Tag Archives: Dry Comal Creek Vineyards

Wine education for the rest of 2016

penguinIf you’re looking to learn more about wines, winemaking, grape growing, sensory evaluation and a variety of related and semi-related topics. here’s your Field Correspondent’s schedule of classes for the balance of the year:

July 9 – Growing grapes and making wine: An inside look at the processes involved in viticulture and the art of making wine. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

July 23 – Wine and cheese: Learn about how and where cheese is made, as well as principles to follow when pairing wine with cheese. You’re So Crafty, Seguin, 3-5 p.m. Click here to sign up.

Aug. 20 – Wine on a budget: Find out how to walk into anywhere that sells wine – including the drug store and the corner ice house – and pick out the best wine in the place. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

Sept. 10 – Sparkling wines of the world: From Champagne to Spain, from Italy to who-knows-where, get a look at the remarkable world of wines with bubbles. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

Sept. 24 – Bring your own bottle: Each participant in the class brings a bottle of red wine, learns principles of sensory evaluation, then takes part in a “blind” tasting to try and identify each wine. You’re So Crafty, Seguin, 3-5 p.m. Click here to sign up.

Oct. 8 – Texas wines: Learn about the long history of Texas wine, the booming present and the optimistic future for the business – as well as taste some of the best examples around. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

Nov. 5 – Thanksgiving and wines: Find out about food pairings, and how to match wines with the biggest meal of the year the easy way – by tasting. You’re So Crafty, Seguin, 3-6 p.m. Click here to sign up.

Nov. 12 – Port and cigars: Two of life’s luxuries, examined in detail, with examples. Come prepared to sit outside. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

Dec. 10 – Cabernet Sauvignon. We’ll be taking at look at the global phenomenon that is the King of Red Wines, with a little look at history and a lot of tasting. Dry Comal Creek Vineyards, New Braunfels, 10:30 a.m.-12:30 p.m. Click here to sign up.

Looking to Recreate Some History

Alerting the media about the (Re)Judgment of Paris. Feel free to pass along…

Dry Comal Creek Vineyards to mark anniversary
of ‘Judgment of Paris’ wine tasting competition

Victory for California wines in 1976 changed wine world forever

Bottle shock flyerNEW BRAUNFELS — It has been called the event that democratized wine around the world. It inspired a best-selling book and a Hollywood movie. It turned little-known winemakers and wineries into superstars.

And now, Dry Comal Creek Vineyards is recreating that moment, as part of its Winery U wine education program.

On Saturday, May 10, the winery will sponsor “Bottle Shock: (Re)Judgment of Paris,” in commemoration of the Judgment of Paris wine competition that changed the world in May 1976.

Anyone who registers for the May Winery U session will be included on the distinguished panel of judges, which also will feature a number of guest judges from the wine world. The event begins at 10:30 a.m. at the winery, which is located at 1741 Herbelin Road, just outside New Braunfels.

The original competition matched California and French Chardonnay and Cabernet Sauvignon wines, judged by a panel of French experts. The tasting was “blind,” so the judges did not know which wines they were evaluating.

When the votes were tabulated, California wines won both categories. The lone journalist at the competition was Time magazine Paris correspondent George Taber, whose report in the June 1976 edition of the magazine helped launch a wine revolution that continues today.

“The Paris Tasting destroyed the myth of French supremacy and marked the democratization of the wine world,” noted wine critic Robert Parker wrote in 2001. “It was a watershed in the history of wine.”

Robert Mondavi, the man credited with leading the growth of California wines in the 1960s and ‘70s, said the competition put California “squarely on the world map of great wine-producing regions.”

Taber’s popular book, “Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine,” details the story, and the tasting was the basis for the 2008 movie “Bottle Shock.”

The (Re)Judgment of Paris will feature a turn-back-the-clock atmosphere and incorporate as many of the details of the original event as possible, including pouring some of the wines from the original producers.

Registration is available online at the Dry Comal Creek website.

The (Re) Judgment of Paris

Bottle shock flyerNote: The May edition of Winery U, our wine education classes at Dry Comal Creek Vineyards, will be a recreation of the Judgment of Paris, the tasting competition that changed the world of wine.

Anyone who registers for the May Winery U will be included on the tasting panel, which will match California Chardonnays and Cabernet Sauvignons against French wines from Burgundy and Bordeaux.

Here is the story of what happened that day in May, 1976:

Like many history-making events, the Judgment of Paris wasn’t intended to change anything.

Basically, it was a publicity stunt that, depending on your point of view, went very, very well or very, very badly.

In early 1975, a Paris-based British wine educator and merchant named Stephen Spurrier decided he wanted to organize a tasting competition between California and French wines, specifically Chardonnays and Cabernet Sauvignons. Spurrier was well-known in French wine circles; his shop, Les Caves de la Madeleine, carried French wines, and his Académie du Vin next door specialized in wine education – French wine education – for English speakers.

