Wine: The Southwest Voice

Ask a Wine-Know: Syrahs to savor

As promised, here is a continuation of my thoughts and comments about Syrah, a great new red wine to lots of you. If you like wine at all, you need to become familiar with this varietal because it has become very popular in the wine world. As a Bakersfield resident, you also need to learn as much as you can about it as Syrah has become the great wine of the Central Coast. Our dearly loved wineries on our route to the Central Coast beaches have become destinations to wine lovers world-wide. Move over, Napa!

The Syrah grape comes from an area in Southern France divided into Northern and Southern regions connected by the Rhone River. It is the predominant red grape in the Northern Rhone and seldom are other wines blended into it. Hermitage and Cote Rotie are the most famous wines. Grenache is the major red grape in the South, but most wines are blended with Syrah or Mourvedre. Chateauneuf du Pape is the most recognizable name.

Petite Sirah (not the same grape) was grown here in California by 1880, but no one paid any attention to Syrah until a group of winemakers in the 1980s started producing wines from the Rhone. People started paying attention to these Rhone Rangers, but only a few good Syrahs made it into the ’90s where 400 acres were being cultivated in the state in 1992. Then the explosion of this decade — now there are 19,000 acres planted to Syrah.

Why? The experts say it’s because we finally planted the grape in the right locations and we imported the right clones. That made it taste better and people like me started drinking more of it!

So, what does it taste like? It is a big, deep and rich mouthful, almost chocolatey in the warmer areas. It will smooth out and be truly elegant in the cooler regions. I also get deep blackberry and boysenberry fruit with a variety of levels of spice and pepper. Yes, pepper! You can taste sweetness from the oak and also get a wonderful impression of violets. The wine literally has something for everyone.

It’s being grown all up and down the state but our own Central Coast has the most acreage planted to the Rhone varietals. Very, very drinkable Syrahs will be in almost every tasting room on your next trip to the beach.

The greatest Syrahs I have tasted thus far have come from Ojai Vineyards, Sine Qua Non, and Tensley from Santa Barbara County, Alban and Saxum from San Luis Obispo County, and DuMOL, Lewis and Rosenblum (Kick Ranch Reserve) from Napa and Sonoma. These wines are next to impossible to find. The top price among them was over $100, but most are under $75. So why do I mention them? Because if you see one of them, grab it. You need to see for yourselves what really great wine tastes like so you can then compare it with the rest. You have to have a frame of reference.

Very good Syrahs you can find here at home at a price we can all afford for anytime drinking are Beckman, Bogle, Cline, Four Vines, Gallo Family Reserve, JC Cellars, Kunde, Smoking Loon, and other Rosenblums. The highest is $26 and the lowest is $11. Enjoy!

Incidentally, do not forget to go on the Internet and look for a specific wine that you would like to either know more about or purchase. A lot of hard-to-find wines are just a few clicks away. Also, know that wineries are aware heat is the worst enemy of wine and will hold your order until the weather is more favorable. I do not take shipments from late May to early October.

I’ll close today by acknowledging that some of you are going to call me about the omission of Rhone wines/wineries that you know I love and my response is: they’re blends! That’s a whole other column for another day.

Ask a Wine-Know: Where to toast on the coast

I am repeatedly asked, especially at this time of year, for my recommendations of wineries to visit on trips to the Central Coast. I’m always happy to oblige because Bakersfield residents seem to be treated so well in this our big neighboring vineyard! We all seem to enjoy going west to the beach and stopping by the friendly tasting rooms at wineries along and off of highways 46 and 101.

I myself have just returned from one of the most delightful and rewarding tours I’ve ever experienced — including world-wide tours I’ve taken in famous wine areas. Our party was royally treated at 13 wineries over a three-day period and after many well spent hours with gracious and hospitable winemakers, owners, and tasting room personnel, I came away well satisfied and very eager to share my finds with you! What great finds they are — stick with me over the next several columns and I will tell you of important happenings in the wine world that are occurring right here in our own backyard.

