Timeless Words of Wine Wisdom from Rodney Strong

By Katie Ambrosi, Wine Club Manager

There was a fun article in today’s Napa Valley Registrar about a staff writer in a monthly St. Helena Star/Napa Valley Vintners Wine Tasting Panel, who found herself slightly unprepared and a bit intimidated on the subject of Zinfandel.

Surrounded by a room full of glass-swirling, aroma-sniffing wine experts, equipped like a true Oenophile Regime with the jargon necessary to fill up an entire wine tasting dictionary, she quickly doubted her own wine judging expertise then realized, wait, she was the consumer in the room, perfectly qualified with the most important wine knowledge – what tasted good to her and what didn’t.

Rodney Strong (far left) & friends at the 1981 Windsor Vineyards holiday party.

It immediately brought to my mind an article that Windsor Vineyards’ founder Rodney Strong wrote for a wine club newsletter way back in 1982.  For those of you who aren’t steeped in Windsor Vineyards’ history, we were founded in 1959 by Sonoma County wine legend Rodney Strong, which means we are celebrating are 50th anniversary this year. As a result we (and me in particular), have been spending a lot of time reviewing our past and have been lucky enough to come across some gems.

Here is the article I mentioned, like today’s Napa Valley Registar article nearly 30 years later, this is a good reminder of what’s most important about wine – that you like to drink it!

One good Term Deserves Another

The wine world, just like the worlds of basketball or ballet, has its own language, its own dictionary of symbols and cliches. In part this language allows communication among the workmen of the industry. It also serves the wine drinking layman– to expand his or her sensory delight and understanding of the way many subtleties of fine wine, and…occasionally…to indulge that perfectly human impulse to impress one’s friends!

Sometimes wine language is born among the white coats and test tubes of the laboratory… too little pH, too much tartaric acid, centrifuge, heavy S02, too much (or little) tanning, Brix, degrees… Spoken by winemakers or critics, wine language sounds more like poetry– intense and personal.

And just as there are wines of dubious merit, there are terms to describe them: a thin Chardonnay, a flabby zinfandel, an insipid Grenache Rose, a weak-kneed Petite Sirah. We wouldn’t like them as wines any more than we’d like them as friends! And then on the positive side, there’s an august Cabernet Sauvignon, a noble Pinot Noir, a supple Johannisberg Riesling, a lean French Colombard…wines– or friends– we’d enjoy and admire.

A whole wine vocabulary now exists– words like flower, soft, silky, satiny, clean (overused word #1), crisp (overused word #2), herbaceous, aristocratic, disarming, light, fruity, flinty, fleshy, (the three y’s), fresh, cloying, intense, graceful, lush, rich, muscular, varietal, luxurious, sumptuous, green apple, green olive (salad anyone?), berry-like and so on and on… Sometimes these words say what we mean, and sometimes they fail completely, trying to translate into language what can really only be understood through seeing, smelling and tasting.

Only rarely do we hear a Wine Authority simply say, “I like this wine.” Period Just as we sometimes need to say to a friend, or hear from one, “I just like you, without qualifications or explanation, so with wines.

So, I like these wines, just because I like them. Without excess verbiage, let me mention them: 1978 Cabernet Sauvignon River West, 1978 Merlot River West, 1981 Chardonnay Garfield Estate, 1981 Johannisberg Riesling River West, 1981 Gewurztraminer, 1978 Pinot Noir Special Reserve and the 1981 French Colombard River West.

Maybe wine writers miss the point, trying to find just the right word and losing sight of the wine while looking for the descriptive phrase. It’s really simple––these wines I admire. I like them. They please me. I think you’ll share those feelings.

-Rodney Strong, 1982

Vineyard Report: Wet Weather, Little Frost

Posted by Marco

We’ve been experiencing a relatively wet Spring this year. This follows an oddly schizophrenic winter in which we saw the warmest and driest January on record as well as sustained rain and cold weather in March.

Unusually heavy late-season rains over one of Windsor's old vine vineyards

The main concern for us this time of year however, is frost.  Last year saw us have record frosts that resulted in crop loads being as much as 30% below normal.  While the wet weather we’re currently experiencing has some drawbacks, mainly the increase in mildew pressure, it also insures that the temperatures remain moderate which keeps frost away.

