“Savvy Cellar is the place I want to be
Savvy Cellar is the place I want to be

40 glasses of wine from which to choose
I said 40 from which to choose
And you know
that’s good news
that’s good news
that’s good news

Savvy Cellar chillin’ on the patio

40 glasses of wine from which to choose
I said 40 from which to choose
And you know that’s good news,
that’s good news
that’s good news

Savvy Cellar chillin’ on the patio
I love you Savvy
I love you Savvy
You’re the place to go
Savvy Cellar

Savvy Cellar
is the place I want to be
Savvy Cellar
is the place I want to be
Savvy Cellar
is the place I want to be.”

It’s bound to go viral and I’m sure Mr. Jones will be up for a Grammy!

Well my first thought is that of symbolism.  The 4th is all about celebration marked by fireworks and explosions.  So, why not Sparkling Wine?  It too is a emblematic of great and very special celebrations, despite my push for it to be an everyday wine!  And its opening can be quite festive and explosive!  Be patriotic and buy an American Sparkling Wine.

Next my mind wanders to that of color, weather and food.  Rosé is the prettiest shade of red (as in red, white and blue) going.  It is best served very chilled – perfect for a scorching hot day.  And it goes great with most BBQ foods.  Our 4th will definitely feature a dry Rosé.  Despite the French lineage on the most American of holidays (heck, we are all immigrants anyway), looks like I’ll be serving Domaine de Noiré Chinon Rosé.

Continuing on with the food (BBQ) and patriotic theme, I must pay homage to that of the most notable and possibly indigenous to the USA grape . . . Zinfandel.   I can’t wait to pop the cork on the Rosenblum Cellars Vintners Cuvée Zinfandel.  BBQ, 4th of July and drinking a California Zinfandel.  What could be more patriotic?

Finally I landed a special treat for our hosts – a rare white port.  Quinta Do Infantado is a dry white port which will be a killer dessert treat, served over ice.

If you are looking for ideas for wines for the 4th of July, stop by Savvy Cellar in Mountain View on Sunday July 3rd 2-5pm where we’ll be tasting and selling bottles of Independence Day worthy wines.

The wines I recommended above are fantastic clues for this week’s contest “Wines for the 4th of July” on “Know the Savvy Sommelier” iPad app.  Play and you could win 50% off your next glass of wine made in the USA at Savvy Cellar Wine Bar & Wine Shop.

Pinot Noir is widely considered to produce some of the finest wines in the world.  But, because it can be difficult variety to cultivate and transform into wine, it demands the most from its wine makers.  In fact, André Tchelistcheff, perhaps the dean of post-prohibition American wine makers, once declared that “God made Cabernet Sauvignon whereas the devil made Pinot Noir.”

While, as a Sommelier, I celebrate the trials and triumphs of Pinot Noir wine makers, my love of Pinot Noir is less deeply rooted in the grape’s historical lineage but rather in its versatility when combined with food.  Pinot Noir can present a broad range of bouquets, flavors and textures and impressions.  It tends to be of light to medium body with an aroma reminiscent of cherry (red and/or black), raspberry and sometimes currant.  It possesses high levels of acidity which allow it to cut through heavier dishes, yet is delicate enough in flavor profile and weight to not overwhelm more delicate dishes such as fish.  There is perhaps no other single varietal that does as well on a date when I want duck and my husband wants fish!

So where do I turn when I want to get my Pinot on?  Putting together the latest contest on the iPad contest app “Know the Savvy Sommelier” made me think hard about my favorite Pinot Noir regions in the world.

Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France.  Some of the most famous and expensive wines throughout history, regardless of varietal, have originated from Burgundy.  I love Bourgogne as much as the next Sommelier, but it is only #3 on my list of favorite Pinot Noir regions.

I may have some California bias here but my favorite region is the Russian River Valley AVA.  It has a cool climate, heavily affected by fog generated by the valley’s proximity to the Pacific Ocean and, as such, has had much success with Pinot Noir.  Russian River wine makers have experimented over time with trellising techniques to offer more sunshine which help to enhance depth of color and increase sugar levels.  The result has been a fuller, heavier bodied Pinot Noir that still retains acidity, cherry and berry fruit flavors and delicate earthy / mushroom aromas.

