Italy: Cascina Luisin

1913 marked the inaugural vintage for Luigi Minuto thus forming Cascina Luisin. This set up the Minuto family to become one of the oldest wine making families in Barbaresco.  Not only are they one of the oldest, but they were the first to bottle and sell wine on a commercial level in the early 1930s.  It is important to remember that unlike other regions in Italy, Piedmont has a very short history with quality wine making.  Post WWII gave rise to the quality we have come to expect from the Barbaresco and Barolo.  The names Minuto and Gaja are the first brought up when discussing the historical producers who paved the way.  

Today Luigi’s great grandson, Luigi, who is now in his seventies continues on the family winemaking tradition with his son Roberto.  The winery was named by Roberto’s great grandfather for his grandfather Luigi.  Roberto is 7th generation to make wine, the 4th to live under the same roof to which the winery is attached by a small patio that looks out over the Rabajà vineyard.  The family philosophy is meticulous vineyard care and they hold great respect for upholding traditional winemaking practices in the winery. 

The wines of Cascina Luisin are well known for their accessibility in their youth with great core fruit that holds up well and evolves with age.  

Barbera d’Alba Maggiur 2012 $16.95 [302904]

Maggiur lies within the greater Asili vineyard.  It is indisputably one of the greatest.  Maggiur receives more hours of sunshine than any other location in the vineyard leading to greater ripeness and maturity in the finished wine.  It is nothing short of a miracle that these vines, planted by Robert’s grandfather almost 60 years ago, have not been grubbed up and replanted to Nebbiolo.  

The wine is fermented in stainless steel then aged in a mixture of barrique and tonneaux for a total of 12 months.  The wine is full of exuberant red fruit.  Fresh raspberries and chocolate covered bing cherries harmoniously mingle with a slight vanilla spice of oak and the flowery freshness we expect from Barbera. 

 

Langhe Nebbiolo Maggiur 2012 $19.95 [302805]

These 80-year-old vines are planted next to the Barbera in Asili.  Being less than 50 meters from the boundary line of Barbaresco you get an incredible “bang for your buck” with this wine.  

Fermentation in cement tanks softens the wine and allows for a more gentle extraction of tannins while lending a unique texture.  The wine is then aged in tonneaux for 12 months.  The wine is a shining example of Nebbiolo.  Bright and fresh with notes of sweet tar and rose petals opening to reveal cassis and spice.  

Barbaresco Rabajà 2010 $54.95 [302906]

The Rabajà vineyard is with out a doubt the most historically significant vineyard with the most prestige in all of Barbaresco.  The vineyard faces west towards the Rio Tanaro.  This is literally the Minuto’s backyard.  

Cascina Luisin harvests just one hectare of the clay rich Rabajà. Yielding just around 350 cases per vintage.  The wine spends 20 days in cement during primary fermentation then is transferred to large format barrels ranging in size between 20-50 hl.   This wine is known for its great elegance and austerity of classic Nebbiolo displaying delicate fruit and age worthy tannins.  

 

Barbaresco Sori Paolin 2010 $54.95 [302504]

Sori Paolin is the best plot within the Basarin Vineyard.  A steep, sandy south facing vineyard.  In comparison to Rabajà, Sori Paolin has much richer and deeper core fruit with a slightly heavier tannic structure.  

Sori Paolin is made exactly the same as Rabajà.  Primary fermentation takes place over the course of about 20 days, then the wine is laid to rest in oak for two years.  

Cheers!

Hi-Time Beerventures: Cicerone!

 

By Don Fox

Last year I began my official studying for the Cicerone program, mostly to further understand what it is that I’m selling and how to do so correctly (Beer in a dirty glass = bad). Beginning in February, we thought it would be cool to take a group of awesome, beer-loving Hi-Time employees and start the first level of the Cicerone program with the intent on testing for the second level at the end of this year.

The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for consumers (Think Wine Sommelier, but for beer...We get badges too!). It has three levels: Certified Beer Server, Certified Cicerone and Master Cicerone.  

Curious about the program?  Check out http://cicerone.org/ for more information.  We'll let you know how we do... cheers!

