Breakaway Blog

How Much Should You Spend for Wine in a Restaurant?

Trying to impress your guests with the price of the wine you order is the sure sign of a bonehead wine novice and can backfire miserably. On the other hand, you probably don't want to look like a cheapskate. One way to avoid this dilemma is to pick out a few wines from the list in the price range with which you're comfortable, then ask the sommelier to help you choose among them. This tactic should eliminate any discussion of prices.

Many sommeliers report a curious phenomenon: People refuse to buy wines that are true bargains. One buyer for a prominent restaurant put a wine on his list at $24. It didn't sell until he marked it up to $32, then it began to move briskly. Most people evidently think you have to spend at least $30 to get a decent bottle. Not true! There are bargains on most wine lists. Avoid the big blockbuster names with three-digit prices and move to a more remote section of the list, where sommeliers will generally put some of their special finds, at very reasonable prices. You won't find bargains in the Merlot or Cabernet Sauvignon list; look at the Syrahs and Pinot Noirs instead. The wines of Austria, Spain, or Chile can be great values, as can the lovely cru Beaujolais from France. Look for a Cabernet from Argentina instead of a cult label from Napa. Finally, ask the sommelier for a lesser-known wine that he personally likes.

A Fun Day of Tasting

A few weekends ago I had a blast touring Edna Valley with a brother and sister from the East Coast. Normally, I don’t have the chance to tour with our clients, but I’m so glad that I jumped on this opportunity. The two guests had never been wine tasting before, so we reviewed the basics and took off from there. One of my favorite parts about the Edna Valley Wine Region is how personal and educational the experience can be. While we tasted at Saucelito Canyon Vineyards, we ran into owner Nancy Greenough and got to chat about what’s going on in the industry.  Later, while tasting at Wolff Winery, we had a very interesting conversation with winemaker Jean-Pierre Wolff about bud break, frost and wind patterns. Did you know that a frost greatly affected the region a few weeks ago? Due to poor lead time from the weather forecasters, some vineyards lost up to 50% of their fruit! It is amazing how fragile and scientific the world of growing can be.

Why We Age Wines

When a wine begins life, it is youthful, and bursting with fruit. As it ages, the lively fruit begins to soften and is replaced by a mellow complexity called "bottle bouquet." All during its life, the wine continues slowly, steadily, to exchange fruit for complexity. Because fruitiness is a desirable characteristic of white wines, they are usually aged for less time than reds. As a rule, white wines — other than Chardonnay — require no aging. Chardonnays can be aged for several years.

In young red wines, tannin — that astringent, puckery quality in the mouth — can be strong. Through a red wine's aging, the tannins will soften and slowly disappear. Consequently, red wines usually require improvement by aging. Cabernet Sauvignon generally needs more aging time than other red varieties, while Merlot, Pinot Noir, Syrah, and Zinfandel tend to require less. In a restaurant, one of the latter varieties often makes a better choice than Cabernet, because most restaurants don't age Cabernet enough, or if they do, they charge considerably more for it.

When are the ideal times to drink wines? There are no easy answers here. It really depends on your own personal preference. If you like fresh fruitiness in your wine, then opt for wines on the young side. If instead you prefer softness and complexity, drink them on the older side. To get a ball park figure, you can also ask the winemaker or wine representative at the time of purchase when they think the vintage will be at its peak. Although, trial and error is the best way to judge your own tastes. A good test is to buy a case of red wine and drink a bottle from it every year. Discovering when you like it best will give insight into your preferences.

Let the Festivals Begin!

The months of April and May can easily be defined as the prime festival time here on the Central Coast. From Paso Robles to Santa Ynez, our wineries are busy showcasing their wines and as wine fans, we are busy supporting them. If you are looking for the right time to make a trip to the area, or if you are a local, I strongly suggest that you seize one of these wonderful opportunities and attend one of our wine festivals. The best part about the festivals is that they bring the wineries to you! It also provides a wonderful opportunity to define your palate, as you can try the same varietal from several different wineries at one time. The cost is usually very reasonable, from $30 to the hundreds, depending upon how VIP you like to taste. Most of these events also provide safe shuttles home and designated driver tickets. Oh, and I can’t forget the culinary eats that are available, yum! By now you might be thinking the all important “What’s, When, and Where’s.” Here is a list, starting with this week, to tickle your fancy…

Saturday, April 26, 2008
The 6th Annual Cal Poly Wine Festival
This student run and organized event features over 80 wineries and 20 restaurants. The diverse group of wineries ranges from France to our very own Paso Robles. Tickets run from $30 to $50 and are selling out fast. For more information, click here.

May 1-3, 2008
Hospice du Rhone
This truly unique three-day event is regarded as the single most important and fun gathering of international Rhône wine producers and enthusiasts in the world. Celebrating the passion and spirit of winemakers world wide, participants will expand their knowledge of the twenty-two varieties while satisfying their thirst for knowledge. For more information visit http://www.hospicedurhone.org.

May 1-4
Roll Out the Barrels
This four day event highlights wine growers and culinary artists in the Edna Valley Wine Region. Starting with the main event on Thursday at the San Luis Obispo mission plaza and ending on Sunday with the Passport Event, you won't want to miss out. For more information, click here.

May 16-18
Paso Robles Wine Festival
The Paso Robles Wine Festival is one of the largest outdoor wine festivals in California with a unique character that makes this Paso Robles wine country's marquee event of the year.  The event, held annually at the Paso Robles City Park on the third Saturday of May, offers guests the opportunity to taste wines from more than 90 Paso Robles wineries in a beautiful downtown setting.

Saturday, May 24th, 11-3PM
California Festival of Beers
The California Festival of Beers in Avila Beach celebrates more than 125 microbrew beers from 50+ breweries in San Luis Obispo County and the state. Enjoy live music from two local bands along with your brew.

If you would like a full list of the years wine related events, visit our events page.

Decanters, What Are They Good For?

When drinking wine at a restaurant, decanting wine can be very romantic, mysterious and sometimes intimidating. But why do we do it? What is the benefit of decanting wine? There are three basic reasons:

The first is to separate the liquid from any sediment that has formed in the bottle. Depending upon how the wine was produced, sediment can form in a bottle that has been aged just a few years to more than 10 years. The second is to soften and bring some maturity to younger wines. When exposed to oxygen in a wide-based decanter, some of the harsher elements of young wine can be softened. Therefore, many young bottles of red wine, regardless of the price, can benefit from being decanted. The third reason for decanting wine is for the esthetic purpose, romance and awe. Decanting wine can bring a hint of elegance and ambiance to the entire dining experience.

If you have yet to ask for wine to be decanted at a restaurant, I encourage that you do so. It is a wonderful experience.

What Makes an Ideal Vintage

What makes an ideal vintage? A great year is produced by a combination of factors that are all related to weather. First, it requires a warm spring, with no freezes and mild temperatures during bud-break (when the first new buds appear on the vines), then steady, moderate weather throughout the growing season (April to September in the Northern Hemisphere; October to March in the Southern Hemisphere), especially at the time of flowering (in June or December, respectively). The ideal scenario is warm days and cool nights, with a little bit of rain to keep the vines irrigated. A long, slow growing season is most desirable because the grapes not only need to ripen (make enough sugar) but they need to mature (develop all their flavor nuances). Most important, the weeks leading up to harvest must be free of rain or any other kind of weather aberration to avoid molds or other damaging elements.

Although some wineries do rent helicopters to blow the moisture off grapes after a rainstorm, we can't really do much about the weather. However, growers over the years have learned much more about how and where to plant vines to take advantage of a prevailing climate. Vineyard management techniques, such as selective pruning and crop thinning (dividing growth among a smaller number of bunches), and organic pest and disease controls also help. Careful irrigation at key times during the growing season can also amend the effects of low rainfall. Thus, to a certain degree, science has saved us from vintages that vary wildly between the sublime and the awful.

If you want to see the difference that a vintage makes, try a side-by-side comparison of the same wine from one vineyard from a range of years. This is often a very instructive exercise. You might find out that the differences between vintages, although quite discernable, are much more subtle than you had expected.

Definition: Foodie

It has come to my attention that I use the word “foodie” quite often in my posts. For those of you who are thinking, “What in the world is this woman talking about?” let me explain and forewarn. By simply knowing this definition, you are opening your eyes to a world of food (and drink) that goes beyond rudimentary understanding and the basic necessity of survival. You are entering a world of savory fulfillment and delight that may lead to obsession. In the simplest definitions, or as defined by Dictionary.com, a foodie is: A person who has an ardent or refined interest in food; a gourmet. Or, in other words, someone who is devoted to and appreciates the refined and serious enjoyment of food (and wine). Now that I have explained this bit of slang, hopefully my posts will make more sense. Thank you for asking. =)

Cheers!

