With all the hoopla about Avengers Endgame this blog will talk about two of my favorite characters: Ironman and Batman. First off I know Batman is from DC but bear with me. Ironman is the hero that started the current roster of Marvel films and one of best. He's the best for me because he wasn't born on Asgard with godlike powers, wasn't injected with chemicals (super steroids), not bitten by a radioactive spider or any of the other craziness that makes all the other superheroes super.
Tony Stark (aka Ironman) comes from a brilliant family and himself went to MIT, then went on to create his armor that quite literally makes him able to save the damn universe. So what does Tony drink when he's not killing alien hordes? Iron man is one of the wealthiest people in the Marvel universe, raised by a genius that was a mix of Walt Disney and Elon Musk. With that Tony has traveled the world and was exposed to many other cultures including wine culture.
I don't believe he has studied wine extensively or he would have purchased one or seven vineyards already. We would have seen if he achieved Master of Wine or Master Sommeliers but I do believe that he could have done either or both if he had wanted. He's surely a foodie as seen in the first Avengers since the first thing he asked for after decimating Loki's forces refills his tanks with Shawarma. We've seen him sipping on white wine in Iron Man 3 (something light judging from the color and it was summer after all) and you know he's probably drunk with many wine owners and winemakers not to mention tons of chefs.
If you're going to buy Tony some wine you had better be prepared to go to high quality wines whether whites like Montrachet, Chateau Grillet or a high puttonyos Tokaji. Choose red you had better look at premier cru Bordeaux, red Burgundy from cote d'or and some vintage cult wine out of Napa just to be sure. Though if you go high end Priorat, Barolo or super old Port I think you'll crack a smile on the smartest Avenger.
Looking to DC and the Batman you'll find a similar tale in that Bruce Wayne grew up with very smart parents and a ton of money. Though Bruce's parents died when Bruce was still very young he probably got to travel the globe and see firsthand the best of gastronomy (and wine at least in Europe) the world had to offer. And whilst he was away it would have occurred to Bats that at least a cursory knowledge of wine would be beneficial.
Shopping for Bruce will kill your pocketbook just like you were buying for Tony Stark. In Batman vs Superman Bruce's butler cleans off an empty bottle of Chateau Margaux and laments on the soon to be empty wine cellar, so if you're looking for Christmas presents start in Bordeaux for Bats. Bruce is super dark, he only works in black or dark grey according to the the Lego Movie and you would be good to stick with these. Nebbiolo, Barbera, Syrah would be my best bets to impress Bruce. He's probably not into whites too much but bubbles he can understand. Methode Champanois only pleaase: Champagne, Cava, Franciacorta and the like only.
Bruce rocks not only because of his exquisite taste in vino but because he kicks ass and was not born on Krypton, not an Amazon, not Atlantean and not a recipient of interdimensional technology. Both Bruce and Tony have gone and made themselves the best they can be and so much so that they can hang with other seriously overpowered individuals. And while they both and glaring character flaws (he that is without sin my cast the first stone) they are both quite human. They have struggled and in that way normal people can strive to better ourselves. Like the way I am struggling with jiu jitsu and wine knowledge, so check out my new youtube channel and website jiu jitsu wine. I'm editing my first videos and they will be up soon. Take care.
I am back. And I decided to bring back my broken arse and beat up body. Plus I was barely able to drink any wine. But I did manage to sneak in a lovely Alsatian riesling. It was so beautiful after getting my butt handed to me. What the heck is RJ talking about?
This weekend was the 2019 Pan brazilian jiu jitsu tournament. One of the biggest on the planet and me and my oversized ego thought I would go and lay the smack down. Oh contraire mon frere. The smack was laid down on me. I didn't tap (submit) but I did get beaten on points. And this is good because my match was filmed (and was shown on flowgrappling.com-still on if you want to see the madness).
I've watched this stupid match like thirty times and each time I get more and more upset. How did I miss that! Oh my god, why didn't I do this! I need a drink, ASAP! Jiu jitsu is like learning about wine in that you never ever known everything and when you're wrong it humbles you like very little else on the planet. Jiu jitsu humbles you physically and wine humbles you mentally - both humble you spiritually.
So I originally thought I was fighting on Thursday and Friday before I was gonna take off to Paso for a little vino break but no! The schedule changed and I was to fight on Friday and was unable to change, blah, blah, blah. Live and learn and adapt on the fly. I was in Irvine so I though I would then cruise to Temecula witch is not that far but I made zero reservations with anyone and I would just be looking for people. I could kick myself in the butt.
Anyway this is where I tell you guys I'm starting a podcast with a dissection of my jiu jitsu performance and which wines to drink as I'm getting my butt kicked, er grappled. I'll post again in a couple days with all the relative links and all that good jazz. Good to be back though. And right now I'm eyeballing a Cab Franc that's calling my name. Take care.
