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Welcome to Sonoma County.
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Sonoma County has a laid back vibe
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that allows you to get lost drinking,
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well, a whole bunch of different grapes.
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It has a diversity that other
wine regions can't even touch:
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valleys, coastline, forests, plains,
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mountains, and hills.
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Out here, you're reminded that wine is a crop,
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and the wineries are farms first
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and luxury tasting rooms second.
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Though they have those too.
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Welcome to V for is Vino.
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Let's watch, learn, and drink.
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Sonoma County is located
just north of San Francisco,
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right next to Napa County.
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Our journey starts in the south of the county
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in the city of Sonoma,
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not to be confused with Sonoma County
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though it is for the city
that the county got its name.
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♪ In these boots of mine ♪
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♪ I walk in love ♪
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This is the Sonoma Plaza,
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the largest town plaza in California today
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and the site of the Bear Flag Revolt
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that took place in 1846.
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Back then, a group of American settler's revolted
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against the Mexican government
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who owned California at the time.
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The Americans prevailed and declared this land,
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the independent Republic of California.
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They made a makeshift flag from some fabric
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and painted a red grizzly bear on it,
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along with the words "California Republic,"
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creating the iconic symbol
we've all come to know and love.
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Soon, California would become the 31st state
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to enter the union which was the goal all along,
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and the independent Republic
of California was dissolved.
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But the red grizzly bear flag would live on
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as the state flag.
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Sonoma County is known as the birthplace
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of the California wine industry.
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It has both the oldest commercial
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and oldest family run winery.
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Unfortunately, it was also
one of the regions hit hardest
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by Prohibition in 1920.
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By the time Prohibition was repealed in 1933,
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wineries here were reduced from 256 to less than 50.
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But Sonoma County stayed persistent.
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People made so much
homemade wine during Prohibition
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that grape acreage barely
declined and most vines survived.
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Wineries were even
shipping bricks of dried grapes
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with instructions on it, "Warning."
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"Do not place this brick in a one gallon crock,"
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"add sugar, water, cover,"
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"and let stand for seven days,"
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"or else an illegal alcoholic beverage will result."
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And who would want that?
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Post-Prohibition, World War
II prevented French wines
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from being imported which
helped to boost the popularity
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of Sonoma County wines, and in the 1960s,
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when America really
developed a taste for fine wine,
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Sonoma was there and ready to fill the demand.
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Cut to today,
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and there are over 400
wineries thriving in this region.
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♪ Back to you ♪
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To talk a bit more about Sonoma County's community
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and what it makes it so special,
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I head north to trendy downtown Healdsburg
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to meet with my friend,
and the first female president
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of Sonoma County wine growers, Karissa Kruse.
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Sonoma has such a different vibe to me
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than a lot of other wine regions I go to.
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Yeah, what makes Sonoma so special
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and that vibe you're feeling,
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it's really 'cause we're an agricultural community.
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We became a wine region by being farmers first.
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You know, we used to grow prunes.
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We had dairies, and you're
gonna meet some of those folks
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still doing that type of work.
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Then they evolved and said,
"In order to keep our farms",
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"we need a high value crop."
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That's how we got our really our wine start here
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was wanting to preserve local agriculture.
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When you go to the stores,
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when you go to the restaurants,
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you're meeting the chef.
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You're meeting the winemaker,
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when you're at a tasting room.
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Yeah, and the other
thing I think that's special
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about Sonoma compared to a lot of other places
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is how large it is and how diverse it is.
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You know, you have literally
everything you could want.
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Everything.
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The whole county is about a million acres.
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We have world-class Pinot Noir,
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world-class cabernet, chardonnay,
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all these different grapes
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because we have all these microclimates,
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you know, and all these different soils.
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We went to the coast and it was freezing.
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Yes, yes, yes.
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And then we come in here,
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and we had 90 plus degree days.
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We're moving towards 100% sustainable?
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We are so close.
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Yeah, thank you.
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So we made this big commitment back in 2014,
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that we said we wanted to
be 100% certified sustainable
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in our vineyards.
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The important thing I think for folks who love wine
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and love Sonoma County wine
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is that they know that all
the farming that goes into it
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is done from these men and women farmers
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who are stewards of the land.
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Every year they're improving
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and trying to find softer ways to treat the land.
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Family owned and operated,
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about 85% of our vineyards are family owned,
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and then the last piece
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is really that social sustainability.
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Taking care of our employees.
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Yeah, I mean that says a lot about them,
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and it says a lot about you
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that you can get everybody on the same page
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to commit to that.
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They might have
thought I was a little crazy
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in the beginning, no doubt.
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It's really great now.
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There's actually a label
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you can find on some of the wines in Sonoma County,
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that actually say, you know,
made with sustainable grapes.
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Thank you for taking
some time and explaining.
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Yeah, enjoy Sonoma County.
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Believe it or not,
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Sonoma County is double the size of Napa County
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at over a million acres of land.
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What this means is that there's a huge variety
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of climates, terrain, and altitudes,
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and consequently, it isn't
known for just one or two grapes,
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like some wine regions.
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It's known for a whole wide variety of grapes.
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Because of this, Sonoma County is a place
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where the national regulatory system called AVA
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works really well.
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But what's an AVA?
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Well, it stands for American Viticultural Area,
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sometimes called an appellation,
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and Sonoma County has 18 of 'em.
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In it's simplest form, an AVA is a geographical area,
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that you can produce wine in.
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If you wanna produce wine
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that has the name of an AVA on the label,
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say Sonoma Coast for instance,
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you have to follow the 85% rule.
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85% of the grapes in the wine
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must come from the Sonoma Coast AVA.
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It's kind of like brand protection for consumers.
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I can't just make bathtub
wine from grocery store grapes
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in my Los Angeles apartment,
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slap the words Sonoma on it,
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and try to sell it as Sonoma County wine.
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Most wine-making countries have some form of this.
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France has AOC.
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Italy has DOC.
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Spain has DO,
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but it's important to note
that the European designations
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have quality controls in place as well.
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AVAs are simply geographical.
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We don't regulate how you make the wine,
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only where the wine comes from.
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You've probably already heard
of a few Sonoma County AVAs.
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Russian River Valley.
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Carneros.
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Sonoma Coast.
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Each of these AVAs
specialize in their own varietals,
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and they also provide Sonoma County winemakers
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with the option to source unique grapes
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from neighboring AVAs.
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Just because your winery's located in an AVA
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that specializes in one grape varietal,
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doesn't mean you can't grab
some grapes of another varietal
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from a neighboring AVA to produce a different wine.
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At the end of the day,
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the label will say where the grapes come from,
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regardless of where the wine production occurred
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because it's where the grapes come from
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that determines the true character of the wine.
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The best way to experience all the wine diversity
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and agriculture that Sonoma County has to offer
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is to try it all.
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So today we're gonna hit up as many AVAs as we can:
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picking up wine, produce, and goods everywhere we go.
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A Sonoma County scavenger hunt if you will.
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Our first stop is in the Russian River Valley,
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an AVA that isn't protected
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from the ocean breezes by mountains,
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which means the fog rolls through the Petaluma Gap
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and keeps the grapes nice and cool.
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This extends the growing season which
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as you may know by now,
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is loved by chardonnay and pinot noir.
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But this family winery
produces more than just wine.
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Bucher Winery is also a 700 cow organic dairy farm,
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so before tasting,
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I spoke with John Bucher about his respect
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for ethical and responsible farming.
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So we've been here a little over 60 years.
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Over the years, we've evolved
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to where we've converted our dairy to organic,
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and so we produce organic fluid milk
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for our local processor, Clover Sonoma.
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We have a total of 700 cows that we milk twice a day.
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We were one of the first dairy companies
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that was certified by the
American Humane Association
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on the humane treatment of animals.
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And that's on every carton of Clover Sonoma milk.
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You know, it's amazing to see them out here,
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treated the way they're supposed to be treated.
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Yeah, and you know we vote
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with our dollars as consumers
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and supporting these animals treated like this
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will eventually force everybody
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to maintain these same standards.
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They're gentle giants that,
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you know, they really are, neat to hang around with.
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You know cows are really cool in the fact
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that they can utilize a lot
of feeds that humans can't.
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It's a byproduct that would go to waste,
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and cows can eat that, give
us something high-quality,
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high in nutrition product in return.
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So this is how we start the calves.
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We call this our nursery area.
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Their most critical time healthwise,
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is the first three to four weeks of their lives.
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Think about a nursery in a hospital.
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By individually caring for the animals,
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we know what goes in, what goes out.
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We can monitor the temperature
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and ensure that they're gonna be healthy
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and really have a great start to life.
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It's really important for the calves
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to get the colostrum milk.
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That's how they get their immune system built up
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is through the colostrum.
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So, not only do they need high-quality colostrum,
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but they need it within a few hours.
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With organic dairy farming,
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we're not allowed to use antibiotics,
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so we really rely on ultra-high management
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and care for the animals,
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and these individual nursery hutches
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are what help us do that.
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Once they're eating hay, they're growing,
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they get moved into a smaller group pins,
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about eight to 10, and then
they get socialized there,
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and then from there on they're
always with their herdmates.
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And then once they're at least six months of age,
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then they're out into the pastures.
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Here are we in July, which
is one of the warmest months
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of the year for us here in Northern California,
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so trying to keep the animals in a shaded area
262
00:10:19,885 --> 00:10:21,211
is really important.
263
00:10:21,253 --> 00:10:23,113
They have access to the pastures.
264
00:10:23,155 --> 00:10:24,348
They just don't like the heat.
265
00:10:24,390 --> 00:10:25,616
Right. - If it's really hot,
266
00:10:25,658 --> 00:10:27,017
we're looking for a shady spot.
267
00:10:27,059 --> 00:10:28,786
I mean animals are no different.
268
00:10:28,828 --> 00:10:30,254
They're free to kind of do what they want.
269
00:10:30,296 --> 00:10:34,325
They are waiting or
being milked for no more than
270
00:10:34,367 --> 00:10:37,227
an hour to hour and a half in the morning
271
00:10:37,269 --> 00:10:39,196
and maybe about the same, about an hour and half a day.
