Amusing Musings From the Wine Road

"Just Bring Bob" - Wines of the 2008 Oyster Festival

Saturday, May 30th, 2008
I got into the car as I heard David say into his cell phone "We have everything we need Gloria, just bring Bob!" Our long-time friend and loyal customer David Alabach was driving to Tomales Bay while cajoling guests waffling about attending his 9th annual Oyster Festival.  Flip-floppers surround every social event, not just politics.  But Gloria was fresh from surgery so her indecision was quickly forgiven.

Ninety minutes later we pulled into Tomales Bay Oyster Company to stake out tables.  Most of the group would arrive hours later, laden with chips, salads, desserts, and oyster accoutrement.  The luscious bivalves were already being pulled from their beds and sorted by size and type (top photo), so we decided an oyster brunch would be the very thing to begin the day.  The first of many bags was purchased and a grill was fired - though fresh oysters are great when raw, this annual event features the large oysters that are best for grilling.  When done perfectly, they taste like warm ocean foam, if you can imagine such a thing.

Featured Wines
A number of people brought wines for the event, many purchased from my website.  Here is a listing of the wines as they appear from left to right in the photo here (click the wine name to purchase, or for more information):

1. The first wine in front on the far left in is Buttonwood’s 2006 Rose ($16).  This is a refreshing wine intended for immediate enjoyment, and perfect for hot summer months.  A "missionary" rose wine, one able to convert even die-hard red-only drinkers still haunted by memories of sugary-sweet White Zinfandels from the 1980's.  Speaking of Buttonwood... Sadly missing from our lineup was the Buttonwood's Sauvignon Blanc ($14), which I think of as one of the best values from the Santa Ynez Valley, especially when paired with oysters!
2. The next wine (front row, left of corkscrew) is the Trou de Bonde 2006 Grenache Blanc ($20)   A small-production white wine made from grapes mutated from the red Grenache, it serves a touch of minerality along with mouth-watering granny smith apple flavors followed by pleasant peach and melon.  This wine proved a popular match for the briny minerality of oysters!
3. Rhone blend in plastic bottle with screwcap – This fun wine, created by Winemaker Andrew Murray for the Sunshine Brothers concert where no glass was allowed, was a sample only.
4. (Center of photo, above, just right of the corkscrew)  Beckmen Vineyard 2007 Grenache Rose ($22)  This fun wine shows the usual ebullient Grenache in a dry rose wine replete with crisp acidic structure.  One of my favorite summer wines!  From the bio-dynamic Purisima Mountain vineyard of Steve Beckmen.
5. Benjamin Silver, 2001 Cabernet ($24)  Cabernet is hardly an oyster wine.  But this proved a popular quaff after we’d had our fill of oysters and were seeking foods of greater depth and substance - like the grilled sausages with Dijon mustard.  This wine is at its peak now and offers a rare chance to enjoy an aged wine without requiring any patience!
6. (Tall green bottle) Calzada Ridge 2007 Viognier ($35.95)  This is always our #1 seller during the summer months at Tastes of the Valleys.  With only 100 cases produced, our supply rarely lasts through the summer.  A most popular wine, with the bottle number stamped on every label.
7. L’Uvaggio di Giacomo 2006 Arneis ($18)  “His…Arneis are among the best of their kind in the U.S.”  That’s how San Francisco Chronicle’s W. Blake Gray once described this wine from Winemaker Jim Moore.  This was also great with grilled oysters, especially with a simple squeeze of fresh lemon, which complimented its acidic structure.
8. (Hiding) Costa de Oro, 2005 Estate Chardonnay ($21)  This is a moderately rich wine in the oaky tradition of California Chardonnay, though with enough acidity to avoid being flabby and boring.  Still, it’s not recommended for oysters, but for just about anything else this side of beef.  Only a small amount remains.

Mark Kurlansky's book, "The Big Oyster, History on the Half Shell" was available for perusing, though most found it difficult to read and shuck at the same time.  We were disappointed to learn that oysters contain very little of nutritional value, and that one need eat many dozens to meet even the most minimal of daily requirements.  We tried, nonetheless, making our way through an estimated six bags (@ ~36/bag) plus unknown numbers of clams and mussels.

