tag:blogger.com,1999:blog-70912602024-03-05T20:59:22.870-08:00Black Cloud - Unmatched Pinot NoirStarting a winery called BLACK CLOUD in British Columbia's Okanagan Valley.
The ups, the downs and the everyday experiences as we build our dream.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.comBlogger367125tag:blogger.com,1999:blog-7091260.post-13244663422034767582013-01-21T11:05:00.003-08:002013-01-21T11:06:50.679-08:00<span style="font-size: x-large;">Looking for our blog? We're now posting over at <a href="http://blackcloudpinotnoir.wordpress.com/">http://blackcloudpinotnoir.wordpress.com/</a></span>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-81446403061331271182012-06-23T12:30:00.000-07:002012-06-23T12:30:07.967-07:00Shipping Wine: Our Pinot Noir Goes NationalWe're about to go national.<br />
With the passage of Bill C311, we're now in a position to sell wine to any customer in the country. There's a few minor details to be sorted out, but for all intents and purposes, the old rule about individuals <i>not </i>transporting wine across provincial borders is finished.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.fedex.com/images/us/2011crimages/all_promos/med-wine-consumers-canada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.fedex.com/images/us/2011crimages/all_promos/med-wine-consumers-canada.jpg" /></a></div>
Pinot Noir fans across the country will shortly be able to drop in to our great new home on the internet and select what wines they want.<br />
Our new relationship with <a href="http://blacksquare.ca/">Blacksquare</a> out of Calgary will soon give us a place we can welcome our fans and allow them to enjoy our Pinot, no matter what province or territory they may live in.<br />
If you're not already on our contact list, please fill out the form at the top of the right sidebar. We have an entertaining newsletter that goes out quarterly and we'll be using this list to let you know when our new site goes live.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-32674807212520146502012-05-30T22:32:00.001-07:002012-06-23T12:11:14.545-07:00Shipping Wine Anywhere In Canada?If you've been following the wine news in Canada lately, you may know that the federal government <b>may</b> allow the citizens of the country to transport wine across provincial boundaries. Currently, due to a law enacted shortly after the end of Canadian prohibition in the 1920s, alcohol can only cross provincial lines under the authority of liquor control boards.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.armstrongbrands.com/client_images/catalog19671/pages/images/wine_shipper/thm_6-bottleA.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.armstrongbrands.com/client_images/catalog19671/pages/images/wine_shipper/thm_6-bottleA.gif" /></a></div>
<br />
The average Canadian didn't know this law even existed as it is rarely mentioned.<br />
<br />
So if you have been bringing a bottle from BC to Alberta (or any other interprovince situation), you've been acting contrary to the law. This prohibition has been a substantial roadblock for many small wineries who would like to sell to their fans that visit in person or are on their customer lists, no matter where they're from. While control boards don't bother with Joe Consumer, they are known to bring pressure on producers they suspect are shipping into their jurisdictions on behalf of customers.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.quickblogcast.com/7/1/8/7/9/305717-297817/WinePolice.JPG?a=39" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://images.quickblogcast.com/7/1/8/7/9/305717-297817/WinePolice.JPG?a=39" width="320" /></a></div>
<br />
I said "may" because Bill C-311 was scheduled for final reading (and vote) and had all party support in the House this week. But then, strangely, the official opposition New Democratic Party (NDP) began what appeared to be a filibuster. Depending on who you talk to, they did it either deliberately, mistakenly or stupidly or a combination of all three. It looked liked the bill would die on the order paper and not reappear until the late fall. But a couple backroom moves and an apology by the NDP allowed the bill to be put back on this session's agenda and the NDP assured the nation through Minority Leader <a href="http://www.thespec.com/news/business/article/734499--battle-not-brewing-over-liquor-law-reform-federal-ndp-says">Nathan Cullen</a> that the NDP would support the bill in the next go-round. <a href="http://www.theglobeandmail.com/news/national/british-columbia/bc-politics/proposed-changes-to-wine-law-back-on-table-in-ottawa/article2448051/">Dan Albas</a>' private member's initiative looks like it will pass.<br />
<br />
Each province's liquor control board will decide how to allow a personal exemption. There could be some wide variance on amounts and frequency. And they'll do it reluctantly. In fact, BC's Control and Licensing was the only board that expressed support for this bill.<br />
<br />
Social media has played a major role in creating a wave of support. #BCwinechat, a Twitter hashtag, can give you a sense of the passion involved in this crusade. For even more background, also check out #freemygrapes, the battle cry of a national advocacy <a href="http://www.freemygrapes.ca/welcome.shtml">movement</a> to have restrictive wine laws changed.<br />
<br />
<br />
We here at <b>Black Cloud</b> have been waiting for this since we started. Our philosophy from the start included having any Canadian of legal age be able to order our wine anywhere they may be in the country. We have received many requests from fans across the nation and we are ready to ship on day one. If you'd like to stay current on this issue, sign up for our quarterly newsletter in the sidebar of this blog.<br />
<br />
We're hoping that very soon we'll have unfettered access to our national market. Something that hasn't been seen in over 80 years.<br />
<br />Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com1tag:blogger.com,1999:blog-7091260.post-54290132950468736512012-04-30T21:38:00.001-07:002012-04-30T21:55:39.707-07:00Top 4 Reasons to Buy Wine Direct From The Winery<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;">You enjoy wine, you may even collect a few bottles to share with friends on special days. But if you're not ordering your BC wine directly from the winery, you're probably missing out on some key advantages.</span><br />
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; clear: right; float: right; font-family: Tahoma; margin-bottom: 1em; margin-left: 1em;"><img src="http://winetastingguy.com/wp-content/uploads/2008/12/shippingwinebox.jpg" />
</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;">When it comes to buying BC wine, government and private wine stores certainly have their attributes. They're conveniently located in your neighborhood, carry a wide selection of imported and domestic products and, in some stores, knowledgeable staff are on hand to lend their expertise. There's often an opportunity to taste wines before purchasing and it's a great environment to discover new wines. A few that come to mind: <a href="http://www.liquorplus.ca/">Liquor Plus</a> on the Island, <a href="http://bibws.wordpress.com/about/">Bowen Island Beer and Wine</a>, <a href="http://www.fireflyfinewinesandales.com/">Firefly Fine Wines and Ales</a>, <a href="https://www.facebook.com/pages/Stags-Head-Liquor-Store/235467473161971">Stag's Head Liquor</a> Store in Kamloops, <a href="http://www.marquis-wines.com/">Marquis Wine Cellar</a> and <a href="http://www.suttonplacewinemerchant.com/">Sutton Place Wine Merchant</a>. </span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;">But if you're looking to buy wine made in a BC winery, it's best to get on the web site or pick up the phone and order direct. And have it shipped directly to your home or work. Here's why:</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><b><span style="font-size: large;">Selection: </span></b>There's not too many retail operations that can carry the entire line-up from any particular winery. On the winery's website, you can browse through current selections, back vintages, different size bottles, limited production labels and other special items. Often, some wines are only offered to customers on the winery mailing list. At the winery or on their website, there's less chance of missing out on your favourite label.</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><span style="font-size: large;"><b>Price: </b></span>Private stores will be a little more than the winery. That little extra gives you their expertise, unbiased opinion and other guidance. Government stores will be the same price as the wineries. But most wineries will have some special discounts and deals that will make visiting their websites worth the effort. Many add free or reduced shipping at varied pricing thresholds. </span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><span style="font-size: large;"><b>Product Integrity: </b></span> Can you guarantee your local outlet stores its products as well as the winery does? If so, great! But you can be assured wineries take extra care and attention when it comes to handling their own packaged product. Their reputation is on the line.</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><b><span style="font-size: large;">Support: </span></b>People talk a lot about supporting the small business, the mom and pop shop or the local start-up. This is one way you can act on that talk. Your cash stays local and helps further development of the wine country community.</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;">In the case of our brand, <b>Black Cloud</b>, our modest production makes it difficult to distribute through traditional sales channels. Most of our sales are through individuals who have signed up for our quarterly newsletter, social media exchanges and word-of-mouth. Only producing Pinot Noir makes us a niche wine. Through our Cloudy club, members can find various vintages and different sized bottles. And anywhere in BC, we ship for free on orders over $25.</span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><br /></span></div>
