Obviously, if Scotch is your preferred tipple, then you might just have a very discerning palate accompanied by the detail oriented brain of a Mensa wizard. Now, it’s been said I have a discriminating palate and at times have been known to possess a sharp tongue, but I will certainly guarantee you I ain’t no Mensa wizard. So if you’re just now preparing to delve into the world of Scotch, I wish you luck and even envy you a bit as you are about to discover some palate pleasing pleasures. On the other hand, if you’re already a serious Scotch drinker ,then you know about and have undoubtedly experienced some out of this world wonders. And so without further ado, I am plunging into the tasting of The Macallan 12 year old single malt Scotch Whiskey.

At this point things become highly subjective or as the French are wont to say; “Chacun a son gout” or each to their own taste. The bottle is a bit oval rather than perfectly round and feels very nice and easy to hold. The label is a no nonsense affair that reflects heritage and dignity. The content is a twelve year old single malt Scotch whiskey matured in selected sherry oak casks from Jerez, Spain. The color is a translucent amber. The nose is a subtle mélange of caramel and butter with a hint of oak and, of course, a delicate nuance of Sherry. Its aromas are softly layered, interwoven, and if it’s at all possible, smell very smooth and laid back. It is light bodied, vaguely viscous and quite the surprise as I was really expecting something with a bit more body. Sherry, oak, and orange initiate the palate followed by smoky peat and dark wood and worn leather. Again it is much gentler than I thought it would be and very refreshing – yet also very distinct. I do believe the Sherry contributes much to its mellowness, sweetness, smoothness and overall finish. Speaking of which, the finish is medium in length but just long enough to let you enjoy the Sherry and oak and smoke and sweetness one last time and of course it is smooth right up the very end.

This is an excellent Scotch, but unlike a more traditional Scotch, it does not over power and it is not overly smoky or oaky. I do believe if you’re going to just discover the joys of Scotch this would be an excellent place to start. Depending on where you source this elixir it could run as high as $100.00 and as low as $60.00 so do check around, it’ll be worth your time.

By George Brozowski

For more George’s Rants and Raves click here

The Pioneering Spirit

1 ½ parts Glenfiddich 12 Year Old

2 parts pear juice

½ part agave nectar

1 part lemon juice

Shake all ingredients on ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

Braised Halibut with Pistachios, preserved Meyer Lemon, and Capers

By Chef Nate Appleman

Ingredients

2 ½ lbs halibut fillet, divided into 6 (6 ½ portions), each about 1 inch thick

Kosher salt

1 cup unsalted shelled pistachios, lightly toasted (page 81)

1 TBLS salt packed capers, soaked (p.84) pith and flesh removed, soaked, and minced

¼ tspn dried chile flakes

½ cup extra virgin olive oil, plus more for finishing

Leaves from ½ bunch flat leaf parsley ( about 2 cups loosely packed)

1 fresh lemon, cut into wedges

Season the fish portions evenly with a few generous pinches of salt. Cover and refrigerate for at least 1 hour or up to 4 hours.

About 30 minutes before serving, remove the fish from the refrigerator and bring to room temperature. Preheat the oven to 400 degrees F.

Combine the pistachios, capers, preserved lemon, and chile flakes in a food processor or a mortar. Pulse a few times or crush with a pestle until coarsely blended.

With the processor running, drizzle in the olive oil, or drizzle in the olive oil as you can crush the ingredients with the pestle. Add the parsley and pulse a few more times or crush with the pestle just until combined. Taste for seasoning and add a pinch of salt if needed. The fish is seasoned and the preserved lemon and capers are salty, so you may not need to add any salt.

Place the fish pieces in a baking pan and divide the pistachio mixture evenly among the tops, covering each piece and pressing lightly so the topping adheres. Add enough water to the pan – about ½ cup – to come halfway up the sides of the fish, and transfer the pan to the oven. Braise the fish for 10 – 15 minutes, or until firm and just cooked through.

Using a slotted spatula, transfer the fish portions to a warmed platter. Taste the braising liquid and drizzle a few spoonfuls over the fish if desired. Finish with a generous drizzle of olive oil. Serve immediately with a side of fresh lemon wedges.

Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press, a division of Random House.

Photo credit: Ed Anderson © 2008

http://www.amazon.com/s/ref=nb_sb_ss_i_1_12?url=search-alias%3Dstripbooks&field-keywords=a16+cookbook&sprefix=a16+cookbook

Link to amazon.com to buy this book, A16

We enjoy dining and drinking in downtown Berkeley as we always feel the good vibes and have had many lively discussions with the mix of foodies, students and Cal fans. Revival Bar & Kitchen located in an historic 1901 building with its Saloon/Bordello atmosphere is the perfect fit for the neighborhood. Executive Chef/Owner Amy Murray offers a seasonally inspired menu using locally sourced and mostly organic ingredients. They are proud of their close relationships with local producers, farmers, ranchers, coffee roasters and winemakers and Chef de Cuisine / Master Butcher Travis McConnell makes all of their Charcuterie, sausage and bacon in-house. There is a large bar area where Head Mixologist Nat Harry loves to create Modern Interpretations of classic cocktails. You can also have Premium Liquor Flights which is a great way to sample and decide side by side which you like best. We ordered cocktails and enjoyed James Bond’s classic “Shaken not Stirred” Vesper that went down easy and a perfectly refreshing Cosmopolitan.

Chef/Owner Amy Murray and Chef de Cuisine Travis McConnell

Our first course was the Charcuterie Small Plate which included pork rillette, smoked duck breast, speck and a fabulous pork and pistachio pate. Next we loved the Roasted California Squid Flatbread made with anchovy, garlic and oregano pesto, squid ink aioli and pickled peppers. It was tasty but be advised that the squid ink will make you look like you have black lipstick on. Next we had a delicious and unique Sformatino made with spring onion, fennel, green garlic, and house made ricotta with arugula-fava salad and a pink peppercorn Meyer lemon vinaigrette. We highly recommend this dish. We also enjoyed the piping hot Roasted Turnip Soup with green garlic, chive blossom and crème fraiche which was subtle, silky and had excellent flavors. The entrees were both delicious and hearty portions. The McFarland Springs Trout with tarragon cream, grapefruit gastrique, toasted walnuts and braised chard was delicate, sweet and light. The Long & Bailey Farm Grilled Pork Chop with grilled artichokes, salt roasted fingerling potatoes and bourbon butter was extra tender and juicy. The Grilled Asparagus with sauce gribiche was some of the tastiest we’ve ever had and was an excellent side.

The Long & Bailey Farm Grilled Pork Chop

Revival Bar & Kitchen has an International Wine List with quite a few wines by the glass. We enjoyed the 2008 Spanish Lila Brut Cava with our starters and the 2010 Sonoma County Three Vineyard Stomping Girl Pinot Noir which paired perfectly with the pork chop.

Coconut Panna Cotta and Chocolate Mousse Cake

We picked two perfect desserts. The Coconut Panna Cotta with Mango, passion fruit coulis, pistachio dust and a citrus tuile had a superior lemon taste. The Backyard Meyer lemon and Chocolate Mousse Cake with cocoa tangerine meringue, cocoa Chantilly, chocolate ganache and cocoa dust was just our style as it was rich yet light. An Old Codger Tawny Port and a Blue Bottle Coffee Espresso was the perfect finish to our excellent dinner. Revival Bar & Kitchen is a fun, lively and friendly place. It is close to the Berkeley Repertory Theatre and is perfect for pre or post show dinner or drinks. There is Live Music on Thursday nights and Special Events through the year. We look forward to returning soon.

By Carol & Joe Davis

Revival Bar & Kitchen

2102 Shattuck Avenue

Berkeley, CA. 94704

510-549-9950

www.RevivalBarandKitchen.com

 

We close out our look at the Central Coast Vineyard Team and their Sustainability-in-Practice certification with the final installment of our interview with Kris Beal, the program’s director. This week, we focus on the growth of the program and what it means for consumers when they see the SIP Seal on bottles of wine. Plus, our panel reviews SIP wines from Paso Robles and Santa Barbara County.

