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Thailand has a much greater wine presence than India. This shouldn't surprise anyone that has visited both countries. Thailand in general is a very modern country, at least around Bangkok and the seaside communities. India is a country struggling to move into the 21st century.
Tourism is a huge driving force in this modernity, and in the proliferation of wine. The Thai locals may not be buying up the $20 bottles of Australian and Chilean wines in the grocery stores, but the European and North American visitors certainly are.
A dozen years ago, after my visit to China, I remarked that one of the things that had to happen before wine was well received in Asia was to start adopting screw tops. This was before the current craze. Many wines now do sport screw tops, in no small measure because the technology of closures has greatly improved.
I bring this up because it is not just the locals that don't own cork screws. Tourists may not have them either. I overheard a couple in a posh wine store asking for bottles with twist offs because they had no way to remove a cork.
There are many reasons to adopt screw tops, chief among them being the danger of cork taint. This interchange points out the most practical of all reasons for screw tops. Ease of use. Keep it Simple Stupid applies everywhere, especially when it comes to packaging and marketing. Make it easy for people to open wine, and you make it easier for them to buy it.
Thailand has a laid back attitude that is perfect for wine lovers, assuming they have a way to get to their favorite quaff. Personally I never travel anywhere without a corkscrew (and a few backups) but for the more occasional wine lover, being able to twist and enjoy is a pleasure.
Although I spend a reasonable amount of time (how much is reasonable?) thinking about which wine to enjoy with a meal, quite often I'll find that even if it's not perfect it is still entirely serviceable and rather than wail hysterically while tipping the bottle down my throat, I can enjoy both food and wine while making a mental note to try something else next time.
But then, when you most want to find just the thing to do justice to the efforts of the chef, you go and make an absolute clanger. Of course it is also about doing justice to the effort that has gone into the production of the wine so showing it off in the most flattering company is desirous in absolute propotion to the amount of effort it is to procure a bottle and how lovingly you cherish it.
I haven't gone too far out of my way to scout out the perfect steak to show off my £5.49 Argentinian Cabernet Sauvignon. Although they would be more laidback company than some, more intricate, menus.
Had the most wonderful meal a couple of nights ago courtesy of a former Masterchef contestant. We kicked off the evening with some Champagne Drappier Brut Carte d'Or NV. A very biscuity nose with a fresh, light and clean apple palate with a broad, creamy bottom layer with an enthusiatic but not overwhelming mousse and very decent length.
The first course was mushroom ravioli in a wild mushroom (girasol) broth in which the woodland flavours sang out in operatic fashion. We matched that with a Louis Latour, Domaine de Valmoissine Pinot Noir 2002 from Provence. Very light crimson this was correct and tasty. Already quite evolved but still lots of fruit, just not the concentration I'd hoped for. Made a great pairing with the mushrooms though and the lightness and acidity in the wine lifted the earthy tones and richness of the ravioli.
The fabulously elaborate meal continued with roast duck cooked in red wine with cherry sauce. For the duck I had brought along a Feytit Clinet 2000 from Pomerol having enjoyed right bank Bordeaux with duck on many previous occasions. Here though the intensity and sweetness of the cherries and the reduction glaze reduced this otherwise rather lovely wine to thin, metallic, short nastiness. Really very sad!
We tried opening an Eldridge Blue Chip Shiraz 2003 from Clare Valley in South Australia, which alone was sweet, unctuous and jammy but this too couldn't take on the cherries.
Which came first - the cherry or the Feytit Clinet? They both lost that night. Tant pis...learn from mistakes. Next time before rummaging through the cellar, I'll ask for an exact breakdown of the recipes from my host - NO, not really! This is just for fun.
A bit more than 1/2 year ago, we were in Chateauneuf du Pape. Anyway long story short. The sommelier at Beaucastel came up with a short video clip to explain the varietals and the philosophy going into CdP and Beaucastel in particular. Enjoy
by Martin Field Crown Ambassador Reserve Lager 2008 ? around $55 * * * * * A limited 5000 bottle release beer, in individually numbered 750ml bottles, each with a wax seal and a presentation box. The lager is bottle-conditioned, so look for the yeast sediment when pouring. At 9.2 percent alcohol, it is twice as strong as some regular beers. I tasted bottle number 2465: Dark amber in colour, with a nose of malt and toffee along with hoppy high notes. In the mouth, the high alcohol contributes to a thick, velvety, creamy mouthfeel. The long-lasting, complex flavours of malt, hops and a hint of mocha made me wonder where I could get another bottle. They reckon this lager will cellar for ten years or so and I wouldn?t be surprised. A scrumptious drop, which, despite the price tag, will be snapped up by collectors. Chandon Vintage Brut 2005 ? under $39 - * * * A blend of chardonnay, pinot noir, pinot meunier, two years on yeast lees. Very pale, tinged with green, persistent bead. Bouquet shows brioche and lime blossoms and praline. The palate is lip-smackingly crisp and dry showing flavours of baked bread, hazel nuts and a zesty Granny Smith apple finish. A first class aperitif style.
Visit BusinessWeek.com for an interesting article on wine web sites, including Bottletalk. There is also a slideshow walking you through seven different wine web sites, explaining how they work and who is behind them.
It was time for the main event, and there must have been four or five hundred giddy people gathered in downtown Manhattan. One or two of dozens of Burgundy’s elite winemakers sat at each table in anticipation of this Bacchanalian orgy. The long, army-style lunch room seating had to have about forty people per table, [...]
It's a great site that lists wine events for just about any state, country or region. Plus, they send out a Weekly Newsletter called The Juicewhich will notify you of upcoming events in your area.
Yes, I?m still here! Posting has taken a back seat to life and real deadlines lately (hi, Jim! hi, Eric!), but the resumption of a more regular pattern is on the horizon.
In the meantime, nibble on these tidbits:
The Center for Food Integrity reports that 60 percent of consumers are more concerned about food prices than they were a year ago. And the sales growth of private-label organically-produced foods is slowing, according to a recent study by the Nielsen Co.
Sales of craft beers continues to romp along at a double-digit pace, but a shortage of hops is almost certain to start pushing prices up. On the other hand, MillerCoors LLC has pulled the plug on Zima. In the unlikely event that you?re a fan of that particular beverage, existing stocks should be on shelves through December.
According to a recent story in Advertising Age (registration required), advances in product packaging technology have made it possible to offer animated product labels. Before too long, motion-activated store displays and even individual products may be audibly clamoring for your attention.
A panel of tasters assembled by the Dallas Morning News has sampled Wal-Mart?s $3 wines and pronounced them palatable. The non-vintage Chardonnay, Cabernet Sauvignon, Pinot Grigio and Merlot are made by The Wine Group, which also produces wines under the Franzia, Concannon, Glen Ellen, Mogen David and Corbett Canyon labels, among others. Wal-Mart?s wine is sold under the Oak Leaf label ? not nearly as imaginative as some of the tongue-in-cheek suggested names.
I've thought long and hard about this one, but it's time to shut up shop here at The Wine Chicks.
As you all know, I simply don't have the time any longer to post stuff - that's been more than obvious. I also have been focusing so much on certain wines that I rarely taste outside of my own portfolio. And the last thing I want to do is make this site an extension of my day job. I've wanted to keep this open but since I'm pressed for time, I too often just post about a tasting/wine dinner/IPO wine with which I was involved. The quality of my writing has certain suffered and I don't want to keep posting crappy blips just for the sake of posting crappy blips.
So, let's ring in a Chick-free New Year! Who knows? Maybe I'll resurface elsewhere in the not-too-distant future...
