Issue link: https://digital.copcomm.com/i/16170
WINE BRIEFS Wine with Her Tee I n 2007, with the end of her professional golf career approaching, Annika Sorenstam’s mind turned to her legacy after sports: wine. “Men have been successful when they stop any sport,” she says, “but how many women?” Annika has a variety of ventures now, and while her wine is “a hobby,” she’s proud to be ”the only [working] female athlete [making one].” Sorenstam hired Wente Family Vineyards to make the wine, but she participates in everything from label design to bottle choice and tastings to determine flavor profile. She bears all the financial risk, and leverages her sports fame to promote the wine wherever she can. On July 25th, on a cloudless, blue, temperate day ordered straight from weather central,Wente and Annika hosted their second annual golf tournament at The Course at Wente to launch her second wine, a Char- donnay. Her Syrah had debuted at the inaugural tournament a year earlier. During the tournament, Annika camped out on the seventh hole, where she poured her “birdie juice” (her Chardonnay), teed off with each foursome and posed for photos. Annika is optimistic about growing a new brand in a down economy. “People are still thirsty; they still want to have a good time,” she says. Perhaps they’ll enjoy her wine as much as they enjoy her talent at golf. —Ben Narasin What to Pair with Tapas T his summer, THE TASTING PANEL met up with Codorníu regional wine- makers at Despaña, a rare New York gem for authentic Spanish products. Pairing wines with Spanish tapas seems a particular challenge; marinated sardines and olives are delicious, but the vinegar doesn’t exactly prep the palate. Winemaker Ricard Rofes, of producer Scala Dei in Priorat, steered me toward the jamón Ibérico; its delicate fats yield smoothly to the ripe tannins of the Scala Dei 2004Cartoixa, a Cabernet- Granacha-Syrah blend. Bruno Colomer, Head Winemaker of Codorníu Cavas, showed no national rivalry with his perfect French (and his Diplôme National d’Oenologie from the University of Bourgogne) when introducing us to the Codorníu Pinot Noir Brut. Speaking to the pairing challenge, Colomer noted carpaccio, berries and finally his own foie gras and strawberry salad recipe. The acidity of the strawberries and slight bitterness of romaine hearts are softened by shaved foie gras and a simple vinaigrette of honey, olive oil and salt—all brought to life again with the subtle citrus of a chilled glass of the Pinot Noir Brut Cava. —Marguerite Richards Philip Wente with Annika Sorenstam. 86 / the tasting panel / september 2010 PHOTO: MARGUERITE RICHARDS PHOTO: BEN NARASIN