Inside The Box: Ep 3 - Storybook Mountain, The Vine Agency
Storybook Mountain Winery with The Vine Agency
Since founders Anne Jasper and Rob Groh took the leap to start The Vine in 2000, the goal has never been to be the biggest, most all-encompassing wine agency in the province or the country. Instead, they set out to offer a focused selection of wines that reflected their personal taste and interests. They believed that smaller wineries - estate oriented and family-owned - provided the best source of characterful wines that deserve our attention. They also placed a high value on trust: yours.
To that end, The Vine strives to deliver outstanding customer service, trustworthy recommendations and informed conversation. But ultimately, the portfolio speaks for itself – this is a collection of great wines, selected and supported by people who have taken the time to get to know the people behind the wines. Most of the winery owners The Vine represents in Ontario are people we are proud to consider friends.
In 2003, The Vine began working with the benchmark Ontario winery Cave Spring Vineyard in a partnership that is more than merely representation; it is a sharing of ideals put into daily practice. Ian D’Agata, respected contributor to Decanter, Vinous and other journals, recognized Cave Spring as ‘arguably Canada’s best winery’. The Vine is proud to now be part of the Cave Spring family.
Here we are in conversation with our friends and event partners The Vine Agency
What is the biggest myth about drinking wine?
That red wine only pairs well with red meat and white wine only pairs well with fish.
If you could make one myth or pre-conception about wine amongst the general public disappear instantly, what would it be?
That Riesling is sweet! Dry Riesling (especially from quality wineries such as Cave Spring) surprise everyone who drinks it.
How do you choose who becomes part of The Vine portfolio?
It is relationship building! Small family owned, artisanal, estate, wineries from selected regions of the world (Nth America, France and Italy). We are proud of the long relationships we have with our winery partners and of the number of new wineries that have been referred to us by our friends and partners.
What excites you about the portfolio you get to work with?
Building relationships with our family-owned producers. The quality of the wine and the integrity of the wine is fundamental. We have great pride in the quality, the sense of place and the people we get to work with on a daily basis.
What challenges do you see marketing certain styles of wines currently?
Using Zinfandel as an example, when you get to work with producers such as Storybook Mountain and Turley, who are trying to save historic old vine Zinfandel vineyards from being ripped out and replanted with Cabernet Sauvignon is a challenge. Most people revert exclusively to Cabernet Sauvignon as a match for steak, but beautifully aged Zinfandel is (a) a better match and (b) in many instances more affordable. Getting customers to change their opinion is probably the biggest challenge.
What makes a premium wine, premium?
Regardless of the category, it is attention to detail in every aspect of the winemaking process from working naturally in the vineyards to vinification to use of indigenous yeasts and so on. This is a complex business.
What do you see as an exciting trend in the wine landscape?
There is a lot of conversation about biodiversity and what it means to farm in a sustainable fashion, organically or bio-dynamically and as a result more and more questions about residual sugar levels, is a wine vegan and so on. However, we need to be careful about how far down the rabbit hole you go. There must be balance in wine to make it appealing and for customers to want to purchase again.
What are the biggest challenges you see for the future of the wine industry?
Climate change.
How do your producers have a connection to the earth?
The vast majority of our wineries farm in one of three ways; in a sustainable fashion, organically or bio-dynamically. When you work with family-owned wineries, they live in the vineyards so they have a vested interest in preserving the environment for the future generations.
Dr. Seps at Storybook Mountain has been living with his vines for at least 50 years. He knows them almost by name.
What is most rewarding about connecting your wines and producers to your clients?
It’s the personal connection but getting customers to try something different that surprises them provides great satisfaction. I’ll go back to the Zinfandel vs Cabernet Sauvignon comparison.
Which wine do you love most in your glass?
Our tastes are all so different. It is such a personal thing but something that is local, artisanal and family owned that has a sense of place as opposed to commercial large production. It isn’t about price – you can get fabulous wines at $15 (Cave Spring Riesling is a great example).
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Ticket and Menu Details Below
DETAILS
Event Date: Thursday, June 24th
Pre-recorded instructional food demo
Live Q & A at 7pm with Executive Chef/Owner John Sinopoli and Winemaker Dr. Jerry Seps
Dinner for two (requires light preparation at home)
$295 for a 3-course meal + 2017 Storybook Mountain Eastern Exposures Zinfandel and 2016 Storybook Mountain Mayacamas Range Zinfandel + Free Toronto delivery (GTA additional)
Order by Sunday, June 20th
Delivery on Wednesday, June 23rd
STORYBOOK MOUNTAIN MENU
*MEAT OPTION FOR TWO OR VEG OPTION FOR TWO*
First Course
2017 Storybook Mountain Eastern Exposures Zinfandel
Ascari Chicken Liver Mousse
pickled wild onion / onion blossoms / rhubarb mostarda / candied Rhubarb / rosehip Honey / brioche toasts / wood sorrel
(VEGETARIAN) - Wild Mushroom Terrine
pickled wild onion / onion blossoms / tomato conserva / whipped mascarpone / rosehip honey / brioche toasts / wood sorrel
Second Course
2016 Storybook Mountain Mayacamas Range Zinfandel
Coffee and Cinnamon Roasted Pork Loin
vanilla poached ontario plums / Japanese sweet potato purée / kohlrabi and raddish salad / chili oil
(VEGETARIAN) - Smoked Sweet Potato with Coffee and Cinnamon Rub
vanilla poached ontario plums / cauliflower purée / kohlrabi and raddish salad / chili oil
Dessert
Basque Cheesecake with Celtic Blue