Wine Camp 2015: Part 2

We began the tale of our 2015 Wine Camp to Walla Walla in last week's column. Here is part two and day 2 of all things wine with our wonderful customers and friends spent in the heart of Washington Wine Country.

The Boise wine experience

We just returned from a weekend in Boise. We hosted two couples there for a weekend of wine dinners and wine tastings that these generous folks purchased at the Hospice of North Idaho fundraiser last February. It was my first time in Boise, and the best descriptor of our weekend is WOW! From all we experienced, Boise is vibrant and loaded with wineries and restaurants that would thrill any wine enthusiast.

A cool and uneven start

The 2015 wine grape growing season is still very young, and as we always say this early in our vintage preview, much can transpire between now and harvest. Despite this early look, though, there have already been some surprises - especially when we look to the south to the appellations in California. With our recent talks with winemakers in Napa and along the central coast, and our regular contacts with growers and winemakers, here is what we know so far.

What were once just homes...

Back when I was first getting started in the wine business, I had the fortunate experience of spending some time with a good friend. Bill Phelps, son of Joseph Phelps and current president and CEO of Napa powerhouse Joseph Phelps Vineyards, kindly invited me over to the winery and provided me with some needed and much-appreciated guidance.

Our current favorites

Yikes! Mumps arrive in N. Idaho

The mumps are here, and if the disease spreads, it could disrupt the school year for unvaccinated children.

The impact of oxygen

Once a wine is made oxygen more than anything else, any other element, procedure or accident impacts wine. Sometimes good, at times not so much but it impacts in a big way nonetheless. This is why during the winemaking process winemakers guard against the impacts so diligently. They make sure every barrel is topped with inert gas after fermentation is complete; they limit racking and filtering in many cases because of the oxygen that can be introduced. Bottling lines both those that handle Stelvin twist caps and real or synthetic corks all top the wine with a bit of inert gas before the wine is sealed and foiled.

The private side of Napa

Mary and I went to Napa last weekend for a unique trip. We were hired by a small group to take them on a private tour of the most iconic of American wine regions. It is tough to think of the American wine industry without Napa being at the top of the list; it is the oldest wine grape growing area and home to some of the most prominent wineries that produce the most sought after bottles anywhere in the world.

What I will drink this spring

The most common question from readers and customers alike is “What is your favorite wine to drink?” A variation on the question is “If you only had one bottle to drink what would it be?” Both are unanswerable for me. The truth of the matter is there are many wines I enjoy so to narrow down to a bottle or even a varietal, or for that matter even a color is nearly impossible. Here are some of my favorites so far this spring though.

Google Plus expands on social media

The hidden dangers of salmonella infections

Humans typically avoid raw foods because of the risk of developing a salmonella infection, a common bacterial disease that harms the intestinal tract. While humans can be infected with salmonella more easily than animals, there is still a risk of pets developing the infection as well.

Is 'hero' overused?

Superman and Wonder Woman are of the comic book variety.

Novak Djokovic denied entry to Australia, has visa canceled

Only 26 people connected with the tournament applied for a medical exemption

Regular grooming can keep your cat ‘feline’ fine

Cats are known to be fastidious groomers, but this doesn’t mean they can do it all on their own.

ADVERTISING: Advertorial — The link between gut health and food sensitivities

It is estimated that more than 33 million Americans have food allergies and/or sensitivities, including almost six million children under age 18 — but that is likely a gross undercalculation. The most common food allergies include milk and dairy, eggs, fish and shellfish, tree nuts, peanuts, wheat and soybeans, but people can be sensitive to just about anything. Since food allergies and sensitivities were almost unheard of 50 years ago, what is causing this modern epidemic?

Foal health: Managing neonatal maladjustment syndrome

Although rare, neonatal maladjustment syndrome can be a challenging and potentially serious condition for foals as they struggle to adapt to life outside the womb due to neurological abnormalities present during or shortly after birth.

The Front Row with Jim Litke June 1, 2010

Phil can't pull the trigger

Considering how badly his night went, it's worth remembering why Phil Jackson woke up to find himself the most sought-after free agent in the NBA.

Tequila and ice cream: A delicious pairing!

Here's a summer fact you need to know - aged tequilas pair beautifully with ice cream.

Research: Sorry, now isn’t best time for junk food

I almost put off this topic for another day, then it hit me: Sitting at home and feeling anxious, comfort eating is probably becoming a universal temptation. Now’s the perfect time to explore that connection.

NIES: A chance to learn while you enjoy

Most of us who work daily in the wine business here in North Idaho would be impressed to know that the North Idaho Enological Society, NIES for short, has been around for 30-plus years. Impressed because as wine professionals working in the wine world daily, we have seen the marketplace come far over the last five years, and also see that it still has room to grow. So to think of what the marketplace for wine might have looked like 30 years ago, we are indeed impressed at how the folks at NIES not only got started, but have kept the focus on education and enjoyment of wine for all those years.