Photo credit: Jake Trott (photo from RexPickett.com)

Though the originator of the wine-soaked adventures of Miles and Jack rarely receives as much credit as the actors, director, and producer of the Sideways film, Rex Pickett — author of the Sideways book, from which the film was adapted — arguably moved the Pinot needle more than any one person.

Those unfamiliar with the Sideways back story might believe that the man who created the Sideways phenomenon became fabulously wealthy as a result of the book and movie.  Not even close.  The trials and tribulations Rex Pickett faced on the road to getting Sideways published, and the film adaption, would have broke most people — a hard earned and costly education to be sure.  (Rex shares the Sideways back story in a six-part series, plus postscript, published at Stage 32 — My Life on Spec: The Writing of Sideways.  A fascinating read.)

Later this evening, Rex will be the featured guest on #WineChat — the weekly virtual wine discussion that takes place every Wednesday via Twitter — to discuss Sideways and his newest novel, Vertical, that continues the journey of Miles and Jack.

As a prelude to Wine Chat tonight, I had the chance to ask Rex a few questions that may need more than 140 characters to answer…

DWYL:  Thank you, Rex, for taking time out to field a few questions prior to Wine Chat.  Before we get in to Sideways, Vertical, and writing, I have to ask about your love of books.  Anyone who has the mental wherewithal to read all 20 volumes of the Collected Works of Swiss psychologist C.G. Jung is a (very) serious reader.   I winced when I read that you had to sell your collection of Jung’s Collected Works (1st ed., all 20 volumes) to pay rent pre-Sideways.  I imagine that was difficult to say the least.  Now that you are in a different financial position, have you repurchased the Collected Works for your library?

I’ve re-purchased most of them, but not all.  I realized that I would probably not go back to them again.  In truth, I’m in the process of getting rid of my precious book collection because they’re an albatross around my neck every time I move.

RP:  This is a great question and it, unfortunately, evokes so many of my failings as a business person it makes me see red (and not green!).  Yes, many people monetizedSideways to the tune of millions, tens of millions in some cases, and I didn’t.  Not even close.  I made a lot of mistakes.  I wish I had discovered social media — and I’m not a Luddite — and its power 7 years ago.  Wish I had built a Web site as a merchandising center.  Wish I had hired PR peeople to get me out there more.  So many things I could have done that others should have been dong for me, but weren’t.  It’s sad really.  I just wanted to be a content guy and I figured my agents and others would monetize my success for me.  But, it’s not that easy, it doesn’t happen like that.  When you have an out-of-the-box success like Sideways you have to be smart about your choices, what you decide to write next, all kinds of things.  Because you might not have the opportunity to have those chocies again.

RP:  I feel the need to read so many authors:  Roberto Bolano’s massive 2666.  I’m currently trying to read Haruki Murakami’s 1984 but, sadly, I’m finding it a tough go for a host of reasons.  In fact Murakami’s latest, his magnum opus at nearly 1,000 pps., represents everything that is wrong with the way I read today.  Tethered to the Internet, it’s difficult to shut everything off and spend two hours a night with this book — which is what you need to do in order to have it yield its riches — and do this every night for two weeks or longer until finished.  I miss that rewarding experience.  Other than that, I read a friend’s mystery novel and a book on biodynamic viticulture by wine writer friend Katherine Cole in order to blurb it.  I’ve read so many books in my life, and there’re still so many out there to read.  Problem is, I spend all day writing and it’s difficult for me to shut everything down and open a book.  And they keep coming, like a tsunami, b/c of the ease in which the Internet makes it to write and print books.  I don’t own a Kindle or iPad or other tablet, and the reason is I don’t think I’ll read anymore on them.  I’m afraid I’ll stop to obsessively check E-mail, Tweet and looks at Twitter.

RP:  I think I answered the above pretty thoroughly on Stage 32.  I just don’t think Alexander [Payne] wants to do it.  And if he doesn’t want to do it it probably won’t happen despite the huge fan base.  Link your readers to that postscript for the detailed answer.  And with The Descendants having a success he has the power to stop it from happening with another director.  

