Wine Club Newsletter - July 2019
How Much Heat Does it Take to Ruin a Wine? Not MUCH!
If the Nelly song, “Hot in Here,” describes the temperature in your home — clothing or lack thereof notwithstanding — then it’s likely your wine stash is at risk.
Amid all the noise of the wine industry–what to drink, when, and how–heat damage often comes up, but there’s no one-size-fits-all solution to proper storage, especially during sultry summer months. A myriad of factors, including a wine’s age, style, and closure, contribute to how easily wines are damaged. And heat doesn’t destroy bottles evenly, so it can be hard to know when a bottle is cooked.
The same way foods transform on the stove, wine changes as it experiences high temperatures. First, tannins become more noticeable and wines take on a tangy, astringent character. Instead of a smooth and supple mouth-feel, wines feel rough and more one-note on the palate. Fruit flavors often become secondary to unpleasant acidity. In dry climates, corks shrink as they lose moisture, leading to leaky bottles and a sticky mess. Other closures may be pushed upward and through the tops of their bottles as wine expands during temperature spikes. Older wines, and those with natural corks, are also at a higher risk of spoilage since they’re inherently more delicate than young wines and those sealed with synthetic closures. Anytime a wine from your rack is leaky, or tastes completely astringent, it’s probably been cooked.
Ideally, all wines would be stored perfectly at cellar temperature, somewhere between 55 and 65 degrees. This is the relatively cool temperature most wineries and tasting rooms maintain to ensure their wines age properly and show their best to potential buyers. “Maintain” is the key word when it comes to wine temperature, since the more heat and humidity fluctuations, the more a wine is likely to be damaged. The threshold for temperature damage begins at about 70 degrees, meaning even most air-conditioned homes put wine at risk. Without AC, it’s all too easy to let wines cook as indoor temperatures hit 80 degrees and beyond. An occasional spike won’t decimate your collection, but prolonged exposure — like a week-long heat wave or full day in the car — can.
Even if your at-home storage is on point, damage often happens in transit. Inside a normal delivery truck without a temperature-controlled trailer, mercury easily rises over the 100-degree mark, essentially baking the wine. Packed tightly onto wooden pallets, stacks of wine cases not only absorb this heat but retain it. Depending on where a case is on the stack — in the center or edge, for example — the wines may hold that high temperature for hours or even days.
So what’s a drinker to do?
At home, the best and safest way to store wines is in a wine cellar (AKA basement, if you have one) or specialized refrigerator where temperature and humidity are controlled. Even with modern air conditioning, most homes are above the 70-degree threshold that puts wines at risk of spoiling.
If you don’t have a wine fridge, simply toss your wines — reds included — into the regular fridge. (You know those produce drawers aren’t being fully utilized, anyway.) The humidity in a regular refrigerator won’t harm your bottles in the short term, and removing them 15 to 30 minutes before serving will warm them to an ideal serving temperature. This is an especially good strategy if you happen to be headed out of town and the AC won’t be running in your home.
Cool, dark places away from windows, such as closets, are another alternative spot to keep wine safe. Light also harms wine, and glass amplifies the heat of the sun like a magnifying glass, so keeping bottles off sunny countertops is a good rule of thumb.
When shopping for wine, stay away from stores that seem especially hot or humid or that leave case boxes on the sidewalk for hours. If a cork looks sticky, pushed up, or like it’s been leaking, ask for a different bottle of the same wine. If you’ve gotten home with a seemingly good bottle and it tastes off, don’t hesitate to return it. Most stores can send the bottle back to the distributor for a replacement and are happy to exchange bottles as long as a significant portion of the wine isn’t gone.
Many online retailers hold orders during peak summer months, and it’s best to follow their guidelines. Others may offer overnight or temperature-controlled shipping options, but these often carry a hefty price tag. Receiving a leaky case of cooked wine is always the worst, so if you forgot to plan ahead and need a special bottle, it’s best to spring for faster shipping.
