This week on The Tasting Room I’m talking with Justin Vajgert, National Brand Sales Manager, for the Reininger Winery and Helix Wines.  Justin Vajgert Today Justin and I are talking about the Walla Walla area and its wine. Walla Walla officially became an American Viticulture Area in 1984 but it was settled by Italian immigrants in the 1850’s who realized its potential to grow grapes. Justin and I will be talking about Chuck Reininger the man behind the wines we are discussing today but first I want to give you a little background on my guest. Justin’s background is a similar journey of many guests I have the pleasure of talking with on the show. Justin grew up just outside of Chicago and relocated to the Walla Walla area in 2005 attending the Institute for Viticulture and Enology.  Justin Vajgert worked the grape harvest in 2005 with Waterbrook Winery in Walla Walla. It was shortly thereafter that he joined forces with the Reininger Winery in November of 2005.  Reininger Winery tasting room The Reininger Winery is located in the heart of the Walla Walla Valley. Head winemaker, Chuck Reininger, specializes in crafting elegant and finely structured red wines from hand-harvested, ultra premium grapes.  Glacial Lake Missoula was a prehistoric glacial lake in Western Montana that existed periodically at the end of the last ice age.  As warming periodically occurred Lake Missoula would flood carrying its alluvial soil matter to Washington State, and to the Walla Walla American Viticulture Area.  The Walla Walla area soils are composed of alluvial soil material and layers of volcanic ash from eruptions throughout history. These layers of soil and rock have created ideal soil to grow grapes in.  The days are warm to hot and the night air is cool, perfect for growing world-class grapes that make fabulous wines. Justin worked at Reininger all through school doing everything from cellar work, to pouring wine in the tasting room, to painting bathrooms, when you work at a winery everyone does what needs to be done. During Justin’s tenure, his roles have evolved and he moved into a sales role beginning with local sales and then after the school moved into his current national sales position.  He’s been doing that ever since.  Distribution for the Reininger and Helix brands has grown to 17 states.  Justin eventually wants to make wine though, it’s his passion. Let’s sit back and listen to my conversation with Justin Vajgert for the Reininger Winery and Helix wines and learn a little more about these gems from Walla Walla. Tasting Notes The Helix 2013 Pomotia is a blend of grapes from the Pepper Bridge, Phinny Hill, Seven Hills, Stillwater Creek, Stone Tree, Weinbau and XL vineyards. The blend is 40% Cabernet Sauvignon, 30% Syrah, 18% Merlot, 12% Cabernet Franc and has been barrel aged for 2 years. The nose is lovely and rich, sweet yet spicy, black currant, plum, cardamom, and violets an aroma that is downright captivating. Its velvety texture bathes the palate with luscious black cherry and succulent dried dark fruit that’s stimulated by a soft yet vibrant acidity. On the finish, a gentle wave of focused fruit is a bobbing streak of perfumed wood spice impregnated with specs of loam. This wine is delicious! The 2011 Helix Syrah is 100% Syrah; grapes are from the Phinny Hill, Stone Tree & Clifton Hill Vineyards, and is 100% Merlot. On the nose black currant, red berries, cherry, and a delicate sweetness. The palate does not disappoint, rich and round with flavors of blue fruits and wonderful savory quality with a finish of tea and wet slate, this is a good thing. This wine has been barrel aged in 100% French Oak for 2 years. The 2011 Reininger Merlot grapes are from the Pepper Bridge and Seven Hills Vineyards and are 100% Merlot. This wine has been barrel aged in 53% French, 47% American, and 5% new oak for 2 years. This is a big, powerful, and robust Merlot, with very ripe fruit balanced by sweet oak spice from the French and American oak.  The fruit aromatics and flavors are of dark cherry, ripe plum, spicy tobacco, caramel and toasty oak. A touch of acidity lifts the fruit forward toward the end for a long, bright finish. From my table to yours, www.wineguymike.com 

