Soffocone di Vincigliata, Testamatta, Bibi Graetz, Toscana IGT, 2007

[Just as a quick preface: this post may have some naughty innuendos... I know... you really want to read it now... trust me, this was my favorite post to write.  I tried to keep it as PG as possible, and I think by the Motion Picture Association of America's standards, I have succeeded.  However, as much as I wanted to let loose with a NC-17 rating, that would probably tarnish my record for potential reputable recognition of Juicy Tannins.  So without further delay, let's get to this fun, sexy, dirty (in a good way) wine.]

This wine, this, wonderful, amazingly seductive wine, is on my list of the top... no, no... it is the top story of all time.  If you ever have the opportunity to come across a bottle of Bibi Graetz's Soffocone (or any other of his fantastic labels) buy it and buy some for your friends.  I was first introduced to this label by my cousin, Jeff, the Wine Specialist for one of our distributors, Wirtz Beverage.  He was representing his company the night of our Wine at Wholesale Tasting at the club and told me the remarkable story of Bibi Graetz and his line up of, what he called "the bomb" wines.  Mr. Graetz is an artist, and pours the soul of his art into his bottles, the flagship being Testamatta.  The labels are very bright, colorful, and in some cases, risqué.

Fast forward a week later, Bibi Graetz's team is in town on a sales blitz for promotion of his wines.  I get a phone call from my Sales Manger, Casey (I love her by the way), saying I need to meet this guy from Testamatta.  Long story short (too late), I meet Michele from Testamatta, and he begins to tell me about the wines he represents.  And in all seriousness, these wines have amazing flavor profiles, and I truly think Soffocone is my favorite.

The flagship, Testamatta, means "hothead" or "crazy head."  The basic tier wines, Casamatta Bianco & Rosso, mean "crazy house."  Grille di Testamatta, "Hothead's Whims," or "someone with ideas."  Cicala del Giglio, "cicada of Giglio Island," and cicada in slang, a "pretty girl."  Bugia: "bullsh*t."  And of course, Soffocone, of which the town where the vineyard is located, Vincigliata, overlooks the city of Florence, and is known to be where young lovers go to... um... well, be... young lovers... you get the idea.  Let's just say everyone leaves Vincigliata satisfied -- or so you would hope.  :)  And Soffocone... as Michele so eloquently put it, in his awesome Italian accent, "we Italians, in general, serve Vino di Tabla, wine you serve on top of the table; Soffocone is a wine you can serve... under the table."  It's a good ol' fashion, dirty Italian word for this carnal act best suited for carpeted floors.  Really, it's a great bottle of wine to have after a long day's hard work. ... A bottle to enjoy when life has you down. ... Celebrating a new promotion? ... Celebrating anything at all? ... I can't think of a better birthday present.  :)

And the label... again, Bibi Graetz is a great artist and designs all of his labels.  The label representing the "under the table" bottle was just a little too risqué... just so that it became illegal to import to the States.  Damn US wine label imagery laws... damn them all.  I however, have a print of the European label given to me from my sales rep that I have framed.  I know... it's a sick obsession, and Erica thought it was a waste of money, but if you only knew how long I rolled on the floor laughing in my bar while listening to Michele explain that "sex is not taboo like it is in America... we are comfortable showing off the 'love' for our wines," you would understand.  I just need to have the print signed the next time Bibi is in town.  Do you notice anything missing from the US label?  In order to allow the wine into the US, the label had to be... altered... slightly.

I think I'll hang it next to our wedding photo

Up close with the Original Label

US Label of an empty bottle... yes, it was luscious

Now that I've gone through all of this bugia that quite possibly only I think is entertaining, on with the tasting notes.  This vintage is 90% Sangiovese, 7% Colorino, and 3% Canaiolo.  The nose is amazing... I love Sangiovese aromas, and the Soffocone 2007 does not disappoint.  There is an excellent representation of plum, earth, sweet spice, coffee, and leather.  With more air contact, a slight vanilla scent is released with more leather.  The palate is full, sumptuous, and with hints of vanilla, you can amass the rich black cherry flavors with refined tannins and a wonderful finish that is worthy of the 92 point rating from Wine Spectator.  Congratulations on the score, Testamatta!  Soffocone can be found online (no, not the websites you're thinking of...) for about $35-45 through online retailers, and can be found in restaurants for, I imagine, somewhere in the vicinity of $60-75, and it is SO worth it.  This wine is deserving of many spaces on your shelves for the beautiful texture and flavor of the wine, and for the awesome story that uses the best sales tool in the world: sex.  Please enjoy!!

