Don’t ever let it be said that I only shoot wine vids. When Celest came-a-callin’ I was very much looking forward to shooting a video for one of their songs I arrived smiling with my equipment in tow. The setting was 59:1, a fairly fresh live gig club in downtown Munich and the vid was shot on May 8th. Here it is… Stay If You Want To – Enjoy!

Also, some pics of the sound check:

[View with PicLens]

It’s not been quite a year since I decided to launch Wine On The Rocks and quite a bit has happened since DAY 001 and much more will happen by DAY 365… but that’s another blog entry. This entry is dedicated to my first JOINT episode with another blogger: Swiss Author and Foodie extraordinaire, Claudio Del Principe (Anonyme Köche). In addition to this episode, I also filmed a two part interview with Dieter Meier in regards to his Oranic Malbec & Malbec blends.

Episode screens:

[View with PicLens]

Claudio kinda thought I was crazy from the very beginning for even thinking of asking Dieter Meier to take part in a WOTR episode… considering I didn’t have an appointment… and was kinda just hoping he’d walk in to his own restaurant (Ojo de Agua)… and if/when he did, hoping he wouldn’t brush us off like a couple of groupies when I’d ask him to take part in my online show…

As Claudio and I were dining at Dieter Meier’s Ojo de Agua Contor back in November, who happened to walk in that very night? The man himself, Dieter Meier. A few words and laughs were exchanged and since the planets were in alignment after enjoying a bottle of his PURO Malbec, I asked Dieter if he’d take part in a Wine On The Rocks episode and he not only obliged but took part in two: the wine interview and Brazing Beef (screens above). Thanks to mobile devices with video capabilities, he liked what he saw. Which of course is a huge compliment coming from such an accomplished artist and full-out-all-rounder!

As the saying goes “Ask, and Ye shall receive!” Dieter was ON from the very beginning and all I can say is, his organic wines and meats are absolutely fabulous. The episodes were filmed in February 2010 at Dieter Meier’s Restaurant Bärengasse in downtown Zurich, one of the city’s finest culinary addresses.

Please visit:
Ojo de Agua website >>>
Restaurant Bärengasse in Zurich, SUI >>>
Anonyme Köche (German language)

This episode will be online on Thursday, May 13. Thanks go out to Dieter, Claudio and Henry Head for his help on cam.

The wine interviews (Part 001 and 002) are already online and can be viewed at www.winontherocks.com

Some people tend to think I don’t take wine very seriously but that couldn’t be further from the truth: I just don’t take myself and a large part of the industry very seriously. With that I mean the part of the industry, which was built on snobbery, mystique, inner circles and façades.

After spending a week in Margaux, working with the dedicated Chateau Palmer team, I learned two things:

1. There’s Bordeaux and there’s “New Bordeaux”
2. Being open and inviting doesn’t hurt the mystique… it raises it!

I didn’t know what to think when the request arrived for me to produce a trailer and event video for Chateau Palmer (which included an exclusive concert given by Jazz pianist Jacky Terrasson). But after some discussion and the first meeting with Thomas Duroux and his team, it was cemented: this is definitely going to work. We understood one another and there was a feeling of trust: they’d let me do what I wanted, knowing it would be what they wanted. It’s rare a project goes so smoothly. In my opinion, that’s strictly based on laying your cards down on the table and playing a good game of “No Bullshit”. Everybody wins in the end.

It’s exactly this aura of ease and openness which makes Chateau Palmer so special: in the way they make wine, in the way they open their doors to visitors, in the way the team interacts with one another, in the way they communicate… what I like to call, the New Bordeaux.

I wouldn’t say that I avoided wines of Bordeaux before having travelled there for the first time in March 2010 but I didn’t go out of my way searching for them either. The fact that the press and wine world alike puts Bordeaux on a pedestal is what hindered me from discovering the region to begin with – I felt I had nothing to discover on my own – then  there was the reputation… you had to like wines of the bordelais and if you didn’t, “you just didn’t get it” (but that’s just me, which can also be complicated at times).