If you missed either previous segment, you can get a basic overview of the Central Coast Vineyard Team from Part One along with reviews of SIP wines from Monterey County and the Arroyo Grande Valley. Or you can find out a bit about how the program has help production for growers and read our reviews of SIP wines from the Edna Valley in Part Two.

The SIP program has grown tremendously in just a few years. Are you actively recruiting wineries and growers or do they come to you eager to be part of the program?

The growth of this program has far exceeded our expectations, and it has been very rewarding to watch the program grow. We are out there giving talks and presentations, but it is a totally voluntary program. Growers don’t have to do it and many don’t want to do it since it takes plenty of time, energy, and resources to become certified. So it’s not like we are out there selling the program or trying to coerce people into participating.

However, people are finding a need for verifiable sustainability claims, and they are coming to us to get involved. Just two years ago, we were at around 14,000 acres in the program, and even that was beyond any of our expectations. So to be at 27,000 statewide acres today is amazing.

With all the enthusiasm for the program, do you see any limit to how many wineries can be involved given your resources as a non-profit?

I think there will be a natural slowing of the growth. I don’t think it’s for everyone, given what the program requires in terms of the farming level and what it requires beyond that to achieve certification. But I think that’s good. The intent of the program from the beginning was for it to be a differentiator.

So given that differentiation, what are a few of the main reasons you would encourage people to buy SIP Certified wines over bottles without the certification?

First off, there’s some great SIP Certified wine available. We’ve been very pleased with the quality of the wines carrying the SIP Certified Seal [on the label]. So what I like to say is that you can get a great bottle of wine and you can feel really good about how it was produced and how the company is treating its land and its people. To get that SIP Seal, that producer had to go through a lot including a review by an independent body and a site audit. Plus, all the certification standards were peer-reviewed by some very smart people, so you know you can trust the rules and requirements.

With two bottles of wine of the same quality, from the same AVA [or growing region], odds are that you won’t have to pay more for the SIP Certified wine compared to [a bottle without it], and when you buy that SIP wine you know the company that made it is taking care of its land and its employees.

Reviews of SIP Certified Wines from Paso Robles & Santa Barbara County

Winery: Ampelos Cellars

Grape(s): Pinot Noir

Region: Santa Barbara County

Year: 2008

Special Designation: Rho

Price: 40-45

Review:

Aromatics of cherries, baked currants, and raspberries meld with suggestions of all-spice and licorice on the nose. Flavors of cherry, red currants, and raspberry emerge on the palate with accents of clove, cocoa, and herbs. With an pleasant acidity and interesting layers, fans of complex Pinots will enjoy this bottle.

Rating: 90

Winery: Ampelos Cellars

Grape(s): Grenache

Region: Santa Barbara County

Year: 2008

Special Designation: Delta

Price: 30-35

Review:

A bouquet of bing cherry, bramble fruit, and spice greets the senses. A sip reveals flavors of cherry and blackberry accented by suggestions of sweet spice and pepper. A light, approachable red, that’s smooth with a few lively highlights, it’s ideal to pair with a chicken pizza or a pasta in a light tomato sauce

Rating: 89

Winery: Ampelos Cellars

Grape(s): Syrah

Region: Santa Barbara County

Year: 2008

Special Designation: Gamma

Price: 30-35

Review:

Aromas of blueberry jam, cherry, and red currants come together with notes of dark chocolate and spice on the nose. With a sip, bramble fruit and cherry flavors with accents of cocoa and earth emerge. A rich red wine with supple tannins, if you enjoy dark, slightly earthy reds, this is a bottle to try.

Rating: 88

Winery: Cass

Grape(s): Viognier

Region: Paso Robles

Year: 2011

Special Designation: (none)

Price: 20-25

Review

A bouquet of apricot, banana, melon, and floral suggestions rises up from a glass. Notes of apricot, granny smith apple, and citrus fruits come together with hints of minerals and springtime flowers on the palate. A crisp Viognier, if you enjoy lively, floral whites, this is a wine for you.

