We recently completed an exotic Jarrah wood wine cellar on the first floor. The process began with a homeowner who’s passion for wine is unsurpassed. There was never a doubt as to the wine cellar being on the first floor. This home has every bell and whistle and yet the “spot” where everyone loves to “hang” is near the wine cellar.

The owner spared no expense including a beautiful arched window , mahogany door with wrought iron,custom paint finish, and crystal chandelier. The wine cellar has 2lb closed cell insulation and the J&C split cooling system with the coil in the wine cellar and the condensing unit and condensate line are run to the basement (because of the proximity of the living area to the wine cellar we specialize in ultra quiet split systems).

The entire cellar is 13 and 1/2′ x 6 1/2′ and holds over 1,500 bottles (including the bridge above the window and display row) Its located about 15′ from the front door and about 4′ from the kitchen and dining room. As guests arrive, the wine cellar becomes a focal point and guests are excited to tour the new use of space.

It invites you to enter….where you are destined to share not only wine but memories as well…please enjoy!

Cheers!

The first time I had the pleasure of tasting Emilio Moro wine was at Casa Mono in NYC. It was with Jamón serrano which is very similar to Italian Prosciutto…it was a life changing moment. The wine was amazing…it was structured, yet approachable. It was one of those nights that was hard to come home to my wife and say “it was work!”

Since that night we have begun a relationship with Jose Moro and were lucky to catch up for a few minutes at the Grand Tour in NYC:

J&C: How long have you been making wine?

Jose Moro: Since I was little, my father used to take my brother and me to work in the vineyards, in addition to being present throughout the process, from harvest (one of the most special times of the year for me) right up to serving the wine in the glass. But the marketing of our wines, as we know it today, started in 1987.

J&C: Please tell us about the vineyard and why it is so special.

Jose Moro: The essence of the wine you are going to develop is in the vineyard, the land must be cared for and pamper so it reaches its full potential and returns that care and attention in the form of a quality grape.

J&C: How do the soil and landscape shape the wine making at Emilio?

Jose Moro: As I mentioned, the land gives you the essence of the wine, its potential. You must show it the utmost respect, as it is a fundamental part of the process.

J&C: Although the Bordeaux transplants—Cabernet Sauvignon, Merlot and Malbec—are permitted in Ribera del Duero, and the indigenous Albillo (a white table grape) and Garnacha persist in a few isolated vineyards, Tempranillo is the soul of Ribera, and many producers are now making wines that are 100 percent Tempranillo. José Moro, is one of Tempranillo’s most ardent supporters. “Albillo is said to fix the color, but doesn’t give anything else,” he says. “And Cabernet and Merlot don’t ripen properly here. They stay green.” So why so true to the Tempranillo grape?

Jose Moro: It is our native variety and we work with our own tempranillo clone which originated in Pesquera de Duero, we do not want to give up on our roots and therefore we work with the most important variety in the Ribera del Duero.

J&C: The Duero is a historic river, linked between countries that can’t even agree on how to spell its name (it’s Douro in Portugal). How special is that river to Emilio Moro?

Jose Moro: The Duero river is the axis that unites more than 100 villages spread over a vine-growing area of about 115 km long and 35 km wide. Along its course there are great vineyards which in turn, will produce great wines in the future.

J&C: How many different wines does Emilio make?

Jose Moro: We produce five different wines, all red and 100% Tempranillo, also known as Tinto Fino.

FINCA RESALSO is the young wine from our winery and symbolizes the expression of our youngest vineyards.

EMILIO MORO, named after its creator, is the alma mater of the winery. Made from vines between 15 and 25 years old, it is a point of reference to the spirit of the Ribera del Duero.

MALLEOLUS, the word Malleolus comes from Latin and means majuelo, a word which means “vines” in Pesquera de Duero. To produce this wine we select grapes from vines of between 25 and 75 years old, both bush and trellis trained. It is definative of the Tinto Fino (or Tempranillo) variety.

MALLEOLUS DE VALDERRAMIRO, made with grapes from the Valderramiro vine plot. In this plot, the winery has three vineyards of 85 years of age and the aim in elaborating this wine is to maximize the role to the “terroir”, great balsamic intensity and opulence.

