Read more: http://www.gottannins.com/news/interview-with-greg-norman-winemaker-golfer-and-shark/
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Greg Norman needs very little introduction. In addition to being one of the greatest golfers of the modern era, he is also one of the greatest entrepreneurs. Gottannins interest in the Shark has to do primarily with his Wine Estates (we also happen to be huge fans of his golf game).  Mr. Norman was kind enough to offer our readers his insights into wine. This week you can catch him competing for the green jacket in Augusta at Masters.com. 

The interview covers a wide variety of topics and a very funny story.  Enjoy it and let us know what you think by posting a comment. 

What was the first memory you have of wine?

Playing golf in France and Europe for the first time in 1977 -1978.  

What was the first wine that you considered to be good wine?

One of the first wines I started to really drink and enjoy during my travels as a young golfer was Montrachet. But I remember being given a bottle of Penfold’s Grange in 1976 for winning the Westlakes Classic in Adelaide Australia. It is amazing how it has come full circle for me ultimately being led back to the regions of Southern Australia where we now produce the Greg Norman Estates Shiraz.  

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Of course I like to drink a good tasting wine, but the entire experience behind drinking wine, the people you are sharing the bottle with, the food you will be eating alongside it, the location where you might be drinking it- comfortably at home or in another country- all heighten the experience of wine and make the memory of that wine last in your memory much longer.

How big is your cellar? 

I have a decent size cellar (approx 1300 bottles) that holds a variety of wines from all over the world, as well as representing a few decades of vintages. I am always adding new wines I learn about through my travels, which keeps it pretty well stocked with exciting wines. 

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)?

I typically drink Chardonnay from all over the world, but mainly Californian and Australian with dinner but if I am grilling up a nice steak, I will reach for a nice Australian Shiraz or California Cabernet Sauvignon.    

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)? 

Of course I love all the wine regions in Australia and am pulled to Napa for its peaceful nature  but recently I visited Stellenbosch in South Africa and Mendoza in Aregentina and fell in love with their beauty as well. All the wine regions of the world hold such a unique feeling about them. They are all so different yet all so similar in a sense.  

What is your favorite vineyard or brand? 

Besides Greg Norman Estates, especially our Reserve Shiraz , I love to visit Stag’s Leap Winery in Napa and enjoy some of their beautiful wines.  

Do you have a favorite bottle? (varietal, region, year) 

I am a fan of a Penfolds Grange, but I must say one of my favourites is my Shiraz reserve – it was ranked #8 in Wine Spectator’s Top 100 wines of 2004.

What wine are you saving for a special day? 

I have a few bottles of 1982 Chatuex Margaux in my cellar in Florida which is the year my daughter was born. We have enjoyed a few of these during special occasions in the past. But typically, I like to enjoy my wine when I want it and do not tend to save wine for the future. 

Where do you buy the majority of your wine?

Since my daughter, Morgan, lives in Napa Valley and is the Marketing Manager for Greg Norman Estates, she tends to send me not only the wine I know and like but new and interesting smaller production wines that she discovers being a local. Otherwise, I pick up a few cases here and there while I am visiting different countries for golf tournaments or golf course design. 

Have you ever had an organic wine?  Did you like it? 

Yes. The Greg Norman Estates’ Camatta Hills Reserve Syrah is farmed completely organic and in our line-up of wines, this is a true beauty that I really enjoy.  I do not discern any difference in an organic to non-organic wine though.  

What is the most you've ever spent on a bottle of wine? 

What was your favorite wine experience (or one of your top experiences)? Since my daughter is a trained and talented chef, one of my favorite experiences is to sit in the kitchen with a glass of wine, watching her cook a dinner for the family to enjoy, while sharing a bottle of wine that she has paired up with her dish. Also, my wife and I love to have a wine or two at the end of the day, just catching up on the happenings in our respective worlds.  

Do you have an embarrassing or funny experience to share?

Not embarrassing, but funny. At one President Cup ( a golf tournament, between an International team and the USA) we were on the bus heading back to the hotel, post our golf for the day, and the ladies wanted some wine, but forgot to bring a wine opener, so I volunteered to open the bottle without an opener. No one thought it possible, but I succeeded by taking off my shoe and hitting the bottle of wine forcing the cork out with the pressure of the wine. To say I was a hero at that time would be an understatement. 

What one wine do you recommend for our readers to try? 

Not one wine. Just do not be afraid to go out of the box and experiment with many different varietals. Broaden your wine experience. 

What is an up-and-coming wine (or winery) you think is a good value right now? 

Given the state of the economy on a global basis, you will see a retraction from the super premium wines to the premium wines as people attempt to save, but still enjoy satisfying their palates. So, wines that have not been noticed as much before and have great value for the $ will be noticed more. Especially with the fluctuation in the currency rate. Countries such as Australia will benefit with the weaker Aussie $ to the US $. 

If you were a college football fan in the early 90s you'll recognize the name as one of the best to put on a Notre Dame Fighting Irish uniform. If you were a college fan of Boston College (my alma matter) in the early 90s you may remember in Rick's senior year when the Irish squeaked by the Eagles 54 - 7.

Rick's winemaker, Rob Lawson, was instrumental in the early days of the "cult" wines. Together they have released the 2007 Mirror Napa Valley Cabernet Sauvignon (600 cases released 10/1/10, $75 per bottle) and the 2010 Mirror Napa Valley Sauvignon Blanc (380 cases, released 5/1/2011, $24 per bottle). The 2007 Cab is its third release and has drawn comparisons to Colgin and Spottswood at a fraction of the price.

Rick was kind enough to agree to an interview for you, our readers. Enjoy!

What was the first memory you have of wine?

When I lived in Seattle we used to eat at the Metropolitan Grill almost weekly. They were so good to us there, especially after football games. I sipped on several cabs with my steaks and started to understand how food and wine go together.

What was the first wine that you considered to be good wine?

I really liked Phelps Insignia early on, 1998 Hourglass Cabernet was the first wine to really get my attention.

Do you think it's the taste of the experience while drinking the wine that makes it good? Why?

I believe it is both. The company you are in, the weather, the occassion all can help. The bottom line is that if you like it, it's good.

How big is your cellar?

I have a fairly small, but developed cellar. 1000 bottles plus my Mirror library.

What is your favorite varietal? Why?

I prefer Cabernet, but like to drink most varietals, Syrah and Grenache are on my radar these days.

What is your favorite region for wine?     

Napa comes first. I have tried many others and keep coming back.

What is your favorite vineyard or brand?

Mirror obviously. Our St. Helena and Oakville sources are some of the best there are anywhere.

Do you have a favorite bottle? (varietal, regon,  year)

Some of the 1997 Napa Cabs were so good. Bryant, Hurlan, etc. Awesome vintage overall.

What wine are you saving for a special day?

Magnum of 1985 Mouton Rotschild.

Where do you buy the majority of your wine?

I like to get it from the source. Most of the domestic stuff I buy comes from the winery itself. I like to know the people.

Have you ever had an organic wine? Did you like it?

I'm not sure. Technically our wine is organic, but not organically certified. It's proably something that will be more common soon.

What's the most you've ever spent on a bottle of wine?

Probably $500-600.

What was your favorite wine experience?    

I have had many. Recently I was having dinner with a Master Sommelier and he blind tastd us after we had a few other gems.

I nailed the wine he poured, a 2004 Cabernet Franc. He was impressed. That is a good time to guess right!

What one wine do you recommend our readers try?

 2007 Mirror Cabernet Sauvignon.  Our 3rd vintage and still a brand new name to so many. We are really proud pof the wines Rob is making for us.

What are they?

Wine futures allows consumers to buy wines very early in the process, not only before the wines have been offered to the general public, but before the wines have even been bottled. The prices are set after the wines are tasted in the barrels (typically the spring after the harvest – barrel tastings of 2010 Bordeaux happened in late-March/early-April 2011).

picture from: www.sokolin.com 

Top Five Tips on Wine Futures from Got Tannins -

1 – Buy only from a reputable reseller/merchant

2 – Wine futures are an investment. Value over time can go up, stay the same, or go down.

3 – Buy first growths (premier cru) – Chateau Laffite Rothschild, Chateau Margaux, Chateau Latour, Chateau Haut Brion, Chateau Mouton Rotschild – they are expensive, but in high demand and most likely to hold or gain in value.

4 – Have patience…it’s going to be two years from purchase until you get the bottle…then probably another 10+ years to drink.

5 –The wine you are buying has potential, but will it turn out be Ryan Leaf or Peyton Manning?

