6.08.2010
6.02.2010
4.26.2010
R&B poured/served a port ice cream! http://r.. http://bit.ly/a7AgEv
4.23.2010
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4.15.2010
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4.11.2010
4.09.2010
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3.31.2010
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2.26.2010
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2.01.2010
1.31.2010
1.29.2010
1.27.2010
Petite Sirah Versus Petite Syrah, Versus Durif, The Debate Heats Up
Reposted from: http://wine-blog.org/index.php/2010/01/27/the-petite-sirah-durif-debate-heats-up/
Last week, I was just trying to reiterate that in the US, it’s spelled Petite Sirah (with an “i”), not Petite Syrah (with a “y”).
Little did I know, or think, that the Durif fans would come out of the closet… But they have, and let’s just get this smack down over with; hopefully, once and for all (but I won’t be holding my breath for this one).
The first reference to Durif came from Matt, in the comments section. He wrote,
It’s Durif, People. TTB should only accept labels with the D. A vine breeder
by the name of Durif, intentionally bred this variety to have certain characteristics. He should get the credit, even if he is dead.
Well, he has a point… In France. Very little is grown there, by-the-way. The French don’t want or like this cultivar, with the exception of Gilles Liege. Gilles believes in its history, regardless of what others in France think. He and I exchange Emails. He Emails me in French. I translate it, then send my response in French back to him, which I’ve also translated through Yahoo’s Balel Fish. (It’s a primitive way of communicating, but it gets the job done.) Gilles calls it Petite Sirah, just as apoint of interest.
So, let’s consider why Durif crossed Syrah (noble male grape) with Peloursin (peasant female).
[It sounds like a torrid love affair, and in many ways, it is.]
Francois Durif wanted to create a variety that would be resistant to powdery mildew, and he was successful. But… the big “but,” his crossing (which Durif unabashedly named after himself, so we’d still be talking about him today) is very prone toward bunch rot.
To understand bunch rot, you need to think of a grape cluster whose berries are so tight that as the berries sit together they lose their round shape, because they’re pressing so hard against each other. Now, image a rain that goes on for days. These grapes are now soaked. Then, the sun barely comes out again, before the rain continues off-and-on for the next week or two. You can kiss that harvest goodbye, because the cluster - after the first rain – might not dry out, and bunch rot will begin. With continued rain, there’s nothing to salvage.
So, why would France keep this variety around, considering that it could take down the entire Rhone in one fell swoop/harvest? In France, it just doesn’t make much sense, and this is why it’s not grown in France (then and now). The French don’t want, nor do they acknowledge Petite Sirah. they were more than happy to see this peasant grape leave the country (except for Gilles, as I’ve noted).
For all intents and purposes in France, Durif failed… the variety and the man wanting to eliminate powdery mildew. He did create a way to have bunch rot take down the entire Rhone, however, and that’s not a success story by any stretch of the imagination, as he would want it to be told with his
Along comes Charles McIver of Mission San Jose, in 1884. He went to France to bring back vitis vinifera. He brought back what he thought were Syrah grapes. They were so tiny that he called what he had (and there was no doubt Syrah in what he brought to the US, too) “Petite Sirah.” There’s a variety of Syrah grapes in the Rhone, whose berries are so tiny, they’re referred to as Petite Syrah.
So, it is more important than ever, as you can see, in this country to get it right… Is your Petite Syrah – Petite Sirah, or is it Syrah’s Petite Syrah?
Is this crazy enough for you, yet? This is why I kept it simple last week, but I guess all the dirty laundry of this torrid love affair needs to be aired.
Here’s the next link in Petite Sirah’s history, and the rest is just that… history.
Enter the Australians.
When PSILY got started, I was immediately asked by the Australians to start a group there, too. I don’t live there, and can’t run an organization a half world away, and my US guys were keeping me pretty busy, anyway. The Australians were sharp enough to see where PSILY would be going, though.
So… I just got an Email from an Australian who wrote the following to me:
Jo, Petite Sirah should be Durif. Dr Durif invented this bold tannic mildew resistant variety around 1880. This variety has only been in the Barossa about 5 yrs. I planted 2 acres last year. Will pick about 60 kg. Enough to make sauce from, only.
My response to him:
Thanks for your Email. I understand your passion. I agree that in Australia it should be Durif, as your country has always called it such.
In the US, we’ve been calling it Petite Sirah since 1884, for 126 years. Our history books are filled with PS references.
There are 8,000 acres in the world, with 7,000 of them being in the US. We have 688 labels with Petite Sirah on them in the US… Perhaps five or six (only) have it spelled it with the “y.”
Our ship set sail a long time ago. And in the US, the majority rules, regardless of anything else. The majority of people in the US call it and want it to be Petite Sirah. We’re not interested in marketing Durif, because there’s already too much confusion between Petite Sirah, Petite Syrah, Syrah, and Shiraz. (There’s another debate: Syrah or Shiraz? Should the French call it Shiraz? Will they?)
Had the US not taken it on, it would be pretty much gone, and this debate wouldn’t even exit.