Another, more obvious benefit, of course is the added water to our relatively dry state.  This added moisture coupled with last year’s short crop makes me think we may have an abundant crop this year.  Here’s hoping that the weather allows us to take full advantage of that and make some great wine. Only time will tell.

Cheers!

-Marco

Shuck & Awe: Pairing Sauvignon Blanc with Fresh Pacific Oysters

Posted by Katie Ambrosi, Wine Club Manager

Oysters and Sauvignon Blanc are an undisputed culinary delight, and last week, the management at Vintage Wine Estates treated our company to a fantastic feast of oysters both barbecued and raw, along with delicious Sauvignon Blancs from our amazing line-up of wineries: Windsor Vineyards, Windsor Sonoma Winery, Sonoma Coast Vineyards, StoneFly Vineyards and Girard Winery. Our Vintage Wine Estates winemaking team was there to pour and answer any questions about Sauvignon Blanc and wine in general.

Oh how we suffer to further the expertise of our Personal Wine Consultants!

Chilled Sauvignon Blanc fresh from the ice bucket, ready for tasting.

The weather was amazing; 70-ish degrees with not a cloud in sight.  But the wine and oysters were the true stars of the event, aptly named “Vintage Wine Estates Shuck and Awe”. The oysters themselves came from the acclaimed Hog Island Oyster Company in the town of Marshall, located on the beautiful Tomales Bay. Hog Island Oyster Company is one of the most celebrated oyster producers in America and is known nationwide for their fresh, succulent Pacific oysters. Our picks for the day were Kumamoto oysters served raw with Windsor Vineyards Mendocino County Sauvignon Blanc as a perfect wash and Pacific oysters barbecued with a wonderfully simple Sauvignon Blanc, butter and garlic sauce (recipe below).

Fresh Hog Island Kumamoto oysters from Tomales Bay, California

Why are Sauvignon Blancs a perfect partner for oysters? The higher acid, dry, crisp, clean and refreshing characteristics of Sauvignon Blanc allow the sweet, creamy sea flavors of the oysters to flourish, while making your taste buds cry out for more of both. Here in Windsor, we are about 40 minutes from the coast, but something about the combination of oysters and the perfect Sauvignon Blanc made me imagine I wasn’t in the back patio of the winery, but sitting on the beach in the sun, perfectly pedicured toes in the warm sand and a fresh sea breeze in the air (reminder: schedule pedicure).

So which of our Sauvignon Blancs worked the best? I am a firm believer that every person’s experience with wine is individual, that is why it was great that each of our Sauv Blancs created a different experience. Each are true representations of the varietal with subtle differences that make them unique. The lightest in profile was the Girard Winery 2007 Sauvignon Blanc from the Napa Valley, this pairing reminded me more of an aperitif experience as did the lighter, grassy and more traditional Windsor Sonoma Winery 2007 Sauvignon Blanc from the Russian River Valley. The StoneFly Vineyards Sauvignon Blanc from the Napa Valley was blended with a bit of Semillon making it a bit bigger in profile and almost a meaty, full meal experience. We actually tasted the 2008 vintage Windsor Vineyards Sauvignon Blanc – we wanted to save the few remaining bottles of our excellent 2007 vintages for our customers. The 2008 is young at the moment but will quickly develop into something just as great as the 2007 vintages our customers loved so much.

Okay, okay, if I was forced to pick a favorite, it would be the Sonoma Coast Vineyards 2007 Sauvignon Blanc, Sonoma Coast, Laguna Vista Vineyards, it was everything the others were and more, truly a love at first sip. This Sauvignon Blanc is aged on the lees for a wonderful, rich complexity and mouth feel. But again, each offered an amazing, different experience.

Shuck and Awe was fantastic, we can’t thank the management enough and wait in anticipation of the promised “reds-n-ribs” fest this summer!

Recipe: Barbecued Pacific Oysters with Sauvignon Blanc & Garlic Butter

Grilled Pacific Oysters with Sauvignon Blanc & Garlic Butter

This ultra-simple method of preparing fresh Pacific oysters is courtesy of our very own Bob Powers,  pitmaster and wine consultant extraordinaire.

