Wine 1074

The Odyssey Wine Academy, renowned for being Sonoma County’s first in-person Wine & Spirit Education Trust (WSET) certification school, has officially merged with the Commonwealth Wine School, a Massachusetts-based institution specializing in wine, spirits, sake, and beer education. Founded in 2022 by Julie Rothberg, the academy has quickly become a destination for wine enthusiasts and aspiring professionals, offering WSET’s recognized certification programs across four levels of increasing complexity.

Rothberg emphasized that the merger was partly motivated by a desire to balance work and family life. She intends to focus on enhancing marketing efforts and expanding course offerings as she remains actively involved with the academy. Previously hosted at Bacchus Landing in Healdsburg, Odyssey’s classes will now transition to "The Friend" room at Maison Wine Bar near the Healdsburg Plaza starting this fall.

Maison co-owner Evan Hufford, a certified sommelier and veteran instructor from the San Francisco Wine School, expressed enthusiasm about the partnership, viewing it as an opportunity to promote wine education and collaboration in a space designed for industry networking. The new venue is expected to continue offering classes, including WSET Level 1 sake courses. Enrollment is currently open for the upcoming courses slated to begin this September.

For more information, visit Odyssey Wine Academy and Commonwealth Wine School.

In its 25th year, the Hudson Valley Wine & Food Festival evolved from a small gathering in a muddy field to a renowned event attracting up to 20,000 attendees annually. The festival originated at Greig Farm in Red Hook, New York, founded by Michael Babcock, who recalls the first festival in 1996 with an overwhelming amount of rain. Despite challenging weather conditions, attendees enjoyed themselves, showcasing the spirit and potential of the festival.

This year’s festival, held at the Dutchess County Fairgrounds, boasts a lineup that includes 42 wineries, 29 distilleries, several cideries, 24 craft beers, and 64 gourmet food producers. Over the years, the festival has transitioned from its initial struggles with weather into a lively celebration of New York’s culinary landscape, transforming it into the state’s largest gathering of wineries on that weekend.

Inspired by Babcock’s visits to food and wine festivals in Aspen, Colorado, the Hudson Valley’s inaugural gathering aimed to connect local producers with consumers. Initial years were financially tough, but the support led to a partnership with the fairgrounds, providing necessary infrastructure that significantly upgraded the festival experience.

The festival has become known for its culinary demonstration stage, emphasizing the connection between food and wine through live cooking shows by regional chefs. Notable figures, such as Marcus Guiliano and Hudson Valley’s Ric Orlando, have participated, teaching techniques using locally sourced ingredients.

Babcock notes the festival’s role in boosting local agriculture, granting access to Southern Tier markets for Finger Lakes wineries that previously lacked distribution avenues. The collaboration has fostered a thriving agritourism economy in Dutchess County, celebrating the evolution of local vineyards, which now produce award-winning wines.

As the festival’s audience expands, it retains an intimate connection with its roots. Attendees who’ve been coming for decades now bring their families, creating a shared legacy that highlights the festival’s community-centered mission. Babcock emphasizes that the event is about more than just food and wine; it’s about fostering connections and celebrating local culture.

For more information on the Hudson Valley Wine & Food Festival, visit hudsonvalleywinefest.com.

We were intrigued yet skeptical when tasting a 1969 cabernet sauvignon—the 1969 Robert Mondavi, to be precise. Historically, wines from that era have been lackluster, surviving more as relics than memorable experiences. However, this particular bottle proved to be an exception. It was vibrant and astonishingly well-preserved, exuding elegance reminiscent of fine Burgundies, enriched with dried red fruits. While the tannins had mellowed over time, the wine still showcased impressive acidity and structure, much like an aging architectural masterpiece.

As we savored the wine, our minds wandered back to the late 1960s Napa Valley. At that time, the number of established wineries was limited to a few, including Beaulieu Vineyards, Louis Martini, and Beringer. The emergence of iconic producers such as Robert Mondavi and his contemporaries would soon elevate Napa’s status in the wine world. In 1969, Mondavi had already begun to carve out his legacy after a split from Charles Krug, purchasing land in To Kalon and establishing a winery in Oakville.

Backed by talented hands like Warren Winiarski, who would later establish Stag’s Leap Wine Cellars, and Mike Grgich, the 1969 cabernet marked the start of Mondavi’s mission to create high-quality wines akin to renowned Bordeaux.

Though Mondavi passed away in 2008, we spoke to Kurtis Ogasawara, the winery’s current director of winemaking, who has not tasted the 1969 vintage but is familiar with the evolution of wines since then. He noted that the alcohol content of the 1969 cabernet stands at 12%, a stark contrast to today’s offerings, which average between 14.5% and 15%. Various factors, including climate change and advancements in vineyard management, play a role in this change.

