#Vinopanion’s new wardkadel.com is live!

#Vinopanion: Domaine Chandon #wine

#thesunitburns

Well…the long wait is over!  If not for my fellow #Vinopanions, at least for my own incessant #wine cravings and the need to blast out my ramblings de vinos. WardKadel.com is finally live, as we are in the process of shutting down the long-running WineLog.net. With this relaunch, you will find more content combining my two passions of #triathlon & wine, as well as a newfound love of cooking and of course, the chronicles of our life in #Napa.

Indeed just last night, with the Lady (featured left in the vineyards of Domaine Chandon) in NYC for a fashion convention, I knocked out two very enjoyable recipes from Blue Apron, which has been a life-changer for me to finally learn and love to cook.

@BlueApron & #Beaujolais!

Cooking and first dinner (heh) was accompanied by the deliciously juicy 2015 Domaine des Quatre Vents Fleurie (review Vivino), from Beaujolais extraordinaire Georges Duboeuf. And since the journey of wine can never end (thank goodness, right??), I listened to my two favorite wine podcasts:

 

And so it with those two tasty #recipe‘s and these two brilliant wine podcasts, I will bid you adieu until my next Ward Kadel – #Vinopanion – @drXeNo post.

Vineyards of Domaine Chandon

Loving that #NapaLife!

¡Salud!

#Vinopanion #wine Bits & Pieces

#Vinopanion has been a wild ride these past 8+ years (so hard to believe!).  Towards the end of last year, as life got exceedingly busy and I was unable to put my best efforts to my love of #wine writing and education, I pondered what step this blog would next take. I have always treated my wine life as a privilege and have felt grateful for every turn that it has taken.  Each little or big step was only partially planned/hoped for…most things like paid wine consulting, wine judging, being flown around the world for media trips, all have been joyous surprises, though they didn’t come without hard work (on the side).

I have missed my wine world these past ~4 months, but the introspection has been useful.  I’ve come up with new plans, reapplied old ones and have concocted new post formats, such as this new one: Bits & Pieces will cover multiple topics in short, 1-2 paragraph bites.  Prepare for more news in a more concise format. And so… ¡Vámonos mis Vinopanions!

CabFest Napa Valley Returns 3/4 – 3/6 (tickets)

cabfest_logo_color-01CabFest Napa Valley (WL, FB, Tw, IG) still ranks as one of my favorite wine festivals of all time.  The Lady and I attended the entire first incarnation weekend, back in 2014. The event hit on all cylinders right off the bat, with a fantastic opening night, all the way through 2 grand tastings, and multiple unique breakout tastings.

This year, the highlights again include a fantastic opening concert in the main hall, this year by Mat Kearney, followed by the infamous Cigars & Guitars VIP Party. Saturday features multiple 4hr tastings, including the San Francisco Magazine Grand Tasting and the Boutique Tasting, along with multiple breakout sessions and food & wine tastings, including Cab on the Couch with Karen MacNeil. Sunday features its own suite of tastings and VIP sessions, including the Sonoma Magazine Grand Tasting and a tremendous VIP Platinum Wrap Party, featuring cuisine by local legend Thomas Keller’s Ad Hoc crew.

You can still buy tickets and can also see the full details at their website.  See you all there!

Bodegas Cepa 21 Virtual Tasting 3/9/16 6pm PT (#Cepa21VT)

sobre-nosotrosBodegas Emilio Moro is a legendary name in Ribera del Duero DO (WL) of Spain. Bodegas Cepa 21 (WL, FB, Tw) is a newer endeavor by the Moro brothers, striving to create a modern Tinto Fino (Tempranillo) wine inside their new, super sleek winery. The winemaking brother of the duo, José Moro, is visiting the US in March and he is kind of to sit down for a virtual tasting of his wines, from his temporary home in NYC.  I’ve had the fortune to try some of their wines in the past, so it will be enlightening to go through these new releases and to speak directly to José about his vinous products.  Follow along that night using #Cepa21VT. ¡Salud!

NVWA WSET II Endeavors Continue…

406064_562298363799327_175257724_nI continue my studies of the Wine & Spirits Education Trust Intermediate (WSET II) certification this year.Napa Valley Wine Academy (FB, Tw), already leaders in wine and spirits education, is leading my efforts.  Their unique position, situated in the heart of #Napa grants them special access for taking their teachings directly out into the field…and I do mean “field!”

Indeed, their WSET Ultimate Level 2+3 course two week immersive course will “take you directly into vineyards and working wineries“, all right nearby in Napa Valley.  I’m looking forward to getting more intensely into my studies!

HITS Napa Valley Triathlon: The Hometown Race 4/9 – 4/10

65760_789077141133939_416503315085470558_nI am also full steam back into my #triathlon training season, since the last week of December. This time I’ll finally be doing my hometown olympic distance triathlon at Lake Berryessa: HITS Napa Valley 2016. The HITS Triathlon Series (Tw, FB, YT) is a long-running, well-respected endurance race production company (HITS Endurance), particularly their multisport series.

Once again I’ll be taking on my awesome brother in-law in a race for the family.  This year, it should be particularly exciting, as we’ll be going off in waves within 3 minutes of each other.  I’m looking forward to chasing and passing his ass! 😛

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Taking my #wine kung fu to the next level: #WSET II & Napa Valley Wine Academy

406064_562298363799327_175257724_nI have been immersing myself in the study of #wine in a semi-systematic manner for much of the last 8 years.  Indeed, #Vinopanion‘s 8 year anniversary with @WineLog is approaching in the middle of this month. Yet I have slowly realized that something is lacking in my devotion to the knowledge of the vinous delights: focus, structure and external credibility. You’d think that a trained scientist would have recognized this long ago and I did notice these thoughts in the back of my mind a few years back.  But they were always battered back by “where’s the time?” and “I’m still receiving plenty of media travel & event invites,” along with “my wine consulting services continue to expand.” Then I reached last year and I started to recognize some clear patterns in my wine work. While I had plenty of media opportunities and my fellow wine colleagues were continuing to get work, I could see that the pace of my own trade offers beginning to slow down. It was then that I noticed that most of my colleagues began to sport letters after their names on their business cards: they were taking certified educational courses to formalize their wine training. I needed to set up my wine game. It was then that I contacted the good people at Napa Valley Wine Academy (FB, Tw): “help!”

Our-certification-menu-logoThe Napa Valley Wine Academy (NVWA) was founded in 2011 by longtime wine industry veterans, R. Christian Oggenfuss, D.W.S., F.W.S., I.W.P and Catherine Bugue, D.W.S., IWP. As residents of Northern California wine country, they both perceived a lack of true connection between the schools that offered wine and spirits training and the actual regions about which they taught…and thus a fine beverage academy in the Napa Valley was born!  Featuring industry educational luminaries including Master of Wines Peter Marks and Tim Hanni, as well as Master Sommelier Tim Gaiser; they are truly “one foot in the classroom and the other in the vineyards.” The NVWA has experienced tremendous industry support and strong early success, prompting them to expand to satellite locations around the US in Tampa, Florida and Santa Barbara, CA; as well as online. 

IMG_5975The NVWA instructors are spread across all of the major industry certifications, allowing the Academy to provide a full service range of official beverage certifications, including wine, spirits, saké, and beverage service, and region-specific courses. All courses and examinations are given by the academy itself, making it a one-stop educational experience, unlike many other piecemeal organizations. I have chosen to start my wine and beverage education in the Wine & Spirit Education Trust (FB, Tw, YT, NVWA) program, starting with the WSET II Award, courtesy of the NVWA.  More on those adventures later however, as I need to get studying for my first exam! ¡Salud!

