Brad Post:
This post builds on what I last wrote about inching a step closer toward establishing a micro-winery. Since last time, we have spoken with city officials about starting a "basement" winery and learned what we need to do to make that happen -- basically, we need to have our neighbors sign-off indicating whether they are okay or not with us making wine here (i.e., to let them know how much noise/smell they can expect). We also spoke with our state wine licensing person who indicated obtaining local/county approval is the step most aspiring winemakers in Iowa tend to overlook -- an expensive mistake, she tells me.
Over the weekend we attended the Iowa Wine Growers Association annual conference and met with vendors and some industry people. Everything from crusher/destemmers to closures were available for us to look over and take samples. We also had a chance to talk with a couple of insurance-type folks - things you might not initially think of when planning a winery (e.g., workers compensation and bonding). The list of things to consider seems to continually grow! We are fortunate as we have already made inroads with many industry leaders who are very willing to share their knowledge with us.
Here is a list of things we need/want to acquire by this fall: 1) crusher/destemmer (we have a good lead on a used one), 2) press, 3) pump, 4) plate/frame filter (might be able to use this as a pump too), 5) tanks (have just secured several used tanks - yay!), 6) bottle filler. This doesn't even include finishing the licensing requirements and then next year about this time...bottles, labels, closures. Yikes!
Just yesterday my brother and I were talking about a winery, in Maryland, whose representative approached the restaurant he works with (restaurant 213) bringing along 11 or so different types of wine. He indicated the rep. should have brought the 2 good wines they make and leave the 9 remaining ones behind. This leads to my question....we are going to be producing very small batches of wine, on the order of 200-400 gallons per year (1000-2000 bottles), so should an aspiring winery make the wine we like (that might sell out) or cater to the demands of the Iowa wine drinking public (who tends to like their wine on the sweeter side)?
At present we are leaning toward producing two different reds (midwestern grown grapes - varietal undecided) and use them in a variety of ways. If you have any comments, particularly related to the business-side of things, we'd welcome your thoughts.
Happy Tastings!
Brad
Sunday, March 22, 2009
Tuesday, March 10, 2009
An inch closer...
Brad Post:
Some random thoughts...
1. Perhaps you've heard of the small, handcrafted winemaking businesses often known as "boutique" wineries? If boutique are small wineries, then we are on our way to advancing the idea of a micro-winery. Yesterday marked a first of many small milestones to come as we advance our ideas into reality and launch our own micro-winery. We received confirmation from the Iowa Secretary of State and are excited to get the process moving in higher gear. Now comes more and more and more paperwork from the myriad of federal and state agencies positioned to stake claim to their share of tax dollars. Concurrently, we'll continue to develop our winemaking skills, purchase expensive equipment, and plan for our first big crush. A little excited, a little nervous, and very ready to make some headway!
2. Sulfur Dioxide Workshop. Last weekend we attended an all day workshop all about SO2 - the sulfite you read about on your bottles. We were hosted by the Mississippi Valley Grape Growers Association and spent Saturday testing all sorts of wine for Free SO2 using three testing procedures: Iodine, Titretes (a brand), and Aeration-Oxidation. Sulfur Dioxide serves a couple of purposes: antimicrobial (inhibits the growth of critters that can damage wine) and antioxidant (helps minimze the damage due to oxygen). Our enology instructor emphasized keeping oxygen at bay through the use of inert gas (i.e., Nitrogen, Argon, and Carbon Dioxide) in the headspace of our tanks rather than relying on SO2 (whose utility in antioxidation is becoming more questionable).
3. Mystery Shoppers. Presented research findings to a small group of very interested MVGGA winery owners last weekend. Our project involved using 31 mystery shoppers who posed as winery visitors and conducted 74 assessments of 15 wineries last summer. We learned some very interesting things about the experiences visitors report wanting/receiving; tasting room experiences; and major influences on purchase behaviors.
Happy tastings!
~Brad
Some random thoughts...
1. Perhaps you've heard of the small, handcrafted winemaking businesses often known as "boutique" wineries? If boutique are small wineries, then we are on our way to advancing the idea of a micro-winery. Yesterday marked a first of many small milestones to come as we advance our ideas into reality and launch our own micro-winery. We received confirmation from the Iowa Secretary of State and are excited to get the process moving in higher gear. Now comes more and more and more paperwork from the myriad of federal and state agencies positioned to stake claim to their share of tax dollars. Concurrently, we'll continue to develop our winemaking skills, purchase expensive equipment, and plan for our first big crush. A little excited, a little nervous, and very ready to make some headway!