 

Dining With Wines From Jorge Ordóñez

by Gary Faust

Working at Hi-Time certainly has its advantages and its perks! Last Wednesday (2/18), several members of the wine staff participated in exclusive training provided by Jack Guinan from Jorge Ordóñez wines at the newly renovated Water Table restaurant at the Huntington Beach Hyatt. The restaurant and resort are first-rate, by the way, and the staff provided great service. John Hickey from Henry Wine Group made the arrangements and facilitated the evening. We were treated to delicious appetizers, great food and a sampling of thirty wines from the Jorge Ordóñez collection. We know it’s tough work, but somebody has to do it!

When this special event for Hi-Time staff was proposed, we were excited as we have long been fans of these wines. Jorge Ordóñez is something of a modern day pioneer who recognized that the combination of soil, altitude, weather and indeed terroir make Spain a region with unlimited potential for producing world class wines.

In particular, Ordóñez sought to elevate the quality of Spanish winemaking. He also re-discovered largely ignored and under-appreciated vineyards in several regions of Spain. He challenged the American palate by being the first to introduce what were then exotic varietals such as Albariño, Txakoli and Godello. He partnered with talented winemakers and introduced San Vicente, Moncayo, Remirez de Ganuza, Muga, El Nido “Clio” and Emilio Moro to the world along with many other noteworthy wines. Before long, Americans became aware of regions such as Ribera Del Duero, Rias Baixas, Jumilla and Montsant.

Ordóñez is a tremendous creative force who continues to innovate, producing exceptional Spanish wines which are authentic, yet in line with modern taste sensibilities. His wines have earned a place alongside the fine wines of Europe and America.

We began by sampling Cava sparkling wine as Jack provided information on Spanish appellations, topography, grape varietals, styles and food pairings. We moved through clean and crisp white wines made from Verdejo, Albariño and Godello and even a surprisingly versatile dry Muscat, which would pair well with sushi and various fish dishes. In fact, all the white wines were very food-friendly and paired nicely with the scallops, flat bread and herb-roasted potatoes, which were served as a prelude to the meal.

The photos of the vineyards were mesmerizing and it’s hard to believe vines can survive such difficult conditions. Most people don’t realize that Spain is a very mountainous country with an average elevation of almost 2000 feet. Most areas are also very dry, receiving minimal rainfall. This is essentially a high desert environment with arid soil, harsh conditions and huge fluctuations in temperature. For those in California, imagine growing wine in Joshua Tree! We saw vineyards blanketed in snow in the winter and gnarly old vines, some which were planted in the late 1800s, and have survived the scourge of phylloxera. We saw a myriad of soil types including sand, granite and limestone. The low-yielding vines produce grapes of great depth and concentration.

As we moved into red wines, it was great to rediscover old favorites and try new wines. From inexpensive Grenache, Tempranillo, Graciano and Monastrell to higher-priced and higher quality versions, it was great to try them all. There is no better way to learn the wines and be able to assist customers at the store. Some of the wines were remarkable with the filet mignon, creating that perfect union of flavors where the whole is greater than the sum of the parts. The delicious wines kept on coming including names such as Volver, Breca, Tarima Hill, Triga, Vatan, Tres Picos, Ramirez de la Piscina, Muga and more.

Finally, we enjoyed two delicious dessert wines, which were quite different from each other. The Bodegas y Vinedos Botani Victoria #2 100% Moscatel de Alexandria was light on its feet, due to the balancing acidity. It went beautifully with the Sticky Toffee Pudding and was also excellent paired with blue cheese crumbles! Lastly, we savored the Alvear PX Sherry 1927, which was phenomenal on its own.

As you can see, it was a very enjoyable and productive night. How can you beat great food, company and wine in an informal yet informative setting? Thank you to Jack and John for the information and their efforts. Very nicely done and as I said, it’s a tough job, but someone has to do it!

Featured Wines:

Muga 2005 Prado Enea Gran Reserva $49.98 [301523]

Muga 2010 Reserva $23.98 [379330]

Bodegas Volver 2012 Triga $34.99 [382919]

Borsao 2012 Tres Picos $12.99 [306230]

Bodegas Jorge Ordóñez S. L. 2012
Vatan Tinto De Toro $34.98 [382655]

Breca 2012 Garnacha $13.98 [380258]

Alto Moncayo 2012 Veraton $24.99 [378524]

Bodegas Ordóñez 2011 Zerran [381005]

The Golden Palate Competition is Back!

