The Camelopardalid meteor shower, a first-of-its-kind, occured late Friday night into early Saturday morning this past weekend. The shower, dust from a periodic comet called 209P/Linear, has never run past the Earth before.
Experts thought the May shower of Camelopardalid could rival our favorite meteor shower, the Perseids in August, due to the fact that its debris is strongly influenced by Jupiter's gravity. Due to this Jupiter influence however, it will most likely never pass through Earth's orbit again.
The shower had the potential to truly dazzle with a forecast of 200 meteors per hour. However, this forecast was stressed as only a potential as the meteor shower has a very unknown nature. On Saturday the shower peaked at between 5-10 meteors per hour. During it's peak, the Perseid shower reaches 60 meteors per hour.
Keep an eye out this coming Saturday as the comet 209P/Linear the Camelopardalid meteor shower derived from will be passing by Earth at a distance of 5 million miles.
Meteor Shower's are named for the constellation from which they seem to radiate. The radiant point for Camelopardalid is the constellation Camelopardalis (the giraffe). Only thing I know is we won't be naming our next wine Camelopardalid, what a mouth full!
We are still always looking forward to our Cabernet Sauvignon namesake showers, Perseid, in August.
Fourteen Bay Area Michelin Starred chefs gathered at Meteor Vineyard yesterday for a daylong Family House charity event of cooking, wine, cocktails and mingling together with the 8 lucky auction guests.
It was quite a treat watching chefs working together whether it be hand-rolling pasta, checking on the two 80lb pigs in the caja china’s, cooking pizzas and fish in the two pizza ovens or helping place sorbet on the coconut rice pudding. We didn’t just have the Michelin Chef’s helping (& playing) we also had 8 well-known volunteer chefs helping on each dish that came out throughout the day, along with amazing volunteer service.
Thaddeus Vogler from Bar Agricole was slinging cocktails all day, from old-fashions to pineapple concoctions. Wines from the Schulers & Aldorotys private cellars never stopped flowing from local Brown Chardonnay, Hudson Grenache Rose, Massican Sauvignon Blanc to Fracois Cotat Sancerre rose, Dauvissat Chablis along with our Meteor Vineyard Perseid.
To Start Hiro Sone, from Ame and Terra, presented a beautiful and colorful raw fish dish that was gone in minutes to be followed by oysters by Mourad Lahlou from Aziza and savory pancakes from Stuart Brioza of State Bird Provisions.
The next round showed white asparagus from Ken Frank of La Toque, rabbit boudin blanc with a spring vegetable stew from Farmhouse Inn, Spiced duck from Robert Curry at Auberge, fresh pasta from Michael Tusk at Quince and thai style fried catfish lettuce wraps from James Syhabout from Commis. Owner Barry Schuler brought out 4 of his homemade cheeses paired with his delicious soda bread to praise from all who tasted it.
For the piece de resistance Michael Sandoval from Bouchon presented two 80lb pigs straight from the caja china, along with baked mac and cheese. Chef Jacques Pepin and Napa wine legend Margrit Mondavi were able to cut from the pig (and eat with their hands!) while toasting with a 3L of 21st Century Cuvee Brut Mumm sparkling wine.
The finale came in the form of chocolates, mini macaroons and pate de fruit from Domique Crenn of Atelier Crenn along with coconut rice pudding with mango sorbet from Roland Passot from La Folie.
The day ended with Michelin Chefs, volunteers and guests all enjoying the Napa air with a glass of wine around the firepits at Meteor Vineyard. Was a great event, for a great cause!
To learn more about Family House go to http://www.familyhouseinc.org
Meteor Vineyard is proud to be one of the sponsors of this incredible event in support of San Francisco's Family House.
This Sunday, April 27, eight guests will become culinary insiders as they join Jaques, Claudine and 10 Bay Area Michelin starred chefs to cook and party at Meteor Vineyard. Chefs include Michael Tusk from Quince, Dominique Crenn from Atelier Crenn, Roland Passot from La Folie, Michael Sandoval from Bouchon, Mourad Lahlou from Aziza, Catherine & Joe Bartholomei and Steve Litke from the Farmhouse Inn, Stuart Brioza from State Bird Provisions, James Syhabout from Commis, Ken Frank from La Toque, Robert Curry from Auberge du Soleil, Teague Moriarty and Duncan Holmes from Sons & Daughters, and Lissa Doumani and Hiro Sone from Ame and Terra.
Guests will throw pizzas with 11-time World Pizza Champion Tony Gemignani as he makes his renowned pizza at the wood-fired oven; Thaddeus Vogler from Bar Agricole will be on hand to blend up specialty cocktails; and Meteor Vineyard owners Barry and Tracy Schuler and 55 Degrees owners Neil and Karen Aldoroty are raiding their private cellars to pour you some of their favorite wines.