If you’re traveling, keep wine in the passenger compartment of the car or store it in a cooler with ice. Between stops, don’t hesitate to bring special purchases into restaurants or tasting rooms. Many wineries will even hold bottles until the end of the day so it won’t be accidentally ruined during transport.
It’s always better to err on the side of caution when mixing wine with summer temps, and remember the fridge is your friend. But, why not eliminate all chances of ruining your wine, when The WineSellar & Brasserie has a locker waiting just for your loved ones!
Vine Pair, 2016
Chardonnay Shootout!
Saturday, July 27, 3:30pm-5:30pm
Chardonnay fans, this is the tasting for you! Over 14 Chardonnays will be competing to be the last one standing!
There will be all styles from un-oaked to luscious and buttery to bubbly!
From Napa to Oregon to Burgundy and beyond!
Call 858-450-9557 to Reserve your space!
2015 Villa Creek, Willow Creek Cuvee
Growing Region: Willow Creek District, Paso Robles, California
Varietal Composition: 70% Grenache, 20% Syrah, 10% Mourvedre
Fermentation: Barrel Fermentation French Puncheons
Alcohol Content: 15%
Suggested Retail: $60.00
WineSellar Club Price: $49.49
Broad Strokes: 95 Points Wine Enthusiast, #27 of Top 100 of 2018, 94 Points Vinous
From the winery: Listed as one of 12 wineries to visit in Paso Robles in "The Grit and Grace of Paso Robles", Wine Spectator, June 20, 2019. The San Francisco Chronicle named Villa Creek Cellars one of ”The 52 Wineries in California You Need to Visit in 2019."
We moved to Paso Robles in 1996 to open a restaurant, partake in the burgeoning wine scene and raise our children in the country. In 2001 we purchased our first grapes to make wine for our restaurant. And so began Villa Creek Cellars, our best expression of west Paso Robles’ Rhone grape varieties. In 2017 we closed our restaurant to devote the entirety of our blood, sweat, tears to our winery and Demeter certified biodynamic and CCOF certified organic vineyard in the hills west of Paso Robles.
Voted Wine Enthusiast's #27 wine in the world November 2018!
"Cris Cherry is on the leading edge of Paso Robles vintners who push the ripe boundaries while remaining in compelling balance, and this blend of 70% Grenache, 20% Syrah and 10% Mourvèdre is an excellent example. Aromas of blackberry paste, fresh lilacs and hoisin sauce drop into a palate where blueberry and baked black-plum flavors are decorated with cola, sarsaparilla and black-pepper spices." 95 pts - Matt Kettman, Wine Enthusiast
94 pts - Josh Raynolds, Vinous
“Opaque ruby. An exotically perfumed bouquet evokes red fruit liqueur, Indian spices and incense, while a floral element gains power with air. Fleshy, seamless and concentrated, offering intense raspberry, cherry compote, spice cake and floral pastille flavors braced by a spine of juicy acidity. The floral note caries strongly through a sweet, gently tannic, strikingly long finish that shows outstanding clarity and cut.”
Gary Parker Assessment:
The nose is quiet at first, linear, but you detect mulberry, earth and fresh wood, then the dark berry fruits stop to pop at the 15 minute mark. The palate feels very balanced and well-integrated acid to fruit. It is mouth watering, and adult beverage that gives a great deal of pleasure. The flavors of black plum, black fruits are wrapped up in a luscious, compelling drink reminding one of root beer, cherry compote, kirsch and Framboise Liqueur, vanilla oak, Indian spices and anise. Keep for another 10-15 years, or enjoy now with hearty, spicy sauced meals to include steak with green peppercorn sauce.
