You Too Can Become A Wine Slob

When people ask me about my wine experience I proudly tell them that I’ve now progressed into a wine slob. Most people just chuckle uncomfortably when I say that. They don’t quite know where I’m headed with my off-handed statement. Some even think I’m just being crude or flip. But, frankly, I do think that I’ve become a wine slob, and I’m damn proud of it.

Let me explain. Being a wine slob is a good thing. It doesn’t mean that I’m sitting on the side of the railroad tracks slurping on a bottle of Night Train. What it does mean is that I’ve consumed enough wine, in enough different environments, and with enough different people, that I’ve grown comfortable with my palate. That, and I don’t make judgments about people who don’t drink what I drink.

My twins turned 21 this week, and with their new age gained the ability to buy and consume alcohol freely. They both came back to the house the other night with a 6 pack of beverage in their hands. Before they even took it out of the bag I knew what they had bought. It was a Smirnoff lemonade.

How did I know that they would buy this? Because, as younger drinkers our palates tend to start with something soft and sweet. This is not a bad thing. It just is what it is. I remember being a young adult drinking my favorite wine, which was Johannesburg Riesling. I hated anything red at the time. You couldn’t force me to drink even a fruity Merlot.

My oldest son has bridged into the next generation with his palate. He likes red wine and hard liquors. His girlfriend’s dad is a scotch drinker, and they spend time together drinking well aged rye on the front porch of their house.

The other day this son ventured out to Fidelitas with some of his work buddies. His favorite wine was the Champoux Merlot and no one could convince him that there was anything else drinkable in the tasting room.

I was like this for many years. Once I had reached the maturity with my palate that reds were ok, I wouldn’t drink anything else. I even came up with excuses as to why whites made me nauseous. I can’t tell you the number of dinner guests that I have at my house any given year that won’t drink a white wine. I figure that’s just more for me.

At some time everyone grows to a level of comfort with their palate that all wine has its positives and negatives. I specifically remember the day that I became a wine slob. It was when Jean Francois Pallet from the Pepperbridge – Amavi fame insisted that I drink his Semillon and his Rose before I would be allowed to taste his Cabernet Sauvignon.

As I sat at this café in Walla Walla eating lunch and listening to his stories I realized that I was drinking some of the finest wines I’d ever had. And…they weren’t red!

Since that day I have learned not to turn down a glass or taste of wine when it is offered to me. As I look at other very talented wine writers, makers, and servers around me I realize that they do the same. We’ve grown up. Our palates have grown up. And, we’ll never be able to go back to insisting that only one variety or flavor is the only one to drink.

Here is to wishing wine snobbishness on you!

Enjoy!

Delightful Or Discounted, Fortified Wines Take Wide Berth

Just when I think I know it all, I’m reminded of how much more I need to learn.

The other day I tasted a 2004 Red Mountain Fortified by Hedges Cellars. It was delightful to say the least. In a few moments I’ll share my tasting notes with you. But, First I need to tell you about my faux paux.

I told Patrick Jaynes, my contact at the winery, how much I enjoyed the “Port”. Immediately I knew from the silence that I had just royally screwed up. Patrick, being the ever patient and kind host, explained to me that at Hedges they don’t call it “Port” because they adhere to the “Wine Place and Origin” philosophy.

The “Wine Place & Origin” philosophy is something that was started in 2005 by the regions Champagne, Jerez, Napa Valley, Oregon, Washington State, Porto, and Walla Walla. Since then there have been several other regions that have also added their names to the agreement. Now there is even a website that you can go to learn more about this agreement, and even add your own name to the petition. The website is www.protectplace.com .

While I agree with this whole philosophy of correctly naming a product by its place of origin to ensure quality, I’m also now a little stymied. How do I tell you that I enjoyed a style of wine and have it not confused with many other styles of the same name.

“Fortified” is a term used for wine product where alcohol has been added in order to enhance flavor, kill off bad bugs, or give the wine a little kick. There are basically six types of fortified wines: Port, Madeira, Sherry, Marsala, Vermouth, and Low-End Fortified wines.

Most of us are quite familiar with Low-End Fortified brands Thunderbird, Night Train, and Mogen David 20/20. Developed during the Great Depression, vintners were able to produce these very affordable, sweet wines that still remain highly popular for their low cost and high test.

On the other hand Port, Madeira, Sherry, and Marsala are centuries old winemaking methods that are steeped in culture and history. I’ve been privileged to taste Ports and Sherries that were in the $300 per bottle range. Vermouth also comes from a long history, and is a required ingredient in some of the most affluent mixed drinks.

I hope that this explains my situation.

So, when I explain to you that I enjoyed a bottle of this Hedges 2004 Red Mountain Fortified, please understand that I am not talking here of a three dollar bottle of Banana Red. I’m talking here of a bottle that will run you the cost of a really good steak dinner.

This wine is 56% Souzau, 25% Touriga, and 19% Tinta Cao. All three varietals are very rare for this region, however are common in Portugal, where Port is made. The wine is so dark and rich it is nearly a blue-black color. The nose is full of dark fruits, orange zest, tobacco, herbs, and violets. The flavors of the sweet brandy hit your tongue first, followed by orange, chocolate, and cherries. At 21.6% alcohol, and 5.6% residual sugar, this is pretty smooth stuff.

Anyone wishing to try this fantastic “fortified” wine should reach out to the winery by going to their website at www.hedgesfamilyestate.com .

Enjoy!