First, where did we go? In order of visits: Minassian-Young, Villa Creek, Saxum, Booker Vineyards, Sinor-LaVallee, Lone Madrone, Halter Ranch, Tablas Creek, Linne Calodo, Four Vines, Jack Creek, Denner, and Tensley. All were friendly, enjoyable visits and, most importantly, all were making wine you need to know about if you’re serious about wine.

The last I visited, Tensley, is in the Santa Ynez Valley of Santa Barbara County and is the brainchild of Bakersfield’s own Joey Tensley, West High graduate ... drum roll please! I always wanted a kid in the wine business and Joey sure has made his old principal proud! I’ll loudly toot his horn later.

Sinor-LaVallee in the San Luis Obispo area is the winery of Mike Sinor, famed former winemaker at Domaine Alfred. We visited with him and tasted his wines through the courtesy of a new wineshop, 15degreesC Wine Shop in the new Trader Joe’s retail area just south of Paso Robles off of Highway 101 and Vineyard Drive. Try this place, you’ll like it and the two knowledgeable young ladies who run it.

The other 11 wineries that I mentioned are all in the area west of Highway 101 and the city of Paso Robles, and can all be reached off of Highway 46. Not all are open to the public, but you may be able to make an appointment by phoning ahead. Get yourself one of the very good and useful winery maps that are available at tasting rooms just as soon as you hit the first wineries on 46 after leaving Bakersfield. Phone numbers and winery information are in them.

Now you know which wineries I’m recommending, and where they are located, so let’s get to the why. There are some truly great, world-class wines now coming out of our beloved Central Coast.

Most of them are varietals from the southern Rhone area of France. Most of them are blends of Syrah, Mourvedre, and Grenache — red wines — and white wines such as Viognier, Marsanne, Roussanne, and an exciting new find for me, Grenache Blanc. You’ll want to try them all at each winery, but I’ll devote more space in coming columns to telling you which I liked best.

And speaking of best, good old Ann is not the only one telling you how great these wines are, especially compared to the Napa and Russian River Big Boy Cabs, Pinots, and Chards, but have you seen the ratings of world famous critics such as Robert Parker? He’s given our Joey Tensley 27 scores over 90 in the last few years! That has to be a record for any Bakersfield wine guy!

Questions or comments? Send Ann e-mail at: acierley@etcrier.net

Ask a Wine-Know: A big, hearty Syrah worth savoring

“I’ve enjoyed reading about Pinot Noir in your last columns, but what about Syrah? What can you tell us about it? We need to know something since it’s the wine of choice all over the Paso Robles area where most of us go for winery visits.”

Ahhh! A perfect question for all of us right now since this wine has indeed become the new big hit in California vino circles.

Syrah is the most prominent red grape in the area known as the Rhone in southern France. It is regarded as one of the “noble” wines or vines of the world, in the class with Cabernet Sauvignon, Pinot Noir or Chardonnay. It can often be identified by a hint of black or white pepper in a mouthful. It is one of the darkest red wines and should impart a big, hearty taste as you savor it.

The grape was taken to Australia in the 1830s and became the backbone of their wine industry as Shiraz. You’ve probably heard of that wine. It is Syrah. But a wine we call “Petite Sirah” (notice the difference in the spelling) is not. It is an entirely different varietal.

Name droppers alert! The great French Syrahs bear names such as Hermitage, Cote Rotie, Chateauneuf-du-Pape, and the greatest Shiraz is Penfold’s Grange.

Now let’s return to California. I first encountered Syrah in Napa in the ’70s. I think Joe Phelps was growing a bit of the Rhones, if I remember right. Randall Grahm, and his wines from Bonny Doon, was the most active early pioneer and in the ’80s, I tasted Bob Lindquist’s Qupe (which exists today) from the Santa Ynez area in Santa Barbara County. I was impressed. Then later, I visited a new grower, John Alban, in the Edna Valley East of San Luis Obispo, and I was very interested in his early plantings of Syrah and other Rhone varietals, especially Viognier. Today, Alban’s Reva is one of California’s great wines. Grab it if you see it anywhere!

