According to Super Bowl XLVII By The Numbers (via @digtriad), “Americans will consume an estimated 50 million cases of beer on Super Bowl Sunday. For those counting at home, that’s 1.2 billion beers.” So with over 325,000,000 gallons of beer washing down tons of junk food, BBQ wings, chili and pizza, are any of you willing to stand up against a sea of hop lovers to pour, swirl and sip from the vine?
Food and Wine editor Ray Isle (@islewine) quipped this morning on Twitter, “…it takes a brave soul to open some wine.”
Be sure to include wine for your informal Super Bowl party. Central California coast wines like Ancient Peaks Zinfandel provide an excellent beverage alternative to bring your own beer.
Cultural traditions create closeness and the NFL’s Super Sunday has become a national holiday, heck an icon, for Americans, galvanizing communities regardless of race, age, political preferences or religion. For one Sunday a year, most can put aside bias and prejudices to gather in a sometimes unlikely consortium to cheer and debate over the pride and bragging rights of two cities.
Then, for the sake of the underdogs amongst you, be strong and courageous. The fruit of the vine has every right to be in that living or family room, den, community center and converted garage. While Anheuser-Busch, Budwieser, and the MillerCoors family of beers and/or a plethora of micro beers are most likely to fill the coolers, a glass of wine most certainly fits well with Super snacks.
On Feb. 1, 2013, Isle posted his Best wines for Super Bowl snacks as part of CNN’s Eatocracy page. And to take this just a bit further, I want to add my suggestions for those looking to serve BBQ wings, chili and nachos. The following choices should be easily purchased even today at your local grocer or may even be buried in your wine closets.
The Adobe Red is a proprietary Zinfandel-based blend with effusive aromas of cherry spice, blackberry and pepper, with hints of brambles and plum.
The following are easy drinking, inexpensive wines meant to wash down party foods. For goodness sake, save your best occasion vino for $100 meals at destination restaurants. However, even a wine connoisseur can enjoy simple wines. Be sure to open the bottles a couple of hours before serving at room temperature.
Zinfandel blends:
2009 Clayhouse Adobe Red Zinfandel-based blend: The 2009 Clayhouse Adobe Red is a flavor fusion of 32% Zinfandel, 25% Petite Syrah, 13% Malbec, 11% Cabernet Sauvignon, 10% Syrah and 9% Petit Verdot. The blend has overtones of cherry and blackberry which dominate the palate. Spices and pepper linger with hints of branbles and plum. The finish is balanced with vanilla and oak characteristics.
2009 Phantom by Bogle Vineyards: This California blend of 52% Zinfandel, 46% Petite Sirah and 2% Mourvèdre, has some spice to it along with rich black raspberries and briary boysenberries in a full-bodied wine with hints of cedar and juniper.
Zinfandel
The 2010 Seghesio Sonoma County Zinfandel is a classic bottle from Sonoma County. The spicy, lush black fruit of Alexander Valley offers up briary and raspberry flavors, along with structure, of cooler Dry Creek Valley. Take the time to enjoy the mocha, tobacco, leather and exotic spices in this fabulous 100% Zinfandel wine.
Earning “Steal of the Year” honors in Sunset Magazine, 93 points in Wine Spectator and a San Francisco Chronicle Top 100 Wine of The Year, the 2010 Ancient Peaks Zinfandel is rooted in their estate Margarita Vineyard. This Ancient Peaks offering is 100% Zinfandel offers vibrant aromas of crushed raspberry and blueberry with a dash of sweet oak. Bright, juicy flavors of raspberry, boysenberry and black cherry anticipate notes of cola and spice. A smoky vanilla note joins luscious acidity on a rich, jammy finish.
Cabernet blends
2009 Tres Sabores ‘Por Que No’ Zinfandel blend: This Napa red is from St. Helena and is a bistro and BBQ favorite. If you have yet to try this blend of 53% Zinfandel, 32% Cabernet Sauvignon, 15% Petite Sirah, & 1% Petit Verdot, I say Why Not! enjoy its dark red blend. The juicy, mild raspberry and blueberries flavors and has hints of black pepper give Por Que No its party favorite label. This bottle needs to be on your ‘go to’ list.
Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.
Orin Swift’s The Prisoner 2010 Napa Valley Red wine is reminiscent of wines first made by Italian immigrants who originally settled the Napa Valley. The wine has a dense red and black hue that is framed in vibrant crimson. Look for black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds. The blend is 44% Zinfandel, the 26% Cabernet Sauvignon, 18% Syrah, 9% Petite Sirah, 2% Charbono and 1% Grenache; this gives the wine soft, integrated tannins which allow it to be approachable now and with a pleasant finish. Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.
Now I want to go on record to say a good bottle of beer like a Russian River Brewing Company’s double IPA Pliny The Elder can add so much to tasty eats. And there is nothing wrong with a Sierra Nevada Pale Ale, Firestone Walker Pivo Pils, Red Stripe Jamaican Lager, Dos Equis Dark Lager or a Waldhaus Spezial Gold lager from Germany.
However, there are so many great wines available today for backyard BBQs and informal parties. Don’t be intimidated by those only tipping the smaller bottles. I know you have a favorite beer too but don’t be afraid to uncork a bottle of wine at a casual event. The party is a food event and that is exactly what wine is meant to enhance.
