Binny’s Wine Buyer, Bob Calamia traveled to Jerez to seek out Spain’s top sherry and learn a thing or two about this timeless region. Bob reports from the field:
World headquarters for sherry is Jerez in Southwestern Spain. Two things make sherry unique – its proximity to the Mediterranean and the high level of chalk in the soil. The chalk gives sherry some of its characteristic mineral flavors, but the soil’s biggest contribution is its ability to retain moisture. Jerez gets most of its rain in the fall and winter, and the chalk sustains the vines in the dry spring and summer. The climate is warm enough to ripen palomino fino – the primary grape of the region – and when grown in the chalky soil, it achieves a quality found nowhere else.
More photos and info after the jump!
On my most recent trip to Ireland I had the opportunity to travel with Bord Bia (the Irish Food Board) and attend their Origin Green Conference focused on sustainability and green food and beverage production in Ireland. I met Ireland’s Prime Minister Enda Kenny, watched the Gaelic football championship game (Ireland’s Superbowl) in a traditional Irish pub and visited my favorite brewery, Guinness.
Day one of my trip started in the County Cork at the historic Midleton Distillery. Midleton is home to Jameson, Powers, Paddy and pure potstill Redbreast, one of the best Irish whiskeys on our shelf. They also provide whiskey on contract to support long existing independent brands.
Binny’s South Loop Wine Manager Don Sheil continues with his notes from the Rhone. Find previous entries on the Binny’s Blog here and here.
We visit Domaine Saladin located in Saint Marcel d’Ardeche. This is a new label for Binnys, just arriving in stores a few weeks ago. Another impressive operation managed by patriarch Louis Saladin’s daughters, Elizabeth and Marie-Laurence Saladin. These ladies produce beautiful, pure, understated wines from hand picked grapes on land that has been farmed organically pretty much since the dawn of time. Meaning, they farm the same way they always have, organic before organic ever got popular. The wines are bright and remarkably restrained. The 2011 Paul, a co fermented blend of grenache and clairette blanche, shows the lift of fresh red berries with hints of citrus and spice box. The Cheyveron is also nicely balanced. The Per El (“For Her”) blanc, created by Louis for his wife who prefers white wine, is a sublime blend of 5 varietals aged in stainless steel vats.
A group of Binny’s wine people traveled to the Rhone Valley in France, joined by legendary importer Peter Weygandt. Check out day one from Binny’s South Loop Wine Manager Don Sheil here. He continues to share his experience:
We spend time at Domaine Les Aphillanthes, near the village of Rasteau, with vigneron Daniel Boulle. We tasted several interesting wines – the 2011 Rasteau 1921 Cuvee is epscially good (2010 here). The name refers to the year the vines were planted – aromas of blackberry, licorice and Provencal herbs abound. The finish is long and the flavors complete across the palate.
Several Binny’s employees, led by Binny’s Wine Buyer Barbara Hermann, traveled to the Rhone Valley and Southern France, in search of the greatest wines the region offers. Joining them was legendary importer Peter Weygandt. Binny’s South Loop Wine Manager Don Sheil shares the experience:
The business part of our journey begins when we meet Peter Weygandt, an importer of European artisan wines, in the hillside town of Chateauneuf du Pape. First stop, Domaine Raymond Usseglio, where we tour the vineyards and taste wines with Raymond’s son and heir apparent, Stephane. The impressive array of 2011 cuvees and 2012 barrel samples show the quality and care of this vigneron. Surprisingly, at least to me, the 2012 whites are amazing – lush and balanced with rich tree ripened fruit.
There’s a stirring Down Under. Earlier this month Wine Australia, a new division under the Australian Government, gathered 250 key retailers, restauranteurs, wine journalists and beverage directors in Adelaide to pick, poll, quiz and conference. The objective: find out from the “front lines” what Australia needs to do to re-engage the wine consumer. The conference schedule was full and each was packed with Australian winemakers, marketers, and importers eager for perspective.
Panels included a great mix of retail, press and trade representatives. Subjects didn’t pull any punches. I especially liked the one titled “Retailer – Friend or Foe” (what?). After three full days of talking, it was time for wine country immersion. That meant winery visits, vineyards tours and “master classes” by coalitions of the top winemakers of each region – Barossa Valley, Eden Valley, Clare Valley and McLaren Vale.
Oysters were great with these classy dry rieslings.
On a recent trip to Michigan, 34 Binny’s employees embarked on a beer education adventure. With visits to Greenbush, Dark Horse, Arcadia, and Saugatuck, we walked away with a new and profound knowledge of what these breweries have to offer- and only just a little bit of a headache.
Beer Buzz extraordinaires, Kyle Fornek and Pat Brophy also break down exactly what beers the crew enjoyed most during the trip!
I was recently in Scotland on vacation with my girlfriend Kimberly, and we were able to visit a few distilleries. We started off in Edinburgh where we visited a place called the Scotch Whisky Experience. They have a fun interactive tour that shows you how whisky is made. After the tour they bring out samples of whiskies from Speyside, the Highlands, the Lowlands and the Islands to show the difference in taste between these regions. Then they bring you to a room that holds the largest Scotch Whisky collection in the world. This collection was built by whisky connoisseur Claive Vidiz. It took over 35 years to build and holds 3384 bottles of Scotch Whisky. Needless to say, this puts my collection to shame. Then we finished the tour in the tasting room where they have the largest bottle of whisky on display. This bottle stands 4 feet 9 inches and holds 105.3 liters (about 150 bottles).
Our next stop was in the Scotch Whisky capital of the world, Dufftown. First stop Aberlour. We tried samples of the Aberlour a’bunadh, Aberlour 12 year and Aberlour 16 year. The 16 year in particular stands out for me. This was well rounded and has a nice complexity from both the ex-bourbon and sherry casks.
A small group from Binny’s visited Spain’s Ribera del Duero. Bill Newton reports from the road:
Spain’s Ribera del Duero is beautiful and rustic. On one hand, the region is home to world-class wine producers such as Vega Sicilia, Pingus and Pesquera. On the other hand, nobody acted surprised when a herd of sheep blocked traffic to cross the road.
The guys at Vega Sicilia don’t leave room for surprises. They want complete control over every aspect of their wine making process, including making and toasting all of the barrels used at the winery at their own on-site cooperage. Coopers everywhere char the insides of their barrels, determining the flavors that barrels instill in the wines they hold (just like with spirits, or even beer).
Our journey is on its final stretch. Catch up with parts one, two and three.
We spent day six with the Van Steenberge brewery. As usual, this brewery has been in the same family for generations and produces some top notch Belgian ales including favorites such as Piraat, Gulden Draak, and Augustijn.
Van Steenberge Sign
The brewery itself is very large and sprawls around several acres and has its own water source. They have been on this same property since 1784. Van Steenberge pioneered conditioning beers (carbonating naturally) in kegs and has a lot of space dedicated to conditioning rooms which hold bottles and kegs at slightly higher temperatures to allow the yeast to reactivate and carbonate the beers. Currently Van Steenburge produces about 65,000 barrels a year, of which 75% is exported. This is done on an impressive 100 hectoliter brewhouse that turns out six batches a day.
Van Steenberge Brewhouse
What impressed me most at the Van Steenberge brewery was their yeast management program. They use seven different yeasts and only use yeast for three generations. They use two different yeasts for bottle conditioning, one for flavor and one to remove oxygen. Yeast management is crucial when so many of your beers tip the scales at over 10% abv.