Now that you have a hint as to a couple of my favorite Pinot Noir regions, be sure to play this week’s contest on Know the Savvy Sommelier iPad app.  You could win discounts on glasses of Pinot Noir at Savvy Cellar Wine Bar & Wine Shop (recently voted the Best Wine Bar in the San Francisco Bay Are by readers of SFGate.com BayList).

If you’d like to learn more about Pinot Noir, join me at my class next Monday June 6th, 7-9pm.  Cost is $69.  Click here to register.

Read on if you want some hints for the current contest on “Know The Savvy Sommelier” iPad app.

Let’s start with “I scream, you scream, we all scream for ice cream.”  Ice Cream has much fat (at least the best kind) and because it is frozen it can numb your palate. This can make pairing a wine with ice cream a bit of a challenge.  So don’t bother!  Or if you must, try a Pedro Ximinez Sherry. You can either sip it or pour it on top of your ice cream dessert!

Next up I have a hard time turning down chocolate cheesecake.  A rich wine like Sauternes from France may have the ability to match up with the richness of cheesecake.  If your chocolate cheesecake has any fruit accents (raspberry, strawberry, blueberry), Moscato d’Asti is a light sparkling white wine whose sweetness can accentuate the flavors of the fruit.

Apple pie anytime of year makes me drool.  Whether it be a spring or summer picnic or fall harvest meal, there is something comforting and loving about tart apples combined with pastry, spices and baked to perfection.  My husband’s family always has a big slice of cheddar cheese on top of their pie.  Me?  I add a scoop of vanilla ice cream for the perfect pairing.

Enough with the food, a few tips for pairing wine with desserts:

• Wine should be sweeter than the dessert it accompanies
• Match flavors in food and wine wherever possible
• Balance acidity and sugar levels in food and wine; if not balanced, a very sweet dessert will make a wine seem more tannic, less sweet and more acidic

Be sure to follow me on Twitter (@SavvySommelier) for more food and wine tips and clues to our “Know the Savvy Sommelier” contests on the iPad!  (Coming soon on the iPhone).

Some interesting stats on the French wine industry I pulled together for the upcoming Wines of France class I’m teaching on Monday March 7th at Savvy Cellar Wines in Mountain View, CA:

• France ranks first in world-wide wine production (above all other countries)
• They have the second most acres under vine (second to Spain) and account for 11% of all vineyards in the world
• France is the second highest exporter of wine (behind Italy)
• France ranks second in worldwide wine consumption (per capita consumption is 53.8 litres per year)

All this from a country that is roughly the size of Texas!

But my fascination with French wines has less to do with industry statistics and more to do with how wine is integral to the culture & history of France and how France is the standard & role model for wine around the world (as evidenced by):

• French wine laws
• The number and variety of French wine grape varietals
• Wine-making and cooperage techniques that have vast and steady influence on all winemakers

So what are my favorite French grape varietals and wines?  I start with Vouvray, which is made from Chenin Blanc.  I love it because of its versatility: it can be sweet or dry, still or sparkling and has great expression of acidity.  Next up is the much beloved Pinot Noir from its native home in Burgundy.  It one of the world’s classic wines, expressive, rich in history, worthy of fine food and age-worthy.  See if you can guess my other favorite French wine varietals in this week’s contest on “Know the Savvy Sommelier” iPad app and win discounts on glasses of French wine at Savvy Cellar Wine Bar & Wine Shop in downtown Mountain View, CA.

What are your favorite French wines?   Come learn more and taste French wines with me in the Wines of France class on Monday March 7th in Mountain View!

My initial reaction was “whoa!”  But it did sound interesting and could be a fun usage of new technology that might appeal to current and prospective tech-savvy customers.  And, I was skeptical that the team could devote enough of the time required to build anything useful.

Well the app got built and launched in the Apple app store last week.  You can read more about the app from the product manager’s blog post here.  Early indications based on app downloads and contest submissions are that this could be a useful complement to other marketing activities and could serve to deepen a select number of customer relationships we already have and develop some new ones.

At a minimum “Know the Savvy Sommelier” is a way to learn more about wine, food and travel – some of the funnest things in life!  Be sure to check out the app by downloading for free onto your iPad!

Here’s my video introduction of the app:

Customers often have questions about how and why we select the wines we do at Savvy Cellar Wine Bar & Wine Shop in Mountain View, CA.  Many envision the life of a wine merchant as very exotic, full of traveling the world, visiting vineyards, chatting with winemakers and deciding which wines to showcase in the wine bar and wine shop based purely on one’s own personal palate.  Well, not to burst anyone’s bubble . . . but it doesn’t work like that.