Syrah is a warm-weather seeker. Just right for our Paso area. The Perrin Family from Rhone (Chateau de Beaucastel) established a base and cultivated Rhone varietals in the chalky hills west of the city. Their winery is Tablas Creek. I love their wine called Panoplie. Definitely put that winery down as a must-see on your Central Coast visits, along with L’Adventure, Linne Calodo, and Four Vines. Buy anything you encounter from a winery named Saxum! And tell me where you found it!

There was an explosion of Syrah plantings in the late ’90s that continues heavily today. And the other Rhone varietals came right along with it — red grapes such as Mourvedre, Grenache, Cournoise, and Cinsaut, and white grapes led by Viognier, Marsanne, and Rousanne.

Don’t shy away from the many offerings of Syrahs you will find. Try them all. You’ll be rewarded for your efforts! Twenty or so of my wine buddies sat down to dinner recently with 15 world class Syrahs — several hours of pleasure and great wines. Most of the wines I’ve mentioned above were there, along with a sumptuous 2002 Syrah named Ascent from a winery in the Sierra Foothills of Amador County (Domaine de la Terre Rouge).

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

Zinfandel adds a bang to July 4th!

“Which wine could you possibly recommend for the Fourth of July celebrations, Ann?” I can hear the sympathetic clucks from the wine lovers’ gallery now. Hot dogs, hamburgers, barbecued spare ribs and tri-tip, salsa, baked beans, potato salad, homemade ice cream, strawberry shortcake, watermelon! Wow! The only all-American beverage to go with that big a variety of tastes is beer, or iced tea, or maybe Pepsi. Wines are European — they don’t belong at our picnics and barbecues. Wine just isn’t American even though we make some of the world’s best. It just doesn’t belong, right?
Wrong.

If it tastes good, complements the food, and you like it, it belongs. And besides, there really is an American wine — Zinfandel.

While it is true that the origins of this tasty red wine go back to Croatia, and it appears to have arrived in the East Coast well before the Gold Rush, Zinfandel was made popular (rescued from obscurity, too) right here in California, where it arrived by 1852 and was planted in both Napa and Sonoma counties in 1859. It was the most popular wine among miners and was planted throughout the state. It is a prolific grape and was widely used during Prohibition by home winemakers. Wine drinkers worldwide mention and acknowledge Zin as the American wine and California as its home.

It was a common red table wine up through World War II, but it began to decline in popularity and plantings until the advent of white Zinfandel in 1972, which became a phenomenal best-seller. It still is, by the way. In the 1990s, there was a resurgence of quality red Zinfandels and many of us firmly believe that you get “the most bang for your buck” with a fine bottle of delicious, jammy red from Carlisle, Ridge, Rosenblum, Seghesio, JC Cellars from Sonoma County, or Linne Calodo and Four Vines from our close-by Paso Robles area. Many more, like Turley, and Ravenswood, make wonderful Zins from all over the state.

OK, you’re going to drink it because it’s America’s wine. But I want you to discover how many types and tastes there are to Zinfandel. Take along a nice, semi-sweet Sutter Home or Beringer White Zin on your picnics. It’s a very pleasant wine to sip before the heavy main courses. Roses (ro-zays) or Blush wines are perfect for picnics.

With hamburgers and hot dogs, and dependent on how much mustard and relish is used, try a medium-bodied boysenberry-flavored red from Cline. When the barbecues are smokin’ and the beans are steamin’, pour a glass of deep jammy blackberry-taste from D-Cubed or The Maverick of Four Vines! Delicious — big, heavy foods with big, heavy, spicy wines that will add to the flavors.

For dessert, try a Zinfandel Port or a Late Harvest Zin. They’re terribly sweet, high in alcohol, and a drop or two will light up the night skies, along with the fireworks!

They do go well with the strawberries and/or ice-cream, though.
Give them all a try!