Our friends Jeff Prather (Oxbow Wine Merchant) and Kari Auringer (Winemaker, Wildside Cellars) kindly shared a bottle of 2002 Sancerre from Cotat that proved once again why Sancerre is the classic oyster pairing (I assume it is available at OxBow Wine Merchants, likely in the $40 - $45 range).  They also eschewed the host's plastic cups in favor of their own glass stemware - it wasn't Reidel, but it wasn't Solo Cup either.

Cheers!
Dave the Wine Merchant
Dave@SidewaysWineClub.com or
Dave@TastesOfTheValleys.com

---

    I Need Your Vote!  VOTE DAILY!

.   Help me continue this free blog by taking 5 seconds to vote here!

---

Coming to a gas station near you!

Friday, April 25th 2008
This morning's news carried a story about professional truck drivers descending on our nation's capital to protest the high cost of gas.  I support their worthy desire for lower fuel prices, though suspect driving around "W's" colorless residence might not be the most effective means to this end.  I'm just thankful my Prius averages 45 MPG on my wine-soaked travels.

Frequent drivers are not alone in their concern over finances.  So this seems a good time to offer a suggestion for a world where jobs are less secure and our savings rate is less than 1% of income - eat out less often!  Not only will you discover more money in your checking account at the end of the month, you'll likely eat more healthy foods and rediscover the pleasant experience of conversing with friends and family before, during and after meal preparation.  You might even discover some great new wines.

To make home entertainment easier for those short on time, our seasonal recipes provide a complete meal (including wine) with a convenient shopping list of ingredients.  And best of all, the host/hostess can be assured of a perfect food and wine pairing, as each recipe compliments one of our club wines.  These recipes and wine pairings are being compiled into a cookbook for release later this summer.  I'll notify you via email once it's available.

But whether you use our recipes and wines or other recent discoveries, replacing one restaurant meal a week with a home-cooked meal can result in savings of up to several hundred dollars a month.  And that's just good cents.

Sorry, couldn't resist.  Probably should have.

BBQ Chicken Sandwich & Toucan '06 Cuvee
Here's a recipe and wine pairing to launch your new-found frugality.  It features the popular Toucan Wine 2006 Cuvee ($24.95), a most pleasant and intriguing blend of Estate Zinfandel (55%), Old Vine Carignane (from the 120 year-old Evanghelo Vineyard - 36%) and Estate Petite Sirah (9%).  This wine begins with promises of fragrant violets that also haunt the finish in a most enchanting and pleasant way.  A moderate 13.9% alcohol makes it easy to drink without punishing the head or the liver.  But watch out, you'll want a case of this wine, I'm betting, which I would argue is frugal because of the 10% case discount offered and because it means you're committed to at least 12 more meals at home.

Ingredients

• 8 slices good, dark bread (but not heavy rye) or Kaiser rolls, lightly toasted over grill
• Black Cherry BBQ sauce - to your favorite brand simply add 1 can bing cherries & 1/4 cup red wine – really good, and really fast!
• 2 large boneless chicken breasts (1 for every 2 sandwiches), pounded until evenly thick, trimmed to fit bread.
• 1/3 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 cup shredded cabbage
• Juice of 1/4 lemon
• finely sliced red onion, tossed with fresh lemon juice (from above)
• 1 Tbsp toasted sesame seeds
• 8 lettuce leaves (optional)

Procedure
Prepare outdoor grill for indirect cooking, or preheat broiler. Oil grill and immediately cook chicken over high heat for one minute per side, then move to cooler part of grill (or reduce oven from “Broil” to 350 degrees) for another 7 – 9 minutes, turning 2-3 more times, applying liberal amounts of BBQ sauce in the last 3-4 minutes. Remove from heat, add more sauce, and let rest for five minutes. 

Meanwhile, combine mayonnaise and mustard then stir in cabbage and onion until well blended. Place a chicken breast on bottom half of each roll; spread Mayo/Cabbage/onion mixture on top and sprinkle with toasted sesame seeds. Cover with lettuce (optional) and top half of roll.

Makes 4 sandwiches.  Serve with Toucan '06 Cuvee!

Cheers!
Dave Chambers, Wine Merchant
Dave@SidewaysWineClub.com.

Today's Quote
"Thrift means you should always have the best you can possibly afford, when the thing has any reference to your physical and mental health."
- Orison Swett Marden (1850-1924).  Physician & Founder of 'Success Magazine'

---

    I Need Your Vote!  VOTE DAILY!

.   Help me continue this free blog by taking 5 seconds to vote here!

---

Robert Parker Retires, Names Successor. Superstar Winemakers Lose Free Run Competition.