<div>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Tahoma;"><a href="mailto:info@blackcloud.ca">info@blackcloud.ca</a></span></div>
<div>
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-29559294500870681202012-01-28T23:53:00.000-08:002012-01-29T00:07:53.642-08:00Supper Clubbing at the Elite.One of the toughest transitions you'll ever make is the one from big city urban living to small city semi-rural living. I've been in Penticton for most of the last 16 years and it still surprises me at how hard you have to work to make 'off-season' life stimulating.<br />
In the city we were used to everything being right at our doorstep. There were many times when we would just go 'out', to wander down a busy street and wait until something caught our interest enough to make us pause and perhaps engage. Restaurants, clubs, galleries, shops; all vying for your attention and wallet.<br />
Not so much in Penticton and other small BC interior cities. You could wander around plenty but all you might engage is a little frostbite.<br />
Now, in the depths of winter and at the end of January, we are at our most susceptible to periods of auto-pilot or Seasonal Affected Disorder (SAD) for the most extremely touched.<br />
That's why when the invitation to participate in this new <a href="https://www.facebook.com/pages/OkSUPPERCLUB/149993985111046?sk=info">OkSUPPERClub</a> at the Elite restaurant in Penticton came along was we jumped at it. The menu, prix fixe, looked adventurous and eclectic. And very reasonably priced at only $25 per person. Who doesn't love to experiment?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzLw1Ne28PiV6Ltm3Np1VJBm8DvhEd2obUdBvsXCe14ReKraozbeReuFx_3r0Gzuit_iuDyCDVKIvvaOJznA0vAZq1YnEI1tfu82BIm7imT9bx8-45l9AGuoJexbS9cpbmEN94Q/s1600/Elite+invite+poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzLw1Ne28PiV6Ltm3Np1VJBm8DvhEd2obUdBvsXCe14ReKraozbeReuFx_3r0Gzuit_iuDyCDVKIvvaOJznA0vAZq1YnEI1tfu82BIm7imT9bx8-45l9AGuoJexbS9cpbmEN94Q/s320/Elite+invite+poster.jpg" width="207" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dinner was advertised at 7 SHARP so we politely arrived about 6:45 and were promptly seated. The kooky, time-machine decor of the Elite amused us as we sipped a couple <a href="http://www.cannerybrewing.com/">Cannery Brewing</a> Squire Scotch Ales while watching a silenced <a href="http://www.imdb.com/title/tt0055184/">The Misfits</a> with Clark Gable, Marilyn Monroe, Eli Wallach and Montgomery Clift on a nearby big screen. Suffice to say, the mood was established. The room filled and it was easily a sell-out. I'm glad I didn't opt for wine. It would have been nearly impossible to pick a single style to accompany the varied courses that followed.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtcpfdzarhHdJu7YCmf9QHKoFrWytGtxYrg_KSFhSERfjHLFW2VrP-BsQ4XjjIU4fltfD-iq-K5mUSv3mLZ5a_DpEvIgzmpb8uu3DMO0hrM8CQ7-OO_8Y6IVEhqtxRxJbvxKXtA/s1600/SAM_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtcpfdzarhHdJu7YCmf9QHKoFrWytGtxYrg_KSFhSERfjHLFW2VrP-BsQ4XjjIU4fltfD-iq-K5mUSv3mLZ5a_DpEvIgzmpb8uu3DMO0hrM8CQ7-OO_8Y6IVEhqtxRxJbvxKXtA/s320/SAM_0227.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Sometime around 7:30 the first course came out. It was the Elvis sandwich accompanied by the Bourbon Milk Shake. The two worked well together. I'm usually accustomed to this much sweetness at the end of the meal, but in some weird way it all actually performed admirably as a lead course. There wasn't much of description on the menu, and the servers offered no clues, but the peanut butter and banana inside a kind of toast was off-set by what we thought was a very nice carmelized onion relish with a little bacon. The milk shake was potent; enough to make the shooter-sized glasses very appropriate. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrJ1fgWMzl65pIxZPG3rlZMvHhECL9ZV7zuOHdr10klSOT-XqufHU_VDQfGCpucj2zkZA7UJD8xdHgv-ibj-OLj0B9IobiVqd4pkckvyACOiADQryP1r5_ddouP07b0wvO5tGrQ/s1600/SAM_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrJ1fgWMzl65pIxZPG3rlZMvHhECL9ZV7zuOHdr10klSOT-XqufHU_VDQfGCpucj2zkZA7UJD8xdHgv-ibj-OLj0B9IobiVqd4pkckvyACOiADQryP1r5_ddouP07b0wvO5tGrQ/s320/SAM_0230.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
After a little break, serenaded by a selection of blues, surf and rockabilly oldies, we recieved the Chicken Noodle Soup. The broth was full and robust, there were ample noodles and vegetables. It was a perfect blend of home style and innovation. I could have devoured a big bowl with a loaf of fresh bread and been very happy. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Just after the soup we received a couple tumblers of home-made root beer. It takes decades if not generations to get a root beer recipe right. This one was a gallant attempt, but as explained by the developer, had a few things going against it, not the least was a failure to naturally carbonate. There were some very vibrant flavours at play but not quite in the right balance.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zMYFzatl5YSoy-SgT1aKdYDZ_ZnRHIIt5ZB_8PDqL2g-06azIeRM6WlmAr4p7JeSQoWyivfmp4NF1YuNLLWPDq2P2K13XVqA-ENrRs1flpPS5nc-fx29ZjlFuYM_uY5sCrNadQ/s1600/SAM_0244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zMYFzatl5YSoy-SgT1aKdYDZ_ZnRHIIt5ZB_8PDqL2g-06azIeRM6WlmAr4p7JeSQoWyivfmp4NF1YuNLLWPDq2P2K13XVqA-ENrRs1flpPS5nc-fx29ZjlFuYM_uY5sCrNadQ/s320/SAM_0244.JPG" width="320" /></a></div>
With only a small delay, the next course arrived. Billed as the Rick Reuben, it was a chunk of brisket lightly breaded and fried, topped with kind of slaw or kim chee like cabbage preparation, sided with what we guessed was potato salad and a coarse mustard. The pastrami-style brisket was smokey and moist, I would have loved to have this thinly shaved between two pieces of rye. The outer crust was a non starter. I didn't get much from it. The pickled cabbage and veg was not quite kraut, not quite slaw. It was very piquant, and when you added in the mustard and the brined meat, there was a true battle for vinegary supremacy going on the plate. Apologies for eating a portion before taking the photo. I saw many diners finishing every bit on their plates but for me it was too sharply acidic.<br />
<br />
We were then served some very good French fries with a side of gravy. The fries were done perfectly with an understated spice note added. The gravy was mild and almost flavourless.<br />
<br />
Dessert was banana cream pie. Many times this classic is prepared with a layer of banana slices somewhere in the pie. Which is unfortunate because by the time it is served they begin to brown and grow mushy. Very unappetizing. Not so with this dessert. The bananas were all blended into the cream section, and resting on a dark chocolate cookie crumble crust. Topping the pie was a praline whip cream that was beaten to within a hair of being butter. Top marks for appearance but I tasted an inordinate saltiness in the crust mixture. Loved the rich banana flavour of the filling.<br />
<br />
Plenty of fun and a good learning experience for all. I'm looking forward to the next event. I'd like to see a bit more narrative; either verbally from the servers or written on the menus, about what we are being served and maybe, after the meal, a Q and A about choices the chef made in his sourcing and preparation.<br />
<br />Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com21761-1767 Okanagan Hwy, Penticton, BC V2A 9A3, Canada49.528773898522147 -119.61914062549.198983398522145 -120.250854625 49.858564398522148 -118.987426625tag:blogger.com,1999:blog-7091260.post-37581000224615368032012-01-28T14:52:00.000-08:002012-02-26T18:18:49.365-08:002010 Fleuvage - Pinot Noir just around the corner.We're only a couple weeks from bottling the 2010 Black Cloud Fleuvage Pinot Noir. There have been some delays as we wait for the flavours to perfectly fall into place. We'll be looking at a spring release. <br />
<br />
Fleuvage is our essential, fruit-driven Pinot Noir. It's $19.99 retail and a favourite among restaurants and lounges looking for a medium-bodied red to pour by the glass.<br />
<br />
To be first in line to get some by making sure you're on our newsletter list. We encourage private customers and members of the trade to take advantage of this offer. Just fill out the form below.<br />
<br />
<style type="text/css">
</p>
<p>
.link,</p>
<p>
.link a,</p>
<p>
#SignUp .signupframe {</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>color: #871129;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>font-family: Arial, Helvetica, sans-serif;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>font-size: 13px;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>}</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>.link,</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>.link a {</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>text-decoration: none;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>}</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>#SignUp .signupframe {</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>border: 1px solid #000000;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>background: #ffffff;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>}</p>