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

Pour on the perfected Pinot

This column is a continuation of our last discussion about Pinot Noir, one of the world’s great wines. It is a difficult grape to grow and a very tricky one to turn into the superb wine it can be. I first fell in love with it 35 years ago, and then spent the ensuing 20 years looking for other great bottles — which were few and far between here in California. I had to search through select Los Angeles wine shops for the bottles of French Burgundy that I could afford. Remember, Pinot is the only varietal used in that wonderful wine. That luscious bright red or deep black cherry taste is so appealing.

How things have changed! California winemakers and growers have really learned how to make outstanding Pinot Noir. They learned where it grew best (the key ingredient), and how to handle it carefully and gently during the winemaking process. They moved it from the hot and hearty climes of the Napa Valley to the cooler areas of the Carneros Region at the top of San Francisco Bay (San Pablo Bay), and wineries such as Saintsbury, Carneros Creek, Acacia, Bouchaine, Truchard, Buena Vista, and most recently, The Donum Estate, came to our attention with their appealing Pinots.

The newer California world of truly great Pinot Noir moved to Sonoma County and the area through which the Russian River flows out to the Pacific. If your long weekend wine trips have only been to Napa, you need to reconsider. Go to the adjacent county on the west. Superb wine is flowing from DuMOL, Dehlinger, Rochioli, Martinelli, Marcassin, Flowers, Paul Hobbs, Kosta Browne, Williams Selyem — wine so good you can’t find it on any shelves. Sigh, what’s a true aficionado to do? I learned early in my pursuit of this hobby to put my name on the mailing list of any new winery whose product caught my attention. This is the only way I get my fill. Visit their Web sites and, if you are willing, ask to be put on their waiting lists. It may take a few years, but that’s the only way to be able to get some without paying extra exorbitant prices.

Pinot needs a cool growing location and prime new areas have been developed in Anderson Valley in Mendocino County (try Goldeneye, Londer, Loring), Santa Lucia Highlands in Monterey County just west of the Salinas Valley (Roar, Pisoni, any winery making wine from Garys’ or Rosella’s Vineyards), and the Santa Rita Hills in the Santa Ynez Valley (look for Sea Smoke, Brewer-Clifton, Foley, Melville).
There are a few good Pinot spots closer to home. Make your next Central Coast weekend include a trip to the Edna Valley, just east of San Luis Obispo and visit Baileyana and Domaine Alfred, or try Talley in Arroyo Grande, or search for Sinor-LaVallee in SLO wineshops.

Why should you do all this? Because searching out a great Pinot is a rewarding experience to a wine lover and an eye-opener to a beginner. Cabernet Sauvignon is the king of red wine: big, bold, and filled with bravado. Easy to grow, easy to make — very few bad bottles, easy to love. Pinot Noir is the queen: elegant, soft, subtle — worth the effort to find and treasure.

What’s not to love?

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

Coming Events
May 29 — Super wine tasting at Luigi’s at 6 p.m., great wines and hors d’ouvres. Cost is $60. To RSVP or for details, call 322-0926.

May 30 — Last Friday of the month wine tasting at Cafe Med. Cost is $25. To RSVP or for details, call 834-4433.

Ask a Wine-Know: Extolling the virtues of Pinot

I’ve been a teacher literally most of my life. Just ask my long-suffering friends and family who always heard much more than they ever wanted to know when they dared to ask me even the simplest of questions! So it is with trepidation that I tackle some inquiries today about Pinot Noir, one of the great wines of the world. I’m hesitant because I don’t want to turn you off. I want you to love this varietal as much as I do.

I try to write this column mostly for people who are fairly new to the wine world, and that’s the general American public. Europeans drink far more wine than we do. Pinot questions usually come from connoisseurs, so let’s see if we can strike a proper balance and elucidate both groups.

“...You wrote last week about a Pinot Festival — why a special event to showcase just one wine? There are many delicious different California wines. None of us drink just one wine. Why all the fuss over Pinot Noir?” I also received several requests for my opinion as to the best wines I found at the event I was describing. Yes, indeed, glad to oblige!

