The estate is iconic. A stone winery constructed in 1888 by Alfred Lovering Tubbs is its centerpiece. Tubbs hired a French architect, who used French stonemasons and imported stones to create the A.L. Tubbs Winery. Spending a few hours there is something I recommend.
This building was added to the U.S. National Register of Historic Places in 2013. (Chateau Montelena)
The estate, located in Calistoga, California, is now known as Chateau Montelena, and Matthew Crafton, the latest Wine Talk subject, is its president and winemaker. He’s been with the estate since 2008, and his guidance and vision are worthy of attention. Click here to read what Crafton has to say about the future of the wine industry, where he likes to drink a glass of wine when he’s not working, and other things.
Matthew Crafton has a degree in economics but found his love and passion in the wine world. (Chateau Montelena)
There’s something to be said for a winemaker’s long tenure at one estate. It would be a fine thing to, season after season, become one with a vineyard, with its vines and insects and rows and birds and microclimates. Don Schroeder, the winemaker at Sea Smoke, has been at the estate since 2003, and he knows every square inch of it.
I met Schroeder recently in Los Angeles at a Sea Smoke lunch tasting. The wines were very good, and I enjoyed speaking with him about his experiences in Alaska (we both once lived there), his education, his family, and his enthusiasm for Alsace, which I share. We also, of course, talked about the wines he makes.
Schroeder is the subject of the latest “Wine Talk,” which you can read here.
The Sea Smoke Estate shares an intimate relationship with the Pacific Ocean. (Courtesy Sea Smoke)
Evan White is the star of the latest “Wine Talk,” and he got his start in the hospitality industry at one of my favorite restaurants in Manhattan. That would be Babbo.
White now resides in Houston, Texas, and he’s the wine director for the Bludorn Hospitality Group, for he which oversees a number of wine lists and beverage programs. I liked hearing his take on problematic customers, and share his enthusiasm about pairing wines with Vietnamese cuisine. Wait until you hear what he says is the best cabernet sauvignon made in the United States.
Bludorn occupies one of my favorite spaces in Houston. (Julie Soefer photo)
The latest “Wine Talk” is here, and this one is heavy on pinot noir. Specifically, pinot noir from California. Adam Lee, of Siduri fame, opens up about his journey from Austin, Texas, to making wine with his former wife, Dianne Novy, in California, to founding his current main project, Clarice Wine Company.
Along the way Lee debated alcohol levels with Rajat Parr, surprised Robert Parker with some wine left with Meadowood’s concierge, and made myriad outstanding wines. He’s still making them.
I enjoyed speaking with Lee, and his background and story are fascinating. He majored in French History, knows a lot about the French penal system, and has managed to maintain a passion and enthusiasm for wine for decades now. That’s a good thing.
Ilove talking about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I encounter as I make my way around the world, from Houston to Mexico City to Los Angeles, Burgundy, and other locales far and near, individuals who love and respect wine as much as I do, who live to taste, who farm and make wine. Whether my subject is a sommelier, a collector, a winemaker, a chef, a buyer, or an avid drinker of wine, you’ll appreciate their insight, and I hope you’ll learn something from them as well.
I am never unhappy to see Rick Arline.
Whenever I run into him, which usually occurs at wine events or dinners in Los Angeles, I smile. I appreciate his quiet, assured, and steady approach, qualities on display whether he’s volunteering at a festival pouring wines and shepherding attendees or working as a sommelier on a dining room floor. One evening several years ago I was perusing a wine list at a table in LA’s Arts District, and who should come over and take my order? It was Arline; I had forgotten he had taken the position of wine director at the restaurant. The evening immediately became more pleasurable. I had my eyes on a cabernet franc from the Loire, and was disappointed when he told me it was unavailable; he steered me to something else, a nebbiolo, and my trust in him was rewarded.
Rick Arline left a career in broadcast sports and shifted to the wine world. He is a Certified Sommelier.
Earlier in his career, following graduation from the Universty of Miami, Arline worked in the sports broadcast arena, and he does have a voice and the look for television. He had worked at a country club in New Jersey, the state from which he hails, during high school, and the hospitality bug had never really left him, he said. He began coursework that eventually led to the title of Certified Sommelier, and a career was born, one that has so far taken him to Chicago (Girl & The Goat) and into the dining rooms of a number of high-profile restaurants in Los Angeles, including Camphor and Auburn, and a stint at the Hotel Bel-Air. Most recently, he put together the beverage program at Jacaranda, Daniel Patterson’s new restuarant that opened this week in Los Angeles.
Rick Arline has a thing for nebbiolo. (Courtesy Rick Arline)
James Brock: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
Rick Arline: The 2019 Schloss Johannisberg Gelblack Feinherb. I picked up a case of these a while ago and have slowly been working my way through them. They’re delicious; beautiful golden apple fruit, great acidity, just really complex overall. I go to a Thai restaurant around the corner at least once a week, so this wine is perfect with those dishes. (Buy here, or ask at your favorite merchant.)
Schloss Johannisberg is the source of some outstanding Riesling.
J. Lassalle Cachet d’Or Premier Cru Brut. I’m obsessed with Champagne, I legitimately want to drink it every day. This one is just delicious, and incredibly consistent. (Buy here.)
2022 Leeuwin Estate Cabernet Sauvignon. I recently had a bottle of this, and I fell in love with it. I adore the chardonnay they make; it was my first time trying the cabernet, and I thought it nailed the assignment. It was bright and punchy and tinged with just a little green, which is how I like my cabernet. Really impressive; drink with lamb. (Buy here or here, or ask your favorite merchant for it.)
This is a great grower Champagne — and its $40 price is a great value.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
RA:Bollinger Vieilles Vignes Françaises. I was lucky enough to visit the winery a few years back and was able to see this tiny, pre-phylloxera vineyard, and whenever I’m able to taste these wines they bring me a lot of joy. (Purchase here.)
JB: What is your favorite grape, and why? If you don’t have a single favorite, tell me about one that you are especially passionate about.
RA: Nebbiolo. I love the mix of power and elegance. I love how the wines develop. There’s a ton of complexity, and I think the wines are some of the easiest to pair with food. And not just Barolo or Barbaresco … I also love Ghemme and Valtellina.
Mayacama: A storied name from California.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
RA: As far as ageworthy wines go, it doesn’t really get much better than cabernet sauvignon from Mayacamas. Those wines seem to live forever and are stubborn but beautiful. (Shop here.)
JB: Where is your go-to place when you want to have a glass or bottle (outside your home and workplace)?
RA: My go-to place when I’m going to drink some great wine is Tabula Rasa in Los Angeles’ Thai Town. The list always has a mix of hidden gems, classics, and new and upcoming producers, and it’s such a fun place to hang out and share bottles with friends.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
RA: I wish people would be more open to wines from the Southern Hemisphere. All of my friends in the wine business geek out over Champagne and Burgundy and Piedmont and Germany, but there’s also beautiful wine coming out of Argentina, Chile, Australia, New Zealand and South Africa. Uruguay might be the country to watch.
Don’t overlook Uruguay, Rick Arline warns.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
RA: My “eureka” moment with wine was when I was waiting tables at a steak place and got to taste a glass of 2006 Beaucastel. It blew my mind. It was the first truly great wine I’d ever had, and I wanted to know more. I’m lucky to have a few bottles in my personal collection now.
‘I have the best job in the world and I have more fun than anyone could ever have,’ says Rick Arline.
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
RA: I’ve had a number of strange encounters, but it always makes me laugh when people ask to see the sommelier and don’t recognize that that’s what I am when I work the floor. I get strange looks sometimes. I’m a 6-foot-3-inch black guy, and for whatever reason that’s not what some people expect. Sometimes people want to challenge my knowledge. It’s weird, but I roll with it. I have the best job in the world and I have more fun than anyone could ever have. I don’t let them stress me out.
JB: If you could journey to one destination (or region) tomorrow to explore its wines, where would you go?
RA: My dream wine visit/tasting is absolutely Etna. I’ve become more and more obsessed with the wines; I think it’s the most interesting place for wine in the world right now. And what they’re doing with the contrada system is fascinating.
JB: Your favorite wine reference in a work of literature?
RA: In the film “Babbette’s Feast,” the cast open up a few bottles of Clos Vougeot and Sauternes. I love that, and I think we should all keep that energy.
Ilove to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I encounter as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. Whether my subject is a sommelier, a collector, a winemaker, a chef, a buyer, or an avid drinker of wine, you’ll appreciate their insight, and I hope you’ll learn something from them as well.
Pinot Noir is loved by many drinkers of wine, for good reason. It can, when handled properly, produce wines that are aromatic in a profound manner, silky and supple, and sublime on the palate and in the brain and soul. As the great Henri Jayer said, “Pinot must be full and fleshy, fat and concentrated, but discreet, supple, and soft at the same time, and it must have definition.”
In America, which produces some great examples of Pinot Noir, Kosta Browne made its name with the grape. Dan Kosta and Michael Browne founded the brand in 1997, and the duo’s 2009 Sonoma Coast Pinot Noir won Wine Spectator‘s Wine of the Year award in 2011. Kosta Browne was bought by Texas Pacific Group in 2009, and then in 2014 by J.W. Childs Associates in 2014. The two founders parted ways with the winery after the latter deal. In 2018, Duckhorn Wine Co. purchased Kosta Browne and owns it still.
Julien Howsepian, the subject of this edition of Wine Talk, worked as a harvest intern at Kosta Browne for the 2012 vintage, and impressed Michael Browne and winemaker Nico Cueva (more on him below). They offered him a permanent position for the next harvest, and he has been the head winemaker at Kosta Browne since 2019. He has a French father and a Dutch mother, has a degree in viticulture and enology from the UC Davis, and was raised in Northern California’s Bay Area. Needless to say, he loves Pinot Noir. But he also has a soft spot for Chardonnay.
I write about Kosta Browne’s Burgundy Series recently, and hearing what Howsepian had to say about his ventures there was the catalyst for wanting to feature him in Wine Talk. Let’s see what’s on his mind.
James Brock: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
Julien Howsepian: 2010 Kosta Browne Garys’ Vineyard Pinot Noir. We featured this wine recently at our 20-year partnership working with the Franscioni and Pisoni families in Santa Lucia Highlands, and this wine was screaming. It had 40 percent whole cluster and was so complex and fresh for being almost 15 years old. Something simple like stewed trout in tomato sauce would be killer with a wine like this.
Next, the 2021 Kosta Browne Gap’s Crown Vineyard Pinot Noir is a classic Kosta Browne wine. 2021 was an incredible vintage, a perfect growing season that produced wines with excellent aging potential but that are also fresh and elegant young. Being a year with slightly elevated acidities, I would love to pair it with a pork tenderloin with a cherry reduction sauce.
2019 Domaine Chanson Clos de Feves 1er Cru Pinot Noir is an excellent wine from a resurgent iconic producer in Burgundy. Still affordable, 2019 was an excellent year in Burgundy, producing approachable wines that are really hitting their stride. This would be great with a terrine and baguette. Bon appetit!
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
JH: I would love to add Gaja Barbaresco San Lorenzo to my personal collection. I visited many years ago and have loved the wines ever since, but rarely get the chance to enjoy them. Sometimes wine takes you on an adventure back in time, and that was a formidable trip to Italy and the rest of Europe, both personally and professionally.
JB: What is your favorite grape, and why? If you don’t have a single favorite, tell me about one that you are especially passionate about.
JH: This one is an easy one for me: Pinot. Pinot Noir offers a lifetime of exploration through all the great growing regions of the world. The endless expressions of terroir, the ageability, the diverse food pairings … it’s the heartbreak grape for a reason. It’s just a lot of fun to try everyone’s different takes on how to make Pinot. And of course, there’s always Blanc de Noirs, so you know, there’s that to enjoy, too!
Pinot Noir, a grape that has broken many hearts and brought joy to millions. (Illustration by Felloni Claire)
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
JH: As mentioned, I think 2021 was an incredible vintage for California Pinot, so I would recommend the 2021 Kosta Browne Cerise Vineyard Pinot Noir. Cerise Vineyard is located in Anderson Valley, which is a small appellation in Mendocino County. Cerise Vineyard is a unique hillside vineyard in a unique appellation, producing wines that are lower in alcohol, higher in tannin and not as fruity as most other California Pinots. And I think it’s perfect to age because the aromas will evolve beautifully as the tannins integrate over time. The 2021 is tasting phenomenal today, but I think its best days are still ahead. (Editor’s Note: Duckhorn Wine Co.’s purchase of Kosta Browne included Cerise Vineyard.)
