Kicking Off with Kenwood Winery – First Fall 2015 Tasting of SSU Wine Sense Club

SSU Winesense Kenwood Winery Tasting

SSU Winesense Kenwood Winery Tasting

Contributed by Sophia Fish – Cheers to a great first Wine Sense Club meeting for Fall 2015! We were very excited to welcome Maxwell Burns and our very own VP of Operations Matt Lopez from Kenwood Vineyards to come speak with us about their fabulous winery.

Kenwood Vineyards – Historic & Sustainable Cellar

Kenwood Vineyards was established in 1970 formerly the Pagani Brothers Winery, a historic cellar dating back to 1906. Kenwood Vineyards is devoted to producing premium wines truly representative of Sonoma County’s world class vineyards.

Kenwood Vineyards is committed to making the finest wines and treating the earth with the utmost respect. They are doing this by following sustainable growing practices . They stand by this philosophy and make every effort to reduce waste, recycle and lower their energy consumption.

Tasting of 4 Magnificent Kenwood Wines

2014 Sonoma County Sauvignon Blanc: The first is a Sauvignon Blanc with fruit sourced from vineyards located in five different appellations in Sonoma County. Aromas of white nectarine, honeydew melon and lemongrass combine with citrus and tropical flavors that give a crisp and refreshing finish.

Kennwood wines2012 Sonoma County Reserve Merlot: Next we had a 2012 Reserve Merlot from Sonoma County. The production of this reserve wine was limited to less than six percent of Kenwood Vineyards’ Merlot production. This wine is full of enticing fruit aromas of fig, plum and black cherry join with spicy notes of nutmeg.

2012 Jack London Vineyard Zinfandel: We felt incredibly lucky to taste the 2012 Zinfandel from Kenwood’s Jack London Vineyard. It was interesting to learn that over 30 years, Kenwood Vineyards has exclusively crafted wine from the single vineyards of Jack London’s historic ranch. The flavors from these vineyards emanate fruity aromas of raspberry and fig mixed with subtle notes of vanilla and pepper.

2010 Artist Series Cabernet Sauvignon: Last but certainly not least, we were inspired by Kenwood’s 2010 Artist Series Cabernet Sauvignon. The art featured on every bottle incorporates fine wine to make each new Artist Series release an event and every vintage a prime collectible. The Artist Series originally highlighted works by contemporary artists, then 1987 vintage broke with tradition by featuring a painting from Joan Miro.  In the years since, the Artist Series has presented works from other important artists including Pablo Picasso, Henry Miller, Alexander Calder and Vincent van Gogh. This wine is full of fragrant fruit aromas of cassis and black cherry joined with spicy notes of cinnamon.

Favorite Wines of the Evening:

At the conclusion of the tasting, and before prices were revealed, we voted on our favorite wines of the evening.  The winners were:

2010 Artist Series Cabernet Sauvignon

2012 Jack London Vineyard Zinfandel

 

 

Posted in Uncategorized | Tagged , , , , , , , , , , , , , | 1 Comment

SSU WineSense Announces New Executive Board and Fall 2015 Tasting Schedule

2015/2016 Executive Board for SSU Wine Sense Club

2015/2016 Executive Board for SSU Wine Sense Club

The Sonoma State University (SSU) WineSense Club proudly announces the members of the 2015/2016 Executive Board. In addition, they have developed a very exciting line-up of wineries and organizations who will be visiting campus to conduct educational wine tastings throughout the semester.

2015/2016 Executive Board for SSU Wine Sense

  • President: Rachel Minor
  • Vice President: Taylor Hood
  • Treasurer: Justin Stushek
  • VP of Marketing: Jingmei Su
  • VP of Operations & Culinary Experiences: Matt Lopez
  • Director of Membership: Christian Gutierrez
  • Director of Campus Outreach: Sophia Fish
  • Director of Campus Marketing: Jamie Huerta
  • Director of Meetings: Brooke Bartolome
  • Director of Volunteers and Fundraising: Itze Pema-Andrade

SSU Wine Sense Mission

The mission of the SSU Wine Sense Club is to create a responsible, fun and educational environment for all levels of wine enthusiasts to further expand their knowledge and appreciation for the wonderful world of wine. We are dedicated to provide students the opportunity to experience and enjoy events that showcase the wine industry and help students connect with the industry and their leaders.

