Monday, December 08, 2014

Small People ...

"Great people talk about ideas, average people talk about things, and small people talk about wine." - Fran Lebowitz, Writer and Humorist 

When I heard this quote a few years ago, at first I was offended. Hey, I love talking about wine and I don't think I am "small" other in height of 5 feet 2". I try to keep a very open mind when it comes to social matters, new ideas, and generous about change, but I am also far from perfect.  A few weeks ago, this quote popped up again in an article I was reading. Once again I thought about it and I think I finally get it - - I think.  

Now I understand this is done with classic Lebowitz humor, but it does carry some significance. First of all, I need to clarify the majority of the people I know in the wine industry, or other wine lovers who talk about wine are not "small people."  The majority of the winemakers I know have earned their badges. They are adventurous, generous, hard working, love to gamble with Mother Nature, and roll along rather bravely with whatever cruel hand she deals them. 

Sure, there are a few "Vanity Labels" out there. They are often people who do not live in the valley, but seem to think the natives are just "hill-folk," and they (the vanities) will often sashay in with their wine (that someone else produced), and mark it up to an extreme price - - and why? The answer has been, "If Gary Figgins of Leonetti Cellar and Christophe Baron of Cayuse can price their wines on the high-end side, then so can I." 

Is this what you mean by "small people," Fran Lebowitz? For the record, Gary and Christophe earned their stripes by  working in the "trenches," so to speak and can claim their prices since their wines are at a demand. 

There's a certain type of wine consumer who claim they are wine connoisseurs, but tend to limit themselves when it comes to exploring wines.  They have put limits on their wine tasting to either: 1.) Largest and fanciest wineries (because that means a fanciful built winery's wines have to be good, right?) or 2.) The consumer will only go to wineries where wines consistently get scores of 95 and above (because these consumer's think their palates are the same as Parker, Steiman, Laube, to name a few ...) and 3.) Newbies who will only visit wineries who produce just red wine while they ramble on and on  they hate Merlot, but ramble on and on about their prized bottle of Chateau Cheval Blanc.  

Is this what you mean by "small people," Fran Lebowitz? It seems to me that if you tout yourself as a wine connoisseur, then your mind should be open, instead of closed, to being adventurous about wines. Who knows when the small garagista you ignored may be the next highest scoring wine and now you won't be able to have one of their rare and limited treasures in your cellar, let alone bragging rights of stating to your friends, "I knew them when ..."

I try to tell people all the time not to limit their palate if they are truly a wine lover.  An example: I am not a huge fan of Semillon. I prefer it when blended with Sauvignon Blanc or even  when paired with food, but for me to request a glass of Semillon I won't do it. However - - when out tasting and if there is a sample to be poured of Semillon, I always-always-always try it. One never knows that someday I may encounter a Semillon that I will truly enjoy. Dammit, I don't like that chocolate wine crap either, but I sampled it, and kept an open mind. Conclusion. I like chocolate. I like wine. I just want to keep them separate.

Now there are a faction of folk who need to polish up their manners. Name dropping is tedious. Okay, so you don't have to keep bragging over and over to the tasting room staff that the winemaker is your very best friend or you dated Robert Mondavi's neighbor's sister's housekeeper's fourth cousin, either. When there is a crowd of visitors at a winery and in line to taste, don't keep blabbing and hogging the winemaker or attendant pouring the wine. Step aside and let others have their turn. If you are invited to attend a very special event and you are also in the wine industry, leave your bragging at home. Don't schlep your ribbons, trophies, diplomas, etc and try to make the event all about you. Create your own event during your own time and then make it all about you. 

Is this what you mean by "small people," Fran Lebowitz?  People with no manners? 

There are also wine bloggers and wine writers whose main objective is to slam other wine bloggers and wine writers. It's been done. Enough. We get it. You are self-loathing so you take it out on others. 

Is this what you mean by "small people," Fran Lebowitz? All I know is if I owned a winery, I wouldn't want these kind of bloggers/writers to rate my wine when the preceding paragraphs were all about trashing (bordering slander) wine bloggers and writers, and especially trashing their innocent family and loved ones. Not cool. Unfortunately we also have wine bloggers who go on wine blogging junkets and abuse the hospitality of wineries by not attending the scheduled functions, preferring strip joints instead.   