If I haven’t convinced you to add wines to your beverage list, there are other options besides the classic Super Bowl beer list from the top two providers. You might check out BeerAdvocate’s Top 250 list. They list many of the most popular, thirst stopping and taste-bud numbing beers, including web sites and availability. Let me know which is on your list.
With 21 years of wine buying, retail sales and the development of a large, loyal customer following, Stan Kato and The Grape Tray have relocated to The Opus I Shopping Center just north of Fresno’s Fig Garden and Bullard High areas, Jan. 4, 2013.
While those who shop for wines at local grocery stores may not have the interest or take the time to seek out unique wine offerings, many vino aficionados appreciate Kato and his staff’s wine scholarship along with The Grape Tray’s long-time focus on customer service.
The former Los Angeles finance manager relocated to Fresno to be closer to family and has built The Grape Tray’s retail reputation to include award-winning, popular top 100 rated wines and hard to find boutique choices for sophisticated palates. Kato’s emphasis is on old-school business practices and a no-nonsense value per bottle sold is what makes his 4,700 customers keep coming back.
After 21 years in business, owner Stan Kato moved The Grape Tray wine shop to the Opus I Shopping Center, Jan. 4, 2013.
“While our new store is four miles from the old location, it is actually closer to most of our current customers,” Kato said. “People will follow me out to the new location if they feel we offer something of value. I believe driving an extra two to four miles will not stop my customers from visiting us, especially those who know what we do. We have a good product at a fair price. If we continue to do that, people will come.”
Sandwiched in between Mathnasium, a math tutoring center, and Wild Rose, Foral and Gifts, The Grape Tray fits very well into the Opus I Center on the northwest corner of Palm and Bullard.
All of the businesses are small and compact–no chain stores here–offering local storefronts. Each has 1,500 square feet or less and are all independently owned. And as a result they all have their own clientele, which often produces crossover business. Customers shop for their vitamins at Ounce of Prevention, restring a tennis racket at The Stringer, take their dog to the Central Bark groomer or pick up their watch or ring settings from Mitch’s House of Jewels. There is definitely synergy in this center.
The customers who shop at The Grape Tray know that Stan provides an alternative to the standard wine set; many appreciate the selection and have not had an issue with the move to a smaller store.
While in-store, Internet and email sales continue to be strong, Kato believes his success is largely based on a no nonsense, straight-forward personal approach to provide fresh product, competitive pricing along with unique hard to find items.
“I have been buying wine from Stan for over 10 years,” Johanna (last name withheld) said. “While I have purchased wine from other shops, I return to The Grape Tray because Stan gives excellence advice, great customer service, his selection is wonderful and really takes care of his clients. He spends time talking with me and even makes time to find wines when I have a special request. I often recommend him to my friends and acquaintances and I tell them I would buy wine from him no matter where I live in the city.”
Kato says he left the Shaw and Fresno location because he wanted to be closer his customer base and provide easier access, moving into the space vacated by a pilates studio.
“I wanted a smaller location (1,000 square feet), did not want to offer food anymore, wine only,” Kato said. “The new spot had to be in a decent location. So my real estate broker told me about Opus I and while we looked into a couple of other places, our new spot seemed perfect.
While The Grape Tray is about a third of its former size, Stan Kato continues to grow his wine offerings and specials to over 4,700 regular customers.
“The owners of the complex liked the idea of having The Grape Tray,” Kato said. “I know they checked us out, talking to a lot of people in this center. They spoke to other businesses and came to the realization that we would be a good fit here. Opus I now has a wine shop, jeweler, a place to get high end vitamins, and a book store…. This bookstore, Petunia’s Place is a dynamite, rockin’ kid’s store. They are good, no great, at what they do. You have a yoga place Fig Garden Yoga Studio a Catholic bookstore (The Holy Child) and D Hou Chinese Restaurant.”
While not all Grape Tray customers who walk in the shop or make inquires via the phone or Internet want to discuss their wine purchases, Kato and his staff are committed to continuing their decades-long tradition of building relationships, finding them the right bottle for the table or event.
“An important part of my business is listening to my customers,” Kato said. “I have customers everywhere, whether they be local or out of State. Many offer tips and heads up. We get information and inquires and we look into those. And of course, I am always reading online, reading the industry (wine) publications.”
Kato related story after story of how he managed local, phone or Internet customers narrow their wine choices. His focus is educating customers on wine choices.
Kato traditionally has staffed his wine shop with Fresno State enology students, including senior Kerry Fitzgerald, right.
“A couple contacted me recently after I hadn’t seen them for over 10 years,” Kato recalled. “I had met them at one of my tastings a decade ago. Then out of the blue, the couple come into the shop. I was shocked. So we started to dialogue about an event they were going to have and they asked me about wine choices and if I could provide them with $40-$50 Cabs. So we talked about pricing, the competition and a value choice rather than just a name brand with a high score. While they preferred a high-priced brand name Cab, I sensed this was not their first choice. So I steered them to a lesser-known but high quality wine. It took a little education but after I offered to give them a tasting, they ultimately chose the lesser-known over the high-end cab.”
That story seemed to be at the heart of Stan Kato. He said he didn’t know why the couple decided to come back into his shop after a decade, but they ended up buying a large amount of value wine. Stan said he is happy to sell Camus and Veuve Clicquot or more expensive bottles but will not just hand someone an expensive label when a customer asks for it.
