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I wanted to let you all know that my Pinot Gris website (PinotGris.Biz) is up for sale. It is full of great, original wine content written by me. It also currently ranks highly with the major search engines:
#3 overall on Yahoo for Pinot Gris (search) #4 overall on MSN for Pinot Gris (search) Page Rank = 1 (Google)
I am asking $250 for the site, perhaps less to someone who just wanted the domain name. If I don't sell right away, I will continue to promote it.
As a fugitive of the cubicle nation I’ve learned a few interesting things. Some about myself and some about actually jumping ship and really trying to get things going. In fact, I don’t have much time today but this blog is an important part of my life and I don’t want it to go dark for too long.
So its about three months since I was officially “jumped” and the main thing I’ve learned is this - have your shit together, ducks in a row, and get ready because having little visibility into where the money is going to come from is a scary thing. Don’t let all these entrepreneurs tell you “oh yeah, just do it; shit or get off the pot; blah blah blah”. All crap. There is NOTHING impulsive about jumping ship and going it alone.
If you’re part of the cubicle nation you’ve most likely gotten extremely good at your job and that gives you confidence to “give it a try”. Recognize this - while you may be a genius in your field, you do NOT know everything you should to go it alone. Go into it with your eyes open and allow yourself to “know what you don’t know”. Business development, marketing, networking, tech services, administrative assistant, bookkeeper, customer support, legal secretary, etc…
Its not that you CAN’T do all this stuff, but just know that you’ll need to plan some time where you don’t have money (or assume you don’t) figure out how you’ll pull that off - assuming no income - and then when you’re OK with that you can go for it. Because what will happen is things will take longer then you think and you need to make sure you’re not rushed into bad decisions for your business just because of the uneasy feeling that “no visibility” gives you. In fact, you want to figure out everything I mentioned in the previous paragraph as a way to give yourself visibility into your business and the more visibility you have the better you’ll feel about the jump.
Next - you can’t get away from politics. Now granted, there are no office politics unless you want to count arguments over why the dogs haven’t been walked in a week and the potential of withholding of certain marital obligations as politics. But the politics that I’m talking about are around meeting new people, making a name for yourself, and building your business. I’m not big on politics and generally as a consultant, even early in building the business, I tell it like it is, turn down business that while I’m perfectly capable of doing the work, it doesn’t add to my “portfolio” if you will. Its a tricky thing breaking into new markets and its clear that there are “circles” everywhere you go. I’ve always known that and I’ve been ready for it. But its more important to understand that going into it then I would’ve thought before making the leap. So I think its important to communicate that out - You are not getting away from politics by escaping from the cubicle nation; you are just dealing with a different type of politics. So “how to gain friends and influence people” is still an important skill!!
OK, I have to run but I think I’ll be doing more and more around communicating my Cubicle Nation Fugitive experiences as they seem to be coming fast and furious and they are actually interesting as I learn from this.
The Saleschick of the Year Award has been awarded to me.
And here's why: At a tasting in a southern suburb of Buffalo yesterday, I sold over a case of a 2005 Altesse.
You read right: Altesse.
I began each pour with the caveat of "I have to warn you, this is a weird one.." I went on to describe the odd almond/cheese/metallic notes that make it a partner for fondue and therefore gravy. I know, the two have NOTHING in common, but it worked, and I honestly do think it would pair well. One woman even bought four bottles, putting back the Chardonnay she was going to serve at Thanksgiving.
In a search for a photo of Altesse to go with this blurb, I re-found one of my favorite sites: The Wine Info Site. In addition to having photos of some supremely esoteric varietals (y'all can find those Hungarian grapes there, if you guys are reading this!), The Wine Info Site is apparently out of The Netherlands and the English translations are sometimes hilarious. Case in point: Altesse is a full-bodied grape variety with plenty of taste, for white wine. It is grown in the Savoie, France. This grape is also called Roussette and produces strong wines with a pleasant dosis of acidity and a herbal taste with a touch of mineral.
I do totally agree about the herbal taste with minerality, but what the schmeck is a 'dosis'? Is that the Latin plural of 'dose'? And I adore that Altesse has plenty of taste "for white wine."
Ever get one of those annoying scam emails asking you to accept stolen credit card numbers and send your product overseas? Who are these scam artists? Who are their victims? Can they be stopped? Dover Canyon Winery has just published a five-part series of articles called Inside a Wine Scam. The series has resulted in FBI subpoenas for the operators accepting money transfers at a remote location in Oklahoma. In a surprising twist, the 'front man' for the scam may herself be a victim of 'work from home' fraud.