I think for the most part that if you are a wine loving "fly on the wall" and you listen to a group of professionals in the wine industry or a group of educated wine geeks, you are in for some of the best conversation you will ever have. If you listen you will learn a lot about science, romance, weather, growing conditions, plant biology, and even get in touch with your own palate.  The conversation is hardly coming out of "small people." Perhaps Fran needs to extend her group of wine people she has been hanging around.  

Thursday, December 04, 2014

A Deep-Rooted History: Holiday Barrel Tasting Weekend

It's been asked if I will be around this weekend and the answer is, "Yes!" However, I won't be around to taste and take notes, but I will be around to sign books, Wines of Walla Walla Valley: A Deep-Rooted History. The good news is that you can find me at various wineries signing my new book, giving you an opportunity to taste the wines of where I will be located - - and yes, the book will be for sale at the following. 

First stop: Tero Estates and Flying Trout Wines tomorrow, Friday from 3-5 pm. Owner/partner of Tero Estates, Jan Roskelley will also be on hand to sign her photos that are in the book. 

Saturday I will be at Walla Walla Vintners from 10:30 am - Noon along with my forward and afterword authors, Myles Anderson and Nick Velluzzi. There you can get three signatures in one! 

Saturday afternoon, join me at Forgeron Cellars from 1 - 3 pm. This is my old stomping grounds. It will be wonderful to be back with my Forgeron Cellars wine homies. 

It was great fun to do my premier book signing at Henry Earl Estate Wines, this last Tuesday.  Thank you to Kasee of Henry Earl, and Betsy from Fresh Marketing and Events

Future book signings (so far): 

Book & Game in Walla Walla - Saturday, December 13, Noon - 3:00 pm
Cheese Louise in Richland, WA  Saturday, December 20, 5:00 - 7:00 pm
Fort Walla Walla Museum "Lecture Series & Book Signing" - Thursday, February 26, 2015

And yes, I am happy to personalize books upon requests. 

Tuesday, November 18, 2014

It's finally here. What took you so long? Wines of the Walla Walla Valley: A Deep Rooted History

It had been in my brain since I was about seven years old,  I was going to write a history book about Walla Walla. Growing up, next door to our house was a wheat field and nearby the field was a road sign that said, "Welcome to Walla Walla. Cradle of Northwest History." I would often stand in front of the sign and stare at it. 

One summer when I was in 4th grade,  my aunt (a 4th grade teacher) left her classroom library at our house for me to spend the summer reading through many of the children's classics. When the other kids were out swimming, I stayed in my room and read. I wanted to become a writer. 

In the 6th grade I would write "romance" stories in spiral stenographer notebooks about Mickey Mouse Club Mouseketeer and icon, Annette Funicello. Her adventures were usually of her hanging around soda shops, movie theaters, library, and riding horses. 

In junior high, after I scored an "A" on my journal about the travels of a glass pop bottle, I knew I needed to continue to write. 

In high school an English teacher allowed her visiting teacher's assistant to unfairly accuse me of plagiarism on a "magazine" story, although she could never produce the proof of the story I supposedly "plagiarized." The TA told me I would never become a writer, let alone get anywhere in life. She called me a failure. Years later, I would shudder when I thought about that experience and hoped that no child would have the accuser as a teacher and the TA's place in the world needed to be an assistant librarian at a state prison for hardened criminals - - if best. Also, I never looked at the English teacher with the same respect, but I knew I needed to continue to write. 

In my early adult years, I would jot down a few childhood memories or things I remembered about my dad and grandfather - such wonderful memories. 

There was an "unhealthy minded" co-worker who always  bitched at the boss that he needed to quit giving me files to work on because I "did not know how to write." She wanted the work instead. Great. No skin off of my nose. Let her do the work. Well, my other co-workers had fun with her the day my first magazine article came out. All through the office you could hear comments of, "Too bad Catie doesn't know how to write ..." But I knew I needed to continue to write, as the "unhealthy" co-worker was the one with the problem.   