Kosta Browne winemaker recommends that you cellar this bottle and uncork it in 2035. (Courtesy Kosta Browne)
JB: Where is your go-to place when you want to have a glass or bottle (outside your home and workplace)?
JH: One of the most classic and best restaurants for ambience and food in Sonoma County is Underwood Bar and Bistro in Graton. Graton is a tiny, rural, unincorporated town whose downtown stretches all of one block, but Underwood is like stepping into a restaurant bar in the middle of a happenin’ city. Usually quite busy but rarely overcrowded, it’s frequented by many winemakers, grape growers, and others alike.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
JH: Wine is a magical, mysterious product that is ingrained in our DNA. It’s also sometimes hard to understand and can be a little intimidating or pretentious. But wine is meant to be enjoyed, to be shared with food, family and friends. It enriches our lives in many ways, and is not meant to be taken too seriously. There’s a niche for that, but what matters most is that you love it, it is as simple as that and nothing more.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
JH: I remember the first time I tasted a Vincent Dauvissat Chablis Premier Cru. I certainly didn’t understand or appreciate it, because at the time I didn’t think it tasted like much. But my good friend and boss at the time, Nico Cueva, who would become my wine mentor, explained to me how to appreciate a subtle and elegant wine, and that wine doesn’t have to punch you in the face to be good. A wine can be ultra-refined, delicate, all about finesse and subtlety. And the way that wine evolved in the glass was remarkable, so after that I was hooked on Chardonnay.
Julien Howsepian inspects fruit at Kosta Browne’s facility.
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
JH: I’m having a really difficult time thinking about the strangest moment, but one story comes to mind. I had a work dream one night during harvest that we were sorting fruit and there was a ton of garlic mixed in, but we couldn’t keep up with removing all the garlic. I ran up to find the winemaker who was in his office, which was dimly lit, and after telling him what was happening, he simply said, “Let the gold through.” I told the team my dream the next day, and everyone thought it was odd and funny. A week or two later, we were sorting a Pinot block from Anderson Valley, and there was a lot of Chardonnay mixed in. This block had some errant Chardonnay interplanted, and when I texted the winemaker about what to do, he responded, “Let the gold through.” It was a pretty funny moment, and very strange to have somehow foreseen that a bit.
JB: What is your dream wine-tasting and touring locale?
JH: Argentina. I visited when I was in my 20s, but it was not a wine-related trip. The mountain backdrop to the wine country looks spectacular, and I love mountains. I’ve also never given the proper time to explore the wines of Argentina, so I’m sure I’d love them if I could find the time to take up another region.
This bug is bad: Phylloxera and wine have an infamous relationship. (The Phylloxera, a True Gourmet, Finds Out the Best Vineyards and Attaches Itself to the Best Wines. Edward Linley Sambourne, Punch, September 6, 1890.)
JB: Your favorite wine reference in a work of literature?
Linda Milagros Violago, wine director at Canlis, sits at the restaurant's piano. "I want to invest more time and energy in things that promote growth – both for myself and others. (Photo by Amber Fouts)
Ilove to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I encounter as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. Whether my subject is a sommelier, a collector, a winemaker, a chef, a buyer, or an avid drinker of wine, you’ll appreciate their insight, and I hope you’ll learn something from them as well.
Dining at Canlis had been on my agenda for a good number of years. I was in Seattle for a week or so back in 2010, part of an itinerary I had devised that included reuniting with friends residing on the West Coast (Portland and Seattle) and a visit with family in Florida.
I was living in Dubai at the time, working at a newspaper, and the trip was much needed. I wanted to get a table at Canlis during my trip, but part of my reason for being in Seattle was a reunion with some friends from my German high school, a gathering that featured a number of events and meals that took up most of my time. Canlis had to wait.
The welcoming and elegant entrance to Canlis. (Photo Courtesy Canlis)
Last year, I made it, finally. We flew up to Seattle, en route to Bremerton, where we would be staying with friends, former colleagues of mine with whom I worked at a newspaper in Westchester County, N.Y. Before taking a ferry over to Kitsap County we spent the evening at Canlis, a reservation for four secured with the help of Aisha Ibrahim, who was hired in 2021 as the restaurant’s first female chef – it’s had seven chefs, including Ibrahim, since it served its first dish 75 years ago. (Ibrahim, who helmed Canlis’ kitchen for nearly four years, has left the restaurant, along with her sous chef and life partner, Samantha Beaird; the pair plan to open their own place in either Los Angeles or New York. In other recent Canlis news, Brian Canlis is also parting ways with his family’s restaurant; he has accepted a role in Nashville with Will Guidara. His brother, Mark Canlis, remains at the establishment.)
A view into the main dining room at Canlis. (Photo by Kevin Scott/Canlis)
The meal was outstanding, as were the service and the ambiance. If you know anything about Canlis, you’ll be aware that it is an architectural star, and from the moment one glimpses the distinctive exterior of the restaurant the building itself becomes a vital component of one’s experience.
A quartet of dishes begins a meal at Canlis. (Photo by James Brock)
But the food and design at Canlis are not the foci of this piece. The star of this Wine Talk is Linda Milagros Violago, who happens to be the first female director of the restaurant’s vaunted wine program.
Fish done well at Canlis. (Photo by James Brock)
Violago was born in Winnipeg, and refers to herself as “a first-generation Filipina/Canadian and citizen of the world.” She’s worked – for more than 35 years – in restaurants in 13 countries, including at Michelin-starred luminaries in Europe (such as Mugaritz in Spain and In De Wulf in Belgium) and fine- and casual-dining places in North America, Charlie Trotter’s among them. She even, during the Covid pandemic, scooped and served ice cream at a shop in her Canadian hometown. She’s well traveled, and adaptable, to say the least.
Linda Milagros Violago sits at the piano in Canlis. (Photo by Amber Fouts)
Violago has also worked four harvests, and she’s brewed sake in Japan. When she’s not on the floor or in the cellar at Canlis, she’s traveling, practicing yoga – she teaches yoga and breathing to her colleagues – and spreading the word about the importance of intentional movement, which she credits with helping her “get through life and service” at her places of work.
Violago is thoughtful, careful with her words, and genuinely loves what she does. Let’s see what she has to say in Wine Talk.
