In the Raw, J. Brix Petillant Riesling (no sulfite) From Santa Barbara

The sweet house-made tamago was still warm. So with my bottle opener I popped the crown of J. Brix's newly released Santa Barbara Riesling petillant. Out gushed the frothy liquid, like an angry genie kept captive in the bottle too long. The table and the floor tasted it before I did.

I've never drank a Riesling like this--bubbly or still--possessing such raw substance and texture. The color is muddy and opaque from the deposits being shaken. It's undisgorged, unfiltered, and unsulfited. Like milk fresh from the cow, without pasteurization, you get all the flavor. A wine like this might not like traveling too far, nor to be stored too long. 17 cases were made. It's only sold in California and J. Brix has sold out anyway. Every bottle is now out there, released to an unsuspecting public.


Santa Barbara County White Wine Sparkling Riesling "Cobolorum", J. Brix 2013

"the Goblin can be so mischievous - handle with care! More shall indeed be made this year." J. Brix

Burgundy Dinner At Alexander's Steakhouse Silicon Valley

Wine dinners have always been a main part of our service to customers. Learning more about wine through the tasting and at the same time enjoying the conviviality around the dinner table with fellow enthusiasts, nothing beats this kind of wine experience.

The most recent one we held was at Alexander's Steakhouse in Curpertino, California, a bottle's throw away from Apple headquarters. Alexander's is the ultimate steakhouse in the San Francisco Bay Area, serving decadent cuts of domestic beef and imported wagyu from Japan. Yet, "steakhouse" doesn't describe Alexander's very well. First of all the staff pampers you with fine dining service that is formal but relaxed. Secondly, while steak is the highlight, you can wish to ignore that on the menu and still have a memorable dining experience. There is a strong Japanese influence in the kitchen, evident not  just on the variety of wagyu and kobe dishes but also seafood dishes worthy of a ryokan.

Alexander's Steakhouse wine director, Max Klassen, answering questions from guests in his usual witty form.

We featured five wines, a lone Pinot Noir from Santa Barbara and the other four from Burgundy.
Bourgogne Blanc "Fleur de Vignes", Maison Leroy NV (2009, 2010, 2011)
Santa Barbara Pinot Noir "Audire", J. Brix 2011
Fixin Rouge, Maison Lou Dumont 2009
Nuits-Saint-Georges Premier Cru Rue de Chaux, Domaine Jerome Chezeaux 2008
Gevrey-Chambertin Premier Cru La Perriere, Domaine Harmand-Geoffroy 2008

All the wines were a hit. We sold out of almost all the wines immediately after the dinner. Even the lone California Pinot Noir we picked was an eye-opener, though unmistakably California, its elegant character fit in with the Burgundies. These wines are very good values, as all are reasonably priced and made in small quantities by brilliant producers. They are exclusive to Vineyard Gate, one of the very few stores in the country that carry them.

If you happen to live in the San Francisco Bay Area watch out for our next wine dinner and tasting event. Get news about these events via email by signing up HERE.