272
00:10:39,238 --> 00:10:41,065
So, if you think about three to four hours a day
273
00:10:41,107 --> 00:10:41,932
is really... - I'll take a
274
00:10:41,974 --> 00:10:45,444
three hour work day. - Yeah.
275
00:10:53,119 --> 00:10:54,545
We already kinda talked.
276
00:10:54,587 --> 00:10:56,880
We saw the dairy portion of it,
277
00:10:56,922 --> 00:10:59,350
but then obviously there's the vines as well.
278
00:10:59,392 --> 00:11:01,752
We've worked over the last couple years to
279
00:11:01,794 --> 00:11:06,223
get our California Certified
Sustainable certification.
280
00:11:06,265 --> 00:11:08,859
I can thank my parents for choosing
281
00:11:08,901 --> 00:11:10,060
the Russian River Valley.
282
00:11:10,102 --> 00:11:12,830
What's really captivating and interesting
283
00:11:12,872 --> 00:11:14,999
with the climate here is that the cool down happens
284
00:11:15,041 --> 00:11:16,333
from the actual river.
285
00:11:16,375 --> 00:11:18,669
Pretty dramatic temperature fluctuations
286
00:11:18,711 --> 00:11:20,537
from nighttime temps versus daytime.
287
00:11:20,579 --> 00:11:23,340
It's a kind of a Burgundian climate,
288
00:11:23,382 --> 00:11:25,943
like Burgundy, France, and so you do see quite a bit.
289
00:11:25,985 --> 00:11:28,112
Most of what we can see
behind us here on the valley floor
290
00:11:28,154 --> 00:11:29,913
is gonna be either pinot or chardonnay.
291
00:11:29,955 --> 00:11:31,782
This is our Rio Oro Chardonnay.
292
00:11:31,824 --> 00:11:33,584
Aged in a mostly neutral french oak,
293
00:11:33,626 --> 00:11:36,253
older french oak barrels for about nine months
294
00:11:36,295 --> 00:11:39,690
and then about 15% new.
295
00:11:39,732 --> 00:11:40,858
Has some bright acidity.
296
00:11:40,900 --> 00:11:43,727
We try to keep the acidity up in all of our wines.
297
00:11:43,769 --> 00:11:44,828
Keep 'em food friendly.
298
00:11:44,870 --> 00:11:46,630
You guys really luck out in that regard.
299
00:11:46,672 --> 00:11:48,465
I always tell people when they are studying
300
00:11:48,507 --> 00:11:50,134
for their sommelier exam or something like that,
301
00:11:50,176 --> 00:11:52,002
I say, "If you got have a good chardonnay",
302
00:11:52,044 --> 00:11:53,437
"and a good pinot noir in your head,"
303
00:11:53,479 --> 00:11:55,639
"you can pair almost anything on the planet."
304
00:11:55,681 --> 00:11:58,175
So, I love the nose on this already.
305
00:11:58,217 --> 00:12:01,478
I get a lot of kind of pineapple in this,
306
00:12:01,520 --> 00:12:02,546
some tropical fruits,
307
00:12:02,588 --> 00:12:04,915
but almost even some citrus notes,
308
00:12:04,957 --> 00:12:08,752
maybe a little lemon oil with a light oak addition.
309
00:12:08,794 --> 00:12:11,021
It gives it a little bit of a sweetness,
310
00:12:11,063 --> 00:12:11,955
a little bit of the
311
00:12:11,997 --> 00:12:13,691
whatever you'd get from the toasted barrel,
312
00:12:13,733 --> 00:12:14,825
the crème brûlée.
313
00:12:14,867 --> 00:12:17,861
Yeah, but not so much that it would overwhelm
314
00:12:17,903 --> 00:12:19,697
the fruit character, which I love.
315
00:12:19,739 --> 00:12:22,099
So now we have the pinot noir as well.
316
00:12:22,141 --> 00:12:25,936
We do, this is our
2016 Bucher Vineyard designate.
317
00:12:25,978 --> 00:12:28,205
We make three pinot noirs.
318
00:12:28,247 --> 00:12:30,140
This is our largest bottling,
319
00:12:30,182 --> 00:12:32,409
which by most standards it's not really very large.
320
00:12:32,451 --> 00:12:34,044
It's about 500 cases.
321
00:12:34,086 --> 00:12:37,781
On the nose, this is so
quintessential Russian River.
322
00:12:37,823 --> 00:12:40,751
You get this lushness of
fruit from Russian River pinots
323
00:12:40,793 --> 00:12:43,287
that it's so hard to duplicate almost anywhere else.
324
00:12:43,329 --> 00:12:44,922
A little smokiness on the palate which is great.
325
00:12:44,964 --> 00:12:46,690
Mm-hmm. A little smoked meat.
326
00:12:46,732 --> 00:12:48,525
Little smoked meats. Exactly.
327
00:12:48,567 --> 00:12:50,260
It has a little bit of earthiness to it
328
00:12:50,302 --> 00:12:51,962
but not really, not overpowering.
329
00:12:52,004 --> 00:12:53,130
Beautiful red fruits
330
00:12:53,172 --> 00:12:55,232
but like really developed red fruit
331
00:12:55,274 --> 00:12:57,868
where it's super ripe when you take a sip,
332
00:12:57,910 --> 00:13:01,371
and the tannin structure is present, which I like.
333
00:13:01,413 --> 00:13:03,807
A little girth to stand up to some hardier dishes.
334
00:13:03,849 --> 00:13:05,008
Well, thank you guys so much.
335
00:13:05,050 --> 00:13:06,710
These are incredible wines.
336
00:13:06,752 --> 00:13:07,544
Cheers guys.
337
00:13:07,586 --> 00:13:08,846
It's been a fun day. - Cheers.
338
00:13:08,888 --> 00:13:09,680
You can come back.
339
00:13:09,722 --> 00:13:11,081
Come back whenever you want.
340
00:13:11,123 --> 00:13:13,217
I grabbed my Bucher cheese and wine,
341
00:13:13,259 --> 00:13:15,352
and we were on our way to our next AVA
342
00:13:15,394 --> 00:13:16,286
that has been producing
343
00:13:16,328 --> 00:13:18,622
the quintessential American grape, zinfandel,
344
00:13:18,664 --> 00:13:20,290
for over a hundred years.
345
00:13:20,332 --> 00:13:22,902
But before we head there, let's talk about zin.
346
00:13:23,903 --> 00:13:25,496
For much of California's history,
347
00:13:25,538 --> 00:13:27,865
zinfandel was the most planted red grape,
348
00:13:27,907 --> 00:13:30,300
until cabernet took over in the 90's.
349
00:13:30,342 --> 00:13:32,703
It has a spiced, wild berry character:
350
00:13:32,745 --> 00:13:36,306
strawberry, raspberry,
blueberry, blackberry, bramble,
351
00:13:36,348 --> 00:13:38,375
and some pepper, clove, and anise,
352
00:13:38,417 --> 00:13:42,079
to make a rich, bold, assertive, easy-to-love wine.
353
00:13:42,121 --> 00:13:44,281
Think if Pavarotti were a wine.
354
00:13:44,323 --> 00:13:46,083
Because its fruit character is through the roof,
355
00:13:46,125 --> 00:13:47,684
but the tannins are not,
356
00:13:47,726 --> 00:13:50,654
you'll hear zinfandel often described as jammy,
357
00:13:50,696 --> 00:13:53,590
rich, ripe fruits that don't also dry your mouth out.
358
00:13:53,632 --> 00:13:57,227
Think biting into an overripe
blackberry or raspberry jam,
359
00:13:57,269 --> 00:13:59,096
but the best examples are balanced
360
00:13:59,138 --> 00:14:02,099
between that strong fruit
character and the other elements
361
00:14:02,141 --> 00:14:04,701
to create a powerful but balanced wine.
362
00:14:04,743 --> 00:14:06,103
Zin thrives in the heat.
363
00:14:06,145 --> 00:14:07,938
It doesn't mind 90 degree days,
364
00:14:07,980 --> 00:14:10,040
but it also doesn't mind cooler temperatures.
365
00:14:10,082 --> 00:14:11,608
This means the wines can range
366
00:14:11,650 --> 00:14:13,577
from black fruit and high alcohol
367
00:14:13,619 --> 00:14:15,546
to red fruits and lower alcohol,
368
00:14:15,588 --> 00:14:16,980
depending on where it's grown.
369
00:14:19,158 --> 00:14:20,784
A note about white zinfandel,
370
00:14:20,826 --> 00:14:22,186
you know, your old college friend
371
00:14:22,228 --> 00:14:25,389
that came in a bag and a box and oversized bottles.
372
00:14:25,431 --> 00:14:26,924
Here's how that got started.
373
00:14:26,966 --> 00:14:28,725
The owner of a Napa winery was making
374
00:14:28,767 --> 00:14:30,727
a good old-fashion batch of red zinfandel.
375
00:14:30,769 --> 00:14:32,396
He took some run-off juice
376
00:14:32,438 --> 00:14:34,531
and put it in a separate tank to ferment.
377
00:14:34,573 --> 00:14:35,833
Lots of winemakers do this.
378
00:14:35,875 --> 00:14:38,468
It leaves the original juice more concentrated
379
00:14:38,510 --> 00:14:40,704
because of more juice to skin contact,
380
00:14:40,746 --> 00:14:42,873
and he would just bottle and sell the run-off juice
381
00:14:42,915 --> 00:14:44,474
as a dry rosé.
382
00:14:44,516 --> 00:14:45,876
But one of these rosé batches
383
00:14:45,918 --> 00:14:48,445
had what's called a stuck fermentation.
384
00:14:48,487 --> 00:14:51,315
The yeast died before it ate all the sugar,
385
00:14:51,357 --> 00:14:52,482
and all that leftover sugar
386
00:14:52,524 --> 00:14:54,952
produced an overly sweet rosé wine.
387
00:14:54,994 --> 00:14:57,487
He decided to just bottle and sell it anyway,
388
00:14:57,529 --> 00:15:00,691
and to his surprise, it sold like wildfire.
389
00:15:00,733 --> 00:15:03,227
The cultural effect that resulted was so strong
390
00:15:03,269 --> 00:15:04,995
that most people today still think
391
00:15:05,037 --> 00:15:08,098
that all rosé is sweet, and it's still so popular
392
00:15:08,140 --> 00:15:10,667
that 85% of zinfandel grapes produced
393
00:15:10,709 --> 00:15:12,511
are used specifically for white zin.