The Return of The Golden Palate!
by Tobin Sharp
Last year, we tried a new series at our wine bar-- one that pitted our wine staff members against each other in a 'cage match' kind of wine competition, one we call The Golden Palate. In this competition, our wine staffers each select 5 wines from a preset price range ( 1st round includes wine under $20, 2nd round includes wines under $50, 3rd round includes wines under $100, the final didn't have a price range) and the wine bar customers, who don't know which staffer picked which bottles, votes for their favorite wines. Whomever gathers the most votes, moves forward. The "2nd place winner" goes home (sometimes in tears).
 
In last year's finale, in an 'Anakin Skywalker v. Obi Wan Kenobi' showdown, Zach "Le Champignon" Korhonen bested Dan Williams in a tightly contested round (with incredible wines!).

Our first match of the new year took place last Friday (2/20), pitting Gabe Barakat against Veronica Castro.
 
Here are the top vote-getting wines, and who picked them:
1. Pago Florentino 2010 Tempranillo (Veronica)
2. & 3. (tie) (both from Gabe)
• Bohigas Brut Reserva Cava
• Tarima Hill 2012 100% Monastrell
 
Even though Veronica chose the most popular wine of the night, it was Gabe Barakat who emerged victorious!

Here's the full list in the order served:

1. Bohigas Brut Reserva Cava

2. Gloria Ferrer Blanc de Noir

3. Cantina Terlano 2013 Pinot Grigio

4. Charles Smith 2013 Riesling "Kung Fu Girl"

5. Matthieu Barret 2013 Côte du Rhône Petit Ours Brun

6. Pago Florentino 2010 Tempranillo

7. Freakshow 2012 Cabernet Sauvignon

8. Bodegas Aragonesas 2012 Coto De Hayas

9. Tarima Hill 2012 100% Monastrell

10. Ancient Peaks 2012 Proprietary Red "Renegade"

Coming up in April!
Todd v. Michael
Zach v. Beate

As always, check our Wine Bar page to find out the schedule!

2015 Bracket

 

Bell's Brewery is here!

by Cathan Cokely

Bell's Brews on hitimewine.net 

As of today, the Southern California beer world will never be the same. What has been anticipated for years is finally happening, Bell's Brewery is hitting the shelves and on tap across Orange County.  Our shipment arrived today, February 23, and is here waiting for you! 

Started in 1983 by Larry Bell in Kalamazoo, Michigan, he took his humble beginning with his 15-gallon soup pot and with time, hard work and thoughtful planning, grew into a countrywide powerhouse, brewing over 310,000 barrels in 2014.

Seizing the craft beer revolution wave, Bell's Brewery never took a break from their expansion aspirations, growing their homebrew store and small brewing operation into a statewide brewing power, increasing their production up to 500 barrels in 1989. Moving forward to 1993, Larry Bell opened up the Eccentric Café which was the first brewery pub located on site of the brew house in Michigan. It was the early stages of the craft beer revolution and Bell's Brewery initially struggled in the beer industry due to them brewing more full-bodied, intensely-flavored brews while competing against the domestic beer companies, who made lighter beers in general, and in greater quantity.

As the craft beer revolution wave rolled across the U.S., Bell's saw an opportunity to seize these new growing markets and currently are distributed in 20 states including Puerto Rico and Washington D.C. through around 80 different distributors. After the initial struggle then steady continued growth in the 90s, Mr. Bell looked towards an even larger expansion in nearby Comstock with a 130,000 square foot facility on 32 acres in 2003. This was the first major stepping stone in establishing Bell's Brewery as a widely sought after brew by beer geeks across the nation. After even more demand from the growing craft beer world, Bell's Brewery added on a 200-barrel brew house in 2012 including fourteen 400-barrel fermentation tanks, new grain handling facilities and an employee care area.

