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The Good Life’ TO O RDER M ORE F EATURED W INES CALL 1-800-823-5527 TODAY! Volume 1 The Number 7 ©Vinesse Wine Club 2006 SKU 4302 GraHE FFICIAL EWSLETTER FORevineINESSE INE LUB EMBERS GraTHE OFFICIAL NEWSLETTERp FORevineVINESSE WINE CLUB MEMBERS The Organic Movement and Its Connection to ‘The Good Life’ By Robert Johnson MARTIN’S ith sales of level for the wine to qualify as organ- W organic food ic. In California, four wineries OURNAL skyrocketing, have presently are producing “organic J wine,” and at least one of them you ever wondered et you didn’t encourages customers not to cellar why there aren’t more know that prior to the wines for more than a year or B organic wines on the the 14th century, two. market? It’s estimated that 1 percent of the England was a well- population has sulfite-related aller- respected winegrowing Quite a few wineries are now certi- gies, although it normally takes country. fied organic, which means they ingesting food with a much higher embrace Earth-friendly farming tech- level than wine possesses to trigger But right around 1400, the niques. But most fall short of being an allergic reaction. But since the “Medieval Warm Period” ended, able to include the words “organic Federal Drug Administration (wisely) and England was destined to experi- wine” on the label because of the errs on the side of caution in setting ence centuries of gloomy weather use of sulfites — specifically, sulfur its level limits, making “organic and room-temperature beer. In dioxide — during the winemaking wine” is both challenging and expen- recent years, as the climate has process. sive. warmed to the point that spring The reasons for using sulfites far Sensitive people sometimes blame frosts are rare, winegrowing has outnumber those for not using them. sulfites for the headaches they occa- made a comeback. Today, there are They help fight bac- sionally get after drinking red wine. more than 400 wineries in England teria that can cause Some researchers question that con- and Wales. unpleasant odors in nection, however, since allergic reac- Whether “global warming” is a barrels. They pre- tions to sulfites are respiratory in reality, a theory or just another era vent “rogue” yeasts nature. Also, sweeter wines — which in Earth’s ever-evolving climatic from playing havoc have higher levels of sulfites — don’t condition, one thing is certain: The with fermentation. seem to cause headaches, only constant in the world of wine And they serve as a researchers say. is change. form of preservative; without sul- We know we can’t satisfy 100 per- Right now, Napa Valley is fites, wines begin to taste old very cent of our members 100 percent of America’s winegrowing capital. A quickly. the time, but we’ll keep trying — by few years from now, that baton It’s virtually impossible to elimi- seeking out wines made with “organ- could be passed to the Hudson nate all sulfites from wine because ically grown” grapes whenever possi- River Valley. My promise to you is they are a natural byproduct of fer- ble, and keeping an eye out for those that we will always keep open mentation. But it is possible to hold extremely rare “organic wines” that minds about the sources of our club the sulfites below the designated meet our quality standards. selections — even if it means send- ing our wine finders to England. Robert Johnson can be reached at [email protected]. 2 • The Grapevine • Visit vinesse.com savvy maker of dessert wines to pro- mote his or her elixirs as diet-wise alter- natives to the kind of ultra-dense, ultra- decadent desserts often served up in restaurants. I can hear the pitch now: “Have our Late Harvest Riesling for dessert — it has fewer carbs than OUR MISSION: cheesecake!” To uncover and bring you wine gems Just as the development of White from around the world, which you’re Zinfandel was more accident than not likely to discover on your own, and invention, legend has it that the world’s which enhance your wine enjoyment. first dessert wine was not made “on YOUR GRAPEVINE TEAM: mericans are purpose.” Intrepid Wine Enthusiast, Chief Anotorious for being As the story goes, a winery owner in Taster and Winehound: followers of fashion. the Sauternes region of France instruct- Martin Stewart ed his workers to leave the winegrapes Chief Operating Officer on his estate unpicked until his return (aka “The Buck Stops Here”): Whether it’s the latest cut of jeans, the from a trip. That return was delayed, Lawrence D. Dutra most outrageous reality show on TV, or and by the time he finally got back, the Editor: the wine variety du jour, many people grapes had been infected by a vine dis- Robert Johnson feel more comfortable