The Hedonistic Taster | ‚ĄĖ 28 | Artesa Winery | Napa Valley

The Hedonistic Taster¬†| ¬†‚ĄĖ¬†28 | Artesa Winery ‚Äď Napa Valley

by L.M. Archer, FWS | Bourgogne ML

Tastevin

‚ÄúWine should not be regarded simply as a beverage, but as an art of living, a pleasure.‚ÄĚ ‚Äď Henri Jayer

Welcome to The Hedonistic Taster*, an intimate showcase of artisan winemaker trade samples.

These tasting notes compliment ¬†binNotes | Affordable¬†Burgundy and beyond.‚ÄúBeyond‚ÄĚ includes existing and emerging producers of Pinot Noir worldwide.

Artesa Pinot Noir – Napa, CA.

Today‚Äôs Tasting:¬†Artesa Winery ‚Äď Napa Valley, CA.

Quick – which Napa Valley boasts over four centuries of winemaking?

Answer: ¬†Artesa Winery.¬†¬†Their labels sums up it up succinctly: ¬†“Est. Barcelona 1151, Napa 1991.”

A new world scion of Spain’s prominent Codorn√≠u family’s cava empire, Artesa Winery estate comprises 350 acres in Carneros, replete with a sleek guest facility designed by Barcelona architect Domingo Triay that sprawls hillside like an exotic odalisque, ornamented with a world-class art collection and recently revamped Tasting Salon. But Artesa’s wines emerge the real treasure in this haven to artistry.

‘Artesa’ means “hand-crafted’ in Catalan, and Portuguese-born Director of Winemaking Ana Diogo Draper imbues both still and sparkling wines with old world soul and new world attitude. My samples represent their 2015 pinot noir production, and a bonus sample of the Codorn√≠u Cuv√©e Clasico¬†cava from Barcelona as a textural/cultural contrast.

About the 2015 Napa Harvest: A fourth consecutive year of drought yielded small quantities but high quality fruit throughout Napa.

Artesa Winery 2015 Estate Pinot Noir, Los Carneros, Napa Valley, CA.

Wine: Artesa Estate Vineyard Pinot Noir | Los Carneros РNapa Valley

Vintage: 2015

Alcohol:  14.6%

Suggested Retail:  $45

Specs

TASTING NOTES:

Robe:  Clear, deep garnet hue.

Nose:  Pomegranate, graphite, floral notes.

Palate: Cranberry, red cherry, wild berry bouche. Light/medium body, acids, tannins, finish. Surprisingly soft-spoken, elegant, deeply satisfying wine that belies its alcohol level. Excellent quality.

Suggested Pairings: ¬†Personally paired this with marinated wild Alaskan salmon and a late summer salad made from local farmer’s market organic little gems, purple cabbage, radishes, and scallions.

Rating: 93

Artesa 2015 Los Carneros Pinot Noir, Napa Valley.

Wine: Vintage: 2015

Alcohol:  14.2%

Suggested Retail:  $25

Specs

TASTING NOTES:

Robe:  Opaque garnet robe.

Nose:  Cranberry, mulberry, herbaceous backnote.

Palate: Dark and red fruits predominate Рblueberry, plum, cherry. Light body, acids, refined tannins.

Suggested Pairings:  An approachable wine suitable for casual, soulful fare such as ratitouille or cassoulet.

Rating: 89.5

Codorníu N/V Cuvée Clasico Cava РBarcelona, ES.

Wine: Codorníu Cuvée Clasico Cava Brut

Vintage: N/V

Alcohol:  11.5%

Suggested Retail:  $15

Specs

TASTING NOTES:

Robe:  Clear, pale gold hue.

Nose:  Yellow apple, stone fruit.

Palate: Diffuse mousse, perlage; bright acids, green apple bouche.

Suggested Pairings:  Personally paired with paella Рthe acids well complimented the briny seafood and saffron.