RP:  Since there must be a billion — literally — blogs out there I don’t see any future in blogging, which the Internet has unleashed on the world as the journal that everyone can write.  How does one find their way to the really good blogs and then stay with them?  I think there has to be some kind of winnowing process like there was 30 years ago — for books, movies, etc. — but I don’t think it’s going to happen.  I’d like to give advice, and I do, on this subject, but I’m very circumspect about the future of writing when, it seems, everyone is, and now can be, a writer.  All I can say is that there’s always going to be the need for great writing.  What form it’s going to take, I don’t know.  I’m blogging about this on Huffington Post right now — first entry to appear today.  I blog about it, but people are so inundated with blogs they’re not reading anymore.  I do believe in my heart that storytellling is innate to all of us human beings and that that’s not going to go away.  I would certainly not write long novels anymore.  If that’s any help.  I would recognize that audio/visual is the future and think about telling stories visually more than just as literary fiction, which I think is going the way of spear-making, sad to say.  It’s tough out there with books today b/c there are literally now million.

RP:  I try to work out at the gym.  Sometimes I’ll take off and go to the Santa Ynez Valley and play golf — but not very often.  I don’t really have an outlet for recharging these days.  I go at it from the moment I wake up.  

These are exciting times for Virginia wine — vintners are producing some kick-ass wines and receiving much deserved national and international recognition for their efforts, Virginia wine and tourism industry as a whole has been the subject of quite a lot of positive media coverage, and the state has served as host to a number of notable wine events that introduce Virginia wine to industry influencers (many for the first time).

One such event that I am excited to be part of is TasteCamp 2012.

Below is the initial announcement for TasteCamp 2012 (more coming as logistics and winery participation solidified):

TasteCamp 2012 heads to Northern Virginia

Fourth edition of wine bloggers and wine writers’ meeting heads to Loudoun County, May 4-6.

The organizers of TasteCamp are proud to announce that after exploring the regions of Long Island, the Finger Lakes and Niagara (US and Canada), the event will hold its fourth edition in Northern Virginia wine country on May 4-6, 2012. Several important partners and sponsors have confirmed their participation and are working together to create an exceptional opportunity to discover the very best that Virginia wine has to offer.

The 2012 program will feature the combination of vineyard visits, grand tastings, conversations with winemakers and camaraderie that has made the event so successful over the last three years. Participants will also take part in what has become a TasteCamp tradition, a BYO dinner where wine lovers share special bottles in a freestyle evening of discovery and one-upmanship.

TasteCamp founder and New York Cork Report executive editor Lenn Thompson said that there was much reason for the event to head for the vineyards of Virginia: “The 2011 Wine Bloggers Conference was a great opportunity for both Virginia and bloggers, but I wanted to bring TasteCamp to Northern Virginia to offer a truly immersive experience. We want attendees to eat, drink, sleep and breathe Virginia wine for three days. It’s of course impossible to fully explore a region in just a weekend, but that doesn’t stop us from trying.”

Over its three first years, TasteCamp has generated significant attention for the wine regions where it has taken place, generating dozens of stories and articles every year. It also offers emerging wine regions an exceptional opportunity to have their wines tasted by a passionate outside audience that brings a different light to local wine production and creates new conversations with local winemakers.

Essential Virginia partners
Three of the region’s top wineries will be hosting TasteCamp participants for lunches, dinners and grand tastings of Virginia wines, where many other wineries will provide a portrait of what this increasingly important wine producing state can offer. The three confirmed host wineries are:
–  Breaux Vineyards, in Purcellville overlooking the valley between the Blue Ridge and Short Hill Mountains, is one of Virginia’s most popular estates, with over 100 acres under vines.
–  Boxwood Winery, founded by former Washington Redskins’ owner John Kent Cooke, is located in the historic village of Middleburg, and produces Bordeaux blends from 100% estate-grown fruit, in collaboration with renowned consulting winemaker Stéphane Derenoncourt.
–   Tarara Winery is located in the foothills of the Catoctin Mountains on 475 acres along the Potomac River in Leesburg. One of Loudoun County’s oldest wineries, Tarara focuses on single-vineyard wines.