Ingredients:

• Fresh oysters, medium size (we used medium Pacific)
• 1 stick unsalted butter
• 10 cloves garlic, minced fine
• 3/4 cup Sauvignon Blanc
• Rock salt (for serving plate)
• Hot pepper sauce (optional)

Preparation & Cooking:

Prepare charcoal grill with a hot, banked fire.

Rinse oysters in fresh water and scrub with soft brush to remove any grit on the shells.

Combine butter, garlic and Sauvignon Blanc in a heatproof bowl. Set on coolest area of grill & allow to melt & combine flavors. Watch temperature carefully to keep from scorching.

Working in batches of 6 to 12, set oysters over hottest part of grill.  Oysters will be done when the shells pop (7 to 10 minutes). Remove from grill with tongs or hot-pad.

Using a towel to avoid burning your hands, remove the top shell (be careful not to spill accumulated liquor).  Loosen oyster foot from shell with a sharp paring knife. Arrange open oysters on plate set about an inch deep with rock-salt to keep the oysters upright, and spoon about a half-tablespoon of Sauvignon Blanc butter into each oyster.

Top with hot sauce if desired, and serve hot with a glass of — you guessed it — Sauvignon Blanc.

San Francisco Chronicle Wine Competition – Wine Judging Demystified

We are pround to announce that just recently at the San Francisco Chronicle Wine Competition, Windsor Vineyards was awarded a grand total of 14 medals!

As one of the most-award winning wineries in the country for the past several years, we’ve had many customers ask us a few questions.  What exactly the medals mean? Who are the judges? How does the judging process work? In this post, we are going to try to remove some of the mystique behind wine competitions and give you a better understanding of what it all means.

Who’s on the Judging Panels?

Photo © Michelle Baker, licensed to About.com

Judging panels are typically made up of a variety of wine experts. They range from winemakers and retailers to sommeliers and wine writers. They are people who eat, breathe, live and drink wine and have a vast body of knowledge about wines and winemaking.

The Judging Process

Wine competition panels consist of three to five judges who evaluate 100 – 120 wines per day, over the course of 3-4 days. Wines are tasted within categories or classes (such as “Cabernet Sauvignon over $25”). Judges know the category they are tasting, but not any of the individual wines. All the tastings are done “blind”.

The judges taste each category and cast their vote, awarding wines with Gold, Silver, Bronze or no medal. If a wine receives a unanimous Gold medal vote from the panel it is awarded a Double Gold. Judges then re-taste the Double Gold Medal winners, (or sometimes, Gold and Silver medal winners as well, depending on the number of winners to chose from) to determine the Best of Class winner for each category.

Photo © Michelle Baker, licensed to About.com

As the last step, the Best of Class winners then go on to compete in the Best of Show or Sweepstakes round where one red, one white and depending on the competition, one sparkling are awarded the best of the best.

A complete list of all the 2009 San Francisco Chronicle Wine Competition award winners is available at the Chronicle’s website. And for a list of Windsor’s winners, you can browse our website or ask your Personal Wine Consultant about the many medal winners Windsor Vineyards offers.

And, if you haven’t noticed before, the top three awards a wine has won are listed on the back of every Windsor Vineyards wine label!

Windsor’s Personalized Wines Mark a Very Special Wedding Engagement

Congrats to Jennifer and Dennis!

Windsor Vineyards wine played an integral part in a romatic Central Park winter wedding proposal

Our mission at Windsor Vineyards is to craft and label outstanding, personalized wines that help our customers celebrate their most precious moments. We absolutely love what we do and that’s why as a company we’ve been around for nearly 50 years.

And every once in a while we receive a bit of feedback or a beautiful photo that reminds us of the role we play in our customers’ lives. Recently one of our senior wine consultants, Marty Woods, received a note and photos back from client Dennis Williams. Dennis had just popped the big question to longtime friend and girlfriend Jennifer Torpe.

The wine & label

After a few months of planning his proposal (with advice from New York Guest) Dennis had everything ready. Engagement ring hidden away in his coat pocket, Dennis and Jennifer set off on a walk through New York city’s Central Park. As they crossed the famous Gapstow Bridge — the spot where Dennis’ parents had been engaged 40 years before — Dennis called Jennifer’s attention to a bottle of wine and two glasses set upon the bridge. Our 2006 Dry Creek Valley Syrah, the couple’s favorite varietal, sat waiting.