California’s Land of Wine & Food Campaign

The California Travel & Tourism Commission (CTTC) has launched an unprecedented food and wine campaign to encourage travelers and our beloved “foodies” to the state. California is already the most popular travel destination in the United States, and it is no wonder with nearly 3,000 wineries (more than any other state). California’s foodie culture is also considered one of its most appealing attributes to travelers. The national campaign includes cable television commercials, display ads, adversarial placement, public relations and online strategies. A special print advertising section will also run in Gourmet, Bon Appetite and Wine Enthusiasts magazines in the spring. The CTTC has also invited Destination Marketing Organizations (DMO) to buy in, including our very own San Luis Obispo County Visitors and Conference Bureau.

If you are not from the area, the Land of Wine and Food website has some noteworthy features including a breakdown of wineries, restaurants, hotels and attractions by region. There is also a drawing for a California culinary vacation that is worth entering, but sorry locals, it is only for the out-of-staters.

10 Helpful Hints About Saving Wine

1. Wine is like a flower; it is alive and it will die. After 2 days, some/partial flavors will diminish and deteriorate.

2. It is best to pour any left over into a smaller airtight bottle.

3. Opened white wine can benefit from staying in the cooler refrigerator. 

4. Opened red wine can benefit from cooler storage and lack of light. 

5. Pumps suck oxygen out of the bottle. This helps a little, but two days of drinking is still the maximum amout you are going to get out of the bottle. The same is true for "Cans of Gas" available at retail wine shops.

6. Old wine will not hurt you; it just doesn't hold its freshness. 

7. Don't be afraid to save your old wine for cooking; it can be used for weeks. 

8. Champagne needs a special press capsule or, believe it or not, a silver demitasse spoon in the top of the bottle. 

9. Some wines, namely less expensive table wine, will not make it to day two. 

10.  Hint: Sometimes at home, I break every rule in the book and I play wine-blender. I marry a couple open bottles together to fill up one bottle (if possible, I'm pouring together the same types of wine). It's a fun way to help get your money's worth from good wine. The wine ages slower, giving you a couple days to enjoy a better glass of wine. Just remember to fill the bottles all the way to the cork, and remember not to take your new blend too seriously. =)

Sustainable, Organic, Biodynamic, Oh My!

What makes a winery sustainable, organic or even biodynamic? And better yet, what do these terms really mean? This type of terminology can be very confusing and is often used in the wrong context.

Sustainable
In defining sustainability, I turn to our local experts, the Central Coast Vineyard Team (CCVT). The premise of their definition rests on the idea that, “we must meet the needs of the present without compromising the ability of future generations to meet their own needs.” Therefore, the concept of stewardship in environmental health, economic profitability and social equity are key components of sustainability. In sustainable farming, low toxin pesticides can be used and earth derived alternatives are highly encouraged. Such practices include planting cover crops in the vineyard to attract the “good bugs” that eat the “bad bugs” and encouraging hawks and owls to nest near the vineyard to scare away smaller birds and rodents. To be a member of the CCVT, the only requirement is to pay the dues; no tests on the land are required. Therefore, sustainability is more of a good faith practice agreement between the stewards of the land, the workers and the land itself. For a list of CCVT members, click here.

Organic
In order to be certified organic, a vineyard must meet certain specifications outlined by the USDA. Organically grown grapes are those that have been grown without the use of synthetic or chemically altered pesticides or fertilizers. The process of retaining a certification is often grueling and expensive. Therefore, there are many vineyards currently using organic farming practices that do not have the desire of obtaining a certification, meanwhile others in the area are slowly gaining theirs. Recently, Castoro Winery in Paso Robles received an organic certification for their vineyards. For a list of other organic vineyards, click here.

Biodynamic 
Biodynamic farming takes organics to a whole different level. It is very difficult, labor intensive and takes the entire ecosystem into consideration. The focus of biodynamics is on regenerative versus degenerative farming approaches, or in simpler terms, replenishes the earth’s resources instead of depleting them. Practices include planting cover crops between rows to fix nitrogen levels and prevent erosion, using animal manure and herbs to create homeopathic fertilizers and even relying on planetary movements to regulate the timeline of vineyard activity. Since biodynamic farming is so hard to follow, some pick and choose. But, for those who follow the process religiously, there is a certification through Demeter USA. Some local biodynamic vineyards include Presidio Vineyard & Winery, Gypsy Canyon Winery, Demetria Estate Winery and Beckman Winery. For a full list, click here.