Wine Chronicles

the right time to open a bottle

2012-02-04T00:30:00.000-08:00

Some wines are meant to be age, and then there are those that are excellent while young. We can be technical and analyze the tannins, structure and complexity, when in reality, a lot of wines are perfect at the time we decide to open them - because we and our company chose to have it at that moment.

With girls night tongiht, we had 2 bottles of Napa Cabs - a gourmet night of Tartine Country bread, spanakopita, French onion soup, Four barrels coffee rubbed steak, garlicky oven roasted asparagus, paired with our Flora Springs 2006 Cabs, and heavenly chocolate almond ganache raspberry tart. Contrasting flavours that balanced each other in harmony.

The Cabs were as sweet as we experienced in the winery tasting room, fun and lively! They continued to evolve through our 4 plus hour dinner, blossoming to richer flavours.

When do you open your wine? the question, we pondered this evening - and it really is - whenever we and our company are in the mood for that bottle that moment.

Drinking Local

2012-01-18T23:49:00.000-08:00

Wine Wednesday at Google tonight was ZAP.

ZAP?

All I knew was that I was going to a Zin tasting, so I thought ZAP meant Zin-At-Play or Zinfully-Abundant-with-Pepper, you know, one of those fancy words they use to describe wine. I googled the word later, and found - (a) "to destroy"; (b) "a sudden event that makes a dramatic impact"; (c) "Zinfandel Advocate & Producers". I think it's (d) All of the above!

The best part about ZAP is that it's local - the vineyards, winemaker, people pouring at the event. That means we meet the people behind the wine. (I haven't met the Google founders yet, but Google's local, so I will someday!)

Here's are my notes of some highlights:

Ravenswood
This is a story of a man who reinvented himself - an immunology researcher turned winemaker, now the Godfather of Zin. Joel Peterson had a degree in microbiology and was off to find a cure to cancer, when he stumbled upon, could it be, the powerful Zinfandel! He began making wine in a little garage (don't all great ideas come from the garage! Google did too.) which has grown to become the industry leading winery.

Joel served 2 single vineyards, the Big Rock first - a Burgundian-like wine of earthy berry tones, and then Old Hill - characterized by Sonoma dark cherries and woody spice. The experience of these wines were more than the wines themselves - Joel's passion intensified the fire in these wines.

Ridge
My favourite wine by Ridge tonight was their Carmichael. It had just the right balance of rich dark berry, ripe plum, subtle cigar, well-rounded tannins, it was perfect.

Rock Wall
Jammy! That's what you'll find from this winery, both in their wine and personality! Rock Wall shared several varietals, all with their unique strong personalities. Rockpile (minerally), Monte Rosso (honey) Jesse's Vineyard (everything you can think of - voluptuous boysenberry, spice, porcini), just to name a few.

Robert Biale Vineyards
A family owned winery with Italian heritage, it's no coincidence that one of Biale's most notable wines is the Monte Rosso, a mountaintop vineyard with red earth. (Monte Rosso is also a mountain of Veneto, Italy.) I liked the Zin for its fine spice and earth properties that interlace with the berry-like fruit. It was a joy to meet Bob as well!

Google Vineyards
If only! Google's sampler of the evening, and the hit co-star to the wines, their Korean beef fall-off-the-bone short ribs! The most tender I've had to memory, and I went back for more wine just so I could have more ribs... or was it the other way around...

Malbec on Marvelous Monday!

2012-01-09T21:38:00.000-08:00

Mah-velous! That's my new word for Mondays. Marvelous Monday! with exclamation mark to be precise, the fresh start of a week when we set our intentions for whatever we want to make happen during the week. Yes, it may be hard to wake up a bit earlier than on a Saturday/Sunday, and go through traffic (if you live in California), and perhaps face that boss or client of yours. At the same time, it's rewarding to dive into projects, refreshed from the weekend, and set the tone and dream big - what can I make happen today? What can I make happen this week? What do I want to create for next weekend?

This Marvelous Monday! I was inspired in my lil'finance role within a large silicon valley organization to connect everyone in the world through technology... and wine and food...

My bf and I landed this evening at Evvia, our favourite go-to spot, where we ordered their must have lamb, grilled artichoke skewers, and grilled whole branzino. For wine, Chris had a Spanish Temperanillo, Numanthaia Termes Toro 08, that was nicely structured, balanced, with dark fruit and warm spice tones. Since I've read so much about Malbecs lately, I opted for a glass. The wine label described it to be from the high altitudes of Argentina. For a young wine, it had a full expression of ripe plum, dried fig and tobacco. Very food friendly with our grilled dishes! Personally, I preferred the Temperanillo (Toro) (and so did Chris) for its deeper structure, but together, they were a palate adventure. This was a full Mah-velous Monday! with set intentions, delicious flavours, and happy spirits, all paving the way to the week ahead. Who knows what that may look like, we can just enjoy things the way they are!

