Hipster Enology State of the Union

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he last time we published a blog post was May 15th of this year. We had often planned an evening to write, blowing the woolly coats of dust from our neglected laptops and opening an interesting bottle of wine – only to sit at our dated machines staring at a blinking cursor in TextEdit. It isn’t that we didn’t want to write or weren’t inspired; life has just been so great since May.

Jesse and Luke moved into the winery house of Chehalem Wines set in the middle of the stunning Corral Creek Vineyard. This is an 110 year old Craftsman with no internet connection, no TV signal and astonishingly, receives only the faintest scratches of FM signals. This lack of technology acted as a catalyst for their embracing of the country life. They began taking long walks in the vineyard, knowing which raptors were circling above by the sound of their joyous screams and thinking less & less about what was trending on reddit.

In Los Angeles, Renee has been living out the fabulous life of a stenologist and must be getting quite good at it. We at Hipster Enology have all commented on how expensive her taste in wine has become. This isn’t really surprising though; Renee has always been able to pick out the best bottles. As if her life needed to be any more fabulous, Renee also lives in sunny L.A. and regularly gets to see some of the world’s best DJs. Needless to say, Portland is not often on the schedule for those acts which has become a particular point of contention for Jesse & Luke.

Jesse took on a job with a fresh start up continuing her war path as an Internet savant and getting one step closer to entering the Matrix. While building sites that work with data she isn’t allowed to reveal to the rest of us, Jesse has also been hard at work maintaining the social media presence of Hipster Enology. Living in a wine region full time has provided an infinite amount of opportunities to cover the wine world of the Willamette Valley. While Luke is working wine events, Jesse attends with a media pass and all the luxuries that come with it. 

Harvest 2013 came extremely early for the Willamette Valley this year, so be on the lookout for a harvest update coming from Jesse at Chehalem Wines.

Luke secured a job as the Hospitality Coordinator for Anne Amie Vineyards located in the Yamhill-Carlton AVA in the greater Willamette Valley AVA. This post requires Luke to plan and execute the event schedule for Anne Amie which is right up his alley. What Hipster Enologist doesn’t want to throw parties for a winery and get paid to do it?

How can anyone top what Jesse, Luke and Renee have been up to? Just ask Ben. He is now a representative for the REGION OF BORDEAUX. Ben has been traveling up the West Coast pouring the wines of Bordeaux at tasting panels, writing for their blog and of course, being gifted lots of bottles of Bordeaux. As if we weren’t already itching with envy at this new post of his, and just to make things completely absurd, he was just sent to Bordeaux to check things out for a week or so. Ugh… Poor guy…

Yes, all four members have been crazy busy and one might wonder if they have even had time to chat with one another, let alone write this blog! We are more family than friends and this blood is about as thick as wine. Even with the exhausting schedules that all of us have been keeping ,we still managed to collaborate on our biggest project yet: attending and surviving Burning Man together. Admittedly, the planning for this event consumed us. After we made it to Black Rock City in Nevada, the event took the crumbs too.

If you are interested in our experience at Burning Man, look for an upcoming post about a wine tasting that Luke did there for Anne Amie Vineyards at the Black Rock Wine Cellar. We will attempt to post any photos from the event deemed appropriate enough to be shown on the Internet.

These all might seem like excuses for the lack of material showing up on our website, but at least we weren’t procrastinating. While blog posts weren’t being written, we were enjoying one of the best summers ever and hope you were too. Our lives have more to do with wine now than ever before. What started in the living rooms of our L.A. apartments has transformed into careers in wine. We love this drink and have no intentions of walking away from it anytime soon. Thanks for reading and if you haven’t yet, follow us on FacebookTwitter, Instagram and ALL THE THINGS!

Much Love,
Hipster Enology



A Sampling of the Ball des Weines 2013

Fellix EgererOur good friend Felix Egerer writes from Germany:

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n April 27th, I was able to join the service team for the 13th annual Ball des Weines, the German wine industry’s ball in Wiesbaden, and spend the night pouring selected rare wines for the guests. See the following for a little summary of three special wines I filled their glasses with.


1943 Riesling, Rüdesheimer Eiseninger, Hessische Staatsweingüter Kloster Eberbach, Rheingau


1943 Riesling, Rüdesheimer Eiseninger, Hessische Staatsweingüter Kloster Eberbach, RheingauBefore the Ball, I had never had a wine dating back further than the mid-60s. Getting the chance to pour and taste a wine made during WW2 is special, especially for a German.