394
00:15:13,879 --> 00:15:16,940
White zinfandel gets a bad rap, but let me say this,
395
00:15:16,982 --> 00:15:18,575
is it transcendent wine?
396
00:15:18,617 --> 00:15:19,710
Usually not.
397
00:15:19,752 --> 00:15:22,012
But white zin does introduce many Americans
398
00:15:22,054 --> 00:15:24,014
who are used to chilled sugary drinks
399
00:15:24,056 --> 00:15:25,682
into wine in the first place.
400
00:15:25,724 --> 00:15:27,384
And frankly, who am I to hate on anything
401
00:15:27,426 --> 00:15:29,219
that gets people into wine.
402
00:15:29,261 --> 00:15:31,722
More importantly, the popularity of white zin
403
00:15:31,764 --> 00:15:34,825
actually saved a ton of old zinfandel vines
404
00:15:34,867 --> 00:15:35,993
that would have been ripped out
405
00:15:36,035 --> 00:15:38,362
and planted with more popular varietals.
406
00:15:38,404 --> 00:15:40,464
Now, we have a bunch of old vines zinfandels
407
00:15:40,506 --> 00:15:42,766
that wouldn't have been around otherwise.
408
00:15:42,808 --> 00:15:46,603
Speaking of old vine, just how old is old?
409
00:15:46,645 --> 00:15:49,306
Typically, it's accepted
that vines over 50 years old
410
00:15:49,348 --> 00:15:50,874
fall in this category.
411
00:15:50,916 --> 00:15:53,010
Old vines are said to produce better wine
412
00:15:53,052 --> 00:15:54,344
as they produce less grapes
413
00:15:54,386 --> 00:15:56,380
which means more concentrated fruit.
414
00:15:56,422 --> 00:15:57,981
But there's no regulation to this.
415
00:15:58,023 --> 00:16:00,550
Anybody can slap "old vine" on their label,
416
00:16:00,592 --> 00:16:02,386
so if you're looking to specifically try
417
00:16:02,428 --> 00:16:03,920
some old vine zinfandel,
418
00:16:03,962 --> 00:16:05,622
your best bet is to check online
419
00:16:05,664 --> 00:16:08,659
and verify the vine's age on the winemaker's website.
420
00:16:08,701 --> 00:16:09,860
If it's truly old vine,
421
00:16:09,902 --> 00:16:11,795
they'll most likely be bragging about it.
422
00:16:22,748 --> 00:16:24,808
Ready to try some zinfandel for myself,
423
00:16:24,850 --> 00:16:27,611
we head to one of the largest Sonoma County AVAs,
424
00:16:27,653 --> 00:16:28,812
Sonoma Valley.
425
00:16:28,854 --> 00:16:31,081
Because of its size and diversity of climates,
426
00:16:31,123 --> 00:16:35,052
Sonoma Valley is a diverse
AVA within a diverse wine region,
427
00:16:35,094 --> 00:16:37,421
and a perfect example of how much agriculture
428
00:16:37,463 --> 00:16:38,588
can thrive here.
429
00:16:38,630 --> 00:16:41,425
Welcome to the magical little
oasis that is Beltane Ranch.
430
00:16:41,467 --> 00:16:46,472
♪ Nobody left unscared ♪
431
00:16:48,640 --> 00:16:53,612
♪ And nobody here is talking ♪
432
00:16:56,448 --> 00:17:00,610
♪ That's just the way things are ♪
433
00:17:00,652 --> 00:17:02,980
This place is borderline magical.
434
00:17:03,022 --> 00:17:04,047
I'm for real.
435
00:17:04,089 --> 00:17:05,415
This is one of the coolest places
436
00:17:05,457 --> 00:17:07,818
I've ever been to as far as wineries go.
437
00:17:07,860 --> 00:17:09,720
Yeah, so Beltane Ranch has been in my family
438
00:17:09,762 --> 00:17:11,054
for six generations.
439
00:17:11,096 --> 00:17:13,223
Brother and I to put our mark on,
440
00:17:13,265 --> 00:17:15,292
our generation's mark on the business,
441
00:17:15,334 --> 00:17:16,660
started to produce our wines.
442
00:17:16,702 --> 00:17:18,428
100% certified sustainable,
443
00:17:18,470 --> 00:17:20,497
both in our farming and in the winery
444
00:17:20,539 --> 00:17:21,531
and our wine-making. - Oh, both.
445
00:17:21,573 --> 00:17:23,400
We grow wine grapes,
446
00:17:23,442 --> 00:17:25,936
but we also organically grow eight varietals
447
00:17:25,978 --> 00:17:27,804
of olives and make olive oil.
448
00:17:27,846 --> 00:17:29,306
We have a couple acre produce garden,
449
00:17:29,348 --> 00:17:32,442
an heirloom fruit tree orchard, raspberries,
450
00:17:32,484 --> 00:17:34,044
and we have a farm stay inn.
451
00:17:34,086 --> 00:17:35,846
So the inn is a historic landmark.
452
00:17:35,888 --> 00:17:38,415
It was built in 1892 by an incredible woman.
453
00:17:38,457 --> 00:17:41,818
She's known alternatively as the
454
00:17:41,860 --> 00:17:43,987
mother of civil rights in California,
455
00:17:44,029 --> 00:17:45,597
but also as a voodoo queen.
456
00:17:46,565 --> 00:17:47,457
What does that mean?
457
00:17:49,668 --> 00:17:50,794
Her name was Mary Ellen Pleasant.
458
00:17:50,836 --> 00:17:52,162
She had one blue eye and one brown eye
459
00:17:52,204 --> 00:17:54,698
and was thought to have a
mysterious power over people.
460
00:17:54,740 --> 00:17:57,034
But most importantly, a very astute business woman.
461
00:17:57,076 --> 00:18:00,070
You can see her New Orleans
roots in the architecture.
462
00:18:00,112 --> 00:18:01,538
Yeah, yeah, very much so.
463
00:18:01,580 --> 00:18:03,073
Came out to San Francisco.
464
00:18:03,115 --> 00:18:06,309
Amassed an incredible
fortune with boarding houses,
465
00:18:06,351 --> 00:18:08,779
quick silver mines, restaurants, brothels,
466
00:18:08,821 --> 00:18:11,348
all kinds of hospitality if you will.
467
00:18:11,390 --> 00:18:13,917
So now you guys run it as an inn.
468
00:18:13,959 --> 00:18:15,752
Yeah, we're still in the hospitality business,
469
00:18:15,794 --> 00:18:16,887
but longer stays. - Yeah, yeah.
470
00:18:18,130 --> 00:18:20,123
We are in Sonoma Valley AVA
471
00:18:20,165 --> 00:18:22,225
which is the birthplace of California wine.
472
00:18:22,267 --> 00:18:24,761
Wines have been growing here since the 1850's,
473
00:18:24,803 --> 00:18:26,630
but what's interesting I think about Sonoma Valley
474
00:18:26,672 --> 00:18:28,532
is that the topography is so diverse.
475
00:18:28,574 --> 00:18:31,101
We kind of specialize in
a lot of different varietals
476
00:18:31,143 --> 00:18:32,335
in different parts of the valley.
477
00:18:32,377 --> 00:18:33,236
So in one day,
478
00:18:33,278 --> 00:18:35,939
you can visit us up in the kind of north in the valley
479
00:18:35,981 --> 00:18:36,773
where it's a little warmer,
480
00:18:36,815 --> 00:18:38,842
and we're growing the zinfandels, sauvignon blanc.
481
00:18:38,884 --> 00:18:41,344
You could go up on the Moon
Mountain part of Sonoma Valley
482
00:18:41,386 --> 00:18:44,181
and have these incredible dry-farmed cabernets.
483
00:18:44,223 --> 00:18:46,316
You can go down to the south end, the Carneros,
484
00:18:46,358 --> 00:18:49,119
and get these great chardonnay and pinots.
485
00:18:49,161 --> 00:18:50,454
And then there's the Sonoma Mountain,
486
00:18:50,496 --> 00:18:52,456
so the topography's really diverse.
487
00:18:52,498 --> 00:18:54,524
So here we have the Heins Block Estate Zinfandel.
488
00:18:54,566 --> 00:18:55,926
A super tiny block.
489
00:18:55,968 --> 00:18:57,794
We only make 20 barrels of this wine.
490
00:18:57,836 --> 00:18:59,104
My brother farms it.
491
00:19:00,072 --> 00:19:01,898
He's meticulous in the vineyard.
492
00:19:01,940 --> 00:19:04,868
We're seeing a very low yield from these vines.
493
00:19:04,910 --> 00:19:06,303
We don't do any kind of blending,
494
00:19:06,345 --> 00:19:07,804
so it's a true field blend
495
00:19:07,846 --> 00:19:10,949
and that it is a block designated specific wine.
496
00:19:11,817 --> 00:19:14,611
We're aiming for something that is maybe
497
00:19:14,653 --> 00:19:16,813
a little more restrained,
498
00:19:16,855 --> 00:19:21,017
but also has that full bodied
kind of fruit forward style.
499
00:19:21,059 --> 00:19:21,656
Sure, that you look for.
500
00:19:21,698 --> 00:19:22,018
Yeah,
501
00:19:22,060 --> 00:19:25,288
that we're looking for with a good earthy kind of
502
00:19:25,330 --> 00:19:26,923
mineral and a little pepper,
503
00:19:26,965 --> 00:19:28,959
but not an overwhelming wine.
504
00:19:29,001 --> 00:19:31,728
A nice bright, red fruit in the nose.
505
00:19:31,770 --> 00:19:32,562
Yes.
506
00:19:32,604 --> 00:19:33,897
Oh yeah.
507
00:19:33,939 --> 00:19:35,699
- A good amount of spice which I love.
- Yeah.
508
00:19:35,741 --> 00:19:37,834
You sometimes hear the "J" word
509
00:19:37,876 --> 00:19:39,703
- with zinfandel a lot, you know?
- Right.
510
00:19:39,745 --> 00:19:41,505
And I don't get this overly jammy.
511
00:19:41,547 --> 00:19:42,339
I get this really nice balance...
