Maestro Meme Monday

Alliteration and Memes are fun to use, so the Maestro Meme Monday was born.

You may have noticed some self-depricating humor recently on the Mastro Scheidt Instagram account, depicting me and my father in some photos over the last few seasons. What often makes a meme funny is that the meme is true. I can tell you for certain, the phrases and expressions in these memes are true and have been thought about or said aloud.

We hope you enjoy them throughout 2018, every Monday, for Maestro Meme Monday.

Dirty Jobs, Wine Making and Sausage

I talk about the dirty job of making wine every season. Other than people in the wine industry, no one else sees all the stuff that gets cleaned every day with brushes, pressure washers, hot water, acidic and caustic liquids. All the public sees is a bottle with a cork in it and a really good looking winemaker (like me) pouring it.

Good looking winemaker...David Scheidt

Behind the scenes of the dirty job of wine making 2017.

After 5 tons of grapes are destemmed, this is what the machine looks like

The shaker table is a tool for sorting grapes. Look at all the debris around the table.

Every nook and cranny must be cleaned after grapes are processed

More debris and MOG, Material Other than Grapes

These jeans will never be blue again.

Compost and more compost of stems and bad berries

Green grape leaves are unwanted and are picked out in the vineyard and the crush pad

Someone has to get in these tanks to shovel out all the must for press loads

Sluggish fermentation? No problems. Adding some still active lees will help finish things off

New Vintage, New Closure

Like many wine makers and wine drinkers, the belief that “cork is best” for all wines is a conceit. As I’ve grown in both experience and case production over the last ten years, natural cork is not the only wine closure in the marketplace.

I made the jump to screw caps several years ago upon the introduction of my Jug program. No one seemed to mind that I used a screw cap for a growler of wine. In fact, the screw cap fit the image of the wine and the growler package.

The next use of screw caps were for more traditionally bottled wines, the classic Bordeaux styled 750ml bottle that has had wide success in restaurants, delis, and grocery stores. The wines are typically served by-the-glass and easy to open and close in restaurant settings or purchased for nightly home consumption with a wide array of foods. I’ve increased production in the screw cap category, so I don’t see that screw caps have been perceived negatively by consumers.

Natural cork and the Diam technical cork

The most recent evolution in packaging is the technical cork. Nearly 100% natural cork, the closure is guaranteed to be free of “cork taint”; whereas traditional cork cannot make the same claim. Secondly, technical corks have been engineered to allow oxygen through the closure over time, similar to traditional cork, which allows for micro-oxidation of the wine, a beneficial characteristic for age worthy wines like Cabernet Sauvignon. Thirdly, you pull the technical cork with the same traditional corkscrew; no special equipment needed.

What crystalized my decision to move to technical corks was an experience I had with a restaurant customer of mine.  I was pouring a flight of wines for spring and summer at a restaurant in Fresno. When the owner and I got to the second wine, we both knew instantly the wine was corked. Not good. I’m embarrassed and the wine, even if he wanted to pour it in the restaurant, couldn’t be evaluated properly and therefore wasn’t chosen as a finalist.

As I’m looking to innovate where I can, I made a partial transition to technical corks with some of my 2015 wines. The main reason for me transitioning to technical corks was zero cork taint. Imagine buying one of my wines for $50 only to open the bottle and find the smell of wet cardboard. Disappointing. With technical cork, having a wine damaged by cork taint is not a possibility. With my 2016 vintage, I should be 100% screw cap and technical taint free cork.

It was a big decision to move away from traditional cork. I like the history, tradition and nostalgia of traditional cork. But from a customer viewpoint, the remote possibility of having a flawed bottle of wine because of cork taint in the 21st century isn’t nostalgic, it’s unacceptable.

Look for the new corks in my 2015 RWSC label, Superstrada 2015, and Cabernet Franc 2015.

The Jug from 1976 to 2016

A jug of wine is nothing new in my family. Below is a photo from 1976, summer vacation in Aptos, CA. My Dad in the foreground, my Grandma and my brother John in the back; I'm there on the right in the yellow shirt. And in the middle of it all, a big 3 liter jug of red wine with a screw cap. No fancy wine glass, just something to drink with the meal. Let's face it, those old jugs weren't the best red wine in the world or California. They were drinkable.

Fast forward to 2016, I've improved the quality of wine I put in my half-gallon growler. The Mastro Scheidt Jug Red Wine is purposely made, not an afterthought or with 'left-overs'. I blend several varietals from Sonoma County to craft an easily drinkable red wine for the entire table. It is bottled unfined, unfiltered, and without additional sulphites. The Jug is 64 oz or 1.89L of wine, nearly 3 normal size bottles.

Give the Jug a try. Find it online or at your local retailer in Fresno and Bakersfield. Sorry, no out-of-California sales.

---

My Mastrogiacomo Rosso is a Sonoma County product, filled with top quality, hand-picked fruit. 

The Grapes of Harvest

Sample. Taste. Repeat.

It's all about the grapes. Cabernet Sauvignon, Petit Sirah, Syrah, Merlot, Barbera, Cabernet Franc, Zinfandel, Sangiovese, Sauvignon Blanc, Semillon, Muscat Blanc was harvested by Mastro Scheidt in 2016.

No two seasons are the same and no two varietals are the same. My wines change with the seasons. Winemaking is not an exact science, it's subject to undiversifiable risk, known as Mother Nature.  I'm showing the beautiful pics, the highlight reel. There's a lot, behind the scenes, the day in, day out unromantic reality of what I do with these grapes. There are a lot of steps to get raw grapes from the field to the bottle.

Enjoy the beauty of harvest.

Overseeing the Pick

One of the earliest vineyards we picked was Sangiovese

A classic pick and Zinfandel

My family hand picked a vineyard of Syrah and Zinfandel

A full bin of Sangiovese

A view of the Russian River Valley vineyard from behind the bin

Row 12 of Dry Creek Merlot

One of the most well maintained vineyards in the Valley

Hand picked Merlot

Hand picked and Hand sorted

In full color

Great looking Merlot from Dry Creek Valley

A plump cluster

Sample, Sample, Sample

You gotta get in the vineyard and take your samples

It's all about the juice

Rose of Sangiovese

More hand picking

Early morning grapes

Night picked Cabernet Sauvignon

Hillside Cabernet came in to the crushpad at 6am

Dry farming...for 30 years

Dry farmed Cabernet Sauvignon in Dry Creek Valley. It's not easy, but the results are excellent

The Dirty Job of Wine Making

I may scare a few of you with this post.