Ogasawara explained how winemakers in that era had a different approach; the picking process was more reliant on vineyard teams than on precise timing by winemakers, as is standard now. He pointed out that while the 1969 cabernet included fruit from To Kalon, it also sourced grapes from several Napa vineyards, reflecting a broader winemaking philosophy of that time.

Robert Mondavi was notable for introducing French oak barrels to the Napa Valley scene, elevating the production methodology from standard American oak, and producing wines that were likely unfined and unfiltered, a novel approach at the time.

Reflecting on his predecessors, Ogasawara admitted the weight of their legacy could be daunting but expressed his focus on continuous improvement without becoming paralyzed by comparison.

As we concluded our tasting, we pondered the future of wines today, wondering if the bold and fruit-forward styles of modern vintages would age as gracefully as Mondavi’s wines. Ogasawara remained optimistic, citing confident future outcomes based on the promising attributes of his own wines.

For those interested in experiencing Robert Mondavi’s more recent offerings, some notable selections include:

• Robert Mondavi Winery Cabernet Sauvignon 2022 ($55): A juicy blend showcasing red fruit flavors.
• Robert Mondavi Winery The Estates Cabernet Sauvignon 2022 ($105): Rich, complex with plum, black cherry, and mint notes.
• Robert Mondavi Winery The Estates Red Blend 2022 ($95): Balanced and structured, it encompasses all five noble Bordeaux grape varieties.
• Robert Mondavi Winery The Estates Fume Blanc Napa Valley 2023 ($65): This unique blend includes semillon, adding layers of dimension.

According to numerology, your birth date can reveal a wine that mirrors your personality, whether you gravitate towards a bold red or a crisp white. Each day of the month corresponds to a different wine style, reflecting the influence of celestial bodies at the time of your birth. Here’s a breakdown of which wine complements your birthday:

Wine Pairings Based on Birthdays

• 1st, 10th, 19th, 28th – Energetic Drinkers: Orange WineThis complex wine, made from white grapes fermented with their skins, showcases flavors such as dried apricot and hazelnut. Known for its unique amber hue, it appeals to bold spirits.

• 2nd, 11th, 20th, 29th – Cosmic Connection: Biodynamic WineFor those born under the Moon’s rule, biodynamic wines, produced with minimal intervention and aligned with lunar phases, suit your evolving moods.

• 3rd, 12th, 21st, 30th – Forward Thinkers: ShirazOptimistic and adventurous individuals enjoy Shiraz, an Australian wine known for its rich and spicy flavor profile, perfect for sharing among friends.

• 4th, 13th, 22nd, 31st – Originality in a Bottle: LambruscoReflecting your vibrant personality, this lightly sparkling Italian red wine combines the refreshing quality of rosé with the fruitiness of red wine, creating a delightful experience.

• 5th, 14th, 23rd – Social Butterflies: Sauvignon BlancAs a sociable individual, you’ll find Sauvignon Blanc, known for its bright citrus notes and versatility in food pairing, to be a crowd favorite.

• 6th, 15th, 24th – Celebration in Every Sip: Sparkling RoséThose born under Venus’s influence adore sparkling rosé, a festive wine with vibrant notes of raspberry and citrus, perfect for social gatherings.

• 7th, 16th, 25th – Sweet and Dreamy: RieslingWith a magical essence, Riesling offers a wide range of sweetness and intense aromas, embodying the dreamy qualities of those born on this date.

• 8th, 17th, 26th – Timeless Tradition: BordeauxThe structured and age-worthy Bordeaux wine, a blend of Cabernet Sauvignon and Merlot, resonates with those who appreciate the beauty of time and maturity.

• 9th, 18th, 27th – Bold and Unique: MalbecMars-born individuals will appreciate Malbec’s adventurous character, evolving from French origins to the heights of Argentina, making it exceptional in flavor and value.

Discovering your ideal wine based on your birth date not only adds a personal touch to your selection but could also lead to delightful exploration of flavors that match your unique personality.

This weekend marks the start of Oktoberfest celebrations across the valley, which are primarily known for featuring German beer. However, it’s also a great opportunity to explore another of Germany’s renowned products: wine. Unfortunately, the festivals in Beaver Creek, Vail, and Gypsum won’t include German wines this year, but wine enthusiasts can still find some domestic options if beer isn’t appealing.

Germany is famous for much more than beer, especially its riesling, which constitutes nearly 25% of all wine produced in the country. While riesling often dominates, Germany also grows a significant number of red grape varieties, making the wine industry dynamic as climate changes influence viticulture.