‘Twas the night before Conference, when all through the house Not a creature was stirring, not even a computer mouse;
The nametags were hung by their lanyards with care, In hopes they’d be worn when they bloggers arrived there;
Each and every wine geek were nestled all snug in their beds, While visions of black-cherries and licorice danced in their sweet heads;
While I sat panicking over every tiny detail, Ryan smiled proudly regarding the conference’s grand scale;…
Yeah, not going to happen! Our creative juices are completely dehydrated. The conference is now on cruise control, and barring any strange twists, we should be enjoying a fine Participant tasting on Friday night. Still a bit nervous? Of course! Seeing that this is our conference, or rather, this is the first international wine bloggers conference ever, we just hope all the wine bloggers behave themselves!
So for now a few pointers too things we think you should look at.
Another winery sent to the sidebar
This time it’s Port wine, and damn fine port wine at that, Quevedo. A few months ago, we started working with this small winery and we’re proud of the results. Located in the Douro Valley, right next to some of the most historic wineries in the region, this is a young winery with old roots. We’re holding back a bit on the details, because they’ve done a superb job telling their story at this point. So, please check them out and say hello from us!
Thank you Sponsors
We don’t do advertising on Catavino, but we did need sponsors to help us put together the EWBC conference. Therefore, we’d like to offer a sincere thank you for their generous support. It’s companies like these that support new technologies at the early stages that will continue to succeed. Thank you: Dinastia Vivanco, La Rioja Tourismo, Raimat, Casa de la Ermita, Heredade Esporao, Amorim and all of the wineries who donated wines for our various tastings!
Wine Recommendation
In an effort to catch up on some sample tastings, we had an impromptu BBQ party on the roof this past Sunday afternoon. Seriously fun time with lots of friends, who as a result of summer schedules, have been strangers to us for what seems like months. Our brined, bone in pork loin was the main attraction, which continually amazes us as to how juicy pork can be on the grill when brined correctly. Grilled vegetables, couscous, Ryan’s famous black beans and a couple of melons rounded out the meal. As for wine, we offered a bunch of tasters, some better than others. I will say though a Cava from Utiel-Requena winery Sybarus. This little wine is a knock out, with great toasted notes, intense honey and lot’s of lemon notes.
So Gabriella and I just want to say sorry for the short post. We’ll be around, and trying to get an update up on Friday or Saturday though we make no promises.
Vermentino was the outstandiong variety at the recent AAVWS. Six of the seven Vermentinos were awarded medals. See more about vermentino Vermentino was one of four white varieties which will shape the Australian wine industry over the next decade see my take on these varieties here.
?You haven?t posted much recently?? Really, no way?I could only wish the reason behind this was holiday-making. Life is currently beyond hectic, recently going from consulting job back to teaching and onwards with a complicated move. Sometimes, I find that life (as in working, family events, consulting travel, etc.) can get in the way of reading an overpopulated Google Reader inbox and commenting on every blog and forum across e-creation. In fact and admittedly, I must say that I sort of prefer real life to this whole thing, though at any rate, I love to write, and I?m sort of pining for more precious time to write, whether on wine or a multitude of other subjects.
Pleasure aside, ?you know what time it is, it?s business time.? Who could possibly wait until early 2009 for more FOTC? At any rate, the intention of this post? I would like to see more artisan Godello imported and available in the North American market. This brilliant viño galego white, while being delicious and predominantly planted in the Valdeorras and Bierzo (yes, León) D.O.?s, is capable of conveying that the cool breezes, seascapes and gorgeous greenery of the region are all tangible in more ways than just through Albariño. I truly adore Rias Baixas Albariños, but I feel that little brother Godello needs some love too; and what better a time than now to try it out, since more regional producers than ever are beginning to invest serious attention in crafting these wines, with sights on the export markets in addition to the domestic one. I sort of find the idea of trying them side by side to be fun. Maybe find a nice Albariño (say a solid bottle of Códax or perhaps Pazo) to enjoy and compare alongside a crisp, complex Godello?goes without saying that some fresh seafood is in order here. Recommendations and notes upcoming?
Shaw Vineyard and Tierce came up big with Mr. Molesworth in the October 31, 2008 issue of Wine Spectator, as did Lucas and Hunt Country. Congratulations to all...including Mr. Molesworth!
Shaw Vineyard Riesling Finger Lakes 2006 Score: 88 | $17 Tangy and fresh, with slate, green apple and fig notes that stay nervy through the nicely concentrated finish. Drink now. 250 cases made. ?J.M.
Shaw Vineyard Riesling Finger Lakes Dry 2006 Score: 88 | $19 Good focus and drive, with a bracing edge to the lime, watermelon and green apple notes. Nice slatelike tang on the finish. Drink now. 200 cases made. ?J.M.
