In December I got a tweet from Cakebread Cellars: “Our wines are vegan!” You don’t have to tell me twice! (See my post Vegan Wine? if the concept of “vegan wine” is new to you.)
We exchanged email addresses and the next thing I knew I was planning to meet the fine folks at Cakebread on my trip to San Francisco and Napa Valley in January.
I asked if the winemaker would consider writing a tasting “primer” for me, and my readers, in advance of the trip. I am so happy she said yes!
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Meet the winemaker: Julianne Laks
Julianne Laks was appointed Cakebread Cellars winemaker in 2002, becoming only the third winemaker in its 35 plus year history and the only non-family member to hold the position. She joined the winery in 1986 as a part-time lab technician, later becoming an enologist and an assistant winemaker under winemaker, Bruce Cakebread. Julianne was promoted to winemaker when Bruce became president and chief operating officer succeeding his father, Jack, who continues as chairman and CEO of the winery. Julianne’s winemaking skill, artistic passion and intimate understanding of the vineyards are just a few of the reasons Julianne was chosen to follow in Bruce’s footsteps. In 1977, Julianne graduated from UC Davis, where she was one of only two women to earn a degree in fermentation science that year.
A great way to learn more about wine is to visit a winery where you can evaluate the wines through an educational tasting. When planning a trip to a wine region, it’s always good to focus on 3-4 wineries per day. I like to choose a particular area for its distinctive microclimate and terrain. For instance, within the Napa Valley appellation or AVA (American Viticultural Area) there are 15 sub appellations. These 15 regions are growing areas that each has distinct soils, climates, elevations and terrain that are best suited to specific grape varieties. So, for instance, I might decide to visit 3 wineries in the Stag’s Leap District for one day’s wine tasting trip. The most vivid characteristics of a growing area can be most easily identified and the comparison of wines is very meaningful.
A reliable tasting room attendant will guide you through the wine tasting, giving you pertinent information about the vintage, winemaking methods, sensory attributes of the wine, food pairings, etc. This will enhance your tasting experience and foster your ability to describe the qualitative aspects of the wines.
I like to think that every sip of wine tells a story. The sensory evaluation of each wine should encompass the elements of sight, smell and flavor. And the best part is to savor the sensations that you have just experienced and focus on your impressions. The progression of sensations when tasting a wine should unfold like a story with a beginning, middle, and an end. The more you experience wine tasting, the more acute you will be in detecting what you enjoy or what may be missing from the storyline.
Allow plenty of time to do wine tasting, and as early as possible before a meal when your taste buds are very acute. Also, it’s best to refrain from wearing cologne or perfume as it impairs your ability to evaluate the wines.
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Thank you, Julianne, for this terrific primer on wine tastings! My friends and I put this information to good use!
We were greeted at Cakebread Cellars by Christopher Huber, Direct Sales Manager,
the man behind that December tweet! He set up a a wonderful tasting, which included a tour of the facility, led by John.
who was a wealth of information, not just about the wines but about the history of the winery.
All Cakebread wines are bottled on the premises.
We watched this gentleman stirring
the 2010 Chardonnay.
This is the ceiling of one of the rooms. Can you guess how many corks filled the ceiling?
I know but I can’t tell. You’ll have to visit to find out!
Tasting time!
John described Cakebread Cellars wines as very food friendly…
.. a “foodie” wine. Though originally focused on restaurants they feel their wines should be on the table to share with family and friends.
And then he started pouring
My favorites:
2008 Reserve Chardonnay: Tasty (I’m not big into whites…)
2007 Merlot: Smooth
2006 Cabernet Sauvingnon: Flavorful
2007 Syrah: Delicious (hand’s down favorite)
After the tasting John walked us around the back so that we could see the garden
that was not compromised
when the vineyard expanded.
Cakebread Cellars also offers cooking classes at their winery kitchen (next time, I want to get in on that!)
I cannot thank Christopher, John and Julianne enough for the generosity of their time and their enthusiasm in educating us about wine tastings in general and specifically the wonderful wines of Cakebread Cellars.
Cakebread Cellars
8300 St. Helena Hwy
Rutherford, CA 94573
Phone: (800) 588-0298
cellars@cakebread.com
All Tastings and Tours are by Prior Appointment. Call (800) 588-0298
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Stay tuned! My next vegan wine post, “An afternoon with the winemaker at Schug Carneros Estate,” is coming soon!
2 thoughts on “Cakebread Cellars: A wine tasting primer + A tasting”
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I love this post (and your blog!) My dad was telling me the other day how wonderful that Cakebread Chard is. Since I am pregnant I am living vicariously:) But, now I’ll start compiling some good wines for after the birth! Thanks for this!!!
Thanks, Mandy! Congrats on the baby! I hope you poke around on the blog and chime in on the topics that interest you!