Rating: 88

Winery: Cass

Grape(s): Syrah 80% Grenache 20%

Region: Paso Robles

Year: 2011

Special Designation: Oasis Rose

Price: 20-25

Review

Aromas of strawberries and cherries accented by suggestions of herbs and sweet spice can be discovered on the nose. Ripe raspberry, strawberry, and watermelon flavors emerge on the palate along with a hint of spice. Light, fairly crisp, and fruit driven, fans of easy-drinking Roses will enjoy this wine.

Rating: 87

Winery: Cass

Grape(s): Roussanne

Region: Paso Robles

Year: 2011

Special Designation: (none)

Price: 20-25

Review

Aromatics of spring time flowers, banana, lemon, and light spice rise up from a glass. The palate delivers flavors of tropical and citrus fruits that mingle with suggestions of white blossoms and white pepper. A round, floral wine that ideal for food, fans of rich whites with a slightly chalky character will enjoy this bottle.

Rating: 88

Winery: Halter Ranch

Grape(s): Petit Verdot 25%, Cabernet 25%, Syrah 24%, Merlot 15%, Malbec 12%

Region: Paso Robles

Year: 2008

Special Designation: Ancestor

Price: N/A

Review

Aromatics of currants, cherries, and blackberries mingle with notes of dark-chocolate on the nose. A sip reveals flavors of bramble fruit and black currants complicated by suggestions of anise, dark-chocolate, and oak. A rich red, with supple tannins, fans of dark, concentrated Bordeaux-style blends should try this bottle.

Rating: 89

Winery: Halter Ranch

Grape(s): Grenache 44%, Syrah 28%, Mourvedre 20%, Picpoul Blanc 8%

Region: Paso Robles

Year: 2011

Special Designation: Rose

Price: 15-20

Review

Sweet red berry aromas rise up from a glass. Cherry, watermelon, and cranberry flavors dominate the palate along with hints of spice. A laid-back wine, that’s quite approachable, it’s ideal for fans of easy-going Roses.

Rating: 87

Winery: Pomar Junction

Grape(s): Viognier

Region: Paso Robles

Year: 2009

Price: 20-25

Review

Aromatics of pears, perfume, and citrus fruit greet the senses. The flavor profile opens up with notes of pear and tangerine accented by robust floral highlights. Nice and round on the palate with a fresh acidity, it’s ideal for fans of lively, floral whites.

Rating: 88

Winery: Pomar Junction

Grape(s): Zinfandel

Region: Paso Robles

Year: 2009

Price: 30-35

Review

The nose offers aromas of cherries, dark raspberries, and blueberries along with notes of spice. The palate delivers flavors of red berries and jammy bramble fruit accented by hints of white pepper and all-spice. This is a bottle for fans of smooth, ripe Zins with modest spice.

Rating: 89

Winery: Pomar Junction

Grape(s): Pinot Noir

Region: Paso Robles

Year: 2009

Price: 30-35

Review

Aromas of ripe red fruits along with hints of roast meat and vanilla rise up from a glass. With a sip, flavors of plum and strawberry drift across the palate accented by suggestions of sweet spice and earth. It’s a light, approachable Pinot that’s ideal for fans of a more laid back style.

Rating: 86

Winery: Riverbench

Grape(s): Chardonnay

Region: Santa Barbara County

Year: 2010

Special Designation: Estate Grown

Price: 20-25

Review:

A bouquet of tropical fruit, apple, and sweet spice greets the senses. Flavors of apple, mango, and passion fruit mingle with suggestions of clove and vanilla. A rich Chardonnay, with a welcoming acidity, fans of lush, balanced whites will enjoy this wine.

Rating: 90

Winery: Riverbench

Grape(s): Pinot Noir

Region: Santa Barbara County

Year: 2010

Special Designation: Estate Grown

Price: 25-30

Review:

Aromatics of red berries, smoky oak, sweet spice, and minerals rise up from a glass. A sip reveals flavors of raspberries and strawberries accented by notes of all-spice, earth, and smoke. A fairly bright, balanced Pinot, if you enjoy lively fruit with a moderate earthy character, give this bottle a try.