Follow along for Non-Stop Cooking, Eating, and Drinking
Delectable, an app that helps you track and organize wine on your phone has rocketed to over 2.1 million users. Using anti-terrorist technology, founder Alex Fishman, uses the same data integration technologies the government uses to track and capture terrorists, except in this case he is using it to help people find their favorite wines.
This has been a difficult task for wine apps that have come before Delectable, mostly due to the crazy amounts of wineries and wines in the world and a limited database. As most of you know, wine labels only give you the pertanent information but, what about the information the customer wants to know about the wine as they are drinking it? They want to know more about the producer, and the grapes, and the way the wines were made...the story behind the wine.
When out at a restaurant and facing these questions, you can take a photo of the label with the Delectable app, and it will tell you the vintage, more about the winery, perhaps even notes from the winemakers. And it gets even better, you can even order the wine inside the app! This is just another way for wineries to be seen via social media, and even get a sale out of it! (of course, Delectable does make a small percentage of the sale).
Another thing, it's database always gets the wines correct--take a photo of the label showing the vintage, producer and wine name, or of the wine listed on a menu, give the app a few moments, and boom! it catalogs the wine correctly!
Several wine lovers and writers say that Delectable is the best wine app on the market right now and I have to agree. Not only can you snap a photo of a bottle you are enjoying at a restaurant to learn more about it and even purchase it but, the photo is also uploaded and shared with your "friends" on delectable (similar to Instagram).
Your friends will see what you are drinking, and you can see what they are drinking, perhaps therefore finding a new bottle of wine to try out at next weekends BBQ or dinner! The app allows you to rate the wine, so you can see what your friends and even people you highly respect in the industry are recommending by how they have ranked their experience with the wine.
In October 2013 Delectable partnered up with VinTank and with this partnership, Delectable data such as who is drinking what and where appears in VinTank Social Connect for wineries interested in what consumers are up to. This is a huge step in leading wineries to find potential clients via social media.
With very few drawbacks such as not being able to manually enter information if the photo doesn't include it, a better rating system, or perhaps better tagging capabilities and fun filters like Instagram, I would recommend the app for wine lovers across the world, and for wineries looking to interact with their client base! It's a win-win and a fun one at that!
What is Bud Break? This isn’t just a beautiful site, it’s when the ground warms up as hormones activate in the roots and tell the vine to grow in order to produce all of the wines we love to drink.
The bud break stage begins around March with the “bleeding” of the wine, when the warm soil and osmotic forces pushes water, containing a low concentration of organic acids, hormones, minerals and sugars, up from the root system and it is expelled from the cuts left over from pruning the vine.
Did you know that during this period a single vine can “bleed” up to 1.3 gallons of water?
Bud Break is also known as the “green point.” Each bud contains all of the ingredients in tiny forms—shoots, leaves, tendrils and berries that are not yet grapes. When the sap starts to flow, the grapes will begin to grow.
Pruners leave two buds on each spur carefully in place in order to provide growth and eventually, the bounty of the wine.
The energy to facilitate this growth comes from reserves of carbohydrate stored in the roots and wood of the vine from the last growth cycle.
A thin web of cottony fibers, much like a spider’s web called the tomentum, first protects buds. This shatters as leaves first start to appear, in the beautiful flowering of the bud.
Each Varietal has a different and defining appearance, with the cabernet sauvignon being radiant with color.
The buds form tiny shoots that eventually sprout tiny leaves that begin photosynthesis to produce the energy to accelerate growth into the next cycle.
Groundwater conditions in Napa Valley were broadly stable throughout 2013 however, we still need to continue the practice of conservation in our vineyards.
The groundwater levels on the Napa Valley floor show stable long-term trends with generally good quality water. As of March 10, 2014 we have received 40-50% of total rainfall for our year and those numbers could still grow in the remaining weeks. This is less rainfall than the average year, however, most of Napa County received much-needed, ground-soaking rain in February and March. Most vineyard ponds and reservoirs are now full or nearly full in time to meet irrigation needs for the 2014 growing season.
Residents, businesses and agriculture rely upon groundwater for drinking water, irrigation and the environment. These demands make it essential for us to preserve groundwater quality and availability long-term in order to meet water needs during drought and to prevent any potential negative environmental effects in the future.
We as a vineyard need to continuously monitor groundwater conditions while taking measures to utilize less water to ensure we have a stable long-term supply.
Here are 5 conservation tips from Meteor Vineyard Manager, Mike Wolf:
1. Examine your irrigation systems and make adjustments as necessary. If something’s not working, fix it! Systems older than 5 years should be tested to ensure efficiency.