Oh, I am not a perfect writer. Over all I can spell, but become befuddled with commas. I like to get creative with words and syntax, which some editors enjoy, but the serious do not. When I die, I want to be remembered as a quirky "Wordsmith." I can be long-winded. Sometimes my adult dyslexia kicks in and I will struggle, but it is important that I keep writing. I will always continue to write, even when I stop having an audience. 

In spite of my faults, I feel my words are either dripping with "sarcastic wit" or very heart felt. I like to give my words a "full circle" feel to my blog posts, magazine articles, and now my book. After all, history does have a way about repeating itself - - it becomes "full-circle." Life is full-circle.

In 2005, I started this wine blog. I had no intention of anything other than a place for me to keep my wine notes and stories.  I had no clue anyone was reading. 
In 2006, I started writing my notes for my book. The table of contents were drafted, as well as the first chapter, with other notes and quotes scattered about. I continued to write with no direction or goal of a publisher or deadline. 

In 2013, I was contacted by a commissioning editor to write the story of Walla Walla and her wines. I signed the contract to write a history book a few months later.

Writing a book has been a journey, with many stories to tell even when it came time for the book to be released with a few disgruntled souls who wanted to slow or stop the presses, while ensuring they would be in the book and it would be only with glowing remarks - - of course. 

Today my history book, Wines of  Walla Walla Valley: A Deep-Rooted History was officially released. 

Monday, November 17, 2014

Clever Marketing or Old World Tradition: Beaujolais Nouveau

Le Beaujolais Nouveau est arrivé! The New Beaujolais has arrived!

If you are a knowledgeable wine retailer, you know it's rather festive
 to bring a case or two of Beaujolais Nouveau in for many reasons: to educate some wine newbies and to assist those wine lovers who keep this tradition. Also, if you are a wine retailer it is best to calculate how much you are going to sell because it's my opinion the goal should be that you blow this new wine out of your shop before Christmas Eve. 

By the first of December, Beaujolais Nouveau is like Thanksgiving house guests who are still lingering and wearing out their welcome. Seriously - one of my pet peeves is to walk into a large supermarket and see this stuff (often Georges Duboeuf brand) perched with the Valentine chocolates and it's wearing a big mark-down. Clearly you are doing something wrong in your marketing if that happens.

Beaujolais Nouveau is simply "new wine" made from the Gamay grape and most notably grown in Beaujolais and in the Loire Valley regions of France. This red grape goes through a quick fermentation process, about three days, and bottled just weeks after its harvest. Therefore, the wine is fresh and fruity with little to zero tannins, so it's not a wine you want to age. 

At one minute past midnight on the third Thursday of each November, (this week, November 20) little villages and towns around Beaujolais, province of France, celebrate the wine  with parades, fireworks, music and festivals - - and of course, lots of drinking of this new wine. By French law, Beaujolais Nouveau is to be released no earlier than the third Thursday of November. These regulations came about in 1935. The official release date was set for November 15th, however by 1985, the date was changed to the third Thursday of November tying it to a weekend. 

In America, retailers begin to receive it usually by the Tuesday or Wednesday before the epic third Thursday - - and with that said, it just happens to be delivered before the American Thanksgiving, which is always the fourth Thursday.  Clever marketing by the most well-known producer of Beaujolais Nouveau, Georges Duboeuf or coincidence?  

If you must go with a Beaujolais Nouveau, Georges isn't going to like me very well for writing this, but go for one that is a little higher in price - - and when I say this, the majority of these new wines are all affordable and usually well under $20.  Just don't go for the $9 special. Check out those from producers: Joseph Drouhin, Domaine Jean FoillardDomaine Marcel Lapierre, and Louis Jadot Village, if possible. 

Yes, when Beaujolais Nouveau is served with your Thanksgiving turkey it isn't a bad pairing. the lively fresh and fruity acidity can cut the butter and fat from the gravy and other Thanksgiving side dishes, as well as a fine pairing with the dark meat turkey leg and thigh. 

When a Beaujolais Nouveau is nowhere to be found? There are other wines that I think will be even better with the holiday turkey and sides.  From Oregon I would recommend Willamette Valley Vineyards Whole Cluster Pinot Noir - 2013. It's a whole cluster fermentation with a carbonic maceration, and very much similar to a fresh and fruity Beaujolais Nouveau. 