Kato is up front and says there’s no gimics, no smoke and mirrors at The Grape Tray. There’s no inflated retail prices with the staff applying a big discount at the register. It’s straight up fair pricing for a bottle of wine.
“I want to know whether a high-priced, well-known label is the best option for a dinner party or large event,” Kato said. “In this case, we sold them lesser-known and well-respected wine label whose vintage we recommended as exceptional. The customer did not have to buy a bottle that they really didn’t need or want. It fit what they said they were looking for: elegance, not over-the-top ripe and in a price range they could afford. And in the end, the customer was tickled pink, happy. We got wonderful feedback. It was a win-win situation.”
This kind of sales requires a lot of tasting and familiarity with wines and to try and a wine merchant must anticipate what their guests and customers will like. For instance, Stan says he often ask the ages of the wine drinkers. A 22-year-old probably will like something different than a 55 or 60-year-old and the buyer should be aware of varying preferences at the same event.
“We do business the old fashion way: its fair and its honest,” Kato said. “There’s no gimics, no smoke and mirrors here. There’s no inflated retail and then we take off a big discount. It’s straight up fair. The inventory is current, and we carry products that people want to buy whether because they are chasing the points or its because the wines are hard to find or because they are popular. We are compeitive, fair and being price driven plays an important part of it.”
After moving from San Francisco and retiring from the trade show business, Carl and Pam Bowker had settled in the windy Templeton Gap area west of Paso Robles on the Central California coast. The couple’s newly purchased vineyard was producing a mix of Cabernet Sauvignon, Chardonnay and Pinot Noir, but Carl was not convinced his vineyards would develop world class wines at Caliza Winery.
Carl and Pam Bowker had traveled to Italy in 2001 and their eyes were opened to utilizing old world wines in a new world venue. They farmed the vineyards on both of theCaliza Wineryproperties, but Carl longed for a stronger connection to the limestone soils he named his winery after. He began spending more and more time with winemakers in Paso Robles and became more familiar with the emerging interest in Syrah and other Rhône varietals. During a party for a real estate agent, Bowker met winemakers Erich and Joanne Russell of Rabbit Ridge Winery and Russell Family .
Carl Bowker’s, left, passionate interest in winemaking caught the attention of Erich Russell of Rabbit Ridge Winery. The two forged a friendship and have shared many social times together, including this 2009 Provence-inspired dinner at the Russell home with their wives, Pam and Joanne.
“I had been making wine for over 20 years,” Erich said, “and Carl seemed genuinely interested in being a winemaker. He first came around while I was building my winery in 2001 and decided to join us for crush in 2002. We got together often to talk about wine and in the process he learned to put on a wine clip and join two hoses together. At first it was obvious he was new to the process and I offered to do his jobs I gave him to do. It would go faster if I did it. But he learned how to use hoses, clamps and steel fittings from our time together in the early days at Rabbit Ridge.”
While Bowker was a green horn in 2002, it didn’t take him long to become an integral part of the harvest for Rabbit Ridge and Russell Family wines in 2004.
“While we were mostly too tired to have fun even though we worked together, I could see Carl was going to be good at winemaking,” Russell said. “Carl was not like many of the other new winemakers. He was neat, clean, hard working, anal about the process. The man wouldn’t leave each night until everything was just right in the winery.”
But it was during their time together that the Bowkers and Russells became friends. They shared dinners together and began talking about an ever-growing excitement for Syrah and especially Rhône varietals. Both couples signed up for a trip to France led by a small group of wine writers.
Erich and Joanne Russell, left, chose to vacation in France with Pam (right center) and Carl Bowker for a two-week trip to the Rhône region in 2004, visiting over 15 wineries.
“We had enjoyed them [Rhône varietals] in restaurants and felt we needed to see for ourselves what the French were doing,” Bowker said. “So the Rhône Valley trip was a great next step for us. We learned a lot on that trip. I got to taste first-hand the distinctly difference wine-style in the North Rhône, which is all Syrah. And I love the robust, rich and powerful wines from the North such as the Hermitage, Saint Joseph and Cronas areas. I also learned so much more about the blended wines in the South, where they incorporate Grenache, Mourvedre and numerous other varieties, and picked up the tools of blending their depth and character. I was inspired to make a California version of these Châteauneuf du Pape or Côte du Rhône style blends.”
Russell fondly remembers the Rhône trip with Bowker as it not only solidified their friendship but also helped keep him focused on Rabbit Ridge value-based wines.
After his 2004 trip to the Rhône Valley, Bowker made the decision to rip out all of the existing vines on his Anderson Road property and plant Syrah clones. He also planted other varietals, including Grenache on this hill behind the tasting room.
“Carl, our wives and I have similar interests and personalities,” Russell said. “While we enjoy creating or eating fancy dinners out, we decided to do dinner like the locals. We had free night to get dinner on our own one night. Instead of paying for another expensive dinner in Avignon, in southern France, all four of us decided to buy cheap Rhone wine from a local wine store and get some cheese and salami from a market. After following a couple people carrying baguettes, we eventually found a bakery, bought a fresh baguette of our own. Our dinner that night was as good as any gourmet dinners on the trip. And we loved and drank inexpensive local Rhône wines.”
