Vintage Sokol Blosser at the Beach!
Thanks to Craig Fossati and friends, who shared pictures of their Sokol Blosser wine in "vintage" 1996 glasses that they enjoyed on a summer's day in Cannon Beach. Cheers!
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August 31, 2009
August 26, 2009
Veraison in the Vineyard
August 25, 2009
Yeast in Wine
Recently a Cellar Club member of ours asked our Winemaker, Russ Rosner, about allergies caused by yeasts in wine. Here is his reply:
"Well, the simple answer is that we use commercial (cultured) yeast. However, as with most things it probably isn't really that simple.
There are different strains of yeast that have different properties (fermentation kinetics, efficiency in converting sugar to alcohol, greater or lesser tolerance to alcohol, etc.), but whether they are "cultivated/commercial" or "wild/native/indigenous" they all do pretty much the same thing: convert sugar into alcohol, carbon dioxide, and heat.
Many winemakers use (or think they are using) wild or native yeast in their fermentations. The thinking is that wines produced with native yeast are more complex. In many experiments that I was part of at Mondavi, we found no significant or lasting differences between commercial and native yeast. Native yeast tends to be weaker and have lower alcohol tolerance than commercial yeast, and very often will die off before the fermentation is complete. In most cases, even when commercial yeast is not added (but has been used in the winery before, so its spores are still present) it actually overwhelms the wild yeast and does most of the fermentation. That's why I say "think they are using" with respect to winemakers and native yeast.
I choose to use commercial yeasts because I believe it gives more control and security. I use two or three different strains depending on the grape variety, the temperature at which I wish to ferment, and the potential alcohol I expect. Results with commercial yeasts are much more consistent and reproducible; native yeasts are notorious for producing unwanted chemical byproducts, such as sulfides (rotten egg or skunk smell) or volatile acidity (vinegar or nail polish remover).
Now, having said all that -- all wines are produced using some kind of yeast. If the wine is dry (no sugar left to ferment) it may have been bottled without filtration, which would mean that there would be yeast spores present but no live or active yeast. If the wine has any residual sugar left or has not been put through the secondary (malolactic) fermentation, it will have been bottled with a sterile filter, which will have removed any traces of yeast (dead yeast cells and spores). But, in either case the proteins produced by the yeast will probably still be present.
I did a brief survey of the literature I have to make sure I could give a complete answer to this question, and I found that the subject of yeast allergies is somewhat controversial. Not everyone agrees that such a thing even exists. However, the yeasts that seem to be of most concern for possibly causing allergic symptoms are those of the genus Candida, which is one of the many wild/native yeasts that can be present on the grapes and therefore be active in wine fermentation. Candida may produce proteins that are toxic to some people and may cause an allergic reaction.
The commercial yeasts we use (and to my knowledge the only commercial yeasts produced) are of the genus Saccharomyces. These yeasts, when added to the juice, quickly overcome and kill off any wild yeast (such as Candida).
However, having said all this there still seems to be no guarantee that wine fermented with commercial yeast won't cause an allergic reaction. Saccharomyces is the same yeast used in baking, and some people are convinced that they experience a reaction after eating bread. Further complicating the issue, there are other things in wine (sulfites and histamines, for example) that may cause an allergic reaction.
I would say that if a person is convinced that they have a yeast allergy they should first try to drink only wines fermented with commercial yeast. If there is still an allergic reaction, perhaps try to stick to wines with very low sulfites (like our Pinot Noirs or wines labeled "organic wine"), or white wine (which may be lower in histamines than red). None of this rules out a sensitivity to the proteins produced by Saccharomyces yeast, which may be present in any wine."
August 24, 2009
Cellar Club Event at Red Star Tavern
This past week the Sokol Blosser crew invited our Portland area Cellar Club members out on the town for wine and bites. We picked the Club Room at Red Star Tavern to host the event. This was our opportunity to bring the winery to our members! We have such a wonderful group of interesting Club Members that make that trek down highway 99W and out to see us, so we thought that it was only fair to return the favor. You responded with an overwhelming turnout of over 125 attendees!
