Sipping Feng Shui

By Maureen C. Petrosky

Last week I participated in my first ever webinar. I hear so much now about on-line continued education that I just had to see what it was all about. Contrary to my prior beliefs regarding on-line education, this webinar kept me watching longer than most prime- time TV shows do. I got to interact with winemakers from the comfort of my desk chair by simply following the instructions for registration and set up. Before I knew it, my desk transformed into an identical layout of my previous wine courses at The Culinary Institute of America.

One hour and six wines later, I was fully aware of the history, philosophy, and winemaking of Montes winery. True, it was not nearly as fun or as memorable as an actual visit to those wineries, but out of it came a gem I can share with you. At the end of my day that’s what matters.

Lots of winemakers tout their effort to be more environmentally conscious, or their technological advances in winemaking, but Douglas Murray, one of the founders of Montes, got my ear when he said Feng Shui. Seeing as I spend half my time mentally decorating my dream home, I was shocked that this ancient practice as it related to wine had never struck me before. Yet, it made complete sense when he said, “Our goal was to optimize harmony and positive energy in our bodega by carefully using water, metal, earth, and wood.” He actually said the grapes deserved that much. He had me at positive energy! Whether you’re into Feng Shui, decorating (physically or mentally), or just need to give your life a shot of some positive energy, do it with this webinar wine find:

Kaiken Ultra Malbec, $25 –Often wine priced at twice this much isn’t half as interesting. This juice pouring from Argentina wears a violet velvet dress, whispers of tobacco, and has playful acidity, yet it’s a serious red, full of luscious red fruit. While you can drink this in ten to twelve years, I plan on drinking it now, and for that matter, all winter. This wine makes me happy. Here’s to you finding Feng Shui in your glass!

Get Your Crush On

By Maureen C. Petrosky

Harvest is one of the most enchanting of all wine experiences. The air seems fresher, the dirt beneath your feet more intoxicating, your heartbeat a little faster. It’s surreal feeling the sweat on your brow and the clusters of grapes in your hands. Unfortunately, most of us can’t take the time to go pick grapes in California or Europe, but the good news is we can we can walk a day in the shoes of a winemaker—actually, almost a year in those wine-stained shoes--without having to catch a plane.

Last Friday, as the first of 2009’s grapes were being delivered, the energy of the California vineyards from where they came seeped into The Wine Room at Cherry Hill. Here, from grape to bottle, you get to play winemaker. Don’t freak out, you’re not on your own. A staff of educated winemakers is there to handle the heavy stuff (enology and enzymes etc.). Depending on how much wine you want you can go in on a barrel (240 bottles) with a few friends, a half (120 bottles), or even a quarter barrel (60 bottles). You can pick your poison online from their 2009 grape menu. Call to schedule your first winemaking session and then over the next ten months or so you’ll crush the grapes, blend if you like, move the wine to barrels, create your own label, maybe visit your juice just to say hi, and finally bottle the good stuff. Each visit to the Wine Room guarantees a good time. It’s ideal for getting together with those friends you love but just can’t seem to see enough. It’s also a perfect team builder for families or co-workers.

If you can’t get your California grape crush on now, no worries! You can crush in the spring with grapes that arrive from Chile. Either way, if you’ve got the love of wine running through your veins, head to The Wine Room and reap the rewards of your very own vintage.