Rudi Rudi Rudi…I like to say Rudi three times fast, not unlike Barney Phife.

1963 Rudi Gernreich wool knit swimsuit

And there are at least three things that you probably already know about controversial 1960s designer Rudi Gernreich.  His muse was the raccoon-eyed gamine Peggy Moffitt.  He’s the one that created the “Monokini” (think topless) swimsuit–see iconic photo of Peggy below.  He was famous for his futuristic clothing using vinyl & plastic before even Paco Rabanne.

Last week, I visited the “Sporting Life” exhibit at the Fashion Institute of Technology (FIT) in NYC (AND the jaw-dropping Daphne Guinness show).  The sporting exhibit showed both the origins of women’s athletic and swimwear (not pretty) and the influence sports have had on fashion (think duck boot Manolos).  As they point out, why do you think it is called “Sportswear”.  Imagine my delight when, among the woolen knickers and tunics, there was a Rudi Gernreich patchwork knit tanksuit, dated 1963.  As a lover of 1960s and Rudi and Courreges and the gang, I was elated to see the cool swimsuit included.  Even more exciting was the fact that we have a Rudi Gernreich dress at cV from the same 1963 collection!  I was able to assemble a few other images from that season’s lookbook.  Let’s hope that next year FIT will feature an all Rudi show…

1963 Rudi dress at cV!

1963 RG Collection

Rudi Gernreich swimsuit 1963

TIME 1967

Rudi Gernreich's Monokini

Is that a 2X4 that I smell in my glass?

Wine tasting notes will often refer to wines as being oaky, but what exactly does that mean?  The use of oak in winemaking can play an important role in the final product in several different ways.

First of all, you must consider the source of the wood.  Most American oak barrels typically come from the species Quercus alba, which is a white oak species.  This oak has wider grains and lower wood tannins.  The wider grains allows for a quicker, more concentrated release of aromas into the wine.  American oak typically imparts flavors of vanilla and more sweet nuances, along with coconut (think sunscreen) and dill (think pickles).  This oak is used for big, powerful reds and for Chardonnays from warmer climates.

In France, Quercus petrea is more common for its finer grain and richer aromatic components.   French oak produces silky, softer style tannins.  Warm sensations such as baking spices (cinnamon, clove, nutmeg) are more apparent with this type of wood.  In France, some winemakers choose their wood from one specific forest as they each forest will have slightly different nuances on the final blend.  Due to the finer grain of French oak, less of the tree may be used in barrel production.  Therefore, the cost of French barrels is more than that of American barrels.

Others types of oak are sometimes used including Hungarian, Slovanian and even Russian oak from near the Black Sea.  These barrels tend to be less expensive alternatives that either French or American oak.

Another varying degree of oak barrels is the amount of ‘toast’ inside the barrel.  Yes, it’s the same concept of when you ‘toast’ a piece of bread (not the toast at your friend’s wedding…).  Toasting ranges from lightly charred, medium toast, to heavily toasted.  The lighter the toasting, the more of the original oak flavor is imparted on the wine, where the heavier the toast, you see a reduction in the coconut notes and perhaps a slight reduction in the color of the wine as it reacts to the toastiness of the barrel.

The size of a barrel is important to take into consideration in regards to the ratio of surface area to volume.  The most common size is the Bordeaux barrique which hold 59 gallons (225 liters).  The next most common is the Burgundy barrique at 60 gallons (228 liters).  Some wine producers will use a foudre, a large barrel made of oak (or chestnut) and used in other parts of France, that can range in size from 150-350 hectoliters.  These large vessels are used more to age the wine than for the qualities the wood may impart on the wine itself.  On the smaller side, often used by home winemakers are mini-barrels which may hold 1-10 liters of juice.

This takes us to the age of a barrel and it’s varying effects.  The first time a barrel is used, it provides a wine with good texture and a substantial amount of tannins.  With each subsequent years the barrel is in use, the nuances that it offers become less and less.  Some wineries will only use 100% new oak every year (now you know why that wine costs so much!).  Others will use the barrel up to three years, then scrap the inside of the barrel, retoast it to their specifications, then put it back into rotation.  Some only used ’seasoned’ barrels (those who have been used several years without a retoasting) and refer to them as neutral barrels that will impart very little on their wine, but do allow it to age with a slight exposure to oxygen.