Rating: 89

Winery: Riverbench

Grape(s): Pinot Noir

Region: Santa Barbara County

Year: 2010

Special Designation: Mesa

Price: 45-50

Review:

Lovely red berry aromas meld with suggestions of vanilla and earth on the nose. Flavors of cherry and strawberry with accents of bacon, spice, and earth emerge on the palate. A Pinot offering light, lush fruit and a welcoming acidity, fans of approachable, layered reds will enjoy this wine.

Rating: 90

Winery: Robert Hall

Grape(s): Viognier

Region: Paso Robles

Year: 2010

Price: 15-20

Review

Aromas of honeysuckle and citrus blossoms meld with suggestions of peach and dried apricot on the nose. A sip reveals flavors of peach, tangerine, and mango with accents of minerals and springtime flowers. A light and fairly crisp wine, if you enjoy approachable , floral whites, give this bottle a try.

Rating: 87

Winery: Robert Hall

Grape(s): Sauvignon Blanc

Region: Paso Robles

Year: 2010

Price: 10-15

Review

The nose offers up aromas of tart pineapple, lime, and granny smith apple. The palate delivers lively notes of citrus fruits and green apple with accents of minerals and pistachios. A light white that’s rather dry, if you enjoy a tart flavor profile, give this bottle a try.

Rating: 86

Winery: Robert Hall

Grape(s): Orange Muscat

Region: Paso Robles

Year: 2010

Price: 10-15

Review

Aromatics of orange blossoms, tangerine, honey and sweet spice rise up from a glass. A sip reveals flavors of tropical fruits accented by highlights of orange, sweet spice, and floral notes. A fairly light, floral wine, fans of semi-sweet whites will enjoy this bottle.

Rating: 88

For me, sipping Scotch is like slipping into a time machine, setting the controls back to the 30’s and reliving the golden age of art deco and Bogie and Bacall or more accurately, Bogie and Bergman in Casablanca. Scotch transports me back to what I imagine was a more laid back time, a more elegant time, a time of tagging along with Indiana Jones, a time when every man was a seedy detective and every woman was a slinky dame and everyone smoked unfiltered Lucky Strikes all the time.

Back then all of life’s scenes were played out in smoke filled joints just around the corner from the Empire State Building or not far from the jewel like glass crowns and glass wrapped corners of the Chrysler Building. Men always wore suits and ties outside, while inside they donned smoking jackets, and if you were lucky enough to be Hugh Hefner, you wore lounging pajamas. Women wore long flowing dresses and the highest of high heels accented by black stockings with those sexy seams running up the back. They slipped on hats that covered part of their faces obscuring at least one eye and creating an air of intrigue that was accented by netting that made them seem that much more mysterious and inaccessible. Everyone spoke unhurriedly, while spilling double entendres and leaving every sentence open to numerous interpretations as they languorously sipped their Scotches and sexily blew smoke in each other’s faces.

Even Fay Wray, at the peak of her panic, in King Kong’s gargantuan gorilla grip atop the Empire State Building, torpidly stretched out her lithe limbs and allowed her flowing pink nightgown to slide sexily around her body while she kicked her high heeled feet. And who can ever forget Ingrid Bergman imploring Sam to “play it again” in Rick’s joint in Casablanca or Bogie’s final line in that movie when he said, “Louis, I think this is the beginning of a beautiful friendship”.

That’s where good Scotch takes me, to a mythical and magical time that may have never existed but certainly should have. With every smoky sip, I seem to fly back to that time and end up staring into Lauren Bacall’s or Ingrid Bergman’s eyes while my hand rests languidly upon her thigh. If your Scotch doesn’t have the same effect on you I recommend you switch to this Scotch.

In 1886 William Grant took a break from getting his wife pregnant and with his seven sons and two daughters built their distillery by hand and called it Glenfiddich, meaning Valley of the Deer in Gaelic. In December of 1887, they produced their first dram of Scotch Whiskey and since then the family has been producing some pretty decent Scotch. This 12 year old Single Malt Scotch Whiskey is aged in Oloroso Sherry and Bourbon casks.

The Nose is certainly smoky and begins my journey back in time with its hints of light citrus and pear and notes of oak and vanilla. It’s just the way I prefer my dames to smell when they walk by me as I lean against the bar and eye them.