Domaine Jacques-Prieure, 2009 Barrel Tasting, Blancs

At the Wildman 2009 Barrel tasting on February 4th, I met Nadine Gublin, the winemaker for Domaine Jacques-Prieure, and sampled her three amazing White Burgundies.  I was on a white wine kick that day, and did not sample her fine array of Bourgogne Rouges, however, I will be setting up an appointment to taste after the vintage is officially released.

vinopedia.com

Domaine Jacques-Prieur, Meursault, Clos de Mazeray, 2009
The nose has a smoke flavor, perhaps applewood, and oak aromas.  The palate is bright and crisp with melon, baking apples, oak and a slight smoke.

millesima.ie

Domaine Jacques-Prieur, Beaune Champs-Pimont, 1er Cru, 2009
A less intense nose than the Mersault, but still has the slight oak aromas and a bit of melon basket.  The palate is extremely nice, with higher acidity, apples, and vanilla on the back, with a very crisp finish.

wineandco.com

Domaine Jacques-Prieur, Puligny-Montrachet, Les Combettes, 1er Cru, 2009
The most exquisite of the three, the nose was soft, had notes of oak, and wonderful vanilla and lavender aromas.  A bright palate of pineapple, tropical fruits, refined acidity and a clean finish left me incredibly impressed with the Combettes.  An excellent finish to the Blanc line-up.


In sampling these three Blancs, I believe once the 2009 Jacques-Prieur is officially released, it will be an excellent vintage.  The wines were very full and lacked no flavor in any stages of the tasting process.  In my first introduction to the Domaine, I am very satisfied, and hope to bring Jacques-Prieur to the club to share these fresh, crowd-pleasing wines.  Just be willing to throw in an extra dollar or two for these treasures: about $75 retail for the Meursault and Beaune or $100-ish in your favorite retaurants.  The Puligny-Montrachet will be around $140 retail and $180-ish on the wine list.

Pinot Noir! Sturino Trotta, Melville, Laetitia

The craze of Central Coast Pinot Noirs has been intense ever since the god-awful movie Sideways came to America's Independent Movie collection.  Sorry, no... it was a great movie relative to the promotion and recognition of Santa Barbara and the surrounding Central Coast as a phenomenal Pinot Noir and Chardonnay production AVA (American Viticultural Area).  And having been to several of these wineries, and truly loving each and every one, I am a devoted fan through and through of Santa Barbara, Paso Robles, Arroyo Grande, Santa Ynez, and the other AVA's of California's Central Coast.  The movie, despite its subtle promotions and weird "somewhat-my-kind-of-humor" humor, was not my cup of tea... but that is not the purpose of this review.  What I really want to share with you are three of my favorite Pinot Noirs, all of the Central Coast.  Having visited two of the three wineries, and having met the owner of the third, I am very confident in their products and am extremely happy to order a bottle when I see them on a wine list.

sturinotrotta.com

First, Sturino Trotta Pinot Noir, Santa Barbara, 2005: both the nose and the palate are an excellent representation of both the new and the old world.  Having met the owner of the winery and in developing a great relationship with him and our sales representative, I have become a huge fan of the entire portfolio.  In fact, one of my first posts on Juicy Tannins was a review of Sturino Trotta's 2005 Zinfandel, one of my all time favorite wines for the value.  Like I said before, it is a great mix of both California fruit and, through the growing and winemaking processes, Burgundian notes as well.  The nose has great tart cherry, cocoa, cedar, and earth aromas that remind me of a well-made Bourgogne  The palate is red berries on the forward: red berries and cranberry immediately up front; then moving to the middle, the terroir emerges from the fruit, again, replicating a Bourgogne, with mineral and earth flavors, mixed with a spot of cherry and chocolate.  The finish is dry, but smooth, with a cherry pie aftertaste.  Very complimentary of char-grilled steaks or pork with a balsamic reduction sauce.  I highly recommend the Sturino Trotta Pinot, and at $70 retail, it is at a very appropriate spot on the wine list.

melvillewinery.com

Melville Pinot Noir, Estate, Santa Rita Hills, 2009: this was one of the wineries that I visited with the Club Managers Association Wine Workshop at the 2010 World Conference (actually, it was almost exactly a year ago today).  It was one of the first, and one of the most memorable.  I remember sitting with the 25 other club managers in the wine cellar tasting room amongst bottles and barrels, tasting the portfolio, and shouting out aroma and tasting notes before my more-experienced counterparts.  Despite being the youngest manager (by at least 10-15 years), I earned a few stripes for "knowing my stuff."  The Estate PN was one of the favorites for the value.  At first pour, the sight is magnificent: for a Pinot, it is very dark and appears heavier than it really is.  With a beautiful deep ruby hue, it has crystal clear edges, and a soft look to the body.  The nose is full of cherry, cloves, soil, cedar, and mint.  There is an excellent spice on the palate, with notes of black cherry and espresso on a heavy body for a Pinot.  It has a bite when it is first opened, but cools off after about 20 minutes and the body becomes soft and luscious.  The finish is savory and lingers with a a want for another sip.  At about $35-45 retail, this is truly one of my favorites, and I highly recommend it for all occasions.

