land, M.C. Ice and I wax poetic on sparkling wine from Lieb and Sparkling Pointe, and then mention great medium bodied Cabernet Franc and Merlot from these gorgeous island wineries. With these kinds of profiles and more moderate alcohol (make sure to check that’s the case before you buy), you will have reds that can weave their way in and out of hard-to-pair dishes – from green beans to creamed spinach to fried turkey. And the sparkling may be an even better match for all that – but you be the judge.

• Virginia
  • It has been a terrible year for the wineries of Virginia. Terrible frost settled at the beginning of the growing season, killing off the vines before they had a chance to form. The tiny harvests were fine but there won’t be much wine to sell from 2020, an unfortunate occurrence in the time of Covid. We mention the fabulous Albariño from Afton Mountain (I mentioned their sparkling, Bollicine, in the Splendid Table segment) and unoaked Chardonnay from Pollak, which are our seafood picks, as well as the versatile whites and reds of Linden and Glen Manor. We highly recommend dessert wine from VA – it’s a perfect end to the meal!

We are so grateful for you and we hope you open something fantabulous to celebrate that you are making it through this year, no matter how hard it has been!

Elizabeth and M.C. Ice

_______________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). 

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! 

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! 

Hosted on Acast. See acast.com/privacy for more information.

Séverine Schlumberger joins us for the third installment of our mini-tour of Alsace (first installment was Ep 343). To provide a counterpoint to Phillippe Blanck of Domaine Paul Blanck (Ep 250), the Schlumberger family is more devoutly French in attitude and Séverine tells us a different story of her family’s heritage, attitudes, and how Domaine Schlumberger developed and grew to become one of the largest family-owned domaines in Alsace.

Founded by Nicolas Schlumberger in 1810, Domaine Schlumberger produces all estate-bottled wines from southern Alsace. The Schlumberger vineyards are among the largest in Alsace, and one of the largest blocks of contiguous vineyards in all of France. The Schlumberger domains operate and vinify 140 ha/346 acres of vines, half of which are spread over 4 Grands Crus, which have been in the family since 1810 -- Kitterlé, Kessler, Saering and Spiegel. The vineyard is sustainably managed, 30 ha is biodynamically farmed, and the Domaine is working on organic certification for the whole property.

Séverine Schlumberger, co-owner of the Domaine, is part of the 7th generation running the estate. Here are the show notes:

First we tackle history, as it is so essential in Alsace…

• Séverine tells us about her family history in Alsace. She discusses how her family came from Germany to Guebwiller and how their family grew in size and diversified from wine to textiles, finance and oil in a network that stretched from Alsace, to Paris, to the United States. Séverine paints a picture of a family who very much considered themselves French and defied German occupation each time it occurred in the 19th and 20th

• I ask Séverine if she finds that her family was particularly egalitarian because the prestige cuvées are named after the women: Christine, Anne, and Clarisse. In her very matter-of-fact, brass tacks style, Séverine tells us that her family was actually quite sexist, and that the women either needed to die or become very old to even be considered important in the domaine! I love the honesty!

• We speak briefly about Michel Schlumberger in Sonoma, which a distant relative of Séverine’s established and then sold. In case you were wondering, there is no close tie between the wineries and wasn’t even before the sale to a holding company.

Next we address the estate:

• The Domaine is located on steep, dry, infertile hills with slopes of up to 50% gradient and at an altitude ranging from 820- 1280 ft/250 - 390 meters. It’s in the Haut-Rhin area of Alsace (the south), which is dry and considered top quality.

• We discuss the Grand Cru vineyards and what makes each so special, Séverine likens each to her children and makes the analogy crystal clear for us. We also talk about some of the unique features of the vineyards – the use of stone terraces to prevent erosion, and the “franc-comtois” plough horses that the Domaine has used continuously since 1810.
  • Cool fact: this is one of the only types of horses that don’t have vertigo, and so they are perfect for steep vineyard work.

• Séverine talks about how much of the Grand Cru grapes go into the basic tier, “Les Princes Abbés” wines. The wines aren’t mature for 15 years and the basic wines are essential for introducing wine drinkers to the world of Alsace, so they get special care.

• We discuss the new classification system that is proposed (it would be like Burgundy’s system) and some of the qualms Séverine has with it. Then we discuss the standardization of a sweetness scale of the wines, tradition styles of Alsace, the use of very limited oak, and how climate change has affected the wines.

Finally, Séverine tells us her wish for the future: that Alsace wines become as popular on wine lists and in shops as Bordeaux or Rhône, and that wine lovers recognize that every white wine style made exists is in Alsace and is readily available.

I’m doing my part in drinking Alsace, I hope you are too!

My favorite quote from the show...

“For me the luxury of a wine producers is not to drive a Ferrari or to dress Chanel, it’s to be able to skip a wine if the vintage is not good enough, and that’s exactly what we’re doing…and the only reason we can do that is because we are family owned. If you belong to a big financial group, it’s over” (32:15)

*All photos from https://www.domaines-schlumberger.com 

________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). 

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! 

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! 

Don't forget the bookplate offer for the book: 

Hosted on Acast. See acast.com/privacy for more information.

Building off Episode 343 on Alsace and the Alsace class I taught, Phillippe Blanck of the famed Domaine Paul Blanck joins to talk about his family’s 420-year history in wine, the uniqueness of Alsace and its sites, and how we need to reorient wine to tasting and sensation versus elitist words. You will learn volumes about Alsace, terroir, history, and taste from this wise, very tuned-in, wonderful man.

The Blanck wine story starts in 1610 when Phillippe’s Austrian relative, Hans Blanck acquired vines in Alsace. 420 years later, Domaine Blanck continues the legacy. Phillippe operates the Domaine with his cousin Frederic. Frederic is the king of the vineyard and cellar and Phillippe is the master communicator and business person. With just 24 ha/59 acres of land, Domaine Paul Blanck makes some of the most distinctive, terroir driven, yet affordable wines in Alsace. And Phillippe tells us all about it.

Here are the show notes:

• Phillippe tells us the story of his family in Alsace. He discusses the character of the people and the wines, and how they evolved with French and German influence over the centuries. He discusses his grandfather, Paul Blanck who (with the help and advice of Burgundy producers) fought for recognition of Grand Cru sites and wines of terroir. They got assistance from Champagne producers to push through the Crémant appellation in the 1970s, and the family was also instrumental in getting distinctions for the late harvest wines – Vendange Tardive and Seleccion de Grains Noble (We also clarify that the Blanck family is large, made up of many, many distant cousins, so many Alsace wines and domaines may bear the name – Paul Blanck is the one we are discussing).

• Phillippe talks about innovation in Alsace and how very important it is to encourage young producers to push the envelope here, even if it defies tradition in some ways.

• We discuss the various Grand Cru of Blanck and how about 1/3 of the vines are moved into the basic AOC Alsace wine because the vines, although growing on ideal sites, are too young for the Grands Crus. This means their base tier wines are rich, and possess more terroir-driven character than many wines of the region.

• Phillippe gives an excellent explanation about the differences between Grand Cru wines and general AOC wines. He talks about the broader picture of Alsace wine– that it is not just orthodoxy of soil, but the unending permutations of styles available that make the wine confounding and exciting. These top tier wines are special because the sensation and precision of each and how they reflect the land and also the skill of the winemaker and what they want to show. A good Grand Cru is “readable”, according to Phillippe, it needs to say something and the winemaker must have a good understanding of the terroir to be the translator. Domaine Blanck’s famed wines are those of Schlossberg and Furstentum with other wines in Sommerbourg and Mambourg.

• I ask about the criticism of the Grand Cru system – many critics complain that there are too many Grand Cru sites without merit in Alsace that are undeserving of their status. Phillippe gives another way to look at this – he feels that there are certain sites that have no lead producer or flagship wine. Without those things the wines can’t achieve status even if the site is great. He uses the example of Andre Ostertag, who brought the Grand Cru Muenchberg to great renown in the last few decades through his innovative wines and labeling.

• We talk shop a bit – Phillippe discusses the sweetness preferences of various countries (the US likes bone dry wines, the Netherlands like wines sweeter), the importance of having an excellent based tier wine to introduce people to your brand, and how wine scores and wine fashion is a bit meaningless. Phillippe gives us a tip: for industrial wine, the lower the price, the lower the quality. This is the opposite for terroir wine.

• Phillippe discusses his other utterly fascinating passion – the Chinese art of Qigong (chi kung), that focuses on meditation, breathing, and calm for self-cultivation and positive energy flow. He has been a teacher of Qigong for 20 years and has applied the ideas to wine – he believes wine should be felt in your soul and described in sensation or “touch” terms, creating a universal language that people can relate to and using terms that evoke emotion rather than staid traditional aromatic terms.

This was a great show. I encourage you to check out the Alsace class that I taught. It’s on YouTube and free for all.

*All photos from the Domaine Blanck website. 

________________________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). 

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! 

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! 

Get your copy Wine For Normal People Book today! 