350 bottles of Pinot Noir and Chardonnay will be auctioned at a fixed-price of $40 (the bottles are signed). They are also offering a 6 liter bottle along with a lunch for two with Biz Stone. The other package available (not specifically wine related) includes lunch for one with Biz Stone and a one day internship at Twitter.

The wine and auction are in partnership with Room to Read, a non-profit focused on improving literacy. 

The Twitter page for Fledgling Wine is: http://twitter.com/fledgling and the official auction page is here. 

You may remember Steven from his wide-ranging interview where he covering everything from Manischewitz at Passover to Spanish wines of the 1960s. You can read the interview here. 

This third edition is organized into five distinct parts.

The first part  is an introduction to the fundamentals (how wine is made, how to taste wine). The second and third segments cover wines by region. The second part covers "New World" wines, defined as North America and the Southern Hemisphere. And the third part covers wines of the "Old World" - France, Italy, Spain, Portugal, Germany, Austria, Switzerland, Eastern Europe, Eastern Mediterranean, and Asia. 

This wine bible then extensively covers how to pair wine and food and even has a chapter on wine and your health. The conclusion of the main part of the book talks about a few areas that many people will love. And they will love it because its an arena that people want to gain some smarts - how to buy and store wine and how to understand wine lists. 

One of the segments of the book our wine loving friends enjoyed was found in the appendix - the authors cover how to read a wine label and show images of wine labels from around the world and provide a detailed explanation of what everything means.

We highly recommend this book and it would be a great holiday gift that will stand the test of time.

A bit of background. Her interest in wine began in college in Durango, CO, then continued on in Chicago where she worked under the chef Charlie Trotter. The fine dining experience led her to continue her pursuit in wine and led her to accept a "crush" position at Joseph Phelps Vineyards in 1999. After some hands-on cellar experience she was promoted to lab technician and then to Associate Winemaker. In 2008 she was promoted to Winemaker and works alongside Damian Parker and lives in St. Helena.

Joseph Phelps Vineyards is widely known for its Insignia wine. In 2002 Wine Spectator ranked it the #1 wine of the year. Lesser known about the vineyards is the work done to help make Syrah more popular in this country. 

What was the first memory you have of wine?

My sister had a “wine and cheese” party for her graduation from High School circa 1985

What was the first wine that you considered to be good wine?

Joseph Phelps – seriously! I came to the winery for a visit in 1994 and fell in love with the wine!

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Both! Certainly a mediocre wine can taste better with friends and great food while tasting it alone it could be a disaster. Then a well made/grown wine to me will always taste good on its own but even better with friends/family and fantastic food

How big is your cellar?

Not sure maybe 180 bottles?

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

Syrah, because it is so interesting and different in each region throughout the world that it is grown.

What is your favorite region for wine (i.e. NapaValley, MargaretRiver, Montelcino)

St. Emilion and Condrieu

What is your favorite vineyard or brand?

Probably Yves Cuilleron

Do you have a favorite bottle? (varietal, region, year)

A vintage champagne

What wine are you saving for a special day?

A bottle of Gaja that Mr. Gaja gave to me in 2004

Where do you buy the majority of your wine?

Trade or purchase when traveling. Acme fine wines in St. Helena

Have you ever had an organic wine?  Did you like it?

Yes, organically grown wine = good, Organically made wine = please add some sulfur for heavens sake

What is the most you've ever spent on a bottle of wine?

$400

What was your favorite wine experience (or one of your top experiences)?

Tasting 2003 Chateau Ausone at Chateau Ausone out of barrel – it is the best wine I have ever had – I love this place/wine

What one wine do you recommend for our readers to try?

Papillion by David Phinny

What is an up-and-coming wine (or winery) you think is a good value right now?

Capiaux

Enjoy!

----------------------

Daniel Daou, the man behind DAOU Vineyards in Paso Robles, California, recently shared his thoughts on wine, along with some of his own personal history.

The Daou Vineyard practices strict yield management - "saignees" - its wines average only 120 gallons per ton. The premium vineyard sits on 100 acres at 2,200 feet in the Adelaida Mountains. The winery is relatively new, opened in 2007 by Daniel and his brother Georges. It focused on Bordeaux style varieties in addition to Zinfandel and Rhone blends.

To show its support EXPO is enabling donations through the American Red Cross as a way for its members to "cash-in" accrued points.

The company is matching donations up to the first 500,000 points donated by consumers. It's $5,000!

We at Gottannins encourage our readers to help support the efforts. 

More information may be found directly at EXPO - 

The twitter hashtag for this campaign is #EXPOforHAITI

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What was the first memory you have of wine?

That’s a simple answer. My first memory of wine is Sangria. I enjoyed the sweet and fruity taste.

What was the first wine that you considered to be good wine?

A Stag’s Leap Wine Cellars Cabernet Sauvignon. I bought it many, many years ago.  I had no idea how good it was going to be.

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

I think a good wine AND a wonderful experience can be the ultimate experience.  If you’re having a bad time neither one will be good.

How big is your cellar?

I don’t have a personal cellar at home, instead…  I have one at Thornton that is about 10,000 cases

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

 A Nebbiolo from anywhere attracts me like a magnet. There is something elusive and sensual about it. Nebbiolo from the Langhe Hills of Piemonte remains unchallenged of course.  I like the big, dark, tannic, even bitter characteristics that make it so prized by collectors.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)

 Temecula Valley of course. I believe it is a great region to grow grapes, produce wine and have a great time.

 What is your favorite vineyard or brand?

Thornton Winery’s special Syrah block located on our property.  It’s small but mighty, and lovingly tended by our viticulture staff as directed by our winemaker Don Reha.  In my opinion, it produces some of the finest Syrah anywhere.

Do you have a favorite bottle? (varietal, region, year)

 Thornton 2006 Nebbiolo, the flavor is fabulous...but any year of our Nebbiolo is great.

What wine are you saving for a special day? 

I may have a different philosophy than others on that question. The one I buy for that night is for a special day.  Too many great wines to save. Just choose and enjoy the moment.

Where do you buy the majority of your wine? (Retailer, Direct, etc. Feel free to name the store you shop at or the site you buy from)

Now there’s any easy question … Thornton Winery.  I enjoy our wines.  We offer many different types of still and sparkling wines.  I honestly don’t need to look any further.

Have you ever had an organic wine?  Did you like it?

Yes I have had organic wine; I did not experience any difference in the taste.

What is the most you've ever spent on a bottle of wine?

Around $200.00 at a restaurant… but you can get great wine for much less.

What was your favorite wine experience (or one of your top experiences)?

Do you have an embarrassing or funny experience to share?

Let me think about that for a moment. I guess it would be when I went to make a toast… I broke the other person’s glass at Thanksgiving!

What one wine do you recommend for our readers to try?

Thornton Winery Estate Syrah (still wine) or the NV Cuvee Rouge (sparkling wine).

What is an up-and-coming wine (or winery) you think is a good value right now?

In today’s world it’s a buyers market.  Everyone should drink and enjoy the wine  that gives them the  most pleasure.  Thornton Winery has 26 different varieties in a variety of price ranges and profiles, so I think people should come out and see for themselves which one rocks their world.

Did we miss anything?

I’d love it if people would go to www.thorntonwine.com to learn more about our winery and download a tasting coupon.  We do fun, engaging food, wine, & music related events year round. Our Café Champagne restaurant is an amazing place for foodies to spend some quality time relaxing amongst the vineyards.

When researching wine tasting applications for the iPhone, there were several features that were important to me;

• Fellow user reviews
• Cost
• Ability to add tasting notes
• Other miscellaneous features

I found seven applications that seemed to fit (or attempt to fit) my criteria;

• Hello Vino
• Wine Steward
• Cellar
• Wine Pad 2
• Tasting Notes
• Wine Words
• iSommelier

After reviewing the cost, features and benefits, and reviews, I would choose to download “Tasting Notes.” With reviews like; "This is like having your very own database with the ability to extend it to track whatever you want. Search features are superior to other apps. The ability to extend the built in lists makes it very handy and makes it easy to add in anything you need to classify your lists" and "Great product and extremely robust customization" it seems to offer everything I would look for in an application. At $2.99 it seems like a good investment and one that I would be willing to try.

After I give birth to my twins in January, I’ll do just that and put it to the test. 