Every year Wine & Spirits magazine hosts a simply fabulous event at which regular old people (read: those not necessarily carrying the title of sommelier, wine director, wine writer or wine retailer) can taste the spoils of some of the best wines recognized that year by the magazine. It's called the Top 100 Tasting - named for the magazine's list of fav wines ranked all year - and this year the banner event looks to be as fabulous as usual. Even better, it's right around the corner:
Keeping a wine bottle sealed is probably the most important factor when it comes to maintaining a good wine.
A cork is essential, as it keeps oxygen out of the wine bottle. If a bottle of wine is not airtight then it may become oxidized and undrinkable
Traditionally, the only corks worth considering were those actually made of cork. Recently, however, many wine experts have recognized that cork may actually cause more problems than it solves.
Cork, due to its malleable nature may have imperfections; these can result in the seal of the bottle not being as airtight as it could be and the wine being spoilt. In an attempt to avoid this problem, modern cork manufacturers may treat the cork with a chemical called TVA. Unfortunately, this chemical can cause the wine to taste and smell a little damp and musty.
Having said this, cork is able to expand to fully fill the neck of the bottle, which therefore, still makes it the preferred option for special wines that need to be stored, over a long period of time.
Plastic corks are becoming increasing popular, of late. One of the main problems associated with traditional corks is that the wine becomes 'corked'. Plastic corks prevent this occurring. Great! I hear you say. However, there can be minor irritations with plastic corks. A plastic cork can sometimes be difficult to extract from the bottle and virtually impossible to fit back into a half drunk bottle.
Another recent development is the widespread use of screw-top bottles. Until recently, this type of seal was used for only the cheapest of wines. Wine producers across the globe are now recognizing the benefits that screw tops provide. This type of seal ensures that wine is kept fresh; there is no chance of the wine becoming 'corked' and the bottle can be easily resealed. In reality, the only reason that screw tops are not more popular is because of the ingrained snobbery associated with this method of sealing a bottle.
No matter which type of cork you choose, it is important that you are able to recognize whether the wine has been properly sealed or not. A useful test is to see whether the top of the cork is level with the top of the bottle; if it isn't, then that particular bottle of wine is probably best avoided.
If a traditional cork breaks when you are removing it - don't panic! Use a corkscrew to attempt to 'dig out' the remaining cork. If this fails, simply push the remains of the cork down into the bottle. Contrary to popular belief, this will not destroy the wine's flavor. You may have to fish out a few bits of cork, but the taste of the wine should remain unaffected. However, you'd be wise to finish the whole bottle, under these circumstances!
When choosing your wine, base your decision on the wine itself and not the type of cork. Resist the temptation to be a cork snob; a screw top bottle may just give you a pleasant surprise
About the author: Ever since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at Good Glug. Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
We return to Cyrus after a couple of years and have a truly great meal. Prices are up but our recent experience definitely justified the Michelin two stars. The food sets the highest mark in Sonoma county, but we'd still like to see more focus on local purveyors. If elaborate dining is what you seek in Sonoma, Cyrus is the perfect destination for indulgence.
Domaine Richaud ? Cotes du Rhone ?Terres d? Aigues? (2005)
If you?re in the mood for wonderful floral aromas followed by mind altering weirdness on the palate ? try this.
Dried herbs, strong garrigue notes and liquorice on the nose, full bodied initially, becoming seriously fat in the glass with some tobacco and grilled meat flavours which seem to fade but kick in again accompanied by a seriously weird sweaty iodine and dare I say it ? Sauerkraut fizzpop explosion which stopped me dead in my tracks between the kitchen and the lounge.
Top marks for creating something really interesting here, I just wonder if the flavours work for me. After two glasses it left me in a dizzy sweat.
Domaine Richaud produce top quality wines and I look forward to returning to the Cairanne or perhaps the Les Garrigues?decisions, decisions.
Since moving to Pensacola Beach from Michigan, I have been longing for a great, cheap, rich Michigan wine. Well, Harvest White from the Fox Barn Winery fits the bill!
