Wine Country and Wine Myths

Set in the gorgeous Napa Valley, Wine Country is a Netflix movie about six girlfriends who reunited to celebrate Rebecca's milestone birthday. With a strong cast of SNL powerhouses and Amy Poehler as the director, the movie surprisingly did not deliver consistently on its comedic moments.

Wine Country, the movie

However, getting past the slow start and some of the silly singing scenes, it is a warm and fun chick flick with hilarious stretches. The movie also highlights the strength of female friendships and the new possibilities of life even at 50.

Soppy sentiments aside, I want to share with you my favorite moments in the movie where some wine myths were parodied.

Myth of the Sophisticated Senses

The first winery that the girls went to was set on a hilltop, reminding me of an oasis paradise perched on the base of a Mayan pyramid. Filmed at one of my favorite Napa wineries, Artesa, the opulent outdoor tasting area was surrounded by lush greenery, overlooking an expansive pool. 

Breathtaking Artesa Winery

The tasting room pourer was eager to hear what the girls picked up from the wine. “There is no wrong answer,” he encouraged. He then proceeded to tell Rebecca that every note she picked up was wrong.

The truth is apart from some distinct exceptions (like a New Zealand Sauvignon Blanc), wine taste profile is incredibly subtle. While our taste perceptions are extremely personal, we are also very much influenced by our cognitive faculty. Wine connoisseurs in particular are trained to think certain ways about different grape varietals, and that influences how they taste. This is why blind tasting is so hard. Even Jancis Robinson and Robert Parker may pick up different notes in the same wine.

So if you feel like you lack sophisticated senses to pick up the "right" notes from a wine, just be like Rebecca and confidently proclaim, "Grape!"

Myth of the Sulfites

The movie was not shy about making fun of wineries that are overly zealous in their vinicultural and oenological practices. Morgan Jorng, a fictional winery that the girls visited, prides itself for being solar and organic. As such, they don't use pesticides or sulfates.


The pourer was probably referring to the very much maligned sulfites, often accused of causing headaches among wine drinkers. In fact, sulfites are natural occurring compounds found in all wines and are often added as an antioxidant and preservative to stabilize the wine. The true culprit of headaches is dehydration caused by alcohol. This can be easily remedied.

As a hobby winemaker and a chronic migraineur, I am skeptical when I see a wine that is advertised as being sulfite-free. I am even less trusting when I see gadgets in the market that claim to remove sulfites from wine so as to prevent headaches. Seriously, ditch the gadget, save your money, and drink more water.

Myth of the Sediment

I am thrilled that the movie introduced the topic of tartrates or wine diamonds. Tartrates, a natural byproduct of the wine making process, are often removed from white wine in commercial wineries through a process known as cold stabilization. This is because tartrates can look like ground glass and cause undue concerns to wine consumers. However, tartrates are really harmless and add to the flavor of the wine. Organic and minimalist wineries as well as hobby winemakers tend to skip cold stabilization. In fact, some would argue that the higher quality the wine, the more likely it is that you will see wine diamonds.

Wine diamonds often mistaken as ground glass

However, the movie left out the less glamorous contributor of wine sediment, which is often found in red wine. These are the leftovers from the fermentation process - yeast cells, grape seeds, stems, and skins. Known as the lees, these are often removed during secondary fermentation and aging through racking. It is a fine line how much lees contact you want in your wine. With experience, the right grapes or a particular style of wine, lees can contribute to a certain flavor profile that elevates the wine. However, as a hobby winemaker, I certainly err on the side of racking.

My Verdict: While it may not be the best Amy Poehler movie, Wine Country has some hilarious winery and girlfriend scenes. It is not that serious about wine so don't expect it to be SOMM 4 or A Year in Napa. However, it does bring forth some misconceptions about wine. More importantly, it inspires me to start planning for my big 5-0 wine adventure more than any other movie. Cheers!