Pinot Noir is a brilliant, clear red wine that is the only varietal used to make the great French Burgundies. Most of the other red wines you know are deeper and darker and denser reds into which other wines are often blended to achieve desired results. Pinot is always Pinot. Pinot Noir, not Pinot Gris, Pinot Grigio, or Pinot Meunier — those are lesser mutations which make lighter but sometimes very pleasant quaffing wines. People talking “Pinot” are talking about Pinot Noir only.

And dedicated wine lovers talk about them a lot. It used to be because they were so elusive and the really good ones were hard to find. It is a very difficult grape to handle and to make into really good wine. It has been gaining ground on the much more popular Cabernet Sauvignon and Chardonnay in this decade, thanks mostly to the popularity of the movie “Sideways” a few years ago. Remember the scene in the restaurant where Virginia Madsen is enthralling Paul Giamatti ( and everyone else in the theater) as she extols the virtues of this wine? Wow!

I first felt like that (enraptured) back in the early ’70s when I ordered a bottle of Pinot Noir to accompany lunch at old Tam O’Shanter. I took a sip and was stunned. I had liquid velvet in my glass. I thought I now knew what all the fuss was about — there is something to this wine stuff!

Over the years and over many glasses of many other wines, I found similar revelations from many other wine lovers. Pinot, Pinot, Pinot was always the ultimate, mind-bending experience. Take a poll of winemakers and discover how many are really “closet” Pinot Noir wannabes, starting with the late and greatest of the Napa Valley Cabernet winemakers, Andre Tschelistchev.

What is it about this wine?

Now, because I promised, here is my list of the best of the many great Pinots I tasted at last month’s World of Pinot on the Central Coast: Calera, Cima Collina, The Donum Estate, Fort Ross, Kosta Brown, Martinelli, Paul Hobbs, Paul Lato, Roar, Sea Smoke, Segue, Siduri, Sinor-LaVallee and Talley. All of these are hard to find, but keep your eyes open while traveling. Go on the Internet. I’ll conclude my rant about Pinot next time by telling you what very good ones you can find.

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

Coming Event

May 9 — Cal State Bakersfield’s 12th annual Party in the Park wine tasting will begin at 5:30 p.m. at Alumni Park on campus. Cost is $40 per person in advance and will treat you to tastings from over 50 wineries, great hors d'ouvres, too. Get your tickets early — they always sell out! To RSVP or for more information, call 654-3211.

Ask a Wine-Know: How to be savvy at tasting events

Recently I attended a trade show for members of the wine industry held by a group called The Family Winemakers. Over 350 different wineries offered a variety of wines for people like myself to sample in hopes of enticing us to purchase their wares for the restaurants and wine shops we represented. Quite a daunting task, but an enjoyable one.

With over a thousand different wines presented, how does one possibly manage such an undertaking? Friends have often asked this question. This event lasted four hours and that’s about par for the course, but I seldom last that long. And I don’t mean I’m pixilated, I know my limit. I quit when I’ve tasted between 25 to 35 or so wines. There’s a big difference between tasting and drinking wine, or tasting and eating food for that matter. Tasting wine is taking a mouthful of the small pour that is put into your glass, holding it in your mouth for a few seconds (long enough to really taste it), actually swish it around, and then either swallow or spit out the mouthful.

Yech! Did I say “spit”? Yes, I did. Tasting events like this provide spit cups for the tasters, or spit containers (we call them buckets) at strategic intervals. I’m not a particularly good spitter. I don’t think I’ve ever gotten over the feeling my mother would be aghast. Hence, I find I swallow more tastes than I spit, which accounts for the fact I don’t really sample more than two or three dozen or so in an afternoon.

So, how do you choose which wines to sample from so many? You make a plan of attack before you arrive. Ann is famous for her plan, and here’s the secret: I have to know which wineries will be there, and I would really like to know which wines will be poured, if at all possible. I then research (read) many of the wine publications looking for ratings and recommendations about new wines, and I consult my notes from other wine events and winery visits with winemakers for their hints and tips.

I have to choose which of my several hats I’m going to wear, figuratively speaking. Am I the wine buyer for a restaurant today? Am I searching for finds for private cellars? Am I just browsing for myself or friends? Am I evaluating certain varietals in the continual quest for great wines? My plan is directed by my purpose.

For this event, I was traveling to the Pasadena Convention Center wearing my restaurant wine buyer hat to search out wines that I know from experience will suit the tastes and pocketbooks of our clientele. I was looking for several new additions to our list of Chardonnays for the summer, and I also wanted to sample a few new wineries’ offerings of Cabernet Sauvignon and Merlot in the price range most popular at the restaurant. I did find wines that will suit our needs, and one or two that I will search out for my own cellar, a Merry Edwards Sauvignon Blanc and a Grgich Hills Chardonnay.

The week before, I went to a large Pinot Noir festival on the Central Coast that was held over two days at the Cliffs Hotel in Shell Beach. My purpose was to evaluate the latest Pinots from 200 wineries and my plan had 68 wineries on it to sample over the two afternoons. Wow! I didn’t manage to get to them all. Spitting was at the bare minimum because I loved the wines and just had to swallow my mouthfuls. No driving, I stayed right there. Friends shared my plan and I think we did get the chosen wineries’ offerings evaluated. Some of the Pinots we thought were especially outstanding were from new producers Kosta Browne, Paul Lato, Segue, Cima Collina, The Donum Estate and Fort Ross. Keep an eye out for these if you love Pinot as much as I do.

— Questions? Send e-mail to Ann at: acierley@etcrier.net

Coming Events:
April 5 — Bakersfield Friends of Wine, The Petroleum Club at 7 P.M. Winemaker Ken Brown and his wines from Santa Barbara County will be featured. Gourmet dinner and wines $85. For more information or to RSVP, call Klaus Hoeper at 871-6463.

April 18 — First Red and White Wine and Food Festival at Bakersfield College. Over 50 wineries will be pouring. $40. Details, call Mike Stepanovich at 395-4840.

Ask a Wine-know: All about corkage

Today I’m responding to a request to “explain corkage to me.” I’m happy to do so, since we live in California and it is a widespread practice in this state. It does not exist in all states.

Corkage is the term given to the fee many restaurants charge for allowing you to bring in your own bottle of wine to be served with dinner. The charge is for their opening and serving your wine in their glasses that they must provide and clean, of course. Corkage here in town runs from $10 to $25 per bottle. Not all local restaurants charge and not all restaurants allow the practice. Phone ahead to ask and also ask about the fee for this service.

Also, do not bring a wine that is already on the restaurant’s wine list. That is considered bad form. Besides, the waiter can reject serving you a wine they already have made available. That happened to me not too long ago. We went to a famous restaurant in the Napa Valley and I took along one of my few bottles of a great French Bordeaux that was nearly 20 years old. The waiter smiled, handed it back saying “great wine, we have it on our list.” Oops!

I know you’re going to ask — it was French Laundry, their corkage was $50, and my wine was on their wine list for $1,800! Yep, you read that right. Nope, I didn’t pay that for it 16 years ago, I paid $75. Needless to say, we didn't order it that night either. Great wines do increase mightily in value over the years, but only those that age well, and that’s not most of the stuff on our shelves. Buying wine for an investment is the practice of some, but not me.

Back to corkage. Why the practice? Wine lovers generally have larger cellars of great or hard-to-get wines than the typical restaurants can manage to keep on their wine lists. We want to drink these wines with dinner with friends. We can do it at home, but it’s a lot easier to go out. I choose where I’m going to dine based on whether or not I’m allowed to bring in my wine. I want to drink it, share it with friends, and not have to prepare every meal. Winos are usually foodies too. We have very good restaurants in Bakersfield that will give you very good food and provide good wine to accompany their dishes, but they will be pleased to serve your wine — for a corkage. Such a service brings me back to those establishments more often than otherwise and I make sure my wine is not on their list and I also offer a glass to the proprietor or waiter if it is a special wine. If you have a large party, buy a bottle or two from the restaurant as a courtesy.

