Jefferson Cup 2016

The Jefferson Cup Invitational Wine Competition has concluded and there’s some press popping up around it.

 

But you can see the complete results at…

The Jefferson Cup Invitational has celebrated its seventeenth year as the only competition that honors the best of the best among wineries from all of America’s wine regions. Each year we select great wines from across America; the 2016 competition included wines from twenty-seven states. At the end of the second day of this year’s tasting, November 18, 2016 wines from NINE different states had captured top honors. Just as the event’s namesake would have it, democracy reigned at this year’s Jefferson Cup Wine Competition.

The two-day competition culminated with the awarding of twenty-four Jefferson Cup Trophies. Jefferson Cups were awarded to wines made from both vinifera vines (the European species responsible for more famous wines such as Chardonnay and Cabernet) and non-vinifera vines, which flourish in the more extreme climates in the U.S.

These twenty-four prestigious Jefferson Cups, the Sweepstakes Awards for our competition, were awarded to two sparkling wines, ten white wines, nine red wines, one fruit wine and two dessert wines. “While many competitions insist upon selecting a pre-ordained number of sweepstakes winners, our judges are allowed to find the top wines, whether there are only one, two or three, or even NO winners in some categories, as has happened in previous years,” says Jefferson Cup Invitational founder Doug Frost. “This year for the first time ever, we had a fruit wine and a muscadine based wine as winners, and there were once again great examples of wine, both from vinifera and non-vinifera grapes.” Together with thirty-one other Jefferson Cup nominated wines, these twenty-four wines represent some of the most compelling wines made in America.

Although many expect California to dominate the awards, Jefferson Cups were won by eight other states as well: Florida, Indiana, Iowa, Kansas, Michigan, Missouri, New York and Washington State. California didn’t dominate, winning fewer Cups (five) to Michigan’s six Cups. The Jefferson Cup nominees, all Double Gold recipients, included wines from fifteen different states. And while there is no quota for non-vinifera wines in the Jefferson Cup finals, with both red wines and white wines, the number of vinifera and non-vinifera wines among the nominees was virtually identical.

Many people have begun to call the Jefferson Cup Invitational, the “Olympics” of wine competitions. This competition is not open to every winery willing to submit an entrance fee. Rather we select the best of the best, culled from tastings and competitions in America throughout 2016. The Jefferson Cup Invitational was founded in 1999 in honor of Thomas Jefferson. Jefferson fathered our constitution, helped champion the international concept of human rights and was a seminal figure in America’s cultural, culinary (including wine) and agricultural history.

About the Jefferson Cup Invitational

The Seventeenth Annual Jefferson Cup Invitational took place on November 17 and 18, 2016 in Kansas City, Missouri. The Jefferson Cup is a different sort of wine competition, in that it is an invitational in which over seven hundred wines are pre-selected which exemplify top viticulture and winemaking throughout America.

While in years past, the Jefferson Cup has utilized unique nomenclature for its awards, this year the competition has adopted Bronze, Silver, Gold and Double Gold medals as its standards, responding to requests of many participating wineries. Out of seven hundred twenty participating wines, the judges selected just one-hundred-ninety wines to receive the Bronze Medals, honoring wines exemplary of their regions and varieties, Three-hundred-forty-five wines received Silver Medals, and the judges found sixty-six wines to be worthy of Gold Medals and thirty-one being granted Double Gold Medals. These are truly great wines, reflecting our goal of finding and praising wines of true American excellence.

Those fifty-five Double Gold wines (and Jefferson Cup nominees) were tasted by the entire group of twenty judges. Out of those honored wines, the judges collectively picked twenty-four wines to be awarded the Jefferson Cup. And by selecting both vinifera and non-vinifera wines for the Jefferson Cup each year, the goal is to respect the diversity of American viticulture and Jefferson’s own acceptance of native varieties and hybrids. Jefferson fathered our constitution, helped champion the international concept of human rights and was a seminal figure in America’s cultural, culinary (including wine) and agricultural history.

“In most other competitions there is ‘open’ seating,” says Frost, ”and California represents 90% of the entries. As a result it usually captures 90% of the honors,” he said. “What we are doing is following Mr. Jefferson’s example and allowing every quality wine-producing region in America a place at our table. Each year we select great wines from across America; the 2016 competition included wines from twenty-seven states.”

