Wine Entrepreneur Life

Selling wine has its benefits. Learning about wine is a parallel story for me. How the wine is produced, whether chemicals added or all-natural, speaks a story about the belief and philosophy of the producer. Similarly, cultivating grapes is also a process balanced by artisan and science. Things are done a certain way according to the person in charge and their ability to navigate the inevitable variables like weather, disease, being consumed, and other things that affect the ability to grow excellent grapes and ultimately make excellent wine. The intricacies and details about the cultivation of a fruit are rich with meaning. The soil, the roots, the vines and leaves, the farmer, the water and sun, have very deep connections with the Bible and how I understand the world around me. Jesus spoke in parables about the soil and seeds. Jesus called himself the vine and we the branches; Apart from him we can do nothing. He called himself living water; and whoever believes in Him will have rivers of living water flowing through them. Something I’ve learned recently is that this way that I learn has led me to another secret: that everything we do in life is done a certain way for a reason- a person’s philosophy. We make decisions based on beliefs. Those beliefs can change, but can be difficult at times. Tradition plays a role here, as well as many other societal influences. Whether it be making wine, or selling it, we will all choose a certain way of doing it and/or NOT doing it. I am lucky to have chosen something I am passionate about to make a living. I am lucky! But, now my focus is being shifted toward the gratitude for that and the expansion of what it means. I am not solely focused on this passionate love, but I am being taught how it ALL connects- the bigger picture. I can see how the parallels are reflected in other passionate ventures, also. In my own life, all these beliefs are being tested and tried. Like what kind of fruit am I producing? Have I been chemicalized and watered down? Are my roots deep and in good soil? Have I hidden anything about my process? Or is the light shining on everything? The accounting, the offering of information, the telling of the story; these are all parts of the business. This is where the truth is revealed. People will taste the wine and decide- the interpretation process starts. This is where our words will line up with our fruit- our product. We sell it. The hope is that our product will make a connection with the person drinking it and interpreting it. Our hope is that they will believe in the story. Our hope is that they will see past their own expectations and to taste the truth about where the wine comes from and who made it. This is where I am. I am literally, currently here in my own life- telling my story vulnerably, knowing that my process is ever-changing, and recognizing the stones in my own soil can be hard. It is a Godly story, and making changes in my own philosophy is something that is learned. I hope to share these treasures. I was made to live passionately and connected to what I believe. This is my business. This is the story I sell. I am discovering the fullness of Life!

Burgundy Research: Lucky Me!

I have a customer who has become excited about Burgundy which subsequently has directed me to learning what my client is learning. Researching Burgundy is so fun and hard at the same time. Keeping up with vineyards, producers and negociants is quite the challenging task, especially for someone without the highest level of organization skills naturally.

I knew what Burgundy was - Pinot Noir - and I knew I liked it. While working at a local hot spot restaurant, I got to open a few different wines from Burgundy like Jean-Marc Pillot and Jean-Marc Morey wines which I now understand have completely different styles. At that time I was suggesting upon basic understandings of the regions and paying attention to the nuances of the wine when I poured it in the glass and smelling the bottle as the client was tasting and approving. At BEST the customer would recognize my honest passion and offer a glass for me to taste - the best way to learn. I also learned the specialty within variations of vintage. To give a visual, 2007 Calera Jensen wines compared to 2009 Calera Jensen Pinot. We had a party of about 12 gentlemen, a client that likes to BUY GOOD WINE (you know what i mean). We had about 6 of the 2007 and then had to move into 2009. The '07 showed a bold, deep richness and the '09 shows an elegance and grace that only Pinot Noir can. AWESOME differences.

About 2 months ago a client talked about finding Burgundy wines for him because the storms in Burgundy the past few years ruined a bunch of crop and will affect availability of the wines especially here in the RI market. The first wine I started looking for was Hubert Lignier Morey-Saint-Denis 2009, 2010 and 2011. We found zero 2009, 3 bottles of 2010, and a 12 pack of 2011. Finding the wines, which wasn't even really hard, receiving them and selling them to him made me so proud. I felt like I knew what I was doing... I kinda still do.

