![]() ![]() This demanding work was rewarded with three acclaimed vintages of La Fenetre in 2008 he took over all winemaking duties for his brand. He mastered the laborious work of picking and crushing as well as the intricacies of blending and creating his own house style. Creating this 2004 vintage under the label Timeless Palate Wines was pivotal and it further amplified his respect and enthusiasm for the industry.ĭuring the harvests of 2006, 20, Klapper worked at the Qupé and Au Bon Climat wineries where he was mentored by Jim Clendenen, Bob Lindquist, and Jim Adelman. Through strong relationships he had forged over the years with California winemakers, Klapper was able to source grapes from some of the Central Coast’s most respected vineyards for his first release of Pinot Noir, Syrah and Chardonnay. The breadth, depth and quality of the cellar was nationally recognized and earned Sona a coveted Grand Award from Wine Spectator in 2006.Īlways one to seek out a challenge, Klapper soon found himself fixated with the idea of making his own wines and made the leap in 2005. At Sona, Klapper crafted a veritable homage to the world of wine with the list he nurtured. When it opened in 2002, Klapper was a service captain though the talents he honed at Boulud’s restaurants were quickly recognized- he was offered the position of Wine Director just six months later. The timing was impeccable he was ready to appreciate and immerse himself in the university system and was also named part of the opening team for one Los Angeles’ most acclaimed restaurants, Sona. Though he had spent time in the classroom at Columbia University, Klapper moved west in 2001 and matriculated at USC’s Marshall School of Business. Three years later he was part of the integral opening team for DB Bistro Moderne where his skill set was further expanded. Throughout his three years at Café Boulud, Klapper became adept at blind tasting, mastered the art of food and wine pairing and was exposed to the most venerated winemakers and vintages in the world. The restaurant was awarded three stars from The New York Times and Klapper was able to immerse himself in a culinary culture with which he had never been privy. Starting his professional serving career at New York institutions such as Coco Pazzo, Klapper soon found himself amidst the elite at Café Boulud at just nineteen. Klapper was brought up in Manhattan and though he always had an insatiable thirst for learning, he decided not to pursue college immediately after high school. It was a fortuitous taste of a 1945 Chateau Latour that led him from Manhattan’s best restaurants to the vineyards of California where he founded La Fenêtre wines in 2005. Equally do you give what you consider to be a possible drink by date indicating, for instance, that a recent Cru Communaux Muscadet could well be still enjoyable in 2055? Would this advice be taken seriously or might the reader think that this is a misprint.As one of the youngest servers ever to work at the acclaimed restaurant Café Boulud, Joshua Klapper participated in weekly wine seminars that quickly opened his mind and palate to the expansive world of the grape. Because of my frequent experience of finding wines that many might think would not still be drinkable I am always dubious about giving precise dates. It is also common, of course, for back labels to give drink by dates. From time to time commissions require that I include dates when wines are ready to drink and until when. Recently we have enjoyed wines dating back to 1970, which may have been past their best but remained drinkable and in some cases very enjoyable. It is reassuring that wine can support higher temperatures than is usually recommended. As wine critics we frequently give advice on how wine should be stored, which is fine if you have ideal conditions. ![]() Also wine is able to survive and remain drinkable even if the level has dropped through slow leakage through the cork. I continue to be impressed and pleasantly surprised by how resilient wine very often tends to be even when it is stored in less than ideal conditions for decades as well as being way beyond their recommended drink by dates. Furthermore surely good for another few years. ![]() 1998 was a difficult vintage but this Gamay is still quite youthful and delicious to drink. 1998 Touraine Gamay from the much missed Clos Roche Blanche. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |