Mario Andretti is quite simply a living legend. He was kind enough to spend 30 minutes with me to discuss his passion for wine, his family, and of course his passion for racing. Please buckle up and enjoy the ride!
In his quest for his various racing championships, Mario traveled the world. His travels to exotic places – combining great dining with fine wine – led to his ultimate appreciation of wine as one of life’s pleasures. After years of measuring success in hundredths of a second, Mario retired from racing and turned his attention to the slow art of making wine.
Today the Andretti Winery in California’s Napa Valley is a popular destination for tasting the finest wines, as well as a magnificent setting for special events.
What was your experience of wine growing up in Italy?
Mario: I was born in Italy and lived there until I was 15. Growing up in Italy, wine was a part of everyday life. I certainly didn’t prefer it; I preferred soda pop. But wine was at our table every day. I had no appreciation for it.
When did you start to really appreciate wine?
Mario: In my thirties, not before that. And it was my career in racing that actually led to my love of wine. I was fortunate while racing to travel the world – Asia, Africa, Europe, North America, South America. I raced on every continent. And my travels to exotic places – combining great dining with fine wine – led to my ultimate appreciation of wine as one of life’s pleasures. I remember being in South Africa in the early 70s. I was somewhat surprised at the extent of the wine list at the restaurant we were at in Johannesburg. It certainly wasn’t what I would expect in South Africa. All of a sudden, I’m realizing you don’t have to have French wines in South Africa. You can have South African wines. And I found the same thing in Argentina. When I raced in Madrid and Barcelona, I found how good Spanish wines are. After a few more experiences like that – finding great wines in what I thought were the most unlikely countries – I made it a point to inquire about local specialties. I would ask and I would try. And I found that 
wherever I was in the world, if I went with the local specialties – I was going to like it. And that is what made me more and more curious as I traveled and raced around the world. My interest in wine increased over the years. When I retired at the end of 1994, I turned my attention to wine.
How has wine affected your life?
Mario: Wine affected me differently throughout the course of my life. Growing up in Italy, for instance, wine was always at our table. That doesn’t mean I preferred it. I had no appreciation for wine. Then, during my racing career, I got invited to great restaurants and beautiful homes and I tasted some of the finest wines in the world. That really peaked my interest in wine. Today we produce our own wines so I’m affected because I have skin in it – and pride – my name is on the label – and I’m accountable.
Opinions of Napa?
I started visiting Napa in the early 70′s and became friends with many people and just happen to fall in love with it. My wine career realy 
started with Louis Martini using my name on one of his labels and one thing lead to the next and next thing I knew I purchased
What is your favorite wine type?
Mario: That’s like asking me which of my children I like best. I hope I never have to choose, but if I had to…. I would choose Chardonnay for white and Cabernet for red (with Sangiovese a close second).
What have you found surprising about your journey as a winery owner?
Mario: I’m surprised that I never got tired. I still go through life with the pedal to the metal. I’m still up for a challenge. I have objectives. I wake up with an agenda. I don’t feel worn out. I still get excited about new ventures, from a new race season and wine release, to Twitter and Facebook. I never lost my work ethic. My heart and my soul are still in it. Desire is still very much alive in me. And I’m surprised as hell. When I was 40, I think I figured I’d be laying on the sofa at 65.
What are you most proud of about Andretti Winery?
Mario: I think I’m most proud of our consistency with all of our varietals over the years. We’ve always been well received. Bob Pepi and I have been true to our styles for 15 years. When he makes his wines, he stays true to my style and his. We talk. We have never deviated. People who enjoy Andretti wines can come back year after year and know the wines are 
going to be consistently good.
Years ago, you poured your Sangiovese in Italy and received great reviews…tell us about that…
Mario: In 1997, I was invited to the 100th anniversary of Ferrari in Italy. The Ferrari and Fiat families (and their entourages) were there. After unveiling a monument in honor of the 100th Anniversary, we had dinner at one of my favorite restaurants in Bologna. I brought out two bottles of the Andretti 1995 Sangiovese, and we had a blind tasting. Our wine won everyone’s praise. I was extremely proud. Of course I wouldn’t tell you this story unless it had a good ending.
Has the wine line-up changed much at Andretti since it’s birth in 1996?
Mario: In 1996 we only produced a couple hundred cases of Cabernet and Chardonnay. Today, Andretti Winery produces 16 different wines, including Chardonnays, Merlots and Cabs, a Sauvignon Blanc, Pinot Noir, Pinot Grigio, Sangiovese, Syrah, Riesling, Zinfandel, Dolcetto, Moscato, Port and Barbera. Our wines are in four tiers: the Montona Reserve varietals, our Napa Valley and Villa Andretti varietals and our Andretti Selections series.
Mario, you’ve won more than 100 races in your career. When you win a race, do they always uncork Champagne?
