The Misunderstood Wine, Paul Grieco and My Challenge To You!
Don Byard (Brooks Estate Vineyard’s founder) talks riesling.

Dear Friends,

I hope this finds you safe, healthy and hopeful! In last week’s email, you were introduced to Papa Riesling, Don Byard. This week, you get to hear from him (above) and learn about one of our favorite wines from the Estate. And at the end, I have a challenge for you! Enjoy!

The biggest objection people have to riesling is “it is too sweet.” Sure, there was a time when the American wine consumer LOVED sweet, syrupy wines like Blue Nun. That era really had an impact on the general public’s perception of riesling.

At Brooks, we have been working our hardest for 21 years to change that perception. After all, one of Jimi’s founding philosophies was to RESTORE the reputation of riesling in Oregon. When it is well made, it is touted by wine critics, sommeliers and consumers as their favorite varietal! A dear friend of ours, Stuart Pigott, even wrote a book called The Best White Wine On Earth! (It is a fun read!).

Every year we make multiple rieslings from our 5 acres of Estate fruit. Please meet “Sweet P!”

Riesling: The Misunderstood Wine

The biggest objection people have to riesling is “it is too sweet.” Sure, there was a time when the American wine consumer LOVED sweet, syrupy wines like Blue Nun. That era really had an impact on the general public’s perception of riesling.

At Brooks, we have been working our hardest for 21 years to change that perception. After all, one of Jimi’s founding philosophies was to RESTORE the reputation of riesling in Oregon. When it is well made, it is touted by wine critics, sommeliers and consumers as their favorite varietal! A dear friend of ours, Stuart Pigott, even wrote a book called The Best White Wine On Earth! (It is a fun read!).

Every year we make multiple rieslings from our 5 acres of Estate fruit. Please meet “Sweet P!”

The Story of Sweet P

In 2008, Winemaker Chris was patiently waiting for the Estate riesling to finish fermenting into a dry style. One of the tanks had stopped fermenting. As he tasted it, he liked it more and more. It had more residual sugar than our rieslings usually have but it was balanced with really bright acid. At the time, we only made a couple of rieslings and they were either bone dry or dessert style. This wine was inbetween. Chris asked if we could bottle it as is. I said yes.

Designing a new label was a challenge back then. We decided to name it after Jimi’s son and call it “Sweet Pascal.” Pascal was 13 at the time and “sweet” wasn’t the most accurate adjective for him. We thought he should pick the color for the label since it was going to be named after him. I called Pascal and asked him “Pascal, what colors come to mind when you think of something sweet?” He replied, with little enthusiasm, “black and gray.” After I let him know those weren’t colors (LOL), I asked him to try again. This time he replied “army green.” I could work with that. During the design process, we decided to shorten the name to just “Sweet P.” It sounded better and the wine itself had vegetal characteristics like sweet peas. That is how Sweet P was born and we have been making it ever since!

LEARN MORE ABOUT THE 2016 SWEET P RIESLING

My Challenge To You

Our dear friend, Paul Grieco, owner of Terroir Wine Bar in NYC, Riesling Overloard and brains behind The Summer of Riesling, is the biggest riesling champion in the US and maybe the world. He believes that every varietal needs its supporters, especially riesling. Gaining this support ONLY happens through tasting the wine! My life’s work, and much of Paul’s, is converting one person at a time to fall in LOVE with riesling!

My challenge to you is to try this 2016 Sweet P, a wine that hits the scale as medium sweet. Once you taste it, I believe you will have found a riesling with residual sugar that is beautifully balanced with acid. Will you accept this challenge?

Giveaway Alert! We will randomly select 10 purchasers of 2016 Sweet P to win a Brooks Bag of Swag! An entry will be made for each bottle purchased. You can purchase on the website or in the tasting room. All purchases must be made between now and July 5th!

If you need more encouragement, watch the video of Paul Grieco on Brooks riesling below where he throws in a Game of Thrones analogy!

ACCEPT THE CHALLENGE AND TRY THE 2016 SWEET P RIESLING

I hope that you have a great holiday week, filled with family and friends, socially distanced of course!

I am always here for you: [email protected] cell: 831-238-4828.

All my best,

Janie

Paul Greco talks riesling

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