A tiny place serving up BIG flavors, local wine, and beer! Favorites! Fig Chutney & Brie • Peruvian Chicken Salad Cuban Pulled Pork • Citrus Glazed Rotisserie Chicken
Take-out and Catering Available
5945 Traffic Way, Atascadero www.figgoodfood.com Tues - Fri 11am-8pm Mon & Sat 11am-3pm Closed Sunday
Rock Star
A Word from the Editor .........................................................................2
Meet the
Winemakers ............................................4
Amy Butler of Ranchero Cellars Paul Hoover of Still Waters Vineyards and Winery Kevin Jussila of Kukkula Darren Mitchell of Mitchella Vineyard & Winery David Parrish of Parrish Family Vineyard Stuart Selkirk of Cayucos Cellars
Architecture: Denner Vineyards ..........................................................18 Feature: Rio Seco Vineyard & Winery .................................................22
About the cover: VINO’s February Rock Star winemakers are, from left, Kevin Jussila of Kukkula, Stuart Selkirk of Cayucos Cellars, Amy Butler of Ranchero Cellars, Paul Hoover of Still Waters Vineyards and Winery, Darren Mitchell of Mitchella Vineyard & Winery and David Parrish of Parrish Family Vineyard. The Rock Stars are joined here by Parrish Family Vineyard Assistant Winemaker Ethan Ray. VINO photo by Dennis Swanson of Studio 101 West
Breakaway Tours and Event Planning .................................................24 White wine for lovers of red ...............................................................26 Paso Robles Area Wine Tasting Map ..................................................30
FOOD & WINE ....................................................................................33 Featured Chef: Tom Fundaro of Villa Creek Restaurant Rock Star Food and Wine Pairings: Dried Persimmon Appetizer with Cayucos Cellars’ Chardonay Dry Rubbed Beef Ribs with Kukkula’s Sisu Lamb Orecchiette with Mitchella Cabernet Franc Lamb Shank with Parrish Family Cabernet Sauvignon Asian Quail with Still Waters Sauvignon Blanc Roasted Mushroom Chicken with Ranchero Cellars’ Chrome Food & Wine Pairing Chart
Wine Education: An introduction to aerating .....................................43 Art: Masterpiece within a Masterpiece ...............................................44 The great escape — making wine ......................................................46 Wine Education: Consider the glass shape when serving wine..........48 Calendar of events...............................................................................50 Reference .............................................................................................54
Published by
VINO Central Coast Edition Published by the Paso Robles Press
North County Wineries and Tasting Rooms North County Olive Oil Tasting Glossary of Wine Terms Wine Country Tours, Transportation and Lodging
Spring 2013 | Page 1
A Word from the
EDITOR
Take a
picnic out
and enjoy the area’s mild weather
Though it’s still technically winter, winter on the Central Coast is nothing compared to other parts of the country. While it still may be a bit chilly, wine tasting is still fun. Mid afternoons still warm up for comfortable wine tasting and picnics outside. With the winter rain, the hills outside many of the tasting rooms are covered with green. In the next couple of months, the wildflowers will begin to bloom. This time of year — in my opinion — is a great time to take a picnic out to a winery and enjoy the light breeze while sitting in the sun and sipping on wine from that winery. Many local wineries cater — and sometimes quite literally — for such people with picnic tables, chairs and even food available.
FALL 2011
VINO Published by the CENTRAL PasoCOAST Robles PressEDITION & Atascadero geared News is a local magazine toward 805.237.6060 Paso Robles Wine Country events, www.VinoPasoRobles.com wineries and the local community. VINO is published by the PASO ROBLES PRESS three times a year.
Available online at www.VinoPasoRobles.com Publisher: Jeremy Burke publisher@pasoroblespress.com
Executive Director: Karli Twisselman karli@pasoroblespress.com
Advertising: Cassie Verley cassie@pasoroblespress.com
Editor: For a relaxing afternoon, pick out two or three wineries from our map in the middle of this magazine — I recommend choosing wineries in the same vicinity — and pack a picnic lunch. Wine tasting can be both educational and affordable — depending on how much wine you purchase. Most wineries charge between $5 and $10 for tasting fees and many waive those fees for club members or with a wine purchase. Enjoy and safe tasting!
Heather Young VINO Editor
Page 2 | Spring 2013
Heather Young heather@vinopasorobles.com
Contributors: Stephanie Austin Elizabeth White Taylor Belmore Sharen Rund Bloechl Leanna Newby Lindsay Masten Lisa Pretty
CONTACT INFORMATION www.VinoPasoRobles.com www.PasoRoblesPress.com 805-237-6060 829 10th Street, Suite B Paso Robles, CA 93446
Central Coast Edition Published by the Paso Robles Press
VINO
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DAWN WOFFORD
TRUST As a retainer-based firm, we adhere to a strict code of ethics that benefits both our clients and candidates.
Senior Managing Partner Dawn Wofford co-founded Benchmark Consulting in 1995, aspiring to combine her passion for the wine business with her expertise in attracting high-quality talent. Dawn oversees and takes the lead on all senior level searches at Benchmark Consulting, utilizing her experience in the business and keen understanding of clients’ needs to create lasting relationships.
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OUR ORGANIZATION Benchmark Consulting is the world’s leading search firm dedicated to serving the wine community. With offices in Sonoma, California, we conduct searches domestically and internationally for clients that range from the largest winery in the world to boutique family-owned operations. Our clients add competitive value to their organizations by retaining us to locate, attract and screen the best talent. We have the unique ability to draw strong, qualified candidates from both within the wine community and from beyond. This enables us to significantly improve our client organizations’ abilities to respond to the challenges of the marketplace. Changing jobs or hiring a new employee is one of the most important decisions you will ever make for yourself, your family or your organization. By honestly and clearly presenting opportunities to accomplished professionals, we serve our clients’ best interests.
Winemakers: MEET THE
For this issue — we give you six
more Rock Star winemakers. We strive to highlight different winemakers, with different wines and give you a glimpse into their lives; after all, winemakers are people too; they just get to spend their time, and often making their living, with wine. This issue’s Rock Star winemakers are Amy Butler of Rachero Cellars, Paul Hoover of Still Waters Vineyards and Winery, Kevin Jussila
of
Kukkula,
Darren
Mitchell of Mitchella Vineyard & Winery, David Parrish of Parrish Family Vineyard and Stuart Selkirk of Cayucos Cellars. After you read about our Rock Star winemakers, stop by and check our their wines and tasting rooms; you never know when you’ll get the chance to meet the winemaker in the tasting room. —Heather Young, Editor
VINO photo by Dennis Swanson of Studio 101 West
VINO photo by Dennis Swanson of Studio 101 West
Rock Star
WINEMAKERS
WINEMAKER
Amy Butler Ranchero Cellars pays homage to the Old West
Sharen Rund Bloechl VINO
A
California girl, Ranchero Cellars winemaker Amy Jean Butler is originally from Ridgecrest, a desert area surrounded by four mountain ranges in the northeast corner of Kern County. When it came to finding a major, Butler knew she wanted to know more about wine and become a winemaker, which led her to the University of California, Davis. After graduating in 1997, Butler started looking for her niche in the wine world. She spent five years in the Sonoma and Napa areas. In 2002, Butler moved to Paso Robles and was surprised her degree and work experience didn’t impress anyone or get her a winemaking job. Starting out as a forklift operator, she moved on to work as a harvest assistant. She joined Edward Sellers Vineyard and Wines in 2004 as its founding winemaker. She produced the first six vintages, which garnered her gold medals before branching out on her own. In 2008, Butler used all her savings to start Ranchero Cellars, named after her own ranchero. Butler said she is committed to making small batches of wine — 400 cases. She admits it’s not always easy balancing financial responsibilities, exploring new varietals and expanding her wine, but it’s her life’s ambition. “Rounding up what nature gives me using as little rope as possible,” Butler said. Butler has chosen to break away from the pack and craft wines from under-theradar varietals. She rents space to make small batches of grenache blanc, viognier and carignan. When asked, “What’s different about being a woman winemaker?” She replied Page 6 | Spring 2013
VINO photo by Dennis Swanson of Studio 101 West Central Coast Edition Published by the Paso Robles Press
VINO
VINO photo courtesy of Steve Anglim
VINO photo courtesy of Amy Butler
Above left: Amy Butler takes a break from crushing her grapes. Above right: Amy Butler is in the field checking on the viognier grapes. Left: Amy Butler hosts a Conference “A Taste of Emerging Varietals” at Garagiste 2012
Sharen Rund Bloechl/VINO
with a chuckle that she “shaves [her] legs before stomping grapes.” Butler will put on plastic booties, jump in and stomp the grapes until she gets every bit of juice out of them. Her friend, Anthony Yount, saw her putting on her plastic booties and called her a “coward.” Butler is passionate about her wines. She loves the challenge that comes with her favorite varietals. “I wanted to show off the magnificent terroir of the viognier vineyard, but I still wanted the freedom to blend,” she said. This concept also applies to her grenache blanc and carignan, where she shows the same labor intensive care to bring
VINO Central Coast Edition Published by the Paso Robles Press
out the best qualities of each grape. “I love its rough edges and its big heart,” Butler said about her carignan. When not working with her wine, Butler is a consulting winemaker for several wineries in Paso Robles. Consulting helps many winemakers break bad habits. Butler loves to spend time with friends, attending parties and enjoying all that Paso Robles has to offer. In her free time, she likes to bike around the county. “I live in town, so it’s great to just get out and ride,” Butler said. In November 2012, Butler gave a talk on carignan and poured through cases and cases of wine at the second annual Garag-
iste Festival. She was chosen as the recipient of the Spirit of the Garagiste award. “It’s been a great year,” Butler said of 2012. “I’m honored by both of these endorsements, and I’m grateful to all of my fans who have supported me since the beginning.”
RANCHERO CELLARS 805-423-3765 www.rancherocellars.com Spring 2013 | Page 7
Rock Star
WINEMAKERS
WINEMAKER
Paul Hoover Paul Hoover is always looking for still waters
VINO photo by Dennis Swanson of Studio 101 West
Elizabeth White VINO
A
t just 6 years old, Paul Hoover began growing and selling produce. Much to his mother’s amazement, he hauled tomatoes from his garden in a wagon around their neighborhood. “I love the concept of growing something and then selling it,” Hoover said. Over the years, Hoover’s passion for cultivating crops bourgeoned. He now tends 60 acres of high-quality wine grapes — mostly Bordeaux and Rhône varieties— that thrive on the sloping hills of Still WaPage 8 | Spring 2013
ters Vineyards in Paso Robles where he and his wife, Patty, own and operate the vineyard and winery. Hoover’s current endeavors remain grounded in his past. In the late 1970s, he moved to San Luis Obispo to attend Cal Poly, and after receiving a Bachelor of Arts in agricultural business management, Laral Hotels recruited him into the hospitality industry. Early in his career while running the San Luis Bay Inn, Hoover received a perk that transformed him from mere “beer drinker” to wine enthusiast. At that time, Wine Spectator Magazine named the wine list at the inn’s restaurant as one of the top
100 in the United States. Each month his $150 wine allowance afforded the opportunity to try these stellar wines. “I was drinking Sterling Cab and many names from up in Napa as a learning experience,” he said. During his 15-year run overseeing hotels and restaurants, Hoover advanced from intern to CEO, developing an appreciation for detail. Eventually he tired of travelling, and after transitioning to insurance, spent several years providing service in the brokerage business. But no matter what path he followed, Hoover always remained tied to the land and the outdoors. He and his wife raised their son and Central Coast Edition Published by the Paso Robles Press
VINO
daughter in Atascadero, where their crops flourished. “Much of my gardening projects were the normal summer crops that do well on the Central Coast. With the great weather the list is pretty huge,” he said. The Hoovers also continued to search for still waters, whether fishing in the Sierras or water skiing. They dabbled as amateur beer and winemakers — eventually planting vineyards with the intention of utilizing grapes for home winemaking and selling to wineries. In 2003, they invested in a large vineyard they named Still Waters and produced their first commercial vintage. “Nobody’s taught me the right way to do it,” Hoover said. He never worked for another winery, instead learning hands-on and from how-to books. “It’s just like cooking. There’s probably as many books on how to make wine as how to cook,” he said. Like various approaches to food, Hoover developed his own winemaking style. Each year they order new French oak barrels, as he believes in aging grapes in super-tight grained wood. During harvest, they pick over a 40-day period instead of trying to choose a perfect day. “What I do is pick a little bit early, a little in the middle, and a little bit late,” he said about his “banana theory,” where fruit
VINO Central Coast Edition Published by the Paso Robles Press
VINO photo courtesy of Still Waters Vineyards
The Hoover family, from left, are Patricia Hoover; Paul Hoover; son-in-law, Ryan Waugh; daughter, Stephanie Waugh; son, Ben Hoover; and daughter-in-law, Nancy Hoover. ripens at different stages. He describes their wines as “light and crisp,” with production around 3,000 cases per year, and has no plans to get bigger. “We believe in staying small and having fun,” Hoover said. With a direct-to-consumer approach, patrons buy online or in their tasting room, where staff focus very much on the customer — exemplifying Hoover’s years of service industry experience. Still Waters continues to sell grapes to other wineries and home winemakers around the state, as well as host events throughout the year. In their picture-perfect
setting, surrounded by grassy lawns, 100year-old olive trees, and gardens, Hoover emphasized, “We love that our guests return again and again to enjoy the amazing views, the peaceful gardens and of course, the wonderful wines.”
STILL WATERS VINEYARDS 2750 Old Grove Lane, Paso Robles 805-237-9231 www.stillwatersvineyards.com Spring 2013 | Page 9
Rock Star
WINEMAKERS
WINEMAKER
Kevin Jussila
With enough passion and commitment, dreams can become lifestyle
VINO photo by Dennis Swanson of Studio 101 West
Stephanie Austin VINO
K
evin Jussila — pronounced “u-clah” — didn’t think he and his wife, Paula, would start a large production winery until their three kids, Anna, 18, Adam, 16, and Karl, 11, were off to college. Decades sooner than planned, opportunity knocked in the form of a client’s generous offer, and in 2004, the 80-acre Chimney Rock property became home to Kukkula Winery and the family’s hilltop home. Jussila started the craft of winemaking in the early ‘90s at his former Topanga Page 10 | Spring 2013
Canyon home. Producing an average of 65 cases per year, the Jussila Vineyard label was a small but successful production. “Really high-end restaurants and wine shops were selling it,” Jussila said. “It was really cool.” Almost 10 years before creating a Paso Robles vineyard of his own, Jussila actually purchased the cuttings for his Topanga Canyon estate vineyard from Tablas Creek Nursery, before it was a winery. Like a game of six degrees of separation, Jussila was first introduced to the Paso Robles wine region while on vacation in the Chateauneuf-du-Pape region of France. Jussila met with the owners of a French winery
called Château de Beaucastel, who happened to jointly own Tablas Creek, where his cuttings were originally purchased. Although winemaking keeps Jussila busy on an average of 80 hours each week, his full-time career is actually in finance. Jussila is on his 30th year of service for Merrill Lynch as a financial advisor and does not plan to retire any time soon. “[My clients] tend to be good friends of mine,” Jussila said. “We’ve known each other for many years and they tend to be really big fans of what I’m doing [here at the winery]. One such supportive client of more than 25 years was actually the catalyst for Central Coast Edition Published by the Paso Robles Press
VINO
Stephanie Austin/VINO
VINO photo courtesy of Kevin Jussila
Owner of Kukkula Winery, Kevin Jussila, whole-heartedly enjoys his lifestyle as winemaker.