Laetitia Pinot Noir, Estate, Arroyo Grand Valley, 2009: also one of the many wineries we had the pleasure to visit.  Known not only for their fruit-filled Pinot Noirs, but for their fantastic Sparklers.  Our experience at the estate was to view the fermenting and bottling process of their Sparkling Wines.  During introductions of the winemaker, owner, and staff, we were treated to a demonstration of sabrage, the technique of opening a bottle of Champagne/Sparkling Wine with a sabre.  Giving the bottle a slight swirl to agitate a few bubbles, our host then, with a clean swipe, followed the length of the bottle with his pirate-like sabre and sliced the lip of the bottle clean off with a diagonal cut.  A burst of bubbles shot the cork and removed edge of the mouth of the bottle soaring a good 15 feet.  We were told the story of Napoleon's Champagne escapades when he would canter his horse across his line of generals who held bottles of Champagne like swords, and he would sabre the bottles prior to battle.  It was for this his famous line would forever be etched in Sparkling lovers' minds: "Champagne!  In victory, one deserves it; in defeat, one needs it."

After receiving our reward of our entertaining treasure in a Laetitia etched flute, we walked down a long stairwell, reminiscent of a massive bomb shelter (in all seriousness and all nonseriousness, if I had to reside in a bomb shelter, Laetitia's would be my first choice), into the wine cave.  Below stood barrels stacked between "scaffolding-like" steel rods, several rows deep, many columns wide, and about 2 stories high.  It was a massive display of the production process.  Lurking deeper into the cave, we were able to witness the "purification process" where the bottles are stored upside down in a sub-zero fluid solution so sediment will settle and then freeze in the upper portion of the neck of the bottle.  Capped with a metal "beer" cap, the bottle is quickly opened to release the frozen slush containing the impurities, and the cork is immediately placed and the wire cage applied.  The process was fascinating, but an even more mysterious enigma revealed was the size of sparkler cork prior to bottling.  It was a solid piece of massive cork resembling a double magnum cork, that through the bottling process, is [forcefully] forced into the bottle neck, causing the mushroom-shaped cork you would normally find after popping a bottle... which makes sense, but I really thought the cork was mushroom-shaped prior to the bottling process.  Who knew?

thewinestop.com

We then retired to a luncheon held in Laetitia's tasting and retail house, where their wonderful line up of Chardonnays, Pinot Noirs, and other varietals were paired with a fabulous meal.  The Estate Pinot Noir was one of the favorites among our crowd.  The nose is bright with lush berries, sweet cherries, and a slight menthol note.  There is elegant spice and red roses present after another swirl.  The palate is soft and elegant, with mild spice, and full fruit on the front and middle.  It has a refined body and is fair and fresh.  There is a hint of apple-wood smoke on the finish.  It is an excellent representation of the Central Coast and at about $25 retail, it is an incredible value for the quality.

Moral of the story: if deciding to visit California for a vineyard-hopping vacation, check out the Central Coast AVA... make a few days of it.  The beauty of Santa Barbara, the variety of Paso Robles, the hills of Santa Ynez... there is no other place on Earth with these qualities.  While Napa is the first thing to come to mind when visiting California for the wine experience, the geology of the Central Coast allows for some of the greatest Pinot Noir production in the World... I will agree with Sideways on that.  Cheers and enjoy!

Project Button

With the Hospitality Fundraising Gala on everyone's mind, I've decided to continue The Road to 20 with a look at one of last year's memorable moments...

For our annual gathering at Ferris State University's Hospitality Gala, our group of friends attempts to do something meaningful and special for each member of the team.  Whether it is simply lunch beforehand, or making t-shirts for everyone... last year, our friend Alissa made shirts that had a bottle of what resembled Absolut Vodka on the front, labeled "Absolut Big Rapids," with our personalized recipe: "After many nights of appreciation, various educational gatherings, and years of dedication, this distinguished infusion has been established by ten secret ingredients that undoubtedly will change the way you consider greatness."  The ten ingredients being... us.  Wow, we really are elitists.