512
00:19:42,381 --> 00:19:45,842
Between the spice character
and the fruit character.
513
00:19:45,884 --> 00:19:48,245
A nice acidity where it's still very bright.
514
00:19:48,287 --> 00:19:49,212
Yeah. - And poppy.
515
00:19:49,254 --> 00:19:50,981
But like that, ripeness from the fruit.
516
00:19:51,023 --> 00:19:52,649
Vin, that was like the best description
517
00:19:52,691 --> 00:19:54,317
I've could have possibly imagine.
518
00:19:54,359 --> 00:19:55,218
Okay, I'll take it.
519
00:19:55,260 --> 00:19:56,686
That's exactly what we're going for.
520
00:19:56,728 --> 00:19:57,988
Yeah, yeah. Definitely.
521
00:19:58,030 --> 00:19:59,689
This is exactly that.
522
00:19:59,731 --> 00:20:02,325
So tell me about the, you guys, it's not only wine,
523
00:20:02,367 --> 00:20:03,960
but you have a garden here as well.
524
00:20:04,002 --> 00:20:04,828
Absolutely.
525
00:20:04,870 --> 00:20:06,663
So we have a couple acre produce garden,
526
00:20:06,705 --> 00:20:08,298
an heirloom fruit tree orchard
527
00:20:08,340 --> 00:20:10,300
where we're farming as much of the food,
528
00:20:10,342 --> 00:20:13,036
vegetables, herbs, fruit that we can
529
00:20:13,078 --> 00:20:15,772
to supply our kitchen for breakfast,
530
00:20:15,814 --> 00:20:18,775
for winemaker dinners, for
food and wine experiences.
531
00:20:18,817 --> 00:20:19,976
Do you have any coming up?
532
00:20:20,018 --> 00:20:20,810
Tonight.
533
00:20:20,852 --> 00:20:21,845
You have one tonight? - Yeah.
534
00:20:21,887 --> 00:20:22,679
Can we come?
535
00:20:22,721 --> 00:20:23,572
We'd love to have you.
536
00:20:23,614 --> 00:20:24,581
All right, let's do it.
537
00:20:24,623 --> 00:20:25,649
Awesome.
538
00:20:25,691 --> 00:20:28,118
♪ Brother, lost soul ♪
539
00:20:28,160 --> 00:20:31,388
♪ I need you ♪
540
00:20:31,430 --> 00:20:33,223
♪ Sister, lost soul ♪
541
00:20:33,265 --> 00:20:35,725
♪ Brother, lost soul ♪
542
00:20:35,767 --> 00:20:39,362
♪ I need you ♪
543
00:20:39,404 --> 00:20:41,064
♪ Sister, lost soul ♪
544
00:20:41,106 --> 00:20:43,900
♪ Brother, lost soul ♪
545
00:20:43,942 --> 00:20:46,937
♪ I need you ♪
546
00:20:46,979 --> 00:20:48,805
♪ Sister, lost soul ♪
547
00:20:48,847 --> 00:20:51,950
♪ Brother, lost soul ♪
548
00:21:07,833 --> 00:21:10,961
I packed up my Beltane zinfandel and fresh produce
549
00:21:11,003 --> 00:21:13,096
and head to our final wine stop.
550
00:21:13,138 --> 00:21:15,265
In addition to growing fantastic Zinfandel
551
00:21:15,307 --> 00:21:18,568
Cabernet and Italian varietals
the Dry Creek Valley has
552
00:21:18,610 --> 00:21:21,204
the ability to source grapes
from neighboring AVAs,
553
00:21:21,246 --> 00:21:24,007
which provides winemakers
with a huge metaphorical
554
00:21:24,049 --> 00:21:26,309
spice cabinet to craft their wines.
555
00:21:26,351 --> 00:21:30,280
Oh yeah, and Ferrari-Carano's Estate, not too shabby.
556
00:21:30,322 --> 00:21:33,316
♪ The penthouse with no bills to pay ♪
557
00:21:33,358 --> 00:21:36,119
♪ Life on the drag ain't always sunny ♪
558
00:21:36,161 --> 00:21:38,655
So we started in 1985,
559
00:21:38,697 --> 00:21:41,658
and it was a passion for Don and Rhonda.
560
00:21:41,700 --> 00:21:44,995
They owned casinos and hotels in Reno, Nevada,
561
00:21:45,037 --> 00:21:48,898
and they came down to Sonoma
County to go wine tasting.
562
00:21:48,940 --> 00:21:51,601
And fell in love with Sonoma County.
563
00:21:51,643 --> 00:21:54,104
And it kind of reminded them of Italy,
564
00:21:54,146 --> 00:21:57,340
and Genoa is where Don's family is from.
565
00:21:57,382 --> 00:21:58,708
And how did you get started in wine?
566
00:21:58,750 --> 00:22:00,276
I started,
567
00:22:00,318 --> 00:22:03,346
I was a biology major out of Sonoma State,
568
00:22:03,388 --> 00:22:04,180
and I worked at the
569
00:22:04,222 --> 00:22:06,316
Pacific States Marine Fisheries Commission,
570
00:22:06,358 --> 00:22:08,218
but I'd have to cut fish all day.
571
00:22:08,260 --> 00:22:10,620
So, I would come home crying,
572
00:22:10,662 --> 00:22:14,024
finding scales in my hair, and smelling like fish,
573
00:22:14,066 --> 00:22:16,126
and I couldn't do it another day.
574
00:22:16,168 --> 00:22:17,927
So I quit. I didn't know what I was gonna do,
575
00:22:17,969 --> 00:22:19,095
but I opened the newspaper,
576
00:22:19,137 --> 00:22:21,931
and I saw Ferrari-Carano was hiring.
577
00:22:21,973 --> 00:22:24,934
But I realized wine is really biology.
578
00:22:24,976 --> 00:22:27,270
It's the yeast converting sugar to alcohol,
579
00:22:27,312 --> 00:22:30,540
and it's the bacteria converting malic to lactic.
580
00:22:30,582 --> 00:22:31,708
I've never looked back.
581
00:22:31,750 --> 00:22:34,811
It's been 24 years that I've been doing this.
582
00:22:34,853 --> 00:22:36,481
We're here in Dry Creek.
583
00:22:36,523 --> 00:22:37,080
Mm-hmm.
584
00:22:37,122 --> 00:22:40,216
But, you guys have some property here,
585
00:22:40,258 --> 00:22:41,618
and you also have some other property
586
00:22:41,660 --> 00:22:43,019
in some other AVAs, right?
587
00:22:43,061 --> 00:22:45,255
So we have 24 ranches.
588
00:22:45,297 --> 00:22:46,856
We have Russian River, Dry Creek,
589
00:22:46,898 --> 00:22:50,560
Alexander Valley is the core of our vineyard sites.
590
00:22:50,602 --> 00:22:52,595
So this one says, "Sonoma County" on it,
591
00:22:52,637 --> 00:22:55,231
so this one has a source of grapes from
592
00:22:55,273 --> 00:22:56,933
a couple of different places within the county.
593
00:22:56,975 --> 00:22:58,134
Yeah, this is our fumé blanc.
594
00:22:58,176 --> 00:23:01,237
It's mainly Alexander Valley,
Dry Creek, and Russian River.
595
00:23:01,279 --> 00:23:02,739
Yeah, so let's try some.
596
00:23:02,781 --> 00:23:05,909
It's fumé blanc, but it's 100% sauvignon blanc.
597
00:23:05,951 --> 00:23:07,210
I know there's the,
598
00:23:07,252 --> 00:23:10,513
people get confused if
it's two different varietals.
599
00:23:10,555 --> 00:23:12,415
We tend to make a sauvignon blanc
600
00:23:12,457 --> 00:23:14,184
that is more of a tropical style.
601
00:23:14,226 --> 00:23:15,618
We want the passion fruit.
602
00:23:15,660 --> 00:23:16,519
We want the guava.
603
00:23:16,561 --> 00:23:18,888
We want the, you know, peaches.
604
00:23:18,930 --> 00:23:20,623
Oh yeah, beautiful nose,
605
00:23:20,665 --> 00:23:23,393
and you definitely get like
a little of that smokiness
606
00:23:23,435 --> 00:23:24,294
you're talking about.
607
00:23:24,336 --> 00:23:26,396
I get more of like sometimes a vanilla,
608
00:23:26,438 --> 00:23:28,164
like a creaminess. - Okay.
609
00:23:28,206 --> 00:23:29,666
A roundness on the palette.
610
00:23:29,708 --> 00:23:30,867
Very lush.
611
00:23:30,909 --> 00:23:31,701
Just what you said.
612
00:23:31,743 --> 00:23:33,036
Pineapple and peaches. - Yup.
613
00:23:33,078 --> 00:23:34,312
It's like a gateway
614
00:23:35,647 --> 00:23:38,374
in between a sauvignon blanc and a chardonnay.
615
00:23:38,416 --> 00:23:39,476
All right, now we have the cab.
616
00:23:39,518 --> 00:23:42,779
The fruit sourcing for this wine comes from
617
00:23:42,821 --> 00:23:45,915
two mountain ranches in Alexander Valley,
618
00:23:45,957 --> 00:23:48,551
and the barrel program on the cabernet
619
00:23:48,593 --> 00:23:53,289
is about 40% new French oak, and we do have caves,
620
00:23:53,331 --> 00:23:55,892
so it goes in the caves and we barrel age it
621
00:23:55,934 --> 00:23:58,628
for about 16 months.
622
00:23:58,670 --> 00:23:59,896
Yeah, I love that. - Yeah.
623
00:23:59,938 --> 00:24:01,231
Love that.
624
00:24:01,273 --> 00:24:02,966
And beautiful dark fruit character
625
00:24:03,008 --> 00:24:07,003
that doesn't come off as overly jammy or fruity.
626
00:24:07,045 --> 00:24:08,972
It's really just ripe.
627
00:24:09,014 --> 00:24:10,106
It feels like ripe fruit.
628
00:24:10,148 --> 00:24:12,509
Pomegranate and some plum character.
629
00:24:12,551 --> 00:24:14,110
Yup. - There's that...
630
00:24:14,152 --> 00:24:15,478
Yeah, plummy for sure. - Yup.
