Review of the Cincinnati International Wine Festival

by Kevin

Cincinnati Intl Wine Fest

A few thoughts this year, first, I seem to have been excited about the right things. The ability to try different style of the same grape within seconds of each other is one of the key opportunities of the wine festival. For example, I was able to taste the Simi Sauvignon Blanc, a nice example of Californian style SB, and across the aisle was Thorny Rose,  which had a very nice counter example of New Zealand styled SB. The grassiness was even more pronounced when directly compared with the more acidic California counterpart.

If you are looking for a really nice selection of Rieslings from different regions and sweetness, Schmitt Sohne and Estates (booth 107) had a very nice selection of 5 different wines.

The still Pedro (booth 2) was a really nice wine and helps to show another side to what is usually made into sherry. McNab (booth 28) was as solid as always and highly recommended for a stop. Valeta had a Vijiriega that was a nice native Spanish grape that I had never tried before. It had a distinct mineral flavor that helps to showcase something unique to the region.

The sparkling wines were worth their own pass, but were mostly in the lower numbered booths. Vinum (booth 7) had a very nice showing with both their sparkling and a nice rhone based white wine. Across the aisle, Terry Theise selections had two examples of grower Champagne that helped to show the difference between a wine with Chardonnay and a Pinot Noir as the lead varietal.

Cutting Edge (especially booth 32) showcased a rather wide selection of wines. The 2011 wines from the pacific northwest were all tasting extremely well. The Four Grace Pinot Noir and Pinot Gris were both examples of this well made wine from that year. Learning more about the overall growing season from 2011, makes me interested in what other wines I can find from that year to try.

Michael David (booth 38) also had a very strong showing of their selection. Petite Petite, Rage, and Incognito were all very good. Ferrari Carrano (booth 42) had a very nice “patio pounder” with BellaLuce. It was also a part of a large number of stainless steel fermented wines. Oak seemed to be less of a consideration from most places that focused on having the grape do most of the work. Trinchero (booth 76) also provided a nice range of red wines.

To end the tasting, I would recommend Wineworth Importers (at booth 6) to try through a really nice selection of ports. The ten year old, which can be found in half bottles for around $20 in Kentucky, had a great almond flavor. When you get to the vintage 1996 port, the nuttiness and sweetness become apparent. I also learned that they avoid loosing large amounts of the vintage by combining barrels and reducing the amount of exposure to the air. This means that one barrel was sacrificed every few years to top off the others. It was a new piece of information for me.

I tried to get to as many different places as possible, what did I miss? Was there another star of the show? Let me know in the comments,

I’m happy to see what everyone else enjoyed.

23rd Annual Cincinnati Wine Festival Preview

by Kevin

The Cincinnati International Wine Festival is upon us for the 23rd year! This Friday and Saturday, the grand tasting will be held at the convention center in downtown Cincinnati.

I will be posting as early as I can on Friday afternoon the highlights from the afternoon tasting, especially the surprises that I find. Every year my goal is to find something unexpected, unusual, or interesting. With 133 booths and a few hundred wines, I have never failed in this goal.

Tickets are still available for both Friday and Saturday nights and the list of wines seems both extensive and exciting. While it always nice to see a few favorite importers like Terry Theise(booth 11), Vintner Select(booth 14), Cutting Edge Selections(booth 32 thru 34) and many wineries from years past, for different reasons: Charles Smith/K Vinters (booth 4) from my wine bloggers conference in Walla Walla), Cline Cellars(booth 51) my first wine club, Henke Winery (booth 125) for teaching me that Norton can have a level of depth and quality, Veleta Wines (booth 56) for helping me learn that the story behind the wine helps to explain the taste, JAQK Cellars (booth 98) for beign able to highlight how different approaches to the a grape can have a very different taste in the bottle, and there is also a place for Bully Hill (booth 39) which was my first every winery experience in the Finger Lakes. I think that is some of the power of the taste of wine is that is can transport us back to a different time and place where we first got caught up in trying to learn as much as we could.

