Cellar Muse

Cellar Muse LLC is an educational wine event service; providing wine certification courses, master classes, wine tours, and tasting events. Cellar Muse founder Tanya Morning Star Darling designs custom events & classes; accommodating a vast range of wine related subject matter. Cellar Muse is also the approved provider of the Wine Scholar Certifications in the Seattle area, offering the French Wine Scholar, Italian Wine Scholar, and coming soon, the Spanish Wine Scholar Certification courses. In the capacity of charitable fundraising, Tanya is proud to boast that, over the last few years, through wine events that she has organized or facilitated, she has raised over $20,000 for charities benefitting children (particularly with special developmental needs), and women in crisis. We invite you to explore Cellar Muse here, or inquire directly to Tanya: [email protected] 206.226.2573

[cellarmuse]

Bourgogne Master Classes at Somm Summit 2018!

I will be teaching 2 master classes: Bourgogne Wines: an Immersion in the Region, and An exploration of Bourgogne Village Appellations, both on August 25th! Register today for this, and all the great programming in this event: https://sommsummit.com/#2018

[cellarmuse]

Wine History 101 with Tanya Morning Star Darling in Portland July 29!

Sunday, July 29 2018, 3:00-5:00pm I will be teaching a rare survey of Wine History class in Portland, at the Wine & Spirit Archive! In this class we will explore the wines and winemaking practices of the past several millennia, with a particular focus on the impact of the ancient Greek, and Roman civilizations, but we will discover the influence of the church on French wines, how the British & the Dutch shaped the wine trade, and so much more. Join me for a discussion of the major players and events in winemaking history plus a rare tasting of approximately 8 extraordinary wines that will surprise and transport us through the evolution of wine production.

Register here: http://www.wineandspiritarchive.com/wine-history-101.html

[cellarmuse]

I'm drinking Orvieto DOC wines, why aren't we all? Here are my thoughts:

The Umbri and the Etruscans made wine here long before the Greeks landed on Oenotria (the land of the staked vine...aka...the italic peninsula) in the 8th century BC. The wines of Orvieto were praised and prised by nobility and also in wealthy export markets in the Middle Ages. We have documentation of the wines being made in roughly their contemporary style for over 500 years! So, why isn’t the world seeking the wines of Orvieto?

It’s complicated, but the economics of Italy’s agricultural practice of mezzandria (basically sharcropping), which was practiced until officially outlawed in the 1960’s (coincidentally at the same time Italy’s DOC system was born) pushed growers to value quantity over quality (a legacy many Italian wine regions are still struggling to overcome). Since the 1960s in Orvieto the powerful cooperative producers have been feeding the world, tasty but un-inspired easy drinking (and super cheap) wines. So pervasive are these homogeneous/bulk wines that very few Americans have any idea of the terroir treasures Orvieto has to offer, and have no idea that they should care.

What is there to be interested in? Orvieto DOC produces white wine only (ranging from dry to lusciously sweet), from at least 60% Grechetto & Procanico grapes (the local name for Trebbiano Toscano), and has diverse and unique terroir, including volcanic, marine sedimentary clay, and sandy soils. The region is influenced by two large lakes (the ancient volcanic Bolsena, actually in Eastern Lazio, and the man made lake Corbara, in Umbria which dams the Tevere river in the eastern part of the region). The region is also dissected by two great rivers: the Tevere, and the Paglia. What is the effect of all this water? Orvieto is one of the only places in Italy which is significantly, and consistently affeted by Botrytis Cinera (aka Noble Rot). The wines vary in nuanced style and structure depending on soil proximity to bodies of water, and exposition (Umbria has an extremely varied topography). The wines range from ethereal to deeply grounded, dry to sweet (and everything in between). Not only that but the energy of the area is wonderful!  From a wine perspective, small producers cherish and tend to the terroir understanding, and winemaking traditions, but  seem to also be totally unafraid/unbound... producing a range of non-traditional wine, which falls out of DOC category, and even some fabulous traditional method sparkling wine as well (although there are a few flexible DOC options for red wines in the geographic area). This means that Orvieto, from the perspective of small producers is very exciting; historically rooted but also quite maverick.

Producers to try: Decugnano dei Barbi Barberani Sergio Mottura Palazzone

Terms to know: Muffa Nobile (Noble Rot/Botrytis), Muffato (a wine made from Botrytis affected grapes)

Oh yah, and not to mention that the region of Orvieto is one of the most picturesque areas in all of Central Italy: the forests, the waterways, the winding roads, the ancient Etruscan hilltop town, with its myriad of underground caves and magnificent basilica (which is striped with the two soil types (yellow limestone, and grey basalt) is absolutely enchanting.

If this interests you, keep in touch because I plan to take a group of students (hopefully) next September, 2019.

[cellarmuse]

200 year old Vinsantaria where Vin Santo wine is raised at Avignonesi Montepulciano. The grapes are dried on mats for 4 months, where they loose 60% of their water, then they are pressed, and placed in 50L barrels called Caratelli. The barrels are sealed, and not touched for 12 years!!! Fermentation is initiated by a wild mother yeast culture over 100 years old! White & Occhio di Pernice (rose) are produced, although both wines are brown/almost rainbow black when they are ready to drink. Each 50L barrel produces only 12L of wine, as the barrels are not topped up, the liquid further evaporates off the water in the wine. Drinking these wines, is like staring into a kaleidoscope. Pure magic.

[cellarmuse]

Decugnano dei Barbi Orvieto. The path through the vineyards leads down to a 12th century cave where monks made wine almost a century ago. The soil is ancient sedimentary marl with a high concentration of fossils. The entire sparkling production is carried out by hand in the cave. Did you know also that Orvieto is the only place in Italy which produces botrytis wines? The Muffato Nobile (Noble Rot) wines are truly nectar of the gods. I brought back a couple bottles for my Italian Wine Scholar session, since you cannot get it in Seattle!

[cellarmuse]

Lunch for 1 at Banfi Montalcino after single vineyard Brunello barrel tastings. Zucchini Flower fritters, and pasta in pumpkin & truffle sauce, paired with 2012 Rosso di Montalcino.

The olive oil, Balsalmico, and wheat for the pasta were all grown on the Estate. Fancy, Simple, Perfect.

[cellarmuse]

2,200 year old Etruscan walled vineyard and ancient olive groves at Monte Vibbiano Vecchio in Colli Perugini

[cellarmuse]

"Wine is the most civilized thing in the world."

-Ernest Hemingway

[cellarmuse]