And here's the deal, we think too much about wine we talk toomuch about wine, it's the only beverage that I know that keeps me a table withthe people I love an average of an extra hour every day of my life- and I think itreally is so important for us to get to table and to relax and have time,delicious things, and love, and you put those things together and those are thebest experiences we'll have as human being.
V: Yeah well on that note let's getto it! Let's go try some wine! Before we taste Ithought it would be a good idea to learn a little more about those oak barrelsthat wine ages in so you can better understand that wine you're drinking. Seems pretty simple right? If only it were that easy. Well first off why oak at all? Well a couple reasons. Number one is flavor. Seewine makers aren't beer makers, there's only grapes in wine- you can'tthrow in coriander and orange peel.
So oak gives a winemakers a way to addtheir handprint onto the wine and add some flavors that you wouldn't get fromthe grapes themselves. Number two mouthfeel- it contributes to avelvety soft mouthfeel that really helps harsher wines. First off you have to get the barrels- where do they come from?
Well trees thatare at least years old, cut down dried into staves for two to three yearsin the wind in the air and the elements, then taken to a Cooperage, where a Cooperturns it into barrels- he can make a barrel a day if he's lucky.
So we're years and one day in and we haven't even seen any wine yet. Nowthere's two types of oak that are primarily used for wine aging -whiteFrench oak and white American oak. Now French oak is usually used for lightermore delicate wines -Chardonnay, Pinot Noir, and imparts darker spice flavor-espresso and clove and allspice. Whereas American oak has a lot sweeter flavorsand it's a little more strong so it can stand up to Zinfandel and petite Syrahand it usually adds flavors of coconut and vanilla and even dill and some coolstuff like that.
So you pick your oak and you're done right? How much new oak versus used oak do you want to use? A brand new barrel puts a lot of flavor,and a couple uses a little bit.
How long do you want to age? You can age anywhere from a couple weeks to a coupleyears- some wines actually have requirements by law of how long you haveto age -Barolo in Italy needs to be aged for 18 months- Gran reserva Rioja 24months. How big do you want the barrels? Smaller more effective, but they're alsomore expensive. How much char do you want on your barrel? The staves can be toasted from light medium to heavy just like coffee andthat's gonna affect the final flavor of the wine.
And all this is assuming youeven have the money to oak at all! These barrels cost between eight hundred andsixteen hundred dollars a pop- do you want to pass that cost on to your consumer? Sobecause of this a lot of winemakers use oak alternatives; oakstaves, oak chip, oak powder put right into the wine. Now this isn't necessarilya bad thing- see barrels wastes the whole outside of the barrel, and it's notnecessarily eco-friendly to make these barrels to transport them and store them.
But the good news is the barrels we do make get a lot of use -barrels that areused for sherry or bourbon tend to be repurposed for long-term aging of scotchwhiskey, and we usually end up cutting these intofurniture or wine racks or sometimes flower pots which all in all isn't a badlife for a tree Now we are ready to taste. W: All right rockand roll- going pirate style Alright so this is a brand new vintageof Santa Maria Valley Pinot Noir -this is from a single vineyard this wine isabout five months old.
To read the barrel it says , 23rd barrelFrancois Ferrier is the name of the barrel builder, in France from the Vosgesforest, and it is a heavy toast barrel. So that kind of that gives you kind of anidea on how to read the barrel. It has some very nice color to it -Pinot Noir can bevery very light color somewhere between garnet and Ruby.
Should be very brightcherry fruit maybe a little bit of raspberry. We decide how to blend thiswine and how to make it into a final J Wilkes wine we also have three othervineyards that we can blend in so we have all the different vineyards toblend to make the wine, all the different oak treatment to blend in the wine, andthen we can decide what percentage of each goes into the final wine. V: So you'renot taking directly from one barrel putting in a bottle W: No no it takes a lotmany many days of blending trials and we really challenge ourself during theblending trials we may spend two or three days just blending this wineV: You guys are like fortune tellers man I mean you need to see now and you need tosee the future.
W: Our main focus is to make the wine delicious on release and we allwe just know that the vineyard sources have a great capacity for aging andgreat wine takes care of itself.
I would say five years is where the magichappens between losing the baby fat and starting to show the more delicate andcomplex aromas that emerge when the wine has been aged properly. Definitely get a little bit of toastfrom the oak, a little of that gameyness PinotNoir is the most frustrating and ephemeral grapes in the world to handlein the cellar because it tastes different every day. Taste it everyday for a week, two weeks, a month, and then if you figured that the wine needssomething or maybe that barrel needs to be taken out of the blend, that's whenyou do it.