WineGuyMike

The Tasting Room With Justin Vajgert For Reininger Winery And Helix Wines

 Wine Guy Mike Today on The Tasting Room I am going to introduce you to Tom Van Voorhees, Cheese Monger for The Rogue Creamy located in Central Point, Oregon. Live Stream The Tasting Room on KFGM 105.5 FM from 12:00 - 1:00MST right here; http://tunein.com/radio/KFGM---Missoula-Community-Radio-s288054/?utm_source=tiEmbed&utm_medium=referral&utm_content=s288054 Tom Van Voorhees Cheese Monger at Rogue Tom and his wife relocated to Oregon from New York 10 years ago so Tom could begin his career as Cheese Monger at the Rogue Creamery. A Cheese Monger is the manager of the retail cheese department and they are responsible for managing the cheese inventory, selecting the cheese menu, purchasing, receiving, storing, and development of the cheese ripening. Tom has been officially recognized as the top Cheese Monger in the United States. Tom and I have been friends for nearly 10 years now and I rely on him for cheese recommendations frequently. My catering company, Scratch Catering, serves Rogue Creamery cheese selections exclusively. Rogue Valley AVA History The Rogue Valley AVA wine history dates back to the 1840's. European immigrants planted grapes and eventually bottled wines.  In 1852, an early settler, Peter Britt, began growing grapes and in 1873 founded Valley View Winery, Oregon's first official winery. A professor from Oregon State University planted an experimental test vineyard in the Rogue Valley AVA in 1968 and discovered this region was a great place to grow grapes and in 1972 the Wisnovsky family renewed the Vally View Winery namesake for their winery label. There are four main growing areas in the Rogue Valley AVA, Bear Creek Valley, Illinois Valley, the Valley of the Rogue, and the Applegate Valley which in itself is its own AVA. Overall there are 16 federally approved AVA's or viticulture growing areas in Oregon. The Rogue Valley AVA covers 1.15 million acres of intermountain valley area in Southern Oregon. The Rogue Valley AVA Grape Varietals Del Rio Vineyards from the Rogue Valley AVA Syrah, Merlot, Cabernet Sauvignon, Pinot Noir, and Chardonnay are the major grape varietals that are predominant.  There are three valleys that have progressively warmer microclimates providing the Rogue Valley the diversity for growing both warm and cool climate grape varietals.  Pinot Noir is grown to the west as this microclimate is influenced by mountain and ocean winds that cool the area and to the east, the warm weather varieties thrive.  Merlot, Cabernet Sauvignon, and Sauvignon Blanc grow in the hills at elevations of nearly 2,000 feet producing grapes with concentrated fruit and sugar. History of Rogue Creamery The Rogue Creamery history spans nearly eight decades. Italian immigrant Tom Vella who had settled in the Sonoma, California area set his sights on the Rogue Valley as an area of opportunity to found a creamery. When Tom arrived it was small farms and pear orchards and the main industry was lumber. Tom was a visionary and entrepreneur opening the small creamery during the Depression, a gutsy move considering the lack of economic climate in the United States. Tom’s goal was to grow the creamery as fast as possible in order to provide employment and sustain the area's small farms.  The farmers supported Tom in his endeavor. The Southern Pacific Rail line that ran from Los Angeles, California to Seattle, Washington passed through Medford which is the larger city located right next to Central Point.  Passengers traveling between San Francisco, California and Seattle stopped to enjoy theatrical performances at the historic Holly Theatre. Rogue Creamery Cheese Selections The Rogue Creamery flourished during the Depression and provided significant amounts of Cheddar cheese for the troops that fought in World War II.  