Making wine and making sausage have something in common. They are both dirty. This post is about the realities of winemaking in pictures. If you want to continue to believe that being a winemaker is glamorous, a dream job, where all grapes are picked "at peak ripeness to achieve a perfect wine on the perfect day", this post will likely be a shock to you.

For disclosure purposes, all the pictures are mine, but all the processing in the pictures is not. I make wine at a facility with a wide variety of winemakers and styles. Each wine maker has responsibility for their own wine. This blog is a daily journal of my experiences in wine making..

Making wine isn't easy work. It comes with power outages, broken equipment, people who don't show up, late nights, early mornings, wine stained hands, a filthy car, tired feet, and plenty of uncertainty; a.k.a it's a job.

Wasting grapes

Not all the grapes make it and this is just one of the times they get washed down the drain.

High proof alcohol cleans things

Use this to spray on all manner of equipment or as a mouth wash

My hands will be stained

Grape must will stain everything it comes in contact with.

The hot pressure washer is your friend

After the press, lees and seeds

More wasted grapes, but it's ok. There are a lot of seeds in this must.

Delivery...not on time

It's amazing that things get to me at all when my name is spelled wrong

Leaky barrels

Don't panic, it's just water.

Hard pressing moon rocks

Some wineries like to press their grapes really hard, this is the result. Moon rocks.

Gravel pile of hard press

When this hit the floor it sounding like pea gravel. Dried up press grapes after a winery presses really hard for extra juice.

Nowhere is safe from grapes

Grapes are found everywhere. Your car, home, lab, and on any flat space. Cleaning is essential.

Punch Down Workout

While performing a punch down of the fermenting cap, it's highly likely that you will splash some juice. Your clothes will stain.

I hate fruit flies

The farther away this waste is from the crush pad, the better. It's fruit fly bait.

I don't do whole cluster fermentation

This pile of stems shoots out the back of the destemmer (hence the name)

And now for the video. Sediment and lees are a fact of wine making. Period. They reside in all wines. What the end user sees in the bottle is the result of a long process to get a cloudy, sediment filled substance to market without flaws and wonderfully clear in the glass . To reiterate, this is not my wine. merely an example of cleaning after a barrel fermentation. 

Harvest Weekend with the Family

"Each man delights in the work that suits him best"

Homer, The Odyssey

The 2016 Harvest marks the first time the entire family came out to pick some grapes and see the process, from start to finish. Three generations of family were on site to see what the harvest is all about.

John hauling Zinfandel

Watching the grapes destemmed

TL and The Judy

Preparing to Pick

Watching

On the crushpad

TL, same picture, different year

Coordinating the picking

In the cellar

Just watching the process

Cuginos in Dry Creek Valley

A stylish grape harvest

A big haul

Sharing some grapes

She found some fruit

Testing the grapes

Last minute instruction

Coordinating the grape dumps

Another big haul of grapes

In the vineyard

Having some fun

I picked these grapes!

All together in the cellar

The 2016 Harvest is Coming

I love watching movie trailers. A good friend was at ComicCon updating me on what's coming out this year and next; lots of DC, Marvel and Disney (you know, the company that owns Star Wars) stuff.

Not to be left out of the trailer game, The Scheidt Brothers, in association with One Take Productions (what we call ourselves when we produce a goofy video) put together a Harvest Trailer for this season. My brother and I have been doing these fun little skits since we were kids. And like many trailers, I wasn't afraid to embellish... a lot! Please be kind, it's my first video production. Remember, goofy video, serious wine. Enjoy!

Mammoth Food and Wine Experience 2016

Another year, another Mammoth Food and Wine Experience in the books. 

Rock Creek Lake

I look forward to this event each year. The Experience benefits the Mammoth Lakes Foundation. From their website:

Mammoth Lakes Foundation is dedicated to supporting higher education and cultural enrichment in the Eastern Sierra. Successes include:

• Supporting the establishment of Cerro Coso Community College/Mammoth Campus
• Owning and operating a state-of-the-art student apartment facility
• Owning and operating a 100-seat performing arts theatre and providing a season of live theatre productions and cultural programming
• Providing 600+ college scholarships for Cerro Coso College to date to local students since 2000
• The Foundation holds 40 acres of land for future community benefit in the desirable South Gateway corridor of town
• Future plans include creating a culinary school and cultural center on the Mammoth Campus

2013 Mastro Scheidt 1-T-L receives 90 Points

As I mentioned, more 90 point ratings in the pipeline.

The 2013 1TL bottling is a very special selection of vineyard designate fruit from D. Rafanelli Vineyard and is 100% Cabernet Sauvignon. It's a bit of a monster early, but given time in cellar, will show wonderfully over the next 10 years.

2013 Mastro Scheidt Signature receives 90 Points.

“There is no greater fame for a man than that which he wins with his footwork or the skill of his hands.” 
― Homer, The Odyssey

New Release Focus - 2014 Zinfandel

I've been hinting at this project for a while. 100% Dry Creek Valley Zinfandel from the 2014 vintage.

Before I was a Cabernet drinker, I was a Zinfandel zealot. I couldn't get enough of the stuff. Verticals of Zin took up my cellar. But around 1995, things began to change. I was buying less and less Zin, sometimes no Zin at all. Zinfandel was morphing into an alcoholic fruit bomb of a wine. Riper and riper with each passing year to the point I couldn't drink the stuff anymore. 

So, I took matters into my own hands and made Zinfandel in 2014. 

I decided on first pass French and American oak for the Zin; a difference from what many do in Sonoma County, favoring more neutral Hungarian and American oak. Hungarian oak is known for spice characteristics. Likewise, Dry Creek Valley Zinfandel has pronounced spice as a matter of terroir. I saw no reason to double up on the spice character of my first release of Zinfandel. 