J'ai mal... Malbec. Je m'ameliore

2012-01-07T20:13:00.001-08:00

As much as I'm under the weather and thus feel that I shouldn't have any wine (does alcohol weaken the immune system?), I'm still very curious about wine. What wine can I discover today? Would the Vitamin C from the beverage more than compensate for the alcohol properties as my cure to recovery? Ok, maybe I'll just use my imagination tonight. :)

I saw a Wine Spectator (WS) article that featured Argentina's Malbec. Malbec! I've never thought much about Malbec except that it's a red and usually a full red. What's deeper? Accordingly to the WS, Paul Hobbs (famous Californian winemaker who consults for Argentinian wineries) describes Malbec to taste of boysenberry and blueberry with supple tannins. It seems to have been discovered as an Argentinian varietal while Hobbs was consulting for Catena winery to make Cabs and Chardonnay, when Hobbs came across some old vines and decided to experiment with them. He brought out the Malbec as a surprise during a press tasting and when it was well received, the seed was planted for the varietal!

Since I have the luxury, I decided to do a bit more research. Malbec is originally the dominant grape of Cahors in France. In Cahors, this wine was blended with Tannat, also a very tannic grape. I recall a Cahors wine I had years ago, which was a very full, inky, dark berry flavoured wine, and I had no idea that it was Malbec!

Malbec is also commonly blended in Bordeaux wines, where it would be <10% of the blend. The grape is blended in for its colour, texture, tannin and acidity.

So Malbec's roots are from France! It was brought to Argentina in the 1800's by a French agriculturalist, and was not given much attention until Catena and Hobbs came to play, and it has only recently taken more spotlight in wine glasses. (Of course, the boom, as WS describes it, is also attributed to the low cost of production due to Argentina's economic turmoil and resulting devaluation of the pesos, and the US market's growing demand for value priced high quality wine.)

What can I take away from all this learning? As quality has dramatically improved the past decade, Argentinian wines are excellent to try for a medium to full red with dark berry and plum flavours, some tobacco, maybe even some chocolate. Very approachable wines that can be tasted young, and pair well with meaty dishes and roasted root vegetables (sounds like a winter wine!). The appellation to try is that of Mendoza, the country's largest appellation.

Speaking of Argentina and food, I hear that the best pairing would be Asado - Slow roasted Argentinian beef. Argentinian beef is known to taste "beefier" than other beef, as they are grass-fed and free roaming. More to dream about. :D

I'm definitely on the road to recovery :)

2012

2012-01-05T19:40:00.000-08:00

Happy 2012! I can't believe 5 full days have passed! I've felt so much anticipation for 2012 (since I knew it was going to be awesome) when all of a sudden... I caught a bug. How can all these exciting things around the world happen around me when I've just lost my voice and physical energy!

Feeling lost before I could even go anywhere, I started to think about what makes me feel alive, so as not to pass another minute thinking I'm doing something as mundane as "getting better".

I <3 Wine! (Did anybody not know that already?) Did you know that I <3 everything about wine? Everything from the taste, aromas, and feel, the gorgeous red or sparkling tones, to learning the history of wine, where different grapes originated, how wine has evolved, terroir, and everyone's favourite wine memories!

Something else I enjoy doing is to write. I like to think, to express, and to tell stories, hopefully ones that make you smile or make your life better or more insightful in some way.

so I've come to the conclusion, that part of the reason why this bug latched onto me was to make me come back to my wine blog!

Speaking of favourite wine memories, my latest is New Year's Eve 2011! I was in Vancouver celebrating with my family. My bro and I had given a very special bottle of wine to our Dad for Christmas, Pahlmeyer's Priorietary Red 2007. Yummm! Pahlmeyer has always been a favourite of mine, and this one is especially highly rated by the judges. 2007 was known to be a phenomenal year for Napa reds for the ideal growing conditions that year presented.

Fast forward to December 31st, 2011, my bro, bf and I had just finished yoga class with one of my favourite teachers. The theme of her class was to open up to what may be - every moment is new, every minute and every day is new, to open to what may come. At 6pm, we got to my dad's place and opened - the wine to decant. An hour later, we began our meal, and the wine had opened beautifully with everything!

My dad's au naturale grilled grass-fed ribeye steaks and homemade morel mushroom sauce went perfectly with the Proprietary Red that opened up to rich dark berries, cassis, and cocoa notes. "Cheers!" we happily clinked our glasses.

Our evening progressed to a buttery finish as we shared some Walkers biscuits and the famous Vancouver Notte's Bon Ton cake, that melted in our mouths for a sweet finish to 2011.

On second thought, this moment is perfect. I may be under the weather right now (and only temporarily so), but my 2012 is full, as my heart is open (as it will always be).

St. Supery tasting at Google

2010-03-10T23:17:00.000-08:00

How do you judge wine? For most of us, we're having wine while socializing with others, whether at a happy hour or at dinner or at an event. During those times, it may be hard to take note of all the things we taste in a wine. What we may remember most is whether we like the wine or not.

Such was the case during this evening's brief tasting event. The St. Supery team came out to Google and had a full range available for tasting - their Sauvignon Blanc, Cabernet Sauvignon, Petit Verdot, and Moscato.

I was impressed by how delicate the Sauvignon Blanc was, and it went great with the paired oysters! This is a wine that I felt can hold its own with or without food, with its melon and slight chrysanthemum aromas.

