The Desert Wine Guy - 2004 Echo Canyon Estate Syrah

                                                 

2004 Passion Cellars Estate Syrah

   If you are a regular reader to my blog you will remember that my travel partner (my oldest Daughter) and I had taken a 5 hour trip a couple of months ago to a little out of the way place named Jerome which is located in Arizona. Here is the link to the article I did on the city and the wineries (http://desertwineguy.blogspot.com/2014/09/the-desert-wine-guy-wineries-of-jerome.html) located there.  We recently went back and I ended up purchasing 5 wines that I felt stood out from the many I tasted. Today's wine, the 2004 Echo Canyon Estate Syrah is one of those wines. To say that this wine "stood out" or is "good" is an understatement because the wine did much more than "stood out" and was better than a simple "good", as a matter of fact this is great wine and deserves much more attention than it is getting. The trip itself, by the way is worth the drive and the time it took to get there and Passion Cellars (http://passioncellars.com/) is one place you must stop at.  When you get there say hello to Cody and tell him The Desert Wine Guy sent you, I think you will enjoy talking to him.  Passion Cellars also happens to be the only place to get our review wine. Before drinking this wine I suggest you give it about two hours + to open up because if you don't you will taste a very Tart Cherry and that is pretty much all. Do yourself as well as your guests a favor and wait the two hours + and the wine will open to a treasure chest of flavors. Now, sit back and get ready for the review of a simply outstanding wine.
  Let's begin at at the top, Let's first discuss the "pour" of this wine. Before we go any further here is a word of caution.  Do not be fooled because when you first start reading this review you will be thinking that I am describing a poorly made wine because this is what you almost surely will be thinking unless you continue to read on, so please do read on. If you are fooled do don't feel bad, I would have the same thoughts if I was not the one writing this article.  The color on the pour of this Estate Syrah appears a two tone. When you pour the wine, the wine leaves the bottle and it actually appears watery in some aspects and is extremely light in color in the middle. The edges of the pour are a medium blackberry in color but in the middle of the pour it appears a lot lighter and seems almost as if it were diluted. This medium/light (mostly light) issue also persists as the wine rests in the glass. When I first saw these particular worrisome characteristics I thought that I was going to be in for a very quick review and was already thinking about which wine I wanted to open next once I poured this bottle down the drain, which I thought would be very shortly. There is however, a saying about appearances that I am sure you have heard before and it goes like this "appearances can be deceiving". This wine is a perfect example that the saying is accurate. In this case appearances indeed were deceiving as you will see once you move onto the next section of the review.
   The Bouquet of the wine when put to the nose is where I first started thinking that I might have been wrong about this wine. The bouquet is full of so many different aromas, it is actually as a matter of fact a smorgasbord of different aromas. To start with the wine opens to a Dark Cassis that is followed up quickly by a medium Oak, a nice deep Dark Cassis and Oak, I am now starting to really think that maybe the wine might be slightly better than bad but surely never more than just simply an "O.K" wine which is of course, an upgrade from what I had originally thought. Right about now I'm looking at awarding an 84 on The Desert Wine Guy point scale. Hold on a minute i thought, what is this I am detecting on the nose? Is this a Medium Pepper? Yes it is, that is exactly what my nose is being hit with. Then I started beginning to think "nah it's still a weak wine with a pour like that". I continued this part of the tasting and noticed that the wine wasn't done opening up because Cocoa was also now coming through. All this in the Bouquet I thought. What a powerful and surprising development. It is like a Buffet not to the eyes but to the nose. I was beginning to now have the first thoughts that this wine was going to exceed the simple "OK" that I was going to originally elevate it to. I was now at the point where I couldn't wait to taste this wine and find out what, if anything it had up it's sleeve and if it could indeed elevate itself even further?

Echo Canyon

    In the mouth the wine starts off with a bright, tart Cherry mixed with Cranberry. When you initially taste the Tart Cherry flavor it will seem out of place until the Cranberry and Carmel hit you, which is almost immediately.  The Carmel actually tones down the Cherry just enough but not before you notice it is there.  The wine will remain like that until it opens up but no worries it is nothing that time will not more than take care of. Once we allow it the time it deserves to open we will see that there is so much more here. When given the time to develop, the first thing we start to notice is the nice taste of a smooth Carmel appears. The flavor of the wonderful Black Current spice also appears to give the hint that this wine is about to do something great. I think that while a red might normally have Black Current that being mixed with the Cherry and Cranberry does something nice. These flavors of course are just the beginning as you will soon see because if you think the wine is done you are way wrong. In addition are notes of Dark Pepper and some earthy notes thrown in for good measure. Adding the pepper into the mix is a nice twist and in the end you end up with the result we have which is an excellent Syrah. To end the power packed flavors there is the ever so slight (but still there) hint of Tobacco to set this wine over the top. Tannins? You want Tannins also? This is a wine I was going to dump out, what do you want from it, everything? Yes, there are Tannins here also. Like most of the other things I tasted in this wine the Tannins are present and only just to the extent that they make a difference and carry the wine forward even further on the point scale. On top of this there is a Jammy sort of taste that I found very strangely appealing here yet fits quite well. So we have everything sensed in the Bouquet and more, also tasted on the palate. Talk about a great wine huh? There is also a slight bit of acidity as well that you will detect in the mouth but have no fear it is not out of place here and definitely not to the extent of being overpowering or overdone in any way. The peppery tones in here are actually what I think helps set this wine off and in combination with everything else, sets this wine over the top in my book. Just when you think the wine has offered you all that it has to offer here comes the slight but definitely noticeable touch of Dark Cocoa which combines in the mix. You now know what this wine is all about and that is greatness.
   All right now lets sum all this up. What started off looking like a terrible wine ended up being an excellent wine. There are so many different flavors that amazingly compliment each other for you to enjoy here. Do allow a couple of hours to Decant though if you really want to appreciate this wine. I recommend that this red be very SLIGHTLY chilled before being served with the ribs  Lamb stew or even a spicy Fajitas you must have to go with it. One other note here. The wine is slightly high in the Alcohol content at 14.8% and believe it or not a did get a slight "buzz" towards the end of the bottle which never usually happens. This wine is put together so beautifully, it is simply a delight to drink. Be forewarned however, the wine is also NOT for the faint of heart, this is definitely a Syrah in every sense of the word.

