This article caught my attention this morning. In my experience, its pretty accurate. We’re seeing a lot of great deals on wine from our wholesalers that we’re able to pass on to our customers. It’s always a good time to buy wine, in my humble opinion. But right now, you’re definitely getting your money’s worth.
Check it out: http://tr.im/HIs6
We have a wine tasting here at Spirit World on the first Thursday of every month, which I have not-so-cleverly (but informatively) named our ”First Thursday Tastings“. Each month we feature wines from a different distributor, often sampling wines that are new to the market, great for a holiday, or have some other relevance to the occasion. Last week for our First Thursday Tasting, we featured wines from a new distributor to the Nebraska market called Quench Fine Wines.
I’m hearing some excitement out there from my customers about Quench coming to the Nebraska market, and for good reason. Their portfolio is impressive. Partly because of the high quality, low production (aka, expensive) wines they have listed. Many of these wines haven’t been available in Nebraska before, or only in extremely limited quantities. So it is exciting that we might be able to get our hands on them out here in a market that is typically one of the last to be allocated good wines. It is too soon to tell whether these wines will be accessible in meaningful quantities, but I’m optimistic.
The other reason the Quench portfolio is impressive, however, is because they have a fantastic selection of wines that are delicious, award-winning, and reasonably priced! Offering a selection of value wines ($10-20 range) that are all truly good wines is no small feat.
Apparently news of this delicious portfolio travels fast. Many people who unfortunately missed our First Thursday Tasting (shame on you, people) have contacted me to ask how the wines were. So I thought I would put the information out there for all to read. Below are some tasting notes on the wines we sampled. We will be carrying these and other Quench wines at Spirit World as long as supplies last and my customers continue to enjoy them. If you’ve tried these or others from their portfolio, I’d love to hear what you thought of them.
McManis Viognier - Viogniers are generally very aromatic with ample fruit flavors. I love them with a creamy textured fish, particularly Chilean sea bass. This viognier was perfectly balanced with flavors of pears, apple and melon, accompanied by a rich mouth feel, nice acid balance and a clean finish.
Martinborough “Russian Jack” Sauvignon Blanc – This was the favorite white, and the all around favorite wine of the evening for most attendees of our tasting. This vibrant, full bodied white had flavors and aromas of gooseberry, passionfruit and elderflower. (What does elderflower taste like? Try St. Germain liqueur.) An excellent summer porch wine for its light texture, crisp acidity and lengthy finish.
Lioco Chardonnay – Chardonnay is one of the last wines I reach for, but I actually really enjoyed this one. It is stainless steel fermented with no oak aging, so it isn’t like drinking wood chips as some California Chardonnays can be. It has some minerality to it, with flavors of stone-fruit and dried lemon peels. For me, the unexpected surprise in this wine was the nice, creamy finish.
Bodegas Ercavio Tempranillo – Tempranillos are generally grown in a hot climate, and you can taste that in the dark fruit flavors of this wine. It also has some earthy, minerally qualities on the nose and palate. This was the crowd favorite of the red wines.
Le Salette Valpolicella – This is a unique Valpolicella in that it isn’t boring. It has light, clean flavors of cranberry and red cherry with light tannins and crisp acidity. An excellent wine to pair with lighter meat dishes or pasta with tomato sauce.
When I took over Spirit World a year and a half ago, I “inherited” the inventory on hand. If you’ve been to Spirit World, you might know that in addition to a wide selection of everyday drinking items, we carry a selection of rare fine wines and spirits. Because we have developed a reputation associated with this collection, people often ask us what our most expensive bottle is. The answer? Hardy’s “Perfection” 140 Year Cognac. How much is it? I don’t know.
That sounds strange, I know. I have a bottle of cognac for sale, but I don’t know the value of it? This Cognac is so rare that it is the type of item sold at auction, and the value is whatever the highest bidder is willing to pay. So what makes it so special?
