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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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[10/31/2008, 16:41]
Today on Serious Grape: Why Read About Wine You'll Never Drink? | |  If you are often frustrated reading wine magazines, wine books, and wine reviews that focus on wines you can't find in your local store, you may wonder why I am addicted to Michael Broadbent's Vintage Wine: Fifty Years of Tasting Three Centuries of Wines. This book collects his tasting notes for the oldest, rarest, and most coveted wines in the world.
Today on Serious Grape, my weekly column on Serious Eats, I explain why I love reading about wine I'll never, ever be able to drink, like the 1811 Chateau Yquem from the "comet vintage." For me its a vicarious pleasure akin to reading People magazine or Vogue, and it combines two of my favorite other pleasures: history and mystery.
If you don't know Michael Broadbent's book, it's an awe-inspiring trip through some of the oldest and most expensive cellars on the planet. And because there's no conceivable way most of us will ever be able to buy any of the wines he tastes here, there's none of that frustration--just pure enjoyment. If this sounds like something you might find fun, or you are looking for a gift for a wine lover, check out today's post.
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[01/05/2009, 20:52]
Chateau St. Michelle Syrah 2002 wine review by (PB) | | 
Dark black cherry hue with big fruity bouquet of minty black cherry and plum.
Palate--relaxed tannins with prevalent evergreen notes on top of dark berry fruit. Finishes a little quick. This Washington state wine is made in the popular style and is pleasant enough for the right mood.
For around $25, I'd rather spend it on something from K Vinters (also Washington state) or a Santa Barbara Syrah. Raise a glass. | | | |
[09/04/2008, 19:34]
Restaurante Asador La Chata - A Review of Our Keynote Dinner at The EWBC 2008 | | 
For those of you who haven’t been keeping up on our sappy stories from the European Wine Blogger’s Conference that took place in La Rioja last weekend, allow me to catch you up. For three days, Robert McIntosh, Ryan and I gathered together several wine bloggers from around the world to meet and chat about…yup, wine blogging. However, what you, nor anyone else, has known up until today was that we didn’t have a location set for the keynote tasting / dinner until a few weeks before the event - I kid you not. Don’t get me wrong, we were looking! But try as we might, from June to August, getting anything planned and confirmed in Spain is impossible. So with literally days remaining, we used one of Robert’s many Rioja connections - also known as the golden enchufe - to get us a reservation at La Chata. Now mind you, none of us had ever been there, but the restaurant came on good authority as a wonderful place that would actually seat all 40 bloggers. But get this, they wouldn’t only make room our entire crew, but they even had a separate area where we could host our wine tasting consisting of cases upon cases of wine! This, my friends, was a miracle, and a reservation based on complete faith, because for all we knew, it could have been a mess! So what made La Chata such an incredible find? The Perfect Feeling The historic restaurant is nestled inside the old part of Logrono on a tiny Gothic style street called, Calle Carnicería, just a stones throw away from the Plaza del Mercado and the Catedral de La Redonda. Stepping through the door, you enter a small room holding a set of wooden stairs, a long hallway to the right of the stairs that lead to a white tiled kitchen, and a narrow wooden bar that sits about 6ft in front of an enormous stone oven. Built in 1821, this monster of an oven has seen more carcasses than I hope any of us will have seen in a lifetime, and was the first of its kind in Spain. Two stone ovens were later constructed in the Plaza del Mercado in the early 19th century, primarily for bread, but La Chata had already gained a reputation for creating the first of its kind. Walking up the stairs, you enter a long cozy room with wooden floors, thick wooden tables and chairs, and cozy atmosphere that feels more appropriate for a large Sunday brunch with a Riojan family than a restaurant filled with foreigners. But strangely enough, that is exactly how they try to make you feel, like part of the family. La Chata is owned and managed by the Belber family, a patient and loving group of people who were eagerly willing to not only endure my 1001 questions on cooking a suckling pig, but also handling a loud and passionate group of international wine bloggers who were ridiculously excited to experience a traditional Rioja meal. With grace and professionalism, they handled the most inquisitive and cautious among us with a humor, entertainment and kindness. For me, it was a feeling of complete acceptance regardless of whether or not I enjoyed the food. As stated by the chef and owner’s wife, Estela, “How cool that you all came from around the world to appreciate our food and culture. I appreciate that!”