James Brock: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
Linda Milagros Violago: In no particular order:
The 2022 Domaine du Gringet Etraz. I have always loved Dominique Belluard’s wines, and this new project that has arisen after his death is sure to just grow and evolve in a beautiful way. This wine, though young, is just so special and unique. It’s also so drinkable now, but will definitely age well. I like this with one of our courses that has aged and smoked salmon served with silken tofu and crispy cabbage.
Domaine du Gringet: Continuing the legacy of Dominique Belluard.
Next, the 1996 Domaine de Montille Pommard Les Rugiens 1er Cru. I am not being cheeky. After a long conversation with a guest who wanted to splash out on wine and trying something with age, I served this bottle, and it did not disappoint. It was still so youthful and powerful, but elegant, too. I love old Nebbiolo, but I also really love old Burgundy, and wines from this generation (or earlier) just evolve in a really fun and satisfying way throughout the meal.
A Burgundian jewel.
Finally, anything from Bérêche & Fils. People who know me know that I love to support the small growers in Champagne. The brut reserve from Bérêche & Fils is just so easy to drink and yet so pleasing and complex. We just recently poured it by the glass at Canlis and the initial response was always, “Yes, that’s perfect,” and then a few sips later, “Wow, this is really great!” Great for apéro, great with our truffle fries, great with our whole menu.
JB: How did Covid-19 change your life, personally and professionally?
LMV: I want to invest more time and energy in things that promote growth – both for myself and others. I want to do something every day that brings me joy – reading, moving, listening to the birds … something that fills my cup and restores me. Professionally, I’ve changed how I talk about wine – to peers, to students, to guests. More than ever we need to make our discussions like real conversations, and not just us at the table talking to guests. We want them to feel good about what they chose and feel free to ask questions and describe in their own words what they want.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
LMV: That’s tough! A guest recently asked me if I were sitting down and had no budget, what would I drink? There are many options, and I do not regret serving him the 1996 Château Rayas.
JB: What is your favorite grape, and why? If you don’t have a single favorite, tell me about one that you are especially passionate about.
LMV: I have a few favourites, but old Nebbiolo makes me giddy and old Burgundy (red or white) brings me joy.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
Cayuse Widowmaker – yes, a wine that isn’t any of the grape varieties that I mentioned!
JB: Where is your go-to place when you want to have a glass or bottle (outside your home and workplace)?
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
LMV: Don’t be afraid to try something different, don’t be afraid to zero in on what you like and don’t like, and learning how to express that is as important as learning how to express it when you’re shopping for anything else.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
LMV: The wine that got me into wine as a very simple Alsatian Gewürztraminer from the early ’90s. It was then that I was able to first grasp at the different layers of wine.
Linda Milagros Violago is making history at Canlis. (Jeremy P. Beasley/Canlis)
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
LMV: This was a strange interaction with guests. There was an older couple dining with two young women. One of them was the couple’s daughter and I am not sure about the relationship with the other young woman (she stayed quiet). The older couple were quite the characters. The man wanted to talk options, the woman – who was celebrating her birthday – stated, “I want red wine!” It was all very convivial and fun. They had a round of cocktails to start and I was looking forward to the conversation with them. The man turned to his daughter and asked if she was joining in the wine, and she refused, saying she “didn’t want to lose any brain cells.”
I’m in my 50s, I would guess that her parents were about my age, so we looked at each other and laughed and somehow got into a conversation of what we do to keep sharp: brain games, etc. And I talked about neuroplasticity. The daughter just refused, again, repeating that she didn’t want to lose any brain cells. But, she did want some sparkling wine. I mentioned our options of wines by the glass, but somehow that wasn’t what she wanted (she wanted bubbles, but didn’t want to order a glass, didn’t want to lose brain cells, and, honestly, it wasn’t clear what she did want.) Eventually, we found a bottle of wine for the parents to drink. The daughter did keep complaining about not having sparkling wine but wouldn’t order a glass. This happened just last year.
JB: Your favorite wine reference in a work of literature?
LMV: Rumi: “Gratitude is the wine for the soul. Go on. Get drunk.”
Less esoteric: Shakespeare, from “As You Like It”: “I pray you, do not fall in love with me, for I am falser than vows made in wine.”
Daniel Maclise (1806–1870), The Wrestling Scene in ‘As You Like It’ (1854), oil on canvas, 129 x 177.1 cm, location not known. (Wikimedia Commons)
I love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and winemakers, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot. In Wine Talk, I introduce you to some of my friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste.
You’ll appreciate their insights, and I hope you’ll learn something from them as well.
Wine and family: I love those two words. They make my mind wander to Germany, where I first began learning about and drinking wine (Riesling, natürlich); I moved there when my father, who was in the U.S. Air Force, was assigned to Europe. My time spent there made me, in large part, who I am today. Those words also bring forth memories of visiting wineries and meeting the families who founded them and put their energy and love into their land and bottles. One is lucky indeed if family and wine are there for you.
I met a family recently, a wine family, one that hails from Austin and now owns a prime piece of property in Calistoga, California, 10.5 acres once known as the Dutch Henry Winery. The Glass Fire devastated most of the estate’s infrastructure, but its cave was spared. And this family, the Epprights, have big plans for the property. Enter Parable Wines.
First, a brief introduction: Fred Eppright, the owner of a commercial real estate firm based in Austin, has a son named Trey, who took his first sip of wine in 1999 or 2000, aged 15 (he was allowed one sip only). Trey later began to immerse himself in all things wine, especially Wine Library TV, and in 2013, after traveling and tasting and learning, decided to establish a career in wine. Trey, who graduated from Texas A&M, spent some time in Oregon in 2020 working for a friend who ran a farm that supplied produce to local restaurants; he liked the work, getting his hands into the soil and growing things, practices that put him in good stead when he convinced his father that buying a property and making wine was a great idea.
In 2021, the Epprights – Fred and his wife, Paula, and Trey and brother Matt – purchased the Calistoga property that was formerly occupied by the Dutch Henry Winery, and that’s where the big plans really took off.
The Parable team. From left, Kale Anderson, Fred Eppright, Paula Eppright, Matt Eppright, Trey Eppright, and Brian Kelleher, Parable’s general manager.