   On The Desert Wine Guy rating scale I give it  93 points


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The Desert WIne Guy - The Art Of Proper Wine Service

Initial Wine Bottle Presentation

    
With the coming of the holidays and invitations to friends or families, party's or dinner events I thought this would be a good time to review or maybe even in some cases, educate you,  my readers on the subject of wine service etiquette.  Today we are going to discuss wine service etiquette and what is entailed when we are either pouring wine for someone or having wine poured for us at any upper class restaurant or fancy party. Even if it is just for your knowledge I think it is a process that all serious wine lovers should be familiar with. With that in mind lets move into the article.
   The whole process of proper wine service actually begins with the ordering of the wine and moves along into the serving of the wine by a Waiter or yourself. The proper presentation of the wine initiates with the bottle being brought to you by the waiter or the host of the event and goes all the way thru the Dinner and doesn't end until the bottle, or bottles of wine are finally empty. Aside from proper presentation of the wine bottle itself, wine  etiquette also entails the proper pouring amounts of the wine in the glassware. With all this in mind lets enter the world of wine service etiquette. Throughout this article I would like you to place yourself in the Waiters position when it is appropriate. Let's begin with the "presentation" aspect of the wine bottle and follow thru to "the pour" and then to "your responsibility's" as the Dinner host or the person at the table who has taken the responsibility of ordering the wine. The presentation of the wine bottle is when your guests get their first opportunity to see the wine you have chosen to share with them and as such it also holds with it the power of showing your knowledge of wine. It is also your opportunity for your knowledge to shine in your attempt to impress the guest at your table with your proficiency in choosing a good wine.  The presentation itself is the equivalent of first seeing the food a restaurant has prepared for you. It is sort of like ordering a Filet Mignon. You have had Filet Mignon before but the way the restaurant presents (presentation) it is going to assist and play an important function in determining exactly how your experience with the restaurant and the food is going to be, it is a starting point. If you compare the presentation of the bottle as well as the wine to the presentation of the food on your plate delivered by the Waiter then you can get a little better understanding of the importance of the presentation. Lets now go step by step and break down the entire presentation process.
                                    

Corkscrew / Foil Cutter Combo

                                            
   The Presentation: - The term "presentation is defined as "the proffering or giving of something to someone, especially as part of a formal ceremony". It is the Waiters, or hosts job to do the wine presentation. The person ordering the wine is the person the Waiter presents the wine to. If the Lady ordered the wine then the wine is presented to the Lady.  The same applies if the Gentleman orders. By the way it is considered insulting if the lady orders the wine and it is presented to the Gentleman. The bottle should be wrapped in a clean, white linen napkin in order to ensure the wine is not warmed by the Waiters hand. The Waiter should also have brought a separate, clean, White, linen to ensure no drips pour down the side thereby dirtying the bottle or label. Along with this Linen he should of course have a Corkscrew as well as a Foil Knife in order to open the bottle of wine. Now what? O.k, so you have decided that a 2009 Peju Cabernet Sauvignon fits the bill for your particular dinner situation. Your first responsibility to your party or guests, which is to pick an appropriate wine for your party has just been finished.  The waiter has his next responsibility (with the first being getting the order correct) he must ensure that all glassware brought to the table is clean and polished and ready to actually be presented. This by the way should have been done BEFORE leaving the bar or Kitchen area by the Waiter, not after the glassware has been presented at the table. The Waiter should also ensure that the bottle of wine he took out of the rack is the actual wine you ordered. Once again this is BEFORE the bottle arrives at your table. Your second job is now coming into play here. You, yourself should also ensure that the proper glasses are provided for your guests. If you are having a Red wine then there should be Red wine glasses. If it is a Champagne being poured there should be Champagne glasses on the table. If the glasses are inappropriate then it is up to you to say something to the Waiter.  Now, here comes your third job. You must now also ensure that the bottle that is presented to the table is the wine you ordered. You must now ensure that the bottle including the label is clean and free from stains and not soiled. That means that when the wine is shown to you it should be shown with the label facing you, which is the Waiters way of saying "I did my part, now it's your turn, please double check".  If after your inspection the Waiter has brought the wrong wine you should send it back. If the wine is correct but the bottle is dirty or soiled you should also send it back as well. A soiled or dirty bottle might indicate that the wine was not cellard properly and that the wine could be spoiled. Would you want to drink from a water bottle or soda can that looks as if it was laying around the bottom of an old cooler? How about if you were paying a hefty price for it? In this situation you are the Ambassador between you and your guests. We want to treat and ensure the wine we serve and for which we pay for has been treated with care and respect, it is after all, food is it not?  It is also my contention that when we feed people at our homes we are performing for them the same function as the restaurant and the Waiter. The other item you must notice is if the wine presented is indeed the 2009 Peju Cabernet Sauvignon? You ordered a specific wine for a reason, right? O.K the glassware appears clean and the wine is the appropriate wine and the condition of the bottle is satisfactory.  If you and the Waiter have performed your jobs correctly the Waiter may now begin the pour.

The Pour -  The Waiter should now pour an ounce of wine into your (if you did the ordering) glass. If pouring Champagne it should be poured slowly down the side of the glass. You should now visually inspect the wine in your glass looking for any foreign objects or color that does not look correct. If everything appears well you should swirl the wine for the appropriate amount of time to release the Bouquet. You now should smell the wine. Once this is done it is now time to sip the wine and if the wine tastes like it should you will inform the Waiter that he may continue the pour. The correct process of pouring the wine is up for debate. One common method (the first we will mention) could actually have a big drawback, see if you can guess what that is. After your inspection the Waiter will  move to the Oldest Lady at the table and pour for her first. He will then follow up with the other  Ladies according to age. Then he will follow with the men at the table, also according to age and finish last with the person who ordered the wine. The other method, and the one I prefer goes like this. The Waiter simply goes clockwise around the table ending at the person who ordered the wine. The wine is poured with one hand on the Neck of the bottle and the other on the Base with the Thumb in the "Punt" of the bottle. The big dimple at the bottom of the bottle is called the Punt. When removing the foil there should only be two cuts of the foil made and all while the label is still facing the person who ordered the wine. The foil should be placed in the Waiters Apron or pocket, it should never be placed on the tablecloth as this is considered rude. The Waiter should ensure that each pour fills the glass no more than half way. If the wine is a White wine than the Waiter should ask if you want the wine left on the table. If you do then he should ensure that there is a Wine Bucket on the table filled with ice to maintain the temperature of the wine. A Red wine can simply be kept on the table.