TasteCamp 2012 organizers are also excited to be counting on partnerships with two key Virginia organizations. The Virginia Wine Board Marketing Office (Virginia Wine) and the Loudoun Convention & Visitors Association (Visit Loudoun) will both be partners of the event, offering logistical, financial and/or transportation support.

Accommodations
Rooms have been set aside at the National Conference Center, in Leesburg, Virginia, only 12 miles from Dulles International Airport and a short drive from most of the vineyards visited over the weekend. A special room rate is offered to TasteCamp guests at this large-scale facility located on a quiet 110-acre campus.

TasteCamp 2012 organizers will have more announcements as the wine weekend approaches.

About TasteCamp
The concept for TasteCamp, created in 2009 by Lenn Thompson, executive editor of the New York Cork Report, is a simple one: getting enthusiastic journalists and bloggers together in a region that is new to them, to taste as much wine as possible and speak to as many winemakers as possible over the course of a weekend.

Most smaller, lesser-known wine regions in the world would love to get their wines in front of new audiences, but it can be a challenge. With TasteCamp, the new audience comes to them.

This is not a junket — attendees pay their own travel expenses, including their hotel rooms and meals.  Through generous sponsors, some meals may be deeply discounted.

Follow the Latest updates on TasteCamp 2011:    On Twitter: #TasteCamp

To participate as an attendee, contact Lenn Thompson at lenn (at) newyorkcorkreport.com
To participate as a sponsor, contact Frank Morgan at frank.j.morgan (at) gmail.com.

For more information, contact co-organizers Remy Charest (remycharest (at) mac.com) and John Witherspoon (vcuspoon1 (at) comcast.net)

Media and interview requests:
Lenn Thompson at lenn (at) newyorkcorkreport.com or
Frank Morgan at frank.j.morgan (at) gmail.com

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Lenn, Remy, John and I are working to solidify participation of other wineries to showcase their wines in the event… look for follow up announcements soon.

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“Until an organic product is created to eradicate Black Rot in our region, it is highly unlikely there will be any certified organic or Biodynamic vineyards in the Mid-Atlantic,” noted Christine Vrooman when I asked if she planned to pursue Biodynamic certification in her vineyards at Ankida Ridge. Christine and her husband Dennis are owners of Ankida Ridge Vineyards, situated on the eastern slope of the Blue Ridge Mountains in Amherst, VA, and are part of a small group of vintners in the Mid-Atlantic States — Virginia, Maryland, North Carolina, and Pennsylvania — utilizing biodynamic viticulture practices.

Of the more contentious and debated topics in the contemporary wine world, I find the subject of biodynamic viticulture the most fascinating.  Some of the underlying practices — like burying cow horns packed with manure, fermenting yarrow plant in a deer’s bladder, and harvesting based on lunar cycles — along with fervent opinions for and against biodynamics makes for a fascinating study.

Beginnings of a biodynamic prep - cow horns filled with manure. Photo taken at Biodynamics farming conference in Red Boiling Springs, TN. Photo taken by Jeff Weissler, ConsciousWine.com

Sometimes referred to as organic above organic, or even, the Rolls Royce of organics, Biodynamics can be loosely defined as a framework, or philosophy, of farming practices (planting, growing, harvesting) based on the teachings of Austrian scientist, writer, and philosopher of sorts, Rudolf Steiner.  The foundation of biodynamics is eight lectures on agriculture — later published in a book entitled Spiritual Foundations for the Renewal of Agriculture — delivered by Steiner to a group of farmers and his anthroposophical followers in Poland in 1924.

“To our modern way of thinking, this all sounds quite insane” – Rudolf Steiner, Agriculture, 1924

I should note that the intent of this piece is not to provide an encyclopedic treatment of biodynamics (not sure that’s reasonably possible), but instead to provide a cursory introduction for those that may not be familiar with biodynamics and to provide a forum for discussion.

A cornerstone of biodynamics is nine special preparations — three in the form of sprays and six as part of compost.  These natural preparations are made (prepared, I guess) by very specific methods and serve various purposes like pest control, increasing soil microbial life, or used to counter fungal diseases.