Historically, Germany faced challenges regarding its wine quality in the 1980s due to exports of subpar, overly sweet bulk wines, like Liebfraumilch and Blue Nun. Fortunately, there has been a substantial transformation since then. With 13 officially recognized wine regions, German wines include an array of styles, from sparkling to sweet.

Riesling is at the forefront of German wines, thriving in the country’s cool climate and offering a range of flavor profiles from apple and lemon to wet slate. While most understand riesling as a sweet wine, the trend is shifting towards drier versions, gaining popularity among winemakers.

In addition to riesling, German vineyards produce other excellent white wines such as Müller-Thurgau and pinot varieties. Notably, Germany ranks as the third-largest producer of pinot noir worldwide, or spätburgunder, which has increasingly flourished due to improved farming practices and warmer climates.

Interestingly, not all rieslings are sweet. The sweetness level depends largely on whether fermentation is allowed to complete, thereby consuming all natural sugars. Labels indicating "Trocken" usually denote drier wines, which carry higher alcohol content, while those bearing lower ABV percentages tend to be sweeter.

For anyone looking to venture beyond the festivals, local spots like Ein Prosit, Alpen Rose, and Pepi’s supply a selection of German wines for sampling. When shopping at home, retailers such as Beaver Liquors offer a variety, particularly dry rieslings.

As you revel in the Oktoberfest atmosphere, consider elevating your experience with a glass of German wine. Happy sipping!

Building a wine collection involves more than just acquiring bottles; it requires understanding the language of wine. Collectors today are driven by a fascination with rare vintages, esteemed vineyards, and unique characteristics that elevate certain bottles to high value.

The landscape of wine collecting has evolved, nearly rivaling the art world in its allure. International wine auctions see bids that soar to astonishing heights, showcasing the cultural significance and investment potential of fine wines. As you embark on your own collection, it’s crucial to familiarize yourself with the terminology associated with wine.

Key Considerations for Collecting Wine

• Labels: The wine label can reveal vital information, including alcohol content and whether it is estate bottled, a mark of quality indicating the wine was bottled on the premises where the grapes were grown.

• Regions: Wines hail from diverse locations around the globe. For example, French wines typically name the region on the label, while American wines focus on the vineyard or winery.

• Corks: Besides labels, corks can also offer insights into authenticity.

Learning the Lingo

Understanding wine terminology is essential for any collector. Here are some key terms:

• Tannin: Acid found in grape skins, stems, and seeds.
• Body: Refers to the weight or fullness of the wine, often related to its alcohol content.
• Depth: The complexity of flavors within a wine.
• Clarity: The visual appeal of the wine.
• Acidity: A crucial element for the structure of the wine.
• Nose: The wine’s aroma.

Evaluation Process

When evaluating wine, use a systematic approach: observe its appearance, inhale its aroma, and taste it. Developing an understanding of what you enjoy may take time but is fundamental to building a satisfying collection. Ultimately, the process of exploring and enjoying wine can be just as fulfilling as the collection itself.

For those looking to expand their knowledge or appraising abilities in collectibles, Dr. Lori Verderame advises learning the nuances of what makes a wine exceptional. With practice, you can discern good bottles that enhance both your collection and your palate.

GREENVILLE — A new wine shop called Wine House has officially opened its doors in Greenville’s Hartness Village Center as of September 1. Located at 3000 Society St., the shop aims to provide a welcoming wine bar experience alongside its retail bottle shop, offering wine by the glass or bottle along with curated pairings of meats and cheeses.

The shop’s mission is to foster a local wine community, creating a relaxed environment for residents and visitors alike. Sean Hartness, President and CEO of Hartness Development, expressed excitement over this new addition, envisioning it as a gathering place that will enhance community engagement and social interaction.

Wine House’s opening coincides with the closure of its original location on Haywood Road, while they also operate another store on Main Street. The Hartness location welcomes customers every day starting at 11 a.m.

Napa Valley’s esteemed winemaker, Julien Fayard, is venturing into uncharted territory by producing high-end Cabernet Sauvignon bottles priced at $250, but without the inclusion of sulfur. This decision has raised eyebrows among wine collectors and aficionados, who consider sulfur dioxide a crucial component of winemaking.

Sulfur serves multiple essential functions: it assists in protecting wine from oxidation, preserves its freshness, and prevents spoilage. It’s particularly important for collectible wines, as it aids in the aging process. Most winemakers rely on sulfur to enhance stability and quality.

While sulfite-free wines do exist, they typically dwell on the fringes of the natural wine movement, appealing mainly to those who favor rustic and "funky" flavors. Fayard, however, is pushing the boundaries with this costly sulfur-free Cab, aiming to stimulate discussion around the definitions of luxury in the wine industry. He wants to challenge traditional norms and provoke thought about what constitutes a high-end wine.