I’m also excited to try a few new things this year, a 2011 Chilean Pedro Ximenez (booth 2), Sivas Sonoma (booth 21) a new winery for me, the Italian selections from Dalla Terra (booth 48), hoping there might be a bottle of Pinot Meunier somewhere at a booth.

Beyond just my excitement, we always like to publish a few ways to get the most out of the overall experience. Here is our annual post of tips and tricks compiled from our and other blogger’s experiences on how to best survive this festival:

Please realize that these tips are geared for people who are heading to the Festival to try new wines, learn new things, and not get generally hammered. If insanely drunk is your goal, well … get a cab and/or a hotel.
So in no particular order, here are our tips for surviving a festival with hundreds of wines and even more people:

• Decide when you want to go. The Friday Grand Tasting has always seemed more manageable to me, with slightly less people. The Saturday Grand Tasting is generally the biggest event, with what seems like an unending number of people. My favorite session is Saturday afternoon, as fewer people attend and I can get more face-time with the winemakers.
• Eat a big meal before hand. You’ll stay sober longer. You may want to follow your festival experience with a large meal afterwards. Either way, it’s a busy weekend downtown. Whenever you decide to eat, make reservations.
• Consider a designated driver, cab service, or even a hotel room. Last year we decided to succumb to an afternoon and evening of alcohol and we got a hotel room. The Wine Fest web site offers several hotel packages downtown, and we often find great last minute deals at The Cincinnatian. In past years, we’ve had good luck booking through Hotwire. Remember, if you drink, please don’t drive. And if you plan to drive, please don’t drink.
• Make a game plan. First, download the Tasting Guide ahead of time. In the guide, you can find the list of attending wineries, the corresponding floor plan, and the list of wines in the Special Tasting Room. Plan ahead. See what looks interesting. Accept that you can’t possibly try everything. You may want to decide to divide and conquer within your group of friends. I gave you my plan above,remember it’s only a plan. I am sure that I will deviate through the tasting as I find other things to try. I always like making a friend to find out what they have tried that I need to try. It’s an easy question and everyone has a few thoughts.
• Dress comfortably. Seriously, ladies, there is no need for high heels. You can still look cute and trendy and leave the stilettos at home. You will be walking a lot, standing even more, and jostling in and out of a lot of people. Expect it to be warm in the tasting hall. Lots of people and red wine can raise the temperature in a room.
• Since we’re talking about clothes, wear dark colors. I know it’s almost Spring, but don’t pull out your sundresses and pastels. Even if you manage to avoid spilling red wine on yourself, someone else might very well careen into you. Lots of people + lots of alcohol = lots of wine accidents. Dark colors are your best bet. On that note, carry a small bottle of Wine Away or a Tide Stain Stick. Even if you don’t need it, someone else might.
• Get there early. People start filtering in late and things get really crowded really fast. Enjoy being early.
• Start at the end. Most people will start at the beginning. Starting at the end (or back) will allow you to fight a smaller crowd – at least until you make it to the middle.
• Manage your route so that you visit the sparkling wine and champagne in between big wines. Sparklers are excellent palate cleansers and you’ll last longer if you try those in between the big reds.
  Save those dessert wines for last. One year I succumbed to temptation and had a chocolate port early on. As tasty as it was, my next ten wines still tasted like chocolate.
• Hold your glass up and don’t tilt it sideways. Think about it – the wine will spill out. Holding it up higher makes it easier for the pourer to reach over all the bottles. Guys were better at this than gals last year, most likely because guys are just taller in general. Reach out with those glasses ladies!
• The pourers are not bartenders. Seriously, don’t bang on a bottle with your glass expecting service. (And no, I’m not kidding.) And while we’re on the topic, say please and thank you. Just because you’re thirsty for wine, doesn’t mean that all good manners get thrown out the window. Some of the pourers are just volunteers and aren’t being paid to be there and everyone has been working hard for at least two days; in the case of winemakers, they’ve been going non-stop for nearly a week.
• Move out of the way. I can’t stress this enough for the evening sessions. You don’t have to leave, but get your wine and move to the side. Don’t step back two steps, you’re still blocking the three people behind you and you’ll probably spill wine in the process.
• Try new things. Just because you haven’t heard of them doesn’t mean they’re bad. Truly, some of the booths have the name of the distributor, but they might be featuring three or four different wineries. This is a perfect opportunity to branch out and explore a little. Who knows what you’ll find? There might be something you really like, even if it’s not Merlot and Chardonnay. The two questions I heard while pouring last year were “Do you have any Merlot? Do you have any Chardonnay?” The answer is not always yes, and there are some really exciting grapes out there that are not merlot or chard. If you see an Alicante Bouché for example, try it – you might be surprised. Chances are, the person behind the table can tell you a little bit about the grape as well, and if you don’t like it, then dump it.
  Spit or dump. A winemaker commented to me a few years ago that Cincinnati is strange because hardly anyone spits. Some thoughts on spitting:
  • Carry your own spit cup. Dixie cups work, as well as those Solo plastic cups. When a table is crowded, it’s hard to get to the bucket, nor do you want to be in someone else’s spit stream. Also, it’s easier to be discreet when you are quietly spitting into your own cup.
  • Dump instead of spit. I don’t spit at the Wine Festival. When I’m judging a wine competition, it doesn’t bother me to spit into a personal cup. But in our weird lack-of-spitting city, I get really self-conscious. So I take a small sip or two, try to really glean something out of it, and dump the rest of the wine into the bucket. It’s expected. You’re not wasting wine or hurting anyone’s feelings.
  • Take breaks every 30 minutes or so to have some snacks and water, as well as to regroup.
  • Hydrate, and wine doesn’t count. Bring water if they aren’t handing it out. But you’ll definitely want some handy.
• Rinse strategically. You see, rinsing your glass is necessary occasionally. But when you’re switching between white and red, ask for a wine rinse. No one will complain. If you’re switching between the reds at the same table, you don’t need to rinse your glass between every one. Not only do you waste water, but no one ever gets all the water out of their glass. You know what that leads to? Watery wine, and you certainly don’t want that.
• Don’t try to take detailed tasting notes. Sometimes I just rate things on my happy face scale; occasionally I’ll write a sentence. There will be no time for detailed information, nor will you really have free hands or space for writing.
• And finally, don’t expect your friendly wine blogger to get you free tickets. We pay to get in to the evening events. It’s a charity function. In fact, I believe 50% of your ticket is a tax-deduction as a charitable donation. So don’t try to get in free and skimp on those charities, okay? Instead, just go and have a fantastic time!