2015 Cabernet Franc, Mateo’s Vineyard, Tantara
Growing Region: Santa Ynez Valley, Santa Barbara, California
Varietal Composition: 85% Cabernet Franc, 10% Petite Verdot, 5% Carmenere
Fermentation: 28 Months, 60% New French & American Oak
Alcohol Content: 14.3%
Suggested Retail: $35.00
WineSellar Club Price: $31.49
Broad Strokes:
From the winery: Tantara was the name of a horse owned by Bill Cates some years ago. After Tantara was retired to pasture, she defied predictions of an imminent demise and lived to a ripe old age. Horses symbolize elegance, grace and power and in Tantara's case, long life, all of which are qualities we embrace for our wine.
Created in 1997, Tantara has quietly been producing world class wines primarily from the famed Bien Nacido Vineyard in the Santa Maria Valley. Tantara wines can be found in the very best restaurants throughout the U.S. (Very few retail wine shops are able to access these killer wines).
Appearance:
The bottle has the Darth Vader look with Tantara (the horse emblem) standing out on this heavy bottle. The wine is dark garnet, nearly black at the center, giving way to plum skin on the edges. Viscous and dripping slowly down the glass.
Nose:
Big and bold aromas of dark cherries, violets, balsamic, blueberry pie, all layered by toast, sweet tobacco and smoke. Totally lovely! Chocolate, vanilla, boysenberry, and black pepper as well. I couldn’t keep my nose out of the glass.
Texture:
Beautifully balanced with a medium-full palate feel. Even entry, with lush fruit following, held by a firm yet gentle grip of tannic acid. The ripe, seamless fruit and acid provides a lush, hedonistic sensation of sweet overtones that begs for another sip.
Flavors:
Typically, Cabernet Franc has some green bell pepper or herb tones to it . . . NOT this one! It is all fruit powered. Boysenberry, black & blueberries, black cherry, cassis. Vanilla, leather, violets, black and white pepper . . . it is wonderfully complex and engaging. The hits just keep on coming!
Serving Suggestions:
Such a crowd-pleaser, all my staff loves this wine, and so do I! Will keep for another 10 years or more. You need to have this in your cellar!
2015 Grenache Noir, Saralee Vineyard, Two Shepherds
Growing Region: Russian River Valley, California
Varietal Composition: 100% Grenache
Fermentation: Neutral Barrel 6-10 Months
Alcohol Content: 13.3%
Suggested Retail: $35.00
WineSellar Club Price: $31.49
Broad Strokes:
From the winery: Two Shepherds is a labor of passion founded by William Allen. Well-known Rhone enthusiast and former wine writer/blogger. Two Shepherds specializes in Rhone varietals from cool climate or old vine vineyards and unique plantings, made with minimal intervention. The winery has grown from 175 cases to approximately 1,500 cases of wine, yet still producing 25-50 specialized cases lots. William is known as the “insane master of small lots.” The winery has received accolades from The Press Democrat, Wine & Spirits Magazine, in the book “The New California Wine; A Guide to the Producers and Wines Behind a Revolution, and was declared one the of 52 wineries you need to visit in 2018 by The San Francisco Chronicle.
Appearance:
At first it is challenging to distinguish the logo is actually two sheep, one black, one white. The label is straightforward and concise, with excellent back panel information. The wine is a bit lighter than we typically see, showing a strawberry hue evenly throughout the glass.
Nose:
The nose is perfectly balanced, delicate, and quite interesting. You will notice some lovely strawberry and raspberry notes, with nuance of yeast, white pepper and anise. I also got some cardamom and chocolate nibs.
Texture:
Grenache comes in different styles, and this medium lighter style shows true varietal character, as it is long and smooth in the palate, almost feeling dairy or oil like as it glides through your mouth.
Flavors:
Found this wine to gain serious amounts of complexity and interest the longer it was open. Strawberry and raspberry fruits, white pepper and anise from the nose are all present. We also got sarsaparilla, Bing cherry, sea salt, black walnut and caramel.
Serving Suggestions:
This wine is unique in character and style, yet truly fits into the framework of what a wine should actually taste like and be constructed. Enjoy with lamb, pastas, ripe cheese.
