Recently I shared a story with Dan Berger, who writes a weekly wine commentary called “Dan Berger’s Vintage Experience”.  It is my favorite and I find it more useful than both the Wine Spectator and Robert Parker.  So you’ll find the same story in his last newsletter.

The story is about how music affects the taste or perception of a wine.  You may want to try this at home with some of your guests.  It is a lot of fun.

I’ll have everyone set down to dinner.  In front of them will be two glasses of wine.  I’ll have them judge the first wine by itself and tell them not to taste the second yet.  I’ll have my stereo remote discreetly next to me and will have jazz music playing.  Then I’ll discreetly change the music to classical and have them taste the second wine.  Then I’ll ask them to tell me which wine is better.  The wines are the same wine from the same bottle, put the tasters will swear the wines are different.  Some wines will taste better with one kind of music while others taste better with another type of music.  I find when I’m blending in my lab and I’m ready to taste the final blends, I’ll turn the music off because I find it interferes with my judgement. In some cases positively and some cases negatively depending on the music and the wine.

Give it a try and let me know what you think. What music do you think makes Scott Harvey Zinfandel taste best?

Our 2006 Forté is a fortified wine produced from Portuguese varieties (Touriga Nacional, Tinta Cão, Sousão and Alvarelhão) made in the Late Bottled Vintage Port style.  That sentence is a mouthful, and so is the wine.

We do not use the name Port on the bottle because the wine is not from Portugal, for the same reason we do not use the name Champagne on our sparkling wines.  The difference between the name “sparkling wine” and “fortified wine”, is that the Federal government, who approves all of our labels, will permit us to use the word “Sparkling” on a label to describe a sparkling wine type, but will not allow us to use the word “Fortified” to described a fortified wine type.  So, we had to get creative and come up with a proprietary name, and we chose the French word “Forté”.  In French, Forté means strong or fortified.  I guess the federal inspectors don’t speak French.  Similarly, on our Riesling Ice Style Wine, they would not allow us to use the word “Ice”, so we changed it to the German spelling of “Eis”, and they approved it.  I guess they don’t speak German either.

Anyway, enough about a winery’s labeling woes; let’s talk about the wine and the vineyard.  Back in the late 80′s, Chuck Sisney planted these Portuguese varieties on a wonderful vineyard site in the mountainous area of the Shenandoah Valley of Amador County, California.  A perfect area to produce this style of wine.  All four varieties ripen towards the end of the harvest, giving the grapes long hang time into the fall, producing rich, full flavors without over-ripening.  Because they ripen during the cooler days of late fall, we avoid the raisin effect, while getting the full mature flavors of each variety.

The wine is produced just like a Late Bottled Vintage Port would be produced in Portugal.  The grapes are co-fermented in open top fermenters and are treaded during the fermentation.  When about half of the fermentable sugar is fermented out, the wine is pressed away from the skins and is fortified with 98% alcohol to around 20% alcohol.  It is then left to age in neutral French oak barrels for five years before it is bottled.  The barrels are kept topped, or full, so the wine retains its vibrant color and does not lean in the direction of a Ruby or Tawny Port.

Veritas in Vinum,
Scott Harvey, Winemaker

HISTORY
The style of Port we know and love today can truly be called a “spoil of war” so to speak.  As early as the 1500s, wines from Portugal were shipped north to England and Europe.  Their long oceanic journey however, often caused the wine to spoil.  To help stabilize the wine during the trip, buckets of Brandy were added.  This reduced spoilage and kept the wines light, fruity and dry.

In the 1678, Britain declared war on France, thus closing off their supply of French wine the British had grown to love.  Through political pacts and treaties between Britain and Portugal, the wine industry in Portugal was spurred into tremendous growth.  During this time, it was discovered that the Douro Valley proved to be ideal for growing high quality and intensely flavored grapes, although the high tannins and astringency were not always desired.  To soften the wine, Brandy was added to the wine before fermentation was complete, thus leaving high levels of residual sugar and a level of alcohol somewhat higher than that of still wines, and thus Port, as we know it, was born.

EUROPEAN DESIGNATION
Port from the Douro Valley is the only true Port, and anything grown outside of this region is made in the “Port style”.  Being that we do not use European designations, we have given our Port style wine the strong and fitting name of Forté.

PORT GRAPE VARIETIES
There are 82 permitted grape varieties in Port production, although only 30 of them are recommended.  The quality and characteristics of each grape varies with the classification of grape varieties, making a distinction between “Very Good”, “Good”, “Average”, “Mediocre” and “Bad”.  The six most common varieties used when making Port or a Port style wine are Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinto Cão and Tinta Amarela.

Our 2006 Forté is made up of 60% Touriga Nacional, 14% Tinta Cão, 13% Sousão and 13% Alvarelhão, all grown in the Sisney Vineyards of Amador County, California.

STYLING & BOTTLING
Our Forté is produced in the Late Bottled Vintage (LBV) style, meaning that the wine was left in the barrel anywhere from four to six years before bottling.  This style provides an experience similar to that of a Vintage Port style without the need for lengthy bottle aging.  Late Bottled Vintage styles are a single-vintage of a higher quality.  Our 2006 Forté was aged for 63 months in neutral French Oak barrels.

Although the technique of hand blowing glass has been around for thousands of centuries, it was not until the Roman Empire that the technique was implemented for the storage of wine.  In the beginning, the easiest and most consistent shape produced was a short, fat bottle with a tapering neck.  In keeping with the European tradition, we bottle our Forté in 500ml bottles that are short and squat with a large punt and a narrow neck.

The shape of our bottles makes it difficult to bottle our Forté mechanically; therefore, all bottling is done by hand.  This includes filling, corking, sealing and labeling.  For our 2006 vintage, we bottled just under 2000 bottles, or 330 cases.  The 2006 Forté can be aged for upwards of 30 years, but is delightful now.

IN CLOSING
The 2006 vintage Forté sits at 20% alcohol by volume and just slightly over 7% Residual Sugar, which balances nicely with the 3.41 pH.  This is a wonderful wine to serve after dinner or sitting by the fire.  This wine pairs nicely with a variety of foods including dark chocolate desserts or salty blue cheese and toasted nuts.

Less than a year ago we embarked on a journey of creating a new and interactive website, which was successfully launched in April 2011.  As with any new and exciting software expedition, part of the fun has been learning all of the functions and features available, and then utilizing them to help better your experience as a valued customer.  Below, we present some of our favorite features and functions, and invite you to share with us, and fellow Scott Harvey Wines fans, your thoughts, comments and opinions.