The most recent expansion focused in on adding a new canning line in 2014 along with two 800-barrel fermentation tanks. A main focus for Larry Bell in the midst of all of this growth over the last 30 years was to keep the environment and community of Michigan in mind during every step. The focus of sustainability and support of the natural environment is something that Bell's Brewery believes is one of the main factors in being able to brew delicious beers as well as keep their expanding business profitable and environmentally friendly.

Starting before and with the farm they expanded to in 2008, Bell's Brewery made it a goal for their company to be “...aware of how we impact our surroundings, [so] we can act in ways that provide for economic, environmental, and social benefits to ourselves (and our children) in the future.” With environmental awareness accompanying their taste for continuous expansion, Bell's took every opportunity to lessen their company footprint on the environment at every step along the way. Beginning with the 80-acre farm in Shepherd, Michigan, they committed themselves to producing 100% non-GMO crops and using no-till farming to prevent soil erosion while also using non-water contaminating fertilizers that help improve soil quality along the way.

Once those grains are harvested, they are brought to the new facilities that have been recently constructed under the same theme of keeping an eye on nature and the future. These different facilities have numerous eco-friendly additions such as the sedum green roof in combination with a light-colored exterior membrane on the barrel house that work together to provide insulation, lower heat radiation and reduce the need for heating or air conditioning. They also use Geo-thermal heating where tons of piping are laid down underneath the earth to contribute to heating and cooling of the air being pumped into these facilities. It's not only the construction that is green-aware; they also care about the goods coming in and out by recycling almost everything they can. Whether it be the 50,000 pounds of spent grain they give to local farmers to feed their cows or their support of local farms with the Avalon farms partnership they have that supports local crops, Bell's Brewery is making it a company wide point to keep the environment and local community in mind.

While their process and quality standards are something to admire; it is true that the end product is the real gem of Bell's Brewery: the delicious brews that arrived at our store today. Below is a list of all the beers currently available for us with brewery descriptions. We should be seeing more seasonal brews as time passes but this massive load of different beers and styles should help keep you busy till then.   

Oarsman Ale

Designed as a flavorful session beer, Oarsman Ale uses a classic German brewing technique to impart a light, refreshing tartness. Oarsman Ale grew out of a desire to explore the tradition of session beers, trading intensity for finesse while still creating a worthwhile experience for the taster. The grain bill includes a healthy portion of wheat, while citrusy hops lend bright notes to the aroma. Fermented with Bell’s house ale yeast, Oarsman comes in at 4.0% alcohol by volume. Rather than being the dominant flavor note, the tartness in Oarsman takes on more of a palate-cleansing role, making it perfect for pairing with food.

Bell's Amber Ale  

Amber Ale deftly balances a mixture of toasted grain & light caramel notes with a range of floral, citrus and herbal hop notes, capped by a clean bitterness. This balance of flavors makes Amber Ale quite versatile as a food pairing option, not to mention being rather tasty in its own right. Whether serving as a jumping point to other styles or as a familiar standby, Amber Ale is central to the Bell’s portfolio.

Bell's Two Hearted Ale

Bell's Two Hearted Ale is defined by its intense hop aroma and malt balance. Hopped exclusively with the Centennial hop varietal from the Pacific Northwest, massive additions in the kettle and again in the fermenter lend their characteristic grapefruit and pine resin aromas. A significant malt body balances this hop presence; together with the signature fruity aromas of Bell's house yeast, this leads to a remarkably drinkable American-style India Pale Ale.

Bell's Porter 

One of our many award-winning beers, Porter emphasizes the darker, roasted aspects of malt. Hints of dark chocolate and freshly roasted coffee provide the focus, while hops remain in the background. Not as full-bodied as a stout, Porter bridges the gap between malty brown ales and our more heavily roasted stouts.

Kalamazoo Stout

Kalamazoo Stout represents stouts in the Bell's year-round roster, offering a blend of dark chocolate and coffee flavors with just a hint of brewer's licorice. One of our oldest recipes, it balances a significant hop presence against the roast malt body. 

Commonly asked trivia 

The brewer's licorice we use is gelatin-free, making it acceptable for vegetarians; the label comes from a series of portraits by a local artist.

Third Coast Beer

Assertively hopped, Third Coast Beer offers a crisp, dry bitterness with a mixture of floral & herbal aromas.