After the war, the Rogue Creamery changed focus and was retooled to serve civilian markets. Cottage cheese was very successfully introduced to the consumer market and served as the transition for the Rogue Creamery to become the premier producer of Blue Cheese that it is today. Inspired by the success of the Cottage cheese Tom Vella knew he needed to grow his product base and Blue Cheese was on Tom’s radar. As the wise entrepreneur that he was, he decided to go right to the source of the best Blue Cheese in the world, Roquefort, France. It was there that Tom and his wife spent the summer of 1955. Tom’s good fortune, talent, and fluency in Italian opened many doors. The Roquefort Association, although shrouded in secrecy, welcomed Tom when he spoke to the supervisor of the facilities in the man’s native dialect. Presented with a gold pass signed by all functionaries of the Society, Tom toured operations from farms to cheese factories to the curing limestone caves at Cambalou. At summer's end, Tom departed France with plans for a Roquefort type cheese factory, already producing Oregon Blue in his imagination.  Construction began in Central Point in 1956. Tom envisioned caves similar to the environment of Cambalou and designed a building to duplicate that atmosphere.  Two Quonset-shaped half circled rooms of cement were poured, one over the other, with space in between for insulation. The result was a true cave-like atmosphere. Rogue Creamery Retail Store Production of blue began in early 1955, instant success validated Vella’s business acumen.  This was the first blue cheese produced in caves west of the Missouri River. Over the years Vella’s dedication to quality was unwavering to the end as was his enthusiasm for the business and the Rogue Valley.  He died on December 23, 1998, at age 100. The Rogue Creamery was inherited by Tom’s family and his son Ignazio who became the driving force behind the creamery.  Ignazio's reputation as “The Godfather of the artisan cheese industry” really says it all.  Ig, as he was known, stayed on as a mentor to current owners David Gremmels and Cary Bryant who are now the senior cheese makers. Ig, Cary, and David Today, the Rogue Creamery is thriving. Gremmels and Bryant have steadfastly held to the principles laid out by Tom and Ig Vella. The creamery’s Mission Statement; An artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world's finest handmade cheese. Rogue-River-Blue Cheese-with-certificates In the first two years under the leadership of Gremmels and Bryant, the Creamery had won numerous trophies and awards, including World’s Best Blue Cheese at the 2003 World Cheese Awards in London, a first for a U.S. creamery. The Rogue Creamery produces some of the finest blue and cheddar cheese selections in the world. They are Certified Organic and are quickly headed to also being Certified Biodynamic. Here are a few cheese pairing tips from Cheese Monger Tom Van Voorhees. Cheese Pairing Tips Pairing Tips; Pair regional foods, wine, and beer together. Pair light colored wines and beers with fresh cheeses. Wines higher in tannin exaggerate flavors in cheese ie. fat, sharpness, sweetness and animal flavors.  Dessert wines pair nicely with cheeses that have a salty, sharp or bitter flavor. Rogue Creamery Smokey Blue Cheese BLUE CHEESE; Generally pairs well with full-bodied red wines, or sweeter whites such as Gewürztraminer or late harvest dessert wine and Port is classic wine and cheese pairing. CHEDDAR; Generally pairs well with medium to dry white and red wines, especially the sharp and extra-sharp cheddars. Flavored cheddars, usually at the mild or medium level, will expand the selections in both categories of wine.  Don’t forget the beers – cheddars are classic companions to a variety of ales, stouts, and lagers. CURDS; Very light in traditional cheese characteristics; the flavoring agents become prevalent in the flavored varieties.  Curds pair well with most beers, and with lighter white and red wines. It has been great having Tom Van Voorhees join me in The Tasting Room today and even better sampling the world-class cheese selections from the Rogue Creamery! From my table to yours, 

Rogue Creamery Cheese Monger Tom Van Voorhees on The Tasting Room

Today is Father’s Day and I thought it would be a great opportunity to pay homage to some of the men who are or were father’s, whom I have really respected and loved, and have made such an impression that they have impacted my life.President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father's Day in 1966.  It was six years later, in 1972, when President Nixon made the day a permanent national holiday by signing it into law.I thought it would be fun to share a little of my life with you, of course let us not forget this show is all about wine.  I put a great deal of thought into these men who have been important to me and thought about what wines that I have enjoyed recently that reminded me of these special men on Father’s Day.First I’ll talk about my dad, his name is Frederick.  My dad grew up in a very poor family in Upstate New York, which is also where I grew up.  My Dad’s life growing up was not easy, he is a survivor who has had to scrap for everything in life, but my dad was a dreamer.  My dad went after his dreams and fought as hard as he could to live and achieve all that he could dream.  For my Dad I raise my glass and toast him with a great Syrah from Walla Walla in Washington State from Reynvann Vineyards.  For this toast I chose their Syrah “The Contender”, they make three great Syrah’s but this one that I think is one of the finest varietal examples seemed appropriate for my Dad.My Father-in-law, Paul Wright who was one of the toughest men I have known, and not due to his physical strength.  He was tough enough to be a great man. Paul a recipient of the Purple Heart from the Korean War was hospitalized for nearly one year having been shot in the war, but he survived.  Paul was a Nuclear Engineer, the father of five children, foster father to over 2,000 children who needed emergency short term(Ha Ha) care.  These kids were raised alongside his own children wearing the same clothing, taking the same music lessons, and playing the same sports.  My Father-in-law just lost a long and hard fought battle to Pancreatic Cancer, he seemed to even beat that though, he lived nearly two years after diagnosis.  I raise a glass of Pinot Noir from Balletto Vineyards and Winery in the Russian River Valley.  This is a great Pinot Noir that expresses true and real terroir at the hands of winemaker Anthony Beckman, that is what my father-in-law was true, real, and an example of something to model oneself after.My Grandfather on my mother’s side, Alfred Gates, was a survivor of World War II.  He spent his time in the war on destroyer escorts, the support team for the big battleships.  His boat survived the war and all the unbelievable storms at sea.  This man taught me self respect, how to treat others, how to be a leader of a family.  Al was loved by everyone who ever met him, and he enjoyed everyone he met.  He is a person I miss a lot and think about from time to time even though he has been gone for over thirty years.  I’m grateful for this man who always had a twinkle in his eye, for him I toast him with no other than a great sparkling wine, Gruet Brut Rose.Last but not least by any means, my Grandfather Tornatore from Sicily.  My Grandfather came to this country with nothing through Ellis Island in New York.  He eventually settled in a tiny place in Upstate New York named Mexico, New York.  This man was a bull of a man, as wide as he was short, he was a pheasant who worked in a steel foundry and raised everything on his land to feed his family.  I am forever grateful to this man for instilling my love and passion of wine, my grandfather also loved wine.  As powerful a man as he was, his hand for the vine was gentle.  He was a master of grafting fruit trees and grapevines, I followed him and learned a love of the land, a love of the vine, and he instilled his amazing passion for the wine to me.  For this I’m eternally grateful, to him I raise a glass of Boroli Quattro FratelliThe wines reviewed today all receive the WineGuyMike™ Seal of Approval™From my table to yours,Social Media links;YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhumFacebook; WineGuyMike please “like”Twitter; @WineGuyMike please follow me 

Toast To A Father's Day Celebration

This show is brought to you by Express Imprint, click on the link below and check out their Custom Koozie This week on Wine Time™ Radio Show with WineGuyMike™  I’m talking about Lambrusco. Why you might ask?  Because today, June 21st, is Lambrusco Day in Italy, and Lambrusco is one of the best wines to enjoy with food. Simple, fun, fizzy, refreshing, inexpensive, need I say more?Lambrusco is one of Italy’s most popular wines. Do you remember one of television’s most famous of tag lines “Riunite on Ice, That’s Nice”? Yes that’s right your Grandma’s Lambrusco, Riunite, is still claiming to be the biggest selling Italian wine in history here in the United States.Riunite Lambrusco was launched in the late 1960’s and what now seem like cheesy commercials ran on TV in the 70’s.  Cheesy or not that famous tag line is one of the most memorable ever, at least for those of us old enough to remember.  But the truth is this brand enjoyed one of the most well executed marketing campaigns ever.  That was yesterday, today Lambrusco has come of age and I’m here to share it with you.There is not anything to complicated or technical that we need to know in our approach to buying, chilling, and drinking Lambrusco.  In fact Lambrusco is rather simple and ultimately the secret to a great Lambrusco is one that produces a great head of foam when you pour it, just like a great beer.  Selections will unfortunately be limited on your local shelves unless you live in an area that has a great wine shop.  If you live on the east coast you will have more choices better selections. Wherever you have a concentration of die-hard Italians like me that enjoy Lambrusco retailers will show this sparkling gem from Italy some love.More and more you will find Lambrusco lovers who are so incredibly passionate about this frizzante wine from the Emilia-Romagna region in the heart of Italy that you just have to give it a try.The Emilia-Romagna region is located between two of my favorite areas in Italy. Parma which is home to some of my favorite raw cow’s milk cheese Parmigiano-Reggiano, yet another wonder of the world I cannot live without.  On the other side of Emilia is probably one of the most iconic areas of Italy, Modena, and the birth place of Ferrari exotic sports cars.Italian winemakers produce a large range of Lambrusco wines.  If you shop at a nice specialty shop and they take their wine program seriously it is somewhat safe to assume they have chosen a good selection of wines for you to purchase.  The best Lambrusco’s are going to be dry and made in a frizzante style.  There are three colors of fizzy Lambruscos: white (bianco), rose (rosato) and the classic red (rosso) ranging from sweet to bone dry.Prosecco is another Italian favorite that is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.  Ask you wine steward of the store you shop in for the driest Lambrusco in a frizzante style that they offer for sale.Lambrusco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Lambrusco because it preserves the freshness and the flavor of the grapes.Unlike Champagne, Lambrusco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.What I love about Old World European wine is that they are a function of necessity.  The wines in each area are made to work with, match, or pair with the foods that are grown and raised in the region or area.  Lambrusco is no different and in the Emilia-Romagna region their food tends to be rich, salty and that is why Lambrusco works so well with the indigenous foods of the area.Lambrusco wine is lively and bright with fruit, balanced out with naturally high acidity which pair perfectly with the rich salty food dishes from this area.  Lambrusco like all Old World style wines are not overdone, featuring lower percentage of alcohol which is also conducive to being a great wine to pair with food.The really terrific thing to note about Lambrusco is that you will be hard pressed to ever find one more expensive than $20.00 and many are $8.00-$10.00.  Wow that works in this economy for my pocket-book.Many bottles will list the Lambrusco grape variety from which it has been produced.  I’m not going to bore you with the 13-17 different Lambrusco grape varietals because there are only a handful you need to know.  Here is the short list; The most commonly found clones are the Grasparossa, Maestri, Marani, Monstericco, Salamino and Sorbara.  The rabid Lambrusco lovers, they love the Sobara version but any of these are ones that you want.  If you want to dig in a little deeper here is a link from my friends in Italy and their site which is solely devoted to Lambrusco; http://www.lambruscoday.org/facts-or-fiction.htmlHere’s what you should expect from a good Lambrusco; fresh, fruity, dry, tannic, nice acid, beautiful fruity nose, frothy, nutty, grapy, jammy, fun, and refreshing.  All this and it’s inexpensive too, really what more could you want?  This is a great wine to try that I whole heartedly recommend with all of my love and passion.  “Mikey likes it”, remember Mikey on TV?  I do if I had a penny for every time I’ve heard this in my life I’d be a wealthy man driving the Ferrari and drinking my dry frizzante Lambrusco on my way to get my fresh sliced hunk of Parmigiano-Reggiano to have with my Lambrusco.This particular Lambrusco is a fantastic example of just how special Lambrusco can be. The Cleto Chiarli E Figli is made from Grasparossa and Sorbara grapes resulting in an intense red Lambrusco with a delightful fruity bouquet.  This Lambrusco is produced in the heart of the best Sorbara Lambrusco region.My recommendation for the perfect pairing; if you haven’t had the pleasure of Lambrusco and pizza get on the phone now and order the pizza.  This Italian Lambrusco and pizza, well you will think you have died and gone to heaven.  Enough said…Visit www.WineGuyMike.com to learn more, please subscribe to my blog an newsletter while visiting my site so you get my weekly updates.From my table to yours,

Learn about Lambrusco on the Wine Time™ Radio Show with WineGuyMike™

 Social Media links;Today's Father's Day podcast, Special Father's and Special WinesYouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhumFacebook; WineGuyMike please “like”Twitter; @WineGuyMike please follow meSleep City Missoula  www.SleepCity.comGeorges Distributing in Helena, Montana.Today is Father’s Day and I thought it would be a great opportunity to pay homage to some of the men who are or were father’s, whom I have really respected and loved, and have made such an impression that they have impacted my life.President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father's Day in 1966.  It was six years later, in 1972, when President Nixon made the day a permanent national holiday by signing it into law.I thought it would be fun to share a little of my life with you, of course let us not forget this show is all about wine.  I put a great deal of thought into these men who have been important to me and thought about what wines that I have enjoyed recently that reminded me of these special men on Father’s Day.First I’ll talk about my dad, his name is Frederick.  My dad grew up in a very poor family in Upstate New York, which is also where I grew up.  My Dad’s life growing up was not easy, he is a survivor who has had to scrap for everything in life, but my dad was a dreamer.  My dad went after his dreams and fought as hard as he could to live and achieve all that he could dream.  For my Dad I raise my glass and toast him with a great Syrah from Walla Walla in Washington State from Reynvann Vineyards.  For this toast I chose their Syrah “The Contender”, they make three great Syrah’s but this one that I think is one of the finest varietal examples seemed appropriate for my Dad.My Father-in-law, Paul Wright who was one of the toughest men I have known, and not due to his physical strength.  He was tough enough to be a great man. Paul a recipient of the Purple Heart from the Korean War was hospitalized for nearly one year having been shot in the war, but he survived.  Paul was a Nuclear Engineer, the father of five children, foster father to over 2,000 children who needed emergency short term(Ha Ha) care.  These kids were raised alongside his own children wearing the same clothing, taking the same music lessons, and playing the same sports.  My Father-in-law just lost a long and hard fought battle to Pancreatic Cancer, he seemed to even beat that though, he lived nearly two years after diagnosis.  I raise a glass of Pinot Noir from Balletto Vineyards and Winery in the Russian River Valley.  This is a great Pinot Noir that expresses true and real terroir at the hands of winemaker Anthony Beckman, that is what my father-in-law was true, real, and an example of something to model oneself after.My Grandfather on my mother’s side, Alfred Gates, was a survivor of World War II.  He spent his time in the war on destroyer escorts, the support team for the big battleships.  His boat survived the war and all the unbelievable storms at sea.  This man taught me self respect, how to treat others, how to be a leader of a family.  Al was loved by everyone who ever met him, and he enjoyed everyone he met.  He is a person I miss a lot and think about from time to time even though he has been gone for over thirty years.  I’m grateful for this man who always had a twinkle in his eye, for him I toast him with no other than a great sparkling wine, Gruet Brut Rose.Last but not least by any means, my Grandfather Tornatore from Sicily.  My Grandfather came to this country with nothing through Ellis Island in New York.  He eventually settled in a tiny place in Upstate New York named Mexico, New York.  This man was a bull of a man, as wide as he was short, he was a pheasant who worked in a steel foundry and raised everything on his land to feed his family.  I am forever grateful to this man for instilling my love and passion of wine, my grandfather also loved wine.  As powerful a man as he was, his hand for the vine was gentle.  He was a master of grafting fruit trees and grapevines, I followed him and learned a love of the land, a love of the vine, and he instilled his amazing passion for the wine to me.  For this I’m eternally grateful, to him I raise a glass of Boroli Quattro FratelliThe wines reviewed today all receive the WineGuyMike™ Seal of Approval™These wonderful Father's Day wine selections are available today at the Market On Front. Located on the ground level of Missoula's new award winning parking structure.From my table to yours,

This Week on the WineGuyMike™ Radio Show© A Tribute To Father's Day and My Dad

Good Sunday morning and welcome to the WineGuyMike Radio Show.  It’s 2014 and I’m ready to rock this year’s vintage with you.  Together we are going to take a new approach and a new look at great wines that I can’t wait to share with you.Pick up your empty glass and hold it up to the sky as you look out the window.  Imagine the beautiful color of your favorite wine adorning the glass, bend your elbow and pull the glass close and tip your nose deep into the glass.  Breathe deeply and imagine the wildest exotic aromas of your favorite wine rising from the juice in your glass.  Lower the glass to your lips, tilt your head gently back and take an imaginary sip of the finest wine you have ever tasted.  Swish the wine all about as it invigorates your palate.  Swallow the liquid nectar and imagine The Trail that it has left behind, the finish of the best wine you have ever tasted.  It lingers on your palate just like a song you hear on the radio and then it is stuck in your head.  You play it over and over, on your palate and in your mind.That’s right this I’m going to take you on a new virtual wine journey week after week in 2014.  We are going to meet interesting new people from the vast world of wine.  Virtually traveling to new places we have yet to visit, experiencing wine in a way you and I have never imagined.  Welcome to 2014.  Today I’m going to talk about style, your wine style preference is what I’m referring to.  So far this winter Western Montana has been a little bit strange.  Why you ask, well it has in the high 30’s to mid 40’s and the last time I checked it is early January.  As memory serves me it is usually about zero'ish this time of year in the Rocky Mountains.  This is more than a little disconcerting, it is just downright unusual.Did you know that all throughout the decade of the 60’s that grape farmers in Burgundy, France harvested their grapes on average at the end of September?  In the first few years of the millennium that harvest took place in the first week of September.  I don’t begin to know what that means but it is a huge change.  When I think about having Spring in the middle of Winter in the Rocky Mountains and major climate changes in wine country around the world it is one of those circumstances that make me go hmm……………..Old World, New World, what’s your style?  Let’s take a closer look and see if we can define this.  First of all let’s consider these terms; Old World wine, Old World winemaking, New World wine, and New World winemaking.  What do these terms mean and why are they relevant?When I think about terminology that best describes Old World vs. New World these are a few thoughts that come to mind.Old World; Ancient, Europe, tried, apprenticeships, craftsman, details, tradition, experience, patience, aged, practical, these are my thoughts when I think of Old World.New World; Young, new, melting pot, now, in the moment, technology, science, instant gratification, excess, impatient, brash, learn as I go, these are a few terms that come to mind when I think of New World.I’m not suggesting that one is better that the other, what I am suggesting is that when it comes to wine, these are styles.  Styles should be considered for the situation, perhaps a style to suite your mood, or your frame of mind.For me Old World vs. New World could be compared to the difference between those who cook with feel and experience and those who cook with recipes.  Old World draws on centuries of experience thus allowing for intuitive multi-dimensional winemaking.   New World has decades of experience, it may still be developing its formula, striving to become more dimensional.  Experience enables chef’s to create and cook with intuition; the same can be said for winemakers as well.Winemakers from the Old World are very much in the background.  Current winemakers are a result of many years of understudy and apprenticeship with the winemaker who made wines at that particular Chateau or Estate. Rarely do you know the name of a famous Old World winemaker, but it is common to be aware of a famous Chateau or Estate that produces excellent wine.  This is because European wine laws typically dictate what grapes can be grown, how much of them can be grown, harvested, and dictate how the wines are made.  Wine regions of the Old World have be growing grapes and making wine for centuries.  The New World does not yet have this type of experience to draw from.  The Old World quite literally has this down to a formula and they understand their terroir, or sense of place.Let’s remember that Old World wine is made by design, it is made to complement foods that are indigenous to that particular region.  These wines are blends of grapes that are smooth and easy to drink and are easily enjoyed with foods they are designed to pair with.  Old World wines exude restraint but express subtle nuances of sense of place, are understated yet complex, these are sophisticated wines that present as simple.Wine in the New World in the most historic sense may only be a century old.  Cavalier vineyard owners and young winemakers are still discovering new places to grow grapes as they understand terroir.  Historic floods, fossils, seismic activities, and cataclysmic eruptions up and down the west coasts of North and South America are now the home of multitudes of renowned vineyards with serious potential.If you look closely at the pedigrees of New World winemakers almost all have wine related degrees of Enology or Viticulture from UC Davis or Oregon State.  What does this mean for you and me?  Most new young winemakers have these degrees prior to having the opportunity to utilize their specialties at a wine estate. This is unlike the Old World that is steeped in the tradition of apprenticeship.  New World winemaking comes at wine from a very different direction than Old World in some respects and I believe it is reflected in the wine, not that this is bad, it is just different. New World wines are not made as a result of foods indigenous to regions.  These wines are driven by science and now are also by an understanding of the terroir.  Vineyard owners and winemakers understand terroir now in a way the Old World has for centuries.  So how are the wines different, well to start with most New World wines are single varietal wines, although many winemakers that are beginning to blend wines well.  Most New World wine has a much higher percentage of alcohol than Old World wine.  This presents wines that are much bigger, much bolder than their European counterparts.  In general most New World wines are designed to drink and not necessarily made with a food pairing purpose in mind.  That is not to say New World wines do not pair well with food, they are not made to complement food localized to a region.I find that New World wines have a much sturdier frame or structure, are much more pronounced visually, aromatically, and certainly on the palate.  This is the New World style of wine, is this better, less than, no they really cannot be compared because they are simply different.   As for me it really comes down to what is the circumstance and what kind of mood I’m in.  Do you want wine to enjoy dinner with or do I want to sip on wine to be social, a lot to consider.  New World and Old World alike both produce wonderful wines, but perhaps with a different focus.“In the Rocks” Syrah from Reynvaan Family VineyardsThis is an example of an Old World style of wine made by Matt Reynvaan who last year was noted as one of the top 30 winemakers under 30 years of age in the world.  Nobody does wine better that Reynvaan Vineyards from Walla Walla in the Columbia Valley AVA.The 2009 “In The Rocks” is packed with dark fruit aromatics, smoked meats, crushed gravel, and white pepper.  It is very animalistic with hints of sweet creme brulee and will benefit from 5 years of cellaring if you are able to resist the temptation to drink it.  Terroir driven wine that is outstanding, you don’t want to miss this.  Check this wine out at Liquid Planet in the heart of Downtown Missoula.Truchard Vineyards Syrah from Carneros Napa ValleyThe 2009 vintage produced fruity wines with intense flavors, great texture, and beautiful balance.  This terrific example of a New World style of wine from the Carneros area in the Napa Valley has aromas of plum, boysenberry, and blackberry; highlighted with vanilla, earth, and white pepper.  On the palate this wine is fills your mouth with rich flavors of cassis and black cherry; followed by mineral and cracked black pepper.  Ripe tannins provide an opulent, long finish of fruit and spice.  This wine is well made and a beautiful wine to drink.*Both of these wines are upscale wines that represent the Old World vs. New World styles referred to in today’s blog.  There will be selections of both styles available at  your favorite place to shop for affordable wines too."from my table to yours"

Old World or New World What’s Your Wine Style? This Week on the WineGuyMike™ Radio Show©

I’m frequently asked; Mike I like to drink dry or crisp wines but I never seem to like aperitif or dessert wines.  Can you recommend how I might approach these types of wines? There are some naturally sweet grape varietals such as Muscat, Huxelrebe, and Ortega that are used to produce sweet wines.  The Sweetness of these particular varietals is enhanced by pruning techniques – eliminating bunches of grapes on the vines to concentrate sugar and flavor.There are a few techniques that are used to produce sweet wines as well.  One winemaking technique that is used is Chaptalization.   This is when sugar or honey is added prior to fermentation process.  Süssreserve is a German technique of winemaking that adds grape juice to the wine after fermentation has been completed.Today though we will be focusing on Icewine, a winemaking style where grapes are naturally frozen on the vine, harvested during the middle of the night or early morning and pressed in the extreme cold to separate the juice from the ice crystals.  The fermentation requires special yeast and many months of time.  This remarkable process concentrates the sugar and acids and intensifies the aroma and flavor of the grapes.  The result is very special wine that expresses aromatic flavors of white and tropical fruits.Natural Icewine by wine regulations require a hard freeze; in Canada the temperature must drop to (-8C or 17°F) colder, and in Germany (−7 °C or 19 °F), this usually occurs months after a typical harvest.  If the freeze does not come soon enough the entire crop can be lost to rot and if the freeze is too severe it can prevent any juice from being extracted when the grapes are pressed.  Animals also love these sweet grapes and left to hang to long grapes will naturally drop from the vine.  This is a very tenuous circumstance waiting for the “perfect” climatic conditions.  Canada and Germany are the world's largest producers of ice wines.  About 75 percent of ice wine in Canada comes from Ontario.Late Harvest or Noble Rot wine is made from moldy grapes, a fungus known as Botrytis Cinerea.  This process occurs best in vineyards that experience heavy evening moisture with hot sunny days.  This fungus dehydrates the water from the grape and imparts nuances of Honey, and Apricot once the wines are made.  Sauternes from Bordeaux, Hungarian Tokaji, or  Germany’s Trockenbeerenauslese are some of the world’s finest examples of Late Harvest and Noble Rot wines.In Austria, Germany, the United States, and Canada, the grapes must freeze naturally to be called ice wine.  Cryoextraction is yet another method (that is, mechanical freezing) used to simulate the effect of a frost.  The grapes are not left to hang for extended periods as is done with natural ice wines.  These non-traditional wines are sometimes referred to as "icebox wines".  Good Dessert and Aperitif wines are sweet but remain balanced due to balanced acidity.  These wines can be served alone or with foods less sweet than the wine.  Quite often, the wine itself can be a dessert, but bakery sweets can be a good pairing. Whites Dessert or Aperitif wines should be served slightly chilled while the reds should be served at room temperature or ever so slightly chilled.To learn more about wine join me on my website at www.WineGuyMike.com From my table to yours,

Dessert and Aperitif Wine on Wine Time™ with WineGuyMike™

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,

Join me live for Wine Time™ with WineGuyMike™ on ABC Montana. Wine Time airs bi-monthly on Friday's during the 5:30PM news cast.  The next feature airs on 12/20/2013.https://www.youtube.com/watch?v=4vKSytzeTVE This week on Wine Time™ with WineGuyMike™ on ABC Montana TV learn about Kingston Family Vineyards in the Casablanca Valley of Chile. Courtney Kingston is the owner of Kingston Family Vineyards in the Casablanca Valley of Chile.  Kingston was a past guest on the WineGuyMike Radio Show™ and Mike had a chance to sit down with Courtney on Wine Time and find out what’s new at her family vineyards and most importantly talk about her family’s wines.This is a story of sustainability and it was at Stanford while completing her graduate studies that she solved an age old problem; how to sustain a ranch beyond 3 generations.  Kingston’s answer, plant grapes to sell to other wine producers and use 10% of the premium harvest to produce wines under the Kingston Family Vineyards label.Kingston’s grandfather was a mining engineer from Michigan who in 1906 relocated to Chile to work for a gold mining company.  While he never realized that dream of striking gold he married a Chilean woman and settled what 5 generations of the Kingston clan have known as the “Farm”.The “Farm” is a large cattle ranch and dairy farm located 12 miles from the Pacific Ocean in the western hills of the Casablanca Valley in Chile.  There are three distinct climates ranging east to west and three main growing regions from north to south that make up the terroir of Chile’s grape growing areas.  The Coastal Region is a cool climate, the Central Valley is warm, and the Andes Mountains can be cool or warm depending on the location.The major grape growing regions of Chile are the Casablanca Valley featuring (Sauvignon Blanc, Chardonnay, Pinot Noir), the Maipo Valley featuring (Cabernet Sauvignon), and the Rapel & Colchaqua Valley’s that feature (Cabernet Sauvignon, Carménère, Merlot).Kingston’s grandfather was not the only risk taker in the family, Courtney’s strategic plan included growing not only Sauvignon Blanc which was common to this region but she planned to also grow Syrah and Pinot Noir which was not.  Kingston enlisted the help of winemaker Byron Kosuge and the rest is history.  Sauvignon Blanc was planted in the flat sections of the farm while the Syrah and Pinot Noir were planted to the higher hill sides.http://www.youtube.com/watch?v=4vKSytzeTVEKingston Family Vineyards goal has been to produce premium wine at affordable price points offering true consumer value.  They have accomplished this goal and these wines receive the WineGuyMike Seal of Approval™.  The Tobiano Pinot Noir and Cariblanco Sauvignon Blanc are available at the Market on Front.   Visit www.WineGuyMike.com to learn more, please subscribe to my blog an newsletter while visiting my site so you get my weekly updates.From my table to yours,

Kingston Family Vineyards on the WineGuyMike™ Radio Show

Wine Time™ with WineGuyMike™ - Kingston Family Vineyards from the Casablanca Valley of Chile

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