“PRODUCT REVIEWS“

Share with others your thoughts and comments on your favorite Scott Harvey and Jana Wines.  To post a review, visit our “Buy Wines” page, select the product you would like to review, and click the tab “Customer Reviews”.  Read what others have to say, and share with us your thoughts.

“SOCIAL SHARING”

With over 300 different applications, it’s easy to share with your family, friends and acquaintances your purchases and reviews of your favorite Scott Harvey and Jana Wines.

“NEW FACEBOOK PAGE”

“Like” our new Facebook page, and stay up to date on our activities, events and specials!  You can also post pictures of your favorite Scott Harvey and Jana Wines moments!

“NEWSLETTERS“

As valued fans of Scott Harvey and Jana Wines and loyal subscribers to our newsletter, we strive to provide you with fun, entertaining and useful information in our monthly newsletters.  If you have a topic suggestion or a favorite recipe you pair with a Scott Harvey or Jana Wine, send your ideas and pairings to Monica at monica@scottharveywines.com

In closing, as we continue in an era of social networking, e-mails and online shopping, we want to stay connected with our fans and customers!  When you share your comments, suggestions and opinions, you provide essential information not only for your fellow Scott Harvey Wines fans, but also to us, which will help us in making Scott Harvey Wines even better for years to come!

Ringing in a new year, celebrating a birthday or anniversary, and heck, even just the “next day”.  We all have our time to set resolutions, the tough part is keeping them!  As we welcome in 2012, we all know the standard resolutions: Eat healthier, exercise more, spend more time with family and friends, invest and budget, etc., etc.  This year, we thought it would be best to stick to resolutions we know we can keep!  Whether you’re an avid wine connoisseur or new to the wine world, here are some easy wine resolutions we’re sure you can stick with.

#1 – BOOST YOUR BRAIN
With so many ways to easily access information these days, it is a cinch to expand your knowledge of the wines you already know you love.  You can use these tools to also learn more about the wines you haven’t tried.  This year, explore the components of the wines you enjoy (varietal, appellation, pH and residual sugar, etc.) and then apply that knowledge to try new wines with similar features and see how they compare.  Who knows, you may just find some new favorites!  Click HERE to learn more!

#2 – TEASE YOUR TASTE BUDS
We all have our “go to” varieties.  Zinfandel, Cabernet Sauvignon, Chardonnay, Pinot Noir, the list goes on and on and on.  This year, try not to say, ”I don’t like [insert unfamiliar variety]“, and try something new.  Often times we learn to “dislike” a particular variety or region by only having tasted one wine of that variety or appellation.  Is that really fair?  Whether you’re wine tasting in a new region or trying a new variety, at least once a month, experiment, break the routine and try something new!  Refer back to Resolution #1.

#3 – REVEL WITH RIESLING
Keeping with the theme of Resolutions #1 & #2, we hope you will rediscover the “new” old-world style of Riesling.  In the recent past, Riesling saturated the market, and the wine world was inundated with overly sweet and incredibly unbalanced Rieslings.  In an effort to erase the stereotype, with great success I might add, winemakers are focusing on making crisp, low-alcohol Rieslings with a balanced ratio of residual sugar and acidity.  Being German trained, Scott has always made his Rieslings in a dry or off-dry fashion, and our 2009 Jana Mendocino Valley Old Vine Riesling is no exception.  Click HERE to learn more on Riesling styles.

#4 – FIX THE FARENHEIT
Do you sometimes find the temperature of your wine similarly resembles Goldilocks’ take on porridge?  “This one is too hot.  This one is too cold.  Ahhh, this one is just right.”  Temperature plays a key role in the way your wine will taste.  Too warm, and a wine can be flabby and missing character.  Too cold, and a wine can appear closed off and unwelcoming.  When served at the right temperature, your wine is exquisite and unforgettable.  To help create a memorable experience when serving and enjoying wine, click HERE to view our suggestions on serving temperatures.

#5 – STOCK UP ON (QUALITY) STEMWARE
You drink quality wine, right?  So why not use quality stemware?  It is easy to get overwhelmed by the variety of shapes, sizes and styles, and with good reason, there’s a lot to be said for the right wine glass, but that is a discussion for another time.  In any case, quality is key.  Whether your serving a red, white or sparkling, you want the glass quality to be first rate.  Ideally, a glass should be thin enough to show off the delicate colors, but also be sturdy enough to avoid wobbling and spills.  If you’re looking to make an investment, check out our new inventory of Scott Harvey Wines and Jana Winery wine glasses.  These are high quality wine glasses, perfect for every occasion.

#6 – RETHINK PINK
If you think Riesling is making a fierce comeback, take a look at the new world of Rosé.  Like Riesling, Rosé wines have been snubbed for being too sweet and unbalanced, and often times are confused with the other pink wine, White Zinfandel.  With great effort, countries around the world have taken a proactive stance to revive Rosé.  Today, winemakers are making great strides to produce refreshing, dry and flavorful Rosés, and Scott Harvey is no exception.  Our 2008 Jana Rosé of Grenache is light and delicate with refreshing aromas and a crisp, clean flavor.

#7 – SHOP SMALL
In November, the country celebrated the 2nd Annual ”Small Business Saturday”, and with great success.  Small businesses are the heart of America, and your support of your local businesses will keep the economy strong.  In addition, small businesses often times provide you with a better shopping experience.  This can include detailed information and one-on-one customer service.  While it’s sometimes true you may pay slightly more than you would in a big-box store, the individual and customized services can be priceless.  As a small business, we invite you to visit our Sutter Creek Tasting Room and learn first hand the advantage of shopping small.  Click HERE to read what others have to say about their visit.

# 8 – CRUSH CULINARY CUSTOMS
We all know the basic rule of food and wine pairing; ”Red wines with red meat and white wines with fish.”  While there is something to be said for this simple rule, the food and wine pairing experience can reach far beyond this.  The key is to experiment, break tradition, and find what works for you.  If you have a favorite ”unconventional” pairing, we’d love to hear them!  Suggestions can be sent to monica@scottharveywines.com

#9 – BUST OPEN THE BIG BOTTLE
If you made a resolution to spend more time with family and friends, it’s time to break out the big bottles!  Whether it’s a Magnum (equal to 2 bottles) or a 3 liter (equal to 4 bottles), or something even larger, we’re sure everyone will have a great time enjoying the company of loved ones along with some fantastic wine!  Large formats are also great as centerpieces at weddings, anniversaries or parties, and can be a great way to encourage mingling and meeting new people and trying new wines (See Resolution #2).  Click HERE, to view our selection of Large Formats, including our newest release of the 2007 Jana Cathedral Magnum and Double Magnum.