I had tried maybe 20-30 classified Bordeaux wines (5th to 2nd as well and some Right Bank) in the past three or four years – compared to thousands of wines from other regions for example. It’s not like I didn’t appreciate them but I always had the feeling like it wasn’t my own opinion, I was being influenced – so I just left them alone, hoping one day I could make my own – unfiltered. And now that I’ve “tasted blood”, I can’t seem to get enough.

My change in attitude towards these wines and the region where they grow has very much to do with the fact that I’ve grown to understand them better – gotten to know the people behind the product – because they allowed me to. Something I find extremely important: having someone speak with me rather than AT me. This simple aspect makes such a huge difference.

Why don’t more wineries (regardless of their reputation) understand and practice this more? Letting people “in”, being real, allowing them to discover will only lead to them wanting to discover more. Put up a wall and people will be blocked by it, put up a façade and in this day and age, people will see right through it.

I will be returning sooner rather than later… I just feel there is so much more to discover – in the New Bordeaux! And what about the New Burgundy? Hhhmmmm…

Hallelujah, Hallelujah, God all mighty, Hallelujah. I’ve seen the light and held the hand of the Devil as I walked through the shadows. Free at last, I’m free at last. I have no idea what that means but…

If you like wine – like even this much l..l – the BLOOD INTO WINE trailer (view: bottom of article) alone should make you want more, more, more… if it doesn’t, take two aspirin and call me in the morning. I consider myself very fortunate to have received screening rights, as the chances of me being able to see BLOOD INTO WINE here in Munich are next to nil (unless of course I organise a public screening – hhhhmmmmmm, must analyse).

Flic screens:

[View with PicLens]

BLOOD INTO WINE in a nutshell:

1. Art Film
2. Documentary about winemakers in the Arizona desert
3. Tips on drinking and learning about wine
4. Anti wine snob
5. The wine world is a changin’! The way it’s presented too!
6. Starring: Maynard James Keenan and Eric Glomski
7. Directors: Ryan Page & Christopher Pomerenke
8. Director of Photography: Cary Truelick (TRUE!!!)
9. Editor: Rob Beadle (Mucho Grande!)
10. There’s more to American wine than just California.

The wine industry is going through quite a few changes (good thing), the way wine is being communicated and those doing the communicating have changed immensely (very good thing) and the timing of a documentary like Blood Into Wine definitely couldn’t be better (even better thing).

I’ll say it plain and simply, it’s my favourite wine documentary. Not just because:

1. it stars Maynard Keenan,
2. it’s fabulously shot and edited,
3. it’s funny,
4. the soundtrack is great,
5. it doesn’t take itself too seriously,
6. the characters are real and quite the characters to boot,
7. there’s no bullshit (OK, maybe just a bit – but those are the funny parts)
8. It’s Full-HD
9. Did I mention funny?
10. It explains wine in a easy to understand manner.

…but due to the fact that it’s watchable for 100 minutes.

Like many documentaries made in the past decade, it tackles the “big wine industry” and “wine critic” subject but they aren’t fighting it as some do – it’s accepted as a reality and co-existence is inevitable. In my opinion, this is due to the fact that Maynard has probably met his share of jackals in the music business and this is harmless compared to that.

In addition, the fact that this is a documentary about two people (Maynard Keenan and Eric Glomski) who’ve decided to set up shop in the Arizona Desert – of all places – is constantly present. Vines could have been planted in a number of “easier” places on the planet but these boys chose the desert.

Nothing comes easy! Not only does Maynard mention this towards the end of the film but you really do experience the fact that there’s immense passion involved… and it’s not like they’re trying to hide the fact that it’s a business either – figures are mentioned and it’s not Monopoly money!

Now some’ll probably say “Maynard’s wines sell because of Maynard and this film got made because of him too…” And I’d say you’re right to a certain point – he can get the word out there easier than most but in the end, the product has to speak for itself.

Note: I have yet to try Maynard’s and Eric’s wines, as they’re not available in Germany. Well, not that I know of.

