Walla Walla Wine Word for Dummies: Weekly Wine Word Wednesday

The Weekly Walla Walla Wine Word for Dummies: Meditrina

Original painting by Emily Balivet -  2009

Move over fat, bloated, arrogant, and slothful wine gods, the wine goddesses are in town!

Meditrina was the Roman goddess of wine and the daughter of Apollo, as well as the cousin of Cupid. She was the deity in charge of wine, longevity and health. In fact, she often used wine, along with herbs, for healing. There's a rumor that the word, "medicine" came from her name, however something tells me from the history of the alchemists, they would never use a woman's name and would prefer to burn her, and women like her, at the stake, instead. Does that sound bitter?

Meditrina also happens to be the name a popular red blend of pinot noir, syrah and zinfandel produced from the Sokol Blosser Winery in the Willamette Valley in Oregon.

The Artist Series: Woodward Canyon Winery

Woodward Canyon Winery, known for their premium award-winning wines, is tucked away in the Walla Walla Valley at Lowden, Washington and was founded in 1981 by winemaker, Rick Small and his wife, Darcey Fugman-Small. Their line-up of wines include merlots, chardonnays, many other wine varietals, and last but not least, Woodward Canyon's selection of cabernet sauvignons. Their current selection of cabernet sauvignons include: Walla Walla Valley, Old Vines Reserve, Nelms Road, and Woodward Canyon's Artist Series.

Woodward Canyon's “Artist Series” began in 1992 when the winery made a decision to produce a new cabernet sauvignon from the Canoe Ridge Vineyard in which the Smalls were partners. They were looking for a unique label that would distinguish it from their Old Vines Reserve and Walla Walla Valley Cabernet labels. Also, the wines used for this series were to be  heavier-bodied cabernets, with typical aging of 10+ years.

While they were pondering a new label, it just so happened that Rick was in Portland, Oregon at a wine tasting event and was approached by an artist, Jennifer Marks. Jennifer suggested using one of her works of art on a wine label. After discussing her idea, the Small's created the “Artist Series” Cabernet Sauvignon and Jennifer became the winery's first artist on their new cabernet production. Not only do these special pieces of art adorn the wine label, but posters are also printed and available for purchase. 

Over the years the cabernet sauvignon has transitioned from being a vineyard-designated wine to a blend of  some of the oldest and most well-respected vineyards across Washington State. 

Moonlight Becomes You

The artist's work used for these vintages have primarily been from the Northwest; with the exception of one artist from Chicago and one from the San Francisco Bay Area. Darcey says that artists will often find them or suggestions are given from the Small's friends or winery customers.  

The 2011 vintage will be Woodward Canyon's 20th anniversary and the work of local artist Melissa Webster, who designed their original Woodward Canyon label in 1981, will be featured.

This blogger is proud to say that I own the 1993 #2 Artist Series poster which is from a pastel and named, "Moonlight Becomes You" by local Walla Walla artist, Elizabeth Harris. It was a gift that holds a very special place in my heart. It is framed and matted in a black and gold wooden frame and hangs in my dining room.

And now to the current 2010 "Artist Series"Cabernet Sauvignon - this exceptional piece of art features 65 handmade paper roses on canvas by artist, Taras Lesko and Friends, with a dedication to those with cystic fibrosis (see original below). It just so happens  included in the artist's listed friends was the Cramer Family, whose two children live with cystic fibrosis and are being treated at the same hospital.

Rick and Darcey purchased the artwork at the Auction of  Washington Wines which assists in benefiting  Seattle Children's Hospital. The Smalls made a commitment to donate a portion of the proceeds of their 2010 "Artist Series" Cabernet Sauvignon to Seattle Children's Hospital to support children living with cystic fibrosis.   

The recent vintage 2010 Woodward Canyon "Artist Series" Cabernet was included in Decanter Magazine's, Top Wines of Washington. And yes, I have sampled this lovely new vintage. The blend of vineyards used are from Champoux Vineyard (55%), Woodward Canyon Estate Vineyard (24%), Sagemoor Vineyard (17%), and Weinbau (4%). The addition to this cabernet varietal is 7% merlot, 5% cabernet franc, and 1% petit verdot.  

