Wine

T. Jefferson: Patriot, statesman, wine lover

Today, April 13^th, is Thomas Jefferson’s birthday. Jefferson was the third president of the United States, best known for doubling the size of the country by taking some land off the hands of Napoleon III in the Louisiana Purchase. He also sent Lewis and Clark to explore it. He is also known for writing one of the defining documents in American history, the Declaration of Independence. He did a little of everything for the United States, as a minister and diplomat to France, innovator, architect, and creator of the first lottery. He was the first Secretary of State and the second Vice President. He was even the first wine connoisseur in the United States.

There were plenty of options for drinking in the colonies. Rum and whiskey were the popular hard liquors of the time, and beer and cider was plentiful as well. Punches were incredibly popular, especially in the warmer months. Madeira and port were also available in taverns and bars, but what was sought after by affluent and discerning colonists was European wine. Jefferson came to develop a taste for it while he was a law apprentice for George Wythe. He started his own wine cellar at home, and grew it over the years of his political and revolutionary career. When he took over Benjamin Franklin’s job as Minister to France after the Revolutionary War, his education in wine truly started. He took several tours of the wine regions of France and Germany, taking extensive notes in the regions he travelled and learning all of the subtleties in the production of wines from each region. His peers looked to him as a wine connoisseur, and he advised George Washington, John Adams, James Madison, and James Monroe as to what wines to buy for formal events and what ones to put in the presidential cellar. Jefferson himself spent quite lavishly while he was president on wines for formal dinners, but also felt he got the best deals on wine since he knew the people who owned the vineyards from all of his travels through Europe.

“No nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage.” Jefferson was quite a consumer and believer in wine. He kept a large stock of it in his home, and his house hold consumed an average of 400 bottles of it a year. This is when a time that people were highly distrustful of water, leading Franklin to quip “In wine there is wisdom, in beer there is Freedom, in water there is bacteria.” While he was flush with money, he would buy wines without regard to price, once telling his contact on a particular wine “let the price be what it may, always however considering quality more than price.” As his fortunes waned, so did his dedication to importing expensive wines. It also grew his commitment to making wines at home.

The cellar where he kept his private stock

“We could, in the United States, make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good.” Jefferson loved to import and wines, but his true dream was to open a vineyard in the United States to create wines that would rival the wines of Europe. He was very serious about it as well, joining forces with Phillip Mazzei, an Italian physician turned merchant, while he was touring America. He spoke with Jefferson about developing the Virginia countryside into a wine making region, purchasing the land around Monticello for Jefferson and his workers to cultivate the grapes that were grown on it. He we able to convince his allies from the war and politics, Washington included, to help him create the Virginia Wine Company. Based on historical records, Jefferson was never able to enjoy a drop of wine made from his vineyards, even with Mazzei’s expertise. Diseases that the grapes did not have to deal with in France, like black rot and phylorexia, killed many of the grapes, as did bad weather and neglect from Jefferson’s long absences. In his diaries he did mention making vinegar, but never anything about wine. It was not until 200 years later and the development of pesticides that wines were able to be made in the United States and Virginia in particular.

Jefferson would be amazed at where the wine culture of the United States is today. California is a major player in the international wine industry, and every state has a winery of some sort. Ohio itself has over a hundred, clustered around every major city. Before Prohibition destroyed most of the alcohol making industries, Cincinnati was the heart of wine country. The semi-sweet Catawba wine produced in the region was in very high demand all over the country from the 1830’s to that fateful period.  Heinke Winery in Cincinnati was called one of the top urban wineries in America by Food Republic, potentially bringing back some focus of the wine community to Ohio wines.

If you want to develop your own palate, check out wine tastings at Dorothy Lane Market and Arrow Wine every weekend, or try wine flights at The Wine Gallery downtown and The Wine Loft at the Greene. If you know of another good place for wines in Dayton (like Rumbleseat or the new Deaf Monty’s), add it in the comments below. Thanks to the vision of the Thomas Jefferson, not only do we have an amazing country, we have a thriving wine culture. Have a glass tonight for the birthday boy! Cheers!

If you’re an alumnus of Wright State University, currently working in the nonprofit field, or if you just enjoy testing out a good wine now and then, don’t miss the Wright State University Alumni Association’s Nonprofit Leadership Alliance wine tasting and silent auction fundraiser on Thursday, October 20, from 6:00-8:00 p.m.