631
00:24:15,520 --> 00:24:18,114
I mean the oak presence is really nice too.
632
00:24:18,156 --> 00:24:19,716
A little bit of that spice box thing going on.
633
00:24:19,758 --> 00:24:20,550
Mm-hmm.
634
00:24:20,592 --> 00:24:21,384
Thank you so much.
635
00:24:21,426 --> 00:24:22,619
This is a treat.
636
00:24:22,661 --> 00:24:23,820
These are all incredible.
637
00:24:23,862 --> 00:24:24,621
Thank you.
638
00:24:24,663 --> 00:24:25,855
I think we're gonna go out now
639
00:24:25,897 --> 00:24:28,858
and look at some olive oil and check out the trees.
640
00:24:28,900 --> 00:24:29,893
It sounds great. - Awesome.
641
00:24:29,935 --> 00:24:31,327
All right, thank you for having us.
642
00:24:31,369 --> 00:24:32,162
Yeah, of course.
643
00:24:36,942 --> 00:24:37,967
What is your official title?
644
00:24:38,009 --> 00:24:39,369
'Cause I just keep calling you olive oil lady,
645
00:24:39,411 --> 00:24:41,137
and that's not right.
646
00:24:41,179 --> 00:24:43,706
My official title is
grower relations manager.
647
00:24:43,748 --> 00:24:44,541
Generally speaking,
648
00:24:44,583 --> 00:24:46,643
what I do is I help the winery source grapes
649
00:24:46,685 --> 00:24:48,645
for our wines,
650
00:24:48,687 --> 00:24:51,648
because I knew something
about growing olive trees,
651
00:24:51,690 --> 00:24:53,850
when I got here in 2012,
652
00:24:53,892 --> 00:24:55,018
the olive oil... - There you go.
653
00:24:55,060 --> 00:24:56,653
Yeah, they said, "You know how to grow trees."
654
00:24:56,695 --> 00:24:57,687
"Here, you go."
655
00:24:57,729 --> 00:24:59,923
And for Ferrari-Carano, we have 800 trees.
656
00:24:59,965 --> 00:25:01,157
Are olives a fruit?
657
00:25:01,199 --> 00:25:01,991
They are a fruit.
658
00:25:02,033 --> 00:25:03,760
Okay. - The pits are in the center.
659
00:25:03,802 --> 00:25:06,029
So, if I try this now,
660
00:25:06,071 --> 00:25:07,263
it's just gonna be gross, right?
661
00:25:07,305 --> 00:25:08,097
Yes.
662
00:25:08,139 --> 00:25:09,566
All right, I know I'm not supposed to eat,
663
00:25:09,608 --> 00:25:11,601
but I have to try it. - You gotta try it.
664
00:25:11,643 --> 00:25:13,136
I promise you.
665
00:25:13,178 --> 00:25:14,404
Oh, you're really trying it.
666
00:25:15,280 --> 00:25:15,961
It is so bitter.
667
00:25:16,003 --> 00:25:17,207
It is so bitter.
668
00:25:17,249 --> 00:25:18,174
It is so bitter.
669
00:25:18,216 --> 00:25:19,209
It may be the most bitter thing
670
00:25:19,251 --> 00:25:21,077
I've ever tasted. - Yes, exactly.
671
00:25:21,119 --> 00:25:23,813
But what is it gonna taste like when it's developed?
672
00:25:23,855 --> 00:25:25,682
- Like just a...
- Still totally gross.
673
00:25:25,724 --> 00:25:26,549
Still totally gross?
674
00:25:26,591 --> 00:25:27,684
Totally gross.
675
00:25:27,726 --> 00:25:28,518
So how do I get the olives that I can eat.
676
00:25:28,560 --> 00:25:31,187
You have to cure them.
677
00:25:31,229 --> 00:25:33,356
Okay. - You can salt-cure them.
678
00:25:33,398 --> 00:25:35,692
The old way of doing it is curing them in lye,
679
00:25:35,734 --> 00:25:37,527
or you can make oil out of them.
680
00:25:37,569 --> 00:25:41,097
So we have now these very bitter, inedible olives.
681
00:25:41,139 --> 00:25:43,867
Correct, we truck them up
to a mill that we've been using
682
00:25:43,909 --> 00:25:46,135
a long time in Hopland.
683
00:25:46,177 --> 00:25:47,403
So, the olives get there.
684
00:25:47,445 --> 00:25:50,173
They get dumped into a little hopper.
685
00:25:50,215 --> 00:25:52,208
They go up a little conveyor, and they're washed.
686
00:25:52,250 --> 00:25:54,210
Okay. - So, the olives are crushed,
687
00:25:54,252 --> 00:25:55,812
either on the stone mill or they're crushed
688
00:25:55,854 --> 00:25:58,314
through the hammer blade mill and they make a paste.
689
00:25:58,356 --> 00:25:59,148
Pits and all?
690
00:25:59,190 --> 00:25:59,983
Pits and all.
691
00:26:00,025 --> 00:26:01,251
Everything is together.
692
00:26:01,293 --> 00:26:05,288
It goes into a machine called the malaxer
693
00:26:05,330 --> 00:26:07,457
and what that means is it's mixing.
694
00:26:07,499 --> 00:26:09,525
And what you're waiting for is you're waiting
695
00:26:09,567 --> 00:26:10,994
to see a sheen on it,
696
00:26:11,036 --> 00:26:14,597
and that's when the oil has separated from the paste.
697
00:26:14,639 --> 00:26:16,466
Then you put it into centrifuge,
698
00:26:16,508 --> 00:26:18,701
and then the centrifuge spins it,
699
00:26:18,743 --> 00:26:20,136
and then it goes into a drum,
700
00:26:20,178 --> 00:26:22,314
where you let your oil settle.
701
00:26:23,748 --> 00:26:24,574
Then you're good to go.
702
00:26:24,616 --> 00:26:27,210
We are tasting in official tasting glasses.
703
00:26:27,252 --> 00:26:30,313
Look at these. - They are colored blue,
704
00:26:30,355 --> 00:26:33,816
and it's tradition because you don't ever judge
705
00:26:33,858 --> 00:26:35,885
an olive oil based on its color.
706
00:26:35,927 --> 00:26:37,487
You hold it in the palm of your hand,
707
00:26:37,529 --> 00:26:39,188
and while you're doing this
708
00:26:39,230 --> 00:26:42,358
is you're trying to get the oil to warm up a little bit.
709
00:26:42,400 --> 00:26:43,560
And you'll swirl it around.
710
00:26:43,602 --> 00:26:44,694
Put your hand on top of it,
711
00:26:44,736 --> 00:26:46,496
and you swirl it around a little bit
712
00:26:46,538 --> 00:26:48,364
because you're releasing the volatiles.
713
00:26:48,406 --> 00:26:49,365
I like this ritual.
714
00:26:49,407 --> 00:26:50,199
Yeah, you're releasing the volatiles.
715
00:26:50,241 --> 00:26:52,035
This is very much like wine.
716
00:26:52,077 --> 00:26:54,370
And then you'll put your nose in,
717
00:26:54,412 --> 00:26:56,573
kind of get an idea of if it's grassier
718
00:26:56,615 --> 00:26:58,007
or if it's tropical
719
00:26:58,049 --> 00:27:00,243
or if it's got more ripe fruit character,
720
00:27:00,285 --> 00:27:02,512
green apple. Put a little bit in your mouth.
721
00:27:02,554 --> 00:27:03,546
You're gonna hold it in your mouth,
722
00:27:03,588 --> 00:27:05,582
and then you're gonna breathe air over
723
00:27:05,624 --> 00:27:06,916
the top of your tongue.
724
00:27:06,958 --> 00:27:09,152
And what that's gonna do is it's gonna tell you
725
00:27:09,194 --> 00:27:10,320
how bitter the oil is.
726
00:27:10,362 --> 00:27:11,854
So, you're looking for a couple of things.
727
00:27:11,896 --> 00:27:13,523
You're looking for fruitiness.
728
00:27:13,565 --> 00:27:16,859
You're looking for that to
be balanced with bitterness,
729
00:27:16,901 --> 00:27:19,295
and balanced with pungency.
730
00:27:19,337 --> 00:27:20,129
Pungency is what makes you cough.
731
00:27:20,171 --> 00:27:23,399
Okay, so it starts soft,
732
00:27:23,441 --> 00:27:25,234
and then you start to get a little of that bitter.
733
00:27:25,276 --> 00:27:26,436
Mm-hmm. - And then, yeah.
734
00:27:26,478 --> 00:27:28,404
You get that spicy as it goes down.
735
00:27:28,446 --> 00:27:29,238
Right.
736
00:27:29,280 --> 00:27:31,407
Are you feeling the need to clear your throat at all?
737
00:27:31,449 --> 00:27:34,077
Generally speaking, if you speak to old Italians
738
00:27:34,119 --> 00:27:36,079
who have done this for centuries,
739
00:27:36,121 --> 00:27:37,280
you need a three cough oil.
740
00:27:37,322 --> 00:27:39,315
A three cough oil is a really good oil.
741
00:27:39,357 --> 00:27:40,149
Oh, so coughing's a good thing?
742
00:27:40,191 --> 00:27:41,250
Coughing's a good thing.
743
00:27:41,292 --> 00:27:42,585
Ah, thank you so much.
744
00:27:42,627 --> 00:27:43,786
Yeah, no problem.
745
00:27:43,828 --> 00:27:45,655
We threw our olive oil and wine in our bag
746
00:27:45,697 --> 00:27:47,156
and went back to Healdsburg.
747
00:27:47,198 --> 00:27:47,991
It was time to eat.
748
00:28:01,646 --> 00:28:03,339
Welcome to the V is for Vino Nerd Lab.
749
00:28:03,381 --> 00:28:05,108
Where we take complicated wine topics
750
00:28:05,150 --> 00:28:06,275
and make 'em simple.
751
00:28:06,317 --> 00:28:08,219
Today we're talking about alcohol.
752
00:28:09,921 --> 00:28:10,913
Alcohol.
753
00:28:10,955 --> 00:28:13,082
It's the best part about wine, right?
754
00:28:13,124 --> 00:28:15,785
And believe it or not, alcohol is the most important
755
00:28:15,827 --> 00:28:18,221
when it comes to the characteristics of a wine.