Mario: The champagne tradition was started in Europe in the 1960s, by Dan Gurney, a famous American race car driver. The celebration in the winner’s circle had always been very proper. But Dan is a character and when he shook a bottle of Moet and started spraying everybody, that became the fashion over the years in all the top levels of motorsports. The only exception is Indianapolis, where the tradition is very different. It all started in 1911 when Ray Harroun, the winner of the first Indy 500, was asked after his victory what he wanted to drink. He answered “milk!” And the milk industry has been milking the heck out of that ever since.
What is your preference when you won a race – milk or champagne?
There is only one race I wanted to finish with milk 
(he laughed and said of course that was the Indy 500)
How is it being a father when your son is racing?
A double edge sword. I had two sons and a nephew racing…the best was once me, my son, and my nephew were 1,2,and three on the podium…there is always an element of concern because its not the safest sport in the world but if you do it its the chance you take. My kids were never forced to race but they just loved it. Once that happened I realized what my wife had to deal with all those years….sometimes I would just shut my eyes and pray…but it is what it is.
I was lucky to drive through the 50′s, 60′s, 70′s, 80′s, 90′s and I always embraced the change…it was that ability that always kept me in the game…some people have a hard time embracing change I never did. It has been a tremendous asset in the wine business as well.
How many bottles are in your cellar now?
3,000 bottles…I am very proud of my cellar…I have wines from all over the world… there is some really great wines in there. Many of the wines were purchased through estate sales and of course my travels.
One of the unique things about being a manufacturer AND a custom designer is the unique ability to be able to push the envelope. One such recent design-and-build started with a blank wall and fireplace which became a 500+ bottle custom wine cabinet.
The homeowner did not have enough space for a traditional walk-in wine cellar but did allow us to go through the home to see if there was any suitable site for a wine cellar or wine cabinet. We agreed that the never-used fireplace wall was the perfect fit. The idea started when we were sitting on the homeowner’s couch brainstorming about where the wine storage would go, and the idea hit us like a ton of bricks! The fireplace!
We decided to fill the entire living room wall (floor to ceiling) and frame out the entire fireplace with a large wine cabinet (approx 20′ long) The homeowner was amazed at the bottle count and the overall design. The cabinet was built and installed with a custom split refrigeration unit and UV glass to minimize the light from the living room windows during the day. The inside wine racks and the outside cabinet were constructed out of mahogany and finished with a clear coat of lacquer. The wine racks consist of case bin storage, 750 storage, magnum horizontal displays and Bordeaux bottles. The overall footprint of the wine cabinet came in just under 26″ which allowed plenty of space for access and foot traffic. The project took just over 4 weeks and was installed in 3 days. Here is what the owner had to say:
Dear Joseph and Curtis,
We are thrilled with our new wine cellar! We appreciate your creative recommendations on design, attention to detail and professionalism throughout the process. We would highly recommend your work to anyone considering developing a wine cellar. Thanks again and it was a pleasure working with you. Stay in touch.
Best Regards,
John and Akiko
One of the things at Joseph and Curtis that separates us from the competition is the fact that we are always listening to our clients, and we are never satisfied until they are. So if your not sure where your wine storage can go please give us a call and we will build an incredible home for your wine collection as well as an incredible experience along the way!
Salute!
Myriad Cellars was founded by winemaker Mike Smith with his first vintage released in 2005. The name “myriad” has its origins in Greece and one of its translations means “innumerable” which can directly equate to winemaking based on the “innumerable” aspects it takes to create a great bottle of wine.
Myriad Cellars is Napa artisan winemaking at its best; extremely small production, hands on winemaking, use of limited production premium French Oak barrels and a clear and focused attention to detail. Mike does all the cellar work himself; as he says, by doing all the cellar work himself, he is “closer to the wines” and has complete control of the entire winemaking process from start to finish.
As a long time consumer with a passion for old and new world wines he made a career change after a family business in Oregon sold and then he moved to the Napa Valley. Initially, for three harvests he trained under the well respected winemaker Thomas Brown and has helped make wine for Napa notables including Schrader Cellars, Maybach and Outpost. Lets catch up with Mike Smith.
So let’s start the interview with Mike Smith of Myriad Cellars!
When was Myriad founded?
Myriad was founded in 2005 when Leah and I were offered some Spring Mountain Cabernet Sauvignon from her employer Spring Mountain Vineyard.
What drove you into the wine making business?
I have been interested in wine ever since I was attending Oregon State University which is located in the middle of the famous Willamette valley Pinot Noir country. I met Thomas Brown through wine collecting and in 2000 offered me a harvest internship which I jumped on immediately. I worked three harvest and then moved down permanently with my family.
Past jobs (both in wine and not)?
After graduating from Oregon State University I began a 11 year career working for my families delivery business. In 2003 the business was sold and I was looking for something new to do so I looked to Napa for a new beginning which turned out to be the best decision I have ever made.
Tell me about your wine making style and why each vintage is so different?
My winemaking style embodies a natural philosophy, little or no products are added during the winemaking process. This coupled with variable growing season weather from year to year makes my wines different from vintage to vintage but also similar in many ways due to them being from single vineyards. I look for my wines to showcase the vineyards and terroir they are from as well as each vintage.
Why are barrels so important to you?
