User Posts : The Southwest Voice

ASK A WINE-KNOW

Buying gifts for wine-loving relatives or friends? There are great selections and good prices to be had at Trader Joe's, World Market, and Costco right now. If you don't know wines, don't hesitate to ask for help from the clerks who are familiar with the wine selection in the department. I've also found that the Green Frog market on Columbus, Luigi's in East Bakersfield, the Gourmet Shoppe , and Wine Me Up on Coffee Rd. will also spend a lot of time with you suggesting current choice wines. They all have something for every pocketbook.

Looking for a gift other than a bottle of wine? There are wonderful items out there to gladden the heart of any wino. Start with glassware. I've received more inquiries about Riedel glasses than for any other type of gift since I wrote the column on that subject. My big tip for the day is TARGET! My pharmacist told me that store was now carrying a relatively inexpensive line of Riedels, and I checked it out. True. True. See for yourselves.

You will find many, many gift ideas in wine shops, winery tasting rooms, liquor stores, housewares (especially glassware) sections in department stores, and don't forget to look around your neighborhood grocery store's liquor department. You'll be amazed at the amount of wine paraphernalia.

Food to accompany wine is also a welcome gift. Cheeses and nuts. Ahhh. Always a good choice for the wine aficionado.

There's a local almond company that I've been wanting to visit. They have their product in several winery tasting rooms. Jennifer Rogers-Etcheverry runs a company called My Husband's Nuts and she sent me their phone number 1-866-nuts 4 us, or go online at www.myhusbandsnuts.com. Those would make a fun gift!

Today's question: "I have a bottle of wine that says "late harvest" on it and I have been told it is very sweet. I know you don't serve sweet wines at dinner, but what do you do with them?"

Quick answer, yes, it will be very sweet, but you can serve it after dinner, just as you would a dessert. Or serve it with the cheese course after the entree (in the European style). It will be heavenly tasted with a great bleu cheese. Serve it in liqueur glasses as a little bit goes a long, long way with these dessert wines.

"Late Harvest" has an important meaning in the wine world. The wine, no matter the varietal, will always be sweet because the grapes have been left on the vines long after the usual picking time in order for the bunches to be attacked by a fungus named "botrytis" Pronounced bo-TRY-tiss. It's also referred to as "the noble rot." It affects ripe grapes in the Fall if the weather conditions are right, dehydrating the berries and causing their sugar to concentrate the flavors. The resulting wine ranks among the world's most expensive swallows so expect to pay dearly for it. Often in the hundreds for a half-bottle (or what we call a "split").

Another late harvest wine we don't see much of here in California is an Eiswein (literally ice-wine) This is a German wine made by freezing the grapes on the vine in the winter, thereby causing the water in the berries to separate out when pressed and just the sugars are left in the resulting wine. They don't have the honeyed flavor of a botrytised wine but they are marvelous to taste, and very, very expensive. Most eiswein that I've seen here comes from Canada.

Merry Christmas to all my readers, and thanks for your questions, suggestions, and tips. Contact me at acierley@etcrier.net

Ask a Wine-Know: What wine goes best with Thanksgiving?

Immediately after Halloween our thoughts turn to the impending holidays, and I begin to receive the question "What wine goes best with the traditional Thanksgiving dinner?" Every year I hear this question, and it's always a good one and fun to talk about. I did write about it last year, so much of what follows you've heard from me before. But for those of you perplexed by the many choices of wine for this special occasion, read on.

This question usually has two parts: what is the correct wine one should serve at Thanksgiving, and what wine is your personal favorite for special occasions?

Food and wine should complement each other, and there are many books and articles written about pairing wines with foods. But let's talk about this particular holiday and all the atmosphere and traditional foods that accompany it. We want a wine, or wines, that will add to the sights, aromas, warmth, and camaraderie of family and friends. We want to enhance the special spirit that celebrates togetherness, and adds to the quality of the feast spread before our eyes.

All of this joyfulness says Champagne! Or Sparkling Wine, which is what will be printed on most of the bottles you'll see on the store shelves. It's true. A glass or two of a beautiful "sparkler" is definitely what I personally want with my plate of turkey, stuffing, mashed potatoes and gravy, cranberries, yams, green beans, and other yummy things that end with pumpkin and minced meat pies.

A taste of a chilled effervescent, dry Blanc de Noirs or Blanc de Blanc sparkling wine or French Champagne will be just the thing to balance all those varied and rich and filling tastes. If you have only quaffed Champagne as a wedding toast or with a special hors d'ouvres before a celebratory dinner, try it sometime as an accompaniment to a meal at your home. It goes so well with turkey or ham and all other roasted flavors.It cuts right through all that fat, buttery taste! It's delicious and I think it actually doesn't make you feel as stuffed as other wines might. Didn't our mothers tell us a little effervescence was good for the tummy? Hmm?.

I prefer brut (dry) sparkling wine or Champagne. Sec or demi-sec is the name for sweeter wines. A lovely rose' would be very nice too. There are always good sales on sparkling wines over the holiday season for a reason — they add to the festivities!

But that's me and my taste, though I'm not alone in proclaiming Champagne as the wine for Thanksgiving. Many people who pay attention to the adage "white wine with white meat (fish or fowl), red wine with red meat, pastas, and spicy dishes" will use white wines at their Thanksgiving tables. If you prefer that, there are some Chardonnays (the lighter, citrusy ones) that will stand up to the big richness of turkey and its side dishes. A good Sauvignon Blanc would be my choice for a white. It will add a piquant touch too. Also try Viogniers or Rieslings (a nice dry one). All will give different tastes to the dinner. A good suggestion would be to offer several different whites to your guests and let them choose their particular favorite for themselves. There is such a variety of tastes in a Thanksgiving dinner, it's hard to go wrong.

However, if you're a red wine drinking family, and most wine lovers are red drinkers with dinner, the wine of choice for this feast is Pinot Noir. It is the wine that goes best with the vast array of flavors you will be confronting. It is a beautiful, clear red, medium-bodied wine, not too tannic, that can be served from start to finish of the dinner. Stores are filled with many wonderful selections of Pinot Noirs these days. The wine used to be difficult to produce but many growers and winemakers have now mastered the art and the newer offerings are just getting better and better. There are fine Syrahs and Zinfandels that can accompany the spicier tastes also. Particularly of the pies!

Another wine that must be mentioned at this time of year, especially if you run across it, is Beaujolais Nouveau. It is a French wine made from the Gamay grape. It is traditionally released in France on the third Thursday in November. The French declare it is made to be drunk young, not collected (put down) or discussed. It is very popular as a light, red, flirtatious wine, and is definitely fun to drink for our Thanksgiving dinners.

So, from the time the clan starts gathering in the late morning to early afternoon, there must be fine wines offered and corks to be popped that will add greatly to this most American of all holidays!

Bon Appetit!

I respectfully suggest that if you are serious wine lovers, or are wanna-be's, you keep the following items in mind 'neath that refrigerator magnet - these are very valuable ways to learn a lot about wine without leaving town! Take guests along that come to town for the holidays.

Save This! Regularly scheduled wine events

Wednesdays: Capistrano's, 1534 19th St, 5:30-7:30 P.M., $15 for 5-6 different wines plus cheese, crackers, fruit, phone 634-9234 for more info. Try this place for dinner too, great food, Cordon-Bleu chef.

Thursdays, Wine Down at the Petroleum Club, 5:30 to 7:00 Great event, numerous wines, great hors d'ouvres. Fabulous views, $20, Public welcome

Last Friday of each month, Gourmet Shoppe Wine tasting, Cafe Med, 5:30-7:00, $20, 6-8 wines, Meir's great hors d'ouvres

Wine questions? acierley@etcrier.net

Ask a Wine-Know: How to host a wine and cheese party

So much to say. So little time. So little space. I wonder if it’s this way with any hobby? Those are certainly my constraints in writing this column and responding to your questions. There’s so much more I could have said, and in retrospect, should have said in the last issue on the subject of wine glasses. I received a number of comments and I will address them in later columns. Today I need to respond to several questions posed months ago by readers on the subject of cheese and wine pairings.

