Calling 20 Brix a “wine bar” might be considered limiting by some as it also plays the role of outstanding restaurant, and is the destination attraction in historic Downtown Milford.  20 Brix features more than 100 wines by glass or bottle and a contemporary and comfortable menu that hits consistently.  Try the lamb meatballs.

Also congratulations to all Cincinnati Metromix nominees, which included:

Vintage Wine Bar, Kitchen & Market in Hebron

Piccolo Wine Room in the Glendale Town Square

The Wine Guy Bistro in Rookwood Commons

The Wise Owl in West Chester

Bouquet Restaurant & Wine Bar in Mainstrasse Village, Covington

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Photo by Jenny Downing

But, with 4th of July right around the corner, I’ve made the decision to give America’s most popular grape another try.  And with impeccable timing, Snooth just authored a perfect article for those who want to join me.  From the article:

California’s winemakers are just now beginning to understand the terroirs where Chardonnay excels, and they have begun to adapt winemaking techniques to the terroir, and not vice versa. For years many in California were committed to producing Chardonnay via Burgundian methods; let’s face it, white Burgundy was, and continues to be, the benchmark for Chardonnay.

Be sure to check out the complete article by clicking here.  Snooth reviews more than 20 Chardonnays complete with tasting notes.  I’m planning to try at least a few, hoping to identify at least one Chardonnay I’ll be proud to serve and drink.

Enjoy…and be sure to share your Chardonnay faves.

So much about wine speaks a romantic language to us: from its history dating back thousands of years, to the beauty of the vineyards from which the fruit is borne, to the careful artistic process the winemaker goes through to produce it.

Photo by Rdesai

Add to those facts the traditional nuances of the drinking experience such as the distinct “pop” of a cork, the swirl of a glass, the pleasant aromatics, the fulfilling taste and wine becomes a downright peacemaker…if not full fledged aphrodisiac. However, how many times do we pause to consider the FULL story?

A few weeks back those of us in Southern Ohio experienced something not all that rare for this part of the globe…a May frost. Now to most of us scurrying from home to job these mornings were nothing more than a chilly reminder that winter had not quite given up her grip just yet. However, for the local vineyards and winemakers, a May frost can be a taxing, and potentially very costly, headache. Typically the grapevines which produce wine variety grapes begin to bloom in our area around the middle of April. This is good as it means they will have five to six months of “growing season” to produce and ripen the year’s grape crop. However, it also leaves the vines with a risk of a late frost bite – one that would drastically reduce the total production of the vineyard and leave a winery with very little to work with come fall.

On May 8th I went out to visit Harmony Hill Vineyards who were having a special open date for the Bethel Arts and Crafts day. While chatting with the owners I asked about the frosty nights, and if they had lost any of the crop. They explained to me that during the brisk nights Bill, the owner, would come out to the vineyard around 3:00 AM and begin burning hay bales! Bill would check the direction of the wind then setup burning hay bales so the warm smoke would drift over the vines, keeping them just warm enough to ward off the frost biting all around them. So how romantic does a 3:00 AM jaunt into the vineyard to setup some hay fires sound? Not much right?

I guess you could say frost prevention is just one of the messy parts of the wine lifestyle. I’ve made a few batches of my own over the years, as well as spending time at Harmony Hill during harvest season.  And I must say – it’s not all romance. One of the first things that comes to my mind is bees – lots of bees! When you’re in the middle of crushing literally tons of grapes the bees find the resulting sweet juice to be something of a mecca. As you dump baskets full of grapes into a crushing machine you feel a bit like a honeymaker collecting the honey, only without the bee suit. Another thought is “oh my aching back.” Harvesting grapes from a small scale vineyard (where they are harvested the best way – by hand) includes plenty of time stooped over to pluck the clusters off the vines. By the end of the day your back really reminds you how romantic wine is!

And finally I think of the incessant cleaning…and cleaning, and cleaning and…you get the picture. If cleanliness truly is next to Godliness, then wine is not only romantic but certainly very holy! Everything about the winemaking process must remain impeccably clean, which means loads of time spent with water and cleansing solution going over everything from baskets to tanks to piping to even bottles. By the time you’re done you feel like shaving your head, putting on an all white outfit and sticking in an earring (had to work in a Mr. Clean reference there somehow).