Barrels are my spice rack! The nuances the wines pick up from the new oak definitely enhance the wine as long as the wine has enough stuffing to support it. Secondly the slow oxygenation process barrels allow mellows the wine naturally through ellevage.
The one bottle you are saving for that special moment?
A 2002 Domaine Romanee Conti La Tache. It was the first real expensive wine that I ever bough and it’s been stored perfectly ever sense.
How many bottles are in your cellar now?
I would say about 2600 bottles. I’m going to try to buy less this year but that’s my weak spot, so we will see.
Thoughts on the point system?
I think the point system is a very useful sales tool for most wineries. We submit our wines for scores but also focus on good old fashioned hand selling and customer relationships for most of our products.
The most underrated wine region?
The Dundee Hills of Oregon. I think it’s the best place to grow Pinot in the new World
Your favorite Oregon wine?
It’s hard to pick just one favorite so I will pick a few. Thomas, Cameron, Iota and Brick House.
Favorite band or bands?
The Grateful Dead, Black Keys and The Dandy Warhol’s
We obviously feel everyone should have a Joseph & Curtis wine cellar, why do you think cellaring is important?
Cellaring your wine purchases in conjunction with buying wines on release insure that you get proper interpretation of the wine as intended by the producer. Not only that but having an amazing J&C Cellar in home is a great investment and is always a place of congregation or conversation.
What’s on the horizon for not only Myriad but Quivet as well?
We are slowly expanding but are trying not to grow to fast so we can keep quality high. Look for some white wines to be released this year along with an amazing Cabernet Sauvignon vineyard called Pellet for Quivet and an exciting new Syrah vineyard named Sugarloaf from Myriad.
How would our clients be able to purchase Myriad OR Quivet?
Out wines are only available through our mailing list so please sign up at www.quivetcellars.com and www.myriadcellars.com
Cheers!
As we kick off the new year, it is with great pride that J&C announce our metal wine rack division. Metal wine racks have been popular amongst the hospitality side of our business for years, but a trend seems to be building on the residential side as well. With several projects in the works, we are proud to share a recent wine closet which we completed in Orange County, California. The homeowners had two questions for Joseph & Curtis: 1) Could we design and build out a closet in California? 2) Could we match metal wine racks which the owners saw in the Four Seasons Hotel. The answer was YES & YES.
The closet went through a reconstruction of sorts, with the room needing vapor barrier prep for a split cooling system and double doors with side lights. Once the construction was complete, we took final dimensions and began to build the metal wine racks and doors. The split cooling unit was then installed and the room painted. It took just over six weeks for the metal wine racks to be finished and the owner ended up with just over 200 bottles for an amazing presentation and display.
So if your looking for something different than traditional wine racks, please give us a call. We have over seven different metal styles as well as metal or wood cabinets that can be fabricated to your specs. At our specialized mills we are able to produce the best wine racking, cabinets, cooling systems, and doors for any of your wine storage needs. We will be highlighting two recent jobs completed in Texas and Georgia over the next few weeks. Please follow our blog with some amazing guests in 2012, and you can always check us out on Facebook and Twitter for up-to-date photos and news.
We wish you all a healthy and prosperous new year!
The Pluckemin Inn is a contemporary American restaurant that brings a top level of food, wine and service you might expect to find in a big city, but presents it all in a warm and inviting atmosphere, right here in North-Central New Jersey.
The restaurant is a sophisticated but approachable blend of old world colonial warmth and modern-minded amenities. The menus change seasonally to ensure you have a meal featuring the best available ingredients.
We highly recommend The Pluckemin Inn for their incredible wine list, atmosphere, and of course food. As one of our incredible partners we ask that you enjoy the video and give them a try!
Buddy Valastro is a name you probably recognize. If it doesn’t ring a bell, then you may know him better as “the boss,” or better yet, “The Cake Boss.” Buddy is a tremendous guy – warm, funny, engaging and, of course, always right (just ask him). He came to Joseph & Curtis and wanted to upgrade his previous dull wine cellar; in Buddy’s words, he wanted “WOW”! Well, we gave him a “wow” wine cellar, no question about it!
Please take a look and spend a few minutes with The Cake Boss and J&C. Don’t forget to check out the Cake Boss section of the TLC website. Salute!
Mark Dominik enters his 17th year with the Buccaneers organization and his third season as general manager in 2011, after being named the fourth general manager in team history on January 17, 2009. Over the past 16 seasons, Dominik has contributed to seven playoff appearances and four division titles.
In only two seasons leading the Buccaneers’ front office, Dominik has already gained a reputation as one of the league’s top talent evaluators, with a keen aptitude for finding late-round gems, in addition to fully utilizing the “second draft”—bringing in rookie contributors through undrafted free agency, scouring the waiver wire and opposing teams’ practice squads. I found Mark to be very passionate about football, his family, our military, and of course wine. We were able to catch up with Mark during Tampa Bay’s bye week and we were very appreciative about that. “Are you ready for some football?!”
How did you get into the NFL?