Pinot Noir will challenge my belief that everything can be understoodthrough science and laboratory analysis. I think would be a perfect opportunityto toast Jeff Wilkes, We will continue making great wines in your name. V: Thank you to Jeff. W: Thank you!
Welcome to the V is for Vino nerd lab wetake complicated wine topics and make them simple, today we're talking about body. Body is one of the five major components of wine.
You've probably heard wine described as the light bodied or medium bodied orfull-bodied, and they're talking about the weight or the mouthfeel that a winehas. A lot of things contribute to body- alcohol contributes to body- higheralcohol wines tend to feel more full. Sugar- sugary wines are more viscous. Tannin- tannin gives wines a firmness a backbone that adds to body. And oak-oaked wines tend to have a little more body as well. And the best way that wecan describe body in terms we may understand is milk -now this is fat-freemilk, and this will be your equivilent f a lighter bodied wine.
Youcan see it pour is really easy it swirls around the glass really easy and in themouth it feels kind of light, it's kind of close to water whereas when you go alittle heavier- This is half and half, this would be your equivalent of amedium bodied wine.
A little more slow to go around the glass, and when you tasteit, it's got a lot more weight, kind of coats the mouth a little more. And thenyou get up to a full bodied wine- this is heavy cream. You can see slow to pour outreally thick around the glass, and really just kind of coats the insideof your mouth and has a lot of weight to it. Now body is not necessarily anindicator of quality, in fact some of the best wines in the world have a lightbody.
It's more a function of place and grape and climate than anything else. You canput body on a scale over here -at number one you have light bodied wines and overhere you'd have full-bodied wine. Then in the middle things get kind ofinteresting you have a crossover between full-bodied whites and lighter bodydreads so Chardonnay, Viognier, and white Rhone blends have about the same weightas Pinot Noir and Gamay in lighter bodied reds.
Then you go over here the mediumbodied Reds like Barbera and Merlot and up top petite Syrah Zinfandel Cabernetare your big full-bodied reds. You want to match your food when you're pairingwith the weight of this scale- so down here you'd have light foods think,oysters and Muscadet- both on this part of the scale.
You get in the middle youdo maybe chicken or salmon with a full-bodied white or light bodied redand then up here rich dishes big stews hearty steaks with the full-bodiedreds.
I hope you learned a little something about body and thanks forgeeking out. We needed to learn how to cook a few dishes that would pair withour J Wilkes wines. And for that I headed to do an industrial park in Buellton to getthe best food in Santa Barbara County.
Ask anyone, and I mean anyone, where toget food on this side of town and they're gonna send you here. This isIndustrial Eats. Vince: All right so tell me a little bit aboutthe restaurant. Jeff: Well we we bought a catering company my wife and I 17 yearsago and the rest of this industrial building that we're in was just wasbasically storage- wine storage the rental company it was a mechanic's kindof place- and and and about 10 years ago I just got this idea of doing something.
I asked city if I could do this 10 years ago and they said no you can't becauseit's not commercial it's industrial. Around sideways comesout and the entire valley just explodes the number of wineries quadruple andthey wanted the tax revenues you know so so they change their tune and they werelike yeah sure do it. Three years ago we opened. V: You're packed all the time andin a place where you maybe shouldn't be packed.
J: I love restaurants andunconventional spacesV: and everything here is a little unconventional. You lookon the walls J: Yeah I say it to be inside of myhead. They're just things I've collected over the years some antiques there thephotographs are from a good friend of ours, they're artists that I like.
V: And youseem to know everybody who comes to the door I mean I watch you around the room. And I love its almost all communal space too You meet people here when you sit J: People giveeach other food to taste, strangers give each other food to taste. I love it. There were there were some in the valley who said don't do communal seating itwon't work it's not that's not what people here want and it was justimportant to me that it had that field it really be a part of the community.
Andobviously this is not fine dining but we've taken some of those techniques andsome of that certainly that care for the food that level of care for the food wehave that here but but it's much more accessible.
Get it to where you thinkthere's enough flavor and then put in 10 times more. I hate on Yelp when I get athree-star it's like give me a one-star or give me a five stars dont gimme a 3 star, god! V; We've been talking about it long enough, you want to get to cooking? J: Sure all right, lets do it. V: This is like learning from the master sowhat are we what are we makin? J: We're gonna do two dishes today we're gonna doa pretty simple roasted chanterelle mushroom dish with some thyme a littlebit of Chardonnay and some butter that's bomb.
First time in six years they'vebeen around because of the drought. We'll do that with the Pinot I think today, and with the Chardonnay we're gonna do some awesome Manila clamsfarm-raised down in Ensenada on the Baja Peninsula by our friend Mark at the Jollyoyster -he's got a shack on the beach up in Ventura, we're one of his onlywholesale clients and he ships them up to me once a week.