The Jussila family enjoys spending their summers at their lake-front Canadian home that Kevin designed and helped build.
turning Kukkula Winery from a dream into reality. Lothar, Jussila’s client, called Jussila several times per year and randomly suggest “the perfect winery” for Jussila to buy. “It might be a $10 or $20 million purchase and I’d be like, ‘yeah right, Lothar, that’s a wonderful dream — next,’” Jussila said. It wasn’t until 2003 that Jussila seriously considered a vineyard. Jussila and his wife took a weekend trip to Paso and immediately fell in love with the region where he first bought grapes. Less than one week after Jussila looked at property in Paso, Lothar randomly called up. When he learned of Jussila’s weekend trip, Lothar wanted to help. Although Jussila tried to purchase the prime, west-side real estate on his own, the negotiations for fewer acres at a lesser cost wasn’t proving possible, and he was beginning to lose hope. Then one day, Lothar calls for a progress report. “Lothar called up one day saying, ‘Damn it, Kevin, I want to help you. How
do we get you this property?’” Jussila said. At Lothar’s repeated and generous insistence, Jussila went to management to learn how he could receive assistance and still comply with all of the client-advisor relationship rules of Merrill Lynch. Within one year, the property would become Kukkula Winery. “Lothar bought this property, and on a handshake, he told me it was mine when I was ready to buy it from him,” Jussila said. “Isn’t that amazing?” Kukkula means hill or high place in Finnish. The estate-grown varietals are all dry-farmed and managed organically. Some of Jussila’s other passions include photography, skiing with this family and architecture. Jussila has been involved in the design and building of nearly every home he has owned and even played a part in cocreating the tasting room and family residence. “Naiveté will get you everywhere,” Jussila said. “But you have to have the passion and drive to see it — and I’m completely committed to this.”
VINO Central Coast Edition Published by the Paso Robles Press
VINO photo courtesy of Kevin Jussila
Kevin and his son, Adam, enjoy fishing on the lake at their home in Canada.
KUKKULA WINERY 9515 Chimney Rock Road, Paso Robles 805-227-0111 www.kukkulawine.com Spring 2013 | Page 11
Rock Star
WINEMAKERS
WINEMAKER
Darren Mitchell ‘Life’s an adventure, drink wine!’
Taylor Belmore VINO
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n east Highway 46, tucked behind a fellow massive winery, there is Mitchella Vineyard & Winery and the home of the Mitchell family. Darren Mitchell, owner and master winemaker, built the house five years ago and lives there with his wife and business partner, Angela, and their 16year-old daughter, Rebecca. Mitchell not only owns the winery and dictates the winemaking process, but also runs a company that deals in oil rig machinery, which requires many commutes to customers. Before sitting down for an interview, Mitchell had been awake since 4 a.m., towing heavy machinery back and forth many miles along the highway. “Oh, it never ends,” Mitchell said of his regular work schedule. Mitchell had not planned on so much physical labor in his profession as a young man heading out for a career. “I studied a marketing major at San Diego State University,” Mitchell said. “I was in series seven on my way to becoming a stock broker when I found out that I hated sales.” Then Mitchell met his wife in the late 1980s. After they married, they moved to Heritage Oaks, west of Paso Robles. Angela was a college graduate with two degrees, but neither one of the pair had studied wine in the least. “We were newly married, living together,” Mitchell said, “and we found ourselves looking for a good bottle of $10 wine. When it got too expensive we started making our own.” Mitchell explained this as if it were common sense to simply take to making one's Page 12 | Spring 2013
VINO photo by Dennis Swanson of Studio 101 West Central Coast Edition Published by the Paso Robles Press
VINO
Taylor Belmore/ VINO
Darren Mitchell ready to take the buggy for a spin own concoction of wine. “We liked it. Our friends liked it, so we entered it into a contest and we won,” Mitchell said. “And then we won the next year.” The Mitchells were winning awards for their homemade wine every year and so the obvious business conclusion was to start a winery of course. Having grown up in Paso Robles, Mitchell took the opportunity to buy his father’s land, where he had played as a boy. The couple moved into a trailer on the land in 1997 and began growing some of their own fruit and building their home and winery. The Mitchells may seem all business and no play, but with friendly dogs roaming the house and the winery’s slogan being “Life’s an adventure, drink wine!,” it is ev-
VINO Central Coast Edition Published by the Paso Robles Press
The Mitchell couple in their back yard and vineyard in Paso Robles
ident that there is more to them than just harvesting wine and oil. Mitchell said that once a year they take the family — cousins and uncles included — on a trip to a tropical place to scuba dive and relax. As for Mitchell himself, he was modest about his personal interests and talents, however Angela was happy to disclose one of her husband's passions. “[Our daughter] is definitely a thrill seeker like her dad,” Angela said. “He used to race motorcycles and was very good considering his height. Normally the good riders are shorter because of their center of gravity.” Two years ago, the father-daughter duo began building a racecar and track for the teen girl to drive. As for himself, Mitchell owns what is called a Polaris Razor, something like a super amped quad or dune
buggy. It is a vehicle that glides over rough dirt roads and takes sharp turns like a shark. “We now have two Polaris Razors,” Angela said. “A new one for Darren and his old one for me. He just installed a new razor track with longer jumps and screams.” Now with the entire family equipped with high-speed multi terrain vehicles, they are apt to live within their own adventures as a homegrown Paso Robles vintners.
MITCHELLA VINEYARD & WINERY 2525 Mitchell Ranch Way, Paso Robles 805-239-8555 www.mitchella.com Spring 2013 | Page 13
Rock Star
WINEMAKERS
WINEMAKER
David Parrish A passion for winemaking passes through the generations
VINO photo by Dennis Swanson of Studio 101 West
Parrish Family Vineyard Winemaker David Parrish and Assistant Winemaker Ethan Ray hold a couple of Parrish Family Vineyard wines.
Leanna Newby VINO
F
or David Parrish, a love of winemaking began with an old connection to family and to the vines of the Paso Robles area itself. Parrish’s family has been involved with the winemaking in the area since the infancy of Atascadero. In 1925, Parrish’s grandfather, Earl Henderson, was asked by E.G. Lewis, the founder of Atascadero, to see if the area would be well acclimated for growing grapes. Henderson ended up Page 14 | Spring 2013
moving to Atascadero and they planted 540 acres of grapes. “That’s an unbelievable amount of planting, even by today’s standards,” Parrish said. Although raised in Woodland, Parrish frequently came to the Paso Robles area to visit his grandfather. “There were seven boys in my family, and we were the labor pool, so we were shipped down here a lot during the summers,” said Parrish as he leaned back in one of the leather armchairs in the Paso
Robles tasting room. “But I loved it. Out of the seven boys I was probably the one closest to my grandfather.” Parrish developed a love of music at a young age, and he became proficient at both acoustic and electric guitar, even playing professionally in a band during part of high school and college. The Partesians, as the band was called, became especially popular in California, but Parrish decided not to pursue music as a life-long career. “And I’m glad I didn’t,” said Parrish Central Coast Edition Published by the Paso Robles Press
VINO
VINO photo courtesy of Cecily Ray
VINO photo courtesy of Cecily Ray
David Parrish relaxes in the Parrish Family Vineyard’s Paso Robles tasting room.
The family at the vineyard; Cecily Parrish Ray, Ethan Ray, David Parrish, and Lynn Parrish.
with a laugh, “That would have been a tough gig.” After graduating from University of California, Davis and marrying his wife, Lynn, Parrish invented his own unique trestle system for the grape vines. He was approached to help install some of his trestles in Napa Valley. “Timing is everything,” said Parrish with a modest smile. “I happened to hit it in an era in which people were really starting to improve their fruits and their wines, and vineyard trellising was one of the major aspects of that.” Parrish opened a business developing vineyards which is still successful and growing internationally today, but in 1994, he and his wife moved back to the place they felt was truly home, planting 40 acres in Creston. Parrish began producing his own wine from his grapes in 2005. One of the favorites of the tasting room is the Parrish Family’s award winning cabernet. “I like varietal purity; in other words, if I’m making a certain variety, like cabernet or pinot, I like it to really exemplify that variety,” said Parrish.
VINO Central Coast Edition Published by the Paso Robles Press
Right now, Parrish is a man enjoying life. He has incorporated his love of music into the Paso Robles tasting room, often bringing in live music for the Friday night crowd and coming in to pour the wine himself. The interior of the tasting room was designed by Lynn, and it makes full use of the limited space. She is also designing the up and coming tasting room and winery in Adelaida, and Parrish is looking forward to developing the new vineyard there as well. In his free time, Parrish still plays the guitar and enjoys exploring new styles of music, and when he can get away, he goes snow skiing. But what really delights Parrish are the every-day interactions he has working with his daughter, Cecily, and her husband, Ethan Ray. Cecily is the general manager of the winery and uses her passion and talent for art to design the website as well as the labels that grace each bottle of Parrish wines. Her husband works closely with Parrish as assistant winemaker. Parrish is able to share his passion for growing grapes and making wine with the next generation, just as his grandfather did with him.
Leanna Newby/VINO
This photo shows the interior of the tasting room in downtown Paso Robles.
PARRISH FAMILY VINEYARD 1220 Park St., Paso Robles 805-286-4028 www.parrishfamilyvineyard.com Spring 2013 | Page 15
Rock Star
WINEMAKERS
WINEMAKER
Stuart Selkirk A Cayucos Native Brings Wine to the Beach
VINO photo by Dennis Swanson of Studio 101 West
Elizabeth White VINO
S
tuart Selkirk‘s curiosity ultimately brought locally made wine to the offbeat coastal town of Cayucos. In 1983, Selkirk, a Cayucos native who still lives on the family ranch where he was raised, recalls seeing his neighbor with a bunch of grapes in the back of a truck. “Being curious, or as [my wife] Laura would say, nosy, I asked him what he was doing,” he said. Their neighbor — who descended from a generation of old Swiss home winemakers — was making wine. Page 16 | Spring 2013
“That’s just what you did,” Selkirk said, referring to his nearby resident’s family history, “If you wanted some wine you made it.” For the next few years, Selkirk, a general licensed contractor, learned the craft of home winemaking from their neighbor. He produced zinfandel; then later pinot noir and cabernet sauvignon varieties — all fermented with native yeasts. “[In 1995], I got carried away and made five barrels of wine,” he said. “It cost $2,000 to $3,000 and I had to give it all away.” Eventually, Selkirk’s hobby evolved into what is now a full-fledged family business. He and his wife co-own Cayucos Cel-
lars, and together with their children, Clay, Ross and Paige, operate one of the few wineries in San Luis Obispo County’s coastal region. “Nobody really expected wine here,” Selkirk said. The winery is located in the coastal hills of an old dairy barn on the family’s ranch, and their tasting room, opened about 10 years ago, sits on Cayucos’ main historic drag — just steps from the beach. Producing 500 cases annually, which Selkirk says, “ebbs and flows depending on the year,” they source most grapes from Westside Paso Robles vineyards and grow a small amount of pinot noir on their ranch. Central Coast Edition Published by the Paso Robles Press
VINO
VINO photo courtesy of Cayucos Cellars
Above: The Selkirk family, from left, are son, Ross Selkirk; daughter Paige Selkirk; Laura Selkirk; son, Clay Selkirk, and Stuart Selkirk. Right: Winemaker Stuart Selkirk milled wood from a Monterey Pine tree that died in Morro Bay to craft the countertops in their tasting room. “You can feel the chainsaw marks under the wood,” he said. Elizabeth White/VINO
The wines served in their tasting room reflect Selkirk’s unique winemaking style. “I’m exclusively native, or wild yeast,” Selkirk said. “There’s only about three of us that do this native or natural winemaking in the county.” Utilizing yeast inherent in the air and on the skins of grapes during the fermentation process — as opposed to adding commercial strains of yeast — Selkirk remains steadfast to the winemaking influence originally from his neighbor. “I didn’t know any different,” he confessed. “I didn’t know about commercial strains of yeast.” Later on, when Selkirk tasted wines made with commercial strains, he didn’t care for them. “That’s what convinced me to stay with
VINO Central Coast Edition Published by the Paso Robles Press
native yeasts,” he said, adding that he believes “wild yeast gives wine depth of flavor.” Selkirk’s winemaking style also includes ageing wine in neutral oak barrels, for long periods of time. While most wineries age their wines for two years, at Cayucos Cellars, white varieties age for three years, and reds up to six, before being bottled and sold through their tasting room. “I have total control, from the grape to the bottle to the customer,” Selkirk said. Although he concedes that ageing their wine longer “started out with my procrastination,” he now appreciates the maturity of the wine they sell. “I don’t like drinking wine that has potential five or so years down the road,” he said.
Sometimes when guests visit their tasting room, “they think it’s kind of funny that our wines are aged for so long, like maybe there’s something wrong with them,” Selkirk said. “But then they taste them and find quite the contrary.” “Cayucos is the last beach town in Central and Southern California that still has the same feel that it did 50 or 60 years ago,” Selkirk said. “It’s still got the same attitude.
CAYUCOS CELLARS 131 North Ocean Ave., Cayucos 805-995-3036 www.cayucoscellars.com Spring 2013 | Page 17
ARCHITECTURE
Denner Vineyard’s Architecture Is it Frank Lloyd Wright? Close — It’s John Mitchell
Stephanie Austin VINO
P
eople from all over the world have said that Denner Vineyards has the best architectural design they’ve ever seen. This unique building, with its custom steel beams and landscape-in-mind design, has been compared to the works of Frank Gehry, known for Walt Disney’s Concert Hall, and the great Frank Lloyd Wright, whose architectural genius goes beyond building creation and into a seamless integration with the surrounding landscape. It’s hard to believe that the design for this Central Coast masterpiece came to the architect in a dream. From the moment you pull up to the gate at Denner Vineyards, the magic of architect John Mitchell is apparent. The elegant shape of the front gate, where the left side is angled higher than the right, is a continuous pattern used throughout the entire winery and mimics the winery’s roof-line. Taking architecture beyond the shell of the building, Mitchell integrated very stylized design components in every nook and cranny: from the shapes on the trash cans and sidewalk patterns, to the restroom stall doors and tasting room table tops. Denner was Mitchell’s first opportunity to design a winery. Coming from a background of mainly residential projects, Mitchell knew the design for this Vineyard Drive hilltop winery would be a very visible project. Contoured with the layout of the surrounding hills, the tasting room and private Comus Center blend into their surroundings yet manage to make an impact as well. “If you look at everything in winemaking, it’s done on rolling hills, with grapes that are round, barrels that are curved, wine bottles which are curved, and even corks that are curved,” Mitchell said. “Everything is a round, soft, elegant shape in winemaking.” Known for his mastery of sighting how projects fit into their terrain, Mitchell wanted his design to work mechanically for the sake of the gravity-fed winery, as well as visually, since the owner, Ron Denner, enjoys architecture as well as fine wine. DENNER continued on page 21 VINO photo by Stephanie Austin
Stephanie Austin/VINO
Page 20 | Spring 2013
Central Coast Edition Published by the Paso Robles Press
VINO
DENNER continued from page 19
on it … [and we] cleaned it up and sanded the theme.” “One night, I woke up with this curvit to make this ceiling.” ing form,” Mitchell said. “I could see [the Down the stairs from the tasting room Denner Vineyards offers a variety of building] on the hill, and I could see how and through the fermentation rooms, you tasting experiences rather than your typical, this primary visual part [would sit up front], will find yet another decline further down one room arrangement. Guests can sit on and the mechanical [winemaking buildings the hill into the storage rooms, all built with the patio beneath the stylish beams or on would be] stepping back down the hill for the same angled roofs and steel design. the grass under great oaks further up the hill the gravity-fed part. That [dream] was the From the outside, if standing in the parking from Comus Center. Additionally, their inspiration for the form.” lot, this three-level design is most apparent main tasting room, which was built during Driving up the beautifully landscaped and makes for the most dramatic view. the initial stages of development, offers an hill to the Comus Center, the first thing Mitchell first collaborated with owner entirely different vantage point for visitors. you’ll notice is the towering steel beams Ron Denner for Denner’s residence several The main tasting room and winemaking overhanging the outdoor patio where memyears before the winery was proposed. building sits just east of Comus Center bers can enjoy a picnic overlooking some What is now a bed and breakfast available breathtaking views. Esfor visitors from all sentially a steel building over the world to rent, rendered by color and the Comus House feacurve to feel natural and tures equally amazing earthy, the members-only architecture of entirely tasting room makes up the different design. With front of the 28,000rooms impeccably square-foot winery. decorated to match “I wanted the materitheir individual als to look more natural; themes and a negativethat’s why I used darker edge pool overlooking colors,” Mitchell said of a hilltop vista, this exthe acid-stained plaster quisite lodging would walls and steel beamed require a story all its patio. own. Denner transcends “I think John is a the parameters of just one man of immeasurable style of architecture, such talents,” Denner said as contemporary or modof his friend and archiStephanie Austin/VINO ern. While the building tect. “I’ve had huncertainly features ele- Ron Denner and John Mitchell have developed a very special friendship since dreds of people say ments of both, there are working together on Denner Vineyards and the Comus House bed and breakfast. the reason they’re up enough elements that keep here is because of the slightly down a decline built to support the it from being boxed in. The fireplace’s architecture. Then, they try our wine and gravity fed winemaking. Complete with its courtyard exhibits free standing walls of we’ve got them hooked.” own set of Mitchell design treasures, this is natural plaster, the gate features rusted metDenner was able to sit back and watch where most visitors come to taste the estate als and earthy elements and the ceiling in Mitchell design his first winery, one of the wines and observe the winemaking process the member’s tasting room adds additional few gravity-flow wineries in California, from front-row, elevated seats overlooking rustic charm. with confidence and enthusiasm. Denner the fermentation building. Through massive Made from the wood of an old redtakes no credit for the design of his popular doors emanating the front gate design, wood vat used to age wine, the tasting room winery and he’s always ready to point out which mimics the buildings three levels, ceiling mimics the architecture of the winthe incredible attention to detail Mitchell this modern room is filled with natural light ery as well as the contour of a wine barrel. put toward every room, including the overfrom the walls of windows and high ceilThis may be the only tasting room ceiling sized bathroom stalls and curving sink ings. that can claim to get its rich color from 110 countertops. He finds something new every years of red wine stains. day. “Ron needed tables [in this tasting “The ceiling is from an old Italian win“I think he’s the greatest unknown arroom], so I designed the legs to mimic the ery in Gilroy,” Denner said. “They would chitect in the United States,” Denner said. [curving] theme, and I did the inlay with make their red wines in enormous redwood “Why would you want to interfere with a two different types of wood,” Mitchell vats, so we bought the tank with the lid still genius?” said. “So I got to get detailed and carry on
VINO Central Coast Edition Published by the Paso Robles Press
Spring 2013 | Page 21
FEATURE FEATURE
Rio Seco Vineyard & Winery Home of the baseball wines, taste Rio Seco’s ‘all star line up’
VINO photo courtesy of Caitlin Hinkle Bartunek and Steve Udell
Tom and Carol Hinkle sit outside the tasting room, inviting visitors in.