2013 Villa Creek, Luna Matta Vineyard
Growing Region: Paso Robles, California
Varietal Composition: 70% Mourvedre, 30% Syrah
Fermentation: 40% New Oak Puncheons
Alcohol Content: 14.6%
Suggested Retail: $35.00
WineSellar Club Price: $31.49
Broad Strokes:
From the winery: Listed as one of 12 wineries to visit in Paso Robles in "The Grit and Grace of Paso Robles", Wine Spectator, June 20, 2019. The San Francisco Chronicle named Villa Creek Cellars one of "The 52 Wineries in California You Need to Visit in 2019."
We moved to Paso Robles in 1996 to open a restaurant, partake in the burgeoning wine scene and raise our children in the country. In 2001 we purchased our first grapes to make wine for our restaurant. And so began Villa Creek Cellars, our best expression of west Paso Robles’ Rhone grape varieties. In 2017 we closed our restaurant to devote the entirety of our blood, sweat, tears to our winery and Demeter certified biodynamic and CCOF certified organic vineyard in the hills west of Paso Robles. We continue to purchase grapes from our region's most esteemed vineyards and strive to create exciting wines that reflect the land from which they originated.
Appearance:
This is a great label, depicting organic vineyards in an abstract fashion. The back label is more businesslike. The wine is nearly black at the center, bleeding out to deep crimson on the edge of the glass.
Nose:
Dark black fruits are somewhat reserved, but you can detect hidden fruit and complexities peeking their presence out. Notes of fresh blackberry and blueberry dominate over some very ripe fruits, such as raisin and date: though present, do not identify the overall character of the wine.
Texture:
Powerful and rich entry, ripe fruit forward. Solid and full-bodied, this wine needs many hours of air-exposed breathing to bring out the best it has. In fact, the next day the wine was even better.
Flavors:
To the nose, blue and black fruits, with dates, fresh prunes and ripe figs. Roasted nuts, dark earth, clay, clove, distinctive wood notes. It’s full of EVERYTHING!
Serving Suggestions:
Cellar for 5 more years or enjoy with grilled meats and BBQ!
2018 Vavasour Sauvignon Blanc, Awatere Valley
Growing Region: Marlborough, New Zealand
Varietal Composition: 100% Sauvignon Blanc
Fermentation: Stainless Steel Tanks
Alcohol Content: 13%
Suggested Retail: $22.00
WineSellar Club Price: $17.09
Broad Strokes: 97 For Previous Vintage, 2017
Vavasour’s first vintage was 1989; within three years they were garnering high accolades and had officially put Awatere Valley on the map of great wine making regions. They trace their heritage back to 1890, and 100 years later they are seemingly on top of their game. The Awatere Valley is a sub-appellation within Marlborough. It features deep sedimentary soils consisting of quartz, mudstone and feldspar.
This type of soil is commonly found in Germany, South Africa, and of course New Zealand. These soils were crushed millions of years ago by glaciers and formed through the evaporation of seawater. It is part of what makes this wine so unique and delicious.
Appearance:
The graphics on this screw-capped bottle are straightforward and well presented. This includes the family coat of arms and an informative back label. The wine itself is slightly grey, with a green tint.
Nose:
The initial green pea aromatics are pronounced and significant, which some people love and others don’t appreciate as much. I happen to love it, as I find wines with striking aromatics to be most interesting, and seem to evolve and become more complex than those of lesser character.
Texture:
The wine is a solid medium weight in body, perhaps more so in flavor, and has a very pleasant, engaging feel in the mouth. The entry has a bit spritz, due to its youth, and it’s also creamy. It feels seamless, yet the acid is present. It tightens up on the finish nicely.
Flavors:
In an atypical twist, the flavor profile comes off a bit different than the nose. Key lime is the headliner, with notes of Granny Smith apple, tangerine, quince and kumquat to follow. A touch of cream soda and wham, lovely, so pleasing, so pleasant!