Hall Wines Cabernet Cookoff tastes great, gives help

11855799_868280449915926_2336774847356483997_nWe’re a little late on our coverage of this fine event, but we did want to send out hearty Vinopanion props to Hall Wines (WL, FB, Tw, IG, YT) and their highly enjoyable 6th Annual Cabernet Cookoff charity #foodie and #wine event this past April. Fifteen Napa Valley and San Francisco based chef teams competed to see which one could most favorably pair their small bite with the 2012 Hall Napa Valley Cabernet Sauvigon and the 2012 Hall Napa County Coeur Cabernet Sauvignon red wines.  To whet the almost 700 attendees’ palates, the festivities were kicked off with a glass of the delicious 2012 Hall Napa Valley Sauvignon Blanc.  On this particularly hot April day, the SB was quite a treat, with its juicy citrus acidity, rounded out with some tropical fruit and floral notes, and finishing with some zingy minerality.  Following the SB intro, the Lady and I headed into the array of tents to taste through the many culinary delights on prep.

Bunny Foo Foo welcomes the culinary charity masses. (By Lawrence Argent, Hall Wines).

Bunny Foo Foo welcomes the culinary charity masses. (By Lawrence Argent, Hall Wines).

Hall Wines has been producing ultra high end reds and whites in the Napa Valley at their two properties since 2002.  Owners Craig and Kathryn Walt Hall are renowned art collectors and thoughtful curators of their land and ecology with 5 Certified Organic estate vineyards and a Leed Gold Certified new winery at this, their St. Helena location.  We had the lovely opportunity to attend their grand opening of the gorgeous new St. Helena facility earlier in the year, but this was our first opportunity to see it in the daytime. And it was quite an experience! While it was a bit difficult on the hot sunny day to grasp the pairings with the smoky and oaky young Napa Cab, the brighter acidity and less oaked Coeur paired brilliantly with many of the dishes, including our favorite of the day: The Farmers Market Pantry’s Ancho Chili Roasted Mushroom & Squash Blossom Quesadilla. They were sponsoring the Napa Valley Youth Advocacy Center and their alternating savory and lightly spiced quesadilla rocked it with both the sauv blanc and the Coeur cabernet.

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11060935_868285769915394_6407453637873669927_nThe event was a resounding success, raising over $59,000 for the local community and satisfying the thirst and stomach of hundreds of charity-minded patrons that day.  The people’s choice and judge’s choice winners are listed below, along with a link to the fantastic drone video courtesy of Darren Chestnut.

A big thank you to Hall Wines for our attendance that day.  Cheers!

Judges’ Choice 1st Pl: Chef Zack Mutrux, PRESS & Charity, If Given a Chance

Dish: Braised lamb neck with beef fat potatoes and bacon sherry vinaigrette

People’s Choice 1st Pl: Chef Chris Jorosz, Andrea Reiter, Capital Dime & Charity, Food Literacy Center

Dish: Savory wild rice Belgian waffles, crispy duck and fig balsamic wildflower syrup

Drone video of the festivities, courtesy of Darren Chestnut.

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Mumm Napa Wine Blogger Brunch

Bubbly is a beautiful thing.  Sparkling wine has always been considered a wine of celebration; its intriguing bubbles rising up to toss forth a froth of scented effervescence, enlivening spirits at any accompanying event.  For me however, bubbly, bubbly, and more bubbly is the way that I prefer to shimmy through life.  My lady Elizabeth Fontaine, the beguiling star behind the brightness of my life, would only agree, with a most sensible of nods.  Bubbles are her vinous companion, and at times, her artistic muse.  We go through stretches where there is a bottle of bubbly to accompany each day…the other nice thing about sparkling wine is its low percent alcohol. 😉

And so it was with great fervor that we responded with a resounding YES to an invitation to attend a wine blogger luncheon last December at the renowned Mumm Napa (Twitter, Facebook, WineLog) estate in the Napa Valley, courtesy of Brand Action Team and Thea Dwelle of Luscious Lushes (Twitter, Facebook). As an interesting aside, Spoontonic Lounge (Twitter, Facebook) in Walnut Creek, one of our favorite haunts, has carried the Mumm Napa Napa Valley Brut Prestige for a little over a year.  As a number of us adopted the bubbly as our signature drink, the tasty value non-vintage cuvée spread like wildfire and proprietor Jeffrey Sun has proceeded to clear through a good amount each month.

