Attention, shoppers. If you haven't already noticed, this holiday season may be the best in years for finding great wine deals. Make that the best ever. Why?
For one, there is more variety of styles on retail wine store shelves than ever. It used to be, for instance, that all California Chardonnays were fat, flabby, and sweetly oaked (tasting like vanilla, sticks of butter or burnt 2x4s); but now there are wineries producing lighter, crisper Chardonnays, tasting more like minerals or steel than woody tutti-fruitiness.
Better yet, it’s not just all about Chardonnay. The alternatives – especially if you’re shopping for Lodi grown wines – are also more numerous than ever. If, for instance, you like a bone-dry white, you can choose between Grenache blanc, Vermentino, Verdelho, Verdejo, Picpoul blanc, Chenin blanc, Sauvignon Blanc, Kerner, Albariño and more, plus any number of inventive blends...Continue »
2018. Remember this year, which will in all likelihood turn out to be a red-letter vintage for the Lodi Viticultural Area.
Most of Lodi's vintners have been pretty low-key about this. Almost as if they don't want to jinx a good thing, while the promising new wines are still resting in tanks and barrels. But some are coming out and saying it: "2018 will be a great year for Lodi wine," says Acquiesce Winery owner/grower/winemaker Sue Tipton, "the best I've ever seen... I've been talking to other Lodi winemakers, and they're all really pumped up about it..."Continue »
Because we are nosy, we asked a few people associated with the Lodi wine industry about the first time they became hopelessly “hooked” on wine. Not everyone is born into it, like many of the third, fourth, even fifth or sixth generation winegrowers in the Lodi wine region (in that regard, Lodi is almost “weird," or very European, compared to other American wine regions).
But for many wine professionals, there is very much a definitive “first time” – especially for those who had been bitten by a “wine bug” so bad, they decided to make it their career, or life-long pursuit...Continue »
At the beginning of this month (December 2018), PRIE Winery quietly released its 2017 PRIE Silvaspoons Vineyard Alta Mesa-Lodi Mencía ($33). Only 1 barrrel (adding up to 22 cases) was made; representing, as it were, the first commercial bottling of Mencía grown and produced in California – significant even if a single barrel is less than an eye-drop in the vast ocean of wine produced all around the world each year.
But it means something because, well, big things always start off as an inkling in someone's mind; followed by a first cautious, maybe even shaky, step.
As wine grapes go, Mencía is a relatively little-known red wine varietal, even if cultivated in Spain’s Bierzo region probably since the days of the Roman Empire. While Mencía is not a mainstream varietal, there are more than a dozen different brands imported into the U.S. from Spain. Consequently, over the past twenty or so years, Mencía has become something of a wine geek’s varietal...Continue »
Like many of Lodi’s own growers and vintners, Steven Kent Mirassou is a living, walking, talking piece of California wine history. In Mirassou’s case, as a representative of six generations of California winegrowing; his lineage tracing back to French emigrant Pierre Pellier, who first founded a winery and established vineyards in Santa Clara Valley (now buried under the edifices known as Silicon Valley) back in 1854.
In 1881 Monsieur Pellier’s oldest daughter Henrietta married another vintner named Pierre Huste Mirassou, and a classic California brand was born. In the 1960s, the family’s Mirassou Vineyards – by then, pushed down into Monterey County’s Salinas Valley by Bay Area urban sprawl – was among the vanguard of modern day California wine pioneers. Their mechanical harvested Chenin blanc (a first for the industry), for instance, set the standard for what was, for a time, California’s top selling premium varietal white. Prompting many a Lodi grower, of course, to also plant Chenin blanc by the hundreds of acres...Continue »