April 1, 2008 - Robert Parker Retires.  Announces Surprise Successor!
Well, we all wondered when it would happen.  And we've wondered what the wine world will be like after it does - after The Emperor retires.  Today we get to find out. 

In a short press conference this morning, Robert Parker, the most powerful critic in the history of wine, announced his plans to retire "While I'm still young enough to enjoy it."  People have wondered how The Emperor  could ever cede his throne, particularly after the stunning departure of Pierre Rovani, his heir apparent, in 2006. 

"I've found my successor" Parker announced. "His name is Hans Sheppard, and he may be a surprise to many.  But then, whoever thought a fledgling attorney from Smallsville Maryland would become the most powerful figure in wine?" he asked, presumably rhetorically.  Parker's reassurance seemed to fall on deaf ears, as the skeptical wine paparazzi who gathered for the announcement were visibly disturbed by Sheppard's appearance.  For his part, Sheppard never made a sound as he sat obediently at Parker's side, breathing through his mouth.

When asked how he found his successor, Parker responded "I was reading about some fake jewelry intercepted by a special police officer working in U.S. Customs.  What tipped him off to the fake was the subtle scent of the chemicals used to make the fake jewels.  This barely detectable nuance of scent is much like the subtle aromas a world-class wine critic detects, so it seemed wise and logical to re-purpose this talent into a safer and more useful field."

"Then I read that the cartel responsible for the fakes had issued a death warrant, forcing this gifted officer into early retirement.  I had to move quickly before Shanken thought of this, and started up his well-known recruiting machine.  So I contacted the authorities and succeeded in recruiting Sheppard as my protege - I've been working with him to hone his wine evaluation skills ever since.  At first, Sheppard couldn't resist the temptation to lap up every drop of wine I put before him, but he's a quick study and I found him easy to train.  He was a natural talent, and quickly became as discriminating as I am."

When asked about his own future plans, Parker said "I have been called to Hollywood.  Seems somebody thinks there's room on the silver screen for yet one more wine movie, and this one's about me.  Compared to the slings and arrows I have suffered, Barrack Obama has had it easy, so I'm going out there to make sure my portrayal is fair and balanced."

---

April 1, 2008 - Young Winemakers Embarrassed At First "Free Run" Competition
In other news, two young winemaking superstars - Dave Corey and Doug Timewell - were recently surprised after being invited to participate in what they thought was just another wine tasting contest.  "We assumed this competition was to see who could make the best wine from Free Run juice" said Dave Corey, owner and Winemaker at Core Wines, as he popped some Advil to ease his bruised and aching body.  "We showed up with a case of hand-labeled wine we'd bottled just in time for the competition."

"It turned out we'd badly misunderstood the invitation" Timewell said, in what might just be the understatement of the year.  "Our competitors showed up with no juice of their own, so we assumed we'd won by forfeit.  When we began toasting each other, they eyed us rather curiously, then took off running across, over, under, around and through the city.  We did our best to keep up, but only managed to embarrass ourselves (embarrassing video), until the post-event party, at which our version of Free Run was deemed 'Righteous Juice!'  Timewell said, satisfied.

"Sadly, the other team couldn't drink much" Corey said, who appeared as if he may have enjoyed his share of the leftovers, "they had an early wake-up call for their cool music video the next day.  We're just hoping for a product placement!"

Cheers!

Dave the Wine Merchant

Dave@SidewaysWineClub.com

Today's Quote
"Mix a little foolishness with your prudence: It's good to be silly at the right moment."  Horace (65 B.C. - 8 B.C.)

---

    I Need Your Vote!  VOTE DAILY!

.   Help me continue this free blog by taking 5 seconds to vote here!

---

Mark Your Calendars for the 2008 Wine Tasting Championships!

The 26th Annual California Wine Tasting Championships
Greenwood Ridge Winery, Anderson Valley, CA
Sat July 26th & Sun July 27th
Sign Up Here!
$45 for Single Competitor, $80 for team of two

---

Thursday, March 6th, 2008
Though the weekend of July 26th and 27th may seem a long ways off, it will arrive before we know it.  And when the sun rises on those fateful days, you'll count yourself lucky if you decided to join me at Greenwood Ridge winery, high in the hills of Anderson Valley for the annual wine tasting competition.