Let’s start with the color and the first surprise. Deep, golden, honey-like hue? No! Not at all. Beautiful yellow tinted with green. Pretty pretty. Nose next. Not much to say about that but, with the wine having been locked up in a bottle for almost 70 years, this seems fairly evident. Classic notes of aged Riesling such as honey and mixed nuts, also a hint of wet wooden beams. No petrol at all (so obviously aged Riesling doesn’t always have to smell like a garage!). Aeration helped but soon did more harm than good. Palate. Hm, hard to describe. This wine was dry. Drier than dry, the style back then. lean citrus and apple fruit, very hard to distinguish anything in particular. Conclusion. The only really amazing thing about this wine was the fact that it had aged so perfectly well and showed absolutely flawless. Nothing more, nothing less. Considering it was auctioned off at 650 € or 860 USD a bottle earlier this year, quite an expensive flawlessness to buy…

1953 Riesling Auslese, Hattenheimer Engelmannsberg, Hessische Staatsweingüter Kloster Eberbach, Rheingau

photo 2(2)If I hadn’t poured the sip myself I could have easily mistaken it for Sherry or Whisk(e)y, by looks that is. A wonderfully deep amber/caramel color gracefully sticking to the glass and creating the most beautiful legs gives a good idea of what’ s to come. A sniff, a second one, BOOM! Almost unreal notes of orange zest, tobacco, honey, hazelnuts and potpourri emerge from a dusty wooden cigar box. A swirl of liquid amber, then the sip. Vineyard peach macerated with vanilla, citrus and fleur-de-sel-caramel. Toasted nuts to top it off. The acidity provides the backbone to support the sugar and it does a great job at it! Amazing!

1953 is known as one of the best ever vintages for noble-rot influenced dessert wines in Germany. A hot summer guaranteed fully ripened fruit with healthy Botrytis. The few bottles floating around the interweb sell for around 180 € or 240 USD a pop.

 

1999 Spätburgunder Weißherbst Eiswein, Heppenheimer Centgericht, Hessische Staatsweingüter

1999 Spätburgunder Weißherbst Eiswein, Heppenheimer Centgericht, Hessische StaatsweingüterEiswein is often referred to as the highest art in winemaking. It certainly is very special and can’t be made every year but honestly, I don’t quite get the hype about it. No doubt, this wine was great but I didn’t get behind it.

As the name Weißherbst promised the wine was rosé colored, more of a very light raspberry hue. It’s the German designation for a Rosé produced from a single varietal, in this case Pinot Noir. The high sugar content results in a very viscous product clinging to your glass with all its might. A tiny sip is often enough to end a night of tasting simply because all the wines after it seem completely dry and way too acidic. The colour translated perfectly well to the nose, bright red berry fruits such as raspberry and wild strawberries went on a walk with ever so subtle pie cherries. The palate followed without shining too brightly. Not surprisingly the wine seemed like it didn’t contain any alcohol at all making it taste a little like grape juice during harvest. The high sugar content does make it very hard for yeasts to grow and do their thing due to its high osmotic pressure but following the German wine laws a product must contain at least 5 %vol. alcohol to be able to called and marketed as wine.

With good Eiswein becoming harder to make every year, winemakers and vintners are amongst the number one witnesses to climate change, you should take the chance to taste one if you can. This particular Eiswein sells for around 160 € or 210 USD online.

Follow Felix on Twitter! @fnewine
Or Visit his Website



2011 Fausse Piste Garde Manger Syrah Video Review

Who: Fausse Piste
What: 100% Syrah
When: 2011
Where: Multiple vineyard blocks across the Columbia Valley of Oregon & Washington.
How: Natural ferment, barrel-aged on lees for 11 months in neutral oak.
Why: Luke stumbled upon this wine while spending a short stint with a small produce start-up. The ad on Craigslist had stated that they were looking for hard working and convivial people that weren’t assholes. He passed at least two of the qualifications. With his background as a wine buyer for Whole Foods Venice, the shop hired Luke to flesh out their wine selection. Harkening back to his days in production, Luke worked 50+ hour weeks (first world problems, really) buying, scanning and entering the lot of what this shop would sell. Part of this buying process included the 2011 Fausse Piste “Garde Manger” Syrah.