Tierce Riesling Finger Lakes Dry 2006 88 $30 Shows some mature hints--fennel and anise--along with good underlying snap and additional apple and floral notes. Good length. Opens nicely in the glass. A joint effort from the winemakers at Anthony Road, Fox Run and Red Newt. Drink now through 2009. 200 cases made. ?JM Country: New York Region: Finger Lakes Issue Date: Oct 31, 2008
Lucas Riesling Finger Lakes Semi-Dry 2007 85 $13 Medium-weight and off-dry in feel, but with good cut to the McIntosh and anise notes. Round, plump finish. Drink now. 730 cases made. ?JM Country: New York Region: Finger Lakes Issue Date: Oct 31, 2008
Hunt Country Pinot Gris Finger Lakes 2007 84 $16 Fresh, with lemon zest and white peach notes on a bright, easy frame. Drink now. 862 cases made. ?JM Country: New York Region: Finger Lakes Issue Date: Oct 31, 2008
Lucas Riesling Finger Lakes Dry 2007 84 $13 Crisp, with good lime and green apple notes. Lean, but fresh and focused. Drink now. 410 cases made. ?JM New York Region: Finger Lakes Issue Date: Oct 31, 2008
It may sound obvious to put a girl in blue jeans in an ad for wine (like, helLO, this is an advertisement for youths, duh), and therefore not that interesting, but for some reason it works. Sacre Bleu's frankly young-looking model, along with product placement at the hip Miami music venue The Fillmore, support of charitable organization Rock the Cause and funny winemaking videos from French Gustave (it's always nice to have a Frenchie in the mix), put the brand at the top of the wine-marketing-to-Millennials heap. Haven't tasted the wine yet, but seeing as it's coming from France's promising Languedoc, my bet is it's not half bad.
There are not a lot of beet lovers in my family. I remember during a game of Trivial Pursuit with my grandfather Chuck the following question came up: "What vegetable goes by the scientific name Beta vulgaris?" Chuck gave the correct answer, with the explanation that no vegetable could be more vulgar than a beet. I enjoy red beets and go crazy over golden beets--in fact the only ingredients I dislike are those that are bland and flavorless (chickpeas, I'm looking at you). With colder nights, I thought that it would be fun to make a hearty pot of borscht, a soup that doesn't get a lot of respect thanks to lingering misconceptions from the Cold War. Borscht is boiled beets and sour milk, right? Just like the trope that Russian women are ugly, and we all know how that turned out.
Like garam masala, BBQ, pasta sauce, and kimchi, there are as many conflicting recipes for borscht as there are grandmothers in the given culture. Arguments erupt, friendships split, cities go to war against each other on the soccer field. Somehow millions of different people each have the Perfect Version of Dish X, the One True Recipe Since Time Immemorial, and woe unto the heretics.
Without any relatives from the former Soviet Republics, I have no dog in the fight. So in looking at various recipes I decided to go with one attributed to the famous Russian ballet dancer and defector Rudolf Nureyev. Chuck roast, cabbage, carrots, beets, potatoes, tomatoes, assorted flavorings... I roasted the beets before shredding them into the soup, and I increased the amount of beef and tomatoes for additional flavor and body. When serving, be prepared to add two things: salt and acidity, the latter from lemon juice, white wine vinegar, or if you're like me, hot sauce. It's a deep, rich, savory soup, but that necessary punch is best moderated by the individual diners. Whatever you do, don't forget the dollop of sour cream in the middle, and if you have it on hand, a sprinkling of fresh dill.
Frankly I don't know if you can pair a wine with this--I just started eating the soup and the bowl was gone before I thought to try it with the wine. With the earthy peasant heritage beer might be better, but afterwards I relaxed with a glass of the 2007 Bodegas Naia Verdejo. $13, 13% abv, 100% Verdejo from the Rueda region of Spain. Big peach and spice cake aroma, with full-bodied apple and peach flavors. It's easy to get a little tired of fruit bombs with red wines, but luscious fruit flavors can be refreshing in whites. My pairing advice for this wine wouldn't include borscht, but I think it would be a perfect wine for assorted appetizers or a muffaletta: the touch of sweetness and fruit flavors make you crave ham and olives.
Thanks to my friend Angela at Kirby Wines & Liquors for choosing the wine, though at the time I wasn't even thinking about borscht. I can stop by and ask for something like a "fun Spanish white" and she'll select a winner for me. I can't stress this enough: talk to the people at your local wine shop and find someone who works there with similar tastes to yours. Those folks have most likely tried a lot more wine (good and bad) than you, and can quickly find something you'll like in your price range.
I am on my way to visit the vineyards of Thailand. I have already learned about some of the many challenges they face, but now I will learn how they are overcoming them.