V: Luck us. All right let's do it! J: Let's get the chowder started. Sowe tell people in the restaurant this is proper clam chowder the way clam chowderis supposed to be. I don't know when it became the wallpaper paste that mostpeople expect today.
V: That's a lot of garlicJ: We use a lotof garlic here. We use a lot of everything here. We like our flavor to bewhere you'd expect it to be and then ten steps beyond that.
Garlic, shallots,bacon, that's our bacon that we make here in-house. V: You make it in-house? You cure your own bacon? J: We cure all our own meats, yeah. Make our own ham,beef tongue pastrami, rosemary ham, smoke smoke our own turkey, make your own bacon, pancetta.
V: So you did the bacon and then you put on olive oil. J: Adding lots and lots olive oil. And these are purple potatoes. We're gonna throw that in the oven get thatsweating a little bit.
As with everything we cook as well we got our these twoovens. V: It's cold or it's oven. That's it. J: Yeah. Let's just have a look at our potatoes This is our parmesan broth so we go through about 2 80 pound wheels of ground up Parmesan a week then we save all the rinds and we we take a big potof water and we put shallots and potato and all the parmesan rinds and we boilthat when we make essentially a stock.
And a bit of heavy cream, so white wineparm broth and heavy cream go into there. Look at our clams those are all openingnicely. The doneness of this dish is kind of determined by when the potatoes aredone V: I'm at home I don't have a wood fire oven, what do I do?
J: Typically this is just done on a stovetopV: Just throw it on the stove. J: A little bit of butter, littlethyme, little salt pepper and then a little bit of lemon.
I like thethickness of that you don't want it too thick but the starch from the potatoesjust tighten it up just a little bit. A little toasted garlickybreadcrumb over the top just for texture. There you go. V: All right! J: Check out those clams V: Oh, that's chowder like I've never seen before That stock It's not too thick it's not too soupyJ: Yeah the salt content of his clams and oysters is a bit higher because they'reactually on the ocean coast so I didn't add any salt to this.
V: There's no salt? J: There's no salt in that it's all natural salt from the clams themselves. V: Unreal. This is fantastic. The clams go greatwith the lightly oaed Chardonnay for a couple reasons. The creaminess of thedish goes great with the slight creaminess of the Chardonnaywhile the acid in the Chardonnay cuts through that richness. Finally a fullbodied dish with a full bodied wine makes for a great pairing.
J: We're gonna start the mushrooms. So again garlic and shallot. Incredible mushrooms- I'm just gonna tear them alittle bit. V: The garlic reminds me of that scene from Goodfellas where he slices it so thin and you know it just dissolves in the pan. So the base is actuallythe same pretty much the same? J: Essentially.
Lots of olive oil and then we just pop that inthe oven get those mushrooms roasting. V: How hot do these guys get? J: We like to keep the one on the right which is primarily for pizzas at about nine hundred andthis one over here at about seven hundred.
And that's where we wouldnormally do a lot of this saute work. Tthis needs to be real hot because it hasto happen really quick. V: Wow, yeah that's hot as hell. J: A couple ofciabatta toasts that we make up to help soak up all this great sauce we're gonnamake with the mushrooms right now. They roast it up really nice youreally you don't you don't need to do much but warm these, you just want a warmup, really have such an incredible texture now we're just gonna hit it witha little wine fresh thyme tiny bit of chili flake and just a little bit ofbutter.
On the surface it doesn't appear to be inferior to all those other daytime offerings designed for people with too much time to kill. Santa Barbara began on an uneven footing, with one reviewer deeming the series "the worst program on television The original plotline surrounded conflicts between the wealthy Capwell and Lockridge families. Stage legend and Oscar nominee Dame Judith Anderson received a great deal of publicity for headlining the cast as Lockridge matriarch, Minx, but other than a few attempts to give her a major storyline, she was rarely seen.
When the Lockridges staged a comeback in the early s, the much younger Broadway and movie veteran Janis Paige assumed the part. The soap showed promise with an early Alexis Carrington-style villainess, Augusta Lockridge Louise Sorel , but even though critics praised her performance, her storyline was suddenly dropped and Sorel left the show. She would return later on a recurring basis and signed a contract when the Lockridges were written back in as regular characters.
When a major earthquake hit Santa Barbara,  core character Danny Andrade slept through the whole thing. Minx Lockridge was unfazed, saying that the Santa Barbara earthquake was nothing like the one in She was later locked in an empty sarcophagus. Luckily, her grandchildren were around to let her out and she escaped with merely a bruised ego.