Also, if possible and sometimes rare, is a Lemberger from Washington State. Lemberger is a red grape, also known in Austria as Blaufrankisch, with notes of berries, cherries and pepper that will complement those cheesy, creamy casseroles that Aunt Martha and Aunt Edna  brings to the holiday table. If you paced yourself with your dry crisp summer Rosés from France, and especially Walla Walla favorites like Tranche Cellars, Charles & Charles, and Waters Winery, now is the time to open up the remainder and enjoy. When holiday dining with Rosés, you get the best of a red wine, but much lighter so that it doesn't overpower the menu.

And one more thing - - don't scrimp on one bottle or one type of wine, either. Bring out an assortment of wines such as your favorite whites like Chardonnay, Riesling, and Viognier. Don't forget the Late Harvest or Ports for dessert, either. La Fêtes est arrivé!

Thursday, November 06, 2014

It's Fall Release Weekend: No Fallout on Etiquette

Yeah-yeah-yeah, it's been awhile since I have lectured y'all on tasting room etiquette, but in my couple of years of being away from my wine blog, but still behind the wine counter, a few of you have gotten a bit rusty on your tasting room etiquette.  

I would like to say, "You know who you are ...," but you obviously don't know who you are or you still wouldn't be such a .... never mind. 

Now, if this is the first time for you to visit our area, welcome. We hope you enjoy your visit,
but might I recommend that you first read up on the wineries and what to expect? Last summer we had an influx of tourists asking for "sweet red wine" and "White Zinfandel." Noooo ... chances are you won't be finding that style of wine around Walla Walla. 

However, if you are a worthy tasting room attendant, you will encourage this customer by giving them suggestions about other wines and even a history lesson on how "White Zinfandel" got its start.  Okay, so I was guilty of laughing at a tourist when he asked where the Walla Walla White Zinfandel was. Then I asked, "Where are the hidden cameras? Is this a reality game show?" But I quickly apologized, shared with him the knowledge I had regarding White Zin, and ended up selling him a bottle of rosé from Walla Walla. The point is, these potential wine lovers have to start sometime, right? They are in your winery. You have a captive audience. Capture them. 

So here goes my list of what not to do in a tasting room if you are a visitor: 1.) Put the damn cell phone away. We don't want to hear your obnoxious, but clever ringtone; nor do we want to hear you blab that Junior made poo-poo in his diapers or listen to you boast to Tad and Buffy this is your seventh winery visit before noon. And besides, your loudness is ruining the ambiance of the winery. Seriously you are not that important that you have to be tied to your phone, and if you are, let the Secret Service answer the phone for you, and 2.) Cut down on the fragrance. Or as my beloved father (RIP) use to say, "You smell like a French whorehouse."
You too, men. You are often the worst offender. Now, I have no idea what a "French whorehouse" smells like or if they smell any different than an "American whorehouse," but I guess my dad knew the difference - - he use to bring up French women a lot from his days as a soldier ... who knows, maybe I have a half-sister somewhere in France ... okay, I am rambling. Never mind, and ... 3.) Don't name drop. So, you know Gary Figgins. Cool. You know Christophe Baron. Cool. Yeah, so do we and no - - you are not going to get in their wineries, no matter who you are, or you would already have an invite and 4.) You are there to sample wine, not drink a 8-ounce pour. Not too many businesses where you get to sample before you buy. Use the spit bucket, but don't walk around with it. Other people would like to use it, too. 

Now this next paragraph goes out to the Tasting Room Attendants: I feel for you. I really do.
You are what I often refer to as the "bank teller." You are the face of the winery, and like in a bank you more than likely have the lowest paying job in your company. Then you have to put up with the jerks who loudly and rudely blab on their cell phones, smell like a "______________ Whorehouse," fill in the blank: a.) French b.) American c.) Irish. Not to mention the boorish name dropper. 

No doubt you, the tasting room attendant, has been on your feet all day, and for several hours getting ready for Fall Release. So, you drank too much the night before, this is your second job, you aren't getting a lunch break, and you are pissed off at your boy/girlfriend, but here is the deal - - BUCK UP! If you walk into the winery that morning reporting for work or coming back from a break and you are not feeling it, here is what you do.  Go to a quiet room where there is a mirror. You look into the mirror, and with the best of the "jazz-hands" pose, you wipe the grumpy off your face, put on a smile and say, "It's showtime, folks!
It's showtime, folks! 

