Silver Oak Rocks

Silver Oak winery was represented by Romana Behrens and Veronica Jauregui (an SSU grad!) who poured the 2008 Silver Oak Cabernet Sauvignon to rave reviews (one of the top favorites of the evening), as well as two wines from Twomey – the pre-release of 2012 Twomey Sauvignon Blanc (they sold out of it last year immediately) and the 2010 Twomey Merlot.  The merlot was nice, but the floral sauvignon blanc with hints of grass, grapefruit and honey stole the affections of the crowd, and was voted in at number one wine of the evening.

Jordan Sings

Jordan Winery was represented by Sean Brosnihan and Joseph Lozinto Jr (an SSU Wine MBA grad!).  They poured the 2010 Jordan Chardonnay, which reminded me of how incredibly good Sonoma County chardonnay can be.  This wine was exquisitely crafted with a touch of creamy ML and toasted oak, and loads of crisp apple notes, minerality, and a refreshing acidity.  They compared it to a Meursault, and I would have to agree.  Yum!  The 2009 Jordan Cabernet Sauvignon reminded me of a Pessac Leognan with plush tannins, complex cassis and earth notes, and classic elegance.  It wasn’t your typical powerful and tannic Alexander Valley, but a much more approachable version, that I believe spoke to the 2009 weather conditions.  It was also one of the top favorites of the evening.

Cheers to the SSU Winesense Board

The complete SSU Winesense Board of Directors showed up in full force this evening, lead by president, Chelsa Robinson.  In celebration of the last tasting of the semester, they provided free wine glasses filled with candies, as well as next semester’s tasting dates.  Free T-shirts were handed out, and two lucky students were awarded prizes for answering questions about Silver Oak and Jordan correctly.  The tasting was supplemented by wonderful food treats of cheeses, salami, crackers, and desserts.  A very nice way to end the Spring semester of 2013.

He was happy because he was finally able to play Harbour Town golf course with the famous red and white lighthouse on the 18^th hole.  He also enjoyed the challenge of Sea Pines Ocean course, Palmetto Dunes and Shipyard.  I was pleasantly pleased because I stumbled across some wine by the glass lists with unique wine choices, while also managing to get in a little golf and take an excellent short game clinic with Doug Weaver at Palmetto Dunes.

The Ennui of Wine by the Glass Selections – or Not? 

In general, I find many wine by the glass lists rather boring in that they carry the same major brands, although I do recognize that many consumers are seeking the comfort of a familiar wine, and that restaurants want the reassurance of solid cash flow.  Therefore I was quite surprised to find buried within the KJ Chardonnays, Beringer White Zins, Kim Crawford Sauvignon Blancs, Robert Mondavi Cabernet Sauvignon, and Apothic Red Blends, a few unique gems.

The first surprise was at the Topside Waterfront Restaurant where we found a Picpoul (white grape from the South of France with a zippy lemony edge) and a Chapoutier Grenache Blanc and Clairette blend on the extensive wine by the glass list – both for under $10.  When I asked to see the complete wine list by the bottle, I found it was the same as the by the glass list, but with the prices inflated by four.  Therefore it made no sense to buy a bottle, so instead we opted for 4 different glasses.

The next day in Savannah when dining at the famous Old Pink House, we were quite surprised to find a Godello on the wine by the glass list.  This is a white wine from Spain that is rarely found in the US.  It was crisp with sharp acid, grapefruit notes, and a mineral edge.   They also carried a Lioco unoaked chardonnay, which is a tiny artistic winery in Sonoma that most people have never heard of – including me, and I’m from Sonoma!

Probably one of the best culinary experiences we had was at a restaurant that I didn’t want to enter because it looked like a nightclub with a dark interior, red lights, and bar stools at high tables.  However, we had been told that Daniel’s at Coligny Beach on Hilton Head featured a creative chef with artistic large tapa plates like the angry lobster, lamb lollipops, and tableside hummus preparation.  The wine by the glass list was equally innovative with several flights served in a tiered candelabra presentation (see photo), as well as Naked “natural” wine from Snoqualmie Washington and two unique styled malbecs from Argentina.  Equally intriguing about Daniel’s were their homemade liquors, such as vodka with Skittles, peach and bacon soaked bourbon, and many other unusual concoctions.