<p>
#SignUp .signupframe .required {</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>font-size: 10px;</p>
<p>
<span class="Apple-tab-span" style="white-space:pre"> </span>}</p>
<p>
</style><br />
<script src="http://app.icontact.com/icp/loadsignup.php/form.js?c=1072829&l=10118&f=1685" type="text/javascript">
</script><br />
<span class="link"><a href="http://www.icontact.com/">Email Marketing</a> You Can Trust</span><br />
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-39434603823677257362011-11-10T21:12:00.001-08:002011-11-10T21:13:13.302-08:00Here's what one of our fans just said about the Altostratus on Twitter:<br />
<br />
<span class="Apple-style-span" style="background-color: #333333; color: white; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; line-height: 16px; white-space: pre-line;">@</span><a class="embed" href="http://twitter.com/Blackcloudwine" rel="user" style="background-attachment: initial; background-clip: initial; background-color: #333333; background-image: initial; background-origin: initial; color: white; cursor: pointer; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; font-weight: bold; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline; white-space: pre-line;" target="_blank">Blackcloudwine</a><span class="Apple-style-span" style="background-color: #333333; color: white; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; line-height: 16px; white-space: pre-line;"> Brad...09 altostratus is outstanding! Very Burgundian...could be right out of the cote d'Nuits #</span><a class="embed" href="http://twitter.com/search?q=#bcwine" rel="hashtag" style="background-attachment: initial; background-clip: initial; background-color: #333333; background-image: initial; background-origin: initial; color: #afafaf; cursor: pointer; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline; white-space: pre-line;">bcwine</a><span class="Apple-style-span" style="background-color: #333333; color: white; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; line-height: 16px; white-space: pre-line;"> #</span><a class="embed" href="http://twitter.com/search?q=#premiercru" rel="hashtag" style="background-attachment: initial; background-clip: initial; background-color: #333333; background-image: initial; background-origin: initial; color: #afafaf; cursor: pointer; font-family: 'Arial MT', Arial, 'Helvetica Neue', sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline; white-space: pre-line;">premiercru</a><br />
Pretty great comment! Thanks, Tim!<br />
<br />Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-2639845764376873592011-11-09T14:27:00.000-08:002011-11-09T14:27:35.118-08:00The 2009 Altostratus is now available. It should be appearing in a few BC retailers soon. About 45 cases (including some magnums) are in Alberta and it's available at the <a href="http://calgarywineshop.ca/">Wine Shop</a> on 16th SW in Calgary.<br />
<br />
If you'd like to order some of the best Pinot Noir you've ever had, just drop an email to bradley@blackcloud.ca and we'll get the ball rolling.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-47196660798122800832011-09-06T15:51:00.000-07:002011-09-06T15:51:57.115-07:00Pinot Noir Prepares for Premiere.This is an exciting time of the year. The grapes are racing towards ripeness as unseasonably warm weather tries to make up for a very slow start.<br />
Here at Black Cloud headquarters, we're preparing to release the 2009 Altostratus. We're starting with a free tasting and pre-release event at <a href="http://www.calgarywineshop.ca/">The Wine Shop</a> in Calgary. The guys at The Wine Shop have been very good to us, easily our biggest reseller and spreading the word about Black Cloud to anybody who will listen. Winemaker Bradley Cooper (me) will be at the store from 2 to 5 this Saturday, September 10. We encourage our Alberta fans to drop by to taste and chat and maybe pre-order some Altostratus. A drop in crop levels in 2009 means we won't have as much available as before.<br />
<br />
The BC release starts with an event in the works for Penticton (our home base) that coincides with the Okanagan Wine Festival at the end of the month. Watch this space for details.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPtMas3ywccDP7ojcKE77BHQHXNoDQPAlzW6VTQE7jB1TM37GZsOc2YcS9z71Wdo-Q9MpfHMaL9ZZZM9UoXPr2eJYceG12r4eOem31QBYt_KlZFVJ3UrYgnWgFrK8GJb66zwqbQ/s1600/IMG00086-20110906-1545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPtMas3ywccDP7ojcKE77BHQHXNoDQPAlzW6VTQE7jB1TM37GZsOc2YcS9z71Wdo-Q9MpfHMaL9ZZZM9UoXPr2eJYceG12r4eOem31QBYt_KlZFVJ3UrYgnWgFrK8GJb66zwqbQ/s320/IMG00086-20110906-1545.jpg" width="320" /></a></div>
We're also excited about the debut of our label re-design. Here is a rather high-quality photo (lol) of the mock-up. Trust me. It'll look way better on the bottle.<br />
<br />
<span class="Apple-style-span" style="color: red;">If you're looking to get some of the 2009 Altostratus, please join our Cloudy Club by emailing to info@blackcloud.ca and letting us know you want to get a little cloudy.</span>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-30822739725739258792011-07-25T15:01:00.000-07:002011-07-25T15:03:00.925-07:002011 Pinot Noir Inspection Tour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU1utTTUD4616decAWdSFd_WskBchI10wR0bW6_qH1XpYqT6tn0zIS2AUd_vA0U8s5O2SYhamPwjSCm0okEpc63D9NVggmuSVW0zAXtgQxJMtkhN8eszIUEeNPn8PTICM2UYw2w/s1600/026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU1utTTUD4616decAWdSFd_WskBchI10wR0bW6_qH1XpYqT6tn0zIS2AUd_vA0U8s5O2SYhamPwjSCm0okEpc63D9NVggmuSVW0zAXtgQxJMtkhN8eszIUEeNPn8PTICM2UYw2w/s320/026.JPG" width="240" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> My wife Audralee and I had a chance to drop in to Remuda Vineyard in Okanagan Falls last weekend and take a look at the Pinot Noir with the owners, Dwight and Arnie Gash. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Although a week or so late, just like last year, there is a lot more fruit. The damage from the 2009-2010 winter is just about resolved. We're looking for a longer ripening period for the Pinot and I hope the extra hangtime will result in the same rich and complex flavours we're familiar with.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This vineyard is on a 5 to 8 degree slope, with a southwest aspect. The soils are glacial till. Lots of gravels and boulders that allow excellent drainage. In the picture I'm in you can see some the large stones that have been cast up. Pretty typical for the whole property. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WaKoW2A-QkMjsUgiLTLMu_xdpXan8f9a4XMQ85op5KHJkXifGoQi7e4lx1E-4uO4d2gkQvf9yym4wi5TO1NffUVpNFP8ay4MS2TfRHrw0xbhOL-HAb_3nBOnFNurdxoF-4KBdQ/s1600/023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WaKoW2A-QkMjsUgiLTLMu_xdpXan8f9a4XMQ85op5KHJkXifGoQi7e4lx1E-4uO4d2gkQvf9yym4wi5TO1NffUVpNFP8ay4MS2TfRHrw0xbhOL-HAb_3nBOnFNurdxoF-4KBdQ/s320/023.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The vines, grown on a modified Scott-Henry trellis, are in great shape. A couple days after these photos were taken leaf plucking was started to give the fruit plenty of exposure. Colour is never an issue for the Pinot on this property. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All the Pinot from Remuda Vineyard goes to our Altostratus tier. We're currently selling the 2008 with the 2009 due for release in September.</span><br />
<a name='more'></a>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-10484732120456065322011-04-04T07:50:00.000-07:002011-04-04T07:50:59.155-07:00Wine Making and Winery Ownership in BC - A pastime for the wealthy?After being in this industry for more than 15 years and observing how things work, I'm beginning to suspect that making wine for a living in this jurisdiction is an activity reserved for the rich.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircN1qb9GH-Emy-SWE1nhk98HHtmX4OhIi6coX8EWuMCTpwFhwP8JBmfM2pPIMH1CA_zXbksebhUJehgVgb0CER2bqmoBWTh9FtXM3uv6cW9WB27sfg1a17KHDbzZ9ByS44WKCeg/s1600/Abandoned+vineyard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircN1qb9GH-Emy-SWE1nhk98HHtmX4OhIi6coX8EWuMCTpwFhwP8JBmfM2pPIMH1CA_zXbksebhUJehgVgb0CER2bqmoBWTh9FtXM3uv6cW9WB27sfg1a17KHDbzZ9ByS44WKCeg/s320/Abandoned+vineyard.jpg" width="320" /></a></div>This in itself is not a revelation.<br />
I'm not talking about the day-to-day labour in the cellar or the vineyard. By wine making I'm suggesting the ownership of land and facilities in order to do so. <br />
It's becoming clear that the regulations for operating and licensing a winery favour those with substantial financial clout and basically keep people of modest means from playing any significant role. I think some of those restrictions have been created for the sole purpose of restricting the number of players in the field and to promote the BC government's long time agri-tourism push.<br />
<blockquote><b><span class="Apple-style-span" style="font-size: large;">And this kind of environment limits innovation, new blood and a free market.</span></b></blockquote>Considering the price of land in BC, it would require a minimum of $300,000 just for dirt for a land-based winery license. That's before equipment, agricultural costs and infrastructure. One could entertain a 'commercial' winery license, but that's just basically an extension of the BC Liquor Distribution Board's retail system. You'd miss out on the great system of kick backs given to land-based wineries that produce VQA products.<br />
Next add in the licensing requirement for a 500 case annual production. This artificial constraint means you'll be looking at a minimum of 8 tons of grapes (about 60 cases per ton) at a cost of somewhere between $1200 to $3,000 per short ton. Let's split the difference at $2100 per ton or about 17 grand right out of the gate.<br />