Below is a table containing the basic information about each of the applications: 

App Name	Cost	Avg. Customer Rating	Summary
Hello Vino	Free	2.5	Find the perfect wine to pair with food, enjoy on its own, or gift as a gift. Hello Vino assists the beginner wine consumer with recommendations.
Wine Steward	$0.99	2.5	Personalized wine pairings with a unique wine pairing algorithm, cellar diary, photo storage of labels.
Cellar	$2.99	3.5	A portable showcase of what's currently in your cellar or wine rack. Customize the look of the bottle or use a photograph and add information; brand, region, vintage, grape, price, rating, personal notes.
Wine Pad 2	$3.99	2.5	Record the wine name, vintage, price, rating, color, clarity, aroma, taste and personal notes. Use pre-populated lists of category descriptions such as type, varietal, winery, region and pairing. Rate the wines you try. Store a picture of the wine label.
Tasting Notes	$2.99	3	Here is how you can keep your tasting notes near you at all times. Tasting notes is the pan-ultimate appfor logging your thoughts on wine, beer, whiskey, cigars and more. You can even create entire new journals from scratch with Tasting Notes' customization features.
Wine Words	$0.99	1	This app is for anyone who loves wine or wants to learn more about it. Open this application up every day and you'll be shown a new word that has to do with wine. Whether it be a city where wine is made, a type of grape, or a process which is used to create a flavor, you're certain to learn something new.
iSommelier	$0.99	No reviews yet	iSommelier will help you in going through the wine list at the restaurant. Select what you'll be eating, and the app will recommend the varietal that goes best with your meal.

 

 Download an app and let us know what you think! We’d love to hear from you.

According to Bill O'Reilly (No Spin Zone), Savanna Samson is "blond and tan with full lips and long legs, an unmistakable smoldering sexuality emanates from her very being. That's where Savanna's resemblence to the "typical" adult film star ends..."

In addition to being one of the most well known stars in the adult film industry, Savanna Samson is a winemaker, a classical dancer, a writer, and a singer. Having  a lifelong passion for wine she launched her wine business in 2005. The first wine, Sogno Uno, was called a "very fine wine - very good" by no less an authority than Robert Parker, who rated her debut a 90-91. 

We were fortunate to get in touch with Savanna, chat with her on the phone, and secure an awesome interview. I'm a couple of you have been to L'Ami Louis in Paris...and we have a feeling you'll never think of it in the same way after reading Savanna's "embarrassing" story.  Enjoy!

What was the first memory you have of wine?

My first memories of wine were when I was a little girl. I'll never forget when the big barrel arrived and all the crates of white grapes. My dad made wine in our basement! All of my sisters and I would take turns turning the grapes to crush them. Of course after it was made myself and all the neighborhood boys would sneak down there and drink it.  I remember the principle, Sister Gregory calling me to the office one day at school and there was my Dad. He said, “I need you to tell me the truth… who is drinking the wine in the basement?" I started crying and had to tell on the boys and myself!

What was the first wine that you considered to be good wine?

My dad's wine in the basement! No seriously, before I new anything about wine I would go to the local wine shop and ask the salesperson to recommend a wine for whatever type meal I was making. The first question was always, "How much do you want to spend?" I thought, ok here we go, I'm going to get ripped off, a stupid girl who knows nothing. But now I realize how important that question is. I remember him suggesting a Barbi  Brunello do Montalcino and I just loved it! I was hooked from then on. Then when I returned home after moving away, I took my parents to the finest restaurant in Watertown, called The Partridge Berry Inn and ordered a 1975 Mouton Rothschild. My Dad and I were floored at how spectacular it was. It was worth every penny and I still have the label.

 Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

I think the taste of a wine along with the bouquet makes it good but it’s so much more than that. I think my mood can affect the way I experience a wine. It's the memory of the moment you drink it and who you drink it with as well. Sometimes I mindlessly drink wine but mostly I try to savor the flavors and the way it changes in the glass.  Usually the better wine vintages I save for special occasions and special occasions can certainly make the wine that much better.

How big is your cellar?

I keep a small cellar at home with roughly 48 bottles, I live in Manhattan and my space is limited, unfortunately for clothes and shoes!

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

My favorite is Pinot Noir. I love how delicate the grape is and when it's good I really appreciate the care in which the wine maker used to make the wine. It's feminine and delicate in the mouth and so difficult to say no to. My favorite is Charmes Chambertin.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)

Wow, I have two favorites, definitely Montalcino for Sangiovese  and Burgandy for Pinot Noir.

What is your favorite vineyard or brand?

My favorite vinyard is Gianfranco Soldera's  Brunello Di Montalcino and Roberto Cipresso's La Fiorita

Do you have a favorite bottle? (varietal, region, year)

1900 Chateau Margaux

What wine are you saving for a special day?

My 3L Sogno Uno 2004 and 5L Sogno Due 2005 and mostly will be for my son's  something or other.

Where do you buy the majority of your wine? (Retailer, Direct, etc. Feel free to name the store you shop at or the site you buy from)

I can find any wine I want, no matter how old or rare it is at Royal Wine Merchants, 25 Waterside Plaza, NY, NY. If they don't have it, they will find it for me. There is also Park Avenue Liquors on Madison Ave.. and Wally's in Los Angeles, when I'm there.

Have you ever had an organic wine?  Did you like it?

Oh yes, I've had organic wine. Gianfranco Soldera's Brunello. And my wine made organically as well..

What is the most you've ever spent on a bottle of wine?

The most I ever spent, personally, was for a 1961 Chateau  Latour A Pomerol for a friend's Birthday.

What was your favorite wine experience (or one of your top experiences)?

My favorite wine experience was when I had my launch party at La Masseria in Manhattan for my first vintage Sogno Uno 2004. I was so proud of my wine and everyone was really loving it and having a great time. It was a Venetian Mardi Gras theme and so elegant. Plus all my sisters where there with me and I was so happy.

Do you have an embarrassing or funny experience to share?

One time at L' Ami Louis in Paris, I was wearing a Channel pant suit. The wine was flowing and everyone was having a great time when I accidentally spilled a glass of 1989 Chateau Rayas  all over my cream colored suit. One of the girls at the table tried to help get it out with soda and then said, "Here take them off!" I took them off and next thing I knew I was on top of the tables dancing in my panties. The whole restaurant joined in!

What one wine do you recommend for our readers to try?

You must try my newest wine, it's really amazing and easy drinking. It's a full- bodied red from Piedmonte. It's 100% La Barbera grape, all about temperature. The grapes were picked at three different times during the harvest, making three completely different wines which I then blended back. It's called Sogno, meaning dream, Tre. It really is wonderful, Sogno Tre 2005.

Also, for you white wine lovers, my Sogno Due 2005 which is crisp and fresh and wonderful!

What is an up-and-coming wine (or winery) you think is a good value right now?

There is a champagne called Moutard, that is not so well known but fabulous. It's one of the only houses allowed to used a varietal of up to six different grapes and they also have a rose'. I will be working with them to make a blend of my own  which I'm really excited about. But you can try their champagne now, I drink it all the time!

Buena Vista's 2006 version has a bit of black cherry on the nose, the finish is fairly pronounced, and the wine is not very tannic.  We purchased the bottle at Von's in San Diego and would recommend it with lighter fare. It will run  you approximately $25.

In a rather odd note, the notes on the Buena Vista website about the wine mentions specifically that with this vintage (2006), Buena Vista Carneros started using screwcaps as the closure on its wines. "I am adamant in delivering the best expression of our vineyards. I believe this closure captures the pure Pinot Noir aromas and flavors and will deliver the best quality in the glass," remarks Winemaker Jeff Stewart. Either the website made a simple mistake and included the wrong copy with this 2006 Pinot, or not all of the bottles were screwcaps. Our bottle had a traditional cork!

Don Reha joined the Orfila Vineyards in 2009 after Leon Santoro passed away in January of this year. He has grown up in the wine industry with experience on his childhood family vineyards in Ukiah, CA (Mendocino County). As a winemaker his career started at Fetzer Vineyards in Redwood Valley and studied at UC Davis focusing on Enology and Fermentation Sciences. 

Gottannins is happy to provide you with some of his insight. Enjoy!

What was the first memory you have of wine?  

When my Great Uncle, Joseppi Lorenzi, would give us kids a small “Cheez-Whiz” glass of half wine and half water when I was about 4 years old.

What was the first wine that you considered to be good wine? 

There were 2 – A Fetzer Vineyards 1985 Reserve Chardonnay – Mendocino County, and a 1982 Silver Oak Alexander Valley Cab

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why? 

I think a combination of both. When all the sensory elements of a wine are banging, and the wine completely exceeds your expectations of the varietal, you tend to remember it. And when you are drinking a wine during a particularly memorable event, such as a first date, everything is good because your mood is heightened, and it seems nothing can be less than stellar! I’ve had those moments where a wine seems outstanding at the time because of the circumstances, then had the same wine again….. maybe alone….. and it just wasn’t as good as I seemed to remember.

How big is your cellar?  

I tend to have an average of about 500 bottles in my cellar at any given time, but I call it my “McDonalds” wine collection – because of the high turnover rate!