Novices, amateurs and professionals compete in three different waves, so no matter what your expertise, you're assured of a good time while "competing" with your peers.  Each class offers two rounds of competition, those making it through the first round moving on to a second, more challenging round.  The winners of each group then compete in the final round, held in front of the seated crowd - the "American Idol" of the wine industry.

Bring a big hat, a blanket, a picnic and lots of sunscreen then wander from the music deck to the food tent to the ample lawns or vineyard of this scenic winery.

Recommended Strategy
There are those who feel it wise to keep their palate unfettered by alcohol between rounds of competition.  Then there are those who just as strongly advocate for the opposite strategy - consuming ample quantities between rounds.  I've seen victors emerge from both approaches.  My approach is to take the abstention lane, as I was once offered a most welcome, thirst-qunching beer between rounds only to blow it in the second round.  Given that I'm almost as superstitious as your average baseball player, I now swear off the intra-round imbibing. 

But last year's winner, the affable Donovan Weir of Southern Wine & Spirits (see photo, and YES, Donny is the one on the bottom) took the opposite tack.  Maybe Donny won because he was well relaxed by his mid-round tipples.  But I must say he gave an impressive performance that day, identifying not only the varietal, region and vintage, but THE PRODUCER on three of the five wines in the championship round.  Good night, turn out the lights, this round is over!

I'd also be remiss were I not to mention consultant Mark Bowery, responsible for the wine list at the Albion River Inn, winner of several "Wine Spectator's Best" awards.  I was humbled while competing at his table, and made a note to sit within eye shot of his tasting notes this year ;-)

Register Today!
This is a nice, relaxing family event, with outdoor music, olive oil tastings, chocolate tastings, vineyard tours, and lots of open grassland.  One year, a couple who first met at this event years ago, and have attended every year since, decided to get married between rounds of the competition.  Even if your summer calendar is already full - find a way to go!

Email Me at dave@SidewaysWineClub.com if you'd like me to send you an application.  Everyone is welcome, and you'll find it difficult to locate a better use for $45 or $80, even in these economic times!

See you there?!
Dave Chambers, Wine Merchant
Dave@SidewaysWineClub.com
.

---

    I Need Your Vote!  VOTE DAILY!

.   Help me continue this free blog by taking 5 seconds to vote here!

---

Kiss and Tell and Support WomenHeart!

February 18,2008

Among my emails from this morning was an invitation to "Kiss and Tell".  I only wish it had arrived in time for me to tell you about it before Valentine's Day.  But sending kisses is really a year-round activity, as is supporting heart disease research.

The Sonoma powerhouse winery known as Clos du Bois, in conjunction with Traction Advertising of San Francisco (TractionCo.com), has launched a fun promotion with a compelling altruistic twist - for each "kiss" people send via email, the winery is donating a dollar to WomenHeart, an organization dedicated to the research of heart disease in women.  Clos du Bois will donate a minimum of $50K and as much as $75K, depending on the number of electronic kisses sent.  So I implore you to send as many of these as you can (without incurring the jealousy of your loved ones, of course) in an effort to max out the winery's altruism!

Plus, community vote will determine the "best kissing story" from among those choosing to make their story public, with the top vote-getter winning a trip to Paris.  And if you've never been to La Ville-lumière (the city of lights), this ain't a bad way to go.

Click Here to "Kiss and Tell" - send your own email kissTHEN, reveal your own best kiss story for a chance to win a trip to Paris!

Cheers!

Dave Chambers, Wine Merchant

Dave@SidewaysWineClub.com

.

---

    I Need Your Vote!  VOTE DAILY!

.   Help me continue this free blog by taking 5 seconds to vote here!

---

First Metal Woods, now Plastic Glassware?

Maybe it was inspired by my midlife crisis.  Maybe I was attempting to replicate the success of young Max Riedel's stemless O-series of wine glassware.  Or perhaps it was simple thirst.  Whatever it was, it led to the discovery of a great emergency wine glass.

If your vacation car looks anything like ours, it quickly contains several pounds of vacation detritus, much of which consists of empty water bottles.  These can be handy when you're in a pinch, a position in which we often found ourselves while in France, as our hunger struck at very inconvenient times.  Invariably, our bodies thought it was time to eat 45 minutes after every restaurant, boulangerie, charcuterie and fromagerie had closed.  WHEN you decide to visit the Loire, you'll have a much more enjoyable trip if you quickly orient your body clock to the schedules of these fun and fundamental merchants.