MALLEOLUS DE SANCHOMARTÍN, made with grapes from the Sanchomartín vine plot, 0.7 hectares situated on a hillside on the right bank of the Duero River. It is a terroir of aromatic persistence, expressive and very personal.

J&C: Do you find it challenging to work with such a wide range of grape varieties in such a demanding region?

Jose Moro: No, we only work with one variety.

J&C: What is the average day for Jose Moro?

Jose Moro: It depends on the day, as there are many events to attend and trips to make, but apart from those, I go to the winery in the morning and I am there until the afternoon, when I return to Valladolid. I live either in Valladolid or Madrid, depending on the agenda I have that week.

J&C: What first attracted you to wine making?

Jose Moro: The longevity, personality, complexity and potential of Tempranillo in Ribera de Duero.

J&C: If you could change one thing about the wine industry what would it be?

Jose Moro: I would spread the name of Ribera del Duero worldwide. We have very good raw materials and very good wines and we have to share them with the rest of the world, to get them to try our wines, and let them be convinced with the quality offered by our denomination of origin.

J&C: What is different about Emilio Moro?

Jose Moro: The seriousness of its wines, their aromatic potential and their fullness and smoothness in the mouth.

J&C: How does one acquire Emilio Moro wine?

Jose Moro: We have importers/distributors in many place throughout the world, just visit our website, www.emiliomoro.com, where we have contact details for our importers. Through the blog we have on our website, you can actively participate in various discussion topics, and all suggestions will be duly attended to, as well as on our Facebook page: Bodegas Emilio Moro.

J&C:  You are in a wine cellar with one choice…what wine do you choose and why?

Jose Moro: It depends, each wine has its moment.

About Emilio Moro:

Emilio Moro winery is family-run and has roots in the wine world going back three generations. It is located in Ribera del Duero, a land of hot summers and long, cold winters. Emilio Moro, the founder of Bodegas Emilio Moro, was born in Pesquera de Duero, a wine area of time-honored traditions, where some of the flagship wines of the Ribera del Duero appellation are now made.

It was in this year that the winery’s first vineyard, Finca Resalso, was planted. One advantage that the Bodegas Emilio Moro winery has in its vineyards is that some of them have belonged to the family for many years and ahve the purest clone of the indigenous Tempranillo varietal, known in Spain as “Tinto Fino.” This clone has been used to graft all the vine plants of the winery’s vineyards, which have gradually grown in surface over time.

Bordeaux wines from France have the normal 750ml  appearance, and New World  wines based on Bordeaux grape varieties do as well. Red wines based on Cabernet  Sauvignon and Merlot usually come in dark green Bordeaux bottles. White wines  based on Sauvignon Blanc, Semillon and dessert wines like Sauternes come in clear or  light-green Bordeaux bottles.  Italian wines like Chianti or Californian wines like  Zinfandel may also use this bottle shape. What’s good about these wine bottles is  they’re easy to store in a wine rack. You don’t need to use bulk storage and can  therefore maximize storage capacity,  which can be critical if you have a small storage  space like a wine refrigerator or cabinet.

Burgundy wine bottles are elegant, slope-shouldered, dark-green,  with a wide body.  Traditional Burgundy grape varieties are Pinot Noir (red) and Chardonnay (white).  New World producers of these grape varieties also use this same bottle shape. Other  French wine-producing regions use a similar bottle,  like the Loire Valley and the   Rhone (grape variety – Syrah). However, the Rhone bottle is not quite as wide and the   slope is more severe than a Burgundy bottle.  In general, Bordeaux bottles are 3   inches in diameter, while Burgundy bottles are 3.5. Since most wine racks are   designed for the former, Burgundy wine bottles can cause a lot of storage problems.   If  this is your wine preference consider the space of your wine cellar.

Champagne wine bottles, Turley, and Magnums can be very similar in appearance to  Burgundy bottles. Like Burgundy bottles they are also 3.5 inches in diameter or more,  but they are much thicker and heavier bottles, with big indentations in the bottom of  the bottle. These bottles are designed to withstand 90 pounds per square inch of  pressure, which is three times the pressure in a typical car tire.  Champagne wine  bottles have storage problems very similar to Burgundy bottles and the solutions are  the same (either adding large format wine racks or using diamond bins or case bins).  Again, consider your wine cellar space.