Not only did Bowker tour and taste while in France but he asked numerous questions about the vineyard planting methods, irrigation, soil-types, root stock varieties and clones, so that he could use this knowledge in his new Paso Robles vineyard. Together, with the two-year Napa Valley College viticulture and enology program, Bowker had the confidence to forge forward.
The Spanish word, “Caliza,” means a thin band of limestone. The catchy word describes the layers of soil under Bowker’s Syrah and Rhône varietals.
Bowker says that the 2004 French tour inspired him to make a “killer Syrah” and believes he “is now making that quality Syrah from fruit off his Anderson Road vineyard. The trip cemented the style of my Rhône varieties.”
His new-found inspiration morphed into a determination to join the growing movement of Paso Robles wineries planting Rhône varietals, creating for the Central Coast a Syrah-based regional identity parallel to Napa’s Cabernet focus. The trip to France solidified his Rhône focus. He then chose to have his soil tested by a soil scientist, hiring consultants by the end of the year.
Wine Spectator’s James Laube believes the Paso Robles area focus on Syrah and Grenache has strengthened the region. The epicenter of this blending has created a term used by California winemakers with many referring to the winemakers as Rhône Rangers.
After harvest in 2004, Bowker made a critical decision that would alter the direction of Caliza Winery for the following year.
“I made an incredibly hard financial decision, and in the spring of 2005,” Carl said, “we decided to remove the existing vineyard. The vines were ripped out, the land was tilled and a brand new irrigation system was installed. It was a hard decision because we spent most of our retirement funds, but we knew it was the right thing to do. We replanted Syrah and many other Rhône varieties, changed the location of the vines, installed the most current soil monitoring equipment, state of the art irrigation system, and incorporated sustainability farming practices.”
Bowker says the 2004 French tour inspired him to make a “killer Syrah” and believes he is now making that quality Syrah from fruit off his Anderson Road vineyard.
While other vineyard owners were beginning to consider changing out their vineyards in the Paso Robles region, Bowker’s decision was not without risk.
“I believe Carl works 10 times harder than he ever thought he’d have to work,” Russell said; “everyone has to in this business. He took a huge gamble in 2005 to tear out the vineyards. He had to go to a lot of extra work and remove the vines and irrigation. I’ll bet there were times he wished he was on the beaches of Maui.”
Hawley is a California State University, Fresno, with a degree in viticulture and enology. The Bowkers met him in Paso Robles on several occasions while he was a winemaker at Summerwood Winery and became huge fans of his winemaking style and ability.
“In one encounter we talked to him about helping guide us as we developed the Caliza brand,” Bowker said. “We were one of the first to sign him as a consultant. He worked with us for three years, helping with numerous important decisions: harvest timing, fermentation protocol and all aspects of the wine production. All the way, Scott was more of a trainer and mentor doing all that was necessary to help me completely understand the process than a paid consultant. In the end, he kind of worked himself out of a job as he mentored me so well.”
A very successful winemaker in his own right, Scott Hawley, now of Torrin Vineyard, became Bowker’s mentor and consultant in the early days of winemaking for the new Caliza brand. The first Caliza wines were made in 2006 from mostly purchased fruit as Bowker’s new vineyard was not yet producing. Grapes from that first vintage were sourced from neighboring Torrin Vineyard as well as the Russell Family Vineyard, just a short distance away. Bowker became confident Caliza Winery was going to be a major part of the Rhône movement like his Anderson Road area neighbors such as Booker Vineyard, Brian Benson Cellars, L’Aventure Winery and Torrin Vineyard.
As his skills mature, Bowker continues to focus on the details of winemaking but has learned to balance analytic chemistry in the lab and the creative ‘gut feelings’ of the best vintners.
“I was first introduced to Carl through a vineyard manager when he was buying his property,” Hawley said. “When I was in my consulting phase, I would look at property rather than being concerned with the people side of the business. I became familiar with the now Caliza property through someone else at first. I knew I wanted to work with that property and could see its potential.”
Shortly after meeting Bowker, Hawley said he knew this winemaking greenhorn was different than most Paso wine folks he had come into contact with.
“Carl was mild-mannered and super easy to get along with,” Hawley said. “He knew exactly what he wanted to achieve but was honest in that he didn’t know how to get there.”
While Bowker was inexperienced, without a track record in the wine business, Hawley said the newest Templeton Gap resident had the motivation, ambition, and focus to create something special.
Caliza Winery is one of many wineries on Anderson Road making Rhône-style varietals. While co-owner Pam Bowker, left, can often be found in the tasting room she will also become president of the local Rhône Rangers chapter in 2013.
“I could tell right away Carl was different,” Hawley said. “As soon as I agreed to work with him, he became absorbed in winemaking. Carl was, and still is, a sponge. He incorporated and assimilated everything I could show or teach him. He was meticulous, writing down and taking in everything I said. In fact, I had to watch my steps with Carl. He would go back to his notes and more than once I needed to be careful with what I did or said. I had to watch my Ps and Qs.”
As far as Hawley could remember, Bowker had a penchant for details. Carl was so focused on the process, he took everything literal and often became the punchline of winemakers’ jokes.
Carl and Pam Bowker produce 6-8 Rhône varietals on the Caliza property, including the Tanzer International 91-point rated 2010 Azimuth.