Jennifer and Dennis walking to the Gapston Bridge

As Jennifer took a closer look she read, “An amazing journey begins with a single step, today we take that step together. Two souls. One heart.” Dennis got down on one knee and asked Jennifer to be his wife. Jennifer was delightfully shocked and moved to tears of joy, with family friend and professional photographer Mathew Pellish hidden away to capture the moment in pictures, some of which they’ve generously shared with us and which we’re sure you’ll agree are absolutely stunning.

The Proposal (she said yes!)

Following the proposal from Dennis (which Jennifer wholeheartedly agreed to) the newly engaged couple laced up their ice skates at New York’s Central Park then shared a wonderful meal at UpStairs at 21. To celebrate the engagement the couple then shuttled off on their way to a weekend in Bermuda.

All of us here at Windsor Vineyards wish Dennis and Jennifer all the best and extend our congratulations. We are honored to have played a small role in this pivotal moment in your lives.

Wine & Food Pairing: Part 2

Posted by Steve

Second in our Food & Wine Pairing series by Steve Ross (read part 1)

In this session we’ll discuss pairing wine with foods containing fats. As you are aware, some foods contain natural fats (dairy products, meats, seeds and nuts), while other foods have their flavor and mouthfeel enhanced by adding fat in the form of oils, shortenings, lards, butter and margarine. In Wine & Food Pairing: Part 1 we discussed the importance of determining the texture of foods, which is a key element in assessing a wine for its pairing compatibility. The type of fat in a meal (natural or added), combined with the cooking method, will determine the overall texture and mouthfeel of the food.

For the most part, rich and fatty foods require rich, full-bodied wines for pairing. You’ll discover, or perhaps already realize, acidity and tannins in wine do wonders in cutting through the fattiness in food. Remembering that our goal is to obtain a synergistic match with our wine and food pairing, I offer the example of lamb or beef (typically high in fat) paired with a fresh, young Sonoma or Napa Valley Cabernet Sauvignon; the wine’s acidity cuts through and mitigates the fat in the meat, while the fat molecules bond with the wine tannins and mitigate the astringency one would experience while drinking the wine by itself.

The fat content in cheeses also needs to be evaluated in the wine pairing scenario; on one end of the spectrum, goat cheese, Parmigiano Reggiano and Asiago are typically low in fat and pair best with lighter-bodied white wines with decent acidity; wines like Sauvignon Blanc and dry Riesling pair quite nicely with low-fat cheeses. On the other end of the spectrum, cheese like Brie and Camembert are high in fat content and require more robust white or red wines.

Dry, flavorful white wines are also the choice when pairing with vegetable-based and dairy fats like oils, margarines, butter and cream. The texture of the fat will drive the wine choice; vegetable oils are fairly light in texture and the white wine choice should also be lighter in body, like Sauvignon Blanc; dairy-based fats are usually heavier in texture and demand a heavier white wine like Chardonnay, but remember to go with a Chardonnay that has a decent level of acidity to cut through the fat in the dish.

We’ve discussed how different types of fat have different textures and help determine the wine choice for pairing; another key factor in the ultimate texture of the food in the cooking process. Let’s take two cooking methods: poaching and frying, and two white meats: sea bass and chicken breast. By reversing the two cooking methods, I can switch the ideal wine selection. Poach the fish and fry the chicken – light-bodied, dry white wine for the fish and fuller-bodied, sur lies aged Chardonnay for the chicken; switch the cooking method and fry the fish and poach the chicken – light-bodied, dry white wine for the chicken and fuller-bodied, sur lies aged Chardonnay for the fish. Amazing, huh!?

To sum up, assess the perceived fattiness and mouthfeel of the food you’re serving; ensure the wine body (mouthfeel) and flavor persistency is equal to or greater than the fat level and texture of the food. Low fat/light texture, go with a clean and crisp white or red wine (depending on the flavor profile of the food.) High fat/heavy textured food; go with big-bodied red wines. I’m assuming I don’t have to tell you what type of wine to pair with medium fat level/textured foods, right?

Finally, and most importantly, have fun while you’re experimenting with your food and wine pairings – invite some friends over and encourage everyone to participate and offer their opinions on which wine pairs best with a particular dish; try a lighter, dry white wine with a hearty piece of red meat, and see for yourself why it just doesn’t work – or maybe for you, it will…who knows?