A few of the biodynamic preparations include: filling a cow horn with manure and burying over winter (BD prep 500); packing a cow horn with ground quartz mixed with rainwater then burying in the spring and digging up in autumn (BD prep 501); stuffing chamomile blossoms in to the small intestines of cattle then burying in humus-rich soil in the fall and digging up in the spring (BD prep 503); and, placing chopped oak bark inside the skull of a domesticated animal surrounded by peat and burying in the ground where rain water flows (BD prep 505).

Before being applied in the vineyard each of the preparations are diluted and then ‘activated‘ by a special stirring process called ‘dynamization.’  Astronomical influences are also considered in the application of the preparations. (Ed. Note — This is a very rudimentary explanation of the preparations. Some biodynamcists would note two sprays, and seven as compost.)

Dynamizing a biodynamic preparation at Ankida Ridge Vineyards. (photo credit: Christine Vrooman)

Interestingly, even though there are no certified biodynamic vineyards in the Mid-Atlantic region, Virginia is home to one of the leading providers of biodynamic preparations and other products & services to support biodynamic farming — the Josephine Porter Institute (the subject of an upcoming post).  Each of the nine biodynamic preparations can be sourced from JPI.

Biodynamic preparations from JPI before use at Annefield Vineyards. (photo credit: Stephen Ballard)

These preparations and practices along with some of Steiner’s questionable claims — like being clairvoyant, and asserting that our earliest ancestors were ‘jellylike‘ beings called Lemurians — is the basis for much of the controversy, and confusion, surrounding biodynamics.

Given the number of strong opinions masquerading as fact, along with fuzzy supporting science and questionable practices (like fermenting oak bark in the skull of a domestic animal), I’ve stayed in the shallow end of the pool on this subject. Despite some of Steiner’s dubious claims and questionable (read – not fully understood) practices, I do feel there is something to biodynamics — though I’m unable to clearly articulate exactly what this something is.

Of the vintners I spoke with, several acknowledged a certain faith component of biodynamics, but were consistent in their belief that biodynamics has resulted in more attention to detail at the winery and throughout the entire grape growing process and overall improvement in vineyard health.

Ed Boyce, winemaker and owner of Black Ankle Vineyards in Maryland, views biodynamics as “faith-based agriculture,” and believes that the diligence required of biodynamics makes him “think about everything he does in the vineyard and at the winery.”  Ed is quick to add, “biodynamics is not a panacea and does not take the place of basic winemaking principles like careful vineyard selection and canopy management.“

Paul Roberts, owner of Deep Creek Cellars in Friendsville, MD and practioner of biodynamics since 2002, takes a similar view and says, “the great value of biodynamics may be the attention to detail in the vineyard that it [biodynamics] requires.” 

Does all of this additional diligence translate in to better wine?  This of course depends on one’s definition of better.  (Ed. Note – By no means do I feel that biodynamic practitioners have cornered the market on diligence in the vineyard.)

I’ve had many excellent wines made from grapes grown in Biodynamic certified vineyards and, of course, I’ve had amazing wines made with grapes from conventional vineyards (and vice versa), and not sure I would/could definitively label one better than the other.

I must say that some of my favorite biodynamic wines — Brick House Pinot Noirs, Zind-Humbrecht Rieslings, and Joly’s Coulee De Serrant to name a few — are stunning in their depth and purity of fruit that I seldom note in other wines.  I concede that my opinion of these wines may be skewed because I know each are produced by devout biodynamic farmers, and that I may not be able to pick them out of a blind tasting when paired alongside similar wines of the same region.

Whether or not the extra attention in the vineyards associated with biodynamic farming results in better wine is certainly open to individual interpretation, but the environmental benefits of using natural treatments like biodynamic preparations in the vineyards in lieu of synthetic pesticides, herbicides and other chemicals isn’t debatable.