Extensive Wine by the Glass Selections – But Had to Request Wine List

One interesting observation at all three of these higher-end restaurants is that none of them brought the complete wine list with bottle prices to the table with the menus.  Instead they featured extensive wine by the glass lists inside the food menu.  Perhaps this is a custom in this part of the country.  I’m not sure what the explanation is, but I did notice that a lot of people were drinking wine in Georgia and South Carolina – a good sign for American culture because as Thomas Jefferson said, “No nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage. It is, in truth, the only antidote to the bane of whiskey.”

March 13, 2013

Chilean Wine Dominates, Followed by Argentina and Spain

After visiting six restaurants, three grocery stores and four wine shops, I would have to say that Chilean wine seems to dominate the market place by about 50% – at least on the Pacific Coast near Jaco where I was staying.  This was followed by Argentinian and Spanish wine, both with estimates of around 20%, and California wine making up the last 10%.  The most common US brands were KJ, Robert Mondavi Woodbridge, and Barefoot (Gallo).

Obviously this was not a scientific poll, but it does provide an idea of what types of wine you will find when visiting the country.  In addition, Costa Rica actually produces some fruit wines, because wine grapes cannot grow in such a hot, tropical climate.  It is interesting to note, that since their alcohol taxes are higher, wine prices are more expensive as well.  For example, a bottle of 2011 Barefoot Chardonnay was $12 in the grocery store, whereas in the US it usually sells for around $7.  In a restaurant I paid $11 for a glass of 2012 Montez Alpha Sauvignon Blanc.

Hot, Humid Climate Calls for Chilled White Wine, Beer or Rum Drinks

Since Costa Rica is covered with many rainforests and volcanoes, and is known for producing coffee and bananas, it obviously has a warm and moist climate.  Indeed, from December through May, the Pacific side of the country where I visited is very hot and sunny.  Everyday the temperatures hovered in the high 90’s F with 90% humidity.  Then during July through November, the rains come – dumping an average of 400 inches on the land, and allowing them to grow rice in the fields.

Because of the warm climate, most locals drink beer or rum with a preference and pride in their homegrown brands of Imperial beer and Cacique Guaro rum.  The latter is blended with fruit juice or “agua de pipa” – coconut water. Because of the intense heat, when I bought wine, I was drawn to the crisp, chilled sauvignon blancs from Chile and verdejos from Spain.  At the Marriott Los Suenos, I was interested to see that when they did serve cabernet sauvignon, it was chilled because they kept the bottles on ice.  Though that may sound strange for a red wine, it made sense in Costa Rica because the nights were so sweltering and sticky.

Costa Rican Food – Fresh and Simple

Not much has been written on Costa Rican cuisine, and that is because it is rather simple, consisting of fresh fish, fruit, rice, and beans.  They also enjoy chicken and fried plantains, and craft some local cheeses.  The food has a bit of Caribbean flare, but I found I was missing sauces, salsas, and spices in general that would make the cuisine more interesting.

A very strange experience occurred when I ordered a whole red snapper, which is supposed to be a specialty of the region.  However when it arrived, it was so tough and rubbery I could barely eat it.  Apparently the custom is to flour and salt it, then deep fry it for about an hour.  It is served with fresh lime, but no sauce.  I found the best bet is to order fresh filet of sea bass or mahi mahi.  They also make good ceviche with tilapia and/or mango.

Costa Rica is World Class in Ecotourism

Where Costa Rica does excel is in ecotourism.  I have never visited a country that has perfected this subject to such an art form.  It is very inspiring how the whole economy seems to revolve around protecting the rainforests, their national parks (which make up more than 25% of the country), conservation, recycling, and education on all of these issues to tourists.

We visited Manuel Antonio and Carara National Parks, and in both cases had professional guides with degrees in biology and conservation that guided us through the rainforest.  They carried large telescopes and could easily spot toucans, red macaws, sloths, monkeys, fruit bats, and other exotic rare birds and creatures.  They knew the name of every tree, bug, and bush, and showed great enthusiasm in explaining nature and the impact of man on the environment.

We also did a kayak trip through a mangrove swamp and learned how the mangroves protect the land from erosion.  We visited a few beaches and discovered that they are quite varied, with some having rocks and grey sand, whereas others are pure white sand with native coconut palms.  Another highlight of the trip were the very large crocodiles that live in the many rivers and crawl out to rest in the sun on muddy banks.