Your Responsibility - This will basically be a review of what we have already covered but it is important and therefore should be repeated. Know the tastes of your guests. This can help in the decision you make in choosing the wine you do. If you want to go deep into wine culture or tradition you can even do the Red with meat, White with fish thing, although I, myself don't subscribe to that.  Is the correct glassware present and clean prior to the pour?  Is the bottle presented the wine you actually ordered? Is the wine free of foreign matter and is it the appropriate color? Does the Bouquet of the wine seem correct?  Does it taste correct? Is this what The 2009 Peju Cabernet Sauvignon should taste like?

Summary - The Waiter has a job he gets paid for. I believe that depending where you eat, ( is there a Sport Coat or Suit and Tie required? Is it a formal or informal dinner?) will determine whether you should, or should not expect a professional wine presentation. If you simply have some friends over for dinner there probably is no need to go through all this unless you want to impress them with your wine knowledge. If there is a business dinner you are headed to and the restaurant has prices that are out of this world I believe the proper wine presentation is something you SHOULD expect and demand. I also think that from the Waiters position all the way up to the restaurant Manager should be pulled on the carpet (so to speak) if he should treat your table and the wine presentation as if it doesn't matter. The Waiter is always the Ombudsman between the kitchen and you, the guest. Nothing should find it's way to your table without going through him, he is responsible for dirty or incorrect glassware. He is responsible for cold food that reaches your table. He is responsible to you if the wine is incorrect. Just as he is responsible for these things, you are responsible for the wine reaching your guests incorrectly, you are their Ombudsman.

Proper Service

                                                
    I hope everyone has enjoyed this article. For some reason it has been the hardest article I have written to date. I hope that you have the chance soon to either put what we have discussed into practice or watch it transpire in person. Wherever you go this holiday season I hope you enjoy yourself and are safe. Here is a big question that I will leave up to you to decide. When you have an invite to a function we all know (I hope) that you never show up empty handed. If the gift you bring is a bottle of wine, is the host obligated to open and share that wine while you are present? Leave me some comments with your feelings and tell me why you believe the way you do.


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The Desert Wine Guy - An Introduction To Idaho Wine

   Today I am pretty excited. Today I will post the first guest article on my blog. This article was written by Michelle who operates her own site entitled WineDineDIY (http://winedinediy.com/). I want to thank her for excepting my invitation to swap articles.  I hope both Michelle's readers and mine can appreciate and benefit from a different perspective or style of writing about wine. I hope you enjoy the article Michelle has written as well as her site.

An Introduction to Idaho Wine

When people’s thoughts turn to American wine regions, they usually think of Napa Valley and other California American Viticultural Areas (AVAs) such as Sonoma or Lodi.  Outside California, other sites like Walla Walla in Washington and the Finger Lakes AVA of New York make the list.

I'm guessing that unless you’re an Idaho resident or a total wine nerd you probably haven't heard of the Snake River Valley, which is Idaho's first and only AVA.  

As someone lucky enough to live (and drink!) in the great state of Idaho, I'm going to let you in on a little secret:  Idaho wine is kind of a big deal.

Why? Because the pieces that could motivate wine lovers enough to get the Gem State on the map are coming together right now.  First come the growers, then the winemakers, then the ever-growing customer base.  People start drinking, talking and writing. Awards and acclaim follow.  This IS happening and it's an exciting time!

So let's talk about Idaho for a minute.  The following is an excerpt from my blog post about terroir (http://winedinediy.com/defining-explaining-terroir/):  "It's in the Pacific Northwest, but it's not a coastal state. We experience four full seasons.  Weather in Idaho can be kind of weird, cloudy morning, sunny afternoon or vice versa.  We can have warm days and cool nights.  Summer months are H-O-T! Rain and snow levels tend to be moderate (mountains excluded).  Huge swaths of the state are maintained as arable land to support numerous farming operations, while other geographic areas have been clearly marked by a history of volcanic activity.  Lots of rivers and lakes can be found, as well as a vast flood plain."

In other words it's ideal for grape growing. 

Recently Idaho held its 5th annual Idaho Wine Competition, held by Great Northwest Wine (http://www.greatnorthwestwine.com/) at Ste. Chapelle Winery in the heart of the Snake River Valley (to see a complete list of winners please see this article (http://www.greatnorthwestwine.com/2014/09/23/malbec-tops-5th-annual-idaho-wine-competition/).

I'd like to share a few of my favorites that claimed top awards. 

                                              
 

Huston Vineyards 2012 Malbec

Winner Best Red and Best in Show.  Huston Vineyards 2012 Malbec is 14.3% alcohol.  Fruit, spice, and earth revealed on the nose.  These transfer nicely on the palate with subtle tannins and a spicy mouthfeel.  Lingers on the tongue well after the swallow with a solid finish.  

Coiled Wines 2013 Dry Riesling

Winner Best White Wine. Coiled 2012 is 13.1% alcohol by volume and has less than 1% residual sugars, making it dry by definition.  It has floral fruity scents, particularly melon and citrus.  That fruitiness translates to the flavor which is wonderfully tangy with just a bit of acidic bite.  The strong finish clinches my A rating. Retails at $17.00.

 Sawtooth Estate Winery 2013 Classic Fly Series Cinsault Rose'

Winner Best Rosé.  Sawtooth Cinsault Rose' is 13.30% alcohol by volume, 95% Cinsault and 5% Muscat Blanc.  This is a dry delightful Rosé with a sweet strawberry-peach smell and vague floral notes.  Though it has definite fruit flavors, it is quite dry with a crisp mouthfeel and smooth finish.  Retails at $15.00.