Next time you are tasting your wine and feel like you are in the forest, think about all these factors about barrels that the winemaker takes into consideration when crafting their product.–Jenny Benzie

Elisabeth with Denis Toner (center) at Francois Freres

Kistler oak at Francois Freres

Toasted barrels

Sommelier Jenny Benzie on DISCOVERING REGIONALLY SPECIFIC WINES FROM AUSTRALIA:

When dining at a favorite restaurant or browsing the shelves of the local neighborhood wine store, US consumers are still looking for a great value in their wine selection with so many choices available to them these days.  Value regions that may come to mind typically lie on the outskirts of more well-known regions:

Pernand Vergelleses is next to Corton-Charlemagne, you can’t get to Montsant without going through Priorat and Sant’Antimo  has no problem having so many wine ‘cousins’ in Tuscany.  This regional recognition for lesser-known wine regions is common for most Old World wines, but not so easily discernable for New World wines that highlight grape varietal first in their labeling regime versus promotion of a regional designation.   This type of labeling and promotion is the beginning of many challenges that Australian wines have in marketing regionally specific wines to the US market.

Americans’ perception, in general, of what they think represents the Australian wine industry is not a fair cross-reference of what is truly available to them.  Preconceived notions of Australian wine can range from consumers general ignorance that not all riesling is sweet and not all shiraz is over-the-top to the misconception that Australia only offers low priced, poor quality exports that do not evoke a sense of place.   This lack of awareness for regional character, variety and quality leads them to have a false image and identity of Australian wines.  Americans are unaware of the amazing white wines from Australia and how they compare to their international counterparts: the well-balanced, elegant Chardonnays of Margaret River in comparison to white Burgundy, the dry rieslings of Eden Valley up against some of the best from Austria’s Wachau and the classic, under-appreciated Semillons of the Hunter Valley.  The image of Australian reds is seen as big, heavy, rich and concentrated.  However, this is not the case for many reds that are available: Pinot Noir from Pemberton that may be confused as a red burgundy in a blind tasting, the Rhône-style cool climate Shiraz/Viognier wines from Yarra Valley and the distinctive earthiness of a Coonawarra Cabernet Sauvignon.  While these wines may be known to the wine buyers and sommeliers around the world, little has been translated that these wines are the first recommendations out of their mouths to consumers.

So how can you learn more about these regionally specific wines that Australia has to offer?  Ask your respected wine professional to recommend these types of wines so you can try them.  Have the sommelier or wine store merchant share with you the stories about the history of the people who have produced wines from these locations, being able to discuss the terroir from where the grapes are grown and emit a passion about the final product of wine itself.  Truth in labeling laws and emphasis on where the wine came from in these small areas will help consumers to recognize place of origin with the grape variety.  Be open to the innovative packaging that is developed and tested in Australia as it should be seen as an asset to the industry where US consumers are able to easily access these wines without having to use a special tool to open the bottle, box or wine pouch.

No one would ever think to take a wine tour around the entire United States of America, much less all of California.  Much is the same for Australia in that wine regions need to be divided, recognized and absorbed for each of their parts that make up the entire sum of its wine nation.  Promoting wine tourism is an invaluable tool to bring US consumers to the source of what Australia has to offer in the wine industry – you get to see the terrain and feel the climate, understand the geographic differences of each region and why certain grapes thrive better in some regions versus others, along with sampling the wine with local cuisine created by new, emerging talented chefs from Down Under.

By continuing to discuss the regional differences in Australian wines and how they relate to more familiar regions, US consumers are then given a frame of reference and a comfort level that allows them to feel safe in further exploration of what Australian wines truly do have to offer.–Jenny Benzie

currentVintage recommends:

Hope Estate Chardonnay, Hunter Valley (New South Wales), 2009, $15

95% Chardonnay and 5% Semillon;  Barrel-fermented with a restrained use of new oak.

Betts & Scholl Riesling, Eden Valley (South Australia), 2008, $30

The Wine Spectator 92 points: ‘Light, crisp and beautifully focused, with cantaloupe, papaya and lime flavors that bounce easily across the palate and into the long, fragrant finish. Subtle and absolutely enticing. Drink now through 2016. 250 cases imported.’ Nov 2008

More from cV on Betts & Scholl

Mollydooker Shiraz “Blue Eyed Boy”, South Australia, 2009, $54

Wine Advocate:
‘The 2009 Blue Eyed Boy Shiraz is a 20% Langhorne Creek and 80% McLaren Vale blend matured in 71% new and 29% 1 year American oak. Very deep garnet-purple colored, it is profoundly scented of blueberry and black cherry with touches of mint, mocha and the faintest whiff of damp loam. Very full-bodied, the bold, ultra-ripe fruit is well supported by medium-firm chewy tannins and medium-high acid, leading to a very long and pure if slightly warm finish. Drink this one 2012 to 2017+.’ – 92 points, Lisa Perrotti-Brown, www.erobertparker.com

Wine Spectator :
‘Rich and ripe, with a burnt edge to the spice and dried tomato flavors that remain strong against the blueberry and plum fruit. The tannins are well-meshed. Best from 2012 through 2018. Tasted twice, with consistent notes.’ – 91 points, Harvey Steiman, www.winespectator.com

We Love Shiraz:
‘The 2009 Blue Eyed Boy is 100% Shiraz from the Mollydooker Home Block Vineyard and Langhorne Creek Vineyards. The wine has an intoxicating spicy nose with hints of blackberry and strawberry. In the mouth the wine fully coated my palate with velvety tannins and flavors of plum, chocolate, coffee and blackberry. The purity of this wine was amazing. It was a unified presentation of fruit with a complex flavor profile. The lasting finish had evolving flavors that begged me to take another sip. This is the best Blue Eyed Boy (BEB) I have ever tasted.’ – 98 points, Brian Pasch, www.weloveshiraz.com

More from cV on Mollydooker

Jenny Benzie is the owner of Pour Sip Savor, a forward thinking wine business in which she is able to provide ‘An Assemblage of Sommelier Services’ by creating wine education opportunities for consumers, private client wine services, restaurant wine list consulting and brand ambassador to wine regions from around the world.  Her sommelier expertise has been honed by working at some of the finest establishments – Caneel Bay Resort in St. John, Michael’s in Santa Monica, Cafe Boulud in Palm Beach and The Pearl on Nantucket.

At currentVintage, we love it when our customers tell us how much they have enjoyed something they bought from us–whether it is clothing, wine, cheese or home goods!  When they take the time to send us a photo, well, we’re over the moon!  Sometimes people stop in the store wearing a cV purchase, so of course, like a proud parent, we have to snap their picture.  You can see these on the cV Facebook Page, where we have an album entitled “Seen in cV”.   But for those not on facebook, we’ve compiled a little “cV Hall of Fame”…

cV on facebook

We always say that tasting is the best way to hone your palate and learn more about wine…but what about those situations where you don’t want to drink too much, have to drive home or attend a trade tasting with dozens or even hundreds of wines?  Well, you probably oughta spit.

There is, however, an art to spitting–which may seem a little unfair, in that in order to sharpen your wine skills you have to develop your spitting skills, too?!

Well, forget about fair and start developing your spitting style.  There are a few “correct” ways to spit;  some say a slow, steady stream, others say fast and furious.  I find that different methods are necessary in different settings.  While I love having a big sip and letting the wine cover every tastebud, rather than swishing it around like mouthwash, most of the time, a half oz taste is all that is safe when it has to be expectorated with precision.

British Wine Critic Jancis Robinson makes it sound downright regal.  Hers, we will call the “Royal Spit”:

“When it makes sense to spit, you should be proud rather than ashamed to do it. You may associate expectoration with rather seedy old men and pavements, but wine people have perfected the art of doing it with great style. ‘Spit with pride’ might well be the wine taster’s motto. The stylish spit is forceful, an elegant trajectory with not the merest suggestion of a dribble, aimed dead center of the spittoon.”

Royal wave optional.

While the goal here is to illuminate the reasons and methods of spitting, it should be noted that some don’t encourage spitting at all.

Teobaldo Cappellano is considered a legend and one of the last great traditionalist winemakers in Barolo. In 1983, he banished all journalists from his cellar unless they agreed to review his wines without scores.  As a result, he is not very well-known in the United States — but is held in very high esteem in the wine world.  In regard to spitting, Cappellano said, “If there is one thing that makes me crazy, it’s spitters of wine…the ones who taste a wine by rolling it around in their mouths and then they spit it out. I worked my butt off to make wine to drink, not to spit!”

I’ve heard that sentiment from many a French winemaker, too, but that philosophy can be trouble without a wooden leg,  I’m just sayin.

For more musings and demonstrations on spitting, check out these links. At least, if you do find yourself in a setting in which you need to spit, you will be prepared to do so with confidence, if not style.

The Fine art of spitting:

http://www.spinthebottleny.com/spin-the-basics/the-fine-art-of-spitting-2

Cesare Casella and Elisabeth English

The 15th annual Nantucket Wine Festival has wrapped and the clinking of glassware subsided.  It was 5 wowza days of learning and meeting while having the most fun possible.   Most folks have now boarded a plane or boat to carry them home, while we business owners are working overtime to ready ourselves for Memorial Day weekend.  Where did those 5 days go?  It was kind of a blur…

Opening night at the White Elephant was a brief, but essential 2 hour party featuring Veuve Clicquot.  People were electrified for the start of the festival and elated that the gloomy weather prognosis was wrong, wrong, wrong.  My friend Cesare (Salumeria Rosi, NYC) and I continued the evening at The Pearl, where we had plate after plate of inventive morsels (and glass after glass of Veuve rosé) dining at the bar.  Like Cinderella, I was just barely home by midnight.

Farmstead cheese plate

Thursday began with a cheese course for breakfast and 6 glasses of wine.  Perhaps you would call it brunch, in that it was 10am, but breakfast sounds more outrageous and it was my first meal of the day.

I’m all for cheese for breakfast, anyway, but these were special cheeses, selected by Matt Jennings of Farmstead in Providence and Ihsan Gurdal of Formaggio Kitchen in Cambridge and NYC.  It was billed as an Old World-New World “smackdown”, with Matt representing New World American farmstead cheese.  It was amazing how they each had selected, without prior consultation, plates of contrasting, but complimentary cheeses.  Our table loosely agreed that it was a tie for the most part, but for me, the New World Ascutney Mtn. raw cow’s milk  from Cobb Hill Farm commune in Vermont–golden yellow and rich, caramelized flavors–gave Matt the victory.

I followed my cheese & wine breakfast with a champagne lunch.  A rock star champagne lunch, actually, meaning the cuisine of Seth Raynor (Pearl, Boarding House, Corazon del Mar) paired with the champagnes of Veuve Clicquot in an exquisite outdoor setting.  It was the 2nd annual “Nantucket Women of Wine luncheon” hosted by Veuve, and Mother Nature must have been in full favor of the event.  It was a lovely opportunity to connect with other businesswomen from the Nantucket community and luxuriate in  food and wine splendor–French Kiss oysters poached in Grande Dame, Grande Dame-braised lobster and toasted vermicelli…!  Poor Dominique Demarville (Chef de Cave)–he arrived late, newly initiated to the troubles of fog, airlines and island transportation.

Of course, one does not ideally follow these two events by going to work for the rest of the day, but alas, duty calls.  It was a busy afternoon of visits and sales and before I knew it, it was time to pour at the Comte Senard table at the Nantucket Wine Festival Gala.  If I was to be behind one table and taste wines of only one winery for the entire evening, this was where I wanted to be.  One, because Beatrice Senard is so fabulous and chic, and two, because the wines were possibly the best of the night.  Beatrice greeted me with a welcome sip of Bourgogne Blanc and from there, we progressed to the Premier Cru Les Valozieres, and TROIS GRAND CRU….2009 Clos des Meix, 2007 Les Bressandes, 2006 Les Paulands.  What a pleasure!

I did manage to sneak a taste of Alex Gambal’s 2009 Puligny Montrachet from winemaker Fabrice Laronze en route to our table and also had a night cap of Tim Mondavis 2008 Continuum while noshing on porchetta from Salumeria Rosi.  From there, Mark and I joined Cesare and Lia Tolaini-Banville of Tolaini Estates for a late bite at Lola 41, before continuing on to the obligatory bottle of Veuve rosé at, where else, The Pearl.  I forfeited the Coach in lieu of the Pumpkin, and stopped by the Club Car for a midnight tune at the piano on the way home.