As it passes my lips it is unmistakably smooth scotch with a smoky mouth and hints of innocent vanilla not unlike a deep kiss from a beautiful 3^rd cousin.

The finish is smooth and saucy warming my throat all the way down to my stomach. For the price this is very, very nice and now hovers around $25.00-30.00/750ml bottle. Amazingly enough, her 15 year old sister is available these days for just a few dollars more and is well worth looking into. I’ll look forward to meeting you at Rick’s Place this weekend for some Scotch.

By George Brozowski

For more George’s Rants and Raves click here

An acai berries palm

Acai

Acai berries (pronounced ah-sigh-ee) have a light chocolate aftertaste and are similar to sour fruits like raspberries or cranberries.

Grown in Brazil on acai palm trees in the Amazon rain forest, these berries have a dark purple color and are about the size of a grape. Since they are extremely rich in nutrients, Natives have made this berry a major part of their diet for hundreds of years. Since these berries are highly perishable, spoiling within a few hours after harvest, they are most commonly found in powder form here in the U.S. added to protein shakes, ice cream, and supplement powders. Acai’s health benefits include:

• Promote weight loss
• Boost energy & stamina
• Support the immune system
• Promote more restful sleep
• Fight aging and inflammation
• Protect against heart disease
• Increase libido

Goji Berries Waiting for Harvest

Goji

Goji berries (aka wolfberries) grow on evergreen shrubs in China, Mongolia, and the Himalayas in Tibet. Used by herbalists for over 6,000 years, these berries are usually sold dried and look like red raisins. Primarily and most effectively ingested as a juice, they are also added to trail mixes. These mild and tangy fruits have the following health claims:

• improving eyesight
• enhancing sexual function and fertility
• boosting immune function
• improving circulation
• have more antioxidants than any fruit in the world, even the acai

Recap

A somewhat superficial but helpful distinction to keep these berries straight in your mind is to think of goji more as a tangy fruit that can be eaten as a raisin or imbibed as fruit juice while acai is more of a dessert berry with chocolate undertones mixed as a powder into either protein shakes or ice cream.

By Steve Mirsky, Gastrotraveling.com

Chef Christopher Koetke, Les Nomades, Chicago, Illinois, has been a culinary instructor at The School of the Culinary Arts of Kendall College in Chicago, Illinois, since January 1998. He was appointed Dean of the School of Culinary Arts in 2005. Koetke began cooking professionally in 1982 and cooked in some of the finest kitchens in France. He was named Chef of the Year by the Chicago chapter of the International Food and Wine Society.

Made with :
Maple Leaf Farms Ducklings

Servings: 6

Duck Wheat Berry Ragout Ingredients:
2 1/2 c1/4 cup Wheat Berries
3/4 cup Water
1/4 cup Vegetable Oil
6 Duckling Bone-in Leg & Thigh (8 oz. each)
2 cups Red Wine
1/2 cup Onions (chopped)
1/2 cup Celery (chopped)
1/2 cup Carrots (chopped)
4 Garlic Cloves
6 cups Brown Duck Stock
2 Thyme Sprigs
2 Bay Leaves
2 tspn. Black Peppercorns, tomato paste
2 tspn. Tomato Paste
1 tspn. Salt

Method:
1. In hot skillet, toast berries until they begin to pop. Place in water: soak in refrigerator overnight.

2. Simmer water and berries for 1 hour or until tender; drain.
Saute duckling legs in 2 Tbsp hot oil until golden brown; remove duckling, Deglaze with wine; reduce by half.

3. Heat remaining oil. Add duckling legs, reduced wine and remaining ingredients; simmer covered for approximately 1-1/2 hours or until tender. Remove duckling from braising liquid; strain. Reserve 3 cups; reduce remaining liquid until thick.

4. Remove meat from bones; mix with reduced liquid and wheat berries, Keep warm.

Roasted Garlic Sauce Ingredients:
12 Garlic Cloves
Olive Oil (as needed)
Reserved Braising Liquid

Method:
Cover garlic with oil. On low heat, bring to a simmer and finish cooking in 350°F oven until garlic is golden brown. Reduce braising liquid to 1 cup. Place garlic, 1 tbls. garlic oil and braising liquid in blender; puree until smooth.

