Showing posts with label interviews. Show all posts
Showing posts with label interviews. Show all posts

Think Fast: 10 Questions with Dr Vino

Tuesday, January 3, 2012

An interesting shift has been occurring particularly in the last few years: The books we read are written by people we actually interact with online...

Last year I read Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink by Tyler Colman. I really enjoyed it. It helps explain why interstate wine shipping laws are so fouled up.

Tyler is known as Dr Vino on his wine blog where he usually writes in short form - but sometimes goes more in depth as he did with this piece exploring ethical standards at The Wine Advocate way back in 2009.

One thing I appreciate about his writing is that it's always mindful of the acquisition process. He was in the Boston area for a visit recently so we were comparing notes on wine retailers. It was a good time to reach out to him for this 10 question interview.

If you have a chance before you read this, get a better feel for his personality from his appearance on Wine Library TV.

Q1:  Dr Vino – what kind of PhD do you carry?

Dr Vino: I got into wine writing the way so many people do, by doing a Ph.D. in Political Science.

Q2: Wine that got you into wine?

Dr Vino: There wasn't any one wine, just a lot of wines from different places--in an age of globalization and standardization around big brands, wine represents something distinctive, from a certain bend in a river, bottled at the source. It's so intellectually interesting, not to mention tasty, that it didn't take much to pique my interest.

Q3: What kind of stemware do you use?

Dr Vino: Good stemware makes a difference--I have several kinds but probably the Schott Zwiesel has survived the longest because of the titanium-infused crystal. (Schott Zwiesel on Amazon)

Q4: If you could only buy wine from one retailer in the US for the rest of your life, who would it be and why?

Dr Vino: Chambers Street Wines. They have a terrific selection, reasonable prices, and exert a tremendous influence on wine in America, one that belies their one small shop.

Q5: Best current release red wine value under $25?

Dr Vino: Jean-Paul Brun "L'Ancien" 2009 ($15) from Beaujolais is amazing if you can still find it. CellarTracker

Q6: Best white value?

Dr Vino: Domaine de la Pepiere, Clos des Briords, 2010 ($16). The 2010 has crackling acidity; fantastic wine under $20 with any food from the sea. CellarTracker

Q7: What grape variety is going to break through in the next 5 years?

Dr Vino: Romorantin! This white grape grown almost in the tiny Cour-Cheverny appellation in the Loire has got breakout written all over it! ;-)

Q8: Instantaneous wine aerators: Fad or legitimate handy accessory?

Dr Vino: I haven't tried one but I did just see the results of a recent blind tasting of NYC sommeliers -- they gave them the thumbs down. If I think a wine needs some air, I usually have time for a traditional decanter, which also showcase the wine beautifully on the table.

Q9: If you could only drink one wine every night for the rest of your life, price a consideration, what would it be?

Dr Vino: I couldn't do it! Part of the appeal of wine is that there are so many different wines out there and the seasons are always changing.

Q10: Best tip for someone that’s just starting to go wine berserkers?

Dr Vino: Try something new. Many states offer free tastings at shops--go and taste through everything. Have a wine themed party and challenge friends to bring different wines.

My thanks to Tyler for answering these questions!

What to do next:

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Behind The Smoke: 5 Questions with Victor Gallegos of Sea Smoke Cellars

Wednesday, January 20, 2010


Last week I shared my praise for the 2004 Sea Smoke Southing Pinot Noir, calling it my "Wine of the Year". Today, we've got an interview with Sea Smoke's General Manager and Director of Winemaking Victor Gallegos.

I found an excellent 10-question interview Victor did for another online publication a few years back. To get to know Victor and Sea Smoke a little better, and to build a foundation for these remaining questions I'd recommend reading that first and then continuing with the interview below. Click HERE to open that other interview in a new window. Go ahead- I'll wait for you.

Okay, on with the show...

Q: What characteristics of Santa Barbara County Pinot Noir differentiate it from Pinot Noirs from Northern California or Oregon?

Victor Gallegos: The character of Pinot Noir from the Sta. Rita Hills AVA depends quite a bit on location, soil type and winemaking style, but as a generalization…we find a dusty, dark fruit character in many of the wines.

Q: How do you differentiate your 3 Pinot Noirs (Botella, Southing, and Ten) stylistically?

Victor: Our three Pinot Noir bottlings are not from specific locations in the vineyard, but are distinct styles or expressions of Pinot Noir. Botella is light bodied, fruit forward and immediately drinkable. The style objective for Southing is complexity with elegance. Ten is a richer expression of Pinot Noir….big and brooding. Both Southing and Ten have the tannin structure and acidity necessary for them to age well.

Q: How has the economic downturn affected sales at Sea Smoke? Is the wait to get wines via your mailing list a little shorter than it may have been in the past?


Victor: We have been very fortunate and are thankful every day for having such amazingly loyal List members. The economic downturn has in some ways been a positive for Sea Smoke, as those accounts and List members who did not buy their full allocations in 2009 allowed us to offer allocations to folks who had been patiently biding their time on our waitlist (which is still about 3 years). As a result, in 2009, our direct-to-consumer sales increased from 52% to 76% of total sales.

Q: A bottle of Sea Smoke Botella appears in the movie “Sideways”. Given how successful and influential that movie has been, I’d love to hear the story of how your wine wound up in the movie. Would you mind sharing?


Victor: The director of Sideways – Alexander Payne – had been a Sea Smoke List member for a couple of years, when we received a phonecall from a production assistant saying that Mr. Payne wanted to use Sea Smoke in an upcoming movie and hopefully to shoot some scenes in our estate vineyard. Filming in the vineyard was not going to work out, as their timing was too close to harvest….so we sent them a couple of bottles of Sea Smoke Botella with an apology…..and then with the need to focus on harvest, sort of forgot about the whole thing. Who knew!?

Q: Any tips for someone wanting to try your wines who can’t find them locally and is waiting to receive an allocation on your mailing list?