Something that I know about myself is that I am so lucky to have found something that I do, and can make money with, that I do not question at all - learning and teaching wine. There is no hesitation in my movement forward with this. As I learn, I realize how much I did not and do not know- and I am totally ok with that. I get even more excited knowing there is more to learn!

I've acquired and am reading some new books. The two I currently have in my bag are The Great Domaines of Burgundy and The Secrets of the Sommeliers.  Thanks to my client for doing it first and telling me what he is reading.

Things will come up that can momentarily seem like extra work (researching where to find Burgundy wines). The reward comes in the end of learning something new - adding to the repertoire in weapons of experience. No one can make you know something you want; you must be introduced and then go and get more of it! You must be humble and open to new experience, recognize the value, see it as something you want, and go get more of that image and information you now desire.

Dick took me aside while carrying cases to his car and said, "If you really want to make money, you have to sell Burgundy. You have to learn Burgundy!" I will never forget that. I am currently on that mission to learn and see the truth of that statement.

Here is a few recent finds:
2007 Barthod Chambolle-Musigny
2009 Barthod Chambolle-Musigny
2011 Barthod Chambolle-Musigny
1999 Anne Gros Chambolle
2010 Fourrier VV Gevrey-Chambertin
2011 Fourrier VV Gevrey-Chambertin
2011 Fourrier VV Morey-Saint-Denis "Clos Solon"
2010 Lignier Morey-Saint-Denis
2011 Lignier Morey-Saint-Denis
2012 Lignier Bourgogne Rouge
and more...

I have my eyes set on the Rene LeClerc Bourgogne Rouge (declassified Gevrey-Chambertin)
CHEERS!

If I had a Million $$!! It's not about the money.

What would I put into my own wine cellar? and how much of it?! A (most amazing) customer has asked that I help choose wine to put into their cellar. When I think about it, it would be EASY to just fill up the spaces and holes with a list of wines I know are great. I know that this is not the best way.

How would I do it?- Anyone can make a list of wines that are expensive, or talked about, then close their eyes and point their finger blindly and say "I'll have 12'a those and 12'a those." This is meaningless. Do not rely solely on the experience of others? This is like trusting someone else to create your personal experiences. Wouldn't it be more valued to start with what you know, and move from there into learning about new wines and putting them away for later enjoyment and sharing with others?

I immediately think of one of my favorite Pinot Noirs- Lucien Crochet "La Croix du Roy" Sancerre Rouge. I would IMMEDIATELY put a case of that in my cellar. Why? Because I will never forget the time I first tried it- I will never forget how the aromas jump out of the glass and fumigate any anxiety away from my brain. I am ALWAYS excited to open a bottle of this. Also, IMMEDIATELY I would put a case of Belle Pente Vineyards Yamhill-Carlton Pinot Noir into my cellar. Enjoying this wine with the wine maker while dining at Jamestown FISH will forever be branded in my most favorable moments. I do believe that Oregon is the new Burgundy, or at least the style of wines that come from this region are just very Burgundian in style. Also, I have had the aged versions of this wine and know that it will gain wonderful complexity over time. I would IMEDIATELY put a case of Cathy Corison Cabernet in my cellar. I know she is a "lifer" in the passion for wine, a consultant to many highly sought after California wines, and a secret to many consumers. This wine is NOT expensive at $90 or $150/ bottle- it's quality far exceeds it's price. I did enjoy this wine for the first time on my 30th birthday.

The most important part of this IS the process. How I help others choose the wines in their cellar is the value of my cost. My goal is to create the most meaningful wine cellar I can for them, which in return gives them a cellar full of meaningful experiences for them to share with others.

Listening?! RONCO MALO BARBERA D'ASTI.