Following the Jefferson Cup competition, the remaining wines are donated for an annual event that benefits children and adults in need. This year the Jefferson Cup raised more than $100,000 for Angel Flight Central (www.angelflightcentral.org). We hope that these events reflect well upon the great heritage of Thomas Jefferson.

The 2016 JEFFERSON CUP winners are:

For Sparkling Wine:

L. Mawby Vineyards Sandpainting nv Leelenau Peninsula

St. Julian Winery Sweet Nancie nv Lake Michigan Shore

 

For White Non-Vinifera Wine:

Adam Puchta Winery Dry Vignoles nv Missouri

Fireside Winery Glow nv Iowa

Holy-Field Vineyard & Winery Vignoles nv Kansas

Lakeridge Winery & Vineyards Southern White nv Florida

White Pine Winery Traminette 2015 Lake Michigan Shore

 

For White Vinifera Wine:

Barefoot Cellars Sauvignon Blanc nv California

Dry Creek Vineyards Estate Block 10 Chardonnay 2014 Russian River Valley

Fox Run Vineyards Riesling Lot 11 Lake Dana Vineyard 2014 Seneca Lake

Chateau LaFayette Reneau Riesling Semi-Dry 2015 Finger Lakes

Fox Run Vineyards Riesling Lot 11 Hanging Delta Vineyard 2014 Seneca Lake

 

For Fruit Wine:

Easley Winery Cranberry Jubilee nv American (Indiana)

 

For Red Vinifera Wine:

Brian Carter Cellars Solesce 2012 Columbia Valley

Carol Shelton Wild Thing Old Vine Zinfandel 2014 Mendocino County

Reininger Winery Helix Syrah 2012 Columbia Valley

Walla Walla Vintners Cabernet Sauvignon 2013 Walla Walla Valley

Goldschmidt Vineyard Forefathers Cabernet Sauvignon Lone Tree Vineyard 2014 Alexander Valley

 

For Red Non-Vinifera Wine:

Aubrey Vineyards Trail Rider Red nv American (Kansas)

Missouri State University Norton 2015 Missouri

Noboleis Vineyards Norton 2015 Missouri

 

For Dessert Wine:

12 Corners Vineyards Vidal Ice Wine 2016 Lake Michigan Shore

St. Julian Winery Solera Cream Sherry nv Michigan

Flavor Bridge to Nowhere

BY DOUG FROST
Special to The Kansas City Star, October 12, 2016

Sitting in my usual dim sum restaurant, I noticed Christmas decorations overhead. I was so horrified I almost stopped chewing on my chicken feet. Is it really that time?

Not quite, but the media are pivoting to the holidays, and entertainment guides have started popping up in newspapers, magazines and social media. They all promise to simplify your life. But not this columnist: I promise to complicate things.

Most of these guides offer sage notions of matching food and wine. After providing listicles of their Top 10s, they conclude by telling you to stop worrying about any of this (at least the good ones do) and drink whatever you like. Me, I’ll start out with that premise. I’ve been shouting it my whole career because I have a problem with authority. Also, because we all like different things, and that’s the way it’s supposed to be.

The prevailing notion of these erstwhile guides is that you should select a wine to go with a dish based on each sharing the same flavors. One insists that cranberries go well with California Zinfandel. Yes, Zinfandel has the flavor of cranberries, among many other flavors.

But cranberries are tart and Zin is not. In fact, it’s usually rather warm, ripe, even slightly sweet and figgy at times. When you put tart food with a wine that is slightly sweet (or vice versa), it can make both of them seem out of balance, as if you had a brownie and decided to suck on a lemon at the same time.

Or here’s another fraught match: apple and Chenin Blanc. Yes, Chenin Blanc has apple flavors, but like apples, Chenin Blancs vary from dry-as-dust to sweet-as-pie. If you serve a dry Chenin Blanc with a sweet apple dish, neither will shine.

Many chefs have been trained to suggest wines based on a concept known as “flavor bridging” — a dominant flavor in the dish is the “key” to the wine you should choose. I’ve had chefs tell me they’ll marry this fish dish with the Chardonnay by adding peaches to the dish.