The Nonprofit Leadership Alliance is a national organization that helps students make connections within the nonprofit sector. The Nonprofit Leadership Alliance offers a national nonprofit management and leadership credential, the Certified Nonprofit Professional (CNP). In order to become certified, students must meet a number of requirements, which includes taking three required courses and attending one management institute. Through the Alliance, students can strengthen their leadership abilities, gain access to internship opportunities, learn more about the world of nonprofits, and enjoy many other benefits.

According to Sarah Williams, the Associate Executive Director at the Dayton Christian Center, the Nonprofit Leadership Alliance exists to “helps develop students who are going through the certification process.”  One of the most significant ways that the Nonprofit Leadership Alliance helps students is by raising money for the Alumni Society and the Student Alumni Association.  The money raised goes towards scholarships and funds events organized by the students. There is a management institution that takes place every January, and a portion of the funds “help provide a little assistance” to students who would like to attend. There are also workshops held in the fall and in the spring that are orchestrated by students, with the help of money raised by the Nonprofit Leadership Alliance.

For more information on how to join the Nonprofit Leadership Alliance or to check out the other fundraising events that will be taking place, visit http://webapp3.wright.edu/web2/americanhumanics/.

As a fairly new organization, the Nonprofit Leadership Alliance at Wright State University is excited about trying their hand at new events, such as the wine tasting and silent auction that is taking place later this month. The organization is specifically reaching out towards alumni who are currently working in the nonprofit field.

“[We are] looking to expand our horizons,” said Williams. “We’ve had a good response from the alumni thanks to our great partnership with the Alumni Association.”   Alumni of the program include Lindsay Ackley, recently named Executive Director of Clothes That Work, Debbie Fox, Grants Manager at Levin Family Foundation, and Mary DeMar, Annual Fund Manager at Goodwill Easter Seals Miami Valley.

If you’re interested in coming out to support Wright State alumni or students who are looking for work in the nonprofit sector, you can register for the wine tasting and silent auction at https://www.wrightstatealumni.com/component/registrationpro/event/148/Nonprofit-Leadership-Alliance-Wine-Tasting-and-Silent-Auction.html. The event will be held at the Therapy Café in Dayton, located at 425 E. Third Street. Tickets cost $20 and include four wine tastes and hor d’oeuvres. Fifty percent of the proceeds from the tickets will go towards the Alumni Association. If you would like to show support but cannot attend the event, feel free to purchase a ticket anyway! If you purchase a ticket but do not attend the event, the Alumni Association will receive 100% of the profit.  Any and all support is appreciated – it’s guaranteed to be a tasty time!

Hello red...

In this second week of October, we are heading towards the end of grape harvesting season in North America and Europe. We are also heading towards National Red Wine Day, which is on October 15^th. Wine is an ancient drink, known to be created as early as 6000 B.C., and has been popular throughout history. Red wine has been the base for two very historically popular drinks, sangria and mulled wine, as well as the center of a debate around the health benefits of wine specifically and alcohol in general.  There are plenty of red wines out there for you to enjoy, so a little knowledge is key to helping you find the right red wine for you.

Red wines are wines created from grapes that are dark in color, ranging from red to purple, with some blues thrown in for good measure. These are also known as black grapes. Now, grape juice in and of itself is clear, no matter what grape you get it from. What gives red wine its vibrant color is the presence of the skin during fermentation. Not only is the juice being transformed into a tasty delight, it is absorbing the color out of the skins. Skin color is not the only thing that is being absorbed into the wine. Another defining characteristic of red wines is the presence of tannins, something that is found primarily in the skins and seeds of grapes. Along with the ruby color, tannins are a defining characteristic in the difference between white and red wine. Tannins are still present in white wine, just not dominant. Tannins also help define how bold a wine is on the palate; it can range from lower tannin, sweeter flavor to a strong tannic, dryer taste. They also are a reason that red wines are served closer to room temperature; as tannins get cooler, they also start to drift from a dry taste to a bitter taste. Tannins and acids have a similar drying effect on your mouth, and red wines possess qualities. Acidic wine will go down dry, but your mouth will start to salivate soon after you take a sip. A wine that is tannic dries out the mouth…and leaves it dry.