This semi-dry white has all the characteristics of the wine I loved so much from Michigan. Spicy, fruity and “snappy”, this wine was a perfect companion on this hot, humid Florida night while we enjoyed some Bands on the Beach.
Since moving to Florida, I’ve really become aware to how good I had it in Michigan. You couldn’t drive an hour in any direction before hitting a winery, and I do miss being able to do just that. Many of the gas stations down here in Pensacola sell all the generic cheap wines: Yellow Tail, Beringer, etc, but you’re not likely to find anything from a local vineyard.
My friend (the one that graciously brought me this wine down all the way from Shelby, MI) mentioned that the tasting room at The Fox Barn Winery was just recently opened, and was a lot of fun to visit. According to their website, it looks as though they have nice little produce market as well.
I am definitely going to check this place out the next time I’m in Michigan, and I would recommend anyone traveling near Shelby to stop in as well.
Rating: 9/10 - Great! Price: Not sure, since it was a gift, but I think my friend mentioned it was less than 10 dollars. Winery Info: The Fox Barn Winery Paw Paw, Michigan Phone: 231-861-8050
Often when you think of Napa and Sonoma, the big corporate winery showcases come to mind. Palatial wineries costing tens of millions of dollars surrounded by gardens that compete with Versailles and gourmet kitchens better equipped than three star Michelin restaurants. Yet some of California’s most exciting wines are not being made in such wine palaces.
Working in leased space, crammed in with other small producers sharing space and equipment, some young winemakers are making a dramatic new generation of California wines. Some of the most compelling wines I tasted during a visit to Sonoma last weekend were some bottlings of syrah produced by some low tech, but high passion winemakers. I say this is a new generation because these are not the huge raspberry fruit bomb syrahs with little varietal character you have come to expect from California. These are big wines, just as they should be, but layered in with all that fruit was real complexity as they exhibited that earthy, butcher shop character that defines the finest wines from this variety.
Morgon Peterson at Bedrock Wine Company is crafting some of the most fascinating American wines I’ve tasted in some time. He’s making a tremendous range of single vineyard syrahs and a dramatic sauvignon blanc/semillon blend. Neighbor Phillip Staehle is making some compelling wines under the Enkidu label. His Odyssey Russian River Syrah is proof positive that the best syrah is made in cooler climates than conventional wisdom has called for in the past.
In the picture above, Peterson presses wines using a muscle powered basket press. Yes, he really makes wine that way. There’s a growing group of young winemakers in California who are well educated not only on winemaking science, but on the traditions that made European wines the standard for greatness in the past. They are on the cutting edge of California winemaking not because of their use of the latest technologies, but by their return to the methods of the past. They are making textured, complex wines that don’t bury the characteristics of the variety under excess and manipulations, but that proudly and clearly show their California personality. For me, these wines were nothing short of exciting. As you might expect, very little wine is produced at wineries such as these. I’d suggest you get on the mailing list now.
There's still plenty of fire left in the belly of old gnarly Grenache vines in Calatayud, Spain. These old vines manifest their destiny in Garnacha de Fuego 2007, imported by Jorge Ordoņez, and sold here in Tennessee for well under $10, and in some areas of the country nearer to $5.
This is one of those outstanding inexpensive red wines that make you wonder why some wines cost so much. Unencumbered by wood aging, it's so very pure and drinkable, yet unlike similarly priced junk wine, the wine equivalent to junk food, it's genuine. There isn't a hint of manipulation evident.
True to form for a fresh Grenache, you get a plethora of raspberry character, perhaps even some "Now-Or-Later" cherry mixed in. There's also some white pepper spice to be sure, and a mouth full of rocks. The body is light-to-medium, and the combination of youth (wine) and age (vine) come through in the somewhat rustic, lasting finish.