. So do we Estela, so do we! Fourths Anyone? And as if the service and atmosphere wasn’t cozy and heart-warming enough, the food was quite good. Granted, the caveat being that the conversation and gales of laughter may have influenced my perception, making every dish seem incredible, but hey, take my impressions for what they’re worth. From what I remember, between Juan mistaking Ryan as my brother and Emidio training his child how to differentiate aromas from various wines, in the end, it all tasted good to me   Our meal began with four appetizers:
Ensalada Templada de Perdiz Escabechada con Endibias (Partridge Endive Salad) Jamón Ibérico de Bellota (Traditional Cured Ham) Espárragos Especiales de la Ribera (White Asparagus served with Sliced Tomatoes and Mayonnaise) Revuelto de Boetus Edulis con su Cebolleta Fresca (Scrambled Eggs with Fresh Onion and Edulis Mushrooms) Of these four, I’d like to call attention to the Revuelto de Boetus Edulis con su Pebolleta Fresca. Having only had Huevos Rotos (scrambled eggs with chorizo and a touch of vanilla) in Rioja, I was extrememly happy to have tried another version. The eggs held a perfect delicate, yet firm texture, while the mushrooms added that earthy flavor that paired beautifully with the 2007 Pazos de Lusco from Rias Baixas. I´m still dreaming about this dish today! Once the plates were cleared, a large heaping pile of Cochinillo (suckling pig less than 6 months old) was placed on the table with a crisp skin to contrast its tender and juicy meat. This was paired with Escarola de la Tierra con su Aliño de Ajitos, a stiff and curly leafy green lettuce (similar to frise) in a light garlic dressing. The crisp green texture and spicy garlic flavor added that perfect touch to the slightly sweet meat. In short, this restaurant is a must visit, a place I would highly suggest you go if you wish to experience a traditional Rioja meal in a cozy and quaint family run restaurant, where good service and a big smile are a normal part of the experience. Sigh, only a few months to go before we’re back again. I can’t wait! Que Aproveche! Gabriella Opaz Restauranta Asador La Chata Carnicerias, 3 26001 Logroño, Spain +34 9941 251 296 lachata@teleline.es. http://geo.ya.com/weblachata/bienve.htm
Similar Posts: | | | |
[11/17/2008, 04:38]
Voyager Estate Cabernet Merlot 1998 | |  Margaret River, Western Australia. 14%. Cabernet sauvignon, Merlot. Cork. Source: cellar (approx $A30 on release).
A dusty nose with earth, menthol, eucalyptus and prune. . . Without too much imagination there is also the scent of a well used saddle. Quite firm and granular in the mouth, with a sour juicy edge and creamy, slightly adhesive tannins. Enjoyable but even in middle age, this is still slightly awkward and abrasive.
Very good.
90.
Now - 2013.
technorati tags: wine, australian wine | | WorldWine Tags: wine, australian wine, | | | |
[08/29/2008, 03:21]
Focus on Spain's Regional Varieties: Serious Verdejo from Rueda D.O. in The Export Markets | |  It seems appropriate that the mythical figure of the phoenix should enter my imagination when searching for metaphors that could describe the variable fortunes of Verdejo throughout Spain's history. Wine production in general suffered during particularly crippling plague outbreaks, the Moorish Invasions, Reconquista, Wars of Succession and more recently under Franco, among several other trials. Not unlike the development and refinement of viticulture in Burgundy and the Rheingau, however, Verdejo cultivation in the Iberian Peninsula has distinct monastic roots. This is not by coincidence either, as the Castillian countryside, including the more important towns such as Segovia, Ávila and Valladolid gave Europe culturally transcendent figures such as Sts. Juan of the Cross and Teresa of Ávila.
Famous saints aside, the Sanz family has been involved extensively since the revitalization initiated in the region since the 1970?s and 1980?s, along the likes of larger houses such as Marqués de Riscal. Rueda wines, having achieved D.O. status around that time, in 1980, allow for Verdejo to be blended with other local and international white varietals. Sanz produces another (orange label) Con Class Rueda, which represents this type of blend, though I personally find the 100% Verdejo much more exciting and interesting.