My addition, Project Button, was a funny, creative way to bring us closer together... making fun of our personalities, faults, successes, and whatever else I could think of on a big yellow button for the whole world to see.  The planning started months before Gala 2010, creating phrases to describe my group members, myself, our jobs, etc.  At one point, I sent an email around asking people to describe themselves or other members of the group in a short phrase, 8 words or less.  For example, as the creator, I became the "Button Master."  Leah, always with camera in hand, became "Official Photographer."  Joe's favorite phrase in school, "Alissa, Write That Down."  For our hotel people, "Hotelier... Say it Right!"  You get the idea.

Some buttons were made in mass for the whole group, such as "Distinguished Alumnus," 'Wine Enthusiast," and yes, "Elitist."  I even made some for outside the group, including our Program Coordinator, whose button describes her status in the world of hospitality networking: "Queen."  Her husband: "My Wife is Queen, therefore I am King."  For our professor who takes on a large portion of the Gala guidance and direction: "Just a few more hours..."  Again, you see where I'm going with this.  So if you're counting, you're thinking about 30-40 buttons, right?  Try over 300.  My hands bled in preparation for my ultimate joke.  And I didn't want everyone to pierce their dresses and suits with 30+ pins, so I provided lanyards early in the evening with the first round of buttons.  I also had to carry around the box-o-buttons all evening... but it was totally worth it.

There were a few, let's just say "off the wall" sayings on a few of the buttons, too.  Don't think I'm going to make 300 buttons and not have a few off-color ideas.  This is usually the point where sane people draw the line, and not put thoughts into print.  Well, since I had a button that simply read "THE LINE," you get the idea I don't have much of a filter.  Some more popular buttons of the evening (that is late evening, at the after-Gala party at the local bar) held such phrases as "I had Chinese last night."  That particular button belonged to my friend... whose wife just happens to be from Hong Kong.  As we were all splitting rooms, and the rooms were in close proximity to each other, we each donned the button: "I'm sleeping with 10 people tonight."  Or the winner of the evening, at the bar with 30 buttons to be thrown out into the crowd (after we took ours, of course), that just simply read "Whore."  There also may have been some "Cougar" buttons in the mix.  I don't know if I laughed more giving them out, or coming up with the phrases.  I know, I know... some might call it... distasteful.  But at the time, these just too funny to pass up, and they were definitely popular.  I wouldn't have filtered these ones for the world.

I didn't require us to sport the buttons the ENTIRE evening (even though some of us did!)

Dancing with Leah... with buttons

Enjoying the evening with GA

Leftovers

So why would I post this (other than for the few cheap laughs I hope to receive)?  To be honest, it's actually a very fun and funny way to bring people together.  Despite what you write on them, it creates a competition amongst your group members to "get the most buttons."  You can find a button maker from Badge-A-Minit for under $30.  I would recommend buying the button kits on eBay... the cost is much lower.  The button making process does take some time, but once you have the hang of it, it's quite easy... and completely worth it for the fun factor.  That evening, many buttons were exchanged, some were stolen, but they were all enjoyed.  Random people were walking up to us - mind you, there's 300 other people in the room (we just felt like we were the only ones there) - wanting to know how they could get a button.  Our response was to come to the after-party-party at the local bar.  And the string of buttons is a memento that can be taken home, hung on the wall, and be a conversation piece for years to come... "I remember the year of Project Button."

Bordeaux Wine Tasting, Monday, January 24, Conclusion

Conclusion of my 2008 Bordeaux Union Tasting notes, held on 1/24/11 in Chicago:

Chateau Gazin, Pomerol, 2008
Mineral and dark fruit nose, with a hint of iron.  The palate is light, but very dry, with green fruit and intense tannins.  This bottle most assuredly needs time in the cellar, perhaps 4-8 years.

Chateau La Conseillante, Pomerol, 2008 ***
The nose is elegant with pomegranate, grapes, and minerals.  The palate is explosive with a hint of smoke, rich fruit, slight tannins, and a fabulous finish.  This wine does not lack the pizazz that some of the other young Bordeaux bottles did that day.  It was fresh and an excellent representation of Pomerol.

Chateau La Lagune, Haut-Medoc, 2008
A nice nose of cloves, mint, and cigar box.  The palate is a tad thin, with very young juice, cherry, and grape flavors.

Chateau Brane-Cantenac, Margaux, 2008
Tea and fresh herbs on the nose; basil and thyme.  The palate has the flavor of Michigan Cherries, tea, and mint, but is very green.  Needs time in the bottle, upward of 5 years.

Chateau Lacombes, Margaux, 2008 ***
Cloves and chocolate on the nose, with creamy vanilla on a second swirl.  The palate is very balanced, with vanilla, excellent deep fruit, cocoa, smooth tannins, and a dry finish that yearns for further enjoyment.  Love it!