#10 – SIP, SAVOR & SMILE
A resolution often overlooked is the one to take more time to enjoy the simple things in life.  Whether it’s an early morning sunrise, a kind gesture from a stranger, a loving and heartfelt hug, a special homemade dinner or a glass of your favorite wine, take the time to enjoy the small things and seal each memory with a smile.

From all of us here at Scott Harvey Wines and Jana Winery, we wish you and your loved ones a year full of cheer, abundance and joy !

If there is one wine that is often misunderstood, it is Riesling.  With the wide variety of Riesling styles, ranging from very dry to extremely sweet, it can be difficult to decipher which one will suit your taste.  In this article, we will discuss the different styles of Riesling, specifically the German styles, and what key words to look for when choosing a Riesling.

Riesling originated in the Rhein and Mosel river valleys of Germany and France sometime during the 15th century, and gained massive popularity during the 17th century, beginning at the end of the 30 Years’ War in 1648 when Alsace was ceded to France.  The vineyards devastated by the war were replanted, mostly with Riesling, thus creating a boom to the Riesling varietal.  In centuries since, Riesling has seen its fair share of honor and nobility as well as dislike and aversion.  In the 1970′s and 1980′s, quantity over quality, along with poor craftmanship, marred the Riesling variety when unbalanced and overly sweet Riesling was produced.  In 2001 however, Riesling made a comeback when the United States became the second largest importer of German Riesling.

Today, Riesling is produced around the world and in many different styles.  The desire for quality has made Riesling the wine world’s “new” sweetheart, enjoying a double-digit market growth and culinary affections worldwide.  As Riesling makes its way back into the spotlight, it is helpful to know a little of the lingo when faced with choosing a Riesling.  Here are some brief definitions and classifications sure to help you pick a Riesling you will love.

STYLES
Trocken - “Dry” – For a German Riesling to be classified in the “trocken” style, there can be a maximum amount 0.4% residual sugar  for wines with lower acidity and up to 0.9% residual sugar for wines with higher acidity.

Halbtrocken - “Half-Dry” – To be classified in the “halbtrocken” style, there can be a maximum amount of 1.2% residual sugar for wines with lower acidity and up to 1.8% residual sugar for wines with higher acidity.

Feinherb - “Off-Dry” – This style is slightly sweeter than halbtrocken, with an unregulated designation.

Lieblich – “Semi-Sweet” – Not typically indicated on the wine label.

RIPENESS CLASSIFICATION
Kabinett - Essentially the first level of reserve grape selection, which have achieved minimum defined potential alcohol levels.  Kabinett style Riesling is lower in alcohol (8%-10%) and are made in the drier style.  This style of Riesling is a fantastic option for pairing with a wide variety of foods.  Our 2009 Jana Mendocino Old Vine Riesling is made the German Halbtrocken Kabinett style.

Spätlese – Translated as “late picking” and refers to Riesling grapes picked late during the harvest season.  This style is usually medium in body and can be made either in the dry or sweet style.  This Riesling style holds up well with foods with a bit of spice.

Auslese - Translated as “out picked” or select harvest, and refers to ripe grapes picked out from a specific cluster of berries.  This style can be crafted into either a dry or sweet style, and is the first Riesling range that may exhibit true dessert wine status.

Beerenauslese – Translated as “selected harvest of berries” and refers to grapes that have been affected by Botrytis, or noble rot, and hand selected.  This style is a luxurious dessert wine and pairs nicely with a myriad of desserts, more specifically peach-based desserts and caramel delights.

Trockenbeerenauslese - Translated as “dry berry select picking” and refers to a late harvest, Botrytis (noble rot) picking, where the berries have started to shrivel on the vine, thus concentrating the sugars and creating ultra concentrated, nectar like dessert wines.

Eiswein - Translated as “ice wine” and refers to grapes that have been frozen on the vine.  Unlike trockenbeerenauslese styles, the grapes for Eiswein should not be affected by Botrytis.  Eiswein is created from pressing frozen grapes, and produces a low-yield, high flavor, rich dessert wine.  Our 2010 Angel Eis is produced in this style (although the grapes do not freeze on the vines, but rather are frozen immediately after harvest).

FLAVOR PROFILE
Even though Riesling can be crafted in a variety of styles, the flavors are often similar.  Riesling exhibits aromas of apple, pear and peach, with delicate floral undertones, and often times notes of honey and spice.  The native soils Riesling grows is can also impart a certain mineral quality, which can explain why some Rieslings have hints of slate or limestone.

FOOD PAIRING
With the variety of Riesling styles made, this may be the one wine that is most versatile when pairing with foods.  Riesling’s flavors, residual sugar and acidity can accommodate even the most challenging flavors and spice profiles.  From appetizers to desserts, rich meats to spicy fare, Riesling is the “go to” wine.

AGING
We do not usually think of white wines as having a good aging potential; Riesling however is one of a few white wines that has the aging potential of many red varieties.  With their naturally high acidity, well made Riesling develops more complexity and structure the longer they are aged.  The most common aging periods for Riesling wines would be 5-15 years for dry, 10-20 years for semi-sweet and 10-30+ years for sweet styles.  However, there are some Riesling wines that have been highly rated and enjoyable with more than 100 years of aging.

IN CLOSING
No matter your style choice when enjoying a Riesling, if you’re looking for a crisp, refreshing and versatile wine, Riesling is the perfect choice.

To begin, I would like to thank all of those who subscribe to our newsletter!  We greatly enjoy and appreciate your interest and input.

With the holiday season rapidly approaching, I would like to talk about the wine best paired with a Thanksgiving turkey or Christmas ham; this being our 2009 Jana Mendocino Old Vine Riesling.

Having gone to winemaking school in Germany, I just can’t stay away from producing a delicate, off-dry Riesling.  The grapes for our 2009 release come from an old “40 plus year” vineyard in Mendocino County, owned by the Nelson family.  The cooler growing region allows us to pick the grapes to produce a wine in the German Halbtroken Kabinett style.  That means a wine with less than 9.5% alcohol, having the right balance between the 1% residual sugar and the crisp acidity, making the wine appear dry on the palate.

In crafting this wine, I’m trying to produce a balanced wine where the residual sugar masks the acidity and the acidity masks the residual sugar; thus counter-balancing the two with the effect that leaves the wine just dry enough on the finish, and will leave you longing for another sip.