But back to those plastic bottles.  Their bottoms are easily severed from the tops using such handy devices as the serrated blade of the corkscrew kindly given to you by the ever-cheerful, English-speaking Phillipe at La Cave des Vigneron's de Saumur (see photo). After keeping him half an hour past closing.  After buying only six bottles when he was hoping to sell that many cases.  And when even those measly six bottles, added to your other recent vinous discoveries, tip you over the maximum holding capacity of your baggage, offering another excuse to buy yet one more piece of luggage to be added to the neat mountain of unused bags patiently awaiting your homecoming.  If bags could only say "I told you so", these would.

So this serrated foil cutter on your donated corkscrew makes quick-but-messy work of your water bottle, transforming it into the crude piece of emergency glassware being deftly demonstrated in the top photo.  The wise sip cautiously.

But for those desiring glassware which can actually enhance a Picnic Rosé, you can't do better than the Riedel "O" series, available here (about $20 for set of two) - I recommend the Riesling series for your Rosé.  Speaking of which, we've made it easy to pick up a few bottles of Rosé - perhaps the perfect wine for your Thanksgiving table - at considerable savings...

1. L'Uvaggio di Giacomo, 2006 Barbera Rosato, (was $12, now $10.80!) - One of the best Rosatos this side of Italy.  Winemaker Jim Moore consistently produces the best Italian varietals in the U.S.  But just because it's roots are Italian doesn't mean it isn't a perfect solution for your American Thanksgiving - this food-friendly wine goes as well with everything on the traditional table, and many of the more exotic additions that have recently become popular.

2. Ortman Family Vineyards, Syrah Rosé 2005  (was $16, now $12.80!) - One of the young Central Coast's rarities - a second generation winery.  And the Ortman family continues to impress us with the quality of their Rhône varietals.  This Syrah-based blush wine is no exception!

3. Tudor Wines, the Radog 2005 Rhône-Style Rosé  (Was $16, now $12.99!) - Talented Dan Tudor is the man behind this alluring wine.  Nothing goes better with a leftover turkey sandwich!

Incidentally, that same serrated foil cutter serves less well as a cheese knife.  But sometimes you have to do what you have to do.

Cheers!

Dave Chambers, Wine Merchant

Dave@SidewaysWineClub.com

---

VOTE DAILY!

. Help me continue this free blog by taking 5 seconds to vote here!

Mussels Marinières - the Heaven Express

One of my favorite meals during our recent stay in the Loire Valley was a simple lunch at a streetside cafe in Tours. I will not soon forget the meal of mussels, crisp french fries, a fresh baguette and a cool glass of local Chenin Blanc. The combination brought me closer to heaven than I probably deserve.

---

The Loire Valley Wine Trio

This wine trio ($44 - a Buttonwood Sauvignon Blanc, a Chenin Blanc from Dan Gehrs, and a J. Wilkes Pinot Blanc) was one of the first things I put together when I got home.  Technically, Pinot Blanc is Alsatian, but it is a kindred spirit, and pairs well with the recipe I present below as well as others I plan to share.  When paired well, these wines can provide the same slice of Tours-streetside nirvana.  So pull a cork on one of these wines, splash some into your glass, then add some fresh-shucked oysters or steam some mussels (recipe below) and you too shall experience an hour of pure happiness.

---

Moules Marinières with Lardon

Moules Marinières are also known as "Sailor's mussels" or "Mariner's mussels." This basic dish consists of fresh mussels delicately steamed in white wine with garlic, parsley, butter, onion and cream sauce.  The addition of lardons was a unique twist, adding a smokiness that permeates the dish.  This smokiness, as well as the small amount of cream added to the juice, suggests that this dish pairs more nicely with a fuller-bodied wine such as the Chenin Blanc or the Pinot Blanc from today's recommended trio.  Leave out the lardons and the Sauvignon Blanc is on equal terms.  Leave out the cream and the Sauvignon Blanc shines!

Be sure to have a good baguette (more than you think you'll need) to dip into the delectable sauce and juices once your mussels are gone. Mussel veterans eat by using an empty mussel shell as a pincer to pick the remaining mussels from their shells - a fun way to eat with your fingers!

