Wine column no. 62: It's good to be king. It's also good to be responsible.

Dec. 21, 2014: I’m not one of the fortunate many who call themselves parents. But I know where I came from. And I’d never say I made it completely on my own.

It’s the same for wine. After all, the production and enjoyment of wine is, in most cases, a collaborative process. Both men and women pick the grapes from their vines, stooping over day after day, their hands becoming sticky in the process. Winemakers seek others’ opinions when blending or selecting the best grapes for a vintage. Whole other industries produce the steel vats and wooden barrels that embrace grapes’ juices for months, if not years, at a time.

Bottle labels involve not just art, but theory, economics, passion, and, in the best cases, honesty, too. Salespeople are responsible for the ways and manners in which these wines are sold. And in the end, most drink their wines with others.

Yet to really get at the heart of what makes a wine a wine, you have to understand the grapes that made it possible. Enter Carole P. Meredith. She owns Lagier Meredith Vineyard with her husband in Napa, California. But she is also professor emeritus from the Department of Viticulture and Enology at the University of California at Davis. Her specialty is grape DNA.

Meredith and one of her colleagues, John E. Bowers, proved with greater certainty than ever before that Cabernet Sauvignon is the child of Cabernet Franc and Sauvignon Blanc. Additionally, it’s thanks to Meredith’s research that we know that Syrah is very likely the child of Dureze and Mondeuse Blanche.

Many wine lovers will have heard of Cabernet Franc and Sauvignon Blanc. But fewer people will know Dureze or Mondeuse Blanche, Meredith told the Syrah Producers’ Club in 2004. Mondeuse Blanche is a variety from the Savoie region of France, east of the Rhone. It almost disappeared, she told the group; indeed, with only a little more than 12 acres, it has a very limited cultivation today.

Dureze is not grown today. “The only place you can find it is in a collection, and I would add as an aside that all our work was done with samples taken from the French national variety collection in Montpellier, which is a museum of great varieties,” Meredith said. “Many of them no longer exist today, and had it not been for the foresight of the French researchers about 100 years ago to save these old varieties before they were lost, we would not have been able to do the studies that we have done.”

So aside from great wine, we have here at least two things: French researchers who had faith in science and its ability to reveal what they could not know then but might learn later; and at least one scientist who used the past to solve a mystery that helps others now and in the future.

It’s an amazingly tactical application of science, where DNA is used for the right reasons, in the correct, responsible, and documented ways, to help us all. This isn’t the type of science that, twisted and turned, is transmitted solely by word of mouth. It has roots, and even more stems. It’s when you put them all together that this suddenly becomes clear.

Cabernet Sauvignon grapes dominate the wine world, making up 6.3 percent of the market, according to a team of researchers from the University of Adelaide in South Australia. Interest in Syrah is expanding, too. But as with anything that has the power to influence markets, jobs, and the future of the wine industry, the foundation matters. Some might say it matters more now than ever before.

So which has more sway over Cabernet Sauvignon? Is it Cabernet Franc’s staid insistence on backbone, on substance? Or is it Sauvignon Blanc’s flash, its jarring acidity? Is their union just a dazed accident? Or is this a long, involved love affair, where each draws strength from the other?

I don’t know the answer to these questions. But I do think the best Cabernet Sauvignon wines have no need to dominate the room. They can, and they will, when it benefits as much of the meal as possible. But they don’t flaunt their powers unnecessarily.

The 2009 Venge Silencieux Cabernet Sauvignon will get you to talk, even if it’s in low tones, about the Danish-American family that produces it. Concentrated and smooth, this Californian has red berry and coffee overtones and contains 14.8 percent alcohol. It’s more muted and less intense than other, bigger Cabernet Sauvignon. Purchased at Madeleine’s — A Fusion Restaurant, at a Venge wine dinner.


Wine column no. 61: When it's fortunate to know wine, but even more fortunate to love it

Dec. 7, 2014: A number of writers won’t admit this. But I find charm in the first, second and third drafts of a narrative — the ones you don’t usually see. 

Sure, these versions are often rough, and the words can struggle to right themselves on the page. Sometimes the words even wobble, later, when you take more time to think them through. But when you discover a wine that makes you think, that makes you feel, there’s this immediate rush to get those words to the page — before you forget them or, worse, they refuse to reappear. These are the words that capture the emotion of a wine, that both reign it in and let it fly, and that, finally, reveal it for what it is: Graceful, or bland, or powerful, or watered down, or gentle, or challenged, or just plain not ready. And often, and to their credit, drafts do that before anyone else has had a hand in the process.

Here are some of my first impressions of wines that impacted me:

2013 Blindfold White Wine, California, The Prisoner Wine Co.: This wine is good, and it won’t disorient you. Blindfolded or not, just consider it mellow. This blend of Chardonnay, Viognier, Roussanne, Grenache Blanc, Chenin Blanc and a few other grapes has a pineapple nose and a smooth texture.

“This wine was a lot of fun to make as we were not constrained by a specific region or varietal,” said winemaker Jen Beloz. She worked with vintner Dave Phinney, the original creator of The Prisoner, as that wine was sold and spun off into its own company. The Blindfold is actually supposed to be The Prisoner’s white wine companion, according to K&L Wine Merchants. “We used Chardonnay as our canvas and layered on interesting aromatic varietals that complimented the base to create something that is truly unlike anything out there.”

The Wine Advocate’s Robert Parker agreed, saying he wishes more California wineries would consider using such innovative blends. 14.2 percent alcohol. $32.99. Winetree East.

2011 Joseph Phelps Pinot Noir, Freestone Vineyards, Estate Grown, Sonoma Coast, California: I chilled it and opened it way too cold, but it still had a bright blackberry nose. This Pinot Noir is tannic and a bit bitter — it’s on the more serious side and has a darker color than most California Pinot Noir I’m familiar with. It’s tightly controlled and tightly wound; it doesn’t fall apart easily. Very compact, dense. Good with baked Coho salmon from The Fresh Market. The bitterness in the wine was enhanced by the bitterness in sautéed turnip greens with bacon (note to self: don’t pair these three again.) But with mostly bacon, this Pinot is juicy, luscious. This might be better paired with a fatty dish like pork. It has black pepper elements. I really like this wine. Some Pinots are so sweet they are inconsequential — throwaways you can quickly dismiss with the flick of your wrist. Not this one. It has more personality and elegance. 13.5 percent alcohol. $41.99. Friar Tuck Beverage in St. Louis.

2012 Machete, California Red Wine,Orin Swift Cellars, Napa: Do all wine roads lead to Dave Phinney? No, but many of mine do. The Machete is a blend of Petite Sirah, Syrah and Grenache, and at 15.7 percent alcohol, it hits a high note on the fun spectrum. Pair this one with cheese, or with butter and bread, since the ending tannins can hit you pretty hard. Honestly, at that level of alcohol and tannins, this wine should cellar well for several more years. But its blackcurrant and cherry flavors are both appealing and likeable, especially with something creamy. Petite Sirah is Phinney’s favorite grape varietal, and his wine notes describe it as massive and powerful, with intense color and structure. I’d agree. $52.99. Friar Tuck Beverage in St. Louis.