Organic Winemaking with Jim Milone, Terra Savia

Apprentice winemaker Joel Kampfe interviews Jim Milone, winemaker with Terra Savia. Jim shares how is able to get tropical pina colada flavors in chardonnay while keeping alcohol low. He also shares how to soften tannins in Petit Verdot through maceration (soaking after fermentation) without wine turning to vinegar.

For a more general interview with Jim Milone, click here.

To see Jim review some of his Terra Savia wines, click here.

Terra Savia Wines

As part of our recent launch of Winemaker Wednesday at Savvy Cellar Wines, Winston Jones sat down to review three wines from Terra Savia. Joining Winston in reviewing the wines is none other than the winemaker himself, Jim Milone. Enjoy the reviews and enjoy the wines.

(For a longer interview with Jim Milone, Winemaker from Terra Savia, click here).

Jim Milone, Terra Savia Winemaker

Savvy Cellar kicked off a winemaker series last week, hosting Terra Savia winemaker Jim Milone. Jim sat down with my partner in crime, Brent Harrison, to discuss Terra Savia, organic farming and other topics around sustainability in practice in the vineyard and winemaking. Enjoy Jim's perspective and go forth and try his wines!

See Jim review his Terra Savia wines, click here.

Wine is Not Always Serious

Every once in a while I find something amusing. Even less often I get surprised. So it came as a welcome break from the pressures of running a wine business in this grinding environment when one of my star peeps, Winston, made the following. I hope you enjoy (and giggle) as much as I did . . . . .

Do Points Matter? The Results

SWE 2009 Do Points Matter? from David Glancy on Vimeo.

Last month, I attended the Society of Wine Educators conference and sat on a panel "Do Points Matter?"

Well I'm not sure we resolved anything conclusively, although there was lively discussion among the attendees as to the merits / demerits of point-based ratings of wines. My personal take was that many professionals who have been in the wine industry for years, lamented longing for "the old days" where points didn't exist. For those younger professionals, it seems that points are a non-issue, merely accepted as part of the rating practices of the industry.

Perhaps most interesting than the whole points debate was the results of the tasting. My fellow panelists joined the audience in a tasting of 8 wines, some rated 88 points and some rated 92 points. Our challenge was to predict whether each wine we tasted received 88 points or 92 points. Results were surprising: the audience (at least 60%) was able to correctly guess the points on only 1 wine.

So it seems we all have our own unique rating systems. My thanks to David Glancy for moderating the panel and providing the following recap of the % of the audience who was able to guess the actual Wine Spectator (WS) rating:

1. Chateau Ste. Michelle Canoe Ridge Cabernet Sauvignon Horse Heaven Hills 2006 (WS88) - 33% correct
2. Karl Lawrence Cabernet Sauvignon Napa 2005 (WS88) - 46% correct
3. Joseph Phelps Sauvignon Blanc Napa 2007 (WS92) - 49% correct
4. Jacob's Creak St. Hugo Cabernet Sauvigon Coonawarra 2004 (WS88) - 51% correct
5. Rodney Strong "Charlotte's Home" Sauvignon Blanc (WS88) - 54% correct
6. Geyser Peak Sauvignon Blanc California 2007 (WS88) - 59% correct
7. Beaulieu Vineyards Cabernet Sauvignon Rutherford 2005 (WS88) - 59% correct
8. Grgich Hills Cabernet Sauvignon Napa 2005 (WS92) - 79% correct

Do Wine Points Matter?

I've been asked to sit on a panel and blind wine tasting today at the Society of Wine Educators conference in Sacramento. The panel is titled "Do Points Matter"? Given I founded Savvy Cellar Wines using points as a screening criteria for wines we bring into inventory - only 90 points or higher - it got me thinking about the role that wine ratings and scores play.


Do Wine Points Matter? Yes . . .

1. Helps Lesser Knowns. As the wine industry experiences the trend of consolidation of wineries as part of "uber-brands" and large, well-financed holding companies, we all run the risk of being subject to the almighty marketing dollar. Ratings help those wineries who are not as large, well-established or with deep pockets to secure distribution and marketing reach to the consumer.
2. Helps Consumers. For those who are not wine enthusiasts and painstakingly study and taste wine extensively, points are a way to help consumers navigate the myriad of varietals, brands, regions and price points. Points provide guidance and can instill confidence in consumers - helping drive demand.
   
3. Helps the Trade. As a small retailer and wine bar, like consumers, we too face a plethora of choice in what wines to purchase. While we like to think our team has sophisticated palates and a deep understanding of what our consumers will enjoy, we can only stock so many wines and using established point ratings from leading wine critics helps to simplify our operational challenge.

Do Wine Points Matter? No . . .

1. Homogenizes Differences Among Wine. Any point rating scale inherently buries or internalizes what are really material differences among wines (e.g. varietal, style, geography, "terroir", etc.) How does a Sauvignon Blanc from New Zealand really compare to a Chianti from Italy?
   
2. Puts Too Much Power/Influence in a Few. Point ratings are often the opinion of a single critic. Given the diversity in peoples' collective palates, this means that many will not be well served by another's singular point of view.
3. Creates Irregular Patterns in Demand. Once a wine receives a positive rating from a prominent critic, it will spike demand for that wine. Great for a particular wine maker who receives a 90+ point score (and retailers who are fortunate enough to have access to that product). So the 92 point Napa Cab sells quickly often at premium prices, while the 89 point Napa Cab, which to many would be just as good or even better, languishes on the shelves even at discounted prices.

I'm most excited about the discussion with my fellow panelists: David Glancy and Reggie Narito Jr.

We will be tasting eight (8) wines blind - four rated 88 points and four rated 92 points to see if we can assess the differences. Will post the results later.

What's Chocolate Got to Do with Port?

With our upcoming Savvy Cellar wine class "Port & Chocolate" Monday July 13th, it got me thinking why does chocolate and port (or other dessert wines) go together. Here's some fun facts about two of my favorite, most decadent of delights:

1. Aroma Sympatico. You can smell aromas in chocolate just as you do in wine. Chocolate can be described as "winey." Wine can be described as "chocolatey."
2. Quality Designations. Both wine and chocolate can be called "Premier Cru". A Premier Cru vineyard in France is one of the best single vineyards in the world. A Premier Cru cocoa plantation is a single-origin source of the finest cocoa.
3. Terroir. With both wine and chocolate, you can taste “terroir” or a sense of place. One can often tell where a wine comes from by just its taste; and chocolates from different countries have distinct tastes (e.g. blueberry or smokiness).
4. Fermentation. Both wine and chocolate are fermented foods: wine is fermented grapes, and chocolate is fermented (then roasted) cocoa.

Enough talk. If you want to learn more and taste some exquisite pairings of port and chocolate, be sure to come to our Port and Chocolate class on Monday July 13th.