Board member Jenny Holsman Tetreault spoke with Grant Jennings, North American sales director for Piattelli Vineyards.
Transcript
Jenny Holsman Tetreault: Well, hi everyone. My name is Jenny Holsman Tetreault. I am a member of the Friends of Public Radio Arizona and a proud participant and committee member for First Press. And I’m joined today by Grant Jennings, and I’m going to give him a chance to introduce himself. We have a really fun episode planned for you today. So, Grant, tell us a little bit about yourself.
Grant Jennings: Yeah, I’m Grant Jennings. I’m the North American sales director for Piattelli Vineyards. We’re a family-owned winery out of Argentina. So, Italian family that came over in the 1940s, planted our original property where we’re still making a lot of wine, but we’ve expanded from that original place kind of all throughout Mendoza and then up in Salta, which is the northwesternmost part of Argentina. So, we’re growing grapes from about 3,500 feet in elevation all the way up to about 7,500 feet in elevation. Really extreme conditions, really beautiful, beautiful place down there.
Jenny Holsman Tetreault: Well, I can’t wait to hear a little bit more about your favorite wines, a little bit more about what we can expect at First Press. It’s my understanding that you have been with us at First Press several years, and so looking forward to hearing about what we can expect when we see the vineyard and the winery there. Can’t wait to jump in. So, I want to ask a little bit more about the wine. So, we’ll dig in a little bit there, but tell us what your favorite part of being in the industry is. What do you like about working at Piattelli? What do you like about the industry? What keeps you coming back every day besides being able to taste wine all the time?
Grant Jennings: Well, the wine is always a very good benefit, but the reason that I’m in this business, and I think that a lot of people are in this business, is the people that are part of it. So, we love getting to work with like-minded folks from the winemakers to the growers to even the people out in and owning the restaurants and working in the liquor stores. We have really good, great people that we get to work with. And I think the reason that I personally have stayed in wine for so long, and ventured a little bit into the spirit world and some of that other stuff, but the history that’s in every bottle is what fascinates me the most about this industry is, you know, depending on what you’re drinking on a given day, you’re learning not just about what’s in that bottle, but the history behind it. You know, we’ve got producers where the country has changed. The vineyard’s been the same. You know, when you’re talking five, six, seven, 10 generations of winemakers, wars change wine-making regions, laws change regions, and you get to learn a lot about world history by drinking your way through it.
Jenny Holsman Tetreault: So, tell us a little bit more about the history of Piattelli. So you have these incredible wines coming from Argentina. You have this amazing family who has decided to bring the wines to North America and beyond. So give us a little more about how the winery came to be, a little bit more about the background.
Grant Jennings: Well, the story of Piattelli and really the story of the Argentinian wine culture is really a story of immigration. I mean, it kind of paints a really clear picture of what’s happened in what we would call the “New World” winemaking. You know, Argentina in particular is just filled with Spanish and Italian immigrants. And the Spanish came to Argentina in the 1500s and of course they brought with them a bunch of grapes, right? Because they needed communion wine. And that’s what started the industry. And then in the 1800s, you had the Italians that came into Argentina and they really were starting to elevate that wine industry in terms of growing, farming, as well as production. And the Argentinian people drink wine. I mean, that’s what it’s all about. They’re the fifth largest consumer of wine per capita in the world. And that’s because of those very European roots, I think. And still to this day, I mean, you’re either drinking wine or Fernet-Branca when you’re in Argentina. And Piattelli is that story. I mean, Italian immigrants that left Italy in the 1940s came to Argentina and planted grapes. A lot of it was for personal use at those times, which of course everybody was drinking a lot of wine, but they were growing the fruit themselves and making it in the back room of the house. Later, in the mid-1990s, when you had the sort of global proliferation of wine happening, you had winemakers from all over the world start to realize how incredible the terroir in Argentina was. Here is a place that can really produce some of the world’s best fruit, and a bunch of people that have been making wine to drink just amongst themselves. And I’m not exaggerating much when I say it was kind of bathtub wine, right? It was being mixed with Coca-Cola or soda water, and it was really just—that was your everyday drink. And in the mid-’90s, as some of what we call the “flying winemakers” started to show up, a bunch of French guys, a bunch of people from America, it really took the level of production—so the fruit was always there—but that level of production just exploded in quality. But what didn’t change is that value was still there. So Piattelli Vineyards is a perfect example of that where the winery has been there for a long time. The quality from what was being produced in the late ’90s to what was being produced by the mid-2000s just completely changed to where now we’ve got world-class wines that people are consuming all around the world. We’re still growing most of the fruit ourselves, really able to operate as a grape-to-glass grower, producer, importer, distributor in a lot of cases. And I think that’s really unique with Argentina and something that a lot of other countries really can’t do as effectively as some of the South American folks have been able to do.