2011 Fausse Piste Syrah LabelOccasionally, we will “blind” our friends on a wine. This is a process by which we bag a bottle, opened in a room away from the contestants, and pour them a splash. Not having seen the label or neck of the bottle, questions are asked of the drinkers to see if they can guess the wine. In most of these games, “New World or Old World” is the opening volley. Jesse incorrectly chose, “Old World” as her answer. In fact, in subsequent questioning, after New World was established, she chose Australia as the country and proclaimed that the pacific northwest was definitely not the place from whence this wine originated. Like many things in life, this game is hard.

While grown in multiple blocks throughout the region, the Garde Manger is definitely made in Oregon. It infers the best of Northern Rhone Syrah without the heartbreak of price. Ripe red plums, black pepper, quarry, cured venison and sun-dried tomato make for a gorgeous bouquet. The winemaker nurtured a dark cherry, bright acid and subtle tannin mouth from this Columbia Valley fruit masterfully.

The Wrap: The “Garde Manger” Syrah from 2011 is a prime example of why  Jesse Skiles, the winemaker for Fausse Piste, is someone to watch. This young winemaker isn’t *%#&@!’ing around. He makes interesting wines that are varietally specific, acid-driven and picked at the right time. In short, he is nailing it. We will be buying lots of Fausse Piste wines in the future and encourage you to do the same. From what we’ve ascertained, most of what he makes sells out. In true hipster fashion, we intend to beat the crowd.

Find Hipster Enology on YouTube!

 



2011 Cecila Beretta Castelnuovo Custoza White Blend

2011 Cecila Beretta Castelnuovo "Custoza" White BlendWho: Cecila Beretta Castelnuovo Custoza
What: Trebbiano Toscano 40%, Garganega 30%, Tocai Friulano 20%, Malvasia 10%
When: 2011
Where: The Custoza province of Northern Italy, 22 minutes drive west from Verona.
How: Surprisingly, the blend sees a little maceration before being pressed and fermented in the small range of 16-17 Celsius. No oak treatment is given to this blend as the entire lot is sent to tank after racking in order to settle before bottling.
Why: What the heck are those grapes? What should I expect in a wine like this? The expectation might be easier to grasp than the components of this blend.

Wines from Custoza may have been created to compete with those from Soave. Both blends use many of the same grapes, specifically Garganega. Soave maintains a requirement of 40% Garganega while Custoza leans more towards Trebbiana Toscano. However, Soave may also use Chardonnay, creating potential for a slightly fatter mouthfeel. The regions also share similar limestone content in the vineyard soils.

For the sake of this review, it seemed prudent to mention Soave because some of us may have had a wine from that region before. However, a better comparison of the wines from Custoza could be drawn by focusing the lens towards the wines from Orvieto. They also predominantly feature Trebbiano by way of a local clone called Procanico. In all cases, strong comparisons can & have been drawn to the ubiquitous Pinot Grigio.

If you would like to learn a bit more about Tocai Friulano, Malvasia or any grapes for that matter, we suggest getting a copy of Wine Grapes: A Complete Guide by Jancis Robinson.

So, what is Trebbiano? In France, it is known as Ugni Blanc and also a key ingredient in making Cognac. This high yielding, high acid, fruity grape is also used for Balsamic Vinegar production. Behind Airen, Trebbiano is the most widely planted wine grape in the world, so it is fitting that inexpensive wines would be made from it.

Now that you have a little background, expectations of this particular bottle shouldn’t be set very high.  It was an undistinguished wine that tasted inscrutably just like dry white wine. Scrawled at the top of our page of tasting notes was written, “generic white.” Little stood out from the bright acid and clean finish. We dug deep to write some circumspect notes of granny smith apple, river rock and malic acid on the nose, plus one very nondescript scribble of “rain.” Before you feel your eyebrow start to raise, we acknowledge that this wine was flawless in clarity and finish. Perhaps a bottle like this is not meant to compliment the menu with aromas and flavors, but simply as something refreshing to drink and cleanse the palate.2011 Cecila Beretta Castelnuovo "Custoza" White Blend

The Wrap: At this point it would be hard to interpret whether we enjoyed the Custoza from Cecilia Beretta. While we didn’t dislike the wine, it was a bit boring. However, we don’t always need a wine that wows us and gives us goose bumps. You could still happily pick up a bottle of Custoza, Soave or Orvieto and take it to a dinner party instead of taking Pinot Grigio. Who knows, people might take notice that you brought something different, around the same cost and in many ways, indecipherable.

