TASTE CULTURE

Balance has been the key thus far in the several chapters I’ve experienced along my journey and growing knowledge for different wine cultures. I had an amazing time visiting the Ceja Vineyard, located in one of the best known wine regions, Napa Valley, California. The pursuit of visiting Ceja began with a good friend, Mario Pablo who shared a link to Ceja Vineyard’s winery with me on Facebook. After reviewing its website and reading the history of Ceja I knew I had to meet with the owners. Ceja is minority owned by a Mexican family and ran by women of three generations. I was impressed with their background and felt a special closeness to it.

I called another close friend of mine, Dowdy Giles, and asked if she would join me on this trip. A quick yes, followed by an immediate booking of a flight to California, the two of us packed our bags and were on our way the very next morning. We arrived in San Francisco and had plans to first meet with Dowdy’s aunt near Berkley. We had an excellent Mexican brunch; soft burritos and rice. This set our way to focus on the primary reason for our visit. At Dowdy’ aunt’s home we studied over a few maps and were able to agree on a short thirty-five minute route to Ceja Vineyard.

Morning Brunch

Stepping out of the car and taking in our real first breath of fresh Napa Valley air and looking around us, all we saw was a stretch of land miles long with floating vines. We made our way to the tasting room where we were welcomed with familiar salsa music. I instantly felt excitement rush through my body and knew I was in a Latino vineyard. The music made me want to dance; however, I contained myself and continued to observe the new surroundings.  Along with the music that was playing the tasting room had a very Spanish feel to it. Its marble floors, special artwork featured Dia De Los Muertos, or “day of the dead,” and drawings of the future wine tasting room to be built later this year were also there for visitors to view and look forward to. We were first greeted by Barbara, a nice woman who worked in the tasting room. A few minutes later we met Dalia Ceja, Director of Sales and Marketing. It was her bright and enthusiastic personality that opened up a wonderful conversation and shared more information about Ceja’s foundation with us.

While speaking with Dalia, Amelia Ceja, Dalia’s Mother, Owner, and President of Ceja Vineyards came out of her office introducing herself to me in Spanish.  Amelia is second generation of the CEJA vineyard and as her daughter described her best; one of the friendliest women you will meet that can light up a room with her smile.  It is no wonder where Dalia gets these same traits. Amelia was also very open. We learned that the hard work from her parents were migrant workers from Mexico and worked the vineyards in California first. Shortly after, Amelia arrived in California and joined her family during the harvest time. The love for farming has definitely been instilled in Amelia. However, the real passion arose when the love for wine was discovered. Amelia met her husband and together they purchased the vineyard in the heart of Napa valley in the late 80’s. In the 90’s the first vineyard was planted.

We tasted Ceja’s wine: Chardonnay, Pinot Noir, Cabernet Sauvignon, a house blend, and a dessert wine. All the flavor profiles can be accessed on their website, CEJA . After enjoying the owner’s lovely company and tasting their selection of wines I assumed we were through for the day, but we were invited to stay for a late lunch as Amelia’s son Ariel would join us. The food was excellent and no surprise, concreted the absolute feeling of Spanish ambiance.  We ate tortillas, carne asada, salsa, rice, and drank more wine. It was wonderful to continue speaking with Amelia, Dalia, and Arial over a delicious homemade meal.

wine yay!

As the evening came to an end I could only think to myself, that none of this experience would be fun alone.  I’m glad I was able to share this with my good friend Dowdy, and to meet such kind people who enjoy sharing their knowledge and love for wine. A toast to Ceja Vineyards! Amazing people making amazing wine, a balance that is fresh, warm, and not to be missed.

Taste Culture

Harvest time with Mellisoni

12:30 A.M. a late drive through the pass Britney and I arrived in Lake Chelan. Tired and exhausted we checked into our room and waited for morning. Unfortunately, we woke up to a 6:00 a.m. alarm as I was under the impression we would begin clipping grapes at 7:00. We arrived at Rob and Donnas, Mellisoni Vineyards at 7 a.m. sharp only to find out that they weren’t going to start until 8 am. Six hours of sleep and on an empty stomach, the misfortune of not checking my FaceBook was reiterated to us as Rob said, “We updated our start time on face book.” As hard as it was then to believe this would be the start to our trip I was actually very happy to be on the Mellisoni Vineyard overlooking Lake Chelan once again.

We began with an early morning breakfast as a few more volunteers arrived to help. I enjoyed the keish accompanied by a glass of Gewürztraminer; though wine not being my typical choice of beverage at 8 a.m. in the morning. Rob and Donna handed out a pair of clippers to everyone prior to our hike up the steep slopes where the vines rested. Rob showed me how and where to cut the vines; selecting a rich batch of grapes was important and making sure to remain cautious was also significant as we were told cutting fingers could be easy. Exciting! I began the process cutting bundle after bundle. Each row had a group of people to cover ground at a faster rate.