There’s an enormous amount that could be said, but I’m going to just brush the surface and respond to particular sets of questions regarding hosting a wine and cheese party. What to do and how to do it….

Food and wine go together. You’ve read that here several times over the past year. With the weather changing, thoughts turn to indoor parties and dinners to precede the holiday season. I know I’m looking forward to many. A definite fun event is a wine-and-cheese- pairing party. Pretty easy to do and guaranteed fun for all. Plus it will be a useful learning experience too. Try it with a Hallowe’en or Harvest theme! The warm colors in cheeses and wines just demand warm feelings and friends.

First rule: Don’t try to do too many at one time, regardless of the size of your gathering Choose as few as three cheeses (one each from cows, goats, and sheep milk) or six (two from each group) or not more than eight or nine different cheeses at the most. I prefer about six when that is the purpose of the evening. The amount of each cheese and the number of bottles of wine will depend on the number of guests.

Second: Make it fun as well as informative. The pairings should be placed together, but in separate spots from other pairings. Guests need accessibility as well as space to ruminate about their tastings If possible, different glasses should be used for each wine. If not, a rinse-out would give the most pristine wine taste and avoid mixing flavors from the previous wine.

BIG NOTE: This is not an evaluation exercise of either the wine or the cheeses! You are there just to discover and enjoy new tastes, not to discuss the merits of the Cabernet served.

Now for the nitty-gritty – cheese choices and the wines I suggest for pairing with each. These are ideas gleaned from having participated in a dozen (at least) major cheese and wine pairing seminars as part of wine conferences I have attended over the past 30 years or so.

Aged Cheddar – Riesling, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Zinfandel

Blue, Gorgonzola – Sweet wines either red or white especially a French Sauternes or good Port

Roquefort – French red Burgundy or Rhone

Maytag Blue (my personal favorite) – Cabernet Sauvignon, or Syrah

Brick cheeses- Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot

Asiago – Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc,

Parmesan – Pinot Grigio (Gris), Merlot, Barbera

Monterey Jack – Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Pinot Noir

Provolone – Port, Amarone, Sauternes, Eiswein

Swiss or Gruyere – Riesling, Sauvignon Blanc, Pinot Blanc, Pinot Noir, Merlot

Brie or Camembert - Sparkling Wines, Champagne , Chardonnay, Port, Sherry

Gouda, Edam – Riesling, Sauvignon Blanc, Pinot Gris, light styled Chardonnay

Chevre, especially Laura Chenel’s – Sauvignon Blanc

Notice, sweet white wines seem to be the best matches for most cheeses. Try it! You’ll also find that the fruity styled wines also go well with many cheeses. If you have a very tannic (bitter and astringent taste) red wine, you’ll have trouble with most cheeses. Aged wines love aged cheeses too. As do wines from each country pair well with wines from that country. Try a Point Reyes Blue cheese with a Napa Cabernet Sauvignon. Yum! Delicious!

Above all, don’t have a fit searching for the perfect pairing. Choose wines you like and cheeses you like and think about the flavors you like in each. Chances are you won’t make a terrible mistake if you keep these ideas in mind: Match the wine’s flavor and intensity and mouthfeel with particular cheeses. Fresh, crisp white wines with tangy goat cheeses, dessert wines with creamy textured cheeses. Aromatic (stinky) blues with very sweet whites are a match made in heaven!

The last tips are about serving the cheeses: leave them in their whole pieces with the rinds intact, put out separate serving utensils appropriate to the style of cheese, provide a lot of French-style bread, and crisp crackers that are not too flavorful. Finally, plan a variety of other flavors in fresh and dried fruits, imported olives, nuts, and in lieu of dinner, serve a variety of pates, sausages, and sliced meats.

Bon appetit!

Wine questions? Email Ann at

acierley@etcrier.net

Ask a Wine-Know: What's so special about Riedel glasses?

Recently I received this question from two readers: "What's so special about Riedel glasses and why would a wino want them?" These two had learned of the glasses from a trip to the Paso Robles wine area. They were actually given the glasses to take home as part of their $5.00 tasting fee. This is a good question indeed.

Glasses are a very important part of the whole wine scene, and have been for a very long time. Obviously you need one to drink the liquid. Of course, one could just hoist the jug or ladle it out of the barrel, and we know it was poured into cups for centuries to serve to guests and to drink for supper, but now the glass is the vessel of choice and much is made of it. The choice of glassware is often as important to the success of the evening in the hosts' mind as the food selections for dinner!.

The early cups of sturdy earthenware became actual art objects and beautiful chalices and goblets adorned wealthy wine lovers' tables through the centuries until the glass was perfected. Now it is certainly the instrument of choice for wine drinking and woe unto those who don't get it right, sayeth the wine geek.

Whoa (not woe) say I. There are literally hundreds of shapes, sizes and colors of wine glasses for sale everywhere. Help!

First, the color. Simple answer, no color. Wine glasses should be clear. Enjoy the color of the wine. An important component of the wine tasting ritual is examining each wine's color to see that it is characteristic of the varietal. A wine is valued for the purity and richness of its color be it red or white, and we all know of the many gradations that can ensue. I love the various shades of yellow that can exist in a Chardonnay, or the perfect, clear red that is the hallmark of a Pinot Noir or the deep purplish Cabernets. You've got to be able to see the color of the wine, hence no colored glasses. Also just looking down into the glass can also tell you if a wine is too old (rusty edges) or has some other flaw.

Next, the shape. We all kind of know that there's the regular old wine glass and then there's the champagne glass and some of us even know of that little thimble glass that holds a swallow or two of dessert wines (those real sweet ones). Most of us also know that we seem to get two different sizes if we order red or white wines - the smaller, narrower one being for the white and the larger, rounder bowl shape being for the reds.

But, and here's where the Riedels (pronounced Ree-dulls) come in, recently glass-making scientist types have developed different glasses for different varietals and have actually engineered shapes that better expose the taste of the wine to your mouth and lips and tongue! No kidding.

I wish I had pictures to show you, but it would take up most of several pages. Wine appreciation classes are your best bet as you could then give each a taste test too, but actually you can try going on-line and Googling "Riedel".

Do not despair however. You don't have to buy dozens of different expensive glasses now. Riedel, an Austrian crystal firm from the late 1600's, has a tasting glass that has become a standard in fine restaurants and you can drink all your favorite wines out of it. One size really will fit all.

OK, OK Does the shape of the glass really make a difference in how it tastes? Wine experts worldwide say it does. I agree. More than fifteen years ago I was attending a huge wine event sponsored by Wine Spectator magazine in San Francisco. George Riedel was making a presentation of his latest glassware. Many of us were skeptical of the taste-affecting powers he attributed to his glasses. Robert Mondavi stood up in the crowd, announced he too had been a skeptic and then led us through a tasting. Both gentlemen clearly presented to me the difference the right glass can make in tasting wine. I'm a believer now too.

Just what did I find out? A glass that is wider at the base or center and then curves narrower at the top helps direct the aromas into your nose and therefore influences the taste. The narrower top also concentrates the liquid on your tongue, enhancing the tastes in your mouth. And even the different edges on the top of the glass help direct the wine to a different spot in your mouth. Imagine!

There's a lot to this glass shape business and I strongly suggest you invest in a Riedel or two, have some friends over, and do a taste test with several kinds of glasses yourself. Try your old ones against a Riedel. I'll bet you can taste the difference.

I don't own all the different glasses for the various varietals, so I don't know if the Sauvignon Blanc glass or the Riesling glass or the Shiraz (yes, there is even a glass for Australian Syrah) glass makes those varietals taste better but chances are they will. I do use the standard Riedel tasting glass nearly all the time now.

Coming Events:
• Wine Down, Thursdays from 5:30 to 7 p.m. at the Petroleum Club. An open-to-the-public wine tasting event. $20
• Wednesday, Oct. 10, Pasta Night at Wine Me Up (Coffee Road)
• Friday, Oct. 19, Bakerfield Friends of Wine winemaker dinner at Bakersfield Country Club - Mirassou Winery. Call Klaus Hoeper for reservations. 871-6463 $62 for 6 wines and dinner.

Ask a Wine-Know: September is California Wine Month

Did you know that September is California Wine Month? Governor Arnold Schwarzenegger proclaimed that for the third year in a row. You should have been seeing wine specials at your favorite store and supermarket all month in honor of this important segment of the economy of our state. Let's raise a glass together. Cheers!

We residents of Kern County, living and traveling amidst miles and miles of rows and rows of grapevines should have seen numerous pickers in the vineyards all summer long, as our very important table grape crops were harvested, boxed and transported to market. People of my age (ahem, old) who grew up in this area, remember sitting under the grape arbors that were fairly common in our backyards, picking and enjoying the yellow, small Thompson Seedless in their heavy clusters, or climbing the neighbor's back fence to get at the wonderful, big, juicy Muscats. Ahhh....

As the weather cools, the time arrives for the picking and crushing of the wine grapes. Fall is coming and that means Harvest Time in the wine world, always hectic, always fun and full of promises. Winemakers find time in their very busy schedules to engage in festivals celebrating the occasion. Tourists abound, hoping to catch sight of pickers, wishing for the chance to watch some part of THE CRUSH, and to participate in any small way in the event.

Guess what? You can too. I highly recommend a trip to the wine country during late September, October and even November. The vineyards are gorgeous as the leaves turn color. Driving our highways to Los Angeles or heading North up 99 or I-5 or going West to the Coast, you will see acres and acres of vines. If you want to actually see trucks unloading grapes and watch some part of the crushing process, you need to stop at a winery, and usually during a week-day. If you want an up close and personal visit where you can actually see the whole process in operation, sign up and attend a week-end Harvest Festival in one of the big areas.

Now, as promised in the last column, today we are going to discuss the pending Harvest Wine Tour, October 19-21 in Paso Robles. Several readers asked me questions about this event and wanted my recommendations as to what to attend, etc.

First, investigate and learn about the event NOW so that you can sign up right away for what you find suits your interests. These things sell out fast! Housing (motels, hotels) in the Paso Robles area is at a premium. You might find yourself having to stay as far away as the beach towns like Cambria, Cayucos, or Morro Bay, or heading south to San Luis Obispo and the towns along the way. In case you haven't noticed, the Central Coast Wine Area is expanding by leaps and bounds! It seems like there's a new winery opening daily! Make your hotel reservations even before you decide on the exact wineries you want to visit!

We'll talk a lot about Paso area wineries in this column because they're so close and can be done in a day's time, but unless you have a designated driver ( a member of your family and friends who will not drink) do not attend one of these festivals - the wine flows pretty easily. Plan to spend the night, Highway 46 is treacherous enough already.

The Harvest Wine Tour is being held over three days, Friday, Saturday, and Sunday, and more than 90 wineries will open their doors for very unique and wonderful events for their wine club members and you, their adoring public.. One of them, Arroyo Robles, will even cap off the evening with a sailboat cruise out of Morro Bay sipping wine!

Get the big overview of the week-end by going on-line (www.pasowine.com), click Harvest Wine Tour and then click on the particular wineries you are most interested in visiting. They're all listed on that website. You can also phone for information and a free brochure at 1-800-549-9463. Read about what each winery is doing. Food is also included in the prices for their events. A lot of things are free too.

As for my recommendations, I really like to attend the events where the winemakers are present, barrel samples of the latest wines are available for tasting, I like to find out about the current harvest, and of course, I like good food! If the weather is nice (not too hot) I really enjoy vineyard tours and hearing the latest results of new plantings, etc. I'm a real nerd in that regard.

Alright, alright - what wineries would I recommend? Here's where I'm planning to go this year: Denner, Edward Sellers, Four Vines, L'Aventure, Linne Calodo, Tablas Creek, Turley, and Villa Creek. I'm also interested in seeing the new tasting rooms/wineries at Firestone and Vina Robles.

Don't you forget to patronize our Bakersfield guys too, if you haven't been there recently: Arroyo Robles, Graveyard, Grey Wolf, and Still Waters. They all are participating in this event.

Fall Harvest or Fall Festival Events like this are a lot of fun. You meet people from all over, the atmosphere is festive, a lot of the cost is minimal, and you get to taste much wine, usually the latest releases (if the wine is ready), and you have access to wines that are often so good they'll go in a hurry once they reach the market!

Try this event. You'll like it! And (a BIG AND) notice how good the Rhone (Syrah) blends are getting. If you haven't been drinking these wines, here's your chance to try a bunch of them. They're dynamite. My opinion is that they're the best wines coming out of this area right now. I love to drink them! Try Linne Calodo's Rising Tides or Sticks and Stones, or Saxum's James Berry Vineyard or Broken Bones, or Tablas Creek's Panoplie. Wow is putting it mildly.

On to a few other things - I have to say something about Bakersfield Wine Society's last event, the winemaker Darryl Groom (from Australia) dinner at Luigi's. The wines were as good as advertised and the food was an outstanding accompaniment. Chef Gino Valpredo really is on top of his game, as the 70 or so folks that were there can attest to - and I can tell you he really knows how to pair wine with food. If you haven't thought of Luigi's as a place where fine wine from all over the world (not just Italy) is served, think again. It really has become a place for wine lovers in Bako.

Coming Events in addition to the Harvest Tour mentioned above -

Bakersfield Friends of Wine will meet Friday, October 19 at Bakersfield Country Club for a wine dinner featuring 6 wines from an old favorite, Mirassou. The wines are from Monterey County. The price for these and for dinner is $62. Call Klaus Hoeper at 871-6463 for info and reservations.

Wine questions? acierley@etcrier.net

Ask a Wine-Know: Is the cup half empty?