2. The most efficient time to irrigate a vineyard is at night. Watering during the day is a waste!
3. Know your dew points; this tool can help you effectively determine when it’s necessary to irrigate.
4. Keep your cover crops in check! During a drought year, vigorous cover crops could be taking away water available for the vine. Mow then short.
5. Determine what size canopy can effectively manage with less water available. This may result in smaller, but better-balanced vines.
Data from a new study by the Napa County Groundwater Advisory Committee indicates our groundwater and aquifer resources are very healthy despite the lack of rain. This makes Napa County unique compared to other farming communities in California that face zero to small water allocations this year.
Napa’s vintners and growers continue to employ the most up-to-date technology to monitor water resources; these can determine at the vineyard block and sometimes at the vine level where water is needed to help source the water we have in to the correct places.
University of California’s Agriculture & Natural Resources department provides a strategy to follow for irrigation methods to minimize loss in yield during a season:
Bud break to flowering: Avoid water stress. This is critical for root growth, canopy establishment and yield for current season.
Flowering to fruit set: Avoid high water stress at flowering: poor fruit set, aborted fruit shoots still growing rapidly; maintain good soil moisture when water limiting, do not promote large canopy with early water & avoid sunburn by limiting excessive leaf removal in fruit zone.
Fruit set to veraison: Vine less susceptible to moderate water deficits, control shoot growth, reduce berry size and reduce water use without impacting fruit quality.
Veraison to harvest: Avoid severe water deficits to maintain healthy leaf function to promote barry maturation.
Harvest to leaf fall (and over winter): Some soil moisture needed to maintain leaf function to build reserves. Reserves impact cold hardiness (especially in young vines).
Grapevines can not only survive but also sometimes even thrive with limited water. While growers might face more challenges with a smaller water supply, they will use management techniques for their crop and canopies to counteract the effects of low water levels. With the correct management of the crops, the yield might be lower but the crop quality can still be high.
The 2014 Napa Valley Vintners Community and Industry Issues Committee (CIIC) will focus on local issues that directly affect the wine industry and is a great resource for questions regarding Napa Valley groundwater and irrigation.
Spokesperson from NVV said, “At the end of the day, vintners and grape growers are farmers. As no two growing years are the same, farmers must successfully adapt, harvest to harvest, season to season, year to year and have done so for nearly two centuries in Napa Valley, and for thousands of years worldwide. No matter what 2014 brings Napa Valley’s vintners and growers, they will continue to adapt and change their practices to make the best quality wines under any circumstance.”
The newest fascination in food around here at Meteor Vineyard is the art of cheese making. After picking up the book “Home Cheese Making” by Ricki Carroll, Owner Barry Schuler has been on a cheese expedition.
A little beginners introduction to what goes into wine making: Cheese is produced from milk due to the activity of special dairy bacteria and the action of rennet. These act on the proteins in milk, causing them to coalesce into a gel-like curd that is the beginning of cheese.
To make the cheese you bring milk to a boil, stir in vinegar causing the milk to separate into curds and whey. Then pour the curds into a colander lined with cheesecloth, rinse the curds, sprinkle with salt, tie up the cheesecloth, press a bit to remove excess whey.
Barry has been busy in the kitchen testing out recipes for different cheeses across the board. Although it may seem that several cheeses are made in the same way, there are very slight variations in the process that create the variances in taste. For example cheddar and Colby start out in a similar way however, in Colby, there is a step where water is added to the curds, causing it to be a cheese with more moisture than cheddar.
Other factors determining the outcome of a particular cheese include: the amount of culture, the amount of rennet, the rate of time at which the milk is heated, the ripening time, the length of stirring time, etc.
While playing with several variations of making cheese and different varieties, Barry has tasted the cheeses with Meteor Vineyard wines along the way. The current winner is a delicious goat cheese pictured below.
Cheese making is still in progress and yielding NO complaints from the taste testers in the Meteor Vineyard office.
Meteor Vineyard is thrilled to be part of an amazing auction lot that is up for bid at this Friday the 7th's Cabernet for Connoisseurs event in San Francisco. Take a moment to look at the unbelievable auction and bid using the proxy bid form at:
Here is a description of the wonderful lot, we are very excited to be a part of, and to host, here at Meteor Vineyard:
Imagine yourself in the same room with ten renowned Bay Area Michelin-starred chefs. They will come together to cook for their mentor, television personality and author, Chef Jacques Pepin, his daughter Claudine, and you!