Beth and I arrived early at the Estate, up on Silverado Trail in the Rutherford AVA.  While we’d had some poor weather earlier in the week, the sun had burst out that winter morning and was almost painfully exhilarating, sparkling through the moisture on the sleeping vines.  We greeted Thea whom arrived a few minutes after ourselves and marveled at the number of people that were lining up to visit the popular winery, prior to its 10am opening.

We entered the winery once the large wooden doors were opened, revealing the courtyard in the center of the property.  There we were greeted by Assistant Winemaker, Tamra Lotz and Mitch Davis. Mitch with his tall, clean looks and high energy, probably immediately brightened the mornings of many of the ladies in attendance.  Tamra Lotz, a fellow Vintage High alumnus and classmate, is the easy-going, highly engaging sort that you’d want to lead you on a tasty tour of her winemaking facilities.

We were also greeted with my favorite sparkling wine of the day, the fantastic 2006 Mumm Napa Napa Valley Devaux Ranch Brut. Made with Pinot Noir, Chardonnay, Pinot Meunier and their signature inclusion of Pinot Gris, this sparkler forced me to give it a QPRWK and AwesomeWK wine badges, yet it only clocks in at $36.  That is a phenomenal price for a wine that features this much complexity.  The fruit was sourced from their Devaux Ranch vineyard in Carneros, named for their founding winemaker, Guy Devaux.  I’d summarize my tasting notes on this wine, but I think that it deserves the full breakdown of its deliciousness:

Color: A mix of yellow gold and brighter canary highlights, a very fine bead and frothy mousse.
Nose: Fantastic, with a complex fruit mixture of drier citrus, more rounder tropical fruit and yellow apple. Cream and light brioche is here as well, along with a zing of minerality.
Palate: Also awesome, this shows that same complex mixture of fruit from the nose, along with a beautiful round and yet very vibrant and creamy palate, with that same fine bead. Dustier toast comes in as well, finishing alternating clean citrus and creamier brioche. Extremely good and actually underpriced: AwesomeWK, QPRWK.

With the Devaux Ranch in our hands, we headed off into the winery for a tour of their facilities.  Mumm Napa was founded in 1983, by M. Devaux for the G.H. Mumm Champagne house, based in Reims, France.  The winery is a well-deserved and huge destination in the Napa Valley, with its regular tours, flight tastings, permanent Ansel Adams photography collection, and rotating  photography exhibitions.  While we were there, Media Ant and Mutineer Magazine‘s own Ashley Teplin was showing many of her photos of local food and wine artisans.  It’s no wonder that they host over 130,000 visitors each year!

Tamra took us through the entire winemaking facilities that bright morning, starting with the tank room, where much of the current 2011 vintage wines were undergoing cold storage.  This process allows (harmless) tartrate crystals to precipitate out, naturally leftover in the finished wine from the brightly acidic grapes that go into sparkling and most white wines.  Most of the tanks were caked with frost, their glycol jackets at slightly freezing temperatures in order to get the wine cold enough for full stabilization.  Following the crushpad tour, we had a short blending demonstration, which clearly showed the how each of the varietal wines mentioned earlier can contribute to the wine.  Chardonnay for mouthfeel and pitted fruits, Pinot Noir for cherry fruits and further depth, Pinot Meunier for more darker fruit notes and earthiness and finally, Pinot Gris for more tropical fruits and floral notes.

Walking down the hall back to the tasting room, we encountered…BOB: their large and incredibly efficient robot that handles the bottling and handling of the wines, before they are transferred to the riddling room.  Making sparkling wine is much more manually intensive than other wines.  First you must make the still wine, filter it, and then it is time for the second dose of sugar and yeast that goes in to provide the bubbles.  It is literally a second fermentation in the bottle, for the high end Traditional Method, or “méthode traditionnelle,” as it is called around the world in the French language.  Following that, there is months to years of riddling, or the process by which the eventually spent yeast and their debris is shaken down into the neck of the bottle 1-2x per day, until it is ready to be removed for final bottling, called disgorgement.  The final act is to top off the now sparkling bottle with a syrupy mixture of still wine and sugar, called the dosage, that tops up the wine and creates the proper house balance between acidity and sweetness for that particular label.