Rating: 88. Excellent quality/value.

Learn more about Artesa Winery here.

Artesa Winery | 1345 Henry Road, Napa CA 94559

More of The Hedonistic Taster here.

 

I want to hear from you. Please leave your comments below, and join the conversation on social media ‚Äď cheers!

*Author‚Äôs Note: The title ‚ÄúHedonistic Taster‚Ä̬†derives from the term ‚Äėhedonistic tasting,‚Äô coined by legendary¬†Burgundian vigneron¬†Henri Jayer.

 

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

A Tour of Burgundy, Part 2 | Not Too Late to Join Us June 17th!

Greetings! I’m away June 14th – June 18th at¬†2017 Celebrate Walla Walla Wine

but wanted to remind you:

I’ll still be hosting The French #Winophiles¬†

Tour of Burgundy, Part 2 – June 17th – 10 a CST

Scroll below for the Tour Guide…and a few fun facts!

This month the #Winophiles’ ‘virtual’ Tour of Burgundy wends its way south through the C√īte Chalonnaise, M√Ęconnais and Beaujolais subregions.

A Few Facts about the C√īte Chalonnaise:

  • Contains irregular slopes with varying expositions, not always eastern facing, often separated by fields, woodlands and pastures, rather than a continuation of the C√īte d’Or.
  • Also includes the¬†Couchois, five communes east of¬†C√īte Chalonnaise known for producing robust, expressive Bourgogne Rouge and Blanc regional wines.
  • Contains no Grand Crus.
  • Production: ~62% red, 38% white
  • Principal Varietals: Pinot Noir, Chardonnay, Aligot√©, Gamay (Gamay used in regional AOC’s Bourgogne Grand Ordinaire and Passe-Tout-Grains.)
  • Derives¬†its name from the industrial, non-vinious village Chalon-sur-Sa√īne.
  • Principal communes:
    • Rully: Northern village renown for cr√©mant de Bourgogne; also produces reds and whites.
    • Bouzeron: ¬†Primary source for Burgundy’s finest Aligot√©.
    • Mercurey: Producer of high-quality reds on par with some of C√īte d’Or’s finest premier crus.
    • Givry: Another producer of quality value red wines.
    • Montagny: Southern aromatic white wine-producing village.

A Few Facts about the M√Ęconnais

  • Considered the true start of “Southern Burgundy,” with a warmer climate than Northern Burgundy, and featuring more Romanesque architecture.
  • Undulating hills crescendo southward into massive rock outcroppings, including the famous rocks of Vergisson and Solutr√© (seen above.)
  • Contains no Grand Crus.
  • 85% vineyards planted to Chardonnay.
  • Major producer of quality white wines, as well as rustic reds sourced made mostly from Gamay.
  • Principal Communes:
    • Pouilly-Fuiss√©
    • Pouilly-Vinzelles
    • Pouilly-Loch√©
    • Saint-V√©ran
    • Vir√©-Cless√©

A Few Facts about Beaujolais

  • Technically part of the Rh√īne Department, but administratively under the aegis of Burgundy.
  • Bordered by M√Ęcon in the north and Lyon in the south.
  • Soils include granite and schist in the north, and broken yellow limestone known as Pierres Dor√©es (Golden Stones), clay and limestone in the south.
  • Boasts 10 Cru AOC’s:
    • Brouilly
    • Ch√©nas
    • Chiroubles
    • C√īte de Brouilly
    • Fleurie
    • Juli√©nas
    • Morgon
    • Moulin-√†-Vent
    • R√©gni√©
    • Saint-Amour
  • The birthplace of ‘Beaujolais Nouveau,’ a post-harvest release begun in 1970 and celebrated ¬†the 3rd Thursday of November each year.
  • Gamay comprised most Beaujolais rouge, mostly produced¬†by carbonic maceration.

Link here more about #Winophiles virtual Tour of Burgundy.

