May Looks Great for June

There is no question that Austin is a hot spot on the food and wine radar right now.  Some spots are hotter than others, of course, and one Sommelier in town seems to be at the center of it all.

June Rodil began her career in the industry at The Driskill Hotel under the leadership of Chef David Bull.  It was during that time that she fell in love with the food and wine world and made an abrupt change in career paths.  She left a path headed for bar exams and dove into a different kind of “bar” exam, Sommelier certification.  She wowed TEXSOM in 2009 and continues to wow in the top restaurants in Austin.

From the Driskill, she went to Uchi to work under Tyson Cole, another star in Austin and in the national realm.  She then returned to fine dining with David Bull at his next endeavor, Congress.  So where does one go from there?  To work with Top Chef winner Paul Qui, of course.

Qui, which will open this Spring, is one of the most anticipated restaurants in Austin right now.  Paul is currently involved in East Side Kings, which will continue serving creative cuisine to the trailer crowd.  Qui will take it up a notch (or three) with his flagship restaurant.  Rodil will be in charge of pairing his eclectic menu with wines and spirits.

June Rodil is no stranger to awards.  She’s been named “Texas’s Best Sommelier” by Texas Sommelier Association, Rising Star Sommelier, and Best New Sommelier in 2011 by the Wine and Food Foundation of Texas.  This month, she has also been chosen, along with eleven other Sommeliers, to attend the 2013 Sommelier Symposium at Ridge Vineyards.  During the two-day event, they will visit the historic Monte Bello vineyard in Cupertino and Lytton Springs in Sonoma.  They will be given the opportunity to learn from 2013 Winemakers’ Winemaker, Paul Draper, tour the properties, and participate in barrel and vertical tastings.  The Sommeliers will experience first-hand the commitment to excellence and sustainable practices that are Ridge Vineyards.

Jealous?  Me too.  And although we won’t be able to do vertical tastings and dine with the winemakers, we can participate.  For the first time, the people at Ridge are making it available to the other Somms, SAHMs, and wine lovers.  Through the wonders of social media and live streaming, we can learn alongside of the country’s top Sommeliers.  Check in to the Ridge Blog, You Tube, or Facebook for videos and chat using #RidgeSomms on Twitter.  The event will take place in May 20th and 21st.

I hope to visit Ridge in person when I visit Sonoma this summer.  In the meantime, I’ll pour a glass of Ridge wine and enjoy the opportunity to learn more about what is in my glass.  Congratulations, June and I hope to see you at Qui this spring.  Cheers!

A Marriage of Tradition and Modernity-Ribera del Duero

When you think of winemaking, do you picture a large modern facility or a cave, a press, and a barrel?  When you think of Tempranillo, do you think of fresh, bright fruit or rich layers of leather and spice?    And when you think of Spanish wines, which of these descriptions come to mind?

The Drink Ribera campaign visited Austin for the first time this past weekend and treated us to a great information session and some fabulous wines.  The Ribera del Duero region is one of the three main DOs in Spain and, although only officially recognized in the early 80s, they have been producing wines for thousands of years.  With high elevation, warm days, and cool nights, the climate is ideal for viticulture.  The region is named for the Duero river which traverses the region and provide soils of silt, clay, and sand.  In the higher elevations, you find limestone and chalk.

The main grape in the region is Tempranillo, also known as Tinto Fino and Tinto del Pais.  There are no recognized white wines, only rosados and tintos.  We looked at the various designations and sampled both modern and traditional styles of winemaking.  First a quick definition of the designations:

Cosecha: This includes “Joven” wines that do not typically see any oak and “Joven Roble” and “Joven Barrica” which are aged in oak for 3-6 months.  These wines are bright and easy to drink.  They are meant to be enjoyed while they are young.

Crianza:  These wines are aged for 24 months, with 12 being spent in oak.  These wines have a little more body, softer feel, and more depth.