Wednesday, November 05, 2014

Casual: Michel-Schlumberger Rouge

When I chose to return to blogging about wine, one of the plans was to mix it up a bit. While I will continue to write as much as possible about Walla Walla and her wines, I want to shake things up a bit by writing about wines that are not from Walla Walla ...

So let's start with a California wine, shall we? An affordable little wine, but from a winery with a long history and European roots - Michel-SchlumbergerThe first vines were planted on what is now Michel-Schlumberger Benchland Estate in 1979, by Jean-Jacques Michel, a native of Switzerland. In 1991, Jacques Pierre Schlumberger joined the winery team, bringing with him more than 400-year family legacy of winemaking in Alsace, France, at Domaine Viticoles Schlumberger.  Therefore the Michel-Schlumberger brand was born, and over the years their reputation of the wines in Healdsburg has been solid. They have also been a leader in sustainable farming. 

The wine of this hour is Michel-Schlumberger “Maison Rouge" - 2012. It's not a high-end wine but priced out anywhere from $7.00 - 15.00, and with a screw-cap.  Okay, so there is nothing wrong with a screw-cap, but I would categorize this wine as a BBQ/outdoor casual wine - - pizza wine. I have a feeling that Michel-Schlumberger produced several cases of this wine.  

When I first stuck my nose in the glass the pronounced smell of California Merlot and American oak was there. Now when I say California Merlot, that is exactly what I mean as California Merlot smells nothing like Merlot from Walla Walla. The past blends of this table red have been traditionally around 32% Merlot, following up with Carmenere, Cabernet Franc, Syrah, Petit Verdot, Cabernet Sauvignon and Malbec.  Pretty much everything but the kitchen sink - - so to speak. Tasting notes, you ask? Heavy on the Merlot (California) with lots of spice, cherries and pepper. 

So over all, if you see it on the shelves somewhere at a discount, I think it is okay to put it in your cart. It's not a bad wine. Worth a couple of glasses keeping an open mind and using comparisons on Washington State Merlot - - and when you are done, I think it would be terrific used to cook with in a beef stew. Remember, once again - - keep an open mind because it is not yo' mama's Walla Walla Merlot. 

Tuesday, November 04, 2014

A Grenache That Liked Me: Maison Bleue Winery

In France, it is known as Grenache. In Spain, it is Garnacha. Cannonau is the synonym it's referred to on the island of Sardinia

In the 19th century this spicy berry-flavored red grape, with notes of pepper and spice, found its way to California, more than likely from Europe. It was mostly planted in the San Joaquin Valley, where it was mainly used as a blending grape for sweet jug wines. 

Grenache finally hitchhiked its way up north to Washington State where it made its appearance in Yakima, around 1966. This wine blogger finally tasted Grenache in the year 1978. It was a 1976 Chateau Ste Michelle Grenache Rosé. My mother introduced me to it and it became a family favorite, while we often bought 2-3 bottles of it at a time, until one day  - - it disappeared. I don't remember ever seeing it again. 

Through the years I would pick up a French Grenache rouge (not rosé) here and there, but they never agreed with me.  They would often clutch me around the mid-chest as they were going down, and later give me horrible heart burn. However, like I tell people (if they are paying attention) to keep trying whatever varietal that you are not crazy about or disagrees with you, as perhaps some day you may find just the right one - - and I did. I took my own advice. 

It just so happens that Maison Bleue Winery has two Grenache's that liked me and I very much liked them. In fact, I could have sipped on them both all day, especially the Le Midi Grenache - 2011. It is such a "pretty" wine. If I could give the wine a gender, it would definitely be a feminine wine. The fruit was sourced from Boushey Vineyards in the Yakima area. The nose is very floral with hints of blackberry. In my slow sipping of the wine I picked up more of the blackberries and other dark fruit, with light hints of pepper and spice. Indeed a long finish. This is a wine I would relax with and sip on.