My First Spring Release

I had always wanted to do a Spring Release weekend, especially when invitations from wineries started to flood my mailbox. For wine countries in the northern hemisphere, that is usually the kick-off of a new wine season. Wineries are roused from the much deserved rest that follows a busy period of harvest, crush, fermentation, and holiday or barrel tasting. When our vacation home in Walla Walla became available for our personal use this past spring (it is usually rented out), I snagged the opportunity, a couple of oenophilic friends, and a few coveted RSVP's. And off we went!

Here are some of my favorite memories at my first Spring Release in Walla Walla:

Leonetti Cellar

Leonetti Cellar

Spring is simply beautiful in Walla Walla. Vines are slowly awakening from the winter dormancy. Dogwood blooms are in full display. For the special weekend, wineries welcome tasters with a wonderful gourmet spread to showcase the newly released wines. Even wineries that do not typically open to public tasting will throw a party for their loyal wine list members. Leonetti Cellar is one such winery.

Founded in 1977, Leonetti is the first commercial winery in Walla Walla. With a humble beginning in farming back in 1906, Leonetti's shift to winemaking has earned it numerous international accolades. A premium winery, Leonetti is also known for its exclusivity, with a long wait to get on the member list.

The Spring Release weekend is the one time every year that Leonetti opens its doors to its members. This past release, the winery poured its 2017 Merlot followed by 2016 Cab Sauvignon, paired with delicious blue cheese beef sliders and asparagus fries.

Armed with libation, wandering about the winery grounds and then the underground cellar was probably my favorite part of the weekend. I have visited numerous wine caves in Champagne, Beaune, and even the Penedès. But this was probably my first time visiting an underground wine cellar in the United States. Even though the facility is modern in comparison, I felt like I was transported back to a European wine country.

Spring Valley Vineyard

My oenophilic friends with Uriah

On the other end of the exclusivity spectrum is Spring Valley Vineyard. Spring Valley tasting room is centrally located in downtown Walla Walla. It offers a free tasting of an impressive line-up of wines, always ending with my favorite Nina Lee Syrah paired with a piece of wine-infused chocolate truffle.

Similar to Leonetti, Spring Valley Vineyard started as a farm, but it went further back to the mid 1800's. In 1993, they planted their first grapes, and then in 1997, they bottled their first vintage. The winery is incredibly proud of its heritage, and several of their wines are named after co-founder Shari Derby's grandparents and parents. In fact, Nina Lee was Shari's mother.

During the Spring Release weekend, the winery opened up the Ranch for a big party with a spectacular wine line-up and a generous culinary spread of crab cakes, quiches, cured meats, cheeses, and all kinds of fruits and vegetables. Winemaker Serge Laville also busted open a (very) large format of the 2009 Uriah, an amazing red bank Bordeaux blend.

I have always wanted to visit the Ranch, that is open for tours on Saturdays during peak season. The drive there is breathtaking. Do be prepared to go on gravel road for a bit. But you will be rewarded manifolds during the journey and at the destination!

Breathtaking drive to Spring Valley Vineyard Ranch

Reynvaan Family Vineyards and MTR

Swinging the pendulum back to the more exclusive end is Reynvaan Family Vineyards, the biggest surprise for the weekend!

2012 ITR Syrah

It all started with dinner the night before. Our neighbor, a huge fan of Reynvaan, had gifted us with the 2012 vintage of In The Rocks Syrah. The winery has received several nods from the Wine Spectator, Wine Advocate, and Robert Parker since 2008. The wine was out of this world, and we became obsessed with it. But Reynvaan is so exclusive that we could not find any info about its Spring Release festivity. We reluctantly left it out of our itinerary.

It was not till our fourth (and what we thought was our last) winery for the day that we ran into a group of fellow oenophiles who had just came from the Reynvaan tasting. As it was getting close to the end of the day, we rushed to the winery just as it was about to lock up.

There might have been some obnoxious begging and groveling, and winemaker Matt Reynvaan graciously let us in. He started us with his other label, MTR, a project with his wife, Lauren. MTR focuses on wine with a longer aging time in barrels and bottles prior to release. Both 2013 and 2014 vintage of Memory Found were plenty tasty and even sexy. He then poured us the latest 2016 vintage of In the Rocks Syrah, which was mind-blowing good.