Always keep your bottles stored in wine racks that will keep your corks moist.  Store  your wines in a room which has a stable and consistent temperature and humidity  level (70%), little to no vibrations, and obviously no odors (including stains, wood  species, and even paint finishes).

Design is very important to each wine cellar but one should not overlook function as well. With the proper wine cellar design,  you should be able to achieve your dream design with affordability and functionality as well.

Cheers!

Cheers!

One idea which is gaining popularity and  something special is an engraved humidor. Some suggestions are designs with a  NY humidor, military humidor of his branch of service with his initials, a favorite sports team, a company logo or personalized message!  We can engrave anything.

And we now offer select cigars and gift sets picked specifically for Father’s Day.

Check out our Father’s Day Gifts page for other ideas.

I would like to thank all of the fathers out there especially all those who have served…it is a very difficult task raising children and serving your country.  A fathers challenge is to raise children who will strive for the best while knowing they are loved at their worst.

We show them the unchanging nature of our love as we celebrate their achievements and patiently help them learn from their mistakes. We give them confidence to grow as we allow them to find their own abilities and the opportunities to hone them.

Men were destined to take care of the people they love, even if it involves personal sacrifice. When we fulfill that responsibility our families live in greater peace and harmony. So for all those fathers out there we salute you!

Without further ado, let’s chat with Carmen Policy.

Joseph & Curtis: Please tell us about your childhood in Ohio.

Carmen Policy: I grew up in Youngstown, Ohio and was raised by my grandmother because my parents died early.  Attended undergraduate school at Youngstown State U.(Ron Jaworski and Jim Tressel territory) and then went onto Georgetown Law School. I shall always remember most of the men in the neighborhood sharing a few trucks and going to the Rail Road yards to buy crates of wine grapes that were shipped from the Calif. Central Valley and they would all make their version of the best wine in the neighborhood.  We always had wine with the main meal on Sunday, even the kids.

Joseph & Curtis: Was your family in anyway instrumental in your love of football & wine?

Carmen Policy: The wine experiences mentioned above were part of growing up and wine was really viewed as part of the meals that were served.  Drinking was considered to be the consumption of spirits or even beer but wine was another matter.  The neighbors would brag that their wines were as good as Mr. Mondavi’s but they really were pretty bad.

Joseph & Curtis: How and why did you get into law?

Carmen Policy: I loved the idea of being an attorney and especially the drama of courtroom law.  I knew that this was the profession for me from the time I was in the 6th grade.  I also had the good fortune to be mentored by a bright and wonderful man who was an attorney and later I became his law partner.  I left Washington DC to return to Ohio so that I could pursue trial work.

Joseph & Curtis: How did you begin w the 49ers?

Carmen Policy: I was a young trial lawyer in NE Ohio when I met and befriended Ed DeBartolo, JR.  I became his personal lawyer and was invited to accompany him during his final interview of Bill Walsh.  I was there the night he hired Bill and my first assignment for the 49ers was to negotiate and complete Bill’s first contract.  The rest of the story is Hollywoodesque.

Joseph & Curtis: You were instrumental in several Superbowl’s with the 49ers (85,89,90,&95) which one if any stand out?

Carmen Policy: I was involved in the1981 season and the 1982 Super Bowl but the highest level of involvement was the 1994 year and Super Bowl 1995.  That was Steve Young’s team and we were fighting for our very existence due to having lost to the Dallas Cowboys in the NFC Championship Games two years in a row.  We  put everything into that season because we knew it was our last chance to win a championship that decade.  I was totally in charge and the whole experience was one of the greatest and most challenging of my life.

Joseph & Curtis: Was there some defining moment which translated into a semi-dynasty w the 49ers?

Carmen Policy: We had great years with two Hall of Fame Quarterbacks, two Super Bowl Winning Coaches and two decades of being viewed as the most admired franchise in the NFL.  Keeping everything together and moving forward after Bill Walsh retired was the key to establishing the Dynasty moniker.

Joseph & Curtis: Being a life long giants fan-I have to say the 10-0 Monday night game was the absolute best game I ever watched (non-giants Superbowl’s:) Ronnie Lott and Phil Simms jawwing back and forth, Bavaro etc how about you?