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why? 

Hmmm….. if I had to pick just one, I would have to go with Zinfandel. Anyone who knows me knows my focus has been on Zinfandel for many years, and because it is so versatile, and can be so different from one appellation to the next, there is always something this varietal can teach you.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino) 

Well, besides the South Coast in general, I would have to say the Anderson Valley because of the Pinot Noirs, and the Douro Valley in Portugal, because of the effort it takes to grow grapes on the steep hillsides there, and also it’s the only place I know of that you can drive along those 1 ½ lane roads all day and stop at a little roadside shack for a beer and a salted sardine for a snack

What is your favorite vineyard or brand? 

It changes all the time, but right now it’s Goldeneye in Anderson Valley for their Pinot’s

Do you have a favorite bottle? (varietal, region, year) 

1995 Screaming Eagle Napa Valley

What wine are you saving for a special day?  

1999 Dom Perignon

Where do you buy the majority of your wine? (Retailer, Direct, etc. Feel free to name the store you shop at or the site you buy from) Mostly at the winery, to take advantage of interwinery discounts. Can’t seem to get that discount at Bev-Mo!

What is the most you've ever spent on a bottle of wine? 

$1,350.00 during a dinner with a supplier from an equipment company. It was in Bordeaux during a trade show, and the bistro was recommended to us because of their wine list, and hey, I had a company credit card, so why not?

What was your favorite wine experience (or one of your top experiences)? 

One of my top experiences was the Blue Jeans to Black Tie dinners they used to have every year the night before the big ZAP tasting in San Francisco. There was just something about being dressed in Levi’s with a black tie…. And drinking so many Zinfandels in one night, that your teeth were stained red for a week!

Do you have an embarrassing or funny experience to share? 

Oh, I have plenty of great stories. Especially from my time at Renwood Winery in Amador county with a couple of co-workers that were close friends, but to tell them could really embarrass others involved, so let’s just say that what happened at Renwood stayed at Renwood!

What one wine do you recommend for our readers to try? 

The Orfila “Lotus” Estate Viognier.  It’s why I love this varietal!

What is an up-and-coming wine (or winery) you think is a good value right now?

I think Syrah is still the up and coming red varietal. It is still slowly but surely gaining ground, and there are some exceptional values that still exist today for this variety.

For more information about purchasing wines from Orfila, please click here. 

Greg Norman needs very little introduction. In addition to being one of the greatest golfers of the modern era, he is also one of the greatest entrepreneurs. Gottannins interest in the Shark has to do primarily with his Wine Estates (we also happen to be huge fans of his golf game).  Mr. Norman was kind enough to offer our readers his insights into wine. This week you can catch him competing for the green jacket in Augusta at Masters.com. 

The interview covers a wide variety of topics and a very funny story.  Enjoy it and let us know what you think by posting a comment. 

What was the first memory you have of wine?

Playing golf in France and Europe for the first time in 1977 -1978.  

What was the first wine that you considered to be good wine?

One of the first wines I started to really drink and enjoy during my travels as a young golfer was Montrachet. But I remember being given a bottle of Penfold’s Grange in 1976 for winning the Westlakes Classic in Adelaide Australia. It is amazing how it has come full circle for me ultimately being led back to the regions of Southern Australia where we now produce the Greg Norman Estates Shiraz.  

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Of course I like to drink a good tasting wine, but the entire experience behind drinking wine, the people you are sharing the bottle with, the food you will be eating alongside it, the location where you might be drinking it- comfortably at home or in another country- all heighten the experience of wine and make the memory of that wine last in your memory much longer.

How big is your cellar? 

I have a decent size cellar (approx 1300 bottles) that holds a variety of wines from all over the world, as well as representing a few decades of vintages. I am always adding new wines I learn about through my travels, which keeps it pretty well stocked with exciting wines. 

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)?

I typically drink Chardonnay from all over the world, but mainly Californian and Australian with dinner but if I am grilling up a nice steak, I will reach for a nice Australian Shiraz or California Cabernet Sauvignon.    

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)? 

Of course I love all the wine regions in Australia and am pulled to Napa for its peaceful nature  but recently I visited Stellenbosch in South Africa and Mendoza in Aregentina and fell in love with their beauty as well. All the wine regions of the world hold such a unique feeling about them. They are all so different yet all so similar in a sense.  

What is your favorite vineyard or brand? 

Besides Greg Norman Estates, especially our Reserve Shiraz , I love to visit Stag’s Leap Winery in Napa and enjoy some of their beautiful wines.  

Do you have a favorite bottle? (varietal, region, year) 

I am a fan of a Penfolds Grange, but I must say one of my favourites is my Shiraz reserve – it was ranked #8 in Wine Spectator’s Top 100 wines of 2004.

What wine are you saving for a special day? 

I have a few bottles of 1982 Chatuex Margaux in my cellar in Florida which is the year my daughter was born. We have enjoyed a few of these during special occasions in the past. But typically, I like to enjoy my wine when I want it and do not tend to save wine for the future. 

Where do you buy the majority of your wine?

Since my daughter, Morgan, lives in Napa Valley and is the Marketing Manager for Greg Norman Estates, she tends to send me not only the wine I know and like but new and interesting smaller production wines that she discovers being a local. Otherwise, I pick up a few cases here and there while I am visiting different countries for golf tournaments or golf course design. 

Have you ever had an organic wine?  Did you like it? 

Yes. The Greg Norman Estates’ Camatta Hills Reserve Syrah is farmed completely organic and in our line-up of wines, this is a true beauty that I really enjoy.  I do not discern any difference in an organic to non-organic wine though.  

What is the most you've ever spent on a bottle of wine? 

What was your favorite wine experience (or one of your top experiences)? Since my daughter is a trained and talented chef, one of my favorite experiences is to sit in the kitchen with a glass of wine, watching her cook a dinner for the family to enjoy, while sharing a bottle of wine that she has paired up with her dish. Also, my wife and I love to have a wine or two at the end of the day, just catching up on the happenings in our respective worlds.  

Do you have an embarrassing or funny experience to share?

Not embarrassing, but funny. At one President Cup ( a golf tournament, between an International team and the USA) we were on the bus heading back to the hotel, post our golf for the day, and the ladies wanted some wine, but forgot to bring a wine opener, so I volunteered to open the bottle without an opener. No one thought it possible, but I succeeded by taking off my shoe and hitting the bottle of wine forcing the cork out with the pressure of the wine. To say I was a hero at that time would be an understatement. 

What one wine do you recommend for our readers to try? 

Not one wine. Just do not be afraid to go out of the box and experiment with many different varietals. Broaden your wine experience. 

What is an up-and-coming wine (or winery) you think is a good value right now? 

Given the state of the economy on a global basis, you will see a retraction from the super premium wines to the premium wines as people attempt to save, but still enjoy satisfying their palates. So, wines that have not been noticed as much before and have great value for the $ will be noticed more. Especially with the fluctuation in the currency rate. Countries such as Australia will benefit with the weaker Aussie $ to the US $. 

What created your passion for wine making?

Growing up in California provided the exposure to wine from a young age. When I went to U.C. Davis for college in 1979, I discovered that the school had a world-renowned program in Viticulture and Enology, and that prompted additional interest for a lot of students at Davis (kind of a sense of pride in the program). I also had a friend at Davis whose family grew grapes for Joseph Phelps, and he would bring wine on occasion to different functions. I could taste the difference in these better wines. They were more flavorful, interesting and exciting. Each new wine experience brought more enthusiasm. 

Wine has such complexity of aromas and flavors from different varietals, appellations, producers, techniques and the like that it is a never-ending discovery that I’ve thoroughly enjoyed being a part of. And there is no other beverage that pairs as well with food!

What is a typical day like for a wine maker? 

On the way to work I’m on the phone with either our senior vice president of sales, red winemaker, vice president of production, vineyard managers or growers catching up on the latest news. Once at the winery, I pop into the lab to look over the previous days analysis – free sulfur dioxides on finished chardonnay barrel lots, malic acids on chardonnays undergoing malo-lactic fermentation, pH’s and total acidities on chardonnays finished with malo, and bottling chemistries. I also am writing adjustments or additions for our production manager to execute in the winery. I write up blending trials, findings and other schedules for taste evaluation. Normally, I taste what is being bottled and typically five to ten other wines in various stages of winemaking each day, deciding the next steps for each wine. Many days we’ll taste upwards of forty wines doing blending trials, fining trials, oak evaluations, etc. The rest of the day is a blur of phone calls, emails, looking at sales projections versus estimates, inventory levels, vineyard estimates and other relevant information to plan production. I read quite a lot from journals, industry news and other related fields. The next thing I know, I’m back in the car and on the phone on my way home!