Why is it called corkage? I don’t know, except for the fact that the cork has to be pulled out before the bottle can be served. You would not bring in an open bottle nor a bottle of Two Buck Chuck. You should be proud to present this bottle to the waiter as both you and he know it’s special. You’re grateful he’s allowing you to bring it in because he doesn’t have to!

It has no other relationship to the cork. Corks are a whole other story that I will have to get into some other time.

So, if you have a bottle of wine that you want to open for friends or a special occasion, and you don’t want to cook, choose where you want to go and call ahead. Ask about corkage, and if you're not familiar with the wine list find out if your bottle is on it before you present it for opening.

A bottle of fine wine will enhance your evening every time.

Coming Events:

March 10 — Enjoy a gourmet wine dinner featuring Bell Winery from the Napa Valley at Café Med, 4809 Stockdale Highway. Also, you can enroll your kids in a cooking class at Café Med during spring break! To make reservations or for more information, call 834-4433.
March 22 — Bakersfield Wine Society at The Petroleum Club, featuring St. Supéry Winery from Napa. For more information, call Mike Stepanovich at 588-0783 or 342-2339.

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

Ask A Wine-Know: Can you please give me some tips on ordering wine out?

Today I want to address one of the most frequently asked questions from novices in the wine world. However worded, they’re all asking for help in ordering wine in restaurants.

“I don’t want to make a fool of myself, or look like an idiot in front of my date, can you please give me some tips on ordering wine out?”

Sure, we’ve all been there. This is one of the first big problems confronting beginners. Take heart, the rewards are worth the effort. Wine is an integral part of fine dining and most restaurants know that. There will be someone there to assist you, if you need it, but I’m betting you won’t.

Tip numero uno: Gird your loins! Or, in this case, your pocketbook or wallet. Getting into the wine game is going to cost! Ordering wine in a fine restaurant usually costs more than the food (at least for one person).

Don’t ever think about what you could get it for in a wineshop or store. Remember there are overheads in the restaurant business such as the mere act of making it available to you at that moment, i.e. buying, storage, glasses, washing, printing and changing wine lists, corkscrews, serving, etc. Add to that the knowledge required to make and keep a good wine list, to train a wait staff to be good servers and to have the right answers to your questions, then you can agree that there has been a considerable expenditure made to make it a memorable evening. So, what is it going to cost? Generally twice the retail price although the cost of doing business varies greatly from location to location. There is no set formula, so you decide what you want to pay and choose accordingly.

Tip No. 2: Peruse the wine list. It should be presented to you along with the menus, if the restaurant is on top of its game. There should be order to the list. Whites, reds, varietals grouped together, lesser priced to most expensive, etc. If you are going to have wine before dinner, order it now. A lot of places have wine by the glass and should be noted so on the wine list.

To order the wine to accompany dinner, check with your companions for their choices from the dinner menu. The old adage “White wine with fish and fowl, red wine with beef” will hold you in good stead until you are more comfortable ordering wine with dinner.

Tip No. 3: Do not be afraid to ask the server for suggestions. A phrase such as “Do you or the chef have any recommendations for the filet or the salmon or the sea bass?” should bring suggestions from the wine server, or sommelier (some-mull-yay), to your assistance. They shouldn’t suggest the most expensive wines, but should be prepared in advance to recommend several that will pair well with your food choices. Don’t fret. It won’t be long until you’ll hear, “Excellent choice, sir.”

There’s much more to say and I’ll save that for another day. Stay tuned.

— Wine questions? E-mail acierley@etcrier.net

Ask a Wine-Know: What’s new with wine this year?

It’s always a happy new year for wine lovers. There’s a new vintage to look forward to, new events here in town and elsewhere that will showcase wines and wineries that may introduce us to new favorites, new friends to make at these events and new wineries to visit (it seems like there are brand-spanking-new wineries every time I visit the Central Coast these days)! Each new year promises more. Each new year delivers more. What fun!