Reserva: Aged three years with a minimum of 12 months in oak.  Full bodied, structured, bold and layered.

Gran Reserva:  Aged 5 years, a minimum of two years in oak, and often additional time in the bottle.

Rosado: Minimal skin to juice contact to great a bright, light rosé.

The Ribera region uses both American and French Oak.  The ratio varies depending on the winemaker.  We often describe wines as Old World and New World, but that line is getting a little fuzzy.  You have winemakers in the states adopting the Old World techniques and the same holds true in Spain.  Some winemakers are making fruit forward wines, styled more like what we’ve come to describe as New World.  You will find a 3rd or 4th generation winemaker that has built a modern facility, but still gives reverence to the techniques that were passed down.  The history and technology combine to give us clean, affordable wines which maintain a sense of place.  Regardless of style, the wines that are coming out of the region are impressive as they are varied, as unique as they are accessible.

Even more impressive is the quality of wine for the price point.  Some wines I tasted, and loved, were in the $8-10 range.  A rich and complex Reserva came in at $24.  I was a big fan of Tempranillo before I arrived.  I love its diversity.  Sampling these gems from Ribera only solidified my affinity for the “Noble grape.”

A few favorites:

Valdubon,  10 Cosecha and 07 Reserva

Vina Arnaiz, 09 Crianza and 08 Reserva

Bodegas Valparaiso, 09 Roble and 08 Crianza

Bodegas Y Vinedos Ortega Fournier S.L, Alfa Spiga 06

Many thanks to Drink Ribera Campaign and The Wine and Food Foundation for the invitation to this lovely event. Photos courtesy of Drink Ribera.

A Cab, an Eclair, and Lessons on Letting Go

Sometimes lessons come in unexpected places.  Actually, that is more often the case than not.  On Friday evening, I had a few little lessons in a meal for my brother-in law’s birthday.

1) Quality counts

If Fast Food Nation didn’t scare you into thinking twice about what you put in your mouth, well, I both envy and fear for you.  Personally, I get a little crazy about food stuff sometimes, especially meat.  (BTW, did you read this?  Hilarious.) So we just have a lot less of better quality meat.  That being said, I don’t mind paying a premium for grass-fed filets.  And, yes, they are worth it.  If only for my peace of mind, but additionally, the flavor is really fabulous.

2) Waiting has its rewards.

When I first opened the wine I chose for this evening, it was dry.  The kind where you can imagine your tongue shriveling as you take a drink dry.  But I decanted and waited. And it was lovely.  Cranberry red with a touch of violet.  Notes of cherry, woodsy vanilla, and some allspice.  The fruit and tannins were subtle, dark fruits, cocoa bean.  Both deep and light, which sounds contradictive, but that’s how it came across.  The 2010 Robert Mondavi Napa Valley Cabernet Sauvignon was a great pairing with filets and mushrooms.  It is common for a young Cab to need  little time out of the bottle, so keep that in mind when you plan on opening one.

3)  Just Enjoy It

I am really bad about, or maybe really good about delay of gratification.  I save that lotion for a special occasion.  But then I wind up throwing out ¾ of the bottle because it has turned. I don’t put on a dress I love because it isn’t the right occasion.  And I found I’ve only worn it a few times and it’s out of style. I judiciously measure the custard in an éclair to make sure that there is enough for every bite.  But then I get to the end, and there is too much custard for the petit choux.  Now, that sounds like I eat éclairs all if the time.  I haven’t had one in years.  But tonight, that is what my BIL wanted so that is what we had.  And I realized a pattern.  Frugality and measure has its place and its merit.  But so does enjoying something while you can.  I think I’ll use my “special” shampoo today.