Sharen Rund Bloechl VINO
I
n the mid-1970s, H.B. “Toby” Halicki, a movie writer, director, actor, stuntman and producer began his “Gone in 60 Seconds” trilogy. By the early 1980s, “The Junkman,” his second movie in the series of rollercoaster rides, auto and aerial stunts, car crashes, chase scenes, speed and a spectacular finale explosion, was all shot on location in the Paso Robles area. Tragically, Halicki died checking out a stunt for the third movie. Almost all the cars used for the stunt scenes were left on Page 22 | Spring 2013
Halicki’s ranch on Union Road. Fast-forward to 1995 when Tom and Carol Hinkle thought growing grapes and olives would be a challenging and rewarding retirement project for Hinkle, a Cal Poly teacher from 1972 to 1980 and then a Major League Baseball scout until 2008. Carol was a 20-year high school teacher and business owner. On their first look at the 64-acre Halicki estate overlooking the Huerhuero Creek they both thought, “What a mess!” In addition to the cars, they saw more than 100 tires left from the movie, remnants of a charred home and chicken and pig pens. And, oh
yes, the bullet holes piercing the walls of an old barn where authorities had busted a marijuana growing operation years previously. Tom looked at that site and said, “Wow, there are so many possibilities here,” and purchased the property from the Halicki estate. Despite a travel schedule that kept Tom on the road for more than half the year, the Hinkles were able to plant 30 acres of grapes, including cabernet sauvignon, cabernet franc, syrah, zinfandel, merlot, petite sirah, viognier and rousanne, along with 10 acres of olive trees: Central Coast Edition Published by the Paso Robles Press
VINO
VINO photo courtesy of Caitlin Hinkle Bartunek and Steve Udell
Tom’s famous pizza fresh out of his wood-fired oven paired with some Rio Seco Syrah.
VINO photo courtesy of Caitlin Hinkle Bartunek and Steve Udell
Sharen Rund Bloechl/VINO
VINO photo courtesy of Caitlin Hinkle Bartunek and Steve Udell
Fireworks are seen from Rio Seco Winery after an event.
VINO photo courtesy of Caitlin Hinkle Bartunek and Steve Udell
Good fun, good food and good friends gather at Rio Seco Winery.
Rio Seco’s tasting room wine bar is set up for wine tasters.
A Texas Hold ‘Em party is held in the barrel room at Rio Seco Winery.
quite ambitious for a couple thinking about retirement. They were bonded in 1998 as Rio Seco Vineyard and Winery, and initial vintages were made under the direction of a consulting winemaker. But in 2000, the year part of the tasting room from the old Halicki ranch opened, the Hinkles purchased winemaking equipment from Pesenti Winery when it was sold to Turley Cellars. They have the distinction of being the 22nd winery in the Paso Robles area and said they are grateful to have been around in those early days of Paso's growing wine community. Like most good winemakers, Hinkle said
he believes that wines are "made" in the vineyards. The Hinkles said they believe that it is essential to start with good quality fruit, the farming's the hard part. For the winemaking the philosophy is to keep it simple. Now producing about 3,500 cases per year, the tasting room is open daily. Hinkle is always ready to talk baseball and make visiting Rio Seco an enjoyable experience. The winery hosts many events and gatherings such as Friday Fun Nights during the summer, July Potluck with fireworks, Seafood and Sangria Fest, Texas Hold ‘Em parties and Taco Time Fi-
estas. That charred home was razed to be replaced by their guest house, which welcomes visitors from all over the United States.
VINO Central Coast Edition Published by the Paso Robles Press
RIO SECO WINE 4295 Union Road, Paso Robles 805-237-8884 www.riosecowine.com Open daily from 11 a.m. to 5 p.m. Spring 2013 | Page 23
FEATURE
Breakaway Tours and Event Planning Tours give attendees wine education in addition to transportation
VINO photo courtesy of Breakaway Tours
Team Chanimal jumps in the vineyard during a tour with Breakaway Tours.
Heather Young VINO
B
reakaway Tours and Event Planning focuses on giving customers wine education tours through wine country — particularly Paso Robles Wine Country. “What our signature has been is educational wine tours,” owner Jill Tweedie said. “We didn’t just want to be a designated wine tour.” She said her tour guides give participants a lot of user-friendly wine information to help them as they wine taste. Some of the things tour guides give are how to read a wine label, the five S’s of wine tasting — sight, swirl, smell, sip and spit — and how to define the guests’ palates. “The majority of the people are beginner or intermediate [wine tasters],” Tweedie said. “When we went into the scheduled tours … Page 24 | Spring 2013
we wanted to make sure we didn’t want people who wanted to consume mass quantities.” Breakaway Tours started offering schedules wine tasting tours in 1995. “This was before people were coming here for wine,” Tweedie said, adding that it was also before the Internet was widely used. At that time, Tweedie said there were only about 75 wineries between Paso Robles Wine Country and Santa Barbara Wine Country. Tweedie said that Breakaway Tours’ niche found her. In late 1995 and early 1996, the company began leading mostly corporate or associate groups. She said that area sales people used her company as amenity for coming to the area. “We morphed into more than wine tours,” Tweedie said. The company has since added event planning to the services it Central Coast Edition Published by the Paso Robles Press
VINO
VINO photo courtesy of Breakaway Tours
VINO photo courtesy of Breakaway Tours
A Breakaway Tours’ passenger vans stops at JUSTIN Winery.
A private tour group poses for a photo in front of a mini coach.
offers. Some of the other types of events they have done are winery tours, beach parties, murder mysteries and more. Tweedie attributes a lot of what the company has done to her attitude of “Yeah, we can do that.” And then the company does. The company’s focus changed again in late 2008, when corporate tours went a bit dormant because of the economy. At the end last year, however, Tweedie said those have started to pick back up. “We found that we needed to add scheduled tours,” she said. The standard scheduled tour — and often for a private tour, though Tweedie said her company will work with customers to customize tours — includes stops at four wineries plus lunch. While the transportation, tour guide and lunch, tasting fees and wine purchases are not included in the cost, which is $109 per person for those picked up locally and $129 per person for those picked up in South County. A typical scheduled wine tour starts with pickup as early as 10 a.m. with the first winery stop just after 11 a.m. The tour will last approximately five hours, not including pickup and drop off times, which vary depending on where the customers are picked up. “We don’t follow a fixed route,” Tweedie said and added that the guides will take requests of which wineries to stop at. “We take requests. We call ahead/make appointments [at the wineries].” In the winter, the scheduled tours take place mostly on the weekends, but in May it usually picks up with tours every day. The scheduled tours are usually in a passenger van that holds 10 to 12 passengers. “So it keeps it on the more intimate side,” Tweedie said. If there are more people that want to do a scheduled tour on a particular day, Tweedie said that another van will be added, but that van will take a different route and visit different wineries. She said she likes to share the wealth with the wineries and not have too many people stopping at a particular winery at the same time. “That way we know it’s going to be a good experience for the group,” Tweedie said. The lunches are catered by a local company, but which one will vary tour to tour. Tweedie also said that some of the lunches will be boxed and others a buffet.
Tweedie said that those who go on a tour with Breakaway will get “seriously fun wine education.” A new thing that the company is offering is pet-friendly tours. There will be an extra charge to cover the cost of cleaning. To find out more about what Breakaway Tours offers or to sign up for a tour, go to www.breakaway-tours.com or call 800-7997667. If you don’t see something on the website that you’d like to do, contact Tweedie; she likely will say “we can do that.”
VINO Central Coast Edition Published by the Paso Robles Press
Spring 2013 | Page 25
FEATURE
White wine for lovers of red If it’s clear, I won’t go near. It’s the dark, I say, that hits the mark.
Stephanie Austin VINO
M
ost wine lovers have a preference of either white or red, and the opinions as to why they prefer one over the other vary greatly. For many, once this preference has been set, rarely will “the other” wine be given another chance. I was one of those wine lovers who always selected red. I’ve even been known to entirely avoid the white Page 26 | Spring 2013
wines on a tasting menu, or take one sip then share the rest with the tasting bucket. That is, until my research for this story shot holes in my ideas about white wine. No matter the setting, or the meal, I preferred a full-bodied, room temperature red wine. The dark side is appealing to me because red wines present such a rich complexity of earthy flavors such as oak, spices, tobacco, mushrooms, dried fruit and chocolate — some of the very reasons white wine drinkers don’t like reds. The health benefits found in red wine offers ad-
ditional appeal, and there is a level of sophistication I might have deluded myself to thinking a red wine holds over whites. Attached to my opinions, as many of us are, I was certain there wasn’t a white wine for me until I tasted what I’ve come to call “white wines for red drinkers.” Due to the misconception that white wine is less trendy or classy than red wine, winemakers have put less emphasis on their white winemaking. To better understand what draws people to their preferred wine type, one must understand how much Central Coast Edition Published by the Paso Robles Press
VINO
the winemaking process plays a part in your preferences and not as much the color. White wine is commonly made without the grape skins and seeds and is fermented in stainless steel or oak. By fermenting in stainless steel tanks, the wine will become a light-bodied, low tannin, crisp and aromatic wine. When aged in oak, the resulting white wine produces a fuller-bodied, mild tannin and buttery wine. Due to the expense and need for greater attention from the winemaker, oak barrel aging is not the approach taken with most whites, but some suggest it is a start in the right direction toward appealing to the palate of a red wine drinker. One local winemaker has a unique approach to making white wine. Made in the same fashion as reds, John Munch, winemaker at Le Cuvier, puts the grapes, with seeds and skins, into an open-top fermentation tank. This method of making skin-
VINO Central Coast Edition Published by the Paso Robles Press
fermented white wine is thousands of years old with roots all over Europe. “Because the whites made as [described] above contain tannin from the skins, they appear to last as long, if not longer in some cases, than the reds,” Munch said about his white wines. “It takes added barrel time to soften the tannins, so our whites usually barrel age for four to five years, as opposed to a half year or so, as is typical [with whites].” Certainly one of my reasons for choosing reds over whites is the misconception that whites have no nutritional value. According to the American Heart Association in a 2007 study on circulation called “Does Color Matter,” researchers discovered that while the specific antioxidant compounds readily available in reds are not found in white wine due to not being produced with their skins, they did, however, discover properties known to reduce inflammation.
“This report demonstrated for the first time that the white wine mediated cardioprotection,” the study reports. The main component responsible for the health benefits of red wine also happens to be one of the very attributes that deter some people away from reds: the tannins. Tannins are bitter, phenolic compounds found in the seeds and skins of grapes, and many suggest they are a necessary component to a good wine. Since many white wines are not aged in oak and made without the seeds and skins, they contain very little of these antioxidant properties and taste more acidic as a result. Although I came to realize not all whites are created equally — nor are they completely devoid of health benefits — I still needed to learn about several other considerations when trying a white wine. Time of day — A hot summer afterWHITE WINE continued on page 28
Spring 2013 | Page 27
WHITE WINE continued from page 27
noon calls for the chilled, refreshing and crisp flavors found in the traditional styles of white wines. A red wine, with higher alcohol content and heavier flavors, may not be as appealing to the palate as it would be after the sun goes down. Temperature — This consideration specifically relates to the temperature of the wine, not the weather. White wines are often served over-chilled and reds served too warm. Occasion — Cocktail parties, weddings and afternoon picnics are all good examples of occasions that might bring out the best in a white wine. The drier and lighter qualities found in whites make for a good start to any occasion while you may opt for the heavier flavor of reds later in the event or with the main course. Quality — “It is harder to find a quality white wine than it is to find a red,” said Lood Kotze, winemaker for Cass Winery. “Because the consumer preference went more into red wine, that’s where producers put more emphasis.” Quality is certainly a contributor when consumers suggest white wine tastes like thin, acid water. When considering a white wine, remain neutral on color choice and pay for a white what you would a red. “People seldom get the chance to taste white wines on the same level of the reds they normally buy because they assume they can pay less for white wine,” Kotze added. Food — The food served makes a huge difference on the way you perceive the taste of wine. So rather than judge by its color,
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805.239.1001 1344 Pine Street at 14th DOWNTOWN PASO ROBLES
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consider the Beringer’s Wine and Food in Balance theory when selecting a wine for a meal. The theory suggests the aromas within wine will be subdued and the textures enhanced when eating sweet, spicy, and protein — or savory — dominated foods with low salt. When paired properly, even a red-preferring palate such as mine could enjoy a lighter, off-dry Riesling or Kukkula Winery’s Vaalea — a blend of viognier, roussanne and grenache blanc. What might normally be too bright and crisp to the red wine palate in these wines may actually make the perfect combination with the right foods such as spicy Chinese or Thai curries. In contrast, meals that are sour and salt dominated, such as pickled vegetables, smoked fish or bitter salads, will make the textures softer and accentuate the wine’s aromas. Such dishes might be better suited for crisp, no-oak chardonnay or viognier. “Any wine, whether white, rosé or red, should have a natural curve to it,” said Kevin Jussila, winemaker at Kukkula Winery. “It should evolve and give you different flavor profiles.” When the food is unknown or not included, and the setting is uncertain or evolving, consider the wines I like to call white wines for red drinkers, such as Cass Winery’s Rockin One Blanc and Le Cuvier’s Chardonnay or viognier. They require no attention to the criteria mentioned above as they contain all of the key components that will appeal to connoisseurs of both white and red wine. Cass’ Rockin One Blanc is a blend of viognier, roussanne and marsanne that is barrel fermented and aged in oak, providing it with a mouth-feel and finish that appeals to a red wine drinker even without the accompaniment of food. Steven Tanzer’s International Wine Cellar called this wine “extremely flexible at the table.” Le Cuvier’s Chardonnay and Viognier have a richness commonly experienced among reds. “A white wine made like ours can be a shock at first, but I get a very special pleasure in seeing people who come in saying they only drink red wine, walking out with cases of our white,” Munch said. Considering the unique approach to Munch’s white wines, he created a special neck label advising people not to chill them any more than you would a red since this will diminish the richness and make the tannins stand out. What started as a mere search for a few good white wines that appeal to my palate has turned into a greater understanding of what leads people to dislike whites and how to overcome the phobias. While there seems to be winemaking techniques that help a red wine drinker enjoy the white varieties, there are also much greater things to consider, such as time of day, setting and food being served. You will not experience the good white wines without knowing what to consider. “Give white wine the same opportunity for you to get to know it or to experience the quality as you do red,” Kotze said. The social status quo and image of sophistication is in your own mind and often irrelevant when considering the taste of the wine. There is always a rare gem waiting for you to discover it on the Central Coast if you give it a chance. Central Coast Edition Published by the Paso Robles Press
VINO
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FOOD & WINE
FOOD & WINE
The sleek yet warm interior enhances the Villa Creek diners’ experience. Page 34 | Spring 2013
Elizabeth White/VINO
Central Coast Edition Published by the Paso Robles Press
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Straightforward, season-inspired cuisine Chef Tom Fundaro delivers simplicity at its finest
Elizabeth White/VINO
Villa Creek’s Executive Chef Tom Fundaro brings the fresh seasonal bounty of Paso Robles and the Central Coast to the table.