Victor: Unfortunately, we are not able to match production to the demand for our wines: we do not buy grapes, we always farm meticulously for vine balance, and there is no more plantable land at Sea Smoke. So the supply is not likely to change except in years when mother nature is kind to us (like 2009)…..and even then, not very much. That said, our wines are in many restaurants and fine wines shops just after general market release each year in October, so are easier to find around that time. We also do our best to get an allocation to some of our waitlist each year…..and in the meantime, we offer thanks to everyone for being so patient.

I'd like to thank Victor for taking the time to share this insight with us.

Further Reading:
Looking to buy some Sea Smoke Pinot Noir in the Boston, Massachusetts area? Try Upper Falls Liquors in Newton. I hear they may have some in stock:

Upper Falls Liquors
150 Needham Street
Newton, MA 02464-1506
(617) 969-9200

Question of the Day: Any questions for Victor about Sea Smoke?



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California Pinot Noir Producer Reacts to Top Rating with Excitement, Humility

Wednesday, September 23, 2009

When Wine Spectator recently released their round-up of 2007 California Pinot Noirs, they called it the best vintage of California Pinot Noir ever. I noticed an interesting bottle on the cover I didn't recognize- the 2007 Red Car Heaven & Earth Pinot Noir. At 97WS/$60 I consider it a value wine (Wine Spectator has only rated one CA Pinot higher- ever). Paul Sequeira from Red Car Wine Company was kind enough to respond to the following questions. I hope you find his responses as interesting as I do.

Q: If you would, tell us a little bit about Red Car Wines and your role there.


Paul Sequeira: Red Car was founded in 2000 with the idea of producing delicious, expressive Syrahs from the Central Coast of California. We have evolved since then to produce both Pinot Noir and Syrah, and have moved north to the Sonoma Coast. However, we are still committed to making excellent wines and marketing them in a creative, unique way.

Our wines are divided into three tiers. Our most economical tier is called “Boxcar”, and in this tier we make dry Rosé, Chardonnay, Pinot Noir and Syrah. Our middle tier carries the iconic Red Car label, and we have nicknamed these wines the “Trolley” series. At this point we make only a Pinot Noir and a Syrah in this tier. Our reserve wines all tell their own story, both in the bottle and on the label. We made two reserve Pinot Noirs in 2007, the “Heaven & Earth” and the “Aphorist”. Our two reserve Syrahs were called “The Fight” and “Cuvee 22”. I function as both a viticulturist and the director of sales, which is an odd combination. In fact, I’ve never met anyone else with the same job description!

Q: Congratulations on the 97 point rating from Wine Spectator. What do you think was it about the 2007 Heaven & Earth Pinot that James Laube liked so much?

Paul: I think James Laube prefers ripe, forward, textural wines, be they Cabernet Sauvignon or Pinot Noir, and the 2007 Heaven & Earth fits that description. I personally prefer our 2007 Aphorist, which is much more perfumed and nuanced, but maybe that’s why I’m not a famous journalist.

Q: Same question I've asked other winemakers who have received big numbers from Spectator: Where were you when you first heard about the rating? What was your reaction?


Paul: Carroll, our winemaker and founder, called me in hysterics. I was on the road – in Maine I think. Neither of us give much weight to critical scores personally, but we both knew what it would mean to the winery in terms of exposure. We immediately froze all sales of the wine until we could allocate the remaining inventory equitably to our customers. It was a very exciting moment – we knew in an instant how differently our year would unfold.


Q: There were only 350 cases of the Heaven & Earth produced so it's very hard to find. Which of your wines would you recommend as an alternative that would give us a sense of the style of Pinot Noir that Red Car is making?


Paul: Actually, there were only 292 cases produced, and they were sold out almost instantly after the rating became public (they were almost sold out already, and the ratings just sealed the deal). The Red Car 07 Sonoma Coast Pinot Noir (aka “Trolley” Pinot) is the closest to the Heaven & Earth stylistically. It also sold out immediately after receiving 94 points in the same Spectator issue. Our Aphorist Pinot Noir is more aromatic, less extracted, and perhaps more age-worthy due to a higher level of acidity. It is sold out at the winery as well, but may be available on the market. For a bargain alternative, try our Boxcar Pinot Noir, which retails for around $30.


Q: Did I read somewhere that you're moving from Los Angeles to Northern California? What's next for Red Car?

Paul: The winery moved to the Sonoma Coast just before harvest of this year, which made for a very crazy August. We hope to open our tasting room by the summer of 2010. The most dramatic development for Red Car right now, other than our move north, is that our estate vineyard northwest of Cazadero on the “True” Sonoma Coast will yield its first full crop this harvest. We expect to release the first of our estate wines (both Pinot Noir and Syrah) in the spring of 2011. We have great expectations.

Other interviews with top Sonoma Pinot Noir producers:

I was able to find a couple of bottles of this wine and I cracked one open recently. Here are my tasting notes.

Question of the Day: Have you ever tried wines from Red Car? If so, what did you think? If not, would you buy them if you saw them?

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Dynamically Ranking the Best Wine Blogs on the Internet with PostRank

Monday, May 18, 2009

I recently discovered PostRank: a unique, semi-automatic service that ranks blogs and specific posts within each blog in terms of influence. I say semi-automatic because the blogs they track are manually entered by someone (I'm not even sure how my site wound up on PostRank to tell you the truth).

[Note from PostRank: all URLs/feeds are entered by users -- anyone can add a URL to the system, even if they don't have an account. The URL just has to have a valid RSS feed. Going the user-supplied URL route helps prevent the system getting overload by automated spammers.]


Once the blog is tracked by PostRank, each entry is "ranked" on a scale of 1-10 (10 being best). Within each topic, the blogs themselves are then rank-ordered in terms of "influence" and updated on a daily basis.

I think this is pretty interesting, because while other services like Alltop similarly rank blogs within a topic, the order never seems to change. Therefore, it's difficult to tell from looking at a listing of top blogs within a topic which are cranking out good content lately vs. perhaps being once-great but now burned out and not updating regularly.

[Note from PostRank: The AdAge Power150 is a great example of that: http://adage.com/power150/. Some usually quite highly ranked blogs tumbled a LOT of positions after they updated their algorithm to include PostRank. It definitely has a lot to do with publishing engaging content often.]


In addition to this ranking, PostRank also provides ways of filtering the content in your RSS feed reader based on their rankings -and- a widget that blog owners can use to guide readers to their most influential entries.

