Winelabelreview sits in on Wine Library TV

I sit in on an episode of Wine Library TV with Gary Vaynerchuk (http://winelibrarytv.com) , from the Roger Smith Hotel in NYC. Maybe I should have plugged winelabelreview a little, but I'm a professional and didn't want to steal any "Thunder". Artist Damon Tommolino is on my left (your right). His website is http://tommolino.com.

Banknote hits the WineLibrary

Just an update for all of you. Pete Nixon from Banknote Wines alerted me that his wine (The Vault, Red Blend), with its beautiful labels that I blogged about earlier this year, has been picked up by Gary Vaynerchuk's Wine Library. Congratulations Pete! http://winelibrary.com/wines/46746-2006+Banknote+The+Vault+Red+Blend+750ML

Tasting notes are as follows:"The Vault is an intense blend of Zinfandel, Syrah and Cabernet Sauvignon, limited in production and hand-crafted from only the finest Napa Valley vineyards. Only 585 cases produced. TASTING NOTES: Aromas of ripe blueberry, red currant, and black cherry are spiced with tobacco box, cassis, and a touch of clove. The smooth, rich palate follows with flavors of cream de cassis, cherry preserves, allspice, vanilla, and espresso. The long, persistent finish and exquisite balance make this wine extremely versatile in food pairings." -Winery

Sort This Out Cellars

Rich reviews 3 labels created by Jeff Munsey at Sort This Out Cellars. Labels were submitted by Felicia Alvarez. Follow them on twitter @stoc and @winefinesse. The title to this post is a link to their site, so check it out for more of their really cool labels! Labels reviewed in this episode include Zin City, Rockabilly Red and Vino Nostra. Thanks to the whole crew at Sort This Out Cellars for their submission.

WBW #59 - An Homage to Kushi no Kami.

Richard over at PassionateFoodie.blogspot.com hosts this months theme for WBW. Saké, "rice wine"! As a saké beginner, I went to my local wine store and perused their infinitely small saké selection (shame). As a label lover I looked for the most interesting label, and I have to admit, there wasn't anything that interesting. I was tempted to take trip into NYC to Sayaka Saké Shop (one of a mere handful of "saké only" shops in the US), after looking at their selection online. They have tons of really exotic labels to choose from, but alas, impromptu gallivants into the city for saké are not in my schedule...but one day will be. So I settled for Momokawa Pearl Saké for three reasons. One, the label was one of the more interesting ones available, and it was in a handsome blue bottle. Two, the label said it was a "fruity" saké that should be served chilled, and I wanted to see what that tasted like (most of the ones I had tasted previously were served hot, which I learned is done to mask the impure taste of an older saké, and generally tasted like rocket fuel). Three, it was a true "Nigori Genshu" (antique style, unfiltered) saké, and if I was going to do saké, I wanted to do it "old school".

I brought the bottle to my Thursday art studio night at my friend Pete's house. I usually bring a bottle of wine that nobody has ever tasted before, and this night was no exception. Everyone seemed a little put off by the saké idea, but after my encouragement speech about it being served chilled and it was fruity, I was able to convince a lot of people to try (after all, wine is a social event).

After shaking the bottle and pouring, people were surprised to see, first that I shook the bottle, and second that the saké was not clear, but instead cloudy; milky if you will. "Unfiltered", I told them. Again I was pelted with pessimistic looks. We all tasted together. We'll...fruity was not the first word to cross any one's lips. Reactions such as "creamy" and "salted pineapple" came to mind for many who imbibed. I personally agreed. It was a salty taste with hints of coconut/pineapple (kind of like a salty Malibu Rum with milk). Many did not go for a second sip, but I finished my glass. I used wine glasses to enforce the idea that it was a wine-like beverage. In the end, my glass was coated with the remnants of "rice pulp" which was not very attractive, but I was glad to have tried something I had never tried before. The taste seems to be an acquired one that I will continue to pursue, but in the filtered version from now on.

Thinking back now, I did try a cold filtered saké in a local Japanese restaurant a couple of months ago that was extremely enjoyable. It was a Junmai Daiginjo Jyudan Jikomi. It tasted like sweet flower petals, malty and lemony all at the same time. It was also very fulll bodied as I remember (almost dessert like). In comparison to the Momokawa it was much better, for me.