In other industries, you usually want to leave your work at home. Is that possible in the wine making business? 

I enjoy my job, and when I get home, my wife, two daughters and I will sit down to a dinner that my wife or I have made, and normally we crack open a bottle of wine. Regardless of where I am, I always think about what I’m tasting, where it’s from, how it might have been made, what is different about it, and if there is something I taste here that could benefit the wines that J. Lohr makes and so on. I think about my work all the time, but fortunately, I can enjoy a glass of my creation at the same time.

What’s your best wine story? 

I had a really good friend that I met originally at J. Lohr, who moved on to other employment, but always kept in touch. I can’t remember the year, but I think it was 1988, and Brett (my friend), his wife Doreen, my wife Kathi and I went to Mt. Shasta for a short weekend water skiing vacation. The last night in Mt. Shasta, we went to dinner at the local resort restaurant – the Whales Tale.  I packed along a bottle of 1985 Chateau Canon from St. Emilion, France that a gentlemen had given me in exchange for some lab analysis. After paying a meager $5 corkage fee, we watched the waiter pull out the longest cork any of us had seen to date. He poured us all a glass – no taste and swirl before pouring for everyone – and as we all put our noses into the wine and took our first taste, we looked at each other, speechless. It was for all of us the most elegant, delicious wine that we had ever tasted and was a fitting end to a great weekend with close friends. I have the label of that wine and the description in my “Wine Album” book at home!

What’s your advice for new wine enthusiasts?

Try lots of wines. Find a local wine shop that does in-store tastings, and go to a few. See if you find some wines you enjoy. Find a store attendant and tell them the wines you like and then ask them to recommend others that you might enjoy. It doesn’t have to be expensive. My local wine shop in Pleasanton, CA – the Wine Steward - carries some really neat wines in all different price categories. Be adventurous, and if you’re disappointed in most cases you haven’t invested a lot of money!

What do you love about your job? 

There are many things to love - the lack of routine, being outdoors, the differences that each vintage brings, creating something that captures the essence of each year’s weather (and you can drink and enjoy it), the merger of art and science.

What do you do when your not around wine?

I like to do a lot of different things including cooking, spending time with my family, hiking, softball, playing guitar, listening to music and woodworking.

How did you end up working with J. Lohr wineries? 

At UC Davis, my professors said that this winery in San Jose was doing some good work, and after selling wine for a year and a half after graduating, a job posting came up for crush help at J. Lohr. I went to work for a harvest and never left!

J. Lohr often says it is run like a boutique winery, with the technology and equipment of a large scale operation. Can you tell us a little more? 

At J. Lohr, we take the detailed approach of a small winery, breaking each vineyard into blocks with similar soil types, choosing appropriate variety and clone and rootstock for each site, assessing appropriate water, fertilizer and soil amendments.   We do lots of hand work in the vineyard from shoot positioning, leafing, veraison thinning to hand harvesting our premium blocks. In the winery, we keep each block separate through fermentation, assessing quality along the way. We experiment with different yeasts, malo-lactic bacteria, temperatures, pumpover techniques, barrel types and makers. The list is endless. But unlike many smaller scale wineries, we are able to afford higher tech equipment from the laboratory such as FTIR technology for wine analysis (using no chemicals), automated color and phenolics evaluation during red wine fermentation, processing equipment of automated berry sorting tables, and automated additions of grape acid and sulfur dioxide and fruit analysis. All in all we pay attention to the details as a small winery, but with larger lots.

J. Lohr is a well known winery. Is there anything that we don’t know about the winery that we should? (secrets, facts, etc.) 

One important secret to J. Lohr’s success is the longevity of our staff. Many of the positions at J. Lohr winery and the people in those positions are the original hires. We have a few staff with 30 years experience, a larger group with greater than 20 years with the winery and a huge number with greater than 10 years at J. Lohr. The consistency and success of J. Lohr in large part is due to the dedication and service of its employees.

J. Lohr has developed three tiers of wine, J. Lohr Cuvee Series, J. Lohr Vineyard Series and J. Lohr Estates; what should we expect when trying each? 

I’ll speak in reverse order starting with the Estates wines. These wines are all blends from our ranches, dutifully grown by our vineyard managers. They are meant to be fruit driven, complexed with barrel age, approachable wines upon release with the exception of our White Riesling and Valdiguié which are stainless steel fermented and aged. Typically the whites are a vintage ahead of the reds in the market (2007 whites and 2006 reds). Our Vineyard Series wines represent the best fruit for each variety in our vineyards. The reds are hand picked, destemmed, sorted and fermented in open-top stainless tanks using punch downs or pumpovers. They are barrel aged in a high percentage of new French oak barrels for greater than 18 months and are at least a vintage behind their Estate wine counterparts (Hilltop Cabernet 2005 and Estates Cabernet 2006). The whites are treated in a similar fashion, but are barrel fermented in a high percentage of new French oak with 15 months on the lees before bottling. The exception being Carol’s Vineyard Sauvignon Blanc which is stainless steel barrel fermented and aged on the lees. Our Cuvée wines represent the best of the best with an eye towards French texture and are only made in exceptional years.  They are only reds, and represent blends based on Cabernet Franc for Cuvée St. E, Cabernet Sauvignon for Cuvée PAU and Merlot for Cuvée POM with a little Petit Verdot and Malbec thrown in for good measure. They will be run through the same sorting system as the Vineyard Series reds, but will spend a little more time in the best French barrels made. They also will spend a full year in bottle prior to release.

What should our readers be trying from J. Lohr right now? 

Try the 2006 J. Lohr Estates South Ridge Syrah and the 2007 J. Lohr Estates Seven Oaks Cabernet Sauvignon. The 2006 Hilltop Vineyard Cabernet Sauvignon and 2006 October Night Vineyard Chardonnay in our Vineyard Series lineup are worth a special search.

Do you have a favorite we should seek out? 

I still am a lover of our Chardonnays. The 2007 J. Lohr Estates Riverstone Chardonnay and the 2006 October Night Vineyard Chardonnay are really delicious wines. But I also love the 2006 Tower Road Vineyard Petite Sirah.

What’s the biggest challenge you have in making wine for an internationally recognized brand?   

Patience! Wine takes time and I often have to curb my enthusiasm for wines that aren’t released yet.

When Jerry Lohr started planting wines in the Central Coast, it was relatively unknown. How do you think the central coast ranks now? 

I think that Monterey is recognized for outstanding Chardonnay and Pinot Noir now, and Paso Robles is continuing to emerge as a stellar red wine producer – just ask Robert Parker.

Has the wine industry changed in the last few years, if so how? For instance, has the internet changed the wine industry? 

The industry continues to be comprised of fewer players with the consolidation of wineries through acquisition by bigger wine companies. This leads to more fierce competition of the remaining entities. Multiple winery bonds within a single winery have allowed for the emergence of many micro-brands producing as little wine as 2 barrels. The internet and high-end, hungry oenophiles have allowed many micro-brands to exist with full retail marketing of a small number of cases at high prices and avoidance of the three tier marketing system. Additionally, consolidation in distribution and retailers have greatly reduced the number of outlets for wine sales.

How do you think the economy is affecting the wine business? 

The economy has impacted wine industry sales, particularly on-premise (or in restaurant) sales and higher retail priced wines. Consumers are trading down in price with the $5 to $20 per bottle price segments remaining the least impacted. For higher priced wines, only iconic brands - of which there are very few – are immune to a downturn in sales.

Any predictions for the wine industry in the next 5 to 10 years? 

Globalization of the industry will continue with increased pressure on retail wine pricing that will be good for the consumer, but not so good for the producer. The U.S. will become the number one wine market in the world. There will be a huge turnover in California winery ownership in the next decade with the passing of the founding matriarchs/patriarchs.

Fo today’s blog, we have 3 items.

1. Ad Changes
2. Technology Update
3. T-Shirts?

1. Over the next few months, you will see some changes to the advertisements in www.GotTannins.com.  There are two reasons for this: 1) we are getting bombarded by wineries, wine shops and others who want to advertise with us.  Because advertisements drive revenue, and revenue drives more creativity, we think it’s important to accommodate these advertisers.  In the end, our goal will be to target you, the reader, with the most relevant ads, that allow you to save money or find businesses you want to work with quicker.  2) Instead of leaving ad words to the right of the article, we have found that more relevant ads appear when they are included in the article.  While we adjust for this, we'll see how this effects the ability to read the article.  If you have any suggestions or comments, please use the comment section of this blog.

2. GotTannins? has grown so much, we are evaluating a couple changes to our website in the coming months.  Stay tuned as we make enhancements and adjustments.