“I wanted to be sure Carl understood a little about the importance of a clean environment in the winery,” Hawley said while chuckling. “But when I returned later, I found Carl, in classic fashion, decked out in a tie-back blue suit like he was working in a sterile lab complete with goggles on. I guess he was under the impression he needed zero contamination. But to his credit, he took the learning curve seriously and his attention to detail has paid off.”
The major strength of the Caliza Winery is that it’s almost completely self created. Most of Bowker’s wines are estate grown; he planted the vines himself and each year he helps pick, crush, create and bottles the wine. He is the whole picture. He knows what he wants when the year starts and is focused on gaining the unique characteristics of the vineyards.
Carl’s winery has a fine collection of six different Rhône-style clones, allowing him to handcraft his estate wines. Many are award-winning, including the 100 percent Rhône-style 2010 Syrah as well as the 2010 Azimuth which blends 40 percent Mourvedre, 30 percent Syrah and 30 percent Grenache.
“Carl is successful today–his wine sells,” Russell said. “He doesn’t need to pay a distributor to sell his wines; word of mouth shows how good Carl is.”
Caliza’s Syrahs and Rhône-style blends are award-wining, unique, big and intense. Bowker knows and experiences and lives out the whole picture, block, vineyard, and year with the final product. He is hands-on from beginning to end and there is a story behind each bottle of wine.
“Wine is made from the ground up,” Bowker says, “hand in hand, put together, made beautiful.”
Caliza Winery is located on 2570 Anderson Road, Paso Robles, CA 93446. The winery tasting room is open Thursday through Sunday, 11 a.m.- 4:40 p.m. or by appointment by calling 805.237.1480.
Bowker and his wife, Pam, are members of the Paso Robles Rhône Rangers regional chapter: a term used to describe those who produce Rhône-style wines in the United States. They also belong to the national Rhône Rangers: America’s leading non-profit organization dedicated to promoting American Rhône varietal wines. Caliza is a very active participant in the organization, both nationally and in the local Paso Robles chapter. In fact Pam will lead the Paso Robles chapter in 2013 as president.
The 2010 Caliza Azimuth
Carl has been on the Rhône Ranger panel for several seminars discussing Rhône wines at the national event held each year in San Francisco. Be sure to check out the 16th Annual Rhône Rangers San Francisco Tasting, March 22-23, 2013, at Fort Mason. Over 500 of the best American Rhône wines from more than 100 Rhône Rangers member wineries will be poured.
The Paso Robles regional chapter of the Rhône Rangers will next host the 2013 Paso Robles Rhône Rangers Experience at the Broken Earth Winery, Feb. 17, 2013. Over 40 wineries will explore with the public what makes Paso Robles so ideal for Rhône varietals. Tickets for the seminar and lunch are $85.
For more information on the Rhône Rangers, read the March 31, 2011, Wine Spectator article, “Talent Show”; it briefly outlines the Paso Robles’ new wave of wines from this growing network of California Rhône go-getters.
Charles Krug, the oldest family-owned commercial winery, along with St. Helena Kiwanis Club, St. Helena Chamber of Commerce and CHEERS! St. Helena, hosted The Napa Valley Wine Wave, Oct. 7.
Something was not right and Napa Valley residents take a stand at Charles Krug Winery, Oct. 7, 2012.
Located in one of the premier wine growing regions of the world, Napa residents, winemakers, growers and businesses believe the rightful place for the longest relay wine toast record belongs in St. Helena, California.
The problem: A group of Chinese located in Guangzhou, China, set a new record of 321 participants in November 2011. Knowing this was going to happen, seemed to rub St. Helena resident Lowell Smith the wrong way and he, with support from the St. Helena Kiwanis Club, birthed the idea of the Napa Valley Wine Wave and decided to raise scholarship money for local schools in the process.
Lowell Smith, right, discusses final preparations with a Wine Wave participant. Ali Morse, rear, sells commemorative bungstarters during the event. The are also available through the web site: http://www.happybungstarters.com.
“We actually applied for a Guinness World Record and the Wine Wave about a year and a half ago,” Smith said. “We then got the approval to apply for this record and have been planning this event ever since.”
Smith said Guinness World Records get 50,000 requests a year for setting records. Out of those, Guinness approves about 2,000 and most get accomplished.
“I actually walk down the line as the attempt is happening and will be counting with my clicker to make sure that everyone who participates does it correctly,” Hessling said. “What this group needs to do in order to break, or achieve, that record today is to have a minimum of 322 participants take part in the toast, according to the guidelines that are established by Guinness.”
As the Guinness World Book of Records adjudicator, Johanna Hessling (center) walks down the line during the wine wave attempt, she uses her clicker to make sure everyone, including Lori Ayre (right) and Cheryl Gould, participates according to the rules.
Jay Lewis, a member of St. Helena Kiwanis Wine Wave Committee and retired professor from Pacific Union College in Angwin, Calif., volunteered to be a line captain to make sure his charges did everything right.
“I’m excited because so many people are coming together to participate in a World Record,” Lewis said. “The Chinese hold the record with over 300 plus and we are hoping to get 500. This is a great event to hold in the Napa Valley, the center of the wine industry, but the Chinese currently hold the record. Oh, come on!”
Set on the tree-lined grounds of the first commercial winery in California, Charles Krug Winery is a natural place to host over 500 people to participate or watch the Napa Valley Wine Wave.