Cheers!
Scott Harvey, Winemaker

As we head into the holidays, we are reminded of how difficult this year has been for many in need. There is no better time than now to help our neighbors and community with a heart-felt donation of food.   Join us in supporting the Interfaith Food Bank during the holdiay season.
For further information, please contact Muffin at (209) 267-0122.

One thing is for sure, the 2011 harvest will be one to remember.  With the wine regions of the world all experiencing completely atypical weather patterns from high heat to no heat, too much rain to no rain, what can we expect from the 2011 vintage?  This blog features some early harvest reports from the major wine regions of the world.

UNITED STATES – If one wine region was most affected by the unusual and severe weather of 2011, it is definitely the United States.  States like Oregon, Washington and California experienced late frosts, a non-existent spring, lots and lots of rain and a very short summer.  Texas on the other hand experienced record high temperatures from May through October, along with a severe drought and devastating wildfires.  The East Coast experienced severe heat waves along with nasty hurricanes.  From state to state, the wines produced from the 2011 harvest will all express the kind of weather the particular state experienced.

The biggest wine region of the United States,  the state of California, may very well have been most adversely affected by the severe and unusual weather of 2011.  Shortly after bud break, a late frost affected the regions of Napa, Sonoma, Paso Robles and the Sierra Foothills.  One winemaker in Paso Robles estimates some vineyards will only produce 15-20% of their average crop.  However, some Pinot Noir and Chardonnay crops have been reported at normal yields with excellent quality.  Other varieties did not fair as well in terms of yields, and some reports have yields at 20%-40% below average.  Nevertheless, like the harvests in Europe and the Southern Hemisphere, winemakers are predicting excellent quality with lower alcohols, balance acidity and full, structured flavors.

CLICK HERE to watch a video of Scott discussing the 2011 harvest.

FRANCE –  In what was predicted to be an early harvest, regions of France began harvesting grapes in the middle of August.  From flowering to harvesting, the temperatures throughout this region were unpredictable and inconsistent.  High heat during the day, cold spells in the evenings and rain from out of nowhere were all factors in the early harvest.

With respect to quantity, harvest yield is down anywhere from 20%-30% (on average) in some regions, primarily in Burgundy and Bordeaux.  Some predict that 2011 will be a winemaker’s vintage, meaning that the winemakers in France will have more involvement and responsibility for the final product.  There is talk of necessary chaptalization (the addition of sugar, not legal in the United States) to raise the potential alcohol levels, since the natural sugar levels of the grapes at harvest may not be sufficient.

SPAIN – High temperatures and scarce rainfall throughout Spain and Portugal have led to an early harvest.  Some regions, including Rioja, are experiencing low yields by as much as 30%.  Other regions, primarily those growing white wine grapes, are experiencing yields to match or exceed that of the 2010 harvest.

Although quantity is down in some regions, winemakers are finding the grapes to be of excellent quality.   Yields are lower and bunches are smaller.  This has lead to high concentration, high alcohol and lower acidity levels.   Growers and winemakers have to very selective with the grapes they will use.

GERMANY – Although an early flowering of the grapes showed great promise for the 2011 harvest in Germany, a late frost devastated the expected yields.  Sporadic hail also contributed to some of the damage, and thus required an early harvest.

Throughout the region, yields are down as much as 50%.  Even with the devastating weather, winemakers in Germany are optimistic and expect the surviving grapes to make wonderful wines for the 2011 vintage.

ITALY – Like the regions of France and Spain, harvest in Italy was much earlier than usual.  Severe heat and drought in the month of August caused plant stress which greatly lowered the 2011 yields throughout Italy.  In some regions, yields are expected to be as much as 10%-25% lower than the past few years.

Like much of the European harvest, although yields are down, quality is expected to be excellent.  Winemakers believe that the 2011 vintage will holds great promise, acknowledging the naturally rich extraction and good structure from the grapes.  One winemaker has compared 2011, at least in terms of climate, to that of the excellent year of 2001.

AUSTRALIA/NEW ZEALAND – Unlike the regions of Europe, who experienced an unusually early harvest due to high heat and unpredictable weather patterns, “down under” in Australia, challenges included flooding, humidity and cooler temperatures, resulting in longer hang times and a slightly later harvest.  Although temperatures were warmer in New Zealand, with harvest slightly earlier than past years, humidity in both countries meant constant struggle against mildew and botrytis.

Diligent vineyard maintenance was required, more than in the past, including consistent canopy thinning and spraying of the vines to prevent against rot.  Like the European harvest, yields from Australia are expected to be lower, but quality is expected to be high.  In New Zealand, yields looked on average, but to avoid a “bumper crop” similar to that of 2008, vines were thinned to keep quantities and quality reasonable.  One winemaker from Australia believes that the 2011 wines of Australia will be subtle, with great aromatics and elegant structures.  While another in New Zealand believes the wines will be “clean and intense, with lower alcohols, resulting in firm structures and pleasant rusticity.”

ARGENTINA/CHILE – Severe frost, cooler temperatures and late rains caused growers and winemakers in the countries of Argentina and Chile to fear a total loss of the 2011 grapes.  However, in March and April the weather began to cooperate, and the vines resumed their normal course of action, although a long, slow harvest ensued early into May.

The cool weather and large amounts of rain meant that growers and winemakers had to be very selective in the grapes used for wine making.  Some regions experienced upwards of a 20-25% decrease in yields.  However, like the regions of Europe, Australia and New Zealand, reduced quantity has lead winemakers to believe that the wines from the 2011 harvest in Argentina and Chile will be lower in alcohol, higher in acidity, thus creating more balanced and elegant wines.

In closing, I’m sure the 2011 season kept many winemakers and growers awake at night, wondering what could possibly happen next.  In some countries it was high heats that lead to an early harvest and in others it was cold, wet rains that have prolonged the usual harvest.  Overall however, the general consensus of the winemakers feel that the wines made from the 2011 harvest will be one for the history books, but only time will tell.

As we begin the harvest season. I think we are in for a roller coaster ride with the upcoming 2011 harvest. Due to a cold and wet spring and flowering period, many of the vineyards are about four weeks behind normal, and Mother Nature has played some very unusual cards that has made for a very unusual year.

In addition, the unusual spring conditions have kept the crop size down, with some having only 30% to 70% of a normal crop.  Small crop size usually pushes the ripening forward two to three weeks.