Fangirls with Matt Reynvaan

We walked out of Reynvaan with half a case of wine plus a free bottle, compliments of Matt. My friend even got on the fast track to be on the mailing list. We walked out as fan girls, pleased with our loot.

My Verdict: I can't believe I waited that long to go for a Spring Release weekend. Whether it is an exclusive access to a winery of which you are a member, or a release party that is open to all, or even chancing upon a tasting that is not published, Spring Release is such a grand time to be in the wine country. There are new releases to discover and winemakers to meet. It is practically the Comi Con for wine geeks. I think I may have to sign up again!

Wining and Dining with Force Majeure

In my previous post, I fondly recalled visiting Three Walla Walla Wineries in a Day and promised to share the finale of the trip. So here it is - the Force Majeure winemaker dinner!

Force Majeure Vineyards, a premium Washington winery, was founded 15 years ago with 2004 as the year of its first vintage. In 2014, it elevated its game by hiring Todd Alexander from Napa cult winery, Bryant Family, to be its head winemaker.

In recent years, Force Majeure has been expanding its repertoire of wines from a single focus on Red Mountain AVA to now include the coveted Rocks District and soon the North Fork area of Walla Walla Valley. At the time of our Walla Walla trip, Todd and his wife, Carrie, had just moved to Milton-Freewater to work on the new Force Majeure winery. So when our friends who know Todd and Carrie offered to arrange for a winemaker dinner, we said, "Yes, please!!"

Beautiful Walla Walla Valley

Dinner was catered by The Q Woodfired Grill, owned by a husband-and-wife team. Emry and Sandy Kleck had spent many years working on catering events in the California wine country before moving to Walla Walla. Having experience working with winemakers, the Q Grill team carefully curated the menu in collaboration with Todd and Carrie to ensure the perfect pairing.

Beautiful table setting with a perfectly curated menu

Originally planned to be hosted at Force Majeure's new tasting room, construction delay shifted the location to the winemaker's own home. We arrived promptly at the property to be greeted with aromas from the grill that made our stomachs rumble with anticipation. Thankfully, a generous spread of hor d'oeuvres was already set up welcoming us.

We started to mingle, devouring oysters and flatbread while sipping Viognier. We then proceeded to the beautifully set dinner table and were soon delighted with flawlessly prepared courses paired with carefully selected wines.

Todd shared passionately about each wine tasted

Dining and wining with the winemaker in an intimate setting is always a special experience. We were able to ask all sorts of questions about the wines and winemaking techniques, while Todd was gracious in satisfying our every curiosity. Carrie and Sandy kept the flow of delectable courses, wines, sparkling water, and homemade sourdough going throughout the night.

Wine line-up

The wine line-up was impeccable. The Force Majeure wines included Viognier, two Syrahs (SJR Vineyard in the Rocks District and Red Mountain Estate Vineyard) as well as Cabernet Sauvignon. Also included was Todd's own label, Holocene, that is all about Oregon Pinot Noir. It was a such a treat to taste Todd's second vintage with dinner. We ended the night sipping dessert wine from our friends' cellar - a late harvest Zinfandel from Paso Robles boutique winery, Locatelli.

My Verdict: Where there is good wine, there is often good food. It is hardly surprising that many thriving wine countries attract as many chefs as they do winemakers. Wining and dining with the winemaker simply elevates the experience further. The winemaker and the chef, through their art and passion, collaborate to indulge the senses of those who are fortunate to be there. The Force Majeure winemaker dinner definitely rang true for me, and it is probably one of the best winemaker dinners I have had the pleasure to enjoy. So, thank you, Todd, Carrie, Emry, and Sandy. Below is a peek of the magical evening.

