Bay Area Wine Company

By Amy Morgan

Dear Friends,
Thank you so much for the outpouring of care and concern for all people during these catastrophic Napa and Sonoma fires. Like many of you, we have been frantically reaching out to our friends and loved ones checking on them and seeing how we can help.

The fires have been devastating for Napa and Sonoma’s economy. Grapes aren’t being crushed. Many vineyard and winery workers have lost their homes. They are living in shelters and because there is no work, they aren’t being paid. We have asked over and over how we can help and they all say the same thing….

“The absolute best way to help is to buy Napa and Sonoma wines and get cash flow back to these people so they can start rebuilding their lives!”

We have complied a list of wineries who have been directly impacted by the fires. These are our friends. We have reached out and confirmed they have wine to sell (that has been warehoused away from the fires and is in perfect condition).

We are buying these wines outside of our normal buying cycle to give them support when they need it the most. We will also be donating 15% of all sales to the Sonoma County Resilience Fund and Napa Valley Community Foundation.

To Purchase: Simply just email us at info@bayareawinecompany.com and let us know which wines you would like to support and we will take care of the rest. We can send notes or make recommendations based on your preferences too.

Beau Vigne– lost their home by the vineyards and the workers (working Harvest at the time) were air lifted out.
Beau Vigne “Old Rutherford” Cabernet Sauvignon 2014-$65 a btl
Beau Vigne ‘Haypress’ Napa Valley, Zinfandel, 2014-$50 a btl

Hudson Vineyards-We actually were in Napa the weekend before the fires and we were one of the last people to visit. They suffered extensive damage to their property.

Hudson Vineyards, Old Master, Syrah, Napa Valley, Carneros, 2014-$120 a btl
Hudson Vineyards, Pick Up Sticks, Red Blend, Napa Valley, Carneros, 2015-$36 a btl

Gundlach Bundschu– This Sonoma winery has extensive damage and the family and many workers lost their homes.
Gundlach Bundschu, Mountain Cuvée Red, 2014-$28 a btl
Gundlach Bundschu, Sonoma Valley Cabernet Sauvignon, 2013-$55 a btl

Patria-Their entire vineyard was destroyed. There are 8 cases of this wine and that is it. Everything else is gone.
Patria, Oakville, Napa Valley, Cabernet Sauvignon, 2014-$90 a btl

Robert Sinskey-massive damage to their vineyard and property. They had to leave over 25% of their crop on the vine because it wasn’t safe to pick.
Robert Sinskey Vineyards, Abraxas, White Wine, Los Carneros, 2014-$35 a btl
Robert Sinskey Vineyards, Estate Pinot Noir, Los Carneros, 2013-$40 a btl
Robert Sinskey Vineyards, POV, Red Blend, Los Carneros, 2012-$40 a btl

White Rock Vineyards-They lost their winery and some vineyards. They do keep a separate warehouse so the wine they have at that warehouse is available.

White Rock Vineyards, Napa Valley Estate, Cabernet Sauvignon, Napa Valley, 2013-$65 a btl
White Rock Vineyards, Claret, Napa Valley, 2014-$50 a btl
White Rock Vineyards, Napa Valley Estate, Chardonnay, 2014-$40 a btl

This is an amazing community and we are all coming together to help our friends and neighbors through this. Even one bottle helps! PLEASE forward this to friends. Everyone can help!

Thank you,
Amy and the Bay Area Wine Company Team

By Nikki Scott

It is often assumed, particularly by envious friends, that wine industry professionals spend all of our time sitting around dressed in monocles and berets, sipping the finest vintages of Cabernet while nibbling on a perfectly-aged gouda and discussing the nuances of French existentialist cinema.

In fact, a more realistic tableau of our professional lives would include images of us frantically attempting to scrub red wine stains off of our teeth (or our clothing) in a restaurant bathroom before heading back to the office after a tasting of particularly tannic Italian reds, desperately scrounging for a cracker or a piece of cheese because we forgot to eat lunch before said tasting, or aggressively elbowing our way through a crowd to clear a path to the spit bucket at a popular producer’s table. It’s not all glitz and glamor all the time!

Occasionally, however, we do get the opportunity to throw on a pair of heels and hobnob with industry elites (although unfortunately there’s still not much that can be done about the purple teeth).

Each February, members of the wine trade from across the country converge on the Napa Valley to take part in Premiere Napa Valley, a series of events focused on exploring the high-end wines of the appellation and culminating in a grand tasting and and small-lot futures auction. Over the course of several days, winemakers open up their cellar doors and private homes to sommeliers and wine buyers eager to taste the most recent releases from boutique wineries and sample from barrels of still-evolving, yet-to-be-bottled wines.

As one would expect from a Napa-focused event, the wines are typically Cabernet Sauvignon, or Bordeaux-style blends (that is, a combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and/or Petit Verdot), but other offerings, often sourced by Napa-based wineries from vineyards elsewhere in California, are poured as well. The tasting events are an excellent chance for buyers to discover new producers and wines to share with their clientele and to chat with the winemakers themselves in an intimate setting.