Melanie from PostRank was kind enough to answer some questions I had about their service:

Question: My blog has bounced around quite a bit in terms of PostRank rating. I was down in the 20s-50s for a while and then within a month or so I popped up to #1. Your site talks quite a bit about how individual posts are rated, but what more can you tell us about how blogs are rank ordered within a niche?

Answer: Sure. The topic (niche) rankings are calculated week over week, taking all the posts in each blogger's feed into account. The comparative rankings and position changes (against other bloggers in the topic) occur weekly (i.e. every seven days). Large shifts in rankings can occur because in topics, bloggers are being compared to other publishers, not just to their own past performance (like on the blogger's own PostRank page that just shows his/her posts). So there's a greater range in bloggers' posting frequency and the level and types of engagement the bloggers can receive within a weekly span. Fortunately, bloggers can jump up many positions as easily as their rankings can fall many positions. :)

Q: How far back does PostRank look? In other words, if I suddenly shot up to #1 on PostRank is it because of something I did right in the past week? Or something I did right a month ago?

A: For topic rankings, it's the last seven days. So if you suddenly shot up to #1, it is because of hard work you've done and good engagement you've received recently. That said, what you do over time matters in other ways, since blogs typically "evolve" and grow readership and engagement. When you started your blog, it was awesome to get 2 comments on a post. A year later, perhaps 20 comments per post is more the norm, and you'd wonder why more people didn't engage if you only got 2. And presumably you've gotten into a publishing rhythm, developed your style and the the topics you cover, those sorts of things.

Q: Your engagement sources include "Views" and "Clicks" within RSS readers- does this only measure views and clicks for people who have the PostRank Google Reader Extension?

A: We can track clicks for Google Reader users, and both clicks and views for sites with our Top Posts widget installed. (http://www.postrank.com/publishers)

Q: How does PostRank track comments per post when there are so many different blogging platforms and commenting mechanisms in use in the blogosphere?

A: Well, we can't track every single platform, app, or custom-made commenting solution, but we track the major ones, and have done a lot of customizations to account for some smaller ones and custom solutions when we can. Our research showed that most people use solutions we can track. Additionally, we track nearly two dozen engagement sources, so comments (and any other metric) are only one form of engagement.

Q: Have you found that some people try to "game" the PostRank system? Say for example, they click on their own blog from PostRank.com or click on their own widgets a lot, or create bogus blogs that link to their own content. How does PostRank filter out that noise?

A: It hasn't been a big problem. Each click, link, etc. is only ONE example of ONE metric in the spectrum of what we analyze, so trying to game the PostRank algorithms would be a full-time job. :) We've had spammers occasionally try to add lots of splog URLs to our system, but those attempts become obvious pretty quickly and are pretty easy to block and remove.

Q: If someone would like their blog tracked by PostRank, what do they need do?

A: Just go to http://www.postrank.com and paste the blog URL or RSS feed URL into the search field at the top right corner of the page. If the blog is already in our system, it will appear in a search results drop-down. If it's not in our system yet, the page will refresh to a new page letting you know that, and where you can enter your email address to be notified as soon as the blog has been added and its engagement metrics gathered. (That usually only takes a few minutes.)

Thanks for your time. I appreciate it.

Thanks for your interest in PostRank! And congratulations on the #1 ranking in our Wine topic. :)
Further reading:

Question of the Day: What do you think of PostRank?

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Part 2: An Interview with Ryan Zepaltas

Thursday, January 29, 2009


This is part 2 of an interview with Ryan Zepaltas from Zepaltas Wines. To read part 1 please click here.

Q: One thing in particular I've been impressed by is the way your marketing is consistent with the wine in the bottle. There's a uniform style you present to the public that must have taken some time. How did you achieve that consistent messaging that aligns with the wine you create?


Ryan Zepaltas: I guess that it is sort of environmental. I owe it all to the people I have befriended in all of my years. I have always been drawn to creative people. I have always been friends with artists, skateboarders, musicians, chefs, etc. People that seem to “get it” when it comes to aesthetics and good taste. Folks that are critical of anything half-ass or phony. When you are constantly around folks who are pushing the envelope in whatever they do it rubs off on you-even if it is completely unrelated to the wine world. It has caused me to have high standards for myself and the winery. I think it naturally inspires me to make better wines, have cool labels, etc. I like to think that everyone of my friends is a champ at what they do best: acting, woodworking, parenting, cooking, golfing, web design, filmwork, whatever. I feel that I have to come to the table with great wines! You have to represent your crew in a good way!

Q: For people who might be reading this across the country, what's the best way for them to buy your wines?

Ryan: Shoot us an email through zepaltaswines.com and we’ll get you set up.

Just this past week (after this interview was conducted) Wine Spectator pre-released their reviews of the 2007 Zepaltas Pinots (as part of their Wine Spectator Insider that is sent in advance of publication to online subscribers.) The ratings will be published in the January 21, 2009 issue of Wine Spectator. Congratulations to Zepaltas Wines on these great reviews.

I'd like to thank Ryan for his time interacting with me for this piece. I didn't know him at all prior to reaching out, and I truly appreciate his enthusiasm for interacting directly with wine consumers like us.

Question of the Day: Do you have any questions for Ryan about his wines? If so, leave a comment below and I'll be sure to pass them along.

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Part 1: An Interview with Ryan Zepaltas

Tuesday, January 27, 2009

I am pumped to bring you this interview with Ryan Zepaltas of Zepaltas Wines. As you may recall, I chose the 2006 Zepaltas Pinot Noir Sonoma Coast as my wine of the year. Ryan graciously responded to my request for an interview and I really enjoyed the style and substance of his answers. I hope you do too...

Q: So, the first I became aware of your wines was part of the Wine Spectator article on the "Hot New Dozen of California Pinot Noir" back in September, 2007. Your 2005 Zepaltas Pinot Noir Sonoma Coast La Cruz Vineyard received 95 points. That's a huge number. Same question I asked Paul Clary- how did you find out about the rating and what was your initial reaction?