Winery Website: Cecilia Beretta



2011 Flirt Red Blend

Hipsterfied Flirt Winery Red Blend LabelWho: W.J Deutsch and Sons Ltd. and Vintage Wine Estates (Marco DiGiulio)

What: Syrah, Carignage, Grenache, and Tempranillo

Where: Mendocino, California

When: 2011

Why: Red blends of all kinds are flooding the U.S. wine market.  They are increasing in popularity with sales growth second only to Moscato.  Like many mass-market wines, Flirt has a very eye-catching label targeting women – easily spotted at our local Ralphs grocery store.  That being said, the wine delivers and shouldn’t just be chalked up as another gimmick.

Flirt’s red blend consists of Syrah, Carignane, Grenache, and Tempranillo.  It’s a Rhone style blend with a little Spanish flair  for the ladies. Unlike many of the red blends, Flirt actually has some character. Perhaps it’s not just a concoction of leftovers from another, better wine.  Though this red blend is still likely sourced from several different vineyards, you can tell mega-consultant winemaker Marco Digiulio gave it some thought.

On first taste, Flirt certainly gives you almost everything you’d want in a $10 quaff.  Its nose is fairly subtle with hints of cranberry and a slight Robitussin scent. It has a balanced structure with decent acid and some black pepper on the back palate.  Boysenberry and plum can be found easily mixing in the mouth as cherry follows on the finish.  Flirt lives up to its name. Once the initial delight of flavor passes over your tongue, it fades away quickly.  Its taste is seductive but leaves you hanging, a perfect tease.

The Wrap:  If you’re going to a party, on a date, or just hanging out at home and you don’t want to spend a lot of money on a bottle of wine, we would recommend the 2011 Flirt Red Blend.  It has everything you could ask for in a wine at this price: fruity spice with a little character and intrigue. What more could you want in a flirt?



Pruning with Teutonic Wine Company in Alsea, OR

Annie & Olga in the Alsea Vineyard

Teutonic Wines Alsea Vineyard Pinot Noir

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his wine life continues to excite us with new types of adventures. Most recently, Jesse and Luke joined Teutonic Wine Company for a few days of pruning at their flagship Alsea vineyard located only 22 short miles from the Pacific coastline.

If we had stayed in Europe, we’d most certainly be on a pruning crew in the Mosel. Here in the U.S., this task is usually designated just for permanent vineyard crews. Some winemakers even seemed surprised when Luke asked them if they could use an extra set of cellar boots on the ground for pruning. Fortunately, Barnaby and Olga Tuttle of Teutonic have many European sensibilities about them and were more than happy to have us two greenhorns tag along to prune their unique coastal Pinot Noir vineyard, Alsea. Located on Honey Grove Farm, the small Alsea block was planted in 2005. Due to the Tuttle’s stewardship mentality and low input farming, their assorted clones of Pinot Noir are thriving in this unconventional environment. They have reintroduced native species for ground cover and put in two Biodynamic beehives to spread the plant love.

Barnaby Tuttle in his Alsea VineyardDuring this time of year in the northern hemisphere, most casual cellar hands have migrated south for vintage in the southern hemisphere. With the northern hemisphere wines safely in barrel, tank or bottle, work leaves the cellar and begins in the vineyard. A few months after harvest, when winemakers are getting some much needed rest and winery dogs are sleeping by fires at home, vines also go into a state of dormancy. During this stage, viticulturists, vineyard crews and jack-of-all trades sorts like Barnaby and Olga Tuttle brave the cold outside for pruning. Pruning is necessary to ensure the grape vines will follow the viticulturalist’s chosen trellising system during the next fruiting season, allowing a grower to control yield & vigor. The first step is cutting away most of the dried canes that held leaves and fruit from the last season. Next, the healthiest of remaining canes are slowly wrapped around the lowest load-bearing wire.

Jesse walks the Alsea VineyardPruning is a slow but methodical process that is almost therapeutic. Your mind and body fall into a rhythm, vine after vine, row after row. You will feel the good day’s work. In our case, as dusk fell, Barnaby said that we were all in need of some “Vitamin R,” so we went to the local market and picked up some tall boys of Rainier. Being a 2 hour drive from Portland, we all stayed overnight in the small Alsea Valley Bed and Breakfast trading wine stories. Although our time pruning with the Tuttles was short, it was a confirmation that someday we would like our own vines, where we too can hire some greenhorns.