We’ve made it our own… And, there are a few vintners in your country that would love to export their Durif to the US as Petite Sirah, but your government won’t allow that. When I started PSILY, I received Emails asking me to do the same for Australia. I had to respectfully decline, because my American vintners have kept me too busy.
So, keep up the great work with your Durif, because you are also keeping it historically in the books, and we’ll do the same over here.
What do you think? Petite Sirah or Durif…
[SIDEBAR: PSILY is having our annual Dark & Delicious event on February 19, at Rock Wall Wine Company (Kent Rosenblum's new place in ALAMEDA). We have over 40 wineries - including R&B CELLARS pouring Petite Sirah and over 25 foodies. If you love Petite Sirah, this is the place to be for $60 and three hours of wining, dining, free parking, etc. Tickets can be purchased through PSILY.]
1.26.2010
Wine of the Week: seeking out affordable and drinkable wines...
Wine of the Week: In this all-too irregular feature, I’m seeking out affordable and drinkable wines, trying to keep the price around $10.
I tasted the Swingsville Zinfandel, Saxy Syrah and Serenade in Blanc Sauvignon Blanc. While all were quite pleasant, I most enjoyed the Sauvignon Blanc ($13), with hints of grapefruit, melon and enough minerality to sparkle on the tongue.
According to the R&B Cellars Web site, the wines are available locally at Crossroads Wine & Spirits and Fisher’s Liquor Barn, Grand Junction, Colorado... Or go direct and purchase online... Follow us on Twitter! ~ Fan us on Facebook!
R&B CELLARS on WordPress...
1.25.2010
1.24.2010
1.22.2010
1.21.2010
1.20.2010
Dark & Delicious 2010 (Feb. 19) All this for just$60??
If you live in the Bay Area, PS I Love You’s Dark & Delicious Event provides an amazing food and wine experience.
It’s on Friday, February 19, 2010, from 6:00 p.m. to 9:00 p.m.
This year the event is returning to Rock Wall Wine Company in Alameda (Kent Rosenblum’s new winery).
With 41 preeminent Petite Sirah wine companies and 26 fabulous Napa and Bay Area restaurants and/or food caterers, there’s nowhere else that you can have this much fun for only $60 per person.
Free parking, no gratuity… It’s awesome. One year someone asked me if we had dogie bags. I got his point, but we don’t do that, because it’s just too complicated… Yes, it’s that good!
Check out Dark & Delicious 2009 for a retrospective view.
There are also people from all over the US that fly in for this one, too. For them, it’s not about the value, it’s about the experience. One guest from last year told me that he’s beginning to find friends from one year to the next, as this has become their “annual gathering.” Dark & Delicious attracts a small, but passionate crowd each year.
Tickets can be purchased on the Dark & Delicious Event Website in the left hand column. Just scroll down a bit.
Tickets sell out each year, and this year is already showing great promise. Again, $60 per person.
Check it out…
Foodies:
- 9 Catering ~ I have already put this on our calendar! We are excited to participate once again. Thanks, Francisco
- Andalu Restaurant ~ Tapas restaurateur Calvin Schneiter of Andalu in San Francisco is excited to do the pairing with Fortress Vineyards
- Angela’s Bistro ~ Fabulous foods from Alameda, returning with Rock Wall Wine Company.
- Asena Restaurant ~ Thank you, we’d love to be a part of it again, please sign us up. Mustafa Yildirim, Chef/Owner, “Asena Restaurant”
- Bert’s Desserts ~ Always partners with Field Stone Winery
- Bistro 29 of Santa Rosa ~ PARTNER: Pedroncelli Winery
- Bistro Jeanty of Napa ~ Always partners with David Fulton Winery
- Blue Heron Catering of Oakland ~ First time participant
- Creative Palate Works ~ First time, PARTNER: Marr Cellars
- Farm Fresh To You ~ Nicole McCann, “We attended your event last year with great success. We would really like to attend again in 2010.”
- Fiscalini Cheese of Modesto ~ Always pairs with Silkwood Wines
- Fume Bistro of Napa ~ Paired for the first time this year with Robert Biale Vineyard
- Great American Barbeque of Alameda ~ We would like to participate in your event. many of our meats and sauces pair well with Petite Sirah.
- Hearst Ranch ~ Returning with Clayhouse wines
- Judy’s Breadsticks ~ Partnering with Jazz Cellars
- Marcel et Henri Charcuterie Francaise ~ Yes, we would like the opportunity to secure a spot for your event on February 19, 2010.