Why peaches?

Many Chardonnays have a peach flavor. But why would I want to drink a liquid version of the dish in front of me? Chefs don’t drop everything on the plate into a blender and expect it to taste as good as all those individual elements.

Chefs know better. Look at how plates are composed: a traditional chef will offer a protein matched with a starch, a vegetable, an appropriate sauce or seasoning, a bitter green leaf and citrus slice to finish. The goal is for each element to highlight the others in a constellation of differing flavors.

I’ve seen this bridge building ad nauseam. Lamb with mint sauce is a classic. So someone matches the dish with a “minty” Australian Shiraz (some Aussie reds are genuinely minty in flavor); makes sense, right? Except mint sauce is usually sweet, and such wines are often very tannic, astringent and even bitter.

You don’t see them serving spaghetti squash with two other squashes (but don’t they share the same flavors?) and maybe some spaghetti on the side. They know better. Still, certain famous chefs continue to promulgate this notion of flavor bridging, and cooperative writers have complied, selecting their wines by finding flavors in common with the foods.

But if nothing else, flavor bridging is boring. So what’s a person to do, now that I’ve complained about all these misguided guides?

Well, first off, let’s return to the first principle: drink what you like. Stop worrying about things going together or not going together.

Most of us like things to be fair and balanced (and get angry when certain media usurp the term for something that’s anything but). The safest guide (as rules don’t really exist) is to ask that the wine doesn’t overwhelm the food, and the food doesn’t overpower the wine.

That’s it. Nothing too complicated.

It’s the same with my Chinese restaurant. I asked about the Christmas decorations and the waitress said, no, they hadn’t put them up this week or last week. They just keep them up year around. It’s easier and simpler.

Doug Frost is a Kansas City-based wine and spirits writer and consultant. He is one of only three people in the world to have earned the titles of master sommelier and master of wine. He contributes a monthly wine column for The Star’s Food section and the Chow Town blo

Read more here: http://www.kansascity.com/living/food-drink/article106698212.html#storylink=cpy

Pet Nat Sounds

I open a bottle of Texas (yep, howdy, boy, Texsus is wut ahm talkin’ bout) Pet Nat wine and it’s a fisssssss not a Pop! All is well and good. Pet Nat wines, you see, are not always fully sparkling. Usually they’re a bit light on the heady alcohol, but this being the Great State of Texas, this stuff is 13.2%. By Pet Nat standards that is freaking close to Port. But then the Pet Nat world is not your normal wine world – its name was birthed in the Loire Valley but its roots reach back to antiquity. Any wine bottled before fermentation was completed was likely to be naturally petillant, or pet nat. Yeast, you see, also produce CO2 while they are converting sugar to alcohol.

A few Loire producers decided to cute up this old thing by giving it the darling moniker of Pet Nat. It’s worked. Lots of people are doing it the Pet Nat way. Even in Tejas.

So visiting some of the central Texas wineries that interest me, and Williams-Chris is definitely once of those, and amongst all the reliable wines they sell is a genuine Petillant Natural (cuz it says so on the label) Rose 2015. I buy one and chill it to chill out on my Austin evening. Dried strawberry, touch of cranberry and red currant. Kinda cool. Clean. True and tasty.

Wine Vision 2015

I’ll be at Wine Vision this year from December 9th through the 11th. If you’ll be in the area, I hope you’ll join us. Below is a little more info. Hope to see you all there!

Wine Vision 2015 to challenge ‘old thinking’ with its focus on innovation, new routes to market and sustainability with commercial rewards

Finishing touches are being applied to the Wine Vision 2015 programme. It promises to challenge traditional thinking in the wine industry by showcasing high-growth new market entrants and by exploring innovative approaches to producing wine, selling it, creating powerful brands and extending consumer markets. “We’re urging the wine industry to move increasingly quickly to keep up with shifting global markets and changing customer tastes,” says Andrew Reed, Managing Director of the Drinks Division at William Reed Business Media. “In established markets wine is under challenge from alternative drinks categories, while in emerging markets brands are racing to win ground in a gold rush. We’re bringing together some of the most progressive individuals in the global industry to investigate sources of future growth.”