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There are five founding estates of the Priorat region of Spain. Mas Martinet was the first and in this show, brilliant, philosophical owner Sara Peréz discusses its history, philosophy, and how she sees the land and wines of this magical, mystical region.

This woman is a role model for us all -- she has found true happiness in her part of the world, her work, and her life!

Here are the show notes:

• Mas Martinet, originally owned and run by Josep Lluis Peréz, Sara's father, was one of 'los Closos', the group of five people and families that settled in Priorat and worked together from 1981 to change and revive the Priorat wine region and make it the legendary wine it has become (they are: Clos Mogador, Palacios, Clos Erasmus, Clos de l'Obac, Mas Martinet). Sara runs the winery and has brought Mas Martinet down new and exciting paths that have only made the wines more interesting, modern, and terroir driven. 
• Sara tells us about her dad and mom,  who moved from teaching into setting up an enology school and then starting Mas Martinet after much study of the terroir by the pupils (as Sara calls them!) to help examine the best soils, slopes, and sun exposures for each grape type.
• We learn about things used to be in Priorat -- abandoned vineyards, Carignan growing on the flats, Garnacha on the slopes, and lots of empty land with few people staying to farm it. We discuss schist and the famed black slate licorella soil (pic here from Mas Martinet):
• Sara and I address tradition versus market appeal and why some French grapes were introduced into Priorat. We discuss the high alcohol levels (she discusses a 2001 trip to visit Didier Dageneau in the Loire and her shock at how high he was allowing his alcohol levels to become. This made her want to make a different kind of wine). 

• Sara's commitment to organic viticulture and holistic farming rather than using anything that will harm the land is powerful. She uses herbs as cover crop to stop erosion on steep slopes, she doesn't spray -- even in the worst of years (she lost 86% of her crop this year), and she believes that small changes collectively can stop climate change. 

• We discuss the top grapes of Priorat -- Carignan and Garnacha. Sara tells us how she creates Mas Martinet's three  flagship wines to pay homage to all styles of Priorat:

• • Clos Martinet is the original wine made my Mas Martinet. It includes Garnacha, Carignan, Cabernet Sauvignon, Merlot, and Syrah and is aged in lightly toasted oak, as it always has been since her father created the wine. 

• • Els Escurçons pays homage to the sharp hillsides covered in licorella slate that were once abandoned when people left for cities. This wine is their most expensive, aromatic, and is 100% Grenache, and is elegant and light, as only Sara can make it in Priorat.
  • Cami Pesseroles is Sara's homage to the wines madeby the farmers who stayed in Priorat after the wealthy gentry moved to cities. They grew Carignan lower down on the slopes. This wine has a significant proportion of old vine Carignan, which is heavy and powerful but still has the light touch that Sara is known for. 
  • We mention the Mas Martinet Bru and Menut -- both which are affordable invitations into the wines of Mas Martinet        

• Sara tells us about her winemaking philosophies -- how oak can mask the essence of a wine, her willingness to experiment with amphora, glass, cement, and to make orange wine. 

Sara Peréz's overarching message is that Priorat is a place of mysticism, with elements in the land and the soil that you can't find anywhere else. It is a place that needs to be experienced and that can bring you great peace and calm, as can the wines when they are made in concert with the land. 

I can't wait to go visit! 

_____________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). 

• They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops.
• Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.
• Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! 

Check it out today! www.wineaccess.com/normal 

Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! 

Get your copy Wine For Normal People Book today! 

Hosted on Acast. See acast.com/privacy for more information.

In the show, I welcome Victor Urrutia, the CEO of the Compañia Vinícola del Norte de España (CVNE) one of the most famed bodegas in Rioja, which has been around since 1879. Victor is part of the 5th generation of a family that has run CVNE (said coo-NAY) for 141 years. We discuss the storied history of this classic, traditional, high quality bodega, and probe into a dozen other Rioja-related topics.

Victor and I cover many subjects, and I was thrilled to have him - it’s been really hard for me to find Spanish producers to come on the show and he comes from one of the most historic, classic, and outstanding bodegas in Rioja (I drink A LOT of CVNE!). Here’s a high level of what you’ll find in the show: 

1. Victor tells us the story of his family in Rioja and in wine, and his circuitous route to becoming a leader that combines a progressive attitude with a strong respect for tradition.

1. We dork out on the Rioja region. Victor tells us all about what is important and what is not in the world of Rioja wine. We discuss the three major regions (Alta, Alavesa, Baja/Oriental) and how they differ in geography, grape types, and traditions.