All vineyards are affected by their local terroir, which plays a part in determining if they will be an early or late ripening vineyard.  Some of these got caught by the bad spring weather and others made it through.  Normally, when the first vineyard comes in, I know how the rest will follow.  This I think we’ll be in for some surprises.  The cold, wet spring, smaller crop size and local terroir all affect the quality of the vineyard.  By the time of our October newsletter, we’ll be well into harvest and I will let you know how things are shaping up.  So far, the flavors are good.

Raise a glass and join us in celebrating California Wine Month!  In a tribute to the harvest season and the flourishing multi-billion dollar wine-industry, 2011 marks the seventh year that September has been proclaimed California Wine Month.  In this article we feature some interesting facts about California’s wines, its regions and the economic effect of the industry.

ECONOMICS
California accounts for nearly 90% of the United States wine production, with nearly 200 million cases of California wine sales into the U.S. market.  California is also the 4th leading wine producer, after France, Italy and Spain.  All 50 states in the United States produce wine grapes and have at least one or more wineries.

California state wineries create jobs for 330,000 Californians and revenue from retail sales of $18.5 billion dollars.  This includes $1.14 billion in exports to 125 countries.

California wineries attract more than 20 million wine tourists annually, with an estimated $2.1 billion dollars in retail sales.

As of 2010, there was a recorded 3,400 bonded wineries in California, up 321% from 807 wineries in 1990.  Nearly all of these are family owned businesses.

CONSUMPTION
In 2010, the United States surpassed France as the largest wine-consuming country in the world.  The varieties most consumed by Americans include Chardonnay, Cabernet Sauvignon, Pinot Noir and Zinfandel.

California wine shipments in the United States reached nearly 200 million cases with an estimated 43 million cases distributed out of the United States.

THE LAND
Wine grapes are grown in 48 of the 58 counties in California, with 111 of them being federally approved American Viticultural Areas.  This amounts to 535,000 acres of wine grapes in California.

Nearly 3.6 million tons of wine grapes were harvested in California in 2010.  If you consider 1 ton of grapes translate into nearly 60 cases of wine, or 700 bottles…I’m not even going to try to do the math!  Here’s a little perspective, in 2007 alone, Scott Harvey Wines bottled over 4,600 cases of Zinfandel and nearly 2,900 cases of Barbera, not to mention all of the other varieties.

The top three red wine varietals grown in California are 1) Cabernet Sauvignon, 2) Merlot and 3) Zinfandel.

The top three white wine varietals grown in California are 1) Chardonnay (the most planted wine grape in California),  2) French Colombard, and 3) Sauvignon Blanc

California is a very geologically diverse region, and thus each wine region produces grapes suitable to the terroir of each region. Below is a brief breakdown of the wine regions of California and the grapes best suitable to their climate and terroir:

• Napa Valley – Cabernet Sauvignon, Chardonnay and Merlot
• Sierra Foothills (including Amador County) – Zinfandel, Barbera, Sangiovese and Tempranillo
• Sonoma County – Chardonnay, Pinot Noir and Sparkling Wine grapes
• Mendocino and Lake Counties – Cabernet Sauvignon, Gewürztraminer and Sauvignon Blanc
• Marin County – Pinot Noir and some Chardonnay
• Monterey County – Pinot Noir, Riesling and Chenin Blanc
• San Luis Obispo – Cabernet Sauvignon, Zinfandel and Chardonnay
• Paso Robles – Cabernet Sauvignon and Merlot, Syrah and Zinfandel
• Santa Barbara – Pinot Noir, Chardonnay and Riesling
• San Diego – Chardonnay, Cabernet Sauvignon and Zinfandel
• Central Valley – Chardonnay and Zinfandel

IN CLOSING
California grape growers, wine makers and distributors have made a big impact not only in the United States, but across the globe.  It is predicted that the United States will soon bypass one or more of the top three wine countries (France, Italy and Spain) not only in wine grapes and harvest, but in production, sales and consumption.

To this I raise my glass of delicious Scott Harvey Zinfandel and toast a successful and enduring California industry.

TA, RS, MLF, pH…is this the next craze in texting short code or is there something more scientific behind the abbreviations?  If you’re anything like me, when I’m drinking a good glass of my favorite wine, I’m not concerned about science, math, or even cleaning the house.   However, what about the wines that I’m not familiar with, the wines I have heard about and am dying to make my new friend?  How do I tell if they will fit in and stand out?  I could rely solely on descriptions, the awarded points or the reviews of others, or I could play detective and get to the science behind it.

Poetic verse and superfluous adjectives are a nice touch when wine tasting or reading the back of an unfamiliar bottle.  Often times they are influential enough to harness the power of suggestion.  On the other side of romantic prose and whimsical words is the geeky, cold hard science.  A science that cannot be described in words, but rather numbers, and unalterable numbers at that.  These numbers however can be even more informative than words, and can lead you to the kind of wine you’re looking for.  As for geeky, just watch “Revenge of the Nerds” and see who wins.

In this article, we will discuss a few of the structural components that make up your favorite wine, starting in the vineyard and ending in the glass.  These components include Brix, acidity and pH, malo-lactic fermentation and residual sugar.  Each of these components contributes to the taste and feel of the wine, and knowing more about the numbers is a great way to learn which new wines will become old friends.

BRIX
The Brix scale is a way to measure the sugar content in grapes before harvest and during fermentation.  Monitoring the Brix level in grapes is an efficient way to determine optimal harvest time, depending on the kind of wine the winemaker wishes to make.  Grapes used for dryer white and red wines are typically harvested between 19˚ to 25˚ Brix, whereas grapes used for sweeter and dessert wines are harvested at a much higher Brix.  On average, the potential alcohol content of a wine can be determined by the degrees of Brix.  For example, a grape with a 24˚ Brix at harvest is likely to result in a wine with a 13.5%-14.5% alcohol level.  Brix is a somewhat controllable factor for the winemaker, although ideal climates and longer hang times (vine ripening) can result in optimal Brix levels.

ACIDS/ACIDITY
There are many forms of acids in grapes and wine, and all of them have a direct influence on the color, balance and taste of wine as well as the growth and vitality of yeasts during fermentation and protecting the wine from unwanted bacteria.  The two most well-known acids are tartaric acid and malic acid, and are naturally produced by the grape as it develops.  The relative amount of each varies from grape type and can be changed both in the vineyard and in the barrel by environmental variables, viticulture practices and winemaking philosophies.  Both tartaric acid and malic acid contribute to the tart character found in wines.  Malic acid is most commonly described as the “tart green apple” flavor and is more often associated with white wines.  Whereas, tartaric acid represents itself in the form of “wine diamonds” and “crystals”, and is often found in both red and white wines.  Like malic acid, tartaric acid also contributes to the tartness of the wine.  Read more on Wine Diamonds here.