Trivia: A series of 24 different front labels map all 3,288 miles of the Michigan coastline, touching four of the five Great Lakes.

Bell's Oberon Ale

Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

Midwestern Pale Ale

Brewed with barley from our farm in central Michigan, Midwestern Pale Ale stands apart from the model of completely hop-dominated pale ales, offering a noticeable degree of malt body to counter the hop bitterness. A blend of floral & herbal hop notes provide the aromatic & flavor highlights, alongside the distinctive contribution of our house ale yeast. A crisp bitterness finishes the experience without being harsh.

Cherry Stout

Tinted ruby-black, Cherry Stout gains its signature tartness from 100% Montmorency cherries grown in Michigan's Traverse City region. Rather than doubling up on sweetness, this tart cherry varietal serves as a counterpoint to the warm, dark chocolate notes from the malt bill. Lightly hopped for balance, this stout is one of the cornerstones of the Bell's stout portfolio.

Double Cream Stout

Special Double Cream Stout derives its name from its smooth, creamy texture, not the ingredients. Completely dairy-free, this stout blends ten different specialty malts to yield a remarkable depth of flavor. With only a touch of burnt notes, Special Double Cream Stout focuses on the softer, cocoa & espresso-like aspects of roasted malt.

Java Stout

Java Stout uses a custom blend of coffee beans, roasted locally for us by Water Street Coffee Joint, to generate its intense flavor. Possessing an unmistakable aromatic punch, Java Stout has long been one of our most popular stouts.

Third Coast Ale

Third Coast Old Ale focuses on malt, offering notes of burnt caramel & other earthy malt flavors. Designed with vintage aging in mind, the malt aspect is matched to a heavy complement of hops. Sharply bitter at first, this will fold into the malt character over time and bala nce out the maltiness.

Expedition Stout

One of the earliest examples of the Russian Imperial Stout in the United States, Expedition Stout offers immensely complex flavors crafted specifically with vintage aging in mind, as its profile will continue to mature and develop over the years. A huge malt body is matched to a heady blend of chocolate, dark fruits, and other aromas. Intensely bitter in its early months, the flavors will slowly meld and grow in depth as the beer ages.

Read more about the Bell's Brewery story at bellsbeer.com.

Cismontane Tasting Room Santa Ana: Visit & Interview

Interview/photos by Don Fox

My name is Don Fox. I’m one of the beer guys at Hi-Time Wine Cellars. For people who don’t know me, my biggest passions are travel and beer. It just made sense to take a piece of my already occurring weekly beer journeys and publish them on this new blog.

For my first installment, I planned a trip to the new Cismontane tasting room in Santa Ana. Besides the location being only 7.6 miles from Hi-Time, the beer department has always had a great relationship with the brewery. The following is a Q &A with Cismontane Owner and Brewmaster Evan Weinberg, Sales Rep Jordan Smith and myself.

Don: Let’s start out by giving a brief history of the brewery and explaining the different phases of expansion the company is undertaking.

Jordan: The beginning starts with Saddleback Brewing which was owned by a group of firefighters. Evan and Ross bought the location in ‘09, we made our first batch on Valentine’s Day 2010 and we have been upgrading the system as much as we can. We just recently opened the tap room in Santa Ana. We don't have a sign up yet so the crowds are slowly learning that we are here.

Don: Yeah, a lot of internet reviews say that they love the spot, love drinking here, but can never find it.

Jordan: Unfortunately with Google, they gave us the street address here in Santa Ana but the city and zip of Rancho Santa Margarita, so do not consult Google for now. Don’t have a telephone line in Santa Ana yet either so if you can, call the RSM location and they can give you the lowdown.

Don: You’re off the grid...

Jordan: Pretty off the grid... Yeah, we have dial up here as well, most internet providers are not willing to put in infrastructure due to the industrial space around here.

Don: You can also fax Cismontane.

