What's In A Name? The Battle Over Wine Names
In the wine world, the name means everything.
In the US, wines are typically named for the grape (or the primary grape) that's used to produce them. So a Sauvignon Blanc wine is created using Sauv Blanc grapes, and a Zinfandel wine is made with Zin grapes.
However, in other parts of the world, wines are named for the region in which the grapes are grown. Sherry, Rioja, Port, Chablis, Bordeaux, Burgundy and Champagne, for example, are not grape names: they're locations. Sherry comes from the name of a region in southwestern Spain. Port refers to an appellation in the Douro Valley in Portugal, and originally to the Portuguese port called "Oporto" from which the sweet fortified wine was originally shipped. Lastly, as you probably know, Chablis, Bordeaux, Burgundy and Champagne are all French locales.
In other words, as with any company's brand, the name says it all. Naturally, like any company owner, wine producers become a little uncorked when they see their region's name on a competitor's wine produced halfway across the globe.
So winemakers from around the world gathered recently in Washington, D.C. for the signing of a joint declaration to "protect wine place and origin." They hope to increase awareness among consumers - and lawmakers - that indeed, the name is critical.
And perhaps surprisingly, the effort was not led by Spain, or Portugal, or even France. It was initiated by winemakers from Northern California's own Napa Valley, located about an hour's drive from Windsor Vineyards. Napa's actions were spurred by a taste of what our European counterparts have battled for years. A winery from elsewhere in the state had been selling a wine with the "Napa Valley" name on the label - but with no Napa Valley grapes in the bottle. The ensuing court case ended in favor of the Napa growers, demonstrating that truth in advertising is now the name of the game. And a short time later, a new law passed in California, restricting the "Sonoma" name to wines made with at least 75% of grapes grown in our own Sonoma County.
We've had to make a few changes here at Windsor Vineyards. Since Johannisberg is a village in Hesse, Germany, American wineries can no longer use the name. As a result, beginning with our 2006 vintage, our Johannisberg Riesling will be called Riesling - after the grape itself.
So the next time you buy wine, take a close look at the label...what goes on the bottle is as important as what goes in.
Touring the Wine World of Italy
Wine tastings at some of the oldest and greatest Italian wineries. Privately catered, chef-prepared luncheons at spectacular Italian estates. Guided walking tours and historical talks in ancient Roman cities. Top-notch accommodations, first class transportation . . . and every little detail handled by someone else.
Sound like a dream? It's even better: it's a dream vacation, known as the Windsor Vineyards Wine Lovers' Northern Italy Wine Tour.
Conceived, arranged and field-tested by our own Andy Kaye, the Wine Lovers' Tour is the ultimate viticultural - and cultural - experience. More than just a long bus ride from one winery to another, it's a remarkable adventure into the wine world of Italy, led by those who know it best. Master winemakers personally welcome our group to their estate wineries for tours and tastings. Italian professors, experts in art history and literature, bring the past to life as they stroll with us through their classical cities. And some of the best chefs in the country prepare superb dinners while we sit and sip.
"We really focus on the wine and food in its historical context," says Andy. "It would be very difficult to arrange these trips on your own." For starters, our accommodations are at the magnificent Villa Luppis, an 11th century Camaldolite monastery, later deeded to the first Count Luppis by Napoleon. It's now the home of the current Count Luppis and his wife, who have converted it into a 35-room hotel featuring a 4-star restaurant and a 10-acre private park - complete with statuary. When our group is not there, it also serves as host site for diplomatic events.
Even with the best wine, food, locations and history all combined together, it's not hard for Andy to name his favorite part of the trip. "Our guests really make it special. We've had people from all over the world and from every profession. They always appreciate the details, and they really enjoy themselves."
For more details and to reserve your space, visit our Wine Lovers' Northern Italy Wine Tours page - and prepare yourself for an unforgettable visit to the dazzling wine world of Italy.
Winemaker's Memos: The Vineyard in Spring
Winemakers typically have no time to jot down notes about all the activity going on around them. But if they did, their springtime journal might look like this:
Vintner's Log
Entry Date: March 15th
Today's the day: Bud Break, when the drying soil causes a new season to burst forth in the vineyards. The crew did a great job of pruning the vines last winter. Each plant spent the dormant season as only a trunk with two long cordons laid out along the wires, resembling a willowy scarecrow stretching out his arms. And today all 6 or 7 knobby two bud spurs on each cordon have come to life. Both buds on each spur have begun pushing out the tiny green shoots that will become a pair of mini grape clusters. If all goes well, every vine will give us 24 to 28 luscious bunches of grapes in about 180 days.
Entry Date: March 21st
It happens like this every year: I'm away for two days bottling the latest vintage, and I come driving back to find that my dull brown and gray vineyards are suddenly blanketed in a lovely lush green. The shoots are obviously doing well.