The Cab, on the other hand, was unbalanced with excessive oak.

The Petit Verdot was surprisingly tasty! This grape is traditionally used as a blending grape in Bordeaux blends to add tannin, colour, and to strengthen the mid-palate. Since the varietal generally ripens later than most other grapes, there is a higher risk of losing the crop and thus, may not always be used. Perhaps California has just the perfect weather for ripening the grapes given the warm sunny and more predictable climate. This wine was full, easy to drink, and nicely fruit forward. This wine can be enjoyed at a casual dinner or cheese picnic.

Interestingly, St. Supery provided cocktail recipes for its Moscato. Generally, I drink wine for its own character, so to be introduced as a cocktail ingredient was a new concept! When I tasted the Moscato, I could understand why. This wine had all the honeysuckle and rose flavours that a general Moscato offers, and at the same time, it's simple. This wine would definitely enhance a cocktail well!

I enjoyed the tasting and the energy of the St. Supery gang. It was a great way to start the evening before attending the Cirque du Soleil performance in San Jose, Ovo! At the end of the day, that's what's most meaningful, that we're enjoying ourselves with our wine, whether we taste pear or honeysuckle or blueberries or dark cherries or vanilla or spice!

Charles Krug Sauvignon Blanc

2010-03-09T22:36:00.001-08:00

I've lived in California for about 5 years and it's hard to believe that I haven't tried a wine from Napa Valley's very 1st winery until tonight! Charles Krug, founded in 1861 by the ambitious 27 year old immigrant, ran as a major producer in Napa that shaped much of the wine-making practices of the region. After Charles passed away and the prohibition, the winery was sold to the Mondavi couple, Cesare and Rosa, in 1943. The Mondavi family has operated the winery since while creating a new legend of their own.

As I sip the 2008 Sauvignon Blanc, I'm amazed at how this pioneering winery's creation exhibits the grace of Napa Valley, marrying a traditional grape varietal with a modern character of natural subtlety. The Sauvignon Blanc is unexpected without the usual wild grassy flavours that you'd find in a typical California Sauvignon Blanc. Rather, it displays a balanced spectrum of happy grapefruit, orange zest, and peony bouquet. How inspiring it is to have a wine that is classic to its roots and at the same time, continues to set itself apart from the crowd!

Mystery of the Seghesio San Lorenzo Zin

2010-02-16T12:19:00.000-08:00

While tasting at Seghesio (one of the area's most well-liked wineries for Zinfandels) on Sunday, I came across what struck me as peculiar phenomenon. The tasting room was pouring the San Lorenzo Zinfandel from 2 releases ago, the 2005 vintage, rather than the 2006 vintage because the 2006 vintage had sold out! Why had the 2006 vintage sold out so quickly when the 2005 was still available for sale, I asked the pourer. It was very popular, was all she replied. There was no mention of how 2006 was different from 2005 nor any mention of a limited production in 2006.

I tasted the 2005 and took note that I enjoyed the lush dark fruit swirling with notes of herb and spice, all well-balanced and not overpowered by the high alcohol content. This wine was good. What made the 2006 in higher demand?

Since the 2006 wasn't available for tasting, I investigated into the growing seasons to see if there was any indication. It appeared that both years experienced cool, wet conditions to begin with. 2005 was distinctive for mild summer temperatures (one of the coolest in the winemaker's recent memories) which led to a long growing season and allowed the grapes to mature evenly through the summer. Structured but not overly ripe wines were anticipated. 2006 saw a later start to the growing season as the year experienced a wet and cool spring. Despite this, heat experienced in July allowed for ripening of the grapes, and the potential for more powerful and weighty Zins.

Perhaps the 2006 San Lorenzo Zinfandel was more powerful. This morning, when I opened my email, I found another clue. In announcing the release of the 2007 vintage coming soon, Seghesio mentioned that the 2006 vintage had received 92 points from Wine Spectator! When listed as one of the top Recommended California Zinfandels, it is sure to sell! Ironically, Wine Spectator's general vintage reports had rated the 2005 vintage with an A and the 2006 vintage with a B- based on the growing seasons. Now the question for the 2006 vintage is - which was more powerful, the wine itself or its review by Wine Spectator?

Menage a trois

2010-01-08T23:18:00.000-08:00

Making fine wine entails "the proper marriage of soil, climate, and grape variety. Marriage is perhaps imprecise; it is a menage a trois." as described in Kermit Lynch's Adventures on the Wine Route on a Languedoc winemaker's approach to making fine wine.

How do we know what the best menage a trois would be in a creation of fine flavours? Some may rely on intuition. Some may encounter it by serendipity. Some, and perhaps the most phenomenal masterpieces as a result, are created through a blend of our passions.

Passions are indescribable - the way they bring a vibrancy to what we create with them, a vibrancy that comes so naturally, it's as if things were meant to be. My inspirations, recently, have been sparked by a curiosity to explore French wine, an aspiration to cook through Thomas Keller's Ad Hoc, and an obsession over mushrooms (which, IMHO, is the next Bacon).