Overall, Costa Rica is a beautiful country with abundant wildlife, friendly and enthusiastic people, and a belief in enjoying life as illustrated by their motto of “pura vida”, which means “pure life” or “live life in the moment.”

Co-Authored by Jenny Garza

Joshua Deloach Tells Story of Hook & Ladder Winery

Hook & Ladder Winery, located in the Russian River AVA, is known for handcrafted small lots and specializes in pinot noir and zinfandel.  Joshua DeLoach of Hook & Ladder gave an inspired summary of his family’s long history in the winemaking business, and poured several beautiful wines, which he emphasized, are “not-for-mass-distribution” specialties.

Joshua described the family background in fire fighting – thus the name “Hook & Ladder” – and explained that they are trying to produce “the next generation of Russian River Valley Wines,” with a fresh fruit forward style.  Everyone enjoyed the two wines he brought: Handcraft California Chardonnay 2011 and the Noble Vines 667 Monterey Pinot Noir.

Liz Rice of Delicato Family Vineyards Provides Career Advice on International Wine Sales

Delicato Family Vineyards, one of the 10 largest wineries in the US with extensive vineyards across California, was represented by SSU Wine Business graduate, Ms. Liz Rice.  While finishing her classes at SSU in 2003, Liz started an internship at Delicato in their Napa offices and was offered a full-time job upon graduation.  She has continued to work at the company for the past 10 years, being promoted first to wine sales and marketing manager for Canada, and several years ago being promoted to Wine Sales Manager for all of Europe.

Liz was also one of the founding members of the SSU WineSense Club, and was very excited to come back to SSU after a decade of traveling the world with Delicato, and share some of their exquisite wines.  The group enjoyed tasting:  Gnarly Head California Viognier 2011, 2011, Brazin Lodi Old Vine Zinfandel 2010, Gnarly Head California Petite Sirah 2010, and Black Stallion Napa Valley Cabernet Sauvignon 2010.

Liz also described her job living in London and traveling to countries around Europe to market and sell Delicato wines.  She explained differences in culture, regulations, and taste profiles in the different countries, and encouraged the students to consider international wine sales if they want an exciting career.

Favorite Wines of the Evening

When the vote was taken at the end of the evening, the two favorite wines were Hook & Ladder’s 2011 667 Pinot Noir and Delicato’s 2010 Gnarly Head California Petite Sirah.

By Guest Author DominiqueLevenberg

Chalk Hill, located in the Chalk Hill AVA of Sonoma County, brought a Sauvignon Blanc, Chardonnay and a Cabernet Sauvignon from their new Lancaster Estate winery.  The favorite from Chalk Hill was the Sauvignon Blanc.

Williamson Winery, located in Dry Creek AVA, shared a Sauvignon Blanc, Pinot Noir Rose, and a Cabernet Sauvignon.  The favorite from Williamson was the Pinot Noir Rose.

Cheese, crackers, salami, and tasty treats were served from Bianchi’s Bake Shop.  Both wineries generously raffled a few bottles of wine, and the Board also raffled three of our new SSU Wine Sense t-shirts.

• January 24^th- Hook & Ladder
• February 7^th, Williamson Wines
• February 21^st- TBA Wine, Bianchi’s Bakery
• March 14^th- Blind Tasting with Fetzer & Bonterra
• March 28^th-Bryter Estates, Bianchi’s Bakery
• April 11^th- TBA
• April 25^th- Silver Oak – tentative

The Board of Directors for Spring 2013 is as follows:

• President-Chelsa Robinson
• Vice President- Cassandra Childers
• Treasurer- Alex Lazuriac
• President of Marketing /Social Media- Alexis
• Vice President of Marketing/Social Media- Jenny Garza
• Webmaster- Dominique Levenberg
• Field Trip Master – Elliott Sneen
• Winery Networker-Oscar Contreras
• Winery Networker- Kaila Medina

One of the interesting facts about Italian wine is its linkage to food. In fact, in Italy, the experience of drinking wine is not complete without food that is produced in the same region as the wine.  The Italians even have a phrase for this concept.  It is “L’Ambiente Del Vino,” which means the culture or habitat of wine.  In Italy, wine does not stand alone; it is part of the soil, the people who create it, the food, and the very culture of the place.

Speciality Foods of Tuscany

In Tuscany, there are many different grape varietals, but the top three are sangiovese, trebbiano, and vernaccia.  Some of the specialty foods produced in Tuscany and designed to go with wines made from these grapes include:  bistecca alla fiorentina, fagioli (white beans), pecorino toscano (cheese made from sheep’s milk), and a variety of game meats, including duck, rabbit, wild boar, and partridge.