The grapes were a deep vivid purple and their color intensified the breathtaking view of Lake Chelan. While cutting the grapes I ran into a lot of spiders, but I did my best to ignore such terrible distractions. I ate a few grapes. The delicate, rich, supple flavor of juice from the grapes filled my mouth and I was reminded of the first taste of these delicious grown grapes. After we were done with the picking, clipping, (and the eating of the grapes), everyone dumped their grape filled buckets into a giant bin. The entire process was incredibly humbling and the valuable knowledge I gained has given me great appreciation and respect for Rob and Donna’s dedication to their vineyard. I couldn’t forget how much work harvesting is and it wasn’t over just yet. Now that the picking process was completed we were off to another vineyard for the pressing of the grapes.

Next was our drive to Tildio Winery to begin the crushing or “pressing” process. We met Rob at Tildio and the bin was removed from the truck with a fork lift and dumped into a silver contraption which would press the grapes flat until every ounce of juice had been squeezed out. This process takes a little over an hour to complete; not as fast as I presumed. After the grapes are pressed the juice runs down a pipe and into a tank where it will sit for a short amount of time which is then followed by the process of aging and bottling of the wine. We were excited to contribute and take part in the harvesting activities while learning more about the vineyard and its wine we would be representing. The day only continued and we decided that we would take a break and head into town for brunch.

A jump and skip away we were in downtown Chelan. We found a small grocery store with a restaurant inside. The menu featured crepes, a favorite of mine! Crepes in my opinion are the perfect meal; bordering similarities to a pancake however an entirely different creation. The additions or toppings if you will, is my favorite part of a crepe and done right leaves me more than satisfied. After brunch was a short drive to Tsillan Cellars, a rather big vineyard near the shores of Lake Chelan. Award winning wines were on sale so we decided it was necessary to make a quick stop. Plus saying hello to Tsillan Cellars owners, Bob and Ken was also a must. We purchased a case of twelve bottles; A variety which included a Gewürztraminer, Dry Gewürztraminer, a Riesling, and their Pinot Grigio. We relaxed and enjoyed a few glasses of wine. A truly perfect afternoon after a thrilling activity filled morning.

Later that evening it was time to make our way back to Mellisoni again. We made a bon fire, ate gumbo, and of course enjoyed more wine together. I shared a bottle of Malbec from La Guarda Vineyards in Argentina. It is one of my favorites from this vineyard and loved the compliments I received on the wine.  As time passed we saw the moon make its way over the lake revealing its blissful reflection on the water. The night continued with lots of sharing; great conversation, laughter, stories. Rob and Donna were very generous and shared with us multiple bottles of wine from their collection: syrah, Pinot Grigio, and the 45 degree blend. We thoroughly enjoyed them all.

As the night ended I thought to myself how much I loved the bond that had been created that day over a true passion we all shared for wine. Harvest was a great experience and just one of many more I hope to experience.

Taste wine

Taste Lake Chelan

Taste Culture

Lake Chelan's Mellisoni

Tsillan Cellars!

Grapes!

I have visited many vineyards, but none like Mellisoni. A four hour drive east of Seattle, the Mellisoni vineyard sits on a ten-acre lot hill overlooking beautiful Lake Chelan. The view was phenomenal and breathtaking as the surrounding mountains and the vibrant lake from the suns reflective sunlight lay in front of my eyes. Behind me were steep slopes with vines, where owners Donna and Robert Mellisoni eagerly awaited my partner, Britney Stevens, and I.

It started with a phone call to Mellisoni vineyards and now the time to bond over some fine wine with Robert and Donna. The feeling would be transparent to meeting an artist you are a big fan of. I was inspired by the stories I read about Mellisoni Vineyards, which lead to this very moment, meeting the owners and learning more about their wine.

We began our evening conversing over the award winning wine that Mellisoni produced this past year. We started with their Double Gold winning 2010 Pinot Grigio (Seattle Wine Awards 2011). Words are hard to come across when describing how great this wine is, but I will say this, it’s worth every drop. The taste was perfect; nothing was overpowering and the aromas only compliment this wonderful wine; the first words that come to thought and taste for the Pinot Grigio was sweet apple pears, with and a hint of honey. The aromas consist of fresh pears, apples, and a hint of flowers. Every sip felt like my mouth was biting into a fresh apple without the skin and crunch sound. To compliment the wine were amazing bell peppers with melted cheese, sides of salmon, cheese and crackers all of which paired well with the wine.

Followed by the 2010 Pinot Grigio was the 2008 Gewurztraminer. It has a sweet yet spicy texture that landed on my palette triggering perfect satisfaction. I would pair the 2008 Gewurztraminer with rich seafood dishes like salmon, tilapia, and clams, or better yet with Asian dishes (Thai Food) to balance the sweet and spiciness.

As we sipped the conversations veered into an exchange of industry stories. I shared my background, especially my passion for the wine industry, which is grounded in my love of culture and a sense of community. I’m often amazed in how wine makes people personable – turning strangers into friends. I admire the aspect of building relationships while drinking great wine. Rob and Donna shared their love and passion for the wines they make and explained their inspiration to open a vineyard. Their revelation developed after multiple trips to Italy. A local wine maker gave them advice that dug deeper than the very roots of the vines on the hills of Chelan. His advice was clear, “make wines that cater to your palette and enjoyment, because if no one else likes it, then at least you get to enjoy your own wine.”