3. We have had an enormous outcry for Got Tannins? shirts.  Were working on bringing them to the site so you can show your support! If you’re a t-shirt maker/ silk screener, feel free to reach out to us!

So Alan Kropf first got in touch with us in the Fall of 2008, just before the launch of his new rag focused on the beverage industry. The publication is called Mutineer Magazine.

At first I wasn't quite sure to expect. Once I read the first issue, I figured it out pretty quickly and we decided that we didn't just want to do a quick post announcing the launch of the magazine. We wanted to get a full-blown interview with Alan to share with all you guys.

Alan and his team are now on issue #3 and the full magazine, which features Gary Vaynerchuk on the cover is available for viewing online here.   (It is a .pdf).  The magazine is going national soon but if you'd like to subscribe before it hits the newstands near you, please visit the subscription page directly. 

We've enjoyed reading the witty articles which are aimed at opening up the palates of a younger generation. 1WineDude called Mutineer a "most promising up and comer" and Martini Groove said "Take a bit of Maxim, add some A.D.D, throw in some comic book stylings, then get drunk. Now you know how they came up with Mutineer Magazine."

Here is a picture of Alan so if you run into him on Sunset Blvd. in Los Angeles you can ask him for his autograph!

On to the interview...

What was the first memory you have of wine?

I remember drinking wine at church when I was young, which always really intrigued me. You could only have a very small sip, and I would hold this sip in my mouth for a good minute before swallowing. The wine was simple but very tasty to a ten year old experiencing a pleasure beyond his years. 

What was the first wine that you considered to be good wine?

That is such a tough question to answer. I can definitely tell you the first wine I had that resulted in an almost sexual experience for me, and that was a 1994 DRC Richebourg while working at the Beverly Hills Hotel. This was after working at the hotel for about five months, during which I had enjoyed a ton of incredible wine, but that Richebourg took things to a whole new level for me. It was perfectly aged had a complexity that stopped me in my tracks. I had a similar experience with 1985 Krug rose Champagne around the same time.

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Definitely the experience, because an enjoyable experience is able to make the most rustic and simple wine taste spectacular.  

How big is your cellar?

My cellar is quite small. I travel and move a lot for my writing, so hauling a bunch of wine around doesn’t make sense, and there is ample wine for me to enjoy wherever I’m headed. I wish I had a more extensive cellar to age bottles, but it just doesn’t make sense for me right now. I do a have a case that I drag around with me that I am aging, but that is about it.

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

I like varietals with noticeable character. For red, cabernet franc, nebbiolo, and syrah come to mind. I’m not a big drinker of your typical big California cab unless it has some years on it. Give me a Sonoma Pinot Noir or Napa Cabernet Sauvignon from the early 90’s and I’m in heaven. For white varietals I am a fiend for riesling; I can’t get enough of the stuff. I really like sauvignon blanc for its transparency. Sauvignon blanc from France tastes a universe away from a New Zealand version, and the same goes for California, New York, and everywhere else the grape is grown.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)

I could make an argument for every wine region in the world being my favorite, though I’ve always been drawn to Oregon’s Willamette Valley, and am fascinated by what they are doing in Southern Oregon right now.  

What is your favorite vineyard or brand?

Another tough one to answer. I’d have to say DuBrul Vineyard in Washinton State’s Yakima Valley. This vineyard is incredible and does well with a range of varietals. It is special to me because I came across it by accident early on in my wine career and fell in love with the wine.

Do you have a favorite bottle? (varietal, region, year)

Haha, IMPOSSIBLE to answer.

What wine are you saving for a special day?

I have two that are particularly special to me. The first is a 2002 Cote Bonneville, which comes from the aforementioned DuBrul Vineyard. The other is a magnum of 2006 Domaine Drouhin Pinot Noir from a trip to the Willamette Valley with my parents.

Where do you buy the majority of your wine?

I tend to buy wine at local, independent wine shops. If I’m at the grocery store I’ll pick up a bottle for dinner if I have something in mind. I also buy a lot of wine while visiting wineries. 

Have you ever had an organic wine?  Did you like it?

I’ve had organic wines and found them very enjoyable.

What is the most you've ever spent on a bottle of wine?

I don’t think I’ve spent more than $300 on a bottle of wine. I’ve bought quite a bit of higher end Champagne, I have some Harlan, and I have a weakness for great Barolo.

What was your favorite wine experience (or one of your top experiences)?

I had a BLAST at the American Wine and Food Festival this year in Hollywood. The atmosphere was electric and the only thing more impressive than the food and wine was the abundant presence of beautiful women.

What one wine do you recommend for our readers to try?

German Riesling, particularly from the Mosel-Saar-Ruwer region. I’m a fan of the Kabinett designated wines myself, as I find these wines to be beautifully balanced and well suited for food pairing.

What is an up-and-coming wine (or winery) you think is a good value right now?

I tend to look to entire regions rather than single wineries. Oregon’s Southern wine regions represent an outstanding value with their Rhone varietals. Portugal’s Vinho Verde offers some very tasty and affordable white wines, and regions throughout Spain offer drinkers a wide range of red wine options at affordable prices. These are just a few of the regions out there offering drinkers values.

Any funny or embarassing wine story you care to share?

All of my funny stories are also not only embarrassing, but ridiculously embarrassing, and enough people know about those already!

About Alan Kropf - 

Alan Kropf is among the world's youngest wine professionals and has studied with both the Court of Master Sommeliers and the Wine and Spirits Education Trust. Alan spent a year as the Sommelier at the Beverly Hills Hotel before leaving to focus on his writing. Alan has contributed to magazines publications including Sante, The Tasting Panel, and SommSelections and currently writes a wine column for the Wenatchee World. He has also spent time working in the wine program at Gordon Ramsay in West Hollywood. He is currently writing his first book and is a wine consultant to restaurants and collectors.

What was the first memory you have of wine?

Manischewitz Concord grape wine at Passover. My mother claims that even when I was five years old, a) I refused to sip it and b) I said “there must be something better than this.”

What was the first wine that you considered to be good wine?

When I was 19, I tasted a Macon-Villages for the first time.

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Much more important than the wine itself is the environment: the people, especially. I have had just ok picnic wines that tasted great because I loved the people at the picnic. I have had extraordinarily fine wines that did not thrill me because I did not enjoy the company (they were wine snobs, for whom there is a special place in Hell).

How big is your cellar?

I have about 500-600 bottles, mostly a bottle or two of this, a bottle or two of that. I am not a collector. My cellar exists to provide pleasure for friends, loved ones, and family.

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

Red: Pinot Noir – so terroir-driven, and so flexible with food.

White: Riesling – also a terroir-focused wine, and dry to off-dry Rieslings are fabulous with spicy foods, which I tend to enjoy. Alsace Riesling I consider a red wine in drag.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)

Piemonte, Italy. Barolo and Barbaresco, in particular. 

What is your favorite vineyard or brand?

I’d have to say the single vineyard Pinot Noir selections from Josh Jensen’s Calera vineyards and winery in the Mt. Harlan AVA. Amazing wines.

Do you have a favorite bottle? (varietal, region, year)

1962 Vega Sicilia from Ribera del Duero, Spain. Tasting that wine created the epiphany that got me involved in wine as a profession.

What wine are you saving for a special day?

I don’t do that, really. When I’m with people I love, everyday is a special day, and calls for a special wine. I’ve never regretted that approach.

Where do you buy the majority of your wine?

I live just outside of Woodstock, New York, in the Hudson Valley. I’m fortunate that I live literally two minutes from my favorite wine shop, Hurley Ridge Wines and Spirits. The owner, Carol Matthews, and her all-female staff are passionate about wine, and the selection is great.

Have you ever had an organic wine?  Did you like it?

I have, of course. I differentiate between “organic wines” and wines produced from organic vineyards. I am a huge fan of organic, biodynamic, and sustainable practices in the vineyard; in the winery, not so much. In the case of the vineyard, it is a matter of conservation and leaving the land in better shape than you found it. In the winery, I have found that completely organic practice can lead to wines that are unstable, especially whites. To me, the issue is all about the vineyard.

What is the most you've ever spent on a bottle of wine?

I’m usually not a big spender, but I’ve purchased a few expensive bottles. Once or twice, I’ve blown $300-$350 in a restaurant. Fortunately, because of the work I do, I’ve gotten to taste some very expensive wines on other people’s dime. I always try to remember that even in the most expensive bottle of wine in the world, there is almost never more than $20 worth of actual wine in the bottle. Price is based on (the perception of) scarcity, hype, marketing, and the often mistaken notion that older is better, and more expensive is better.

What was your favorite wine experience (or one of your top experiences)?