Entry Date: April 22nd
The tiny green shoots are no longer tiny - they shot up 7 inches in a week! The annual 10-day warm spell has once again worked its magic. As I stand among the vines, I'm sure I can hear them growing. We certainly don't call this the Grand Growth Period for nothing.
Entry Date: April 29th
This morning we made another suckering round, trimming back the pesky trunk shoots and excess leaves that drain the vines of energy. And we got our first look at our new babies: the tiny grape berries are now visible on the shoots. Welcome, little ones. May you live strong and prosper!
Entry Date: May 24th
Ah, bliss! Right on schedule in the last two weeks of May, Bloom has arrived, the most gorgeous time of the season. Each of our little darling berries has blossomed into a lovely flower. The delicate, lacy white petals look like a million little white shawls draped over the clusters. This time of year, I really love my job.
Entry Date: June 3rd
Today the old, dried caps on top of the flowers are blowing off in the breeze, signaling that the vines' self-pollination process has begun. No bees needed here; as the caps are floating away, pollen is dropping onto the berries, which will swell and grow into grapes. Now we'll spend the final weeks of spring hoping that the nice weather holds: no rain, not too much wind, and no excessive heat. We've started the great 120-day count-down to the real fruit of our labors: an abundant harvest of luscious wine grapes. Here's to a mild and fruitful summer!
Going Green: Our New Pulp Packaging
As winemakers, the environment is the key to our success. So we're always looking for new ways to care for it. Our latest effort? Pulp packaging.
You've probably seen some form of pulp packaging around town: fast food restaurants use it for their gray 4-cup holders, and retailers ship all sorts of products in custom-designed pulp packaging and protective fill. That's how we're using it at Windsor Vineyards. Very soon, you'll begin receiving your wine tucked safely inside our new wine bottle pulp packaging.
Here's why:
It's recycled. Our pulp packaging is crafted from 100%: recycled paper - so no trees were harmed during the making of this fill.
It's recyclable. After you remove your wine shipment, simply toss the packaging into your recycle bin for another round - or add it to your compost heap, and let it bio-degrade harmlessly with other organic matter.
It's for a good cause. Our suppliers purchase "green" paper for re-use directly from youth groups and charitable organizations, giving to those in need instead of taking from the environment.
It's strong. Our new pulp packaging protects your shipments even better than the corrugated cardboard we used previously, so your wines will be safer than ever.
As a direct mail company, we've also addressed our use of paper. Our monthly mailers are printed on paper made with 80% recycled fiber and 40% post-consumer waste. The processing is done without the use of chlorine.
Every little bit helps. And at Windsor Vineyards, we're proud to be doing our part to ensure that our environment is fruitful for many generations to come.
Bottles and Barbeques: The Best Wines for the Grill
Barbeques always conjure up images of a good old time: picnics and parties, and hours spent relaxing in the warm spring weather. When it comes to food, the barbeque is an equal opportunity enjoy-er: just about everybody can cook their favorite foods together, whether those foods are classic beef and chicken, pork and seafood, or nothing but veggies. Your wine choices can be just as personal. But in case you'd like some suggestions, here are a few tips:
Red Wines
For grilled steak, you can't go wrong with Cabernet Sauvignon or Pinot Noir. The Cab's dark fruit flavors and the Pinot's rich and velvety appeal are perfect with the heavy meat.
For foods loaded with sauce, try a Chianti or Zinfandel. The dry fruitiness of the Chianti and the rich berry flavors of the Zin are great complements to all your sauce-drenched meats. (Need a good Chianti? Visit our sister company
The American Wine Exchange at www.americanwineexchange.com for all your international wines.)
If hamburgers and hotdogs are your cuisine of choice, you're really in luck: just about every red wine will do nicely with these classic barbeque favorites.
White Wines
While some insist that whites are too wimpy to handle the boldness of the barbie, others will beg to differ - or they'll just ignore the argument entirely and wallow in whites anyway. When they do, here's what they'll probably be drinking:
For grilled veggies and seafood, a smooth Semillon or Sauvignon Blanc is just right. The Semillon's full aromatic flavors and the Sauv Blanc's crisp acidity are a great balance for this lighter fare.
Steak, poultry and pork pair well with Chenin Blanc or Fumé Blanc. The fruity flavors of the Chenin Blanc contrast deliciously with the heavy meat, and the acidity of the Fumé Blanc is a nice balance for saltier meals.
A dry Gewürztraminer or a fruity Riesling is ideal with anything smothered in spicy barbeque sauce.
Lastly, as with the reds, every white wine can turn hamburger and hotdog meals from typical into terrific.
And Don't Forget Dessert
After meat meals, Muscat Canelli and Port are hard to beat as cappers. The same goes for champagnes and other sparkling wines to top off seafood and vegetarian dishes. And here's a special treat to make the day truly memorable: marinate some stone fruit in a bottle of your favorite varietal, then serve the fruit over ice cream or a luscious pound cake. And best of all, you can still drink the wine.
Care to see the wine list? You'll find it on our Wine List page.
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