"Sonoma" news and stories

With the exception of Pinot Noir, Sauvignon Blanc expresses terroir, or a "sense of place," better than any other wine.

The grape picks up minerality in the soil and shows it off in the wine with an exaggerated sense. Which is why, when I heard about Sauvignon Republic, a wine company dedicated to making Sauvignon Blanc from different regions around the world, I felt like I won the wine lottery. What could be better than tasting the terroir in a single brand of Sauvignon Blancs grown and made thousands of miles from each other?

I wrote about Sauvignon Blanc last fall when the 2008s were just starting to come out of Southern Hemisphere, but now it's spring up here, and I'm in the mood for them again. Sauv Blanc is light, zingy, minerally, refreshing and perfect with so many spring foods or just for sipping on the porch now that the days are (finally!) warming up.

If you can, find all three current releases of Sauvignon Republic's wines right now ($20 each) -- one each from Sonoma, Calif.; Stellenbosch, South Africa; and Marlborough, New Zealand, three areas where Sauvignon Blanc is known to do well.

Taste them together, and even better, blind, to see if you can detect differences among them. If so, you're talking terroir.

See my tasting notes after the jump. (I blind-tasted and got them all wrong, but it was fun anyway.)

Earlier this week, I mentioned the International Pinot Noir Festival in Oregon that is taking place as we speak (July 27-29, 2007). If you're a winegeek, or a wannabe winegeek, or just like saying "winegeek" (that last one is me), and missed the Pinot Noir celebration, Fodor's has a list of similar activities in and around the wine regions of California. However, if you're in it just for the tasting, these aren't for you. These are "Crush Camps" -- several days where participants have to roll up their sleeves to learn how to make wine. Check the websites for information, or head over to Fodor's for a quick review of each:

• Ravenswood Winery, Sonoma Valley
• St. Supery Winery, Napa
• Schramberg's Vineyards, Napa
  
• Sonoma County Grape Camp
• Judd's Hill MicroCrush, Napa

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While some producers might balk at this legislative change, it is one that will add a little more clarity to the California wine industry. Governor Schwarzenegger signed a bill last weekend that prohibits wineries from using "Sonoma" as part of their name unless at least 75% of the grapes used to produce it were grown in Sonoma County. "Sonoma transcends a county name and has become nearly a brand name synonymous with quality wine produced by some of the greatest vintners in the world," Schwarzenegger said. A similar decision was reached last year regarding Napa wines and regulations may eventually be put in place to regulate other wine-growing areas, such as Mendocino County, and restrict the use of those names.

Not too many wines should be affected by the change, but any brands that are out of compliance will have until December 31st, 2008 to change their labels to reflect a non-Sonoma origin. A California appellation will probably be used in place of county references for these wines.

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I love to use vanilla when I bake. It mellows some flavors and brings others out, not to mention that it adds a wonderful flavor of its own. I have many kinds of vanilla, including extracts, beans, powders and sugars.

One of my favorite types of vanilla is vanilla bean paste, which is a mixture of vanilla beans with a little sugar, water and a thickening agent. It can be used interchangeably with vanilla extract, but it gives the look of having used a real vanilla bean and seems to add an even stronger flavor. It is perfect for custards, puddings, ice cream and even plain vanilla cakes, where you really get to showcase the little flecks of vanilla bean.

I have had difficulty finding vanilla paste in nearby stores lately, but I came across a similar product: Sonoma Syrup Co.'s Vanilla Bean Crush. This is vanilla extract that has the vanilla seeds reserved and added back into the finished product. With a quick shake of the bottle before using, you get some of those tiny, lovely seeds into whatever you're making. It isn't quite as strong as vanilla paste, but it is much nicer than some generic vanillas that I have had recently. Unfortunately, it's not much easier to find than the vanilla paste, but since the bottle is quite large, it will probably last for some time.

The vanilla crush is $17 for 8-oz. and the vanilla paste is $12 for 4-oz. Both are worth every penny.