1. We hit on climate, climate change, and the land that surrounds Rioja

1. Victor compares Rioja to Champagne (at first I was skeptical, but I see his point now and you will too) and the movement towards single vineyard wines to the grower movement. We have a nerdy discussion about Italians in Barolo, the French in Champagne, and the Riojanos and how all these regions share much common ground (I promise, it comes together!).
2. Victor tells us about the differences between the four brands under the CVNE umbrella in short:
   • CVNE is the flagship brand. Grapes come from both Rioja Alta and Rioja Alavesa, and from warmer and cooler climates to make highly drinkable, tasty wine. CVNE is made every year, and is made in a traditional style. It is a classic Rioja which changes with vintage, but never wavers on quality.
   • Imperial is Reserva and Gran Reserva only. These wines are structured, excellent for aging, and only made in the best years from estate grown fruit in Rioja Alta. First made in the 1920s, these wines are the benchmark style of classic Rioja for many familiar with the region.
   • Viña Real was also launched in the 1920s, but it is more fruit forward, has a stronger new oak component and a higher percentage of Garnacha to make it more fruit forward and “modern” in style. Grapes come from Rioja Alavesa.

• • Contino is CVNE’s single vineyard brand, established in 1973. These wines are reflective of the site in Rioja Alavesa and are usually more fruit forward and powerful than either Imperial or Viña Real.
  • Monopole is the white wine we mention, that has a portion of Sherry blended in, representing the old school style. It’s outstanding.

We end with a few business questions about how Spain invested to become such a force in the modern wine world, the future of Rioja if Alavesa (which is located squarely in Basque country) was to separate from the larger region, and the plans for CVNE, which involve never being satisfied and always doing better (an excellent goal).

This is a lively, unique look at Rioja. Take a listen then try these wines – I have been a pretty loyal drinker for years and I can promise that if you like Rioja, these will wow you!

And register for current classes at:  www.winefornormalpeople.com/classes _____________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it! 

Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople

Hosted on Acast. See acast.com/privacy for more information.

During transitions to cooler or warmer weather, what should you drink? I am a firm believer that we should drink wines appropriate for the seasons: crisp, acidic wines for warm weather & fuller, more alcoholic ones for cool temps. This show covers both!

And without further ado, here are the "slides" for which M.C. Ice spent the better half of the podcast making fun of me! These will serve as the show notes this week.

Transitional Whites and Rosés: 

Transitional Red Wines: 

During the show I mention the class I taught on Alsace. You can find it here:  The Wine For Normal People YouTube channel

And register for current classes at:  www.winefornormalpeople.com/classes _____________________________________________________

Thanks to our sponsors this week:

Wine Access 

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! 

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it! 

Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople

Hosted on Acast. See acast.com/privacy for more information.

Feudi di San Gregorio is the largest winery in Campania region of Southern Italy. The winery has fought to bring the region to prominence in the minds of wine drinkers looking for reds and whites unlike any others in the world (that you HAVE to try!).

Campania was the premier winemaking region in Italy in Ancient Roman times, but after the fall of Rome the producers chose to be grape growers/merchants, rather than winemakers. Although some made headway, it was after a large earthquake hit and destroyed much of Campania in 1980, that reinvestment in wine truly began.

To support local industry, along with another family, the Capaldo family began Feudi di San Gregorio in 1986 in the town of Sorbo Serpico in the province of Avellino. One son of the family, Antonio Capaldo grew up around wine but then he pursued business, leaving Campania to obtain a Masters in Management and Economics at the London School of Economics and a PhD in Economics and Finance from a joint program between LSE and University of Rome. By age 32, he was working at McKinsey (a top consulting firm) and made partner. On that very day, he quit consulting and got to work for his family's winery in Campania, putting his skills and vision to work.

To my great delight, Dr. Antonio Capaldo, with his brilliance and razor-sharp humor, joins me to discuss the beautiful wines of Campania, one of my all-time favorite regions in Italy. He is the Chairman of Feudi di San Gregorio and shares his insights on the region, its appellations, what makes the land and grapes special, and the bright future Campania has ahead of it.

Some of the areas we mention:

• Fiano di Avellino (I love this wine!)
• Greco di Tufo
• Lacryma Christi (white is Coda di Volpe, red is Piedirosso, Aglianico, Scianscinoso)
• Irpinia
• Aglianico – Taurasi, Irpinia, Aglianico del Vulture (in Basilicata)

Check out the beautiful wines (with their beautiful, mosaic labels) of Feudi di San Gregorio. They are everything we describe and more!

Thanks to our sponsors this week:

Wine Access

Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!

Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!

Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople