I Regret Nothing!

After seeing how well a couple of my posts on Instagram (@rich_wpawinepirate_ ) were received I realized a lot of people were just as curious as I was about the wine they sell on QVC. I posted a bottle pix of Kevin O’Leary’s Malbec and Rosé. Like me, everyone had seen his wines being presented and wondered after listening to him hype the virtues of his wine if they might be an interesting wine to try. I know all too well the risks of buying “processed wines” as they are now being called. You might remember them as “industrial wine.” With that being said, this type of wine is widely distributed, readily available, and enjoyed by millions.

I ordered the Kevin O’Leary Fine Wines Reserve Series Malbec Argentina 2020 and the Kevin O’Leary Fine Wines Reserve Series Rosé Vintage 2019, to be exact. O’Leary wine is sold as groupings or as three bottles of a single variety. The wine arrived promptly, well-packed, and cost about $15 a bottle when purchased from QVC.

The Malbec has a light/medium body and wasn’t overly dry with “middle of the road” acidity. This wine is best suited for an evening of grilling on the deck with family and friends. Rosé was my favorite. It is a very drinkable wine with a lighter body and a touch of sweetness. The most noticeable feature of this Rosé is its inviting vivid color. Kevin mentioned in his sales pitch that it is a blend of seven grape varieties and you can taste that because no one variety stands out, it is truly a blend.

If you are feeling adventurous and want to try some of “Mr. Wonderful” wine I would suggest starting with his Rosé. It is not a serious wine and can be enjoyed either alone as you relax at the end of the day or paired with lighter fare on a picnic in the country. You don’t have to over think these wines.

Australian & South African Winemakers Need Your Help

Winemakers in Australia and South Africa are facing a crisis. Australia is embroiled in a trade dispute with China in which China has halted the purchase of Australian barley, most beef, seafood, coal, and yes,wine. By early December 2020 Australian wineries had lost 1.2 billion in sales. South Africa has banned all alcohol sales as it battles a resurgence of Covid-19. You can help by buying a bottle or two of Australian and South African wine when you visit your wine shop. This is a perfect opportunity to revisit an old favorite from these countries or explore something new, either way it’s a win/win situation.

                                                                       


 

Invitation To My Latest Article

I would like to invite you to view my latest article that was just published on The Vintner Project website vintnerproject.com It is a candid look at the Saperavi being grown and made in the State of New York. It includes intimate and insightful commentary from four legendary N.Y. winemakers, Fred Frank, President of Dr. Frank’s Wine, son of Willy Frank and grandson of Dr. Konstantin Frank, John McGregor, Vice-President of McGregor Vineyard and son of the founder Bob McGregor, Martha (Marti) Macinski, the founder and former owner of Standing Stone Vineyards, and Jim Baker, the founder, owner, and winemaker of Chateau Niagara Winery. This piece offers a truly unique perspective into the mystique of American Saperavi like never before. A “must” read for anyone interested in the future of emerging winegrapes in North America. Photos Courtesy: Dr. Frank Winery, McGregor Vineyard, and Chateau Niagara Winery. If you like the article please share. Link to article: https://vintnerproject.com/wine/saperavi-the-next-cult-grape/

Please join my email list for this blog by clicking the “Follow” button above on the left side of this page then enter your email.

They Shoot Horses Don’t They?

Well, if they do they would be missing out on all the hidden value this economically priced Cabernet Sauvignon from the Horse Heaven Hills A.V.A of Washington has to offer.

Columbia Crest H3 Cabernet Sauvignon has been a workhorse vintage after vintage when it comes to providing value in a varietal category that can easily become overpriced due to the hype that often surrounds some well-known producers.

Photo Courtesy: Columbia Crest

This is a bold Cab that opens with oak on the nose and follows with flavors of dark fruit and vanilla that are complemented by supple tannins in a lingering finish. Vintages of this wine have received critical acclaim from the likes of Wine Spectator and Wine Enthusiast. Its malolactic fermentation is done in stainless steel tanks and oak barrels then the wine is blended immediately after fermentation. It is aged in new and older French and American oak barrels for 12 months.

Year after year, vintage after vintage and grape variety after grape variety Washington State has moved its wine quality and value forward without fail. Columbia Crest H3 Cabernet Sauvignon has taken its place in the wine market as an enjoyable Cab that can be easily found and purchased for $15 or less.

Columbia Crest H3 Cabernet Sauvignon 2017

Invitation to my The Vintner Project Article

I am happy to announce that I am the newest contributor to The

Photo courtesy The Vintner Project

Vintner Project. http://vintnerproject.com The Vintner Project is an effort to make the sometimes confusing world of wine more approachable to consumers globally by offering a personal look at wineries, their wine, and the people that make them unique. It is a diversified collection of voices and points of view that bring all the wine regions and winemakers stories together so readers can explore and learn about segments of the winemaking community that might not be covered by the mainstream media.

Founded in 2018 by Nelson Gerena and Kiril Kirilow, The Vintner Project has developed into a dynamic cutting edge media outlet

The Vintner Project founders Nelson Gerena and Kiril Kirilow Photo courtesy vintnerproject.com

for news and insightful content for wine lovers worldwide.

Check out my article about the intriguing Austrian red wine grape Zweigelt and the versatile wine it makes. See why Zweigelt is often called the “Ultimate picnic wine”. Click here to go to my profile and my article vintnerproject.com/learn/zweigelt-austrias-little-known-signature-red-grape/

 

 

 

 

 

 

 

Goodbye Yellow Brick Road

Tod & Jean Manspeaker

 

 

On May 22, 2020, Jay and Joanna Bell, owners of Bella Terra Vineyards Hunker, Pa became the new owners of Briar Valley Vineyards and Winery Bedford, Pa

When Jean Manspeaker’s great-grandparents immigrated from Germany and settled on a hilly farm west of Bedford, Pa nearly 200 years ago they had no idea what a wonderful future lay ahead for their descendants. They planted a small vineyard and 170 years later that vineyard is still going. The seeds that would grow into Jean’s unlikely career were sown in her childhood as she watched her grandfather tending to the vines he loved all summer and then seeing him sell his prized grapes to his friends and neighbors for their jams, jellies, grape juice and of course homemade wine. Jean grew up on her family’s dairy farm and while her father worked the farm he also had a job outside the farm but somehow had time for a vineyard and made wine at home. Little did Jean know at the time, Tod her future husband was growing up on his family’s show and quarter horse farm in nearby Everett, Pa. Tod and his family are avid horseman and had numerous champion quarter horses.

Like Jean, Tod had never planned on getting involved in the very demanding business of growing vinifera wine grapes and making them into premium wines. Serendipity intervened and that’s when Tod and Jean’s future took an unexpected turn down a different path after visiting wineries on the East Coast. They fell in love with the vineyards and their fates as winemakers were sealed. After a great deal of research, numerous classes, and endless hours of reading everything related to winemaking they could get their hands on they hired a consultant to find out as much about growing vinifera grapes in Pennsylvania as they could. The die was cast and there was no turning back when Jean did an internship at a winery and Tod worked the vineyard. Their mission has always been to grow the best grapes possible and make them into exceptional wines. That passion to excel is palpable when you talk wine with them. 

From its inception in 2005 Briar Valley Vineyards and Winery has chosen to grow all it’s own vinifera grapes and make only dry wines. The B.V. vineyards are planted on a southeastern facing slope at an elevation of 1200 feet above sea level and consist of Riesling, Merlot, Cabernet Franc, and Lemberger. This determination to stay true to their vision and not to give in to making lesser quality wines to enhance the profitability of the operation is to be admired and applauded in an industry that often puts profits before quality. By following their dreams Tod and Jean have been able to pursue careers that they felt passionate about and that afforded the opportunity to see the results of their hard work at the end of the day. 

A tribute to those labors could be seen on display in the Briar Valley tasting room on E. Pitt Street in downtown Bedford, Pa. It was quite an achievement when B.V. won a Double Gold Medal and Best of Show for one of their Rieslings in the Finger Lakes International Wine Competition, home to the best Rieslings in the United States. Briar Valley has also won the Pennsylvania Governor’s Cup, as well as gold medals in the prestigious San Francisco Chronicle Wine Competition. Briar Valley wines have received high scores from world-renown wine critic James Suckling and the International Wine Review. Their wines were  served at the State Department for the 75th Anniversary of the Blair House.