I hope this inspires you to look for a little bit of Idaho in your next bottle of wine!

                                                          

Michelle Leonardson lives in Boise, Idaho with her husband Nick and giant dog, Lindsay.  She blogs about her favorite interests: wine, food, and do-it-yourself projects.  Connect with Michelle:

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The Desert Wine Guy - The Wineries Of Jerome Arizona

Passion Cellars

                                                                                                        
    Today's article is going to be about some small Wineries located in a small, tiny, kind of creepy, but yet nice town named Jerome Arizona. Jerome is located in the Black Hills of Yavapai County in Arizona. It is a 5 hour drive from Las Vegas and is 100 miles North of Phoenix. There will actually be a surprise ending to this review so read on. The town is actually built on the side of a Mountain and is 5,000 above sea level. It was built in the late 19th Century and when you arrive you will verify that this is accurate right away because it doesn't appear that anything has changed since then.....at all. There are actually three levels to the town and everything is within walking distance. There also seems to be this macabre fascination with The Day Of The Dead....all year long. Every shop you go into has Day Of The Dead memorabilia and from what I understand during Halloween the town explodes with activity. I guess that my daughter (A.K.A Angel Vineyard) and I are the last people to know about this town because when we arrived the town was very busy with plenty of Tourists walking around and shopping. One resident I talked to told me that the town was an "artsy town" and is well know for its artists and being "free spirited". On to the Wineries now.
   From what I saw there are actually 4 Wineries located in Jerome, this was a pleasant surprise because I had only heard of one being there. We visited all four wineries and they were all fairly  nice inside  and up to date. None of the Wineries grow any grapes in Jerome so don't expect to see any Vineyards. Two of the wineries are actually next door to one another and all are within walking distance from one another. All the wineries however seemed to be way overpriced and the wine for the most part was really nothing to speak of. I did however find a nice 2012 Black Hills Zinfandel at Passion Cellars http://passioncellars.com/ that I purchased for $27 . There was also a Winery located right next to Passion Winery. I actually don't recall the name of it (sorry by this time I was tired) but if you find Passion Winery you cant miss this one, as I said it's right next door. When we walked in I noticed there were wines lined up on the counter all of the 2004 vintage and when I talked to the person behind the counter who, by the way is also helping in Passion Winery he informed me that hey had just taken over for the owner who had owned the winery for a long time but injured himself and is selling off his wines. I tasted some of their wine and I decide to purchase the 2004 Echo Canyon Estate Syrah. This wine was one of only two wines that struck me as something more that ordinary and so I had to buy a bottle. The people working there also seemed to be the friendliest and more open to talk then the other two wineries. The other winery there that my daughter and I went to was Cellar 433. This places prices were crazy with wines starting in the high $20 range and topping out at $52, yes that's right $52 for a wine with grapes grown strictly in Arizona. The wine was nothing special and certainly not worth $52. To make matters even worse I believe there was a $12 tasting charge that was NOT given back if wine was bought and the glass was NOT yours to keep.  The other Winery was nice inside buy again they must have thought they were selling Gold or something because once again the prices were out of this world high.

Passion Cellars

   In finishing this article I wanted to say that I am in no way saying that Arizona can't grow great wine grapes or make great wines for that matter. What I am saying is that Arizona is not Napa or another area that is well known for it's wine and to charge from the high $20 up to $52 dollars for a wine, along with that kind of tasting fee and on top of that be stingy and not give a tourist a memento like a cheap glass is to me, crazy. By the way to be fair all the wineries in Jerome have what I think are high tasting fees and no free glass nor do the tasting fees go toward a purchase. I think this is without question out of line. Bottom line here is the drive is way to long for wine that for the most part is not that good along with prices that are way to high. Now for the surprise ending that I promised you. I definitely recommend that you visit the town and when you are there hit up Passion Cellars and the winery next door but hurry because when the wine they have is gone at the winery next to Passions it is gone and you must have the 2004 Estate Syrah. My Daughter and I had lunch at Bobby D’s Bar-B-Q Pit http://jeromechamber.com/businesses/bobby-ds-bar-b-q-pit/ and the service and food was AWESOME. We also had some Espresso drinks at The Flatiron http://jeromechamber.com/businesses/the-flatiron/ where the service was VERY friendly, the Espresso very good and the ladies were very pretty might I add. I recommend that you also visit this town for the experience there are some museums and some nice shops and the few people we talked to seemed to be friendly. The drive itself was long yes, but from Vegas it was surprisingly green with areas of lush rolling hills and there are small towns along the way to stop. The temperature actually averaged in the low to mid 80s and  was nice. O.k, here is the warning. The town is big on The Day Of The Dead and the town and goes nuts for Halloween, I think ill leave before night fall thank you. Just kidding, it is a nice place to spend the day.

Cellar 311

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The Desert WIne Guy - Sanders Family Winery - Serenity White Table Wine Blend

  

Serenity White Table Wine

                                                   