Chateau Prieure-Lichine, Margaux, 2008 ***
Also a beautiful representation of Margaux, the Prieure-Lichine is a beautiful wine.  With aromas of ripe strawberries, rose petals and soft perfume, who couldn't be enticed to savor the full, delicate, round deep red fruit palate?  Having sampled the 2002 from our club, I know what potential this wine has in a futures program.  It's good now, and I think a few short years in the cellar could bring even more roundness and balance to this wine.  One of my top picks of the day.

Chateau Beychevelle, Saint Julien, 2008
Cedar, deep berries, dark plum and other stonefruit aromas on the nose.  The palate is ripe with cedar on the front, big juice in the middle, and a clean, cloves finish.

Chateau Branaire-Ducru, Saint Julien, 2008
Unfortunately, I think the bottle was off... the nose was spicy and woody, but had an "off" scent.  The fruit was somewhat lacking in depth, but was on the verge of ripe plum, and there was a slight metallic taste on the back of the palate, telling me the bottle was possibly corked.  An unfortunate incident that does happen in our business, but I do hope to try the '08 Branaire-Ducru again soon.

Chateau Leoville Barton, Saint Julien, 2008
Just a hint of cedar on the nose with a lush scent of dark cherries.  The palate had plenty of dark fruit, a nice tannin structure, and a big presence.

Chateau Leoville Poyferre, Saint Julien, 2008
Soft raspberry and light spice on the nose... a very approachable first impression.  The palate has a very nice light cherry flavor and a good, smooth ending, but something seemed to be lacking in the middle... there simply wasn't the depth I found in several other of the St. Juliens.

Chateau Clerc Milon, Pauillac, 2008
The nose was filled with red fruit and sweet, mild spice.  Cherry and mild cedar flavors on the palate were pleasant on this easy, light Bordeaux.  It is very nice now.

Chateau Grand Puy Ducasse, Pauillac, 2008
Beginning with a wonderful nose of lavender, red and black fruit, and a hint of ground pepper, the palate, unfortunately, is a bit scattered.  It was difficult to hone in on the flavors, and had a very dry, tannic finish.  Perhaps after a few years in the cellar, this will flourish.

Chateau Pichon-Longueville, Pauillac, 2008 ***
Ending on a very good note is the Pichon-Longueville... great nose of cedar, dark plum and other stonefruit, and blackberries.  The palate has a good balance of spice and cherry fruit, as well as a good balance of acid and tannins.  Despite my exhausted palate from the end of a long journey through Bordeaux (all within the walls of the Drake!), I remember very clearly being impressed with this bottle.

So concludes my notes from the Union des Grand Crus de Bordeaux Vintage 2008 tasting.  It was a fantastic journey, and having sampled the "restaurant" vintage of '08, I simply cannot wait to dive into the "grand vintage" of 2009 next season.  Thank you very much to the wonderful suppliers, winemakers, and owners who showcased their amazing selections, and thank you to the Drake for a beautiful setting.  Cheers!

The Road to 20... Rush Hour is on the Horizon

Today, we received the invitation to the 2011 Ferris Hospitality Gala, "The Road to 20," and we are getting very excited to see all of our closest friends while experiencing a night to remember.  We received the Save the Date near the beginning of the year, and have been anxiously awaiting the invitation.  As a refresher, the Ferris State University Hospitality Programs holds an annual fundraising gala to build funds for scholarships, travel, and equipment for the Programs.  This year is the 20th Anniversary of the momentous Gala, and we couldn't be happier to support the very event that brought us all together when we were students.

The Road to 20 Save the Date Card... very clever!  Although the science of reflection tells me the sign should be backward... don't you just love Photoshop?!

Held at the profound and prestigious JW Marriott Grand Rapids, this year's Gala will host a record number of faculty, staff, students, families, and most importantly, the alumni of the Hospitality Programs.  Dubbed, "the year of the alumni," the goal is to recognize all the people who have made the Gala what it is today.  A crescendo of importance, and recognition of FSU as housing a hospitality program that can compete in such leagues as UNLV, The Michigan State School of Hospitality, and Purdue.  The annual Gala has risen from a "spaghetti dinner for 40" to an elaborate reception, silent and live auction, five-course plated dinner, dance, and entertaining event for over 600 people being held at one of the greatest hotels in Michigan, with expectations of raising an unprecedented endowment for the future students of Ferris State University's Hospitality Programs.