Kushi no Kami, so I have learned is the ancient god of saké, and I would hope that he is pleased that we are all blogging and reading about his beverage. I have also learned from Beau at SakéSocial.com that saké is declining in popularity in Japan as it is seen by the younger generation as an older style drink (although there are many saké breweries that are dead set on carrying on the tradition). It seems that the Japanese are instead embracing "real" wine from all parts of the globe. The labels on saké are beautiful (kanji lettering is steeped in tradition and such a graceful art form), and a trip to Sayaka is definitely on the agenda sometime during the summer. If anyone wants to join me and my fellow artists (twitter: @artstudio85) on our next pilgrimage into NYC for gallery hopping and a stop into Sayaka please let me know via email richardritterphotography@verizon.net or DM me on twitter @winelabelreview. Thank you Richard for a great topic, and I look forward to reading the rest of the articles on this topic.

My Mutt & Lynch Wine Label Design

I have submitted a design for the Mutt & Lynch Winery wine label contest, sponsored by Dog Art Today, http://dreamdogsart.typepad.com/art/vote-here.html.

The winning entry will be made into a label for Mutt & Lynch Winery's limited edition wine that will debut at the winery's Dog Days of Summer on August 8, 2009. This annual event includes wine tasting, dog themed art, and vendor booths to benefit the Healdsburg Animal Shelter. Dogs on leash welcome.

The Wine Label Contest winner will receive one case of the rare and exclusive wine, a featured spotlight on Dog Art Today, and an invitation to attend the Dog Days of Summer in Healdsburg, Sonoma County (travel and accommodations not included.)

Wine Description: A Dry Creek Valley Meritage, which is a blend of Cabernet Sauvignon and Merlot that is aged in 100% French oak for 18 months. Only 500 bottles of this rare and exclusive wine will be produced. The wine will retail for $25 a bottle, with 10% of the sales benefiting the Healdsburg Animal Shelter.

Voting runs until midnight PST, Friday, June 19, 2009. Please take a moment and click on the title of this post and place your vote for old #13.

Artwork Explanation: This is an artwork that was created exclusively for the label contest, it is not a previous work of mine that I have regurgitated for the sake of entering the contest. I included two dogs to represent the two vatietals used to create the wine, and I have put them on and next to a French Oak barrel to represent the barrel used for the aging process. I have also left the work untitled because I know that Mutt & Lynch are infamous for using clever word play for the names of their wines (so I left it up to them). In addition, I left adequate spacing on the top and left so that when text is added, it would not interfere with the artwork.

My Murphy Goode Video Application

A Better Murphy Goode Video Application from Richard Ritter on Vimeo.

Wine Blogging Wednesday (WBW) #58: Label this one "Too Heavy"

Nothing like waiting to the last minute to put a major production together for (WBW)- Wine Blogging Wednesday at 10:00pm EST. After having all the planets align for what would have been one hell of a video blog, it happened...but it just didn't happen. I had the wine, I had the props, I had the music, but what I didn't have was the where-with-all to realize that there are restrictions on file size when it comes to uploading video. My WBW episode clocked in at a hefty 20 minutes and a 1.2GB file, (just a tad over the limit). I had so much juicy and pertinent information that I just couldn't stop sharing the knowledge. There was wine, music and dancing and I guess I got a little carried away with it all.

After trying to eliminate segments with editing to get it down to 1GB, it just wasn't possible (and I wasn't going to do a two-parter). Every minute was filled with great information and compelling video, but alas it will "never" be seen. I also had my first guest on the show as well as a surprise ending, and it will all be done again (within the limits of cyberspace video) and presented in a non WBW format. The video blog recorded last night WILL appear on the Lost Episodes DVD that will be released sometime in the distant future. HA!

My apologies go out to the wine blogging community for trying to be an over-achiever, the winelabelreview fan base and my sincere apologies to Katie Pizzuto at http://gonzogastronomy.com/ (aka @gonzogastronomy on Twitter) for not starting sooner and knowing my limits. I will however make mention of my results from WBW #58 in the next video blog. Again, I - am - sorry!