I?m quite thrilled that consumers in export markets are now able to find stand-alone bottles of Castillian Verdejo from resurgent Spanish D.O.?s such as Rueda. Along with the producers? adoption of a more updated, state-of-the-art approach towards regional varieties that the Spanish Institute for Foreign Trade (ICEX) people are striving to convey to foreign markets, I find it altogether more noteworthy to see the producers? attitudes themselves skewing towards their own tastes when it comes to the fork in the road that producing for said markets represents. The producer wonders: "What balance do we strike between what we believe regional, indigenous varieties such as Verdejo can achieve, and what North Americans or say, the Chinese and Japanese markets prefer in terms of taste and style?"
Argentines like myself are keenly aware of these issues, particularly when contemplating our neighbors from across the mountain range. The progressive viticultural methodologies and embrace of technology in and of themselves are assets that ultimately yield no rewards if utilized to please foreign sensibilities only. Heavy investment and updated production methods, in this case, however, have done well by Rueda producers?really well in fact. Wines like my pick for this week?s recommendation strike the balance needed to please all palates as well as embody the regional pride that has become a winning formula for many Italian and Portuguese producers (Vinho Regional and IGT appellation schemes, respectively). These artisan producers craft impressive wines where the regional varieties play center-stage roles, and more importantly, in which the style of the wine?s expression is crisp, delicious and sincere?pleasing to local and open-minded foreign palates alike.
My notes follow for the 2006 Con Class Verdejo Rueda D.O. by Sitios de Bodega:
This fine Rueda shows through as a clear lemon hue in the glass. The nose is pronounced and clean, staying true to the nature of this aromatic varietal, with green treefruit (green apple and pear), lively citrus, fresh grass, slight minerality, spice and floral hints. Don?t be fooled by the nose, this wine is from Castille and not Marlborough. Bearing in mind its aromatic profile, though, I?m not at all surprised that wines like this Verdejo are often blended with Sauvignon Blanc. Palate-wise, this one packs a serious amount of flavor into a pale, unassuming little transparent lemon appearance, with thick glycerin and ripe green apple slashed through with intense, lime-citrus acidity. The perfumey floral and grassy fumes here are not to be taken lightly, as they mimic an Altoids-like strength and shoot up behind the nasal passages and subsequently haunt the afterbreath. The lovely finish sticks around quite a bit, with added minerality, warm spice and a grassy angle of pear-green apple flavors lingering in the afterbreath. My last impression that I?d like to convey would be to think twice before pairing this beautiful, personality-packed Verdejo with a crab dish or some other white meat that doesn?t intrinsically hold up much in the way of concentrated flavor.
This wine's U.S. importer is Eric Solomon/European Cellars Selection. It is distributed by Polaner Selections in the Northeast. | | | |
[11/19/2008, 03:47]
Wine & God | | | There's a show on Nova now that rehashes well-known findings about the evolution of monotheism in Israel. It took centuries and the accommodation of many ethnic groups, usually the marginal and dispossessed, in a secular act of will to set "our" sole god against "your" thicket of piddling deities. It was a way to define us and them. Got it. Now forgive me if I go off-topic and if I insult your most cherished beliefs... | | | |
[11/04/2008, 21:30]
Harpers Alcohol: Know Your Facts Campaign | |  The Harpers Alcohol: Know Your Facts campaign has been launched in a bid to offer an alternative view to the almost daily barrage of press stories that give the impression drinking in the UK is out of control. When the real picture, based on the Government's own statistics, show overall long-term drinking levels are actually in decline. Harpers (which is a well established UK wine industry weekly) has put up a petition on the Number 10 Downing Street website calling on the public and members of the drinks industry to lobby the Prime Minister directly on the issue to ensure future legislation does not punish the majority of people who drink responsibly. You can add your support to this vital issue by signing up to the petition (If of course you are a UK resident).
