G.D. Vajra dinner at Sociale in San Francisco with Giuseppe Vaira (and me!)

Join us for a fantastic dinner on Monday, November 1st, at 6:30 pm

where we will showcase the wines of G.D. Vajra in Barolo.

Aldo Vajra as a winemaker has been called the most modern of traditionalists as well as the most traditional of modernists. His wines toe the line so well between having old world structure, acidity and finesse side-by-side with new world clarity, definition and power. A professor by trade turned winegrower and winemaker in the 1970's, Aldo embodies the dichotomy between the new and old.

Technically proficient in all the latest wine making trends but he leans more toward just letting the grapes speak for themselves. Aldo has struck a chord with wine lovers all over the world with his wines that touch the heart as well as the mind.

His son Giuseppe Vajra, who will join us for dinner, is now part of the family enterprise and following is his father's footsteps. He has been crisscrossing the Atlantic to promote the family winery here in America, just one of the many countries he visits every year. World traveled though he is, if you ask him where he would rather be, he will gladly tell you either in the winery or the vineyard.

We will pour five Vajra wines to pair with a five course dinner Chef Tia will prepare.

The wines will be:

G.D. Vajra Langhe DOC Bianco (Riesling) 2008

G.D. Vajra Barbera d'Alba DOC 2007

G.D. Vajra Langhe Rosso (Freisa) DOC 2006

G.D. Vajra Barolo DOCG "Bricco delle Viole" 2005

G.D. Vajra Moscato d'Asti 2008

"I try to make wines that give people joy.

In the past wine was a food, it was necessary for sustenance. Today that is not the case; we choose to drink for pleasure.

I want to make wines that bring people happiness" - Aldo Vajra

Dinner will start at 6:30 p.m. on Monday, November 1st, and will have limited seating.

The cost of the dinner will be $110 per person not including tax or gratuity.

We look forward to seeing you soon.

David Nichol and Tia Harrison

SOCIALE / 3665 Sacramento Street

San Francisco / CA / 94118

415.921.3200 / www.caffesociale.com

VAJRA | Moon Nebbia Dawn on Bricco delle Viole

From my buddy Giuseppe Vaira the other morning:

Cari Amici

This was the view earlier today, out of the kitchen door, heading to the cellar. We couldn’t have a better start of the day and just wanted to share it with you. Today is calm. After a rainy Monday, a chilly night full of wind and a starry sky, we are taking care of Dolcetto waiting for more Barbera to be picked. The fruit is exceeding our expectations and hopes.

Buona giornata a Voi tutti!

Looking for a new name for my import company . . .

. . . and I want your help!

Rinascimento Wine Co. has served me well. It was truly a rebirth when I created this company three years ago. That said, since no one can pronounce the company name (except the Italians) and no one knows what it means (except the Italians), it is time to move on.

Thus, a contest is born. A case of my finest wine to the winner!

What is in a name? What makes it resonate with customers and clients?

So here are some helpful hints:

1. This is an Italian wine import company but I represent other importer portfolios, too.
2. Must not already be taken!
3. Latin is good but somewhat rough for some. No Bacchus, please.

That is about it.

Let's get the press some grapes and see what kind of juice comes out!

J

Harvest begins in the Lower Loire Valley, Pays Nantais, Muscadet - Yea!

Bonjour,

Les vendanges ont commencées ce matin sous un beau soleil.

Comme vous pouvez le constater sur les photos prises hier sur la parcelle du pavillon, le millésime 2010 s’annonce très prometteur.

Sincèrement,

Hervé et Nicolas

Grapes (Melon de Bourgogne) used to make Muscadet from the Loire Valley

Noticeably absent of rot (Botrytis), these grapes look really healthy and ripe so it is going to be a good vintage for dry, fruity wines.

Very promising, as the owners of Domaine Haut Bourg say above.

Muscadet Côtes de Grandlieu

Gros Plant, Vin de Pays

A great post on the development of the "Natrual Wine" movement in Italy . . .

http://www.sucking-grapes.co.uk/?p=75

This gives you an idea of the history of the movement and where it is going today. It also mentions in passing a new wine I picked up lately, a Prosecco, Costadila`, that is going gangbusters.

Check it out.

Vajra Barolo Albe on the Do Bianchi website . . .

Great little article on the Vajra Barolo Albe from Jeremy Parzen of Do Bianchi.

http://dobianchi.com/2010/07/20/the-story-behind-vajras-barolo-albe/

This wine is currently by the glass at Camino in Oakland, Chez Panisse in Berkeley, Sociale in San Francisco, Osteria Mozza in Los Angeles and a few others, too.

And for you that want to purchase it at retail, there are a few bottles left through K & L Hollywood and their central warehouse at a really good price:

http://www.klwines.com/detail.asp?sku=1052905

Vintage II at UCLA Extension Summer 2010 part 2

2007 Roland Schmitt Pinot Gris

Clear with medium straw color, with weak to moderate youthful aromas of green apple, green pear, white flowers and mineral, ginger snap, apricot, fruity pebbles,

Dry in the mouth with low to medium acidity, weak flavor and short finish. Flavors of palate different than what is in the nose, mineral and not on the palate.

Conclusion is that it is 79 points that it is a poor and out of balance.

Many in the class disagreed with this review and I thought it was tasting great but as we know, de gustibus non est disputandem!

2008 Bott-Geyl Gewürztraminer Les Elements

Deep golden color, exceptionally aromatic, reminded of late harvest sauternes with aromas aged. Aromas of orange blossom, roses, geranium, guava, lychee nut and cardamom and star anise, full flavor and intesnisty and a medium long finish and and slightly off dry, ginger snappy character and a long finish.

It was mentioned thought it would pair it with strong cheese.

2001 Domaine Roland Schmitt Riesling Grand Cru Altenberg de Bergbeiten

Clear and bright with deep gold color, aromas of classic petrol, caramel, butterscotch, developed and aged and powerful aromas of straw or hay and a little coppery , fruity parmesan and peaches.

Sweet, low in acid or high in acid (depending upon who you asked) with medium alcohol with moderate to powerful medium finish.

Flavors of mineral green apple, citrus, lime and overall balance was good. Tasted like a classic delicious Riesling

A+

So that is it for Champagne and Alsace and now we are on to Burgundy!