Today's review is on a small boutique wine that I did a tasting on while visiting The Sanders Family Winery http://sanderswinery.com/ in Pahrump Nevada. Sanders Winery is a very small winery but manages to put out 6 wine varietals including a Cabernet Sauvignon as well as a Merlot. They also have a Cream Sherry and a Port. The Sanders Family Winery is owned by Jack Sanders who came to the Nevada from Napa, California. Jack did a lot of consulting work in marketing for Robert Mondavi as well as as BV (Beaulieu Vineyard) and others. Jack was also instrumental in having the law NRS 597.240 (Nevada Revised Statute) passed that bans the selling of wine that is made “on premise” in Washoe and Clark County. Only counties with 100,000 or fewer residents can host a winery. This was done because a popular casino owner was looking into opening a Winery in Las Vegas and he admittedly didn't want it interfering with his Winery. The Winery itself grows Zinfandel & Petite Sirah. Today's wine review is on a wine blend that Jack himself put together. Today's wine is the "Serenity" White Table Wine. Let's go ahead and see what the story is on this wine.
    The wine being reviewed today is a semi fruity white wine blend that doesn't take itself to seriously and I don't believe is meant to be. This wine knows it's place in the pecking order of wines and is content where it is, not looking to be anything it's not. What exactly is it's place you might ask. That place is Barbeques, Picknik and parties of all kinds. The wine takes you back to those special times when the weather was hot and the smells of the plants, fruits and pool were all that mattered. It is a perfect, and I do mean perfect Spring / Summer wine. Just how perfect is it? Read on and you will find out.
   Let's start at the wine in the bottle. Looking at the wine while it rests in the bottle it is almost clear but does exhibit a slightly pinkish, slightly yellowish appearance in color and with the appearance also of a nectar. To the nose it is simply Pear. simple and plain in bouquet but please don't let that fool you this wine has so much more to offer. The appearance is really not an indicator as to what is inside so again, don't be fooled. In the glass the wine is a light golden in color. Placing the wine in your mouth allows the fruit to mix together and might surprise you as to the different fruits you will taste. Peach hits the palette first followed by Pear and a Nectarine or two thrown in for good measure. There was also a taste of something I couldn't put my finger on and it bothered me. I had to sit on this review because that aspect of the wine had to be in this review simply because it was such an important part of the wine. Well I finally figured out what I was looking for, Jasmine. There is nothing heavy or a certain flavor that takes over the wine but the Jasmine is well placed here. The wine is balanced, subtle but has a fruitfulness to it and at the same time and has has a softness to it that I appreciated and "hits the spot" when the heat of the Summer is present. The wine finishes on your palette with a hint of acidity but goes down very easily and is noticed only as a positive aspect to this blended wine. The wine is more on the mellow side and while it is fruit forward simply by its nature it is not what I would call sweet or sugary. Here you have a wine that simply shows all it's card at once as a White Wine should. The wine doesn't open to anything other than what it is which is a simple, very good, on the fruity side wine.

Sanders Family Winery

                                                      


   Imagine. Here is what I imagine myself doing while drinking this wine. "Picture this if you will". The sun is setting on the beach. I am wearing a pair of soft, baggy White Linen, Ralph Lauren pants with the cuffs rolled up and a pair of Sandals (Ralph Lauren also)  on. A White Linen button down hanging loosely not tucked in of course. If the beach is not available I am wearing the same type of outfit with my feet hanging in the pool. I hope this gives a sense or feel of what this wine makes you want to do. This wine is all about relaxation, water and sun fun.
   In summary what we have here is a white wine blend from Jack Sanders and his Sanders Family Winery with Peach, Pear, Nectarine and to seal the deal we have Jasmine. Now there are many wines that have the combination of the first three but to have the Jasmine with that depth is rare and totally places this wine over the top. I normally don't like my wine cold or chilled but in this case it is a must. I would give it an hour in the fridge. I can imagine Jack just wondering thru the Vineyard one hot summer day and thinking this combination of a wine blend up then going into the winery and simply pouring different whites into a glass until he said "that is it, the perfect Summer wine". I'm sure there was a lot more to it but when you drink the wine those thoughts  popped into my mind. Go out before the Summer is over and try this wine. Find a Ralph Lauren store and a beach or a pool and live the Summer dream. 
   One last thing that I think will be of interest to those of you with kids and are worrying about bringing them to a Winery. I brought my two 4 year olds and Jack and his son welcomed them as he did my wife and I and as he welcomed everyone that came thru his Winery doors and that is like family. Yes this is a winery but Fruit Punch and Water were offered to my children and wife who doesn't drink. They were even invited to walk the Vineyards. Jack and his son treated my children as if they were adults who came to share the day with them. YES bring the kids. I also wanted to add one last thing. Jack and his sun were so open and willing to share their love of not just the wine they are making and selling but their love of the Vineyard as well. Jack took about a half hour to talk to me about my vines and actually looked at pictures of the vines and gave me tips on pruning and care for them. Jack actually drew diagrams for me on forming Cordons as well as other growing tips. Jack is a wealth of knowledge and is more that willing to share that knowledge.
   My rating on this wine is 92 points

Sanders Family Winery

                                                      

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The Desert WIne Guy - 2007 Kamiak White Wine

The Gordon Family

   What do you think when you see written on a wine bottle the title "White Wine? I can tell you what I think, I think forget about it. That is at least what I use to think until I tasted the 2007 Kamiak Cellar Select White Wine from Gordon Estate (http://gordonwines.com/the-wines/kamiak-wines.htm). I must admit that I didn't expect to much when I grabbed the bottle and headed upstairs to my loft. I mean a wine that describes itself simply as a "White Wine", really? Go ahead, call me a wine snob if you like. Well I am here to tell you that I had my mind changed when I actually drank this "White Wine".
  Kamiak Cellars is owned by Jeff & Bill Gordon and is located in the Snake Valley in Southeastern Washington State and is owned by Gordon Estate, formally Gordon Brothers. The Winery has been in existence since 1980 but first released a wine, a small batch Chardonnay in 1985. The winery and Vineyards are still family owned and operated with  Marc Nelson who is Jeff's son in law, managing the Vineyard. In May of last year Gordon Estate had some major upgrading to the Winery and announced the opening of their new wine bar with three separate areas. Aside form the wonderful wine that you can have either by the glass or bottle you can also enjoy that wine with some salad and / or finger foods. There is also a 1908 Chicago Grand Upright Piano that is a heirloom of Jeff's wife, Vickie's family.
   The 2007 Kamiak White Wine is a blend three wines. This blend consists of 60% Chardonnay, 35% Sauvignon Blanc, & 5% late harvest Gewurz. The wine costs me $10 and as you will see, is worth every penny.                                   

