There are many wines that make an excellent start to the meal as an aperitif. Your wine aficionado may want to drink Champagne, but there is a good alternative that’s less expensive, especially at this time of year. When we eat outdoors, we focus on appetizers or small plates, and eat lighter foods. This is typical of the lifestyle in Spain, where they drink Cava.
Cava is a sparkling wine from Northeast Spain that has come full circle in the wine consumer’s appreciation. It was very much in fashion 20 years ago, but fell out of favor when locally produced sparkling wines, Prosecco and French Crémant, displaced it in the market. Prosecco has become especially popular, but to understand Cava it is best to describe how it differs from that Italian bubbly, and to look at the production methods of both wines.
There are seven generally recognized methods for making sparkling wines, but the two most popular methods are Champagne and Charmat (also known as “cuve close,” or Tank). Cava is produced by the Champagne method. The words Metodo Clasico or Metodo Tradicional will be found on the label of Cava as a legal reference to that method. The term “Champagne method” is not allowed on a bottle of Cava since Spain is part of the European Union, and it respects that legally protected appellation of France. So what is this special method that applies to Cava and Champagne? And how does it affect the taste of the wine? Continue reading
It’s an all too familiar story. A person with a casual interest in wine is served that epiphany wine, a wine so good their eyes are opened to what wine is all about. And then begins that precipitous descent into the depths of wine geekdom.
One of the rules that geeks learn early on, when searching for that next epiphany wine, is not to be fooled by the appearance of a wine store. Oftentimes, the grittiest, most unostentatious of wine shops will harbor unknown wine treasures. Invariably, there is someone behind that shop who has an abiding interest and passion for fine wine. That characterization fits Kokoman Fine Wine and Liquor in Pojoaque to a T. It’s not much to look at when you enter the front door, but take that sharp turn to the left and all sorts of wine treasures are there for the taking. And the mind behind it all is none other than Keith Obermaier, a fixture on the New Mexico wine scene for a good many years. Continue reading
The adage says it takes a village. Greg Menke, owner and chef of Beestro, The Hive Market and The Root Cellar, contends it’s not a village it takes—it’s a hive. That’s the model for effective, healthy communities—ones that renew and aid their landscape rather than deplete it—he’d like to see adopted. “The bee is really just a metaphor for how to live locally, live sustainably and give more than you take,” Greg says. And he’s taking over one storefront at a time on East Marcy Street to import it.
Greg inherited his infatuation with honeybees from his grandfather, an aeronautical engineer who studied honeybees and honeycombs, and applied those principles for lightweight strength to his work. Pouring through his grandfather’s old journals and workbooks, he found inspiration and answers to questions he hadn’t known he had. He’s come to see bees, providers of honey and beeswax for candles, as an emblem of sweetness and light, both of which are in need of spreading.
In Greg’s own work, those ideas have manifested in the form of the honey-centric businesses that have grown in recent years off the established lunch spot, The Beestro, which opened six years ago. The Hive Market, which opened in November 2015 in the former home of the Blue Rooster and the Rouge Cat, began as a holiday pop-up shop themed around “gifts from the hive.” The aim was to take a test run at the space and the idea of a store centered on honey-based products. It worked. Continue reading
“Henry Street was good at growing grapes, good at making wine, and good at selling wine,” Ponderosa Valley Vineyards and Winery Winemaker Mark Matheson says. “Each one of those is difficult, and it’s rare for one man to possess all those skills.” Though Henry, who co-founded the winery with his wife Mary, passed away two and a half years ago, it’s fair to say his spirit of joie-de-vivre lives on in every bottle of hand-crafted, award-winning wine the winery produces—about 2,500 cases a year. Their two-dozen or so wines—reds, rosés and whites—are made from New Mexico grapes, largely grown on the eight-and-a-half acres of their vineyards in the Ponderosa Valley.
Though not on the official wine trail, the winery is accessed via N.M. 4, a route that’s been designated a “National Scenic Byway,” and with good reason. Any way you approach, either from the timeless Jemez Pueblo or the charming hamlet of Jemez Springs, the mountainous landscape with its old conifer forests, red rocks and outcroppings, holds an almost spiritual beauty. When they first decided on the location, Henry told Mary that if only one out of 100 cars making the drive for the sheer drama and magnificence of the scenery stopped to sample their offerings, their enterprise would be successful.
