Kokomo Winery in Dry Creek

Kokomo Winery in Dry Creek is a phenomenal winery that is definitely a must go! Award winning wines that are second to none and focus on fruit purity and characteristics. I first found out about their wines when some guests first brought in their amazing Zinfandel and Petit Syrah. These wines absolutely blew me away. From the first appearance, to the last sip, I couldn't wait to get my own to enjoy. The wines were deeply ruby red in color, full bodied with beautiful structure and flavors worth drinking now or worth cellaring for a special occasion.

A little information on Dry Creek. Dry Creek AVA is in Northern Sonoma County bordering Healdsburg right off Hwy 29. This AVA is very small, charming and a must see for wine lovers. Author of  the infamous book, "The Wine Bible" by Karen MacNeil, says that Dry Creek is "perhaps the most charming viticultural area of all in Sonoma County... Time seems to have stood still there." She couldn't be more correct. The rolling hills along the low lying valleys with sporadically placed vintage farmhouses, feels like you have drove into another century. This area has been adapt to viticulture dating back to the late 1800's.  The area in total 32 square miles, 16 miles long by 2 miles wide it is easy to miss, but once you are there it could easily become a place you will want to return too.

Back to Kokomo, while there I was amazed by the hospitality and care they showed while we were there. Leslie was my tasting guide and as we got to talking, not knowing who was sitting right next to us quietly, was Ross. Ross is the hospitality manager for Kokomo and between the two of them, I can not say enough great things. As Leslie started asking questions wondering what I would like to taste, we went from a few wines to their entire library of extraordinary wines. I am only gonna touch on a few but believe me I could go on and on about what they do, amazing stuff!

2013 Timber Crest Sauvignon Blanc: $20 (from winery only)

Light and crisp with intense fruit flavors and structure for this style, aromas of citrus, pear and tropical notes, the mouthfeel is lush and viscous at the same time. Guava, tangerine and apricot will overwhelm your palate like nothing you will ever taste. While tasting this I thought the perfect pairing would be a fresh pear and goat cheese torte.

2012 Russian River Pinot Noir: $36 (from winery only)
Gold Medal Winner 2014 San Francisco Chronicle Wine Competition

This complex pure Pinot Noir focuses on the quality and complexity that Pinot Noir can have. Floral and fruity aromas with complex structure and mouthfeel this is not your typical everyday wine. You can drink it now or keep it in your cellar for years to come.

(These wines are almost exclusively sold through the winery. Very limited production of these wines are made and a must try.)

To find out more information on Kokomo Wines check out there website:
www.kokomowines.com

Wine tasting techniques

Have you ever gone to a restaurant or seen on T.V. people order wine and wonder why they try to swirl wine in their glass or smell the cork when the server places it in front of them? Tasting technique can play a huge roll in what the outcome of the wine can and will be. From the time you or someone else opens the bottle it starts to gain oxygen creating a different biology, evolving and transforming into something different. Not that oxygen makes Red darker and White more clear or golden, but the taste, texture and smell are different, because technically until that cork is popped or the screw top undone the wine is still aging.

When ordering a bottle at a restaurant whether it be your waiter, wine steward/sommelier, restaurant manager or the guy sitting next to you at the dinner party your at you want to look at a few things and make sure it is something you are going to enjoy. The label on the bottle is your first clue, the name, the vintage, the grapes used, does it say "old vine" (if ordering Zinfandel), does it have the AVA which it is from, "Reserve" or "Estate" bottled, are all your first indications on what you can expect, and if it doesn't then that is okay too because not all amazing wines want to give away their secrets on the label. A label or a name shouldn't just be the end all be all, it is only your first step into tasting.

Once opened if it has a cork inspect the cork by squeezing the end by where it made contact with the juice. Look at the color of the area, does it have sediment does it have sugar crystals on it, is it dry, does it smell funny, it should your smelling a cork! You can still get some of the aroma but there again that is not your deciding factor, step two is the cork.

Now you have your first little bit poured into your glass. Before anything admire the color, the craftsmanship, the fact that what your about to drink not only took at least three years to grow, but was created and cared for, hand picked and sorted, pressed and aged, because what your drinking is a piece of art, the grandure of what it is, what will be and what it does is nothing to be taken lightly. Tilt your glass, raise it above your eye sight and look at it in the light, layers, layers of depth, complexity, color, structure, taste, and years. Now smell.

Smelling that first aroma gives way to the experience and relationship you are now creating with not only the people around you but creating an experience you always remember. Where there is wine there is memories being created. Think about what your smelling, flowers, berries, minerals, herbs, veggies, smoke, oak, vanilla, citrus, hay, pineapple or tropical fruits, apple, peaches, apricots there are so many things happening, and it all comes from one fruit. Swirl.

Swirling is the gateway to what will be, what will this wine be once it opens up from more oxygen, because that is what you are doing opening a gateway to another level, levels of flavor are now opening as the bouquet opens up and nuances and aromas released another dimension, characteristic and profile created. The "legs" linger on the sides of the glass like paint on a canvas, adding to what will be your first taste.

Now smell again, new aromas, new flavors, new layers of complexity, nose tingling, mouth watering, umami is happening.

Taste...

Mouth feel, the first indication that something is happening. As soon as it hit your lips you have again created a memory. Anything can happen at this time, by now someone has cracked a joke, made you laugh, asked a question, said something ridiculous, anything can happen. The texture, flavor, mouth feel, aroma taking over your senses like nothing else can because you know this is special. These are the moments you don't forget, everyone is watching, the ultimate decision is about to be made. Yes or no?

Predictions 2014

Every year, new trends pop up and every year they change, grow, evolve or die. 2013 personally I saw red blends, old world wines, example Chateauneuf Du Pape, Spanish Rioja, Rhone and Bordeaux make huge jumps in world popularity. Rioja was ranked 2013 Wine Spectators #1 wine, 2014 will be no different, new popularity of different wines will start to show, another number 1 will be crowned and craft beers and spirits, farm to table, locally sourced ingredients, the expansion of the mind will start to happen and curiosity will take over. Questioning the ideology that the best wines can only come from certain regions will be put to the test. New American wines gaining ground, becoming more accessible will take place all over the country, with states like the Virginia's, New York, Texas and Idaho leading the way, producing smaller unknown grape varietals and thrusting them forward into the masses. Larger names such as Duckhorn and the Jackson family known for their ever popular "Kendall Jackson" wines are setting up stakes in other states like Washington and Oregon according to different sources. We will see the growth of sustainable, organic, bio-dynamic, microbial farming practices with production already taking place that will be another thing people will look towards while looking over wine lists in restaurants. Is it locally sourced? Will be the question you ask your server when asking about the veg on the dish. In London instead of the 2 meat and veg it will be reversed, 2 veg and meat will be the new popular way of thinking, Eastern Europe like Solvania and Bulgaria will modernize wine production creating great affordable wines, with Spain doing the same do to a crumbling economy.  The prediction of Chardonnay being the varietal come back made by the Washington Post was interesting to me considering Chardonnay is the most widely drank grape in the U.S. so to see what will happen is something to watch out for. According to WP American, New Zealand and Australian vintners say they have the right clones and the right vines. Don't count South America though, Argentina, Chile and even Brazil will come with some heat this year, with that being said I think a Chateauneuf De Pape will be the #1 wine for 2014, we will just have to wait and see.

A must try "Elsa Bianchi 2012 Torrontés"

Argentina does it again. South American wines are definitely nothing to take lightly, and if you think you don't like them because all you have had was Malbec's you need to give them another go around. Torrontés is very similar to Sauvignon Blanc with its own spin. Orange blossom, spice cake, green apple and grape fruit fill the palate with a clean crisp finish, with floral citrus aromas that open more as time goes on. Elsa Bianchi's Torrontés was named a top 100 best buy under $20 through Wine Enthusiast for 2013. Easily able to drink on its own it will go great with grilled seafood, shellfish, chicken, as well as cream based pasta dishes.

Wine and Christmas go hand and hand

Christmas dinner is something that a lot of people look forward too, its a chance to be with family, friends and loved ones you might not get to see as much as you like or more than you want, don't worry that's what the wine is for. I always love Christmas because it's a chance to see family, you get to have another reason to feast like your royalty, getting and giving gifts, and enjoying the time of year where its cold and you get a reason to dress up and dress warm at the same time. Now its time for the good part, talking about the dinner your having and the wine to pair with it:

Big red meats such as beef and lamb you are going to want something that will hold up to flavor as well complimenting the wine your drinking. Cabernet Sauvignon is the obvious choice for most people, but lets go outside the box and try a Malbec, Syrah, or Old Vine Zinfandel.

Malbec is a classic Bordeaux style grape made famous by South American countries Chile and Argentina. This is a big fruit forward sometimes spicy type of wine. The deep purple color with floral, stone fruit, earthy spicy flavors will be the eye opening jaw dropping approach you will be looking for.

Syrah, the classic Rhone style wine that is grown around the world. Can easily be drunk in its early stages, it also has the ability to age with grace and taste even better than before. Flavors of dark cherry, chocolate, pepper, leather and earth feel as if you traveled around the world and back in one sip of your glass.

Old Vine Zinfandel big wine for the one who wants to be different. Old Vine Zin's are deep purplish, burgundy in color and can range from big fruity, jammy with a slight hint of peppery spice, to a smack you in the mouth spice that grabs you like you didn't know what to expect and makes you say "WOW, now that's a wine"

Milder but still full flavored meats like Duck, Chicken and Pork dishes you have a variety of ways you can go because these can make very versatile dishes and pair easily with both red and white, so lets go with Pinot Blanc, Tempernillo and Barbera also known as Barbera d'Alba.

Pinot Blanc in my humble opinion can sometimes get a bad rap. It varies so much in characteristics that people get confused by it because it can be so close to Chadonnay, yet soft and floral like a Rousanne. Beautiful caramel golden color, displays a hint of spice with pear and honey, perfectly different type of white wine.

Tempernillo my new favorite grape from the Old World to the New World. Medium bodied to full bodied, Ruby red in color, intense fruit with a slightly spicy earth finish this is a balanced wine that will go with your perfect Christmas dinner. Found mostly in Spain from the Rioja region, California, and South America do great things with the grape as well.

Barbera/ Barbera d'Alba classic Italian wine that pairs well with food because it has a brigh acidity, and crispness, low supple tannins and berry like flavors. Unfortunately not a lot of American winery's are planting Barbera but not to worry bringing or giving a bottle of Italian wine is sure to impress.

Seafood was never a tradition in my house hold around the holiday's but that doesn't mean your not allowed to make it one or just do something different this year. Whether your doing traditional or non traditional, wine can go with anything, so if Seafood is your choice for the holiday this year try pairing it with these; Gamay, Prosecco or Viognier.

Gamay or Beaujolais is low alcohol content softer version Pinot Noir. Grown in Loire Valley, France, mostly. Other countries use it more for blending and California has very small acreage in it, but if you want a wine that won't overwhelm you and you would like to try a soft red, this is your chance. 

Prosecco the Italian Sparkling wine. Sparkling wines just like any other wine can vary in tasting, texture, nose, color and body but the nice thing about Prosecco like other sparkling wines it gives a sense of celebration anytime you drink it. Floral, citrus, mineral, nutty, peach tones can all be flavors of any prosecco but the higher acidity that can cut the big flavors of seafood while complimenting it at the same time is the great thing about this pairing.

Viognier can be a spice driven floral white wine, but from my experience with it Viognier blended wines are fantastic. Viognier is mostly grown in France and very hard to grow at that, but the Central Coast California area's do a phenomenal job at producing low yields of this wine and when blended together with Rousanne or Chenin Blanc this is  makes a wine unforgettable. 

Last but definitely not least Vegetarian or Vegan pairings, which I personally think are the most versatile more than any other pairing because you can literally go across the board with this. Whether you are a red, white or sparkling fan, you definitely have your pick of the litter. Me personally though depending on how your doing these dishes you might want to play it safe and go with a lighter white either dry or semi sweet. Riesling, Sauvignon Blanc, or a white blend will work nicely.

Riesling is probably the most widely grown grape throughout the world and vary from region to region. Dry to sweet, Riesling can do it all. Peach, citrus, floral, mineral spice, nuttiness tasting notes can with the heart of any wine drinker.

Sauvignon Blanc, the wine that grows great everywhere. Sauvignon Blanc takes many shapes and forms throughout the world and has a different name depending on the region its grown in. Fume Blanc and Chenin Blanc being the other names that takes place as well. Citrus, lemon grass, tropical fruit, tree fruit, green apple, orange blossom, lemon zest, pink grapefruit are just some of the many aroma's and tasting notes you will find from this exquisite wine.

White blends are awesome because it takes 2, 3, 5 wines and blends them all together bringing out each little nuance that wine brings to the table.

Whatever it is that you try this holiday make sure it is something you can enjoy with loved ones, be proud you brought it and enjoy the time being together. Happy Holidays and Cheers!

A moment to "Capture" Friday night off!

Anyone in the hospitality industry knows to have a Friday night or Saturday night off is very rare and for some odd reason I scored a Friday night off! What to do, what to do, hahaha. I knew I wanted to drink a bottle of wine and it had been a while since my wife and I drank a good bottle of White. For some reason this bottle had kept my attention from the moment I had seen it the first time. I mean the name itself is enough to do what it says but the more I saw it I wanted to try it, so I grabbed a bottle brought it home invited my parents over for dinner and drank this exquisite bottle of "Capture Sauvignon Blanc Tradition 2010." With the capture I prepared Prosciutto wrapped, Blue cheese stuffed Artichoke hearts and Roasted Red and Golden Beet Salad with Baby Arugula, Balsamic Vinegar, Dried Cranberries, Shaved Almonds and Creamy Goat Cheese. This food pairing was right on point. The SB had just enough acidity to cut through the creaminess and flavor of the bold cheese while complimenting the dishes. We also drank a different bottle of red, we will get to that later. 

Capture Sauvignon Blanc Tradition 2010 is a blend of Sonoma County and Lake County 100% SB and absolutely delicious! Nuances and aroma of Citrus, vanilla, hints of green apple and gooseberries, with a creamy texture on the palate. I love comparing what the info on the back says to what I and my tasting partners if any think, wine is subjective always remember that! Yes of course what the wine maker and Master Sommelier's say is gonna trump what you or I say but its okay because we are trying to experience the same things they are, everyone's palate is different.