Author: emily (Page 2 of 20)

Welcome.  How are you today?

I AM A GOD!

In a world where so many struggle with self-image issues, it’s refreshing to meet someone without a problem. Did you want to tell us a little something more about you?

I AM A PLATINUM BLOND GOD!!

Right.

Stop calling me Wine!!!!

OK – can I call you Abe?  I tend to shorten names, especially when I’m writing

Yea, alright.

So, Abe, it might be easier for you to explain yourself and your characteristics in some choice describing words.  Can you do that for me?

YES!!  I explode. I am pure. When you swirl me I become beguiling.  I am crackling energy, ethereal, vivacious and luscious.  I taste pretty damn good, too.

Looking forward to experiencing that.

If you’re lucky, heathen.  I AM A GOD!!!! Oh and I’m also made up of 43% Pinot Gris, 32% Pinot Blanc, 15% Gewurztraminer, and 10% Riesling.

I’m wondering if we should warn the others so they can avoid the rogue lightning bolts.

That’s a unique name – where did it come from?

Well, Andy is kind of a HOPEless romantic.  In fact, he’s a huge HOPEless romantic and that makes him really special and quite HOPEful, in my mind.  I HOPE I don’t mess up this interview.

Hey, you’re doing really well.  So, really, what’s the deal with your name?

You’re kind of slow aren’t you?  “Esperance” is French for hope.

Oh, I knew that.  By the way, I love your outfit.

Yea, it’s pretty badass, right?  I’m 60% Grenache which rhymes with badass if you put the right stress on the word.  The bottling reflects that through the black and red labeling, and Andy says that I’m a hedonistic pleasure – which rhymes with leather.  So, there you go.

Well, just to cover mine, I’ve also been told that you are a rich, concentrated wine with aromas and flavors of ultra-ripe strawberries, black cherries, and blueberries, mixed with the spiciness of cinnamon and vanilla from the toasty new French oak. Your cap is a Stelvin ScrewCap to preserve the freshness and avoid ‘off’ flavors. Along with the Grenache, you are blended with 25% Syrah, and 15% Mourvedre and that is 100% delicious which rhymes with – darn, I need my rhyming dictionary.

OK – I guess you’re not that dumb but you probably shouldn’t write poetry.  Can I go now?

Sure, see you at the show.

Truth be told, it’s not every day that I get to have a meet and greet with wine in your price ra—I mean of your caliber. Please excuse my shaky hands.

Oh, honey—it sounds like you just need a little glass of me! I’m never shaky –though at 14.9% Alcohol, I’m on the verge of a nap most of the time.

Wow, that’s pretty high for a Chardonnay, isn’t it? Your berries must be very ripe at harvest.

Absolutely, darling! I hope you don’t think me vain, but my winemaker thinks that my vintage (2009) might be THE vintage of the decade. It was a long, cool summer so all of our grapes were able to hang and ripen in near-perfect conditions for an extended period of time.

Sounds like you had a beautiful childhood and you’ve aged so well!

Thank you, I would have to agree. 14 months on the lees have definitely made me a more complex wine. I keep trying to tell people that those bargain-bin wines are great if you want to crack something open and mindlessly slug away, but for dependable quality and that “je ne sais qua” that  makes you sip, savor, and pause for few seconds with your eyes closed, you have to dig a little deeper into those pockets.

I wouldn’t know anything about mindlessly slugging away…That’s simply irresponsible wine consumption!

Please! I had my people do a background check on you. You need to cool it with the 2-buck chucks. Imagine for a moment, enjoying “lush, luxurious aromas and flavors of melon, honeysuckle, apricot, pineapple and flint all held together with bright acidity, good structure and elegant balance.”

That sounds simply beautiful, but isn’t there usually at least a hint of oak and butter in you Chardonnays?

I was aged for 14 months in French oak (75%) and stainless steel (25%). This means I have a lighter, brighter flavor than those Chards that are aged in American oak, making me more climatically versatile.

Ms. Red Shoulder Ranch Chardonnay, it was a pleasure. Best of luck to you!