Here’s One for the Birds: Wine Box Bird Feeder Crafted By Pinot-Drinking Conservationist from Georgia

Ruddy O’Boyle, from Hoschton, Georgia is an absolute fan of Windsor Vineyards.

Ruddy's Windsor Vineyards wine box bird feeder

He’s also got a resourceful and creative streak that we appreciate, one that kicked in when a neighbor of his recently gifted him a 3-bottle collection of Windsor Vineyards wines. These special wines arrived at Ruddy’s encased in a beautiful wooden box crafted out of birch and pine. To him this box was a stunning work of craftsmanship and he wanted to do something to extend its life. So he made a bird feeder which is now providing food, habitat and enjoyment for birds in his area. Ruddy sent us a very thoughtful note, directions for building the bird feeder and a few pictures of the finished product.

Before doing so however we’d like to thank Ruddy for his great example of recycling and repurposing. In addition we extend our gratitude to M. Calosso & Son, a family-operated business out of Stockton, California who provides us with these gorgeous boxes. We’ve been working with them for years due to their great service and quality products.

Instructions

Front view

This from Ruddy, who  “…got the idea to recycle the box as a feeder because it was just too lovely to landfill.”

Step One: With good company, enjoy Windsor Vineyards Pinot Noir delivered in a hand-crafted wooden box.

Step Two: Purchase a 4′x6″x1/4″ foot poplar plank and put one piece on the bottom and one across the top with screws and glue on the bottom and just screws on the top.

Step Three: Add the railing with brads and glue to keep the seeds from the side of the feeder from falling on the ground.

Step Four: Cut a slot out of the top in order to fill the feeder with seeds and pull the cover up to clean the feeder.

Rear view

Step Five: Reclaim the bird perches from a cheap plastic feeder that came apart after just 6 months of service. Attach them to the feeder by drilling a 1 1/4″ hole and a smaller 1/4″ hole below for the perch. They are attached from the inside with a screw into the plastic.

Step Six: Seal the box with teak oil to protect it from the weather and to keep the seeds dry. Leave the cover of the box with the “Windsor Vineyard” loose in order to clean the feeder easily. When full of seeds the cover is pushed against the slot. You know the feeder is empty when the cover starts to loosen.

Step Seven: Attach the feeder to a hanger with a length of chain. For added support hang on a strong post for better support. Full of seeds it weighs over 15 pounds. It will be interesting to see how well it weathers.

Step Eight: use teak oil to bring out the natural color of the box. In Ruddy’s words: “It really is a pretty box. Putting the ‘Windsor Vineyards’ on the front facing our house just reminds me of the lovely Pinot Noir that my wife and I shared one day while dining with our daughter who came to visit. We have finches in our area and when they return later this spring, I will try to get a photo of them gathering at the feeder and send it to you.”

Thanks Ruddy and good work! We look forward to your next round of pictures. Keep drinking that Pinot!

Cheers,

The Team at Windsor Vineyards

The 44th Presidential Inauguration: Raising a Glass to Leadership & Service

Posted by Nick

The limited-edition etched bottle Windsor Sonoma Cabernet that will be served for the inauguration.

In just a few weeks Barack Obama accepts the oath of office as our 44th President of the United States. On behalf of our entire organization I’d like to congratulate President-elect Obama, his family and team for achieving this milestone. We wish them all the best in getting settled in to the White House and thank them for the life-changing decision they’ve made to lead and serve our country.

I see this inauguration as moment to reflect upon and get ready to tackle the challenges facing us all as well as the new President. It’s a time to gather ourselves after the holidays and “step it up” for a lot of hard, focused work ahead. But let’s not lose sight that the inauguration presents us with a rich opportunity to come together to celebrate leadership, acknowledge those who serve our communities, and remind ourselves of what an honor it is to participate in a Democracy.

On January 20th, our Inauguration wines will once again be poured at events throughout the nation’s capital as well as around the country. It is both exciting and a privilege that we can contribute in this fashion and carry on our tradition of serving fine wine to our nation’s leaders, public servants and citizens.