I returned from vacation to find a number of questions for us to discuss in this column. I’m delighted there are so many of you out there who are interested in learning more about fine wine, and it is fun to try to be of some help to you.
First, I received two e-mails informing me of wine classes that will be available here in town. Hooray! Since I retired from teaching, I haven’t been made aware of local classes and I’ve had a number of inquiries. Bakersfield Wine Society’s Mike Stepanovich will be teaching a five-week course through the auspices of the Osher Lifelong Learning Institute on the Cal State Bakersfield campus starting Monday, Sept. 17. Cost is $85. For more information, call 654-6832.
I was also informed that an organization called The Traveling Vineyard will come to your home, bring wine, and do a wine appreciation session. To learn more, call Tara Butler at 487-8065.
Next, I need to let you know about the Bakersfield Wine Society dinner which will be on Sept. 5 at 6:30 at Luigi’s. The wines will be Groom from Australia, and Mike Stepanovich declares them to be exceptional. Cost is $90 and Gino Valpredo has prepared a beautiful menu to showcase these wines. To see if there are seats left, call Mike at 654-2456.
Cafe Med is holding a winemaker dinner (Kenwood, an old popular favorite from Sonoma) on Sept. 10 at 6 p.m. Cost is $110 plus tax and tip. For more information or for reservations, call 834-4433.
A bit of news about another winery with Bakersfield roots: Paula and Rob Campbell-Taylor (he’s from our town) e-mailed that their first two entries in the recent state fair each won medals! Congratulations to Graveyard Vineyards of San Miguel. Send e-mail to: Paula@graveyardvineyards.com for more information and to find out where they can be purchased or tasted.
Now, about answering some questions.
“What wines should we serve at a Luau?”
This question came from a former West High School student of mine, and she also enclosed a fabulous menu that she and her husband were serving their guests. Too bad I was out of town, I would have tried to wrangle an invitation. I told them to use any white wine that was light, flavorful and fruity (and I made some suggestions), or a luscious Rosé, or even the White Sangria recipe I detailed in a recent column. The idea is not to overpower any of the wonderful, fresh, tropical flavors of the food and not to “fight” with any of the meat dishes.
When I returned from my vacation, I found a comment from them saying they had found the “best Rosé they ever tasted” — a 2006 Perrin Reserve (Cotes du Rhone). I’m sorry I missed it! But I must have been thinking along with them because I too ordered a Rosé for lunch last week at the beach that turned out to be one of the best wines I had all summer. Interestingly it was also a Rhone wine blend, this time a Grenache and Rousanne, and it was made by another Bakersfield former West High student, Joey Tensley. Amazing! And, yes, I will do a column on his wines in the near future. I’ve had several inquiries about Tensley.
Speaking of future columns, I’ve also had recent queries about the coming Paso Robles Harvest Festival in October: “What suggestions do you have about how we should spend the harvest weekend?” Flyers and e-mails from the wineries are beginning to pour in, and I’ll be glad to address that in the next column.
“When you buy wine by the glass in a restaurant, why do they never give you a full glass?”
Good question, and for several reasons. Actually, when you order wine by the glass it’s a whole different “operation” than when you order a bottle of wine with dinner in a restaurant. You’re usually correct in making a judgment as to the value placed by that establishment on its wine offerings by the manner in which the wine is poured or presented by the wait staff.
Very briefly, if a bottle has been ordered, it should be brought to the table unopened, and should be presented to the person who ordered it for the group so that the wine is shown to be that exact vintage selected, the same year, vineyard, etc. Then it should be opened right there, beside the table and the cork should be placed for observation. A small amount is to be poured in the glass of the person doing the ordering, so that it can be tasted. If deemed acceptable, the waiter should pour some in each glass — it should never be more than half-full and I even prefer that it be less than that. Why? So I can swirl and sniff before I sip and savor. You do not want me sloshing it out onto the table, now do you? A little dignity, please. Besides, the bottle is left there on the table, or in the cooler by the table, so I can have more later.
If you are in a bar, in a wine bar, or just ordering one glass of wine for yourself while seated in a restaurant, you should receive a glass that is still not filled to the brim, but it will be perhaps two-thirds full. Definitely more is being poured than if you had ordered the whole bottle. Assumptions are still supposed to be made that you will want to check the wine by swirling and sniffing. Hence, no full glasses. They are not trying to cheat you!
There is a lot more that can be said about serving wine, and I also received a very good question about wine glasses too. Stay with me, I’ll take both of those subjects up later, I promise!

Questions? E-mail: acierley@etcrier.net

Questions? Email acierley@etcrier.net

Ask a Wine-Know: Searching out off-the-beaten-path wineries

Summer is upon us and it's time to write a column or two about including winery trips and tours in your vacation plans. Recently I received a question from a reader telling me of his interest in "unique, out of the way wine experiences" and asking "What are your thoughts on off the beaten path wineries on the east side of Paso Robles?"

Happy to comply. There are a lot of pluses in this question. First, traveling to off the beaten path wineries often means avoiding the crowds. Which means you get more attention from the tasting room people, more questions answered, and sometimes more wine - meaning wines from limited productions that can be shared with fewer people. There's also a chance the wine maker himself (or herself) might be present for a little personal attention and that's a big plus as well as one of those unique experiences you're seeking.

I love to talk with these people. It's like encountering a new parent who's very enthusiastic about his latest offspring and can't wait to show you their pictures, introduce you, or report on their progress and latest exploits! Wine makers are so much fun to follow around, especially if they offer you a tour of any of the facilities or take you out into the fields, or share a barrel sample with you. These are wonderful events you never want to refuse when the opportunity occurs.

The last one I enjoyed was at Still Waters Vineyard on Creston Road just a few miles east of Paso Robles. Let me say right here GET A MAP (readily available in most wineries) if you want to do Off The Beaten Path Wineries. The third reason for trips of this kind is the scenery. If you're leaving Highway 46 or 101, you're going to be on 2 lane country roads wandering through wonderful rolling hills and valleys with spectacular oak trees. Just what you're looking for - and the views from the wineries are beautiful. Take a picnic lunch!

I highly recommend a visit to Still Waters which I'm happy to say is another winery with Bakersfield roots! Paul Hoover, the owner/wine maker graduated from North High and Cal Poly. His Mom, Ruth, was an outstanding Math teacher and colleague of mine at West High. The winery opened in 2004 and they produce about 3000 cases of wine annually on their 60 acre vineyard which was first planted in 1995. We sampled a number of the 11 different wines available for sale in the tasting room, and were completely charmed by the graciousness and knowledge of the young woman who greeted us.

Paul took me and a group of my friends on a very informative tour of the winery. A bottling line was working that day, so we got to watch and learn that process as well as receive instruction on the uses of his new small (100 gallon) fermentation tanks - really interesting to us wine nerds- and this culminated with many tastes of new wines right from the barrel!

We then went out into the vineyards where he discussed pruning, shoot thinning, and all the aspects of canopy management, a very important process in the development of superior grapes for wine making. Paul was an excellent and enthusiastic teacher also. All of this was a very rewarding and unique experience for wine lovers which you too can have by phoning ahead to the winery and asking about tours and their Be A Wine maker For A Day program. Phone 805 237-9231 for information.

We ended our visit here with a picnic in a splendid grove of olive trees. Still Waters should definitely be a stop on your visit to the east side. I also recommend stopping at Chateau Margene while in that area. Try their Cabernet Sauvignon for sure, and then hunt for Victor Hugo Winery (don't miss their GREAT recent Sweepstakes winning 2005 Zinfandel either. . While still in the southern part of this area, stop in at Wild Horse. Most of you will have tried their wines.

Head north towards Highway 46, still staying east of 101, and enjoy more unique experiences at Clautiere and Bianchi. Cross north of the highway and search out J. Lohr on Airport Road. Don't miss their 2004 Hilltop Cabernet Sauvignon and notice the many wines that are readily available in local stores from this winery. Here's your chance to taste them!. Drive on up to Pretty-Smith Vineyards and Winery and you will have completed a very comprehensive tour of the Off The Beaten Path Wineries of the east side of Paso Robles.

Another reason for my reminder to pick up a Winery map as soon as you arrive in the area is to check out the tasting room schedules - see when they are open. Some of the out of the way wineries need to be called for an appointment and you'll find this information in the brochure with the map. Appointments are easy to make. You shouldn't be disappointed with your adventure off the beaten path. Cheers!

Questions? Email acierley@etcrier.net

Coming Events

Central Coast Wine Classic, July 12-15, at the new Dolphin Bay Hotel and Residences in Shell Beach (near Pismo Beach). Thursday- Barrel Tasting; Friday -Seminars and Winery dinners throughout San Luis Obispo County; Saturday -Rare and Fine Wine Auction; Sunday - Symposiums and Reserve Wine Tasting (75 wineries will pour their top of the line offerings). Phone (805) 544-1285 or go on-line at www.wineclassic.org for further info.

Ask a Wine-Know: How do you feel about Two Buck Chuck?

"How do you feel about Two Buck Chuck?" I've been asked this question repeatedly since I first read an article about it in a San Francisco newspaper some five years ago. I was definitely curious then and wanted to know just how this particular Charles Shaw $1.99 wine would taste. I think I remember there was a Cabernet and a Chardonnay, - Wow! A good cheap wine, hopefully. It sure was getting a lot of publicity thanks to a very savvy marketing campaign. There has been a lot of recent press also which accounts for the current questions..

I got my first chance to taste it in short order (and so did the rest of the world) as it was immediately available then , as now, at dear old Trader Joe's, a favorite store of mine. It was selling like the proverbial hot-cakes!

But, I didn't even have to buy a bottle or decide which varietal to choose. Dinner invitations for the next few weeks did indeed include my being offered a glass of the now famous bottling by equally curious friends and I had the chance to taste both varietals. No one made a face, no one refused to drink it, no one poured it out, not everyone drank every drop in their glass - but that's not unusual.