Sotto Restaurant: An Exploration into Southern Italian Wine

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e were first introduced to Sotto Restaurant by a chance email inviting us to a wine tasting with Wine Director Jeremy Parzen. Our tweetup with fellow bloggers @tricerapops, @letmeeatcake and @ubriaca, to name a few, was framed by décor that could only be described as Italian wine cave chic. The rustic sophistication of Sotto complimented both the food and the wine. Our first visit turned out to be a 2 hour tour through some Italian history and wines that we’d not only never tasted before, but grapes we’d never even heard of. Jeremy has been writing professionally about wine since 1998 and has written articles for some of the most influential food and wine magazines in both Italy and the US. He was full of quotes & insights on the symbiotic relationship between food and grapes in Italian culture.

Plates at Sotto Tasting

“If it grows with it, it goes with it.”

Given that stellar first introduction, we had to return. We chose to do so, last minute, on a Saturday night. Generously, Restaurant Manager Natasha helped us find a table to enjoy our second visit. As we sat down, we were immediately remembered by the Wine Captain Rory. I did something I hardly ever do: I gave Rory a few vague characteristics of wine that we might like and let him have at it. He brought back a Masserei Nardo Rosato, a dark pink rose of Negroamaro.  It was light but structured, floral but definitely had a kick to it…It was perfect. The beauty of this place, as Jeremy had alluded to, is that most any wine you would pick off the menu would pair well with most any dish that you would order. Our courses included black mussels with capers and a tomato passata, a rabbit ragu fusilli and one of their incredible Neapolitan style pizzas with olive pesto, tomatoes, mozzarella and arugula. Each of these dishes matched perfectly well and in very different ways with our dark horse of a rose.

After we were quite full of food, Rory came back with two wines for us to taste. They were two Ciro wines, one rosato (rose) and one Rosso (red). Both wines were made from the Gaglioppo grape, which we fell in love with during our first visit to Sotto. Gaglioppo is grown almost exclusively in southern Italy mostly near Calabria. The grape creates wines that are fuller than your average southern red, higher in alcohol, and depending on the winemaker, possess some crazy flavor profiles. These two wines were splendid, the rosato was lighter than our first rose but with much more fruit and floral notes in both the nose and the palate. It was like a pretty little pink fairy dancing on your tongue while yelling at you in Italian.

Ciro RossoIf you’re tired of drinking the same old red wine and have somewhat of an adventurous palate, try a Gaglioppo Rosso. These wines produce some of the more interesting flavors I’ve ever had in a red wine. Try these descriptors on for size: nutty bramble, cherry Sucrets and Band-Aid. Those were just the first few things that came to mind. The 2008 Ciro Rosso Classico Superiore is a bit young and needed some more time in the bottle, but the Ciro Rosso Riserva that we had tried on our first encounter was much more smoothed out. It had been approachable with great dark fruit and cola that complemented the other (somewhat crazier) notes.

The last wine that Rory brought for us to experience was something right up our alley, a Primitivo di Manduria. It’s a dessert wine made from the Primitivo grape (as you might recall the older brother to Zinfandel). It’s an unfortified dessert wine that’s naturally sweet due to the length of time the grapes are allowed to ripen and dry on the vines. Unlike other dessert wines in this category, this wine was not syrupy or heavy. Instead, it was delicate and light with a sensual mouthfeel of figs and blackberries. It’s that wine you might imagine pouring all over yourself in a fit of joy at some bacchanalian festival.

“Italians would rather go hungry than eat without wine.” ~ Jeremy Parven

The conclusion to our three-part adventure with Sotto restaurant came when I took Rory up on his offer to taste some of Frank Cornelissen’s wines that he had just received. These wines are made, like all the wines at Sotto, in the natural way. There are no added sulfites, so the evolutionary nature of these wines is something to behold. We started with the Susucaru Rose containing Nerello, Mascalese, Sangiovese, and other red grapes. The native yeasts in this wine created a wonderfully dry and refreshing flavor. It’s got dirty funk on the nose, raspberry hints on the palate and even a little tannic structure. It developed by the minute, getting drier, morphing into all kinds of interesting textures and tastes. The Susucaru Rose was like no other rose I’ve ever tasted.