We think of having succeeded since we are today the only soap whose ratings increase unceasingly. The others stagnate or lose televiewers. We just have now to gain the head of the group. We have to reach this objective in seven years. However, our first purpose remains to tell attractive stories with rich characters to give pleasure to our public. The show was famous for its comedic style and offbeat writing. For example, in the July 14, , episode, former nun Mary Duvall McCormick Harley Jane Kozak was killed by a giant neon letter "C" for "Capwell" atop the Capwell Hotel toppling on her while she was standing on the hotel roof during an argument this was later referenced in the American Dad!
Despite an irate letter-writing campaign by the show's fans and an offer from the soap to come back , Kozak was reported as saying that she had "no desire to return to SB", or in fact, any other daytime soap. Another example from involved Greg Hughes Paul Johansson having a dream while unconscious about Mason and Julia being aliens and being taken to "The Capwell Zone". In , the Dobsons were locked out of NBC studios after repeated attempts to fire the head writer.
They sued, and were eventually allowed to return to the program, but ratings never recovered, even as the show won three Daytime Emmys in a row for Outstanding Drama Series. Under new executive producer Jill Farren Phelps ' tenure, most of the show revolved around Cruz and Eden. One controversial storyline involved Eden being brutally raped, and later discovering that her assailant was her gynecologist Zack Kelton, who had examined her after her rape.
Leigh McCloskey, the actor who played the role, stated that he was uncomfortable with the storyline as he felt that women had enough concerns about visiting gynecologists. Phelps left the series in the early s shortly after being demoted and replaced by John Conboy as executive producer. Finally, Paul Rauch became the last executive producer all three would later be producers on the long-running daytime series Guiding Light.
Many important actors had left the series for one reason or another. Robin Wright was the first to leave, in , to focus on her film career following the success of The Princess Bride the previous year. Popular actress Louise Sorel was fired in because she did not want to have a romance with Dash Nichols, the man who had raped Augusta's sister Julia.
Eden, Cruz, and most of the Lockridges had been written out while new characters played by stars from other shows such as Kim Zimmer , Jack Wagner , and Sydney Penny took up most of the airtime. By the time Coster had resolved the issues and returned permanently, Louise Sorel was on her way out, and Lionel was paired in a romance with C. Ratings continued to collapse as more and more affiliates dropped the program.
Many affiliates began moving the show to earlier time periods, as early as 10 a. The final episode aired in January In the finale, Sophia and C. Capwell moved towards a reconciliation, Kelly found love with Connor McCabe, and at Warren and BJ's wedding, unbalanced Andie Klein aimed a gun at the crowd; however, she was quickly disarmed and carried away by Connor. This was then followed by a roll-call list of the cast and crew.
The final shot consisted of executive producer Paul Rauch standing in front of the camera, smashing a cigar under his shoe, and walking away. Following common daytime drama practice, over the years the producers of Santa Barbara recast original characters multiple times. By the end of the series, almost every original character had been recast, excluding only Eden , Cruz , Lionel , and Augusta.
Out of those four, not one stayed with the show during through the entire run. The characters of Kelly , C. Some recasts proved successful, most notably Jed Allan C. By , most of the original characters had either been recast a few times or written out, and new characters arrived on the scene, causing the ratings to continue collapsing, until the show was finally canceled.
In the final episode the only remaining original actor from the pilot was Margarita Cordova as the faithful Capwell housekeeper Rosa Andrade , although many of the original characters remained, including C. During the first three years of the show, the main crew of SB stayed the same, with the Dobsons taking on a double duty as both head writers and executive producers. Jeffrey Hayden served as co-executive producer during the first year, and Mary-Ellis Bunim took over after him. In , after the Dobsons were abruptly fired, associate head writer Charles Pratt, Jr.
Jill Farren Phelps took over as executive producer and kept the position until , when she was replaced by John Conboy, although there was a five-month transition period where both were credited. In , Pratt was fired and replaced by another associate writer, Maralyn Thoma , but her tenure was cut short when the Dobsons finally settled in court and returned to the series.
Shortly before the Dobsons returned, Conboy was let go and Paul Rauch was brought on as executive producer in an ill-advised last-ditch attempt at saving the floundering soap. However, the Dobsons left their head writing duties in , when Pam Long was hired as the show's final head writer. However, some markets chose to air Santa Barbara in a mid-morning timeslot, taking it out of competition with other soaps.
Although Santa Barbara enjoyed considerable worldwide popularity, it never achieved the same heights in the United States. In its debut — season, it finished in 11th place and 3. By , however, it did begin to generate respectable numbers: it was still in 10th place, but achieved a 4. Incidentally, the — television season also proved to be the best ratings performance of the s for NBC's daytime soap lineup, which had been in ratings trouble since the late s. As quickly as the ratings rose for Santa Barbara , they fell just as quickly.
After recording a 4.