Link here for #Winophiles Travel Guide to Burgundy | Part I.

About the French #Winophiles:

The French  #Winophiles are a group of wine writers and bloggers that love French wine.

Each month we focus on an area or aspect of French wine. Topics include regions, routes, food, travel, history, profiles, tastings…we expand widely and seek to learn.

Here’s the French #Winophiles’ Tasty Tour Guide

for the virtual

Tour of Burgundy- Part 2 | Hashtag #Winophiles

 Saturday, June 17th, 2017 Р8 a PST | 10 a CST | 11 a EST:

Jeff Burrows of FoodWineClick serves up “Salmon and Morels with the Domaine Wines of Louis Max.”

Jill Barth of L’Occasion shares “Historic Vineyards of Burgundy.”

Michelle Williams of Rockin Red Blog regales us with: “A Journey Through Burgundy Part 2, Exploring M√Ęconnais with #Winophiles.”

Gwendolyn Lawrence Alley of Wine Predator takes on: “Bourgogne with Beef Bourguignon from an Instant Pot.”

Lynn Gowdy of Savor the Harvest steers us through “Navigating Southern Burgundy: M√Ęconnaise and Beaujolais.”

Camilla Mann of Culinary Adventures with Cam tipples through “Touring Burgundy by Glass: It’s the End of the School Year and I Need a Drink!”

Jane¬†Niemeyer of Always Ravenous¬†explores “Discovering Rully Chardonnay + Bouzeron Aligot√© in Burgundy’s C√īte Chalonnaise.”

Nicole Ruiz Hudson of Somm’s Table schools us with “Cooking to the Wine: Jean-Marc Brocard Sainte Claire Chablis with Clam and Burrata Pizza.”

Wendy Klik of A Day in the Life on the Farm dips her toe in “Provence meets Burgundy.”

Lauren Walsh of The Swirling Dervish swirls up “Mercurey Rising: Pinot Noir from Burgundy’s C√īte Chalonnaise.”

L.M. Archer of binnotes.com pours forth on “Burgundy’s Overlooked ‘Other’ White Wine.”

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I want to hear from you! Please leave your comments below. Cheers!

Copyrighted 2017 binNotes | red Thread‚ĄĘ. ¬†All Rights Reserved.

Burgundy | Wines of Intention

Today the French Winophiles¬†take a tour of Chablis and Cote d’Or. For those of you who missed the ¬†recap, you can find it here.

To paraphrase Winston Churchill, Burgundy is “a riddle wrapped in a mystery inside an enigma.”

As a wine writer, I’ve toiled countless hours¬†earning designations and traveling the region¬†to better¬†understand it. I’ve also interviewed numerous¬†Burgundian vignerons and negociants while on assignment for a variety of publications.

Yet, despite my efforts, the only thing I can say certainty is this: the more I learn about Burgundy, the more I realize I need to learn.

Queue the host gig here.¬†Typically, I handle food and wine pairing in my series The Hedonistic Taster, so drilling down into one specific food and wine pairing with photos seemed like a¬†no-brainer. Until it came time to pick the wine. Which touched off a whole new dilemma. Because Burgundy isn’t just a wine region. It’s a religion, replete with¬†its own set of rituals, sacraments, and sins.

Moving to California has upset my altar. It’s also displaced my church, viz., my wine cellar. And so, as I rummaged through our ad-hoc wine refrigerator in search of a perfect pairing for this posting, I ended up a vertical tasting very much in keeping with “The Rubaiyat” by Omar Khayyam, except the “…jug of wine, a loaf of bread, and thou…” included two bottles of Domaine Taupenot-Merme Chambolle-Musigny, a french baguette, and some ruminations upon Burgundy…

Burgundy: Wines of Intention

L.M. Archer, FWS | Bourgogne ML

I miss our wine cellar, a casualty of our recent relocation. I miss the ritual descent into the basement, the length and curve of the silent hallway, the turn of the time-worn brass knob and pull of the discolored light cord, the click of illumination, the cool grip of air, the dim cast of shadows across neatly arranged rows of bottles of varying shapes and colors.