756
00:28:18,263 --> 00:28:20,790
It's all about the sugar content of the grapes
757
00:28:20,832 --> 00:28:23,159
or ripeness when they're picked.
758
00:28:23,201 --> 00:28:24,861
How is alcohol made?
759
00:28:24,903 --> 00:28:25,795
Simple.
760
00:28:25,837 --> 00:28:29,532
Yeast plus grape sugar equals alcohol.
761
00:28:29,574 --> 00:28:31,968
The riper the grapes, the more sugar in the grapes.
762
00:28:32,010 --> 00:28:35,071
The more sugar in the grapes means more yeast food
763
00:28:35,113 --> 00:28:37,240
to eat and turn into alcohol.
764
00:28:37,282 --> 00:28:38,508
So if you think about it,
765
00:28:38,550 --> 00:28:41,010
hotter climates produce riper grapes,
766
00:28:41,052 --> 00:28:43,579
and thus wines with higher alcohol.
767
00:28:43,621 --> 00:28:47,050
This also means wines with
fuller body and less acidity.
768
00:28:47,092 --> 00:28:49,485
Let's say you're comparing
two of the same types of wines,
769
00:28:49,527 --> 00:28:51,020
say two chardonnays,
770
00:28:51,062 --> 00:28:54,323
and one has a higher alcohol content than the other.
771
00:28:54,365 --> 00:28:57,360
You can bet that that one will have a riper,
772
00:28:57,402 --> 00:28:58,995
more lush fruit character,
773
00:28:59,037 --> 00:29:00,797
whereas the lower alcohol chardonnay
774
00:29:00,839 --> 00:29:04,400
may have underriped fruits
and be more mineral driven.
775
00:29:04,442 --> 00:29:08,471
Most wines range from about 10 to 16% alcohol.
776
00:29:08,513 --> 00:29:11,574
To compare, beer is about 4 to 7%,
777
00:29:11,616 --> 00:29:14,143
and hard liquor is about 40%.
778
00:29:14,185 --> 00:29:15,878
Wine is right in the middle.
779
00:29:15,920 --> 00:29:17,880
Wine's that aren't allowed to fully ferment
780
00:29:17,922 --> 00:29:20,083
and have a little bit of residual sugar,
781
00:29:20,125 --> 00:29:22,652
like off dry rieslings and Moscato d'Asti,
782
00:29:22,694 --> 00:29:25,088
will typically be under 10% alcohol.
783
00:29:25,130 --> 00:29:27,924
Cool climate white wines like gruner, pinot grigio,
784
00:29:27,966 --> 00:29:30,793
and prosecco are about 10 to 12%.
785
00:29:30,835 --> 00:29:33,429
Most of these wines come from "Old World" countries,
786
00:29:33,471 --> 00:29:36,599
like France and Italy, where it's generally colder.
787
00:29:36,641 --> 00:29:39,135
Fuller bodied whites and lighter bodied reds
788
00:29:39,177 --> 00:29:41,871
tend to be 12 to 13.5%
789
00:29:41,913 --> 00:29:44,140
Once again, these are mostly from the "Old World,"
790
00:29:44,182 --> 00:29:47,176
things like red and white Burgundy, Champagne,
791
00:29:47,218 --> 00:29:49,479
red and white Bordeaux, Chianti,
792
00:29:49,521 --> 00:29:51,114
and some light "New World" whites,
793
00:29:51,156 --> 00:29:54,650
like Washington Riesling or
California Sauvignon Blanc.
794
00:29:54,692 --> 00:29:57,787
13.5 to 15% are your bigger wines.
795
00:29:57,829 --> 00:29:59,555
Typically, "New World" stuff:
796
00:29:59,597 --> 00:30:03,192
California chardonnay and
cabernet, Australian shiraz,
797
00:30:03,234 --> 00:30:04,861
South American malbec,
798
00:30:04,903 --> 00:30:08,331
but some full-bodied "Old
World" wines sneak in there too:
799
00:30:08,373 --> 00:30:11,676
Barolo, Brunello di Montalcino,
and Chāteauneuf-du-Pape.
800
00:30:12,644 --> 00:30:15,805
Finally, above 15% we're talking huge.
801
00:30:15,847 --> 00:30:18,708
Wines like ripe zinfandel, petite sirah,
802
00:30:18,750 --> 00:30:21,410
California GSM, and Amarone.
803
00:30:21,452 --> 00:30:23,346
Wines max out around 16%
804
00:30:23,388 --> 00:30:25,915
because that's the most alcohol yeast can handle
805
00:30:25,957 --> 00:30:27,049
before it dies off.
806
00:30:27,926 --> 00:30:29,485
Any wine that's higher than that,
807
00:30:29,527 --> 00:30:31,654
like a 20% port or sherry,
808
00:30:31,696 --> 00:30:35,324
has been fortified by
spirits, like a neutral brandy.
809
00:30:35,366 --> 00:30:38,628
Higher alcohol means nothing
when it comes to wine quality.
810
00:30:38,670 --> 00:30:39,762
The key is balance.
811
00:30:39,804 --> 00:30:41,864
The grapes need to be ripe enough for the flavors
812
00:30:41,906 --> 00:30:43,166
and the tannin to develop,
813
00:30:43,208 --> 00:30:46,035
but not so ripe that the wine would lose acidity
814
00:30:46,077 --> 00:30:47,804
and have too much alcohol.
815
00:30:47,846 --> 00:30:50,373
Too much alcohol in the wine can taste hot.
816
00:30:50,415 --> 00:30:53,209
That means the alcohol
burns the back of your throat.
817
00:30:53,251 --> 00:30:55,778
Think about that birthday shot you took last year.
818
00:31:01,726 --> 00:31:02,985
Oh.
819
00:31:03,027 --> 00:31:04,287
If you ever noticed or
820
00:31:04,329 --> 00:31:06,622
seen somebody looking at the legs of a wine
821
00:31:06,664 --> 00:31:07,823
and commenting on them,
822
00:31:07,865 --> 00:31:10,960
as if they are walking down a runway, know this,
823
00:31:11,002 --> 00:31:13,262
legs mean nothing in terms of quality.
824
00:31:13,304 --> 00:31:15,765
They refer only the alcohol content
825
00:31:15,807 --> 00:31:18,434
because alcohol and water
evaporate at different rates,
826
00:31:18,476 --> 00:31:20,603
legs are simply thicker and slower
827
00:31:20,645 --> 00:31:23,406
in a wine where the alcohol content is higher.
828
00:31:23,448 --> 00:31:25,842
I hope you enjoyed today's Nerd Lab on alcohol,
829
00:31:25,884 --> 00:31:27,143
and as always keep geeking out.
830
00:31:39,130 --> 00:31:41,657
So I'm here, 600 feet underground
831
00:31:41,699 --> 00:31:43,626
in a secret Russian medical facility,
832
00:31:43,668 --> 00:31:45,761
and this man has taken me hostage.
833
00:31:45,803 --> 00:31:48,731
So explain to people at home who don't know why
834
00:31:48,773 --> 00:31:50,666
we're in this gear.
835
00:31:50,708 --> 00:31:52,034
I look like I'm going into surgery.
836
00:31:52,076 --> 00:31:54,537
Tell me about this process.
837
00:31:54,579 --> 00:31:58,207
We have to treat
making craft artisanal product
838
00:31:58,249 --> 00:31:59,442
like surgery.
839
00:31:59,484 --> 00:32:02,745
You have to be in the ultimate clean environment,
840
00:32:02,787 --> 00:32:05,748
and so this is a clean room for meat production.
841
00:32:05,790 --> 00:32:08,718
Tell me about the
concept of both butcher shop,
842
00:32:08,760 --> 00:32:10,419
and I guess I would call it,
843
00:32:10,461 --> 00:32:11,921
would you call it a butcher shop?
844
00:32:11,963 --> 00:32:13,189
A deli? A restaurant?
845
00:32:13,231 --> 00:32:14,223
Butcher shop.
846
00:32:14,265 --> 00:32:15,625
Cafe tasting room.
847
00:32:15,667 --> 00:32:20,363
I just thought it was a neat
thing to be able to taste wine,
848
00:32:20,405 --> 00:32:21,898
talk to people about meat,
849
00:32:21,940 --> 00:32:23,633
be able to cook up a steak for them.
850
00:32:23,675 --> 00:32:26,636
It's a very simple menu, but we hope it's good.
851
00:32:26,678 --> 00:32:28,804
Well, the people I've spoken to have told me,
852
00:32:28,846 --> 00:32:31,941
"The only thing I've seen like it has been in Italy."
853
00:32:31,983 --> 00:32:34,277
The fact that, you know, you could go in there
854
00:32:34,319 --> 00:32:37,246
and just grab and go for your picnic lunch,
855
00:32:37,288 --> 00:32:39,815
or you can stay and have a tasting menu
856
00:32:39,857 --> 00:32:42,585
and taste the wines or you
can have a full meal if you want.
857
00:32:42,627 --> 00:32:43,619
I'll flatter you a little bit
858
00:32:43,661 --> 00:32:46,289
and say that your family is wine royalty
859
00:32:46,331 --> 00:32:47,857
up here in Sonoma.
860
00:32:47,899 --> 00:32:49,792
How did this all come about from that?
861
00:32:49,834 --> 00:32:53,362
I had the opportunity in 2012 to go to Italy
862
00:32:53,404 --> 00:32:55,064
to meet Dario Cecchini.
863
00:32:55,106 --> 00:32:56,766
We had lunch at his restaurant.
864
00:32:56,808 --> 00:33:00,436
Dario is so magical and so energetic.
865
00:33:00,478 --> 00:33:02,672
I just asked him at the end of a long lunch,
866
00:33:02,714 --> 00:33:05,241
after many glasses of Chianti,
867
00:33:05,283 --> 00:33:07,877
I asked him if I could come intern.
868
00:33:07,919 --> 00:33:11,614
I learned to cut the Italian way,
869
00:33:11,656 --> 00:33:13,482
break down beef the Italian way.
870
00:33:13,524 --> 00:33:17,153
He taught me the importance
of utilizing the whole animal.