Dinner Menu

Dinner by Q Woodfired Grill

First Course
Oysters Rockefeller 
Prosciutto, Caramelized Onions and Manchego Flatbread 
2017 Force Majeure Viognier

Second Course 
Roasted Seasonal Vegetable Salad 
2016 Holocene Memorialis Pinot Noir

Third Course
Duck Breast with a Huckleberry Demi Glace and Seasonal Wild Mushrooms 
2016 Force Majeure SJR Vineyard Syrah

Fourth Course
Lamb Lollipop with Lentils 
2016 Force Majeure Red Mountain Estate Syrah

Fifth Course 
Wagyu Beef and Cacio e Pepe Pasta 
2016 Force Majeure Estate Cabernet Sauvignon

Three Walla Walla Wineries in a Day

The last of the snowfall was hopefully done as the Blue Mountains looked stunningly beautiful in wintry white. We started heading south with a conscious effort to "pace ourselves" on this big day that had been planned for weeks - three Southside wineries before the winemaker dinner

First stop, Vital Wines, a winery that combines my two passions - wine and healthcare. Started by winemaker Ashley Trout, Vital Wines donates all of its profit to fund a free clinic to those in need, especially the uninsured immigrant vineyard workers in the valley. It was a pleasure to sip wines and enjoy the gorgeous view of the Blues from the tasting room. I left happily with a bottle of the 2016 GSM.

Snow-capped Blues viewed from Vital Winery

Next stop, Rulo, a no-frills winery that is fully operated by Dr. Kurt Schlicker and his wife, Vickie. An MD with a BS in Microbiology from Stanford University, Kurt definitely as both the science and art of winemaking down pat. I always have fun geeking out with Kurt about winemaking during my visits. This visit, he proudly showed me his steel barrels which he used to age his Chardonnay from Sundance vineyard, his version of Chablis, which was pretty tasty.

The gang in Rulo Winery's barrel room with Kurt (in the middle)

The last winery of the day was a blast for wine-loving music buffs, Sleight of Hand Cellars. Inspired  by the song title of winemaker Trey Busch's favorite band, Pearl Jam, the winery features a delicious wine line-up with fun labels. The tasting room in Walla Walla is decorated with vibrant colors, framed posters of the wine labels, shelves of music records, and a turntable for guests to pair their favorite music with their wine. There is even a backroom set up with colorful mid-century sofas, inviting you to kick back and lounge around. My favorite from the last tasting was hands down (no pun intended!) the 2016 Psychedelic, which is their Rocks AVA Syrah.

Chilling out in Sleight of Hand Cellar's backroom

It was the perfect to end the winery tour portion of the weekend. Look for the next post when I will share the most amazing Force Majeure winemaker dinner. Mmmmm....

A Different Sort of Wine Pairing

We are inundated with advices, articles, and even classes on how to pair wine with food. You know the drill.

White wine goes with white meat, and red wine goes with red meat. 


And if you want to get more specific.

Sauvignon Blanc goes with fresh oysters with tart mignonette sauce. Chardonnay pairs with poached salmon and beurre blanc. Cabernet Sauvignon can't get better than with the juiciest cut of steak, seared to perfection. And Champagne goes with everything!

Champagne goes with everything

Consider this. What if we pair wine with people rather than food? Would you be able to pick the right wine? Unlike the different rules in food and wine pairing, there is only one rule in picking the right wine for someone, but that doesn't make it easy. That rule is to know the person.

Riesling Rendezvous

Several years ago, I had a late dinner with a colleague after a long day at work. We ordered some hot wings to share. My friend, Ray, was about to order a glass of Merlot, when I asked him if he had tried Riesling. He sheepishly told me that he always ordered Merlot because he really didn't know much about wine and thought that was a safe bet. But he really would like to try something different.

That night Ray had wings with Riesling for the first time and absolutely loved it! The crisp citrus acidity cut through the fatty goodness of the wings while the tinge of sweetness balanced out the spiciness. A few days later, Ron texted me to tell me that he had Riesling again, this time with some Indian food. The man had inadvertently become quite the Riesling fiend.

What Zin?

When our nephew brought his then wife-to-be out to dinner with us, she ordered a glass of white Zin. I frowned and complained to my husband, "No self-respecting Leistner would drink white Zin!"

Sweet or dry rosé?

Of course I just set myself up for years of friendly trolling on social media with photos of white Zin. I had numerous failed attempts to seduce her with dryer Provençal rosés, culminating to a wedding gift bottle of Bandol Rosé from Domaine Tempier. It became clear to me that this Mrs. Leistner would be devoted to her white Zin. And I love her for who she is.