Another component of acidity is the Total Acidity or often seen as TA.  In the U.S., total acidity is measured assuming all the acid is tartaric.  A high TA is 1.0%, and most people would find this level of acidity too tart and too sour for consumption.  A low TA for example 0.4%, results in a flat tasting wine that is more susceptible to infection and spoilage.  On average, most wines are about 0.6% TA, with white wines usually a little higher.

MALO-LACTIC FERMENTATION (MLF)
Malo-lactic fermentation is an important and natural process for adjusting the acidity in wines, and usually occurs shortly after the end of the primary fermentation.  Although, naturally occurring in most red wines, many varieties of white wines are “encouraged” by the winemaker to undergo MLF.  White wines like Chardonnay tend to have a higher concentration of malic acid, and by coaxing the wine into MLF through the introduction of bacteria, the malic acid is converted to lactic acid, which results in a softer wine.  Scott does not like his white wines to go through malo-lactic fermentation, but rather prefers the crisper, more fruit forward white wines made in the Alsatian/Germanic style.  Medium to full bodied red wines benefit from MLF, and this process can result in better integration of the fruit and oak characters, contribute to the texture and mouth feel of the wine, as well as prevent a disastrous event of secondary fermentation in the bottle.

pH
pH is directly related to the acidity, and is a way of measuring the active acidity in wine.  Although confusing at first the formula is pretty simple, the higher the pH the lower the acidity, the lower the pH, the higher the acidity.  For example, a wine with a pH of 3.0 is ten times as acidic as a wine with a pH of 4.0.  Because pH and acidity go hand in hand, if the total acidity is not available, look for the pH level.  This will allow you to determine whether a wine will be dry or sweet.  Today, most red wines in America have a pH of 3.3 to 3.6 and white wines, typically being more acidic, have a average pH level of 3.0 to 3.3.

RESIDUAL SUGAR (RS)
Like acidity and pH levels, the Residual Sugar (RS) is a good way to determine whether a wine will be dry or sweet.  During the process of fermentation, the yeasts added by the winemaker metabolize sugars in the grape for energy, yielding alcohol as a byproduct.  In dry red wines, the sugar naturally produced by the grape is almost completely consumed by the yeast, whereas in sweet wines, the yeasts are killed or removed before all of the sugar is used, leaving residual sugars as a byproduct.  Dry wines are typically less than 0.5% RS, off-dry wines are usually in the 0.80%-3.0% range, and dessert wines range in the 4%-20%.

In closing, flowery descriptions and rave reviews are always a great way to gain a slight perspective on a new wine, and who knows, they may very well be spot on.  Now that we have a little more insight on the chemistry side of it, we can use these numbers to help determine the style of wine before you even pop the cork.  Visit our TRADE section and download the spec sheets to learn more about your favorite Scott Harvey and Jana Wines.

Summer is officially here, and that means it is time for the California State Fair.  It’s time to enjoy rides on the Farris Wheel and Tilt-a-Whirl, celebrate the 4H and FFA competitions and awards, and of course nibble on corn dogs, giant pretzels and deep-fried everything.  The California State Fair is also home to the oldest (beginning in 1855), and maybe most influential, California wines competition in Northern America.  According to industry leaders, it is the most meaningful of the major competitions restricted to California wines.  The judges at the California State Fair Wine Competition come from a variety of backgrounds including wine educators, wine makers, wine journalists, retailers and wholesalers and members of the restaurant community.  Now, although not everyone can secure a place on the panel, who’s to say you can’t hold your own wine judging competition at home?  In this blog, we will give tips and suggestions on how to host a wine judging party.

THE PANEL
Gather the panel.  Invite 8-12 of your best wine drinking friends over for a friendly and fun evening of judging (and drinking) wine.  To keep the palate fresh while judging, we suggest you provide simple hors d’oeuvres such as mild cheeses, unsalted crackers and plenty of water for rinsing glasses and sipping between wines.

THE WINES
To give variety to the wines being judged, include your guests in the selection process by asking that they bring a bottle to be judged.  6-8 different wines is a great place to start when judging.  Too few and the competition is over quickly, too many and the tasting may be compromised by a dull palate.

Also, choose one variety to judge (i.e. Zinfandel, Barbera, Cabernet Sauvignon, etc.).  You can break this down a little further by selecting a particular varietal from a specific region (i.e. Zinfandel from Amador County, Cabernet Sauvignon from Napa Valley, Pinot Noir from Sonoma County, etc.).  To keep things fair, set a minimum and maximum price range for the wines, for instance, not less than $20.00 per bottle but not more than $40.00 per bottle.

THE SET UP
Provide your panel with a comfortable sitting area.  This may be the dining room table, the living room or on the patio.  Wherever you hold your event, make sure to avoid a few things that could interfere with your judging.  Scented candles and potpourri should be far away from your judging area, as their aromas can be distracting to the nose.  Food in the oven, on the stove or on the grill can also hamper the ability to smell and taste the wine.

A tricky part of the judging may be the number of glasses needed.  Not every household is stocked like a wine bar, and if you are, we’re coming to your house for the first competition.  It is recommended that you have at least one glass per wine per person (i.e. 60 glasses total for 10 judges and 6 wines).  You can always ask your guests to bring 6 or 8 of their favorite glasses, just so long as you’re willing to wash them.

To help keep score, we have created an easy to use scorecard to give your panel.  Each person will need one scorecard and a writing utensil.  CLICK HERE to download our sample scorecard. 

In order for this to be a “blind” competition, we recommend that each bottle of wine be wrapped in a paper bag or aluminum foil, and number written on each one.  Before wrapping, write down which wine corresponds with which number.  This will come in handy at the end of the competition.  For those who may know a little more about wine packaging, removing the foil from the neck of the bottle may not be a bad idea either.

THE JUDGING
Here comes the fun part!  Pour each judge about 2 ounces of each wine in each glass.  Even though a Double Gold or Best of Region is not on the line, the power of suggestion may sway some of the votes, and it may be best to encourage a quiet setting.

Once each wine has been judged, gather the scorecards and tally the votes.  Unwrap each bottle and share the results of the judging with the panel.  Now, pour everyone a glass of his or her favorite wine and toast to a spectacular event.

Cheers!

CLICK HERE to view the numerous awards and accolades for Scott Harvey Wines and Jana Wines.