This evening, I began with a shiitake mushroom sauce recipe. It was one that as soon as I laid my eyes upon it, I knew that I had to try it. How, with the fusion of mushrooms, oregano, white wine, oyster sauce, and orange zest, can anyone resist? Not to mention the luxurious whipping cream and butter.

As the mushroom sauce thickened on the the stove, I opened Ad Hoc to the page on halibut. I had always wondered how restaurants accomplished that golden crisp layer while the fillet remained tender! TK's method involved browning the fillet on the stove and cooking it through in the oven.

Tonight's wine was Antech's "Emotion" Cremant de Limoux rose, a sparkling rose from the southern Languedoc region. Interestingly, Languedoc is the largest French province in terms of wine production, and at the same time, it is not the most well-known region. Because of this, one can find quality wine without the expensive tag! This bottle was exactly that. It was a romantic pink wine that came to life immediately when it was opened. Its bubbles danced energetically to the top and gave way to creamy raspberry aromas.

Like 3 actors in a play, the elements each had their own personality; the shiitake sauce's myriad of flavours gave a surprise at the finish with a gentle hint of orange zest, the halibut was roasted to a crisp golden brown, and the lively Cremant de Limoux humoured with its pretty aromas and delicate dance. Once the 3 came together, the chemistry was ecstactic and the magic entertained my taste buds to utter bliss.

About Cremant de Limoux

Languedoc sparkling wines from Limoux are made following the practices of Champagne. What distinguishes a Cremant de Limoux from other Limoux sparkling wines is the higher proportion of Chenin blanc and Chardonnay. Prior to the creation of Cremant de Limoux in 1990, Limoux sparkling wines were composed of at least 90% Mauzac. In addition, Cremant de Limoux are aged for at least 12 months on lees.

Bouquets to Art 2009

2009-03-16T23:16:00.000-07:00

It is a beautiful Monday evening, and after a full day of hiking, jogging, and spa treatment, I'm ready to celebrate the start of Spring! Tonight's party is at the de Young museum and as I enter through the museum's arched entrance, I turn around for a brief last look at the pink hued sky.

Spring is a time of renewal when the sun begins to shine more, the flowers start blooming, and at the de Young museum, artists find inspiration at Bouquets to Art! Bouquets to Art, an annual fundraiser benefiting San Francisco Fine Arts museums, exhibits floral artwork of over 100 arrangements of classic and exotic flowers. Opening night is the most grand; the art is celebrated with sultry sounds of live jazz, gourmet cuisine, and a full bar!

Upon checking in, I am welcomed with a glass of Ledgewood Creek Chardonnay, a golden chardonnay displaying refreshing notes of pear, apricots, and almond. Perfect with the sushi, smoked salmon and prawn cocktail appetizers served in the foyer.

In the main dining room, Lavay Smith and her Red Hot Skillet Lickers is seducing the crowd with jazzy tunes. Stations of Crab appetizers, Osso Bucco, Coq au Vin, Lamb rack and Beef tenderloin are spread around white bouquet centre pieces. The meaty dishes are well paired with the evening's red wine, Ledgewood Creek Merlot. Medium-bodied, with flavours of plum, dark raspberry, and a slight tobacco finish, it had just the right acidity to go with food.

I'll admit that my drink of choice this evening is the classic Cosmo. Perhaps it's the bartender's skill, mixing just the right portions of vodka, triple sec, and cranberry juice. Or perhaps it's the hue of pink. Tonight, after all, is a celebration of visual delights!

Educated Guess Napa Cabernet Sauvignon

2009-03-11T22:43:00.000-07:00

'Have you ever found yourself in a wine shop or restaurant perusing the wines and wondering... how do I choose the best wine for the money? You may admire the label, recognize a name, or recall a great review... in essence you're making an "Educated Guess." This is exactly what goes on in the vineyards and wineries around the world. When should we pick the grapes? Should we barrel age in French Oak? ... Our experts use their knowledge, intuition and years of experience to make the best possible decisions; however, at the end of the day, it still remains an "Educated Guess."'

These are the words that drew me to pick this bottle tonight! (among a wall full of wines available at Whole Foods) It was partly the quirky wine molecules and formulas printed on the front that appealed to the geek in me, and partly the fact that it was a Napa Cab that appealed to my senses, but it was the wine's philosophy that caught me - that every decision we make, as much of an expert we may be and as much as we try our best, is an educated guess.

Tasting notes

Educated Guess Napa Cabernet Sauvignon 2006

Earthy and cedar aromas are well-integrated into the supple cherry, currant and dark plum flavours. Vanilla and hints of cigar show after the opening act, with persistent dark red fruit always at centre stage of this medium bodied wine. Tannins are light.

Corkscrewed with Robert Camuto

2009-02-18T15:32:00.000-08:00

I met Robert Camuto this evening at his book event in San Francisco where he performed a reading at Books, Inc! Robert shared his chapter on harvesting grapes in Alsace and his book's theme was immediately apparent - the French emphasize all things natural and expression of terroir in their wine.