Front of the Invitation... in dedication to our host hotel, the JW Marriott Grand Rapids

The Gala will not only recognize the success of the alumni who have made the past 19 events memorable, but also the industry leaders who have supported the growth of the Programs.  One such sturdy branch in the tree of FSU Hospitality has been the Amway Hotel Collection, a member of the Amway Corporation family.  The collection consists of the Amway Grand Plaza Hotel, the Courtyard by Marriott Downtown, and the JW Marriott Grand Rapids, our host for the event; very closely related are the Van Andel Arena and DeVos Place Convention Center venues.  At some point in his or her college career, in what I could very much accurately presume, every student who passes through the FSU Hospitality Programs will experience the support of the Amway Hotel Collection.  Whether it is to work a holiday party for a large business at the Amway Grand or at DeVos Place, an internship held at one of the properties, or becoming a part of the Amway family as a team member of the Amway Hotel Collection upon graduation, Amway and Ferris are very closely knit.  My personal example was working with the, at the time, future General Manager of the JW with a few of my dearest friends to help capture a dream that would one day become an alliance of the Sister Cities of Grand Rapids and the JW.  This unforgettable experience would then lead to my employment at the JW during the opening stages of the hotel, a time that will forever embrace a part of my spirit as a hospitality professional.  I would certainly not be where I am today, professionally, and to an even more important extent, fashionably, without the help and guidance of George Aquino.  (Pattern on pattern on pattern... preferably with a vest.)

To further enhance the relationship between Ferris and Amway, and to give further prestige to this historic event, Richard M. DeVos, Sr., the founder of Amway, will address the massive audience as the honorary speaker for Gala 2011.  I can remember hearing Mr. DeVos speak at the opening ceremony of the JW, and it was a humbling and meaningful to heed the wisdom of Grand Rapids' great pioneer.  It will truly be an honor to have his words touch all the alumni, faculty, and students of the Gala.

Inside of the Invitation... note the amazing dinner planned... a very classic and milestone-worthy invite

The trunk of the Hospitality Programs tree would represent the core Hospitality Faculty who guide the success of every student-run Gala: Amy Dorey, Lianne Briggs, and the Programs' Coordinator, Julie Doyle.  Without these three leaders, the Gala would not have reached the 20-year mile marker as successfully as it has today.  Their dedication to the education of their students through classroom "ideal" scenarios to hands-on "this is what happens in real life, kids..." experiences, helps prepare the future hospitality professionals of the world in what I consider to be an insightful setting for learning.  A huge part of this education is the annual Gala.  I can say, without a shadow of a doubt, I would not be the person I am today (professionally or personally), I would not have the networks and connections that I do now, I would not have the dearest of friends that I now cherish, and hell, I wouldn't be married to my wonderful wife, without the guidance and devotion of these amazing people.

In my four years of active participation of the FSU Hospitality Gala, I witnessed the transformation of an already well-established fundraiser with a group of students chairing various committees to plan a successful $9,000 profited event, to an evolved corporation-styled management structure recreating the Cuban island with 2x4's and Latin dancers for a skyrocketed $20,000 profited celebration.  From A Night in Nashville, to Cuisines of the World, to Venetian Masquerade, to Havana Nights, our journey led us to a successful outcome each Gala season.  I have also supported the three Galas since my graduation as a guest: Big Band, World Fair, and A Night With Willie Wonka.  Now, in my eighth season, we are again incredibly excited to support the FSU Hospitality Gala with the hopes of building an endowment fund that will exponentially shatter the previous record ($20,153, if anyone was wondering... [cough] Havana Nights 2007 [cough]...).  We are so looking forward to supporting the Hospitality Programs, but most of all to enjoy the company of good friends and a great atmosphere at the JW.  Look out Grand Rapids, we're on the horizon!

Maison Olivier Leflaive 2009 Barrel Tasting -- A Must for Your Cellar!!

At the Wildman Burgundy Tasting last Friday at the Peninsula Hotel, I had the utmost pleasure to meet Patrick Leflaive, brother of (and co-owner of the wine estate) Olivier Leflaive.  There has been a strong connection with our membership and Olivier Leflaive since before I came to the club, especially with the Puligny-Montrachet Villages which has been one of our more popular White Burgundies from day one.  It is a fantastic, crisp representation of Burgundy, however, an even more popular line from Olivier has peaked our interest at the club: Olivier Leflaive Les Setilles.  With some negotiating, I brought the Setilles to the by-the-glass list, and have seen skyrocketing results for interest in White Burgundy.  Not only is it our most popular glass pour, it is also one of the members' favorites for the home.  Last season alone, we purchased about 50 cases for the house and for our membership.

Patrick Leflaive and the Olivier Leflaive Puligny-Montrachet

In meeting Patrick and explaining the fantastic rapport his wines have with our membership, he thanked me for our patronage and described the estate in great detail, and invited me (and everyone else who was there too) to visit the winery.  (Another perk in meeting these amazing people, is that should we travel, we would have places to visit, and hopefully stay!)  I then delved into the 2009 barrel samples of Olivier Leflaive's portfolio.