Ingredients (serves 2 as a main course, 4 as an opening course)

• 2+ Lbs of fresh, live mussels
• 1/2 Pound thick bacon or pancetta, cubed
• 2 cloves of chopped garlic
• 1 finely chopped shallot
• 5 fl oz (1 glass) of dry white wine
• 2 Tbsp Butter
• 1 large handful of finely chopped parsley
• 4 tbsp of cream
• salt and pepper

Procedure
Clean, debeard and rinse the mussels several times in cold running water. Discard any that do not snap shut when tapped and set the rest aside in a colander. Cook the lardons in the bottom of a wide, deep pot until crispy but not burned. Remove, drain on paper towel. Leaving one Tbsp of fat, add enough butter to equal 2 Tbsp total, then add the chopped shallot and garlic. Cook for a few minutes on a medium heat until the shallots have softened.

Add the white wine and bring to a boil, stirring occasionally. Add mussels and cover, cooking on a high heat for several minutes. Gently shake the pan several times during cooking to redistribute the mussels. It is best to remove the mussels one by one as they open, placing them in a colander with a bowl underneath to catch the juices - liquid gold. Again, discard any mussels that have remained tightly shut.

Return the lardons to the liquid and boil until reduced by half. Stir in the cream and parsley. Taste the sauce and add salt or pepper to taste. Transfer the mussels to a large bowl, pour the reduced liquid over the mussels, and serve immediately. Pair with any of these three wines and you'll agree that happiness is at hand.

Cheers!

Dave Chambers, Wine Merchant

Dave@SidewaysWineClub.com

---

VOTE DAILY!

. Help me continue this free blog by taking 5 seconds to vote here!

Touring the Santa Barbara Wine Country (Guest Author Andrew Wang)

Tuesday, October 9th.  [During my absence in the Loire, guest author Andrew Wang offers this excellent posting.  Andrew also writes regularly for Travel Reward Credit Card, Wine Making Supplies, International Travel Medical Insurance Guide.  ~Dave]

When Father Junipero Serra planted the first grapevine cuttings in Santa Barbara County in 1782 he could scarcely have been aware of the potential of the land. The same can be said of the generations that followed him. It was only in the 1980s that the first recognition came of the area’s unique potential.

It was then realized that the Santa Barbara County was blessed with the right soil, the right amount of sunshine and the right temperature to grow grapes. Vineyard masters and wine makers descended on this glorious Californian land, bounded by Santa Ynez to the south and the San Rafaels to the north, to plant yards and yards of world-class grape vines. The result: Santa Barbara is now known as America’s wine country.

Today a drive through Santa Barbara County is any wine lover’s dream. Over 100 wineries operate in this area, and more are setting up shop. There is also a great deal of experimentation going on as new winemakers join the party. Tasting rooms dot this beautiful County, where visitors can taste some of the best wines being produced in America.

The County itself has been divided in three clear zones (AVAs): the Santa Ynez Valley, the Santa Rita Hills, and the Santa Maria Valley. Each zone has its own, unique climate. The Santa Ynez Valley, which is the largest, is home to more than 50 wineries and scores of grape growers. It is slightly warm, as its eastern parts are a little removed from the ocean.

The Santa Rita Hills are much cooler because they are fed by a cool ocean breeze that also brings in fog. This area is ideal for growing grapes like syrah, pinot noir and chardonnay. The Santa Maria Valley is the coolest. It is windy and often foggy and has a climate that is almost like Burgundy, the French home of pinot noir and chardonnay grapes.

Some of the most well known vineyards in Santa Barbara Country are Sanford & Benedict Vineyard, Bien Nacido, Babcock Vineyards, and Byron Vineyard and Winery. Besides this, winemaking giants Beringer, Robert Mondavi and Kendall-Jackson have major vineyard holdings in Santa Barbara.

Perhaps best known for its Pinot Noir, the County also produces some of the most exotic grapes in the world. These include Syrah, Petite Syrah (aka Petite Sirah), Sauvignon Blanc, Mourvèdre, Grenache, Viognier, Rousanne and Marsanne as well as Riesling, Dornfelder and Tocai Friulano.

The fame of the County has grown with the shooting of the Hollywood film Sideways in 2004. Hundreds of tourists now descend on Kalyra Winery, where the film’s sassy star, Stephanie (played by Sandra Oh), was pouring wine. Other stops for these tourists are Los Olivos Café & Wine Merchant, Hitching Post II, cellar at Firestone and Foxen tasting room. In fact, this trail has come to be known as the "Sideways tour" which ends well if you finish your day at Solvang's Tastes of the Valleys wine bar, where they feature the wines of the Sideways Wine Club.