A rich and aromatic nose of earth and a cedar lined cigar box mixed with aromas of dark stone fruit and black currants. On the palate more richness showing off notes of pepper and very juicy blackberries.  Complex and generous with a long finish.  

Besides the beautiful labels, and the extraordinary wines, the series of art posters are a wonderful keepsake long after the wine is gone.

A Stan Story: Stan Clarke Vineyard - Walla Walla

"Some people come into our lives and quickly go. Some people move our souls to dance…” - Flavia Weedn 

... and some move our souls to plant.

If you ever read my article in the 2009 November issue of Walla Walla Lifestyles, and also here, then you might remember The Stan Story. 

The Stan Story was a short collection of people sharing their own stories about our Founding Associate Director of the Enology and Viticulture Program at Walla Walla Community College. This week the college just announced the new marker for the Stan Clarke Vineyard that was donated by College Cellars at Walla Walla Community College and The United States Air Force Academy - Class of 1972. 

Looking at the photo of the new engraved stone marker, once again I was reminded of another

"Stan Story."

I was one of the first classes that Stan taught when he first came to the program at the Eno/Vit Center at WWCC.  It was a busy time for me, as not only was I a full-time student, but I was also working a full-time office job, and a weekend job at a local winery. After work, I would hurry and close the office, change from my office shoes to "gardening" shoes and hurry onto my evening viticulture class, still in my professional office attire. 

This one particular day was no different as we were told to meet on an empty lot at the airport. Stan announced to our class that we were going to plant a vineyard, as he often did such surprise announcements, and often last minute. It was the beginning of March, almost at dusk, windy, and storm clouds ahead.  This early evening's goal was to measure out the rows, run posts at each end, and then each student was given a row to plant before next week - - Spring Break.  

Now, how in the hell was I suppose to get this done in a short amount of time? Before I went to work and by the time I got out of work, it was often dark.  I had one free morning in that week, but not enough time to dig holes and plant the vines. However, it was important to me to personally plant those vines and be a part of their early start. I started thinking about the lean time frame and asked Stan, 

"So wonder if I have a limited amount of time to plant the vines, but have zero time to dig the holes? Any chance I could bribe a classmate to dig the holes for me while they are digging their own? I would pay well with bottles of wine."

Stan answered, "Well, any smart business woman, especially one that owns a vineyard, knows that she needs to manage her time well, therefore a smart business woman could definitely hire someone, for less money than what her time is worth, leaving her with time to do what is a priority for her."   

That's all I needed to hear. I made two classmates very happy with a few bottles of wine, and I found the time one glorious sunny morning to lovingly plant each of the twenty-some Merlot vines in the burrowed row and placing the soft cool dirt around the vines to keep them steady.  

I would later take very patient family members and friends to that vineyard so I could show them the vines and with pride tell them, "I helped plant that vineyard." 

Today, looking at that monument, I take even more pride and with much gratitude.

Walla Walla Wine Word for Dummies: Weekly Wine Word Wednesday

The Weekly Walla Walla Wine Word for Dummies: Bacchus 

Bacchus,  known as Dionysus in ancient Greece, was the name adopted by the Romans as the god of wine and grape harvest and all around wild and crazy parties.  You know, a lot like Spring Release in Walla Walla, with wine, intoxication, fertility rites, orgies, endless music, ritual madness, gluttony, ecstatic dancing, and often nudity. The prime years of Bacchus took  place around 200 BC. Spring Release in Walla Walla takes place every first weekend of May.

Bacchus also happens to be a white hybrid wine grape created in Germany at the Federal Research Institute for Cultivated Plants in 1933. It is a Silvaner x Riesling cross with Muller-Thurgau. This wine grape received varietal protection and released for general cultivation in 1972. Of course, it was named for the Roman party animal, Bacchus.  

A young Bacchus with the nymphs at Bennington Lake at Walla Walla.

Walla Walla Wine Word for Dummies: Weekly Wine Word Wednesday

The Weekly Walla Walla Wine Word for Dummies: Fumé Blanc

First of all, there is no such grape variety as Fumé Blanc. The name is simply an approved synonym for Sauvignon Blanc, a grape with strong roots from the Bordeaux region of France.  