Maggie Pramuk, center, works for Robert Biale Vineyards and is on the Appellation St. Helena board. She was excited to be a winery representative, pouring at the Napa Valley Wine Wave. Pramuk said she couldn’t believe how fun this is!
Kara Chamberlain, a student at the Culinary Institute of America (CIA) at Greystone in St. Helena, heard about the Wine Wave and record attempt from her professor.
“We were sent out an email asking for volunteers or participants because this is for a scholarship fund that actually benefits our school,” Chamberlain said. “A few of my friends from school came here to promote something that we love. This has been so good for me to talk to the many winemakers of the St. Helena area and taste their many different wines. I appreciate that because that is what we are studying. I am hoping to become a wine writer. I am talking to the winemakers as much as possible and networking as well.”
In fact these and other students, along with local businesses, including French Blue, Sorensen Catering and Armadillos Restaurant, served appetizers while the wine relay participants toasted and clinked their way into the record book.
Charles Krug Winery is unique in the Napa Valley as it is still 100 percent family owned and now moving into the fourth generation. Pete Jr., the youngest son of Peter Mondavi, Sr., believes Napa is the rightful place for a record like the Wine Wave.
“St. Helena is where the industry started and Charles Krug Winery is as good as any in Napa Valley,” Mondavi said. “The winery opened in 1861 … 151 years ago. But first and foremost, this is about Kiwanis. We have been involved with St. Helena Kiwanis Club as a venue for fundraising events for many years. They came over with this idea and what better place to host this event? We have beautiful grounds that can hold over 500 people. Come to see where Napa all started.”
Peter (Pete) Mondavi, Jr. (right), proprietor of Charles Krug Winery, praises Kiwanis for creating the Napa Valley Wine Wave opportunity and thrilled the Mondavi-owned winery is able to host the event.
The “wave” of toasters kept Hessling busy from 1:30-2:30 p.m. She watches as each takes turns clinking glasses and sipping wine. After toasting, each participant turns to the person next to them and the process follows from one to two, two to three and so on. The longest relay wine toast is a sequential toast where participants clink glasses in order, from start to finish, rather than the more common toast where everyone clinks glasses simultaneously. Hessling kept pace and smiles each time a red flag raises, denoting when a 100th participant completes the toast.
As each one took turns, a “cheers,” “salut” or other proclamations sounded as individuals look into a partner’s eyes while sipping 2009 Charles Krug Zinfandel. A distinct ‘clink’ and the ringing sound of glasses chime as the dings or pings mix with laughter and chatter.
A 65-foot red and yellow hot air balloon from Napa Valley Balloons provided an impressive backdrop and participants danced to Ancestree, a Santa Cruz roots reggae band. The group grooved and mixed three-part harmonies into an impressive reggae/rock mix from 10:30-1:30 p.m.
St. Helena resident Sue Collins came with her husband Peter to enjoy the unusual afternoon festivities. Peter said they have had many memorable events at the winery and Charles Krug continues to be community-oriented, hosting great events on the property.
“We are here to support Kiwanis and support the wine industry,” Sue said. “We hope to have a little fun, get together with some good music and friends and enjoy a glass of wine in a beautiful location. Oh, and of course, there’s that Guinness thing, too.”
Ira C. Smith, Sports Director at KVON/KVYN, proclaims to the 487 participants, they broke the Guiness World Record. Johanna Hessling then awards Pam Simpson (CEO/President of St. Helena Chamber of Commerce) a framed certificate honoring the Napa Valley Wine Wave record, while Lowell Smith thanks Hessling with a commemorative bungstarter.
While hundreds gathered on the Charles Krug grounds, including the 487 people who took turns to ‘clink, sip and clink,’ there were dozens of others who watched as spectators; students and volunteers served and the Saint Helena Community Band played instrumental numbers until most revelers left.
“We brought our community together and we set a Guinness World Record,” St. Helena Mayor, Del Britton, said. “This unique world record now resides in the Napa Valley, the heart of the wine experience.”
All 487 Napa Valley Wine Wave participants received a medal commemorating the Guinness World Record for the longest relay wine toast, Oct. 7.
Upon completion of the record, Hessling, along with Master of Ceremony, Ira Smith, announces that the new world record of 487 now belongs to the Napa Valley Wine Wave of St. Helena, California. Each participant also received a world record medallion to commemorate the event.
The Napa Valley Wine Wave was created by the St. Helena Kiwanis Club, in partnership with the wineries of Appellation St. Helena, St Helena and St. Helena Chamber, CHEERS! St. Helena, as a way to raise money for scholarships. Proceeds raised from the event go towards scholarships in the agriculture, viticulture, winemaking, business and hospitality industries. For more information and opportunities to purchase commemorative merchandise and donations for scholarships, visit the Napa Valley Wine Wave or on Twitter at @NVWineWave.
Johanna Hessling, an official Guinness World Book of Records adjudicator (center bottom), pronounces St. Helena the new home of the Longest Relay Wine Toast. The Napa Valley Wine Wave and its 487 participants cheer and toast their new record, Oct. 7, 2012. (Photo by Charles O’Rear)
After opening a 1,500 square foot wine bar in Fresno on the NE corner of Cedar and Shepherd, owners Chuck and Jen Van Fleet built quite a lunch and after-work following in 2006. They gathered with friends, tasted, toasted and favored bottles of wine together. By 2011, the couple believed their regulars were ready for an expanded food and wine experience.