Fayard expresses his desire for innovation and fun in his winemaking endeavors. His repertoire includes not only highbrow clients but also more experimental projects, such as a range of low-alcohol wines launched recently. He emphasizes that his motivations extend beyond the common belief that sulfites cause headaches; he offers sulfite-free options to attract health-conscious consumers.

His recent release includes two sulfite-free Cabernets sourced from top vineyards, prominently labeled to highlight their natural winemaking process. Interestingly, Fayard has also produced sulfur-inclusive versions of the same wines for comparison. He notes that the sulfite-free wines tend to be fruitier, sweeter, and more approachable, with the potential to age faster. This stance positions him uniquely among luxury winemakers: he possesses the resources and capabilities to produce high-quality natural wines that straddle the fine line between innovation and risk.

The advantage Fayard has over traditional natural winemakers lies in his access to premium vineyard locations and state-of-the-art winemaking facilities, enabling meticulous control over the production process, thus minimizing the risk of bacterial contamination or unwanted flavors.

Fayard’s bold experiment may reshape perceptions of high-end wines, inviting collectors and connoisseurs to reconsider their definitions of quality and tradition.

Should You Ask Before Bringing Wine? Here’s What You Need to Know

Bringing a bottle of wine to a gathering is often seen as a thoughtful host gift. However, whether it’s appropriate can be more nuanced than you may think.

The Importance of Knowing Your Host’s Preferences

Wine can be a great gift, but it’s crucial to know if the host enjoys it. According to hosting expert Sarah True, founder of True Event, there are several occasions when gifting wine may not be the best choice. For instance, if the host doesn’t drink, has specific wine pairings in mind, or if they might feel pressured to serve it, your gesture could inadvertently create more responsibility for them.

Asking the Right Questions

If there is uncertainty about whether to bring wine, it’s perfectly acceptable to ask the host beforehand. A simple query like, “I’d love to bring you something. Would you enjoy a bottle of wine, or would you prefer something else?” allows the host to guide the decision without feeling awkward.

In cases where you decide to bring a bottle, clarify that there is no expectation for it to be opened during the event. This removes any potential pressure the host might feel regarding their drink options.

Alternative Gift Options

If it seems wine isn’t the right fit, consider other gift ideas that are equally appreciated but less demanding. True suggests items like candles, kitchen towels, or even edible gifts such as specialty chocolates, pastries, or gourmet coffee. These options allow the host to enjoy your gift at their leisure instead of feeling they must incorporate it immediately into the event.

Conclusion

The goal of bringing a host gift is to show appreciation without adding to the host’s responsibilities. Thoughtful consideration of their preferences and open communication can help ensure your gesture is warmly received.

A medical emergency that resulted in surgery and a prolonged hospitalization delayed the opening of Mark Danford’s latest venture, The Wine Warehouse in Willoughby. However, Danford, a certified sommelier, views this setback as a blessing. At 56, he reports feeling healthier than ever, having adopted better lifestyle habits since his recovery.

Danford, who was certified as a sommelier in 2015, is now providing guidance to customers in selecting wines and making food pairings. His journey to opening The Wine Warehouse involved over 100 doctor visits due to a severe gastrointestinal condition, yet he persevered with the support of friends and family, transforming the location into a welcoming space situated just blocks from historic downtown Willoughby.

The Wine Warehouse offers an extensive selection of more than 300 wine varieties, each sold at state-minimum prices. Patrons can enjoy their chosen wines with a $10 corkage fee at the bar, alongside cocktails crafted from 40 different bourbons and ryes. Despite being relegated to operating alone until next year due to the store’s liquor license, Danford skillfully manages the bar, which has a cozy seating arrangement of just 10 bar seats and four tables.

Originally from Willoughby, Danford has a rich history in the hospitality industry, previously operating several local venues before spending time working at restaurants in Florida. He returned to help establish various dining spots in Willoughby, witnessing firsthand the supportive nature of local business officials.

Danford’s love for Italian wines is evident, as he recommends the dry and refreshing Soave for its pleasant flavors that pair well with seafood and pasta. His enthusiasm for wine is matched by his goal to expand the wine list to 1,000 bottles by 2028, showcasing his commitment to his craft and community.

The Wine Warehouse is located at 37812 Vine St., Willoughby, with operational hours varying throughout the week:

• Tuesday to Thursday: 4 PM – 9 PM
• Friday: 1 PM – 9 PM
• Saturday: 12 PM – 10 PM
• Closed on Sunday and Monday

For more information, Danford can be reached at 440-725-9921 or via their website.