Let’s have Sommelier, Apprentice Winemaker and Savvy Cellar Manager Joel K. give you an inside taste on how our monthly Savvy Cellar wine bar menu comes together.

Best Organic Winery of the Year: Rollingdale Winery, Okanagan Valley, British Columbia, Canada

Rollingdale Winery was founded and is owned by a husband and wife team of Steve and Kirsty Dale.  Their focus is on producing fine wines using only premium grapes made from the most conscientiously cultivated vines they can find.  The winery makes Chardonnay, Merlot, Pinot Noir and Cabernet Sauvignon but where they really shine is their Icewines, including both a Pinot Gris and a very unusual Pinot Noir Icewine.

To read about the Runners-Up for Best Organic Winery of the Year, click here.

Organic Wine of the Year:  Yorkville Cellars Cabernet Franc 2007

Yorkville Cellars Cabernet Franc 2007 is from Yorkville Highlands AVA in Mendocino County, California. The grapes are organically certified. The wine delivers fruit of blueberry, blackberry and boysenberry along with green peppers and herbal notes. It is enticingly juicy yet dry. Surprisingly complex for a single varietal expression. “Black & blue boy(sen) berries.” 92 points.

To read about the Runners-Up for Best Organic Wine of the Year, click here.

Best Organic Red Wine of the Year: Verge Wine Cellars Syrah 2006

Verge Wine Cellars Syrah 2006 is from Dry Creek Valley in Sonoma County. Verge is a young winery dedicated to producing expressive Syrah from unique parcels and vineyards throughout the North Coast – edge of the wild, end of the road, fringe vineyards, organic, biodynamic, yeah. This is a big fairly tannic wine with blueberry, blackberry and yummy bacon. 100% organic grapes. “Teeth-staining blueberry, blackberry & bacon.” 91 Points.

To read about the Runners-Up for Best Organic Red Wine of the Year, click here.

Best Organic White Wine of the Year: Sokol Blosser Pinot Gris 2008

Sokol Blosser Pinot Gris 2008 demonstrates that Dundee Hills in the Willamette Valley of Oregon is not only great for Pinot Noir but is also a wonderful climate for Pinot Gris. Grapes are certified organic. The nose of this wine is incredibly balanced with notes of peach, citrus, fig and orange blossom. It is full-bodied, unctuous, a little oily with a hint of bitter apricot. Food-loving wine. “No crocodiles – just Pinot Gris in Dundee Hills.” 90 Points.

To read about the Runners-Up for Best Organic White Wine of the Year, click here.

“Best Value” Organic Wine of the Year: Perlage Pinot Grigio 2008

Italy’s Veneto Region provides us the 2008 Pinot Grigio by Perlage. An inexpensive wine from certified organic grapes. Straw color. Nectarines and other stone fruits, with minerality on the nose. The palate is hit with a wine that is soft and round with good acidity. Ideal with shrimp alfredo! “Soft stone fruits for shrimp alfredo.” 89 Points.

To read about the Runners-Up for “Best Value” Organic Wine of the Year, click here.

Congratulations to all the winners and runners-up.  All are worthy wines on their own.  When you combine their qualities with their organic lineage, all are recommended for your drinking pleasure!

Finalists for Organic Wine of the Year had to have submitted at least three wines to be reviewed and at least two of those wines were rated 90 points or higher.  (For more information about Organic Wine Review’s rating scale, click here).  Unlike the other categories which had more international representation, all the finalists for Organic Winery of the Year come from North America:  three from California (two from Mendocino and one from Napa), one from Oregon and one from Canada.  Interestingly all of the wineries are family-run with a couple of them being run by a 2nd generation.

Paul Dolan Wines, Mendocino County, California. Paul Dolan has been a pioneer and leader in the organic and biodynamic wine movement in California.  He has been outspoken in his views of the vineyard / farm as a living, life-giving system. “A sustainable farm should be a whole farm, like a whole person. It must have integrity. It must have a moral center. It must be connected to its values and the greater world. It must aspire to do what is right, not just for the bottom line, not just from a legal standpoint, but from a moral and ethical standpoint. It’s not only accountable, it’s responsible.”  The result of this approach shows in Paul Dolan’s organic and biodynamic wines.  OWR reviewed four of Paul’s wines this year – all four received 90 point rating or higher.  Click here to see wines reviewed.