A room with no view, but natural temperature controls within its compact cement and stone confines, walls cobbled¬†together by the original owners of this¬†1940’s beach bungalow. Walls¬†flanked by modern, exposed IKEA-style wine racks full of wine club and Costco and wine maker samples. And against the back bulwark, a full-length cabinet with clear doors, doors with locks and hasps, locks and hasps requiring effort¬†to open. Effort, and intention.

A room imbued with a past, a past far removed from its contents, especially those in the cabinet.¬†For those wines demand¬†the cellar’s temperate refuge most. Bottles arranged by village, climat, vintage. Wines flirtatious and fun while young, savory and sagacious with age. Wines of grace, elegance, and refinement.

Wines commanding care, attention and deference. Wines of breeding, and like a thoroughbred, use to crossing the finish line first Рbut in no hurry to do so. Wines worth the wait.

Wines brimmed with memories Рof good friends, fine food, and much laughter. Wines worth sharing. Wines of Burgundy.

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When choosing a Burgundy wine, I consider the following: the subregion, the village, the climat, the producer, and the vintage.

The subregion provides a frame of reference – ¬†such as chiseled, mineral whites from Chablis, elegant reds from the C√īte de Nuits, luxurious whites and structured reds from the C√īte de Beaune, versatile, affordable reds, whites and cr√©mants¬†from the C√īte Chalonnaise, approachable whites from the M√Ęconnais, and granitic, affable Gamays from Beaujolais.

The village supplies subtext, the climat nuance, the producer a known level of quality, and the vintage a snapshot of a specific terroir for that given year.

Most people opt to pair Burgundy as the ultimate grace note to a carefully orchestrated meal. I prefer to pair my wine according to the person(s)¬†with whom I’ve chosen to share this holiest of sacraments; the meal proves an inspired afterthought.

Here, then, notes on my vertical tasting of 2008 and 2009 Domaine Taupenot-Merme Chambolle-Musigny wines.

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About Domaine Taupenot-Merme

  • Romain Taupenot and sister Virginie represent the¬†eighth generation¬†at Domaine Taupenot-Merme¬†of Morey-St.-Denis, located in the¬†heart of the C√īte de Nuits.
  • The domaine¬†spans thirteen¬†hectares of vines throughout¬†twenty¬†appellations within¬†the Cote d’Or.

You can read more about Virginie Taupenot here.

About Chambolle-Musigny

  • Literally translated, Chambolle means ‘boiling fields’ (campus ebulliens).
  • Considered Cote de Nuit’s most delicate wines.
  • Account for some of the Cote d’Or’s lowest average yields.
  • Musigny, as with Corton, comprise¬†Burgundy’s¬†only two Grand Crus allowed to produce both red and white wines.
  • 2 Grand Crus : Bonnes Mares (red), Musigny (red & white)
  • 24 Premier Crus (red)
  • Musigny appended to Chambolle-Musigny in 1878.
  • Chambolle-Musigny ‘twinned’ with sister city Sonoma in 1960.

You can read more about sister cities Chambolle-Musigny and Sonoma here.

Wine: Domaine Taupenot-Merme Chambolle-Musigny Bourgogne Rouge

Varietal: Pinot Noir

Vintage: 2008

Alcohol:  13%

Suggested Retail: $88

TASTING NOTES:

Robe: Dusky garnet robe tinting towards tawny; decanting reveals sediment.

Nose:  Initial barnyard bouquet give way to secondary slip-thin red raspberry notes and leathered finish.

Palate: Dry, light body, fading acids, tannins. Waited too long to drink this one. A pity.

Wine: Domaine Taupenot-Merme Chambolle-Musigny Bourgogne Rouge 

Varietal: Pinot Noir

Vintage: 2009

Alcohol:  13%

Suggested Retail: $88

TASTING NOTES:

Robe: Deep garnet robe with discrete amber rimming.

Nose:  Spicey initial attack; opens to secondary notes of red raspberry, sous bois, violets, fading to tertiary hints of truffle.

Palate: Dry, still lively acids, noble tannins, finessed finish. A gorgeous pour.

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More posts on The French Winophiles’ Tour of¬†Burgundy, Part 1:

Jeff Burrows of foodwineclick¬†lures us to ‚ÄúNorthern Burgundy Served Up With Rabbit.‚ÄĚ

Jill Barth of L‚ÄôOccasion¬†schools us on ‚ÄúThomas Jefferson in Burgundy.‚ÄĚ

Michelle Williams of Rockin Red Blog¬†tipples¬†towards ‚ÄúA Journey Through Burgundy, Part 1 Chablis and C√īte d‚ÄôOr.‚ÄĚ

Lynn Gowdy of Savor the Harvest¬†hosts ‚ÄúSt. Aubin in Burgundy Invites you to Dine.”

Martin Redmond of Enofylz Wine Blog¬† throws down ‚ÄúBack To Back White Burgundy; Chablis vs C√īte de Beaune.‚ÄĚ

Gwendolyn Lawrence Alley of Wine Predator¬†serves up ¬†‚ÄúChablis and the Sea.‚ÄĚ

Jane¬†Niemeyer of Always Ravenous¬†ladles up ‚ÄúWhite Burgundy paired with Corn and Lobster Chowder.‚ÄĚ

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And don’t forget…

Chardonnay Day | 25 May 2017.

Join the conversation on Twitter: #Bourgogne #Burgundy #Chardonnay Day

A Tour Thru Burgundy – Part 2 | 17 June 2017 | 8-9 a CST

Leave a comment below before June 15th to participate, then follow the conversation on Twitter June17th: #Winophiles

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Copyrighted 2017 L.M. Archer | binNotes | redThread‚ĄĘ. All Rights Reserved

Holiday Exclusive I | Guest Wine Writer Series

Holiday Exclusive I |  Guest Wine Writer Series

Welcome to binNotes | redThread‚ĄĘ

Inspired stories about wine and taste makers.

By L.M. Archer, FWS | Bourgogne ML

During this holiday season, I wanted to take time extend a heartfelt thanks to my¬†Guest Wine Writers Series 2016 participants for the joy you’ve brought to readers¬†here.

For those of you unfamiliar with the series, I invited some of my fellow wine writers to join me here on the first Friday of every month in 2016 to shine a light on any rare, obscure, or under-appreciated wine region for which they felt a special passion.

Each writer¬†brought their own¬†inimitable voice, style and skill to the page, capturing readers’ imaginations worldwide.

Didn’t catch the series? Here’s a recap:

‚ĄĖ 1: Village Voice columnist¬†Lauren Mowery¬† goes wild for¬†South African Wines.

‚ĄĖ 2: Travel and wine authority¬†¬†Sarah May Grunwald dishes on¬†the Women of Georgian Wine.

‚ĄĖ 3:¬†¬†Wine scientist Erika Szymanski delves into New Zealand Chardonnay.

‚ĄĖ 4:¬†Triple threat Jeff Burrows traverses the Wines of Liguria.

‚ĄĖ 5:¬†Master of Wine¬†Elizabeth Gabay schools us on the Wines of Hungary.

‚ĄĖ 6:¬†¬†Terroir Champagne author¬†Caroline Henry reveals the secret life of Champagne’s Bioenergetic Wines.

‚ĄĖ 7:¬†Petite wine industry influencer Cindy Lowe-Rynning tipples on Maremma: Together, But Different, in Tuscany.

‚ĄĖ 8: ¬†Jura Wine¬†author¬†Wink Lorch offers¬†her¬†Exclusive on Jura Wine.