Ryan Zepaltas: I was at my desk at Siduri working on something, and my boss Adam Lee called down to me on the phone and told me that I better get ready to start selling some wine. I didn’t know what he meant. Maybe we fired somebody, and I needed to go on the road for Siduri. Then he said “95 points on the La Cruz- ya little bastard!” Then he proceeded to read the review from the WS. My initial reaction was “Bullshit!” then I was overcome by relief! I thought I’d now maybe be able to pay my grape bills and not go out of business! Things were scary before that since Zepaltas Wines had zero momentum at that point, and I was on our second vintage of making wine sans-cashflow.

Q: I loved the way you so openly stated on your website that you feared the "Sophomore Flop" with the follow-up vintage of this same wine. Wine Spectator gave the 2006 La Cruz an 87 which isn't to say that other wines haven't done well since (your 2006 Sonoma Coast Pinot Noir got 91 points and at $39 is actually the most affordable wine you produce if I'm not mistaken). Knowing that folks from Wine Spectator will be reading this piece, what do you make of the La Cruz going from 95 to 87? Did they get it right?

Ryan: Well, with scores you have to take them with a grain of salt-both good and bad scores. You can’t act like you’re the next Sine Qua Non if you blow it out of the park on a wine, and you shouldn’t commit hari kari if you have a bummer vintage especially if you did everything you could to make the best wine possible that year. In the end I was happy with the way the wines turned out in both vintages, I actually thought the 06 was a superior wine to the 05 because my gut feeling is that it will age better and it has more layers and texture. The 05 was a bit soft too early for my palate, but Laube loved it. My feelings weren’t hurt though. I think as long as I have a good overall batting average between all the reviewers (Tanzer, Burghound, Parker, Wine and Spirits, Spectator, etc.) from year to year, I am doing something right. I am fortunate enough to have built a following for my wines that I don’t live and die by reviews. My goal at the end of the day remains to make wines that I want to drink- at home, with food & a little age on them. Getting back to the 06 vintage..... It really hasn’t been the best-received vintage for lots of producers. A lot of winemakers got slammed on the 06s, but I think their wines will need time to show their true colors. There is a lot of tannin in 06 pinots (which I like) and they tend to be very shy. There is not a lot of “bright fruit” in many 06s. I don’t think that 2006 was “vintage of the century” by any means, but there will be some nice surprises in people’s cellars in a couple years.

Q: Is there a technique you could describe to us non-winemakers that helps give your wine its unique characteristics? What is one little thing you pride yourself on that might be expensive and time consuming that people might not realize you do?

Ryan: First and foremost it is sourcing- where are your grapes coming from? I love cool, windy sites that help prolong hangtime to increase fruit complexity without pushing sugar ripeness through the roof. It seems like the acid hangs around better in cool sites, and the yields tend to be lower which produces more powerful flavors. In the cellar I try to use about 30-40% new oak so I don’t kill the wine with vanilla and burnt toast flavors. I like to showcase the vineyard, and its flavors. I think that oak should be more of a cradle for the wine. The main technique to me is nailing the right time to pick the fruit. Most winemakers that I know regardless of style use the same techniques in the cellar. As a winemaker your goal is to be a good babysitter. If you start with good fruit and don’t do anything stupid you should end up with a decent wine. I pride self on running my program like Vince Lombardi would. I like to do lots of labwork to monitor the wines at all stages, and I probably keep too many records. I believe in keeping the cellar tight and shiny- no scum, no clutter. Topping every other week is key. There are lots of winemakers who claim to be “non-interventionalist”, but that can often translate to “lazy-ass” I was told early on by a legend in the biz “man makes wine, God makes vinegar.” I always liked that line. You can’t neglect your wines at any stage.

Click here for part 2 of this interview.

Do you like reading interviews with cool winemakers like this? If so, please click here to subscribe via a feed reader -or- click here to subscribe via E-mail and have new posts delivered to your inbox.

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5 Questions with Respirer's Will Priest

Wednesday, January 21, 2009

As I mentioned in my video review of the Respirer, Will Priest was immensely helpful and responsive to my inquiries. He was kind enough to take the time to answer these questions, and provide a free shipping coupon code for Wellesley Wine Press readers (more information at the end of this entry):

Q: What is your role with the Respirer product? What is your background?


Will Priest: I have a variety of roles from ensuring that our Customers and Consumers are happy with each shipment day in and day out to creating our product line(s). First and foremost I’m a wine lover, not necessarily the most sophisticated enthusiast mind you, but an avid one with a passion for learning about wines and people that enjoy wine. I most recently worked in the golf industry for the top 3 manufacturers in the world over the past 2 decades. I’m formally school in mechanical engineering and held positions ranging from Production Engineer to VP of Operations. Golf is a great sport steeped in tradition, yet sadly it’s a steadily declining industry. I love tradition and history. Those are the two reasons why I moved over to the wine industry: it’s growing (perhaps with a bump in the road this year due to current economic conditions) and it’s steeped in history and tradition.

Q: Who invented and designed the Respirer?

Will: The invention comes from a collaborative effort between myself and a much more skilled CAD engineer who is a long time friend and colleague. Honestly, the mechanics of hydrodynamics (the study of liquids in motion) is not very revolutionary. Case in point is that Karl Benz patented the use of a venturi in a carburetor to mix fuel and air way back in 1886. The wine aerator challenges arise around creating a product that is sexy and enhances the wine drinking experience, while overcoming the inherent issues associated with the starting and stopping of the wine flow. It’s more of a challenge that one might first consider. To this end, we incorporated a design feature called the Vortex Impedance Control (VIC), which regulates and conditions the wine prior to the aeration process. I contend that this technology is so powerful that you’ll see the competition attempt to emulate it in the near future.

Q: Are you a wine drinker yourself? If so, which types of wines do you think benefit most from aeration with the Respirer?