Serving Suggestions:
We felt like the wine tasted somewhat like a hybrid Sauvignon Blanc from different countries. There is a German feel to it, a feeling of a fine Sancerre from France, of course New Zealand, and even a bit of California taste to it as well!
2016 Kieu Hoang Red Blend, “People’s Wine”
Growing Region: Mendocino, California
Varietal Composition: 50% Zinfandel, 25% Cabernet Sauvignon, 25% Merlot
Fermentation: Barrel Fermentation
Alcohol Content: 14%
Suggested Retail: $24.00
WineSellar Club Price: $19.79
Broad Strokes:
From the winery: Kieu Hoang’s journey to find KH good-healthy cells to improve quality of life. Mr. Kieu Hoang is an American entrepreneur and philanthropist, originally from Vietnam. He is the CEO of RAAS, Inc (USA) and Vice Chairman of Shanghai RAAS Blood Products, China. Through his studies on different foods and plants, he has come across numerous findings. Studying Red wine in particular caught his attention. In his research he found that good healthy cells did not just exist in human plasma but also in red wine; he found that a small grape has 5000 more genes than a human being. With 38 years of experience in sophisticated fermentation, PH adjustments and cold stabilization, Mr. Hoang presents the world with his exclusive line of wines.
Appearance:
The Kieu Hoang labels are supremely individual and striking, based on the cell formations from the owner’s original occupation. The wine is nearly black at the core, bleeding to dark crimson at the edges.
Nose:
Dark berry and ripe plum fruit underscore the vanilla oak and other wood spices. Deep black and red fruits, with hints of smoke, roasted nuts and currants. Kind of an old world nose, note a hint of cumin.
Texture:
The wine is medium to full in body, and has a new world feel upon the entry, with ripe fruit and 14% alcohol. A dichotomy for sure! The texture fits the palate so well, it is easy to drink and enjoy.
Flavors:
New world and old world styles blend together for the flavor profile. Find plum fruit and skin of plum (as Bridget called), with raspberry, vanilla, and a touch of pomegranate. Spices of nutmeg, cinnamon, cumin, herbs, particularly bay leaves, and ginger.
Serving Suggestions:
This would be great with BBQ over the fourth of July, or anytime for the rest of this summer and even into the next year or two. We had it with our recipe of the month, non-gluten cookies with chocolate chips. A total winner!
Healthy Fantastic Oatmeal Chocolate Chip Cookies
This is a healthy alternative to your basic chocolate chip cookie recipe. We have these cookies around the household often, as we can eat them relatively guilt-free with coffee in the morning or a late night treat with some leftover (if there is such a thing) red wine. We found it went very well with our WineSellar Club red wine, the 2015 Kieu Hoang Red Blend.
Ingredients:
- 3/4 Cup Turbinado sugar
- 3/4 Cup Xylitol sugar* or whole cane sugar
- 1/4 Cup Ghee or butter
- 2 Eggs
- 1 tsp vanilla
- 1 1/4 tsp baking soda
- 1 Cup Almond butter
- 3 1/2 Cups Oats
- 5 oz Dark Chocolate Chips
Method:
- Preheat oven to 325 degrees.
- Combine both sugars, butter and beat until creamy.
- Add eggs, vanilla, and baking soda and mix well.
- Add almond butter and mix.
- Stir in oats and chocolate chips.
- Place a TBS of dough about 1 1/2 apart on a cookie sheet. You can either grease a cookie sheet well or I use a silicone pastry liner on a cookie sheet.
- Bake 10 to 12 minutes until brown around the edges.
- Take out of oven and let sit for 5 or so minutes. Then put them on a cooling rack until set.
Like brands Xyla & Xylo. Xylitol is a plant derived sugar that looks and tastes like sugar but has fewer calories and doesn't raise blood sugar levels. Several studies suggest that it has various important benefits, including improved dental health. Low on the glycemic index (7) whereas sugar is 60+.