At the University of Kansas (Sports Mgmt) they were just starting out w the new program. Most schools back then did not carry it but I jumped right in. I started volunteering my time w the athletic department and got recommended to the KC Chiefs for the first ever scouting internship…I spent year and half there…then came to Tampa in 95 and have been here ever since.
How long have you been in the Tampa Bay Buccaneer organization?
17 years! I started in scouting…worked w Sam Wyche then he got fired and we hired Tony Dungy (which I like to tell people I hired him but I was only 24!) so I didn’t have alot to do with it. I have worked w 10 different head coaches and 7 different GM’s so I have learned alot from many different people. I have now been the general manager for three years. (Mark became GM at 37!)
Did you like Tony Dungy?
Love him. He is everything you hope he is…if anything he is one of the wisest men I have ever been around.
When did you get into wine?
My wife was a waitress at a famous steak restaurant and became very interested in wine…she got me hooked! It was around 1996 when we started to fall in love with wine. I slowly started to accumulate wine starting from ’96 on.
What is your favorite wine?
If you have to put me on the spot I will say Brunello…I really enjoy Italians.
Your on the clock…what’s the first overall pick for Mark Dominik?
Wow…gonna stay in Italy and say Masseto. Also enjoy Phelps cab’s and starting to really learn about burgundy and in the summer always Sauvignon blanc.
Do you travel to wine regions?
When I was a scout I would always try and get to the 49er and Oakland games so I could get out to Napa. I use to go alot more but since becoming the gm I haven’t had the time recently. I have always wanted to do Oregon so that’s next on the agenda.
What’s your opinion of Washington State?
Love it…I was lucky enough to get on Quilceda Creeks list in 02.
Favorite restaurants?
In Tampa…Burns is the best! We recently had a 48 Bordeaux and a 56 Burgundy…outstanding! Its the most impressive wine list I have ever seen. Outside of Tampa I am a big fan of Roy’s. Tampa has been adding alot of great restaurants over the years…another favorite is 717.
As everyone knows we are HUGE supporters of our service men and woman…and very involved in Wounded Warrior..I know that’s important to you as well…why is that? (Mark had just returned this day from visiting wounded warriors w Josh Freeman and Kellen Winslow) I grew up in a military family, with my grandfather serving in WW1. My dad was in the Navy…both uncles served and my father in law served over 20 years. Its about sacrifice and the choice they make to protect us. Over 99% of this country has freedom because 1% volunteers to defend us. Getting out to the hospitals is just a way to say thanks.
A proud supporter of the United States military, Dominik is an auxiliary member of the Veterans of Foreign Wars Post 4321 and sponsored and has participated in a golf tournament at MacDill Air Force Base to aid in the renovation project for Post 4321 headquarters. He has also established a close relationship with the James A. Haley Veterans’ Hospital where he regularly visits wounded warriors and volunteers with their “Helping Hands” program. During the season, Dominik sponsors “Dominik’s Den,” a ticket program that provided a special game day experience for military servicemen and women
Favorite wine story?
I was able to be out to Shafer vineyards 5 times in ’04 and was able to see the entire process (from buds coming through, harvest, and even helped bottle alongside Doug Shafer) it was awesome!
And by the way Shafer scores a 92 for the ’04 vintage so maybe Mark has a future in wine making!
How big is your current collection?
Well since we have 3 youngsters we seem to be dwindling down just a little but we are currently around 1,000 bottles.
Tampa Bay is currently 4-4 where do you finish? What I want to see more from this club is consistency. We did split w the Saints…and other than the game against the 49ERS we have competed each week.
J&C is going on record as TB will beat Green Bay!
Whats the biggest change in your 17 years in the NFL?
The players size and speed. Its amazing how 17 years ago a lineman was 240 now they are 340! Also there is much more scoring…defense is almost there to just contain the other offense.
Favorite quote?
“You can become smart in anything that’s important to you.”
Occupy Napa Valley
At Drink Better Wine, we’re in the business of helping clients obtain wines and spirits that will blow them away. We specialize in labels that represent the fruit of a time and a place, created by artisans blending tradition and technique. But every day we deal in a reality straight out of Dickens – it’s the best of times and the worst of times for the wine collector. The wine press (paper and cyber) brings every corner of the wine world to our consciousness: on the acquisition front, websites abound, wine retailers are everywhere, and – at least in our corner of the universe – even grocery stores have an obligatory wine department. But the frustrating irony of the new wine world is that just as we have so much information, and so many possibilities tempt us, the same forces affecting nearly every industry have permeated our quest for new beverage experiences.
Even the seasoned wine lover has to look bewilderingly at the hundreds of racked bottles at the wine superstore, or the dozens of pages on the corporate online shopping cart. As international conglomerates snap up every successful label, state wholesalers tighten their stranglehold on what can be legally sold in each state, and they will choose what can most easily be mass-marketed and resupplied. The result: just about every bottle you see on the supermarket shelf represents hundreds of thousands of cases in production.