Will: You’ll love this one. On my honeymoon I went to a tasting room up in Sonoma, California. It was 9:30 in the morning and my first time at a winery. At this point in my life, 2 weeks away from graduating college, I drank mostly beer and an occasional glass of Chardonnay. When I wanted to be daring, I’d try a White Zinfandel (I was truly cutting edge)! Well, 6 or 7 tastings into the experience, and not knowing that I could spit out the tastings, I was feeling particularly bold and asked to sample the Cabernet. That was it; I was sold. From about 10:00 that morning on the 3rd day of my honeymoon, I became partial to Cabs. Believe me, the honeymoon experience was one to remember. Today I drink mostly Cabs and Merlots, with an occasional trip to a Shiraz, however a big Cabernet hits my hot spot. As for which wines benefit the most, well there are over 6,000 wineries in the USA alone so the list is quite long. In general, you cannot hurt a wine by aerating UNLESS it is an older red that is already showing signs of losing its flavor. As a rule of thumb, I’d suggest to anyone that is concerned about whether to aerate an older wine (usually one that has sediment, therefore is 7-8 years or older) or not to either seek advice from a sommelier or skip aerating altogether. I contrast it would be difficult to “hurt” a younger wine with aeration. Don’t let anyone fool you, it’s a matter of the degree to which the aeration helps. Some wines, not so much, most wines, very much so.

Q: The wine accessory market is very competitive. What has it been like getting the Respirer off the ground?

Will: Each day brings exciting new challenges. I come from an industry that essentially is a zero sum gain; if one company grew, another one lost. The pie was only so big. In wine aeration, we’re just beginning to see the blend of science with style that will continue to grow the aeration market for years to come. Do you remember wood woods in golf? In 1979, Gary Adams developed the first metal wood for Taylor Made and everyone thought it was the cat’s meow, and it was. Today that same club, although precious in its own right, couldn’t hold a candle to the current products in the market place. I see the same in wine aeration. The first one out there was nice. It served a need and grew a market that didn’t exist, but it’s not the end all. The Respirer is a next step. There will be more. My company welcomes the competition. And the best part is that I have yet to meet anyone in the wine industry that didn’t love their job, which is to create memorable experiences for each wine enthusiast.

Q: What is your favorite thing about working with the Respirer?

Will: We’ve just started and there’s so much more to come. I’m looking forward to reflecting back on this period in our lives some 10 – 20 years from now. This is a fun, exciting and special time for the wine industry, more so than some people might think.

I'd like to thank Will for his time answering my questions and for extending the offer of free ground shipping to my readers. To consider the offer:

  • Visit the Respirer web site to learn more about the product
  • Click on "Buy Now" and "Add to Cart"
  • Upon checkout, enter "DWYER09" as your Coupon Code


This offer is good through February 14th, 2009. I hope you take advantage of it!

Don't miss out on future wine deals! Subscribe to The Wellesley Wine Press today.

Question of the Day: What do you think of the Respirer? Do you have any questions for Will about the product?

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Part 3: An Interview with Paul Clary of Clary Ranch Wines

Monday, January 5, 2009

This is Part 3 of a 3 part interview series with Paul Clary. Part 1 can be found here. Part 2 can be found here.

Selling Wine

Q: So, the first wine you ever submitted for rating to Wine Spectator received 91 points and you landed on a list of "The Hot New Dozen of California Pinot Noir" (along with some good company I might add- Black Kite and Zepaltas come to mind). If you could- walk me through how you first heard of the rating- and what was your initial reaction to such a high rating?

Paul Clary: I had been scanning the Spectator's website, looking for any word. I think that I was tipped off by Jeff Maddux, then president of the Petaluma Gap Grape and Wine Alliance. Frankly, I had a very emotional reaction. It was validation at a time when I was still adjusting to a gut-wrenching divorce. Cathartic, really.

Q: What's the process like for submitting a wine for rating? Do you just pop a couple of bottles in a box and drop it off at Wine Spectator's offices and say "please consider rating this"? Do you fret over whether the bottles you choose might not be the best ones of the batch?

Paul: Yes and No. Submitting wines for review, I drop a couple bottles off at the Wine Spectator's back door. There's a doorbell, usually answered by a lovely young woman who graciously takes in the precious elixir. No, I don't really fret about it. I mean, there IS a lot riding on how the wine is received, but I can't open a bottle to check it before I send it in... So what use is there in worrying about it?

Q: How do you determine pricing for your wines? Production levels? Production costs? Perception of quality?

Paul: All of the above.

Q: What are your thoughts on wine ratings? In a sense as consumers, it's the first order sort that's applied to the thousands of bottles of wine we could spend our hard earned money on. But in another sense- to peg a single number on a bottle of wine is a little ridiculous. Where do you stand?

Paul: Wine ratings give the consumer some means of differentiating between this bottle or that. The only way to know for sure if you like a given wine is to open it and drink it. Barring that, there's not much else to go on. Tasting notes certainly help. Just saying that a wine is a "91" doesn't tell that it smells of rose petals and leather, and that it tastes of candied cherries and plums with a luscious, long-lingering finish...

Q: Direct shipping laws are confusing to everyone- what resources do you consult to determine whether you can ship to a given state?

Paul: There are folks who work for Clary Ranch Wines who take care of those issues, freeing me to create wines. Clary Ranch Wines is a tiny operation (est. 2007 production = 600 cases), and consumer-direct sales are vital to our survival. Unfortunately, the Repeal of Prohibition left us with a patchwork of various State regulations. What is routine for one state is a felony in another. Free the Wine!

Other installments of this interview:
If you'd like to purchase Clary Ranch wines, we've put together a *special* offer for Wellesley Wine Press readers. Clary Ranch has agreed to extend their Holiday Gift Pak offer through January 15th, 2009 for all orders mentioning "The Wellesley Wine Press". When placing your order over the phone or in the comments section of your order, just mention this web site and you'll receive FREE SHIPPING plus great pricing on 2 bottles of Clary Ranch wines.

Click here to visit the Clary Ranch Web Site.
Click here to Order Clary Ranch wines and take advantage of this special offer.

If you have any comments or questions for Paul, please leave them below and I'll be sure to pass them along. I'd like to thank Paul for the time he took answering my questions for this interview so honestly and enthusiastically, and especially for the special offer he's extended to my readers.

Read more...

Part 2: An Interview with Paul Clary of Clary Ranch Wines

Monday, December 29, 2008

This is Part 2 of a 3 part interview series with Paul Clary. Part 1 can be found here. Part 3 can be found here.