Whew!  After all of that info, we were a bit thirsty.  We moved on into a more private area of the main tasting lounge, where Winemaker Ludovic Dervin greeted us with the warmest of smiles coming from his strong, but kindly-featured face and barrel-strength body.  Starting with a brief bio, he then began to walk us through the wines and touching upon the 2011 vintage, one which he described as “really a growers year, [with] a lot of work in the vineyard.”

Starting with the aforementioned Brut Prestige, we then traveled through almost their entire line, in the order listed below.  All of the value wines, up through the Cuvée M, all featured very bright fruit flavors and a ton of crispness in style, with a hint of cream underlying everything.  As we got into their higher end wines, I found two more that entered into my favorites.  The Mumm Napa Napa Valley DVX 2003 featured a ton of complexity, with its brioche and more Old World complexity, still brightened by great acidity and the finest of bubbles.  Additionally, the Mumm Napa Napa Valley Brut Reserve Rosé NV showed off super-crisp red and citrus fruit, alongside a great zing of cherry and minerality.  In all, both Beth and I felt that their line included sparkling wines for any palate.  Ludovic’s engaging personality and delight to answer any question made the tasting all the more entertaining and educational.

Beth’s and my own thanks go out to Brand Action Team, Thea, Tamra, Ludovic, and everyone else at Mumm Napa for the wonderful day tasting their wines and learning about their sparkling winemaking process.

You can find all of the wines listed below from that bright day at Mumm Napa (Twitter, Facebook, WineLog) in December.  They are all tagged with “MummN2011Brunch“, so that you can list them in your own WineLog.  All of the photos can be found on my Flickr in their own set and also on the Vinopanion Facebook page, in their own set. Cheers!

Mumm Napa (Twitter, Facebook, WineLog):

 Mumm Napa Napa Valley Devaux Ranch Brut 2006

Color: A mix of yellow gold and brighter canary highlights, a very fine bead and frothy mousse.

Nose: Fantastic, with a complex fruit mixture of drier citrus, more rounder tropical fruit and yellow apple.  Cream and light brioche is here as well, along with a zing of minerality.

Palate: Also awesome, this shows that same complex mixture of fruit from the nose, along with a beautiful round and yet very vibrant and creamy palate, with that same fine bead.  Dustier toast comes in as well, finishing alternating clean citrus and creamier brioche.  Extremely good and actually underpriced: AwesomeWK, QPRWK.

Mumm Napa Napa Valley Sparkling Pinot Meunier 2008

Mumm Napa Napa Valley Brut Prestige NV

Mumm Napa Napa Valley Brut Rosé NV

Mumm Napa Napa Valley Cuvée M NV

Mumm Napa Napa Valley Blanc de Blancs 2007

Mumm Napa Napa Valley Brut Reserve NV

 Mumm Napa Napa Valley DVX 2003

Color: Medium to finer bead, deeper canary yellow.

Nose: Brioche, bread, earth, dried lemon and yellow apple, all with good intensity.

Palate: Weightier, very yeasty and savory, drier apricot, peach and very dry lemon bar.  Good acid, savory and even showing some slight tannin: OldWorldWK.

 Mumm Napa Napa Valley Brut Reserve Rosé NV

Color: Beautiful strawberry pink, very fine and very robust bead.

Nose: Crisp red fruit underlaid with a nice earthiness and line of minerality.

Palate: Very vibrant feel and zesty acidity, then some weight and rounder fruit comes in, finishing with a citrus and mineral finish: OldWorldWK.

Mumm Napa Napa Valley Santana Brut NV

Mumm Napa Napa Valley Brut Prestige Extended Tirage Selection NV

Mumm Napa Napa Valley Sparkling Pinot Noir NV

 

All wines on WineLog.net from Mumm Napa:

[winelist query=”Mumm%2BNapa” num=”100″]