Vegetables:
Zucchini, Carrots, Turnips (julienne as needed)
Red Swiss Chard Leaves (as needed)

Method: Blanch vegetables

Duckling:
3 cups Duck Stock
6 Boneless, Skinless Duckling Breasts (8 oz. each)

Method:
In simmering stock, poach duckling until desired doneness has been reached; thinly slice.

Garnishes:
Asparagus Spears (cooked)
Potatoes (thinly sliced, fried as needed)

To Serve:
Place Swiss chard in center of plate. Top with ragout and surround with julienne vegetables. Spoon sauce on plate and place duckling on sauce. Garnish with asparagus and sliced potatoes.

 

Rhum Clement, the world’s leading producer of A.O.C. Martinique Rhum Agricole better, for Spring and Summer is celebrating its 125TH ANNIVERSARY, commemorating over a century of dedication to quality, craftsmanship and superb taste. Here’s one of their favorite cocktails if you want to celebrate in style.

 

We continue our look at the Central Coast Vineyard Team and their Sustainability-in-Practice certification with part two of our interview with Kris Beal, the program’s director. If you missed part one, you can view it here, along with our tasting panel’s reviews of SIP Certified wines from Monterey County and the Arroyo Grande Valley. This week we look at how the program has helped growers improve production and our panel reviews SIP wines from the Edna Valley.

What are some ways the SIP program has helped to improve production practices for growers?

One piece of information I’ve got from people in the program is how valuable it’s been to have to document and track everything, and how the certification forces different parts of their operation to communicate regularly. There may have been a time when the irrigation people weren’t really talking to the pest control people or weren’t involved in decisions about equipment. But the process of having to go through all the questions and requirements of the program means different parts of the team are working together much more often. And people have said that’s been quite valuable since it’s made everyone more integrated in terms of how they interact with each other and with the property.

Conversely how have the growers helped to improve or maintain the standards of certification?

We have a regular process where the standards or rules get reviewed every year, and we always ask for feedback from the people who are going through the process. We might find a word here or there that needs changing. Of course, any changes are vetted by technical advisers, but we are always looking for feedback from people that are in the SIP program or people who are observing it. It’s part of our regular process for updates.

Do you get feedback from vineyards and wineries that they’ve improved upon their previous practices after going through the certification process compared to when they were operating independently?

We find that people that want to be certified are already going to be leaning towards a sustainable philosophy. So how much that changes as a result of certification varies. Some people say that they were doing all the stuff before, but they weren’t keeping records of it. Others say that they had to change a few things in order to comply with some of the rules. Really, it’s just different case by case.

Check back next week for the final installment of our interview with Kris as well as reviews of SIP Certified wines from Paso Robles and Santa Barbara County.

Reviews of SIP Certified wines from the Enda Valley:

Winery: Baileyana

Grape(s): Chardonnay

Region: Edna Valley

Special Designation: Firepeak Vineyard

Year: 2009

Price: 25-30

Review

A bouquet of pineapple, citrus, and creamy oak rises up from a glass. The palate delivers lively notes of tropical fruit and lemon along with suggestions of vanilla and toasted coconut. With a welcoming acidity and a nice balance of fruit and barrel notes, fans of crisper Chardonnays will enjoy this wine.

Rating: 89

Winery: Baileyana

Grape(s): Pinot Noir

Region: Edna Valley

Special Designation: Firepeak Vineyard

Year: 2009

Price: 25-30

Review

Aromas of black cherry, strawberry, and raspberry jam combine with hints of vanilla and candied walnuts on the nose. Flavors of cherries and boysenberries meld with suggestions of all-spice and mineral on the palate. An approachable Pinot, fans of dark fruit and a light mineral character will enjoy this wine.

Rating: 89

Winery: Chamisal Vineyards

Grape(s): Pinot Noir

Region: Edna Valley

Year: 2010

Price: 35-40

Review

A bouquet of cherries, plums, smoked meat, and spicy oak greets the senses. A sip reveals flavors of bing cherry and tart raspberry accented by notes of game, earth, and spice. A light, lively Pinot, fans of bright fruit and a softer body will enjoy this wine.