Elizabeth White VINO
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ringing integrity to the table is no easy task. But at Villa Creek, Executive Chef Tom Fundaro would have it no other way. His commitment to creating quality farm-to-table inspired dishes that reflect seasonal influences and local products ensure Villa Creek’s diners are treated to authentic, straightforward Paso Robles cuisine. “I do what is necessary to deliver the product with integrity,” Fundaro said. His deep-rooted notion of finding in-
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spiration from the season started early. Growing up in Atascadero, Fundaro watched his Italian father and grandmother create incredible food with whatever ingredients they had available. “[These were] some of the best meals I’ve ever eaten and I go with that,” he said. Although Fundaro didn’t set out on a culinary path, cooking initially provided him a means to an end. After moving to New Mexico to attend the College of Santa Fe, he cooked his way through school. Working at the Corn Dance Café, an avantgarde eatery that features indigenous Native American cuisine, he deepened his appreciation for utilizing fresh, natural and
sustainable ingredients. While cooking at the Zia Diner — a cool, quality-driven tourist Mecca where everything was made from scratch — Fundaro learned to serve up house-made comfort food for the masses. “[It was] an organization to doing food really well, not based on corporate observation,” Fundaro said. “They didn’t cut corners on the integrity of the product.” These exemplary standards helped shape his decision to pursue a culinary career. After graduating with a bachelor’s FUNDARO continued on page 36
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FUNDARO continued from page 35
degree in liberal arts, he moved back to California and spent the early 1990s honing his craft, working in well known restaurants throughout Sonoma, Napa Valley and San Francisco. While at the Napa Valley Grill, under the tutelage of Chef Bob Hurley — who, according to Fundaro, was the artisan of Napa Valley at that time — he found the chef’s guiding concept of working hard to ensure a quality product resonated with him. A turning point occurred after Fundaro
moved to Denver to get married. It was then when he took a job as an assistant general manager for a group of sports bars. Slinging poor quality products didn’t bode well with him. “That’s when I knew I couldn’t work in a profit-only business. I needed integrity,” he emphasized. In 1995, Fundaro accepted a position as the assistant to Executive Chef Keith Eldridge at Eli’s Vinegar Factory in New York City. When he first arrived at this food store
Elizabeth White/VINO
A perfect medley of pan roasted chicken, fork smashed potatoes, string beans, roasted onions and preserved lemon pan sauce.
Elizabeth White/VINO
Sturdy nachos layered with mouthwatering duck, mole, and feta hold up well to a glass of syrah or a margarita. Page 36 | Spring 2013
Elizabeth White/VINO
Tender, braised grass-fed beef with herbed faro, mushroom and carrot escabeche and red wine pan sauce.
empire, Eldridge told him, “This is New York. This is Eli. Minimum day is 12 hours. Anything above that you don’t get paid for.” Although founder Eli Zabor expected a pound of flesh from employees, Fundaro remembered that everything was “all scratch, all clean, all organized.” Eli’s Vinegar Factory used only the best ingredients and made all food products onsite. “[They] didn’t sacrifice integrity to make it easier or cheaper,” he said. That is the mindset where he comes from. A few years later, the proprietor of the popular eatery, Jerry’s Soho, in lower Manhattan lured him away. As executive chef, Fundaro revitalized Jerry’s brunch and dinner menus, incorporating quality ingredients and diverse flavors. After helping open a second location in Chelsea, long hours took their toll. In 1999, he and his wife, Claire, had their first child. “When my daughter was born, I only saw her one day a week the first six months,” Fundaro said. Even though they initially didn’t want to leave New York, in 2001 he moved his family back to San Luis Obispo County. They struggled for a while, but later that year opportunity knocked. A Santa Barbara caterer launched the opening of Trumpet Vine Wine and Tapas Bar in the downtown square of Paso Robles. Fundaro stepped in as chef. He said he felt Trumpet Vine was “ahead of their clientele by about five years,” and they developed a cult following. Even though some have considered his cooking style cutting-edge, Fundaro never has. His past influence was farm-to-table. “I don’t know that I know any other way,” he said. “I don’t cut corners to make something cheaper for the consumer.” When the tapas bar closed after the first year due to building renovations, one of its frequent diners — Cris Cherry — offered Fundaro the position of executive chef at his neighboring restaurant, Villa Creek. Cherry and his wife, JoAnn, opened Central Coast Edition Published by the Paso Robles Press
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Villa Creek in 1998, where the area’s local organically grown and sustainably farmed products remain an integral part of their operation. The Cherrys and Fundaro saw a vision together. “They are always proponents of the high road,” Fundaro said. Their shared philosophy for bringing quality ingredients from local producers — including olive oils and cheeses, farmraised meats, seasonal fruits and vegetables — provides the perfect realm for distinctive, quality dishes. Depending on the time of year, as much as 80 percent of the produce Villa Creek utilizes is regional, and mostly organic. Throughout the year, Fundaro finds inspiration from what the season hands him, creating dishes without any gimmicks. He contends that less is more and believes that “farmers produce a product that is best unmolested.” Villa Creek’s straightforward cuisine — such as the season-inspired market salad
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or the pan roasted chicken served with fork smashed potatoes, string beans, roasted onions and preserved lemon pan sauce — entices locals as well as out-of-towners visiting the wine country who are looking for something “Paso Robles.” The restaurant also integrates an elevated, affordable high-end bar scene and offers scrumptious shared plates. Fundaro’s creations such as Not Nachos, an innovative, sturdy rendition of nachos layered with duck meat, black mole, Israeli feta, fresh corn salsa and crema; as well as the ahi tuna ceviche with yuzu ginger marinade, Morro Ranch avocados and micro greens fare well with the regular bar crowd. But Fundaro wants diners to trust that whatever dish they order is going to be good. “I tried to do the menu specifically so that nothing is a signature dish,” he said. The dinner and bar menus are balanced with a sophisticated, food-friendly wine selection, comprised largely of local and international Rhône varietals. The wine list
also includes a selection from the Cherry’s family owned winery, Villa Creek Cellars. According to Fundaro, Villa Creek’s motto has always been, “Wine is food in liquid form,” and the wines chosen are based on what is compatible with food — not those driven by politics or trends. The restaurant is also well known for their cocktails and artisan and draught beer selection. “A lot of winemakers come here to get away from wine. This is a kind of oasis for them. They come here for good beers and margaritas,” he said. Fundaro’s seasonal creations offer diners a culinary experience grounded in integrity. “We wanted Villa Creek to speak of Paso Robles and the Central Coast. That is what we try to accomplish the most.” Villa Creek is located at 1144 Pine St. in downtown Paso Robles. The restaurant is open seven nights a week: dinner service from 5:30 to 10 p.m. and the bar/tapas from 4 to 10 p.m. Reservations are recommended.
Spring 2013 | Page 37
FOOD & WINE
Rock Star
Pair some delicious food with our featured winemakers’ wine DRIED PERSIMMON APPETIZER: CAYUCOS CELLARS’ CHARDONNAY Lisa Pretty/VINO
The 2007 Cayucos Chardonnay was aged in oak an extended period of time. The soft, round wine is a great start to a meal. I recently discovered dried persimmons. The texture, color and flavor make these the perfect base for an appetizer. Friends and I decided to try them out with cheese and nuts. The combination of flavors in a single bite was delightful and paired nicely with the chardonnay.
Dried Persimmon Appetizer Serves 4 12 pecan halves (walnuts would also work) 1 round of brie 12 dried persimmon slices Pre-heat oven to 350 degrees. Place brie and pecans on a baking sheet and heat in oven for 10 minutes. The cheese should be soft and gooey inside the rind and the nuts toasted and fragrant. Place a piece of brie on each persimmon slice and top with a nut. Page 38 | Spring 2013
DRY RUBBED BEEF RIBS: KUKKULA’S SISU Lisa Pretty/VINO
“Sisu” is the Finnish word for “patience, perseverance and stamina.” The 2010 Kukkula Sisu is a blend of 59 percent syrah, 21 percent grenache and 20 percent mourvedre — all estate grown fruit. The first time I tasted this wine I couldn’t wait to get it home and try it with a hearty meat dish. Paula Jussila — another person with a passion for food and wine — was in the tasting room the day I was tasting. When I told Paula my plan of testing the Sisu with beef ribs, she was kind enough to share her dry rub spices with me. I had always slow cooked beef ribs in a spicy sauce in the past and thought it would be fun to try it with a dry rub. I did add a little more sea salt, rosemary and thyme to her rub, but other than that I just let the meat flavor of the ribs shine. The wine was an excellent pairing with the ribs. The bold fruit flavors, smoky notes and soft tannins where the perfect match for the fatty ribs soaked in fragrant spices and herbs.
Dry Rubbed Beef Ribs Serves 4 2 slabs of beef ribs (four bones per slab) 1 tablespoon ground cinnamon 1 tablespoon ground cumin 1 tablespoon ground coriander 1.5 tablespoons sea salt 1 tablespoon ground black pepper 1 teaspoon dried rosemary 1 teaspoon dried thyme Preheat oven to 275 degrees. Remove the fatty membrane from the bone side of the ribs. Trim away any excess fat. Mix together all of the spices and herbs. Rub the spice mix to coat both sides of the slabs of beef ribs. Place the rubbed ribs on a rack above a pan of water. Allow ribs to roast in the oven for 4.5 hours. Remove the ribs and allow them to rest, covered with foil for 15 minutes. Cut each slab into individual rib pieces and serve two per person.
LAMB ORECCHIETTE: MITCHELLA CABERNET FRANC Lisa Pretty/VINO
Cabernet franc is one of my favorite varietals and I am always excited to discover a new one. The Mitchella 2009 Cabernet Franc is a medium bodied wine with lovely plum, spice, vanilla, and licorice flavors. I have always enjoyed the flavors of cabernet franc with lamb. I paired Mitchella’s cabernet franc with lamb Central Coast Edition Published by the Paso Robles Press
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orecchiette for a relaxing dinner at home with friends. People practically licked their bowl — and needless to say all the glasses where empty by the end of the meal.
LAMB SHANK: PARRISH FAMILY CABERNET SAUVIGNON Lisa Pretty/VINO
The 2010 Parrish Family Cabernet Sauvignon is only available in the tasting room. The wine is full bodied with nice fruit notes and a level of lingering tannins that begs for meat. I paired the Parrish Family Cabernet Sauvignon with slow braised lamb shanks. The pairing was perfect and I would definitely make this meal again.
from the bottom, then add broth and tomato paste. Bring to a boil and add shanks. Cover and place in preheated oven. Braise for approximately three hours. The meat should be falling off the bone.
ASIAN QUAIL: STILL WATERS SAUVIGNON BLANC Lisa Pretty/VINO
Still Waters makes an excellent sauvignon blanc each vintage. The 2010 vintage was fermented and aged in stainless steal to create a lively and fragrant wine with great acidity. The palate is full of flavors of grapefruit, pear, and green apple with subtle hints of melon and honey on the finish. This refreshing wine is great all on its own or with a light lunch or appetizer. I enjoy the lively fruit and acidity with Asian style quail over a bed of cabbage.
Lamb 0recchiette Serves 4 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 pound ground lamb 1 tablespoon finely chopped fresh rosemary 28-ounce can of diced tomatoes 2 tablespoons tomato paste 1 teaspoon cayenne pepper Salt and pepper to taste 1 cup frozen peas 4 cups cooked orecchiette 1/2 cup shredded Italian cheese Heat olive oil in a large frying pan. Sauté onions for three to five minutes over medium heat. Add the ground lamb to the pan and cook until brown, continually stirring. Stir in rosemary, tomatoes, tomato paste and salt and pepper. Bring to a boil and then reduce heat to simmer. Allow sauce to simmer for one hour. While the sauce is simmering cook orecchiette following pacakage directions. Add peas to the sauce and simmer for an additional 45 minutes. Stir in hot pasta. Serve in bowls garnished with the shredded cheese.
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Braised Lamb Shank Serves 4 4 lamb shanks 2 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon ground black pepper 1 large yellow onion, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 2 tablespoons dried rosemary 1 teaspoon ground thyme 3 cups dry red wine 4 cups beef broth 6 ounces tomato paste Preheat oven to 350 degrees. Heat olive oil in a Dutch Oven on stove top. Season shanks with salt and pepper then brown on all sides in the olive oil. Remove shanks from Dutch oven and place on plate for later use. Sauté onion, celery and garlic in the hot oil for approximately five minutes. Add rosemary, thyme and red wine. Once the wine is added, scrape any brown bits
Asian Quail Serves 4 4 quail, split open Marinade 1/4 cup rice vinegar 1/4 cup soy sauce 1/4 cup sesame oil 2 cloves garlic, finely chopped 1 tablespoon ginger, finely chopped 1 teaspoon dried chili peppers
RECIPES continued on page 41
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Page 40 | Spring 2013
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room chicken recipe and found the pairing delightful.
RECIPES continued from page 39
Place quail zip lock bag. Mix together marinade ingredients and pour over quail, shake to coat, seal bag and place in refrigerator. Marinate for 1 hour then remove quail from bag and discard marinade. Grill quail for approximately three to four minutes per side. Serve on a bed of sautéed Asian vegetables or fresh greens.
Roasted Mushroom Chicken
ROASTED MUSHROOM CHICKEN: RANCHERO CELLARS’ CHROME Lisa Pretty/VINO
Amy Butler’s 2011 Chrome is a wonderful blend of Grenache blanc and viognier. It is a well-balanced, clean wine with notes of citrus fruit and soft minerals. I tried Chrome with a roasted mush-
Serves 4 2 tablespoons olive oil 4 chicken pieces with bone and skin (I like to mix breasts and thighs to give people a choice) 2 cloves garlic, finely chopped 2 cups quartered button mushrooms 2 cups quartered shiitake mushrooms 1 teaspoon dried sage 1 teaspoon dried thyme 2 cups dry white wine
1 cup chick stock 1 cup pearl onions 2 medium carrots, peeled and chopped Salt and pepper to taste Preheat oven to 350 degrees. Heat olive oil in a Dutch oven on stovetop, brown chicken pieces in hot oil. Remove chicken from pan and place on plate. In the hot oil sauté garlic and mushrooms. Once mushrooms begin to release their juices, stir in sage and thyme. Add wine to the pan and scrape any brown bits from the bottom. Add the stock and bring to a boil. Add the onions and carrots and once again bring to a boil. Reduce heat to simmer, adjust seasoning with salt and pepper and allow to simmer for 10 minutes. Place chicken pieces, skin side up, on top of vegetables and sauce then place in the oven uncovered. Allow chicken to roast for 35 minutes. Serve with bread to soak up all the tasty sauce.