Secondly, I extended the Zinfandel aging process from a more typical 9-12 month program in oak to just over 12 months. That additional time in oak smooths out the corners, rounds the edges, and builds complexity.  

I'm craving elegance in my Zinfandel. A Zinfandel that shows power, but not alcohol; rich fruit but not cooked fruit, spice but not heat. 

I want to drink Zinfandel again...my Zinfandel! 

Punto Part Two, Lucca

I've already sung the praises of Punto in Lucca. I found their approach to be refreshing, technically proficient, and complimentary toward traditionally Italian dishes. I could have chosen anywhere in northern Italy to finish out my last several days in Italy, I chose Lucca for two reasons, the town is lovely and Punto just changed their menu again.

I saw the menu change at Punto online and the introduction of a beef tartare to the menu, it made my decision that much easier.

Redemption!

Beef tartare in Italy was found worthy at the one place I thought it might. Punto in Lucca.

A smokey oil on the tartare carried all the flavor. Like the oil from salmon skin, silky and packed with flavor, the oiliness transferred smoke, salt and umami to the dish. I think that it almost had the scent and oiliness of cold smoked salmon. Nothing is what it appears at Punto. Looked like every other boring and unseasoned tartare I've had in Italy. I spoke again with the partner about this; we are in agreement about the boring nature of tartare in Italy. The fact that beef needs time, a Michael Mina table treatment won't work on beef. It needs time. Tuna can be quick cured at the table. The beef needs time to penetrate.

Celery risotto. Exactly as billed. No tricks. Celery was breathed all over it, almost juiced in it, so the pungency wasn't there but you knew what it was, celery. No stray celery fibers, instead, very tiny pieces of celery that were perfectly soft. Some ground black sesame garnished the dish. Beautiful presentation.

Guinea fowl was spot on the fegato on top of the farrow polenta added fat. Simple prep, but each piece was moist and flavorful

Chocolate dessert was a flavored mascarpone mousse covered in chocolate dead simple easy to do ahead. Take what I had at Le Logge in Siena, the creamy nutty goodness and soak that on here too. The mascarpone was almost cheesecake like, not so soft like a mousse, but not as thick as a dense cheesecake either.

Punto deserves respect. 

Italian Wine Notes, Tuscany and The Veneto

I wanted to drink great Sangiovese in Italy. 

One must continuing trying wines. Great wines. Lesser wines. Wines that come from a jug. Wines that I'll never remember the name; but I'll remember the experience. I make wine for a living and I don't want to develop a "cellar palate".

The pictures below are the wines I've been drinking during my travels in Italy. I don't give scores; I give basic descriptions, often the impact of the wine and my personal outlook at the time. I was probably eating something while I was drinking. These tastings are not blind, ever.

I'm only looking and reporting on the score from the major critics after the fact. I generally didn't have any idea on scores while I was purchasing. A few wine stores did post the score at the point of sale. The descriptions are varied, sometimes without a single word regarding any of the properties often assigned by critics; a simple Up or Down vote from me might do.

This is NOT an exhaustive list of wines I consumed in Italy. Stuff falls through the cracks, but it's a good representation of what I've been drinking. I might be drinking with friends, restaurant staff, the winemaker, winery owner, or alone. The list is heavily Sangiovese influenced, that is the one purposeful item I injected into my overall experience. After all, I make Sangiovese for a living.

Fattoria Colle Sala 2009

Tuscany, near Lucca, Fattoria Colle Sala 2009, 100% Sangiovese, 14 month in oak, 4 months in bottle. 12km from the ocean and about 900 feet in elevation, the vineyards face West. I can't find anything on the cooperage. My palate says there's some oak here, because the back palate is too developed. There's integration and roundness to the wine, that I don't taste in unoaked product. And at 13.5% Alc, I would expect more lively acidity which I don't get. And only 14 months on oak? It's a curious wine and one that I very much enjoy out of the bottle. I think American palates would enjoy this wine and it's showing wonderfully after 6 years in bottle. I don't think it will be as vibrant in 1-2 years.

Pergolaia 2010 Caiarossa

Tuscany, near Lucca, Pergolaia 2010 Caiarossa, is a dominant Sangiovese blend, with lesser amounts of Cab Franc, Cab Sav and Merlot. Large vat fermented, 15-25 days with native yeast. Pumped over twice a day for 10 days, then once a day after that till the end. No new oak. Only big vats and concrete. 12 Months in large format oak, then another 10 in concrete and wooden casks. Paired it with the veal chop and slightly spicy wilted greens. Paired fine. Not dominant in the meal. I liked the Fattoria Colle and Epibios better. The flavors here are muted, not overly complex in my opinion. I think this wine can hold up for a long time, but I  don't know held up.

Fattoria Zerbina, Sangiovese

Emilia Romagna, Fattoria Zerbina, Sangiovese, 10-15 maceration on the skins, aging in concrete and stainless. 100,000 cases made. In distribution globally. Not much aging and no oak on the palate. My original assessment was "it's a drinker". Food notes from Cocchi in Parma.

Bordocheo Picchio Rosso 2012

Tuscany, near Lucca Bordocheo Picchio Rosso 2012, is the show wine. Sangiovese, Merlot, Cabernet Sauvignon. Trace amounts of Cabernet. 15 day controlled stainless fermentation, not native. 12-14 months in barrel, generally French, mixture of new, 1st and 2nd pass oak. Held 12 months in bottle before release. Fuller bodied, but not powerful, restraint is still present. Back palate has some texture, finer tannin structure. I can easily see this pairing well with grilled meat and fuller bodied flavors. The 2012 is showing well, however, I think that this is a wine to be consumed in 5-7 years, rather than later. 

Bordocheo Bianco Dell'oca 2013

Bordocheo Bianco Dell'oca 2013 is dominant Chardonnay and Vermentino with a trace of Sauvignon Blanc. The Chardonnay is aged on its own in French oak, sur lie for 8 months. The final blend is assembled in stainless steel for 6 months before bottling, before release 3 months later. This has oak present, but it's complimentary, not overpowering. Full-palate, with elegance. Creamy texture, but still has acid, coming from the Vermentino. Americans would like this wine. I like it.