Rating: 86

Winery: Chamisal Vineyards

Grape(s): Chardonnay

Region: Edna Valley

Year: 2010

Price: 20-25

Review

Aromas of pineapple, white peach, and fresh figs mingle with notes of vanilla and sweet spice on the nose. Flavors of pineapple and pear emerge on the palate accented by highlights of vanilla and lemon. A light Chardonnay with a moderate acidity, if you like easy-going whites, give this bottle a try.

Rating: 86

Winery: Claiborne & Churchill

Grape(s): Riesling

Region: Edna Valley

Year: 2010

Price: 15-20

Review

Aromatics of peaches, apples, and honeysuckle greet the senses. After a sip, flavors of green apple, pear, and citrus fruits unfold on the palate along with a few floral notes. A nice, crisp wine that’s ideal for pairing with food, pick-up a bottle if you enjoy light, floral whites with a fresh acidity.

Rating: 88

Winery: Claiborne & Churchill

Grape(s): Pinot Gris

Region: Central Coast

Year: 2010

Price: 15-20

Review

A bouquet of honeydew melons, pears, minerals, and almonds rises up from a glass. The palate delivers flavors of melon, pear, and apricot accented by notes of honey, floral and black licorice suggestions. Quite rich and round for a Pinot Gris, it’s perfect for fans of mouth-filling whites.

Rating: 90

Winery: Tangent

Grape(s): Sauvignon Blanc

Region: Edna Valley

Year: 2010

Price: 10-15

Review

A bouquet of tropical and citrus fruits with an accent of fresh minerals greet the senses. A sip delivers flavors of lime, grapefruit, and mango along with highlights of grass and minerals. A fairly light, lively white, fans of crisp Sauvignon Blancs will enjoy this bottle.

Rating: 89

Winery: Tangent

Grape(s): Albarino

Region: Edna Valley

Year: 2010

Price: 15-20

Review

Aromatics of grapefruit, tangerine, lime, and white peach rise up from a glass. Citrus fruits and peach flavors meld with suggestions of minerals and grass on the palate. A lively wine, with a nice, round mouthfeel, this bottle is ideal for fans of crisp whites with a light mineral character.

Rating: 90

Winery: Tolosa Vineyards

Grape(s): Syrah

Region: Edna Valley

Year: 2009

Price: 25-30

Review

Aromas of blackberries and plums meld with suggestions of leather and floral notes on the nose. The palate offers flavors of bramble fruit and plum with accents of spice, oak, and anise. A Syrah modest spice and supple tannins, this is a red for fans of reds with a nice balance of fruit and non-fruit flavors.

Rating: 89

Winery: Tolosa Vineyards

Grape(s): Pinot Noir

Region: Edna Valley

Year: 2009

Price: 25-30

Review

A bouquet of bing cherries, plums, and earth rises up from a glass. The palate opens up with flavors of black cherry and plum accented by hints of chalky minerals and soft spice. A laid-back red with a slight mineral character, fans of wine that are easy-to-drink but dry at the finish will enjoy this bottle.

Rating: 87

Winery: Tolosa Vineyards

Grape(s): Chardonnay

Region: Edna Valley

Year: 2009

Price: 20-25

Review

Aromatics of green apple and Asian pear accented by hints of chalky earth and citrus peal rise up from a glass. The palate offers flavors of pear, apple, and tangerine along with suggestions of minerals and spice. A crisp Chardonnay that’s fairly dry but still offers plenty of fruit, it’s a ideal bottle for warm spring evenings and grilled seafood.

Rating: 88

Winery: Zocker

Grape(s): Gruner Veltimer

Region: Edna Valley

Year: 2011

Price: 15-20

Review

A bouquet of lemon, honeydew, minerals, and white spice greets the senses. The palate delivers notes of melon and citrus fruits that meld nicely with suggestions of minerals and coriander. A crisp, clean white, fans of lively fruit and a light chalky character will enjoy this bottle.

Rating: 90