Taste of the World – November 10th 2012

It’s that time of year again when the leaves fall off the trees, the weather hits a surprising cold snap, plans are made for the upcoming holiday season, and the LLS kicks off the season with their Taste of the World event. This has been one of the events that I have looked forward to and attended over the past few years.

It is now up to the 9th annual version located at the Newport Aquarium. This year they have continued the Top Shelf room for anyone who might be interested in a few higher end offerings. The participating restaurants run from BBQ to seafood, with a list being found on the LLS site.

Last year, I helped to pour both at the Party Source spirits table, featuring a selection of mescals, private barrel bourbons, and a rum. The Top Shelf area had a scotch selection that was similarly fantastic. I’m not sure exactly what the non-wine offerings will be this year, but the Praty Source team does a great job of making sure there options for everyone.

Both the food and spirits are in addition to the wine and beer options that are available. The exact list is a closely kept secret, but I have never been disappointed with the selections.

This is the first year that I am a committee member for this event and I encourage everyone who attends to let me know about your experience.

Date: November 10th, 2012
Time: 7:30 PM
Location: Newport Aquarium
General Admission Tickets are $100
Top Shelf Tickets are $150
All proceeds go to The Leukemia & Lymphoma Society. Tickets can be purchased online or by calling 513.698.2457.