This summer Vino & Friends Wine Store & Bistro celebrated it’s first anniversary and expansion in the new tasting room, August 4, 2012. The new digs are four doors down in the Via Montana Shopping Center. With chef Katie Parker creating the menu, and a 750 ft. private party room for big groups, food service is now carefully paired, using over 40 wines by the glass or a 300+ bottle line-up. The energy in the air vibrates as people come to meet and hang out.
After opening their first wine shop in 2006, Chuck and Jen Van Fleet moved 75 feet down and reopened as Vino & Friends Wine Store & Bistro, Aug. 4, 2011.
I arrived at Vino & Friends for a visit with Van Fleet and Steve Lister of JUSTIN Vineyards and Winery to talk about JUSTIN’s award-winning wines, Sept. 22.
Van Fleet, a former Miller Brewing Co. rep. and General Manager for Auto Trader, was hosting Lister, JUSTIN’s wholesale sales manager. The bistro was abuzz. Lister was pouring and sharing tasting notes, so I spent my first 30 minutes with the Vino & Friends owner.
Chuck and Jen’s vision for a wine bar had its roots while they lived in Sacramento. The couple often traveled to Paso Robles, San Luis Obispo and Napa Valley, visiting favorite restaurants and wine-tasting before deciding to become entrepenuers.
“I wanted to own my own business,” Chuck said, “and after managing the Northern California Online Auto Trader for years, constantly traveling, I was ready to settle down. I wanted to do something I was passionate about. I looked at coffee shops and tanning businesses, but we both loved wine. Vino & Friends has become our passion.”
The bistro’s table and bar were filled to near capacity as Chuck and I spoke. I marveled how the staff energetically interacted with the patrons, serving food throughout my three-hour (2-5 p.m.) visit. The atmosphere was relaxed, comfortable and easy. I saw plates of butternut squash ravioli and specialty burgers go out all afternoon. This is not just a wine bar.
Owner Chuck Van Fleet, left, has expanded his wine bistro to include over 300 wines and 40 wines by the glass. The menu includes appetizers like stuffed figs and prosciutto-wrapped melon, ahi toasted minis or a Chef’s charcuterie platter are available besides salads, bruschetta, paninis, specialty burgers, pizza and pasta, and chef-created crepes.
“We had a strong wine club membership at the first location and I was confident it would grow as we expanded,” Van Fleet said. “All they have to do is park in a new spot. And while the new store looked like it might be too big for us, the increased business has created a menu for success.”
The original Vino & Friends only staffed four employees and now Chuck has 26 folks on the payroll. When new hires begin, Chuck trains all of them in tastings and flavor characteristics in food, beer and wine. They all know how to pair the food on the menu with the wine in the shop Chuck said. Chuck believes this has gone a long way to guarantee a successful bistro experience.
“Opening a wine bar and then moving to a larger store didn’t seem risky at either time,” Van Fleet said, “because our growing wine club membership and five years of learning the business put us into a place that created a successful business. At the time we opened in 2006, there wasn’t a lot of competition or wine bars around, so we flourished. We are an independent wine bar and bistro without a corporate ladder to answer to. We listen to our customers and are not afraid to make changes to improve our service or selection.”
Vino & Friends’ wine club is divided into two groupings: the Black Bag Club ($40/mo.) and Cellar Club ($80/mo.). Wine tastings are $5 for members and $10 for non members. However, six beers are also on tap, including New Belgium and Firestone breweries.
Today, Vino & Friends boasts over a 700 wine club membership that is growing each month and a wine list that has far exceeded the original offering.
Van Fleet was careful to point out that Vino & Friends is not trying to compete with the Sequoia Brewing Co. when it comes to beer sales.
“I have a great relationship with the owner, Jeff (Jeff Wolpert of Sequoia),” Chuck said. “We refer and share customers back and forth. In fact, I also enjoy going to Campagnia and appreciate what Tony is doing over there (both establishments near Champlain and Perrin). In fact, Jen and I had a glass of wine at Campagnia to celebrate our 10th wedding anniversary.”
When Chuck is not taste testing one of his 300+ bottles of wine for his inventory, he enjoys a glass of Heitz Cellars or Buehler Cabernet for dinner. In summer he enjoys a glass of Rosé or Pinot Blanc.
Vino & Friends continued to buzz as Chuck was called to the back for a phone call. The demographics this afternoon were over 75% women, chatting over a glass of JUSTIN wine and appetizers. As the Clovis High’s 30th anniversary reunion leadership group began to arrive with flowers and decorations for their private party, Steve Lister shook Chuck’s hand sat down at my table.
Lister immediately engaged with me, sharing how the Fresno wine market keeps him coming back three to four times a year. On this trip, Flemings Steakhouse was sponsoring a wine dinner and Chuck asked him to lead a JUSTIN wine tasting earlier in the day. Lister was quick to agree and was easily the star attraction this afternoon. He praised Chuck as a wine connoisseur and passionate about the wine business.
With tables to the right of them crowded, Steve Lister, left, of JUSTIN Winery chats it up with Vino & Friends owner Chuck Van Fleet, during the Sept. 22 tasting. Lister was pouring JUSTIN wines during his two-day Fresno visit.