2007 Kamiak White Wine

   As I pour the wine I see an almost clear slightly golden, almost pale in color wine. The color is just dark enough though to keep you in high expectations that what you are about to taste is going to be very good. In the glass the wine seems to deepen in color to an almost yellowish, bright gold.
   The bouquet of the wine is of Honeydew mixed wonderfully with Apple and Pear. The wine does not hold back these beautiful aromas and that allows you to further appreciate and anticipate what it has in store for you in your mouth.
   On my first tasting of the wine I tasted a very fruit forward wine with Apple opening it up and then as in the Bouquet followed by Pear and that wonderful Honeydew. This is one of those wines where no particular flavor overpowers another and yet you still taste each flavor. In this wine everything works great together. There is an ever so slight finish of Grapefruit at the end which I think is very appropriate in helping to finishing this wine and I believe it also helps in keeping the sugar sensation on your pallet in check because with all the fruit forwardness of this wine I think there is always the danger of making a wine that can be overpowered by the sugar of the fruit. There is one more point I want to make here. The wine does not have that syrupy feel in your mouth like some fruit forward white wines that I have tasted exhibit. I believe that this has much to do with the amount of Chardonnay and the addition of the Grapefruit finish.
   In finishing up here I highly recommend this wine.  I think this wine is well done and to be able to grab a bottle at $10 is a steal. that you drink this wine slightly chilled and served with some Sushi rolls consisting of Tuna and of course Wassabi. Since it is a 2007 vintage I recommend that if you can find it you buy a few bottles and put some away for that end of Summer blow out I know you are going to have. O.K maybe one for the beginning of Spring party as well.


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The Desert WIne Guy - Follow Up Review - 2010 Charleston Peak Barrel Reserve Petite Syrah

Grape Crusher

   Today we are going to talk about a wine that comes from a tiny city just outside of Las Vegas named Pahrump. The wine for review is the 2010 Charleston Peak Barrel Reserve Petite Syrah. This is also  a follow up tasting of a wine I already reviewed in June of this year. I haven't done any second reviews on a wine before and I wanted to see if my tastes have changed at all. I can say for a fact that my tastes have not changed and my followup review of this wine maintains the same as my initial review....bad. I am adding some more information about the winery and the wine however since there are positive points to the Winery itself that I think would be of interest if you should decide to pay the winery a visit. Located about 1 hour outside of Las Vegas, Pahrump weather wise and terrain wise is identical to Las Vegas and that means Desert, crazy heat and very little rain. Pahrump also believe it or not has two Winery's. There is the Sanders family Vineyards http://sanderswinery.com/ and Pahrump Valley Wineryhttp://www.pahrumpwinery.com/. The latter is what we will concern ourselves with since that is where out reviewed wine comes from.
   The proprietors of Pahrump Valley Winery are the Husband and Wife team of Bill & Gretchen Loken who also make the wine. The Pahrump Valley Winery  produces 7 different varietals of wine. The Vineyards actually grow two Estate grown varietals which are Zinfandel and Syrah. The rest of it's grapes come from Nelson Vineyards, Veronica's Vineyards & School Lane Vineyards which are all  located a short distance from the Pahrump Valley Winery. On the California end there is Capp Family Vineyards, Tumbus Vineyards, Mariah Vineyards, Tecklenburg Ranch.& Penn Valley Vineyards.  The wine tasting is free by the way.

Wood Aging Barrels

   O.k so here we go with our review. Lets get down to business here because I'm sorry to say it but this wine still doesn't deserve to much time taken up on it. The bouquet of this wine was of Plum mixed with paint fumes. I know that is a weird description but that was my initial impression when I put it to my nose. The wine was very, very rich and sweet. It tasted almost like candy. There was a sweet Bing Cherry taste to it mixed with Blueberry Pie and Molasses like taste. There were no Tannins whatsoever and nothing to give the wine any substance although with a wine this sweet I don't think it would matter or should be expected. The sugar level according to the Vineyard is measured at 24 Brix which you would think means bolder or more intense taste, unfortunately this is not the case here. To sum this up quickly this wine had the sweetness of a Medeira. It would be better used as a dessert wine if you were to buy it. It had a strong, overpowering liquor taste. I assume that I don't need to tell you that I do not care for this wine at all. That is it, there is nothing more to say on this wine. My original review still stands
    I would like to finish the review on a positive note however since there are positive things about the Winery. I recommend that if you are in Las Vegas the Pahrump Valley Winery is worth the trip to Pahrump. Gretchen is very nice and knowledgeable in growing grapes as well as giving an excellent tour and answering all of your questions. She is also not shy about interacting with you if you engage her in conversation. She answered all my questions with a wonderful personality and made it a pleasure to talk with her. The Vineyards are kept up nicely and the aging/production room is clean and nice. If you are learning about wine and enjoy being around the Vineyards like me I recommend you check it out and spend a few hours there relaxing. There are plenty of places to have a PickNik and there are bands that play there occasionally.  There are events that take place there over the growing season and a Grape Stomp to end the season. There is a restaurant also but I did not eat there so I do not know how the food is although I have read reviews and they appear to be very favorable.  If you are after food, especially the most awesome Hamburger there is in the world get to the Golf Course which is nearby you will not be sorry. One of the interesting things to point out here is that the Winery claims to have won many awards such as 2 Double Golds, 1 Gold & 1 Silver medal for their 2010 Primitivo as well as 1 Gold, 3 Silver & 1 Bronze Medal for a 2010 Tempranillo as well as others. I do not see any awards for the 2010 Petite Syrah however.  Last little bit here. Take a break from the Hustle and Bustle of Vegas and go relax at the Winery BUT as for buying a bottle of the reviewed wine I would definitely say STAY AWAY from it.

Bill & Gretchen

                                                                                                                
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The Desert Wine Guy - Wine Reviewers Fact Or Just Opinion