<blockquote><span class="Apple-style-span" style="font-size: large;"><b>The point is: if you're a good winemaker who would just like to buy some grapes, make some wine and sell it on the open market: you're out of luck. </b></span></blockquote>Why should there be some arbitrary number for production? What has that got to do with great wine?<br />
<br />
I queried friends in other jurisdictions. My contact in California knew of no constraint in the size of the operation while in Ontario another friend suggested things may be even worse.<br />
<br />
There's no system to allow shoestring operators to simply take part in the market. I propose licensing follow the precedents set be the food industry. The priorities should be about good sanitation, proper disposal of waste and other environmental concerns in concert with local requirements. Not some made up number for case production and the requirement for tracts of land that may be the most expensive agricultural land in Canada if not all of North America.<br />
It's time this lazy, bourgeois style of licensing was changed to allow innovative and dynamic new producers.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com3tag:blogger.com,1999:blog-7091260.post-15555952852379573542011-03-13T17:42:00.000-07:002011-03-13T17:42:18.810-07:002006 "Fleuvage" Pinot Noir - Almost Sold Out<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MFSDrC37pa33e4F53KNPktixNKtbkEuhcqv4LM-O2jsMTCOyhyphenhyphengdpxPmWlQh3tCYBj2Tu_IFUfxdm2EavJXBGEkDhq5NjspLuxyjKkyhhsSzr0ryRb78DzgsgJj0Pm1stID2MA/s1600/6222.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MFSDrC37pa33e4F53KNPktixNKtbkEuhcqv4LM-O2jsMTCOyhyphenhyphengdpxPmWlQh3tCYBj2Tu_IFUfxdm2EavJXBGEkDhq5NjspLuxyjKkyhhsSzr0ryRb78DzgsgJj0Pm1stID2MA/s320/6222.jpg" width="213" /></a></div><a name='more'></a><div style="text-align: left;">We wanted to take this opportunity to thank everyone who has supported us from the beginning. We first started selling our 2006 Fleuvage <a href="http://wine.appellationamerica.com/grape-varietal/Pinot-Noir.html">Pinot Noir</a> in the spring of 2009. It was the wine that got things going for us. It's with mixed feelings that we announce that the Fleuvage is close to selling out. We'll probably be shipping the last case sometime in April. We must advise if you are planning on purchasing some that you do it soon. Its rich, rustic flavours have never shied away form robust foods right off the summer BBQ or out of the cold weather crock pot.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We produced no Fleuvage level wines in 2007, 2008, or 2009. We do have a limited amount of 2010 on the horizon. We hope to have that available by Christmas.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You may qualify for reduced shipping charges. Be sure to ask when we process your order. Retail: $19.99</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Simply email at wine@blackcloud.ca or</div><div style="text-align: left;"> Use the 'contact' tab at the top right. Alternatively call</div><div style="text-align: left;"> 250-490-7314</div>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com3tag:blogger.com,1999:blog-7091260.post-45304770009631439802011-03-13T06:16:00.000-07:002011-03-13T06:16:38.164-07:00Welcome!<a href="http://flavors.me/bradley1">Welcome!</a>: "I connected Blogger to my <a href="http://flavors.me/">http://flavors.me</a> page - <a href="http://flavors.me/bradley1">http://flavors.me/bradley1</a>"Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-46067064560042860432010-12-11T21:30:00.000-08:002010-12-11T21:30:00.375-08:00What's Been Happening In the Cellar for the 2010s?A couple weeks ago I attended an industry forum in the Okanagan Valley. Growers, winemakers and other principals gathered to informally discuss and digest the year that was vintage 2010.<br />
<br />
The consensus: <br />
<br />
Kooksville.<br />
<br />
People that have grown grapes and made wine in the Okanagan Valley for 20, 25 and 30 years agreed it was the oddest year for weather. It was a growing season rife with unpredictable patterns and events.<br />
<br />
Having said that, there was also consensus that some of the curveballs that were launched by Mother Nature were not impossible to hit. Look for more than a few home runs coming out this season. <br />
<br />
I'll get more information out to you soon about the wacky weather in general. But first, I want to tell you about what is happening with Black Cloud and how we fared.<br />
<br />
After 2009's short crop, I didn't want get caught with another small production year. The 2009 will only be around 125 cases. With our established vineyard source still recovering from 2008 and 2009 winter damage, we chose to engage an additional new vineyard that's just coming on-stream to guarantee 250 cases.<br />
<br />
We're excited to start working with this young fruit and look forward to what flavours evolve as the vineyard begins to mature. Keith Loveridge has started a number of different Pinot Noir clones on his Naramata Bench ranch and from all appearances it looks like a promising site. We took delivery of his first commercial pick in mid-October. Being so young, there's not a lot of balance or expression of terroir established yet. But the fruit did get some great red berry flavour. At this time, we anticipate the Loveridge Ranch lot to end up in our Fleuvage tier.<br />
<br />
The Remuda Vineyard in Okanagan Falls came through with flying colours. Not quite the crop load when it is at it's best but with all the rich, structured flavour we've come to expect. I'm confident we're going to have another remarkable Altostratus.<br />
<br />
Both wines are now finished alcoholic fermentation and are completing malo-lactic fermentation. Now we let the wines naturally clarify and the barrels to work their magic.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com1tag:blogger.com,1999:blog-7091260.post-26657184016181553622010-12-09T21:18:00.000-08:002010-12-09T21:30:17.935-08:00Getting Your Hands (And Lips) On Black Cloud Pinot NoirIt's true.<br />
We only make Pinot Noir.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_X-IDu8WzQYM04YNqhdGDTn770cNV04T2fyTHxMkn1aNtNAofu0lOF3aExLcOjzITS86jUH49Q6tMu1th7oS-yDU5vrvpl3HnV8CKMMIfumim52CEeX9llpPCPIY0E6WX9Iv1g/s1600/6247.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_X-IDu8WzQYM04YNqhdGDTn770cNV04T2fyTHxMkn1aNtNAofu0lOF3aExLcOjzITS86jUH49Q6tMu1th7oS-yDU5vrvpl3HnV8CKMMIfumim52CEeX9llpPCPIY0E6WX9Iv1g/s400/6247.jpg" width="266" /></a></div>We decided to just specialize in this magnificent grape because it has so many different manifestations. We're going to indulge that difference and allow each season to define itself in every cru. For now we have the 2006 Fleuvage and the 2008 Altostratus.<br />
<br />
<span style="color: red; font-size: large;">Easiest way to get some?</span> Just email <a href="mailto:wine@blackcloud.ca">wine@blackcloud.ca</a> . We're featuring free shipping to most parts of the Lower Mainland for the month of December. And very reasonable rates to other places in BC and beyond.<br />
<br />
Our current offerings:<br />
<br />
2006 Fleuvage (.750 l) $19.99<br />
2008 Altostratus (.750 l) $27.99<br />
2008 Altostratus (1.5 l) $65.00<br />
<br />
If you'd like to patronize our re-sellers, here is an updated list:<br />
<br />
Our fans in Alberta can get in touch with <br />
<br />
<a href="http://www.calgarywineshop.ca/">The Wine Shop</a> in Calgary<br />
They carry the Altostratus and can re-sell to other licenses as well.<br />
Here's their <a href="http://www.facebook.com/pages/The-Wine-Shop/182672771744928?ref=mf&v=info">Facebook</a> link <br />
<br />
<br />
The 'A' means they carry the Altostratus. Otherwise, Fleuvage or both.<br />
Amante - Penticton - restaurant<br />
Bainbridge - Burnaby - liquor store<br />
Black Iron - Penticton - restaurant (A)<br />
Brentwood Bay - Vancouver Island - liquor store<br />
Brewhouse @ Whistler - restaurant<br />
Broadway Wine - Vancouver - both<br />
Bowen Island - liquor store<br />
Fire Fly - Vancouver - liquor store (A)<br />
Fire Fly - Maple Ridge - liquor store- both<br />
Garrison - Chilliwack - liquor store<br />
Gudrun - Richmond - restaurant<br />
Hamilton Street Grill - Vancouver - restaurant<br />
Kits Daily Kitchen - Vancouver - restaurant (A)<br />
Liberty Granville Island - Vancouver - wine store (A)<br />
Naramata Heitage Inn - Naramata - restaurant (A)<br />
Naramata Store - Naramata - liquor store<br />
Newport Liquor Merchants - Port Moody - liquor store<br />
Ocean Point Liquor - Squamish - liquor store<br />
O'Hares - Richmond - liquor store<br />
Passa Tempo - Osoyoos - restaurant (both)<br />
Raven's on the Beach - Harrison Hot Springs - restaurant<br />
Royal Oak Liqour Plus - Vancouver Island - liquor store<br />
Saanich Liquor Plus - Vancouver Island - liquor store<br />
The Strath Ale Wine & Spirits - Vancouver Island - liquor store<br />
Squamish Liquor Store - Squamish - liquor store<br />
Victoria Liquor Plus (Douglas) - Vancouver Island - liquor store<br />
Whatcom Wine - Abbotsford - liquor store<br />
Woodys - Coquitlam - liquor sotre<br />
Yaletown Brewing Co.- Vancouver - restaurant (A)Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-91479627762192644112010-09-18T20:38:00.000-07:002010-09-18T20:38:20.432-07:00Understanding Wine and the relationship between the wine, the drinker and the chili.One of the biggest hurdles a producer of wine will have to leap is the preconception the end user (consumer, drinker) has for your product. <br />