With two children apiece from prior marriages, Henry and Mary hitched up in 1974, bought the land for the winery in 1975, and planted the first grapevines in 1976. They were witnesses and participants in the resurgence of winemaking in New Mexico that recommenced in 1978. Continue reading
Ever wonder if you really need to spend a lot of money on an unusual bottle of wine? “How much is that bottle?” you ask your favorite wine retailer, and when you hear the answer, you swallow hard and you haven’t even tasted the wine yet. In addition, you may have never heard of the region or producer and that will make you hesitate as well. But then you remember your reaction when you took a sip, or watched someone else approach pure joy when they tasted a spectacular and expensive wine. That type of wine transmits a sense of place, geography, even soil, and a feeling of rarity that is special. To capture that experience in our area and buy that bottle, there are a number of local options, shops that offer that unusual bottle of wine, especially if you want to try something totally different.
The independent wine shop manager spends a large part of his or her day considering and tasting wines from every vineyard locale and price range possible. They find wines that are unusual, often expensive, but worth the money. They will carry a wine that is a “tough sell” for the ordinary wine buyer, but would put a smile on their face if someone gave them that bottle. If you ask these professionals for a wine to splurge on, this is what you would hear.
Barbara Bjorn at Susan’s Fine Wine & Spirits in Santa Fe has two unusual responses to the question, and the first, a white, is really off the grid. Her choice is the Castell d’Encus Ekam 2013. This steely wine comes from vineyards at a 3,000-foot elevation. It is mostly Riesling, a varietal you would never associate with Spain, with some Albariño. It seems incongruous until you remember that the location, the Catalan region of Spain in the Pyrenees Mountains, is not a “hot spot” in terms of weather. For a red wine, she offers, without hesitation, a Merlot in the $80 range, Hourglass Blueline Merlot 2013 from a vineyard south of Calistoga in Napa near the Silverado Trail. This response is unusual because Merlot is not a varietal that a customer will normally request, but in the right hands, made with grapes from the right soil, the varietal can produce a wine that excels. It will have a subtle softness, an elegance, and reflect that elusive character, minerality. The soil for the Blueline Vineyard is known as Cortina and is marked by decomposing volcanic ash deposited in an alluvial fan of soil from the Dutch Henry Canyon on the eastern side of Napa Valley. This vineyard transforms the often-boring Merlot grape and puts a stamp of extraordinary Napa distinction on the resulting wine. Continue reading
There are times when sheer hedonism influences a wine selection—no need to impress friends or drink the wine currently in demand or in style. You just want a wine that tastes good with barbecue, roast turkey, green and red chile, or any other comfort food that calls for red wine. And indeed, there’s a wine that can do that—Zinfandel. Not the pink stuff, White Zinfandel, but the wine that’s been produced in California for over 150 years. And among producers, one of the best for this varietal is Seghesio.
The Seghesio Family Vineyards’ history begins with the arrival in Sonoma in 1886 of Edoardo Seghesio. Born in 1860, Edoardo left Piedmont (Piemonte) in Northern Italy in 1886 and emigrated to Sonoma. He purchased a house and 56 acres, and planted his “home vineyard” in Alexander Valley some years later, establishing the winery’s life-long love affair with Zinfandel. The varietal was cherished by the farmers transplanted from Italy because the wine can be prolific and retains its acidity in warmer climates. In 1902, Edoardo opened the family winery. Later, he bought an additional 120 acres in Northern Sonoma, an area Italian families likened area Tuscany. There, Edoardo planted the now-oldest vineyards of Sangiovese in North America, and his business continued to thrive. Prohibition began to have its effect in 1920—of the 2,000 wineries in operation in the United States, only 100 survived. Alas, Seghesio was one of them, but it re-opened to begin a successful bulk-wine business that continued until 1993.
Even after Edoardo’s death in 1934, his widow, Angela, continued to run the winery successfully. Finally, in 1983, the family bottled its first wines under the Seghesio name. Within 10 years, production had grown to 130,000 cases, but the portfolio lacked focus. The family eliminated all but the wines that came from grapes grown on the estate and from specific growers, eventually reducing production to 30,000 cases. Edoardo and Angela’s great-grandson, Ted Seghesio, is a fourth-generation winemaker. He and several other family members are involved in the vineyard’s day-to-day operations. Despite the sale of Seghesio to the Crimson Wine Group, one cannot help but feel it’s still very much a family business. Continue reading