So with all this said, here’s a request: the next time you and someone special sit down to dinner or just to unwind for the evening, and you pop the cork, sip some wine and start to feel all warm and fuzzy inside…take a moment to think of the wonderful folks who brought that wine to life…and of the burning hay bales that may have actually made that moment possible. Here’s to you all, and hoping you always Enjoy the First Miracle!

This weekend you can experience a wine cave for yourself by visiting Harmony Hill Vineyards in Bethel for their Summer Kick-off event. Harmony Hill’s underground wine cave is one of only four similar structures in the country, and the only one within a 40 state area.

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The idea behind The Urban Wine Company was simple.  A couple of guys living in South London realized the grapes growing in their backyards were going to waste.  The pair quickly rounded up a few friends who also had unused backyard-grapes to press their first run of urban wine.  20 bottles later they liked what they tasted and The Urban Wine Company was officially born.

It’s a pretty simple process to join and become a part of this community wine effort.  If you have a mature vine that grows grapes suitable for wine you qualify, and 65 pounds later (about $94 US dollars) you’re a member. The Urban Wine Company collects your grapes along with others in the community, and then works with local wineries to produce the wine.  Membership qualifies you for up to six bottles of wine, exclusive tasting events and other fun stuff.

But even more important than the wine is the collective power of the community coming together to produce amazing and completely locally-enabled wine.  To date The Urban Wine Company has drawn about 200 members, so clearly people are sparking to the idea.

Given we live in one of the great viticulture regions in the world I think this is definitely an idea that could get some traction in and around the Greater Cincinnati area.

What are your thoughts?

A Bottle or Two owner David Pustinger has always wanted to leave his mark in his adopted home of Cincinnati.

Photo courtesy of David Pustinger

Originally from Pennsylvania, David moved to Cincinnati in 1994 to pursue a law degree, eventually becoming a marketing executive at a local insurance company.  When his company was bought out by a multinational conglomerate David decided to embark on a new journey away from corporate America, and the wine biz came calling.

David’s concept of A Bottle or Two was born out of a simple revelation: buying wine shouldn’t be confusing or intimidating.  After finding a prime location for the shop in Symmes Township he began the arduous journey of turning his vision into reality.  David worked with top consultants in the industry, with varying areas of expertise including architecture, retail design, a craft beer expert, and most importantly, a Master Sommelier to help select the wine.

On November 23 of last year David’s dream became reality and A Bottle or Two opened its doors for the first time.  Six months later we got a chance to check in with David to find out how things are going, and what plans he has for the future.

Your doors have been opened for six months now.  How have people responded to A Bottle or Two?

The initial feedback has been exactly what I had hoped for.  People like the store’s eclectic inventory, have found it makes shopping for wine easy and fun, and love the ability to taste while they shop.

You had a revelation when planning the concept for A Bottle or Two: buying wine shouldn’t be confusing or intimidating.  What spurred that revelation?

After talking to some local professionals and polling my friends and family who were casual drinkers I saw that theme emerge.  People really do find buying wine, especially when buying for someone else or when thinking about food, to be confusing and even a little intimidating. I’ve always felt that wine should be a fun and rewarding experience. That shouldn’t be exclusive to drinking, but buying as well.

Talk about the wines you carry and your wine strategy.

We worked with Master Sommelier Ron Edwards, to develop an eclectic selection that features smaller vineyards and wineries and is reflective of my own taste as well.  There are plenty of wines you can buy at your local supermarket, but we put together a wine list that you can’t find everywhere.  And we wanted to make shopping for the wine easier.  I decided to have clear, easy to read information cards for each wine. It features tasting notes, as well as some food pairing ideas, which is something our customers have really responded positively to.

You’re also one of the first shops to really make technology a big part of your overall strategy in helping customers.  Can you talk to that a bit?

We installed a computer kiosk that allows customers to virtually browse the store’s wine list based on their own criteria.  We linked the software to our website. That way anybody could simply go on-line and look at what we had. And in the very near future, customers in Ohio will be able to order directly through the website and simply come in and pick up their order.