It is the intangible things that have given the Manspeakers the most joy and satisfaction over the years at the winery. They love their small

Briar Valley Case Club members share good times at the winery

town of Bedford and the community it supports. It is a town where the residents take great pride in their small town culture and the people that make it all possible. The Manspeakers and their Briar Valley Winery have added greatly to the “terroir” of the area and will continue to do so far into the future. Of all the experiences and memories that they will take with them from their time at Briar Valley Winery, the one thing they cherish the most is the friendships they have made over the years and that will continue as they embark on their next great adventure wherever that journey might take them.

In the end, success is not judged by financial gain alone but by the lives, you have touched and were made better because of it. Thank you Tod and Jean for letting us share in your dreams, all the great wine and the wonderful memories you have given us. Wishing you both all the best life has to offer.

Scroll down for more photos of Tod & Jean Manspeaker and Briar Valley Vineyards & Winery

Tod & Jean at the State Dept.

The B.V. tasting bar

Briar Valley tasting room in Bedford, PA

B.V. tasting room

B.V. Cab Franc

My Article in Michigan Uncorked

I would like to invite you to view my article about Saperavi in the Spring 2020 issue of Michigan Uncorked. An online version of the magazine can be accessed by going to http://michiganuncorked.com and clicking on the Spring issue link on the home page to read the free flip-page edition (I’m on page 6 + 7) or use this link to go directly to the front cover of the magazine http://online.fliphtml5.com/hllky/gjob/#=6This is an edited version of an article that appears in the Spring 2020 issue of the American Wine Society Wine Journal.

Thanks to Michigan Uncorked’s Editor-in-Chief Jim Rink for the opportunity to share my story with the readers of Michigan Uncorked. I hope you enjoy the article and it provides you a bit of relief from the uncertainty and stressful times we are experiencing. Be prudent and stay safe! 

 

 

 

Winemaker Interview: Jerry Pompa

Pittsburgh born and raised winemaker Jerry Pompa started his wine journey at his childhood home in the close-knit neighborhood of Morningside. After earning multiple degrees including an MS in Comp. Sci. at the University of Pittsburgh Jerry made his home in the Pittsburgh area. While building a successful career and raising a loving and supportive family his passion for winemaking only grew stronger. Jerry’s path to becoming a winemaker is very similar in many respects not only to winemakers here in Western Pennsylvania but around the world. His first exposure to winemaking was when his father brought home a bucket of wine grape juice from a supplier in the “Strip District” of Pittsburgh. Today Jerry returns to that same part of the city to procure his supply of wine grapes with the same goal every year of making the best wine he can possibly make. After thirty years of making wine, countless events, seminars, and shows that saw Jerry become one of the co-founders of the American Wine Society’s Pittsburgh-East Chapter no one can tell Jerry Pompa’s story better than Jerry himself. The following is my interview with him in his own words.

How did you get started making wine?

The short version is that about 30 years ago, my Father who owned a small Italian groceria on Larimer Ave in East Liberty, would go to the Strip (we called it the Yards then) and one of his suppliers gave  him a bucket of juice and told him…” put it in your basement and in the spring it will be wine”…so he gave it to me and said the same. I figured there may be a bit more to it so I did some research, bought a kit (carboy, yeast, hoses, etc) and made my first Cabernet.  Really not knowing anything about it I joined the American Wine Society, entered that first wine in a competition, won a 2nd pace ribbon and was therefore encouraged to continue.
I have made wine since. The first 10 years or so from juice but now from grapes. Again, the rest continues as a long story.

Winemaker Jerry Pompa Photo Courtesy: Jerry Pompa

How would you describe your winemaking style?

Primarily “big” reds are what I make. I have made whites and in fact this year I am making a Rosé (like everyone else) using a saignee method from a red Sangiovese I am making. Other style comments would be dry, tannic, and intended to be good food wines.  Consistency drinkable wine is another goal, maybe not style but each year I am trying to make the best wine possible.

 

 Who and what influenced your style of winemaking?