Book cover

The cover of George Taber’s book. ‘Judgment of Paris.’

Spurrier and his business partner, Patricia Gallagher, worked diligently to set up the California-vs.-France event. They both had been introduced to California’s growing wine industry, but they both had to travel to the state to learn the region and seek out the best it had to offer.

Events were not new to them, though. They staged tastings on a regular basis, and both the shop and the school had a reputation among the expatriates in Paris as the place to learn French wines. (In fact, it also had a reputation among French wine lovers; there was no French-speaking equivalent to the school in Paris at the time.)

They decided to stage the competition in 1976, during the U.S. Bicentennial, as a way to generate additional press. After deciding which California wines to feature, they made arrangements with the producers to have them shipped to Paris; Spurrier and Gallagher then chose the French counterparts.

The judges would all be French, wine experts from government agencies and the media and the best restaurants in Paris. The tasting would be “blind,” in which the judges would not know which wine was which, at least from looking at the label. Each flight would have six California wines and four from France. It would be the afternoon of May 24, at the Hotel InterContiental, and the promoters sent out news releases to the media well in advance.

Few journalists even bothered to respond, suspecting – as did Spurrier and Gallagher – that the so-called contest between California and France would be no contest at all. The little-known California wines would stand no chance against those made in the world’s premier regions, Burgundy and Bordeaux. By the day of the event, just one member of the media had confirmed his plans, and then only tentatively.

The judges were given a simple system, assigning each wine a score of between 1 and 20. Spurrier would collect the ballots, total the scores and then average them to choose a winner.

The tasting began at 3 p.m., and the judges went through the motions of examining color and clarity, swirling and sniffing, tasting and spitting. George Taber, the chief correspondent for Time magazine in Paris, the journalist who had told Gallagher he might show up – and, as it turned out, the only journalist who did – began to notice something almost immediately. Taber, whose book “Judgment of Paris” is the definitive recounting of that day, knew which wines were which, but he saw the judges were having a hard time telling the difference between them. More than one of them dismissed a Burgundy as a California, and they also mistook a California Chardonnay for one of their own.

Bottle Shock poster

A poster for ‘Bottle Shock,’ the movie based on the Judgment of Paris.

When the tasting was done, Spurrier collected the ballots. His original plan had been to announce the results at the end of the event, but he only had rented the room for three hours, so he changed course. He totaled numbers – then, supposedly, re-totaled them – before making the announcement that would change the world wine market forever.

The winner was from Chateau Montelena, a small producer in Napa Valley. A Burgundy, the Meursault Charmes, was second, but California wines were third, fourth and sixth. Every judge had rated a California as their top pick, and the Montelena was the No. 1 choice of six of the 10.

As might be expected, the French judges were aghast.

The tasting then moved to the Cabernets. As Taber recalled in his book, there was less chatter among the judges for the second tasting of the day. He also noted that the judges were more accurate in their observations about the wines, with many recognizing familiar ones like the famous Chateau Mouton Rothschild. They also were much tougher in their marks; many more judges scored wines in single digits. Whether they were doing it to make sure a French wine won is a matter for conjecture, but it didn’t matter. When Spurrier collected and tabulated the ballots, the winner by a close margin was the Stag’s Leap Cellars 1973 Cabernet, another California product.

More consternation followed.

Many of the judges were candid in their comments afterward, noting that they had been surprised by the quality of the wines from the United States, wines they had never tasted before May 24, 1976. Others were, in Taber’s words, “snippy” and dismissive.

But the Judgment of Paris could not be dismissed, not with a correspondent for Time magazine there. Taber’s report appeared in the June 7 edition, and it began to spread as quickly as a story could in the days before the Internet. Frank Prial, the New York Times wine writer and perhaps the country’s most-influential wine journalist, devoted two of his weekly columns to the event. Stories began to appear in newspapers across the country, the buzz grew, and demand for California wines skyrocketed.

Robert Mondavi, the most-influential voice of the California wine revival, noted the significance of the Judgment of Paris in “Harvests of Joy: How the Good Life Became Great Business,” his autobiography:

“The Paris tasting was an enormous event in the history of California wine making. It put us squarely on the world map of great wine-producing regions. I saw the impact everywhere I went. Suddenly people had a new respect for what we were doing. They saw we could make wines as good as the best in France.”

The movie “Bottle Shock” is a fictionalized version of the Judgment of Paris, but it carried the core truth of the event. In a final scene, Spurrier and an American friend are at Les Caves de Madeleine, having a glass after the fateful tasting, and they observe that, as Robert Mondavi did, that the world of wine would never be the same. Winemakers in South America and Australia and China and who-knows-where-else would begin to believe they could make great wines, too.