Okay, so I was going to grow up and be a Latin major, and currently me hablo Espanol muy poquito. However, while I can pronounce many French wine labels,  La Montagnette Grenache - 2011 does not roll off of my tongue very gracefully.  It's me, not the wine's fault. However, I can tell you this Grenache, from Upland Vineyard at Snipes Mountain, is a bold wine compared to the Le Midi. The nose  of La Montagnette presented itself of dark ripe fruit and spice. More dark fruit and spice was offered at first sip and even a hint of light herbs and mineral showed up. This is a wine that I would definitely pair with roasted and smoked meats. 

And best of all, with both wines, there were no after effects of heartburn. The only residual was nice memories of two beautiful wines. Thank you Jon at Maison Bleue Winery, you have given me hope when it comes to Grenache. 

Saturday, November 01, 2014

In Remembrance: Eric Michael Dunham

I am not sure what else there is to say that hasn't already been fondly, yet passionately said. On Thursday, October 23 the wine community of Walla Walla lost one of their best - Eric Dunham, a founder and partner of Dunham Cellars. Eric was a son, brother, husband, father, friend, and a winemaker. 

Today a celebration of Eric's much too short, yet rich life will be held at the winery.  Also, a fund has been established at Banner Bank in the name of the "Eric Dunham Memorial" for the benefit of his and his wife Kanae's young son, Hikari. 

If we believe in the after life for humans and their animals, then we can take great comfort that Eric is now with his beloved three-legged dog, Port. But the fact remains; Eric will now join his father, Michael Dunham on the list of legends in the history of Walla Walla and her wines. Rest in peace.  

Friday, October 31, 2014

Happy Halloween: Numbskull

No, I am not calling anyone a name ... 

Last weekend I gathered with 19 of my "sorority" sisters for our annual "tea." However, I would defy anyone to even find a tea bag at our gatherings.  Instead, corks fly like witches on brooms and bubbles dance in our wine glasses. For that true effect of Halloween gore, every good party needs a little red wine, and we usually keep a few bottles around. One of the sister's very generous husband Rand, a wine writer and former wine entrepreneur, sent Lynn to the gathering with a bottle of NumbSkull BDX - 2012 from Mark Ryan Winery in Walla Walla. 

Numbskull is a new label created by Mark Ryan showcasing some of the best of Walla Walla with the first two wines highlighting a GSM (Syrah, Grenache, and Mourvedre), and a Right Bank Bordeaux-inspired BDX. We were fortunate enough to sit a spell and sip the BDX, a blend of 69% Merlot, 28% Cabernet Sauvignon,  and 3% Petit Verdot.

The wine actually surprised me - - I am not sure what I was expecting, considering the skull heads on the label, but the red blend itself was just stunning - - elegant.  Dark cherry, cocoa, a hint of vanilla, and a bit of toast. Rather like biting into a chocolate covered cherry. It was a rather big round wine, yet smooth, and definitely one you could lay down for a few more years. It was a treat, and certainly no trick (groan).

Happy Halloween from my "sisters" and me. If you are out and about, please drive safe. 

Monday, October 20, 2014

The Book

If you have ever written a book, then you will understand. This is one of the reasons why I took time off from the blog so I could put my energy into "The Book." 

It consumes you. Even when you have reached a "writer's block," it still consumes you, as you sit and stare onto the computer screen, and keep telling yourself you are working. You pass up invitations to socialize with friends, because you know all of a sudden you will feel energized to crank out a few paragraphs only to find that you got nothing done, while everyone was eating and drinking well - - as you sit at the computer and stare into the screen. 

Then all of a sudden you wake at 5:30 am and put in a productive day while finally tearing yourself away from the keyboard at 10:00 pm. You take a half-hour break and sit back down and continue to pound the keys until it's 1:00 am. Now you think you are going to do the same the very next day because you feel so energized like the bunny, only to find when you wake up a few hours later, your shoulders, wrists, and ass - - hurts. 

You start sweating all the deadlines: marketing plan deadline, author bio deadline, black and white photo deadline, color photo deadline, photo caption deadline, and finally manuscript deadline. And wouldn't you know, while trying to make the other deadlines, it kept you from taking care of the most important - - the manuscript deadline. Another day will pass and you act rather smitten with yourself thinking you got it, and the next day, sure enough, panic sets in. All of these feelings go up and down. Up and down. Up. Down. 