I suppose a lot of personal taste.  Doing it for so long and visiting so many wineries around the world I have learned a lot and still learning. But all of those experiences have certainly influenced my style. I have a strong Italian heritage, again growing up in an Italian Groceria started by my Grandfather in 1905 (which I worked in from – I claim – before I could stand on my own until the business was sold in 1990) I have been around food and wine all of my life. So again we make wines to go with food. That is the biggest influence.
Other people that have influenced me are Eric Miller, Rick, and Ron Lanza, Ron Casertano, “the Winemaker’s Podcast” and many more.

Photo Courtesy: Jerry Pompa

What are your favorite varietals to work with?

For the past 10 years or so I have a group of very close friends who help out with the winemaking. Together we decide on the varietals for the particular year but generally, my favorite to make are Cabernet blends.  We also make Petite Sirah, Sangiovese, Super Tuscans, and others.  Again all “big” reds. But my favorite is Cab because of its ability to show so much fruit, integrate the oak, age well, have a beautiful nose and taste, go well with food, etc.

What are your favorite wines, regions, and producers?

I wish I knew more about French wines but in life, there is only so much time. My focus has been on California, Italy, and Australia for the most part. I enjoy wines from everywhere, red, white, dry, sweet, etc. I really consider it food on its own and have taught my children (now all drinking age 😉 the same.  It is all about how it accompanies a meal.
It is so hard to specifically name producers since I try so many and tend not to just buy from the same.  Windy Oaks from Santa Cruz makes an amazing set of Pinot Noir, Wooden Valley (the Lanza brothers) from whom we recently buy our grapes does a fantastic job with Petite Sirah, Sangio, Cabernet, and really anything they grow. Gregg Hobbs (no relation to Paul in California) from Australia does a fantastic Shiraz.  Domain Huet makes an amazing Chenin Blanc, Antinori wines of any kind from Italy are excellent. Really there is not any one  or two from a producer or region.

 

Do you have any tips for someone just getting into winemaking as a hobby or as a profession?

Wow, now that is a question. Those are 2 very different questions.  As a hobby, I have plenty to say.  As a profession, I would love to do it myself but without the large fortune, I would never be able to make a small fortune.
Actually, I don’t like to say that I make “homemade” wines. Yes, I make wines at home but really people have a preconceived notion that a “homemade” wine will taste “bad, strong, vin
egary, etc” and often they are right. I instead prefer to say I make “Handmade” wines. I am doing exactly what a professional would do except on a smaller scale and I don’t sell it. But the tips are first to buy the best fruit you can afford (actually spend more than what you can afford) since wine is mostly made in the vineyards. Winemakers can stylistically change a few things, enhance some characteristics, but mostly they can either guide the grapes into a very nice wine or screw it up. Most of the work is in cleanliness, sterilization, good process control (e.g. with regards to yeast nutrition, oxygen management, temperatures, bacteria, etc). I have taken many classes (some at Penn State Enology), gone to both amateur and professional conferences, and read many many books to learn the proper process and techniques and am adjusting and learning more every vintage.

Jerry with his “Crew” Photo Courtesy: Jerry Pompa

What wines are you working on now and what are your expectations for them?

Our 2019 wines are an 87% Sangiovese/13% Merlot (and a small experiment Rosé from the same) and an 80% Barbera/20% Primativo (Zinfandel).  The 2018 vintage, still aging, is a Cabernet blend and a Petite Sirah.  Expectations are high otherwise why do it ;-). Seriously so far they are coming along very well.

The interview continues after photos. Please scroll down.

 

Can you share what you’re planning next as a winemaker?

Well, as far as what I plan next as a winemaker is not much different than now. So, for now, because of a very busy day job, I will continue to make wine as an amateur but one day I will work in “the industry”. Not sure if that will be making wine myself and selling it, or working as a winemaker for one of the urban wineries, or working for some company in the wine industry one way or another. This all very much depends on my day-job for now. As an amateur, my next step is to finish the 2019 vintage and start planning for the 2020 vintage.  The plan is to improve in some way each year.

What are some of your most memorable experiences as a winemaker?