2. Sulfur Dioxide Workshop. Last weekend we attended an all day workshop all about SO2 - the sulfite you read about on your bottles. We were hosted by the Mississippi Valley Grape Growers Association and spent Saturday testing all sorts of wine for Free SO2 using three testing procedures: Iodine, Titretes (a brand), and Aeration-Oxidation. Sulfur Dioxide serves a couple of purposes: antimicrobial (inhibits the growth of critters that can damage wine) and antioxidant (helps minimze the damage due to oxygen). Our enology instructor emphasized keeping oxygen at bay through the use of inert gas (i.e., Nitrogen, Argon, and Carbon Dioxide) in the headspace of our tanks rather than relying on SO2 (whose utility in antioxidation is becoming more questionable).
3. Mystery Shoppers. Presented research findings to a small group of very interested MVGGA winery owners last weekend. Our project involved using 31 mystery shoppers who posed as winery visitors and conducted 74 assessments of 15 wineries last summer. We learned some very interesting things about the experiences visitors report wanting/receiving; tasting room experiences; and major influences on purchase behaviors.
Happy tastings!
~Brad
Sunday, March 1, 2009
James Beard Foundation
Terry Post:
We received a call from a representative of the James Beard Foundation two weeks ago inviting the Chef to prepare a dinner at the James Beard house in New York City on the 16th of May.
For the foodies who read this: this is a huge deal. On the plus side, being nominated (yes there is a nomination and review process) is an honor and not all those who are nominated accept the invitation. The dinners at the James Beard house are a primary fundraiser for the activities of the James Beard Foundation.
We have not yet settled on a menu, and therefore have not settled on the wine selections with which to pair the meal. One thing is certain: the Chef will stick to dishes with which he has confidence and experience. This is not the time to experiment with something new. We will settle the menu over the next two weeks.
The Chef is confident. I am scared &^%$less about the prospect of selecting wines for such a high-fallutin' gathering of foodies and food critics.
And, of course, everything has to be done within a budget.
I'll post again once we settle on the menu and then again after I pick the wines. Pray for me!
~ Terry
We received a call from a representative of the James Beard Foundation two weeks ago inviting the Chef to prepare a dinner at the James Beard house in New York City on the 16th of May.
For the foodies who read this: this is a huge deal. On the plus side, being nominated (yes there is a nomination and review process) is an honor and not all those who are nominated accept the invitation. The dinners at the James Beard house are a primary fundraiser for the activities of the James Beard Foundation.
We have not yet settled on a menu, and therefore have not settled on the wine selections with which to pair the meal. One thing is certain: the Chef will stick to dishes with which he has confidence and experience. This is not the time to experiment with something new. We will settle the menu over the next two weeks.
The Chef is confident. I am scared &^%$less about the prospect of selecting wines for such a high-fallutin' gathering of foodies and food critics.
And, of course, everything has to be done within a budget.
I'll post again once we settle on the menu and then again after I pick the wines. Pray for me!
~ Terry
Tuesday, February 24, 2009
Pairing Decision
Terry post:
I noted in another blog that I write, that I enjoyed a "moderately immoderate" dinner this past Saturday evening.
The appetizer was Oysters roasted with creamed aromatic greens (served on the shell).
The entree was Sea bass. The fish was topped with lump crab meat, grilled and served in a jus of boiled lobster shells and saffron.
Trying to balance between the two courses, I was torn between what I considered to be the two obvious choices for the wine: Peter Franus Sauvigon Blanc 2004 or a NV Moet Chandon White Star Brut Champagne. I chose the Sauvignon Blanc. The Champagne would have been better with the Oysters but not quite as good with the sea bass + saffron. The Sauvignon Blanc was okay with the Oysters but really shined with the fish.
This is the sort of issue a lot of diners face. Buying one bottle of wine while dining out is a luxury and very few individuals will pair a bottle for each course. We are forced, therefore, to compromise.
What other wines types should I have considered? Any thoughts for next time?
Yes. I know that this is the sort of problem that most people want: but, trying to encourage discussion at the expense of my wine-selecting reputation.
~ Terry
I noted in another blog that I write, that I enjoyed a "moderately immoderate" dinner this past Saturday evening.
The appetizer was Oysters roasted with creamed aromatic greens (served on the shell).