As a Scott Harvey Wines fan, there’s no doubt that you and your family and friends have enjoyed a glass or two (ok, maybe more like a couple of cases) of Scott’s award winning Amador County Barbera.  But what is it about this spectacular variety that has everyone coming back for more?  In this blog we will discuss the history of Barbera as well as the nuances that make Barbera the rising star of Amador County.

HISTORY
Although a new and unheard of variety to many in the United States, Barbera has been historically reference as early as 663AD.  Originating in the Piedmont region of Italy, Barbera was well established by the 13^thcentury, and is the second most planted grape in Italy next to Sangiovese.  Despite the fact that Barbera grows and thrives in Italy, it has not always had a great reputation in the Mediterranean.  Lesser produced varieties of Nebbiolo and Dolcetto won the respect and admiration of wine lovers in Italy, and left Barbera “on the table,” so to speak.

Not so long ago, in the wine world, Barbera was classified as too acidic, lacking in character and flavor and too unsophisticated.  It seemed Barbera’s only redeeming quality was its “value.”  In short, it was inexpensive and easily accessible.  Today, Barbera is shedding the underrated reputation and is making its way to stores, cellars and tables internationally.

BARBERA IN CALIFORNIA
Barbera was imported to the United States by John Doyle of Cupertino Winery (later Las Palmas Winery), and following prohibition, in 1954, Louis Martini was the first to produce a wine labeled as Barbera.  Since then Barbera has continued to grow.  In 1982, there were nearly 1,900 acres of Barbera grapes growing in California, 50 acres of that was in Amador County.  25 years later, Barbera solidified its presence with an increase to over 7,500 acres in California; over 150 of those acres were in Amador County.  Today, nearly 200 California wineries produce Barbera, many of the award winning ones coming from Amador County.

LITTLE ITALY IN AMADOR COUNTY
You won’t find Roman ruins of ancient civilizations or gondolas floating down the river, but the strong presence of Italian heritage in Amador County has made wines like Sangiovese, Barbera and Zinfandel signature trademarks of Amador County.  This can be attributed to the fact that the climate in Amador County is very similar to that of the Piedmont region of Italy.  The  temperatures are generally moderate and provide nice heat during the days and the cooling Delta Breeze in the evenings.  The precipitation needed, at least 23 inches of rainfall, usually occurs during the winter months, giving the grapes the necessary water to thrive in the warm temperatures of the summer.  In addition to the climate and precipitation, Barbera is also adaptable to many soil types, but thrives best in soils usually considered “poor” or in the case of Italy and Amador County, decomposed granite and volcanic soil.  Barbera is a hearty grape, resistant to pests, disease and mildew.

BARBERA’S STYLE
Barbera is a very distinct wine, in both aroma and taste.  The rich, cherry nose along with the balanced acidity and low tannins makes this wine very easy to drink and much easier to pair with a wide variety of foods.  Barberas from Amador County are usually defined by their notes of ripe black cherry, lush plum and a hint of spice.  As Barbera ages, the appearance can change from that of a rich ruby color to that of a garnet with light brown edges.  Barbera is not known as an “aging wine” and can usually reach its peak within 6-8 years of bottling, although a well-made Barbera can age as long as a 10 years.  But who wants to wait that long?  Bera Ora! (Translation…Drink Now!)

BARBERA AND FOOD
Barbera is the go to wine to pair with practically any food item.  The acidity in Barbera allows it to create a “clean palate” with each bite.  Foods rich in fat and acidity love to be coupled with a Barbera, allowing for each bite to taste like the first and each sip to remind you why you love this wine.   We recommend that you pair Barbera with tomato based foods, such as lasagna, ravioli, spaghetti, and well, pretty much anything Italian.  Barbera, however versatile, does not usually stand well with most seafood and salads that are dressed in vinegar.  Barbera will also pair well with your favorite pizza, grilled meats and barbecued chicken.  This is the perfect variety to take to a dinner party or your favorite restaurant.  Visit our Recipes Page to view delicious and adventurous recipes that pair with your favorite Scott Harvey Barbera.

Vivere ogni giorno!

In the 37 years I’ve been making wine it seems that as of late weather has had more to do with vintage variance than in the past.  Whether we want to call it global warming or climate change and whether it is man made or a natural occurrence, it is causing greater variations in the wines produced vintage to vintage.  Is this bad?  So far, it hasn’t been.  If anything, it has produced more distinctive wines.  I like to make wines that talk to you.  The wine needs to tell a number of stories.  One – it needs to say what variety it is, two – where it comes from, and three – what vintage grew it.  If picked at maturity, but not beyond maturity, California wines will tell you the first two stories.  But, since our climate was always so uniform the third story was harder to ascertain.  Now with wider swings in California climate the third story of vintage variance is creating more enjoyment in tasting and drinking the wines.

1. You get to drink lots of zinfandel
2. You get a deal on corkage – one of the most expensive things while you’re cruising is the alcohol (besides the internet).  With ZAP, wines are sent ahead and you can enjoy them in your cabin or take to dinner for a reduced corkage.
3. Education – the more you know about a topic, the more you enthusiastic you become.  There are numerous seminars to enhance your enjoyment.
4. Several intimate dinners with the winemakers to learn more about winemaking and their passion–with no corkage and as much wine as you want.
5. Develop wonderful new friendships with people of similar interests in the love of food and wine.

Dave viewing an amazing selection of zinfandels at the receptionTaking room stock after the wine dinnerWinemaker dinner at Jacques Restaurant

There are a number of ways to store your favorite wines.  Wine cellars, wine fridges, basements or in the back of a cool, dark closet are just a few examples.  There are just as many ways to spoil your favorite wine, and we are not talking about breaking out the Waterford crystal.

Whether you plan to age your wine for ten days or ten years, there are a few key elements in ensuring your wine will remain in perfect drinking condition.

HEAT
Heat is probably the number one element in spoiled wine.  “Cooked” wine happens when the bottle is exposed to high and fluctuating temperatures, even for a short period.  It is common belief that wine should be stored at a constant 55°F.  Even though this is tagged as ideal, the key is storing your wine at a constant temperature (preferably at or below 70°F).  Consistency in temperature will help ensure your wine remains intact.  Avoiding fluctuating temperatures is also important.  A regular change in temperature (+/- 5°F or more) can lead your wine on the fast track to being cooked.

HUMIDITY
Humidity goes hand in hand with the element of heat.  It is recommended to keep the humidity of your storage area relatively high (60%-70%) to avoid the drying out of the corks.  Storing wine on its side also helps the corks from drying out and breaking down.  Too much humidity however can encourage mold growth and cause labels to peel away from the bottle.  Again, consistency is key.