Of the 10.5 acres on the Parable estate, 2.4 originally hosted Syrah; they are now planted to Cabernet Sauvignon, and the Epprights, with winemaker Kale Anderson, hope to bottle their first estate vintage in 2025 or 2026. To commence the Parable journey, Trey and Kale began sourcing fruit from other locales, including the Vangone Vineyard, the Ritchie Vineyard, and the Beckstoffer Bourn Vineyard. In addition, Parable has signed a five-year sourcing contract with Beckstoffer To Kalon Vineyard and plans to produce a Cabernet Sauvignon with that famed and expensive fruit; the 2024 vintage will be released in 2027.
If you want to purchase Parable’s current offerings, which include a 2021 Beckstoffer Bourn Cabernet Sauvignon, a ’21 Vangone Cabernet Sauvignon, and 2022 Chardonnays from Ritchie Vineyard and Larry Hyde & Sons Vineyard, check out this section of the winery’s site. The Parable team is using a custom crush facility to produce its wines, but plans to move all production onto the property and will also use the 4,400-square-foot cave.
Let’s see what Trey has to say in Wine Talk:
James Brock:Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each?
Trey Eppright: The 2021 Parable Vangone Cabernet Sauvignon ($225) is drinking beautifully now. It’s a classic Atlas Peak Cab. I would have it with barbecued pork ribs and beef brisket (and not just because I’m from Texas).
The 2021 Parable Vangone Vineyard Cabernet Sauvignon.
The 2022 Parable Ritchie Creek Chardonnay ($90) from the Russian River is just beautiful. It was fermented in a concrete egg, instead of an oak barrel, which gives it wonderful complexity. I’d have the Ritchie with raw oysters and/or a flaky white fish with lemon butter sauce.
The 2022 Parable Ritchie Creek Chardonnay.
The third wine, which I had recently and is drinking fabulously, is the 2012 Maya Dalla Valle Red Blend. It’s a 50-50 blend of Cabernet Franc and Cabernet Sauvignon. It’s a perfect wine made in some of the most special soils, and has everything you’d want in a wine. Funnily enough, I had it with pork and beef tacos. (Editor’s note: Not many bottles of this vintage are on the market, but a quick search found a few going for around $450; JJ Buckley is selling the 2020 vintage for $599.)
Trey Eppright, managing partner at Parable Wines.
JB: How did COVID-19 change your life, both personally and professionally?
TE: Because of Covid, I ended up with a winery in Napa Valley. My life couldn’t have changed much more if it wasn’t for Covid. During the pandemic I moved to Oregon and got into farming; and then to California, where my family and I bought a winery, which turned out to be Parable. Otherwise, I would have stayed in Austin, where I grew up, where I would’ve tried to figure out my life. Covid helped me figure a lot out.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
TE: DRC (Domaine de la Romanée-Conti) Échezeaux Grand Cru. I paid $2,000. Which was 30 percent below market. I said, “I guess I have to.” La Tache (DRC) and Salon (Cuvee ‘S’ Le Mesnil Blanc de Blancs Brut) Champagne would be great, too. It’s a toss-up. There are too many good wines.
JB: What is your favorite grape, and why? If you don’t have a single favorite, tell me about one that you are especially passionate about.
TE: I don’t have a favorite. That would be real boring. But if you forced me, it would be Syrah. I’m also super passionate about Chardonnay. But Syrah is very versatile. It shows terroir very well. It really has a good sense of place, and it’s a fun grape to work with. As a winemaker, your input means a lot. And Chardonnay is interesting because it produces Champagne and still wine.
Kale Anderson, winemaker at Parable.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
TE: The 2018 MacDonald Cabernet Sauvignon from the MacDonald brother’s section of To Kalon Vineyard. It has so much power, so much energy. But it needs a 12-hour decant. As far as vineyards in Napa Valley, it’s an amazing, perfect wine, but it still needs 10 years in the bottle. (Editor’s note: Angry Wine Merchant is selling this vintage for $1,095. This wine will age wonderfully for decades.)
JB: Where is your go-to place when you want to have a glass or bottle (outside your home and workplace)?
TE:V Wine Cellars in Yountville. It’s a special wine bar. It has couches, and the selection is great. Anything you can dream of, they’ve got it. Good Chardonnays and Champagnes. And on Fridays there’s a very good chance, after 2 pm, if you want to meet a vintner or a winemaker, this is the place.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
TE: Enjoy it. Just fuckin’ enjoy it. I think sometimes we all take wine too seriously. Enjoy it and share it. Take a second to appreciate it. Close your eyes on that first sip.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
TE: The first sip of wine I’d ever had changed my direction in life. It was the ’93 Dom Perignon Champagne, in 1999 or 2000. It was that whole thing: a lawyer had won a big case and brought it to this place. There was Dom stuffed into a commercial icemaker. I was only allowed to have one glass, but … I was 15.
Have you tasted this vintage?
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
TE: I shared a bottle of ’82 Salon with Lady Gaga’s bandleader, Brian Newman, in Las Vegas. He was doing a performance after a Gaga show, and the next day I was seated next to him at brunch. I handed a glass of the Salon to him. And we became friends, playing blackjack and sharing a joint.
The entrance to the cave at Parable Wines.
JB: Your favorite wine reference in a work of literature (fiction, film, poem, etc.)?
“Drinking good wine with good food in good company is one of life’s most civilized pleasures.” – Michael Broadbent, British wine critic/wine writer.
That saying simply states one of my favorite pastimes and something I get to do often.
Ilike to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
The wines were intriguing, pleasurable. I opened the bottles — a 2018 Barbera, a 2017 Sangiovese and an Aglianico — over the course of several weeks, and tasted their contents alone and with food. First impressions: The quality of the winemaking was evident, clear and profound. Restrained yet confident these wines are. In addition, the fruit is of a high calibre.
I knew nothing about the winemaker, Pietro Buttitta. A public relations consultant had reached out to me about him and his Prima Materia label after reading a Wine Talk piece, and a few weeks later I was tasting the wines. My future drinking will include more selections from the producer, because his offerings are worth revisiting.
What I’ve learned about Buttitta (without having met him in person — yet) is that he is, in addition to being a fine maker of wine, an opinionated writer with a style I find engaging and honest. He grew up on a vineyard in the Russian River Valley AVA and fell in love with food early on, the latter of which I certainly identify with. He is not a “foodie”. . . he is a perfectionist. He worked in restaurants, struggled with the low pay and slovenly (or worse) colleagues, and, in 2009, found himself back in California and in the family vineyard.
You’ll find lots of Italy in these vineyards.