Wine Vision’s 2015 highlights will include:

  • A re-definition of the ‘luxury’ for the wine market of the future by Giovanni Geddes da Filicaja, CEO of Tentua Dell’Ornellaia; the estate that produces two of the world’s most coveted wines.
  • An account of how Invivo Wines made it to the Deloitte TOP 50 within seven years of launch and has broken records for crowd funding to fuel its next stage of growth, from its Co-Founder, Tim Lightbourne.
  • An introduction to the new rules of wine marketing from an acknowledged trend setter. Mike Ratcliffe has made rules and broken them as MD of South Africa’s Warwick Estate and the South African-American joint venture, Vilafonté.
  • A close look at power shifts in the Chinese market and the democratisation of wine with China insider Lenz M. Moser, chief wine maker of Chateau Changyu MOSER XV
  • An exploration of ‘fusion wines’ and their appeal to consumers thirsty for a new experience, by Dominic Rivard, fruit wine expert, sommelier, winemaker, distributor, exporter and author.
  • An account of progress at Sonoma County – on track to become America’s first 100% sustainable wine region by 2019 – by Karissa Kruse, President of Sonoma County Winegrowers.
  • A call for collaborative innovation between competitors to raise the game of the whole industry, from Adrian Bridge, Managing Director of Taylor’s Port.
  • An exploration of alternative investment and growth strategies from Charles Banks, Founder of Terroir Selections and recognised for the stellar success of the Jonata and Screaming Eagle brands.

With this year’s Wine Vision taking place in Bilbao, the capital of Spain’s Basque region, it makes sense that the programme will investigate the enduring link between food and wine. Laura Price, Content Editor of The World’s 50 Best Restaurants, will lead a panel of wine producers, sommeliers and chefs to discuss how wine and food in combination can stimulate a region’s economic regeneration. Javier Ruiz de Galarreta, President and CEO of Araex Rioja Alavesa & Spanish Fine Wines, will give an account of a unique regional business model that has established the Basque Country’s wine as a global luxury product.

Wine Vision attendees will have every opportunity to sample the fruits of the Basque Country’s success. On the first evening, three top chefs will prepare examples of Basque Country cuisine paired with regional wines at a welcome reception held in the iconic Guggenheim Museum. Their restaurants, Nerua, Azurmendi and Mugaritz have six Michelin Stars between them. On the evening of the second day, the Wine Vision Reception and Dinner will be held in the three Michelin Star Azurmendi restaurant itself. “We took the decision in 2015 that, every year, Wine Vision will travel to a different wine region,” says Reed. “This allows attendees to learn about the sources of success in each region, while continuing to investigate global developments and issues within our programme. On Friday and Saturday after Wine Vision closes, attendees will have the option to investigate the region further, with wine tours to estates including Rioja Alvesa Estate and Basque Culinary Centre.

Wine Vision’s Chairman for 2015, Doug Frost, author, wine consultant, Master of Wine and Master Sommelier, welcomes the investigatory nature of Wine Vision, “This programme gives wine industry leaders around the world the chance to listen to innovative case studies, discuss the global issues that are uppermost in their minds and, for the first time, get close to the success strategies of a progressive wine region. We all learn in different ways – and Wine Vision’s got them all covered!”

Wine Vision 2015 will be held between 9 and 11 December across two venues in the City of Bilbao; the world famous Guggenheim Museum and the Alhondiga, formerly the Basque Country’s wine exchange and now, transformed by architect Philippe Starck, Bilbao’s cultural meeting point. Its sponsors include Araex Rioja Alavesa & Spanish Fine Wines and, returning for the third year running, Taylor’s Port and the world’s largest cork stopper producer, Amorim.

“We’re delighted to welcome Wine Vision to our home country and look forward to meeting our peers from across the global wine industry,” says Javier Ruiz de Galarreta, President & CEO, ARAEX Rioja Alavesa & Spanish Fine Wines. “And to introducing them to a bottle or two of our favourite wines, of course!” .