It was not a bad wine. It was drinkable. And boy, the price was right! You can't make that claim about water anymore!

Fred Franzia, member of a long-time old California wine family related to the Gallo family, started Bronco Wine Co. in 1974. They bought the Charles Shaw Winery of Napa in 1995 for $25,000. Three hundred million bottles of this wine have been sold in the last 5 years. Everyone still wonders how he can do it, even if he does own all parts of the production. What about the cost of the land, the vineyards, the farming, the labor, the harvesting, the barrels, the buildings, the labels, the screw caps, the advertising? He must know what it costs him to make it. He must know what it's worth.

He's also made a lot of new wine drinkers, and for that I say Hooray!

He's poked a lot of fun at high priced wines and wine snobs, and for that I say Hooray!

It's a great seller but it's not a great wine. That's how I feel about Two Buck Chuck.

That's easy to tell by just tasting it blind along side of several other wines, which most long-time wine drinkers have done . The last tasting I've heard about was just last week and it involved a blind tasting of 15 wines all under $6.00 a bottle. All the tasters were experienced wine consumers. Gallo Hearty Burgundy came in first - good old Chuck came in 14th.

But, you should want to know how you feel about it.. Yours is the only opinion that counts. Hold your own blind tasting. Buy wines in the range you're willing to spend for an accompaniment to dinner, and see which ones you like best.

Fred has had great fun, and even greater success, at the expense of wine snobs by making statements such as "No bottle of wine is worth more than $10.00" He and I haven't been drinking the same thing. However, I will readily admit there's a lot of overpriced stuff out there. What I want to drink costs more to make than $10 as the wine makers have told me.

Here's where I say "Well, you get what you pay for. You know what it's worth to you."

Some years ago, not too long after Two Buck's appearance, I was in Trader Joe's buying my usual assortment of cheeses, nuts, soups, flowers and frozen hors d'oeuvres. I was waiting in the check-out line nearest to the wine sections. My eye was caught by a large display featuring several different varietals from DeLoach Winery in Sonoma's Green Valley (premier wine country). The wines were priced for about $5.00. I happened to know that the owners were selling the winery and Trader Joe's had bought all the remaining wines and had them on sale. This price was much less than I had ever seen them offered for, and I knew the wines were very good. I had some in my cellar. I was amazed at the bargain.

Two carts in front of me and three carts behind me all had 3-4 cases of Two Buck Chuck . It seemed like everyone in the store was going home with a case. I couldn't stand it. I finally just had to announce out loud to the clerk that it was a real shame no one was taking home the wine that cost only 2 1/2 times more but was at least 5 times better!

No one made a move. They were happy with what they paid for what they got. And that's called business and that's what makes the world go round!

P. S. The new owners of DeLoach have some very good wines out there right now !

Wine questions? acierley@etcrier.net

Wine Events:

Cafe Med: Wine Dinner Source Winery, June 18, Wine Tasting June 29, phone 834 4433 for info & reservations

Valentien's: Special Organic Wine Dinner June 18, Wine Tasting June 23, Phone 864-0397 for info & reservations

Ask a Wine-Know: Wine Country

I have just returned from two lengthy trips to wine country: Napa, Sonoma and the Central Coast. For over 30 years I have been touring wineries and vineyards, meeting wine makers and tasting the latest releases. I am constantly amazed by the number of new wineries these days and the proliferation of vineyards from one horizon to the other. Seems like there are more and more everywhere I look and everywhere I go... what’s an aging wine lover to do? Enjoy!
It took very little effort to find more wineries with Bakersfield roots. I can add these to my previous columns and attempt to point them out to you, as per requests.
My first stop one morning on the Silverado Trail in Napa Valley was at the pleasant tasting room of Rutherford Ranch Winery. This facility is owned and operated by the Marko Zaninovich family who are well known in our town.
A friend and I were cheerfully greeted and led through a tasting of all of the latest releases. Wines from this prestigious area of Napa are usually very pricey. I was surprised by their affordability — Sauvignon Blanc, Chardonnay, Merlot, Zinfandel and Cabernet all under $20. The most expensive one, and rightly so, was a 2003 Reserve Cab for $38. In it I felt I could even taste the famous “Rutherford Dust” that makes this particular area so acclaimed. Most importantly, the quality of these wines for the price was indeed impressive.
I met with Marko and his son (also Marko) a few weeks prior at their local operation off Highway 99 near Delano. I had just tasted the 2005 Rutherford Ranch Chardonnay and wanted to include it on the wine list at Stars Theater Restaurant. Many grape growers see themselves as farmers first and makers of wine next, and I learned about this huge enterprise that is Sunview Vineyards in a most interesting conversation with him. This is a wholly family owned and operated company that also includes ASV Wines (which markets to customers world wide) and the Rutherford Wine Company (which has the brands Round Hill and Grand Pacific in addition to the Rutherford Ranch label). The parent company was started in 1940 and Marko has been in the wine business since 1982.
The Rutherford Ranch winery is a more recent acquisition, and its wines were new to me. I learned they can be purchased at Country Club Liquors Deli, GM Liquor, KC Steak House, T L Maxwell’s Restaurant & Bar, RJ’s at Riverlakes, the Stockdale Country Club, Valentine’s, Westchester Liquors, and Wine Me Up. You can find Round Hill Wines at the Guild House, and if you didn’t know, private label wines at Hungry Hunter, the Seven Oaks Country Club and Tahoe Joe’s are from this local winemaker, too!
Zaninovich’s wines do live up to his stated philosophy of crafting wines for his customers’ tastes, and of providing quality wine through hard work. Seek them out. You and your pocketbook won’t be disappointed. Marko, I definitely don’t hold it against you that you live in Bakersfield!
Now reader, I want to call your attention to another winery with local roots. I had lunch with Julia Maxwell just prior to my trip. She and her husband Phil, local residents, just released their first and only wine — a very good Merlot on sale for $20. The Maxwells farm 120 acres of grapes in Lake County. From 40 of these acres they have created Bell Hill Winery. You can purchase the wine by calling Julia at 343-3081. She'll deliver it herself.
Wow! Today we talked about wines from one of the biggest producers in the state, and from one of the smallest — both from right here in dear old Bako. And believe me, their dedication to the quality of their product was plain. Makes me proud to have them among us.

Coming Events
May 19 — Paso Robles Wine Festival. Visit: www.pasowine.com
May 25 — Cafe Med wine tasting from 5:30 to 8 p.m. Cost is $20.
July 12-15 — Central Coast Wine Classic at Shell Beach. Visit: www.wineclassic.org

Wine questions? acierley@etcrier.net

Ask a Wine-Know: CSUB Party in the Park

In my last column I answered a question regarding visiting wineries and tasting rooms. We discussed how to go about it and what to expect when you get there. I suggested that this was a particularly great way to learn a lot about wine in a short period of time.

Today our subject is going to be wine tasting events –– what they are, what purpose they serve, what they cost, where to go and what to do when you get there. More learning in an even shorter period of time.

This is an especially good subject for this issue because coming up this month is the biggest event of Bakersfield's wine world, the 11th Annual CSUB Party in the Park, held out in Alumni Park on the Cal State campus late Friday afternoon, May 11, at 5:30 p.m.

Over 60 wineries will be pouring at least one of their wines to nearly 800 people. This is an excellent opportunity to partake of a particularly good way to learn a lot about wine without even leaving town! And having a lot of fun to boot!

Large tasting events like this are put on for fun and education by organizations like the Bakersfield Wine Society, which has been holding this May wine festival for nearly 30 years here in town. Several years ago they joined forces with the CSUB Alumni Association to host an event that has now become one of the biggest and best in the Central Valley.

Another purpose for these events is to raise money for worthy causes, in this case the Alumni Scholarship Fund. Lots of the wine is donated, as is most of the time of pourers and other workers, so a lot of money is raised for good causes from your entrance fee, which is $35 in advance, $45 at the door.