That vineyard encompasses 12 acres in the Kelsey Bench AVA, in Lake County, and includes (among others) vines of Sagrantino, Nebbiolo, Negroamaro, Sangiovese, Aglianico, Primitivo and Dolcetto. Buttitta makes his wine in small batches (two to 10 barrels of each). He eschews herbicides and pesticides, and his wines are unfined and unfiltered. You taste the place, you taste the fruit, and you taste the winemaking. That’s a bountiful trifecta.
Buttitta is, as I wrote, opinionated, and I find myself in agreement with much of what he says and writes, including his takes on cooking and the importance of listening to what a grape has to say to one. I also share with him a passion for Sagrantino. He’s a serious person who is familiar with Nietzsche, and he’s a self-taught winemaker who never fails to credit and thank those who helped him learn. I hope to meet Buttitta as soon as I can, and would, I think, enjoy spending time with him in the vineyard and kitchen.
If you want to taste his wines, and I recommend that you do so, they are available here. Now, let’s see what Buttitta has to say in Wine Talk.
James Brock: How has COVID-19 changed your work and life?
Pietro Buttitta: Beyond obvious illness paranoia, and the ethical dimension of trying to keep one’s self safe while simultaneously having a responsibility to protect other people and a part-time employee, it made life challenging. I was very lucky to have the grounding element of the vineyard in 2020, and even through the 2020 fire insanity it had a touchstone effect. I really missed eating in restaurants, though, and face-to-face meetings are still awkward. I sorely miss professional/industry tastings – even the bad ones as my cellar palate gets worse and worse.
It really threw the wine industry for a loop. In 2020, grocery store wine went bonkers, I became a delivery service, then the public drank too much and slowed down, then we opened, then we closed, and then we reopened and the tasting room was insane for two months with cabin-fever escapees, then it nosedived, and now we are stuck in a lame plateau where people just don’t seem to be interested in wine in the same way. They want to drink and be out, in a wine-bar way, but it seems like residual exhaustion and overly on-demand commodification and delivery has left people disinterested.
Ninety percent of customers roll their eyes when I talk grape cultivars at the tasting room now. Hopefully this is just temporary, but I think about the business and how to safeguard and grow it in a different way. We took smoke-free grapes for granted, like bottles and label paper, or packing people into a tiny tasting room, and all of a sudden it all changed. Suddenly nothing is permanent, and how a tiny business can operate without any safety net in that scenario is very stressful.
We also watched tech-platform wine retailers, who went crazy last year and wrote themselves big paychecks, and are now cutting staff and downsizing. That tired old myth of building wine brands in restaurants (this DOES NOT work for small brands) took a serious beating. The industry went from 30 million surplus gallons of wine 3-1-2020 to facing a serious shortage today. And we are still wearing masks, and thinking about every surface that we touch.
If there is a positive when thinking about all of the challenges in the hospitality industry and agriculture, one is how we think about our responsibility to employees, and also what reasonable expectations and mutual respect should look like for longevity. In 2021 Covid drags on, but now record heat in our area, supply-chain issues, and the smallest crop in 20 years just sent us a whole new curveball. Last year’s adaptation and pivoting was only the beginning, so plan for impermanence, and be ready to reassess everything every day is my lesson.
Pietro Buttitta is the man behind Prima Materia wines.
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
PB: I’ll start with one of mine – our 2016 Sangiovese. It was the last mellow and boring vintage, not too hot, the initial 25 percent stem inclusion was a little too much. Five years down the road it has integrated beautifully with full spice and touch of tannin mellowing allowing New World fruit with Old World structure and earthiness to really show, and an innate whiff of pine. Time is magical with wine. Braised beef – maybe a mole?
This wine? I’d pair it with wild boar.
2). Giacosa 2002 Barbaresco – Aged Nebbiolo is an easy win, but sometimes the fruit desiccates too much and parches out while waiting for the tannin to round off. This bottle had that magical balance of all things being in harmony, and the aromatics grew and grew the longer it was open. Simple pasta and cheese or risotto with mushrooms.
3). Always drinking well – Sercial Madeira. Before dinner, after dinner, even drinking nicely with food like vegetable stir fry or something cheesy. Acid plus caramel!
Nothing wrong with these at all. Nothing.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
PB: I haven’t had this one, but Mastroberardino – Villa dei Misteri. Not the most expensive bottle, and their best wines are always oak-free and get pretty mixed reviews otherwise, but I love the concept and historicity of it all.
JB: What is your favorite grape variety, and why?
PB: Sangiovese. It fills the pinot void (our vineyard is far too hot for pinot) while also touching on spice elements of cool-climate syrah. Sangiovese is also very finicky about texture, riding a knife edge of tannic astringency, fruit and acid without having a cluttering mid-palate texture. I am definitely a texture person, and I will never use the term “perfume” in reference to wine like some aromatically focused winemakers do. It also ages very well, and clonal variances are as pronounced as with Pinot.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
PB: While vintage Champagne is tempting – and it is very predictable with aging – another safe bet is above-mentioned Madeira, especially on the drier end of the spectrum. But in keeping with the big Italian red theme of Prima Materia, I will go with a Taurasi (Aglianico from Campania) or Sagrantino from Umbria on the bigger end of the spectrum.
Though Antonelli can be very nice and pure, and I love Bea, but here I say big, wild-boar-like stinky and shape-shifting Milziade Riserva Sagrantino. Just be prepared to have your face ripped off and spend an evening trying to figure what is going on exactly. Magic for $75.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
PB: A nice summer evening outdoor with a few friends sounds very appealing, with the sun going down, sliding into the Dionysian darkness so vision becomes secondary. I like really simple food if focusing on a wine, and a simple environment.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
PB: LET IT BREATH! White wines, too. They are living things. You know how that soft cheese smells stinky and dank suffocating in plastic wrap? Or how raw chicken gets sulfury-smelling in plastic? Let it breath and enjoy how it changes. Of course, commodity wines may not need this, but you don’t treat meatloaf like Beef Wellington, or fish sticks like fresh sablefish, do you?
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
PB: One of my early professional tastings in 2008, with Marchesi di Grésy, going through all of the wines and then the single-vineyard Nebbioli. That was the mind-expanding moment of a novice suddenly getting it, flavor and texture unfolding in 20 dimensions, hurting so good.
JB: What has been the strangest moment or incident involving wine that you have experienced in your career thus far?