"There are 4 aspects to making great wine," concluded the author based on his observations in France. Terrior - as an expression of the earth, sun, and geology. Respect for the environment - with minimal use of chemicals and intervention of nature's intention. Wine should be made from grapes - without added acid or yeast; naturally occuring yeast brings out qualities of the wine. People - wine should be made by people (not machines), and is meant to be drunk and shared by people.

"One of the things that most impressed me was how present wine is in daily life," Robert commented on his observations of life in France. "You have it with friends and it is linked with food."

"I always thought of wine as a drink, and now I see it more as a 5th food group." (I absolutely agree! 3 glasses a day, a bubbly, a white, and a red...)

We didn't have quite that formula the evening, as the book reading progressed into dinner at A16. To conclude the book reading, Robert shared a bottle of Domaine Mosse, Le Carignan 2003, that was made from vines over 120 years old. It was a deep red wine, medium bodied, soft tannins, and aromas of tobacco, baked plum, and mineral. Later at the restaurant, we had a bottle of Terre Nere Etna Rosso 2007, which was a lovely silky Italian red that expressed light currant, pluot, and hint of rosehips. Excellent wine shared with great company - C'est la vie!

Silver Oak 2004 Napa Cab Release Party

2009-02-07T22:18:00.000-08:00

I love everything Silver Oak. I love the wine for its flavour, fullness and complexity; I love its people for their warmth and being down-to-earth; I love Silver Oak release parties!

The 2004 Napa Cab release party today was not an exception; it was extraordinary! A double celebration for the wine release and grand opening of Oakville, the affair spurred much anticipation. No longer does one see a warming-hut-like tasting room in midst of the vineyard with construction. Today, we step upon a grandiose mansion that houses an oak-inspired tasting room, and a beautiful wine library gleaming from behind glass walls.

Silver Oak 2004 Napa Cab began flowing at 9am (we are in California!) and everyone happily meandered 'round the venue to various activities - to taste the 2004 Napa Cab in the tent, to taste the 1999 Napa Cab in the library, and to taste the Twomey merlot at the mansion's entrance. It was pure rich red wine bliss!

When the clock struck 11am, chef stations fired up their delights - Beef tenderloin bites, pulled pork sandwiches, mushroom pizza slices, braised goat, caramelized onion/fennel tartlets, asian inspired pork ribs... It was a mini-Napa village! Cindy's Backstreet Kitchen, Mustards, Don Giovanni, AKA Bistro, and Barbers Q were all just a stone's throw away, and every bite paired amazingly with Silver Oak.

The party continued through the afternoon with the sun shining brightly, a live band playing, and glasses always full. That's the other thing I love about Silver Oak, they truly live by their motto "Life is a Cabernet".

Tasting Notes

2004 Napa Valley Cabernet Sauvignon

Generous and supple, structured with dark currant, ripe black cherry, and Venezuelan dark chocolate, rounded with cedary oak flavours.

1999 Napa Valley Cabernet Sauvignon

Elegantly seductive with smoky plum and a subtle hint of earth. Anise, wild berry, tannins have softened with age. Long, rich, persistent finish.

2004 Twomey Merlot

A silky merlot with dark boysenberry and blackberry flavours, touch of sage. This wine gave a warmer welcome to the palate when it opened up in the decanter.

Layer Cake

2009-01-14T00:14:00.000-08:00

After a late night of work when my mind was still alert from intense forecasting through midnight, I decided to enjoy a glass of wine to wind down the evening. "Layer Cake" stood out on my shelf with its prominant label featuring a layered cake smack on the front! It gave me the impression that this would be a warm and lusicous wine that would fit the moment.

As I poured the 100% Primitivo wine, I noticed a very inky black-purple red hue. It's aroma reminded me of dark chocolate infused with black currant.

Layer Cake represents the winemaker, Jayson Woodbridge's grandfather's philosophy, that "the soils in which the vines lived were a layer cake. If properly made, the wine from these vines was like a delicious cake layered with fruit, mocha and chocolate, with hints of spice and rich, always rich", as quoted on the bottle's label. Just like life! I thought. Layers that make it complex, yet it all comes together, a bit of spice, always changing, always rich.

Tasting notes

Layer Cake Primitivo, 2006

Supple blackcurrant and black cherry aromas layered into dark chocolate. A rich wine with hints of earth and finish of cayenne spice. Layers are distinct yet gracefully entwined.

About Primitivo

Can anyone say Zinfandel? Or Crljenak? Primitivo is grown in Manduria of Puglia, Italy, and was recently discovered to be the identical varietal to Zinfandel, and Crljenak Kastelanski (a Croatian grape) through DNA profiling by geneticist Dr. Carole Meredith of University of California, Davis. The breakthrough led the TTB to allow Primitivo and Zinfandel to be defined synonymous in April 2002. The soils of Manduria, Italy's "Heel", are of red clay and that of an ancient sea bed. Primitivo vines bathe in Puglia's warm and sunny climate that contributes to the origin of the grape's name for its early maturity. Vines are known for their vigor and resiliance to disease, allowing for vines over 100 years old!

Happy 2009!