Visitors can also time their visit to coincide with the wine country’s two annual bashes. The first one is Vintners' Festival and is held in April. The second one is called the Celebration of Harvest, and is held in October. Both are marked by days of wild dancing, crush parties, dining and merrymaking.

Andrew Wang

____

About the Author

Andrew Wang lives in Seattle area.   He writes for the following blogs: Travel Reward Credit Card, Wine Making Supplies, International Travel Medical Insurance Guide

That's it for this week and I am outta here!

This space is going silent for a while.  My family and I are spending some time in the Loire Valley, thanks to Superwife, whose first choice would have been somewhere in Africa or Asia.  You see, before I got married my goal was to spend vacations in one of the globe's best winegrowing regions.  Immersion in the local food and wine is the best way to expand one's appreciation and understanding.  And love.

But Superwife made this a conditional concession - we could tour the Loire as long as I was not running off to every internet cafe to post new articles, process orders, manage club members or any of the other duties I take on as Chief Cook and Bottle Washer at SidewaysWineClub.com.  Don't worry, orders will be filled almost as quickly as we are known for, and I'll come back home with a plethora of posting possibilities.

I'll be back in touch later this month, after processing our club orders on the 16th.  Meanwhile - pop the cork on a bottle of Chenin Blanc, Sauvignon Blanc or Cabernet Franc for me, and I'll raise a toast in your direction.

Cheers,

Dave Chambers, Wine Merchant

Dave@SidewaysWineClub.com

Today's Quote is from Oscar Wilde

Too much work, and no vacation,
Deserves at least a small libation.
So hail! my friends, and raise your glasses,
Work's the curse of the drinking classes.
~ (I wishe he'd known about www.sidewayswineclub.com!)

---

VOTE DAILY!

. Help me continue this free blog by taking 5 seconds to vote here!

I see sheep and dream of lambchops and pinot!

This weekend I was in Anderson Valley, home to some of our state's best Pinot Noir vineyards as well as our Lila Farms olive ranch.  Sunday morning was spent watching the sheep dog trials at the Boonville fair grounds, part of the Mendocino County Fair and Apple Show. It wa day of rodeo, funnel cakes, carnival rides, produce contests, and, of course, apple pie. But the highlight for me was the sheepdog trials, which I can't watch without rooting for the dogs. They are entrancing.

Boonville is a throw-back to an America before fast food, chain stores or strip malls.  As Superwife explains "People want to be where nothing is.  It's kind of ironic, really".  But who would have thought Boonville's sheepdog event would make the cover story of NYT online today?

I always have wine on my mind.  And I'm always looking for new ideas for this blog.  So as I sat there watching the sheep trials... I started craving a glass of pinot and our favorite recipe for roast lamb.  Whoops, now I'm drooling again, so I'm going to quickly give you the recipe and send you to the pinot section of our online store, then get an early lunch...

The Recipe - "Dead Easy Rosemary Lamb"
Superwife and I have been working for more than 20 months on a cookbook of almost-lost family recipes (it would have been complete long ago if not for the fact we've overloaded the capabilities of the software at Booksmart.com, which we do not recommend for serious projects, no matter how enticing their website!!)  Anyway, this recipe is from that effort, and is a contribution from our friend Eileen Loustau (nee Utter).

Ingredients:

3 1/2 - 4 lbs. bone-in leg of lamb

2-3 cloves garlic, peeled and crushed with 1 oz sea salt and 1 Tbsp olive oil

3-5 Rosemary sprigs ~ 6 inches long

Procedure

Heat oven to 375.  Crush garlic on cutting board, using the oil and salt as grit.  Spread evenly on lamb and rub well.

Place on a wire rack in a roasting pan with an inch of water in the bottom.  Spread Rosemary sprigs around the roast and place in oven.  Calculate timing as follows - 15 minutes per pound plus an extra 15 minutes (for rare). 

Remove from oven and cover with foil.  Let rest for 15 minutes before carving.  Serve with a great pinot, as follows:

See our Pinot Selections Here!

Cheers!
Dave Chambers, Wine Merchant
Dave@SidewaysWineClub.com

---

Today's Quote from Dr. Grant Colfax, Boonville native

"Sheepdog trials are a moment where everything seems to be in balance.  It’s what everyone wants America to look like. It’s an illusion we all collectively embrace.” and so do we at www.SidewaysWineClub.com

---

VOTE DAILY!

. Help me continue this free blog by taking 5 seconds to vote here!