Pinot Meunier – Hard to Find Varietals

This is the first post in a series on grapes that are either a type that has been tried in a blended wine, but are difficult to obtain as a standalone example or lesser known varietals in general. Since most people have an idea of Chardonnay, Cab Sauv, Pinot Noir (thanks Sideways), and Riesling, I thought it might be interesting to profile a few of the other wines you might be able to find as an opportunity to expand your palate if you get a chance.

Pinot Meunier is the other red grape used in the production of Champagne. In fact, it accounts for roughly 40% of the total plantings of vines in that region. The two “noble” grapes of Chardonnay (found alone in Blanc de Blanc) and Pinot Noir (found alone in Blanc de Noir – usually. This can also have Meunier as Cresta has explained) have long overshadowed the humble Meunier. If you have tried all three type of Champagne and not found the same sharpness or acidity in either of the sole varietal versions, what you are noticing is the Meunier. American and Australian bubbly producers also grow Meunier to help produce an offering closer to the traditional Champagne.

The flavor when produced alone produces a jammy wines with moderate acidity and low tannin. It makes a very nice drink now wine that usually doesn’t need a large amount of time to open up. There are very few producers who make a still version of Meunier and even fewer who make a sparkling version. Chandon, Eyrie, Wilakenzi, and Bouchaine are a few of the wineries who produce a still version. Chandon is usually available in Kentucky and Ohio. The rest might need to be a special order from you local wine store or a direct order from the winery. The only sparkling version of Meunier I have had was at the 2012 Cincinnati Wine Festival. It was imported by Terry Theise can called Aubry Brut, sadly that is the extent of my notes on that selection.

Personally, I enjoy the sharpness of the Meunier on its own. It provides a balance lending towards acidity with enough tannic structure to make a nice wine that is easily paired with lighter foods. If you get the chance to try one of these, take it. Especially if you like Champagne or want to taste one part alone from the others to try and see if you can tell the make up the next time you try some bubbly.

Thanks to Alphonse at DEPS Fine Winne, Kevin at Party Source, David at Water Tower Fine Wines, and JP at Party Town for their help with this article. Please support your local wine shops and any of these four folks will be more than happy to help you find some unusal wines if you stop in and see them.

Wine and Art Show at Party Town 3/31

by Kevin

For anyone looking to try a little wine this weekend, might want to check out Party Town. In addition to their regularly scheduled casual Saturday tasting they have added an art show featuring a local artist twice a year. This time the artist will be Keith Klein. Mr Klein has a studio in Florence, Kentucky. His “Atelier” is housed in the former “Florence Deposit Bank” on Main street. Mr. Klein is represented by the Eisele Gallery of Fine Art in Cincinnati, Ohio. The Eisele Gallery will be having the Grand Opening of its new contemporary wing on April 27, from 6-9PM, featuring beautiful contemporary realism and impressionism.

As an added bonus, an extra hour is planned for this weekend with the Saturday tasting running from 3-6pm. Sunday returns to the normal times of 3-5.

“We’re excited to have an artist from right here in Florence,” says Drew Murphy, General Manager of Party Town, “whose work has been featured in so many international locations. Keith’s work is part of the collection(s) of the Princess of Saudi Arabia, Cincinnati Bell, Converges, Cincinnati Financial and many other prestigious private collections across the United States.”

The wines planned by the knowledgeable staff include a few really nice gems. I always enjoy the tastings on a weekly basis and encourage everyone to visit. This Saturday should be a great time at Party Town. Cost of the tasting: Free.

Wines available to taste:
Laguna Laguna Chardonnay
Valle dell’Acate Insolia
Columbia’s Cellarmaster Riesling
Apothic White.

Valle dell’Acate Il Moro
Mitolo Savitar Shiraz
Runquist Petite Sirah
Silver Oak Napa Cabernet Sauvignon