For us, Premiere was a fantastic opportunity to revisit the producers we love and get excited about their new and upcoming releases, and also to try many new wines that had not previously been on our radar. We have managed to secure some special, hard-to-get allocations of limited production wines, as well! We are very much looking forward to sharing our new discoveries. Here are a few of our favorites:

2014 Pulido Walker, “Panek Vineyard” Cabernet Sauvignon, Napa Valley, California
A concentrated, richly textured Cabernet with opulent fruit and notes of violet and spice. Mouth-coating tannins ensure a long life ahead for this wine.

2014 Chappellet, “Pritchard Hill Estate” Cabernet Sauvignon, Napa Valley, California
A blend of 81% Cabernet Sauvignon, 14% Malbec, and 5% Petit Verdot from a small lot of only five cases. This wine showcases the power typical of wines made from mountain fruit, with notes of coffee and dark berries. A streak of minerality makes it excellent when paired with food.

2014 Sexton Vivier California Dessert Wine
Without a question one of the most intriguing wines we encountered, and incredibly refreshing after a full day of tasting tannic reds. Inspired by Pineau des Charentes and the mistelle dessert wines of France, this sweet aperitif should be enjoyed chilled (on the rocks optional) and tastes of apricots, spice, and orange peel.

2013 Nine Suns Red Wine, Napa Valley, California
We have loved every vintage of this wine, and 2013 is no exception. Elegant, complex, and aromatic, with notes of earthy truffle, dried herbs, and blue and black fruit, this one steals the show at every tasting.

2013 Dyer Vineyard Diamond Mountain District Cabernet Sauvignon, California
This Cabernet shows lots of bright, almost candied fruit, but in a restrained and balanced way. Neither jammy nor sweet, this is a bold, juicy style of Cab that manages to avoid fruit-bomb status.

2014 Aubert Hudson Vineyard Chardonnay, Carneros, California
A Chardonnay strikes that perfect, evasive balance of rich and creamy yet crisp and mineral-driven. Candied lemon, white flowers, and hazelnut mark the palate and aroma. This is the Chardonnay for people who say “I hate Chardonnay,” but it is also the Chardonnay for people who say “I love Chardonnay.”

By Nikki Scott

When it comes to wine, sometimes we are forced to face the fact that we all carry around unfounded biases. Some people think they dislike Riesling because it’s always too sweet, not realizing that many are in fact bone-dry, with searing acidity that could strip paint from a wall. Others despise Chardonnay because they have only encountered heavily manipulated, mass-produced examples, sadly unaware of the incredible finesse to be found in white Burgundy or balanced new world bottlings. Today, I have to confess and confront a former bias of my own: the wines of Australia.

Throughout my wine career, I have watched my colleagues and peers turn up their noses at Aussie wines, writing them off as generally simple, jammy plonk with cute animals adorning their labels in a clever and successful marketing tactic. I have worked in shops and wine bars that carried no wines at all from Down Under, or perhaps just one or two—just the way I preferred it. But eventually, a visit to Oz turned out to be exactly what I needed to overcome my judgemental stance and open my mind to the plethora of outstanding wines made in this vast and varied landscape.

For years, I believed that Australian wines just didn’t quite jive with my palate. Those I had tasted (mostly Shiraz) were generally inexpensive, heavy “fruit bombs” with too much oak and more residual sugar than I cared for. But after sampling a diverse array of Australian wines straight from the source, I opened my eyes to a world of elegant, balanced wines in every color, style, and price point. In doing so, I learned that there are still great value wines to be found (just stay away from the critter labels) as well as higher-end premium offerings.
From the zesty, citric Rieslings of the Eden and Clare Valleys to the bold, minty Cabernets of Coonawarra, Australia truly has something to offer every wine drinker. Sure, there is plenty of big and jammy Shiraz, but the best producers are crafting a style that has more to offer than just ample alcohol. There are also Chardonnays in every imaginable style made throughout the country, excellent sparkling wines from Tasmania, richly textured Semillons in the Hunter Valley, cool-climate Pinot Noirs from the Mornington Peninsula, flavorful red Rhône-style blends from the Barossa Valley, and so much more. The beauty of the New World is the freedom to experiment, and Australia has always been ahead of the curve. This is a country that has been on the pioneering edge of many innovations in wine technology for decades, known for being one of the earliest adopters of the screw cap—even for fine wines.

If you have your own bias against Australian wine, now is the time to dismantle your preconceived notions. Even if you’re already a fan, you may have a new favorite out there just waiting to be discovered. And of course, if you have a different wine bias of your own, learn from my mistakes and expand your horizons—plane ticket optional.