The event was a whole lot of fun. We spent the evening catching up with our members and enjoying Evolution Lucky Edition and Meditrina {5}. The atmosphere, food and company were all top notch! Kudos to Red Star for their delicious food and professional staff. Thank you Cellar Club members for all of your enthusiasm and support. (We couldn’t do it without you).
Stay tuned for our Fall Club event in Seattle and our Winter event in Bend!
August 21, 2009
Dundee Hills Wine Experience - August 28!
Meet with Dundee Hills winemakers, winegrowers and retailers while you taste wines from the birthplace of Oregon Pinot Noir! Join us at the Dundee Hills Wine Experience on Friday, August 28 from 6-10pm at the Lawrence Gallery in the Pearl District.
This fun event includes a silent auction to benefit ¡Salud! who provide access to healthcare services for Oregon ’s seasonal vineyard workers and their families. Hors d'oeuvres will be provided while you sample your wine selections.
Tickets are $50 online and $65 at the door, and includes a Riedel Oregon Pinot Noir glass. To purchase your ticket, visit www.dundeehills.org.
August 18, 2009
Today's Haul from the Employee Garden
Yum! Check out what we brough up today from our 1-acre employee garden here on the Sokol Blosser estate:
A variety of heirloom tomatoes, including Green Zebras (our favorite name)
Roma Tomatoes
Cherry Tomatoes
Lemon Cucumbers
We're still waiting on some of our pepper varieties to ripen, as well as our sweet baby watermelons and canteloupe. It's going to be a tasty day!
August 17, 2009
Meditrina in Minneapolis
Thanks to Jim and Jen Saybolt (and Penny the Boston Terrier) for letting us know how much they enjoyed Meditrina during a recent dinner at home in Minneapolis! Cheers!
August 13, 2009
Sokol Blosser's New Additions
Check out the newest additions to the Sokol Blosser team - a twin set of BBQs, one for meats and one for everything else!
We're ready to grill like kings!
August 10, 2009
Dinner at Altitude
This last Saturday, my husband and I celebrated our anniversary at Altitude at the Resort at the Mountain in Welches, Oregon. Having never been there before, we were plesantly surprised by this modernly designed restaurant tucked back in at the base of Mt. Hood.
We started with an appetizer of Duck Confit with pear compote, a beautifully plated arrangement with a delicious addition of fried goat cheese to add to the already wonderful mix of flavors. I chose the rack of lamb for my entreé and loved it - perfectly done with plenty of fresh pepper and a side of peas, rutebegas and polenta with an oily pesto and pine nut drizzle - amazing. My husband, never one to back down from a good cut of beef, chose a filet topped with lobster that he devoured. He practically licked his fingers afterwards (and if he had, I wouldn't have blamed him).
For dessert, my husband enjoyed a tart cherry dish with vanilla bean ice cream, while I had rhubarb and ginger sorbet with fresh strawberries. A fabulous way to end the night.
Altitude also serves Sokol Blosser Evolution, Meditrina and Pinot Noir. Thanks, Altitude, for a wonderful and special meal!
August 04, 2009
Visiting Oregon Soon? Don't Miss These Local Favorites!
Planning a trip to Oregon soon? Check out this article from www.52perfectdays.com - Hipster Voodoo, French Burgundy and Maple-Pork Madness in Unassuming Portland to get some great ideas on fun spots!
Check out Sokol Blosser Winery as one of their area destinations, along with NIKE, Voodoo Doughnuts, Le Pigeon, Jimmy Maks, Scott Paul Wines, and Bridgeport Brewery.
And of course, if you are planning on visiting Sokol Blosser while you're in the Portland area, please let us know! We'd be happy to recommend destinations, restaurants, bed & breakfasts and attractions for your visit to the Willamette Valley.
Contact us at:
503.864.2282
info@sokolblosser.com
Cheers!