Lucca Local Spirit, La Diadina

Served at Punto in Lucca

Bordocheo Bianco 2014

Bordocheo Bianco 2014 is a clean, fresh blended white wine of Trebbiano, Vermentino, Malvasia Toscana and Grechetto. Classic drinkable Summer on the patio.

Fattoria Sardi Valle Buia

Tuscany, near Lucca, Fattoria Sardi Valle Buia dominant Sangiovese and Colorino plus other indigenous varietals. Native primary and secondary fermentation with everything occurring in concrete vats including aging time of 6 months. No sulphites added to the entire production process and certified organic. I had it at Punto Restaurant with my wild hare. The wine had a slight effervescence to it. Lots of acid, but not green flavored. It's a summer wine, drier and less spritzed than Lambrusco, but would serve the same purpose. Not a wine to be served late in the meal, but rather early and with cheese, pate, and cured meats. Drink within one year and treat it like a white wine, it ain't gonna age.

A Jug wine by any other name

Bordocheo Rosso, Colline Lucchesi 2014

Tuscany, near Lucca, Bordocheo Rosso, Colline Lucchesi 2014 is a blend of stuff, probably a lot of Sangiovese and native varietals. And my blind taste was correct. Dominant Sangiovese with Canaiolo,  Ciliegiolo, and Merlot. Lean, higher acid with a 12.5% state alcohol. What I would expect from limited aging and bottle time. A drinker, on an everyday basis with food. With a slight chill on it in summer, I'd drink it easily. Again my assessment prior to talking with  the winemaker was spot on, 6 month aging, then 3 months in bottle before release. American palates might have difficulty with the lean nature of the wine.

Movia 2005 Slovenian Pinot Noir

The wine for my game bird courses was a Movia 2005 Slovenian Pinot Noir and it was outstanding. 92 pts by W&S at release, this wine drinks fresh, with full-palate depth, I wouldn't have expected. Cherry skins, licorice and completed integrated and well rounded tannin structure. I would have loved to try this wine at release to compare.

Castello di Farnetella 2007

Tuscany, near Siena, Castello di Farnetella 2007 Cabernet, Syrah, Sangiovese, Merlot from Sinalunga. Vines are at 800 feet. Wine is fermented at a max of 86 degrees, and macerated for 16-20 days. Malolactic in stainless steel. New and once used French oak for 12 months and then 8-10 months in bottle before release.The wine was beginning to give off a hint of oxidation and raisin notes on the nose after about 10 minutes in the glass, on a bottle that was poured to 3/4 empty. I'd say the wine was paired off better with the beef and foie than with the duck filled pasta, as the broccoli through it all off. More thought needs to go into the pasta and wine pairing because of the flavor profile of this particular wine (food notes from Parizzi in Parma).

2006 Planeta Burdese

2006 Planeta Burdese, Cabernet Sauvignon and Cabernet Franc blend from Sicily. 92 pts by WE and one of their Top 100 wines on release and 91 by WS on release. Riper edge when compared to the other wines I sampled at Parizzi, with prunes, tobacco and spice. The bright fruit was gone, this was a wine that needs to be drunk sooner rather than later. I appreciate its longevity, but it was least favorite wine in the mix; Slovenian Pinot wins the wine award today.

Epibios 2011

Tuscany near Siena, Epibios 2011, 40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot aged in "the best French Durmast" which is a variety of oak, generally not mentioned in the material I read. The website doesn't mention forest, oddly they mention species. The wine was full-bodied, no thinness. Big fruit, bone dry, tannins were integrated and not course. Oak was certainly present, but not unbalanced with the wine. Tuscan, just outside Siena. American palates would enjoy this wine, and for a 2011, even after 5 years, it's showing very well.

Tenuta di Valgiano 2012

Biodynamic, Sangiovese, Syrah, Merlot, Dominant Sangiovese. Certainly the show wine at the estate. Rounded and complex, but young. Fine grain tannin structure, not showing everything its got. I had it with pasta earlier in the day and a steak on the bone at night. 10xBetter with the steak. A winner.

Tenuta di Capraia Chianti Classico

Tenuta di Capraia Chianti Classico, Sangiovese 90%, Cab 5%, Merlot 5%. Not the biggest wine, nor the most fragrant. It's good, just not killer. 6euro a bottle. In barrel 12 months, in bottle 6 months. Not blowing my doors off.

Il Pareto Grappa of Cabernet Sauvignon

This one packed a punch

Infused Chili Campari

Not my thing, but someone is drinking this stuff in Florence

Le Boncie, 2013, Castelnuovo Berardenga

Le Boncie, 2013, Castelnuovo Berardenga, 14% Alc Sangiovese, Mammolo, Colorino, Fogliatonda & Ciliegiolo. ‘5’ is treated in the same manner as Le Trame but aged for between 15 and 18 months. A bit more course, but a nice wine. Not overly complex, only a hint of stink, but without fresh fruit notes. I would have expected more from the 2013. Paired it with ox tail tagliatelle pasta, Not as much perfume on the nose as I would have wanted. At Il Santino

Casale del Giglio, Lazio,Tempranillo

Casale del Giglio, Lazio,Tempranillo. I like this wine very much, more so than the Chianti Classico which I had first. More vibrant and mouth filling than the Chianti, nose was more fragrant as well. 22 euro a bottle. 100% fully ripe Tempranillo grapes, which may have been allowed to shrivel slightly on the vine, undergo cold maceration for two days at 10°C to extract as much aroma as possible from the skins.

La Rasina 2010 Brunello di Montalcino

La Rasina 2010 Brunello di Montalcino. Much more modern styled in French oak. Initially, fig cake, fig jam ripe nose. As it opened, the fig gave way to ripe black fruits, plush on the palate with some force. Easy to  drink before dinner or after. Much more for the American palate. More plush.