Here are some of the Aussie wines we are psyched about right now:

Balnaves of Coonawarra

Leeuwin Estate

Richard Betts Wines, Sucette, Barossa Valley Grenache

Torbeck

Silkman Semillon

Kalleske Wines, Barossa Valley Shiraz

By Nikki Scott

Thanksgiving is a time for many things, not least of which, of course, is gratitude. Many of us participate in the tradition of going around the dinner table and sharing what we are thankful for. It goes without saying that here at BAWC, we are thankful for wine! If you do a quick Google search, you will find hundreds of thousands of articles suggesting food and wine pairings for Thanksgiving, most of which will provide the exact same advice. This year, our editor-in-chief Nikki Scott recommends a different approach: choose your wine based on what you are most thankful for. Here is our guide:

I’m thankful that I get to take four days of from work
You’ve been working way too hard. It’s time for some hardcore relaxing! Unplug the laptop, turn off your iPhone, and indulge in a long weekend that’s all about lounging with family and friends. Those unread emails can wait. And since you’re not taking yourself too seriously, treat your wine selection the same way. Opt for something fun, fruity, and juicy—bonus points if it comes in a one-liter bottle!
Wine Pairing: Totally unpretentious Austrian Zweigelt
Our Pick: Pratsch Zweigelt, Niederösterreich, Austria, 2013

I’m thankful that I get to eat Thanksgiving dinner
So you’re a traditionalist. Your favorite part of Thanksgiving is the meal itself. You’re not about all that family drama that everyone complains of at this time of year—though you probably have a very particular way in which you prefer your mashed potatoes to be prepared. Whether you are Team Chunky or Team Smooth, you can’t go wrong with an ultra-classic pairing on your table—something American, of course!
Wine Pairing: Bright, red-fruited California Pinot Noir
Our Pick: Poe Wines Pinot Noir, Manchester Ridge Vineyard, Mendocino Ridge, 2013

I’m thankful that the Gilmore Girls reboot is finally on Netflix
No one knows how to snack quite like Lorelai and Rory. If you’re binge-watching and feeling inspired by their epic binge-eating, you’ll want a big, rich, gluttonous wine to match their boundless appetites. Will Rory end up with one of her former flames?? Will Luke and Lorelai finally tie the knot? Does it really matter as long as you have a nice big glass of wine in front of you??
Wine Pairing: Rich, opulent, jammy Zinfandel
Our Pick: Turley Wine Cellars Zinfandel, Pesenti Vineyard, Paso Robles, 2014

I’m thankful that my parents are paying for the wine
You’ve been drinking on the cheap all year to conserve money, and you could use a glass of something really special. Luckily, now that you only see your family once a year, they’re more than happy to spoil you. It’s not a bribe to get you to visit more—they swear! But when they put you in charge of the wine selection, don’t let that opportunity go to waste.
Wine Pairing: Serious Grand Cru Burgundy
Our Pick: Louis Jadot Clos Vougeot Grand Cru, 2014

I’m thankful for cozy sweater weather
Throughout most of America, the leaves are beginning to change colors, the air is growing increasingly crisp, and everywhere you go seems to be tinged with the scent of pumpkin spice. This time of year just makes you want to snuggle up in your softest, warmest sweater while sipping on a glass of something deep, red, and warming.
Wine Pairing: Earthy, spicy Northern-Rhône Syrah
Our Pick: Domaine Pradelle Crozes-Hermitage, 2013

I’m thankful that I’m enjoying a destination Thanksgiving celebration somewhere warm
Lucky you! Your friends are helping their parents shovel snow out of their driveways, while you are instagramming your fresh pedicure while you tan your legs on a tropical beach. No need to worry about how you’re going to have an entire meal for 12 ready by mid-afternoon with only two ovens—you’ve opted for restaurant reservations instead. Just make sure you’ve chosen somewhere with reasonable corkage, and bring a crisp, refreshing white with tropical fruit notes.
Wine Pairing: Cheerful, sunny Albariño
Our Pick: Benito Santos Albariño ‘Igrexario de Saiar’, Rías Baixas, 2014

I’m thankful that I’m skipping the family drama this year and doing “Friendsgiving” instead
When you’re with your relatives, you often have to play it safe with the wine choices. Maybe Mom only drinks buttery Chardonnay, or Dad always sticks to a Bordeaux blend. When you’re with your friends, you can get a little more creative. This is a great time to try something different and a little bit funky—preferably from a region or grape variety (or both!) that’s brand new to you.
Wine Pairing: Crisp, savory Savignin from the Jura
Our Pick: Domaine du Pelican Savagnin “Ouillé” Arbois Blanc, 2014

I’m thankful that the in-laws will be watching the kids all weekend
What could be better than free babysitting? Free babysitting while you slowly savor a glass of delicious, complex, heady wine. Sure, you get to enjoy a glass some nights after they’ve gone to bed, but do you really get to enjoy it? Now that you have some extra assistance, go for a wine that you can really lose yourself in. After dinner, grab a slice of pumpkin pie, pour yourself a glass of something fortified, and enjoy the aromas, the flavors, and the extra boost of alcohol.
Wine Pairing: Rich, nutty, contemplative Madeira
Our Pick: Cossart Gordon Colheita Bual Vintage Madeira, Portugal, 2005

I’m thankful that I’m an adult and I can do whatever I want!
Going home for the holidays may bring back memories of a time when your parents were constantly reminding you that as long as you lived under their roof, you followed their rules. But whether you are spending the long weekend with family or not, times have changed and you have autonomy now—and you can drink whatever you like. There’s no need to let a list of prescribed Thanksgiving pairings dictate what ends up in your glass! This is the time to drink whatever makes you happiest, regardless of how it complements a turkey.
Wine Pairing: Whatever you want!