If you want to enjoy wine and spirits the way the best artisans make them in miniscule quantities, loyal to their home soil and climate and crafted to bring out the finest nuances over many years, devoid of shortcut chemicals and processes, getting your hands on them can be pretty tricky. That’s what Drink Better Wine, and this blog, is all about. We use only suppliers that purchase directly from independent producers making tiny batches (from a few dozen to a couple thousand cases) of craft wines and spirits using safe and natural components and methodologies.
Occupy Napa Valley? I guess consolidation and corporatization can be expected throughout the hills of California, but these days it’s hard to find an old line independent family producer of Bordeaux or Burgundy, Rioja or the Rheinhessen. You can’t blame a struggling winemaker for selling his fermented soul for economic security and the promise of great prosperity, but it means that those who persevere making wines the way they are called to do – instead of what corporate marketing teams dictate – should be supported and rewarded for their dedication, their courage and their risk.
We Highly Recommend…
We hope you enjoy our offerings both liquid and literary, and feel free to respond with questions and comments at 224-795-7866.
2005 Bordeaux – Right Bank (extreme) Rarities The 2005 vintage was terrific all over France, but some very famous wine writers were late to the party. Vintage number ratings (and some individual label ratings) are often adjusted over time by the more conscientious wine experts, and 2005s have been maturing much better than anticipated. Bordeaux in particular can be subject to revisiting, as many breathless initial reports are based on barrel samples that can be quite different from the bottle you open many years later. Unfortunately, commodity pricing of prominent Bordeaux upon release can result in overcharging at the bottle, often measured in hundreds of dollars. This is an argument for the virtues of buying older vintages where hopefully the market has wielded some pricing justice, but the market can quickly be empty of those vintages.
Likewise you can find serious bargains in underrated labels, and downright steals in little-known ones. As it happens, our dedication to limited-production, artisan wines puts us in the enviable position to frequently obtain tremendous deals on wines unavailable anywhere else, at prices contracted before the hype. As the 2005s are nearly gone in many categories, we are fortunate to offer two 2005 Right Bank Bordeaux, the ones that traditionally take so long to mature they tell you to buy them for your kids. The ideal conditions of 2005 has made these treasures far more accessible much earlier than usual, as reflected in constant upgrades in popular Vintage Ratings.
Wine Guru Robert Parker now rates 2005 Pomerol a “95,” and St Emilion a “99.” Our two 2005 Bordeaux offerings aren’t famous, partly because the estate names are nearly unpronounceable even for French wines, and partly because the Pomerol has a production of only 2000 cases, the St Emilion under 1000 cases. Here are the thumbnail specs: 2005 Chateau Petit Frombrauge Pomerol ($70) a 17th Century estate originally a monastery, one of the oldest properties in the oldest district of Bordeaux. Oddly, it’s considered an up-and-coming operation! Merlot with some Cabernet Franc in different amounts each vintage.
2005 Vieux Chateau Ferron St Emilion ($53), named for the iron content in the soil. To the usual Merlot, It adds 5% each Cabernet Franc and Petit Verdot, both mostly for aromatics, all from minimum 40-year-old vines. This is old-time winemaking at its best, including fining with egg whites, aged 18 months in oak, based on constant monitoring of each individual barrel as it matures.
Both of these wines should have at this point 1-2 hours of decanting, and honestly exact flavors are difficult to predict. Both are big, powerful, tannic wines that let loose many flavors as they open – the St Emilion more red cassis, the Pomerol more vanilla, but it’s so much more. We suggest taking this rare opportunity to compare two hand-made masterpieces from a great year in the most famous wine region on earth, and enough to cellar for tasting a bit of local Bordeaux history years from now!
Drink Better Wine Team
As many of you know, Joseph and Curtis build wine cellars across the country…but our humidor and engraving service is also a very large part of our business. We are the largest engraving and humidor supplier to our US troops… and are VERY proud of that fact. Having engraved humidors for soldiers in Iraq, Afghanistan, Japan, Germany, and many other places, we always go out of our way to support our veterans…with proceeds supporting the work of the Wounded Warrior Foundation.
We were also very honored to be able to engrave a “last minute” gift to one of our boyhood idols, Mr Nolan Ryan, strikeout king and President of the Texas Rangers. His assistant had asked if we could provide an engraving for a gift within 3 days.
Normally it takes up to two weeks but, for Nolan Ryan, we were able to pull it off in time for a very special ceremony (his AAA coach’s 1,500 wins). I cannot think of another player whom I respect more…both on and off the field. Mr Ryan is one of the few “stars” whose name I would be PROUD of my sons to wear (if only he was a Yankee).
Just to show how truly classy Mr Ryan is, check out what came in the mail today.
Its always a pleasure to support great people. Our men and woman who serve this great nation are first and foremost…but Mr Ryan is not far behind. God Bless America!