Jordan: I think you can fax us! I don’t know the number but you can definitely fax us. So we’ve been ripping at the Rancho location ever since; we opened here in Santa Ana last November. The first phase is complete. You guys should come down and check it out. We have a 15-tap tasting room. The next phase will include a distillery in the back corner. You can see everything back there is in pieces right now that, hopefully, will be up and running by the end of the year. After that we’ll be evaluating production to see where we want to go. I think the overall plan is to brew in this space, but that’s still a ways off. We have a lease in RSM that runs well through 2016. We love it in RSM so I don’t see us leaving but eventually- we’re almost at capacity as is. There’s not much room for growth in RSM in terms of square footage, for adding fermenters, or anything like that. So when that time comes this will be the home-base or the production site. When that happens there’ll be a lot of walls to break down. So when you guys come by and check out the tasting room, you will see that all the offices are standing on the site of the brew house.

A side note on the Santa Ana location- we are getting the space next door renovated so we can have our distribution hub from this location. So all our distributors would pick up from here which is much more centrally located in Orange County. Not sure what would happen if we move production to Santa Ana - but any RSM locals, don’t fear, we will be accommodating you guys!

Don: I’ve noticed that this area of Orange County has become a hotspot for breweries and beer bars. Did this contribute to you guys picking out your location?

Evan: Access to roads and people! We have been secluded on the mountain side long enough. We needed more space and to be in a more convenient location. With Santa Ana’s exploding food and beverage scene, what could be better?

Don: One of the things I had read was that you guys are planning to do more one-off projects here?

Jordan: I think in this location we will have a better venue for it. In RSM we’re under 2500 square feet, in Santa Ana we are over 7000. Right now we are using less than half of it, we joke that it's our storage space. We have a sailboat, a small apartment’s worth of furniture, a piano…..

Don: It’s a work in progress. Going back to your distilling here, are you going to start out with clear alcohol with the intent on future barrel aging?

Jordan: I think that’s the projection that most budding distilleries go for, unless you have a lot of money. It’s difficult to open and not sell any for 5 years. I believe Evan is really interested in doing a gin that uses all local botanicals. We’re also looking into doing a brandy. I know the laws about retail at production sites are different with brandy than with the rest of the liquors. We are taking a look at unique ways to make brandy by possibly aging the brandy in wine barrels.

Don: I’ve noticed that you guys have experimented with beer/wine blends and wine barrel aging. Does Cismontane have a connection to the wine industry?

Evan: Wine for me started in college in Santa Barbara. The California central coast is a happening spot for wine. I made a lot of friends that worked in the industry; wine makers, farmers, salespeople, and cooperages. Some of my friends got into the wine industry around that time and have since been making names for themselves. We draw on these relationships and the knowledge that I have gained about wine in a unique way from the way we use barrels, to the collaboration products we make. The Mesa, for instance, is a perfect example. Charlie Wagner, of the Wagner family of wines, and I tasted every beer we could find that was brewed with grapes. It was a hell of a night! Most of the examples we tried were of the extreme variety. We decided that we wanted to do something that highlighted the flavors of both beverages in a way that made something that was unique and drinkable. We also wanted to make sure that none of the off flavors from the wine or beer world would be evident. Off flavors can be quite different for beer and wine. We call it The Mesa because it is a small part of Santa Barbara that we were both living when we met.

Don: Jordan, the beer I’m drinking at this very moment is your creation. Do you mind telling us about it?

Jordan: Hop Dumpster. We originally brewed the beer for Mohawk Bend’s IPA Festival in December. I proposed that we do something different than we had previously done. The concept was to brew a double IPA with no specialty malt. So it’s a blend of Pilsner, Maris Otter, and Pale Two Row from Washington. This beer’s hop schedule runs contrary to some of our core beers, where we have a scheduled hop addition to the boil.  In Hop Dumpster, we add just enough hops at the beginning of our bittering process to give it the right amount of IBUs. We save the vast majority of the hops for very late in the boil to get a more intense aroma and flavor characteristic from the hops, mostly characterized by Citra and Amarillo.

Don: Is there anything new we should be keeping our eyes out for?

Evan: Hop Dumpster will be available all year long, Cerveza SNA (Veinna Lager), more barrel aged beers!!!! We are going to try to get all the specialties that we like the most out this year, and there are a lot!

Cismontane Brewing Company - Santa Ana Tasting Room

1409 E Warner Suit C

Santa Ana CA, 92688

twitter: @cisbrewco

Instagram @cisbrewco