The entree was Sea bass. The fish was topped with lump crab meat, grilled and served in a jus of boiled lobster shells and saffron.
Trying to balance between the two courses, I was torn between what I considered to be the two obvious choices for the wine: Peter Franus Sauvigon Blanc 2004 or a NV Moet Chandon White Star Brut Champagne. I chose the Sauvignon Blanc. The Champagne would have been better with the Oysters but not quite as good with the sea bass + saffron. The Sauvignon Blanc was okay with the Oysters but really shined with the fish.
This is the sort of issue a lot of diners face. Buying one bottle of wine while dining out is a luxury and very few individuals will pair a bottle for each course. We are forced, therefore, to compromise.
What other wines types should I have considered? Any thoughts for next time?
Yes. I know that this is the sort of problem that most people want: but, trying to encourage discussion at the expense of my wine-selecting reputation.
~ Terry
Friday, February 20, 2009
Atlantic Hotel: Second Place
We got the word yesterday that we placed second in the bidding to assume contol of the operations of the Atlantic Hotel and Solstice Restaurant. While this is not specifically a "wine" thing, it is close enough in my opinion to rate some discussion.
The winning bid came from a local multi-millionaire who owns several hotels and restaurants locally and on the Gulf Coast. He visited the property on Sunday and made his offer on Tuesday: money will help you with that. He was certainly more nimble than we were.
Two other bidders were rated below our offer. The owner's representative said that our culinary expertise rated us tops in that category, but the rich guy's money trumps expertise seven days a week.
So what did we learn?
- Be nimble.
- Have a great attorney. We had an average one.
- Have your business plan ready before the opportunity arises. Yes. I know how this sounds, but it is true.
- Have your financial "angels" line up in advance.
Bottom line: Great experience and we are sure to better next time a similiar opportunity avails itself.
The winning bid came from a local multi-millionaire who owns several hotels and restaurants locally and on the Gulf Coast. He visited the property on Sunday and made his offer on Tuesday: money will help you with that. He was certainly more nimble than we were.
Two other bidders were rated below our offer. The owner's representative said that our culinary expertise rated us tops in that category, but the rich guy's money trumps expertise seven days a week.
So what did we learn?
- Be nimble.
- Have a great attorney. We had an average one.
- Have your business plan ready before the opportunity arises. Yes. I know how this sounds, but it is true.
- Have your financial "angels" line up in advance.
Bottom line: Great experience and we are sure to better next time a similiar opportunity avails itself.
Wednesday, February 18, 2009
Numb Tongue - A Tasters Nightmare!
Brad Post:
Last fall our winemakers club, Eastern Iowa Wine Club, hosted a regional amateur wine competition at the Benton County Fair. Initially, we hoped for a modest turnout and crossed our fingers that we would have 25 entries. Since this was the first time we had ever planned, organized and executed such an important event -- it is to us, anyhow -- we secured two judges. One judge was a professional winemaker with several years of experience and his own winery/vineyard (Eagle City Winery) and the other a fellow enology student my instructor suggested.
Our competition was quite successful with 55 wines for our professional tasters to evaluate. We allotted two hours for our judges to taste a wide array of wines (from kit made wines to elderberry and from Cabernet to rhubarb). Our judges patiently and carefully tasted their way through the kaleidoscope of flavors and picked some real winners. Throughout the tasting they cleansed their pallet with water and crackers, took occasional breaks, and chatted quietly. While I watched them I couldn't help but wonder if their tongues were on fire (due to differences in pH and acidity and quality). But they kept on sipping and evaluating for nearly 4 hours!
Last weekend we were invited to a wine party (for non-winemakers) and enjoyed several varietals (from sweet whites, dry sparklers - both pink and white, to dry reds). Each of us had a card to evaluate the 20 wines which were hidden underneath a blue or red velvet covering. This was a great opportunity to "play" wine judge and quickly found my tongue was not the delicate instrument worthy of evaluation - rather my tongue was loosing the ability to distinguish one white from another or if it was a Zinfandel, Malbec or Cabernet I was tasting! Argh!!!!
By the end of the night, as I was curled up with my umpteenth glass of port on the cozy chair of my host, I reflected back on our wine judges and of the difficulty of thier task. As I philosophically contemplated the ability of all wine judges to replicate their findings (as we should expect of them) - of our wine judges, of me trying to discern a flavor constituent of god knows what I was tasting, I must conclude - not unlike Socrates, "all I know, is that I know nothing" -- or then again, was that Descartes?!? :)
Happy tastings!