‚ĄĖ 9: Millennial lifestyle blogger¬†Demetra Molina urges you to move Beyond Retsina: ¬†7 Reasons You Should be Drinking Greek Wine.

‚ĄĖ 10: Award-winning writer¬†Jill Barth wings us through The Wines of¬†Baux de Provence.

In light of its success, I’ve agreed to reprise the¬†Guest Wine Writer Series in 2017, with a few modifications. Look for the 2017 series to run bi-monthly on the last Friday of the month, rather than the first Friday monthly.

In the meantime, thanks for your ongoing appreciation of inspired stories about artisan wine and taste makers.

Cheers!

Copyrighted 2016 binNotes | red thread‚ĄĘ. All Rights Reserved.

Happy Thanksgiving | Live from BKWine Magazine

Happy Thanksgiving | Live from BKWine Magazine

Welcome to binNotes | redThread‚ĄĘ

Inspired stories about wine and taste makers.

By L.M. Archer, FWS | Bourgogne ML

Dear Readers:

This week, my wine writing cornucopia overflows, including a glorious interview with Véronique Drouhin-Boss about her latest Oregon project, Roserock Drouhin Oregon in Eola-Amity Hills, a sampler of the wines, plus a special tasting of her wines from Domaine Drouhin Oregon in Dundee Hills.

Moreover, I’m thrilled to introduce my newest wine maker¬†series for BKWine Magazine, this one focusing upon ¬†– you guessed it – Oregon artisans.

Here’s a link to my BKWine Magazine exclusive interview with Craig Camp and Steve Hall of ¬†Troon Vineyards – Applegate Valley AVA, Southern Oregon.

And here’s a link to my BKWine Magazine Troon Wine interview ¬†– the Swedish translation.

So much to be thankful for this Thanksgiving holiday, including you.

Thank you so very much for the opportunity to share inspired stories about artisan wine and taste makers, stories about true heroes who struggle to hand-craft exquisite works that enhance our lives on celebrations like today.

Thanks, too, for your ongoing appreciation of these artists and their stories, many over-looked by the main-stream media.

Please enjoy, and happy holidays!

Link to my exclusive interview in BKWine Magazine with Troon Wines here.

Link to BKWine Magazine Troon interview – Swedish translation – here.

The Hedonistic Taster | Lenn√© Estate | Eleanor’s 114 Pinot Noir

The Hedonistic Taster | Lenn√© Estate | Eleanor’s 114 Pinot Noir

Tastevin

Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.‚ÄĚ ‚Äď Henri Jayer

Welcome to The Hedonistic Taster,¬†a¬†binNotes | redThread‚ĄĘ¬†trade¬†sampling¬†of¬†artisan wines.

Today’s Tasting:

Lenn√© Estate¬†| 2014 Eleanor’s 114 Pinot Noir¬†‚Äď Willamette Valley

Lenné Estate 2014 Eleanor's 114 Pinot Noir is made from the fruit-forward 114 clone.
Lenn√© Estate 2014 Eleanor’s 114 Pinot Noir is produced from the 114 clone, known for its fruit-forward, red-raspberry characteristics.

If you’re a wine¬†enthusiast¬†or collector and don’t have¬†any¬†Lenn√© Estate Pinot Noir in your cellar, you may want¬†to rethink that strategy.

Owner/wine maker¬†Steve Lutz painstakingly burnishes small lot, artisan juice¬†from his pristine Yamhill-Carlton estate in Oregon’s Willamette Valley.

These wines reveal an intricacy, sultriness, and structure that only enhance over time.

(For more about the story of Steve and Karen Lutz and Lenn√© Estate,¬†here’s a link¬†to¬†my feature¬†in Oregon Wine Press.)

Wine:¬†Lenn√© Estate Jill‚Äôs 115¬†Pinot Noir ‚Äď Willamette Valley, Yamhill-Carlton

Vintage: 2014

Alcohol: 14.3 %

Suggested Retail: $55.00

Specs

Note: #954 of 1200 bottles made.