Recipe for Bistecca alla Fiorentina

A few years ago a wine professor from Tuscany gave me the following recipe for Bistecca alla Fiorentina, or Grilled Steak Florentine Style.  When he first described it to me, I couldn’t believe how simple it sounded, and was skeptical about how it would turn out.  In fact, when I told my husband – the grill master – about the recipe, he said it would never work because it didn’t require any type of rub for the meat.  However, when we tried it, we were amazed at how magnificent this steak can be.

Ingredients

• High quality T-bone or Porterhouse steaks (at least 1 inch thick)*
• Virgin Olive Oil
• Sea Salt

Instructions

Rinse steak in water and let sit on counter a while so that it reaches room temperature (at least 30 minutes).  Heat up BBQ grill to around 400.  Place steaks on grill (do not add any rubs, marinade, etc.).  Cook for 5 to 7 minutes on each side.  While steak is cooking, pour generous amount of olive oil on a plate and grind sea salt on top of oil.  When steak is done, immediately transfer to plate and let it sit in oil/salt mixture for about 10 seconds before flipping to other side and letting it sit for another 10 seconds, then serve on clean plate.  Eat immediately and enjoy with large glass of sangiovese from Tuscany.

*It should be mentioned that in Tuscany, they have a special breed of white cows called Chianina beef.  This special type of beef provides the flavor and tenderness that make this recipe more successful.

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Erica Mandl of Korbel Champagne Cellars

For the last tasting of the semester at the SSU WineSense Club, we focused on a holiday theme of sparkling wine and dessert.  The beautiful Erica Mandl, head winemaker at Korbel Champagne Cellars, led the tasting by introducing five different Korbel bubblies.  These were matched to delectable desserts from the new bakery in Rohnert Park, Bianchi’s.

How Sweet is Your Sparkling Wine?

Erica cautioned that it was important to understand the level of residual sugar in a sparkling wine, in order to determine the type of dessert with which to pair it.  The official listing of allowed sugar levels from the Comte Champagne website (http://www.champagne.fr/en/diversite_champagne.aspx) is as follows:

• Brut Natural = less than 3 grams sugar per litre
• Extra Brut (0-6 grams/litre)
• Brut (less than 12 grams/litre)
• Extra Dry (12 -17 grams/litre)
• Sec (17-32 grams/litre)
• Demi-Sec (32-50 grams/litre)
• Sweet (more than 50 grams/litre)

The level of sweetness in a sparkling wine is determined by the dosage, which is added after the wine finishes second fermentation in the bottle.  All Korbel sparkling wines are fermented in the bottle, using the traditional method developed in the Champagne region of France.  Korbel is still allowed to use the term “California Champagne” on its bottles, because it is one of the oldest sparkling wine houses in America, dating from 1882, and has grandfathered regulations to use this term in the US.

Matching Sparkling Wine to Dessert

The less sugar in your sparkling wine, such Korbel’s Natural (.75%, $13.99), indicates it will pair better with a dessert that is slightly less sweet.  If the dessert is too sweet, it will make the wine seem more acidic.  Therefore, Bianchi’s almond cookie was a good match for this Korbel bubbly with its apple and lemon notes.  Fresh fruit and cheese also make a good pairing with a more dry Champagne.

For the Korbel Brut Rose (1.5% sugar, $10;99), which is sweeter than the Natural but still tastes dry with bright cherry and strawberry notes, Erica recommends dark chocolate.  Bianchi’s dark chocolate brownie was a perfect foil for this wine.

The other three Korbel bubblies we tasted that evening were progressively sweeter in style.  They are listed below with descriptions, sugar level, and suggested dessert pairings.

For more information on these special sparkling wines, see Korbel Champagne Cellers at http://store.korbel.com/premium-champagnes-c4.aspx.  For more information on Bianchi’s Bakeshop, please see https://www.facebook.com/bianchisbakeshop

Sept. 2012

In terms of regional pay differences, it appears that Stellenbosch pays the highest wages at 170 Rand ($21) per day for a basic vineyard worker who does not live on the estate. Wineries in Cape Point and the Constantia region said they paid 120 – 150R per day ($15 – $18). In Swartland I was told they pay 100 to 120R ($12 – $15) per day, but also provide food in the form of a large BBQ.