The first event will be the Bakersfield Wine Society tasting at The Petroleum Club on Jan. 19. Come one. Come all. There are no dues except maybe to introduce yourselves to the rest of the people at your table. We will start at 6:30 p.m. The wines and food will be extraordinary and the price ($99) is really reasonable for what you’re going to get. The wines are French: Champagne Deutz of Ay, France and Delas of Tournon sur Rhone, France. You will enjoy them. I have both in my cellar.

This is a special treat for Bakersfield arranged by Mike Stepanovich. The president of the wine houses will be here in person, as will two favorite wine personages from the Central Coast, winemaker extraordinaire Christian Roguenant currently of Baileyana and the sales director at Villa Robles Marc Laderriere. Both men have been presented before and, in addition to company president Fabrice Rosset, are wonderful personalities from the wine world to get to know. For reservations, call Mike at 588-0783 or 342-2339. Give him your e-mail address and you too can be amazed at the fabulous menu Petroleum Club Executive Chef Robert Alimirzaie has prepared to accompany the wines. This will be an auspicious way to start the wine year off right!

Reader Jenifer asked today’s question: “We had dinner at a friend's house and he served a bottle of red wine that he had been storing, on its side, for about a year. There was quite a bit of sediment in the bottle. He poured the wine leaving the sediment in the bottle. None of us were sure if that is correct.The wine tasted great. Just wondering, what is the correct procedure if there is sediment in a bottle?

Sediment doesn’t hurt the wine at all. Assuming there was something wrong with the wine would have been incorrect. The solid material that settles to the bottom of any wine container consists of dead yeast cells, insoluble grape pulp, skin, seeds and material derived from other additives to assist with fining and the clarification of wine. If the host had set the bottle upright for a while before opening and serving, the sediment would have had time to sink to the bottom of the bottle and only the glasses receiving the last pour (the host?) would have had the sediment, usually.

However, no harm done. I’m sure the wine did taste great as it was probably an older fine red wine. There’s where you’re most likely to see some sediment develop.

Aesthetics and marketability are why one usually will never see bottles with sediment on store shelves. Many modern wine consumers see sediment as a fault. That’s wrong. But to please the public and sell wine, most winemakers go the additional mile in the winemaking process and clarify, stabilize and filter most of the wine they produce so that no sediment develops for at least a few years

Wines designed for long aging are deliberately left with more tartrates and phenolics in the bottle so they develop compounds that enhance the bouquet (nose) of the wine.

Finally, if you see sediment in the bottle, decant it just before serving. That way you won’t offend the visual sensibilities of any of the guests and some of the particles can taste bitter.

There’s a lot to be said about decanting, but that’s for another day. Simply put, to remove sediment, stand the bottle upright for a day or two. Let the sediment settle to the bottom then carefully pour the wine into a clear decanter just before serving. Do this in a well-lit place so you can see the sediment and stop pouring when it approaches the neck. Leave the bottle on the table or sideboard so the guests may see it if interested. Hey, I always want to know what I’m drinking!

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

Ask a Wine-Know: Buying gifts for wine-loving relatives or friends?

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 clerks who are familiar with the wine selection. I’ve also found that the Green Frog Market, 3711 Columbus St.; Luigi’s Restaurant & Delicatessen, 725 E 19th St.; The Gourmet Shoppe, 4801 Stockdale Highway; and Wine Me Up, 3900 Coffee Road, will also spend a lot of time with you while 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 is 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 and in the housewares sections of department stores (especially glassware). Don’t forget to look around the liquor department of your neighborhood grocery stores. You’ll be amazed by 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 I’ve been wanting to visit. Its product is in several winery tasting rooms. Jennifer Rogers-Etcheverry runs a company called My Husband’s Nuts and she sent me their phone number. Visit: www.myhusbandsnuts.com or call 1-866-NUTS-4-US. 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 weather conditions are right, dehydrating the berries and causing their sugar to concentrate 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.

Questions? Comment? E-mail Anne 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