However, no disrespect to Robert Mondavi, who created the name in 1968, as his effort was noble during a time when we, American wine consumers, were trying to find acceptance and understanding of wine. Instead of copyrighting or trade marking the name, Mondavi offered the name to anyone wanting to be progressive and market a dry Sauvignon Blanc.

Fumé translates to "smoke," and Fumé Blanc", derived from Pouilly-Fumé, a dry white produced from Sauvignon Blanc in the Loire Valley in France. Pouilly-Fumé receives its name from the grapes that are coated with a smoke-colored gray bloom, as well as the white fog that often lays over the Loire Valley.

However, the name Fumé does not necessarily mean smoky in the aroma or flavor profile of the Sauvignon Blanc grape or the wine. Other than the possibility of barrel fermenting or oak barrel aging, oak doesn't have to be used at all in the fermenting or aging process and Mondavi still welcomed winemakers to use the name. During this time frame of finding ourselves in the world of wine, the name was frequently used by wineries as a way to gain shelf space in the supermarkets. It's important to note that the term is only used on American wines. 

"It's Showtime, Folks!" You're a Tasting Room Attendant!

Spring Release is just around the corner. It's a time that many of us look forward to and by the end of the weekend, sometimes can hardly wait until it's over, especially if you are a tasting room attendant and been on your feet all day.  It is a learning experience for the visitors as they have tasted new wines and learned new things about the valley. It should also be a time where the wineries, from the winemaker to the tasting room attendant, has learned something new about the Spring Release experience, as well. 

I don't want to rehash the same old advice that I have for years about tasting room etiquette and how to make the most of your visit, in a tasting room. It's pretty much the basics of  Robert Fulghum’s, All I Really Need To Know I Learned In Kindergarten:

Share everything, play fair, don’t hit people, say you are sorry when you hurt people, wash your hands before you eat, flush, hold hands and stick together, cookies and milk are good for you …

Okay, so you can trade out the cookies and milk for cheese, crackers and red wine. A few more things to remember: Turn off your damn phone. You're not that important and if you are, your Secret Service folks will answer the phone for you. Go outside to chat with the baby sitter on the phone as nobody in the tasting room wants to hear about baby's poo-poo. Also, give your palate a break. Don't try to pack in 13 wineries and all of their wines in one day. Spread it out, slow down, pace yourself, and enjoy as there will be no shortage of wine anytime soon. You can come back to visit us again, right?

So now it's time to give a little friendly advice to tasting room attendants. I have been on both sides of the bar, as I have worked tasting rooms for over seven years and been a visitor to tasting rooms for many years. People often think that working as a tasting room attendant is a glamorous job. You schlep numerous 45 lb cases of wine, pour out nasty dump buckets, stand on your feet all day, put up with obnoxious people, you wash racks of glasses, and get wine stains on your clothes and hands, to name a few of the "glamorous" duties.  

I like to compare the tasting room attendant position to the bank teller. You are the representative of the winery (bank) and often the first and only person the public sees, you get to hear winery (bank) customers complaints, and you are also the lowest paid person at the winery (bank). 

However, you better act like you are the highest paid person at the winery (bank) and loving every minute of it. You may have had a lousy morning, but you better learn to be an actor, look

in the mirror and put on a happy face when you enter the tasting room. "It's showtime, folks!"

There were only two times, especially in the last five years where I was treated like "persona non grata." That's Latin, by the way, for being treated like "shit."

The first time happened in the Willamette Valley of Oregon. We were on vacation and chose to leave our wine-related business cards at home. We didn't want to talk wine-speak in public. We just wanted to sip, enjoy, and learn something new. The offending winery had two women behind the bar and no doubt it was time for both to retire from the business. There were about six people already tasting and we later joined in - - or at least tried. It wasn't a private party, either. 

Both attendants stared at us and not once asked us if we wanted to taste. Like duh! We were standing at the bar, so we asked if we could have a couple of glasses. It almost seemed as if they were purposely ignoring us, as they would pour for the other guests and always over look us. With each pour, we had to ask if we could try the wine. It reached a point of being uncomfortable when the guests also started looking at us the same way the tasting room attendants were - - like we didn't belong. What?  We weren't wearing our underwear on our head and the underwear we were wearing correctly were clean. Our hair was combed and there were no boogers in our noses. We were treated as if we were two lost homeless people looking for a rest room and a hand-out. However, even two lost homeless people looking for a restroom and a hand-out should have been treated better. Frankly, it was a humiliating experience. 