Jenny Holsman Tetreault: That’s great. So you started actually talking about the uniqueness of Argentina, and at the beginning of our time together, you talked about where the grapes are grown in Mendoza. So maybe tell us a little bit more about what makes your wines unique. You talked about elevation, you talked a little bit about terroir. So give us a little bit more there.
Grant Jennings: Yes. So number one, of course, great wine comes from great grapes. And Argentina has a very unique growing condition. Our lowest vineyards are at about 3,500 feet in elevation. Our highest vineyards are at about 7,500 feet in elevation. For the folks listening or watching in Arizona, you would recognize the very saguaro-like cactuses that are in our vineyards. The Argentine saguaros, however, don’t start growing until about 4,500 feet in elevation, which I think is about the time that the saguaros here in Arizona stop growing. So, you’ve got these gigantic cactus in the vineyard. Very extreme conditions. Of course, at 7,000 feet in elevation, you’ve got these really hot, desert-like days, but these extremely cold nights that really stress the vines out. And it just creates extreme conditions create extreme wines. And I think that’s what you see with Argentinian wine in general is concentrated fruit, a freshness to it, a brightness to it, wines that really tell the story of the terroir as opposed to just being completely fruit-driven.
Jenny Holsman Tetreault: So tell us about the wines that are produced with Piattelli and what folks might expect.
Grant Jennings: So we really—I love being a part of First Press. It’s something that I’ve done for a long time, that we have a lot of fun with, and I always try to bring some of my favorite wines to the event. So you will see some stuff from our original property in Mendoza. I’ll also bring some stuff from our vineyards up in Salta. And one of my favorite wines is called Cab 5. This is our sort of take on the very high-end Bordeaux blend. So it’s slightly different. It’s five grapes, but we use a grape called Ancellotta as our fifth grape in that particular wine. This is kind of that presentation-style Bordeaux blend—a lot of Cabernet Sauvignon, some Cabernet Franc, a little bit of Malbec. And this is a wine that can lay down for 30 years. And the reason for that is that it’s captured, it’s picked with a freshness to it, a brightness to it, the minerality that shows through from these vineyards that are sitting at 6,500 feet and particularly one vineyard called Animaná. And that’s a wine that I love showing at First Press because I think it really changes people’s perception. Mendoza is, as you know, a beautiful place to visit. Incredible people, incredible food, just a great culture. But a lot of times people say to me, and I get a lot of these backhanded compliments, like, “Wow, that’s really great wine for the price.” This is a wine that is not just great for the price, but a wine that would hold a prized position in anybody’s cellar. So, that’s one of my favorites to show, and that I will definitely have with me at First Press this year.
Jenny Holsman Tetreault: So, Grant, tell us a little bit more about the wine that you’ll be bringing. You told us about some of your favorites, but one of the things that I loved about Argentina when we went to visit is that you really learned. You took a tour of the vineyard. You took a tour of the tasting space and really walked around to understand what you were consuming, and we also had the best food with the wine. So tell us what you would pair with the wines that you’re bringing to First Press. Like what makes them so awesome from a food and wine experience?