By Nikki Scott

It’s June, which means that on every wine-related corner of the internet, you’ll find articles discussing how great rosé is at this time of year, explaining why you should be switching to white wine for the season, or encouraging you to sip a nice cold beer. While we love to drink all of the above when the weather is warm, sometimes you just really want a glass of red—especially when a barbecue is involved! But during the heat of the summer months, the thought of room-temperature red wine may seem a little unappealing.

Fortunately, there is a solution to this problem! Some red wines can actually be enjoyed chilled, and may even benefit greatly from being served at a cooler temperature. It’s best to choose a red that is light in body, alcohol, and tannin, and high in acidity. France and Italy in particular are excellent resources for this type of wine, but possibilities can be found just about anywhere. The wine should be from a recent vintage, with plenty of fresh and lively berry flavors. Heavily oaked wines should be avoided–freshness and purity of fruit should take center stage.

There are many ways to achieve the perfect red-wine chill: if you have plenty of time, you can refrigerate your bottle in advance and take it out 30 minutes before serving. If you’re in more of a hurry, a bucket filled with ice and water will get the job done in about ten minutes. You could even stick the bottle in the freezer—just don’t forget to set a timer, unless you want wine slushies. Fifteen to twenty minutes should be perfect. Whichever method you choose, you’ll know it’s wine time when the bottle feels nice and cool (but not too cold) to the touch. Bonus instagram-worthy option: freeze some grapes and toss them into your un-chilled glass of wine to get the cooling benefits of ice without diluting your beverage!

The right chilled red can be remarkably versatile for pairing with all sorts of summer fare. Anything barbecued is a natural match, from salmon to chicken to duck or even lamb, not to mention veggie kebabs. And there may not even be a better companion in existence for a great burger than a refreshing glass of chilled red. Appetizer possibilities are nearly endless—cheese, charcuterie, fresh fruit, mushroom canapes, oysters—you can hardly go wrong. Of course, these wines can be just as refreshing and enjoyable on their own, and are unpretentious enough to serve in a mason jar for a casual picnic.

Here are some of our favorite reds to chill down with the sun is up:

2013 Red Car Pinot Noir, Sonoma Coast, CA

2014 Nicole Chanrion Côte de Brouilly, Beaujolais, France

2014 Le Fraghe Bardolino, Italy

2014 Venturini Massimino Valpolicella, Italy

2013 Phillipe Alliet Chinon, Loire Valley, France

2015 Manincor Schiava, Kalterersee Keil, Alto Adige, Italy

2014 D. Ventura Ribiera Sacra, Pena de Lobo, Spain

2014 Broc Cellars Valdigué, Solano County, CA

2014 Poco à Poco Grenache, Mendocino County, CA

2014 Paolo Cali Frappato, Mandragola, Sicily, Italy

2013 Pratsch Zweigelt, Austria

By Nikki Scott

Your Pinterest board may be full of colorful culinary inspiration, but on busy weeknights, you may not always have time to prepare an elaborate gourmet meal for yourself from one of Gwyneth Paltrow’s carefully curated recipes. The delicately layered mason jar salads and detoxifying kale smoothies might have to wait until the kids are all safely relocated to college. But in the meantime, you have to eat. Chances are, whatever the little ones are having is going to end up on your plate as well, but that shouldn’t require sacrificing your much-deserved glass of wine with dinner. The right pairing can elevate simple sustenance to a perfectly satisfying dining experience while also letting your child (vicariously, of course) develop a sense of culture and sophistication regarding the inclusion of fine wines at the dinner table. Everybody wins.

Here are some of our favorite wines for enjoying with your kids’ favorite foods:

Meal: Cheese Pizza
Wine: Sangiovese

Pizza is the ultimate culinary uniter of generations — a meal the whole family can agree on — and an easy-going dinner deserves an easy-going wine. Sangiovese, with its pleasing acidity and red fruit notes, is a perfect match for any dish involving tomato sauce. Bonus points if pepperoni is involved.