I really feel that technology is important in today’s marketplace. Marc, our tech guy, does a great job of keeping us connected to our customers and letting them know what we have going on at the store. When you add that to the computer kiosk and our state-of-the-art presentation system for tastings, I think we are really making it easier for people who are interested in buying wine.

You’ve also invested quite a bit in creating a great tasting environment.  Why have you made this so important to the shop?

I really wanted to make A Bottle or Two fun. I did a lot of research into what people were looking for, what they would enjoy while shopping for wine. The most common response, and the one we’ve really latched onto, is tasting.

We secured an on-premise liquor license that would allow for tastings in a wide variety of formats. We then installed three wine preservation units, where customers can taste 15 wines by the glass or taste as they shop the store. It’s become very popular. People love that they can taste a wine before deciding to buy it. Our happy hours, where we discount the price of a taste, have become incredibly popular in the local community. It’s a great way to start a Friday night or wind down after a long week at work. And it offers more than a run-of-the-mill wine tasting. Our staff is incredibly knowledgeable about all the wines in the store, so customers can really get an experience that goes beyond a cheap wine and cheese tasting.

Photo courtesy of David Pustinger

It’s a scary time to start a business with the economy where it is today.  Why did you decide to take the leap?

A lot of people questioned the decision to start a small business with everything going on with the economy, but creating something from the ground level is something I was passionate about.  So rather than relocate my family for another corporate gig I decided to go into business for myself.

So what are your plans going forward?

There’s a lot to look forward to at the store. We are currently working out the bugs in our online ordering system. We are also preparing to unveil our ‘Wine of the Month’ club, which we believe will truly be step a above the rest. And due to popular demand, we are going to offer a series of ‘Wine 101’ education events that are really going to be a lot of fun and very informative. Our tasting schedule continues to grow, and I think we are really accomplishing a lot of the goals I had in the beginning. In the end, that’s what’s so rewarding about small business.

Stop by and say hi to David, and check out A Bottle or Two firsthand.  Throughout all of May David and his team will be celebrating their Grand Opening Month with a ton of great events.

A Bottle or Two
11920 Montgomery Road
Cincinnati, OH 45249
513.583.8163

Check out the video below to learn more about the “enoteca” concept.  RSS readers please click here if the video doesn’t appear.

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Photo by Paul Goyette

I encourage you to read his article in its entirety, but essentially he calls out three key aspects to a great wine shop:

• Selection – must be interesting. Doesn’t have to be big, but off the beaten path, specialized or regional selections would fit the bill.
• Service – pretty much a must to any business nowadays. A small wine shop must have at least one knowledgeable staffer who can well assess a customer’s needs. Offering tastings or other community event is a bonus.
• Price – need to be competitive, and ideally not charge above the normal 50% mark-up above wholesale.

As is usually the case, Dr. Vino is spot on, but I’d like to add a few of my personal observations as a frequent wine shop patron and a retail marketer.

• Overall First Impression – not sure enough shops pay attention to this. What is that overall vibe or impression you provide your patrons in the first five seconds they’re in your store? Comfortable? Cluttered? Warm? Easy to shop? Shoppers will form an overall impression immediately, good or bad.
• Customized Experience – Dr. Vino goes into this a bit in his article, talking about remembering a customer’s likes or dislikes. For me this isn’t a nice-to-have, it’s a must-have for any small shop owner. Personal greetings, special deals, customized recommendations…all of these things go along way. The goal is getting your customers talking about your shop in terms of “MY wine shop” versus “A wine shop” or “THE wine shop.”
• Navigation – often a small wine shop’s charm is in the eclectic mixture and layout of wines, but sometimes finding your way around these shops can be downright frustrating. Understand how your customers shop (by varietal, region, or some other method) and make sure clear navigation help gets him or her there quickly, especially if the customer is in a hurry. This is one area I think where the bigger stores do a better job.

Small wine shops are the heart and soul of most community’s wine culture, including Cincinnati’s, and we all want to see them do well.  What else do you love or find frustrating about a small wine shop experience?