Grant Jennings: Well, Argentina loves red meat, and so you eat a lot of asado, so wood-grilled red meat while you’re in Argentina, and the wines that are made there pair beautifully with those types of proteins. A little bit higher in tannic structure, but those bigger, bolder-style reds to help cut through some of that fat that you’re getting on with those types of cuts of meat. And that is—I mean, the Argentinian story through and through is you sit around, even if it’s two in the afternoon, and you eat a gigantic cut of meat and a bottle of red wine per person at least, and we’ll be doing the same.
Jenny Holsman Tetreault: I mean, I’m down with that.
Grant Jennings: Nothing better, right, than a five-hour lunch and all you can eat, all you can drink, which, you know, one of the beautiful things about that visit to Mendoza is that you will get the full treatment. You can sit in the vineyards and eat those five-course lunches.
Jenny Holsman Tetreault: I love it. I love it. So, I have been to First Press. I have tasted the wine, and the one thing that is always so awesome about Piattelli is that the line is like down the entire building. Like, everyone wants to taste your wine, and why do you think that is? Like, what makes coming to First Press so unique for you? And then why do you think it’s unique for those who are able to—
Grant Jennings: You know, I think our winemaker, she has been—well, she’s a fourth-generation Argentinian winemaker. So, her great-great-grandfather, I guess, came over from Italy. Same story, right? Home winemakers. Her grandfather made a little bit commercially. Her father was a very famous winemaker in Mendoza, and then Valeria took over for us in 2002. And her signature style is balance. And you don’t always find that with—well, with any particular region, but particularly in South America, you’ll find some wines that maybe people want to take to one extreme or another. Valeria makes these really beautiful, balanced, terroir-driven wines, and I think that’s what sets us apart from some of the other folks around the world, and particularly in Argentina. And the reason that people enjoy the wines is that these aren’t wines that are going to just, you know, rattle the teeth out of your head. They might look like it, they might smell like it, but then they have a silky smooth quality to it. Or we have a grape varietal called Torrontés, which is Argentina’s only native grape varietal, which smells sweet, but it drinks bright and clean like a Sauvignon Blanc. And keeping people thinking while they’re drinking is really important in our business. And I think Valeria has done a beautiful job in doing that with the wines that she crafts.
Jenny Holsman Tetreault: I love that. So, you mentioned a white grape. We’ve also talked about reds. What are you bringing? Again, I know you mentioned a red that you’re going to bring with you, but do you have other surprises for those who might be—
Grant Jennings: Torrontés, the queen of Argentina, our only native grape varietal in Argentina. We’ll definitely have Malbec, the king of Argentina. I will also have—Valeria’s father was a famous winemaker, as I said, but specifically made sparkling wine. So, I’ll definitely have our sparkling wine as well. It’s a Brut Nature, which just means no sugar added to that. So, it’s the healthiest sparkling wine you can possibly drink, as well as a couple of Cabs. And then, like I mentioned, the big red blend that we’ll have to finish you off with.
Jenny Holsman Tetreault: I love that. So, I’ll be first in line. Just FYI, don’t be alarmed when I—
Grant Jennings: Please go up. Bring an extra-large glass.
Jenny Holsman Tetreault: So, we’re coming close to our time, and I have a game for us to play. Are you ready for this? Don’t be alarmed. We like to call it “This or That.” So, I’m going to give you two options. You have to say which one. Right. So, okay. We’ll play together. How about that?
Grant Jennings: Sounds great.
Jenny Holsman Tetreault: I’m going to give you an easy one first. Red or white?
Grant Jennings: Well, I mean, it’s white for at least another month.
Jenny Holsman Tetreault: That’s fair, because it’s hot, right? Okay, that’s fair. And then you’re turning to red?
Grant Jennings: And then I’ll probably go—yep. Yep.
Jenny Holsman Tetreault: You’re white and red. How about that?
Grant Jennings: Yes.