Lisini 2010 Brunello di Montalcino

Lisini 2010 Brunello di Montalcino...not as old school as the Gianni Brunelli, but not as ripe and modern as the Rasina. The Lisini was never weak, only tight on the open. After 12 hours, violets, blackberry and muted spice showed up with luscious tannin structure. This wine demands beef or veal. I could see this trading off, side by side with a 2007 Cabernet from CA.

Marchesi Antinori, Pian delle Vigne 2010

Marchesi Antinori, pian delle vigne 2010, 100% Sangiovese, Brunello do Montalcino.  A black olive note on the palate, as I paired 3 hard cheeses with my wines. Rich, brooding, deeper in flavor than any of the others I've had. 20 day fermentation, on the skins at a maximum temp of 82 degrees. Transferred to large casks, 800 to 2000 gallons for two years. Then bottled just releasing the 2011, so assume another year in bottle. At Antinori Wine Bar in Florence

Argiano Solengo 2013

Argiano Solengo 2013, SuperTuscan Could have easily been an American wine. Cab blend, with pronounced oak on the nose and rich palate. I drank a glass before dinner one night, more a reminder of CA than Tuscany.

2010 Agostina Pieri Brunello di Montalcino

2010 Agostina Pieri Brunello. Tight and wound up, Not much on the nose but cedar and spice, not specific. The mouth feel just felt undeveloped at this point. Had it with ground duck pasta. 95 Point Parker, but I tend to favor the Suckling rating of 91, which more accurately described the wine.

Brunello di Montalcino 2010, San Polo

Brunello di Montalcino 2010, San Polo. Of the trifecta I bought and drank in Vicenza, the last one, this one, was the best. Based upon the profile, more modern in style, smaller barrel aging process, probably with some new oak on it. Drank nice on open and after several hours. Had it with 4 different pizzas. Nothing like a 95 point Brunello with pizza.

Castello Romitorio, 2010 Brunello di Montalcino

Castello Romitorio, 2010 Brunello di Montalcino. Upon the open, spice and earth are dominating the nose. The palate is complete, but not luscious, more lean than palate clinging. Tight as hell. On night 2, the spice elements opened up further, but the palate didn't richen up.  Needs way more time. Again, ratings were high for this wine. 94 Points from Suckling, RP and WE. Again, I tend to agree with Suckling's evaluation.

Pergola Vece 2008 Amarone, Le Salette

Pergola Vece 2008 Amarone, LeSalette. Upon arrival in Vicenza, a mouth filling and rich wine with that characteristic sweetness that comes through. Balanced and nice with the cheeses and mustarda we were snacking on pre-dinner. IPOB thoughts...would they think this is balanced at over 15% alcohol? I do. It's lovely. 95 Points WE.

Gradis Ciutta Collio 2014 Cabernet Franc

Gradis Ciutta Collio 2014 Cabernet Franc, Princic, near the town of Gorizia in Italy. Herbaceous and young, I had this at Ai Porteghi in Padua. Worked with the pasta and beef pretty easily. Surprised I could drink a 14 Cab Franc this young. Food for thought.

Latium Morini, Ripasso

Latium Morini, Ripasso we had at risottoria. Easy drinker with a diverse offering of risotto. From light and easy to puttanesca. 12-15 months.

Gianni Brunelli 2010 Brunello di Montalcino

Gianni Brunelli 2010 Brunello di Montalcino - this is a more traditionally styled Brunello. Not heavy on the palate with oak or fruit or tannin, but softer, more anise, dried cherry and earth on the nose than overwhelming ripe fruit notes. Elegant. Paired up great with the my entire meal, from cured meat to roasted lamb, Is this a stand-out wine on the initial open. I'd love to see what happened in 24 hours and how it would have developed. 95 Points from Suckling. 95 from Gallioni as well.

Gianni Brunelli Grappa

After lunch treat.

Monti Garbi Ripasso, 2013 Tenuta Sant Antonio

Monti Garbi Ripasso, 2013 Tenuta Sant Antonio. It was ok. My gut said, oh, this tastes like bulk wine, thin and not overly complex. And I think that sums it up. Not complex. An inexpensive drinker from the region that happens to pop with just the right food.

Recioto Valpolicella 2012, Venturini out of Cariano

Recioto Valpolicella 2012, Venturini out of Cariano. At Bottega di Vino in Verona. Corvina, Rondinella, Molinara blended varieties. Pretty awesome wine with tons of flavor. Yes, it's got RS, but it seems to work after the meal. I couldn't drink but a glass of this stuff, but with the dessert, it was great. Now, it wasn't great with just the straight chocolate, then it tasted sour. Cabernet would have been better with the chocolate.

Scarpa, Monferrato Rouchet

Scarpa, Monferrato Rouchet. Native varietal. Nice full bodied wine with good structure. Spice and fruit. Solid drinker. 12 months in bottle, 12 months in stainless Steel. Surprising structure for no oak.

Dirupi 2014 Ole'

Dirupi 2014 Ole', 100% Nebbiolo from Lombardia. Not deep and brooding like Barolo or Barbaresco, this is easy drinking wine. Not complex, but fresh, bright flavors, floral notes and just barely ripe red fruits. Had this back at the house in Lucca with tartare and Salad Lyonaise

Tiezzi, Brunello di Montalcino, 2010 Poggio Cerrino

Tiezzi, Brunello di Montalcino, 2010 Poggio Cerrino. 20 day ferment, 44 months in Slovenian oak, then 4 months in bottle. The flavor with the roasted veal was extraordinary. I can't get past olives, tobacco, and  dark fruit and spice notes on this and other Brunello wines. Still lively and drinkable. At Il Santino

Selvapiana Chianti Rufina 2013

One of the last wines I had on the trip. Drank over 2 nights with lighter items, like cheese, salumi, roasted potato. dried cherry, cocoa powder, solid mid-palate texture and clean finish. Solid drinker. Suckling 92 Pts, WE 93 Pts. Great price, under $20.

Ristorante Cocchi, dal 1925, Parma

I discovered this restaurant on one of my random walks down (or was it up?) one of the main thoroughfares of Parma. Located in the Hotel Daniel, ​Ristorante Cocchi has been around for some time.