PB: A few:
1). The many times I’m pouring wine at a consumer tasting and two people try the same wine and one says, “It is so smooth” and the other says, “It is so dry and harsh”. . . and then they look at each other, and I at them.
2). Watching fire eat into the hillsides so many times now, and wondering what will happen next.
3). Selling lots of wine in New York and having the distributor cancel all of the sales because he didn’t like me and I wasn’t impressed by his self-absorbed bicep-flexing reflection in the subway.
4). Picking at 10 pm at night, still 90 degrees, and the tractor breaking down in the middle of the worst vintage ever, and just carrying picking tubs all night long.
5). Winery owners who don’t know anything about making wine calling themselves “winemakers” right in front of me. That doesn’t fly in restaurants, or any other industry except this one, somehow.
6). The hauntingly quiet winery during harvest with no electricity.
7). Napa Valley at 4:20 am last year with hot winds and the Glass Fire swirling at St. Helena crossroad. I kept thinking the sun was coming up but it was too early …
8). Watching some celebrated “natural wine” producers bottle, and thinking, oh my god, they really don’t care about the product, or watching them make natural wine using $500,000 worth of equipment at a custom crush facility. And then having transcendental ones that make me take all of that grumbling back.
9). Conversely, how my 100 percent whole-cluster fermentations come out undrinkable while those of others come out beautifully. They can taste my fear.
” … lust is only a sweet poison for the weakling, but for those who will with a lion’s heart it is the reverently reserved wine of wines.”
JB: Your favorite wine reference in a work of literature?
PB: Can’t really think of one. Usually they conflate ethanol intoxication with the aesthetic nature of wine, and though these things overlap, they are not the same, but they are somehow inseparable. I guess “Mondovino,” for all of the misrepresentations, is pretty fun. Some of the movies about sommeliers are so gross and precious that they are unwatchable, but I haven’t seen Somm II yet. I am waiting for the film that takes on the “natural wine” or tackles class in the wine industry.
Oh, though not a literary wine reference per se but more of a heuristic tool, I do use the Apollonian/Dionysian spectrum pretty regularly. Light, structure, symmetry for the first, the rationality of daytime, think technical but soulless production wine, which has its place. The Dionysian is all that swirling dank darkness, emotion over rationality, feral qualities, the fear and thrill of darkness. This is an oversimplification, but music and wine fit well within these two poles, though we need a third dimension, thank you, Birth of Tragedy.
Nick Goldschmidt, who hails from New Zealand, has made wines in myriad regions around the globe. He and his family have called Healdsburg home since 1990. (Courtesy Goldschmidt Vineyards)
Ilike to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
Nick Goldschmidt has a way with wine, and with words. The native New Zealander is gregarious and he’s passionate about his craft. The man is a walking, breathing repository of viticultural knowledge, lore and history.
Goldschmidt’s career officially began in 1982, when he took a research position at New Zealand’s Lincoln University. He graduated from that institution with a degree in horticulture, and did postgraduate work in viticulture and oenology at the Wagga Wagga campus of Charles Stuart University, also in his homeland, and then at Adelaide University, in South Australia, where he was enrolled in the Hickinbotham Roseworthy Wine Science program.
I’ve long known of Goldschmidt, and have enjoyed his wines over the years. When I was contacted recently about Merlot Month and saw that he was one of the participating winemakers this year, I knew I wanted to feature him in Wine Talk. (October is Merlot Month, and PaperCity’s The Pour series will have more about that, so stay tuned, and in the meanwhile, drink more Merlot.)
A family of wine. (Courtesy Goldschmidt Vineyards)
Goldschmidt and his wife and business partner, Yolyn, have called Healdsburg, California home since 1990, and his passion is now a family affair. In fact, one of the wines I tasted in preparation for Merlot Month was the 2019 Chelsea Goldschmidt Guidestone Rise Merlot (Alexander Valley AVSA). There are five Goldschmidt children, and Chelsea is one of them (the names Hilary and Katherine also grace Goldschmidt labels).
Let’s see what the winemaker has to say.
James Brock: How has COVID-19 changed your work and life?
Nick Goldschmidt: I have a theory that the average white guy lives to 85 and I am 59, so I have 25 years left to live. Twenty five by 365 days is 9,125 bottles of wine to drink. If I drink one bad bottle of wine, that is like throwing a good one against the wall.
I had a dream COVID, as four of our five children moved home. What other time in my life would I have adult children living with me? It was truly an amazing experience.
As a result of the additional people in the house, my wine cellar has been severely depleted and I’ll be closer to 10,000 bottles by the time I pass. The second thing I learned was that my children were asking, “OK, if we are drinking five bottles of wine tonight, which ones are they? We need to start drinking them in reverse order.” This also made sense, so we drank the best wines first. Great idea to finish the evening with a white. Fresh and with good acidity like we now do at wine judgings.
From a professional aspect, I was actually in Chile when COVID hit so I saw the implications of trying to harvest and make wine with all these severe restrictions in place. This meant I knew how hard it would be when I was scheduled to do this in California six months later. I’ve also seen today countries on a slower route to recovery and some that are much faster in terms of vaccinations. This means each country has its own set of rules, not only in terms of getting in, but how it is to work.
For instance, without foreign workers it has been very hard to pick grapes in New Zealand, which I think has been the hardest hit. Getting around Chile takes many special passes each day, which requires getting online before I head off each morning. Then Argentina has been impossible to get into. Canada has also been difficult, but is opening up now. So yes, consulting has been a challenge.
We have also seen difficulty with shipping and trucking. Of course, containers from New Zealand are taking months just to book. But also getting rebar for a planting job I am doing on the Staircase Vineyard has been ridiculous. We ordered in November and finally got it in June.
The Staircase Vineyard: A study of soil.
As a result I think in some strange way that COVID has been good for me in terms of both my personal and professional life. I am much closer to all clients I’ve been in touch with during this time.
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
NG: I have started drinking what I preach. By that I mean I often talk about wines holding up over time primarily focusing on color and no “crusty deposit on the shoulder of the bottle”. As wines age, they move from purple to red to brown to orange, and I’ve always explained how I get my wines to only go purple and eventually to red. I learned many years ago how to slow the ageing beyond that.
This wine has a special place in the heart of Nick Goldschmidt.