   Today I am going to discuss something that effects us all and hits close to home. Today's article is on the wine critic/reviewer. What makes him or her so special or right about the wines they like or dislike? What makes them a pro or someone we should listen to? Why is the wine reviewer more qualified then I am to determine what is a good wine and what is a bad wine? Let's be honest here....the answer is probably not really much. There are some things that might set the wine reviewer apart from the average
  I think we have all had a wine that we loved and either heard from a friend or read on a blog that that particular wine is not rated good. I know that I have said out loud "WHAT who is this guy reviewing the wine, is he crazy? What gives him the right to review wine anyway?" Writing a wine blog I have come across wines that I have been asked to review and gladly did so but the person asking me to review the wine was not happy with the review I did. Take for instance the Castello del Poggio, Moscatto. I had a women ask me to review the wine on my wine Facebook https://www.facebook.com/DesertWineGuy and I thought the wine was terrible. I never heard from that woman again. I have also had the opposite happen. I have a very dedicated fan to my Facebook  who agreed with one of my latest reviews. She also loved a particular wine. For me to determine what you will like or dislike is kind of hit or miss unless I know your particular likes and dislikes. Do you think you should like a wine simply because other people do? What then is the best reaction to a wine critic bombing the wine we have already tasted and love? The simple answer is we continue to love the wine we love. If you are one of those people who are swayed into not liking something you know you already like then I don't know what to say to you, that is your choice. I know that for me I know what I like and what I don't like and no matter who likes it I will continue to like or not like that product.
person but then again there doesn't have to be. I have been reviewing wine for around 2 years and everything I have learned is from research and experience on the topic of wine. That means reading, watching educational videos, interviewing people and experiencing different aspects of the wine industry first hand. I have taken trips and talked to wine makers and Vineyard growers concerning the whole process from planting to picking to aging. I also actually grow the Grapevines. In the scheme of the things I really don't know much considering there are people who have been doing this their whole lives. I know however what I like in a wine?  Can I tell you what you like? no, no one can do that. I cannot and neither can anyone else no matter what they say. I can describe certain features in a wine and you can hopefully be able to determine from that description whether you want to venture out and get a bottle or not. I can tell you that I have read many reviews and purchased a wine to review based on nothing other than talking to a workers at a store or Vineyard. It works like this. I describe to the worker what I like in a red or white wine and the employee or Winery rep usually takes it from there. I also engage the person doing the recommendation in conversation. This way I know what knowledge level of employee I am dealing with. If I am confident in the persons knowledge then I will probably give the wine a shot. Yes, it is that simple. There have been many times that I described a wine to someone representing a Winery and they have recommended a wine they had on display and when I have done a tasting I have been disappointed. That is O.k however because it is part of the whole wine experience. I will learn that next time that person cannot be trusted to suggest a wine to me. That person either lied or that persons opinion is different from mine on what enough Tannins would be or what the limit of sweetness in a wine should be. That is actually what I am going to fill you in on in this article. Wine is subjective.

Wine you see is  like a lot of other items and that is subjective. Do you like a sweet Riesling or a dry one? Do you like a red with some Tannins or without? Do you mind a non filtered wine? These are just a few things that might make a difference in a wine review.  A well known wine reviewer can do a review on a wine and rave about it and when you drink that wine you might truly like it ....but then again you might hate it also. I believe this is more common than we think. As I have said in a previous article what I think us wine overs should do is find a wine reviewer that happens to like a wine that you do and try to follow him. Let me give you an example. I reviewed the 2011 Peju Cabernet Sauvignon http://desertwineguy.blogspot.com/2014/05/2011-peju-cabernet-sauvignon.html and loved it to death. If you have tried that Cabernet Sauvignon and agreed with my review then you might want to follow me, at least on Cabernet Sauvignon. You might even want to e-mail me and ask me to try a certain Cabernet that you have been thinking about drinking but haven't as of yet. On the other hand I could be way off from what you want in a white wine though and you might think twice about my reviews on white wines. That doesn't mean that my or any other reviewers wine review is not interesting, it is a great way to learn about wine HOWEVER the purchasing of that white wine might mean you going out on a limb. One more example is Dom Perignon. We have all heard of the Champagne and if presented a bottle of it we would all fall on the ground worshiping the person who gave it to us however......when was the last time a bottle of Dom Perignon won any awards or lived up to what the media has hyped up the name to be? When I see Champagne reviews in Wine Spectator Magazine or other well known wine magazines I never see the name Dom Perignon, why is this? There might have been a time when Dom Perignon had a great year or even a great couple of years but for whatever reason that time has long since come and gone. A rating for the 1992 Dom Perignon from Wine Spectator Magazine rated it on a 90 points. On the other hand Wine Advocate gave it 96 points. The price on the Champagne when it was widely available was $169.00, want to take a chance on it?
   Lets wrap this up now with one last topic concerning the wine reviewer. Do some wine reviewers get paid or compensated for their reviews. What I mean is do they get regular bottles in the mail from certain wineries that they have given a positive review to? I don't know for a fact but I would think the answer is yes. Does this mean that their reviews are suspect? That I can't answer. What about reviewers that work for a wine magazine or a winery? Let me answer that by asking a question. If you went to a winery and the person doing the tasting told you that the aging of the 2010 Cabernet Sauvignon Reserve was flawed, would you buy a bottle? If the wine critic who wrote for a magazine bombed a wine from a winery who advertises a lot in their publication is there a chance that the review might not be included in the next issue of that magazine or that the Winery would stop advertising with that magazine?  I am NOT in any way shape or form saying that this does happen I am simply presenting something for you to think about. Here is one more example for you. My wife and I once had dinner with a very big wine maker and after a couple of bottles the girls (one being my wife the other his "handler") went to the restroom and he and I finally had a chance to really talk. I asked him about the honesty of a certain big wine magazine and whether the reviews were really honest.....he gave me a look as if to say yes and no. I thought that was an eye opener and I appreciated his honesty and told him so.
   One last thing I would like you to take note of is this. I do NOT get paid to review a wine. The wines I taste are wines I buy myself, at a store for myself. I do not except any kind of gift or "goodies" from a winery or store. I guess what I am saying is you might want to know who you are trusting for your wine reviews. If there is a review for Robert Mondavi Winery does the person doing the review work for Robert Mondavi Vineyards? I myself have a regular job during the week. That is where I make my money. I do this wine review and blog because I enjoy it. That does not mean that in the future I will not receive a bottle in the mail from a Winery or establishment but when I do I will lead off my article with that information. There is a bill http://www.reviewjournal.com/news/nevada-lobby-targets-big-county-wine-ban coming in the next legislature here in Nevada to allow winery's and Vineyards in Las Vegas and I have e-mailed the person spearheading the effort and notified her that I want to be in on the "ground floor" of the movement. If I should become involved with one or more Vineyards or wineries or advertising concerns for a Vineyard or winery I will be the first to disclose this. I hope I have shed some light on the subject of wine reviewers or any product reviewer for that matter. I believe I might have opened some eyes and made people think about what they read and who they read it from. If you have any questions please don't hesitate to contact me at desertwineguy@gmail.com. if I can be of any help to you.