- Marin French Cheese ~ Confirming participation (first day that the message went out)
- Mary’s Pizza Shack ~ Returning
- Montibella Sausage ~ Count us in for sure. We also enjoyed the time we had there too. Keep us posted on all the info. Thanks. Skip. “Montibella Sausage Company” ~ Foppiano Vineyards
- New Leaf Catering of Mountain View ~ First time participant
- Ramekins Culinary School of Sonoma
- Savoy Events of Oakland ~ First time participant
- The Hobnob ~ The Hobnob would love to participate next year! Thanks for including us. See you then. Amy Voisenat, Chef/Owner
- Tomatina Restaurant ~ Returning
- Wood Tavern of Oakland ~ PARTNER: Bogle Winery
- Yoshi’s of Oakland and Alameda ~ PARTNER: Stags’ Leap Winery
- Z. Cioccolato ~ PARTNER: Wilson Vineyards
Wineries:
- Artezin Wines ~ (veteran)
- Aver Family Vineyards (new member, first time pouring at D&D)
- Berryessa Gap Vineyards ~ (veteran)
- Bogle Winery (veteran)
- Charter Oak Winery (new member, first time pouring at D&D)
- Clayhouse Wines (veteran)
- Cleavage Creek (veteran)
- Concannon Vineyard (veteran)
- David Fulton Winery (veteran) | PARTNER Bistro Jeanty of Napa
- EOS Estate Winery (veteran)
- F. Teldeschi Winery (veteran)
- Field Stone Winery (veteran)| PARTNER Bert’s Desserts of Petaluma
- Foppiano Vineyards (veteran) | PARTNER Montibella Sausage
- Fortress Vineyards (new member, first time pouring at D&D)
- Grizzly Republic Wines (new member, first time pouring at D&D)
- Heringer Estates (veteran)
- Jazz Cellars (new member, first time pouring at D&D) | PARTNER: Judy’s Breadsticks
- Langtry Estate (veteran)
- Lava Cap Winery (veteran)
- Line 39 (Long time member, first time pouring at D&D)
- Marr Cellars (veteran) | PARTNER Creative Palate Works
- Mettler Family Vineyards (veteran)
- Michael~David (veteran)
- Miro Cellars (veteran)
- Mounts Family Winery (veteran)
- Parducci Wine Cellars (veteran)
- Pedroncelli Winery (Long time member, first time pouring at D&D) | PARTNER Bistro 29 of Santa Rosa
- R&B Cellars (new member, first time pouring at D&D)
- Robert Biale Vineyard (veteran) | PARTNER Fume Bistro
- Rock Wall Wine Company (veteran) | PARTNER Angela’s Bistro
- Rosenblum Cellars (veteran)
- Silkwood Wines (veteran)
- Spangler Vineyards (new member, first time pouring at D&D)
- Stags’ Leap Winery (veteran)
- Stanton Vineyards (veteran)
- Stonehedge Winery (veteran)
- Trentadue Winery (veteran)
- Tres Sabores (new member, first time pouring at D&D)
- Twisted Oak (veteran)
- Ursa Vineyards (veteran)
- Wilson Vineyards (veteran) | PARTNER Z. Cioccolato
reBlog from psiloveyou.org: Dark and Delicious
I found this fascinating quote today:
If you live in the Bay Area, PS I Love You’s Dark & Delicious Event provides an amazing food and wine experience.psiloveyou.org, Dark and Delicious, Nov 2009
You should read the whole article.
1.19.2010
1.17.2010
1.16.2010
1.15.2010
1.14.2010
1.13.2010
1.10.2010
Come Join us at 19th Annual Zinfandel Festival
19th Annual Zinfandel Festival January 28-30, 2010 http://www.zinfandel.org Zin in Paradise Raffle Win a Trip for 4 to Maui! |
Check out the exciting details of what is included in the raffle and where you can purchase tickets. Click here. |
Event Tickets Available NOW! PUBLIC TICKETS Click here for public tickets. Again, please note: Tickets are available for purchase by phone at 877-77-CLICK (877-772-5425) --additional fees apply. |
Napa Wine Brand is Music to the Ears
rhythm in blue — An Interview with the Winemaker of R&B Cellars — Written by Nikitas Magel. http://www.vinterviews.com/reviews-/20-wine-producers/173-rhythm-in-blue Just as with their passion for music — referenced in the artwork of the vibrant blue labels on their wine bottles — love of wine comes across lyrically and resonantly in person with Kevin and Barbara Brown, the husband and wife team behind R&B Cellars. Sitting down with the couple in the living room of their spacious and charming Victorian house in San Francisco's bucolic suburb of Alameda, I spoke with them about R&B's portfolio of wines, their respective styles, and their relative position among California wines. I took keen interest in having Kevin share not only his winemaking experience, but also, given his prior background in wines sales, his perspective on the market as a whole and what he felt were the best approaches for the consumer to make the most out of an oftentimes confusing wine-buying experience. (Read More ...) Follow us on Twitter! |
1.09.2010
1.07.2010
1.06.2010
1.04.2010
Owner/Winemaker
R&B Cellars Inc.
1835 San Jose Ave.
Alameda, CA 94501
510-749-8477
509-878-5913 Cell
510-749-8481 Fax
www.rbcellars.com
Begin forwarded message:
> From: Kevin Brown
> Date: January 4, 2010 1:47:29 PM PST
> To: Brown Kevin
> Subject: Kevin & Barbara - Xmas 2009
>
>
>
> Kevin & Barbara - Xmas 2009
> R&B Cellars
> http://rbcellars.com
>
>