About Wine Vision

Wine Vision is a leading industry event created by the international publishing and events business, William Reed Business Media. Wine Vision was founded in 2013, takes place annually and complements a portfolio of wine publications and events, which include Harpers Wine & Spirit, BeverageDaily.com and the globally renowned International Wine Challenge. It is part of a series of industry specific Vision events focused on wine, nutrition, food and drink.

www.winevision.com

 

Bob Lindquist proves me wrong. My second article for LE PAN Magazine.

Check out my second article for LE PAN Magazine.

Bob Lindquist is a Rhone variety pioneer, not just in California, but anywhere outside the Rhone Valley. As such, he’s one of my heroes. I love the wines he’s made at Qupe Winery over the last few decades, and he’s not so bad either. Perhaps surprisingly, I don’t mind expressing my ignorance around him; it’s a rather easy way to get schooled. I’m in the wine business to get schooled. Happens a lot.

So on one of those occasions when I just couldn’t stop myself, I told Bob that I believed Marsanne was a problematic ager. Let’s be honest: what I actually said was that it doesn’t age. Or something that stupid.

Bob laughed and told me he’d send me some wine. So you see my evil plan worked to perfection. A few weeks later I opened a box of Qupe Marsanne of various and sundry ages.

The first one was corked; let’s leave it at that. The next one, 1994 Qupe Marsanne Santa Barbara County, was definitely not corked. It was clean and correct and delicious. It showed citrus, lime, orange, lemon, wet wool (something like Vouvray), roasted nuts (something like Meursault), buttered corn (he didn’t really use American oak, did he?) and roasted green apple (something to do with aging crisp and tart white wines).

This sort of wine is exciting like old Hunter Valley Semillon is exciting; it breaks expectations apart, it makes a taster question notions of New World and Old World characteristics, and cool climates and warm climates. Does time trump all varietal and regional flavors?

I wish I had ten more bottles like this. It has successfully aged, in the sense that it has not only survived, but has improved. As it lingered, I tasted almond slivers with green apple, wet linen and lime and orange notes. The length however was not as I might have hoped. There were few earth aromas and flavors at the end, so I was left with a delightful wine, but not a GREAT wine.

Was it Marsanne’s fault? The region’s fault? The vintage? We don’t know or at least I don’t know. Maybe Marsanne always needs a bit of a boost from Roussanne, as is so common with the top Hermitage Blanc. But who needs great wine all the time? I’d take delicious wine all the time and count myself amongst the luckiest tasters in the world.

Bob’s Marsannes are that. They’re delicious. Even, and maybe especially, when they age.

– See more at: http://www.lepanmedia.com/bob-lindquist-proves-me-wrong/#sthash.ACVIG6ZO.dpuf

My first article for LE PAN Magazine

Hope everyone enjoys my first article for LE PAN Magazine on The Carcavelos crusaders: Resurrecting an ancient wine. I’m very excited about this new project.

A famed and legendary dessert wine of Portugal, Carcavelos was once considered a worthy peer to the country’s other great fortified wines of Madeira, Port and Moscatel de Setubal.

Yet it has been virtually absent from the marketplace for decades. Now a young group of enthusiasts is rescuing it from near-certain extinction.

The vines of Carcavelos barely hang on, snaking along the backyards of a row of sterile, modern apartment buildings. These vineyards date back to the mid-18th century, planted as part of an agricultural station founded by Marques de Pombal, the (sometimes) benign dictator responsible for Port’s delineation in the mountains above the Douro River, and countless other public works.

But many of the vines were grubbed up to make room for these high-rises looming overhead; and the ribbon of vineyards leads to a refurbished agricultural station (again, courtesy of Pombal).

Here two young wine lovers, Alejandro Lisboa and Tiago Correia are making Carcavelos, something that hasn’t happened in years.

They’ve had the backing of the nearby town of Oeiras; with EU assistance, 3 million euros (US$3,271,590) have been spent on the restoration project. It was a last ditch chance to resurrect Carcavelos, though vines can be still found here and there around the region. “The other [vintners] are not producing anymore,” explains Lisboa, “they’re just bottling old wines [wines still in cask].”

There are a total of 60 acres of vines in the defined district of Carcavelos, half of them are hiding between those apartments.