Carmen Policy: The build up to the Monday Night Game against the Giants in 1990 was unbelievable.  Bill Parcells is a great coach and his decision relating to the passing on a  field goal attempt became part of the legend of the game.  The intensity of the verbal quarrel between Ronnie Lott and Phil Simms could have been cut with a knife.  Mark Bavaro was incredible and later returned to do even more damage.

Joseph & Curtis: Many people love wine….what made you get into the business of making wine?

Carmen Policy: I started making many trips to San Francisco with Eddie De Bartolo in 1981.  It is not only a great World Class city from a beauty and cultural standpoint but it is a Mecca for great food. Once you become part of the Northern Calif. Food Scene you can’t help but become enamored with the Wine World and the Wine Culture.  Not only did we start to drink interesting wines with magnificent dinners but we began to have wine as the drink of choice instead of cocktails. We also started making many trips to the Wine Country and immediately fell in love with the Napa Valley.  Gail and I had always planned to make Northern California our home even during our stay in Cleveland.  We purchased our property and started enhancing and replanting the vineyard in 2003.  This was really a life style decision rather than a business decision.

Joseph & Curtis: Are there any similarities between putting together a championship football team and a world class vineyard?

Carmen Policy: The overriding principals are the same.   Start with the best facilities you can acquire (the land), develop them to the fullest capacity (cut no corners when installing drainage, preparing the soil and ultimately planting the vines) and then assemble the best team possible (vineyard manager, wine maker, etc.) and give them everything they need to be successful.  Oversee the process but don’t get in the way.

Joseph & Curtis: Which is more fun?

Carmen Policy: Football was a huge rush and more exciting on a day to day basis but the Wine World is gratifying, romantic and wonderfully satisfying.

Joseph & Curtis: I read Andrew Groth say you are involved “dirt to shelf” at Casa Piena is that true?

Carmen Policy: Andrew Groth and his family own and operate Groth Vineyards and Winery in Oakville.  He is my son-in-law and has been a great resource to Gail and myself in the wine experience.  I do believe that I am involved from “dirt to shelf” because of my insatiable interest in the wine growing/making process.  My team is very patient and actually enjoy their “educational role” when dealing with Gail and myself.  Although we handle all the marketing, when it comes to producing the grapes or putting the wine in the bottle they know we are there to support them but not supplant their creative efforts.

Joseph & Curtis: Whats the meaning behind the name “Casa Piena?”

Carmen Policy: Casa Piena is Italian and translates to “Full House.”  I have 3 sons and 2 daughters ( three of a kind and a pair )  plus we now have 6 grandchildren and 1 more on the way.  Gail came up with the name and the idea and the house does get “Full” quite often.

Joseph & Curtis:  How did you assemble the Casa Piena team?

Carmen Policy: We hired Jim Barbour as our vineyard manager before we picked the site.  We wanted the best and it was between him and another great farmer in the Napa Valley.  His personality worked perfectly with ours.  He helped us evaluate the quality of the land and assured us that if we made the proper investment in the vineyard installation we would make “killer Cab.” We hired Thomas Brown as our winemaker early in 2006 so that he could participate in the ’06 growing season and harvest.  It was to be the first vintage that we would release.  He was one of 14 winemakers that we interviewed and we knew he was perfect for us immediately after we met him.  We love these relationships.

Joseph & Curtis: What is the size of Casa Piena, both in terms of acres and case production?

Carmen Policy: Our home is located on the same site as the vineyard.  We have 14 total acres and approximately 10 are planted to 4 different Cabernet Sauvignon clones.  The rest of the property consists of the home site and landscaping.

Joseph & Curtis: What’s the philosophy behind Casa Piena?

Carmen Policy: Make the highest quality wine that the estate can produce and share it with people who will enjoy it  with their friends.  This product is intended to be an extension of ourselves as a family and as members of the Napa Valley Community.

Joseph and Curtis are proud to partner with Carmen Policy and Casa Piena. Carmen has agreed to autograph a very small amount of magnums which  presently are  not on the market…as well as allowing Joseph and Curtis to take orders for the 2007 Our Gang Cab .750 –  which is not on the market either. These are amazing wines which we highly recommend to every collector and enthusiast. Joseph and Curtis Custom Wine Cellars and Casa Piena – almost as good as Montana to Rice!

Click here to contact us for more information.

Cheers!