The Ultimate Pairing

In his book, Secrets of the Sommeliers, Rajat Parr wrote that a "sommelier needs to keep his or her enthusiasm and ego in check." If the table orders Château Latour to pair with the fresh oysters, you happily serve that. The goal is the happiness of the person who drinks the wine.

I can't say I am perfect at this, but whenever I pull something a bottle from my cellar as a gift to someone or to bring to dinner, I often pause and think what my friend or company would love. Nancy loves an oaked Chardonnay. Jeff adores a big red Cab. And Barolo makes Andy's heart sing.

After all, the ultimate pairing is that of the wine and he or she who enjoys it.

Au Revoir, Amber!

"What Bordeaux tasting? Can I go?"

My friend, Siti, had flown into Seattle last minute to attend a private tasting, and I practically begged her to take me with her.

First Cellar Party

That was how I met Amber LeBeau and her lovely wife, Beth, the gracious unassuming hostesses of the tasting. It was the summer of 2016. Despite the gorgeous weather, dozens of people were crowding inside a wine storage facility in Bellevue, chatting and sipping wine. Numbering more than humans were bottles of Bordeaux, arranged by regions with maps and printouts describing the respective terroirs. Amber and Beth were cleaning out their cellar to make room for a new shipment of Bordeaux. Like everyone else, I was happy to help.

Tasting Bordeaux Classified Growths

Amber and the SpitBucket

Amber was working at Total Wine at that time. Her impressive list of credentials in the wine business includes a CSW (Certified Specialist of Wine), a degree in Wine Marketing and Sales/Wine Production at the Northwest Wine Academy, and Level 3 of the WSET (Wine and Spirit Education Trust) with distinction. What truly impresses me about Amber though is her curious mind and her open palate. She reads about and tastes through a myriad of wines. Her spirit on inquiry is almost infectious although I did pass on her blind tasting of coffee-infused wine.

A few months after the cellar clean-out party, Amber started SpitBucket.net where she blogged occasionally about her thoughts on wine and the industry. When a health condition took her out of the retail wine business last year, she began to spend more time blogging while preparing for her last level of WSET.

As a fellow albeit more casual blogger, I thoroughly enjoyed reading and learning from Amber's posts. One of my favorite posts of hers is about Jancis Robinson, the Beyoncé of Wine. It is a tribute to the celebrated British wine critic, published on International Women's Day last year. And guess what? Jancis noticed and tweeted about it!

And More Cellar Parties

A few weeks ago, we got the news. Beth has accepted an exciting job offer in Paris, and they will be moving very soon. And just like that, Amber and Beth need help cleaning out their cellar again. Wines that need to be drunk in the next three to five years must go.

"Nothing off limits!" She posted to a private Facebook group page.

A private tasting and dinner with Amber and friends

Also, just like that, Siti flew into town last minute again. This time, we hosted a small intimate private tasting and dinner, before Amber kicked off her cellar clean-out parties. The line-up that night was incredible. A few of us carefully selected a couple of bottles from our cellar, while Amber brought the equivalent of half a case. Nonetheless, it was a good human-to-bottle ratio in my opinion. And below are some notable mentions:

~ WHITES ~
1998 Paul Jaboulet Aine Chevalier de Sterimberg Hermitage Blanc
2013 Ashan Celilo Vineyard Chardonnay

~ PINOT NOIR ~

2008 Domaine Taupenot-Merme Corton Rognet Grand Cru

2016 Domain de La Côte Bloom's Field

~ RED RHONE ~

2004 Betz La Côte Rousse Red Mountain Syrah

2012 Cayuse Vineyards Walla Walla Syrah

2004 Domaine du Pegau Chateauneuf du Pape

~ OTHER SPECIAL TREATS ~

2005 Sandrone La Vigne Barolo

1992 Delille Cellars Chaleur Estate Bordeaux Blend

Wine line-up from the private tasting

It is a month and two cellar parties away before Amber starts her new adventure with Beth in Paris. Even though we will continue to geek out over wine on social media, I will miss tasting with and learning from her in person. That said, I expect that we will meet on the other side of the Atlantic, tasting through different French vineyards.