“I really identify with the local wine merchants and owners,” Lister said. “I’ve become friends with Chuck and Jen over the years and enjoy promoting wine with them. They are very knowledgeable about California wines, especially from the Paso region. We get together when I am in town and often share a meal as well.”
A Wine and Spirits national salesman, Lister met his wife, Beth, five years ago while she worked at Napa’s Trefethen Family Vineyards. They both happened to be at a wine shop in Los Angeles, hanging out at The Wine House.
I have been a fan of JUSTIN Wines for a decade and recently opened a bottle of 2005 ISOSCELES during a wine dinner at my home. While that year is not readily available, the 2009 vintage is still for sale both at JUSTIN and at Vino & Friends.
Normally quiet and shy away from the wine business, Steve is riding the wave of success at JUSTIN Vineyards and Winery, despite the corporate purchase of the winery from Justin Baldwin. Baldwin, who originally purchased 160 acres in 1981, planted Bordeaux-style blends from estate vineyards in the hills just west of Paso Robles. Today Lister has the enviable job of promoting award-winning wines that came from No. 1 wine region in the world (Wine Spectator 2010).
But it wasn’t always that easy to sell JUSTIN wines.
“When I first started years ago, I used to have to try and convince people to check out what was going on with Paso wines,” Lister said. “Very few folks gave Paso Robles a second look but owner Justin Baldwin was a genius and purchased land that was perfect for the Cabernet Bordeaux-style blends he has made famous. Now people call me and ask what is going on in Paso.”
Lister has been around JUSTIN Winery for over ten years, watching the winery bottle 20,000 cases to 105,000 cases of wine last year. He started when the sales force numbered three folks to over a 100 this year, two years after the winery was sold to Fiji Water.
“My biggest adjustment is learning how to utilize the new tools, people and personnel and recognizing all the additional resources,” Lister said. “The new owners and management have been incredible. We no longer just try to maximize our share of the California market, but are still a small winery going after a national market share. I have found Justin Winery to still be focused on customer service. My passion for wine and people have not changed since Justin Baldwin sold the winery.
Founded in 1981 by Justin Baldwin, JUSTIN Vineyards and Winery is one of the “pioneers” of the Paso Robles AVA. Winery tours of the production facilities, ISOSCELES Center, Barrel Chai, and Caves are offered at 10:30 a.m., 2:30 p.m., and 5 p.m. daily.
The winery came together as a result of Baldwin purchasing land west of Paso Robles when few wanted it. Lister said Baldwin always focused on quality and insisted on buying from partners in the area who had the best Cabernet Sauvignon grapes blended them to express a Bordeaux-style for the ISOSCELES and Justification labels.
Their iconic bottle is the ISOSCELES Reserve. Sourced entirely from the home estate vineyard planted in 1981, this wine reflects the pinnacle of Baldwin’s efforts. Vines planted on native root stock, in nutrient depleted soils, are dry farmed and hand harvested. This label can only be purchased via the JUSTIN Wine Society.
Today that quality and patience in building a world-class winery is still a focus as the new corporate ownership has put in new acreage and is introducing a new line of wine called Right Angle: a blend with 62% Cabernet Sauvignon, 19% Petite Sirah, 12% Malbec and 7% Petite Verdot. The 2010 is now available for a short time for $30.
Wine tasting is available seven days a week at Vino & Friends. However, on this occasion, I tried the JUSTIN 2010 Cabernet Sauvignon. Special wine tastings are arranged each Saturday from 2-5 p.m.
“I still believe in the winery and I still champion JUSTIN wine,” Lister said. “I think the sale of the winery was a perfect storm for all of us. We are thriving and have had our best years in consecutive order as the wines of 2008-2010 have been bottled and sold. And I agree with Justin Baldwin when he says, ‘I’m making wines, not trophies.’ Our wines are meant for consumers to consume at a reasonable price.”
After my hour with Lister, my wife, Geena, and I settled down for a tasting of the just released JUSTIN 2010 Cabernet Sauvignon. The bottle ($25) had been opened for less than an hour and was delicious. The nose was of black fruit and its velvety texture was ready to drink without food. However, we paired a Trio of Bruschetta ($10.95) to go with it and experienced Vino & Friends from the sidelines for the next hour.
Today JUSTIN Vineyards and Winery is a 740-acre ranch, including 200 new acres of vines at the JUSTIN Estate Vineyard, DeBro Vineyard, the Adelaida Hills Vineyard and the newest addition: Templeton Hills. JUSTIN Winery is located at 11680 Chimney Rock Road, Paso Robles, CA 93446 USA. Be sure to inquire for upcoming events, including the JUSTIN Wine Harvest Weekend: Friday, October 19 – Sunday, October 21. Be sure to make reservations! They can be reached at 805.238.6932 or 800.726.0049.
Van Fleet is also planning a Brown Bag, blind tasting wine dinner for the first 22 people who show up at Vino & Friends, Nov. 7. The men are to bring a Cabernet and women a Chardonnay. The group will vote and the winners receive a free dinner. The cost is yet to be determined. A Nov. 14 beer dinner is also planned so please check their web site for more information. Vino & Friends can be reached at 559.434.1771.
For more information on Vino & Friends, check out TasteFresno and their 2011 VIDEO interview of Chuck Van Fleet.
TalesoftheCork blog 