Good Morning!

I took a chunk of last week off from blogging, not because I had nothing to say about wine, but my “work” project got totally outta hand and I had to get that done so I can focus on my favorite subject ever, wine. Sorry to the faithful who follow me daily…I will make it up to you by giving you a little information that might interest you.

Most of you know I was selected as a contestant for the PBS reality show The Winemakers season II. Well, being on the show has been a “Best of times, Worst of times” kinda senerio for many of us. The production started in California and then we flew to France and shot a few episodes and then when we returned to the states, the funding for the show was gone and since it is a PBS show, it has to be sponsored. Getting sponsorship for a show that is alcohol production based is quite difficult. This entire process started for me being selected almost 2 years ago. But last week we were informed by the producers that the show has been picked up by an large cable network and now money is not the issue, it’s who in the original cast can still be a part of the show…it’s kinda a showbiz thing.

Anyway, the show’s basic outline is take 12 people from all walks of life and see who will be the next winemaker. The show’s winner will get to launch a 20,000 case wine brand from wine we make in Rhone, France. So, with this information, I figure I better start drinking Rhone wines and reading more about the area. Yes, I was there before and I have Rosetta Stone, but this time will be different. What I learned from the last trip and watching how reality tv works is this….what they tell you to study for, will never be ask and what you least expect… that’s what will happen. They will part you in teams and make sure you have very different personalities together so that the head butting will make for excellent drama.

I liked the overall experience and I learned a ton about myself, how I maintain my behavior and how I like to be treated. What I learned about wine while we ere there, the winemakers were full of information and if you ever got a minute with them, they were a ton of knowledge. Most of our time was spent waiting for things to be set up or decided. They would prep you for tasks and challenges and then the challenge would change, so you have to remain flexible and engaged in the process. I learned that I will look like a country hick when this airs…I did not speak french, I still had major hearing issues (before my cochlear surgery) so I assumed if I was saying something incorrectly, someone would correct me…not so much…so I am sure you will be wildly amused by the first 4 or 5 episodes, when we shoot the last episodes, hopefully, I will sound a little be sharper!

I will keep you posted when and where we are filming the last episodes and when it will air and hopefully you can cheer for me from the couch. But I will be writing more about Rhone and Rhone styled wines as I educate myself for whatever is ahead, so I will share with you what I learn.

Rhone, France is split into two very different wine regions. Northern Rhone is about 40 miles long and the only red wine grape grown in Northern Rhone is Syrah. I connect Northern Rhone’s Syrah with steak….When I was younger I liked my steak well done with A1 sauce. As I grew up and my tastes changed I went to medium, to medium rare and honestly today, I like New York strip still pink and cool in the center. The Syrah from Northern Rhone is not blended with other reds, maybe whites but never reds. It is earthy, meaty, almost wild and gamey tasting to me. I love it with steak, lamb and anything grilled. If I were going to eat a steak at the medium stage now in my life, I would want a Cabernet Sauvignon not a Syrah from Rhone…just sayin’…the two are a match made in heaven. Syrah from Rhone is a food wine. That means, for me, I have to have something to eat while I am drinking it. It is powerful and the younger the more kick it has. OK, just so you know, I am not knocking this wine at all. I have really come to love this wine. I think it is an acquired taste, like scotch or licorice. The first time you have it, I doubt many people say, “Damn, that tastes great”.

You can find great Northern Rhone Syrah at the local wine shop from $12-100 bucks…Look for labels that say Hermitage or Cote-Rotie and you will not be disappointed. The french have been making wine for 1000’s of years and it will not have the same punch of fruit you find in New World Syrah, like the US, Australia or Chile…get some and try it with the steak and tell me what you think about the pairing!

Tomorrow, I will discuss the white wines of Northern Rhone and hopefully you will learn a little something with me!

Much LOVE and wine,

Tammi