Suggested Pairings:

2013 Monteraponi Chianti Classico

2013 Badia A Coltibuono, Chianti Classico “RS”

Meal: Chicken Fingers
Wine: Sparkling Wine

It’s no secret among wine lovers that fried chicken and Champagne is one of the most perfect marriages of food and beverage known to the universe. And there’s no reason we can’t apply this rule to the kiddie version. And there’s no need to break the bank for capital-C Champagne on a weeknight — Cava, French Crémant, or domestic bubbles will work just fine! The effervescence and searing acidity of sparkling wine create the perfect foil for crispy, juicy chicken. By the way, have you noticed we are talking a lot about acidity today? Kids like rich, buttery, fatty foods. Acidity is always important in food pairing, but it especially comes into play with these types of dishes. If you choose a wine without sufficient acidity, it will fall flat against heavy food.

Suggested Pairings:

NV Bohigas Cava Brut Reserva

NV Domaine Fouet, Crémant de Loire

Meal: Buttered Noodles
Wine: California Chardonnay

When dinner starts to get this creamy, you’re really going to need that acidity. But you’re also going to want a wine that has enough body to stand up to the richness of all that buttery noodle goodness. A California Chardonnay would be right at home here — not a heavily oaked one, but one with some substance and backbone.

Suggested Pairings:

2013 Broadside Edna Valley Chardonnay “Wild Ferment”

2014 Copain Chardonnay “Tous Ensemble”

Meal: Chicken and Cheese Quesadilla
Wine: Albariño

It’s often said that what grows together goes together, but that can make wine pairing a little bit tricky with Mexican-inspired food. While wine is certainly made in Mexico, and some of it is showing surprising promise, it doesn’t often show up on American retail shelves. Accordingly, most people opt to pair Mexican cuisine with a nice cold beer, but wine from Spain can actually be a great alternative, given the similar flavors and ingredients used in Spanish cooking. Try a refreshing Albariño, with crisp acidity, floral aromatics, and fleshy stone fruit flavors.

Suggested Pairings:

2013 Benito Santos “Igrexario de Saiar” Albariño

2014 Do Ferreiro Rías Baixas Albariño

Meal: Macaroni and Cheese
Wine: Chablis

When it comes to wine pairing, this kid favorite is like buttered noodles on steroids. With the creamy factor amped way up, you’ll want even more acidity in your wine, but you’ll still need something with a rich enough texture that it won’t be overpowered by all of that cheddar. Chablis is the perfect option — these northern Burgundian Chardonnays have just the right amount of weight on the palate, but bring an ample dose of acidity and minerality to the table to cut through all of that dairy.

Suggested Pairings:

2014 Domaine Hervé Azo, Petit Chablis

2014 Jean-Marc Brocard, Chablis Sainte Claire

Meal: Hamburgers
Wine: Zinfandel

A nice meaty burger calls for a red with a bit more body. Fruity, full-flavored Zinfandel is the perfect option. Opt for a drier style with moderate alcohol (aim for around 14.5% or lower) to balance out the sweetness of the accompanying ketchup.

Suggested Pairings:

2013 Bucklin, Sonoma Valley Zinfandel Bambino Old Hill Ranch

2014 Broc Cellars, Sonoma County Zinfandel Vine Starr

Meal: Chicken Meatballs
Wine: Beaujolais

Meatballs are fun, simple, and straightforward, and easy to pair with a wide variety of wines. You could go with a white or a rosé here, but perhaps the most delicious option is a juicy, easygoing Beaujolais, made from the unpretentious Gamay grape. These light, refreshing reds are best served with a slight chill — just pop one in the fridge for the short time it takes you to get dinner ready.

Suggested Pairings:

2014 Yann Bertrand, Fleurie Folie

2014 Nicole Chanrion, Côte de Brouilly

By Nikki Scott

If you’ve been drinking wine at all in the last decade or so, you have probably noticed that a little grape called Pinot Noir has been getting an awful lot of attention. For this, we have Paul Giamatti and the ‘Sideways’ effect to thank. Back in 2004, no one could have confidently predicted that a quiet independent film about two wine nerds on a midlife-crisis-fueled road trip would have had a significant and lasting impact on an entire global industry. But in fact, studies have shown that in the aftermath of the movie’s success, sales in the United States and beyond of Merlot (the movie’s much-denigrated villainous variety) drastically dipped, while those of the main character’s beloved Pinot Noir skyrocketed.

Pinot Noir today remains universally adored, and can be found just about anywhere wine is made. When you taste a Pinot Noir, several things will almost always be true: it will be silky, smooth, light-to-medium-bodied, low in tannin, and full of red fruit flavor. But this adaptable yet finicky variety (known to winemakers the world over as “the heartbreak grape”), has more potential than most to express the local terroir — that is, a sense of the place in which it has been grown. Everything from sunlight to soil plays a role in the final flavor profile of a wine, so planting the same variety of grape in vastly different regions is inevitably going to produce a wide array of wine styles.

Any discussion of Pinot Noir must naturally begin with Burgundy, the region in France where it is widely believed to have originated, and where many wine lovers believe it reaches its apex of potential. This early ripening variety enjoys a long, cool growing season, and the Burgundian climate provides just that. The best of these wines can range from quite light in color and body, as in Chambolle-Musigny, to structured and powerful Pommard, and a healthy dose of acidity is always present, accompanied often by a streak of stony minerality. Though fruity flavors of strawberry and red cherry are often present, they are likely to be found alongside tart red fruits like pomegranate seed and cranberry, as well as some more savory notes like mushroom, autumn leaves, and even freshly turned earth. Except at the lowest end, Pinot Noir from Burgundy almost always benefits from bottle age, which increases the complexity of flavors and silkens the texture.