For wineries who provide worker housing and other benefits, the rates also vary by region. In Stellenbosch, we were informed that the monthly rages for a basic vineyard worker are 3000 R per month, or 143 R ($18) per day with housing. However, I had another person tell me that basic farm workers in the outlying areas often receive only 60 R ($8) per day with housing. More experienced workers receive higher wages. For example, one winery told us that a vineyard supervisor living on the estate makes around 8000 R per month ($1000 per month, or $47 per day assuming 21 work days per month).

Considering the official unemployment rate in South Africa is currently 20%, and the unofficial rate is 30%, it is interesting to learn of these wages. They are higher than China, which is only around $8 to $10 per day in the Xinjiang wine region, but much lower than Napa Valley which pays an average of $12 per hour ($96 per day) for vineyard workers and around $16 per hour ($128 per day) for supervisors.

After seeing the townships that surround Capetown with tiny shacks made of corrugated metal and wood fires built in old oil containers in the front yard for cooking, the houses of the vineyard workers appear plusher. They are usually larger and built of brick, clay or wood with green grass instead of dirt and pavement as seen in the townships.

I asked the spouse of one winery owner what was different in the vineyards since Apartheid had ended. She said not much had changed, and that most of the workers had remained to work the farm. The main difference, she noted, was that they were becoming more independent. In the past she had to drive them to doctor, the store and other places, but now they were doing it themselves.

At the same time, keeping children in school seems to be an issue. Several people told me that many farm children drop out of school around the 7th and 8th grade because it is the custom with their friends. The current culture doesn’t encourage being different or sticking out from the crowd. In fact, at one winery when I asked how many of the workers had finished school and gone to university, the answer was “none – yet.”

It is interesting to see where South Africa is since Apartheid ended in 1994. The whole world is cheering for them as they emerge from a time when inter-racial marriages were forbidden, black leaders such as Nelson Mandela were jailed on Robbins Island, and more than 3000 people were forcibly removed from their homes in District 6 of Capetown because of the color of their skin. They watched their houses bulldozed, and were relocated many miles away. It’s hard to believe that these types of actions – which seem so reminiscent of Hitler – actually occurred between 1960 and 1993. Now the new black government is building houses in District 6 and trying to encourage the original owners to return, but there are many who find it too painful to do so.

The Positive Future of South Africa and Its Wine Industry

Yet despite the poverty witnessed in the townships and the high unemployment rate, there is still much to be hopeful for in South Africa. It is an incredibly beautiful country that takes your breath away at times, with views of vistas that often left the word “Eden” whispering through my mind. There are huge rugged mountains that are reminiscent of the granite cliffs of Yosemite. These meet in multiple verdant green valleys where charming towns and cities are built. Then there is the breath-taking coastline with steep twisting roads above the ocean reminding me of Big Sur, and white sandy beaches similar to Hawaii. Further inland lays the desert where the Big 5 roam: elephant, leopard, rhino, lion, and Cape buffalo. And everywhere there is a plethora of birds, flowers, and beautiful protea—the national flower of South Africa – that is part of the fynbos family, native vegetation that only occurs here in the world.

Even more, the people are very friendly, and there seems to be a positive optimism despite the unemployment and the poverty. Tourists are welcomed warmly and there are many affordable tours available. In addition to city tours, safaris and sea dives with sharks, the best way to tap into the soul of South Africa is to listen to live music. We attended an African music night in one of the townships where the singing was so moving that in one moment, people had tears streaming down their faces, and the next they were dancing and shouting in the aisle.

After my  eight-day visit, I can see why experts believe that South Africa should be added to the BRIC countries (Brazil, Russia, India, China) as a new up and coming economic power. They are now adding an “S” to create BRICS with South Africa as the fifth country. It appears to have a huge potential for economic and cultural success in the future. And the South African wineries, which have been here for more than 300 years, can play a part in that economic engine – especially since wine quality has improved so much over the past several years. Furthermore, with the global recession waning, and global wine supplies dwindling, it seems like a great opportunity for South African wines to develop a unified promotion to expand sales, not only in their own country and continent, but in the USA, China, Japan, and other countries outside of Europe.

NOTE:  This post was originally published on  Wine Travel Stories.  Available at: http://winetravelstories.blogspot.com/2012/11/average-vineyard-worker-wages-in-south.html