Rollingdale Winery, Okanagan Valley, British Columbia, Canada. Rollingdale Winery was founded and owned by a husband and wife team of Steve and Kirsty Dale.  Their focus is on producing fine wines using only premium grapes made from the most conscientiously cultivated vines they can find.  The winery makes chardonnay, merlot, pinot noir and cabernet sauvignon but where they really shine is their Icewines, including both a pinot gris and a very unusual pinot noir Icewine.  OWR reviewed three of Rollingdale wines this year – two of which received a 90 point rating or higher.  Click here to see the wines reviewed.

Sokol Blosser, Dundee Hills, Oregon. Bill Blosser and Susan Sokol Blosser planted their first vines in 1971, in the infant days of the wine industry in Oregon. Today, Sokol Blosser has grown and prospered as a family-owned and run operation, and have clearly been part of developing and shaping Oregon’s now prominent wine industry. Their focus is on producing world class wines that are produced sustainably, mindful of the environment and health, and that express the distinctive flavors of their hillside vineyards. Sokol Blosser is among the best of what Oregon is – the perfect storm of French Burgundy and Sunny California combined to produce noteworthy Pinot Gris and Pinot Noir.  OWR reviewed four of Sokol Blosser wines this year – all four received a 90 point rating or higher.  Click here to see wines reviewed.

Volker Eisele Family Estate, Chiles Valley, Napa Valley, California. Volker Eisele Family Estate has farmed organically for over thirty-five years.  All fruit for their limited production wines is grown in their Chiles Valley vineyard:  Cabernet Sauvignon; “Terzetto” is a unique blend of co-fermented Cabernet Sauvignon, Cabernet Franc and Merlot; and a Bordeaux style Sémillon and Sauvignon Blanc.  OWR reviewed three of Volker Eisele’s wines this year – two of which received a 90 point rating.  Click here to see wines reviewed.

Yorkville Cellars, Yorkville Highlands, Mendocino County, California. In the mid-1980′s Deborah and Edward Wallo discovered this special place: a highland valley where the waters of the Russian and Navarro Rivers start and part, and where the giant coastal redwoods and valley oaks come together.  Intuitively convinced that such a place would foster complex and richly favored grapes, they bought 110 acres and set out to restore neglected Sauvignon Blanc with the application of the latest organic practices.  The vineyards were expanded to 30 acres and the first estate wines were bottled in 1994.  Yorkville’s vineyards are claimed to be the only single vineyard in the world growing all six of the Bordeaux red varietals.  OWR reviewed nine of Yorkville Cellar’s wines this year and had the opportunity to interview Edward Wallo – six of which received a 90 point or higher rating.  Click here to see wines reviewed.

There are no losers among this group of exceptional wineries – all are top notch and leaders in the organic wine movement.  Watch the reviews, share with your friends and vote for your favorite.  All the polls are open until Sunday December 19th.  Winners of all categories will be announced the week of December 20th.

My husband was a much more active environmentalist, having grown up in the birthplace of Greenpeace, Sea Shepherd Society and Western Canadian Wilderness Committee and being a more recent member of the Sierra Club.  Like many kids these days, ours are far more aware of reducing, reusing and recycling.  They always remind me to bring reusable bags to the grocery store – for a while their favorite show on TV was “Garbage Moguls!”

Anyway, we gave my husband a backyard composting bin for his birthday in the fall – I know how romantic!  Since then we have been actively composting our food waste – all fruits, vegetables, bread, pasta and paper towels (without oils or sauces on them) and even dryer lint.  This is called “wet” compost.  No dairy, meats, oils or sauces are allowed.  We alternate wet with a layer in “dry” compost of fallen leaves from the yard.  And we periodically scoop in some soil, which is supposed to help speed decomposition.

After a couple of months, there have been some amazing results:

• The kids are very conscious of composting first, recycling second and relying on the garbage last
• The compost bin doesn’t smell nor has it attracted any pests (but for some flies periodically)
• Our garbage volume has decreased between 25 & 40%
• I’ll be able to order a smaller curbside garbage can as a result, saving some $’s (in addition to sending less waste to landfill)
• Hopefully our flower and vegetable garden in the spring will get some nutrient rich (and inexpensive) fertilization from the compost

My mother thinks I’ve become a lefty, pinko, commie tree-hugger.  So be it.