Fall 2015 Wine Sense Schedule 

Tastings are open to SSU students over the age of 21. Meetings will be held in the Bennett Valley Room of the Student Union beginning at 7pm. Membership fees for the semester are $30, payable at the door. Fees are pro-rated for students who join later in the semester. Each session includes an educational briefing and responsible wine tastings accompanied by appetizers. ID’s are checked at the door for each meeting.

  • Sept 17 – Kenwood Winery
  • Oct. 1 – Somm Select
  • Oct. 15 – Rare Cat Wine
  • Oct. 29 – La Crema & Murphy Goode
  • Nov. 5 – TBD
  • Nov. 19 – Dewey Wines
  • Dec. 3 – TBD

Wineries interested in providing an educational tasting are encouraged to contact SSU Wine Sense Board Members at WinesenseSSU@gmail.com

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , | Leave a comment

Tasting Sparkling Honey Wine at Heidrun Meadery, Point Reyes, California

DSC_0786

Visiting Heidrun Winery

(Contributed by Erica Schreckenghaust) On a beautiful sunny day a small group of Wine Sense Members visited Heidrun Meadery in Point Reyes. We were on a quest to taste “the wine of the Norse gods” – wine made from honey. Mead was the only beverage that the Norwegian god Odin would drink, and it had to be from Heidrun, a special goat that would produce mead in her udder.

About Heidrun Meadery

Heidrun Meadery is one of the few, if not the only, meaderies, who make their mead in the Methode Champenoise style, which creates a champagne style mead. Heidrun Meadery was first founded by Gordon Hull in 1997 in Arcata, CA. Over the years the popularity of their mead increased steadily and soon reached their production capacity, so they 2011 they relocated to their current property, a 16­acre farm in Point Reyes, only a mile from the Pacific Ocean.

How to Make Sparkling Honey

The Heidrun Team consists of five people who do everything from taking care of the bees and landscaping the property with native flowers, to hand disgorging and bottling the mead. In the production facility there are large vats of honey stored in steel drums, the size of oil drums.  These contain honey made on­site, as well as honey they buy from around the world. The flavor of the wine depends on the type of flowers the bees feed on.

The Production Process

The Production Process

The first step is to melt the honey in order to begin the fermentation process. They take a large tool that looks similar to a banana masher and place it on top of the large vat of honey. Over the next three days the tool will sink down to the bottom, heating the honey along the way. The liquefied honey is then placed into stainless tanks with 4 parts water, yeast, and yeast food so that it can ferment and create mead. Then the mead is boiled to remove any wax elements.

Next the mead is transferred to sparkling wine bottles and more yeast and sugar is added so the wine can go through secondary fermentation in bottle. The bottles are placed in large crates for aging, and after 4 months the crate is rotated on a gyro-palate so the yeast falls to the top of the bottle. Then the bottle top is frozen and the team disgorges the mead by hand and recorks it. No dosage is added. A label is applied and the mead is allowed to rest for a few more weeks before it is ready to be sold in the tasting room or to local restaurants and grocery stores.

The Honey Bee Garden and Hives

The Bee Hives & Garden

The Bee Hives & Garden

We then visited the true stars of the whole operation, the honey bees. Towards the back of the property there are hives that contain thousands of bees entering and exiting all day long. The bees can travel as far as five miles a day to find nectar and always return to their queen in the same exact hive. There is also a beautiful garden with various flowers to attract the bees.