TASTING NOTES:

Robe: Noir-tinged ruby.

Nose: Black and red fruit, earth, spice, dried herbs.

Palate: Cassis, sumac and Betty Bacall smoke-throated back notes.

Suggested Pairings: You know how to whistle, don’t you? Pair this¬†with¬†venison loin lashed lightly with¬†a cassis port reduction.

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For more on Lenné Estate:

The Hedonistic Taster | Lenn√© Estate 2014 Jill’s 115¬†Pinot Noir¬†

The Hedonistic Taster |Lenné Estate 2014 Willamette Valley Pinot Noir

¬†The Hedonistic Taster ‚ĄĖ 8 | Lenn√© Estate.

You can find out more about the story behind Lenné Estate’s hard-fought road to success here in my article about owners Steve and Karen Lutz in Oregon Wine Press.

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Copyrighted 2016 binNotes | redThread‚ĄĘ. ¬†All Rights Reserved.

redThread‚ĄĘ Exclusive: Diversity in Wine | A Conversation with Glynis Hill

redThread‚ĄĘ Exclusive: Diversity in Wine | A Conversation with Glynis Hill

Welcome to binNotes | redThread‚ĄĘ

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Today’s Exclusive Interview: Diversity in Wine | Part 3 of 3

Glynis Hill 

glynis

“You might be surprised to learn that I did not grow up in a household where fine wine was regularly consumed; nor am I a culinary expert,” shares Glynis Hill, today’s Diversity in Wine guest. “Instead, I am a scientist for whom wine is a marriage made in heaven between my technical background and the artistry of wine and culinary delights.”

A¬†full-time Regulatory Impact Analyst/Environmental Scientist in Washington, DC., Glynis Hill also¬†authors¬†Vino Noire, a site¬†dedicated to “Style and Quality for the Urbane.”¬† I know her¬†through a¬†media tasting we both attended in Sonoma this past summer,¬†where she stole the show with her engaging¬†wit, passion, and¬†eloquence.

Here, Glynis Hill shares her experiences navigating the world of wine in Part 3 of Diversity in Wine.¬†I hope this series resonates with you. Please feel free to share your thoughts below in the ‘Comments’ section, and thank you again¬†for¬†taking time to engage in this important conversation.

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¬≠ r/T‚ĄĘ: ¬†Glynis, you are a scientist with an appreciation for the technical, and a passion for the ‚Äėartistry‚Äô of wine. Who or what inspired you to enter the world of wine?

GH:  I love the ideal of a vine stressing and digging deep into soil, and producing a fruit that becomes a commodity which is sold all over the world! My inspiration comes from the love of traveling, and what better vacation than traveling to viticultural locales around the world?

And as luck would have it, during a visit and wine tasting at Vision Cellars in Windsor California, vintner Mac McDonald (winemaker and vineyard owner) inspired me to get into the wine business.

¬≠r/T‚ĄĘ: Walk readers through your journey thus far in the world of wine. What was it like taking that ‚Äėleap of faith‚Äô? Did you have an ‚Äėaha‚Äô moment when you knew this was your path?

GH: A thirst to gain more than “novice” wine knowledge began while dining and being presented a wine list that resembled an encyclopedia. It was my mission to garner the meaning of a bin number, vintage, varietal, and how the wine¬≠-producing regions affected the wine in the bottle.

My “aha” moment was as an African¬≠-American female ordering a familiar red wine in a small rural town in North Carolina, and the bartender tried to make me feel like I didn’t know what varietal or which brand I ordered. I then explained to him I could “blind taste” that particular Cabernet Sauvignon anywhere, and that it was not the wine in my glass.