871
00:33:17,195 --> 00:33:18,921
He instilled in me
872
00:33:18,963 --> 00:33:21,524
that we have to make recipes from our area,
873
00:33:21,566 --> 00:33:23,793
so the sausages in the shop,
874
00:33:23,835 --> 00:33:26,362
most of those are local recipes.
875
00:33:26,404 --> 00:33:29,265
Half of the salumi we make are from recipes
876
00:33:29,307 --> 00:33:30,700
from this region.
877
00:33:30,742 --> 00:33:33,869
For a layman, like me, who doesn't understand
878
00:33:33,911 --> 00:33:36,372
the process of making salumi,
879
00:33:36,414 --> 00:33:38,307
it sounds very similar to wine making.
880
00:33:38,349 --> 00:33:40,076
It has fermentation involved.
881
00:33:40,118 --> 00:33:41,544
It's all about the quality of the ingredients
882
00:33:41,586 --> 00:33:43,879
and the agriculture and
the product you're putting in,
883
00:33:43,921 --> 00:33:45,715
so give me the step by step.
884
00:33:45,757 --> 00:33:47,216
You stole my lines, Vince.
885
00:33:47,258 --> 00:33:48,050
You stole my lines.
886
00:33:48,092 --> 00:33:50,886
It's just like wine making and that
887
00:33:50,928 --> 00:33:53,489
it's about quality of ingredients.
888
00:33:53,531 --> 00:33:58,527
It's about creating a spectrum or layers of flavor
889
00:33:58,569 --> 00:33:59,662
and palette weight.
890
00:33:59,704 --> 00:34:00,596
We cut our meat.
891
00:34:00,638 --> 00:34:01,564
We cut our fat.
892
00:34:01,606 --> 00:34:02,865
We mix.
893
00:34:02,907 --> 00:34:04,000
We mix our spices.
894
00:34:04,042 --> 00:34:07,370
We add in the bacterium,
895
00:34:07,412 --> 00:34:08,938
and we add a small amount of sugar.
896
00:34:08,980 --> 00:34:13,642
The sugar feeds the bacteria
that causes the fermentation.
897
00:34:13,684 --> 00:34:15,745
We're among the lowest in the country
898
00:34:15,787 --> 00:34:17,213
in what we ferment at,
899
00:34:17,255 --> 00:34:18,881
so when you have a slow fermentation,
900
00:34:18,923 --> 00:34:21,751
you get small pores, so it's gonna age slower.
901
00:34:21,793 --> 00:34:22,585
More time.
902
00:34:22,627 --> 00:34:24,253
More love in the fermentation process
903
00:34:24,295 --> 00:34:27,256
and the aging process just means a more developed
904
00:34:27,298 --> 00:34:28,357
character to the salumi.
905
00:34:28,399 --> 00:34:31,460
More, just more layered, more nuttiness,
906
00:34:31,502 --> 00:34:32,862
more butteriness.
907
00:34:32,904 --> 00:34:37,700
It's like a chardonnay that you ferment.
908
00:34:37,742 --> 00:34:40,069
Stainless steel with no solids,
909
00:34:40,111 --> 00:34:43,339
compared to a barrel
fermentation with all the lees.
910
00:34:43,381 --> 00:34:45,307
With a slower fermentation of meat,
911
00:34:45,349 --> 00:34:47,043
it's five days in fermentation,
912
00:34:47,085 --> 00:34:52,081
and then another 30 days here in the aging room.
913
00:34:52,123 --> 00:34:53,749
Compared to what?
914
00:34:53,791 --> 00:34:56,118
A lot of the industry can make a chub
915
00:34:56,160 --> 00:34:56,986
like that in 12 days.
916
00:34:57,028 --> 00:34:59,221
I can't wait to try these. Thank you so much.
917
00:34:59,263 --> 00:35:00,164
Thank you Vince.
918
00:35:02,900 --> 00:35:04,560
With our scavenger hunt complete,
919
00:35:04,602 --> 00:35:06,362
it was time to culminate our day,
920
00:35:06,404 --> 00:35:07,630
by taking all of our ingredients
921
00:35:07,672 --> 00:35:11,233
and creating a true Sonoma
County meal with Chef Adam.
922
00:35:11,275 --> 00:35:13,536
So we're gonna start with a very simple pizza:
923
00:35:13,578 --> 00:35:16,238
zucchini, cherry tomatoes, basil.
924
00:35:16,280 --> 00:35:18,741
You brought some aged cheddar for us to use as well,
925
00:35:18,783 --> 00:35:20,109
so I was thinking that would be a nice
926
00:35:20,151 --> 00:35:21,243
little accompaniment to that.
927
00:35:21,285 --> 00:35:22,077
All right, beautiful.
928
00:35:22,119 --> 00:35:23,579
Less is more with pizza in my opinion.
929
00:35:23,621 --> 00:35:24,447
Yeah.
930
00:35:24,489 --> 00:35:26,282
So we got some zucchini over here.
931
00:35:26,324 --> 00:35:27,249
We have zucchini.
932
00:35:27,291 --> 00:35:28,984
We're gonna do a little chiffonade of basil.
933
00:35:29,026 --> 00:35:30,052
Chiffonade.
934
00:35:30,094 --> 00:35:31,687
And chiffonade just means roll it up.
935
00:35:31,729 --> 00:35:32,521
You get that, and you get those little strands.
936
00:35:32,563 --> 00:35:34,457
Little strands, exactly.
937
00:35:34,499 --> 00:35:35,891
Take some cherry tomatoes,
938
00:35:35,933 --> 00:35:37,526
and we're going to just season
939
00:35:37,568 --> 00:35:40,663
with a little bit of this
Ferrari-Carano olive oil again.
940
00:35:40,705 --> 00:35:42,965
A little salt. A little pepper.
941
00:35:43,007 --> 00:35:44,200
And we're gonna roll out a dough.
942
00:35:44,242 --> 00:35:46,335
So give me the quick lowdown of the dough.
943
00:35:46,377 --> 00:35:47,470
We have some dough here ready,
944
00:35:47,512 --> 00:35:49,271
but how do you make it otherwise?
945
00:35:49,313 --> 00:35:51,474
Flour, olive oil, little bit of yeast,
946
00:35:51,516 --> 00:35:54,944
and it takes about 48 hours
for this dough to become ready.
947
00:35:54,986 --> 00:35:55,778
Perfect. - So we're gonna do
948
00:35:55,820 --> 00:35:57,446
a little base of our cheeses.
949
00:35:57,488 --> 00:35:58,781
So we're gonna add some zucchini,
950
00:35:58,823 --> 00:36:01,083
and at this point, anything in season that you have,
951
00:36:01,125 --> 00:36:02,251
cherry tomatoes.
952
00:36:02,293 --> 00:36:03,586
Yeah, especially with the white pizza,
953
00:36:03,628 --> 00:36:04,854
I think you have a lot of flexibility.
954
00:36:04,896 --> 00:36:06,789
Any fresh produce could go right on there.
955
00:36:06,831 --> 00:36:10,759
So now, we are ready to put this into our oven.
956
00:36:10,801 --> 00:36:13,529
Our oven's roughly about 700 degrees.
957
00:36:13,571 --> 00:36:15,097
Uh, you can do it in your home oven, right?
958
00:36:15,139 --> 00:36:16,866
And it just put it on, what? As high it goes?
959
00:36:16,908 --> 00:36:17,700
Absolutely.
960
00:36:17,742 --> 00:36:19,268
They sell stones and stuff like that
961
00:36:19,310 --> 00:36:21,137
stones you can put into your oven as well.
962
00:36:21,179 --> 00:36:23,272
Yeah, you can see. It's got a good spring to it.
963
00:36:23,314 --> 00:36:24,473
Yeah, yeah. This is gonna be quick.
964
00:36:24,515 --> 00:36:25,808
Beautiful, look at that.
965
00:36:33,791 --> 00:36:35,718
This is perfect.
966
00:36:35,760 --> 00:36:36,752
Absolutely perfect.
967
00:36:36,794 --> 00:36:38,454
So, we have a couple wines to do with this,
968
00:36:38,496 --> 00:36:41,390
and I think they both work for different reasons.
969
00:36:41,432 --> 00:36:44,560
So this is the fumé blanc that I love it going
970
00:36:44,602 --> 00:36:46,795
with some of the acid,
971
00:36:46,837 --> 00:36:48,130
cutting through the fat of the cheese,
972
00:36:48,172 --> 00:36:49,832
and I love it going with some of the green character
973
00:36:49,874 --> 00:36:53,135
we have going with the basil and the fresh zucchini.
974
00:36:53,177 --> 00:36:54,904
And if you're going with the chardonnay,
975
00:36:54,946 --> 00:36:56,805
I like that because that's more of a match.
976
00:36:56,847 --> 00:36:59,175
That's more like, "Let's take a rich chardonnay",
977
00:36:59,217 --> 00:37:00,910
"and some of that riper fruit character,"
978
00:37:00,952 --> 00:37:02,678
"and let's put it with some rich cheese"
979
00:37:02,720 --> 00:37:05,247
"and kind of match the flavor profile."
980
00:37:05,289 --> 00:37:06,682
You got all that right?
981
00:37:06,724 --> 00:37:07,983
The acid of the sauvignon blanc
982
00:37:08,025 --> 00:37:09,618
cuts through the fat of the cheese
983
00:37:09,660 --> 00:37:11,720
and goes great with the floral basil
984
00:37:11,762 --> 00:37:13,422
and acts as a palette cleanser.
985
00:37:13,464 --> 00:37:15,591
While the more heavy, buttery chardonnay
986
00:37:15,633 --> 00:37:18,227
can stand up to the rich, creamy flavors in weight
987
00:37:18,269 --> 00:37:20,563
of the sharp cheddar and the mozzarella.
988
00:37:20,605 --> 00:37:23,966
So the question is this, do you want light or heavy?
989
00:37:24,008 --> 00:37:25,267
What are we doing next?
990
00:37:25,309 --> 00:37:26,168
We're gonna make salumi.
991
00:37:26,210 --> 00:37:27,336
Salumi. I love it.
992
00:37:27,378 --> 00:37:28,370
So what's first?