While writing a book about the history of Niebaum-Coppola (formerly Inglenook, now Rubicon Estate in Rutherford, Napa Valley, owned by Francis Ford Coppola), spending an entire day by myself silently tasting every vintage of Rubicon ever produced. It was a meditation on the history and the pleasure of terroir.

What one wine do you recommend for our readers to try?

In warm weather, Vinho Verde from Portugal. In the winter, Gigondas from the Rhône Valley. And always, vintage Cava, fine methode champenoise sparklers from Catalonia, Spain. 

What is an up-and-coming wine (or winery) you think is a good value right now?

I have to say that I have never been disappointed by any wine made by Eric Fry at Lenz winery on the North Fork of Long Island. The wines hover at just about $20, and the quality is extraordinary. For something that is far more accessible nationwide, the “Marques de Casa Concha” line of single-vineyard wines from Concha y Toro; really good wines at under $20.

Any funny or embarrassing wine story you care to share?

How much time do you have? One that comes to mind is early in my career appearing on television in a blind tasting, adamantly identifying a red as “ definitely Old World Merlot, definitely a Pomerol, and definitely expensive.” Of course, the wine was a Columbia Crest Merlot from Washington State, which at the time retailed for about $7. At least I got the grape right. A humbling but valuable experience, and in retrospect, quite funny.

If you are interested in purchasing Steven's book, WineWise, you can purchase it from Amazon.com. Published by Wiley on October 10, 2008, list price is $29.95 USA and $32.95 Canada. (Amazon has it for $20 bucks right now).

 Grant Burge Barrel Tasting

Preface

On a night late in July, my wife and I tried a bottle of 2003 Grant Burge Holy Trinity from Barossa Valley at a top French restaurant, Delicias, in Rancho Santa Fe, California. The taste was exquisite and made an amazing night incredibly memorable. 

We were so impressed with the flavor, texture and finish of the bottle, we had to get more information on the Barossa Valley, the wine Holy Trinity and the wine maker Grant Burge.   Luckily for us, he agreed to a conversation during a trip to the east coast in September.

When we spoke with Grant, his car was headed to Connecticut from Manhattan for a wine maker’s dinner. During the hour long trip he entertained us with stories and advice to share with our GotTannins.com readers.

Enjoy!

Interview

Got Tannins: Thank you for taking the time with our readers. Where are you headed and what are you doing in New York?

Grant Burge: I just spent some time in Canada before heading to New York and Connecticut. We have a couple of stops in North America meeting with wine enthusiasts and hosting dinners.

GT: Your family has a strong history in wine making, and in the Barossa Valley. What was your first memory of wine?

GB: This year marks our 150^th year in Barossa and I’m the 5^th generation. On March 3, 1854, my great grandfather, John Burge and his wife moved to South Australia and they started a small winery.

My first memory of wine was when I was a kid, I grew up on a vineyard. When I was two years old I remember moving to the winery and on hot days we used to jump in the concrete fermenters filled with water to cool off.   I grew up in a house right next door to the winery. I used to play in the winery with all the staff as a kid. I remembering heading over there before and after school.

Wine was unique to the Barossa Valley at that time. Wine wasn’t like it is today, it wasn’t an everyday drink. Beer was the everyday drink and wine was a novelty. Not many folks knew much about wine or the wine profession.

GT: When did you know you wanted to go into wine making?

GB: I always wanted to be a winemaker, probably because of my father. When I arrived at secondary school they asked me what I wanted to be and I told them a winemaker, but most people outside of the Barossa Valley had never even heard of winemaking as a profession.

GT: What is your favorite “wine story”?

GB: I went on a trip to the Rhone in 1996. On the way back from Rhone we stopped near Burgundy and went to a producer in Santernac. The winemaker took us to dinner at his home and we had a bottle of 1921 Pinot Noir, Cote de Charlemagne.

We drank it blind so we had no idea what it was. It was the finest and most delicate wine I’d ever had…probably the best I’ve ever had. We had to guess which wine it was and a few of us thought it was a 1982, but were blown away that it was a 1921.

I’ll always remember that; fantastic wine, great food, great conversation, it was perfect.

GT: Barossa has some extraordinary wines. Tell us what makes Barossa such a special place for you?

GB: The community is quite unique. We’ve got some of the oldest vines in the world. Barossa has a lot vines that are over 100 years old, in fact, many vines are 120 to 130 years old. The quality of wine that can be made from those grapes helps Barossa stand out.

GT: Tell us about the ‘old vines” of Barossa? What should a wine drinker be looking for when they are drinking an ‘old vine wine’?

GB: Beautiful color from Shiraz; wonderful flavor and finish. The thing about the old vines is you get so much more concentration, especially in the mid-palate. With the old vines you get a much deeper concentration of flavor from start to finish.

My best advice to understand Old Vines is to try two wines from the same vintage. Vineyards that are maybe next door to one another. One will be made from vines that are 80/90 years old, the other will be from vines that are 18/20 years old.

Old Vines on Grant's Vineyard

GT: Now, talking specifically about Grant Burge Wines, we have tasted the 2002 Holy Trinity and were blown away.   Which ones should we be trying now?

GB: The Holy Trinity as a brand is a great one. We are now offering the 2003. We’d recommend your readers try this one. It is one of the wines made with old vines. The youngest vines are 50 years old in this wine.  One of my basic rules is that if I couldn’t drink it, I wouldn’t put it out there.

GT: What is your favorite varietal?

GB: That’s a hard question. There are days when I love Shiraz. There are days when I love Grenache. I do really like Cabernet Sauvignon!

GT: Grant Burge is a very popular wine, not only in Australia but internationally. What’s the biggest challenge you have in running an internationally recognized wine?

GB: The biggest challenge is funding everything. It’s incredibly capital intensive. I started my vineyards with my father in 1971, almost 40 years ago. Early on I invested in vineyards, which for years were undervalued in Australia. Instead of just buying grapes, I was trying to buy vineyards.

GT: You’ve been growing your company! Where do you want Grant Burge wines to be in 5 years, 10 years?

GB: We’ve got a couple of wineries now. Doing a brand is very expensive, so we’ve tried helping folks with private labeling. We did 80,000 cases recently for a company that did all the marketing, distribution, etc. They went broke, but we lost $8m in their ongoing contract. So we’ve focused on increasing the brand of Grant Burge. We won’t totally drop Private Labeling, but will only do it for a few key folks that we have a good relationship with.

In the next five years we will be concentrating more on quality end of the product, we’re in 40 countries around the world.

I would like to develop opportunities with our more premium brands.

GT: Has the wine industry changed in the last few years, if so how? Has the internet changed the wine industry?

GB: There is tremendous opportunity in the internet in terms of getting out our message of quality. We have to always explore the channels available to us. Internet, direct mail, and the various mediums of reaching directly to the consumer.

Grant Burge wines needs to work out ways to engage consumers and sell direct. We need to maintain reasonable margins so that I can survive. Sixty five percent of Grant Burge wine is sold in Australia. The remaining thirty five percent is sold in 40 countries. Lots of our business is sold to restaurants, which provides margins for everybody.

GT: Caps vs. corks?

GB: I’ve got nothing against screw caps; they have been around for a long enough time. There was a big comeback from screw caps in the late 90s because of all the issues with cork supply. Technology on screw caps has improved and there’s been a change in attitude amongst drinkers and younger drinkers are more open to the screw cap. Even some Sommeliers are more open to screw caps.

Corks been around for 400 years. We’ve been doing test on our premium wines with some under screw caps and some under corks, then doing blind tasting. So far 80% of the wines are coming out on the side of cork. This is for wines more than five years old.

Right now we are sitting back and seeing how it all evolves. Screw cap manufacturers are working on research to improve their quality and to allow for a little bit more oxygen. There is a big debate in the wine industry about the amount of oxygen to allow into the bottle.

Down the road it could be 100% screw cap. The cork industry has made a big strategic blunder. It should have been more technically minded years ago. Why should a consumer waste money on a cork that is no good. The cork industry should have been a lot more diligent.

GT: your advice for new wine enthusiasts?

GB: Drink what you like. Don’t worry too much what people say. Be open minded and do your own thing. Once you get hooked on wine you’ll come to the conclusion that certain wines may go with certain foods; but that will be up to you. Eat the foods you like, drink the wines you like.

About Grant Burge

Grant Burge is a fifth-generation Barossan vigneron and winemaker, who throughout his career has been one of the most respected and innovative forces in the Australian wine industry.

Grant Burge Wines was formed in 1988 by Grant and his wife, Helen, and is based at the historic, Cellar Door, on the banks of Jacobs Creek, in the heart of the Barossa Valley. The Cellars are one of the most successful and popular in the area, and have together with the wines has been awarded many accolades.

