The first wine bloggers conference is under way in Sonoma. I’m sure you’re going to get updates from Lenn over at LENNDEVOURS. They’ve sent out a press release, which notes the increase in bloggers over the past four years and how it can/will affect the marketplace.
As my schedule prohibited attending, I’m interested in knowing how it all went.
If anyone has the opportunity to learn about Spanish wine with Pancho Campo, s/he should take it. The first Spanish Master of Wine travels the world with his Wine Academy of Spain promoting Spanish wine. I just finished the two-day class and will take the test tomorrow, which I expect is not designed to be too difficult.
But Pancho’s depth of knowledge and clear delight with his subject is very welcome and overcomes the obvious commercial purpose of the classes.
I’ve been in the city since Monday for the Spanish wine class, which just finished. But first, a post about the Noble House tasting held Monday at Bar Americain. There I met Anthony Allport, whose wine I tasted out at the restaurant and wrote about earlier.
Pretty cute, and much younger than I imagined.
Also there was Florian Mollet, whose Les Sables Sancerre 2007 was on the list last summer. His wines are beautiful: sharp, focused, elegant and delicious. His family makes Sancerre and Pouilly-Fumé (all sauvignon blanc). He was showing three of each: Sancerre and Pouilly-Fumé Tradition; Les Sables; and an “Antique” from both appellations, which are from single vineyards. If I understood Florian. The Pouilly-Fumé Antique was reduced on the nose, but the Sancerre Antique was creamy and sharp. Continue reading →
I have an article on Premium Wine Group in the Fall issue of Edible East End magazine. It’s the one currently on the street now with the Brussels sprouts on the stock quote pages on the cover.
At right is Russell Hearn, co founder of Premium, the only custom crush operation east of the Mississippi, right here in Mattituck on the North Fork.
From the article:
Premium opened in 2000 with nine cutomers and processed 545 tons of fruit to create approximately 360,000 bottles of wine. In 2007 they had 15 customers and turned 1,093 tons of grapes into 740,00 bottles.
There’s been a last minute change in the schedule for the Spanish wine class. I got an e-mail that says:
I am thrilled to inform you that we have just received the confirmation that Mr. Cesar Saldaña, CEO for the CRDO Sherry will join the program as a speaker. Mr. Saldaña will conduct the chapter about Sherry and he has
designed a fantastic tasting of very interesting Sherry wines. Cesar Saldaña is considered as one of the world experts on Sherry. He is an entertaining and knowledgeable speaker who will add a tremendous value to our course.
The CRDO is the Consejo Regulador of the Denominacion del Origen, the body that upholds and makes the laws of a Spanish wine region. Click for new program.
I just made it through this book in preparation for the Spanish wine educator’s class I will be taking next week.
The maps are pretty good; I kept my World Atlas of Wine closeby for comparison, but this book is much more up to date with many of the changes incurred by the 2003 Spanish wine laws included.
It travels by region, starting in the Atlantic Northwest and follows the country’s wine producing areas counterclockwise (kind of). Basic important information is clearly presented, such as permited yields, inclusion of varieties for DO approval, plus interesting history and info on local foods. Makes me want to have that ham made from the black footed pig and fried young manchengo cheese.