To start, Insalata Mista with warm speck and potato. Speck is a smoked ham, usually found in mountain towns. The dressing was simple, a sweet balsamic and olive oil. Solid. Normally I wouldn't order salad but it was kind of nice considering its cold outside, around 38 degrees and I walked about 2 miles to get here. Good start.

Mixed green salad with warm potatoes and speck

Next up, pasta with potato filling and shaved truffle. Good crack of black pepper. There was a starchiness to the sauce, which leads me to believe the pasta was placed in a sauté pan with butter and black pepper with some of the pasta water and tossed through with extra butter. Notice a bit of a brownish sauce coating the tops of the pasta., super viscous.The potato filling was good and hearty, the truffles are all about luxury and perfume. A couple elements on the plate to produce a wonderful lunch.

Pasta with truffles

Grilled steak. Let's get something straight. My server didn't ask me how I'd like my steak because there's only one way it SHOULD be prepared, THIS WAY! No medium or well. Medium rare to rare. No sides. The sauce is olive oil and the garnish is salt. The simplicity of it all. Yes it was tender, yes it was tasty. And if it makes you feel better, I went Paleo on this course.

Filetto di Fassona

The mezzo of Sangiovese from Fattoria Zerbina went with everything. 100% Sangiovese Grosso, aged in stainless steel and concrete vats, no oak, and I'm guessing not aged for more than a year. Easy to drink but not weak or thin. The wine easily paired with this whole meal. This is why I make Sangiovese, because it's good and pairs with lots of things.

Zabaione with crushed amaretto cookies. We've got a Goldilocks moment here. Too much liquor whipped in with the egg yolks and the zabaione is ruined. Not enough and it tastes like mousse custard thingy. But the zabaione at Cocchi, just right. The magic of having a crushed cookie lurking in the depths of that yellow custard is a nice surprise to, not all creamy and luxurious, but with an edge.

Zabaione with crushed amaretto cookies inside

Always some grappa to finish! 

Grappa to finish

Ristorante Cocchi, Parma

I enjoyed my lunch experience at Cocchi and my 2 mile walk back home. 

Mastro Scheidt Family Cellars Harvest 2015

"He who labors diligently need never despair;
for all things are accomplished by diligence and labor." Menander

First off, I’d like to thank each of my friends and relatives who came to Healdsburg to visit me during the harvest; to view what happens behind the scenes and participate in this unique moment, Harvest 2015. A special thanks to my brother John and father T.L. for their early morning efforts.

Harvesting wine grapes, in the moment, is romantic, primal, and laborious. Harvest is unique to the season and begins a series of actions and reactions until the wine is finally uncorked and consumed.

Beyond the romantic and primal urges of harvest, the job of wine making is having an adaptable understanding of process, labor, environment, science, and art; these are the components of wine making. Understanding how to make wine is not enough. Having the ability to be adaptable to the changing nature of each and every harvest combined with the constant evolution of the wine in barrel and bottle is the diligence and labor.

I only have one chance each harvest to get the whole process right.

In these pictures, I’ve captured some of the labor, diligence, process, art, science, character and a smile or two, during the most primal and romantic time of year, harvest.

David Scheidt
Picker, Sorter, Tester, Hauler, Long-Haul Driver, Crusher, Taster, Barrel Washer, Bin Cleaner
Owner and Winemaker

Dry Creek in Spring

Early in Spring, it's time to start visiting the vineyards, checking rainfall amounts and noting the time on when the vines "wake-up" from their winter sleep.

Rainfall and Drought

The 2015 season marked another year of drought in California. While Dry Creek Valley received over 20 inches of rain in the 2015 season, it wasn't enough for many of the vines continued shortage of water.

Dry Creek Cabernet Sauvignon

Just beginning the growth cycle in Dry Creek Valley.

Starting Small

Ready...Set...GROW!

Clusters and Crop Load

There is no substitute for vineyard walks, you can't just "phone it in" with your vineyard manager. Walking the rows is healthy for you and the results in the bottle.

Sangiovese Grosso - Up Close

I successfully fermented the Sangiovese on 100% native yeast this year and I'd like to thank them for their cooperation.

My Ford and Dry Creek Soil

My Ford Focus not only sees about 40,000 miles per year on the highway, but a few miles of dirt roads in Alexander and Dry Creek Valley each season. My rig got pressure washed about an hour later.

Junk food, drinks and Thor

I'm usually given a travel companion by one of my younger family members; this time it was Thor. I'm the purchaser of various hydration and caffeinated products. The addition of potato chips is a rare site in my vehicle.

Sonic Screwdriver and Ziploc Bags

I walk all of my vineyards personally for field testing sugar. It is also a chance to taste throughout the vineyards, part science part art.

Cabernet Sauvignon dimples

Those tiny berries are showing me something, dimples. The the faintest dimple, giving me a visual clue in this water depleted vineyard, that the grapes are ready to pick. 

Blueberries or Cabernet?

It's Cabernet Sauvignon days away from being picked. The tiny berries pack a lot of flavor.

The view from Dry Creek Valley

Dry Creek Valley is wine country! The views from the hillside vineyards I choose for my wines are the best in the region.

Seeds and Pulp

You've got to get out and taste the grapes, not just test the grapes. Seeds and the pulp around them are another indication of ripeness, so taste often.

Some Semillon

For our white wine blend.

1-T-L securing the bin

For some vineyards, we pick and haul our own fruit. TL readies the truck for the harvest.

Here's looking at you

John positioning the truck for the harvest

Pickin' ain't easy

There is no substitute for labor.

TL picking Cabernet

Early in the morning is the best time to pick

Picker, Winemaker and Owner, David Scheidt

Yes, I pick, haul, sort, crush, and taste Cabernet Sauvignon. 

Are we done yet?

David and John taking a look at the continuing task of picking grapes

A full bin of Cabernet Sauvignon

Roughly 1000lbs of grapes in that single bin

A moment of fun

The owner and winemaker, David Scheidt decided to pose for the camera, briefly, during our pick of Cabernet Sauvignon.

