Swide Magazine by Dolce&Gabbana

Swide interviewed renowned Californian winemaker Georgetta Dane on her grapery love affair. More than a job it is a true passion, from producing wine to taste it and eventually enjoy it with friends & family around a good meal, Mrs.Dane explains everything to the young discoverers that we are.

 

To like wines, we do but to know when and with what it is best to drink them… We might need some tips and a bit more tasting experience. Wine is a holy elixir that opens up and reveals so many flavours when tasted at the right time. After this mini-lesson with Georgetta, the conclusion could be that there is no specific rule; it is about moods and timings, in a word it is up to you to make the spirits meet...

1. What is the daily routine of a wine maker?

There is no daily routine for a winemaker, which is one of the reasons I love what I do – every day is different. Harvest is the busiest time of year as that is when the grapes become ripe and we select and vinify the grapes to make wine. During harvest, I am up at 4:30a.m. Every morning and work seven days a week to ensure that we are harvesting the right grapes at the right time. I spend a lot of time walking through vineyards tasting grapes in different lots to assess which sections in a vineyard are ready for harvest. I also select samples that are then analyzed in the lab for sugar and acid levels to help me guide the growers on the optimal time to harvest the grapes.
As the grapes are harvested, they are brought back to the winery where they are sorted and placed into different tanks to begin the fermentation process. I monitor this process very closely by both tasting and doing lab tests to monitor the progress.
Monitoring the various batches of wine is, for me where the fun begins. I approach making wine much like a fine perfume and I love to make outstanding blends that come together to be something greater than the constituent parts. Much like a perfumer, I begin with a base that provides the structure to the blend. In the case of Big House Red, the base is always a big, bold wine full of dark fruits. Once I’ve decided on the base, I then select the “mid-notes.” Here, I’m looking for fruit forward wines that help round out the base. Finally, I look for wines to blend in that provide the distinctive “top notes” in order to add some lift and round out the bouquet.

2. What is that you love about your job? And hate?

The thing that I love most about my job is that making wine is both art and science and I am able to put my heart and soul in crafting wines that I can be very proud of. I also love the challenge of crafting Big House wines – while I aim for a consistent taste profile and style that consumers have come to know and love, the final blends are different each year due to the differences in the grapes. Wine is not a manufactured product. It is the gift of Mother Nature. As for what I hate the most about my job, that’s easy – it’s the paperwork to keep track of everything!

3. What is the most important: the “palette”, the colour tone, and the year of production?

For me, the most important thing is the palette. When I’m crafting a wine, I seek balance and strive to make sure that no one thing like the alcohol, the oak, the tannins, can outshine another element in the wine. The very best wines achieve balance and harmony and that’s why I think the palette is the most important consideration.

4. Are you more of a white lover or a red one?

One thing a winemaker can’t do is fall in love with one wine or another. Each wine brings something to me and I cherish all of my children. I enjoy reds, whites, roses and sparkling wines.

5. As we are getting closer to the holiday season, what kind of wine would you recommend to pair with some roasted meat and chestnut based side dishes?

One of the Big House wines that I think pairs very well would be “The Slammer.” It is a Syrah that is made from 100% syrah grapes from the California Central Coast. It is full-bodied with sweet dark berry flavours, a touch of chocolate, and a lingering finish and it pairs very well with roasted meats. Another great wine to pair with holiday roasts is Big House Red.

6. Do you have a nice easy recipe for a Sunday wine happy hour with friends?

One of my favourite things to do in the summer is to grill and I love sliders. I came up with a recipe that has gone over very well with family and friends. I make sliders that use just a dash of Big House Red and a pinch of paprika as homage to my Romanian roots. I naturally serve these along with Big House Red. The recipe for my sliders is as follows:
Ingredients:
(Serves four)
1-teaspoon onion powder
1 pinch paprika
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
1/2-teaspoon kosher salt
1 1/2 pounds ground chuck
1 tablespoon Big House Red wine
12 3-inch dinner rolls
2 yellow onions
2 tablespoons olive oil
1 bunch watercress
1 bunch radicchio
Caramelized onions (sauté sliced onions in olive oil slowly to caramelize)

Directions:
In a medium bowl, combine onion powder, paprika, garlic, pepper, salt, wine and beef. Shape into 12 small 3-inch round, 1/2-inch thick mini-patties. Grill until browned, three to four minutes per side. Heat or grill dinner rolls tops until slightly toasted; put the bottom bun on top of the grilling onions to absorb the flavourful steam. On bottom of each roll, place the grilled patty first, followed by the grilled onions, watercress and radicchio. Cap with the dinner roll top.