The vines harvested for this wine go back to the days when Franco took power and when Picasso painted Guernica. On a political hiatus for decades, these sage vines are now just coming into their own. Therefore I'm raising a glass, to remember those people who suffered before, and to be enlightened with the wisdom to help alleviate future suffering. The planting of these vines was a bit before my time, but not really that long ago in the evolutionary big picture. History is changing fast, and as was said, "those who cannot learn from history are doomed to repeat it." Garnacha de Fuego kindles the mind, makes you think, doesn't cost a lot, and it even goes great with fried green tomatoes.
Bronchitis means sleeplessness. You start to doze off and suddenly you're coughing with so much force your ribs ache. After a while you get up and surf the Internet (a quaint term by now, "surf"). You get bored with that. You pour a little something strong to help knock you out. Which shouldn't be necessary with the dizzy-making antibiotic, the aspirin, the codeine-enhanced cough syrup in a good swig. You turn off the lights. You sit and look out at the city which gleams with light day and night. The...
Another Moronic Convergence set for our place tonight: tonight's showdown is Monastrell/Mourvedre. So far, I think we have to Spanish, two Californian, and one French.
Last week, I was joined by an adventurous group of diners and drinkers for a completely unique meal at Manresa Restaurant in Los Gatos, California. The result of months of discussions and planning between myself, Chef David Kinch, and Wine Director Jeff Bareilles, The Sake Dinner was an extraordinary experience.
To my knowledge, no non-Japanese, U.S. restaurant of the caliber of Manresa has ever done a tasting menu exclusively to be paired with world-class sake as we did last Wednesday night. Chef Kinch created a special eight-course meal that drew on his deep love of Japanese cuisine and its influence in his cooking, while I provided some of the best sakes available in the United States.
The result was a tremendous meal, made all the better by what was a great group of folks who chose to join us.
Sweetbreads fried chestnuts, and soft cooked eggs over rice Nishida Shuzoten "Denshu" Tokubetsu Junmai (served warm)
Sweet red bean cake with pluots and coconut ice milk Kamoizumi "KomeKome" Sweet Sake, Hiroshima Prefecture
I've eaten quite a few meals at Manresa, but this was certainly one of my favorites, irrespective of what I was drinking.
The sea bream and caviar dish was simply tremendous -- one of the best things I've put in my mouth in months. The lobster dish had a remarkable little bit of young artichoke cooked in wood ash on it that was stunning. The autumn tidal pool (which sadly I forgot to take a photo of) was unbelievable, from the quality of the sea urchin to the rich smoky foie gras at the bottom of the dish.
Everyone who attended was interested in learning more about sake, so I started the evening with a brief explanation of how sake was made, and then answered questions throughout the evening after introducing each sake that was poured.
Large dinners like this are always different, and the nature of the experience rests quite squarely on the dynamic of the people who are attending. This was one of the best such dinners I have hosted at Manresa because of the conviviality and enthusiasm of those who attended.
I didn't capture every dish, unfortunately, but I did manage to get a shot of most of them.
Perhaps you'll join us for another of these dinners at some point in the future?
OK, so I’m trying to insure that the Wine Bloggers’ Conference in Sonoma has good, solid Wi-Fi access. I’ve spent a decade and a half in the networking industry and the last 8 years designing wireless products so when I setup a conference for 160+ BLOGGERS, i.e. many many laptops in the same room, I have my concerns because of the physical limitations of Wi-Fi.
So the hotel hooks me up with the contact information for their service provider (the Wi-Fi is outsourced which is typical for a hotel). I send him a message stating exactly my concerns and pointing out that I’ve setup many tradeshow demos as well as conference networks that got hammered by a techie conference. Here is the email that he sends back to me (understand, I am the hotel’s customer and I am selling out their hotel for this weekend and giving them untold exposure through media the whole weekend). Is it me or is this dude kinda of a douche?