Tasting the Sparkling Honey Wine of Heidrun

After seeing the incredible partnership between the Heidrun Team and honey bees, we were excited to try the final product. We headed into the tasting room to try five of their most popular meads: Hawaiian Lehua Blossom, Oregon Radish Blossom, Hawaiian Macadamia Nut, California Orange Blossom, and Alfalfa & Clover Blossom. We were also allowed to taste jars of honey made from each of these ingredients as well.

IMG_1631The sparkling meads were surprisingly dry and refreshing, considering they had such sweetly beautiful aromatics. There were no clear favorites among our group, as everyone liked different wines, but the two that stood out the most were the Oregon Radish Mead and the Alfalfa & Clover Mead. We had a fantastic afternoon in Point Reyes and cannot thank the Heidrun Meadery Team for taking the time to show us around!

Posted in Uncategorized | Tagged , , , , , , | Leave a comment

The Innovative Wines of Delicato Family Vineyards

Liz Rice of Delicato

Liz Rice of Delicato

The Wine Sense Club had the honor of welcoming back Elizabeth Rice, an SSU alum and one of the founding members of the club, from Delicato Family Vineyards. She has worked at Delicato as their Director of International Marketing and Operations for the last 13 years. She has had the opportunity to travel all over the world representing the various brands under the Delicato portfolio.

Delicato Family Vineyards – 3rd Generation Family Growers in California

Delicato Family Vineyards is a 3rd generation family owned business with over 90 years of grape growing in California. They have a total of 3 wineries and 10 winemakers to create their amazing variety of wines. They are currently in over 70 international markets and have over 4,200 acres of grapes in Napa, Monterey and Lodi. They also proudly display their awards for Winery of the Year in 2011 and 2014.

The Innovative Wines of Delicato

Elizabeth brought 6 different wines from different branches of the Delicato brand, including a few that are only available internationally.

2012 LOFT Sauvignon Blanc: The first is a Sauvignon Blanc premium boxed wine called LOFT. Many people are often turned off by boxed wine, but Delicato is attempting to change this stigma. This wine is a premium wine retailing for about $30 and is for the savvy consumer, as it will stay good for up to three months after opening and even has the appellation on the box itself.

2014 Clay Station Viognier: Next we had a 2014 Viognier from the Clay Station Vineyard in Lodi. This vineyard is made up of 1,300 acres, situated on the slopes 200 feet above the valley.

10169247_10153216514063540_7002120323978289103_n2013 Gnarly Head Petite Syrah: We had a 2013 Gnarly Head Petite Syrah, which is currently only available for purchase in Europe. It’s a wine filled with hints of blackberry, chocolate and coffee beans.

2012 Brazin Old Vine Zinfandel: The Brazin Zinfandel is big and bold, offering flavors of black fruit and mocha and hints of vanilla. It is grown in Lodi and has won many awards such as a Silver Medal in the 2015 San Francisco Chronicle Wine Competition.

2010 Black Stallion Estate Winery Barrel Reserve Cabernet Sauvignon: This Cabernet Sauvignon is a limited production wine (24 barrels total) to celebrate the Year of the Horse grown in Napa Valley.

2012 Earl Stevens Mango­scato: Finally, we tried the Earl Stevens Mango­scato wine, created by platinum selling recording artist, E­40. This wine has a very sweet aroma, 18% alcohol and is not for the faint of heart.

Favorite Wines of the Evening

The favorites of the night were the Clay Station Viognier and the 2010 Black Stallion Reserve Cabernet.

Thank you to Elizabeth for her impressive presentation and sharing many exclusive, innovative and rare Delicato wines!

This post was Contributed by Erica Schreckenghaust.

Posted in Uncategorized | Tagged , , , , , , , | Leave a comment

Which Foods Are Most Challenging to Match with Wine?

The right wine with the right dish can be heaven, but there are a few foods that are challenging to match with wine.  What are they?  According to a new infographic chart prepared by CorrChilled, the answers are:

  • Artichokes
  • Asparagus
  • Brussel Sprouts
  • Green Beans

However if you have the right seasonings, sauces, or cheese, even these more bitter tasting vegetables can pair well with wine.