So you finally reach the day you send in the complete manuscript and you tell yourself you are going to  celebrate and crack open your best bottle, but instead - - you are too pooped and the thought of opening a bottle seems like too much work. Now comes the days when you think you are going to relax, but you don't. You fret about when are you going to see the grueling edited pages and when you finally see the edits,  you rather sigh with relief as they are not as bad as you thought.  

There are two stages of editing, a total of 15 days, before you finally sign off on that "Approved for Print." In other words, signing my life away.  Then more panic sets in as you think, "I should have written this. I forgot to write that. Oh dear, so-and-so is going to be pissed off at me ... " 

Here is what Winston Churchill said about writing a book, Writing a book is an adventure. To begin with it is a toy and an amusement. Then it becomes a mistress, then it becomes a master, then it becomes a tyrant. The last phase is that just as you are about to be reconciled to your servitude, you kill the monster and fling him to the public.

He was right and if I didn't know better I would have thought he was truly writing about me. 

And then the monster showed up via e-book form. It was the final edit before I send the "Approved for Print" form.  There it was in all of its glory with page numbers, International Standard Book Number (ISBN), index, photos, captions, and a color photo insert - - the centerfold, so to speak.  It was overwhelming and more than I could take. I sat my iPad down and didn't look at the book again until the next day. The truth? I didn't want anyone to read it - - ever. It was mine and I didn't want to share it.  

I finally made peace with the book. I "killed the monster." Did the last of the editing and signed the form. Away it went. The book is now out of my hands until November 18, the tentative day of the release. It will be soon be "flung out to the public." In the mean time, I have been deluged with emails from the publisher, from the pre-sales rep, sales rep, commissioning editor, the copy editor, and now the publicist ... What? A publicist? That's the most surprising and am trying to keep track of all of their requests. 

So here is the latest from the History Press:

Wines of Walla Walla Valley: A Deep-Rooted History will be released (If all goes according to schedule), mid-November with a retail price of $19.99.  It is part of the History Press's American Palate series. 

I have been assigned a sales rep who will market and sell to independently-owned retail (independent bookstores, wineries, museum gift shops, boutiques, etc.), national and corporately owned retail (Barnes & Noble, Costco, National Parks Service gift shops , etc.), and online outlets such as, 
as well as Powell's Books in Portland, Oregon.  In addition to traditional print outlets, books will also be available as an ebook for sale via Amazon (Kindle), Barnes & Noble (Nook), and Apple’s iBookstore (iPad). Of course you can order it direct from History Press

Pre-sales are available on most online book stores, and eventually I will also have the book available here. 

Will I ever write another book? With all of my groaning, you would think that I was working on Volume II of War and Peace. It's too early to tell if I will write another book, but I think I can do it - - I think I can kill the monster.  

Friday, September 26, 2014

Love on the Rocks: The Rocks District of Milton-Freewater

Was it a Frenchman’s folly the day young French vigneron Christophe Baron ventured across the Washington state-line and made a discovery that reminded him of the famed cobblestones of the Châteauneuf-du-Pape wine region in France?

As Baron was roaming the countryside between Walla Walla and Milton-Freewater, OR, he couldn’t help but take notice of the ancient rugged bed of the old Walla Walla River. The land was scattered with acres of stones the size of an apple. From the days of the local orchard pioneers, such as A. B. Roberts and Dr. Nelson Blalock, the stony beds were known for its orchards and vineyards from the mid-1800s, to the Depression era. Since that time these 10 acres had been neglected and dismissed through the years. While local farmers saw land that could not be used due to traditional farming methods for such as row crops of wheat, peas, and even onions, it was Baron who saw potential that only a vigneron from France could distinguish at the time of Walla Walla’s budding wine region. While this Oregon land was designated within the Walla Walla Valley American Viticultural Area as appointed by the Alcohol and Tobacco Tax and Trade Bureau, wine produced from the unyielding earth would eventually show its characteristics, which are distinct from the other areas of the Valley's AVA. 
Cayuse Vineyards in Oregon

The ancient land, strewn with cobblestones, is similar to that of the Châteauneuf-du-Pape region in France. The village of Châteauneuf-du-Pape (which translates as “The Pope’s new Castle”) France, and is one of the most renowned European wine appellations. Cobblestones have been noteworthy through time for providing proper drainage, yet restricting nutrients, which pushes the grape vines to struggle. Their struggle limits the vines’ yield, while concentrating and enhancing the flavor of the grape. The function of the rocks assists in retaining the heat from the sun and releasing its heat during the night, therefore producing a faster ripening of the wine grapes. 