4)  You need to be in control 

When having a dinner party, we will often feed and bathe the kids, get them quasi-settled and then have dinner around 8.  But when we have company staying with us, the kids sleep in the same room.  When we have more company, they sleep in our room.  After all, they generally end up there at some point in the night anyway.  The added excitement and partner-in-crime factor does not bode well.  And when I am really D-O-N-E for the day, I don’t always respond well.  My husband can somehow ignore the direct disobedience when convenient; I cannot.  As most couples do, we fall into “good cop, bad cop” sometimes.  So after many reminders I went into my room with a glass of wine and sat on the floor being “bad cop” until they settled down.  Generally, I slip into mother-martyrdom, an inner dialogue filled with “always” and “nevers.”  I silently fume and fuss and just want them to listen and GO TO SLEEP.  ( I spared you the expletive.)

5)  You are not in control

Remember that glass of wine?  I thought twice about bringing it into my room.  After all, we recently redid the room and bought a white duvet.  When they were finally slipping into dreamland, I leaned down to kiss my bunny’s cheek, JUST as she decided to rollover.  The duvet JUST caught the base of the wineglass and splashed the wine on the WHITE sheets and duvet.  Which meant that I had to quickly remove the cover to spray it with stain stuff.  Which meant I had to awaken the just-drifting cherubs.  Which meant I needed another glass of wine.   So much for taking control of the situation.

So , perhaps the bigger lesson, from all of these mini-lessons, is that sometimes, you need to let go, stop trying to control everything, and enjoy yourself.  You know the phrase about being bottled up?  The same vivacious and friendly spirit that I love in my children, makes it hard for them to settle down sometimes.  My husband’s ability to ignore some things and enjoy himself is as enviable as it is infuriating.  It is also one of the reasons I fell in love with him.  The firm tannins and bold flavors you need for a steak, can be a little harsh just out of the bottle.  But when you JUST WAIT, it is exactly what you want with a filet.  It is a lesson I’ve learned before as written about in Time to Breathe, and the evening was a reminder to give the same grace and space to my husband and my children.

*{Disclosure: I was provided with this wines from PR Firm, Folsom & Associates. All statements and opinions expressed in this article are my own.}

Wine Blog Awards-2013

So, just a little note to tell you that tomorrow is the last day to vote for wine blog awards.  I’ve heard mixed things about the judging qualifications etc., but if you are playing around on your computer today, and you like what you’ve read here, consider nominating in whatever category you deem worthy.  Thank you for reading and sharing.

http://wineblogawards.org/

A Carnivore’s Dream

Sunday afternoon I had the pleasure of volunteering with the Wine and Food Foundation at Cowboys and Gauchos.  These people know how to put on a fabulous event.  Picture flamenco dancers, fire pits, clinking glasses, and smiling faces and you kind of get an idea of the day. 

The event was held out at the Salt Lick Pavillion and included a wide variety wines from Texas, Argentina, and Uruguay.  The grilled meats ranged from lamb to antelope, beef tongue to buffalo.  Matt McGinnis did a fantastic write up on the event, but I wanted to share some of my personal highlights.  I skipped the wines I was familiar with and tried those that were new.  I only got to some of the food vendors but everything was delicious.

Food:

Wild Boar Tacos from Fore

The chorizo gastrique from Cafe Josie

The wild bison chili from High Country Bison

The whole lamb from IO Ranch and the whole pig from Tink Pinkard

 

 

Wines:

Becker Vineyards Provencal Rose

The debut of Hye Meadows’ wines

Flat Creek Tempranillo and Cuvee Blanc

Pedernales Cellars GSM

El Libre Torrentes and Rose

Alamosa Wine Cellars Graciano

My Apologies

I wanted to write a quick note to apologize for my lack of participation on here and in other forms of social media.  I have been totally consumed in a family medical emergnecy for the past two weeks.  I am so very grateful that we are on the other side of it and will try to return to “normal,” and I use the term very loosely, in the coming days.

I heard from many of you through Facebook and I am grateful for all of the prayers, thoughts, and support.  I hope to catch up on sleep and on reading in the coming days.  Thank you for your patience.