Part 2: Vinification

Q: Would you consider yourself more of a grower or a winemaker? Which is harder?

Paul Clary: I'm a winemaker from root to glass. The hardest part about it is staying up for sleepless nights waiting for the frosts. 2008 was an unrelenting spring, as far as frosts go. 25+ frost events, where our previous "worst year" was 5 events. 

Q: Same questions as with grape growing- can you give some specific examples of things you can do (or not do) in the process of making wine that can really make a difference in the quality of the wine produced?

Paul: A routine late-fermentation addition of yeast nutrient can head off sulfide issues... On the "not-to-do" side, I'd say: Resist the temptation to tinker with the wine for off-flavors during barrel aging. The wine is Alive, and usually those off-flavors will resolve by themselves.

Q: Your 2004 Clary Ranch Grower's Reserve Pinot Noir seemed a little "bigger" than the 2006. Do you agree? Don't get me wrong the 2006 was awesome too- in fact it may have been more elegant. But at any rate- if you agree- was that a function of the grape growing season or something you did differently in the winemaking process?

Paul: Yes, the 2004 is a bigger wine, a stand-alone cocktail. The lighter 2006 goes better with a wide variety of foods. 2004's Pinot was made entirely of grapes from Block 4 - the clone is Pommard 4. 2006's Pinot contains mostly clone 4, but also has significant Dijon 113 from blocks 2 & 3, and 667 from block 6. That said, year to year the weather brings what it will, and it is reflected in the resultant wine. 2006 was a lighter year.

Q: I always get "tobacco/cigar box" aromas on your Pinot. Do you get that too? If so, where do you think that's coming from?

Paul: That comes from soaking my old cigars in the wine - just kidding! It's the grape and its environment. Any flavors are coming from the interaction between the grape, the yeast and the barrel. We use 40-50% new french oak, Medium plus toast.

Q: Are you considering making other varietals in the future? Or is Pinot and Syrah your passion?

Paul: For now, I'll stick with Pinot and Syrah, though I'd love to do a Riesling or Gewurz someday.

Other installments of this interview:
If you'd like to purchase Clary Ranch wines, we've put together a *special* offer for Wellesley Wine Press readers. Clary Ranch has agreed to extend their Holiday Gift Pak offer through January 15th, 2009 for all orders mentioning "The Wellesley Wine Press". When placing your order over the phone or in the comments section of your order, just mention this web site and you'll receive FREE SHIPPING plus great pricing on 2 bottles of Clary Ranch wines.

Click here to visit the Clary Ranch Web Site.
Click here to Order Clary Ranch wines and take advantage of this special offer.

If you have any comments or questions for Paul, please leave them below and I'll be sure to pass them along. I'd like to thank Paul for the time he took answering my questions for this interview so honestly and enthusiastically, and especially for the special offer he's extended to my readers.

Read more...

An Interview with Paul Clary of Clary Ranch Wines: Part 1

Monday, December 22, 2008

Back before I started The Wellesley Wine Press, I mentioned wine stuff occasionally as part of my family blog. One of the lengthier pieces I wrote was on the subject of a wine tasting trip I did out to Sonoma where I first met Paul Clary of Clary Ranch. Here's a picture of me and Paul from that trip back in August of 2007 (Paul is the handsome one on the left):




This past September, I had a chance to go back and visit Clary Ranch in person and get to know Paul and his winery a bit better. Paul was kind enough to do an interview with me that I'll be running as part of a three part series over the next few weeks. I think the answers Paul gave to my questions are *fascinating*. I hope you agree...

Part 1: Viticulture

Q: What did you do for a living before getting into wine, and how did you learn to grow grapes and make wine?

Paul Clary: Before planting the vineyards, I was a carpenter. I grew up helping out at my grandparents' walnut orchard in the foothills of the Sierras. Learned to drive a tractor at age 12. Set fenceposts, trapped gophers, watered seedlings, harvested and processed walnuts. So my agricultural education started from my earliest days. I studied Biological Sciences at UC Davis, getting my Bachelors degree in 1982. In 1998, when I purchased the ranch, I studied viticulture with Richard Thomas at Santa Rosa Junior College. I completed planting 15 acres of Pinot Noir and Syrah in 2000. In 2001, faced with the task of luring buyers for these unproven grapes, I studied winemaking with Ernie Farinias, the cellarmaster at UCD. Later, with the help of fellow UCD Alum, Richard Delmonico, I produced the first wines from Clary Ranch. These wines were used to "demo" the vineyard for grape buyers. I continued to make wine in subsequent years, culminating in the jump to commercial production in 2004.

Q: As we were walking through the vineyard when I visited Clary Ranch, I think I noticed for the first time how much care is put into growing grapes for making wine. But at the same time, in some ways, growing grapes is a very fundamental "farming" operation. Can you give some simple examples of things a grower can do (or not do) that truly makes a difference in the quality of the wine that comes from the grapes?

Paul: Growing grapes is farming. Having a worker make 1 pass through the vineyard costs $X. Whatever he does has to be worth more than $X. Wine grapes have a high enough value, when grown properly, to justify the level of care that you see. Keep in mind that whatever you do, you've got tens of thousands of whatever to do. A simple example of things we do for quality's sake would be pulling the leaves that give morning shade to the grape cluster. We leave the afternoon shade leaves, protecting the clusters from sunburn. The additional morning light results in better color and richer flavors.

Q: How much do you think consumers should pay attention to appellation when making wine selections? I mean, do you think it's smart to pay a premium for Napa Cab over Sonoma? Is locale more important than winemaking -or- is winemaking more important than locale?

Paul: Appellation matters. Farming matters. The right grape, grown properly in the right spot is what matters most.


Q: A lot of wine people will say that the Willamette Valley makes the best Pinot Noir is the US. I think both regions produce excellent Pinot. How do wines made from grapes grown in the Sonoma Coast differ in general from Oregon Pinots?

Paul: I need to drink far more Oregon Pinot to begin to have anything intelligent to contribute on this.

Q: I've heard that the movie "Sideways" has really increased the popularity of Pinot Noir. Did you have your Pinot planted prior to the movie coming out? Either way, is Clary Ranch ideally suited to Pinot and Syrah? Or could it support other varietals?