Many wineries are eager to attend. Their purpose is to introduce their wines and create new customers of course, but many are truly philanthropic or genuinely interested in supporting their hosts. Bakersfield does have many friends among wineries, especially those of the Central Coast who know you visit them often.

Your purpose in attending is to have fun and drink wine, sure, but part of the fun is to learn. There are many wineries you have never heard of before, some varietals of wine you have never sampled (Mourvedre anyone?), most of the particular wines offered will be new to you (you loved the '04 Baileyana Chardonnay but you haven't tasted the just released '05), etc.

Here is your chance to have a little taste of a lot of somethings before you are standing in the store trying to decide what to buy this weekend for dinner. Learn what kind of wine you like.

O.K., enough of this exhorting you to attend these kinds of events –– what can you expect once you get there?

First, get reservations in advance. Most of these things sell out. Decide who the designated driver is going to be (there's usually coffee or something else for them). Check your name off at the door and the attendants will give you a glass, usually a commemorative one for you to take with you when you leave. You will notice that there are many, many people behind rows and rows of tables with bottles of wine in front of them. Hopefully there are signs above their heads or somewhere on the table indicating which winery they represent.

Case the joint! Are they in alphabetical order or willy-nilly? This will come in handy later when you are trying to tell a buddy you encountered about the great Pinot Grigio you just tasted.

If the pourers are experienced, you just need to stand in front of whichever one catches your eye ( wine, not the girl or guy!) and hold out your glass. A small amount will be poured, just enough for you to get a good idea of that wine. If one swallow is all you want, pour out the rest. This is not a lesson in how much you can drink! There should be dump buckets on the tables, and if you are outside as is the case at Cal State, use the grass if all else fails.

Most pourers will know something about the wine. Here's your chance to ask questions such as "Where are the vineyards that this wine comes from?" A lot of these people will either be the wine makers themselves or employees of the winery. What's the point of that question you ask? You can find out the difference between the wines from various areas in the state, and thus learn which areas, or appellations we call them, you prefer. You found out today that a Pinot Noir you really liked came from the Russian River above San Francisco. Now you can look for other Russian River labels on different Pinots in the wine shop tomorrow.

Walk around. Be choosy, you can't do them all. I usually try about 20. There will be food. Partake. Sit down and make notes on wines you really liked! And hunt for wineries with local roots. You know I have written about some, and I have more columns yet to come on others.

All you Merlot lovers, hunt for Bell Hill winery. This is a local owners' winery that has just released its first vintage, and you can only order it from the owner, Julia Maxwell, who will be pouring it there. That is, if you like it as much as I did for $20. I was really amazed at what a good effort this was for a first wine!

Look for another local owner at the Rutherford Ranch table. I ordered some of their wine for the wine list at Stars' Restaurant here in town. The Marko Zaninovich family has a very interesting operation up Highway 99 just North of town that I will write more about later.

Say hello to Bob Shore at Arroyo Robles' table. I know there has to be several of his offerings that you will like ! See if Paul Hoover's Still Waters Winery from Paso Robles too is there. He has an amazing array of wines that I will discuss another time also.

If you've never been to this type of an event, you'll have familiar faces here as well as a beautiful venue at CSUB. This is the kick-off night for the marvelous Jazz Festival, so if you hang around for several hours, you'll be serenaded by great sounds!

Call the Alumni office at 654-3211 for information and reservations. They accept credit cards. See you at Party In The Park!

Wine questions? E-mail Ann at: acierley@etcrier

Ask a Wine-Know: Visiting a winery or tasting room

I have written several columns for you that have included the suggestion of visiting a winery or tasting room. I've had questions asking how to go about this, what to expect when you get there, and “How do I keep from making a fool of myself?” All of these, and more, I can answer for you with today's question: "I want to go up to the wine country and visit some wineries. How do I go about it?"

The wine world loves you. Behind all the hype that touts wine as an essential part of the good lifet, and all the time spent on creating and polishing this image, are real experiences and people that are fun to get to know and enjoy. And they make it easy for you all, both novices and serious wine aficionados. There is something for everyone with all levels of knowledge and experience about wine in one of these tasting rooms.

If you like the occasional glass of wine at home, and have begun to order wine out as part of your restaurant experience, especially for an evening of fine dining, then a trip to a winery is definitely something for you.

The easiest first step is on your next trip to the Central Coast. There are wineries all along Highway 46 on the route to Paso Robles. Beckoning signs even begin just west of the intersection with I-5, but your first wineries will be across the hills. I would suggest stopping at your first right entrance, Meridian Winery. There is a long straight road leading up to the parking lot. You will notice many beautiful rose bushes all along the way. They do beautify the landscape, but they serve a purpose for the winery. Several insect infestations (such as powdery mildew) attack the roses before reaching the vineyards, and the crews get advance warning! You will now notice how many vineyards are surrounded by rose bushes!

Park in the lot, walk the short stroll up to the entrance, noticing the beautiful views all around you. Wineries really are beautiful places –– especially tasting rooms, and the rest rooms therein! Everything is so neat and clean! The same will be true for all the wineries along the highway and back roads! Most tasting rooms open by 11 a.m. and close around 4 or 4:30 p.m. Very few serve anything to eat except the occasional crackers or bites of bread. On later trips you might want to pack a lunch if you see picnic tables (which are fairly common among the wineries). Etiquette dictates that you do not bring, or at least open, a bottle from any other winery. Buy one there if you want to drink with your lunch.

Upon entering the tasting room, you will notice a long bar or counter with several smiling and usually gracious people behind it. Everyone in your party should step up and take the glass offered, unless they are not drinking –– the designated driver, perhaps? Most wineries now have a tasting charge, usually around $5. This charge sometimes includes the glass, which you can now take with you, but not otherwise. Also your tasting fee will usually be returned if you purchase wine before you leave.

You will usually find all Meridian wines that you taste here at all the stores in Bakersfield, but occasionally they will have a “special,” and be pouring a wine that is “only available at the winery.” Seldom will the price you are charged at any winery be any different than the regular retail price you will see here in town. Most of the wines available to taste when you walk in are available to purchase in the real world. The purpose of tasting rooms, after all, is for you to try their wines in the hope you will like them and purchase them on your next shopping trip back home.

The girl or guy behind the counter, or tasting bar, should greet you, say “How many will be tasting?” tell you the fee, and then either gesture to a board above the counter or give you a piece of paper, on which is written the wines that are available for tasting that day. Read it! See how many there are available, and then what kinds –– you do not have to taste them all! It is not impolite to just taste one or two or three only! And remember this is a tasting, not a drinking contest! You should be poured only enough in your glass for several swallows. You may share with your companions if a very little is enough for you. Dump the remainder in the dump bucket, which is on the counter in plain sight. There should be several within easy reach. No inebriated persons are wanted in the room. It is proper to dump all excess wine.

It is also proper to ask questions. The ladies and gentlemen behind the counter are there for that purpose as well as to pour for you. They will be very knowledgeable. That is their job, to know these wines and be able to answer any related questions. And I assure you, they've heard them all! I came in one day to hear a visitor ask why they didn't have any blush wines since the winery was offering both red and white wines for sale, and couldn't they just mix some? I listened to a very nice lecture on wine varietals and then a little later heard a very good discussion with another group about the relative merits of a certain vintage versus the previous five years output! These people are ready for whatever your experience in wine has been!

If you are buying wine before you leave, do not put it in the trunk of your car if at all possible! Heat is an enemy of wine! Carry it with you so it can enjoy the air-conditioning too. Only put it in the trunk if the bottle is opened, as it against the law to have an opened container of alcohol where it can be reached! The best advice is to buy wine on your trip home and then get it inside and to a cool place as soon as possible.

Before you leave, browse the rest of the room. Notice all the wine paraphernalia. Great gifts for wine-loving friends are possible as well as your chance to buy that great corkscrew you've been looking for at home.