Dominique & Cesare

Nevertheless, Friday began at 5am, when my feline alarm clock encouraged me to rise.  It was a big day and there were preparations to be made;  we had two major wine events scheduled at currentVintage.  First off, Lia Tolaini-Banville was pouring Terlano “Vorberg” Pinot Bianco plus two Tuscan reds and Cesare was hand-carving 30-month cured prosciutto paired with Petticoat Row Bakery baguettes.  The prosciutto melted in your mouth like none other and the bread was perfectly chewy and delicious.  Next was our Veuve Clicquot champagne tasting and bottle signing with Dominique.  We held the same event last year and all who attended were euphoric over meeting the gentile winemaker and sampling the beautiful wines from his hands in such an intimate setting.  It was one giant photo op, as we took group pictures with Dominique and a 1931 Veuve yellow taxi.  That was last year–this year was a mob scene.  There was hardly time to pop the Grande Dame as festival goers and winemakers packed the house.  It was the largest turnout for a retail store of our size ever, according to Veuve, a testament to Dominique’s popularity and the majesty of Veuve Clicquot.

What next?  Oh, yes–it was opening night at Ventuno, the new Italian restaurant from the team behind Straight Wharf restaurant and Provisions.  The opening was hotly anticipated as it was in the former location of beloved island institution, 21 Federal.  Although the end of the 21 era provoked nostalgia, and even tears, the new reign offers excitement and imagination in its menu and wine list, both welcome on the Nantucket culinary scene.  It was a who’s who table, organized by Sarah Powers of Kobrand, including Mike Trujillo, winemaker of Sequoia Grove (and a few other prestigious properties), and Chris Silva, the charismatic, fun-loving CEO of St. Francis Winery.  Cesare guided us through the offerings, both food and wine, and we proceeded to order almost everything on the menu, sometimes twice.  Highlights from the intriguing and affordable wine list included the lovely Ceretti Arneis and dry, but layered GrosJean Freres Petite Arvine.  The pasta star of the table was most definitely braised rabbit strozzapretti, although I loved my whole wheat pasta with ramps, morels and ricotta, as well.  Teeth brushed and tucked in just before the clock struck 12.

Joel Gott at cV

Saturday–let the Grand Tasting begin!  currentVintage had a new location this year, sandwiched between Cain and Frog’s Leap in the cooking demo tent.  We showed our cV Signature RRV/Sonoma wines alongside vintage grape-themed jewelry from the 1930s-70s, both to unanimous (as much as we could hear) praise.  Between the Grand Tasting sessions, we hosted Joel Gott for a tasting & bottle signing of some of his favorite wines.  He threw in a fashion show, modeling western shirts and departing with a new addition to his wardrobe.

Joel Gott in his new old shirt

Saturday night, I attended a wine tasting party, featuring Bodega Chacra, Sequoia Grove and St. Francis paired with Pi Pizza and Pappardelle Bolognese from the Pasta Goddess.  Given the preceding 72 hours, I thought almost nothing could dazzle me, but the Sequoia Grove chard, St Francis VV Zin and trio of Bodega Chacra Patagonia Pinots totally wowed.  So did the charming Piero Incisa della Rocchetta, founder of Bodega Chacra and member of the Tuscan family that brought us Sassicaia.  His totally cool vibe and euro-style made it even more of a surprise that he’s crafting exceptional single-vineyard Pinot Noir in the hinterlands of Patagonia from 55-80 year old vines…we might have to go and visit.

The only thing that got me through Sunday was knowing that the next day was Monday.  We had another awesome day at the Grand Tasting and I got around to visit some old friends and savor some new wines, as well.  The grand tasting segued into a Sinskey Family BBQ at the Boarding House, where Rob Sinskey poured his Abraxas and POV and Maria grilled duck sliders.  And just to gild the lily, there was a NWF staff party that night at the Lombardi barn, featuring a veritable feast of roasts and pastas and 200 or so leftover bottles of wine.  I joined briefly to toast the team and sup with Ray Coursen of Elyse, and then, it was homeward to savor it all.

In the vineyard with Tim Mondavi, daughter Carissa, and Bayla of Continuum

GUESS WHO’S COMING TO THE NANTUCKET WINE FESTIVAL 2011?!