Most people know Drew Bledsoe as a football quarterback in the National Football League, best known as the starting quarterback for the New England Patriots from 1993-2001. After his retirement in 2007, Drew created the Doubleback Winery along with his close friend Chris Figgins. The company’s grapes are harvested from McQueen Vineyards and Flying B Vineyards, located in and around the Walla Walla, Washington wine region. Doubleback wine has enjoyed recent success, placing 53rd overall in Wine Spectator’s Top 100 wines. Bledsoe also has a vested interest in Bledsoe Capital Group, which is committed to facilitating the capitalization, development, and marketing of its diverse holdings and investments. In his spare time, he also works with many philanthropic organizations.
Drew Bledsoe has led an amazing life, so we were excited to have a chance to speak with him about his life and his passion for wine. Let’s chat with Drew!
Who were some of your biggest influences in your life?
OBVIOUSLY my folks…they are my foundation. Specifically to wine Chris Figgins..he has been an amazing mentor/partner who I continue to learn from each day.
Favorite coach?
Mike Price from my college days….as to the NFL Sean Payton.
Obviously you always had a passion for sports/football…when and where did the wine passion come from?
It was kind of an evolution…my wife and I started to drink wine w dinner and found it so much more interesting then any other beverage we use to have. We then took a trip to Napa and started to learn about the whole process. First your a farmer,then a winemaker, then marketing and distribution. I found the entire process fascinating…just starting out with a piece of bare ground and ending up with a work of art in a bottle which you can share w friends and family. So I not only thought it could be a great business but also a wonderful lifestyle as well.
I have to say Walla Walla is one of my favorite regions…tremendous values…what are some of your favorites outside of Walla?
Huge fan of Oregon pinot especially 2008. I also love Italian wine…they really reward age and of course with a little effort in the kitchen pairings can be magical.
Please tell us about Doubleback and how it begun?
We originally bought land in Columbia Valley had no idea at that point Chris Figgins our old neighbor would even consider working outside of Lionetti. He agreed to sit down and meet I thought we were meeting so that I could pick his brain…little did I know he was actually interviewing me to see if I was truly serious…thankfully I convinced him! I then hired Chris as my winemaker and consultant thereafter and with Chris direction we decided from a branding standpoint and quality standpoint that Walla Walla (where I grew up) would be where we would begin. We sold the Columbia Valley and now have 2 estates vineyards which is where we produced the 07 and 08 w all purchased fruit (Figgins family,7 Hills,PepperBridge, and LeFore). 2010 is when we will begin to integrate our own fruit.
How much time do you spend in the vineyards?
4-6 days per month…and well over 10 marketing trips throughout the year. (Mass, Texas, Arizona, Cali etc) Our goal for distribution will be 2-3,000 cases.
What types of wine do you make/ and how much production?
Doubleback Cabernet (and this year will release 100 cases of Shiraz strictly for mailing list and J&C fans around $45 per bottle)
Being a father of 3 (Drew has 4) I really respect the way you have always lead by example and been a great father….in order please describe what you think is the hardest:
- Being a father (Most Important no question)
- Making wine/running a vineyard (raising kids and vines alot of similarities…when raising vines and you give them everything they want you end up with big overripe sloppy berries and no complexity…but when you hold back with just the right amounts…and sometime stress them and make them work for it…much like children make them work and develop character and qualities you will be proud of.)
- Mo Lewis hit (Quick and very painful…but basically over and done with after 6 weeks of laying around the hospital)
- Training camp (tough to leave Montana and the family but was fun and the fact I was a QB I didn’t have to bust heads all day!)
Are the kids following you in either sports or wine making?
My kids have helped plant vines and have also helped during harvest. As to sports they are truly into everything…much like the way I was growing up.
Favorite college story? ( that you can tell )
My favorite game (rival was U 0F WASHINGTON) early 90′s era they were in the national hunt…92 over in Pullman and it snowed 8″ and we beat them down pretty good. Off the field I loved the small school feel and often wonder what it would of been like to spend another year there.
Did you get to spend alot of time with your grandfather?
(Great Grandfather, Albert McQueen Bledsoe, was a ship’s captain during World War II and a Rear Admiral) We are HUGE supporters of our men and women who have served this great nation and granted us the ability to live with freedom.
Please tell us about him…
My great grandpa was a rear admiral in WWII…my Grandpa Stew was at UCLA when we were bombed…the next morning he and his best friend signed up….went to flight school and eventually landed in Top Gun school (where they eventually became instructors) He did see service where his best friend died while ejecting from his burning plane…but signaled to Grandpa Stew thumbs up to the Flag (signaling it was worth dying for) on his flight jacket as he was going down.
Favorite Bands?
My Morning Jacket, Wilco, Amos Lee, Brett Dennen
Whats your favorite wine/food pairing?
I am pretty easy… Lamb chops & a big cab or a bolognese and a Brunello.
Where can our readers purchase Doubleback wine?
The Doubleback website or through J&C.
How important is it to properly cellar wine? And why do you feel EVERYONE should have a J&C wine cellar?
Wines really reward some time laying down to fully integrate…I obviously know my wine the best…and it’s amazing to see how our wine has evolved over the years…all those components seem to integrate and become one and that’s when the wine becomes truly special. Most of the old world wines almost demand it…like a decade before they are even approachable.