Am I listening? Sometimes I need a good smack in the face, a good finger at my nose, to tell me to pay attention!! My excuse? I'm diagnosed ADD. Good thing I love my job.

I'm dating someone; which means dates (learning)- which means dinner, wine and conversation. So we went out last night all fancied up, and she is stunning! Hadn't seen my lady dressed up like that (ohmygoodness). All eyes on her. And Ears.

I brought two wines with us to a restaurant (I was that guy) in Tiverton - The Boathouse, Newport Restaurant Group. They are special wines I've been waiting to share!

TO START: CHAMPAGNE - Guy Larmandier Grand Cru Cramant Blanc de Blanc - When I first sipped it I realized it was blanc de blanc (100% Chardonnay) which i didn't necessarily take note of before it was opened. I was immediately excited by the vivacity. Not super creamy or yeasty, but elegant, big and crisp with bright acidity -like linebackers taking ballet. So so good with a gorgeous girl, burrata tomatoe salad and steamed mussels! In the back of my mind I desired a decanter for this bubbly madness. Yet, t'was not the time or place - we didn't have time. Moving on...

SECOND: This is where I was smacked IN THE FACE. Just like the first look at my date, Mary, on this evening, I was stunned by the Ronco Malo Barbera. First sip reaction, "smooth" quoting Mary. And it was, a big Barbera, supple, super structured and strong backboned. After some time in the glass, sipping lightly to sense the change, it opened like a glorious sunflower following the sun chasing it's glory (Hallelujah!). It was so good!! Emphasis on the black cherry notes pouring from it. Rounded with some light licorice, cleansed with perfectly balanced acidity. PERFECTLY BALANCED LINGERING BIG FRUIT STRUCTURE. For $30ish bucks, depending where you get it, extremely over-delivers and will age very well.

So, admittedly, we took half of the bottle home, and I brought it to work to share- in typical evangelical form. Sipping now, with fresh made shiitake and spinach pizza- GLORY. I shared with a local Italian gentleman expecting some sort of excitement. nothing. I instigated to get some feedback, he was not intrigued. I concluded he wasn't listening.

Stay bright, and pay attention everyone! Glory is everywhere!

Merry Christmas from Chassagne-Montrachet

First off, MERRY CHRISTMAS.

Well, I got the day after Christmas off.      I can feel the rest of my thoughts catching up with me, hitting me in the back of the head as I have stopped. Please, forgive my absence, and allow me to share:

I had the joy of sharing what was the best white wine I've ever had thus far, to date, and probably the most expensive, which happened to be a gift from my boss, Maria:

Jean Marc Pillot Chassagne-Montrachet premier cru- La Maltroie 2010

How do I know it's the best white wine I've ever had? Because I could not stop finding more pleasantries while drinking it. It had never-ending pleasing character and qualities which my palette finds enjoyable.

What qualities are those? As soon as I opened it I could smell the apply tart-freshness coming from it. Luscious, juicy aromas enticing the senses to come dive in. A bit of earth you can sense from the robust character of the Chardonnay grape- a rustic, confident hint of honesty.

I was anxious at the first sip knowing I was getting into a wine of character I've not experienced before.  Excited, but nervous perhaps for a let-down, or an experience happening outside of my ability to understand; Nervous for my self not being good enough. Yet, as high quality craftsmanship should express, this wine is undeniable, inviting anyone who drinks it to have more.

Like it hit every corner of my mouth, my senses were endlessly connecting notes defined by all I know as excellent.

Fresh, juicy, ripe green apple; Honey; light notes of hay; candied lemon; bruised apple; ripe pear; minerality like fast-moving, fresh river water;

We had butternut squash with gorgonzola, broccoli rabe simply done with garlic and olive oil, peruvian purple potatoes with sour cream and a little butter, and a standing rib roast with herbs and garlic. A guest brought an italian red wine which would be considered proper for such a meal and I poured myself some, but kept my Burgundy even closer. I was half surprised and half not to find that this white wine paired extremely well with this meal. Sensing more of the fresh acidity combatting (palette cleansing) and complementing the fattiness of the meat, the herbaceous character from the broccoli accenting the honey character in the wine, and the squash and gorgonzola accenting the tropical fruit expression in the wine- I just couldn't get enough.

In proper form, I am sad to finish the bottle. Nonetheless, a forget-less experience.

Hope everyone had a Merry Christmas, whether simple or grand cru classe. And, also, have a Happy New Year!!

Stoneacre Pantry

I first learned about these new guys in town over the summer. I heard they wanted to start a butcher shop, a restaurant, a wine shop... all this word of mouth. When I did meet Chris Bender, I thought he was super nice, but others around me were vocal about their own skepticism. 

So naturally, I turned on the discernment radar. What are these guys really trying to do? 

There are three partners, but Chris Bender is the only one I have had the opportunity to really converse with.

Chris came into Newport Wine Cellar a few times. Discernment radar on. I learned that Chris has an import license. Through minimal conversation, I learned that Chris knows his French and Oregon wines. I learned that Chris is not pretentious or snobby. I learned that Chris is super sharp and focussed, without being completely blinded by his work. Chris is a genuinely nice and open person with nothing to hide. 

Stoneacre Pantry the first time had not yet received there license to serve alcohol. I love BYOBs because I can bring my own choices of wine without spending billions! I made it a date inviting a beautiful young lady to join me. It was an experience made extra special by the chef sharing some special treats he made for us to try. The fresh lobster consumme in between courses was perfect with the Bugey Pinot we had- both acid driven. Everything we had was delicious. I brought the Justin Cabernet which went perfect with the Pork Belly dish on the menu. The Scallop dish my date had order paired well with the Bugey Pinot again, yet I remember it had enough power and elegance on the plate to pair with the Paso Robles Justin. In true generous fashion, Chris shared some '98 Rivesaltes with dessert to finish off the evening.

Stoneacre works together with local businesses. Buying farm fresh vegetables from local friends and fresh daily bread through a local shop I know very well, they have proven to be just some really cool guys doing great business. 

Last night a friend and I decided to just get a drink at Stoneacre. We found seats at the bar next to some friendly locals. My friend does not drink wine, so we decided to try some Bourbon! I was excited to see the wine list as their license is in full effect- they pour Puffeney Arbois Troussard BY THE GLASS! To no surprise Chris has some serious gems hand-picked by himself- Yes i tasted; yes they are spectacular. 

This writing is not supposed to be all about Chris, but it says a lot about a person and the business when they just share openly the knowledge and experience they have acquired. Chris truly is a genuine nice and open person with nothing to hide. All that skepticism I felt from others in the beginning is fear. This is not a game to Chris and his partners; they are ahead of the game on many levels. Criticism and personal opinions are inevitable and unavoidable. There is no doubt in my mind that these guys can deliver a thoughtful new experience that will challenge and expand our current knowledge and experiences. They are a perfect addition to the local intellectual foodie community. 

(I'm still pondering the peach crumble, thyme blueberry compote, and mint ice cream... had with my bourbon.)

Cheers!!

FALL into place.

So, the weather has been perfect. But fall is here and what does this mean? RED wine. I've been branching into uncharted territory with these white wines and rosé all summer. And I am thankful for it!

But praise the Lord, it is FALL and I can dive into glasses of Pinot Noir, Nebbiolo, Poulsards and other elegant wines for this season upon us! Now, I have not completely let go of whites as I crave the Donkey and Goat Sluice Box, Red Hook skin-fermented, and some Garnier Chenin Blanc. Call them funky, call them rebels, whatever you call them just ask your local wine shop for some unfiltered skin maceration fermentation.

'Tis the season for a little extra juice and flavor.

Cheers.