Jenny Holsman Tetreault: All right, here’s another one. Sunrise at the vineyard or sunset at the vineyard?
Grant Jennings: Oh, sunset.
Jenny Holsman Tetreault: Okay, I like that. I could jam with that. Blind tasting or knowing what you’re tasting?
Grant Jennings: Blind tasting.
Jenny Holsman Tetreault: Do you always guess the wines?
Grant Jennings: No.
Jenny Holsman Tetreault: Like, can you?
Grant Jennings: But I love trying. I do a lot of blind tasting. I’ve done a lot of blind tasting, and I always prefer to taste blind when I can.
Jenny Holsman Tetreault: Okay. I love that. Are you a swirl and sniff the wine, or are you just going to drink it?
Grant Jennings: Swirl and sniff.
Jenny Holsman Tetreault: Is that what you would recommend to our First Press participants?
Grant Jennings: Definitely would give those wines a big swirl in the glass before you drink them and get your nose all the way in there. You taste probably more with your nose than you do with your mouth.
Jenny Holsman Tetreault: Okay, so that’s good. That’s good feedback for—
Grant Jennings: Because even when you’re drinking, the soft palate—so even as you’re drinking, you’re smelling. The aromatics is what you’re picking up on more than just the taste of that wine. So always, always swirl and smell.
Jenny Holsman Tetreault: Okay. I like that. All right. Because we’re going to be at this event and we’re going to be outside at the Musical Instrument Museum. So this kind of depends maybe on the location, but would you say that those who are getting into wine, is it important to have fancy stemware or favorite everyday glasses? Does it matter?
Grant Jennings: Well, everyday glasses for sure. I don’t care if you drink right out of the bottle. Grab a red Dixie or Solo cup, whatever you need. As long as you’re drinking wine, that’s the important thing. I will say, however, the glassware does matter. And I play a game with people almost every time I do a tasting to show them how different a wine can taste based on how you drink it. So glassware matters, but more important is just get that wine in your mouth.
Jenny Holsman Tetreault: I love that. Okay, just a few more. Wine with a sommelier, so like you’re learning something along the way, or wine with your best friend?
Grant Jennings: Wine with your best friend.
Jenny Holsman Tetreault: I agree with that. Maybe a sunset at the vineyard?
Grant Jennings: Yes.
Jenny Holsman Tetreault: Good. Open a bottle that you’ve been saving or buy something new?
Grant Jennings: Open a bottle that I’ve been saving.
Jenny Holsman Tetreault: Okay. And then tell us what that bottle is. Do you have a bottle in your collection that you’re saving?
Grant Jennings: Understand that I have a lot of bottles that I’ve been saving for a long, long time. So, okay. I don’t even know what the next one will be, but I love opening something. I’ve got a few birth-year bottles that I’ll be excited, you know, that I’m always excited to open like on a birthday. So those are probably on the top of the list. But, oh man, I save a lot of wine, and I kind of open those fancy bottles every chance I get. I would always rather open some old stuff.
Jenny Holsman Tetreault: I love that. I love it. Okay, this is the last one. You’ve got one bottle left on the table. Are you going to share it or are you going to claim it?
Grant Jennings: Share it. Wine is so much better with people. I mean, don’t get me wrong, anybody can—I can polish off a bottle of wine any day of the week, but so much more fun to have a glass with four friends than that bottle by yourself.
Jenny Holsman Tetreault: I agree. I agree. And I’m looking forward to sharing some wine with you, Grant. I just want to thank you for being with us this day so that we could learn more about Piattelli. And I cannot wait to spend some time with you at First Press Wine Festival. It’s currently scheduled for February 20th, 2027, at the Musical Instrument Museum. You can get information on the website for the station, and we look forward to welcoming the community to this really, really great event. Thanks again, Grant. We can’t wait to see you in February. It’ll be perfect temperature. We’ll have great glasses, and we’ll make sure to open some good bottles to drink together.
Grant Jennings: That sounds great. Looking forward to it.