993
00:37:28,412 --> 00:37:29,672
All right, so we're gonna get started
994
00:37:29,714 --> 00:37:31,840
with the peaches and 'nduja,
995
00:37:31,882 --> 00:37:34,944
and we're going to then heat this up in the oven,
996
00:37:34,986 --> 00:37:37,947
but before we do that, we're gonna wrap some figs
997
00:37:37,989 --> 00:37:40,916
with a little bit of our brown sugar
998
00:37:40,958 --> 00:37:42,017
black pepper bacon.
999
00:37:42,059 --> 00:37:43,519
You guys do your own bacon?
1000
00:37:43,561 --> 00:37:44,553
We absolutely do.
1001
00:37:44,595 --> 00:37:47,690
They're gonna go into our brick oven.
1002
00:37:47,732 --> 00:37:49,692
And these are our Beltane Ranch fava beans.
1003
00:37:49,734 --> 00:37:50,759
Fava beans, yup.
1004
00:37:50,801 --> 00:37:52,261
Just kind of mash it up,
1005
00:37:52,303 --> 00:37:54,063
and then some of this nice olive oil.
1006
00:37:54,105 --> 00:37:54,964
We're gonna do a little mint.
1007
00:37:55,006 --> 00:37:58,067
I think we're ready to slice some lomo.
1008
00:37:58,109 --> 00:37:59,568
Cool, this is what?
1009
00:37:59,610 --> 00:38:01,070
This is a cured loin.
1010
00:38:01,112 --> 00:38:02,338
So a nutmeg, clover, and all-spice,
1011
00:38:02,380 --> 00:38:04,181
you can kinda see it on the outside.
1012
00:38:05,216 --> 00:38:07,618
Put a nice piece of lomo right on top.
1013
00:38:09,453 --> 00:38:10,879
And these guys are cooking pretty good.
1014
00:38:10,921 --> 00:38:12,514
And that's great 'cause we get that salt
1015
00:38:12,556 --> 00:38:13,916
with that sweet from the fig.
1016
00:38:13,958 --> 00:38:16,552
Exactly, and I think we're ready to start assembling
1017
00:38:16,594 --> 00:38:17,886
a salumi platter.
1018
00:38:17,928 --> 00:38:20,522
So what's your key to a good salumi platter?
1019
00:38:20,564 --> 00:38:22,725
You need a little bit of diversity in it.
1020
00:38:22,767 --> 00:38:25,194
We have a, one of our salumi's called El Pio
1021
00:38:25,236 --> 00:38:27,696
which is named after Pete's father.
1022
00:38:27,738 --> 00:38:29,098
Some guys get a street named after him,
1023
00:38:29,140 --> 00:38:29,999
some get a salumi.
1024
00:38:30,041 --> 00:38:31,400
Yeah basically.
1025
00:38:31,442 --> 00:38:32,234
Exactly.
1026
00:38:32,276 --> 00:38:34,303
We have one that's parmesan and porcini.
1027
00:38:34,345 --> 00:38:35,437
We have finocchiona
1028
00:38:35,479 --> 00:38:38,774
which is gonna be part of our club release right now.
1029
00:38:38,816 --> 00:38:39,708
We have a salumi club.
1030
00:38:39,750 --> 00:38:40,643
A salumi club.
1031
00:38:40,685 --> 00:38:41,710
Absolutely.
1032
00:38:41,752 --> 00:38:42,645
That's a cool club.
1033
00:38:42,687 --> 00:38:43,447
I know wine clubs.
1034
00:38:43,489 --> 00:38:44,647
We will send you salumi
1035
00:38:44,689 --> 00:38:45,481
in the mail.
1036
00:38:45,523 --> 00:38:46,815
Definitely a whole muscle,
1037
00:38:46,857 --> 00:38:49,318
fattoria is gonna be a Sicilian style kind of
1038
00:38:49,360 --> 00:38:51,120
with fennel and orange in it.
1039
00:38:51,162 --> 00:38:53,422
Calabrian is gonna have a Aleppo pepper,
1040
00:38:53,464 --> 00:38:55,333
a little bit of oregano and zinfandel.
1041
00:38:56,200 --> 00:38:58,794
Chorizo is a fun one because
it's in the Spanish style
1042
00:38:58,836 --> 00:39:00,863
of chorizo but we add tequila into it.
1043
00:39:00,905 --> 00:39:01,697
Okay, there you go.
1044
00:39:01,739 --> 00:39:04,566
Yeah, Sonoma Mill makes boards that we use.
1045
00:39:04,608 --> 00:39:06,302
These guys are recommissioned...
1046
00:39:06,344 --> 00:39:07,770
I like this, the branding.
1047
00:39:07,812 --> 00:39:09,505
The wine barrels, so...
1048
00:39:09,547 --> 00:39:10,406
Oh, these are wine barrels.
1049
00:39:10,448 --> 00:39:11,240
Yeah, I'm pretty sure
1050
00:39:11,282 --> 00:39:12,908
they're using old wine barrels on these guys.
1051
00:39:12,950 --> 00:39:16,211
So then we just try to make it look nice for people.
1052
00:39:16,253 --> 00:39:19,281
I gave you a challenge 'cause not only did I give you
1053
00:39:19,323 --> 00:39:21,717
a whole bunch of fresh produce
to incorporate into dishes,
1054
00:39:21,759 --> 00:39:23,652
but we had a lot of wines to pair.
1055
00:39:23,694 --> 00:39:25,621
And I think this is perfect because
1056
00:39:25,663 --> 00:39:27,423
a salumi board's so varied, right?
1057
00:39:27,465 --> 00:39:28,857
Just what you said, like you have a lot of diversity,
1058
00:39:28,899 --> 00:39:31,226
and so you need a lot of diversity in the wines
1059
00:39:31,268 --> 00:39:32,061
to go with it,
1060
00:39:32,103 --> 00:39:33,838
and then I gotta dig in on this crostini.
1061
00:39:34,772 --> 00:39:36,865
Oh yeah, that's perfect
1062
00:39:36,907 --> 00:39:39,001
with the bright, fresh fava bean
1063
00:39:39,043 --> 00:39:41,336
and the fresh Meyer lemon
that's really, really great.
1064
00:39:41,378 --> 00:39:42,771
And I'm going for the bacon too.
1065
00:39:42,813 --> 00:39:44,273
You gotta go for the bacon.
1066
00:39:44,315 --> 00:39:46,342
That may be one of the best bacon pieces
1067
00:39:46,384 --> 00:39:47,910
of bacon I've ever had.
1068
00:39:47,952 --> 00:39:48,744
Oh my gosh.
1069
00:39:48,786 --> 00:39:49,912
That is delicious.
1070
00:39:49,954 --> 00:39:52,147
I gotta try this guy too.
1071
00:39:52,189 --> 00:39:54,349
The spice on this is pretty intense,
1072
00:39:54,391 --> 00:39:56,318
but that peach is so sweet.
1073
00:39:56,360 --> 00:39:59,221
I'm glad to have a lot of
pairing options for this board.
1074
00:39:59,263 --> 00:40:01,657
Anything spicy can't pair with high alcohol
1075
00:40:01,699 --> 00:40:04,760
or high tannin because it'll
enhance the alcohol flavor,
1076
00:40:04,802 --> 00:40:06,729
so we'll drink the fruit forward pinot noir
1077
00:40:06,771 --> 00:40:08,497
with the spicy salumi.
1078
00:40:08,539 --> 00:40:10,132
The medium-bodied zinfandel is good
1079
00:40:10,174 --> 00:40:12,000
for the medium-fatty salumi,
1080
00:40:12,042 --> 00:40:14,136
and the spiced wine is also perfect
1081
00:40:14,178 --> 00:40:16,372
with the peppered-bacon wrapped figs.
1082
00:40:16,414 --> 00:40:18,307
And the high-fat salumi and hard cheese
1083
00:40:18,349 --> 00:40:21,276
is a great match with the tannic cabernet.
1084
00:40:21,318 --> 00:40:22,111
Cheers man.
1085
00:40:22,153 --> 00:40:22,945
Cheers.
1086
00:40:27,591 --> 00:40:29,318
We had one last stop to make.
1087
00:40:29,360 --> 00:40:30,285
There was no way
1088
00:40:30,327 --> 00:40:32,921
I was missing Beltane Ranch's party this evening,
1089
00:40:32,963 --> 00:40:35,390
so we head back to the Sonoma Valley.
1090
00:40:35,432 --> 00:40:37,459
For as large and diverse as it is,
1091
00:40:37,501 --> 00:40:40,062
Sonoma County feels like a small town,
1092
00:40:40,104 --> 00:40:42,097
where everyone takes off early on Fridays
1093
00:40:42,139 --> 00:40:46,368
to enjoy life, love, family, and friends.
1094
00:40:46,410 --> 00:40:49,605
To pull up a blanket, watch the sun set over the farm,
1095
00:40:49,647 --> 00:40:51,440
and remember the reason they make all this wine
1096
00:40:51,482 --> 00:40:52,808
in the first place.
1097
00:40:52,850 --> 00:40:55,377
I was just happy I got to share a piece of that,
1098
00:40:55,419 --> 00:40:57,846
even if it was just for a few days.
1099
00:40:57,888 --> 00:40:59,681
I hope you enjoyed Sonoma County,
1100
00:40:59,723 --> 00:41:03,218
and we'll see you next time on V is for Vino.
1101
00:41:05,429 --> 00:41:07,322
♪ La, da, da, da, da, da ♪
1102
00:41:07,364 --> 00:41:10,492
♪ La, da, da, da, da, da ♪
1103
00:41:10,534 --> 00:41:15,030
♪ July, you're a woman ♪
1104
00:41:15,072 --> 00:41:20,077
♪ More than anyone I've ever known ♪
1105
00:41:24,982 --> 00:41:27,743
♪ And I cannot see ♪
1106
00:41:27,785 --> 00:41:30,679
♪ The white lines out before me ♪
1107
00:41:30,721 --> 00:41:32,448
♪ When you're sitting there ♪
1108
00:41:32,490 --> 00:41:36,351
♪ With your hand down my collar ♪
1109
00:41:36,393 --> 00:41:41,398
♪ Talking in my ear ♪
1110
00:41:44,568 --> 00:41:48,297
♪ And I have been around ♪
1111
00:41:48,339 --> 00:41:52,510
♪ With a gypsy girl named Shannon ♪
83941
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