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Spring 2013 | Page 41
FOOD & WINE
Pairing
Courtesy of LISA PRETTY Author of the “Eat This With” series Owner/winemaker at Pretty-Smith Vineyards & Winery/Pretty Café Paso Robles’ most widely grown grapes:
Appetizer
Soup
Meat Dish
Cheese
Dessert
Thai Satay
Butternut Squash Soup
Roasted Chicken
Brie
Pound Cake
Smoked Salmon
Cucumber Soup (cold)
Grilled Quail
Camembert
Fruit Salad
Chardonnay
Sauvignon Blanc
Viognier
Cabernet Sauvignon
Seared Scallops
French Onion Soup
Lobster
Goat Cheese
Baked apple stuffed with nuts and dried apricots
Roasted Garlic Crostini
Beef Barley Soup
Grilled Ribeye
Havarti
Dark Chocolate Cake
Wild Mushroom Tart
Salmon Bisque
Seared Duck Breast
Gouda
Walnut Loaf
Empañadas
White Bean and Sausage Soup
Roasted Pork Tenderloin
Aged Cheddar
Cheesecake
Ratatouille
Goulash
Grilled Venison
Gorgonzola
Berry Tart
Merlot
Syrah
Zinfandel Page 42 | Spring 2013
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WINE ED
An introduction in aerating There are several ways to let wine breathe Lindsay Masten VINO
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pend any time around us lovable winos, and you’re bound to hear the term “aerating. Aerating is the act of exposing wine to oxygen, causing the wine to soften and allowing its aromas to open up. Sometimes referred to as “letting wine breathe,” aerating can be as simple as swirling a wine glass — maximizing the wine’s exposure to oxygen in a very short amount of time — or, it can be as complex as a cutting-edge gadget. Aerating is the oxidation of wine. For example, certain organic components such as aldehydes — which naturally develop in wine — do not taste good. However, exposure to oxygen naturally transforms these molecules into esters and ketones, which are so delightful that they’re used by candy manufacturers. Every wine shop carries at least a few versions of what you may think of as a “speed aerator,” a small contraption that you pour your wine through to infuse it with magical deliciousness. In the last few years, these have become increasingly popular. But truly, what they’re doing is nothing new. Traditionally, wines breathed while they were decanted. Decanters date back to the 11th century (that’s older than wine bottles), when they were used much as they’re used today: for the service of wine. Decanters do more than just aerate, although by exposing much of a wine’s surface area to oxygen, they do aerate very well. What decanters are really best at is separating sediment from very old, aged wines. Of course, speed aerators aren’t marketed toward people drinking older wines. When talking about aerating young wine, the key is to provide a peek into the wine’s future: what it will develop into. In this way, speed aerators are a little like tiny time machines that provide you with an educated guess on what your wine will be like down the road. This is why many winery tasting rooms keep a few speed aerators behind the tasting bar — they’re great for showing off young wines that have aging potential. Aerating is most dramatic on big, young wines with good structure. It softens the tannins of youth and rounds out flavors. If you’re dealing with an older wine, your best bet is to think about what it needs before aerating. Hold a light behind it — can you see sediment? If so, you’d do well to decant. If it’s a big cabernet or a pitch black petit sirah, definitely consider decanting it. If it’s something more delicate, then don’t decant unless you see sediment. Wine can be decanted in as little as a few minutes to as long as a multiple hours. If you want to enjoy an especially big wine im-
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mediately, consider a speed aerator. If you want to try things the traditional way, decant. Finally, don’t be afraid to experiment. Try a side by side tasting of aerated versus un-aerated wine, and see what you prefer. Or oxygenate the “tasting room way,” stick out your pinky, and swirl that glass. Lindsay Masten is a writer for Peachy Canyon Winery’s Tastes Peachy blog.
Spring 2013 | Page 43
ART
Masterpiece within a Masterpiece Nichols Winery’s labels are art of and in itself
Taylor Belmore/VINO
Nichols posing with the Picasso addition of the magnum Pinot Noir and his line of various wines in the Nichols tasting room of Atascadero.
Taylor Belmore VINO
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hat does it take to create a masterpiece? It's all about what's on the inside, the mind of the creator. In the Masterpiece series of pinot noir by Nichols Winery in Atascadero, the faces of the greatest masterminds in the art world are wrapped around bottles of red wine, evoking the sense of greatness withheld. Artists Picasso, Pollock and Klee are three of the 12 depicted by painter Max Shertz. Each particular artist is printed and released on a limited number of 150 bottles of wine, packaged with its two companion artists within a wooden box from which they can be viewed. Winemaker Keith Nichols said that the release of the collection was intended as an art piece rather than a sale of consumable wine. At $585 per box, these wine bottles are hardly disposable. Although the wine is aged Page 44 | Spring 2013
17 years from 1995 and is described as having "concentrated fruit with rich sensual flavors such as, cherry, plum, cedar, toast, smoke, clove, caramel and vanilla — complex, well balanced with a velvet finish with excellent depth," like the fabled fruit of knowledge, the masterpiece within the masterpiece is not to be tasted. “It would diminish the value,” Nichols said, “if it were to be opened.” It was by chance that Nichols came to meet the artist, who died in 2009. They happened to be in the same frame shop in early 1990s, during Shertz’s reclusive years. In the last 30 years of Shertz’s life and career, he did not show or sell any of his artwork, according to www.maxshertz.com, so Nichols was in great luck when Shertz agreed to create an exclusive series of portraits for Nichols’ pinot noir. Shertz had been a publicly displayed artist in 1950s and 1960s. He had studied under the prominent tutelage of Boris Deutsch, a Lithuanian impressionist painter. When the learned artist took notice of the Central Coast Edition Published by the Paso Robles Press
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painting Nichols was having framed, the two got to talking. Within a few months Shertz produced 11 masterful portraits of his greatest influences, Pablo Picasso, Lee Krasner, Jackson Pollock, Joan Miro, Georges Braque, Franz Marc, Arshile Gorky, Andre Masson, Hans Hofmann, Wassily Kandinsky, Paul Klee and included a portrait of himself to be included with the portraits of his friends Pollock and Miro. The wine series went on sale in 1995 after the wine aged for a total of two years along with a series of double magnum bottles, the glass etched with the face of Picasso. The magnum bottles alone are priced at more than $1,000 and weigh a good seven or eight pounds each. Nichols is not only a world traveling winemaker with an appreciation for art — Nichols flies twice a year to several countries in Asia where he also sells his wines — he himself is an artist. A variety of vibrant abstract paintings hand in his Traffic Way tasting room, which turns the space into somewhat of a gallery. “My first bottle of wine featured an artist who's painting I liked very much and I bought it,” Nichols said, as he showed me a soothing pink, blue and turquoise color pallet. “Then as I bottled more wine I thought, ‘Geeze, this art is going to get expensive.’” Nichols chuckled and then explained that that was how he began his 10 years of creating his own abstract paintings. Unlike many wines that one might see on the shelves of grocery stores, each variety of wine that Nichols makes has a specific art piece featured on its label. Not all, but most are created by he himself. When asked what his path in art would look like in the future, Nichols said, “Well, there is an artwork for each variety,” he said as he gestured to the long line of wine bottles that stretch the length of his bar, “and I have made pretty much every variety that there is.” For the connoisseur of both fine art and wine, Nichols’ tasting room is full of delights. The opportunity to view not only the masterpiece series but also an original piece by the late abstract impressionist as well as many other original artworks is a treat along with a well-aged wine, none with a vintage less than 10 years. Nichols Winery is located at 4615 Traffic Way in Atascadero and is open Wednesday through Sunday from 11 a.m. to 5:30 p.m.
Spring is coming fast, and the Paso Robles Wine Festival is just around the corner…
Taylor Belmore/VINO
Prints of Max Shertz's "Picasso" and a self portrait, both featured on the Masterpiece series.
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IN THE NEWS
The great escape — making wine Scott and Melody Mathews makes wine at home Sharen Rund Bloechl VINO
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cott and Melody Mathews moved to Templeton from Santa Maria where they rarely drank wine. They started drinking more wine and talking to winery owners about their wines. Based on their discovery of the wine in the greater Paso Robles area, they thought they’d like to make some too. They joined the local group, Wines and Steins, which brings together people who make — or want to make — wine or beer at home. While talking about their dream with member Charlie Poalillo, he said, “Why don’t you come over to my place and make wine?” Scott’s first bottle didn’t turn out so well, the taste was a bit off, but he’s holding on to some to see how it is in a few years. Since that time, the Mathewses have been making wine in their garage, and it’s a family affair. He sources his grapes from local vineyards: zinfandel from Poalillo’s Willow Creek Ranch, cabernet sauvignon from Still Waters Vineyard and petit sirah from Twin Fawns Vineyard. Mathew’s house is built on a hill, which gives him a great wine cellar. But it’s a difficult task to get the wine juice from the garage to the barrel room. Tired of using a bucket brigade to haul everything down, Mathews drilled a hole in the garage floor large enough for the gravity flow tube to fit and run the juice straight from the bin, via a syphoning machine, to the barrels. He also found books online to help make Page 46 | Spring 2013
Sharen Rund Bloechl/VINO
Scott and Melody Mathews stand with their wine dog, Mitsey, in the barrel room. Central Coast Edition Published by the Paso Robles Press
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testing kits and what to use for different results. Being a home winemaker has become a great escape for the whole family. Both of their children, Tasha and Alexis, enjoy the experience plus it’s a science experiment for the girls. “I wouldn’t mind having a winery and
VINO photo courtesy of Melody Mathews
Alexis Mathews helps punch down the crushed grapes.
month. I use equipment all the time, plus you get education,” he said. “If you need something someone will let you use it, or if you have a question about wine, you can make a few calls.” Mathews plans on submitting some wines for judging and — who knows — he may try his hand at making beer too.
tasting room someday,” Mathews said. “It is a lot of work. I’m in banking, but it hasn’t been very good the few years.” Right now, the Mathewses enjoy Wines and Steins, meeting new friends and learning about wine. “For the cost of one or two bottles of premium wine you get a nice event once a
VINO photo courtesy of Melody Mathews
Sharen Rund Bloechl/VINO
Pressed grape juice flows into buckets for syphoning.
The Mathewses’ small barrel room is filled with cabernet sauvignon, petit syrah and zinfandel going through stages of fermentation.
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WINE ED FEATURE
Consider the shape Wine glass shapes can enhance your wine tasting experience Stephanie Austin VINO
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ne of the last considerations a novice wine drinker might make is the shape of the wine glass, but if you really want to experience all the wine has to offer, it may be something worth trying. After all, you’ve spent countless enjoyable hours touring the central coast for your favorite wines in consideration of the evening’s events; each varietal has been paired with each course and all of your best linens line the table. Why not take it one step further and choose the right glasses to complement the wine? When you first discovered your favorite wines, the winery would have taken the glass size and shape into consideration for you when pouring. When you enter into any steakhouse bar and look at their glass rack, you will see at least a half dozen different glass types intended for specific spirits and wines. There are in fact hundreds of different wine glass types with sometimes so subtle a difference that only experts can tell them apart. Riedel, the company who revolutionized the wine glass shape concept, created over a dozen collections of wine glass shapes and within each series is between five and 10 different styles of glasses meant to emphasize the wine’s smell, taste, balance, appearance and finish. With so many different styles available with prices ranging from $50 for a set of two, to over $100 for a single merlot glass, how do you choose a good set for home use? “I love the Bordeaux glass,” said Heather Lane, director of hospitality at Niner Wine Estates. “You can use it for big cabs, Bordeaux blends and even merlot and cab franc. This is one of my personal basics.” Generally speaking, the glass size brings the right intensity of the wine’s aromas and the shapes help direct the wine to the different taste zones of the tongue, including sweetness, bitterness, saltiness and acidity. There are specific shapes to emphasize fruit forward wines while others bring out the phenolic compounds. Even the maturity of each varietal can change the shape of the Page 48 | Spring 2013
glass. To truly appreciate the nuances of each varietal, it is best to have at least one or two different glass types of the particular wines you enjoy. “It’s all about how it’s entering your mouth,” Lane said. “The shape plays a part in how you tilt your head, so it will reach different taste buds and bring out different flavors.” While Riedel has a comprehensive online guide to their several hundred different glass types, Lane suggests the following four glass types for everyday home use: • Sauvignon blanc — could also be used with pinot gris, chablis, non-oaked chardonnay, viognier, marsanne, riesling and even Champagne if you didn’t have a flute. It is smaller than a red wine glass to help preserve the chill but still tall enough to allow for aeration. The opening is narrower to concentrate the herbal, fruity and delicate aromas. This is a good white wine staple for your home collection • Pinot noir — could also be used with most Burgundy wines, including chardonnay. This is a very tailored shape with an expanded, goblet-like bowl and a curved rim to direct the intense bouquet directly to the nose while drinking and the wine to the front and center of the tongue. Its tulip shape highlights the grape and reduces acidity. • Syrah/shiraz — could also be used with grenache, malbec, pinotage, mourvedre and other Rhône varietals. Its tulip shape and mid-bowl helps to direct the flow of wine to the midpalette and balance the concentrated fruits while highlighting tannins. • Bordeaux — could also be used with cabernet, chianti, merlot and other full-bodied reds. Its large oval-shaped bowl and flat rim is meant to direct the wine to the center of the palette, which allows the fruity flavors to be enjoyed before the spices reach the back of the tongue. The volume of this glass supports aeration Central Coast Edition Published by the Paso Robles Press
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but you could still get away with just three or four glasses such as merlot, cabernet sauvignon and chardonnay. General Rules • Regardless the wine type or glass, you should not fill the glass more than one-third, which is often the widest part of the glass. This helps to assure you experience the intended temperature, texture and flavor as the wine hits your tongue.
Stephanie Austin/VINO
These four wine glass types by Riedel are Heather Lane’s suggested staples. From left to right: Sauvignon Blanc, Pinot Noir, Syrah and Bordeaux.
• Your red wine glass bowl should be spacious with a tapered, yet large opening to allow you to appreciate the aromas and expose the wine to more air. The bowl gives room for the wine to be swirled, which helps soften the tannins and release the aromas. The taller of these glasses allow the wine to pour directly to the back of the palette and the shorter glasses with larger bowls target the tip of the tongue. • Your white wine glass bowl is more tulip shaped with a narrower rim, which keeps the aromas concentrated and the wine temperature cooler.
to bring out the aromas. This is a good staple for most red wines. And maybe even this one for full-bodied whites: • Montrachet — could also be used with an oaked chardonnay or full-bodied whites. The wide rim helps direct the wine to the outer palette where the acidity is appreciated. The round bowl helps release the tannins and open up the wide range of aromas For those of you interested in an even smaller wine glass collection, Riedel makes a series called Ouverture. Considered as Riedel’s elementary entry-level series, this collection will certainly enhance your wine tasting experience while not breaking the bank. With glass names like Red Wine — for reds and full bodied whites; White Wine — for whites but not optimal for Champagne; and Magnum — for full-bodied reds, it isn’t difficult to select which glass complements which wine. A set of four is about $40. Another popular brand of wine glasses is Libbey. Its Vineyard Reserve glasses are an excellent choice and only cost around $20 for a set of four. This collection was created according to each varietal,
Your local resource for Riedel wine glasses is Niner Wine Estates located at 2400 Highway 46 West in Paso Robles. More information can be found at www.ninerwine.com
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Calendar of Events SAVE THE DATE
FEBRUARY 2013 Atascadero Main Street Sweetheart Stroll The annual Atascadero Main Street Sweetheart Stroll will be held on Saturday, Feb. 9 from 11 a.m. to 4 p.m. in downtown Atascadero. The cost is $10 for wine tasting and an additional $5 to purchase a commemorative wine glass. For more information, call 805-462-0177.