Another factor in how a red wine tastes is the type of grape that is used. There are between forty and fifty different grapes that are currently favored in wine use globally, but most people look to six major grapes to do the heavy lifting:

Cabernet Sauvignon grapes on the vine

– Cabernet Sauvignon (Cabernet, or just Cab to close friends) is grown globally, from California to Chile, from France to South Africa. It is very high in tannins (due to the grape having a thicker skin), which gives it a very powerful flavor profile.  It also makes it very susceptible to blending, Merlot being a very popular partner. Those wily Australians like to blend their Cabs with Syrah. Cabs typically have notes of black currant in their flavor.

-Merlot is the most planted grape in the Bordeaux region of France, but it is also popular in Italy, New York, and California. Merlot grapes produce a sweeter (most describe the flavor as chocolaty or plummish) and full flavored red wine, which make it very popular with wine drinkers.  Some wine makers feel the need to blend it with a fuller bodied wine. Merlot grapes typically produce a wine with higher alcohol content.

-Pinot Noir is a bit delicate. Not in flavor; it falls in the middle of the road in terms of tannins, and often tastes of berries. It also falls into the middle ranges of alcohol content. Its delicacy comes from the grape. It is temperamental, and does best for growers looking to produce a small yield. It is much harder to grow that many of its red brethren, and has travelled to New Zealand, Australia, and California with some success. But, the French are the ones that rely on it most, especially in the Champagne region.

-Syrah (if you are in France) or Shiraz (if you are in Australia) adds some zest to the red wine world, offering hints of black pepper, smoke, herbs, or berries in its various incarnations. It stands well on its own, but in some regions it is blended with other wines. The grape has a thick skin which puts the wine very high on the tannin scale and very deep red in the color spectrum. It is most famously grown in France and Australia, but can also be found in Chile and, of course, California.

See...Zinfandel does start off red

-Zinfandel (it really is a red grape) makes its home in the United States, primarily in California. Italy also grows the grape, but not like we do here. There are some hints of blackberries and raspberries in the flavor profile. Zins can have a very high alcohol content, getting up to 15% ABV, and higher than average tannins. White Zinfandel, which has sales that are six times that of Zinfandel, is a byproduct of this grape.

-Nebbiolo has enjoyed a great deal of success being grown in northern Italy. It is a thick skinned and durable grape, but oddly does not travel well to make a good wine. The Italian wines it does make, though, can be a little rough on the tongue due to its high tannin content, but has black cherry, herbal, and floral notes to help smooth out the ride. The high alcohol content goes a long way to win some favor as well.

There are plenty of other popular red wine varieties, like Sangiovese (Italian) and Malbec (French). The above mentioned are the most commonly found, discussed, and seen as good examples of the red wine family. Many feel that the color of the wine has some bearing on how it tastes, and the darker the better. Some wine makers cater to that by artificially darkening the wine. Pinot Noirs are naturally lighter reds, yet still have interesting flavor and complexity.

Red wines are served at warmer temperatures than white wines, but not quite at room temperature. Unless the room we are discussing is in an English castle. Red wines are best served between 60⁰ and 68⁰ F. If you go too much warmer, it saps the life out of the wine. Cooler, and you could be bringing more of the dryness out, which may mask some of the subtle flavors of the wine. To bring out those flavors, red wines are served in a glass with a wider bowl, which serves a few purposes. It allows more oxygen to get to the wine, which helps release the more subtle flavors. They are designed to be held by the bowl, not the stem, which allows the body to warm the wine ever so slightly, also opening the wine’s flavors.

There are many questions people ask about red wine and wine in general. One of them is “When do I drink red wine?” The best answer to that is “Whenever you want to!” Many people will drink a red wine with a meal, to balance out or enhance the stronger flavors of the wine. More often, though, people are just drinking red wine to enjoy the flavor of the wine. Traditionally, red wines went with red meat, and white wines went with fish and poultry. Red wines, as noted above, have a wide range of flavors, and can go with a wide range of foods. It becomes a question of do I want to balance out the flavor of the food with something opposite, like something sweet with something salty or sour, or do you want to enhance the flavor of what you are eating, like drinking a spicy wine with spicy food. Another question people will ask is “What is the best red wine?” Everyone, including the experts, has a different palate. That means a wine one person may find delicious, another person may find awful. And higher price does not mean a better wine. There are plenty of wines out there that can be purchased for a low price that can stand up to the most expensive ones. There is a red wine for every palate, and it is worth the time to explore the wines yourself to see which one is right for you.