The origin of the eaux-de-vie that makes this Cognac rare and excellent dates back to the 1870’s, the pre-Phylloxera days. The founder of Hardy’s, Antoine Hardy, gathered several different batches of Cognac made from vines that were later destroyed by the disease. This particular Cognac is the oldest unblended Cognac in existence. It comes from the area known today as Grande Champagne, and is composed of 100% French Colombard grapes. This eaux-de-vie is pure and unblended at a natural strength of 41% volume. Because the vines from which this Cognac originated were destroyed by Phylloxera, when “Perfection” is gone, it’s gone. It can never be duplicated.
The Cognac is bottled in a magnificent Daum crystal decanter. Each of the 1200 decanters are numbered. We have bottle 302 out of 1200, along with the Certificate of Authenticity and original packaging. It was first released in 1979, and one source states there are only 8 bottles in the world that remain unopened.
What would this magnificent Cognac taste like? The tasting notes say it has hints of chocolate and coffee, big oak and great balance with a complex finish.
We have come to think of our bottle of Cognac as a fixture here at Spirit World. But I have been doing some research lately on auctions for rare wine and spirits. One bottle of the “Perfection” Cognac is currently for sale for $40,000. I have to admit, that’s a number that makes me consider selling it.
So, I am mulling it over, and I’m curious what people think. What would you do? Would you keep it or sell it?
One of the best things about my job is that about 2-3 times a week, a distributor walks into my store and asks me if I will please try some of their wines. Uhhh… twist my arm. That’s a job perk even if the wines aren’t particularly special. But occasionally I get to try something really amazing. Today was one of those days.
Bear with me for a second. Have you seen the 1994 movie “Disclosure” with Demi Moore and Michael Douglas (came out in 1994)? Michael Douglas’s character is sued for sexual harassment by his former lover played by Demi Moore (and there’s a really steamy sex scene)? Well one of the big pieces of evidence in the sexual harassment case was a bottle of Pahlmeyer wine, which at the time, was an extremely hard to find wine. Since the movie came out, demand for Pahlmeyer skyrocketed, and production increased, and it is now available even in Nebraska (albeit, in limited quantities). Their rep was in town today, and we got to sample 7 of their wines.
My personal favorite was probably the Pahlmeyer Pinot Noir. It is big for a pinot, and has quite a bit of earth and spice. But it is delicate at the same time, like a good pinot should be. Their Chardonnay is also really nice. It is aged on French oak and undergoes malolactic fermentation, so you get that traditional oaky California Chardonnay with a buttery finish. But the real killer wine is their Properietary Red Blend. It is actually a Bordeaux blend, about 84% Cabernet Sauvignon, with some Merlot, Cabernet Franc, Petit Verdot and a hint of Malbec. They could call it a Cab because they’re in California, and your wine only has to be 75% of a varietal to label it as such. But it is an homage to Bordeaux, so they call it a blend. It is absolutely delicious. Perfectly balanced acid, tannin and fruit. It should be at $139.99 a bottle.
I don’t often buy wines like that for my own consumption. But some wines are really worth those prices, and I think this is one of those wines. It is certainly a treat to try them as part of my job. Did I mention that I love my job?
I was at a restaurant in Denver recently and asked our server a question about a bottle of wine on their menu. She said “I’m not going to answer that, I’m going to get our sommelier.” While I realize the whole purpose of having a sommelier on staff is to have an expert to answer customers’ wine questions, she probably knew enough to handle our basic question. When I heard the sommelier’s response, however, it became clear to me why she sent him. He essentially gave me a thesis on the difference between the 2 different Barolo’s we were considering. It was impressive. It made me want to know what a sommelier knows about wine.
The next week, I did a little research on what it takes to become a sommelier. The certification is awarded by the Court of Master Sommeliers, and they do not kid around. There are 4 levels, and it seems most sommeliers you would encounter in a restaurant have achieved the second or third level, which means they are ”certified” or “advanced” sommeliers. Less than 200 people in the world have ever achieved the fourth level, “Master Sommelier”.