Poetry in Motion- Part 3

I was asked today about how I began writing about wine, and was going to refer her to this post. A post I began over a year ago and just now realized I never finished or published.  So, you may be saying, part 3?  What happened to part 1 and part 2?  Lucky for you, they are archived.  Lucky for me, I still remember how this happened. So, as random as this seems, it had a purpose when I began writing it.  I’ve had a dizzying sinus infection for days, so since I can’t drink any new inspiration, I’ll use this post from the past.

At the Gundlach Bundschu luncheon, held in April of 2011 during their time in Austin, my DH and I had the privilege of meeting  Jeff, Liz, Jim, and Nancy Bundschu.  I was invited to read my poem during the luncheon, which, although I was not prepared to do so, was quite an honor for me.   Even more so was Jim Bundschu’s reaction.  To date, his reaction to my poem has been the most flattering, affirming response that I have had to anything I have written.  With tears in his eyes, he told me how much it had moved him, how he put it to the side to come back to.  He felt that I had been able to capture the essence of his family’s story and the story of all who farmed.  What an honor to hear those words.  So humbling, so encouraging.

Jim Bundschu and I

 

 

 

So how did I get from there to here?  Later that summer we visited the Bundschus again and were on a tour with Rob, who happens to be a writer.  I spoke of the thrill it was for me to have my writing chosen by them and I how I had enjoyed the process.  I shared with him and the marketing director, Susan, how I hoped to continue writing, perhaps start a wine blog for the average drinker.  They both responded with the idea that if I wanted to write, I just had to write.  And write, and write, and then write some more.

The final push I needed was from a sweet friend, Keri.  She was starting a recipe and home organization site and wanted me to help with wine pairings.  I thought that I should simply start my own page that she should link to and I, in turn, could link to her.  That was the last push I needed.  So in August of 2011, with no experience, I set up a website, chose a name, and Pulled the Cork. 

I’ve alluded to the pieces of this story in other posts, I’ve shared the story with many, but I have not put it together in one, (well, three) package (s).   I certainly did not imagine at the time the joy I would get from writing, the friends I would meet, and the opportunities that would come from one poem, written during one episode of Elmo.

Branching Out on the Trail

This month a new online magazine launches which aims at promoting the Texas wine industry, Texas Wine and Trail.  I was honored to be asked to contribute and my first piece is now available on their site.  When I was approached about doing a piece in November, I began brainstorming about something I could do that I have not seen covered, something a little different.  I found my inspiration on the Facebook page for William Chris Winery: the launch of the 2011 Artist Series wine.

So when my brother came into town with hopes of hitting a winery, I knew where we were going.  We packed up the crew and headed west to Hye so sample some of their wines and learn more about the artist series.  I first visited William Chris last spring for the Watermelon Thump.  If you’ve been reading for a while, you already know how wonderfully that evening began, and how it ended in rather dramatic fashion.  If not, you can read about it in Living the Hye Life.

On this visit we successfully sampled all they were pouring, enjoyed some music on the porch, and left with a few bottles, including a gift of the Artist Series 2011.  I sipped the wine while writing my first piece for Texas Wine and Trail, with a big smile on my face.  While I found plenty of inspiration on the visit, I found even more in the bottle. 

To read more about the Artist Series at William Chris Winery, head over to Texas Wine and Trail and keep checking in for more news about Texas wine.  Thanks for reading!

Something to Celebrate

Tonight we will say goodbye to 2012 and hello to 2013. Most of us will celebrate with bubbles and friends. We have been practicing around here. I took a class in sparkling wine recently which was great preparation. Champagne, Prosecco, Domestic, or Cava, there is a bottle for every palate and every price point.

I recently received a sample of sparkling wine from Biltmore Estate in North Carolina. Using the Methode Champenoise, this 2008 Blanc de Blancs is aged 24-30 months before disgorging. This wine has great acidity, citrus and green apple. The bubbles are small and elegant which yield a great texture and finish. If you are wanting to celebrate with a domestic wine, this is a great option. Looking for other options? I’ll get to that.