I am sorry that I haven't posted in a bit. That has been because we have just moved locations and I am terrible at juggling more than a few things at once. So if you've never been to our brick and mortar shop now is the time to come. It's just like having your very own wine cellar/cave/tasting room if you don't have one. We have couches!
So the new year is shaping up and it has to because I ate far too much during the holidays and I am paying for it now. I am signed up to fight at the Pans jiu jitsu tournament in California coming up the in the next couple of weeks so if you are in the Los Angeles area come and watch me fight! I'll be in the old man (Masters 4) division fighting at middle weight (180 lbs with gi). I so very much wanted to fight at light weight but I am weak. So weak that I succumb to cheesecake and croissants and pancakes and chocolate. Just sugar in general. And of course I had to pair with late harvest and desert wines for just the occasion. If you are able please leave comments so I will be less likely to cheat so I can fight at light weight (167 lbs I think) the next tournament.
The rest of the upcoming year will find Patti and I roaming the land for local delicacies and their ultimate pairings in wine. Last year Patti judged a local cold weather varietal wine competition and inspired me to do the same. We will be checking out what each region can bring about in food and match them with their appropriate vinos. The restaurant NOMA in Copenhagen, Denmark put their stamp on food by focusing on their specific foods from their region (think terroir) and in doing so earned two Michelin stars and has won best restaurant in the world a couple times I think. I would love to drink with the madman owner chef anywhere, anytime. I'll bring the wine. Looking at you Rene Redzepi! I'll be fighting in tournaments all over the US. Chicago, Texas, Florida and hopefully learn some moves on the mat and then recover while eating and drinking in the area. If anybody has any recommendations let me know. If you are a confidant foodie please let me in on your secret hole in the wall places. Gotta go, I'm nursing a sore back from jiu jitsu sparring yesterday and it's too early even for me to crack open a bottle. But I am daydreaming about this lovely Rufina Sangio I sampled yesterday. Take care, OSSS!
Hey everyone. Sorry I haven't written in a few days because we're moving! Yea! Patti and I have been cleaning out the store and just announced out moving sale! In store you'll find 20% off all wines for members and 10% off all wines for non members. And while there will be some bitter tears because of all the memories made here we are excited for the new chapter for us.
In shuttling back and forth between the new space and our current location (both are still in Excelsior, MN) found me talking to a young wine acolyte wanting to know the difference between certain sommelier certifications and I tried my best to explain a partial history of Court of Master Sommeliers and International Sommeliers Guild of which I and my wife are associated.
I am more familiar with CMS so I will start there. The history of CMS starts in the twelve century with the Worshipful Company of Vintners. This very ancient group of wine experts were known as Livery Companies and were stationed in the City of London. Even in the eleven hundreds people were gathering together to talk wine.
While there are now one hundred and ten Livery Companies comprised of old and new trade guilds or associations. The term livery described the specific outfit(s) worn by retainers of noblemen and eventually to indicate the membership of certain trades. These guilds were responsible for training in their particular specialty, regulations of wages, industry standards of procedure and labor conditions.
Of the one hundred and ten current Livery companies the Worshipful Company of Vintners is one of the Great Twelve as ranked in 1515 by the Court of Alderman. During this time the number of livery companies were forty eight and the twelve companies that were highest based on economic and or political power. Of course the Vintners would make it. Even then alcohol held a great place in the imagination of people.
Fast forward to 1955 when the Institute of Masters of Wine was created, though the first exam for them was in 1953. After the second World War the Worshipful Company of Vintners and The Wine & Spirit Association felt the need to improve standards of wine education for British wine merchants and those affiliated with the wine trade. The two groups constructed a test to determine the most talented wine experts. And thus was born the Institute of Masters of Wine.
A few years later in 1969 the Wine & Spirit Association that helped form the Institute of Masters of Wine (Vintners Company) set up a committee to create a group to serve the ever growing needs in the UK regarding wine and spirits covering import, distribution and retail. This group would be known as WSET or the Wine & Spirit Education Trust. The founders were from the Vintner's Company, the Wine & Spirit Association of Great Britain, Institute of Masters of Wine and The Worshipful Company of Distillers.
Then in 1969 the first Master Sommelier exam was held and it was not until 1977 when there were enough Master Somms to comprise an examining charter for sommeliers. This group was created by the Vintners Company, the Institute of Masters of Wine, the British Hotels & Restaurants Association, the Wine & Spirit Association of Great Britain and the Wholesale Tobacco Trade Association.
A little while later in 1982 brings the North American contingent with the International Sommeliers Guild. This program in great for those who want to get to know wine fast! Upon entering you'll be thrown into a nine to twelve month crash course that includes written essays, a two hundred question test and blind tasting of 20 wines and spirits. In addition you will be tested in menu knowledge and pairing. There is also a test section in service.
