We had the pleasure of chatting wine with Alder Yarrow, and are excited to share the Q&A with everyone. Alder is a humble person who is wildly passionate and knowledgeable about wine and food. So pour a glass of vino, sit back, relax and enjoy – cheers!

How did Vinography get started?

In 2003 I had become the “wine guy” that all my friends would ask for advice on various things, from the “best Merlot under $20″ to the hottest new restaurant in San Francisco. I started Vinography as a place I could collect and store all the notes that I am in the habit of making about the wines I drink and the restaurants I visit. I also wanted a place I could send people to instead of dispensing the same advice over and over again. My day job is in the internet field, and it was also a good way to teach myself about these things called blogs, which were just starting to become better known. After my first few posts, it quickly became clear that the blog was also a creative outlet for me. Several weeks into my experiment, I found myself writing about food and wine every day, and I basically haven’t stopped since. Vinography was the first active site on the internet to adopt the label of “wine blog.”

Where did your passion from wine originate?

During college I spent some time studying at Oxford University thanks to an exchange program that Stanford had with them. The food was so atrocious in the colleges there, I started cooking for myself, and figured since it was legal, I should be drinking wine with my dinner. So I would go down to the local store and, too intimidated to talk to anyone, buy something that looked good that I could afford. I became fascinated with the different flavor profiles of wine, and that was the beginning of my passion.

What’s an average day for Alder and Vinography?

Well, since I have a day job as the CEO of a consulting firm, my day is mostly about family and my job. I help to get my daughter ready for kindergarten, take her to school, and then work an 8 or 9 hour day at the office. Occasionally at lunch I’ll see what kind of wine news is floating around on the Internet, but my days don’t have much wine in them. I’ll pick my daughter up from school, come home and have dinner with the family, which will often include a glass of wine. Then when the little one is in bed, I’ll do another couple of hours of real work on the computer, and then if I have the energy, I’ll write a blog post. That’s a pretty typical day.

How often do you taste different wines?

I get a lot of samples, and open a few several times a week to taste them at home. Every six or so weeks, I’ll spend half a day working through several cases of samples just to get the pile a little smaller. I go to large trade tastings every month or so, where I taste sometimes hundreds of wines, and every three or four months, I’ll go on a press trip to a wine region where I’ll spend a week tasting a lot of different wines.

Favorite wine region and wine?

I can’t possibly select one specific region or wine. I adore all sorts of wines. Some of my favorite regions include Burgundy, Friuli, Tuscany, Alsace, the Mosel, Sonoma County, and Washington State.

Best restaurants in the country, and wine?

It’s hard to beat dining in France in general, and in Burgundy in particular. I love that you can get older vintages of wines on wine lists there.

Most overrated wine theme?

I’m not sure I understand the question, but I really wish everyone would stop harping on about alcohol levels in wine as if they were the scourge of the earth.

Best winemakers?

The best winemakers, I find, are those that border on mad geniuses. Driven, iconoclastic, often eccentric, these winemakers couldn’t possibly do anything other than make wine obsessively. And we get to benefit from their obsession. Frank Cornelissen, Ales Kristancic, Marcel Deiss, Dr. Bailey Carrodus, Didier Daguenau — all make or made wine the way they thought it should be made, not according to some formula.

The most overrated wine region?

The Grand Crus of Bordeaux. While lesser Bordeaux still produce some interesting and affordable wines, most of the classed growths are simply out of touch with this universe, and their prices no longer correlate with any real sense of quality or pleasure.

Most bizarre wine story you have covered?

A wine label called Vampire Vineyards suing Martha Stewart because she showed her viewers how to make cute little Vampire Wine labels for Halloween parties.

Next trend in the wine industry?

A growing cadre of winemakers everywhere committed to being completely transparent in their labeling, showing everything that was used in the winemaking process, from cultured yeasts to fining agents.

How cool is Terry Theise?

I call him the Shakespeare of Terroir. In short, super cool. He’s one of the best wine writers on the planet and he doesn’t even get paid to do it.

Up and coming wine “rock stars?”

Take a look at the wines of Jamie Kutch. He is at the vanguard of winemakers in California who are making Pinot Noir the way the Burgundians do.

Best wine book?

If I have to choose just one, it’s the Oxford Companion to Wine. If I get a second choice, then it’s Kermit Lynch’s Adventures on the Wine Route.

Why do you feel proper wine storage is necessary?

Well, it all depends on what you call proper. I think the vast majority of people obsess too much about wine storage, as if 58 degrees or even 61 is somehow horrible and to be avoided. If you’re buying wine for investment purposes, and need to show records of proper provenance and storage, then a perfectly controlled wine storage environment is the equivalent of deposit insurance at a bank.

Alder Yarrow started Vinography in 2004 before wine blogging was even remotely accepted. His site is among many of the most influential wine blogs on the Internet. Featuring wine and sake reviews, restaurant reviews, editorials, book reviews, wine news, and wine event coverage, Vinography publishes new content daily to a global readership. The site works hard to create an alternative to the traditional sources and styles of wine journalism, partially through its emphasis on the stories, the people, and the passion behind wine, all told from a decidedly down-to-earth perspective.
www.intowine.com

This wine was opened next to some high powered and highly touted wines (Flor De Pingus boasts scores of 98 points and San Ramon 95-96) and while all of the wines were incredible I thought the St Supery was outstanding. The Flor de Pingus was good but I think could use several years in proper storage. The San Ramon is the Humphrey Bogart of the bunch…simply elegant. It’s the guy in the corner with the black pant, white jacket tuxedo who looks kinda scary and cool all in the same breath. All of the wines were impressive and I would highly recommend any of the three for purchase and for the wine cellar. Everyone knows how I love to try the same wine over the years and taste the ever changing love in the bottle. I hope you will do the same as well!

St Supery ’98

Bold aromas offer classic blackberry and currant Cabernet character, complemented by an undercurrant of oak and cedar with wisps of vanilla. The enticing flavors of briar and berry, toasted oak and a hint of licorice, combine with well-integrated tannin for a complete and fulfilling wine. This wine will only get better with time in the bottle.

Flor de Pingus ’09

Seriously concentrated nose. Nutty sweet and dark. On the palate, much of the same. Deep concentrated flavors with sweet fruit super soft and flashy finish. Very long and polished. I don’t normally go for this modern a style but this is a pretty impressive effort. Heavy blueberry flavors…this is a wine for the cellar…buy a case and open a bottle every 2 years and enjoy!

San Ramon Toro ’04

2004 San Roman is everything that’s great about wine, flavor intensity (blackberry and black cherries with some clove notes) and elegant finish (which is pure, with fresh acidity and loads of length). Drink now for its sheer power and deliciousness, or cellar for at least 10 years to enjoy more nuances of flavor. Not surprisingly, this iron-fist-in-a-velvet-glove is made by the former winemaker of Spain’s legendary, highly collectible Vega Sicilia.

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.

www.MarioAndretti.com

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.

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

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!

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 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!

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!

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.”