Dear Sirs-
There are a total of 19 APs interspersed throughout the hotel, not including extra devices occasionally set up by catering. Depending on the unit, they?ll support from 12-36 users on the wireless (multiple internals). This has been the design at the Flamingo since its initial design and installation, almost as if we knew what we were doing?
Please inform the users that the codes will be bound to the MAC address of the NIC they use at the time of connection and entry of the code. They cannot switch computers and use the same code. The time in contiguous and not broken up to when they are using the connection, ie: 3 hrs ? 9 hrs of 15 minute usage periods.
Also, be aware that the total bandwidth for the Hotel Guests use is 6mb/3mb. Therefore, this should not be a time for these ?HEAVY internet users? to download all the Richard Simmons or Jane Fonda videos as this type of abuse will naturally hinder the enjoyable experience that such a convention should foster, human dialogue and contact.
I hope that you enjoy your stay at the Flamingo and that all elements of your convention are a total success.
JJ
Maybe its me, I don’t know…
Updated: The hotel worked on the service provider to create a parallel network in the main conference area that will be supported by additional APs on non-adjacent channels and they committed to having staff on hand throughout the entire conference should this network shit the bed. I feel better about the chances of success.
Following the theme of my last post about Americans? increasing awareness of the quality wines that many artisan producers of Argentina are exporting, I?m pleased to post the first installment of my interview with Ed Lehrman of Vine Connections. Along with his business partner, Nick Ramkowsky, they formed a company that not only imports the wines of artisan Mendoza producers, but selectively forges meaningful, long term relationships with them. As Ed Lehrman explains in the interview, this type of involvement encompasses much more than shipping and distribution, extending into representation, consulting, label design and many other crucial aspects which in the end, bring American consumers the types of genuine artisan wines that multinationals couldn?t even conceive of delivering.
Based out of Sausalito, CA, Vine Connections has been at the forefront of the changing of the guard, in terms of tastes, that I described in my last post. Their portfolio includes excellent California, New Zealand and Japanese Saké producers, alongside the wines of star Mendoza winemakers Susana Balbo and Pedro Marchevsky, along with others to look out for, such as Mapema, Tikal and La Posta del Viņatero. If you really want to know what Argentines really like to have at the table and moreover, the breadth that Argentine wines are capable of achieving, I encourage you to explore the types of artisan producers that Vine Connections represents and whose work, over the coming years, will ultimately triumph over the characterless, corporate-backed South American wines saturating our shelves.
I would like to thank Ed Lehrman for taking the time to provide his in-depth responses concerning Vine Connections, its vision and inspiration. Our conversation unfolded over e-mail:
*What is the vision behind your company and what were some of the key experiences that led you and your business partner to get started?
- My partner, Nick Ramkowsky, and I have both been in the wine business since 1986 (we started very young), and we could have done any number of things together. Nick was a small California distributor at the time, and I had just sold my direct-to-consumer wine business where he had been one of my suppliers. A fateful trip together in May of 1999 launched us into the importing/national sale & marketing business. We spent about a week in Mendoza on that trip tasting wines from bottle, barrel, tanks?you name it?and we met some incredible winery owners and winemakers. By the end of the week, we were looking at each other and asking, ?How does the 5th largest wine producer in the world hide incredible wines like these from the US?? It seemed like this must be the opportunity of a lifetime for wine guys like us to lead the charge in introducing Argentine wine to the US, and in a way that they would be fully appreciated for their quality and authenticity, and not just their price. As an aside, of the first 12 wines we imported from Argentina, the LEAST EXPENSIVE wine was $22 retail! So in fact, Vine Connections was originally formed in order to be an Argentine wine importer. *Compared to other importers, what is the depth of Vine Connection's involvement with the producers its represents? (in terms of consulting, marketing, other assistance, etc.)
- It is hard to speak about other importers, since some do quite a lot and some just taste and buy. As for us, we take the approach that we are the winery?s own sales & marketing department and they can use us for as little or as much as they need. That may mean writing back label copy, helping with label design, or determining whether a new blended wine is even a good idea to add to their portfolio.
