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A Mouthful of Sediment Getting an Unexpected Mouthful of Sediment from a Last Sip of Wine Is Not an Experience Most Enjoy

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A Mouthful of Sediment Getting an Unexpected Mouthful of Sediment from a Last Sip of Wine Is Not an Experience Most Enjoy May 2015 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar A Mouthful of Sediment Getting an unexpected mouthful of sediment from a last sip of wine is not an experience most enjoy. In fact, most people are repulsed by it. And, May 29 truthfully, even for the heartiest of wine lovers, a sudden mouthful of 5:00pm-8:00pm* grimy sediment surging into your mouth along with the last sip of wine Join us Friday evening you are prepared to savor is not a desired finale to your glass of wine. But from 5pm to 8pm. Start your weekend off with a ,it happens. It’s similar to that last sip of coffee with grounds in it…not the relaxing view, live music, end of the world, but not very enjoyable either. great food and a glass of Aside from the surprise and leaving a prominent trail in your glass, it’s not going to harm you. In our newsletter article last Monterey’s finest. month, we talked about wine diamonds, which are a form of sediment. This month Mother's Day Brunch we’re going to expand the discussion to include all things sediment. As a brief re-cap, wine diamonds are a form of crystallized tartaric acids which you may encounter, primarily with white wines. Many wineries utilize the process of cold stabilization with their white wines, which essentially removes this form of poten- tial sediment. While the wine is in tanks undergoing fermentation it is subjected to near-freezing temperatures and this process speeds up the crystallization process. As the wine diamonds form, they will settle at the bottom of the tank. If cold stabi- lization is not used, there’s a chance you will find small crystals on the underside of corks or settled at the bottom of a bottle. Thus, wine diamonds are a form of sediment, and while they can occur with red wines which have aged for considerable peri- ods of time, wine diamonds are mostly associated with white wines. The more traditional form of sediment is associated with Sunday, May 10 10:00am-2:30pm red wines. $39.95/Adult As a basic definition - sediment is solid material that has settled to the bottom of any container holding wine, which could be $12.95/Child 10 & Under Reservations: a bottle, vat, tank, cask, or barrel. This solid material can be a number of different things: dead yeast cells (from yeast strains 831-646-5446 ext 10 added during the fermentation stage); insoluble fragments of grape pulp, skin, or seeds; or insoluble fragments from clinging clarification agents which the winemaker may have used (such as egg whites). Store Hours A Taste of Monterey None of these materials would be harmful to you if swallowed. Furthermore, the presence of sediment does not indicate a fault Cannery Row in the wine. In fact, quite to the contrary and as we pointed out in the case of wine diamonds, normally it indicates a superior Sun-Wed 11am-7pm wine. The casual wine drinker would not be expected to realize this though, and Thu-Sat 11am-8pm this is the reason why most wineries have their wines clarified and stabilized *No new member tastings before bottling to improve the appearance of their wines to the vast majority of after 6:00pm potential consumers. After fermentation, the force of gravity may eventually cause a wine to clarify naturally, as the larger suspended particles gradually settle to the bottom of a storage vessel. The wine can then be siphoned or “racked" off the compact solids May into a new container. The process can be accelerated by using fining agents and Referrals or filtration methods. Fining is the process where a substance (fining agent) is added to the wine to create an adsorbent bond with the suspended particles, producing larger molecules and larger particles that will precipitate out of the wine more readily and rapidly. Unlike filtration, which can only remove particulates (such as dead yeast cells and grape fragments), fining can remove soluble substances as well. While fining clarifies wine by binding to suspended particles and precipitating out as larger particles, filtration works by Refer a friend to the passing the wine through a filter medium that captures particles. Complete filtration may require a series of filtering through Monterey Wine Club, and progressively finer filters. after they join, you get a Some winemakers prefer not to thoroughly clarify and stabilize their wines, believing that the pro- $20.00 Gift Card! Continued Inside Monterey Wine Club • WWW.tasteMonterey.CoM • 888-646-5446 A TAsTe of MonTerey • CAnnery row Monthly Wine Selections Craftwork - 2011 Pinot Noir One of the wonderful things about the wine industry