The SOMM Journal

December 2017 / January 2018

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Page 22 of 124

22 { THE SOMM JOURNAL } DECEMBER/JANUARY 2017/2018 { what we're drinking AH, DECEMBER: that month where most winery staff feel like harvest is finally in the rearview mirror. The tanks have been cleaned, the barrels moved to the cooler part of the cellar, and (hopefully) malolactic fermentation has either completed or is on its way to doing so. As we roll into this quieter time for winemakers, I reached out to a few friends to see what they like to drink this time of year—assuming they've had their fill of grape-based beverages. Fabrizio Iuli, Winemaker/Owner of Iuli in Montaldo di Cerrina, Italy, and Summer Wolff, Founder of Indie Wineries. Who: Fabrizio Iuli, Winemaker/Owner of Iuli Where: Montaldo di Cerrina, Italy What: Barbera, Nebbiolo, Pinot Noir, and Slarina. Certified Organic Situated in a little town called Montaldo in the somewhat undiscovered region of Monferrato in Piedmont, Fabrizio Iuli is a self-declared barberista crafting gorgeous and intriguing wines from Barbera, Pinot Noir, and Slarina in a region most well- known for its Nebbiolo (Iuli does make a Nebbiolo called Malidea, meaning "bad idea" in Italian). His post-harvest beverage of choice? "I drink beer—really cold beer! When pos - sible, I drink Birrificio Clandestino brewed by my friend Luca Garberoglio in Piedmont. Why?" Iuli asks with a smile. "Because after harvest, I'm really thirsty!" Post-Harvest Libations WINEMAKERS FROM AROUND THE WORLD SHARE THEIR FAVORITE DRINKS FOR THE WINTER SEASON by Karen Moneymaker PHOTOS COUTESY OF INDIE WINERIES Who: Darek Trowbridge, Winemaker/Owner of Old World Winery Where: Russian River Valley, Sonoma, California What: Cabernet Sauvignon, Chardonnay, Marsanne, Petite Sirah, Pinot Gris, Pinot Noir, Sauvignon Blanc, Syrah, and Zinfandel Widely regarded as a leader in California's natural winemaking scene, Darek Trowbridge has made wine at Old World Winery for 20 years. He sources fruit from old families he knows and respects—many working organi - cally and Biodynamically—and in the cellar, Trowbridge is passionate about inviting nature into his winemaking instead of relying on manufactured aids or chemicals. "My after-harvest, holiday-season, non-wine beverage is one part 'brandied cherries' to three parts water," shares Trowbridge. "Each year I make my own cherries—the ones I'm drinking now are ten years old— by harvesting wild 'sour' cherries and covering them with freshly-distilled grape spirits. Even though the historical name is 'brandied cherries,' I don't use Brandy, and I use the drink to quell my sore throats, which can be frequent this time of year." These wines are imported and distributed by Indie Wineries. Who: Manuel di Vecchi Staraz, Winemaker/Owner of Vinyer de la Ruca Where: Banyuls-sur-Mer, France What: AOC Banyuls Carignan Noir, Grenache Noir, and Mourvèdre. Certified Organic, practicing Biodynamic With only his hands, rudimentary tools, and a mule to help him, Manuel di Vecchi Staraz works his 50-year-old vines in the rain-starved soils of the Pyrenees. Surrounded by cork trees and overlooking the Mediterranean, these sun-soaked and wind-buffeted vineyards produce fruit rich in con - centration and life. The wines di Vecchi Staraz coaxes out of this fruit are hon- est, pure, and intense. So, what does he drink after all this hard work? "I like to drink Gin and Tonics, because they're thirst-quenching and fun," explains di Vecchi Staraz (this comes as no surprise, as Gin and Tonics are popular cocktails amongst Catalonian winemakers). "I also like straight gin because it's dry and bitter, like life outside the vineyard." Manuel di Vecchi Staraz, Winemaker/Owner of Vinyer de la Ruca in Banyuls-sur-Mer, France. Darek Trowbridge, Winemaker/ Owner of Old World Winery in the Russian River Valley of Sonoma, CA.

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