What we perceive as taste is actually smell.  White wines have citrus, and pear flavors are only found in whites…whereas red wines almost exclusively have tannins and most whites do not.  Both reds and whites have many common flavors such as earthy, spicy and, of course, floral, which is why you can try many different wines with many different foods.

Apart from the basic taste of wine, the weight and intensity, or texture, of a wine is an important factor in food and wine pairing. Keeping it simple, most experts suggest that the heavier the dish, the heavier the wine;  and correspondingly,  the lighter the dish,  the lighter the wine. The key is to create a harmony between flavours and textures on the plate and in the glass, and match the weight of a wine, whether full, medium or light-bodied, to the weight of the dish.  An example of this approach is to pair a ripe, full-bodied Shiraz with a grilled fillet of beef served with a red wine reduction.

What I like to do when I want to try different wines is order by the glass…that way you have more flexability to change as the dinner evolves. Restaurants have been expanding their by-the-glass menus (especially with the economy),  thereby allowing the consumer to explore many more choices with their meals. So, in conclusion,  I would start in baby steps…instead of a cab with a steak, try a Malbec, Zin, or Barolo. You can always substitute pinot with burgundy as a fall back,  if you want a safe pairing.

Each wine is unique, regardless of variety and region, and each vintage has its own character which can create many different wine styles.  The secret to successful food and wine matching is to get straight into tasting. Take note of the ingredients being used in a dish and hone in on a likely grape variety to suit.  The wine and the food should complement each other, not battle against each other. Remember what some experts recommend:  “Simple wines with complex foods…complex wines with simple foods.”  And then, simply enjoy after that!

Cheers!

We are also proud to announce several new products to our cigar store:

Monolith 1200c
The Monolith 1200c Series eHumidor is the ideal cigar environment system which regulates temperature and humidity at the touch of a button.

Features:

• Holds up to 1200 cigars
• Temperature adjustable from 41F to 71F
• Humidity adjustable from 50% to 80%
  
• Digital Temp. and Humidity display at the top
• Ambient LED light kit
• 4 Slide out racks on top, 1 fixed rack in base
  
• 5 Genuine Spanish cedar trays 18″W x 15″D x 4.5″H
  
• Lock and key
• Side panels in black finish

Cigar Locker
A Cigar Locker for a Commercial setting is a convenient way to store ones private stash for multiple customers. Cabinets are made so they will fit flush up next to each other in the event more compartments are required.

• 12 slotted raised panel sectionals for air circulation.
• 2 slotted raised panel sectionals at the base for extra storage.
• Lock and key for each sectional.
• Crown molding at top and bottom.
• Completely Lined with Premium Kiln Dried Spanish Cedar
• 2 Interior A/C Outlets
• Additional Lock Sets Available
• Available in Cherry or Dark Mahogany Finish

Hydra LG Humidifier
The Hydra® LG Commercial Series Cigar Humidifier is designed to automatically regulate the humidity inside large cabinet humidors up to 16 cubic feet in size. Add up to 3 optional external fans to extend the Hydra’s humidification capabilities even further! For smaller capacity humidors, view the HYDRA-SM Personal series.

Lotus 20 – Citadel

• Triple wind resistant torch flame
• Single action electric quartz ignition
• Viewable fuel level window
• Integrated 8mm cigar punch cutter
• Pre-filled with premium butane
• 2 year manufacturer’s warranty

Try building your wine cellar in a spot that will require the minimum amount of cooling or even better, no cooling at all. The “passive” wine cellar should be built below ground with as little natural light as possible. Installing a floor vent which draws cooler air from the underground can really help with temperature conditions.

Using natural stone (slate) is a great way to help maintain consistent temperature as well. Other ways you can push the “green” button would be to use re-claimed wood for the wine racks and recycled glass. Further, you may wish to check the wineries you are buying from: are they using wind power, organically grown grapes, certified bio-dynamic wines (no sulfites) or perhaps they ship wines by train. An example would be Osprey’s Dominion, who we recently interviewed in one of our popular Q&A interviews – check out the blog to learn how they are using wind mills to power their vineyard.

We are all looking for ways to sustain the planet and to be the best stewards possible, but if you are looking for a perfect 56 degrees for wine storage it would be difficult to achieve in a passive cellar. However, if you are willing to give up a few degrees and some fluctuations in temperature, then a passive cellar just may be the way to go.

Cheers!