Even when biodynamic preparations are used as an adjunct to conventional sprays, the benefits in terms of vineyard health are definitely noticeable according to several vintners I spoke to.  In addition to improved vineyard health and clear environmental benefits, the use of biodynamic preparations could also result in cost savings to wineries (although I wonder if labor costs do in fact go up).

At Annefield Vineyards, owners Stephen Ballard and Michael Leary have incorporated biodynamic preparations in to their conventional spraying regimens and note that they ‘spend about $3,500 per year on conventional sprays and BD preparations would be significantly cheaper.’

Perhaps this is yet another reason for more Virginia, Maryland and other Mid-Atlantic (and East Coast) vintners to consider biodynamic practices.

Beyond the many arguments for and against Biodynamics, does any of this matter to the end-consumer?  I suspect not.

Vintners — if an effective organic preparation to combat Black Rot was developed, would you actually make the substantial commitment necessary to obtain full Biodynamic certification (three years of no synthetic sprays, burying cow horns, and the rest)?  I suspect the reasons may extend beyond the lack of a natural, non-synthetic answer to black rot, but would like to hear from vintners who have evaluated biodynamics.

A special thank you to Stephen Ballard, Christine Vrooman, Ed Boyce, and Paul Roberts for all of the information you provided and for fielding my nonstop questions for this post and the forthcoming print piece.  For reference and additional reading, be sure to check out Stephen Ballard’s series on The Agriculture Course at Bottled Poetry blog (here, here, and here).

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Questions, Comments, Complaints, Random Observations? Contact Me Here

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At a historic London venue, Virginia wines show off to a distinguished group – by Wink Lorch

London is full of interesting, historic buildings, and one of the many privileges of living in London and attending many wine tastings and events is that one gets to see inside so many  of these buildings. The party that the Virginia Wine Board, together with the Virginia Tourism Corporation hosted for the Circle of Wine Writers on December 5th was remarkable in so many ways, including the amazing and apt venue of the Old Hall in Lincoln’s Inn.

Inside the Lincoln’s Inn in Covent Gardens. (photo credit: Steven Morris)

Lincoln’s Inn is one of the four Inns of Court to which barristers of England and Wales belong to, and it dates back to the 15^th Century. Although extensively remodelled in subsequent centuries, notably in the early 19^th century, the Old Hall building was erected in 1489 before Christopher Columbus set sail for the New World. It makes me wonder if any of the Jamestown settlers or even Thomas Jefferson ever step foot in the building. Wikipedia reports that “As well as its use for revels, moots and feasts, the Old Hall was also used as a court…. It is now used for examinations, lectures and social functions.” And, what a social function this was in such a beautiful hall!

The Circle of Wine Writers is an association of professional communicators in wine, based in the UK, but with members in many countries of the world. I have been a member for about 20 years. The idea of the Circle of Wine Writers’ Christmas party (In the UK we always refer to Christmas, not ‘the Holidays’)  is for members to celebrate the season along with guests, who are mainly those working in the UK wine trade and public relations, invited in gratitude for their help to us during the year. The host of the party is generally a wine-producing country rather than a region, who often receives us either at that country’s Embassy or the Ambassadorial residence, but other venues in recent years have included the House of Lords and the National Gallery. This year, Italy was due to be the host, but had to pull out due to their financial difficulties – Virginia stepped in, relatively last minute, for which we members of the Circle are all very grateful. Those of our members who took part in the vineyard visit to Virginia in September 2010 obviously made a good impression!

There were almost 150 people present including 47 Circle members, 11 people from Virginia and the rest, our guests. We were welcomed to a really Christmassy scene with the hall suitably decked and even the tasting tables arranged around the edges looked truly festive. Although traditionally we have wines available to taste from the host of the party, this event was notable for having a) a really comprehensive tasting booklet and b) many producers of the wines present to greet us and to explain the wines.