Drew will be offering signed mags of the 2010 Doubleback on a first come first serve basis…please contact us for more information.
The Brooklyn Winery is not your average wine bar. In fact, it’s not just a wine bar, it’s a winery. Their goal is to remove the mystery surrounding wine by making this oft-intimidating beverage accessible in a variety of enjoyable ways. Whether it’s hanging in the wine bar or making your own barrel of wine alongside their award winning winemaker, it truly is a great place to be. We hope you will visit and support our friends and new partners at 213 North 8th Street Brooklyn, NY 11211.
Below you will find a video interview with our friend Albert Hasse, Sales and Account Manager at Brooklyn Winery. Enjoy!
How does one store wine in a very tiny apartment or space in New York City? The first thing to do is call an experienced wine cellar designer to walk through the space and truly see what is possible. Having built thousands of wine cellars, coolers, and wine rack options in NYC for over 10 years, we know how to maximize wine storage for small spaces.
There are a few questions you should ask yourself:
- How many bottles would I like to store?
- Does it need to be refrigerated?
- Is it a show piece, or just simple storage?
- What is my budget?
- What am I willing to give up in terms of space (and believe it or not we have converted bedrooms, bathrooms etc).
So here are our top 10 tips to storing wine in a tiny space:
- Find out what the building will allow (is it a co-op? condo? etc) once that is determined you can then decide where, how, and when your wine storage can begin.
- If refrigerated (cooling system) split system? self contained? If self contained, there will need to be a space as big as the wine storage space to vent into (example being a converted closet the unit could be located above the door and vent into hallway outside the cellar) you will be surprised how many solutions there are with the proper design and budget. Cooling units start $700 and can run as high as 5k…but for smaller spaces you’re more likely to be in the $1,500 area.
- In NYC, the apartments are usually small but many have high ceilings which would allow for additional wine storage. So remove that painting and create a true work of art with dramatic and tall wine storage
- Think horizontally as well as vertically! Designing bottles with horizontal storage allows for a much smaller footprint into the overall space (vs. the bottle being cork forward) the difference is 9″.
- If you are looking for a show piece then a spot where it is visible is the best option. One of the most popular solutions is coat closets or pantries. Do you really need all those spices?
- A tasting table which can easily convert to a dining room table, desk etc with plenty of racking underneath for wine storage. A simple 50″ x 24″ table can hold well over 150 bottles.
- Wine fridge/cooler are easily built into existing cabinets or niche areas. (They can easily be used as end tables as well!)
- Wine cabinets are normally bulky, but elevating a cabinet off the ground on a spare wall with horizontal storage could have a footprint only 6-7″ off of the wall in which it hangs from.
- Is there a common space shared with the building? We have been installing wine lockers in common storage areas where owners can either buy or rent lockers for wine storage.
- Sit back and evaluate how many bottles you would like to store and how many will simply turn over. If the majority will be consumed, then a custom wine rack on any wall could be the answer. Try to find a spot that is away from any window or use UV glass in the cabinet or wine cooler.
I encourage you to seek options toward your tiny space…where there is a will (and a great designer) there is a way!
Stay Thirsty.
Our latest project consisted of a client’s need to find a home for 1500+ bottles…the challenge was the exact numbers of case bins that needed to be stored and a clear desire for a dramatic wine storage presentation.
The home, located in Westchester NY, had an unfinished basement where the custom wine cellar would be built. Our cellar design consultation (both for wine storage and the build out of the wine room) uncovered the client’s needs and wants. The customers made it very clear how many OWC (original wood case bins) were to be stored, but were very open to 750 storage, horizontal displays, and, of course, dramatic windows and door.
We decided that the existing hvac trunk would become a soffit (left side of room) but enclosed a column in a rather seamless way. While we began constructing the shell we also began to sketch out the racking lay-out. Once we agreed on the design, the homeowners chose Sapele Mahogany for the wine racks and a patterned stone tile for the floor. The lighting was clean and simple with several 3″ cans and sconces. The wine racks were very challenging because of the different ceiling heights but came out fantastic.
The wine cellar was a true build-out in every sense of the word, with several challenges including but not limited to placement of the cooling system coil and compressor, the unique ceiling heights, the time frame of the build-out…but as always we were on time and on budget!
We are able to build, ship and in most cases install wine racks and millwork anywhere in the world using just about any species of wood or metal. Please browse our new and improved website where you can find metal / wood wine racks, doors, many different cooling unit options ( including self contained, split and ducted) , wine cellar ladders, and cellar management.
While many people love the South Jersey and Philadelphia area for the great museums, beaches, nightlife, sporting teams, and of course great restaurants, it’s also one of Joseph & Curtis’ favorite places to build wine cellars. With current and past projects in 1706 Rittenhouse Square, Philadelphia, Huntingdon Valley PA, Bucks County PA, Medford NJ, Voorhees NJ, Ardmore PA, Haddon Heights, Stone Harbor, Avalon, Harvey Cedars, Long Beach Island, Margate and Longport, we certainly spend alot of time there. Whether “working” at the Borgata (wink, wink) or taking in the Brandywine Polo Club events, there is many a time when we are in the Philly area.