Read More Here on Grant’s Website

Tom Gable - Contributing Wine Editor for San Diego Magazine

Got Tannins is happy to present our readers an interview with Ryan Sproule, the founder of Black Box Wines. Ryan founded the company in 2002; one of his intentions being to reverse the reputation of premium wines always having to be in glass bottles.

Boxed wines are experiencing a renaissance. NPR's recently ran a segment on All Things Considered talking about the growing popularity and the future expecations of boxed wines. You can listen here.

What was the first memory you have of wine? 

My parents used to serve wine when they had guests for dinner. When I was a teenager, my mom sometimes let me taste it. I remember being very unimpressed.

What was the first wine that you considered to be good wine?

In my early twenties a friend who worked as a server in a high-end restaurant introduced me to a good and reasonably priced Italian red from Valpolicella. It really changed my perception of wine and resulted in me becoming a regular a wine drinker.

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why?

Definitely both. Wine has the good fortune to be prevalent at many get togethers and special meals so it really benefits from this positive association.As wine becomes more mainstream in the US, and people consume it more as an every day beverage, taste becomes the paramount factor.

 How big is your cellar?

I don’t really have one. I have never have much more than a half dozen bottles on hand. They always seem disappear before they have a chance to age.

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why?

I don’t really have a favorite. I drink about 50/50 red/white depending what I am in the mood for. I usually drink the classic table wine varietals, but I also enjoy sweet dessert wines.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino)

I do not have a clear favorite, but overall Sonoma County probably offers broadest range of both excellent white and red varietals.

What is your favorite vineyard or brand?

Clearly Black Box ;).  I created Black Box to cater to exactly what I wanted as a daily consumer of wine: unbeatable value and convenience. If I did not own the brand I would be probably be its most loyal customer.

Do you have a favorite bottle? (varietal, region, year)

Nothing stands out. If I am going to drink a really high-end wine I tend to opt for a Napa Cab.

What wine are you saving for a special day?

At this point, nothing. The wines that I hope to save for that “special occasion” always end up being a casualty when friends come over and we open that second bottle.

 
Where do you buy the majority of your wine? (Retailer, Direct, etc. Feel free to name the store you shop at or the site you buy from)

Now that I live in the suburbs it’s usually my local Safeway. The have a large selection of quality wines.

 
Have you ever had an organic wine?  Did you like it?

Very rarely. I have never noticed any particular difference from non-organic.

What is the most you've ever spent on a bottle of wine?

Probably around $200 for business dinners that were expensed. As for purchasing at a retailer, for my own personal consumption, probably $25. I’m too frugal to spend much more than that.

What was your favorite wine experience (or one of your top experiences)?

When Michael Mondavi was the chairman of Mondavi Wines he invited me to their Napa winery for a private luncheon. He had his chef prepare a gourmet meal and brought out their best wines. The wines were exquisite and the multi-course meal perfectly complemented them.  It was a beautiful summer day and we dined for two and half hours on a private terrace overlooking the lush vineyards.  The combination of food, conversation and atmosphere made this my most memorable wine experience.

What one wine do you recommend for our readers to try?

If you were looking for a high quality wine that is affordable for every day drinking and will stay fresh after opening, I would highly recommend Black Box.

How do you think the perception of boxed wine has changed in the last year to two years?  How does this perception vary in regions around the world? 
 

In the U.S. the image of boxed wine is in the process of a very successful makeover. The availability of high quality bag-in-box wines is making the consumer aware that the being in a box no longer means the wine is lower end. Consumers are understanding that the package does not effect the taste of the wine, and they are embracing the benefits of the box which include:  lower price than bottled wine for the same quality; a vacuum sealed pouch that keeps the wine fresh for 4 weeks after opening as opposed to a couple days with an opened bottle; a far more portable and practical package for wine drinkers who enjoy outdoor activities like camping, boating, etc. In Australia and Europe where per capita wine consumption is much higher than the U.S., the revolution has already happened and premium boxed wine has become commonplace. In Australia over 50% of the wine sold is in box.

How do expect this to change over the next few years? 
 

As consumer awareness in the U.S. increases, the category will continue to grow. Lower packaging and shipping costs allow boxed wine producers to sell the wine at a lower price than the equivalent quality bottled wine and the greener environmental foot print of boxed wine appeals to persons concerned about the future of the planet.  These factors have resulted in premium-boxed wine becoming the fastest growing product category in the wine business. 
 

Chardonnay is usually the first wine that a taster trys and for good reasons, it is one of the most widely distributed wines in America and many other countries.  However, Chardonnay's come with many different tastes and prices.  Great on a summers night and with chicken and fish!

Bottles You Can Buy

Chalk Hill Chardonnay 2005

Ferrari Carano Chardonnay 2006

Food Parings

Chardonnay is a light white wine who's flavor can be overpowered by strong meats or sauces.  Try fish or poultry; cheeses and fruits also go well.

About the Wine

Chardonnay is a green-skinned grape variety used to make white wine. It is believed to have originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy segue into the international wine market.^[1]

The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak.^[2] It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults and New World wines with tropical fruit flavors.

http://en.wikipedia.org/wiki/Chardonnay

World Wine Groups Says...

Since Merlot took a back seat to Cabernet after 2004's Sideways, wine drinkers everywhere have been looking for bold red wines that are different than Cabernet.  Zinfandel is best bet for bold red wine drinkers.  Often times confused with White Zinfandel (a table wine, jug wine or boxed wine sold at convenience stores) a good red Zinfandel will satisfy any experienced wine drinker’s palette and make fans out of novices.

Bottles You Can Buy

Cline 2005 Sonoma Zinfandel - Red Wine
Kenwood 2003 Sonoma Zinfandel Reserve - Red Wine
Kenwood 2005 Sonoma Zinfandel - Red Wine

Food Pairings

Zinfandel pairs like a traditional bold red wine: grilled steak, lamb, gorgonzola cheese, and dark chocolate. 
Also pair well with rich, creamy pastas, grilled or rotisserie chicken, and baked Italian dishes like lasagna and canelloni. 

About the Wine

Zinfandel is a variety of red grape planted in over 10 percent of California wine vineyards.^[1] DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in the 'heel' of Italy (Puglia).

Sonoma county has the second-largest Zinfandel-producing land area after San Joaquin.^[40] The county contains the warm Dry Creek Valley AVA, known for its juicy Zinfandel with bright fruit, balanced acidity and notes of blackberry, anise and pepper.^[4][38] Dry Creek Valley produces Zinfandels in a variety of styles ranging from the high-alcohol Amador style to balanced spicy wines.

Read More here:

http://en.wikipedia.org/wiki/Zinfandel

World Wine Groups says...

Why not give it a try...if for no other reason than it is fun to say.

Bottles you can buy

Chapoutier 2005 La Bernardine Chateauneuf-du-Pape - Rhone Blends Red Wine

Chateau La Ner2003 Chateauneuf-du-Pape Cuvee des Cadettes - Rhone Blends Red Wine

Domaine du Vieux Lazaret 2005 Chateauneuf du Pape Cuvee Exceptionelle - Rhone Blends Red Wine

Food Pairings

Grilled meats, game, roasts, sausages, lamb, spicier cuisine

About the Wine

The Rhône wine region in Southern France is situated in the Rhône river valley and produces numerous wines under various Appellation d'origine contrôlée (AOC) designations. The region's major appellation in terms of production volume is Côtes du Rhône AOC. The region is generally divided into two sub-regions with distinct vinicultural traditions, the Northern Rhône (referred to in French as Rhône septentrienal) and the Southern Rhône (in French Rhône méridional). The northern sub-region produces red wines from the Syrah grape, sometimes blended with white wine grapes, and white wines from Viognier grapes. The southern sub-region produces an array of red, white and rosé wines, often blends of several grapes such as in Châteauneuf-du-Pape.

Châteauneuf-du-Pape is an AOC for wine made near the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France. It is the most renowned appellation of the southern part of the Rhône Valley. Vineyards are located around Châteauneuf-du-Pape and in the neighboring villages Bédarrides, Courthézon and Sorgues between Avignon and Orange and covers slightly more than 3 200 hectares or 7,900 acres. Over 110,000 hectolitres of wine a year is produced here.^[1] More wine is made in this one area of southern Rhône then in the entirety of the northern Rhône region.^[2]

Read more here: 

http://en.wikipedia.org/wiki/Ch%C3%A2teauneuf-du-Pape_AOC

Are you a San Diegian who is influencing the wine industry!  Contact us as our viewers would love to hear from you! Please email Sam at sb@worldwinegroups.com or Brad at bvd@worldwinegroups.com.

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