What I think you will get out of this film:

1. Starting up a winery isn’t all romance (you’re probably too tired to screw at the end of the day anyway)
2. Treading a new path is anything but easy
3. Treading a new path is more satisfying
4. It’s possible to grow things in the desert – and make good things out of these things (such as wine)
5. You have to trust your own palate
6. Maynard rocks in more ways than one
7. Wine is for everyone
8. Wine has a way of getting into your veins and not letting go – I don’t mean alcoholism
9. There are options on the wine market, you just have to discover them (when you find them, never settle for second best – start demanding!! Change? Yes we can!)
10. Starting a winery and making it successful takes just as much cash as it does passion
11. Sustainability is the only true way

Who do I think will like this movie?

1. People just discovering wine (decent tips)
2. Tool, Puscifer and A Perfect Circle fans
3. Fans of art movies and well made documentaries
4. People who pride themselves on not settling for second best
5. People who DON’T like the stuffiness that often accompanies wine
6. Fans of the Bikini Bandits (www.bikinibandits.com)

Who do I think won’t like this movie?

1. People who DO like the stuffiness that often accompanies wine

And to those people I say… Fuck you G-MART!

Some of you may say – you’re only pushing BLOOD INTO WINE cuz you’re breakin’ with tradition by doin’ the wine & rock thing and you only wanna meet Maynard & Eric!

And to those people I say… YES! And of course… Fuck you G-MART!

Hallelujah – I’ve seen the light! www.bloodintowine.com

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The European Wine Blogger’s Conference is announcing its 2010 location in Vienna, Austria, on October 22-24!

Last year’s conference, held in Lisbon, Portugal, brought together over 120 bloggers, social media innovators and wine industry leaders from 14 different countries. Compared to the first edition, held in 2008 in Logroño, Spain, participation tripled, with very positive results. After the event, the bloggers provided a wealth of feedback online by means of articles, photos, videos and tweets, all praising this exceptional experience and the warm hospitality, friendliness, beauty and gastronomy of the host country.

For more information, please visit the European Wine Bloggers Conference site —>

I ordered a six pack of “COLD P….” because of the conotation alone… “Muschi” in German is, you guessed it… images do speak a thousand words. Would I have come up with the idea of mixing wine and cola… would I want to? Since you can make your own similar mix, I wanted to find out if Kalte Muschi was worth the purchase price.

There’s wine in a can, wine in a box, wine in plastic bottles and wine in just about any other container without a hole in it, so why not try this?

See the head-2-head tasting on Wine On The Rocks.

Kalte Muschi

I’ve been a fan of Randall Grahm’s ever since I saw him being interviewed by Jancis Robinson on her DVD series 2-3 years ago. I’d read about the “Rhone Ranger” long before that but never thought much about the title other than “hey, cool title”. I didn’t really know much about the MAN until I heard him speak and it was that which he spoke (THE TRUTH) that made me do some resarch way back when – aha, this cat’s the Rhone Ranger – even cooler.

If there’s a BACK TO THE FUTURE Part whatever, I’m personally going to suggest Mr. Grahm as the quirky Professor – because if there’s anyone who can tune a Citroën DS-21 to do the speed of light, I’ll put my money on this guy any day!

After buying and inhaling his book BEEN DOON SO LONG (worth every Grahm by the way) over the holidays – yes, I always inhale and I love blunts by the way, a tie we have due to the CIGAR – I thought it would be great to interview him. And since I have the site in which to publish such an interview, I got on the horn. Here are the results… enjoy!

***** ***** *****

Wine On The Rocks – Been Doon So Long was „twenty (or so) years in the making“ – has everything been said or can we expect a second book any time soon?

Randall Grahm – Well, certainly a lot has been said. (It’s a pretty weighty tome, and does deliver a lot of words/pound.) But I am greatly looking forward to the next book, which will be written in a very different genre. (I could tell you, but I would have to etc. etc.) I am hoping that next book will be a little quicker to complete. Were it to take as long as the first book, I will be drooling and incontinent before its completion (or significantly more than I currently am.)

WOTR- How fine is the line between Randall Grahm the artist and winemaker?

RG – There is no line; there is just one person. Without being too pretentious about it (watch it there, Randall) winemaking, or more accurately, winegrowing is my spiritual practice. If I have any shot at all at becoming a slightly more grounded and “present” person, it will have to come through farming.