As he tried to debate me, an older Caucasian gentleman sitting at the end of bar asked to taste the wine in my glass. I handed him my glass, he tasted the wine and said, “that’s not the Cabernet Sauvignon she ordered,” apologized to me, and told the bartender to send a bottle to my table “on the house.” He was the owner of the restaurant:¬≠). That’s when I truly said I would immerse myself in the culture of wine.

¬≠r/T‚ĄĘ:¬† ¬†Any mentors who have helped or inspired you along the way?

GH: No, I don’t have any mentors in the business. ¬†However,¬†I would love¬†for Master of Wine Debra Meiburg to be my mentor. But as stated above, Mac McDonald was the one who suggested I get into the business.

¬≠r/T‚ĄĘ:¬† ¬†Any obstacles or challenges you‚Äôve encountered?

GH: Challenge: ¬≠ At this time it’s balancing my full time job¬†workload with my passion to do more wine related travel and events.

Obstacle and Challenge: ¬≠ Overcoming the perception that people of color aren’t wine savvy or educated about wine in general.

r/T‚ĄĘ:¬† ¬†As an African-¬≠American woman, do you find the world of wine embraces diversity? Or do you feel like you have to work twice as hard to earn credibility/acceptance?

GH: Yes and No and it depends…I have been the unfortunate recipient of wait[ing] and getting irritated and/or defensive when I ask questions about wines; questions they may not know the answers to, and assumed I shouldn’t either.

Overall, as an African-American woman, YES we have to work harder to earn credibility period end of story:­). Hence, the reason I refused to start blogging without credentials first; I want to be taken seriously in this business. I felt acquiring WSET Level II at a minimum was essential!

r/T‚ĄĘ:¬† ¬†Do you have any favorite wine region(s)? Any favorite varietal(s)? Any favorite wine maker(s)?

GH: My favorite wine regions depends upon the wine varietal and style…Ros√©¬†from Provence, Pinotage from South Africa, and Cabernet Sauvignon and¬†Zinfandels from California. Brown Estates [and] Turley Wines are my favorite¬†winemakers.

r/T‚ĄĘ:¬† What‚Äôs the most memorable wine place/person/event you‚Äôve encountered thus far?

GH: ¬†Domestically, Brown Estates, where Deneen, David, and Coral’s father personally gave me a tour of the wine cellar, which is augured [into] the mountain on their property; after the tour he shared his award-winning wines, and told us the story of his mother, a horticulturist who¬†taught him the art of cultivating grapes.

Internationally, ¬≠South Africa at the Mulderbosch Vineyard, where I got the chance to meet the actual “Faithful Hound” ¬†pictured on the bottle of their Bordeaux style red blend. The owner also gave me an unlabeled bottle of the wine to take back to the hotel to enjoy.

I can go on an on, but will give honorable mentions to wine tasting in Provence at Chateau de Saint­ Martin, and wine tasting in a quaint town in Tuscany.

r/T‚ĄĘ: ¬≠ What is/are your goal(s) that you hope to achieve in the world of wine?

GH: My ultimate goal is be able to work in the wine industry full-time and travel the world!

r/T‚ĄĘ:¬† ¬†Anything else you‚Äôd care to share with readers?

GH: Don’t let wine intimidate you! The world of wine is not static¬†–¬†it is always evolving! Last but not least, be willing to step out of your comfort zone and taste new varietals and styles of wines!

r/T‚ĄĘ:¬† ¬≠ Finally, if your experience in the world of wine has taught you anything, it‚Äôs taught you…?

GH: No questions you have about wine is a stupid question¬†–¬†the only way you will learn and grow in the world of wine is to:

1) READ

2) TASTE

and

3) REPEAT steps 1 & 2 and you will LEARN about wine!

For more on Diversity on Wine:

Part 1 | Diversity in Wine | A Conversation with Julia Coney

Part 2: Diversity in Wine | A Conversation with Martin D. Redmond

Thank you:

Glynis Hill

Julia Coney

Martin D. Redmond

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