They built their winery on that simple principle and since then have crafted award-winning wines including awards from Seattle Wine Awards, Tri Cities Awards, and rankings from Robert Parker’s panel. I asked Rob for a vineyard tour in hopes of both taking in the view and getting a chance for grape tasting. I figured it was worth a try to ask since I had never tasted wine grapes from vines before. And besides, closed mouths don’t get wine.

We made our way up the hill on a Rhino, which allowed us to ascend the immensely steep and gravely dirt road with ease. The wind was blowing hard, but that didn’t stop us from having a good time. That monster of a hill opened to an amazing view of Lake Chelan and the brilliant vineyard.  A few deer greeted us as we approached the vines. They didn’t stay long, which is better news for the vines. I noticed that I forgot my camera so Rob took me back to the house to get my camera (I know spoiled little brat I am).  We sped down and retrieved my camera and a wine bottle and went back up. We wondered around the vines as they explained the differences of grapes.  I thought to myself, if the deer and birds enjoy the grapes, then I’m hoping I will too.

The Riesling grapes were amazing in taste. I never knew that wine grape skins were rich and thick as a banana peel with soft sweet juices escaping onto my palette as I bit down onto it. I chewed the grapes, savoring the texture of their skin, spitting out the seeds, and drank my wine. I loved the taste and more so trying to understand how these grapes made this great wine. The Gewurztraminer grapes were a deep purple, however Rob informed us that during the pressing process, the skins are not included, which allows the wine to turn into a light caramel color.

The Pinot Grigio wound up being one of my favorites. Again the skins were thick, rich in flavor, and juicy. All of the grapes had seeds, which in turn determines the ripeness (the darkness of the seed determines harvest time). Nets are used to cover the vines to keep out birds. But who could blame the birds? The grapes are not only scrumptious but left me wanting more.

We got back on the four-wheelers and rode higher up the hill to see more of the vines that were new and still growing for future harvest in a year or so. The climb upward led to a scenic view that I will never forget: a panoramic view of the vineyards with the sun setting on beautiful Lake Chelan. We saw waves, beautiful mountains, and the surrounding areas that embrace the lake.

We continued to bond with talking more about our business, being wine of course, but also about our ability to share our passion with the world. Mellisoni wines kept me thinking of what someone in Shanghai or Hong Kong would think after having a glass of their Pinot Grigio or Riesling. The possibilities were endless. Such great wines should be shared with the world; why else have wine if we can’t share it as we did with Rob and Donna?

The experience to share the wines was amazing, the stories behind the wines, while bonding in the enjoyment of the present, that’s what great wines are for.  People in China, Singapore, Japan, or even Canada should pop open a bottle of Mellisoni and have a great time together as we did; Great wines, great people, and most of all enjoying the taste of culture from Lake Chelan.

I have been fortunate to witness and experience the diverse cultures of the world; from the chaotic boarder markets in Hong Kong and Beijing, to walking down long gravel roads in Uruguay in search for the finest wines, all which culminate into my love and appreciation for culture. Though differing in location and grapes, all of my travels have been bursting with diversity and a strong sense of community.

These very activities, the act of enjoying exceptional food, great conversation paired with some of the greatest wines are what made me fall in love with the wine industry. Following my passion for wine, culture struck my curiosity with learning about the origin and manufacturing process of wines. My interest came to full maturation while visiting the stunning French seaside village of Villefranche-sur-Mer. Since then, my quest for fine wine and exceptional culture has carried me till this day.

It isn’t where or how the wine originates, but why it was produced that gets to the basis of wine culture. Wines handcrafted in diverse cultures are produced to fit the taste buds for the local cuisine. A great example would be Argentina, famous for its Malbec, which pairs incredibly well with the steaks and other prepared meats that are staples for Argentinean cuisine. Wine is more than just red or white. It is both a true art form and a science. The time consuming process of wine making is collaborated from the initial harvest, to fermenting and aging, to the final stages of bottling. I also learned that shipping and sipping doesn’t differ between wineries despite their location and grapes.  From my travels, I conclude that wineries have the same end in mind: making the best wine possible for themselves and others. This, I believe, is how we taste culture. Wine possesses culture in every sip. Beginning with the handpicked grapes, wine brings out differences in itself but also among ourselves, good and bad. But it’s the good that we should celebrate and rejoice over a great wine.

As Jody Elsom from Elsom Cellars shares, we can have differences and come together, drink wine and enjoy one another’s company.  Though some wines may think they are better because of where they originate from, this is not always fact. Wine culture begins with the grapes. The “artist” who chooses when and how the grapes will be produced is what truly starts wine culture. So join me as I travel around the world drinking fine wines and brining you back what different cultures I experience.

I suggest holding your glasses up and proposing a toast to fine wine, as you celebrate and sample the richness of culture.