Wine Rail Excursion The Central Coast Railroad Festival holds monthly Wine Rail Excursions the second Sunday of the month. On Sunday, Feb. 10, the excursion will take place from midmorning to early afternoon. Attendees will meet at the SLO Amtrak station, take a private bus to Pomar Junction Winery and then to the Paso Robles Amtrak station to take the Coast Starlight train down the Cuesta Grade to the SLO station. For more information or to make reservations, call 805773-4173 or go to www.ccrrf.com.
Italian Romance at Robert Hall Winery Robert Hall Winery will host a romantic Italian dinner on Valentine’s Day, Thursday, Feb. 14 from 6:30 to 9:30 p.m. Enjoy a complimentary glass of champagne upon arrival. The meal will include three courses of Italian cuisine, each paired with a glass of Robert Hall wine. Manny Mestas will play the mandolin to add to the romance. Tickets are $60 per person or $48 per person for club members. To purchase tickets, call 805-239-1616 ext. 24.
Mitchella Winery’s Valentine’s Day Vertical Winemaker Dinner Mitchella Vineyard & Winery, 2525 Mitchell Ranch Way in Paso Robles, will hold a Valentine’s Day Vertical Winemaker Page 50 | Spring 2013
Dinner on Saturday, Feb. 16 from 6 to 9 p.m. The cost is $125 with a wine club member discount of $25 per person up to four people. The dinner will include a fivecourse dinner paired with a 10-year vertical tasting of estate cabernet sauvignon, starting with the winery’s first vintage in 2002 to a barrel sample of 2011. For more information, call 805-239-8555 or email rsvp@mitchella.com.
A Night of Magic and Wine at Eberle Winery Eberle Winery will hold A Night of Magic and Wine with Magician Rich Ferguson on Friday, Feb. 15. For more information, go to www.eberlewinery.com or call 805-2389607.
Wine Safari Weekend 46 West Wineries will present a Wine Safari Weekend with a “Zoo to You” fundraiser on Saturday, Feb. 16 and Sunday, Feb. 17 from 10 a.m. to 5 p.m. Safari passports are $20 per person, plus handling. Tickets are available at www.brownpapertickets.com.
Chocolate Fountain at Robert Hall Winery A complimentary chocolate fountain will be at Robert Hall Winery on Feb. 16 and 17 for customers to enjoy while wine tasting between 10 a.m. to 5 p.m. For more information, call Kristin at 805-239-1616 ext. 24 or email kristin@roberthallwinery.com.
Paso Robles Rhône Ranger Experience The Paso Robles Rhône Ranger Experience will be held at Broken Earth Winery on Sunday, Feb. 17. There will be more than 40 members of the local Rhône Rangers Chapter celebrating the vibrant local Rhône community. Events will include an education Rhône essentials seminar moderated
by Luke Sykora, the associate editor of Wine & Spirits magazine, a vintners’ lunch, a Grand Tasting and silent auction featuring more than 150 Paso Robles Rhône-style wines. Tickets for the full slate of activities, including the seminar and lunch from 10:30 am to 1 p.m. and the Grand Tasting from 1:30 p.m. to 4 p.m. are $85, and tickets for the Grand Tasting alone are $25. Qualified trade is admitted free to the Grand Tasting. For tickets or more information, go to www.rhonerangers.org.
Niner Cooking Class Niner Wine Estates will hold a cooking class, The Wonderful World of Crab, with Chef Mike McGourty of the Cracked Crab on Saturday, Feb. 23 from 11 a.m. to 2 p.m. The cost is $95 per person. The class includes three hours of hands-on instruction with Chef Mike in the Niner Wine Estates Education Kitchen; gourmet luncheon paired with Niner Wine Estates wines; recipe booklet from the class; Niner Wine Estates apron to take home as a gift andspecial discounts on wine purchases. RSVP to Niner Wine Estates a info@ninerwine.com or by calling 805239-2233, ext. 11.
MARCH 2013 First Saturday: Wine & the Arts The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting as part of ARTS Obispo/San Luis Obispo County Arts Council. Many wineries offer free snacks and some offer free wine tasting. In October, it will be held on March 2 from 5 to 8 p.m. For more information, call 805-544-9251 or go to www.artsobispo.org.
Red Soles Winery Pre-Release Party Red Soles Winery, 3230 Oakdale Road in Paso Robles, will hold a pre-release party Central Coast Edition Published by the Paso Robles Press
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on Saturday, March 2 from 5:30 to 7 p.m. The winery’s new vintage of red wines paired perfectly with tasty appetizers prepared by a local chef. RSVP required and limited to just 50 guests. For more information, call 805-226-9898.
SLOFolks Concert Castoro Cellars will hold a SLOFolks indoor concert with Beppe Gambetta and Peter Ostroushko on Saturday, March 2 at 7:30 p.m. Tickets are $20 per person and are available at www.castorocellars.com or call 1-888-dam-fine
Wine Rail Excursion The Central Coast Railroad Festival holds monthly Wine Rail Excursions the second Sunday of the month. On Sunday, March 10, the excursion will take place from midmorning to early afternoon. Attendees will meet at the SLO Amtrak station, take a private bus to Pomar Junction Winery and then to the Paso Robles Amtrak station to take the Coast Starlight train down the Cuesta Grade to the SLO station. For more information or to make reservations, call 805773-4173 or go to www.ccrrf.com.
Zin Fest Weekend with J Lohr Select J. Lohr wines will be paired with four specially prepared Italian courses by executive chef Santos MacDonal from Il Cortile in Paso Robles on Friday, March 13. MacDonal’s winter menu will be created with the freshest ingredients sourced by surrounding local and regional landscapes. The dinner starts at 6:30 p.m. and is $90 per person for wine club members or $100 per person for non-members. Reservations are required; call the J. Lohr Paso Robles Wine Center at 805-239-8900 or email kim@jlohr.com.
Zinfandel Festival Weekend at Red Soles Winery Red Soles Winery, 3230 Oakdale Road in Paso Robles, will pair wine and cheese and served barbecue tri-tip sandwiches as well locally made organic olive oil and art out on the edge of the winery’s Miracles Ranch Vineyard. The cost is $10 per person, there is no charge for Soles Club members. For more information, call 805-226-9898.
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Grow Zinfully Wild Weekend will be held March 15 through 17. More than 130 wineries will offer a selection of barrel tastings, winemaker dinners, vineyard tours, laid-back barbecues, live music and much more. For more information, go to www.pasowine.com.
blends and new releases, paired with artisan cheeses on Saturday, March 16 and Sunday, March 17 from 10 a.m. to 5 p.m. Enjoy gourmet pizza four ways from the outdoor pizza oven, paired with white and red ports. The cost is $10 per person for non-wine club members. For more information, call 805-239-8555 or email rsvp@mitchella.com.
Zinfandel Festival Dinner in the Caves at Eberle Winery
Zinfandel Weekend at Niner
Grow Zinfully Wild Weekend
Eberle Winery will host a Zinfandel Festival Dinner in the Caves with Chef Leonardo Curti of Trattoria Grappolo in Santa Ynez on Friday, March 15. For more information, go to www.eberlewinery.com or call 805-238-9607.
Zinfandel Festival at Castoro Cellars Castoro Cellars will celebrate Zinfandel Festival Weekend with an indoor concert with The JD Project on Friday, March 15 at 7 p.m. Tickets are $15 per person or $10 for wine club members. To purchase tickets, go towww.castorocellars.com or call 1-888dam-fine. The Castoro Cellars tasting room will be open Saturday, March 16 and Sunday, March 17 from to a.m. to 5:30 p.m. There will be live music by Sweetwater the Trio on both days, food vendors, art and photography displays and zinfandel on sale all weekend. The cost is $5 for tasting and free for wine club members.
Gourmet Cavern Tours at Robert Hall Winery Robert Hall Winery will have exclusive extended Gourmet Cavern Tours on Saturday, March 16 from 10 a.m. to 4 p.m. Sample four reserve wines with custom appetizers during the wine caverns. Lisa Pretty, author of “Eat This With…Paso Robles Wine 2,” has matched Robert Hall wines with culinary treats and will autograph copies onsite. Allow 45 minutes for the tour. The cost is $20 per person. To purchase tickets, call 805-239-1616 ext. 24.
Zinfandel Festival at Mitchella Winery Sip, savor and delight in Mitchella Vineyard & Winery’s small lot zinsfandels, zin
Niner Winer Estates will celebrate Zinfandel Weekend with live music by local musician Matt Cross, new releases and “yummy” cuisine from the areas best food trucks including Haute Skillet on Saturday and Kunfusion on Sunday. For more information, go to www.ninerwine.com or call 805-239-2233.
Atascadero Art & Wine Tour An Atascadero Art & Wine Tour will be held on Friday, March 22 from 5:30 to 8:30 p.m. The Atascadero Art & Wine Tour will include local wineries pouring at many of the participating galleries and businesses. While the event itself is free, wine tasting costs $10 per person and wine glasses are $5 each. For more information, go to www.atascaderochamber.org or call 805462-0177.
Mitchella’s Crab Feed Mitchella Vineyard & Winery will hold an all-you-can-eat Dungeness crab feed on Sunday, March 24 from 3 to 5 p.m. The crab feed will include salad, bread and a glass of wine. The winery will supply the butter and bibs. The cost is $50 per person or $40 per person for wine club members. For more information, call 805-239-8555 or email rsvp@mitchella.com.
APRIL 2013 First Saturday: Wine & the Arts The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting as part of ARTS Obispo/San Luis Obispo County Arts Council. Many wineries offer CALENDAR continued on page 52
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CALENDAR continued from page 51
free snacks and some offer free wine tasting. In October, it will be held on April 6 from 5 to 8 p.m. For more information, call 805-544-9251 or go to www.artsobispo.org.
Niner Cooking Class Niner Wine Estates will hold a cooking class, Spanish Tapas, with Chef Tom Fundaro of Villa Creek on Saturday, April 13 from 11 a.m. to 2 p.m. The cost is $145 per person. The class includes three hours of hands-on instruction with Chef Tom; fourcourse gourmet luncheon paired with Niner Wine Estates wines; recipe booklet from the class; Niner Wine Estates apron to take home as a gift and special discounts on wine purchases. RSVP to Niner Wine Estates at info@ninerwine.com or by calling 805-239-2233, ext. 11.
Fourth annual Wine 4 Paws The fifth annual Wine 4 Paws fundraiser will take place on April 13 and 14 throughout San Luis Obispo County. Pet-loving wine drinkers can help their four-legged friends by visiting any of the participating wineries throughout the weekend when a portion of the proceeds will be donated to Woods Humane Society. Print a free map/passport from the website, or grab one at any participating winery during the event. Get the passport stamped when you help generate a donation and you’ll be entered in a raffle. For more information, go to www.wine4paws.com.
April 20 at 1 p.m. at Pomar Junction Vineyard and Winery in Templeton. More than 200 purveyors of sustainably produced foods and wine will be on-hand. For more information, call 805-369-2288 or go to www.earthdayfoodandwine.com.
SIP for Smiles La Clinca de Tolosa, a nonprofit children’s dental clinic, will hold SIP for Smiles on Thursday, April 25 from 6 to 8 p.m. The event will raise money for the nonprofit that has been providing dental service for children in San Luis Obispo County since 2003. For more information, call 805-8015433, email ptcinfo@cdtslo.org or go to http://clinicadetolosa.org.
CABs Of Distinction Event CABs of Distinction, the newly formed Paso Robles CAB (Cabernet and Bordeaux) Collective, will bring together the region’s most sought-after collection of cabernet sauvignon and red Bordeaux wines for an afternoon of tasting on Saturday, April 27 from 2 to 5 p.m. at Windfall Farms in Paso Robles. Attendees will enjoy exclusive access to winemakers through a grand tasting of the appellation’s finest Bordeaux varietals — those which can compete on a global stage. Top Central Coast food purveyors will be on-hand serving up delectable bites to pair with these award-winning. The cost is $95 in advance. For more information or to purchase tickets, go to www.PasoRoblesCab.com .
Wine Rail Excursion The Central Coast Railroad Festival holds monthly Wine Rail Excursions the second Sunday of the month. On Sunday, April 14, the excursion will take place from midmorning to early afternoon. Attendees will meet at the SLO Amtrak station, take a private bus to Pomar Junction Winery and then to the Paso Robles Amtrak station to take the Coast Starlight train down the Cuesta Grade to the SLO station. For more information or to make reservations, call 805773-4173 or go to www.ccrrf.com.
Earth Day Food and Wine Festival The seventh annual Earth Day Food and Wine Festival will take place on Saturday, Page 52 | Spring 2013
receptions with live music and wine tasting as part of ARTS Obispo/San Luis Obispo County Arts Council. Many wineries offer free snacks and some offer free wine tasting. In October, it will be held on May 4 from 5 to 8 p.m. For more information, call 805-544-9251 or go to www.artsobispo.org.
SLOFolks Indoor Concert Castoro Cellars will host a SLOFolks indoor concert featuring Claude Bourbon,David Jacobs-Strain and Bob Beach on Saturday, April 27 at 7:30 p.m. The cost is $20 per person. To purchase tickets, go to www.castorocellars.com or call 1-888dam-fine.
MAY 2013 First Saturday: Wine & the Arts The first Saturday of each month, downtown businesses and wineries hold artists
VINO Rock Star wine tasting VINO Magazine will kick off its May issue with a wine tasting at the Paso Robles Albertsons on Friday, May 10 from 3 to 5 p.m. Meet the May 2013 Rock Star winemakers — which will be announced closer to the magazine's publication — and enjoy a free wine tasting open to those 21 and older. For more information, go to www.vinopasorobles.com or find the magazine on Facebook.
Wine Rail Excursion The Central Coast Railroad Festival holds monthly Wine Rail Excursions the second Sunday of the month. On Sunday, May 12, the excursion will take place from midmorning to early afternoon. Attendees will meet at the SLO Amtrak station, take a private bus to Pomar Junction Winery and then to the Paso Robles Amtrak station to take the Coast Starlight train down the Cuesta Grade to the SLO station. For more information or to make reservations, call 805773-4173 or go to www.ccrrf.com.
Paso Robles 30th annual Wine Festival The 30th annual Wine Festival will be held May 17 to 19 with the downtown wine tasting event taking place on Saturday, May 18 in Downtown City Park. For more information, go to www.pasowine.com.
Wine Festival Weekend at Eberle Eberle Winery will host a Zinfandel Festival Dinner in the Caves on Friday, May 17. Attendants will pour in the park on Saturday, May 18 and there will be live music and barbecue at the winery on Sunday, May 19. For more information, go to www.eberlewinery.com or call 805-238-9607.
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Paso Robles Wine Festival weekend at Mitchella Winery Sip, savor and delight in Mitchella Vineyard & Winery’s hand-crafted award winning wines and a “weenie” roast with a flare, gourmet selections from bratwurst to vegan on Friday, May 17 through Sunday, May 19 from 10 a.m. to 5 p.m. The finale will be an extravagant port and chocolate pairing. The cost is $10 per person, waived for wine club members, wine fest tickets holders save 10 percent.
Taste of the Creston Wine Trail Taste of the Creston Wine Trail will be held on Sunday, May 19 from 11 a.m. to 5 p.m. For $25, participants will explore the rolling hills of Creston and visit five diverse wineries and an olive oil producer. Stop in and meet the owners/winemakers, sample fine wines, olive oils, tapas, entertainment and have a barrel room experience. For more information, call 805-238-2321 or go to www.crestonwinetrail.com.