2009-01-01T21:09:00.000-08:00

New Year's Eve is a time when many reflect on the past year and embrace the new. For many around me, people are drinking to drown out 2008 and toasting for renewal in 2009. 2008 has undoubtedly been challenging. As I think back on the past 366 days, I realize that all the changes and curve balls thrown at me created new opportunities for growth and exploration, just as unpredictable weather and environment conditions make each wine unique. This element of mystery in life gives the same feeling as the moment we open a bottle of wine... the anticipation of great things, yet an uncertainty of how it will turn out.

One thing that's not a mystery, no matter what stage in life, what bottle I open, I am grateful for my loving family and friends around me. I am grateful to have grown with everyone through this past year, and I look forward to continue nurturing my relationships, and of course, sharing lots of wine!

The interesting thing about celebrating New Year's is that it almost doesn't matter what's in our glasses - with all the excitement of counting down the last seconds and buzzing activity for everyone to connect with those they care about, there's barely time to think! At Ozumo, we all counted down in unison, bubbly in hand. It was hard to see the label of the wine they served, but it was exquisite! The taste of more to come... fuller, richer, and with more depth!

Lancaster Holiday Party

2008-12-06T23:10:00.000-08:00

The holiday season warmed up quickly in Lancaster's wine caves this afternoon! We were greeted by winemaker Jennifer Higgins with her infamous smile as we made our way towards the heart of the candlelit caves. Since we arrived early, we were able to admire the spread of steak bruschetta, ahi tuna tartare, duck wraps, quiche, loving spoonful bites, and cheeses, all cascading from two ends of the caves. A choir sang harmoniously in the center while the wine never stopped flowing. Time was non-existent as everyone glowed in the holiday cheer. This afternooon also marks the special release of the new Nicole's! One taste, and you'll just know this is special. Paired with the dark chocolate cups Lancaster served, the experience becomes phenomenol.

Tasting notes

Nicole's Proprietary Red 2005

Stunningly smooth, this Cab blend is vibrant with ripe dark summer berries, oak spice, and hint of coffee. Densely layered with a gracefuly lasting finish. This is my favourite of Lancaster's wines.

Samantha's Sauvignon Blanc 2007

Pure and round, tropical pineapple, passionfruit, and citrus notes dance lightly to an elegant finish. A very polished wine.

With Challenges come Character

2008-10-14T22:58:00.000-07:00

A friend shared with me, after hip hop class this evening, the challenges that she was going through at the moment. One of those times when everything goes wrong and things are just tough.

Another friend and I were talking on the drive home and she says, "When things go wrong, that's when we build character."

As much as this applies in our lives, I realize that the same principal is what makes one of my favorite wines, Shafer's Hillside Select so special!

Hillside grapes have many conditions that cause for struggling. Vines grown on the hillside are starved of nutrients due to natural runoff, and are thus less fertile. In addition, erosion leaves only a thin and shallow layer of soil. In the case of Stag's Leap where Shafer's Hillside Select is grown, the ground is of rock with shallow volcanic soil. This results in less than half the fruit per acre grown on these vines as compared to the average Napa vine. Grape clusters are tiny.....

...giving way to each grape being full of colour and bursting with concentrated flavours! As I tasted the 1994, 1997, and 2001 Hillside's, I'm mesmerized by the uniqueness of each wine, well-balanced complexity, and elegantly long lingering flavours.

Tough times in our lives may just be that secret ingredient that makes us grow into extraordinary individuals.

Jazzing up the Wine Experience

2008-09-15T23:35:00.000-07:00

A favorite spot of mine in Manhattan is the Central Park/Columbus Circle area where there is a mix of arts, cuisine, and diversity of people. Monday nights are far from dull with Jazz at the Lincoln Center Dizzy's Club going full swing! Here is where I discovered a new perfect pairing - wine and jazz.

Suiki, Jenn and I attended the 9:30pm set, ordered a molten chocolate cake, and a bottle of Remy Pannier Vallee des Jardins 2006. This Loire Valley Sauvignon Blanc was fresh, crisp and plump with grapefruit and lime, enlaced with floral tones.

As soon as the performance began, we were immersed in passionate pieces led by the flutist, accompanied by a pianist, drummer, and cellist. The musicians moved strongly yet gracefully piece through piece against the still backdrop of Manhattan city lights. The jazzy tunes warmed the fall evening, and as I sipped my glass of wine, I tasted a different sort of freshness, with more sassy and zesty notes!

As engaging wine is of all our senses, no one really talks about what they hear. Of course, everyone will taste the wine in different settings and will hear different things. At the same time, it seems that it could play a large component in how we feel about the wine. Next time, stayed tuned, what do you see, smell, taste, feel, and hear?

Rhone on the Rooftop in New York

2008-09-14T20:42:00.000-07:00

Tonight, my brother, his girlfriend, my cousin and I celebrated the annual Chinese Mooncake festival! This festival is a longstanding tradition in our family where we have dinner together and have mooncake. The moon was especially large this evening, and glowed with a hint of orange.

For the occassion, I picked a bottle of La Framboisiere Cotes du Rhone 2006 from a wine store in Midtown Manhattan. The wine is from the commune of Rasteau in the southern Rhone, where Grenache is the dominant grape.

