Rumblings on wine Part 19A

We have a good track record w/Navarro Rose' of PN as well. As far as ESJ, I've had on my watch list for a while, but it isn't readily available most of the time. And now, with about 20 bottles purchased just to support the industry, purchases are on hold anyway. Most usually, 2-3 years after vintage is fine for well-made Rose' IMHO. Don't regret the Scherrer purchase. Also bought a second Rose and 2 2014 Grenache, Sonoma County, Kick Ranch Vineyard.

On tasting rooms/wineries, noted this concern today:

http://briscoebites.com/caymus-vineyard ... or-newsom/

I doubt I've ever had Caymus, but can understand their concern. I do remember 15+ years ago being at a Dallas steak place with my boss and a group of employees. Boss was a wine connoisseur and had much more $$$$ taste than his lowly employee. He ordered Caymus Cab and was most unhappy when told they were sold out. He was offered Silver Oak, which he accepted. Hey, a free steak dinner and free Silver Oak. Worked for me at the time.

[Jenise]

Caymus? You've not missed anything, unless you love sappy blueberry milkshakes with a Hersheys milk chocolate bar thrown in. Once upon a time I liked them, but the wine style changed over time and so did I and we're not at all in the same place now.

It's still in the class I call Expense Report wines, though. Silver Oak's another, along with anything Far Niente, Cakebread Chardonnay and a few others. Expensive beyond all reasonable standards of value, and wines that a lot of people wouldn't buy them on their own dime, but which are easily recognized and often the most expensive wines on the lists of chain restaurants and therefore ordered by non-geeks to show their clients "this is how much we love you". It's all about the price tag. Or was as late as the 80's. Things have improved, the average person knows more about wine, and small independent chef-driven restaurants have more adventurous lists and include more imports. But the chains who print one menu (often without vintages) and spread it all over the country, who require uniformity of supply, still fall for them.

Or at least that's been my experience.

I've always been fond of Bonny Doon's Vin Gris de Cigare. It's a shame they're not making it anymore.

-Paul W.

[David M. Bueker]

Ah Caymus.

The 1994 Caymus Cab was delicious, and a good value. By the time 1997 happened the price had tripled, and the wine had become syrup.

Expense account wines. I like it. Have a few memories of my employee days. Once before I was into wine at all went to Bern's on the company. And didn't even have wine! Did go to the famous dessert room.

Then after I became a beginning geek, I had a boss who was CFO over a large region. Most of his subordinates were also finance types. We were at a large business dinner in SoCal. A sort of CA version of Ruth's Chris that may no longer be in existence. About 12-16 people for the dinner. Somehow I ended up at the end or head of the table with my boss to my right. A very nice guy and we got along quite well. He knew of my interest in wine. Handed me the wine list and made some comment about frugality. So. Variety of entrees, some folks had pre-dinner wine, some other adult beverages, a few non-drinkers (including my DD).

I worked with the server, not a Somm but knowledgeable enough. Ordered 1 bottle of Sonoma-Cutrer Chard and 1 of ZD Cab Sauv. Both were toward the cheaper end of the list. Knew that both might be reliable crowd choices. Server made sure each person had water and one wine glass. After the first round, all the wine was gone. She came back with the list asking me what to do. Boss within hearing. I told her: 1 more bottle of each wine, period. Pour lightly as this is it. Boss must have been impressed. Big smile, signed the whole check without a complaint.

Two nights later, similar dinner, different venue, similar seating. Boss gets wine list, smiles, and hands it to me, identifying me to the group as his "wine steward". Don't remember the white I ordered, but the red this time was a Petite Sirah. And the red drinkers loved it! Score!

Maybe not the most creative selections, but they did work. Have a good friend who to this day will only drink Sonoma-Cutrer or a very similar wine. If it works for her, why not?

Fun journey.

[Jenise]

Ah Caymus.

The 1994 Caymus Cab was delicious, and a good value. By the time 1997 happened the price had tripled, and the wine had become syrup.

The '90 was the first wine I ever bought six bottles of!

[Jenise]

A sort of CA version of Ruth's Chris that may no longer be in existence. About 12-16 people for the dinner. Somehow I ended up at the end or head of the table with my boss to my right.

Good choices. But wow, two bottles for 12-16 people? I realize that was an initial thing and you got two more, and not everyone would have had both but still that's stretching it!

Neither my boss nor I thought it was stretching, Jenise. I had observed that quite a few people had more than one drink of various types before we even sat down to dinner. I was slowly nursing a glass of the S-C but others were, uh, enjoying themselves. And most were driving (not me). So it was both a safety and a frugality move. Ordinarily, I tend to use the guideline of 1 bottle per 2-3 people for a dinner.

Your mileage may vary, of course.

[Jenise]

Neither my boss nor I thought it was stretching, Jenise. I had observed that quite a few people had more than one drink of various types before we even sat down to dinner. I was slowly nursing a glass of the S-C but others were, uh, enjoying themselves. And most were driving (not me). So it was both a safety and a frugality move. Ordinarily, I tend to use the guideline of 1 bottle per 2-3 people for a dinner.

Your mileage may vary, of course.

The safety issue I understand, and I missed the part about others having pre-dinner libations. My bad!

[David M. Bueker]

Being the alcohol monitor (my self provided title) for work dinners has always been tricky. It’s hard to keep track of who had three Martinis before dinner, and who is actually the driver for folks who came together. In my experience, most senior executives are heavy drinkers with little common sense.

David, I sure didn't count the drinks each person consumed. And my boss was not a heavy drinker; a cautious sort of personality. But it seemed that slowing things down was just the right thing to do.

Now that I'm a more educated geek, I've actually taken the ServSafe course and test, at least twice. Each certification lasts 3 years, or did when I took the course. And I've applied what I've learned to me. But my basic personal practice is I don't drink and drive. Either a DD or stay at site of the event. Peace of mind for me, and for dear husband who is often the DD.

I have noted some senior execs with an, ahem, issue. But they seem to have limo drivers....

More detail on the Scherrer Rose' (excerpt).

Salmon fading to rosy/orange. Distinct rim variation. Aromas include strawberry, cherry, light toast, clove, with hints of either mint or eucalyptus. Flavors are very similar; refreshing impact. Light/medium body, bright and juicy texture. Medium finish, medium minus acidity. Impression: balanced, more complexity than my typical experience with a Rose'. May be at prime, but will try another bottle in 2021. QPR slightly above average; <$15 with tax & shipping.

Fortunately, we have one more bottle. Also have 2 Scherrer Grenache Kick Ranch Vineyard, Sonoma County, 2014. This vintner was a CV19 purchase I don't regret. But his current offers are not as attractive. So be it. We have plenty of vino.