is the number of family-run enterprises that exist. The Scheid family truly does believe that it is a privilege to get to work together every day. When Al Scheid founded Scheid Vineyards in 1972, he didn’t imagine that his children would one day be working with him. He also didn’t envision that the many quotable sayings he uses on a regular basis would be repeated – often – by his Scheid team. Of all varietals, Pinot Noir is the most sensitive to its terroir. Scheid's cool climate estate vineyards, with a selection of the best Dijon clones, consistently produce top quality Pinot Noirs. The area around the small towns of Greenfield and Soledad is blessed with a perfect climate for this temperamental varietal, with evening coastal fogs that often linger until mid-morning the following day. This allows the intricate fruit flavors to develop while preserving crucial acidity. A combination of right location and traditional winemaking allows the Schied family to craft a graceful and expressive wine that delivers classic Pinot Noir flavors, complexity, and a silky smooth finish. 100% Pinot Noir 1,350 Cases Produced 13.5% Alcohol Cellar Through 2016 Comments: ◊ Great ◊ Good ◊ So-So Joyce Vineyards - 2013 Santa Lucia Highlands Dry Riesling The 2013 Santa Lucia Highlands Riesling grapes come from the Tondre Grapefield vineyard, known for its rich and high quality fruit. The Riesling grapes ferment for over a month to impart a dry nature to the wine instead of the typically sweet wine of the same varietal. The Riesling grapes were hand harvested in the cool early morning hours and delivered to the winery before 6am. The grapes were immediately de-stemmed into small fermenters to allow a brief period of skin contact. The grapes and stems were then gently pressed and transferred to small stainless steel vessels where they were chilled to 380F and allowed to settle out. The Riesling juice was then inoculated with specific yeasts designed to ferment at very cold temperatures. The wine took almost a month to finish fermenting before a so2 addition was made. Once this occured, the wine was left to age "sur lie" for 4 months before gently being filtered and bottled. Aromatics of tart grapefruit, lime zest and honey suckle. The palate shows white peach, stone fruit, fresh herbs, petrol and lychee which are all held together by a saline-like acidity. 100% Riesling 320 Cases Produced 11.2% Alcohol Cellar Through 2015 Comments: ◊ Great ◊ Good ◊ So-So De Tierra Vineyards - 2009 Estate Merlot (Club Red) The Estate Merlot is grown deep in the Corral de Tierra at the foot of Mount Toro between the Santa Lucia Highlands and the Carmel Valley in Monterey County in what John Steinbeck called “the pastures of heaven”. This special vineyard is certified as a Sustainable in Practice (SIP) vineyard, and it is organically farmed to accentuate the unique terroir of this area. This is an elegant and well balanced Merlot with a seductively smooth and lingering finish. It offers toasted brioche, black cherry and hints of plum, vanilla and rose geranium in the nose. On the palate, it begins with bright notes of dark cherry and expands to middle notes of dried apricots and very dark cherries and proceeds to a lingering nish of espresso and vanilla. The structure and intensity of this wine has been brought into a lovely balance between acid, tannin and fruit with age. This wine has a strong affinity for char notes – such as are found in meats and vegetables that have been cooked on the grill. It also pairs deliciously with a wide range of ripe cheeses including Gouda, Brie and Swiss styles. Additionally, its notes of deep chocolate and espresso also make it an intriguing choice for pairing with chocolates and chocolate based desserts. 100% Merlot 481 Cases Produced 14.1% Alcohol Cellar Through 2016 Comments: ◊ Great ◊ Good ◊ So-So Craftwork - 2013 Chardonnay (Club Blanc) Following a picture-perfect 2012 growing season, the 2013 vintage was another beaut. Spring came early and lasted long. In the summer, cool nights led into overcast mornings that were followed by breezy, warm afternoons. These temperate conditions and ideal temperatures made the 2013 growing season an excellent one for even ripening and good flavor development. Aromas of pineapple and pear are followed by a lively blend of tropical fruit and citrus flavors. Striking the perfect balance of a rich, creamy palate with firm acidity, it is a versatile wine that pairs particularly well with grilled seafood, roast chicken, pasta in cream sauce, and shrimp scampi. 100% Chardonnay 1,150 Cases Produced 13.5% Alcohol Cellar Through 2016 Comments: ◊ Great ◊ Good ◊ So-So Monterey Wine Club • WWW.tasteMonterey.CoM • 888-646-5446 A TAsTe of MonTerey • CAnnery row Cover Article Continued cesses involved may diminish a wine's aroma, flavor, texture, color or aging potential.
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