It was a beautifully still and warm night - perfect for dining on my brother's apartment rooftop! Situated on Long Island right across from Manhattan, the deck had gorgeous clear views of the city. Several BBQ's and picnic tables were already occupied but we were able to occupy one to ourselves. As my brother BBQ'd the meats, we had seared steak, chicken, sausages, and roasted eggplant, zucchini, and peppers served hot off the grill under one candlelight and the moon's strong beam. There's something about eating in the dark; flavours are even more piquant!

Throughout all the courses, we sipped on the Rhone wine that was interestingly bold and full of raspberry flavours at first taste. With food, the raspberry essences mellowed out to favour more earthy tones.

A hit of the evening with the wine was the Ptit Basque French sheep's milk cheese served with a baguette that was bought fresh out of the oven from the market across the street. We polished off the cheese course before we headed back inside for the star course of the evening - mooncake! I brought mini mooncakes from San Francisco with me specifically for this night. "Happy Mooncake festival!" the four of us toasted as we shared our first mooncake in the big city.

Chenin, Oysters, and Lobster Roll!

2008-09-13T23:38:00.000-07:00

Our 2 hour excursion around Greenwich Village and 45 minute wait was well worth the delectable meal at Pearl Oyster Bar! Beat from a full day of walking around Manhattan, Derrick, Suiki and I ordered as soon as we were seated in the bustling restaurant - oysters, mussels in wine sauce, crab cakes, and a lobster roll.

To pair with the seafood, I had a glass of 2006 Chablis by Joseph Drouhin Laforet. The wine was light and crisp, with hints of lemon, citrus, and slight almond. This fresh wine was fabulous to begin with and went elegantly with all our dishes.

Every course was flawlessly divine (except the missing oyster from the dozen that the restaurant later made up for). The most memorable plate was the Lobster Roll; it was amazing! A half pound of large sumptuous lobster chunks marinated in the perfect light mayo sauce, sandwiched by a soft, slightly sweet, butter roll shaped like a hot dog bun. Mmm... It was heavenly.

Un Gentilhomme d'un Gentilhomme

2008-09-08T20:49:00.000-07:00

Saturday, September 6th, marks the 2 weeks remaining that Leanora would be married! Lea's bachelorette began very innocently - we learned curvy dance moves at S Factor and enjoyed a round of drinks in the afternoon. Later we arrived at Nopa for dinner, where little did we know, what would ensue after our round of pre-dinner cocktails.

"Did they change table etiquette?" I asked Bim while we were being seated, "These wine glasses are smaller than usual!" I indicated towards the wine glasses placed on our settings.

"I don't know." Bim replied. Neither of us thought twice about the unusual setting and began looking at the dinner menu.

We began discussing what we would order when our waiter comes by, a mysterious black bottle in his hands. "Compliments of Songjay," our waiter announces in a cool manner. We all look at each other for an explanation. Who is Songjay!?! A concierge? Someone at the bar? Our faces are all blank except for Lea's, whose cheeks flush pink, and she begins to laugh.

"He's a very nice man," says the waiter. Lea keeps laughing.

As the waiter breaks open the bubbly, Lea explains. "A few days ago, David began talking in an accent and made up a name, Songjay!" It was from Lea's fiance!

Our six not-so-small-anymore glasses were filled with a deep golden champagne, and the waiter says, "There will be another coming."

"To Songjay!" we toast. I taste concentrated flavours of asian pear, honeysuckle, and distinct mineral. The delicate bubbles give way to a very interesting finish.

As delicious as it was, the champagne was the perfect complement to our evening of giddy discussions and deliciously prepared food. What is this intriguing champagne in this almost opaque black bottle?

AR Lenoble, a small estate producer, is headquartered in the town of Damery, France. Its Cuvee Gentilhomme Grand Cru Blanc de Blancs is produced only during years yielding excellent grapes, and only from the best grapes.

The Year
1996 marked a notably distinct year for Champagne - yielding ripe grapes with relatively high levels of acidity. Averages were near 10% in alcohol and acidity levels of 10g/l, a rare combination that warranted a longer wait for the release of this wine.

The Grapes
The Cuvee Gentilhomme is made from 100% Chouilly Chardonnay grapes. Choilly is known to boast the ideal chalk limestone subsoil for Chardonnay grapes.

After 2 bottles of the Cuvee Gentilhomme, we were all very happy. The girls and I agreed that this gentilhomme, Sonjay, has made the perfect choice.

A Donkey & Goat

2008-09-01T10:41:00.000-07:00

I first came across A Donkey and Goat while dining at Coco500 a year ago; the name jumped out from the wine list. While the wine was served, its label noticeably displayed a donkey and a goat, side-by-side like old best friends. What's the symbolism behind this pair, I had wondered, while enjoying the wine that went so gracefully with the food that evening.

A year later, it was a hot summer evening on August 27th, A Donkey and Goat came to Google's Wine Wednesday. Jared and Tracy Brandt, the couple behind the intriguing wine, traveled from their winery in Berkeley to share their recent releases on the tech giant's campus. Technology and wine... is there a connection?