Which of course, is exactly what happened.

Click here to register for Winery U for May, “The (Re) Jugdment of Paris.”

Here is the official trailer for “Bottle Shock:”

Winery U for 2014: New and Old

Logo for Winery U at Dry Comal Crek VineyardsHere’s the lineup for Winery U at Dry Comal Creek Vineyards. Register online at the Dry Comal Creek website. New classes are in italics.

Jan. 11: Introduction to Wine: Learn the fundamentals of wine from grape to bottle, and gain some insight into the world of wines, in our introductory class. This was the first Winery U class we ever taught, and it’s one of the most popular, year in and year out.

Feb. 8: Wine on a Budget: One of the new classes for 2014 will show you how to how to find the best bottle in just about any store that sells wine. Call it the Cheapskate’s Guide to the Wine Galaxy. There’s no field trip, but there will be lots of tasting of economically priced wines, all purchased at unlikely venues.

March 8: Texas Wines: A look at the history and the future of the wine business in Texas, as it stretches from the Piney Woods to El Paso, and from the Panhandle to the Rio Grande Valley. You’ll also be tasting some of the best wines the state has to offer from wineries large and small.

April 12: Sensory Evaluation: Use all five of your senses to appreciate wine — yes, even hearing — in a class that always comes up with enjoy wines in new ways. We’ll even work on enhancing those senses in some new ways.

May 10: Bottle Shock: We are going to recreate the famous “Decision of Paris” blind tastings that inspired the movie “Bottle Shock.” Everyone who registers for this class will be on the tasting panel, taking part in a blind tasting ans scoring of wines from France and California, alongside some wine experts from across Central Texas. Expect some flashbacks to the original date — 1976 — as well.

June 14: Food and Wine: Find out why peanut butter works so well with sweet sparkling wine, and why seafood and Sauvignon Blanc are a match made in heaven in a class that features a little bit of talking and a lot of eating.

July 12: Growing Grapes and Making Wine. Using all the resources of the winery but focusing on the home winemaker, this class explains principles for growing grapes and turning them into wine. We’ll also be sampling both commercially made and home-grown wines.

Aug. 16: The Black Spanish Grape. Find out about the grape that is becoming one of the signatures of the Texas wine business and its link to one of the country’s most-famous grape experts. This class includes tasting wines made from the Black Spanish from wineries across the state.

Sept. 11: Sparkling Wines: A look at the world of sparkling wines, with a focus on the finest French Champagne and its cousins in Spain, Italy and elsewhere. Learn about the fascinating process used to make wine with bubbles and taste examples from around the world.

Oct. 13: Wine and Cheese: This new class will include a primer on cheeses, including production and history on some of the world’s notable examples, as well as principles for pairing wine and cheese for ultimate satisfaction.

Nov. 8: Port, Sherry and Other Fortified Wines. Delve into the tradition-laden world of Old World fortified wines and learn everything from why all Portugal’s Port makers sound like they’re British to how the name of a region in Spain came to be known as Sherry.

Dec. 13: Cabernet Sauvignon: It isn’t called the King of Red Wines by accident — Cabernets have a well-deserved reputation for quality and longevity from France to Australia, Italy to California. This class’ tasting session will include Cabernet Sauvignon from around the world, available at affordable prices.

Winery U: Three New, Two Kinda New Classes

Logo for Winery U at Dry Comal Crek VineyardsWe’ve added three new classes and two revamped ones for the 2013 edition of Winery U at Dry Comal Creek Vineyards.

The first wine education program among Texas Hill Country wineries has added “I Am Drinking Stars,” a class on sparkling wines, as well as “Way Out West,” on wines of the U.S. west coast, and “Port from Portugal,” on fortified wines.

In addition, Winery U for 2013 will include two food-and-wine sessions: A summer class, Days of Wine and Rosés, and the return of the popular Giving Thanks class, which will pair wines with popular Thanksgiving foods.

Classes are $30 each, or $25 if bought in bundles of four or more. The winery has created a selection of four-class packages for wine lovers of all levels of interest, including one with four of the new sessions. Any four classes can be combined for the discount.

Class information and registration is available at http://www.drycomalcreek.com/winery-u-wine.html or by calling 830-885-4124.