So au revoir, Amber! Till we meet again!

Save Your Wine!

If you are like me, you'd love to have a glass of wine in the evening. You don't want to chug your wine and clean out a bottle all by yourself in one night or even two. You just want to sip and savor a glass. You do the math. If you get five to six glasses of wine from a bottle, will you finish the wine before it goes bad?

Thankfully the wine industry today is brimming with all kinds of wine preservation gadgets to solve this first-world wine problem. I'll share some thoughts about these gadgets in this post and even throw in one non-gadget solution that works surprisingly well.

Coravin

Every wine geek with an impressive cellar seems to own a Coravin wine preservation system. I don't own one yet. However, I have benefitted from restaurants that have one, which allows them to serve some exquisite wines by the glass.

Coravin wine preservation system

Introduced in 2011, the Coravin wine preservation system leverages medical device technology to allow wine to be poured without removing the cork from nor letting oxygen into the bottle. The gadget inserts a hollow needle into the cork to extract the wine. Argon, an inert gas, is pumped into the bottle to displace the space left by the wine poured.

When the needle is removed from the bottle, the cork will naturally reseal, leaving the bottle intact. It's almost like watching a sci-fi movie. Needless to say, Coravin does not work with synthetic or glass closures since it relies on the "self-healing" power of cork.

For all its wonders, Coravin is also cost-prohibitive, starting at $200 for the basic model to over $1,000 for the latest offering with all the bells and whistles. And that is before you consider that each argon capsule used to preserve the wine in the bottle costs about $9 and is good for about 15 glasses of wine. It is definitely not for the average wine drinker.

Best for: Savoring that special bottle of wine over time, even years, to observe how it evolves. It also allows you to taste multiple prized bottles side by side without worrying about finishing them all.

Vacuum Seal Wine Saver

For many years, my go-to wine preservation gadget has been and still is the Sharper Image Vacuum Seal Wine Saver. It was a thoughtful gift from my niece, and it has saved many bottles of delicious wine. The wine saver preserves wine by sucking the air out of the bottle and sealing the bottle. This reduces the contact with air, which would otherwise oxidize the wine.

Sharper Image Vacuum
Seal Wine Saver

The vacuum seal wine saver is no competition to Coravin's inert argon. The seal is often less than perfect, and air leaks into the bottle over time. However, my trusty Sharper Image wine saver will suck air out of the bottle throughout the day. On average, it has extended the life of my open bottle to about 5 days without severe deterioration to its quality.

There are a myriad of vacuum seal wine savers in the market with varying abilities to preserve wine. The price range is definitely friendlier than that of a Coravin. You can get a manual version for as low as $10 and an electric saver can go up to $50-60. The downside for my electric saver is that it drains batteries very quickly as it sucks air periodically throughout its use. I can go through about two AA batteries every week with constant use.

Best for: Enjoying a really nice bottle for a few days.

Freezer

Yes, you can freeze wine and apparently time too! This is probably the least expensive option if you already own a freezer. I actually got this idea from Wine Spectator Senior Editor, James Laube. There is some cred there. Nonetheless, I decided to try it for myself.

Freezing 2015 Pierre More Monthelie

I opened a bottle of 2015 Pierre Morey Monthelie this past Thanksgiving. After a couple of glasses, I put the seal back on the bottle and stick it in the freezer. A week later, I thawed the bottle for a few hours and poured myself a glass.

Viola! The thawed wine has retained not only the freshness of taste but also the aroma. I would not have known that the wine has been previously frozen purely from tasting it. The last glass had quite a bit of fine and almost sandy sediments, that was a bit unusual. But it was otherwise fine! That said, I probably would not freeze the wine for more than a couple of weeks.

Best for: Saving an open bottle when you have to head out of town for a few days or just because you are in a mood for a different bottle of wine but want to get back to this one again.

My Verdict: There is a wine saving technique for every bottle of wine that is worth saving. (Not all are!) And the price ranges from $0 to over $1,000. Consider the different scenarios and options. I think I'm going to use all three!