Most memorable experiences… I have fond memories of the classes I have taken, the people I have met at conferences, the camaraderie in making wine with my close friends. As far as a single event, although I don’t spend much time competing in wine competitions, I did win best of show twice at a regional conference. If you are not familiar with best of show, they take all of the best wines (first place winners) and then judge them and select one over-all “best of show”.

Photo Courtesy: Jerry Pompa

 

You can follow Jerry on Instagram @jerrypompa

Bohemian Rhapsody

If you like Sauvignon Blanc but sometimes want a wine with a little more body and complexity then you should try Grüner Veltliner. Grüner Veltliner is the signature grape of Austria and has evolved almost entirely as the result of natural hybridization over time in the region. It is a white Vitis vinifera grape also called Grûner Mushateller but is better known by the colloquial name “Grūner”. Grüner Veltliner is a versatile grape that can be made into a wide variety of wines ranging from light and easy-drinking to rich and packed with varietal character. Grüner vines have medium-sized leaves with 5-7 lobes. It’s grape clusters are medium to very large conical clusters of medium density with round or oval greenish-yellow berries. These vines have adapted perfectly to the wet mineral-rich loess and loam soils of the lower vineyard sites near the Danube River. The lots higher up the hill are planted with Riesling. The rocky soils of these sites force the Riesling to struggle to survive but result in a wine that has concentrated flavors and complex taste profile. This farming practice utilizes the attributes of the land and yields the best grapes possible from the prevailing conditions. Although the largest plantings of Grüne Veltliner are in Austria and surrounding countries it has been dispersed throughout many of the wine regions of the world. While most Austrian Grüners are dry, full-bodied and acidic with flavors of citrus fruit, spice, and white pepper you can easily find others that are weightier with a more structured body that requires years to reach maturity in the bottle.

If you haven’t tasted Grüne Veltliner and you’re curious about where to start I would suggest trying a few from Austria first then expand your search to

The United States and Italy to find good Grūner at very reasonable prices. Here are a

South Shore Wine Company Gruner Veltliner 2015

Gruner Veltliner 2018 Photo Courtesy: Fero Vineyards & Winery

few to get you started on your journey.

AUSTRIA: Singing Grūner Veltliner 2017 Niederösterreich, Austria or Domane Krems Grüner Veltliner 2018 Kremstal, Austria 

ITALY: Eisacktaler Kellerei Cantina Valle Isarco Grüner Veltliner 2018 Alto Adige, Italy

 

The United States of America: Grüner Veltliner Fero Vineyards & Winery

Lewisburg, Pennsylvania,  Grûner Veltliner South Shore Wine Company North East, Pennsylvania or Grüner Veltliner Hosmer Winery Ovid, New York (FLX)

Hosmer Estate Winery 2017 Gruner Veltliner

 

Three Little “Pink” Birds

     To be honest, the reasoning behind making a single vineyard Rosé is completly lost on me. The beauty of making a Rosé is the artistic license winemakers can excercise in the way they meld the distinct characteristics of grapes to create a finely nuanced wine. Blending affords a winemaker the luxury to be able to “paint” their wines with fine strokes of flavor and delicate aromas not possible with a single vineyard Rosé. With the ever increasing popularity of Rosé around the world I understand the pressure producers feel to gain attention for their wine and themselves in a crowded market. 

The first wines ever made were probaly Rosé-type wines. It makes sense that when ancient civilations harvested their grapes they all were combined and crushed to render a mixture of every grape they could get their hands on. Have we really evolved so much over the millennia that we now feel the need to taste the terrior in our Rosé? The fact I am writing this post about single vineyard Rosé proves that it is an effective tool to get your wine noticed. 

Here are a few single vineyard Rosés that you might find interesting if you are curious and want to see for yourself if they have any merit or are just a marketing ploy. 

Single Vineyard 2017 Rose Languedoc Languedoc-Roussillon, France $11 Fruity with flavors of red berries and herbs but on the dry side.

2017 Jules Taylor OTQ Single Vineyard Rose Pinot Noir Branken Hill Vineyard Marlborough, Australia 92pts James Suckling 90pts Wine Advocate $20 Loads of raspberries and cherry flavors on fine tannins lead to a dry finish.

Aluvion 2017 Malbec Rose Single Vineyard $30 Medium-bodied with balanced ripe red fruit flavors and lively acidity.