They’re a mix of grapes: Arinto, Galego Dourado, Ratinho, while Lisboa explains, “the oldest wines mixed red and white grapes.”

The law still defines Carcavelos as having two years in barrel and six years in bottle; here, they prefer five or more years in barrel. But they’re experimenting with grapes, barrels and everything they can to restore the region’s past glory.

Alejandro is a landscape architect; his partner Tiago is a technical engineer.

These are not their day jobs. “It is our passion but not our businesses. When we sell one bottle, we are not getting rich. We are restoring our heritage.”

– See more at: http://www.lepanmedia.com/the-carcavelhos-crusaders-resurrecting-an-ancient-wine/#sthash.nTNelBMU.dpuf

 

The Flavors of Spirits Past

A counterfeiter of old wines, Rudi Kurniawan, was recently convicted for earning millions selling faked bottles of wine. Such is the value of certain old wines, some of them selling for tens of thousands of dollars. Thankfully there is not yet a similar market for old spirits bottles, though it may not be far in the future.

But at this particular moment, old spirits bottles are mere novelty to many, with auction markets and sites only recently including them among their offerings. There is a market nonetheless: among noteworthy bars, Seattle’s justly famed Canon includes tastes of pre-Prohibition whiskies for $100 a shot and more, some bottles scoured from forgotten home bars. Indeed there are probably goodies slumbering in countless basements and unlike wine, time and fluctuating temperatures need not destroy the value and quality of these beverages.

Most spirits are bottled at forty percent alcohol or higher, and they are tough to kill. Their alcoholic strength reflects their very purpose: they will retain their flavor and character nearly forever unless they are exposed to bright lights, air or high temperatures. When someone fishes a bottle of wine out of their grandparents cellar, it’s usually devoid of fruit and good flavor, but when folks come forth with old spirit, chances are good the spirit in the bottle will still be willing.

At a recent tasting, there were several decades-old bottles and all of them seemed no worse for the wear.  Gene Darby, a local enthusiast, had brought in several gems: a Canadian rum and two blended Scotch whiskies. We were mightily impressed by the rum from Gooderham and Worts, a Toronto distillery that closed in 1990, the last of a once proud and robust Canadian rum industry. The pint bottle had its own tin shot cup as its lid, and the bottle was embossed with the facade of a mountain man and his prodigious beard, covering nearly the whole bottle. The rum was quite pleasant, with buttery, somewhat hot, molasses notes. As far as we could ascertain, it dated from the 1920s.

The first of the whiskies was a bottle of Seagrams VO with a tax stamp of 1977, courtesy of Ryan Maybee of Manifesto and the Rieger. It was enjoyable with caramel and chocolate notes, but it was fairly light and short, much as VO has been for as long as I can remember. Indeed this was good evidence that time may have no particular effect on most spirits, for better or worse.

Darby had also brought along Highland Queen Grand 15 blended Scotch whisky 15 year old, and it carried a 1969 tax stamp. This was fairly delightful with smoky notes of peat and iodine, a buttery texture, a nutty intensity with almond and hazelnut, ending in caramel but consistently showing elegance. While a similar Highland Queen bottling is available, this was my first taste and I might seek out some others.

Tasty but perhaps not as exciting was a Dewars Victoria Vat that probably dated from the 1940s. Victoria Vat no longer exists but today you may find Dewars Ancestor to be a similar whisky from the same house. The Victoria Vat offered honey, almonds, and hints of caramel, flowers and seaweed. Throughout it was light and mild, but carried good length.

The excitement of some of these old spirits differs greatly from old wines for which you expect flavors and aromas to have evolved into something heretofore unrevealed. Spirits can go more or less only one direction (down). Unless the spirit has deteriorated, what is exciting instead is the rediscovery of flavors that may no longer be part of the repertoire of a particular brand, as is the case with some old bottles of Chartreuse, a brand that has evolved and changed for centuries.

There may not yet be big money in it, but there is plenty of reason to see what your parents and grandparents have squirreled away in the drinks cabinet. Good hunting!

This article previously appeared in the Kansas City Star

Wine consultant & writer, one of only four people in the world to hold both Master Sommelier and Master of Wine titles