So what were we celebrating? Well, a few things. One being my brother’s visit. Another being the reason I have not mentioned other specific sparklers. At the end of 2011, I had just begun writing. I had posted maybe a dozen pieces, with most viewed only by friends. In 2012, I have begun receiving samples, have received invitations to fabulous events, and more importantly, have met amazing people in the industry. I have learned so much from them.

With their encouragement and example, I have grown in the social media world, and I am now writing for other publications. So, for other bubbles ideas, head over to Back9Network, a multi-media golf and lifestyle publication, where I have been writing weekly posts on wine and spirits.  So grateful for all of you that have taken the time to read my banter, for all that I have learned, and for the relationships I have made.

Wishing you a fabulous holiday and may 2013 bring you much joy.

Three “Wines-men”

I could tell you about a few of my picks for the holiday season, and I probably will at some point.  But I thought it would be a little more interesting to hear from those who know just a little more about Texas wines than I do.  I elicited help from three fabulous Texas wine makers to tell you which Texas wine they might be pouring this holiday season and the pairings they would choose.  The catch?  It had to be someone else’s wine.

Dave Reilly has been getting a lot of attention as the winemaker for Duchman Winery.  And with good reason.  Just this year his wines has received several awards and three spots on the Jessica Dupuy’s Top Texas Wines list.  What Texas wine would he pour?  A Roussanne.  He thinks that it is one of the most interesting grapes being produced in the state. 

Although he didn’t name a specific producer, I have had lovely Roussannes from both Cap*Rock Winery and McPherson Cellars.  The McPherson Reserve Roussanne was on Russ Kane’s list of his favorite Texas whites of 2012 and Jessica Dupuy included a Roussanne from Perissos Vineyards on her list.  Promising, indeed.  The traditional pairings are seafood and buttery dishes.  You could also pair with poultry.  Doing a Christmas turkey?  This would be lovely.  Especially with a chestnut stuffing or with butternut squash to bring out the nutty flavors in the wine.

Tim Drake made the move to Texas from Washington in 2010 because he and his family saw that something special was going on in the Texas wine industry.  He joined Flat Creek Estate in 2011 and we are just now seeing the first of his whites.  If the 2011 and 2012 barrel sample of Viognier are any indication, we are in for a whole lot of special.  And if his pairings are any indication, I’ll be asking for an invitation to dinner. 

Tim chose William Chris Merlot paired with a Demi-Glace Veal Chops served with Gorgonzola Risotto and sautéed green beans.  Yes, please.  William Chris is located in Hye, Texas and they produce some incredible wines.  I have a bottle of Enchante that I have been saving for the holidays, so you’ll hear more about them in the near future.

Kim McPherson of McPherson Cellars knows a thing or two about wine.  In fact, he is kind of wine royalty here in Texas.  His father, “Doc” McPherson, was one of the fore-fathers of the Texas wine industry and Kim has continued the elevation of Texas viticulture.  His wines have received over 450 awards.  So what would he choose? 

A peek at either Jessica or Russ’ list will tell you that Tempranillo does very well here.  Kim agreees.  He chose Pedernales Cellars Tempranillo with a Hanger Steak made in a Spanish style.  That shouldn’t be a problem since his wife, Sylvia, owns La Diosa Cellars.  Think Romesco sauce, rubs with herbs and paprika.  Smoky, spicy, with some lime juice for acid.  Serve with polenta or fingerling potatoes.  Maybe some greens with roasted peppers?  Yum.

Although most of these specific wines are not available nationwide, these pairings are great inspiration no matter what state you call home.  And great inspiration to visit us here in Texas.  Thank you to all of the winemakers who helped me in writing this.  You are doing amazing things.  Merry Christmas and happy pairing!