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The Desert WIne Guy - Is It Champagne Or Sparkling Wine? The Update

  This is an update on the article I wrote entitled “Is It Champagne Or Sparkling Wine?”. Which you can find at http://desertwineguy.blogspot.com/2014/03/its-not-sparkling-wine-its-champagne.html. Since this article was written I have e-mailed Korbel concerning their use of the term "Champagne" and inquired of them as to how they are able to currently use that term. To their credit I received an e-mail back from Korbel which shed some light on the above mentioned article and prompted me to further research the subject.  I would like to thank them for the information they provided. Due to this information I would now like to update an article and share what I found with you, my readers. To put it simply Korbels answer was that they were Grandfathered in because they had been using the word "Champagne" prior to the latest agreement. In my research I have found this to be true.  Korbel has actually been using the word "Champagne" since the late 1800's.
    I don't know about you but for many years I had thought (or was fooled into thinking) that if a bottle of wine had the  term "Napa" on it then it had to come from Napa Valley. Since becoming The Desert Wine Guy I have learned many things about grapevines and wine and one of those things i learned  is that there is so much controversy over the words "Napa", "Champagne", Calistoga" (Calistoga Cellars had to change its name) , Bordeaux, Chianti & Madeira and many others names. There are agreements that supersede agreements, exceptions to agreements and exceptions to the exceptions. In this followup article I will attempt to discuss some of those agreements. While doing my research I came across updates to the updates and small agreements or treaties that supersede other agreements or treaties to the point that I have no idea where anything stands and I don't think anyone else does either. Read the article and do some research yourself and I think you will come to the same conclusion. I think it basically comes down to the only agreements that are working to any extent are agreements that are made in America and pertaining to American products. Here is a page from the B.A.T.F that might help but then again might add more confusion to the issue. http://www.ttb.gov/agreements/us_ec_wine_agreement.shtml
   It seems this whole controversy over certain words relating to wines began  in 1919 when France added a provision to The Treaty of Versailles which ended World War I. The provision limited the word "Champagne". The U.S never signed this treaty however. During that time the U.S was in the middle of Prohibition and alcohol-labeling was not an important issue at the time. There were producers of wine at the time (for religious reasons) that decided on their own as a courtesy to use the term Sparkling Wine" instead of Champagne. This controversy over different wine names or varietals was later followed up on in agreement formed in 1933 called the Canada-France Trade Agreement. The agreement enabled Canada to and France to protect their trademarks and trade names like "Champagne". Though there was an agreement Canada did not lived up to their end of the bargain and continued to use the word "Champagne" on wines that never touched the region of Champagne France. Despite this France did not put up an protest at the time. Flash forward to 1955 where Alexander Simpson who was the President of Chateau-GAi Winery in Niagara Falls, Ontario decided to put up a large display of that particular wineries "Champagne" in a Paris window. This led to an article in a Toronto newspaper and Magazine who did an article on the event. France at that time complained but Canada responded by passing a law that allowed domestic wineries to use the word "Champagne" as long as the wine was labeled as "Canadian Champagne". France went to court in 1964 over this in the form of 15 French producers seeking an injunction on using the word "Champagne". The French won and of course Mr. Simpson appealed only to lose in 1974 when the Quebec Supreme Court sided for France. The decision however only applied to the Quebec province. The French then moved to enforce the law in Ontario in 1975 & 76. A sort of death blow to the agreement occurred when a newspaper in 1974 pointed out that France failed to ratify the agreement. On May 7, 1980 the House of Commons repealed the agreement retroactive to 1978 and Canada was free to use the word "Champagne". In 1987 the Ontarian Supreme Court put an end to the situation by ruling that "Canadian Champagne" is a distinct Canadian product and "not likely" to be confused with French Champagne. The French appealed but lost. Canada still however did not have access to the E.U.
  On January 1, 1995 The World Trade Organization was established and with it an organization called the World Wine Producers which both Canada & the United States were a part of. On April 9, 2001 the U.S & Canada formed an agreement entitled Mutual Acceptance Agreement on Oenological Practices. The agreement  permitted wine imports from other signatory countries as long as the wines were made in accordance with the producing country's technical wine making regulations and its domestic laws. This was in contrast to the EU's practice of examining and approving every enological practice. The EU much preferred bilateral negotiations. On March 2, 2001 the EU's Wine Management Committee granted Ontario ice wine access to the EU as a step toward improving Canada/Eu cooperation. On April 2003 Canada signed the agreement. This agreement also gave European winemakers the exclusive right to use some "traditional" names in the Canadian market. Names such as Bordeaux, Chianti & Madeira were prohibited. The names such as Chablis, Champagne, Port & Sherry could no longer be used after Dec 31, 2013. Canada won access to ship Canadian wines to EU countries but lost the right to use the term "Champagne". In America the U.S agreed to stop using the terms Chablis, Champagne, Port, Sherry and Chianti. One concession America did get was the grandfathering in of those wines on non-European wines. After a certain date no new brands could use those terms. In America wine Makers have agreed to even stop using the word Calistoga & Napa if the grapes were not grown in Calistoga or Napa. As an added note there is no agreement as far as the use of the word Champagne when used in beer. According to the United States B.A.T.F there is no complaint process to challenge the use of one of the terms on a product and as of this year no one has officially complained.

   Where do we stand now? As I stated in my opening paragraph it seems as if the bottom line here is that producers do come under pressure to not use certain words or wine types BUT there doesn't appear to be the political will to enforce anything outside of each country protecting themselves when it comes it imports. Yes there are agreements but there is no real enforcement. What we are left to is the old saying "let the buyer beware. My suggestion is look at the label and see where the grapes are from.

   O.K then, after reading all this and hopefully doing your own research here is my bottom line on the subject. If you are at a party and the host hands you a glass filled with a golden liquid that is carbonated and its not soda.....enjoy the Champagne.

                                                                                                                 

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