TL and John over Cabernet

The last few hauls of Cabernet going into the bins

TL and David sorting leaves

Trying to get whatever leaves we can out of the bins before the crushpad

David, John, TL and One Ton of Cabernet

The results of our pick in Dry Creek Valley

Dumping 1000 pounds of grapes

Each half-ton of grapes is dumped onto a belt and shaker table system to throw out everything from leaves to bad grapes.

Wine Code for Cabernet

This is the simple system for labeling the bins, grapes, vineyard, and winery for all the fruit that comes onto the crushpad.

Juice and skins

A few pictures of color from recently fermented Sangiovese

Skins up close and personal

Skins from Sangiovese just before they go into the press

From bin to press

Into the press

Free Run Juice

Juice off the press

Sangiovese fresh off the press

Mastro or Maestro?

A little crush pad fun and my nickname

Until Next Year...

Wine, safe and secure in the underground cellar

A look back at McGee Creek this Summer

Without any break in the schedule, I went from cooking in McGee Creek at Crowley Lake to Healdsburg over the course of a weekend to begin harvest. So, it's time to catch up on one incredible summer on the East Side.

First, I want to thank Elizabeth, Scott and the kids, without Elizabeth's invite to be in McGee (and the leap of faith in me that I can pull it all off), none of this unique experience happens. Elizabeth allowed me to have tremendous freedom in her kitchen, that level of trust is a rare thing indeed, and for that I am grateful. Thank you Elizabeth for the opportunity and your trust in me. To the kids, Owen and Esha (June won't be far behind), who call me "David Scheidt", not Dave or David, but "Dave Scheidt" thanks for making me laugh each time I hear it (cause it is funny). Scott, thanks for being there when I really wanted to use a Star Wars or superhero reference and Elizabeth would have no idea what I was talking about. Joking aside Scott, I appreciate the help at the wine dinners and crunch times during the season; we needed all hands on deck and those extra hands made each night run that much more smoothly.

To the locals at McGee: Walkers, Slaters, and Meadway (plus Floyd and Dre), I appreciate each of you opening your homes, sharing meals, and bonfires; those are some of my best memories of summer. I got to know many people from the communities of Mammoth, Crowley, McGee, Paradise, Mono, June, and Bishop throughout the summer. Many came in week after week for fresh pasta Friday, some slow-cooked goodness on Saturday or the Sunday Sandwich. I, in turn, got to visit those communities and the people in them. To each of you, THANK YOU. 

I wanted to share a note attached to a beer given to me by one of the guys I worked with, Kyle. He uses the formal title on the note "Chef" rather than David which is a big deal. It speaks to the thoughtfulness and genuine nature of many of the people that I have come to know on the East Side. "A little taste of home" as he put it to me when he gave me the beer and the note. Thanks Kyle.

Lastly the food. I've put a small collection of photos together of some of the food I cooked this summer. Gluten-free...been there, done that. I crafted a different gluten-free (and vegan in many cases) bowl every single weekend this summer, without a repeat and every one from scratch. 

To balance out the number of gluten-free bowls I cooked, I cooked pounds and pounds of pasta. Pasta with red sauce, primavera, tomato cream and alfredo were all featured. But the runaway favorite was arugula pesto. I put arugula pesto on everything from sandwiches to vegetables. The runaway pasta shape, cannelloni, without question.

For every gluten-free bowl I made, I made two bowls of bread pudding. Vanilla, Chocolate, Mixed Berry, and Vanilla-Cinnamon were my regular offerings. People love bread pudding...don't fight it.

Again, thank you to everyone that came to McGee Creek this summer. I had a remarkable experience with wonderful people. 

David's Tribute to Lucio Fanni, Il Maestro

Lucio Fanni from Milan, who came to Santa Cruz over 20 years ago, passed away during the summer. The true Maestro of pasta, his combinations always hit the mark. His energy in the kitchen was unmatched.

Elizabeth and David

Wine dinner nights are "all hands on deck". Two days of prep for what is a 3 hour event. From our last wine dinner of the season, we used a lot of fresh tomatoes and figs, all of which had to be cleaned and sliced. The menu is on the wall in Blue.

Mastro Scheidt wine dinner line-up

Wines served this season, Pinot Noir, Sangiovese, our Proprietary white, and of course Cabernet, Cabernet, Cabernet.

Scones and Gravy with a runny egg

We only featured this dish one Sunday, but the results were wonderful. Not really a scone, not really a biscuit, Elizabeth came up with a great savory scone that worked well with my house cured bacon and country gravy

Wine dinner Meadway Farms salad

All raw ingredients from the garden with a mix of lettuce, so that no two plates had exactly the same combination. A light lemony dressing and shavings of parmigiano.

Gluten-free bowl with a whole mess of stuff!

Sun dried tomatoes made this dish pop in my opinions. I also liked putting various toasted and seasoned seeds and nuts for texture and added flavor on my GF bowls

Biscotti, figs, ricotta and vin cotto

Vin Cotto or saba as some call it, offers a sweet and sour touch.

Fresh figs from Wilkerson

Fusilli the way my brother likes it

This is my brother John's signature dish.

Hulk roll, not smash

Fresh pasta, rolled every Friday

Fresh Pasta Friday

Ravioli are always a big hit. Fresh pasta Friday was a winner

Apricot Crepes

I've always loved crepes, so we did some one Sunday morning for brunch

Gluten Free Bowl #237

I remember this being a big hit because I pickled some red onions and placed them as garnish

Chicken Piccata with fusilli pesto

Probably my number one chicken dish over the summer. People like Piccata and Parmigiano.

Pho'

A huge seller on July 4th weekend, I made a super duper broth that sold out each weekend we featured it.

El Super Burrito

One of our most popular items all summer, the super burrito, wet. House made enchilada sauce poured over a big as your head burrito, filled with either vegetarian goodness, chile verde, or ground beef. AKA, the Backpacker's Special.

Slow roasted chicken with black beans

The sleeper dish of the summer. I grilled the chicken on mesquite, just enough to seal it. The sauce was a combination of chiles, guajillo, pasilla being the dominant. I took the chicken and oven braised it in the sauce for about an hour. Huge depth of flavor. The black beans were mixed with roasted potatoes and topped with a cilantro pesto

Meadway Farms Lettuce Garden

Jeff Meadway came through again with a fantastic garden for me to work with.