WOTR – In your book you mention that you went „off track“ on more than once a occasion – do you feel you’re on track now?

RG – Definitely on track now, at least as far as focus and intention, if not currently burning things up with case sales.

WOTR – In Twitter style (140 characters or less) – please sum up your view on critics & their point scores.

RG – Wine critics, not wishing to appear foolish or inconsistent (they’re human beings, after all) reify point scores. What utter folly!

WOTR – Who do you consider an inspiration (three people) in today’s wine world?

RG – Gerard Chave, Josko Gravner, Helmut Dönnhoff – three very different personages, but all making great contributions.

WOTR – If Nebbiolo is Italy’s leading grape, where does Sagrantino stand?

RG – Sagrantino is a reasonably close second; I’m still not yet persuaded that it is capable of making a wine of extraordinary finesse on its own, but perhaps if blended with other grapes can make great wines, capable of very long ageing.

WOTR – Please finish this sentence: The underdog is always…

RG – The underdog (at least this one) is convinced of the righteousness of his cause, but would happily trade a little bit of correctness for just a tad more market share.

WOTR – Is there a market/are there markets where your wines don’t find acceptance (due to screw cap)?

RG – We haven’t been terribly lucky selling our screwcap wines (all of our wines have screwcaps) in Italy, but I’m not sure that the problem is screwcaps. In general, screwcaps seem to be well accepted everywhere.

WOTR – How would you describe Biodynamic in simple terms for non-wine geeks?

RG – Biodynamics is an agricultural practice, based (somewhat extrapolated) on the teachings of Rudolf Steiner. It superficially resembles organic farming in its eschewal of synthetic materials (fertilizers, pesticides), but its aim is rather different. It speaks to the creation of a farm as a truly self-sustaining organism, with an aim to developing the uniqueness of the site. (Happily for me, biodynamics seems to be a great methodology for the discovery of terroir.) The principle methodologies of biodynamics are: 1) the use of the biodynamic calendar, believing that there is a certain periodicity to nature’s rhythms and on a given day, there may be one part of the plant that has greater activity than another. 2) the use of the biodynamic preparations, which are used as form of agricultural homeopathy, stimulating a particular plant process (photosynthesis, nitrogen fixation, etc.) 3) the utilization of livestock on the site as a means of enhancing fertility and bringing about a greater ecological balance, 4) the use of biodynamic compost as the principle delivery system of replacing soil fertility. In general, the aim of biodynamics is to enhance the overall health of a farm so that the plants might better meet the environmental challenges (pests, drought, etc.) they are facing.

WOTR – Ca’ del Solo was certified Biodynamic in 06 – after 3 years, are the results in the bottle very different in comparison to 5-6 years ago?

RG – The wines do seem to be exhibiting increasingly more minerality and better consistency in ripening. In candor, it is often really hard to separate out the effects of biodynamic practice from the vagaries of a particular vintage year. In general, the quality of our wines has improved dramatically, but I’m not sure if I can attribute this all to biodynamics. Some of the vineyards where we are practicing biodynamics actually fared pretty miserably this year. (But it was a tough year.)

WOTR – We Twittered last week about Emidio Pepe and his demijohns, how did you come across this producer from Abruzzo? Do you have an opinion on the region and wines in general?

RG – I ran into Pepe’s wines rather by accident, while chatting with a restaurateur in Philadephia of all places and he was gracious enough to open a number of old bottlings, which all seemed incredibly young. I don’t know the region very well, only been to visit twice, and have actually imported some lovely wine from the area, under our “Il Circo” label. In general, I very much like the Abruzzo wines as solid, dependable go-to food wines and they generally offer among the best values in Italian wine. I have attempted to grow Montepulciano in California on one occasion and will say that it is one of the strangest grape vines I have ever seen. (It does look as if it comes from Mars.) Pepe’s wines, for the record, are absolutely amazing, now, alas, breathtakingly expensive, but that is the way of the world.

WOTR – Please fill in after the “=”:

Great terroir in the wrong hands =

It of course depends on how wrong are these hands. If wrong hands are simply ham-handed, the great terroir will shine through and no harm, no foul, as they say in the NBA. If the hands are really wrong, i.e. oenvil, i.e. grossly manipulative, it will be a tragedy of great dimension.