The second wine Rory poured was the Munjebel, which is made again from Nerello but is a dry white. If I thought the rose was dynamic, this thing took us to a whole other level. Firstly, it had been open for 3 days. Yeah. Not what you usually want to hear from the wine specialist. The Munjebel had such incredible nutty, baking spice flavors that it was easy to ignore the fact that it looked like Sierra Nevada Pale Ale. The wine also had a nice lemon flavor on the back end. If Long Island Iced Tea had a semi- slutty but still virginal cousin, this would be it. Again, this wine changed by the minute, turning to give us rusty sherry notes on the nose, but maintaining its balance of acid and fruit. There is definitely something to be said for this style of wine making and these wines. Sotto challenges our notion of what wine should be and gives us a better understanding of what we want wine to be. But don’t take our word for it, go try them for yourself.



2012 German Harvest Report #1 : Baden & The Women of Zimmerlin


It is official, Jesse and Luke have arrived in Germany. While this information may not make the news on any major media outlets, it is news indeed for Hipster Enology as we prepare for our 2012 Northern Hemisphere harvest. Generally, we work in just one designation during any given vintage. This time, we are changing it up a bit and visiting three different winemaking regions of Germany: Baden, Pfalz and Mosel. Even more exciting, we will have the opportunity to work along side many of our German friends whom we met in New Zealand. Although the previous sentence might sound like world-traveling namedropping, this appears to be normal in the ever shrinking small world of the wine industry. Plus, we’re Hipsters, so namedropping is just another finely tuned tool in our arsenal.

Fulfilling our lifelong fantasy of being picked up by a leggy blonde in a Mercedes, our friend Sonja of Zimmerlin Wines picked us up in South Baden in the city of Frieburg to take us to the first stop in our German harvest tour. While we first met Sonja as a cellar hand for Sherwood Estate in New Zealand during the 2011 vintage, she is now an assistant winemaker.

Weingut Zimmerlin rests in the relatively unknown (at least to Americans) Käiserstuhl district of Baden in the small village of Bötzingen. It is a mountainous region that runs parallel to the French region of Alsace separated only by the Rhine. Käiserstuhl makes special wines because they have special loess-covered volcanic soil. (Loess is one of the many geological terms you never knew you needed to know for wine, referring to yellowish windswept deposits of silt.) As is the case in many regions of the world, volcanic soil is extremely fertile and consequently, provides a unique expression of terroir to the grapes growing there. Terraced vineyards rise up out of the flats providing evidence of the now long dormant volcano. And, as if great soil wasn’t enough, the wines of Käiserstuhl also benefit from lots of sunshine.

At Weingut Zimmerlin, we were rapidly becoming enamored with their iterations of Spätburgunder, Grauburgunder and Blauburgunder (Pinot Noir, Gris and Blanc respectively.) This is a winery that defies stereotypes in the wine world in that all of the winemaking staff and cellar hands are women. Bettina, the head winemaker of Zimmerlin commands her ship with a kind of cool that is obviously the envy of everyone who meets her. She is strong, brilliant and makes wines of clarity. One of Zimmerlin’s greatest secrets is minimizing the inflation of their wines and letting them speak for themselves. With a recent label and brand redesign, their bottles are fresh and exciting on the outside – just like what awaits inside.

On our last day with the crew of Zimmerlin, after hand-picking Chardonnay, we took advantage of the Käiserstuhl’s famous sunshine with a picnic out in the vineyard. During vintage it is traditional to drink neuer wein or new wine which is still fermenting wine, with an onion cake akin to a creamy onion pizza. We followed tradition but also celebrated with a bottle of bubbles that Bettina sabered with a butter knife.

Next, we will be spending a few weeks in the Pfalz getting acquainted with the many varieties produced there. We’ll be working at Hanewald-Schwerdt assisting our good friend and former New Zealand housemate Stephan at his family’s winery. We will be employed as vintage vineyard interns hand-picking, leaf thinning, cutting away diseased or tightly bunched grapes while preparing vineyards for harvesting machines.

Lastly, we will be spending the most of our time in the Mosel visiting our friend Johannes, also a former roommate from the land of the Kiwis. Johannes is a second generation winemaker from his father, Clemens Busch at his eponymous winery. Exactly what we will be doing there is uncertain, but we can guarantee that lots of beer will be consumed, and probably some old Rieslings. If it is anything like the rest of Germany so far, it will be amazing.

Stay tuned for the rest of our German adventure. We will post more photos to our facebook page. While you’re there, give our page some love and “Like” Hipster Enology. Also, check out some of the bottles we have enjoyed at CellarTracker. CellarTracker will get a lot of love from us in the near future, so keep an eye out for what we have to say there.