The first four are related and spawned from the Worshipful (worship the wine!) Company of Vintners and focus on various aspects of wine and spirits while the Court of Master Sommeliers will add service as directed by the British Hotel & Restaurant Association, tobacco from the Wholesale Tobacco Trade Association and deep knowledge of coffee from I don't know where. And the ISG which is definitely deserves a place next to CMS in terms of quality knowledge and service.
Join one. They're fun and you'll find that more rainbows rise and unicorns appear the more you know about wine. Cheers.
I didn't write today because I entered an essay for Conegliano Valdobbiadene prosecco supriore DOCG in Somm Journal. By the time I finished it I was fried for any other writing. Sorry. I'll see you tomorrow.
When I start talking about wine I will usually go off on which wine movies are the best and I'll even get pretty snobby about it. What? You didn't see Somm? I am now silently judging you on how little I think you know about wine. That sounds bad I know, but while I'm not a snob in that I'm judging you on what you drink, I am a little, but that you don't even care. At least in my crazy, down the rabbit hole obsession with wine.
Mondovino is the best wine documentary out there. There, I said it. If you have not seen that movie, then you are an amateur and we cannot be friends. You may redeem yourself if you have seen the French show La Sang de la Vigne. No? Dude, you're killing me. How about A Year in Burgundy? Those cellars those monks made! Seriously, if you haven't seen any of these movies, do yourself a favor and see them. Then we can hang out. Maybe.
So there's this lovely Chardonnay from Fableist wine that has an actual decree by Jupiter! People will do anything for a little press these days. Just kidding big Jup! Don't eat me. This wine is crisp as a slap in the face with ripe peaches, ricotta and graham cracks. Fableist aged this chard in new and neutral oak barriques and stainless steel. Bright fruit with just that subtle hint of butter. 13.9% alcohol means you can drink this with light proteins like ceviche, seafood paella, Margherita pizza or french fries. The saltiness will balance out the fruit. Trust me, do it. There is a price difference in the Outside Magazine article and price shown was for case pricing.
I have to find 2017s test and hit that tomorrow. But I was thinking about writing about something else. And the last thing I have to do today is verify the IBJJF membership thing. Damn, gotta go. Tomorrow!
Today I tried to sign up for the Pan Ams in March in California and am not a member of IBJJF yet. I'm pending, similar to limbo. I just want to sign up for the damn tournament. I also want to give a shout out to AC Shilton of Outside Magazine and thanks for the blurb! It's Sunday, so right to question of the day. "If a global disease were destroying all known grape varieties and you had the chance to preserve only two varieties – one white and one black – for humanity, which would you choose to save, and why?"
The two varieties I would choose would be Burgundian natives. Pinot Noir and Chardonnay would be the chosen ones. Chardonnay can be grown anywhere and still provide it's noble varietal heritage. Chard flourishes in many places and adopts to the local flavor and terroir. Chard from Chablis tastes different than Sonoma (because of the extra heat and extra wood). Oaked and unoaked versions of this varietal can vary greatly with flavors of melon, citrus and butterscotch.
Pinot Noir is the black grape I would pick because it too goes with everything pairing wise and great by itself. Once again Pinot planted in Cote de Nuit tastes different than Oregon, tastes different than Central Otago or even Central Coast Cali. You'll still get that raspberry red current hit but with different shades of each and vanilla depending on the winemaker's taste.
The different styles of production in both red and white grapes. Leaner or more full depending on terroir, climate and wood aging. There is also the factor that Pinot and Chardonnay will grow pretty much anywhere making shipping easier to newer wine markets.
The term anti-fragile is tossed around a lot lately. It's with good reason too. I'm paraphrasing here but it's similar to a slow exposure to something bad for you, and eventually you build a natural tolerance for said bad thing.
Jiu jitsu get's you anti-fragile because you get crushed from day one. Even if you're at the friendliest jiu jitsu gym in the world you're gonna get smashed, with great kindness, but smashed nonetheless. And repeatedly getting smashed kills your ego, which makes you less prone to the slings and arrows that so frustrated Hamlet.
Studying wine, at least for me, makes one anti-fragile also, just in the mental way. Thinking for sure that you have the color down, hey, this is slightly browned fading to a lighter gold meniscus. And it's wrong. Ouch. Or to be talking about a wine and look down at the label and, how the hell is this bottle of un-oaked Marsanne Rousanne get here, I'm talking terpenes, diacityl and butter. Damn. Anti-fragile because I'm not a wine ninja yet. Soon, but not yet. On a side note, I just met a kid whose dad has a two acre vineyard in Napa. Two acres! I love it.
Today the question is, "How can the wine industry attract new consumers?"
Specific types of advertising, especially product placement in upcoming movies. It is a well known practice from companies producing a variety of items to have paid sponsorship in their movies. You see Tony Stark playing iron man driving off in that Audi? You think they just found that Audi in the parking lot? Not likely. That was product placement.