So-so terroir in the right hands =

Yet another clever wine that will sell well, but in no way appreciably changes anything.

Great terroir in great hands =

The gods are smiling and the world is deeply enriched.

WOTR – Which CD is in your player/car at this very moment? – or -
If I were to turn on your iPod at this very moment, which song or artist would be highlighted in the play list?

RG – I do have a recently installed CD player in the trunk of my Citroën DS-21 (It was a retrofit, obviously.) I haven’t quite figured out how to turn it on, but when I do, there are some Mozart concerti ready to go.

WOTR – Merci!

RG – Je t’en prie.

Just like wine, it’s often questionable for many if a STAR rated restaurant is worth its weight in gold – I say, you decide.  My personal favourites in this list are Dallmayr, Munich (great atmosphere, top personell and fabuolous wine list) and Terrine, Munich (great value for the level of cuisine, laid back but very professional at the same time as well as progressive). Enclosed you’ll find a complete list of all Michelin star rated restaurants in Munich & Bavaria.

***Three Stars

There are no Three Star restaurants in Bavaria at this time. Residenz Heinz Winkler, the only Three Star venue in 2009 was demoted to Two Stars in 2010.

**Two Stars

83229 Aschau im Chiemgau | Residenz Heinz Winkler | Chef Heinz Winkler
www.residenz-heinz-winkler.de | info@residenz-heinz-winkler.de

80805 Munich | Tantris | Chef Hans Haas
www.tantris.de | info@tantris.de

80331 Munich | Restaurant Dallmayr | Chef Diethard Urbansky
www.dallmayr.de | restaurant@dallmayr.de

83700 Rottach-Egern | Gourmetrestaurant Überfahrt im Hotel Überfahrt | Chef Christian Jürgens
www.gourmetrestaurant-ueberfahrt.com | info@gourmetrestaurant-ueberfahrt.com

86152 Augsburg | August | Chef Christian Grünwald

90403 Nürnberg | Essigbrätlein | Chef Andree Köthe und Yves Olech

*One Star

63911 Klingenberg am Main | Zum Alten Rentamt | Chef Ludger Helbig
www.altes-rentamt.de | info@altes-rentamt.de

63916 Amorbach | Der Schafhof | Chef Achim Krutsch
www.schafhof.de | rezeption@schafhof.de

80331 Munich Schuhbeck’s in den Südtiroler Stuben | Chef Patrick Raaß
www.schuhbeck.de | info@schuhbeck.de

80331 Munich | Mark’s Restaurant im Mandarin Oriental Munich | Chef Tobias Jochim
www.mandarinoriental.com | momuc-reservations@mohg.com

80335 Munich | Restaurant Königshof im Hotel Königshof | Chef Martin Fauster
www.koenigshof-muenchen.de | koenigshof@geisel-privathotels.de

80799 Munich | Terrine | Chef Jakob Stüttgen
www.terrine.de | geniessen@terrine.de

81669 Munich | schweiger² Restaurant Show Room | Chef Andreas Schweiger (new in 2010)
www.schweiger2.de | info@schweiger2.de

81677 Munich | Acquarello | Chef Mario Gamba
www.acquarello.com | info@acquarello.com

82418 Murnau | Alpenhof Murnau – Reiterzimmer | Chef Thilo Bischoff
www.alpenhof-murnau.com | info@alpenhof-murnau.com

82487 Oberammergau | Restaurant St. Benoît im Hotel Maximilian | Chef Alexander Schütz
www.maximilian-oberammergau.de | hotel@maximilian-oberammergau.de

82493 Elmau / Krün | Schloss Elmau | Luce d’Oro | Chef Michael Hüsken (new in 2010)
www.schloss-elmau.de | schloss@elmau.de

83209 Prien am Chiemsee | Mühlberger | Chef Thomas Mühlberger
www.muehlberger-restaurant.de | info@muehlberger-restaurant.de

83471 Berchtesgaden | InterContinental – Le Ciel | Chef Ulrich Heimann
www.intercontinental-berchtesgaden.com | berchtesgaden@ichotelsgroup.com