You can also get your local MP involved by signing an open letter calling on them to raise the real facts about alcohol in any debates in the House of Commons. Your support can make a difference and it is vital we ensure the real facts are heard and understood by our politicians."
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[10/29/2008, 10:51]
Thailand: First Food Thoughts | | Dining in Thailand has been hit or miss for us. We are currently staying in a beach resort about 2 hours south of Bangkok, and it is not exactly cosmopolitan, despite this being the beach residence of the royal family (who probably don't get out to the local eateries much).
Before we left Bangkok we did have a fun meal at the impressive (and very expensive) Siam Paragon Mall. We ate at the Another Hound by Greyhound Cafe. The original Greyhound Cafe being at the Emporium Mall. It was a fun selection of updated versions of street food, with a passable wine list. Not cheap, but innovative and surprisingly good for a shopping mall.
Here in Hua Hin, the beach community that is our home for two more months, we have mostly visited local restaurants, which are a dime a dozen. Every few feet there is another establishment, ranging from a push cart to a 100 seat sit down restaurant. The quality of the food has nothing to do with how impressive the place looks, and we have found that even highly rated restaurants have constancy issues.
Thai food seems to be a fusion of neighboring India, China and Indonesian influences. At least as it is has been served to us, it seems to fail to live up to any of those origins. Some of the finest food I have ever had were in China, India and Indonesia, but don't judge those cuisines by their watered down American counterparts. To visit these lands is to be thrust into a culinary adventure.
France has long been my favorite destination for food, a bias no doubt propelled by the fact I have classic French chef training. On this year long trip I have made a point of cooking, no matter how meager our kitchen logistics may be, and my dinners almost always rival any restaurant's.
So it was with great expectation that we visited the Brasserie de Paris here in Hua Hin, Thailand. The modest restaurant is beach side with great views of the lighted fishing boats in the dark harbor. The food was good, and we enjoyed ourselves, but it was not our night for wine. The slim pickings on the wine list were pared down further by "finished" labels covering almost all of the red wine choices. Our first selection was greeted by a verbal "finished" and we had to settle for what would never have been my choice if only the list were fully available.
They had no Thai wines on their list, and after having tasted my first Thai offering, I am not altogether surprised.
Such is just one of the many problems with trying to run an upscale French restaurant at the beach, hours from the nearest city with its suppliers. For all of that we still managed to have a very nice savory style of Foie Gras (as opposed to the common practice of preparing it with a fruit sauce). Everything was perfectly nice, but the au gratin potatoes were especially memorable. Considering the challenges they faced, the Brasserie pulled of a feast that would be impossible for lesser restauranteurs.
We still have several months to explore, and even if we only eat out once a week or less, there is ample opportunity to find another gem, and when we do, you will read about it here. | | | |
[10/10/2008, 21:26]
Is it me or is this guy a TOTAL douche bag? | |  Image by Getty Images via Daylife 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.  | | | |
[08/30/2008, 21:24]
Drink for the Cure | | 
October is Breast Cancer Awareness Month and Fat Bastard wines are doing their part to cure this disease by donating 25 cents for every bottle sold in restaurants and retail stores, up to $75,000. This is the sixth year the company has run this program and to date, they have donated more than $250,000 to breast cancer research.
During October, Fat Bastard wines will be easy to spot on the shelf. They'll have a pink ribbon necker with an attached pin for consumers to wear. Fat Bastard's wine collection includes Chardonnay, Sauvignon Blanc, Rose, Pinot Noir, Shiraz, Merlot, and Cabernet Sauvignon.
(photo © istockphoto) See full article.
Related Entries:
You Don't Have to Be a Woman to Support Breast Cancer Reasearch. It's As Easy As Buying a Cake! - 06 September 2007 Think PINK During OCT Breast Cancer Awareness Month - 04 October 2007 Pink October: National Breast Cancer Awareness Month - 02 October 2007 Attention Women: Change the Statistic! - 09 October 2007
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[09/27/2008, 23:54]
The Road to the "Wine House" | | 
In the spirit of the upcoming Presidential election, one Washington DC restaurant, OYA Restaurant and Lounge, is pitting Arizona wines (from Senator McCain's home state) against those from Illinois (Senator Obama's home state). Neither state is well known for its wine industry, but according to the restaurant's Director of Wine Marketing & Sommelier, Andrew Stover, "Illinois has over 70 wineries and has been producing wine since the late 1700s. Arizona's wine industry is on a much smaller scale with close to 30 wineries."