Eight guests will become culinary insiders as they join the chefs to cook and party at the Napa home of Tracy and Barry Schuler (owners of Meteor Vineyard). Chefs include Michael Tusk from Quince, Dominique Crenn from Atelier Crenn, Roland Passot from La Folie, Michael Sandoval from Bouchon, Mourad Lahlou from Aziza, Catherine & Joe Bartholomei and Steve Litke from the Farmhouse Inn, Stuart Brioza from State Bird Provisions, James Syhabout from Commis, Ken Frank from La Toque, Robert Curry from Auberge du Soleil, Teague Moriarty and Duncan Holmes from Sons & Daughters, and Lissa Doumani and Hiro Sone from Ame and Terra.
Throw a pizza with 11-time World Pizza Champion Tony Gemignani as he makes his renowned pizza at the wood-fired oven; Thaddeus Vogler from Bar Agricole will be on hand to blend up specialty cocktails; and the Schulers and Aldorotys are raiding their private cellars to pour you some of their favorite wines.
Don't miss this once-in-a-lifetime opportunity to experience the cooking and the camaraderie that come to life when world-class chefs take a night off to party.
Lot includes: Non-Stop Cooking, Eating, and Drinking for 8 guests; an Apron for Each Guest Signed by the Chefs
It has been a record dry year for California, and with that comes some major concerns for viticulturists. What does this drought mean for the 2014 vintage here in the Napa Valley?
For Meteor Vineyard Winemaker Dawnine Dyer, it means being prepared for smaller crops that will have been impacted by dehydration.
“Dehydration concentrates everything in the grape. With less water there is more sugar, more tannin, more acidity to the juice…generally this happens at the very end of ripening and can even be a positive thing (the dimpling we look for just before picking is a result of dehydration),” Dyer said.
Dyer said as for thinning the canopy, when there is not as much water in the soil as usual, you have to manage the plant so it is sized to the water you do have. Therefore, both pruning and thinning are done earlier than normal.
“All said, it’s not necessarily a terrible thing for winemaking. It’s something we can manage (and wines from the draught years of the 70’s are pretty impressive)…we just need to pay attention,” Dawnine said.
Meteor Vineyard Manager, Mike Wolf, measured the soils last week and found the whole soil profile to be very dry, as expected. He says that since the vines are currently very dormant, irrigating now would most likely be a waste of money.
“If we do not receive substantial rain before bud break, we will irrigate enough to fill the soil profile in the vines’ root zone,” Wolf said.
A major unknown is always how satisfactory the wells will perform this summer at the vineyard. If they don’t perform up to par then Mike and his crew will have to try to grow “thrifty” vines, with smaller canopies than usual to minimize water use.
Fruition Sciences, an East Bay information technology firm that provides winemakers and grapegrowers with decision-aiding tools designed to optimize vineyard management, was just at the Westin Verasa hotel in Napa to meet with local vintners and growers. While in town they spoke on efforts in winegrowing to “be smarter about using less water,” co-founder Thibaut Scholasch said.
They pointed out the many rewards of smarter use of irrigation, showing that it not only aids in vine health but also produces better wines. Winemakers in the valley are just hoping to see some of the late rains we might traditionally see in February or March to help with this years growing season.
If rainfalls don’t grace us within the next couple of months, this will dictate the careful monitoring of crop level in order to keep things in balance. In addition to that Mike and his team will need to take extra care to not develop nutrient deficiencies if this lack of rain or irrigation resources create a smaller active root system.
“We have to do what we can to move the season forward-do cultural operations early to promote a shorter growing season (where we will need less water)…or consider joining some organized religion,” Wolf said with a little humor.
The 1986 vintage in Bordeaux has always both intrigued and beguiled. When the wines were released in 1988 and 89, they were largely lauded for their intentisty of fruit and firm tannins. However, as the years went by and collectors began "checking in" on their maturation, the tannins failed to mature, leaving hard edged wines that were head scrtachers. Would these wines ever reach their potential?
We headed to San Francisco's famed NOPA restaurant Saturday night for a mini retrospective.
1986 Chateau Montrose
I have always loved Montrose for its brawny intensity and this did not dissapoint. Still intensly colored with copious amounts of spice and leather on nose. Medium bodied with tannins just starting to integrate. Solid showing.
1986 Chateau Cos d' Estournel
Any discussion of Cos inevitably references the "exotic" architecture of it's buildings. Interestingly it is this same vague definition of "exotic spices" that always gives the wine away as Cos. Brick rim and subtle savory aromas of coriander, coffee and leather. Soft, integrated tannins. Gorgeous.
1986 Chateau Laynch-Bages
I have rarely been as enamoured as others with "Lunch-Bag" but this bottle was amazing. Still intensly colored with dark brooding fruit and a full bodied and structured palate.
We did break the Bordeaux exploration to look to the Rhone Valley as well...1986 Chateau de Beaucastel
Absolutely gorgeous. Perfumed and delicate with etheral texture and incredible length.
I can't wait to sink some 25+ year old Meteor Vineyard into the lineup in 2030!