Trying to solve the riddle of what the consumer wants is a fools' game. In other circles it's called "chasing the market". As soon as you change your style and purpose, the market shifts, leaving you as yesterday's child.<br />
What is the best wine and best way to make wine? It's extremely subjective. That's why I make wine that I like. Wine that I will drink , that my friends and family will drink and, along the way, some people agree with what I do.<br />
It's a lot like chili con carne.<br />
That's right. Spicy meat stew.<br />
Why?<br />
Because no one can agree what's the best way to make it and everybody has their favourite versions and that includes the vegetarians. <br />
Chili (the peppers) with meat (of some kind) is a North American (primarily Texan) variation of something that has been going on for millenia. Ever since humans started preferring their meat singed by the flame, they've been looking at whatever nasty little beast they've managed to kill that day and asked,<br />
"How the hell am I gonna make that taste good?".<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37HiHSP1sZ_uRYP-CgLGUwPl57Zf6F5fb6HCbyVi-SuKxCO3ZmLmnYr3HjBVVTguRqkHFXC7dSnAWp4mMuKYsyrW3YYB_Y5wMCYfBAHqHncEaGgyLu-tYus2vNxUn2ryD2js5w/s1600/Dead+squirrel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37HiHSP1sZ_uRYP-CgLGUwPl57Zf6F5fb6HCbyVi-SuKxCO3ZmLmnYr3HjBVVTguRqkHFXC7dSnAWp4mMuKYsyrW3YYB_Y5wMCYfBAHqHncEaGgyLu-tYus2vNxUn2ryD2js5w/s320/Dead+squirrel.jpg" /></a></div>Using local produce to flavour and/or preserve the meat is a time-honoured trick of history's chefs. Like keeping wine in oak barrels, often the necessity of the times becomes the preferred style.<br />
A complete history of chili is <a href="http://whatscookingamerica.net/History/Chili/ChiliHistory.htm">here.</a><br />
Here's how I make mine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJvqOFnGS75AN0rOt-D0XHsEVAhXEF3OMXdAP_pWqXbxTrIhMGvmGPnBhGIyyqew8_2I5R8slvv3rJ8u-E94nkJNTT5MyvWCxeLWMnpexWPayP_t2cW2Z6zmHjxdVzDV8PamXiw/s1600/2010_0918varied0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJvqOFnGS75AN0rOt-D0XHsEVAhXEF3OMXdAP_pWqXbxTrIhMGvmGPnBhGIyyqew8_2I5R8slvv3rJ8u-E94nkJNTT5MyvWCxeLWMnpexWPayP_t2cW2Z6zmHjxdVzDV8PamXiw/s320/2010_0918varied0035.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Start with your meat. The basic is some kind of ground beef. But if you want to be real use some tough cut like chuck or hanger steak. Remember, cookie was looking at some tired piece of mystery meat that was all dried up and turning a funny colour. And he was also looking at a herd of tired, hungry range hands who needed food. If you can lay your hands on it, use game. That gets closer to what the frontier cooks had to use. I've used ground moose.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj7XL_W4pFMhqVVT55053lxZ_fcRIr9o4jr_ohX1jZZloNxai8TXcc7U1SUzKJKqY_oW7X-BWfoITBjqUJI-1Cp7u9mCoVems1Y0Pge0GIFyla9GnbTPQ5HPjXpXQD-ljgrDdOQ/s1600/2010_0918varied0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj7XL_W4pFMhqVVT55053lxZ_fcRIr9o4jr_ohX1jZZloNxai8TXcc7U1SUzKJKqY_oW7X-BWfoITBjqUJI-1Cp7u9mCoVems1Y0Pge0GIFyla9GnbTPQ5HPjXpXQD-ljgrDdOQ/s320/2010_0918varied0036.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Next, your chilies. Seek out some nice dried peppers that are remotely close to what you want in a finishing flavour. I don't go for scorching hot anymore; I prefer an earthy, slightly tannic pepper with some bitter notes. You can get these at any decent specialty grocery store. I'm using anchos/poblanos. Pasillas are also good for this. Here's a <a href="http://www.chilipeppermadness.com/chili-pepper-types.html">rough guide</a>. Of course, your tongue is the best research. In the bowl in the photo has some fresh stuff from my garden that I'll use to 'finish' the chili towards the end. First thing, let's make tea.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS8GjT7AvJtRdZlgYL5mgybn-XYm6iWGM0UyeZaDz07YeMm-GOQFqFLTtal2bYUhNP1nRtaEx3DtX3Lu5S0f6tgju4kXQ7_2yhk9iOOaSSnRdfZPQ-cA9YRdmcsrCKnvMik5LIQ/s1600/2010_0918varied0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS8GjT7AvJtRdZlgYL5mgybn-XYm6iWGM0UyeZaDz07YeMm-GOQFqFLTtal2bYUhNP1nRtaEx3DtX3Lu5S0f6tgju4kXQ7_2yhk9iOOaSSnRdfZPQ-cA9YRdmcsrCKnvMik5LIQ/s320/2010_0918varied0037.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Fire all those dry, crusty peppers into a pot and simmer in about half the pot of water for an hour or three. You can remove the stems and shake out a few seeds to start if you wish. I tend to do that at the end of the tea pepper steeping ritual. While you're waiting for pepper brew, chop onions. I like onions in my chili, There's no rules but part of chili tradition is to use what you have on hand. I like a medium sized onion to every liter of chili I make.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGApeM2X39nMhf4pY6zAI5KvqmqpKrghXNs-Wv0DeMFEFJ7Dp8lrUOcevaQOeftRKtHdr4QWXipE1yNvHgnkeSsec-aL8-WOjZVZ2-Nvjkgzz8vBvz3M72hAOv3d_d2JhFz0a6A/s1600/2010_0918varied0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGApeM2X39nMhf4pY6zAI5KvqmqpKrghXNs-Wv0DeMFEFJ7Dp8lrUOcevaQOeftRKtHdr4QWXipE1yNvHgnkeSsec-aL8-WOjZVZ2-Nvjkgzz8vBvz3M72hAOv3d_d2JhFz0a6A/s320/2010_0918varied0041.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Fire those onions, finely chopped, into your destination pot. A little oil of your choice brought to heat will help. Wait til they're translucent and remove to a side dish. If it's been a couple hours we can start working the peppers. If not, grab a beer and go see if the game is on the TV. But set the timer or else the whole effort good go in the loo.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRfNFFbRmLOOrO75ClN6JvXhfltHrMYoHNW8RcHQaEc9bSXekZ6wM0CNLkbgTpDBhCsa3twn2_d7-HQKHuiH4O9BhAtxcQKNEg_bvVuCNr15xMpGMRG1GjfAdIZFFJRouiaaOUA/s1600/2010_0918varied0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRfNFFbRmLOOrO75ClN6JvXhfltHrMYoHNW8RcHQaEc9bSXekZ6wM0CNLkbgTpDBhCsa3twn2_d7-HQKHuiH4O9BhAtxcQKNEg_bvVuCNr15xMpGMRG1GjfAdIZFFJRouiaaOUA/s320/2010_0918varied0039.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Let the pepper bath drain through a colander into a bowl. Stir about to allow the peppers to release all their liquid goodness. Reserve the liquid! You'll need it thin your chili or your paste. More on this shortly.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">As you can see, I'm a tomato man. I love the tomatoes. I've got a couple pints of my garden's bounty(vintage 2009) ready to go in the pot. Tomatoes, and how much you put in, is a matter of taste. Which brings me to beans. I like beans. I like beans a lot. I even like beans in my chili con carne. But I do not put them in until the service. I do not cook my beans into the chili. Do what you wish, use the beans you wish. But I do not include the beans in the chili automatically.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5kjUvPisaknXiJMW0ocxFOhudkwlrPGpo8wcz9meLrZEWwis8e6n8NecRyzMsJDO2zTKdA5JFma0KCZ_NQjAbn6Lg36fEyq6opd0cUPaaEe0FTjLVrV9uu0RTJBfPulhxIz2Yw/s1600/2010_0918varied0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5kjUvPisaknXiJMW0ocxFOhudkwlrPGpo8wcz9meLrZEWwis8e6n8NecRyzMsJDO2zTKdA5JFma0KCZ_NQjAbn6Lg36fEyq6opd0cUPaaEe0FTjLVrV9uu0RTJBfPulhxIz2Yw/s320/2010_0918varied0040.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's the pepper tea, still steamy.</div><div class="separator" style="clear: both; text-align: center;">Next, after allowing to cool, it is time to process the peppers. I remove the stems at this point as I don't want an overdose of tannins and phenols. Whatever.</div><div class="separator" style="clear: both; text-align: center;">It all goes in the food processor. How do you like my vintage Cuisinart DLC-10 Plus? Still works like a charm. Process it to mush, use a little pepper tea if you need to thin it and make it a little more mixable. Get it a little thinner than toothpaste but thicker than gravy.</div><div class="separator" style="clear: both; text-align: center;">Look at mine!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqxv2thbww4fhGaDYZcp_dtuGnD_rfrpN7kOz1cOhiVNnsOdTGuzuKElUMJ7xh7Mq09E5EjlqX-mWSid8kXz2niK4htFJDzGIJTXNkymiX8dqOd62bWgQKp28h7sOqRqkbLiGUw/s1600/2010_0918varied0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqxv2thbww4fhGaDYZcp_dtuGnD_rfrpN7kOz1cOhiVNnsOdTGuzuKElUMJ7xh7Mq09E5EjlqX-mWSid8kXz2niK4htFJDzGIJTXNkymiX8dqOd62bWgQKp28h7sOqRqkbLiGUw/s320/2010_0918varied0042.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Not done with it yet. You can throw it in like this but you'll be picking pepper skin and seeds out of your teeth forevah! I toss mine in an old fashioned food mill at this point to get nothing but pure pepper goo.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdK8DOkMlJpBTDelOUvfw9e2DOoNLc8wB9hP2Uxx5F8uRJQO-ri1ER9T_d7C56lMRQngBRdZpPfGfP72b-n58AnSMfswETLitfBALAgUo4JTkFGJcSJeA54BLn_0DRBLovDkO0w/s1600/2010_0918varied0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdK8DOkMlJpBTDelOUvfw9e2DOoNLc8wB9hP2Uxx5F8uRJQO-ri1ER9T_d7C56lMRQngBRdZpPfGfP72b-n58AnSMfswETLitfBALAgUo4JTkFGJcSJeA54BLn_0DRBLovDkO0w/s320/2010_0918varied0043.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">So I mill it down. At this point you will have to taste it. Depending on what peppers you have used, this may be a a bit of a shock. Have some milk on standby. It's essential to know what you've created so you can gauge the addition of pepper paste. Who is your target palate? How much heat are you going to bring? This is a little like tasting red wine out of the barrel in the spring right after the fall harvest. You get a sense of the direction your little production is going to take. Of course, while I'm doing this, I'm also browning the meat in the same pot I started the onions. A little oil helps, especially it you're using very lean meat. No salt or pepper. Let the eaters add theirs later. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslaASQveTlyloWwQnRU278BxV8AUuCnsZ_XGSI8pjtPRZTKGDdFYUXEtZ1eI3o5igUNSwRVy2E9bjhUOTA8q8Ah-igbDwlU6AbiNEfAvUigQICLDORH8QxzAsWJ8jTMpwXuaiGA/s1600/2010_0918varied0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslaASQveTlyloWwQnRU278BxV8AUuCnsZ_XGSI8pjtPRZTKGDdFYUXEtZ1eI3o5igUNSwRVy2E9bjhUOTA8q8Ah-igbDwlU6AbiNEfAvUigQICLDORH8QxzAsWJ8jTMpwXuaiGA/s320/2010_0918varied0045.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Just as the browning</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">is coming to an end, turn down the heat and add your garlic to taste. I loathe the bitter, angular taste of burnt garlic. But I love garlic done right. That's why I always make sure the heat is indirect and not on a bare cooking surface. Now it's time for the bulk of the non-meat items.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNyK_mICENC0RqTfP4y89MCGazANfoucik0Kb4tQp3wwzIq6gYcuaCMmR5PMnAd3XnM0yZ_EYLRn4joNwcmVJjUWyfNBUu0s2iZWRMjctg2yybxPcHN869ZIe85g6gjBGwN0H8Q/s1600/2010_0918varied0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNyK_mICENC0RqTfP4y89MCGazANfoucik0Kb4tQp3wwzIq6gYcuaCMmR5PMnAd3XnM0yZ_EYLRn4joNwcmVJjUWyfNBUu0s2iZWRMjctg2yybxPcHN869ZIe85g6gjBGwN0H8Q/s320/2010_0918varied0044.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Here are the tomatoes, lightly fried onions and the pepper paste. Plus some fresh bits from the garden.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyXvP1FJfyFvvboJ-k7rHYpuKw1Cf4imL0-PkYwoFQRmbkmfsFDWU5siOlPGsZAnmcrjDCbxQfaDZK55NXkAtc3Tsb_YyEmT4E3dc68GpYwlguMm5iUEx-fB5DkI9CSRB_qH52w/s1600/2010_0918varied0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyXvP1FJfyFvvboJ-k7rHYpuKw1Cf4imL0-PkYwoFQRmbkmfsFDWU5siOlPGsZAnmcrjDCbxQfaDZK55NXkAtc3Tsb_YyEmT4E3dc68GpYwlguMm5iUEx-fB5DkI9CSRB_qH52w/s320/2010_0918varied0046.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Stir it all up and let it simmer. To thin it, use the reserved pepper tea (will add a richer, spicier effect) or beer ( has an intriguing nuttiness). If your add-in bits of tomato, fresh pepper and such thin the chili too much the only approved (by me) thickener besides slow reduction is masa (corn flour). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy4I3vmBRc7SRx_jgkTrjSUtXtbGnqWfvTiwekKI9nI6draXaE8EC-zYJMT5OPL_ZEJ9GhhN3aobKPiezM0XsxeszILq8a6ICHUr9Vr3agpq2hL_IC8NYVTwcRIsxtOvJo1DxZA/s1600/2010_0918varied0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy4I3vmBRc7SRx_jgkTrjSUtXtbGnqWfvTiwekKI9nI6draXaE8EC-zYJMT5OPL_ZEJ9GhhN3aobKPiezM0XsxeszILq8a6ICHUr9Vr3agpq2hL_IC8NYVTwcRIsxtOvJo1DxZA/s320/2010_0918varied0047.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Again, use the pepper tea to mix a masa slurry and then dribble/mix it into the chili. Tastes great right away and even better refrigerated and warmed up next day.</div><div style="clear: both; text-align: center;">And that's how I make wine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com3tag:blogger.com,1999:blog-7091260.post-17903847307626155422010-07-08T13:21:00.000-07:002010-07-08T13:27:05.603-07:00Taking A Closer Look At Biodynamic Agriculture and Wine In the world of vine growing and wine making there has been a rising interest in an agricultural school of thought called biodynamic.<br />
Based on the writings and lectures of Rudolf Steiner, this form of agriculture intends to produce fruit, vegetables and grains (in fact, all products of a farm including animals) by using the natural rhythms of the land and treating the farm like one living organism. It's all explained <a href="http://en.wikipedia.org/wiki/Biodynamic_agriculture">here</a>. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAtU4x2MnPrd1n4p0cgIif7veGwlAltrd3HdkoBNSBZy3rMFHoAj4SxpMyd8JnYJr18VuoJRtt_dc5AhzXCF5dqQGuqxtK8AXzp0cjXn9I2fDk2JqsbQhOrQkJnNW4CneQHf2JQ/s1600/2010_0630biodyntrip0014.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAtU4x2MnPrd1n4p0cgIif7veGwlAltrd3HdkoBNSBZy3rMFHoAj4SxpMyd8JnYJr18VuoJRtt_dc5AhzXCF5dqQGuqxtK8AXzp0cjXn9I2fDk2JqsbQhOrQkJnNW4CneQHf2JQ/s400/2010_0630biodyntrip0014.JPG" width="400" /></a>I think the interest in BioD is a natural progression of an agricultural community that is trying to be more of a land steward than a land 'user'. Words like 'green' and 'sustainable' pepper the media these days when talking about any innovative agricultural movement. Marketers are well aware that a few key words will engage a public becoming more convinced that their trip to the supermarket can be their contribution to saving the world.</div><br />
<br />
<br />
<br />
<br />
<span style="font-size: x-large;">Does Biodynamic farming produce better grapes? I didn't know. And I still don't.</span> <br />
<br />
To find out a little more I helped organize a field trip to Washington State to meet with renowned biodynamic vineyard consultant <a href="http://biodynamicsoil.com/">Philippe Armenier</a> . Mr. Armenier generously donated some of his time in between consultations with his Washington and Oregon clients. Our group consisted of about 15 winemakers, growers, resellers, winery owners and some enthused members of the wine drinking public. We travelled first to the Tri-Cities area and then to the Walla Walla valley to view the vineyards, walk the land and taste the wines.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">On Monday, June 28th, we travelled first to the Red Mountain AVA (American Viticultural Area) where we visited <a href="http://www.hedgescellars.com/">Hedges Cellars.</a> About 40 acres there is dedicated to biodynamic practices. Vineyard manager John Gomez introduced us to the property and gave his impressions on what the effects of biodynamic practices were. As a winemaker, I was interested to hear that the Hedges wine making team had nothing bad to say about the biodynamic fruit in comparison to what they grew by conventional methods. Gomez passed that tidbit on as well as his assertion that he "thinks a small portion of biodynamic vineyard out of the total acreage is a good thing". He admitted to being skeptical at first, but now in year three, he was ready to accept that it was a good way to grow grapes. Hedges was already pretty 'green': no herbicides had ever been used in the vineyard. He seemed to enjoy the fact that he was presiding over an on-going experiment. He did lament that he couldn't devote more time to it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Out in the vineyards, we learned from Mr. Armenier how biodynamic practices encouraged a link between the plant and the soil and supernatural forces that are in all living things. It's about bringing balance to the vineyard through the use of preparations and treatments that perform certain tasks to enhance the agriculture. Emphasis was placed on allowing three years to pass before the BioDy effects begin to show.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We tasted the tendrils of growing vines, first from the BioDy and then from the neighbour's conventionally grown vines. I've never tasted tendrils before. They were sharply acidic, tangy and sour. Some of our group professed a fondness for the BioDy tendrils. I felt they were equally unpleasant. The BioDy tendrils seemed more like unripe apples. The conventional tendrils seemed earthier or more tannic. I hope I never chew either again. Frankly, I find it quite doubtful that the taste of a tendril in June has anything to do with a grape in October. It's about as accurate as gnawing on the hoof of a cow and then surmising what the rib eye will taste like. More about cow later.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In many vineyards there is an attempt to mulch or compost vine and waste grape material back into the vineyard. There are recognized obstacles to this, not the least of which is making sure the pH of the waste material is compatible with good soil conditions. For that reason, it's important to compost and balance any soil augmentation materials heading into the vineyard. Mr. Armenier's thoughts on this practice are clear. Under his BioDy protocols, no grape waste is returned to the vineyard. In the Hedges' compost we saw only earth, manure and straw. Suffice to say, the post fermentation grape waste created more problems than it was worth. In addition, it was suggested the living vines may somehow sense the return of the now 'dead' grapes and certain 'feelings' of remorse may be experienced by the vines at the arrival of their offspring's wasted remains.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We concluded our visit to Hedges with a marvelous light lunch served to us on the front patio of the chateau with a couple of the Hedges family in attendance. I had the opportunity to demonstrate my cherry pit spitting prowess.</div>During the afternoon our group split into several smaller expeditions. Our pack traveled to <a href="http://rieslingrules.com/">Pacific Rim</a> in West Richland. If you're not familiar with this Randall Grahm project, they do a lot of riesling. And virtually no red. Which is odd considering they're in sight of the Red Mountain AVA, famous for great reds. This state of the art facility is jaw-droppingly awesome in so many ways. Sophisticated yet basic, tech-driven but true to wine making art. From a winemaker's perspective, it's a great facility and the wines are remarkable at every level.