Virginia wine delegation: left to right - Secretary of Agriculture Todd Haymore, Rachel Martin of Boxwood Winery, Amy Ciarametaro of the Virginia Wine Board Marketing Office, Annette Boyd of the Virginia Wine Board Marketing Office, Mark Parsons of Philip Carter Winery, Chris Parker of New Horizon Wines, Patrick Duffeler & wife of Williamsburg Winery, Chris Blosser of Breaux Vineyards, and Luca Paschina of Barboursville Winery (photo credit: Steven Morris)

In-between socializing I was able to meet with just a few wine producers and tasted a small selection of the wines offered. I confess to not having experienced a big tasting of Virginia wines since the very first one in the UK five years ago, which was organised by Chris Parker of New Horizon wines. Chris is responsible for obtaining retail and restaurant listings in the UK since that time, and for establishing the fine relationship that Virginia wines has created with the Circle. Some Circle members and their guests that I spoke to were tasting Virginia wines for the first time at this event.

Annette Boyd, Secretary of Haymore, Chris Parker of New Horizon Wines, and Chairman of the Circle of Wine Writers / wine critic Steven Spurrier (photo credit: Steven Morris)

In my short time at the tasting tables I enjoyed especially the surprise of discovering that Barboursville has an Old World winemaker from Piedmont, Italy (I should have known, realizing later that the winery belongs to Zonin), the delightful Luca Paschina, and loved the Viognier Reserve 2010 and the Cabernet Franc Reserve 08, confirmation that these are worthy signature grapes for Virginia. Boxwood Topiary was an excellent example of a Bordeaux blend and it was great to meet the enthusiastic Rachel Martin. I loved the Breaux Vineyards Viognier presented by the genial Chris Blosser, and am kicking myself now for not having found the time to go back and taste the Nebbiolo and Nebbiolo Ice.

While Annette Boyd was making sure everything was going smoothly, Amy Ciarametaro of the Virginia Wine Board was looking after a table of various wines, and I especially enjoyed the Prince Michael Petit Manseng and the White Hall Pinot Gris she served. Finally, I made it to try three wines from Williamsburg, the very well balanced 2009 Acte 12 Chardonnay, the varietally distinctive 2007 Burgesses’ Measure Merlot and the excellent  Cabernet Franc-based 2007 Virginia Trianon . The overall buzz about the wines was generally extremely positive, the only doubt being about price in our very price-sensitive market. More detailed tasting notes were made by a colleague, Tom Lewis, the Cambridge Wine Blogger.

Annette Boyd and Amy Ciarametaro with Oz Clarke (photo credit: Steven Morris)

Speeches near the start of the event were kept brief, given by our chairman Stephen Spurrier, who emphasized our thanks to Virginia for stepping in at short-notice, and by Virginia Commonwealth Secretary of Agriculture and Forestry, Todd Haymore. Secretary Haymore first said that when he took office, he had been warned never to speak at a wine reception. Ignoring this advice he eloquently told us a little about the very proud and expanding wine industry of Virginia, as well as telling us the industry appreciates the ongoing relationship with the Circle of Wine Writers. He stated that the industry was continuing to learn, and was getting ready to unveil a new competition. He finished with greetings from the Governor and thanked in particular Chris Parker. More details of his speech can be found in this Drinks Business article.

After the speeches, some delicious finger food circulated that had evidently been carefully thought about to reflect generous north American hospitality. Sweet potato chips, mini-burgers, prawn fritters, and mini roast beef and Yorkshire puddings were amongst the offerings. The generosity and attention to detail of our hosts was sincerely noticed and appreciated by all with whom I chatted afterwards.

Through this blog post, I would like to express my own thanks to Secretary Haymore, to Annette and Amy of the Virginia Wine Board Marketing Office and to Chris Parker of New Horizon Wines in the UK for making our party such an educational and enjoyable one. Members of the Circle of Wine Writers pay to attend the party with their guests, and the money is donated to a charity nominated by the host, in this case FeedBank (Central Virginia Food Bank).

For additional photos of the event, see Jims Loire Blog:  http://jimsloire.blogspot.com/2011/12/circle-of-wine-writers-2011-christmas.html

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Wink Lorch is a wine writer, editor and educator based between London and the French Alps. Her writing specialities include Jura and Savoie, and she owns the Wine Travel Guides website with on-line guides for independent travel in France, Italy and Spain.

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Questions, Comments, Complaints, Random Observations? Contact Me Here

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