So I started drinking older wines. For example, Goldschmidt Yoeman, which is the first wine that we made, in 1999. I have been drinking the 2001, marking 20 years for this particular wine. Remarkably, it has remained in a purple color with great liveliness, and it still has a fine freshness. No crust. Tannins are of course integrated and possess far more silky complexity than when released.
The second one I’ve been drinking a lot of is Singing Tree Chardonnay. We have been making this wine for a while now. It is from a field selection (no clone) and has a more lively mouthfeel on release and so really helps with its ageing. I have been drinking the 2014 and 2016, which really stayed alive. Both good vintages, of course. I think we have achieved what we set out to do, which is to make a wine with tension and liveliness without the high alcohol.
The reason for tasting is as I look back I wondered if I should add more weight to this wine like we did at Simi. I am carefully analyzing people around me and what their perception of the wine is. Do I make a change, or do I stay the course? So far, stay the course, but I do like analyzing over time. Thinking to how we farmed then and now and how our palates also change.
I don’t often drink wines from wineries for whom I consult, but as of late, based on amazing reviews, I’ve been trying Chadwick Cabernet in the Maipo Valley Chile. This wine has had two 100-point scores and I’ve really focused on those and the vintages around them. To me, it is not about the wine itself but a memory of the vintage. With the memory of the vintage comes my memory of the people who lead the winery and make the wine. I spend three months per year in Chile and have done so for almost 30 years now, so I know the area and the vineyard well. Chadwick 2017 is so far my favorite.
The Chadwick Cabernet Sauvignon was the first Chilean wine to receive 100 points from a wine writer (James Suckling, for the 2014 vintage). Image courtesy jackyblisson.com
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
NG: If cost was no consideration and it was something I could do each day, I would probably choose Vega Sicilia Unico, because it was one of the first great wines that, when I drink it, I drink with the memory of whom I was with, where and when. Even better would be that I would drink it in Spain in the DO of Ribera del Duero (Denominación de Origen).
I worked in the area when I was consulting with Tarsus. This was when I was the chief winemaker at Allied Domecq and so have many great memories of the region and the winemakers as well.
Vega Sicilia: When Nick Goldschmidt drinks this wine, the memories come flooding back.
JB: What is your favorite grape variety, and why?
NG: Cabernet, of course. It is so specific to its surroundings. I’m originally from New Zealand, and it is very hard to make there, so having lived in Napa and Sonoma for the past 30 years, I have learned a lot about it. I also see it in Maipo, Mendoza and Okanagan, all places I work. It comes in so many shapes and sizes. The future for me, though, is making these wines under 14 percent alcohol. We are doing it already in some appellations, but will it have respect if it is done in Napa?
It has the power and the weight, but it is a spicy variety, and too often at high alcohol they finish sweet. I really do not like the term “Napa Style,” which is used around the world. We need to get away from that.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
NG: I always find these questions very difficult to answer. I always wondered why we sell wine by the individual bottle and in 12 packs. Is it because we are supposed to drink one bottle per year, or 12 bottles per year? I’m never quite sure. Let’s say it’s 12 bottles per year. Drink one a month and then you choose the best month of your memory when the wine tasted best.
I think the wine that will taste best is always the one that was drunk in one of the happiest moments. Therefore, choosing a wine for an anniversary or another great celebration in your life has to come with some extra effort. I would choose Goldschmidt Game Ranch Oakville. It is a fairly rare wine of limited release, and a bottle can add to the special occasion and hopefully the happy memories that will go with it.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
NG: My children will tell you my happy place is down on the Dry Creek river with a bottle of Boulder Bank Marlborough Sauvignon Blanc. I built a table down there many, many years ago and each Sunday night the family gathers at it. We cook over an open fire away from the Internet but with many bottles of wine and lots of great food. We are very fortunate to live in the Dry Creek Valley, and in particular on the Dry Creek River itself.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
NG: I always wish people would keep in mind that wine is a living, breathing, evolving product, and it is of the earth. It is not like making beer or spirits where the goal is to make an amazing product but make it the same every day.
Wine is completely different because the vintage itself tells a story about the weather, the people, the soil and the culture, which is one part. You need to travel to the wine regions, getting to know the places. Doing so gives one great reference for when you are back home and assessing and enjoying the wines.
The second part is where you choose to drink the wine. When I go to a restaurant I always choose something that I cannot pronounce on the menu and the wine generally that I’ve never heard of before. Going out for dinner drinking wine with food is a memory and an experience. Don’t drink badge brands. This is the time to try something different, take a risk.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
NG: For me it was a combination of processes. When I worked in the vineyards at Lincoln College in New Zealand I pruned the vines without actually knowing what wine was about. Then during the summer we picked the grapes and made the wine and then I drank the wine. For me, growing crops is fascinating, but to have it turn into something even cooler is amazing. This particular crop turns into a food product that is unique and different and truly represents where it comes from. There’s absolutely nothing like wine.
JB: What has been the strangest moment or incident involving wine that you have experienced in your career thus far?
NG: I don’t really have any strange moments, but I do have situations in which I suddenly had an “aha” moment.
One of the first ones was when I was making wine in Portugal for LVMH. The company owned Roses, a Port house, at the time. When you’re in Portugal with winemakers you pretty much have three ports — for lunch, breakfast and dinner — so after being there for three days I asked a winemaker if I could have a glass of white wine. He said, we don’t make white wine in Portugal.
Drinking Vinho Verde for the first time was an epiphany for Nick Goldschmidt.
But the young lady in the restaurant said, don’t worry I’ll bring you a glass. She filled the glass up to the rim. It was 120 Fahrenheit outside and we were eating barnacles, of which you need three for a mouthful. The condensation was flowing off the glass of wine and it looked so tasty. I took a deep gulp. But when I drank it my whole mouth puckered. It had so much CO2 and acidity in it, and my immediate reaction was, what the heck was that?
The enamel on my teeth was gone, the roof of my mouth was gone, and I had this whole unctuous acidic taste. I asked what it was and the winemaker said it was a Vinho Verde. Well, I didn’t know what Vinho Verde was. I didn’t even know it was a region. I also thought it was CO2, but actually it was minerality. But I always remember that experience. This wine either making me hungry or thirsty and I couldn’t quite work it out. That is sensation I’ve always remembered.
Try this at home.
JB: Your favorite wine reference in a work of literature?
NG: I have many, but they are all about winemaking, specifically production. This is one of my favorites: “Drinking a bad bottle of wine is like throwing a good one against the wall”.
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