I just finished interviewing a finalist from the white wine category who may just be your polar opposite. She was floral and fruity with a hint of minerality, whereas you have been described as “meatier and masculine.”

 Yes, I’ve been compared to a “rosemary, lavender, black pepper and garlic-encrusted beef roast”, but with “an intense lilac quality dancing gently around a blue fruit, roasted meat and blood core” in the nose. I call it my “Man-musk” and let me tell you, it really gets the ladies.

Ahem. That’s quite a profile you have going on there. Are you on Facebook?

I’ve been considering a fan page, but I feel like that would lump me into the masses. I’m a unique syrah, different from the more traditional Rhone variety. As a new-world Syrah, I’m more fruit forward and intense, but perfectly balanced by the meat, blood, and white pepper aromas of old-world Syrah.

You really have a lot of personality. Do you only grow better with time, or would you call this your peak?

Absolutely not! If we’re talking actors, I feel a certain kinship with Jeff Bridges. I’ve got staying power, baby. I’ll mellow with time, but keep the edge that you love so much.

Wow, Jeff Bridges? Excellent! Just a quick word of advice though: Try to keep it more “True Grit” and less “Tron”, deal?

I’ll think about it and I’ll catch you at the Western Wine Awards Dinner and Gala. I’ll be the guy surrounded by all the ladies.

ITS:

Nice to have you with us.  You’ve got a great looking label. Can I buy you a drink later?

WINE:

Just because I’m a steal doesn’t mean I’m cheap…or easy.

ITS:

You’re absolutely right. Please excuse me. Why don’t you tell us a little more about yourself and what makes you unique?

WINE:

Well, OK, let’s see. I was born and raised in Paso Robles, and I think my uniqueness stems from how well I was taken care of during my infancy. 

ITS:

What do you mean by that?

WINE:

My grapes were picked when the flavors were ripe and before the essential acidity dropped too far.  My creators drove back and forth from the vineyards over and over again as harvest drew near to make sure my fruit was picked at the peak of its perfection. I’ve been told I’m kind of high maintenance.

ITS:

Sounds like a lot of work!

WINE:

…right, and care and compassion.  You see, they made sure I wasn’t inoculated with bacteria, which would cause malolactic fermentation and totally overwhelm me!  In addition, I was kept in a separate barrel room in order to ensure that not a single one of those red guys tried to spontaneously inoculate me without my permission.

ITS:

Yes, those big boys can be quite persistent.

WINE:

Yea, my creators are pretty protective. I’m not allowed to get my ears pierced or that butterfly tattoo. I’m also pretty germaphobic now because my personal space was always sanitized with ozone – no big, bad bacteria getting’ in here, and I never missed a day of school.

ITS:

We’re big Chardonnay lovers here at into the Soup and can’t wait to give you a try at the Awards Dinner. You are unmistakably Chardonnay.

WINE:

Oh, how sweet of you to say! Um, and I’ve had a change of heart; I might just take you up on that drink-offer if we can hit the “Deep Pockets’ table.

ITS:

I think we can probably work something out.

ITS:

Let me start by highlighting your blend: 37% Grenache, 16% Zinfandel, 14% Petite Sirah,11% Mourvedre, 9% Barbera, 8% Lagrein, 3% Tempranillo, 2% Sangiovese.  Wow, you’ve got a lot going on in there.  Maybe they should have named you something like “Celebrate Diversity.”

WINE:

Well, they certainly could have.  I do loads of gushing with my multi-layered aromas.  I’m just screaming berries and flowers!

ITS:

Is it difficult to have all those varietals vying for someone’s palate?

WINE:

That can happen with some multi-blends, but we were taught at a young age to just get along and complement each other. Have you seen the Partridge Family? I can guarantee that our reality would be very different if we had some bell bottoms and a colorful tour bus.

ITS:

Sounds like you’ve got some serious harmony going on!

WINE:

What’s really groovy is the way our fruitiness compliments the white pepper and spice along with the deepness of the caramel and walnut we get from our French/American oak aging process.  The fresh acidity that Barbera and Lagrein bring to the team removes any wrinkles, and our low tannins help us play well with just about anything. 

ITS:

Really, anything?

WINE:

Well, almost. I’m fond of an intimate Bolognese for two, but if you want to crack me open for a Garden Party or a Project Runway Finale – I go great with a Hawaiian pizza or a Tim Gunn.

ITS:

Thank you for your time and keep up the good…um….blending.

WINE:

Toodles!!  See you at the show.

ITS:

I heard your vineyard is pretty famous for Pinot Gris – what’s the secret?

WINE:

Well, it’s really no secret that I’m one of America’s finest white wines and a go-to for Pinot enthusiasts in the U.S.  I’m also 100% steel tank fermented and aged for 11 months on the lees. That makes me pretty special.

ITS:

If I remember correctly, on the lees (or Sur Lie Aging) is the process of leaving the lees (deposits of yeast and other solids formed during fermentation) in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as Chardonnay and Pinot Gris benefit from autolysis because they gain complexity during the process which enhances their structure, gives them extra body, and increases their aromatic complexity. Aging sur lie with stirring can result in a creamy, viscous mouth-feel.

WINE:

Excuse me, I was told you didn’t know much about wine, so what’s the deal with all the lingo? Don’t make me look dumb.

ITS:

Well, OK, you got me.  I ‘Googled’ it.  Truth be told, King Estates has been my go-to Pinot Gris for many years. You make me want to be a better wine drinker.

WINE:

Well, that’s very Jack-Nicholson-circa-“As Good As It Gets” of you.

ITS:

Do you have a brother? 

WINE:

Uh, no, and now you really do look dumb.  I’m late for an appointment with Wine Spectator so for those of you keeping score at home, I’ll make it simple for you: I’m a Platinum Blond. Some say “white gold or straw,” but for me, it’s platinum or nothing, baby. You’ll notice me when I pass under your nose. You’ll be overcome with crisp aromas of pear, cantaloupe, lime zest, tropical fruit and spice. Bring me to your lips, and they’ll tingle with flavors of honey, citrus, mango, and pineapple. I’m a great weight (I work out and eat right), and the balance between my acidity and sugar is spot-on. The first taste of me will stick with you because I have a long finish, ending in minerality that will leave you refreshed, but ready for more.

ITS:

Wow, are you sure you don’t want to go to dinner?

WINE:

Where’s my rep?  I’m outta here.

ITS:

Congratulations on your nomination – how does that make you feel?

WINE:

Kind of tingly, but as my creator, Steve, would say “Dynamite!” 

ITS:

Why would he say that?

WINE:

It’s how he describes me! He also uses phrases like…”the aromatics JUMP out of the glass” and “enticing!” I’m easily excited! WOO! HI MOM!

ITS:

Wow, we’re fond of exclamations, aren’t we? So, what’s enticing about you?

WINE:

For one thing, I grew up on a hillside and the views of Santa Ynez Valley were spectacular so I was always happy. Steve and his Dad, Tom Beckman, took a big chance on the dream so I feel pretty special coming out so well. Their great care and their passion most certainly have something to do with my success! Oops, sorry. I let one slip out again.

ITS:

What do you think makes you rise above your two competitors?

WINE:

I kind of slap you in the face with aromatics and my white pepper-spice.  After that, I bring it back down with some plum and licorice.  At the end of the day, I display an excellent balance between acidity and tannins, so I hang right in there. I think people like that kind of dedication.

ITS:

If you’re talking staying power, we agree with that assessment wholeheartedly.  From what I’ve read, it sounds like Tom is a pretty cool character!

WINE:

Well, we don’t like to tell anybody, but on occasion, as he’s driving around on his tractor, he sings to us.  He’s so cute.

ITS:

Nice…

Stay Tuned for our next installment of “Heard Through the Grapevine”, where you’ll get to meet some of the pricier contenders for the Western Wine Awards. Until then, if you find yourself talking to your wine like us, you’ve probably had too much.

The Western Wine Awards are brought to you by Sunset Magazine’s Savor The Central Coast. For more information on this incredible 4-day celebration of food, wine, and the central coast, click the logo below.