Image Jennifer Lawrence tenderly talking about Dolcetto, this years vintages of Piedmont would fly off the shelf. James Bond starts downing Chinon then every GQ wanna be is gonna be drinking Cabernet Franc.
Close ups in slow motion of exploding Champagne bottles. Zoom and fade in to a close up of sexy feet stomping grapes pulling back to reveal Gal Godot taking a break from being Wonder Woman stomping Assirtyko grapes near Athens.
Or Bruce Wayne who just bought a vineyard in Oregon and can be building a new Bat Grape Picker next to the Bat car.
Now keep this up with every big blockbuster movie and well prepared so called indie films. Speak the name of the the wine if it's not Cab, Pinot, Sauv Blanc or Chard so the audience and new consumers will remember it. Throw in some cross promotion. Would you buy a bottle of wine with the Bat signal on it? Somebody will.
Yesterday I wrote a little on different filtration systems and I forgot to mention that depending on how many filters you use you will alter the taste of a wine. If too many proteins, terpenes or sugars are displaced then that will differ vastly from a wine only filtered once or none at all. I wonder if you had enough wine where you could go through each of the filtration methods differently, one over there with DE or the other with cross filtration. The additional costs would be prohibitive but if you were talking an initial setup for vast quantities of wine then this finding the optimal system or systems would be best.
The other thing I was thinking about was yields. There was a local vineyard I visited this summer and inquired about their yields and remembered that they got about five tons per acre. These are also grapes that are new to the wine world and in a climate that is mostly untested in winemaking. But who knows what will happen in a few seasons?
In Napa according the 2018 California Wine Harvest Report things went well with what growers called "beautiful, shady conditions" for the summer. There was plenty of rain early in February, the very consistent sunshine helped with emerging buds with uniform flowering. Mid August saw first pickings of Chardonnay and Pinot Noir. In October the red grapes are picked. This season will yield strong ways so they say.
Paso Robles on the other hand had a challenging season with less rainfall than expected during the winter which made for a later bud break plus cooler weather when flowering occurred. This combo lengthened the blood period and experienced some shatter. Forty days of heat above ninety degrees (almost three weeks of one hundred degrees). This made for a harvest that was around two weeks later than normal. While this combination of weather led to smaller cluster and berries this should produce some dense wines.
And in Sonoma vintners are expecting a great 2018 vintage. There was more rain than usual in the spring with some spikes in heat in June. Harvest was about two weeks later than usual and there was a significant yield increase in comparison to previous years. Wine makers are expecting a high quality of wine with intensity from this season.
Now the question of the day. "What have been the most important changes in global wine supply and demand in the last three years and what are their implications?"
During the past few years I believe that one of the major changes is the yields because of certain destruction caused by fire or drought. According to Wine Australia, South Africa is down some 15% in harvest weight after one of the worst droughts in nearly one hundred years. While the US produced roughly the same amount of grapes during wild fires and extreme heat. But the global production is up 2% from last year's vintage and should change very little as far as the quantity of wine available.
The Unified Wine & Grape Symposium found in the 2017 growing season that their numbers were similar to the Wine Australia numbers. They also found that the United States wine market grew an additional 2.9% while the global market shrank. Americans spent $62.7 billion on wine. Sixty sis percent from the US and one third from international wines. Wineries outside the US should take note and concentrate on getting more accounts in North America.
Numbers quoted from the International Organization of Vine and Wine documented that wine production in 2017 dropped to lowest in eighteen years. Is this production because of practices that control yield to concentrate flavor or is this lowered production a sign of changing wine buying practices? In old world there has been a drop since the 1990s in wine consumption because of other alcoholic options, was this happening because Europeans were drinking less wine and more beer and spirits?
Increasing also is the rapid and current rise of wine consumption in Asian countries. Even to the point that wine is being produced in China and India. While China lies in between the 30 and 50 degrees that most wine is grow, the same cannot be said of India. This additional exporting of wines from old world countries also makes these places more dependent on foreign purchase and trade.
Three countries via for major destinations of wine, these are Germany, United Kingdom and United States. And this list of countries importing wine is growing to include Hong Kong, Indonesia, Guatemala, Kenya, Latvia, Mexico, Philippines, russia, Singapore, South Korea, Ukraine to the United Arab Emirates.
The increased flow of wine to new destinations brings increased need for better distribution networks and best practices for vertical integration. The need for professionals that can maneuver through trade barriers is also a need that must be addressed. Exports have doubled from Spain, Italy and France for the last 2 decades accounting for 58% of Europes production. NZ, Chile and Australia have greatly increased wine production and the US is the largest consumer with almost 11 liters per person overtaking France. But Europe accounts for almost half of all global wine consumption so keeping tabs on wine sales in the old world is paramount.