Baron founded his Cayuse Vineyards in Milton-Freewater, OR, in 1997, and since then, other winemakers from the Walla Walla area have followed.

Oregon's soil gained its current profile when the Missoula Floods ravaged Eastern Washington and Northeastern Oregon, more than 13,000 to 15,000 years ago. These powerful floods would cover the Valley at least 35 times. As the flood waters would recede, leaving behind layers of sand and silt, the Walla Walla River would force its way back, replacing the area with rocks of all sizes, from pebbles and smooth cobbles to rounded, worn boulders that were produced from the basalt of the surrounding Blue Mountains. The secret these stones bring to the finished wines flavors is unlike grapes sourced from the Blue Mountain foothills or northern vineyards in the designated Walla Walla Valley AVA. The wines of Cayuse, as well as other wines from the stony area, are known for their savory and meaty flavors, and often with “gamey” notes. Many Francophile wine lovers find these local wines, such as Syrah, Cinsault, Grenache and Mourvèdre, to have very similar flavor components as those produced in France. 

Due to the noteworthy differences of wines produced between the cobblestoned area in Northeastern Oregon near the state borders, a newly proposed AVA was submitted to the TTB in 2014. “The Rocks District of Milton-Freewater” will be a sub-appellation of the existing Walla Walla Valley AVA. The proposed area will encompass 3,767 acres or 4.9 square miles. Dr. Kevin Pogue, geology professor at Whitman College, submitted the proposal in February 2014. Pogue also owns and operates VinTerra, a vineyard site and terroir consulting and marketing company. Pogue had been approached by a group of vineyard owners and winemakers who thought “the rocks” deserved its own American Viticulture Area. After they group asked Pogue to write the petition he said he would do it if he had total control on the boundary lines and could draft them to correspond as closely as possible to the limits of the area's rocky soils. 

 “I wanted the AVA to be controlled by the terroir as much as possible, free from the influences of marketing and politics that have strongly affected the placement of the boundaries of many, if not most AVAs,” says Pogue. 

The group agreed and the proposed area includes the already 250 acres of vineyards, known for Syrah and other red Rhone-style wines. The proposed petition names 19 wine producers that have vineyards within the proposed AVA. Four of the 19 wine producers are Cayuse Vineyards, Don Carlo Vineyard, Watermill Winery and Zerba Cellars,already have winery facilities within the proposed AVA. 

Wineries with vineyards include Beresan Winery, Buty Winery, Cayuse Vineyards, Charles Smith Wines, Delmas Wines, Don Carlo Vineyard, Dusted Valley Vintners, Figgins Family Wine Estates, Proper Wines, Otis Kenyon Wine, Rasa Vineyards, Reynvaan Family Vineyards, Riverhaven Cellars, Rôtie Cellars, Saviah Cellars, Sleight of Hand Cellars, Watermill Winery, Waters Winery and Zerba Cellars. At this time, the establishment for “The Rocks District of Milton-Freewater” AVA is in the current state of TTB Regulatory Timeline of waiting on the final ruling. Pogue expects the “The Rocks District of Milton-Freewater” to be official in December of 2014. 

 Yesterday’s pioneers of the orchards and vineyards would have never believed the acclaim and the love of the wines that these old rocks would assist in producing.


Follow Up as of February 6, 2015It is now official. This Monday, February 9th, 2015,  The Rocks District of Milton-Freewater AVA (American Viticultural Area) will be official and published in the Federal Register. The Rocks District of Milton-Freewater will be the first sub-appellation of the Walla Walla Valley AVA. This new region, located across the Walla Walla County border at Oregon, will also be able to claim Oregon's 18th AVA, as per the Federal Register. Congratulations to Dr. Kevin Pogue, Steve and Mary Robertson of Delmas/SJR Vineyard and the other vineyards and wineries in the new Rocks District of Milton-Freewater! 
Related Posts Plugin for WordPress, Blogger...