The most recent time of being treated like persona non grata was just last fall. I went out of town on a wine business related adventure and thought I would check into a winery I had visited a few years before, as I was taken, not only with their selection of white wines, but curious as how their new winery was progressing. 

We stepped into the tasting room and there were two attendants, a man and woman. Once again we chose to remain wine tourists. The young woman attendant was friendly and busy with a customer who was taking too much of the attendant's time while yammering about his selection of square dance tunes on his iPod. (Note to visitors: don't hog the tasting room attendant and keep them from doing their job. Step aside and share the space.)

The woman attendant smiled at us several times as an acknowledgment that we were there. In the mean time, the male attendant was busy flirting with two young women and ignoring everyone else. We waited our turn to be noticed and served. The male attendant finally acknowledged us after the young women left, and but not near as enthusiastic, while the poor woman attendant was trying to get out of listening to the boorish and rude customer yammer on about his iPod music. 

The male attendant poured us our first sample, his cell phone rang, and he took off to answer it - - and left us there all by ourselves, while the young woman attendant was still trying to break from the iPod idiot. We stood there with empty glasses, twiddled our thumbs, and could see the male tasting room attendant still yapping on his phone in the back room. If we could see him, no doubt he could see us, but we seemed invisible to him. 

In the mean time, the young woman attendant finally broke free from the iPod idiot and approached us with apologies and completed our tasting while the other attendant remained on his phone ... or at least he remained on the phone until the owner/winemaker recognized me and came out of another room to greet me, gave us a tour and picked my brain about social media.  I took a glance at Mr. I-Am-On-the-Phone tasting room attendant's face as it looked a little white, then pink, and then red, as he saw his boss reach out to me.

The lesson here is do not assume anything about your customers. Treat them all like wine critics and as if they have a million dollars in their pocket.  Here is a little more advice so you can give your guests the best tasting room experience ever: 

• Greet your customers as soon as you see them. Be friendly, hospitable, and most of all knowledgeable about your wines. 
• Keep your ears and mind open and learn. Although you may have command of the tasting room, you are going to eventually meet someone who has a lot more wine experience than you have. That's the beauty about wine - - there is always something to learn.
• Keep your dump buckets emptied as much as possible. Oh and by the way to you tasting rooms, I have a pet peeve. Don't ever use a pitcher as your dump bucket. It confuses the guests when they go into a tasting room who uses a water pitcher for exactly what the pitcher was designed for - - water.  Use another type of vessel for dumping - not a pitcher. 
• Keep some hard copies of tasting notes around so customers can write their personal tasting notes on them, and best of all they will take a little bit of that advertising home with them.  

So here is my mantra about this whole world of wine that I would recommend to anybody who works in the wine industry or enjoys collecting and learning about wine: We do not need wine. However, wine is here to enhance our lives. 

Let it enhance your life by having fun, relax, share what you know and always be willing to learn more. 

Walla Walla Wine Word for Dummies: Weekly Wine Word Wednesday

The Weekly Walla Walla Wine Word for Dummies: Blush

Nope. No way. No how. Don't use it (and I recommend not to drink it either, unless you truly are a fan of very sweet wines and want a big headache). I don't care what you have heard, those traditional pretty pink Old World wines and finally those from the New World, are not "blush." Blush is the term used after your grandmother pinches you on the cheeks or the wines from your grandma's bridge games. It's oh-so-1978.

In fact, in 1976 the name "Blush" was originally started as a joke by a California viticulturist, Charles Kreck, who would later trademark it. However, his own grandson, a winemaker, even chose not to use the term for his own wines.  

In France these light wines of various shades of pink are referred to as rosé and often the same French name for the word, "pinkish," is used in the New World of winemaking. In Spain and Portugal, these darling pink wines are named, rosado and in Italy, they are referred to as, rosato.

And with that said, if I had my way I wouldn't use the term, "white zin" either as the zinfandel grape is not white - - and then there is the name, fume' blanc - - but that is, after all, another Weekly Walla Walla Wine Word for Dummies.