The featured wines include: - Lynfred Winery Seyval Blanc 2007, Southern Illinois
- Callaghan Vineyards 'Lisa's' 2006, Sonoita, Southeastern Arizona
- Galena Cellars 'Eric the Red' Marechal Foch 2006, Illinois
- Dos Cabezas Wineworks 'DC Red' Cabernet/Sangiovese/Grenache 2004, Cochise County, Southeastern Arizona
- Callaghan Vineyards 'Caitlin's' 2004, Sonoita, Southeastern Arizona
- Galena Cellars Frontenac 2006, Illinois
According to Stover, the Lynfred Seyval Blanc has slightly outsold the Arizona wines during the summer, but fall could usher in a preference for the red wines of Arizona. The promotion will continue through the election in November.
Oya Restaurant and Lounge is located in Washington's Penn Quarter neighborhood. They serve an innovative menu that combines Asian ingredients with French technique.
(state maps courtesy of the US Census Bureau) See full article.
Related Entries:
The Wine and Salad Problem - 03 August 2006 Matching Wine with Sushi - 23 February 2008 Wines for Easter Dinner - 28 February 2008 Refreshing Prosecco - 09 April 2008
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[06/28/2007, 17:23]
What We CAN Do! by Lynn Ogryzlo | | | Prince Edward County (PEC), the most-talked about new wine region in Ontario, may be scoffed at as being too intemperate for vines to survive there, but wineries like Norm Hardie, the Grange, Rosehall Run and Long Dog are changing the... | | | |
[09/08/2008, 14:39]
Wine Racks, Judging Blogs and an Anti-Oak Rant?? | |  This weekend, we built a wine rack. When we first moved to Terrassa almost 3 years ago, we were regularly lacking in wine as a result of less income, less samples and less travel. Consequently, we never had a formal wine rack. But when you change any one of these factors, you end up with a lot more wine. Now imagine if you changed all three like we have?! We not only needed to figure out where to store it all, but also how to inventory it. I still have most of my cellar in Cellartracker, though I quit putting in my tasting notes. I like Snooth and Adegga as well, but they both need better cellar management for me to move to them exclusively. Since this past weekend we created the wine rack, maybe next weekend we’ll inventory the wine. Let’s see what happens.
As for building the wine rack, it actually turned out to be much easier than we expected. Odd note though: untreated, uncut, plain wood costs more than planed, beveled whole sheets of wood here in Terrassa. So instead of needing to sand and polish it, we simply bought nice sheets of solid, shelving wood and then cut it to fit. Yet, we still need another. So later today, I’m off to buy some more wood for wine rack number two! Enough about housing. Next Monday, we’re off to judge wine blogs! It feels a bit odd to mention, after we realized at the EWBC that judging a wine blog is quite subjective once you get past the aggregators and plagiarizers. Once into the meat of the blogging world, where the hard work and effort is being spent, judging wine blogs is a bit of a silly endeavor. What’s good for you is not always what’s good for me. But none the less, we’ve been asked to judge Spanish and Catalan wine blogs this coming week in Reus, Spain, a short train ride from where we live. The grand prize is 3,000 euros, which seems a bit excessive and makes me wonder if we’ll see a lot of blogs that were “recently” launched. Oh well, anything to promote more social media in the Spanish wine world can’t be all that bad. We’ll keep you informed. DO Catalunya is hosting it, and while their website is a nightmare to look at, let’s hope this initiative leads to some good ideas.  In other news, we still want to talk to you about the wines we tasted at the EWBC2008; however, it may take some time. At the end of this month, we’ll be retasting several of the wines with an American Importer who will be staying with us for a few days. But remember, for our Keynote tasting, our intention was to select wines that we had either tasted before or that we respected. And on the night of the event, I tasted through the wines a few times; and while they all showed well, I didn’t take the time to write notes or analyze the wines. So this past Friday, I did analyze one of these wines, and I’m sad to say, it just pissed me off more than anything else. Dominio DosTares Leione 2005 - Prieto Picudo, is a wine that I have loved in the past. Now, maybe it’s as a result of the vintage, or maybe I’m drinking this too young since it does still have some stuffing to it, but I’m sorry, Oak is not a Fruit! This wine has so much going for it with the funky fruit notes and exotic touches of spice, but over it all sits a river of vanilla, syrup and sweet oak. I have a few bottles left to celler and taste again in the future, but even after 3 days being open, the wine is still bugging me. Note to Spain(rather wine makers everywhere): OAK is NOT a FRUIT. Just to be clear here are the aging and oak stats from the Dostares website (a well done website, that deserves mention!):
Pre-fermentation maceration: 3 days at 12ºC
Alcoholic Fermentation:
Duration: 12 days
Temperature: 27ºC
Malolactic Fermentation: in French, American and Hungarian oak Ageing process in barrel:
Capacity: 225 litres
Age of barrel: New & second-fill.
