We did it! It took a while but we finally finished our renovation of the San Diego reception area, transforming it from individual offices to a spacious, comfortable area to entertain our members and guests. We celebrated with an opening on Saturday, February 14th where customers checked out the new digs with a selection of fine wine and cheeses.
“We want all our facilities to be customer friendly, first and foremost” said Dermot Gilligan, one of the San Diego Wine Storage principals. “In both San Diego and Solana Beach, members can feel free to attend scheduled tastings as well as to simply stop by to share a bottle with friends and other members. The one thing that ties us all together is we love to share good wine.”
SDWS has launched a series of Winemaker tastings in its two facilities, as well as events sponsored by major wine auction houses such as Hart Davis Hart and Spectrum Wine Auctions.
San Diego Wine Storage hosted Red Stitch Winery, co-owned by former baseball world champion Dave Roberts, at our Solana Beach facility on February 4th. The event was packed as SDWS members got a chance to sample Red Stitch’s portfolio of wines from Napa and Santa Lucia Highlands.
Dave was joined by his partner and former San Francisco Giants teammate Rich Aurilia to present their flagship 2011 Napa Cabernet Sauvignon along with an impressive selection of 2013 single vineyard pinot noirs and a crowd pleasing, minerally chardonnay from Santa Lucia Highlands.
The SLH wines were just released so our SDWS members were the first to taste the vintage. In total Red Stitch produces only 700 cases of wine, so it was a real treat for everyone to not only taste these impressive wines but to talk a little baseball with Dave Roberts, enshrined by all Boston Red Sox fans for “The Steal” in game 4 of the 2004 American League Championship series that propelled the Red Sox to their first World Series title since 1918.
Our friends at Meritage Wine Market in Encinitas will be hosting a major wine event on Saturday September 6th. It’s their second annual Napa Valley Vintners Grand Tasting, and will feature wines from 8 to10 Napa Valley wineries and food from select local restaurants. There’s also a VIP wine pairing dinner in the evening at Bentley’s Steak and Chop House, which is located next to Meritage.
It looks like a great venue, great wine and excellent food. You can buy tickets for the tasting event, VIP dinner, or both at email@example.com or call 760-479-2500.
San Diego Wine Storage members and guests turned out in late April to sample a phenomenal selection of top flight Bordeaux sponsored by Spectrum Wine Auctions.
Held in the SDWS Solana Beach facility, 40 tasters tried vintages from Chateaux Langoa Barton, Léoville Barton, Montrose, and Lynch Bages ranging from 2011 to 1990. We finished off the evening with an impressive 1998 Chateau Suduiraut Sauternes. The clear WOTN was the ’90 Lynch Bages followed closely by the ’05 Montrose.
It was a great event and we hope to do a repeat performance—this time with California Cabs—sometime in the future.
It’s that time of year again! Temperatures are climbing, coats and scarves are going back into storage, and we’re all looking forward to that first dip in the swimming pool. But as much as we like the warm weather, your wine is another story.
If you’ve been collecting over the winter months and have cases stacked up in your garage or office, you need to take precautions so you don’t risk spoiling your investment. Here are some simple, proven rules that you can use to make sure your wine doesn’t wilt:
1. Heat kills wine. Make sure your wine is stored in an area that doesn’t get much above 70 degrees. And during the dog days of summer, it’s especially important to protect your wine from overheating. Fifty-five degrees is the optimum temperature for wine. 2. Keep the temperature steady. Temperature fluctuations of more than 10 degrees can be more harmful than keeping the wine at a higher than recommended, but steady, temperature.
3. Older wines (more than 10 years) are more fragile than their younger brethren and are susceptible to spoilage if storage conditions aren’t right. Fine wines that are built to age are usually expensive, so you’re putting your assets at risk if you don’t store them properly.
4. Avoid strong lights and vibration. The kitchen is out unless you have a wine fridge and even then you may subject your wine to more vibration than is healthy.
One last thing about home wine coolers: The rule of thumb is never put them in an area where the temperature climbs 30 degrees above the temp you have the cooler set to. For example, if you have the thermostat set to 55F, the temp in the room shouldn’t get above 85F or you will strain the cooling unit and risk a blowout. So forget the garage during the summer as it will get hotter than any other room in the house. Garages are good places t0 store lawnmowers, but not wine.
We thought we had heard everything until we read about theMiracle Machine, a work in progress from the folks who brought you the flash site Lot18. The idea sounds simple: just add water and some proprietary ingredients to a carafe shaped device that is small enough to sit on your kitchen counter, wait 3 days and out comes wine. And not just plonk; the founders claim their wine will go up against premium cabernets and top flight merlots. Okay…
From the video it sounds like the business is still in the start-up phase and the founders are looking for investment capital. Assuming they succeed and take the product to market, it will be interesting to see what Parker and the other scribes think of 3-day old wine, even if it is a miracle.
You gotta see this. On January 21st in northern Italy three boulders broke loose from a cliff and roared down the mountainside. One boulder ripped through an unoccupied part of the winery while a second stopped just inches from the main structure. The building houses a catholic order, so it makes you wonder about divine intervention…
Thanks to London basedDrinks Business, our readers can now explore a fascinating online series depicting the enduring relationship between war and alcoholic beverages. The series, currently at 15 chapters, spans history from Rome to World War II. The writing is superb with evocative images from period photos and paintings.
While each chapter includes some form of alcohol, from wine to beer to rum and sake, it first and foremost is a historical chronicle of famous battles and military figures, with wonderful stories about how alcohol helped (and sometimes hindered) soldiers endure the horrors of war. There’s a great chapter about the gritty role women have played in war, going back to Napoleon.
We’ll feature all the chapters in clickable, bite-size chunks. Here are the first five and look for the next installment soon.