83527 Kirchdorf | Christian’s Restaurant | Chef Christian Grainer
www.christians-restaurant.de | info@christians-restaurant.de

83700 Rottach-Egern | Dichterstub’n im Hotel Egerner Hof | Chef Achim Hack, Matthias Beck
www.egerner-hof.de | info@egerner-hoefe.de

83684 Tegernsee | Villa am See | Chef Michael Fell, Peer Franke
www.villa-am-see-tegernsee.de | info@villa-am-see-tegernsee.de

86720 Nördlingen | Meyers Keller | Chef Joachim Kaiser (new in 2010)
www.meyerskeller.de | restaurant@meyerskeller.de

88131 Lindau am Bodensee | Villino | Chef Reiner Fischer
www.villino.de | info@villino.de

90562 Heroldsberg | Gastronomique im Schwarzen Adler | Chef Fabian Feldmann
www.gastronomique.de | info@gastronomique.de

91541 Rothenburg ob der Tauber | Villa Mittermeier | Chef Mathias Apelt (new in 2010)
www.villamittermeier.de | info@villamittermeier.de

92431 Neunburg vorm Wald | Restaurant Eisvogel im Landhotel Birkenhof | Chef Hubert Obendorfer
www.landhotel-birkenhof.de | info@landhotel-birkenhof.de

92637 Weiden | Thun | Chef Vjekoslav Pavic (new in 2010)
www.hotel-admira.com | thun@hotel-admira.com

94086 Bad Griesbach | Il Giardino im Hotel Columbia Bad Griesbach | Chef Denis Feix
www.columbia-hotels.com | griesbach@columbia-hotels.de

94505 Bernried | Schwingshackl’s | ESS-Kunst im Hotel Reblingerhof | Chef Erich Schwingshackl
www.reblingerhof.de | willkommen@reblingerhof.de

95339 Wirsberg | Herrmann’s Restaurant | Chef Alexander Herrmann und Daniel Kramer
www.alexander-herrmann.de | posthotel@romantikhotels.com

96450 Coburg | Esszimmer | Chef Stefan Beiter (new in 2010)
www.goldenetraube.com | info@goldenetraube.com

97286 Sommerhausen | Philipp | Chef Michael Philipp
www.restaurant-philipp.de | info@restaurant-philipp.de

97688 Bad Kissingen | Romantik Parkhotel Laudensack | Chef Joachim Räder
www.laudensacks-parkhotel.de | info@laudensacks-parkhotel.de

Who lost their *One Star (from 2009) in 2010
83735 Bayrischzell | Der Alpenhof – Alpenstube | Chef Paul Urchs
www.der-alpenhof.com | info@der-alpenhof.com

84034 Landshut | Romantik-Hotel Fürstenhof | Chef André Greul
www.fuerstenhof.la | info@fuerstenhof.la

86470 Thannhausen | Schreiegg’s Post | Chef Tobias Eisele
www.schreieggs-post.de | hotel@schreieggs-post.de

92533 Wernberg-Köblitz | Restaurant Kastell im Hotel Burg Wernberg | Chef Thomas Kellermann
www.burg-wernberg.de | hotel@burg-wernberg.de

Being confronted with 1000 wines and an expected attendance of 4000 people, there are surely a few things to think about when it comes to attending a wine event – the BIBENDUM ANNUAL TASTING 2010 is no exception. Here are a few tips :-) Look forward to seeing you there!

BIBENDUM ANNUAL TASTING SURVIVAL GUIDE

1. RSVP and then print off email confirmation ticket. This will help you get tasting double quick when you arrive
2. Schedule nothing else for the 20th January 2010 – you might want to stay all day!
3. Have the breakfast of champions that morning…tasting is tough work…
4. Put your lucky tasting pants on…the right way round. This will really aid mobility
5. Get involved in the educational tasting trails on the day
6. Save some space for your lunchtime bento box (Yay!)
7. Bring your phone, blackberry, iphone and camera….and be prepared to use them
8. Tell us exactly what you think about the tasting, the wines, the fashion, the lack of fashion and the day in general. How? See point 7
9. Have a blast and learn a lot