Kraut dog and potato salad

Sort of a sleeper hit this summer, who doesn't want a hot dog?

Pasta Primavera

An end of season pasta, the Pasta Primavera was a big hit when the tomatoes finally came into season

Meadway Farms Purple Basil

I was using this purple basil for garnish in everything from Pho to gluten free to pasta

Pork loin and polenta

Finalizing the plating of my wine dinner dish of pork loin and polenta with a hint of proscuitto and my pan reduction sauce. 

I love chocolate

I made a lot of bread pudding over the summer. Chocolate, berry and vanilla tended to be the big three, but chocolate is has always been my favorite.

Berry bread pudding

My berry version of the bread pudding

Chocolate Bread Pudding

It doesn't get more filling and delicious than chocolate, cream and bread

Eating the scraps

I rarely eat anything during service, especially at a wine dinner. However, I will eat the scraps of just about anything. This is from our first wine dinner and eggplant parmigiano with some extra sauce I was grubbing on.

The last word on summer

Cooking in Mammoth Lakes this Summer

It's going to be a great summer in the Eastern Sierra!

I'm cooking all summer long, starting Friday, June 12 in Crowley Lake as the guest chef at the McGee Creek Lodge, just south of Mammoth Lakes. As many of you know, I love being on the East Side of California and I also love to cook, so why not combine them, right?

David Scheidt, Winemaker and Cook

I've been no stranger to The Lodge and East Siders' the last two years, cooking on and off; everything from the El Super Burrito to fresh pastas and slow cooked pork barbecue. I've even widened my own culinary horizons creating vegan and gluten-free dishes. Lots of these favorites will return during the summer, especially the El Super Burrito.

So what's new? I'm committing to Fresh Pasta Friday, which means I'm making and rolling fresh pasta dough every single week, no exceptions! So expect to see ravioli, pappardelle, tagliatelle, agliotti and gnocchi a lot.

Pappardelle Bolognese

Garden fresh is another goal. I was able to use the resources right outside my kitchen door last year, lettuce, tomato, squash, herbs, whatever else I can get and I'm going to do it again for guests all summer.

Thirdly,  brunch!!! Think savory scones, fresh frittata, chicken fried steak and my personal favorite Uova al purgatorio or Eggs in Red Sauce. Hearty food, fresh food, great food. And yes...there will be more house cured bacon.

Don't forget, live music every Saturday night at the McGee Creek Lodge (which is why I've included the music schedule through 4th of July weekend). I hope to see you this summer on the East Side.

Summer Dinner and Sunday Brunch Hours
Starting June 12 in Crowley Lake at The McGee Creek Lodge
Friday 5:00 - 9:00pm
Saturday 5:00 - 9:00pm
Sunday Brunch 10:00am - 3:00pm

Live Music Schedule
Music Starts at 6:30pm
Greg and Gilly            June 6
Double Coyote            June 13
Cruiseship Volunteers        June 20
Driftwood Creek            June 27
Good Medicine    (Friday)    July 3
Bodie 601    (Saturday)    July 4

Sunday Dinner at Lake Mary, Mammoth Lakes

Cooking for two people is fun and easy. Cooking for 12 people is a challenge. Cooking for 40+ people and then transporting the food to a remote location is like running a mini-restaurant for the night.

On the last evening of the 2014 Mammoth Food and Wine Experience, T.L., Brother John and I cooked for 40 people at the Pokonobe Resort on Lake Mary.

For our last night in Mammoth, we went with our strength...Italian food...which translates into Pizza, Pasta and Grilled Veggies.

John cooked his specialty, a Spring/Summer fusilli pasta dish complete with pancetta, finely minced and slowly cooked in butter garlic, onion, and red peppers and finished with fine herbs. In addition, my brother really enjoyed his new toy, the flat top grill.

T.L. who has worked several dinners with me before, cooked nearly 20 pounds of pasta that night, roasted about 30 pounds of vegetables, and was our utility player for the day working different prep and finishing stations.

I worked on the various sauces, doughs, pizza, dessert, seasonings and final tasting, along with logistics with our culinary liason, Dan Molnar from the Mammoth Lakes Foundation. A special thanks to Dan for his help in coordinating the evening with the Foundation and Marci Satterfield of the Pokonobe Resort at Lake Mary.

In addition to the cooking that T.L., my brother John and I did that evening, I asked a couple other locals to lend their creative talents, baking talents specifically, to the evening. Elizabeth McGuire of The East Side Bake Shop (who I cook with regularly) and duo from Mountain Cakery, Cora Coleman and Lauren Jenks. Thanks to all of you for your help in adding a sweet finishing touch to the evening.

Mammoth Burger Battle 2014

The Mammoth Food and Wine Experience 2014 in Mammoth Lakes, CA was a jam-packed event for everyone at Mastro Scheidt Cellars.

In a repeat of last year, The Best-of-the-Best Burger Battle kicked off the weekend Friday afternoon. However, this year was special, as Chef and Co-Owner Jason Hoeltzel of CJ's Grill incorporated a secret ingredient in his house-made ketchup...Mastro Scheidt Cellars Cabernet Sauvignon Vinegar.

This is the second year that Chef Jason and Winemaker David Scheidt have collaborated at the Mammoth Food and Wine Experience. In 2013, Jason and David paired wines with Alpers Trout, a specialty in the Eastern Sierras.

The stakes were raised this year for The Best-of-the-Best Burger Battle, as the winning Chef would qualify to compete in the World Food Championship, Best Burger Specialty, in Las Vegas later this year.

Photo Courtesy of Kendra Knight...Blue Bird Imaging

Chef Jason walked away with the First Place prize in this year's Mammoth Food and Wine Experience Burger Battle 2014 and was automatically entered in The World Food Championship. We're very pleased to have our very own Mastro Scheidt Cellars Cabernet Sauvignon Vinegar play a supporting role in Chef Jason's hand-crafted ketchup.

Everyone at Mastro Scheidt Cellars wishes Jason and CJ's Grill the best of luck at the World Food Championships later this year.