Here is the month-by-month schedule for 2013:

  • Jan. 12: Wine FAQ, an introduction to wine
  • Feb. 9: A Lone Star State of Wine, about Texas wines, past and present
  • March 9: I Am Drinking Stars, about sparkling wines from around the world
  • April 6: Way Out West, the wines of California, Oregon and Washington
  • May 18: Days of Wine and Rosés, summer food and wine pairings
  • June 8: The Mysterious Black Grape, the history and future of the popular Black Spanish grape
  • July 13: The Grape Adventure, the process of growing grapes and making wine
  • Aug. 17: Your Nose Knows, using all your senses to appreciate wine
  • Sept. 14: Decoding the Wine Label, understanding the language on the outside of the wine bottle
  • Oct. 19: All Hail the King, dedicated to Cabernet Sauvignon from around the world
  • Nov. 9: Giving Thanks, food and wine pairings for the holiday
  • Dec. 7: Port from Portugal, a look at the production and the diversity of fortified wines around the world

Here are the four-class packages:

  • The Essentials: Wine FAQ, The Grape Adventure, Your Nose Knows, Deciding the Wine Label
  • The Newcomers: I Am Drinking Stars, Way Out West, Days of Wine and Rosés, Port from Portugal
  • The Specialties: I Am Drinking Stars, The Mysterious Black Grape, All Hail the King, Port from Portugal
  • Around the World: A Lone Star State of Wine, Way Out West, Decoding the Wine Label, All Hail the King
  • The Gourmet: I Am Drinking Stars, Days of Wine and Rosés , Giving Thanks, Port from Portugal

Top 10 food and wine pairings

On the occasion of the annual edition of the Winery U food and wine class, here’s a list of some of my favorite pairings. Some of these will be featured Saturday, I promise:

Fish with Sauvignon Blanc

The typically prepared white fish fillet, with a squeeze of lemon juice and a sprinkling of green herbs like fennel or dill, will enhance the character of Sauvignon Blanc, which is citrusy with a backbone of grassiness.

Manchego with Rioja

While most of the really specific wine-and-food pairings in the world have disappeared with the globalization of the world wine market, one very local Spanish pairing still stands out. Manchego cheese, made only with milk from the Manchega breed of sheep in La Mancha, pairs remarkably well with the red wine made Rioja from the Tempranillo grape. Both are of medium weight, texture and flavor, with complementary flavors.

Steak with Cabernet Sauvignon

This is an ideal match in weights and texture, with hearty food and hearty wine. But beyond that, the chemical makeup of Cabernet Sauvignon, with plenty of tannins, pairs it perfectly with steak. Tannins bond with proteins and fats, which means that in addition to standing up to the steak’s weight, the Cab also will cleanse your palate as you eat.

Spicy Asian food with sweet Riesling

While the textures match, there’s a big contrast in flavors. The sweetness of the wine reduces the heat of the spicy food and at the same time enhances the flavors. The fact that Rieslings are served well-chilled helps make this a good pairing as well.

Mushrooms with Pinot Noir

A well-made Pinot Noir has just a hint of earthiness, one that is enhanced by the character of just about any kind of mushrooms. A typical mushroom also will have a slightly chewy character, just enough to balance with the weight of a Pinot.

Dark chocolate with Merlot

Wine and chocolate are always mentioned in pairings, but they don’t always work well together. But in this case, the fruity character of a Merlot pairs well with a not-too-sweet chocolate. There’s a slightly bitter edge to chocolate that helps it match with a slightly tannic wine, like most Merlots.

Buttered popcorn with Chardonnay

It’s an odd thought, but the complementary weights and flavors make this an ideal match. The typical Chardonnay has a buttery character, the result of contact with oak. Popcorn, especially made in the traditional way (with oil, butter and salt) has enough weight to match Chardonnay.

Feta with Pinot Grigio

There’s nothing in the world that works better with a sharp, chewy cheese than a sharp, light wine. The acidity, especially in a wine like Pinot Grigio, cuts right through the fatty texture of feta. With some added flavors, as is typical with a feta, it also could match well with Sauvignon Blanc (with added herbs) or Riesling (with added red peppers).

Peppered pork chops with Shiraz

A big, bold Australian Shiraz has all the weight it needs to pair with grilled pork. Using freshly ground pepper or a pepper-based rub on the pork will bring out another bit of character, the peppery backbone of the wine.

Peanut butter with sweet sparkling

The strangest pairing in the world, but one that thoroughly demonstrates the principles of contrasting flavors and textures. The lightness of the wine works perfectly with the heaviness of the peanut butter, and the sweetness is a dramatic contrast with the saltiness.

That German word

Image

One of the wines we sell at Dry Comal Creek Vineyards, the Demi-Sweet French Colombard, is made by stopping the fermentation on the Colombard juice before all the sugars are converted to alcohol. In English, it’s called “arrested fermentation.”

But since it’s a German winemaking technique, I wanted to find the German version of the term. It wasn’t in the phrasebook I wrote about last week, but after asking Mr. Google, I have an answer. The German term for arrested fermentation is Gärungsabbruch.

Don’t even ask me how to say it.