I love a challenge. I immediately signed up for the introductory course. The course took place in Des Moines about a week ago. It was a 2-day course with advanced reading (they send you a course book before you get there), lecture and blind tasting components, and there is a test at the end. They help you out quite a bit with clues as to what will be on the test, which is a good thing, because there is a LOT of information thrown at you. I found the course interesting, fun and challenging. With a little luck (and a lot of help from the Master Sommeliers that taught the course), I passed the test. But this was only the first level. They gave us some insight into what we could expect at each subsequent level of certification, and it is daunting. You have to know an exhausting amount about geography, viticulture and wine regulations in dozens of countries. Not to mention being able to identify a wine by the country, region, subregion, varietal, and vintage in a blind taste test. People spend years studying for these exams, and it was easy to see why that would be necessary.
I always thought being a sommelier would be a “cool job”, but I now have an enormous amount of respect for what they have to do to earn their credentials. I survived law school and passed the bar exam, and passing the master sommelier exam seems a nearly impossible feat to me. But like I said, I love a challenge. And it’s certainly more fun than studying property law. Next time a sommelier at a restaurant gives me a dissertation on Loire Valley wines, I might just be inspired to sign up for the next level.
I have always had strong feelings about supporting local restaurants and businesses. However, as a new local business owner, it is now an issue that directly impacts my livelihood. I empathize with all the local restaurants and businesses out there just trying to get our attention. And there are some incredible places to dine in Omaha and Lincoln that many people are overlooking because, as small businesses, they don’t have the advertising budget of a large chain. These restaurants rely on the adventurous nature of people who like good food, people who are willing to try something new, and the word of mouth “advertising” that these experiences create. It is frustrating to think that some really great restaurants may fail because people just never thought to try them.
When I lived in Lincoln, it always felt like people seemed drawn to chains, and were reluctant to try new local restaurants. I saw several favorites come and go in my three years there. I would hate to see Lincoln lose another quality restaurant just because people don’t know about it. This restaurant is JTK.
JTK is located in the Lincoln Station building at 7th & P, one of the most recognizable buildings in the Haymarket area. I finally got the chance to try it about a month ago, and it was fabulous. The service was fantastic, the food was delicious, and the ambiance was perfect for our date night. The only problem was that we were one of only a handful of tables full that night, on a Saturday night.
We were back in Lincoln last weekend and decided to try JTK again to see if it was as good as the first time (it was). Again, we were one of only a handful of tables. We drove by Applebee’s and it was full. I just don’t understand it. The prices are comparable – $5-12 for an appetizer, $15-30 for an entree. The atmosphere and service at jtk just crush those at chain restaurants. And you get to keep your hard-earned money in Lincoln (or Omaha, or wherever you live). Unfortunately local restaurants can’t usually afford to advertise the way chain restaurants do, if they can afford traditional advertising at all. It is difficult to stand out and get new people in the door. If only people weren’t so reluctant to try the unknown.
I’m not saying I never eat at chain restaurants, or that there’s really anything wrong with them. I just think local restaurants tend to have more character, and I would prefer to put the money in my neighbors’ pockets rather than in corporate coffers.
If you believe in supporting local restaurants, but you’re not sure what local restaurants there are out there, check out your local business alliance, or try the chamber of commerce. Or keep your eyes peeled as you’re driving around, and ask friends for recommendations. If you’re in Lincoln, you have my recommendation: JTK in the Haymarket.
What’s your favorite local restaurant?
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- Wilson Creek Almond Champagne
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- Barefoot Sparkling Pinot Grigio
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- Roederer Estate NV Brut
Most people limit their consumption of sparkling wine (commonly referred to as champagne, although technically not always the case) to times of celebration. Sparkling wine doesn’t generally make the list of beverage options people consider unless they’re toasting a promotion, graduation, wedding, or the most common use of sparkling wine, ringing in the New Year. I would like to encourage the world to consider sparkling wine for every day use.