Our favorites from Burgundy:
Domaine Michel Gros Vosne Romanee, 2012

Denis Mortet Gevrey-Chambertin 1er Cru “Lavaux St-Jacques,” 2013

Domaine Louis Jadot Le Musigny, 2014

If you meet a wine lover who isn’t a die-hard Burgundy fan, chances are that you have met a member of #teamcalifornia. While the long and sprawling state offers an impressive diversity of microclimates, there is an overall style of Pinot Noir in California that prevails due both to the influence of weather and of the current fashion. The warmer weather throughout the state leads to a richer, fuller, and fruitier style of wine, with darker red fruit that often veers into raspberry or black cherry territory, or picks up candied notes such as cherry cola or red licorice. These wines are higher in extract and alcohol and deeper in color than their Burgundian brethren. Additionally, the use of oak (especially new oak) is common here, which can mean fuller bodied wines, more sweet vanilla flavor, and even additional tannin. Some of the biggest, boldest examples are found in Sonoma’s Russian River Valley and the Santa Lucia Highlands in Monterey, while lighter versions may be found in Mendocino’s Anderson Valley, the Carneros district which stretches between Sonoma and Napa, the Santa Cruz Mountains, and the Santa Ynez Valley.

Our favorites from California:
Domaine de la Côte “Bloom’s Field” Sta. Rita Hills, Pinot Noir, 2013

Williams Selyem Westside Road Neighbors, Pinot Noir, 2014

Anthill Farms Anderson Valley, Pinot Noir, 2013

For the Pinot lover who doesn’t want to choose sides, Oregon’s Willamette Valley does a fine job of straddling the line between the two styles. Cooler and greyer than California yet warmer than Burgundy, the wines here tend to have have the flavors of cranberries and earth common among their French cousins, but the riper texture of their neighbors to the south. With such intermediate conditions, the stylistic choice is often that of the winemaker rather than of mother nature.

Our Favorites from Oregon:
Big Table Farm Yamhill Carlton Pinot Noir, 2013

Domaine Serene “Evenstad Reserve”, Willamette Valley, Pinot Noir 2012

Brooks Willamette Valley Pinot Noir 2013

Meanwhile, in Germany, some seriously amazing Pinot Noir is being produced, most of which is drank by clever Germans who have cleverly decided to keep the good stuff for themselves. That which is imported, however, is absolutely worth seeking out. Most of it hails from the Baden region and thanks to a combination of climate change and more thoughtful winemaking, it has really improved a lot over the last couple of decades. Also known as Spätburgunder, it is light in color, high in acidity, and full of flavors and aromas of cinnamon and allspice, along with some notes of tart red fruit and earth that call to mind both Oregon and Burgundy.

Our favorites from Germany:
Falkenstein Spätburgunder Spätlese, Mosel, 2013

Friedrich Becker Estate Pinot Noir, Pfalz, 2011

New Zealand is better known for its Sauvignon Blanc, but you’re missing out if you’re not paying attention to the Pinot Noir. These are bright, pure, and fruit-forward in style, often with lots of minerality. Versions from Central Otago are often deep, dark, and dense, while Marlborough bottlings are more light and fresh, with an occasional herbal edge. Pinot from New Zealand is typically affordable, food-friendly, and impossible not to like.

Our favorites from New Zealand:
Rippon “Tinker’s Field,” Central Otago, Pinot Noir, 2012

Greywacke Marlborough, Pinot Noir, 2012

Seresin “Leah,” Marlborough, Pinot Noir 2012

Some other parts of the world producing excellent Pinot Noir include Chile, where it is fruity, friendly, and affordable, and Italy, where in the northeast regions of Alto Adige and Val d’Aoste it can be herbal and rustic. Further examples of this versatile grape’s potential can be found in France’s Loire Valley, upstate New York’s Finger Lakes, Argentina, Canada’s eastern and western coasts, and cooler regions of Australia, to name a few. There is something for just about every wine drinker within the world of Pinot Noir, and though it achieved its current renown in a rather unexpected way, it is safe to say the honor is well-deserved.

By Nikki Scott

It’s hard to believe that autumn is here yet again, but now that we have officially activated daylight savings mode, it’s hard to ignore. The countdown to Christmas has begun, and we’ve celebrated one out of two pumpkin-themed holidays. If you live in a normal part of the country, you’ve seen the leaves start to change color. If you live in California, you’ve seen four rain drops. But wherever you are, you’re probably begun to enjoy all of the wonderful creature comforts of fall: sweaters, scarves, and soup.