Ah, the Spirit of entrepreneurship. Jared and Tracy were once in the heart of the tech wave in Silicon Valley. When the industry contracted, the couple ventured to explore a new passion: wine-making in the Rhone Valley of France. At Wednesday's wine event, Jared shared some of his experiences unique to France, such as harvesting techniques that were enhanced by a wine toast between each batch!

On the spotlight at Wine Wednesday were three new releases: Three Thirteen, The Recluse, and the Reserve Syrah.

Tasting notes

Three Thirteen 2006
This Rhone blend of Syrah, Mourvedre, and Grenache was the most popular amongst Googlers. A dark cherry coloured wine, aromas of warm spice, plum, red pepper and a hint of coffee bean blend together nicely. This elegantly earthy, medium bodied wine paired well with the smoked salmon with creme fraiche, and the duck in blackberry and black truffle served by the Google cafe.

The Recluse 2006, Anderson Valley Syrah
The bold wine exudes confidence! Think of a baked blackberry pie, oolong tea, Venezuelan chocolate, and cigar. This deep wine is a keeper for aging and will pair well with meaty dishes. The lamb on croquette served this evening was a perfect companion.

Reserve Syrah 2005
The complexity of this Syrah makes it very mysterious. A well-balanced wine, boysenberry and dried fig aromas are enveloped with wet forest earth and tobacco. The finish reminds me of a rainbow breaking out at the end of a morning of rain.

Now - What does the Donkey and Goat represent? The story goes: Jared and Tracy noticed in France that donkeys weeded farms, and that a goat was a donkey's companion that provided a calming effect on the donkey. It's a perfect balance between work and leisure, a balance within the wines, and the balance between taking life (and wine) seriously, and having fun with it!

Penfold's Winemaker visits San Francisco

2008-06-24T19:53:00.000-07:00

Penfolds' wines, featured at Cellar 360 in Ghirardelli Square, share many qualities with their Chief Winemaker, Peter Gago: they are approachable, have depth in character, and are naturally the life of a party.

I was greeted with a taste of Penfolds Thomas Hyland Chardonnay as soon as I walked through the glass doors past the wine shelves at Cellar 360. A refreshing wine to begin with on a warm sunny afternoon - Pale straw white, crisp, hints of white nectarines and light citrus.

The room buzzed with wine tasters, cameramen, and three tables of featured wines. Peter himself was pouring and mingling at the Cabernet based wine table, the most crowded table of them all. It was not an easy feat to reach the most popular person in the room who was serving what appeared to be one of the most popular wines. A Shiraz flight tasting and a bite of tri-tip wrapped asparagus later, I found myself learning about Peter's journey in becoming a winemaker. Bachelor of Science, teaching career in chemistry and mathematics, and Bachelor of Oenology - the perfect formula for becoming a great winemaker!

"What is your secret to winemaking?" I asked the 2006 Winemaker of the year, as named by Wine Enthusiast. "Is it a lot of science?"

"Allowing nature to do its work." Peter responded without hesitation. Simple, yet so interesting. It seems true, that the most excellent wines are those made through nature's own natural processes, with the winemaker's role being nature's partner - ensuring that the best conditions are there for nature to blossom. Peter's wines are unfiltered and are fermented using natural yeasts.

My favorite wine of the event was the Cellar Reserve Cabernet Sauvignon Shiraz. A deep velvety purple wine with aromas of blackberries, cassis, vanilla and cardamom. Full of body, every taste came to life with ripe fruit and smooth rich layers.

Discovering Cahors, France

2008-06-16T21:29:00.000-07:00

On a spring Sunday evening, as the sun was just setting at 7pm, Bar Tartine restaurant on Valencia in the Mission district of San Francisco was goldenly lit inside. Darren, Monita, Sima, Chris, and I decided that we'd share a bottle of wine over dinner, as we caught up on the exciting news that Darren and Monita were moving across the Pacific to Japan!

It was between a jammy, earthy Grenache based wine, or a more full-bodied French Mablec. We like Malbecs! Monita chimed in. Malbec, we chose. Chateau du Cedre 2004 from the Cahors region.

Our glasses were filled with a dark, velvety purple-red wine. Most prominent were aromas of dark berries and smoky tobacco, with a hint of dark roasted coffee. Blackberries and boysenberries, Darren and I agreed. Pepper and Licorice, caught by Sima. The Wine opened up beautifully as dinner progressed, and paired perfectly with our 4 orders of Four Story Hill Farm onglet (French for Hanger steak), trumpet mushrooms, marrow fritter, and with the oolong tea smoked duck breast, crushed pea stuffed pasta, in duck broth. The sun set, the restaurant dimmed, and the Wine finished smoothly, just in time for dessert.

Cahors is located in the Southwest region of France, west of Bordeaux, where Malbec is the dominant grape varietal. Wines from Cahors are known for their colour (nicknamed "Black Wine") and body. Grapes tend to be concentrated from the influence of Mediterranean and Atlantic weather, in contrast to Bordeaux's lighter wines.

Wine question of the day: How would one distinguish between the velvety, concentrated wines of Argentina from the Malbecs of Cahors?