Posts Tagged ‘The Wine Studs’

First thing first: roses are not always sweet. Sweet rose wines are more the exception than the rule. White zinfandel is a pink wine, also called blushed wine, but not a rose. Roses can go from pale pink to light red in color and can have more or less fruit on the palate.

There are two main ways to make a rose:

Roses de saignee are obtained by "bleeding the vats". The winemaker decides to open the vats early in the maceration to let the first juice out. This decision is made to produce a more tannic red and/or a rose de saignee.

Roses made by skin contact. The juice is in contact with the skins for few hours only. The method known as "blending" (mix white wine with red wine) is discouraged and not very common (except in Champagne, but even there winemakers don't use this method very often).

Roses containing white grape varietals are very rare!  Roses are easy to pair with all kind of food, being even more versatile than white wine or red wine. Light food (salad, seafood, chicken, etc.) calls for a light and crisp rose (Cotes de Provence, Anjou, Tavel, Chinon, etc.), while heavier food (steak, cheese, etc.) would pair perfectly with a darker, "fruitier" rose ("Il Mimo" for one, Italian rose made from Nebbiolo grape). More generally, roses pair very well with good company, sun, swimming pool, barbecue, etc.   Have fun and drink chilled roses all summer long!

It’s true that chemicals such as pesticides, weed killers, fungicides and fertilizers used in the fields do cling to the grapes and seep into the fruit’s pulp and trace amounts can make it to your wine glass. Typically, as many 18 different chemicals are used on non-organically grown grape crops during the growing cycle. The process of fermentation however breaks down a good portion of them. Still, the use of chemicals does impact health indirectly by disrupting ecosystems and communities. The runoff can contaminate groundwater and harm people and wildlife.

Organic wine consumption has grown by double digits over the past several years, some years as high as 28% (in 2005 to $80 million) with good reason.  One reason is sulfites, which do occur naturally in wines during fermentation, but most producers add more to prolong shelf life. In the US, non-organic wines can contain up to 350ppm (parts per million) of sulfites. This can be enough for those estimated .04% of the population or about a million people that are allergic to them and even those with a low tolerance for sulfates to have adverse reactions such as redness and flushing of the face, burning sensations, hives, cramps, headaches or heartburn.   Organic wines have no sulfites added but can have a natural accruing sulfite count somewhere under 100ppm in all finished products.(I am not sure what the actual number is, I’m finding different ones) Most organic wines contain less than half of that.  There are more and more people coming into Station Plaza Wine and asking us for sulfite free wine. This does not really exist, but they swear that organic or low sulfite wine does not give them that adverse reaction. So we looked into it and expanded our organic selection and it seems to be working well.

Sustainable farming is thought to be the next best thing to organic. This is the practice of using as little outside interference as possible and does not require the added cost, filing and dealing with the buerocracy that the certified organic label inteals. Take Shafer Vineyards in Napa Valley, for example. Shafer makes some of the most highly regarded wine in America, and they use owls, songbirds, hawks and bats in place of insecticides and rodent poisons.(So does Disney fyi) They recycle their water, make their own compost and have converted to 100 percent solar power. Sustainable? Absolutely. Certified organic? Nope. Ninety percent of the wine produced in the America is made from grapes grown in California.  If you drink California wine you can check this list from the California Sustainable Winegrowing Alliance of wineries and vineyards who have made a commitment to sustainable winegrowing. Continue reading “Is Organic Wine healthier for you?” »

The Grapes are from North Fork Long Island, The Winery is in Red Hook Brooklyn and the winemakers include Abe Schoener of the Scholium Project and Robert Foley, two all star California winemakers. With a list of participants also including the on-site winemaker Christopher Nicolson and Mark Snyder of Angles Share Wines how can this project miss?

 The wine is not at all what you would expect. It’s totally different. The unfiltered Sauvignon Blanc has a beautiful deep gold color of a wine that is older than it’s vintage. This is not your every day Sauv Blanc.  Very, very interesting.  

We tasted these at the StationPlazaWine.com Tasting bar and of the 25 or so people that joined us the most common expression was a widening of the eyes and a smile then a gulp and – wow, that’s different.

The Red Hook Winery Jamesport Vineyard The Electric 2008

The Red Hook Winery Jamesport Vineyard Chardonnay 2008

The Red Hook Winery Jamesport Vineyard Sauvignon Blanc 2008

Here’s a video from youtube, it takes about 30 seconds to play so just fast forward. Click the photo below to watch:

Cheers, raise a glass to NY,

Kevin

The Wine Studs proudly support the USA Olympians.  From Apollo Ohno, Lindsey Vonn, Bode Miller, Shani Davis, Shaun White, U.S Hockey team and the rest of the elite athletes representing America…they are truly awesome! God Bless the USA!!   Cheers!