Oh, how we love the Nantucket Wine Festival…the annual ritual of welcoming old friends and making new ones—meaning, of course, people AND wines.  We’ve made many friends at the NWF through the years, and brought other friends to the event, both luminaries and patrons.  This January, Mark and I had the distinct honor of meeting Tim Mondavi and luring him to be the Nantucket Wine Festival Luminary of the Year.   His legacy as the winemaker for Robert Mondavi is laudable as is his impressive new label, Continuum Estate, and its commitment to excellence in winemaking.  Continuum makes “a single red wine produced with clarity of focus at the highest quality level”, a blend of varieties from the cabernet family, and aspires to the level of a first growth Bordeaux.

We have in stock or can order wines from any of these producers, including Continuum Estate.  Our selection is all the more compelling due to the inclusion of  these esteemed makers.  Offered here are some photos of the many friends of currentVintage–on both our turf and theirs.

Lunch with Tim and Carissa Mondavi

Alex Gambal in Beaune

Sean Larkin in currentVintage

Jack Larkin of Jack Larkin in cV

with Don & Joanne of Shibumi Knoll

John Arns and Sandy Belcher in currentVintage

with Ray Coursen at Elyse

Sonoma Coast lunch with David Hirsch

Maria and Rob Sinskey

Tyler Thomas, Donelan winemaker, at Cyrus

Michael & Fiona Ragg of Mischief & Mayhem at cV

Michel Anglada of Anglada-Deleger, in Beaune

Domaine Comte Senard in Aloxe-Corton

with Kristen at Newton Vineyard

Hourglass

Seminar with Elton Sloane of Robert Craig Winery

Andy Peay pouring for me and Ziggy the Wine Gal

Magnificent Palmaz winery

Big Bottles at Miner Family

Cesare Casella, Chef-Owner Salumeria Rosi Parmacotto, NYC

60+ Days on the fly!

vintage finds, wine discoveries, dining, family, friends, fun

]]> http://currentvintage.com/blog/2011/04/27/where-weve-been/feed/ 0 http://currentvintage.com/blog/2010/12/12/holiday-style-when-you-care-enough-to-look-your-very-best/ http://currentvintage.com/blog/2010/12/12/holiday-style-when-you-care-enough-to-look-your-very-best/#comments Mon, 13 Dec 2010 04:20:36 +0000 admin http://currentvintage.com/blog/?p=2004

We know, we’ve been there.  The invitations are pouring in and you haven’t a clue what to wear–or even how to decipher the dress codes:

“Festive”, “Cocktail”, “Holiday Casual”…

Take a page from Teka’s style book and look right on, whether you decide to go swanky or casual or uptown or down.

cV continued to get a lot of press and was featured in a gorgeous 6-page spread in Cape Cod Life.  There were numerous trips…California, NYC, St John, France…and we launched our signature cV wines, including our 2008 currentVintage “Boschetti Vineyard” Pinot Noir.  There were wine tastings, photo shoots, and VIPs–the store practically  pulsated with energy and inspiration!

Most importantly:  I got engaged (!), then, currentVintage had its first store engagement (he proposed to her in cV!) and, our little Rosie (*star employee*) got married.

Here’s a look at a few highlights…

Our first proposal at cV!

She said "I do"! Congrats Brendan & Kate!

Rosie & Ivan got married!

Getting engaged at the Wauwinet...

...on our 8th anniversary!

11th Annual Lingerie Fishing Tournament

Wendy Schmidt & Co at Petticoat Row

Dominique Demarville of VCP!

Content at Caneel Bay

Stylist Julie Biondi (ctr) & friends

cV models in Cape Cod Life

MLK Jr Day at Glide in San Fran

B-52s Kate Pierson in cV

modeling Cheryl Fudge (who just opened a store in Santa Monica)

Actor Sarah Fraunfelder modeling for cV

Burgundy:)

Many a Grand Cru...

with LA Lifestyle Chef & "Food to Flowers" Author, Lulu Powers

Meursault & Margaux

NFF Party with Kim Corkran of Cape Air, Kate Brosnan & Tom Scott of Plum TV, Caterer Susan Warner

going to The Bazaar in LA, Pre-Grammys

La Superica in Santa Barbara

with Dan Kosta of Kosta Browne

cV Signature Wines launch at Nantucket Wine Fest

Michael Ragg of Mischief & Mayhem, Burgundy

Daffodil Day

at The Vanderbilt in Newport