7. What does California have that France or Italy do not have when it comes to wine production?

All three regions have wonderful conditions for winegrowing and there are truly great wines that come from not only these regions, but from other parts of the world. I enjoy California because it has so many different types of growing areas and AVAs in one state and it usually gives us superb growing seasons every year – we have variances, but almost always have good, ripe grapes at harvest.

8. Do you cook as well as you blend grapes?

You would have to ask my husband; however, I love to cook!  It is very creative and relaxing for me. We have a 12-year old daughter and family meals are a very important time for us to share and connect with each other.

9. Is this year a good one to invest in wine?

I’m probably not the best person to ask, as I like to make wines and enjoy them. Reports from around California indicated that in general we had a good long growing season, which will give the grapes plenty of flavour; so while I would not use the word “invest”, I would say that we’re going to have many excellent wines.

10. What comes up in your mind when you taste an amazing “cru”?

Poetry in a glass. It reminds me of Holy water.

11. Does the wine global market follow some trends?

Of course, trends come and go. I think that one thing that is not a trend is that wine lovers everywhere are always seeking great wines at a reasonable price and that is what I strive to deliver.

12. Your favourite gastronomic spots?

I enjoy fine dining all over the world and have been fortunate to visit many of the great countries in Europe including Italy. I love to discover neighbourhood restaurants, bistros and trattorias as well. Anywhere, I can find a great glass of wine.

13. The best wine you have offered?

How can you ask me to decide which of my children is best?  I honestly can’t do it.

14. The best wine you have received?

It was a gift from my husband, for our 15-year anniversary. He is also a winemaker and crafted for me a few bottles of champagne and called them LUMINITA. This is my Romanian name, it means “light”.

15. Where would you go this winter for a wine discovering tasting tour?

I would go love to go to the Mendoza Province in Argentina. This is the heart of the winemaking industry in Argentina and they are making some wonderful wines.

16. Do you have a bottle that is still waiting to be opened?

Yes. It is a 1968 Concannon Petite Syrah (the year of my birth).

17. Red wine with …

Fish; why not?
When it comes to pairing wines, the first thing to consider is your own preference. For a long time, there was the old adage that you never pair a red wine with fish but I think that we’ve finally moved beyond that. For me, pairing a wine with fish is not so much about red or white but does the wine complement and not overwhelm the delicate flavour of the fish. So when it comes to these kinds of pairings, I look for those wines that are lower in alcohol so as not to overpower the dish and probably a little higher in acidity because to match the flavour profile of the seafood. Generally, seek to pair those wines with lighter-bodied character – white or red – and you will find some delightful pairings.

18. White wine with…

Anything.

Wine should be an adventure and a personal journey. Do what works for you and be happy.

19. Drink to smile or smile to drink?

Smile to drink and smile to remember the wonderful times with family and friends that you share and enjoy with a great glass of wine.

20. Sparkling or still?

Both.

21. Sweet or sour?

For me, it’s not about sweet or sour, it’s about umami - whatever brings out the best flavours. My wines are aromatic blends and that says it all.

To read more interesting features from a wine lover, check out Mark Walker's blog: WineLife365.com

Interview by Delphine Hervieu.

TAGS: wine WineLife365.com georgetta dane winemaker californian wines red wines white wines syrah grapes big house wines wine production wine company italy france 2010 crus vineyards winery wine tasting recipe recipes big house red harvest grapes wine palette colour tone year of production romanian the slammer mendoza argentinian wine concannon petite sirah wine industry winemaking glass of wine aromatic blends