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We overnighted in Walla Walla and included a group dinner at <a href="http://www.whitehousecrawford.com/">Whitehouse Crawford</a>. Much of what we saw and heard that day help fuel some lively conversation. From my observation it was clear that people were beginning to fall into two camps: those who were increasingly skeptical about biodynamic practices and those who were becoming more enamored of this new agricultural method. I use the word 'new' because that aspect was stressed on several occasions. Having only been developed since 1924, the biodynamic method is relatively new when compared to other forms of agricultural practice.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUZL5ciAXEPSqnVtwHQPYdmWZ6M2scFj1rrD9nDhNRxURwqc885CCiBNlJ7dPRBJVBD0peSD_CKkfTy5nTBDXnXrJK8f81GoJ4uLm63tXenAWKD7-6T_ls1WR_yTm37utuysG7A/s1600/2010_0630biodyntrip0030.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUZL5ciAXEPSqnVtwHQPYdmWZ6M2scFj1rrD9nDhNRxURwqc885CCiBNlJ7dPRBJVBD0peSD_CKkfTy5nTBDXnXrJK8f81GoJ4uLm63tXenAWKD7-6T_ls1WR_yTm37utuysG7A/s320/2010_0630biodyntrip0030.JPG" /></a>Next day it was time to visit <a href="http://www.cayusevineyards.com/static/">Cayuse Vineyards</a>. Just across the Oregon state line but still in the Walla Walla Valley, Christophe Baron (the gentleman at left) has created stunning results from land most would have viewed as wasteland. And he's done it biodynamically. The wines he creates are formidable and exclusive. They're pretty much 'cult' status; available through a futures program by way of a (full) mailing list.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">At Cayuse we were able to see a greater portion of the biodynamic farm functioning. Draft horses, used to tend the vines, grazed in a nearby field. Pigs, cows, rabbits, fowl and enormous compost heaps all had their place. It began to look less like the monoculture vineyards we're accustomed to seeing and more like a farm from the old days. Everything had a distinct yet co-dependent role in the biodiversity of the property.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We were also treated to a viewing of the horn pit. Cow horns are stuffed with manure and left buried on the property for a period of time. The composted material that results is then used in one of the biodynamic preparations. There are many preparations or treatments. Their use is strictly dictated by the biodynamic code and the timing of certain astrological incidents that allow full use of the cosmic powers around us.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0S65E6F9lZFa0m12Umoph_l9M5eR5wNeHQQmfTiLZFpbJqznjIYRitXdVP4yxQWE6bSxgdC9bNANyoCRxH3NORjFSzAR2ZvjhYLy6bV7MBD4Xu1XiLxxNWOMFVVnShscMf637YA/s1600/2010_0630biodyntrip0045.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0S65E6F9lZFa0m12Umoph_l9M5eR5wNeHQQmfTiLZFpbJqznjIYRitXdVP4yxQWE6bSxgdC9bNANyoCRxH3NORjFSzAR2ZvjhYLy6bV7MBD4Xu1XiLxxNWOMFVVnShscMf637YA/s320/2010_0630biodyntrip0045.JPG" width="320" /></a>Preparing these treatments is a structured activity. In fact, at Cayuse, a specialized device consisting of two copper cylinders is used. Like two old open washer machines, the contents are agitated and stirred with unique paddles as instructed by a programmable logic control (PLC). With the PLC, the contents are stirred first one way for a set time and then reversed. Mr. Baron and Mr.Armenier set up the device and filled the tubs with water to demonstrate it for us. Although no actual preparation was involved, Mr. Armenier asked many of the group to touch the water that was being stirred, noting that "it was no longer just water, it changes into something else".</div>We concluded our visit with another beautifully catered lunch, presented in the Cayuse cellar, joined by standout Cayuse wines and consumed on the sunny crush pad.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lO9dOf-ZKC4eK_75OIjN1O0ri3AwZiuoqtsILGKjNHZtmB46EywXsVUp316JI8ndJInPCt1h1GOEfXjClpBpSQUOjTsoFDnepBrHSJ6HrcmQpLj9JBLbhQpopdCnrAm48BBbAA/s1600/2010_0630biodyntrip0049.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lO9dOf-ZKC4eK_75OIjN1O0ri3AwZiuoqtsILGKjNHZtmB46EywXsVUp316JI8ndJInPCt1h1GOEfXjClpBpSQUOjTsoFDnepBrHSJ6HrcmQpLj9JBLbhQpopdCnrAm48BBbAA/s320/2010_0630biodyntrip0049.JPG" /></a>In the cellar, hovering above the centre of the room 5 meters above our heads was a giant paper mache pig. Strapped to the pig was a cartoonish rocket. Little wings also adorned the pig, which was painted in many colours and designs. The pig seemed to be a symbol for something. That against all odds and popular wisdom, it would appear that a pig could fly (with a little help). The same pig in a slightly modified form adorns one of the Cayuse labels.</div>As our time with Mr. Armenier drew to a close over lunch, I found myself suddenly aware of who might find biodynamic agriculture an attractive route. Is biodynamic right for you? The answer, in part, is perhaps. <br />
<span style="font-size: x-large;">If you're comfortable with the spiritual, if you're open-minded about the world around you and the possibility of the supernatural, you're going to love biodynamic agriculture.</span> Acceptance, or surrender, to the rules of biodynamics means you don't have to rely on science anymore. You can follow the biodynamic way and know truths about how the universe and the world functions in the cyclical pattern of seasons. Life forces, unexplainable and defying examination, inhabit the ground, the air and living things. BioDy will allow you to make all of this work in harmony.<br />
In this way, biodynmics differs little from various religions and other dogmatic, faith-based movements. A certain degree of acceptance is required. It's all about linking the soil, the place, the animals and the cosmos and using their life forces to create what we need. It's about trust and taking the leap.<br />
<br />
Like to know more?<br />
There's a forum thread here at <a href="http://wineberserkers.com/viewtopic.php?f=1&t=24929&start=100&hilit=biodynamics">Wine Beserkers</a> that makes for some stimulating reading as forces on both side of the issue duke it out. Included are many interesting links supplied by Brigitte Armenier, Philippe's wife.<br />
<br />
Here's how <a href="http://vitivallie.wordpress.com/2010/07/06/vineyards-with-charisma/">Valeria Tait</a>, one of our participants on the Washington road trip, summarized her experience.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-3453128837348222562010-03-14T10:18:00.000-07:002010-03-14T10:18:10.341-07:00Let's Play a Wine Game!Everybody loves a challenging mental exercise in the form of a game or contest. While this isn't exactly a game, it is challenging. It's called design a wine label for a British Columbia wine. The other part of the exercise: next time you're in your favourite wine store, try to spot how many wines are not labeled according to the rules.<br />
<br />
Perhaps you've noticed that Black Cloud Pinot Noir has a bit of an outlaw label. You would be right to think this.<br />
<br />
The rules or regulations are many and they're designed by authorities on several levels. The federal poo-bahs have the Consumer Labelling and Packaging Act. We all know (at least in this country) there has to be plenty of English/French no matter where it is sold. As a result "Product of Canada" must also appear as "Produit du Canada". That and a host of other terms and notes. They also define how large the print should be for the alcohol and volume notes and how wide the space between the numerals and metric volume measurement.<br />
<br />
<blockquote>Some of the rules</blockquote><ul><li><blockquote><br />
<li>The metric net quantity must be at least 1.6 mm in height</li><br />
<li>There must be a space between 750 and ml</li><br />
<li>The above must be in boldface</li><br />
<li>Only this abbreviation is considered bilingual: "13.5 % alc./vol." Make sure the periods are in there.</li><br />
<li>There must be a space between "13.5" and "%"</li><br />
</blockquote></li>
</ul><br />
<blockquote></blockquote>Next, if you're part of the Vintner's Quality Alliance (VQA) program and are allowed to use the insignia "VQA" there are specific rules about where it should be placed on label and bottle. Plus, using place names as geographic indicators or appellations is controlled.<br />
<br />
Some of these rules have good reason to be and are helpful for the consumer.<br />
<br />
I think for a wine producer, the most contentious issue is the description of the primary display label. Bottles can have a front or back despite being cylindrical in 99% of all cases. The Canadian Food Inspection Agency, which enforces the Act mentioned above, interprets the label that is thought to be the one most often used to display the product as the primary display. It requires all the legal stuff about the colour of the wine and where it was made to be on the primary display label. The catch is: the producer doesn't get to decide, the government agency gets to define what the primary display label is.<br />
<br />
If you've invested heavily in product package design it's not too much fun to have the image ruined by text that could easily be moved to the secondary or back label.<br />
<br />
Thankfully, enforcement is sketchy. But that's why you can find all the 'artistic' labels in the stores. Happy hunting.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-38501179209328110302010-02-23T10:23:00.000-08:002010-02-23T10:23:17.745-08:00Newport Liquor Merchants - our latest partnerLast week this <a href="http://newportliquor.com/">great store in Port Moody</a> became the latest partner in the Black Cloud Pinot Noir quest for world wine domination.<br />