For all of our wineries, we do the copywriting for all printed materials since we can communicate their stories in English more effectively, and along the same lines, we handle most press relations since we are here and readily available. And I guess the most valuable thing we do would be called ?consulting? since we offer our advice on many topics based on our 40 years of working in the U.S. wine biz. *How does your company forge relationships with producers? In this vein, what is the process like for you when considering an addition to your portfolio? Do the producers come towards you in the way of trade events, do you travel to areas to scout, so to speak, or some combination thereof?
- We are very careful in this regard since our objective as an importer is to build brands and not just sell wine. That requires long-term relationships, so besides tasting backwards and forwards through a winery?s production, we spend as much as time as we can with the owners and the winemakers to see whether there is a good fit for working closely together. When we meet people who already think they know it all about winemaking, marketing, etc., we politely walk away no matter the wine quality. Our initial screen is the wines?they have to be particularly good since that is what we are known for importing. Then we start talking about their philosophies, their dreams, their business objectives, and where we should all eat dinner together (a meal with a potential supplier is always a good way to gain more insight).
This process means that while we have run into some wines that we like, we have sometimes been unwilling to take the winery on. The most common stumbling block for us seems to be that the winery lacks a strong winemaking philosophy, and often because they have abdicated this cornerstone to a consulting winemaker (and most often to foreign winemakers). As time has passed, we have pretty much settled into the idea of only representing wineries owned by Argentines and with Argentine winemakers since the winemaking vision is usually clearer and more grounded in expressing what makes Mendoza so special compared to other regions.
From the first moment that we meet a winery team, it usually takes about 18 months before we come to an agreement, do the ground work, and then start selling the wines in the U.S. It seems to work--we have never lost an Argentine winery and every brand that we represent has achieved a significant level of success.
I wish I could say that finding these producers followed a particular recipe, but in truth, all of our brands have come to us via different sources. The key is to have your radar on all the time so that the best ones don?t slip by accidentally.
*You represent Susana Balbo and Pedro Marchevsky's Dominio del Plata Winery?how did that relationship come about and how far back do you go?
- Well, if it weren?t for the ?dynamic duo? of Mendoza, we may never have been Argentine wine importers. We met them on our first trip to Mendoza in 1999, and they were so obviously talented and knowledgeable that they got us thinking a lot about the possibilities. We also formed a trusting relationship so quickly that it became obvious that we would work together, and together push forward a common vision of making Argentine wine part of the daily American fine wine conversation. That seems like an ominous task looking back now?we had no company yet and they were renting a very small winery at the time?but at the time it just seemed like destiny.
Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.
Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!
Drinking Bargain Wines
Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!
Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.
Other Uses of Bargain Wines
Sangria
If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!
Large Parties and Receptions
When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.
A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.
Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.
About the author: Since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at http://www.goodglug.comFind about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
I don’t often buy wines from Maison Latour, and whilst I’ve had so-so bottles from them, it has more been due to lack of local availability than quality reasons. Now I’ve found a relatively close merchant, so two or three bottles might appear over the next days. 2005 Louis Latour, Gevrey-Chambertin Medium-plus colour. The [...]
Ringing in at 13.5% alcohol by volume, this cheap wine was an equal match to the FishEye Merlot. From Ripon, California, this wine lets the fruit speak for itself. Along with the dark plum taste, I also experienced a little pepper in the nose.
At only 8 dollars a bottle, I found this to be a great wine. I had mine with Spicy Montreal seasoning. Try it! Rating: 7/10 Price: 7.99 Place of purchase: L&L Grocery Vineyard Info: FishEye Winery Ripon, CA www.fisheyewines.com
Tecnorati
Yes, I?m still here! Posting has taken a back seat to life and real deadlines lately (hi, Jim! hi, Eric!), but the resumption of a more regular pattern is on the horizon.
Every year 