JUNE 2013 Atascadero Art & Wine Tour An Atascadero Art & Wine Tour will be held on Friday, June 7 from 5:30 to 8:30 p.m. The Atascadero Art & Wine Tour will include local wineries pouring at many of the participating galleries and businesses. While the event itself is free, wine tasting costs $10 per person and wine glasses are $5 each. For more information, go to www.atascaderochamber.org or call 805462-0177.
Pinot and Paella Festival The 10th annual Pinot and Paella Festival will be held in Templeton Community Park on Sunday, June 2 from 2 to 5 p.m. The event will feature Paso Robles’ pinot noir from local pinot noir producers and paella by 20 chefs. All proceeds will go to local youth performing arts organizations. Tickets are $65 per person and include a burgundy-style wineglass, 20 different pinot noir tastes, 20 paella tastes and live music by Incendio. For more information or to
VINO Central Coast Edition Published by the Paso Robles Press
purchase tickets, call 239-2565 or go to www.pinotandpaella.com.
Wine Rail Excursion The Central Coast Railroad Festival holds monthly Wine Rail Excursions the second Sunday of the month. On Sunday, June 8, the excursion will take place from about noon to 5 p.m. Attendees will either meet at the Paso Robles Amtrak or San Luis Obispo Amtrak stations, take a private bus to Pomar Junction Winery and then to the other Amtrak station to take the Coast Starlight train over the Cuesta Grade back to the starting station. For more information or to make reservations, call 805-773-4173 or go to www.ccrrf.com.
Atascadero Mayors’ Winemaker Dinner The Atascadero Mayors’ Winemaker Dinner will be held at the Pavilion on the Lake in Atascadero on Friday, June 21. The gala begins at 5 p.m. with open wine sampling. Dinner will be served at 6:30 p.m. The Winemaker Dinner is jointly sponsored by Atascadero Kiwanis Club and the city of Atascadero. All proceeds from this fundraiser will go toward the completion of a new lakeside performance venue and other community projects. A gourmet meal will be prepared and served by Pacific Harvest Catering, 33 local winemakers will participate both during and before the event and there will be silent and live auctions to help raise funds for the bandstand endeavor and other projects. Each table of eight will include two winemakers. Many of the wineries will also pour during the social hour. Ticket information is available by going to www.atascaderokiwanis.org.
A local magazine geared toward Paso Robles Wine Country events, wineries and local community. VINO distributed by the Paso Robles Press and Atascadero News three times per year. Additional copies are available at local businesses, wineries and hotels. It is also available online.
Take a look…
www.VinoPasoRobles.com
– 35,000 Unique page views per month – Average time on site per visitor = 10 min. – 4,500 Unique visitors and climbing The Next Issue: Call today to schedule your space for the next issue of VINO: May 10, 2013 Advertising Deadline: April 15, 2013 Ask about multiple run discounts!
Atascadero Lakeside Wine Festival The 18th annual Atascadero Lakeside Wine Festival will take place on Saturday, June 22 from 4 to 8 p.m. at Atascadero Lake Park. The event will include local wine, food and artists, as well as live music. For more information or to purchase tickets, call 466-2044 or go to www.atascaderowinefestival.org.
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NORTH COUNTY
Wineries & Tasting Rooms
15 degrees C Wine Shop & Bar — 624 Main St. #101, Templeton • 805-434-1554 • www.15degreescwines.com Adelaida Cellars — 5805 Adelaida Road, Paso Robles • 805-239-8980 • www.adelaida.com Alta Colina Vineyard & Winery — 2725 Adelaida Road, Paso Robles • 805-227-4191 • www.altacolinawine.com AmByth Estates — By Appt. Only • 510 Sequoia Lane, Templeton • 805-305-7355 • www.ambythestate.com Ancient Peaks Winery — 18798 El Camino Real, Santa Margarita • 805-365-7045 • www.ancientpeaks.com Anglim Winery — 740 Pine St., Paso Robles • 805-227-6813 • www.anglimwinery.com AronHill Vineyards — 3745 Highway 46 West, Templeton • 805-434-3066 • www.aronhillvineyards.com Arroyo Robles Winery — 1317 Park St., Paso Robles • 805-226-5454 • www.arroyorobles.com Asuncion Ridge — 725 12th St., Paso Robles • 805-237-1425 • www.asuncionridge.com August Ridge Vineyards — 8790 Highway 41, Creston • 805-239-2455 • www.augustridge.com B&E Vineyard — 10000 Creston Road, Paso Robles • 805-238-4815 • www.bevineyard.com Barr Estate Winery — 6950 Union Road, Paso Robles • 805-239-2505 • www.barrestatewines.com Barrel 27 Wine Company — 2323 Tuley Court #110, Paso Robles • 805-237-1245 • www.barrel27.com Bella Luna Estate Winery — 1850 Templeton Road, Templeton • 805-434-5477 • www.bellalunawine.com Berardo Winery — 3280 Township Road, Paso Robles • 805-239-9432 • www.ajbvineyards.com Bianchi Winery — 3380 Branch Road, Paso Robles • 805-226-9922 • www.bianchiwine.com Black Hand Cellars — 766 Main St., Ste. B, Cambria • 805-927-WINE • www.blackhandcellars.com Bodegas Paso Robles Winery — 729 13th St., Paso Robles • 805-237-3780 • www.bodegaspasorobles.com Bon Niche Cellars — 2627 Golden Eagle Way, San Miguel • 805-286-7798 • www.bonniche.com Booker Vineyard — 2640 Anderson Road, Paso Robles • 805-237-7367 • www.bookerwines.com Brian Benson Cellars — 2985 Anderson Road, Paso Robles • 805-296-9463 • www.brianbensoncellars.com Brochelle Vineyards — 2323 Tuley Court #130, Paso Robles • 805-237-0519 • www.brochelle.com Broken Earth Winery— 5625 Highway 46 East, Paso Robles • 805-239-2562 • www.brokenearthwinery.com Calcareous Vineyard — 3430 Peachy Canyon Road, Paso Robles • 805-239-0289 • www.calcareous.com Caliza Winery — 2570 Anderson Road, Paso Robles • 805-237-1480 • www.calizawinery.com Caparone Winery — 2280 San Marcos Road, Paso Robles • 805-467-3827 or 805-610-5308 • www.caparone.com Carina Cellars — 3525 Adelaida Road, Paso Robles • 805-252-0860 • www.carinacellars.com Carmody McKnight Estate Wines — 11240 Chimney Rock Road, Paso Robles • 805-238-9392 • www.carmodymcknight.com Cass Winery— 7350 Linne Road, Paso Robles • 805-239-1730 • www.casswines.com Castoro Cellars — 1315 N. Bethel Road, Templeton • 805-238-0725 • www.castorocellars.com Cayucos Cellars — 131 North Ocean Ave., Cayucos • 805-995-3036 • www.cayucoscellars.com Cellar 360 — 7000 Highway 46 East, Paso Robles • 805-226-7133 • www.cellar360.com Cerro Prieto Vineyard & Cellars — By Appt. Only • 3432 Las Tablas Willow Creek Road, Paso Robles • 805-226-8448 • www.cerroprietovineyard.com Page 54 | Spring 2013
Central Coast Edition Published by the Paso Robles Press
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Changala Winery — 3770 Willow Creek Road, Paso Robles • 805-226-9060 • www.changalawinery.com Chateau Lettau — 800 Pine St., Ste. 101, Paso Robles • 805-603-4434 • www.chateaulettau.com Chateau Margene — 6996 Peachy Canyon Road, Paso Robles & 4385 La Panza Road, Creston • 805-238-2321 or 805-238-3500 • www.chateaumargene.com Chronic Cellars — 2020 Nacimiento Lake Drive, Paso Robles • 805-237-7848 • www.chroniccellars.com Chumeia Vineyards — 8331 Highway 46 East, Paso Robles • 805-226-0102 • www.chumeiavineyards.com Cinquain Cellars — By Appt. Only • 6404 Independence Ranch Place, San Miguel • 805-400-5978 • www.cinquaincellars.com Clautiere Vineyard — 1340 Penman Springs Road, Paso Robles • 805-237-3789 • www.clautiere.com Clavo Cellars — 315 Main St., Templeton • 805-226-0174 • www.clavocellars.com Clayhouse Wines — 849 13th St., Paso Robles • 805-238-7055 • www.clayhousewines.com Croad Vineyards — 3700 Vinedo Robles Lane, Paso Robles • 805-226-9899 • www.croadvineyards.com CrossLynn Estate — By Appt. Only • 1436 Brambles Court, Templeton • 805-434-9838 Cypher Winery — 3750 Highway 46 West Templeton • 805-237-0055 • www.cypherwinery.com D’Anbino Cellars — 710 Pine St., Paso Robles • 805-227-6800 • www.danbino.com Dark Star Cellars — 2985 Anderson Road, Paso Robles • 805-237-2389 • www.darkstarcellars.com Daou Vineyards — 2777 Hidden Mountain Road, Paso Robles • 805-226-5460 • www.daouvineyards.com Denner — 5414 Vineyard Drive, Paso Robles • 805-239-4287 • www.dennervineyards.com Derby Wine Estates — 5620 Highway 46 East, Paso Robles • 805-238-6300 • www.derbywineestates.com Doce Robles Winery — 2023 12 Oaks Drive, Paso Robles • 805-227-4766 • www.docerobleswinery.com Donati Family Vineyard — 2720 Oak View Road, Templeton • 877-511-WINE • www.donatifamilyvineyard.com Donatoni Winery — 3225 Township Road, Paso Robles • 805-226-0620 • www.donatoniwineryandvineyards.com Dover Canyon Winery — 4520 Vineyard Drive, Paso Robles • 805-237-0101 • www.dovercanyon.com Dubost Winery — 9988 Chimney Rock Road, Paso Robles • 805-226-8463 • www.dubostwine.com Dunning Vineyards Estate Winery — 1953 Niderer Road, Paso Robles • 805-238-4763 • www.dunningvineyards.com Eagle Castle Winery — 3090 Anderson Road, Paso Robles • 805-227-1428 • www.eaglecastlewinery.com Eberle Winery — 3810 Highway 46 West, Paso Robles • 805-238-9607 • www.eberlewinery.com Ecluse Wines — 1520 Kiler Canyon Road, Paso Robles • 805-238-4998 • www.eclusewines.com Edward Sellers Vineyards & Wines — 1401 Highway 46 West, Paso Robles • 805-239-8915 • www.edwardsellers.com EOS Estate Winery — 2300 Airport Road, Paso Robles • 805-591-8050 • www.eosvintage.com Epoch Estate Wines — 7505 York Mountain Road, Templeton • 805-237-7575 • www.epochwines.com Falcon Nest Vineyard and Winery — 5185 Union Road, Paso Robles • 805-226-0227 • www.falconnestwinery.com Fratelli Perata Winery — By Appt. Only • 1595 Arbor Road, Paso Robles • 805-238-2809 • www.fratelliperata.com Frolicking Frog Winery — 739 12th St., Paso Robles, inside Siegel’s • 805-239-4367 • www.frolickingfrogwine.com F/S Cellars — 1337 Vendels Circle, Paso Robles • 805-431-8146 • www.fscellars.com
VINO Central Coast Edition Published by the Paso Robles Press
Spring 2013 | Page 55
NORTH COUNTY
Wineries & Tasting Rooms
Gelfand Vineyards — By Appt. Only • 5530 Dresser Ranch Place, Paso Robles • 805-239-5808 • www.gelfandvineyards.com Graveyard Vineyards — 6990 Estrella Road, San Miguel • 805-467-2043 • www.graveyardvineyards.com GreMarK Vineyards — By Appt. Only • 5325 Rancho La Loma Linda Drive, Paso Robles • 805-237-0154 • www.gremarkwine.com Grey Wolf Cellars — 2174 Highway 46 West, Paso Robles • 805-237-0771 • www.greywolfcellars.com Grizzly Republic — 840 13th St., Paso Robles • 805-237-1378 • www.grizzlyrepublicwines.com Halter Ranch Vineyard — 8910 Adelaida Road, Paso Robles • 805-226-9455 • www.halterranch.com HammerSky Vineyards — 7725 Vineyards Drive, Paso Robles • 805-239-0930 • www.hammersky.com Hansen Winery — 5575 El Pomar Drive, Templeton • 805-239-8412 • www.hansenwines.com Harmony Cellars — 3255 Harmony Valley Road, Harmony • 805-927-1625 • www.harmonycellars.com Haven Wine Bistro — 6155 El Camino Real, Atascadero • 805-468-4880 • www.havenwinebar.net Hearst Ranch Winery — 442 SLO San Simeon Road, San Simeon • 805-467-2241 • www.hearstranchwinery.com Hearthstone Vineyard & Winery — 5070 Vineyard Drive, Paso Robles • 805-238-2544 • www.hearthstonevineyard.com Herman Story Wines — 1227 Paso Robles St., Paso Robles • 805-714-9966 • www.hermanstorywines.com Hidden Oak Winery — 4671 S. El Pomar, Templeton • 805-237-9315 • www.hiddenoakwinery.com Hope Family Wines — 1585 Live Oak Road, Paso Robles • 805-238-4112 • www.hopefamilywines.com Hug Cellars — 2323 Tuley Court, Ste. 120, Paso Robles • 805-226-8022 • www.hugcellars.com Hunt Cellars — 2875 Oakdale Road, Paso Robles • 805-237-1600 • www.huntcellars.com J&J Cellars — 2850 Ranchita Canyon Road, San Miguel • 805-467-2891 • www.jjcellars.com J. Lohr Vineyards & Wines — 6169 Airport Road, Paso Robles • 805-239-8900 • www.jlohr.com Jack Creek Cellars — 5265 Jack Creek Road, Templeton • 805-226-8283 • www.jackcreekcellars.com Jada Vineyard & Winery — 5620 Vineyard Drive, Paso Robles • 805-226-4200 • www.jadavineyard.com JK Wine Company —By Appt. Only • 805-226-7514 • www.jkwinecompany.com JUSTIN Vineyards & Winery — 11680 Chimney Rock Road, Paso Robles • 805-238-6932 • www.justinwine.com Kaleidos Wine — 3770 Willow Creek Road, Paso Robles • 805-226-0828 • www.kaleidoswine.com Kenneth Volk Vineyards — 3101 Highway 46 West, Paso Robles • 805-237-7896 • www.volkwines.com Kiamie Wine Cellars — 9750 Adelaida Road, Paso Robles • 805-226-8333 • www.kiamiewines.com Kukkula — 9515 Chimney Rock Road, Paso Robles • 805-227-0111 • www.kukkulawine.com L’Aventure Winery — 2815 Live Oak Road, Paso Robles • 805-227-1588 • www.aventurewine.com Laraneta Winery & Olive Oil — 2602 Templeton Road, Templeton • 805-434-5090 • www.laraneta.com Le Cuvier — 3333 Vine Hill Lane, Paso Robles • 805-238-5706 or 800-549-4764 • www.lcwine.com Le Vigne Winery at Sylvester Vineyards — 5115 Buena Vista Drive, Paso Robles • 805-227-4000 or 800-891-6055 • www.sylvesterwinery.com Linne Calodo — 3030 Vineyard Drive, Paso Robles • 805-227-0797 • www.linnecalodo.com Locatelli Vineyards & Winery — 8585 Cross Canyons Road, San Miguel • 805-467-0067 • www.locatelliwinery.com Page 56 | Spring 2013
Central Coast Edition Published by the Paso Robles Press