If you haven't been to this store I encourage you to drop in. It's a great spot with friendly, knowledgeable staff. Say hi to Janice and John and all the rest. And the neighbourhood is quite nifty with lots of other stores and services within walking distance. You can easily spend a couple hours exploring, grabbing a meal and buying wine around this spot.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-78446734372854772912010-01-30T14:01:00.000-08:002010-01-30T14:01:06.581-08:00Black Cloud Honoured As One Of The 17<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Black Cloud Pinot Noir was selected this weekend by the Vancouver Sun and Province as one of their 17 wines in 17 days - alluding to the upcoming Olympic celebrations beginning in the city shortly. It caught us by surprise. We had no indication we were being considered. If you got one of the these booklets </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTqwOOhHM4jjKB7mYv_fe7y_2ni2993RYO07_H5AWvf03fez0Ul1I3SL1DBSn-6o7ehEBL_hfmp0pRdmHddeQ1_7lASTHB56iyrv_A4O5ROOJWx-kF0BTTNfP_sQAagQ3a0wk7w/s1600-h/2010_0130BlackCloud17days0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTqwOOhHM4jjKB7mYv_fe7y_2ni2993RYO07_H5AWvf03fez0Ul1I3SL1DBSn-6o7ehEBL_hfmp0pRdmHddeQ1_7lASTHB56iyrv_A4O5ROOJWx-kF0BTTNfP_sQAagQ3a0wk7w/s320/2010_0130BlackCloud17days0008.JPG" /></a></div><div align="left" class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Turn to page 52 and 53 and there we are!</div><div align="left" class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhwvIGsbvRYTr9UwcAa-hpgzvasMJW9AkchYSHsOH00DAh-h4KEjxhSqujY8kjZKp52QorLDL26HU6-TrdJhl-hLoKFprxSeQolQ0UVF6IZY7c755-RBzzslVt2bE6gnaveOhuw/s1600-h/2010_0130BlackCloud17days0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhwvIGsbvRYTr9UwcAa-hpgzvasMJW9AkchYSHsOH00DAh-h4KEjxhSqujY8kjZKp52QorLDL26HU6-TrdJhl-hLoKFprxSeQolQ0UVF6IZY7c755-RBzzslVt2bE6gnaveOhuw/s320/2010_0130BlackCloud17days0006.JPG" /></a></div><div align="left" class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The article talks about how difficult it is to find some these wines. Indeed, you can't just drop in to any government liquour store and expect to pick some of these wines up. We thought this would be a good opportunity to update people regarding where Black Cloud Pinot can be obtained. Remember, the price varies greatly with each location's mark-up. You can always just email us (<a href="mailto:wine@blackcloud.ca">wine@blackcloud.ca</a>) or call 250-490-7314 and we'll ship it to you direct. One bottle or 10 cases, or whatever amount you want.</div><br />
<strong><span style="font-size: large;">Restaurants:</span></strong><br />
Whistler <br />
<a href="http://www.markjamesgroup.com/brewhouse.html">The Brewhouse</a><br />
Vancouver<br />
<a href="http://www.voya-restaurant.com/">Voya at the Loden hotel</a><br />
<a href="http://www.hamiltonstreetgrill.com/">Hamilton Street Grill</a><br />
Richmond<br />
<a href="http://gudrun.ca/">Gudrun</a><br />
Princeton<br />
Linguini's<br />
Naramata<br />
<a href="http://www.naramatainn.com/">Naramata Heritage Inn</a><br />
Lake Country<br />
<a href="http://www.ricardos.ca/">Ricardo's Mediterranean Kitchen</a><br />
Harrison Hot Springs<br />
<a href="http://www.ravensrestaurants.com/">Raven's on the Beach</a><br />
<br />
<span style="font-size: large;"><strong>Wine Stores</strong></span><br />
Bowen Island<br />
<a href="http://bibws.wordpress.com/about/">Bowen Island Cold Beer & Wine</a><br />
North Shore<br />
<a href="http://www.shopparkroyal.com/directory/village-tap-house-fine-wines-spirits-ales">Village Taphouse</a><br />
Abbotsford / Fraser Valley<br />
<a href="http://www.whatcomwineandspirits.com/2009/">Whatcom Wines and Spirits</a><br />
Richmond<br />
<a href="http://www.canpages.ca/page/BC/richmond/ohares-pub-and-liquor-store/1941465.html">O'Hare's</a><br />
Vancouver<br />
<a href="http://www.broadwaywineshop.ca/">Broadway International Wine</a><br />
Victoria<br />
<a href="http://liquorplus.ca/locations.php">Liquour Plus (all three stores)</a><br />
Naramata<br />
<a href="http://www.naramatastore.com/Liquorstore.html">The Naramata Store</a>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com1tag:blogger.com,1999:blog-7091260.post-12017911162858347032010-01-21T11:30:00.000-08:002010-01-29T16:10:33.112-08:00Large Format Wine Bottles for Black CloudWe're planning on creating some large bottles for <a href="http://www.blackcloud.ca/">Black Cloud</a> as part of our next bottling run.<br />
<br />
I've had some feelers out there on <a href="http://www.twitter.com/BlackCloudwine">Twitter </a>and such, asking for opinion about the oversized bottle genre.<br />
<br />
Most people seem to like the idea but they rarely purchase for themselves. In fact, most people seem more inclined to purchase large bottles as special occasion gifts rather than have a few on-hand in their own cellars.<br />
<br />
I'm pretty sure we're going to do a few. They're great to have when a favourite charity or benefit comes calling for a contribution. And when we have a dinner party for more than 6 guests, our large bottle will dominate the table!Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com2tag:blogger.com,1999:blog-7091260.post-48257888227601668132010-01-21T11:13:00.000-08:002010-01-21T11:13:43.891-08:00Change - It had to comePlaying around with the format and theme on the site. Bear with me. Embrace the change. I think I got the comment section back.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-28231622898380587542010-01-20T17:43:00.000-08:002010-01-20T17:43:42.018-08:00Comments? I messed up the comment thing.In the past, one could comment on my posts. But I was messing around with the template and I've lost comment functionality. Until I geek my way through this, just drop a line at <a href="mailto:wine@blackcloud.ca">wine@blackcloud.ca</a> if you would like to add to the discussion.<br />
CheersAnonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com1tag:blogger.com,1999:blog-7091260.post-2068356665366030992010-01-20T09:31:00.000-08:002010-01-20T13:18:35.726-08:00Is A New Winery In Your New Year?Starting a new winery is a daunting task. People come at the problem from varied backgrounds and levels of talent. Everybody has a different idea about what makes a winery a success. But few would argue that a winery needs to be a successful business.<br />
<br />
Often the decision to start a winery happens in the blink of an eye. Sure, you may have mulled, pondered and ruminated about it for a decade. But for most people, it comes down to a single moment of conviction when your passion, drive and hope come together and you say: Let's do it.<br />
<br />
Forget about the awards ceremonies, the glowing reviews and the adoration of thousands of wine lovers: that will all come in good time. The first thing you have to do is make sure you have a good business plan. Without the plan, you're like a ship without a rudder. <br />
<br />
The wine business is capital intensive at start-up. Returns on investment are delayed, reflecting both the nature of a business linked to an agricultural cycle and a slow inventory turnover. Investors looking to make a quick buck should look elsewhere as a five year lag before returns in not uncommon. In fact, without proper funding, your winery could be in serious trouble by the time your second or third harvest comes around. You may find yourself strapped for funds and without the kind of cash flow you may have expected<br />
<br />
The wine business is heavily-weighted to a brand-driven model. You'll soon have questions about how to best promote and market your brand. Before some of the details become insurmountable, consider engaging the services of a consultant.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtViQVjQZMm4pkJeefK5Ig63nDOIJ7b9H3pkId034ic_IPO0yD3UEIt9MKJTCSdenjCgXd68wYdpExVxHq2Vj7fBRfShbYQ4hBRkNTMuynPYwmxDA8IsY_zIF0WTgQhZeEkAREfw/s1600-h/2009_09170055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtViQVjQZMm4pkJeefK5Ig63nDOIJ7b9H3pkId034ic_IPO0yD3UEIt9MKJTCSdenjCgXd68wYdpExVxHq2Vj7fBRfShbYQ4hBRkNTMuynPYwmxDA8IsY_zIF0WTgQhZeEkAREfw/s320/2009_09170055.JPG" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the wine industry that could be someone purely on the business side who has a familiarity with the workings of banks, government and the law. Or it can be someone from development and production, like myself (the friendly guy in the photo), who will be able to tell you what you'll need to achieve the kind of excellence we all strive for in wine. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Whether you're starting a new venture or working with an established company, there's never a bad time to re-visit the business plan with a fresh set of eyes. Consider the talents of a consultant when you need to clearly identify your wine business priorities and and create viable, profitable solution.Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0tag:blogger.com,1999:blog-7091260.post-44144953215528312282010-01-18T11:46:00.000-08:002010-01-18T11:46:44.302-08:00Winery Investors: We Welcome Your Questions<div>Over the last weekend we accepted our first Black Cloud investor participation in our company. Our focus has been on production and brand promotion, so we hadn't been actively chasing down private lenders.</div><div>But we were happy to accept this investor's trust and belief in our vision.</div><div> </div><div>One thing that has been worthy of noting: People are surprised to learn how small their stake can be. Winery ownership doesn't require millions of dollars after all!</div><div> </div><div>If you or someone you know is looking for a minority position in small, niche-market winery, drop us a line.</div><div>We look forward to any questions about our plan and how financial participation would look.</div><div> </div><div> </div>Anonymoushttp://www.blogger.com/profile/11835756566699485115noreply@blogger.com0