As this is the first tasting room on your visit, peruse the publications rack! Pick up the always useful little free maps of wineries in the area. You will want to keep one in your car pocket. You'll be glad you have it!

Wineries I would suggest for a visit on the way home on Highway 46 (and thus would be on the right side of the road on the way back to Bakersfield) are EOS-Arciero, Chumeia, or Tobin James. All of these wineries, plus Eberle on the north side of the highway, I recommend as helpful to newcomers to tasting rooms. Once you understand what goes on in a tasting room, you can consult your map and plan another trip to include three or four wineries in a certain area for a day's adventure later.

Talk with the other people in the room, visitors like yourselves. Wineries are friendly places, and everyone likes to share their “finds” and their opinions. I'm careful not to say uncomplimentary things about the same winery I'm standing in –– after all, I am a guest in their home. but talking about something you like is fun! Everyone gets the message when you can respond to “What did you like best?”

If you are interested in a tour of the winery, always ask. Many wineries have regularly scheduled ones and you might be able to go that same day. Otherwise, consult your map. Not only are most of the wineries in the Paso Robles area shown, but their hours of operation are noted, whether or not they give tours is mentioned, and there are phone numbers listed. Call ahead another time. Ask for a tour. These are always informative and you can learn much about winemaking from an expert, the winemaker himself.

For those of you in the computer era, look up wineries you are interested in visiting. Their Web pages will have lots of information that can be used to schedule tours and other appointments.

If you want your first tour to be scheduled by someone else, there are always wine country tours. This info is all around you, and especially available in those racks in the tasting rooms with the maps you will want. We have a tour scheduled by the North Bakersfield Park and Recreation District on Saturday, April 14. They will go to four very good wineries in the Paso area, have lunch at one, travel in a special coach, leave Bakersfield at 8 a.m. and return around 6 p.m. Call Roger Perez at 392-2000 ext. 125 for more info.

Have fun visiting the tasting room! Or taking the tour! If you want to stay in town and drink new wines too, try the next winemaker dinner of the Bakersfield Friends of Wine at Bakersfield Country Club on Friday evening, April 20 at Bakersfield Country Club. Call Klaus Hoeper at 871-6463 for info and reservations.

Wine questions? E-mail acierley@etcrier.net

Ask a Wine-Know: What wine should I buy?

"What wine should I buy?"

I often get asked for suggestions as to what wines to buy. I'm flattered, but wary. That's only an easy question if you and I are standing in front of two or three different bottles on the shelf in the store or wine shop, and you want to know my preference. It's easy if I know something about the winery and the wine, and impossible to answer if I've never heard of the winery or tasted the wine.

That's not an uncommon occurrence. There are literally thousands of different wineries, and many, many of them are on the shelves here in Bakersfield. I run across new (to me) names all the time. No one could possibly taste them all, so how do I answer that question?

I spent several hours this past weekend making out a list for a friend who had asked for some suggestions. I'm ready to share the process with you, so here goes....

What do you want the wine for? Tonight's dinner? A special occasion? What's the menu? Are you stocking your cellar? Do you want some suggestions for wines to take to a Cabernet tasting? A really special gift for a wine aficionado?

I need to know something about you. What kind of wine do you like? How often do you drink wine? The more I know about your tastes, the better chance I have of suggesting something appropriate.

How much do you want to spend? really important question. Choose one: under $10? Around $20? Don't go over $50 please. $100.00 –– are you kidding?! And those are price ranges per bottle, not per case!

An aside: There are a number of $100 bottles of wine for sale in this town and they have buyers! The average price of the 65 Cabernets rated the best last year by the wine "experts" of Wine Spectator magazine was $104. Excellent wine is not cheap.

But there are good to very good bottles of wine at all price ranges. How do I go about finding them? I read. Wine magazines, wine articles, books, small news items –– all are fair game for fodder for my lists. I've dubbed these lists my "Scouting Reports." I make notes of the ratings that certain wine writers publish. I have my favorites, and over 30-plus years of reading their recommendations has given me confidence in their judgment and pronouncements. Wine writers and judges are really like you and me –– they like what they like! And after tasting a wine any one of them has recommended highly, you can judge for yourself whether he has a palate similar to your own or not. You'll find out whom you want to trust.

After years of tracking these writers, I can tell you that much more often than not, the wines they are reviewing get pretty similar scores. Really good wines are recognizable and viewed by most everyone as such!

I use my scouting reports to decide in advance of any big tasting which wines I will try at that event. I'll go "armed" with a list of 20 wines I want to try, take a swallow or two of each, and make my decision of what to buy based on my own judgment. But at least I know where to start when faced with the wines from 150 or more wineries!

I imagine some of you will be interested in what writers/judges I regularly rely on for information. My favorites are Robert Parker, the "Connoisseur's Guide to California Wine," Wine Spectator, and Pinot Report. I read most all wine publications however, but the aforementioned are actually tracked and compared by me regularly. I have developed a good (for me) sense of their wine ratings. You can do the same for yourself over time, and that will help you in deciding what to buy.

Now, for those of you chafing to know my answer to my friend's request for a list of recent wines to buy, it was two pages long, contained 15 Cabernet Sauvignons, 15 Chardonnays, two Merlots, two Petite Sirahs, 12 Pinot Noirs, three Rieslings, five Sauvignon Blancs, five Sparkling Wines, seven Syrahs, one Viognier, and 15 Zinfandels. All were under $50 and ranged from a $48 Landmark Pinot Noir to a $9 Hogue Riesling. The Zinfandels as a group were the least expensive. BIG hint for the day –– Zinfandels are your best bang for the buck! I'll have to tell you more about that soon! I cannot, of course, guarantee that all of the wines on the list are still available in town, but a lot of them should be. Several suggestions are what you always need when buying wine to help you find the best bottle available that day.

Ask your favorite wine shop clerk for his recommendations, too. Learn whose palate is most like your own. Please tell him something about your own likes and dislikes, and be sure to give him a price range! Also, please notice that a lot of wine shelves have notes above many of the wines that will indicate the ratings (or scores) given the wine by prominent writers. If you start to use these, you will also learn what, and whom, to look for in the future.

Questions? e-mail: acierley@etcrier.net

Ask a Wine-Know: Vertical and Horizontal

The last two columns have been about wineries with Bakersfield roots. There is much more to be said to complete the answer to that inquiry, but today I will change the subject and attempt to respond to another reader’s question: “I overheard someone talking about a dinner where they did a wine vertical. What is that?”

A wine vertical is commonly referred to as a Vertical Tasting and is one of the more popular games played by wine lovers. It does not refer to the taster, although he/she had better be upright throughout the evening! It actually is a tasting of one particular wine from several ascending years such as the 1999, 2000, 2001, 2002, 2003 and 2004 bottles from one particular producer, like Robert Mondavi Cabernet Sauvignon.

The host would open these six bottles and pour an equal amount of each into six glasses for each guest. The glasses are filled from left to right. I usually have the oldest wine on the far left, followed by the other five in ascending order. The glass closest to your right hand should be the 2004, got it? Take care that each guest gets the right wine in the right glass, or the tasting would be meaningless for that person, and practically impossible to correct!

The number of wines in the tasting limits the number of people invited to participate. In this case 12 to 15 people could all receive enough of a pour in each glass to have more than several mouthfuls of wine of that particular year to evaluate. How much wine is that? Do the math –– six bottles of wine divided by 12 people comes to each of your guests being served about half a bottle of wine over the course of dinner if they drank everything. If that was all you served ...

Why do this, you say? Humph, you don't want to stick with just one type of wine all evening. Well, the reason is for fun (and for knowledge too). We wine lovers enjoy debating our choices of the best years for different varietals. No kidding, the year a wine is produced (its vintage, we say) is an important aspect of rating a wine, and wines are rated on taste! You want the best taste for your buck always and if you have found out that the 2002 was a better year than 2000 for Cabernet Sauvignon in the wine world, you will select that one if you have the choice when you are buying wine. It's very interesting to see if you think so when tasting them side by side, hence the game.