CorrChilled‘s Infographic on Food & Wine Pairing

Check out the infographic below, which illustrates a simple way to pair your favorite wine style with food.  For example, if you have a dry white wine, the chart suggests raw vegetables, grilled vegetables or a fish dish as a great pairing. Just add a little salt or lemon, and you are ready to go!

The infographic, also shows you the temperature in which you should be keeping these different types of wine.

Feel free to print this out and hang it on the wall of your kitchen or wine cellar.  Feel free to share with friends.

Infographic on Wine Pairing

Infographic on Wine Pairing

 

Posted in Uncategorized | Tagged , , , , | Leave a comment

Do You Know Where to Buy WineGrape Vines to Start Your Vineyard?

Inside Novavine Nursery

Inside Novavine Nursery

(Contributed by Erica Schreckenghaust) – The SSU Winesense club knows where to buy wine grape vines because they recently took a field trip to Novavine in Sonoma County.  Novavine is a nursery near Santa Rosa, California that is dedicated to helping people plant successful vineyards including grapes and olives.

The tour was led Ernie and Ophelia, both employees of Novavine. They explained the complete process of grafting, growing, and packaging winegrape vines, as well as installing of vineyards.

Novavine was started in 1996 by Ellen and Milton Heath because they wanted to create a knowledgeable and high quality nursery for the Northern California area. In 2002 Jay Jensen took over as CEO and has been a key component of growing the Novavine brand to what it is today.

Rootstock

Rootstock

Novavine is made up of a 27 acre site with 45,000 square feet of greenhouse space, offices and production facility in Santa Rosa and an additional 90 acres in Yolo County. They have a great selection of rootstocks and clones because they have partnered with various nurseries in the United States and internationally to offer the best for their customers.

All of their vines are grown with symbiotic mycorrhizae in soil with a rich microbial food web to promote healthy and hearty roots. Novavine has also pioneered the sustainable aspect of the nursery industry, using many non­chemical methods to grow and protect the plants.

It was a fascinating field trip, and now everyone knows how much care and attention it takes to grow healthy winegrape vines.

Posted in Uncategorized | Tagged , , , , , , | Leave a comment

Learning How to Build Wine Barrels with Yann, Master Cooper with Barrel Builders

20516_10200355661250693_9123931652686203822_n(Contributed by  Erica Schreckenghaust) In the second installment of our field trip series, we had the honor of going to Barrel Builders, a barrel cooperage, in St. Helena.

About Barrel Builders

Barrel Builders was created in 1972, by a handful of French coopers who were sent over to assist Robert Mondavi’s people in the assembly, finish and care of the barrels. At the time Mondavi was one of the few people to begin using French oak barrels and soon after, their popularity spiraled.

Barrel Builders were the pioneers within the industry as they were the only cooperage represented in the US for years to come. Phil Burton started in the shop and has worked his way up in the company to become the sole owner in 2001.  Today, Barrel Builders is still one of the most popular cooperages in the area making quality barrels, tanks, casks and more.

Our Tour of Barrel Builder’s Workshop

11046768_10200355664330770_4861109673719685346_nOn a sunny Friday afternoon a group of Wine Sense members were given a tour of the shop and facility.  The shop manager Yann taught the students the complicated process of assembling a barrel, the process to prepare the barrels to be filled with wine and the common tools used. Yann is a Master Cooper from France and attended Ecole de Tonnellerie de Cognac, a cooper training college where his final exam required him to build a barrel from scratch in 10 hours. To say that he knows his stuff is an understatement.

The student’s feedback on the trip was excellent and we loved the opportunity to see the behind the scenes of the wonderful containers that hold and develop our favorite beverages.

We owe a huge thank you to Barrel Builders for allowing us to come visit!

10987455_10200355661810707_4727176566940086534_n

 

Posted in Uncategorized | Tagged , , , , , , | Leave a comment