In Washington, it has become somewhat of a tradition for Windsor to be served at inaugural events for both parties, dating back five administrations. As our director of sales Jonathan Kesser recalls, “A great wine transcends anything that might separate people and unites them in a common joyful experience. One fond memory I have is from 2000 when our  Champagne was served at the  first Bush Inaugural Luncheon. Someone sent us a picture of out-going President Bill Clinton seated next to Dick Cheney and across from Karl Rove. And right in the middle of them on the table…a bottle of Windsor!”

I truly believe, that no matter what challenges we face, to live in this country means without a doubt that the glass is half full. So let us keep it that way!

-Nick

Cheers!

“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it – unless I’m thirsty.”

- Madam Lilly Bollinger

Posted by Steve

The holidays are upon us, so it’s time to start thinking about Champagne for the festivities!

Ever wonder how many bubbles are in your Champagne? As I sit here typing this with one hand and holding an effervescent glass of Windsor Vineyards 2001 Late-Disgorged Brut (see how I cleverly snuck that in there?) in the other, I began counting the number of bubbles in the Champagne flute…yes, I had to break down and buy proper Champagne stemware after I broke the last wine glass from my Falcon Crest Collector Series. Anyway, back to the bubbles…I counted between 8 – 9 million bubbles; sorry for the rough estimate, but I kept getting interrupted, and had to re-start my count several times; that means there are somewhere around 50 million bubbles in a 750ml bottle of Champagne! I’ll let someone else count the bubbles in a Nebuchadnezzar – a large bottle that holds the equivalent of twenty 750ml bottles.

Want to see what happens when you plop a raisin in your Champagne? Pour yourself a glass….what? Oh, excuse me, a “flute” of Champagne and drop in a raisin. Give me a call and tell me what happened; if you tell me the raisin sank to the bottom and then floated back to the top, then sank to the bottom and floated back to the top, then….you get the picture – I’ll tell you I knew that, and now you do too!

Okay, now we have you prepared for your holiday parties with ample Champagne and raisin tricks. Being a full-service organization, we’ll also provide you with some witty holiday factoids, guaranteed to impress the likes of Cliff Clavin:

• The term “toast”, as in raising your glass and toasting someone, comes from ancient Roman and Greek times, where a piece of burnt toast would be floated on top of a cup or chalice of wine; the toast took away some of the acidity of the wine, and I’m sure back then the wine quality required more than a crouton or two bobbing on the surface.
• An unabated Champagne cork travels at approximately…40 mph – glad you asked.

And of course if you find yourself Champagne-deprived this holiday, Windsor we can resolve your lack of bubbles. Just jump online or pick up the phone and your fizzy favorite will be on its way to you faster than From all of us at Windsor Vineyards, we wish you a safe, healthy and festive holiday season – just watch those 40mph flying corks!

Fire Station Red Wishes you a Happy and Fire Safe Holiday

Posted by John Drady
Founding Vintner &  Sonoma Country Firefighter

Hello Friends,

Each year, at this most joyous and festive time, tragic fires occur in homes across America. These fires so often could have been avoided by following a few basic practices. While structures and contents can be replaced, the devastating tragedy of lives lost can never be restored or altered.

Founding vintner John Drady (left) presents an etched bottle of Fire Station Red at an FDNY fundraising event

As the founder of Fire Station Red and a Sonoma County Firefighter, I have compiled a list of these essential fire safety tips for your Holiday Season. Please review these fire safety practices and forward this email on to family and friends and ask them to do the same.

CHRISTMAS TREES

• Select a fresh tree
• Don’t place your tree near a heat source
• Discard dry trees promptly

HOLIDAY LIGHTS

• Discard light strands with cracked insulation or exposed wires
• Turn lights off when leaving the house
• Do not link more than 3 light strands together
• Remove light strands that are warm to the touch

CANDLES

• Place candles in a non-combustible container
• Keep candles away from flammable materials, particularly curtains
• Extinguish all candles when leaving the room

FIRE PREPAREDNESS

• Make sure your smoke alarms work
• Make sure you have a fire extinguisher
• Make sure your extinguisher is charged
• Always dial 911 in the event of a fire

Thank You and have a Safe and Happy Holiday!

- John Drady

PS: If you’d like a portable version of these tips plus a few more, I’ve made it available for download in PDF format on the Fire Station Red website.

See the Fire Station Red wine collection at Windsor Vineyards