~Brad
Last fall our winemakers club, Eastern Iowa Wine Club, hosted a regional amateur wine competition at the Benton County Fair. Initially, we hoped for a modest turnout and crossed our fingers that we would have 25 entries. Since this was the first time we had ever planned, organized and executed such an important event -- it is to us, anyhow -- we secured two judges. One judge was a professional winemaker with several years of experience and his own winery/vineyard (Eagle City Winery) and the other a fellow enology student my instructor suggested.
Our competition was quite successful with 55 wines for our professional tasters to evaluate. We allotted two hours for our judges to taste a wide array of wines (from kit made wines to elderberry and from Cabernet to rhubarb). Our judges patiently and carefully tasted their way through the kaleidoscope of flavors and picked some real winners. Throughout the tasting they cleansed their pallet with water and crackers, took occasional breaks, and chatted quietly. While I watched them I couldn't help but wonder if their tongues were on fire (due to differences in pH and acidity and quality). But they kept on sipping and evaluating for nearly 4 hours!
Last weekend we were invited to a wine party (for non-winemakers) and enjoyed several varietals (from sweet whites, dry sparklers - both pink and white, to dry reds). Each of us had a card to evaluate the 20 wines which were hidden underneath a blue or red velvet covering. This was a great opportunity to "play" wine judge and quickly found my tongue was not the delicate instrument worthy of evaluation - rather my tongue was loosing the ability to distinguish one white from another or if it was a Zinfandel, Malbec or Cabernet I was tasting! Argh!!!!
By the end of the night, as I was curled up with my umpteenth glass of port on the cozy chair of my host, I reflected back on our wine judges and of the difficulty of thier task. As I philosophically contemplated the ability of all wine judges to replicate their findings (as we should expect of them) - of our wine judges, of me trying to discern a flavor constituent of god knows what I was tasting, I must conclude - not unlike Socrates, "all I know, is that I know nothing" -- or then again, was that Descartes?!? :)
Happy tastings!
~Brad
Wednesday, February 11, 2009
Why Corks?
Terry Post:
Or a better question is "Do corks need to be made of cork?"
When I was a kid I drank some really, really bad wines: the ones which came with screw tops. I'd mix the wine with some carbonated beverage and create some God-awful concoction that was fizzy, fruity and would get me a slight buzz. What more could an 18 year old (legal drinking age at the time) desire?
A screw top is a superior way to seal a bottle. Cork is an agricultural product with a wide degree of variability in production. A plastic and aluminum seal is virtually foolproof.
The curiosity in this matter is that innovation usually originates with the market leaders, but in this case innovation began with high-volume, low-quality products. And perhaps that is the entire issue. There is reluctance from the buying public to embrace a technology that was not originated with the high end products.
Perhaps it is more basic: premium wineries are like lemmings. Not enough have yet lept off the cliff.
I see screw top enclosures on the top of small brands and I think that is how it will continue for some time. Wineries without a lot of cash and seeking to extend their brand will be practical and efficient with less concern about the loss of the uncorking ceremony.
Think of Steve Martin (the overly snooty wine captain) asking Ms. Piggy in the first Muppett Movie: "Would you like to smell the cap?"
~ Terry
Or a better question is "Do corks need to be made of cork?"
When I was a kid I drank some really, really bad wines: the ones which came with screw tops. I'd mix the wine with some carbonated beverage and create some God-awful concoction that was fizzy, fruity and would get me a slight buzz. What more could an 18 year old (legal drinking age at the time) desire?
A screw top is a superior way to seal a bottle. Cork is an agricultural product with a wide degree of variability in production. A plastic and aluminum seal is virtually foolproof.
The curiosity in this matter is that innovation usually originates with the market leaders, but in this case innovation began with high-volume, low-quality products. And perhaps that is the entire issue. There is reluctance from the buying public to embrace a technology that was not originated with the high end products.
Perhaps it is more basic: premium wineries are like lemmings. Not enough have yet lept off the cliff.
I see screw top enclosures on the top of small brands and I think that is how it will continue for some time. Wineries without a lot of cash and seeking to extend their brand will be practical and efficient with less concern about the loss of the uncorking ceremony.
Think of Steve Martin (the overly snooty wine captain) asking Ms. Piggy in the first Muppett Movie: "Would you like to smell the cap?"
~ Terry
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