Olivier Leflaive, Chablis, Les Deux Rives, 2009: Les Deux Rives translates to "The Two Banks" as the grapes for this Chablis are harvested on both sides of the Serein River.  There is an oak and mineral nose with a clean, soft, and slightly oaky palate.  It has good acidity balance with a green apple fruit flavor.  Knowing what I am about to taste with Les Setilles, the Chablis is not as crisp as the Setilles.

Olivier Leflaive, Bourgogne Blanc, Les Setilles, 2009: this amazingly valued wine is a hidden gem... the nose is full of floral notes, with herb and mineral hints.  It slightly has the characteristics of a Sauvignon Blanc nose, but definitely is Chardonnay.  The palate has a slightly sickly-sweet acidity, more so than the '08, and is slightly less crisp, however, since this is a barrel sample and does not have sufficient time in the bottle, the evolution of the wine may develop when it is available.  It is very light bodied, and has citrus flavors wound in an earthy palate.  Very nice, but as of this tasting, I will be buying all of the '08 that I can.  Again, not to say the '09 will not be just as good, if not better when released, but I am having such success with the '08, that I will hold off on the '09 for now.

Olivier Leflaive, Mersault, 2009: wonderful nose of honey and hickory laced white fruits.  The palate is very structured with soft oak on the front, apple and melon in the middle, and a very clean finish.  There are hints of a nutty flavor, perhaps almond.  Very nice.

Olivier Leflaive, Chassagne-Montrachet, 2009: beautiful nose of vanilla, white rose petals, and slight peach.  You will find the palate is brilliant with fresh, crisp, acid and citrus flavors on a well-balanced body.  A step higher in refinement from the Mersault.

Olivier Leflaive, Puligny-Montrachet, Villages, 2009: I was very satisfied with the 2009 sample.  My first P-M from Olivier was the 2007, and it was fantastic... as we transitioned into the 2008 vintage, I noticed a decrease in the crisp, citrus enhanced Chardonnay that was the '07.  The '08 was okay, but it did not seduce me like the previous vintage had.  And now we're back with the '09 -- crisp, white fruits on the perfumed nose, and a creamy, bright, clean, well-balanced acid palate with a smooth finish.  Hints of minerals and peach keep my favor for the '09.

Olivier Leflaive, Puligny-Montrachet, 1er Cru Les Folatieres, 2009: an even more refined, full-bodied approach at Puligny-Montrachet is the Les Folatieres, named for the volatile soil that is prone to erosion by loose earth caused from the escape of gases within the terroir.  As with many of the other samples, the nose is exquisite with bright flowers and melon upon a slight oak scent.  On the palate are notes of pear, melon, bright fruits and a sickly-sweet acidity that is both fresh and refreshing.  More refined than the Villages '09, and double the price.

Olivier Leflaive, Corton-Charlemagne, 2009: the king of the White Burgundies at the Leflaive table for the tasting, the Corton-Charlemagne impressed many buyers that day, including myself.  It was fantastic with, by far, the most refined nose of the above, with a complexity of vanilla, wildflower fields, sweet spices, and minerals, all wrapped in a seductive smoke.  The palate was biiiig, with rich, strong substance, apples, pears, and citrus.  Although it is full, it is also elegant, and has an energetic attitude.  It leaves the palate clean and with a lemon zest aftertaste.  It is a beautiful wine and will last for a good number of years, refining the intense profile even more.  Do get out the checkbook for this one... at over $100 wholesale, $200+ in a restaurant, it's totally worth it.

What a fantastic wine estate, and phenomenal experience in sampling the 2009 vintage!  Thank you to Patrick Leflaive, and to Olivier Leflaive for a beautiful portfolio of Burgundian Whites!



Oh, and yes --- side note: with the popularity of Olivier Leflaive at our club, and it being one of my favorite Burgundy estates, Oliver was named after Olivier... you'll often hear me call him Olivier, Monsieur Leflaive, Vier, among his other nicknames... I'm surprised he remembers Oliver as well as he does.  I'm sure when we were in the midst of name-picking our 4 lb puppy, when I shouted "Olivier," Erica's mind skipped the great White Burgundy House, and went straight to the Disney cartoon "Oliver and Company" with the small, orange kitten.  Although, let's face it... at the time he did resemble a small, orange kitten.  And still, at one year old, he's still the size of a small, orange... cat... of which, he can't seem to outgrow our cat; but in his defense, she's not exactly "petite."