Flights are great ways to experience variety

And how do you explore these wines? One method is to find wine tastings in the area, and chat with the people that frequent them. Arrow Wine offers pay-per-taste sessions every Saturday from 11 AM to 4 PM, and their Far Hills location offers them Monday through Friday, 9 AM – 9 PM.  Keep an eye on Dorothy Lane Market’s website, as they also offer frequent wine tastings, as well as downloadable guides for food pairings and ratings charts. Rumbleseat Wine in Centerville offers a weekly wine tasting menu. Another good way to try out wines is going to bars that specialize in wine and ordering flights. The Wine Loft offers many flights of wine, grouped by style or region. The Wine Gallery offers flights of wine as well as an amazing view of downtown. There are many other bars that specialize in wine in the area, and that is another opportunity for you to explore what each has to offer.  Just check the DaytonMostMetro.com calender wine category for the latest tastings.

So go out this weekend and try out some red wines. Have a flight, visit a tasting, or buy a bottle or two from a friendly and knowledgeable vendor and have a wine tasting of your own. If you try red wines long enough, you may find this website to be particularly useful as well. Accidents do happen. Cheers!

Fleurs et Vin is an  afternoon party  in the park,  celebrating wine and fabulous food served up by the area’s best independent restaurants. A Dayton tradition for over 20 years, Vail Miller Sr of Heidelberg Distributing and Mike Frank of Arrow Wine started this event to bring wine out of the wine cellars and to make it fun and accessible to all.  Now one of the most anticipated and talked about wine events, the festival will serve over 340 wines this year.  For those who prefer beer, spend time in the Belgian Beer Garden, enjoying  beers from Stella Artois, Hoegaarden, Leffe as well as a namesake beer from Goose Island- Fleur!  The party begins promptly at 1pm and serving will cease at 4pm.  Of course all guests must be 21 or over and yes, they do check ID’s!

Participating
Restaurants:
Amber Rose
Carver’s
Central Perc
Chef Paul’s Catering
Coco’s Bistro
Crocodile Louie’s
Cuvee
De’Lish Cafe
Dewey’s Pizza
El Meson
Fifth St. Wine & Deli
Giovanni’s
Hawthorn Grill
Jay’s Seafood
Jerardi’s Little Store
Mamma DiSalvo’s
Oakwood Club
Pour Haus/Scratch
SideBar
Smokin’ Bar -B-Que
Thai9
The Dock
The Wine Loft

The $60 admission ticket includes all beer, wine and food tastings as well as a souvenir wine glass and 2 souvenir beer glasses  J.t. Fedrick and the Sax Groove will be playing throughout the afternoon and guests will want to spend time perusing the silent auction.  Highlights include a week’s stay at a cabin on Lake Norris, theater & sports  tickets, spa packages, executive car detailing, wine racks, spa services and restaurant gift certificates.  The auction will close at 3pm.

Guests are encouraged to stick around for the 4pm live auction, which is truly a wine lovers delight!  Rare bottles, verticals and Chef’s dinners will be included. Proceeds from the day’s events benefit AIDS Resource Center Ohio and Culture Works.

Here are wine expert Mark Fisher‘s  Fleurs survival tips:

1.  Arrive early. The opening line is long, but event organizers cannot start serving before 1 p.m. because of Ohio laws.

2.  Go slow on the wine consumption — this is a marathon, not a sprint — and if you don’t like a wine, or just want a small sip, use the dump buckets to pour out the wine in your glass and move on. Dumping is not considered rude.

3.  When you’re poured a sample of wine — and there’s a line of folks with empty glasses behind you — for crying out loud, step out of the way!

4.   Even if you don’t intend to buy, stay the final hour for the live auction. It can feature some rather entertaining bidding wars. And you can use the rest.

5.   Leave the stilettos for another occasion when you’re not tromping around in wet grass. And while we’re giving fashion advice, don’t wear white. Doesn’t go well with red wines.

— And the most important survival tip: water is your friend. Bottled water will be available at no extra charge. Drink lots of it.

Win Tickets!

We have a pair  of tickets to give away to our readers – simply fill out the form below by Friday 5/20 at midnight and we’ll draw a random winner on Saturday.  Cheers!

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