The vintage (year it was grown) is supposed to be printed on the bottle. If it is not there on the label somewhere, it is non-vintage, or NV. This indicates it is a blend of several different years. This is common when confronting Sparkling Wine but rare in California wines except for inexpensive or “jug” wines. Knowing the vintage of a wine is important because the grapes are obviously affected by the weather in the region in which they are grown, as is any crop. The right amount of sun and water are necessary for a successful harvest of the best fruit a vine can produce. Drought or too much rain or late frost can be a bad thing, depending on the soil and on the talents of the vineyard managers and wine makers. Different varietals develop differently in the same climate. Some, like Cabernet or Zinfandel, prefer the warmer climates, while others do best in cooler air (Pinot Noir and Chardonnay). Consistency of climate is one of the factors that has made California such a favorite growing area for grapes. We, too, worry about the times ahead and the effects of global warming.

Knowing all this, wine enthusiasts follow the Vintage Charts for areas and like to compare years of their favorite wines. Sitting down with six vintages of the same wine in front of you will tell you a lot about each year. You will be able to taste the difference. You will discover an appreciation for Cabernet, for Robert Mondavi and for the 01 and 02 Cabs in general, and you'll remember what a really wonderful year 1999 was!

Now, I know full well none of us is going to find a vertical collection of five or six vintages of a single wine for sale on any shelf in our local grocery store or wine shop. They do exist –– at the winery sometimes, at fancy or expensive shops, on some restaurant wine lists occasionally, and often on the Internet and at charity auction events. Expect a BIG price.

Where do these vertical tastings come from that you and I can attend? Most likely from our own cellars and from those of friends. You probably know about wine cellars, and you know people who have them. Why do they buy more than they can drink tonight? They’ll tell you it’s to be “put down.” That means they are going to age it, or more than likely, they are simply going to save it to serve at some special time for a special purpose.

Examples? One evening recently I went to a dinner where only wines of a specific producer (winery) were served. The week before at another evening with friends we were served only wines from the Russian River appellation. Earlier in that week my women’s wine group met to taste four different Chateauneuf Du Papes (a French Rhone varietal). Next I am going to spend three days on the Coast at the World of Pinot Noir tasting the 2004 and 2005 vintages of 150 different wineries. All of the aforementioned events are examples of Comparative Tastings, which is the most common type of wine event.

While there, I will confine myself to two Horizontal Tastings. Again, that does NOT refer to my position but rather to the fact that I will be tasting my choice of 15 to 20 Pinot Noirs of the same vintage, 2004, on one afternoon and the same amount of the 2005 vintage the next day. I will actually drink only one or two swallows of each wine. I will be doing this to evaluate each of the last two release years to develop my own sense of whether or not to buy Pinots from those years for the restaurants and wine cellars for which I buy, and to judge the latest releases of many of my own favorite producers to see if they are worthy of going into my own cellar, ha! Such fun!

Tastings with a specific purpose in mind greatly add to the enjoyment of wine. Make notes and keep them. Refer to them when the next buying trip comes. You'll enjoy the bottle you do choose to buy much more because you already know something about the taste –– YOU liked it!

Want to try a BIG tasting for yourself? One of the best, the Paso Robles ZIN FESTIVAL, is coming up March 16-18. Call 800-549-WINE for info.

Questions? E-mail: acierley@etcrier.net

Ask a Wine-Know: A winery with Bakersfield roots

The attendance was wonderful at two wine events over the weekend of Jan. 26 and 27.

There were so many people at the Last Friday of the Month Wine Tasting at Cafe Med that you literally had to beat your way up to the counter for a pour of the 15 or so offerings, and then hope one of the circulating waiters with trays of food would get to your corner in the crush of tasters.

The evening at the Petroleum Club the next night was also packed with wine lovers, but they all had seats, lots of wine, and a very, very good dinner. About a dozen of the attendees at this Bakersfield Wine Society Event were newcomers to the group and all seemed to have a fine time.

I mention both of these events because I received at least a half-dozen questions from our readers over the past month asking about attending as a single.

Hey folks, if you are single, if your spouse or friends aren't really into wine like you are (or would like to be), or if you just want to come by yourself, these wine events I write about are quite appropriate for you! Wine tasters circulate, talk, talk, and talk about the wine and there are really no strangers. Everyone's interested in others' opinions. I've seen lots of friendships formed at these gatherings, because you have common interests right at the outset of the evening, and you'll see many of the same faces often.

Don't hesitate to join us, and thank you for the inquiries and for telling me you read about it here.

And now on to the question for today's column:

"Are any of the big time wine makers from around here? I like the idea of supporting people with Valley roots."

Yes, there are many wine makers from around here! I'm delighted to get this question, and the answer will take several columns to cover adequately. I know of seven or eight that I would call "big time" and I think that you would agree with me after you tasted their wines, or visited their wineries, or discovered how many cases they produce annually.

Today I'll discuss Arroyo Robles Winery from Paso Robles. Bakersfield's own Bob and Tanis Shore own this wonderful new winery, and they will be the featured guests at a winemaker dinner at Bakersfield Country Club on Friday, Feb. 23!

Bob Shore graduated from North High School and from Stanford University with a degree in petroleum engineering. He worked for Getty Oil, Texaco, and Bakersfield Energy Resources. His wife, Tanis, graduated from South High and from Cal State Bakersfield and taught English at West High for many years. Son Jason attended Foothill High, BC, CSUB, Cal Poly SLO, and daughter, Brianna, was a Centennial grad, BC, and Alliant International University in San Diego.

Arroyo Robles is truly a family-run winery. Bob and Tanis, along with their two children, Jason and Brianna, are involved in all aspects of the growing and production of their wines as well as the marketing and distribution. I've visited with all four as they were working in their beautiful tasting room on the Plaza in Historic Downtown Paso Robles.

If you've never been in a winery tasting room, this is a great place for you to start, and longtime wine tourists will be very impressed, too. The address is 739 12th St. (across from the fountain in the park). Make a special trip to visit it.

They started making wine in 1996 –– 65 cases of fabulous Merlot from the famous Bien Nacido vineyard in Santa Barbara County. They owned MidState Laboratory and developed their first estate vineyard in 1999 (across the street from Tobin James on Union Road and Highway 46) as a precision ag demonstration project. Their current vineyard is located five miles north of Paso Robles at 390 San Marcos Road just west of Highway 101. Currently, they have 24 acres planted to vines. Future plans include building a winery and tasting room on the property amid the wonderful rolling hills, arroyos, and numerous big oaks.

Last year, they produced a little over 3,000 cases of cabernet sauvignon, chardonnay, merlot, syrah, mourvedre, tempranillo, viognier, a bordeaux blend called El Paseaux, and a rhone blend called Adobe Red (a personal favorite of mine that just last month won two silver medals at the San Francisco Chronicle 2007 Wine Competition –– way to go, Bob!).

Wait, there's more –– they also produced a mourvedre rose that won a silver medal too, a syrah rose, two sparkling wines (one flavored with a touch of almond that delights the friends I've gifted it upon), and four ports, a cabernet, syrah, tempranillo, and zin. Wow!

The best is yet to come though –– the price range is $14 to $24 ! Life in the Wine World just doesn't get much better than that for us!

And you can taste nine of these, at least, at a winemaker's dinner to be held on Friday night, Feb. 23 at the Bakersfield Country Club. A sumptuous dinner is also part of the evening's festivities. Cost $72 (includes tax & tip, all food, wine, and parking). Call Klaus Hoeper, Bakersfield Friends of Wine, for reservations: 871-6463.

Come meet the Shores, or reacquaint yourselves with them. Get to know Arroyo Robles wines –– a winery with definite Bakersfield roots!

Questions? Comments? E-mail Ann at: acierley@etcrier.net