embracing things ease today known as botrytis cinerea. Wine Steward: that have widespread acceptance or Being a businessman, the winery Katie Montgomery cachet. owner had little The Grapevine is published by Vinesse, In recent choice but to have the 822 Hampshire Road, Suite E, Westlake shriveled grapes har- Village, CA 91361; 1-800-823-5527. decades, we’ve Copyright by Vinesse, LLC. Printed in USA. seen the mete- vested. Then came No responsibility is assumed for loss or oric rise of the surprise: The damage to unsolicited materials. Chardonnay, fol- resulting wine was lowed by White amazing, packed with Zinfandel, fol- lusciously sweet fruit CHARTER MEMBER lowed by Merlot, flavor. BENEFITS: followed by the Although he didn’t The Grapevine Newsletter current king (or queen, as the case may fully understand the chemistry involved be) of cachet, Pinot Noir. — picking late does not guarantee the Premium wine selections at So what’s going to be the next hot development of botrytis cinerea — the members-only prices trend in the wonderful world of wine? proprietor declared that all future har- Wine tasting as a participant My guess may surprise you: sweet vests would commence only after the on VINESSE’s Gold Medal wines. fungus had developed. Award Panel Think about it: We are a nation of We’ve been drinking dessert wines Free subscription to VINESSE’s donut shops, ice cream parlors, choco- ever since, from the acclaimed Cyber Circle Community latiers, artisan bakeries and cheesecake Sauternes of France to the Muscat-based Members-only savings, includ- factories. We have a sweet tooth the “stickies” of Australia, and from the ing Food & Wine subscriptions, size of Alaska and Texas combined, and iceweins of Germany to the vintage dining out, gourmet food and we’re not shy about satisfying it. Ports of Portugal. tickets to the hottest events Do we really need Krispy Kreme when Americans may “talk dry” when it Random giveaways of wine and we have Dunkin Donuts? Do we really comes to wine, but many among us accessories need more than 31 flavors of ice cream? “drink sweet.” No wonder the Light & The point is: It’s not a matter of need, Sweet Wine Club is the fastest-growing Wine Finders Reward — identi- fy a future wine selection and but rather one of desire. And even club in Vinesse history. earn a reward though a little voice inside our head And if some bottling of dessert wine may be telling us to take a pass on the were to experience the same kind of Perfectly matched recipes for dessert tray, we won’t take “no” for an publicity bonanza as Pinot Noir got featured wine selections answer. thanks to the movie “Sideways”… I’m just waiting for some marketing- watch out! Visit vinesse.com • The Grapevine • 3 WINE APPELLATION SHOWCASE CANADA TO A Z f you’ve never had a making wine in cool climates. I wine from Canada, The Cool Climate Oenology and Viticulture Institute is the equivalent orky. The distinctive taste or you may be surprised of the wine program at the University Csmell resulting from a rotten or by the elegance and moldy cork. This condition is one of California at Davis, offering both of the reasons screwcap closures finesse that many bot- degree programs for four-year stu- are gaining in acceptance. tlings from “The Great dents and certificate programs for White North” possess. returning professionals. ry. Descriptor for a wine with Today, Canadian vintners are mak- no noticeable sweetness. In D ing eye-opening renditions of not order to achieve this, the wine typi- The Canadian wine industry has cally must have a level of no more paralleled America’s in many ways. only sweet “ice wines,” but also dry than .5 percent residual sugar. The earliest wines were made from table wines and exceptional sparkling native grapes that wines. All but 2 per- arthy. Refers to aromas and/or often had a rather cent of Canada’s wine flavors that are reminiscent of E sharp or “foxy” is produced in two the soil in which the grapes used to quality. Shortly provinces: Ontario and make a wine were grown. Some British Columbia. Cabernet Sauvignon bottlings from after the turn of the the Rutherford area of the Napa 20th century, there Quebec and Nova Valley have an earthy quality that is was a period of Scotia have very small referred to as “Rutherford dust.” alcohol prohibition. growing areas, and And more recently, there’s one vintner on inesse. A positive trait in wine the science of matching the right Prince Edward Island. — a quality of balance and ele- F variety to the right microclimate The trend in recent years has been gance that separates average bot- toward traditional vinifera varieties, tlings from world-class wines.
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