There’s no better food for fall than soup, and there’s a soup to suit every palate. Of course, that crisp autumn air will make you want to curl up with your favorite cozy blanket and a glass of wine. Pairing wine and soup may seem like a tricky task, but it can actually be a delicious treat.

Like other food and wine pairings, there’s no need to stick to a strict set of rules, but there are a few guidelines to keep in mind:

• Avoid tannic wines with high-acidity tomato-based soups. Instead look for reds that are light and crisp. Certain Italian wines like Valpolicella, Barbera, and Sangiovese tend to have an affinity for tomato-based anything.
• Match the weight of the wine to the weight of the soup. A light vegetable soup can work with white, rosé, or a light red, while a chunky, creamy, or protein-rich soup would go better with a denser red.
• Pair creamy soups with high-acidity wines. A white wine like Chablis, which has both texture and acidity, can stand up nicely to the weight of the soup while cutting through the richness of the cream.
• Pay attention to the flavors. As with any food pairing, complementary flavors will help make your pairing work. Pinot Noir or Nebbiolo, both natural matches for mushrooms, would work nicely with a mushroom-based soup.

Beyond these basic guidelines, feel free to experiment! The most important rule of pairing wine is to choose a wine that you enjoy, above all else. Here are some recipes and ideas to get you started:

Creamy Mushroom and Wild Rice Soup

Pair with: Nebbiolo

Our pick: 2013 Produttori del Barbaresco Langhe Nebbiolo, Piemonte, Italy

Nebbiolo has two important things that make this pairing work: mouthwatering acidity and and aromas of earthy truffles.

 

Avgolemono Soup

Pair with: Riesling

Our pick: 2012 Hubert Meyer Riesling, Alsace, France

The high acidity and citrus notes in dry Riesling make it a perfect partner for this creamy, lemony, and savory Greek comfort soup.

 

French Onion Soup

Pair with: Chardonnay

Our Pick: 2014 Lioco Chardonnay, Sonoma County, California

Unencumbered by oaky or buttery flavors, this clean and crisp mineral-driven Chardonnay has the perfect texture and level of acidity to balance this oh-so-indulgent soup

 

Tuscan Bread and Tomato Soup 

Pair with: Sangiovese

Our Pick: 2010 Castell’In Villa Chianti Classico, Tuscany, Italy

There are few pairings in the world of food and wine that work better together than tomatoes and Sangiovese. It’s impossible to mess this one up.

 

Lamb Stew with Herbes de Provence 

Pair with: Syrah

Our pick: 2013 Domaine Combier Crozes-Hermitage, France

Syrah’s spicy, peppery, and earthy notes are an excellent match for roasted meat. This is the ultimate comfort combination for a cozy autumn day.

 

 

By Nikki Scott

A bottle from a meaningful vintage is one of the most thoughtful gifts one could bestow upon a wine lover. Obviously, the years that have passed since the harvest will have imbued the wine with the depth and complexity of flavor that accompany age. But perhaps more importantly to the recipient of such a gift, it will call to mind memories of the date on the label, as well as of all of the life events that have transpired over the passing years. Enjoying such a wine is truly an exercise in nostalgia.

Wine and memory are known to share a strong connection, and aromas can be extremely evocative. A sniff of a particular cherry note in a Pinot Noir might inspire recollections of enjoying a favorite childhood candy. A riverside hike may be remembered when the smell of wet stone is encountered while enjoying a Sancerre. For this we can thank the olfactory bulb, which is responsible for our perception of scents, and works closely with the parts of our brains that manage emotion and memory. A bottle of wine made in the same year as an important life event is unlikely to evoke memories in this way — you probably won’t pick up notes redolent of the peonies from your wedding bouquet, or of the hospital in which your child was born — but while slowly sipping alongside your loved ones, you’ll likely feel inspired to reminisce.

Picking out a bottle representing a wedding year, birth year, or any other important life milestone can be a daunting task, however. Navigating a wine shop can be difficult enough without having to worry about vintages. To simplify your search, we’ve identified some of the best bets for each of the last sixteen vintages. If you need help tracking down a wine for your special year that is not listed here, feel free to reach out to us at info@bayareawinecompany.com. Cheers!

1999: Red Burgundy
Qualitatively and quantitatively an excellent vintage, with wines at all price levels exhibiting superior balance, concentration, intensity, and ageability. 1999 Domaine du Marquis d’Angerville Volnay 1er Cru “Champans” is expected to show well for many more years.

2000: Left Bank Bordeaux
An ideal ripening season set winemakers up for a vintage in which it was difficult to fail. Look for 2000 Chateau La Tour Haut Brion Pessac-Leognan from the Graves region, a great example from this classic vintage.

2001: Barbaresco
Barbaresco is a great wine for important celebrations because its firm tannins make it long-lived while its singular aromatics remind you that you are drinking (and celebrating) something truly special. Try 2001 Gaja Barbaresco, which despite its age is still brimming with youthful fruit, thanks to that year’s ideal growing conditions for the Nebbiolo grape, featuring hot days and cool nights.