LIGHT
Light is another element that can damage your wine.  Light includes both natural sunlight and fluorescent lighting.  Most red wines are bottled in dark glass, helping to protect against UV rays, but even this is not enough, and white wines aer even more vulnerable.  To avoid any light getting to your bottle, you can store your wine in windowless room, in a box or lightly wrapped with a cloth.  If you store your wine in a wine fridge with a glass door, make sure it is not exposed to constant light.  And use the light in the fridge only when selecting a bottle.

VIBRATION
Vibration is an element that is not often discussed when storing wine.  It is recommended that your wine be moved as little as possible, and even the tiniest vibrations can negatively affect your wine.  Vibration includes heavy foot traffic in the area of storage, long periods of constant travel and motors/generators.  If you store your wine in a wine fridge, make sure that it is level and that the motor is in good operating condition.

AGE
Not all wines are made to age for great lengths of time (10 or more years).  Even if you have done your best to store your wine in perfect conditions, a bottle that has gone “over the hill” is still a spoiled bottle.  To make sure you drink your favorite wine before its “time”, talk with the winemaker or his crew and ask for their input on how long they believe the wine will age.

With the variety of elements that can wreak havoc on your wine, it is best to have a good plan in place before purchasing large amounts of wine to stock the “cellar.”  For those fortunate to have a cellar or basement, you are pretty much set.  Both are relatively controlled with regard to heat, humidity, light and vibration.  For those with a place to house a large wine fridge, the investment is often worth the money, considering the cost of the wine you are investing in.  Another great place to store your wine is in the back, on the bottom, of a cool, dark closet.  I’ve seen some closets that are bigger than my cellar, so clear out the shoes and make way for the wine.

Oceania Marina

Scott had a wonderful opportunity to be a speaker on the Oceania Marina  , a new 1250 passenger ship, with ZAP—a zinfandel organization based in CA.  We cruised the Mediterranean and visited five countries—Italy, Monaco, Greece, Montenegro, and Croatia in 10 days.  The best part is you can unpack and your hotel travels through the night. You wake up in a totally different environment—language, culture, even weather.  This was Scott’s first cruise and one in the Mediterranean will be hard to beat.

Not only was the enjoyment of good food and wine a priority, but education was a major factor.  Seminars on the merits of Zinfandel were given by not only Scott Harvey of Scott Harvey Wines, but Bill Grant from Four Vines and Janell Dusi from J Dusi Vineyards—both from Paso Robles. It was a nice intimate group of 36.

Discussing the merits of Zinfandel

The ship was ideal to showcase our wines with four different specialty cuisine restaurants in addition to the main dining room.  There was Red Ginger (Asian), Toscana (Italian), Polo (Steak & Seafood) and the wonderful french Jacques named for Jacques Pepin where we had our group winemaker dinner.  The food was excellent under the guidance of Executive Chef, Kathryn Kelly who is a graduate of the C.I.A.

Janell and Jana

The cabins were spacious with a veranda so no claustrophobia.   Our bathroom even had a bathtub!

 With so many sights to see (and of course, the seminars) I only wished I had the time to take advantage of the hands on cooking classes.  I did manage to take a couple of photography classes by the enthusiastic David Smith who was truly inspirational and I saw my pictures get more interesting as the trip ensued.

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Do you ever wonder why your favorite Cabernet exhibits notes of mint and chocolate, or why one Zinfandel may taste and feel spicier than another, even though they come from the same region? Although the terrior (geography, geology and climate) in which the grapes are grown imparts a large amount of character in the wine, the barrels in which they are aged contributes to a lot of the subtle, and sometimes not so subtle, aromas and tastes we find in our wines.

WHY BARRELS?
Barrels have been used in the winemaking process since the time Julius Cesar invaded France, and they have been the choice vessel ever since. The shapes and sizes of the barrels used by winemakers have changed dramatically over time. Today most winemakers choose to age their wine in smaller, newer more flavorful 60-gallon (or smaller) barrels, rather than the large, old flavorless casks.

THAT WAS THEN…
Not only have the shapes and sizes of the barrels changed, so have the choices in the types of wood used. Historically, wood type was a question of tradition, wine variety, economics and personal taste. Surprisingly, redwood was commonly used in the construction of puncheons or large upright containers, many times larger than the now common 60-gallon barrel. The use of redwood died out, as it proved to be too rigid to bend the staves and gave the wine a yellow tint. Chestnut wood was also used because of the high tannins, a contributor to texture and mouthfeel, but proved too porous and needed paraffin coating to prevent excessive evaporation.

THIS IS NOW…
Over the years, oak has become the wood of choice when barrel aging wine because of its strength, workability and lack of undesirable flavor or color extractives. Oak is resilient, enabling the staves to be shaped and bent without breaking, and has a tight grain, that allows for slow oxidation. Oak is high in tannin, an important component in proper amounts that allows the red wines to age by using up oxygen, which would otherwise spoil the wine. The tannins in oak also contribute to texture, mouthfeel and the stabilization of color over time. Most important the oak adds aromatic and flavor elements that can make or break a wine.

TYPES OF OAK
Just as there are a wide variety of wines, there are also many varieties of oak, French oak, American, Oak (white oak being the preference) and Hungarian oak are a few of the more popular choices these days among winemakers worldwide. Within these types, there are sub-types based on the region in which the oak originated. For instance, French oak could be representative of the forest regions of Allier, Nevers and Vosges. Virginia, Missouri and Pennsylvania are just a few of the regions in the U.S. where we could find American oak.

FRENCH OAK VS AMERICAN OAK
The type of oak a winemaker uses is based on a number of factors including economics, wine varietal, and market and personal preferences. Economics plays a big part in the type of barrel used. American oak barrels average in price at $400.00 each and French oak barrels can sometimes be two to three times more. The variety of wine being made can also influence the type of oak used. French oak is commonly used to barrel age Cabernet Sauvignon, where as Zinfandel, Petite Syrah and Syrah are more frequently barrel aged in American oak, a practice seen more often in California. The choice of French oak or American oak is also a personal preference of the winemaker, and can reflect the market preferences for which they are making the wine. American oak is noted as imparting a more “oaky” aroma and flavor, along with more vanilla tones. French oak often times reflects notes of clove, coffee and chocolate with more subtle oak flavors and aromas.

WHAT WE USE
To learn more about the types of barrels Scott uses, pour yourself a glass of your favorite Scott Harvey wine and check out our video on YouTube.