Paul: Sideways came out several years after we planted. I was certainly glad to see the bump that it gave to the market. While both Pinot Noir and Syrah do very well here, I'd guess that Riesling and Gewurztraminer, among others, would do equally well. Unfortunately, the farming economics of White Wine aren't as advantageous as those of Red Wine.


Other installments of this interview:
If you'd like to purchase Clary Ranch wines, we've put together a *special* offer for Wellesley Wine Press readers. Clary Ranch has agreed to extend their Holiday Gift Pak offer through January 15th, 2009 for all orders mentioning "The Wellesley Wine Press". When placing your order over the phone or in the comments section of your order, just mention this web site and you'll receive FREE SHIPPING plus great pricing on 2 bottles of Clary Ranch wines.

Click here to visit the Clary Ranch Web Site.
Click here to Order Clary Ranch wines and take advantage of this special offer.

If you have any comments or questions for Paul, please leave them below and I'll be sure to pass them along. I'd like to thank Paul for the time he took answering my questions for this interview so honestly and enthusiastically, and especially for the special offer he's extended to my readers.

Read more...

An Interview with Andrew Lazorchak from Soirée

Tuesday, November 18, 2008

As I mentioned in my prior video review, the good folks who make the Soirée Wine Aerator were very accommodating of my requests. Andrew Lazorchak is a really great guy and he was nice enough to spend some time talking on the phone with me about the Soirée. Here is an interview I did with Andrew.

First off, thanks so much for the samples and thanks for taking the time to discuss the Soirée with us consumers. I really appreciate it.

Q: What is your role at Soirée?

Andrew Lazorchak: Bob, it is really our pleasure. As you would imagine we are happy to have your review of the product, and we are excited to see how the head-to-head with Vinturi goes. Your examination is thorough and we are glad to take this opportunity to delve into the product.

I am the Managing Director at Soirée. However, I am one of three partners who all helped craft the Soirée. My partners are Patrick & Coleen Costin. We are long time family friends who were brought together by our passion for good times and wine. As a team, we have constructed every piece of the brand and the product.

My role is a little bit of everything. From design, graphics, marketing, order placement, fulfillment, website design, team development….you name it – I am involved and I love it.

Q: Who invented the Soirée?

Andrew: My partners and myself all lent a hand in the generation of Soirée. As mentioned above, we spent many hours around the cellar bar or the kitchen table, and then one day we found ourselves designing a product, a brand, and an element that would all bring us closer to the world of wine. The Soirée was developed for 1.5 years, where we celebrated late nights of vino (Aka “product testing”) and development. And eventually, after many shapes and sizes, we arrived upon the Soirée. Honestly, we had so much more built into it as a concept. But we learned quickly that there is only so much you can do with glass, and more importantly, that wine only needs so much massaging to wake up.

Q: As I showed in the review, one of my samples broke because the green neck that holds the Soirée when not in use came loose from the base. If that same thing happened to someone who bought a Soirée, how would you handle a warranty replacement? How would you recommend customers contact Soirée for something like this?

Andrew: Great question. We always support our retailers, their customers, and our direct sale customers. Anyone that contacts Soirée with a quality issue, we look to take care of them straight away. Soirée will gladly send a replacement product assuming the claim is fair, after all they are glass and you do use them while drinking. But we do pride ourselves on our customer service and help out our customers and supporters whenever possible. The best way to contact us is by emailing us or using our contact form on the webpage. The main mailbox is info@winesoiree.com and our phone is 1-888-5-Soiree. We welcome people to call us but that number is primarily set-up for our vendors to place orders.

And in response to the loose green neck you experienced; the way the base is assembled you can unscrew the green neck from the plastic base. It does have a tiny bit of glue to keep it in place. But on a rare occasion, the neck will become loose during shipping. It simply twists back in like a light bulb and should stay securely in place.

Q: In my video review, you can see I had some trouble understanding how to use the additional gasket with a screwcap bottle with a larger than standard enclosure. I think I figured it out since however- I'm supposed to attach the additional gasket to the Soir
ée and *then* stick it in the bottle, right?

Andrew: Bob, I did see you have trouble with the extra gasket, you are not alone. And this does raise a great question. The extra gasket.....


Well first, I will note that every Soirée is packaged with an insert card with basic use and care instructions. We do review the gaskets in our instructions, but we know that the extra piece can be mis-leading. We’d like our customers to know that we have received phone calls where we help explain the product and how it works with people, and that is great by us. We enjoy hearing people's experiences with their Soirée, we learn a lot from those interactions. You know, it is really awesome when someone calls you and just raves about your product. Not that it happens all the time, but recently it did. I got to talk with a wine enthusiast for an hour about their experience with Soirée, and my thoughts and their thoughts and on and on.... Point here is, don’t be afraid to contact us with questions, we look forward to speaking with you.

But to clarify the question about the gaskets. The gasket with 2 flanges is used with standard cork-top bottles. This Soirée comes in the package with the 2-flange gasket on it. The 2-flange gasket must be removed before the 3 flange gasket is applied. Now candidly, the 3 flanged gasket works with most screw cap bottles, however there are a select few that are even wider than we had seen in our studies. If it does not fit 100% comfortable we recommend you do not try to use the Soirée with that bottle. (but if you are daring you can always hold the Soirée in place while pouring and it should not leak and still work well.)

And one side note when interchanging the gaskets the gaskets can sometimes be hard to remove. If the gasket you have on the Soirée is really tight, just get it wet. Once water gets between the glass and rubber, the friction seal goes away and the rubber gasket will slide right off.

Q: What kind of wineries have been particularly receptive to the Soirée? Any region or varietal where the Soiree is particularly well suited?

Andrew: Well that is a good question, as I never thought of it in that way. I'd say that the wineries and vineyards that carry the Soirée and feature it in their tasting rooms, have one common thread they are "Good People". Seriously. The people who have tried the Soirée are typically more open-minded and willing to drop their preconception of how wine should be served or if it can be enhanced by “gadgets”. And I'd say that 80% or more of the people that try Soirée love it and become quick fans of the product. Yet of course, there are a few "Doubting Thomas' " and "know-it-all wine lovers" out there, and we appreciate them for that, as it keeps us on our toes.