My husband and I have grown very fond of the bubbly treat. So much so that we have a shelf on the door of our fridge that we have designated the “champagne only shelf”. (They’re not all technically champagnes, but it sounds better than “sparkling wine only shelf”.) I once got in trouble for placing a bottle of ketchup there in a moment of temporary insanity. We have also woken up on a Sunday morning, with no obligations for the day, and declared it a “Champagne Sunday”. This sometimes requires a run to the grocery store for strawberries and, before “champagne only shelf”, more champagne (hence, how the shelf came to be.) We don’t do it every Sunday, but it has become a cherished ritual.
Let me dispel a common myth: sparkling wine doesn’t have to be expensive to taste good. Sure, a nice $50 bottle of champagne is great. But there are a lot of tasty, inexpensive sparkling wines out there. If I’m drinking it straight, I like Roederer Estate Brut NV ($19.99). I tend to go for the drier styles, and these are somewhat soft without being too sweet. If it’s a mimosa day, I’ve been using Barefoot Sparkling Pinot Grigio ($8.99) because it has some fruitiness to it. It also goes really well with pineapple/orange juice. Occasionally, if I’m craving something with a little sweetness, I pop open a bottle of Wilson Creek Almond Champagne ($16.99). It tastes like angel food cake. It is incredible.
There’s just something fun about drinking sparkling wine on any old day. Maybe it’s because sparkling wine creates a vibe of celebration – it turns an average Thursday night into something a little more special. Maybe it’s because it just tastes good. Either way, next time you are thirsty and have nothing to celebrate, try popping open a bottle of sparkling wine just for the fun of it. And report back. Cheers!
Welcome to my blog, where I will ramble about things wine-related, and occasionally things not wine-related. Feel free to interact and enjoy.
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- Me with the President and Winemaker
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- Me outside Zaca Mesa Winery
It seems obvious. But it is harder than you would think to find a great winery – friendly people, a pleasant experience to visit – making great wine.
I had the opportunity a few days ago to visit the winery where one of my favorite wines is made… Zaca Mesa Winery in Santa Ynez Valley, California. I simply love their Syrah. It was recommended to me a few years back at a small retail store in Lincoln, Nebraska. It was one of the first wines I bought from that store, and after that recommendation, that was the only place I bought wine in Lincoln. So when I took over Spirit World last year, one of my first orders of business was to start carrying Zaca Mesa Syrah. To bring this delicious nectar into the hands of my customers, like the store that won my loyalty.
I have to admit, I was a little nervous for my visit. I’ve been to wineries where I liked the wine beforehand, then something about the atmosphere or the attitude of the winery staff turned me off, hampering my enjoyment of the wine itself. After all, enjoying wine isn’t just about the taste; its a complete sensory experience. It’s about the sight, the smell, the taste, the setting you’re in when you’re drinking it, the company you’re with, the story behind the wine… it goes on and on. I was worried that a bad experience might ruin one of my favorite wines. But quite the opposite happened. My experience at Zaca Mesa Winery only enhanced my enjoyment of their wines.
We were greeted by the President of Zaca Mesa, Brook Williams, who took us on a thorough tour of the vineyards. Then we went back to the winery and took a tour of the winemaking facility with Brook and the winemaker himself, Eric Mohseni. Brook and Eric both spent time sampling their wines with us, then we sat outside and enjoyed a picnic lunch, getting to know each other and chatting about the wine industry. They were extremely friendly, knowledgable and attentive. They took the time get to know me, just an independent retailer out here in Nebraska. I love their wines, and that meant something to them. It is unfortunate how rare it is for wineries to show appreciation for their customers. These guys get it.
Zaca Mesa uses sustainable farming practices and doesn’t sell or source their grapes. All their wines are estate grown and bottled, and no one else has their juice. To me, this means they take pride and ownership in their work, and they want their wines to provide a unique experience. They want to make the best product possible, not just sell as much wine as possible. My visit there was a good reminder to me of what I try to do every day in my business. Get to know my customers and listen to their opinions. Offer the best products possible. I believe their wine is a great example of that. You should definitely visit Zaca Mesa, and make sure you try the Syrah. But if you’re thirsty now and can’t make it out to California, let me know and I’ll set a bottle aside for you.
Do you have any winery visits you recommend? Tell me about them!