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Loma Linda Vineyards — By Appt. Only • 5155 Rancho La Loma Linda Drive, Paso Robles • 805-227-7172 • www.lomalindavineyards.com Lone Madrone — 2485 Highway 46 West, Paso Robles • 805-238-0845 • www.lonemadrone.com LXV — By Appt. Only • 3690 Willow Creek Rd, Paso Robles • 530-763-3821• www.lxvwine.com Maloy O’Neill Vineyards — 5725 Union Road, Paso Robles • 805-238-6430 • www.maloyoneill.com Midnight Cellars Winery & Vineyard — 2925 Anderson Road, Paso Robles • 805-239-8904 • www.midnightcellars.com Minassian-Young Vineyards — 4045 Peachy Canyon Road, Paso Robles • 805-238-7571 • www.minassianyoung.com Mitchella Vineyard & Winery — 2525 Mitchell Ranch Way, Paso Robles • 805-239-8555 • www.mitchella.com Mondo Cellars Winery — 3260 Nacimiento Lake Drive, Paso Robles • 805-226-2925 • www.mondocellars.com Moonstone Cellars — 801 C Main St., Cambria • 805-927-9466 • www.moonstonecellars.com Nadeau Family Vintners — 3860 Peachy Canyon Road, Paso Robles • 805-239-3574 • www.nadeaufamilyvintners.com Nichols Winery & Cellars — 4615 Traffic Way, Atascadero • 805-466-7278 • www.nicholswinery.com Niner Wine Estates — 2400 Highway 46 West, Paso Robles • 805-239-2233 • www.ninerwine.com Norman Vineyards — 7450 Vineyard Drive, Paso Robles • 805-237-0138 • www.normanvineyards.com Onx Estate Wine — By Appt. Only • 1525 Paradise Meadow Lane, Templeton • 805-439-0539 • www.onxwine.com Opolo Vineyards — 7110 Vineyard Drive, Paso Robles • 805-238-9593 • www.opolo.com Oso Libre Winery — 7383 Vineyard Drive, Paso Robles • 805-238-3378 • www.osolibre.com Parrish Family Vineyard — 1220 Park St., Paso Robles • 805-286-4028 • www.parrishfamilyvineyard.com PasoPort Wine Company — 95 Booker Road, Templeton, and 5940 Union Road, Paso Robles • 805-239-2229 • www.pasoportwine.com Paso Wine Centre — 1240 Park St., Paso Robles • 805-239-9156 • www.pasowines.com Peachy Canyon Winery — 1480 N. Bethel Road, Templeton • 805-239-1918 • www.peachycanyon.com Pear Valley Vineyards — 4900 Union Road, Paso Robles • 805-237-2861 • www.pearvalley.com Penman Springs Vineyard — 1985 Penman Springs Road, Paso Robles • 805-237-7959 • www.penmansprings.com Per Cazo Cellars — 5325 Vineyard Drive, Paso Robles • 805-227-4949 • www.percazocellars.com Pianetta Winery — 829 13th St., Paso Robles • 805-226-4005 • www.pianettawinery.com Pipestone Vineyards — 2040 Niderer Road, Paso Robles • 805-227-6385 • www.pipestonevineyards.com Pithy Little Wine Company — 1244 Pine St., Paso Robles • 805-546-1059 • www.pithywine.com Poalillo Vineyards — 7970 Vineyard Drive, Paso Robles • 805-238-0621 • www.poalillovineyards.com Pomar Junction Vineyard & Winery — 5036 S. El Pomar Road, Paso Robles • 805-238-9940 • www.pomarjunction.com Pozo Valley Wines — 22202 El Camino Real, Santa Margarita • 805-438-3375 • www.pozovalley.com Pretty-Smith Vineyards & Winery — 13350 River Road, San Miguel • 805-467-3104 • www.pasowine.com Proulx Wines — 5424 Vineyard Drive, Paso Robles • 805-706-0425 • www.proulxwines.com Rabbit Ridge Winery — 1172 San Marcos Road, Paso Robles • 805-467-3331 • www.rabbitridgewinery.com Ranchita Canyon Vineyard —3439 Ranchita Canyon Road, San Miguel • 805-467-9448 • www.ranchitacanyonvineyard.com
VINO Central Coast Edition Published by the Paso Robles Press
Spring 2013 | Page 57
NORTH COUNTY
Wineries & Tasting Rooms
Rangeland Wines — By Appt. Only • 10425 Klau Mine Road, Paso Robles • 805-674-9232 • www.adelaidasprings.com Red Soles Winery — 3230 Oakdale Road, Paso Robles • 805-226-9898 • www.redsoleswinery.com Rio Seco Vineyard & Winery — 4295 Union Road, Paso Robles • 805-237-8884 • www.riosecowine.com RiverStar Vineyards — 7450 Estrella Road, San Miguel • 805-467-0086 • www.riverstarvineyards.com RN Estate Vineyard — By Appt. Only • 7986 N. River Road, Paso Robles • 805-610-9802 • www.rnestate.com Robert Hall Winery — 3443 Mill Road, Paso Robles • 805-239-1616 • www.roberthallwinery.com Rockin’ R Winery — 8500 Union Road #C, Paso Robles • 805-835-8529 • www.rockinrwinery.com Rocky Creek Cellars — 8687 Apple Road, Highway 46 West, Templeton • 805-238-1919 • www.rockycreekcellars.com Rotta Winery — 250 Winery Road, Templeton • 805-237-0510 • www.rottawinery.com Roxo Port Cellars — 6996 Peachy Canyon Road, Paso Robles • 805-238-1600 • www.roxocellars.com San Antonio Winery — 2610 Buena Vista Drive, Paso Robles • 805-226-2600 • www.sanantoniowinery.com San Marcos Creek Vineyard — 7750 Highway 101, Paso Robles • 866-PASO-WINE • www.sanmarcoscreek.com Sarzotti Winery — 179 Bella Ranch Road, Templeton • 805-226-2022 • www.sarzottiwinery.com Sculpterra Winery and Sculpture Garden — 5015 Linne Road, Paso Robles • 888-302-8881 • www.sculpterra.com Sextant Wines — 2324 Highway 46 West, Paso Robles • 805-542-0133 • www.sextantwines.com Shale Oak Winery — 3235 Oakdale Road, Paso Robles • 805-239-4800 • www.shaleoakwinery.com Shadow Run Vineyards & Winery — 2720 La Panza Rd., Creston • 805-227-0554 • www.shadowrunvineyards.com Silver Horse Winery — 2995 Pleasant Road, San Miguel • 805-467-WINE • www.silverhorse.com Stacked Stone Cellars — 1525 Peachy Canyon Road, Paso Robles • 805-238-7872 • www.stackedstone.com Stanger Vineyards — 5255 Highway 41, Paso Robles • 805-238-4777 • www.stangervineyards.com Starr Ranch Vineyard & Winery — 9320 Chimney Rock Road, Paso Robles • 805-227-0144 • www.starr-ranch.com Steinbeck Wines — 5940 Union Road, Paso Robles • 805-238-1854 • www.steinbeckwines.com Stephen’s Cellar & Vineyard — 7575 York Mountain Road, Paso Robles • 805-238-2412 • www.stephenscellar.com Still Waters Vineyards & Winery — 2750 Old Grove Lane, Paso Robles • 805-237-9231 • www.stillwatersvineyards.com Summerwood Winery — 2175 Arbor Road, Paso Robles • 805-227-1365 • www.summerwoodwine.com Tablas Creek Vineyard — 9339 Adelaida Road, Paso Robles • 805-237-1231 • www.tablascreek.com Tackitt Family Vineyards — 6640 Von Dollen Road, San Miguel • 805-467-9490 • www.tackittfamilyvineyards.com Tarrica Wine Cellars — By Appt. Only • 111 Clark Road, Shandon • 805-237-8693 • www.tarricawinecellars.com Tassajara Cellars (at Silver Horse) — 2995 Pleasant Road, San Miguel • 805-239-8511 • www.tassajaracellars.com Terry Hoage Vineyards — 870 Arbor Road, Paso Robles • 805-238-2083 • www.terryhoagevineyards.com Thacher Winery — 8355 Vineyard Drive, Paso Robles • 805-237-0087 • www.thacherwinery.com Thunderbolt Winery — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.thunderboltjunction.com Tobin James Cellars — 8950 Union Road, Paso Robles • 805-239-2204 • www.tobinjames.com Page 58 | Spring 2013
Central Coast Edition Published by the Paso Robles Press
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Tolo Cellars — 9750 Adelaida Road, Paso Robles • 805-226-2282 • www.tolocellars.com Turley Wine Cellars — 2900 Vineyard Drive, Templeton • 805-434-1030 • www.turleywinecellars.com Twilight Cellars — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.twilightcellars.com Venteux Vineyards — 1795 Las Tablas Road, Templeton • 805-369-0127 • www.venteuxvineyards.com Veris Cellars — 1266 N. Bethel Road, Templeton • 805-434-0319 • www.veriscellars.com Via Vega Winery — 2378 Adobe Road, Paso Robles • 805-423-2190 • www.viavega.com Victor Hugo Winery — By Appt. Only • 2850 El Pomar Drive, Templeton • 805-434-1128 • www.victorhugowinery.com Villa Creek Cellars — 5995 Peachy Canyon Road, Paso Robles • 805-238-7145 • www.villacreek.com Villa San-Juliette Vineyards & Winery — 6385 Cross Canyons Rd, San Miguel • 805-467-0014 • www.villasanjuliette.com Villicana Winery — 2725 Adelaida Road, Paso Robles • 805-239-9456 • www.villicanawinery.com Vina Robles Winery — 3700 Mill Road, Paso Robles • 805-227-4812 • www.vinarobles.com Vines on the Marycrest — 5076 Mustard Creek Road, Paso Robles • 805-237-0378 • www.vinesonthemarycrest.com Vista Del Rey Vineyards — 7340 Drake Road, Paso Robles • 805-467-2138 • www.vdrvineyards.com Westberg Cellars — 3180 Willow Creek Road, Paso Robles • 805-238-9321 • www.westbergwine.com Whalebone Winery — 8325 Vineyard Drive, Paso Robles • 805-239-9020 • www.whalebonevineyard.com Wild Coyote Estate Winery — 3775 Adelaida Road, Paso Robles • 805-610-1311 • www.wildcoyote.biz Wild Horse Winery — 1437 Wild Horse Winery Ct., Templeton • 805-788-6310 • www.wildhorsewinery.com Windward Vineyard — 1380 Live Oak Road, Paso Robles • 805-239-2565 • www.windwardvineyard.com Zenaida Cellars — 1550 Highway 46, Paso Robles • 805-227-0382 • www.zenaidacellars.com ZinAlley — 3730 Highway 46 West, Templeton • 805-238-0959 • www.zinalley.com
NORTH COUNTY
Olive Oil Tasting
Alta Cresta — 6075 High Ridge Road, Paso Robles • 805-227-4751 • www.altacresta.com Carriage Vineyards — 4337 South El Pomar, Templeton • 800-617-7911 • www.carriagevineyards.com Kiler Ridge Olive Farms — 1111 Kiler Canyon Road, Paso Robles • 805-975-6066 • www.kilerridge.com Mt. Olive Organic Farm — 3445 Adelaida Road, Paso Robles • 805-237-0147 • www.mtoliveco.com Olea Farms — 2985 Templeton Road, Templeton • 805-610-2258 www.oleafarm.com Olivas de Oro Olive Company — 4625 La Panza Road, Creston • 805-227-4223 •www.olivasdeoro.com Pasolivo — 8530 Vineyards Drive, Paso Robles • 805-227-0186 • www.pasolivo.com We Olive — 1311 Park St., Paso Robles • 805-239-7667 • www.weolive.com Wine Country Olives — 12 Ocean Ave., Ste 122, Cayucos • 805-434-6063 • www.wineolives.com
VINO Central Coast Edition Published by the Paso Robles Press
Spring 2013 | Page 59
Wine terminology can be intimidating, silly and even enormously helpful — if you know how to use it. Here are some answers to terms that may have been mystifying you in tasting rooms:
AVA: An acronym for American Viticultural Area, an AVA or appellation is a legally designated wine growing region. The borders of an AVA are defined by the Alcohol and Tobacco Tax and Trade Bureau (or TTB). This is the same governing body that approves wine labels. Balanced: In a balanced wine, all desirable elements are present in proportions where nothing overwhelms anything else. Tannins, acidity, fruit and sweetness coexist in harmony. A well-balanced wine not only tastes better, it’s also better for aging. Big: Usually means full-bodied and full-flavored, but can occasionally denote higher than average levels of alcohol, residual sugar, or fruit flavors, depending on who’s talking. Body: The overall texture of a wine is its “body.” A physical characteristic sometimes described as the weight of a wine, body is the composite effect of alcohol, sugar and glycerin. Heavier bodied wines are sometimes referred to as syrupy.
GLOSSARY
Buttery: Ever hear someone ask for a “buttery chardonnay?” Buttery flavors in wines are generally the result of malolactic fermentation. Sometimes called MLF, malolactic fermentation is a winemaking process where malic acid, which is naturally occurring and tastes tart, is converted into lactic acid, usually immediately after fermentation. Clean: A wine that is clean is basically good — with no strange aromas or tastes that people dislike. There’s nothing “off” about it. Complex: When a wine is described as complex, what this usually means is that the wine contains many elements — flavors, aromas — without any one thing dominating. Corked: Corked wine is flawed by an undetectable cork fungus (2,4,6-TCA). Although not harmful, corked wine has a distinct musty, damp cardboard aroma that is always unpleasant. Crisp: Not quite the opposite of buttery, but close — a crisp wine is often white and has a pleasant acidity. Dry: Without residual sugar. Most non-dessert wines are dry. A dry wine can still be very fruit-forward.
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Earthy: A flavor profile more popular in European wines, earthy, savory characteristics are usually reminiscent of organic places — like forests and barnyards. Certain grapes, like Mourvedre, have a natural earthy character that can be described as “mushroom-y.” Earthy wines aren’t faulted, but do not appeal to certain palates. Fat or Flabby: Calorie rich. Just kidding. “Fat or flabby,” in regards to wine, means that there is not enough acidity. Without acidity, the wine lacks structure. Fruit-forward: You’ll hear this a lot around Paso Robles, with our proliferation of zinfandels, a variety that is often fruit-forward. A fruit-forward wine shows immediately discernible flavors of fruit in the mouth. Grape-y: Isn’t all wine “grape-y?” Not necessarily. A somewhat negative term implying a lack of complexity of flavors and aromas. Basically, your wine should taste like much more than grape juice. GSM: This is a local term used widely in the Central Coast of California’s wine regions; it’s an acronym for “grenache, syrah, mouvedre,” a popular Rhône varietal wine blend. Herbaceous: A wine with grassy or herbal flavors and aromas. Wines described as herbaceous are typically white, but not always. If you catch hints of thyme, rosemary, or sage in your glass, you’re probably enjoying an herbaceous wine. Hot: High in alcohol to the point of being unbalanced.
Bright: Wines called bright are high in acid, but still balanced.
of
WINE
Acidity: This seems basic at first glance: acid is obviously acidic. But is acid bad? No. In excess acid can be a flaw because it can give wine a tart or sour quality, however, wine’s natural acidity gives body, structure and age-ability. Without acidity, a wine would be woefully unbalanced. Acidity also gives certain wines a characteristic often described as “bright” in tasting notes, which many people seek out and enjoy.
Inky: Deep and dark in color, like ink. Petite sirah is a good example of a wine that tends to be ‘inky’. Jammy: Another term you’ll hear a lot in Paso, jammy means wine whose flavors and aromas are so fruit-forward and berry-like that they remind you of jam or jelly. This term is often used to describe zinfandels, but not all zins are jammy. It depends on the winemaker. Meritage: The name given by California winemakers for a blend of Bordeaux varietals — usually cabernet sauvignon, cabernet franc, merlot, malbec and petite verdot, but not always— when they were informed that they could no longer refer to their wines produced outside of France as ‘Bordeaux.’ Despite popular mispronunciation, there is no French accent on Meritage, it rhymes with heritage. Nose: The wine’s aromas. Tannic: All wines naturally contain some tannic acid — often called tannins. Tannins come in large part from grape skins, which is why red wines are more tannic than white wines. Tannins are also present in many other things: coffee and tea, for instance. In a (usually young) wine with lots of tannins, you can taste a mouth coating, or puckering, quality. Tannins are key to creating agefriendly wines. Central Coast Edition Published by the Paso Robles Press
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