But does Soirée thrive per grape varietal or region? I do not think so. We see sales from Upstate New York to Georgia to California , and many places in between. And we are international, with distribution in Australia , and the EU this November. So the Soirée works with a lot of the different varietals, and with wines from most regions.

But for the sake of generalizing, Soirée is great for mellowing out wines that are tightly crafted, have lots of structure, or just need a little help "stretching out". Further, Soirée is good for dispersing the "hot" alcohol burn that can come with wines from hotter climates. Reds are great with Soirée. Reds just have more to them and need more help opening up.

And for the record, the Soirée is not about a single variety or region. The best bet is to just try the Soirée. Try it on a Chardonnay, Sauvignon Blanc, Rose, and of course all the reds. You will see bouquet enhancement on whites, depth added to young wines, and your big boy reds; they will be "unleashed" with their flavors, nuances, and aromatics enhanced in a gentile and surprising manor. I always encourage people to do a taste test with every bottle. Simply pour some wine straight from the bottle into a glass, then pour a second glass through the Soirée. Then taste, see what you notice...that is the fun of wine...to explore what is has to offer...or the story it will tell.

Q: What is the best way for our readers to purchase a Soirée online?

Andrew: Well if there is no retailer by you, please visit our online store. ( https://app.fastshoppingcart.com/index.jsp ) We also have retailers who sell Soirée online, so please feel free to shop around.

Q: What is the best way for our readers to find a local retailer who sells the Soirée?

Andrew: To find a retailer in your neighborhood, check our list of retailers. ( http://winesoiree.com/currentRetailers.html ) And when you visit that store, feel free to let them know you came there looking for the Soirée.

Q: What is your favorite part of Soirée?

Andrew: First off, I’d like to say Thank You again for this opportunity!

There are so many aspects of Soirée that have been a blessing and treasure. What grabs me most is the ability to interact with the wine trade and people who enjoy wine. To get to know the trade is to hang-out with a lot of kind people who celebrate their passion for art in the form of winemaking. Truly, the wine makers, vineyard owners, and wine reps all share a unique bond and camaraderie in their labor, it is usually a welcoming scene and good-natured people.

At the same rate, it is priceless to be able to talk directly to the fellow wine appreciator. Most wine drinkers enjoy learning more about wine, and to discuss view points and opinions. I really like the opportunity to share the Soirée and illuminate the common oversight of the average wine drinker. Most wine drinkers admit they do not decant their wine or reserve decanting for fancy bottles. This commonality makes it a great opportunity to demonstrate Soirée and receive the "Wows" when people see how easy and affective aeration is for wine. It's a great job! We get to expand the understanding and enjoyment of wine. And at the same time, we have the opportunity to offer people an easy, affordable product that does just that - enhances wine enjoyment.

Thanks a lot for your time Andrew. I wish you luck with the Soiree and in all you do.

Read more...

Five Questions with Vinturi Inventor Rio Sabadicci

Thursday, November 13, 2008

My first video blog entry on The Wellesley Wine Press featured a review of the Vinturi Wine Aerator. The Vinturi is currently the Number 1 Selling Wine Accessory on Amazon.com. It really is a beautifully designed product that works well. Rio Sabadicci, who invented the Vinturi, was kind enough to answer some questions I had about the product. Here's what he had to say:

Q: The Vinturi is a device that you hold in one hand while you pour the wine with your other hand. Some other wine aerators attach to the bottle (for example the "Soiree" and the "Nuance Wine Finer"). Why did you decide not to have the Vinturi attach to the bottle?

Rio Sabadicci: In order for wine to pour out of the bottle, air has to go in. Plugging the bottle would prevent wine from flowing freely and we wouldn’t be able to achieve anywhere near the level of aeration we do. This is evidenced by the Menu aerator. They have a great design but forgot about air going in the bottle so their product just anemically glugs glugs a little wine.

The last thing I want is a thin glass globe sticking out of my wine. You turned the bottle upside in your video. What if the device slipped - it’s a disaster waiting to happen. Is it pronounced “Sorry”? That product is less effective than pouring wine into one glass and then another. I can’t believe some of the things wine drinkers fall for.

One of the reasons Vinturi is so effective is because it’s not stuffed in the neck of a bottle.

Q: I've had great results using the Vinturi with young Bordeaux, high alcohol content Aussie Shiraz, and tannic Napa Cabs. I even use it with white wines like Chardonnay and it seems to work well. Are there any wines that you woudln't recommend be aerated with the Vinturi?

Rio: We recommend pouring a taste with and without Vinturi and drinking the one you prefer. We just want you to enjoy your wine. However, nearly all Vinturi owners use Vinturi nearly all the time. I prefer Cabernet and Chardonnay and can’t comment on the others.

Q: I've noticed is that if I leave the Vinturi out overnight without rinsing it that dried red wine remains in the aeration chamber. How would you recommend removing the dried red wine?

Rio: Either rinse under warm water or use your dishwasher. The Vinturi, stand, and pouch are all machine washable. If your detergent leaves a white residue, rinse it off under cool water. Treat the Vinturi the way you’d treat a wine glass.

Q: Some wines have sediment in them. How would you recommend such wines be filtered in conjunction with being aerated through the Vinturi?

Rio: Someone who has cared enough to keep a bottle of wine around long enough to throw sediment probably has their own solutions. The options are to pour carefully, decant into a container first, or use a strainer above Vinturi.

Q: Is the Vinturi Wine Aerator your only product? If so, do you have plans for creating other wine aerators or accessories at this time?

Rio: We’re working on new wine products as well as accessories for the Vinturi. I won’t release a product unless I’m thrilled with it, so I don’t know when new inventions will hit the market. I think it’s safe to say that you can expect at least three new things in 2009.

Thanks for your time, Rio!

If you're interested in the Vinturi Wine Aerator, you might be interested in this video review I did of it, as well as this head-to-head blind tasting that included the Vinturi.

Question of the Day: Are you planning to buy a wine aerator soon? If so, which one and why?


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