Type of oak: French, Hungarian and American
Toasting level: Medium and medium+
Ageing time: 9 months
What stuns me is that I assumed this wine saw 100% new oak, and as you can see it is not. Now for contrast, we were just in Miguel Merino’s winery, who is using 100% new oak, (mixed barrels, American Staves, and French tops and bottoms). That is a lot of new wood, and a lot of American wood influence and yet his wines are perfumey, full of terroir and complex fruit, without the sickening vanilla oak sheen. Too many factors go into winemaking to pinpoint anything specific as the problem, but in the end, 100% new oak is not always a bad thing, despite the bad reputation people give it. If you hear anyone ever say 100% new oak is evil, well tell ‘em to shove off, or at least explain what wine they are talking about. Sometimes they are right, sometimes their not, Almond Joy’s gots nutz, Mounds don’t…sorry… Other than that, the weather here is starting to chill down a bit, which is nice and sad at the same time. I unfortunately, have not had enough sherry this year. Too busy? Not sure why that is an excuse, but it is somewhat true. Therefore, I’m making up for it with a steady intake of Osborne’s Fino Quinta and a new cheap Manzanilla I picked up a couple of days ago that is quite nice, Bodegas Barbadillo’s Muyfina. Full of honey notes, and light nuttiness, I really have to say this is a treat, and pairs great with a late afternoon siesta! Cheers, Ryan Opaz Wines Mentioned: Similar Posts: | | | |
[07/01/2008, 07:01]
DRINK IT | | Kuentz Bas 06 Pinot Blanc.
killer, its creamy and burnt toast just awsome!!! | | | |
[09/22/2008, 05:25]
India: So who is drinking what? | | There is definitely wine in India, but who exactly is drinking it? I have tasted pretty much all of the local, at least grape, wine I can find, which was pretty easy, as that is a population of about three producers. I ran across fruit wines being sold up in the foothills of the Himalayans, but I didn't have a chance to try it, and I don't usually count it as wine, at least for the scope of this blog.
The most amazing thing about wine, at least this far from Delhi (I am up north in the large city of Chandigarh) is people's perceptions of it. They, at least the locals I have met, do not know exactly what wine is. They assume it is a sort of whiskey, and a high priced one at that.
When I had a chance to share wine with them they were delighted with the taste, although to be fair I started them off with a slightly sweet white. This is a beginner wine for many people, and it was well received here, and went nicely with the local foods.
People here drink whiskey, and they drink it with nibbles before a meal. Drinking wine with the dinner was not something they had ever thought of doing. In fact drinking wine at all was something they had not thought of doing.
Almost every block there is a store that sells liquor and beer, and while the signs say they have wine, none actually do. Only a few stores carry wine at all, and their selection is very small.
That is not surprising given that most of the people in India I have met have no idea what wine is. The few restaurants that have wine listed have "both kinds" red and white, and nothing more descriptive than that.
The wines made in India are not bad, but they are very expensive. In a country where a hair cut cost $1.50 a $12 bottle of wine is an investment that few consider worth the risk.
It is changing. The ultra rich are dr |
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