2002: Champagne
Sandwiched between two far lesser vintages, 2002 benefited from a mild spring, a warm summer, and a dry and sunny autumn. This allowed wines to reach sufficient ripeness and alcohol levels while maintaining the characteristic acidity of the region. We recommend 2002 Champagne Dom Ruinart Blanc de Blancs for an outstanding example with plenty of life ahead of it.

2003: Hermitage
2003 was a tricky vintage throughout Europe, and caution should be exercised when purchasing wines from this year. The summer was too warm in many regions, but Hermitage in the Northern Rhône produced some fine bottlings with intense concentration, opulent texture, and exotic flavors. 2003 Domaine Jean-Louis Chave Hermitage, while not for the faint of palate, is widely considered to be the most exceptional wine made that year in Hermitage.

2004: Ribera del Duero
The deep, dark, and intense wines of this Spanish region shone in 2004 and are still going strong today. 2004 Bodegas Vega Sicilia “Unico” provides an excellent example of what Tempranillo can do with a bit of age, and shows enough structure to last another decade or two.

2005: St.-Émilion
Bordeaux enjoyed one of its most successful years in history in 2005, and the St.-Émilion appellation on the right bank was home to some of the most balanced, powerful, and elegant wines. One of the most praised bottlings of the vintage was 2005 Château Pavie St.-Émilion.

2006: Barolo
After a period in which the Piemonte region of northern Italy seemed to be obsessed with modernization and heavy, alcoholic, and oak-laden wines, 2006 represented a return to tradition, with less noticeable oak influence and more classic flavors. The wines retained their signature power and concentration, however. For a great example of the vintage, look for 2006 Vietti Barolo “Rocche.”

2007: Super Tuscans
An exceptional vintage in Tuscany, 2007 produced wines brimming with bold, opulent fruit and ultra-ripe tannins — qualities that are better suited for the region’s “Super Tuscan” wines than for classic Chianti. Rather than traditional Sangiovese, these wines contain international varieties like Cabernet Sauvignon and Merlot. The refined and aromatic 2007 Tenimenti Luigi D’Alessandro “Migliara” Cortona, made from Syrah, was a highlight of the vintage.

2008: Pomerol
Bordeaux’s right bank saw another banner year in 2008, much to the surprise of the region’s vintners. A difficult harvest unexpectedly, even perhaps inexplicably, resulted in a crop of superior fruit. Look for 2008 Chateau L’Evangile Pomerol for a great example featuring mostly Merlot complemented by a small proportion of Cabernet Franc.

2009: Left Bank Bordeaux
Bordeaux’s left bank had a chance to shine in 2009, when Cabernet Sauvignon-based wines displayed unparalleled ripeness, richness, and opulence. To fully enjoy these wines, you’ll want to wait a little while for them to mellow out. 2009 Brane-Cantenac Margaux, in particular, will undoubtedly be worth the wait.

2010: Northern Rhone
2010 was an important year for many great wines, including Brunello di Montalcino and Bordeaux, but in this vintage the Northern Rhône stood out for the fresh acidity and silky texture of its wines juxtaposed with delightfully ripe fruit. Condrieu, the white wine of this region, should also not be ignored, but those looking for a red will be rewarded by handsomely rewarded by 2010 E. Guigal “La Mouline” Côte-Rôtie, which comes with a price tag to match its reputation.

2011: Vintage Port
Hailed as the best Port vintage of the last twenty years, 2011 produced across the board stellar wines marked by harmonious balance, impressive acidity, and excellent ageing potential, thanks to ideal weather conditions during the final three months of the growing season. One of the best of the best is 2011 Quinta do Noval Nacional Vintage Port, which will be drinking beautifully in about a decade.

2012: Napa Valley Cabernet
After a long and sunny growing season, winemakers throughout California reported one of the easiest vintages in many years. The goal of the vintner that year was simply to gently guide the luscious fruit through the process of becoming wine without intervening too heavily. 2012 Corison Winery “Premiere Reserve” Cabernet Sauvignon demonstrates a notable success in this mission.

2013: Napa Valley Cabernet
This year the Napa Valley continued its winning streak, benefiting from yet another ideal growing season marked by a long, dry summer with lots of sun. 2013 has been hailed by critics as an even more promising vintage than the one before it. Thanks to a bit of cooler weather just before harvest, the 2013s have slightly more acidity than the 2012s, which adds balance to their luscious fruitiness and structured tannins. 2013 Spottswoode Estate Vineyard & Winery Cabernet Sauvignon, St. Helena is one example that shows excellent promise for a long future.

2014: Sauternes
The 2014 vintage of Sauternes, a sweet white dessert wine from Bordeaux, is not available to the public yet, so you’ll just have to trust us on this one. Some experts are calling it the best vintage in thirty years. The wines have plenty of acidity, which works to balance out the unctuous sweetness lent by the plentiful noble rot of this harvest. Keep an eye out for 2014 Suduiraut Sauternes.