Conducting a Wine Tasting

I had the fun opportunity to conduct a wine tasting at a local club for an Engagement Wine Shower.  Our club florist, who I have had the pleasure to get to know very well in the last three years, asked me to participate as part of the entertainment for the wine-themed shower in which she was designing, and I was very excited to partake.  My role in the event was to entertain the guests by talking about the wines available at the reception, and to educate the guests on the aromas, flavors, and textures of the wines.  With my manager's blessings (it was a Saturday night) and awesome advice, I had a fantastic and very successful time.

When I contacted the person hosting the shower, I discovered that she had already picked out the wines for the event.  I had expected that I would be able to bring some wines from the club with which I was already familiar, but this was an opportunity to learn about some new wines.  I also learned that the wines she had purchased were also very good... value wines.  However, despite my concerns of cheap wines with cheap tasting notes, these wines were actually filled with a variety of flavors and scents that made them perfect for such an education: Lalande Chardonnay, 2009; Domaine de Pouy 2009 (60% Ugni Blanc, 40% Colombard); Paul Jaboulet Aine, Parallele 45, Rhone, 2007; and Chateau Roc de Segur, Bordeaux, 2009.

As I prepared for the tasting, I gathered some items that would help define tasting notes for the guests' senses: red apple, green apple, plum, raspberries, blackberries, lemons, limes, grapefruit, cherries, green pepper, rosemary, thyme, cocoa, and soil.  When I arrived at the club, I cut a few slices from each item and placed each of the samples in a separate wine glass, so that when the guest experienced each wine, they could correlate the appropriate scents and flavors of the samples.  For example, the first wine tasted was Domaine de Pouy, which had a faint grapefruit scent, which could easily be identified with the grapefruit sample.  The last wine tasted, Chateau Roc de Segur, was blended with Cabernet Franc, and had a great green pepper flavor in the mid to back palate, again that could be recognized with the sample of green pepper.

I also brought a few house and banquet wines from our club to compare the profiles from other parts of the world, including 14 Hands Merlot from Washington State, Penfold's Koonunga Hill Shiraz from Australia, Casamatta Sangiovese from Tuscany, and New Harbor Sauvignon Blanc from New Zealand.  The Merlot provided a more silky, fruit-forward palate.  The Shiraz provided a more robust flavor to contrast the Rhone and the Bordeaux.  The Sangiovese gave a completely different nose profile than the French reds.  And the Sauv Blanc described New Zealand's light, crisp profile compared to the creamy palates of the two French whites.

First, Lalande Chardonnay, 2009: the nose was a tad oaky and buttery, with white flower aromas.  The palate is silky, with slight butter, solid apple, and a clean finish.  Lalande's style for their '09 Chard is to age the wine with 1/3 production in new oak, 1/3 in one-year oak, and 1/3 in two-year oak.  This allows the Chardonnay to not be overly oaky, and give a unique characteristic to the wine.

Domaine de Pouy, 2009: the Ugni and Colombard varietals are actually the grapes used in Armagnac and Cognac production.  As a country wine of Gascogne, de Pouy is a very refreshing, quaffable wine.  On the nose, I first detected a Sauvignon Blanc-like scent... faint grapefruit and a touch of papaya.  The palate is creamy with notes of lime and apple juice, and continues it's aromatic presence throughout the taste.  This is a wonderful, inexpensive wine for small family gatherings or large events as a cocktail wine.

Paul Joaboulet Aine, Parallele 45, Rhone, 2007: the first aroma was of sweet sawdust, then a further swirl released the Grenache scents of caramel and red fruits.  The palate was full of cherries, strawberry, and had a cocoa presence on the back palate.  Also a good cocktail wine.

Chateau Roc de Segur, Bordeaux, 2009: the nose began with a sickly-sweet, earthy aroma, with plum and other stone fruit notes.  It coats the tongue and is very berry-forward, with a huge presence green pepper on the mid-palate, and an earthy finish.  While I think the wine could benefit from some time in the decanter, I was surprised that it was more approachable right out of the bottle than I first imagined.  Don't expect Lafite, but if in the market for a 2009 Bordeaux under $10, don't overlook the Roc de Segur.

In all, I had a fantastic time showcasing some interesting wines, while educating the guests of the reception who not only were able to take a bit of wine knowledge home with them, but also had the chance to be actively involved in wine entertainment.  Cheers!

SNOW DAY!!!

In homage to last Wednesday's "Snowmageddon," here are some photos of the Great Blizzard of 2011.  I can remember having this much snow as a kid, but never that accumulated in one night.

After the phone call from both the club and Erica's office that we both had a SNOW DAY!!

Our parking lot that was plowed at 7:00pm... preventing anyone from leaving until the next day

Our stair rail leading to our parking lot

The front of my car... or what was once the front of my car

On a search and rescue mission... that's what we told him anyway