Some of our favorite spots, which will certainly be on our new hospitality tab, include Girasole (AC), Ristorante Panorama, Del Frisco’s Double Eagle, Barbuzzo, and Liberte’ at the Palomar.
So if you’re in the South Jersey/Philly area, our wine cellar design experts can turn your wine cellar dream into a custom wine cellar reality. Tell us what your style, size and budget guidelines are, and we can design a custom wine cellar that will suit your space and your lifestyle. We can insulate, seal (vapor barrier) and set up cooling in your wine cellar. Custom wine racks are our specialty, and we can design and construct a wine rack system that will hold all your bottles…beautifully.
As we have learned over the years, there is one common theme among these clients: a love and passion for wine, the Flyers, Eagles, and of course the Fightin’ Phils!
Those of you who are not familiar with Terry Theise are in for a treat. In May of 2008 the Silver Spring wine importer won the industry’s top prize, a James Beard Foundation medal for the nation’s outstanding wine and spirits professional. Theise doesn’t shrink from such challenges as convincing Americans that they should drink wines with names such as Schlossbockelheimer In Den Felsen Riesling Auslese. Simply put he is a master, a professor, and a nut all wrapped into one amazing wine aficionado! So sit back and enjoy!
Don’t forget to check out Terry’s book Reading Between the Wines – cheers!
We decided to shoot a quick video in one of our latest wine cellar projects. This custom wine cellar was a 8 x 10 room with a bottle capacity just about 1,000 bottles. It has some terrific features which we hope you will all enjoy!
These days, when it comes to wine, you can find a great bottle originating from every continent across the globe. When looking to travel to and explore the numerous wine regions, many wine enthusiasts immediately think of France as their first stop, and understandably so. Personally, I would choose Italy, and more specifically the Barolo region because wines from Barolo tend to be most of my favorites. My suggestion is to first visit the region where your favorite wine is born.
I recently found some great suggestions, from CheapFlights, who published an article titled Top Ten Wine Regions Around The World. Definitely go to the region that produces your favorite wines first, then compile your bucket list for future wine region travels.
What wine regions have you been to? Please share some of your experiences in the comments below.
Cheers!
Joseph & Curtis offers custom engraving of names, company logos or designs into our wood, metal, or glass items. Whatever your needs may be, let us know how Joseph and Curtis can help your business. With full line of desktop humidors, cigar cabinet displays, cigar accessories and a variety of premium cigars for your business.
Our accessory range includes: travel humidors, cigar cutters, tubes, cases, ashtrays, lighters, point of sale countertop displays and more. We service tobacco shops, cigar stores, small retailers and full line distributors and have the ability to fulfill orders of any size from a single piece to thousands of items.
Fathers Day is fast approaching, (June 19th) and we have grouped together some of our best ideas that would make a great gift idea for Dad! Of course, these would make great gift ideas for a Graduation Gift or a Groomsmen Gift for an up-coming wedding or for a Wedding Anniversary gift! Please be sure to visit our Engravable Humidor section as well!
Joseph and Curtis are honored to be the #1 supplier of humidors and engravings for the U.S. military. Each humidor represents the pride and accomplishment of our U.S. servicemen and women. We takes great pride in every engraving that we produce. For any occasion, whether shopping for retirement, award, or promotion, our personalized military humidors make great military gifts. We are sure that you will agree.
Our personalized military humidors may be custom personalized during the ordering process. All of our military engravings are made in the USA and are 100% satisfaction guaranteed. Our military engravings cover many different cigar products such as military humidors, desktop humidors, glass top humidors, name plates, cigars, cigar cutters, even gift sets.
Available in a variety of designs, these personalized cigar humidors are the perfect gift for the cigar aficionado and are ideal for executives, retirees, new graduates, groomsmen gifts, soldiers or anyone who enjoys a good smoke!
Anytime I get the chance to go to Yankee Stadium is a treat…but Monday night was in the “amazing” category. One of our wine cellar clients asked me to join him for the game. The seats happened to be Legend seats…which allowed us access to the Legends Suite Club and hospitality area.
I was blown away. The food was outstanding as was the service. Dinner consisted of crab legs…sushi..and soft shell crab as well as filet mignon.
I was equally impressed with the wine list. We chose a Columbia crest reserve which we all agreed was outstanding. Having heard all of the rumblings of the expensive seats, I have to say they were well worth it. 
The staff walked me through the wine storage area and pointed out some of their favorite picks. The sommelier shared the Ornellaia and three other picks,which included a riesling which really complemented the crab legs!
This is not your daddy’s Yankee Stadium. From our seats we were able to enjoy a bottle of wine, crab legs and of course all the peanuts we could eat. I think everyone knows how well the Yankees run their baseball business but I had no idea how well they run their hospitality business. All in all, it was a terrific night with the Yankees win, great wine, and great friends. We cannot begin to express the gratitude Joe and myself have for ALL of our amazing customers, many of whom have become great friends.
Cheers!