Growing grapes in the tropics takes a different approach than in the temperate climes. Vines do not get a chance to achieve dormancy, they grow vigorously all year round. This leads to the "Two Seasons, one Crop" approach, which means that there is only one harvest, even though there could conceivably be two. This increases the quality of the grapes, since the vine does not have to produce fruit twice.
Then there is the rain. This is a monsoon climate, and when it rains, it pours, for months. Wet leaves rot and this would not at all be a suitable time for producing fruit beneath a leafy canopy. And so, harvest takes place in the winter. We are not below the Equator, so harvesting in February and March means growing during the dark months. This has a direct effect on the amount of photosynthesis the vines can achieve.
High water tables in at least one of the vineyards we have visited so far, necessitate rather drastic soil management. A moisture barrier has to be placed 15 feet down, and then stones, in this case slate, is used to fill in the hole, greatly increasing the drainage potential of the vineyards. This keeps the water from rising too far, while allowing surface rains and irrigation to trickle down, nourishing the roots.
Heat is also a major concern, not only in the vineyard, but in the winery. I have tried some wine that tastes as if it may have been made in conditions that were inappropriately hot, but herein lies the rub. Was the wine damaged during production, or transportation and storage?
No matter how careful the wine producers are, the transportation and storage conditions, or more properly, the lack of them, spells disaster for much of the wine. Restaurants and stores often have no refrigeration for the wines, and even if they did, the truck the wine was delivered in may well not.
The heat is also problematic for making wines which contain residual sugar. Those I have visited with blame the heat for restarting fermentation in the bottle, or in many cases the "bag in a box" bladder. I personally think that better sterile filtering practices could make such wines possible, but I will learn more as I visit more wineries in the next few days.
Why the emphasis on wines with RS? The food. Spicy chiles are not easy to pair with wine, and while many producers insist their dry reds go well with the foods, I can't help but point out that I prefer slightly sweet whites with spicy food.
With many thanks to the Thai Wine Association who have invited me to tour their member wineries, I am off to explore and learn about the Thai wine industry. A full report will be coming to a blog near you next week.
[07/16/2006, 18:30]
The good wines of the small big companies. The Malbec 2004 Marguery Family
"FAMILY MARGUERY" elaborates his wines in the locality of Cross of Stone, Mendoza, into Republic Argentina .
"Exclusively we are compromised by the production of wines of high quality "enologica" by means of the use of the last technological advances and in limited items. Our grapes come from ancient vineyards strictly selected of the localities of Uco's Valley (Mendoza - Argentina) seeking to express the peculiar characteristics of every "terroirs", says Marguery.
This wineries of Argentina was founded in the 2000 year. " We look for wines of good concentration, complex and expressive, for it and consistent with our vision, we work in this respect from the vineyard. Everything there speaks about the care and the dedication that we have with our plants wineries. There helps us very much the height that they have on the level of the sea (1.100mts.), the desert conditions of the climate, the poverty of the soil, the thermal extent, that is to say all conditions that favor the ideal development of the Malbec ".
Red Barn Winery opened May of 2004. It is located four miles North of the city of Syracuse in Liverpool, NY. Open Thursday thru Sunday 12 noon to 6 P.M.
Paul Martin is the sole owner and winemaker with decades of experience. Old world (European) winemaking experience and new winemaking techniques are incorporated to produce great wines. N.Y. State grapes and fruits are used exclusively. The 3000 sq. ft. winery is built around a ?Turn of the Century? design. Tasting room # 1 is cozy, consisting of a fireplace, rocking chairs, couches and plank floors. Tasting room # 2is of the Western saloon style, high ceilings ( 25?), hand hewn beams, plank floors and antiques.
The Hearty Red is a very nie, solid, table red. Dry, with notes of cherry and vanilla. Nice!
Just after Christmas Gemma and I inexplicably found ourselves at the Boutique Wine Center inquiring after any new releases. Although there was nothing released in the previous two months, we were lucky enough to taste some unreleased 2007 reds from Meerea Park (all of which look superb), including the Meerea Park Shiraz Viognier 2007 which is available as of today.
Showing perfumed aromas of cherry and clove, there is an intense and fruity front palate followed by some spices that lead to a tangy and savoury finish. The fine/approachable tannins and pure fruit make this an excellent drink-now proposition, or you can wait a few years for some further complexity to develop.
This is the best Shiraz Viognier Meerea Park have produced to date, though my score is the same as the 2005 vintage since I am marking a little harder these days…
Score: 91/100 Price: $20 Closure: Screwcap Alcohol: 14% Would I buy this wine? Yes, you should be able to find it for around $17-18
I had this idea when I was driving along a vineyard in California recently. The vineyard had rows of grapes each marked with a different grape: Pinot Grigio, Dolcetto, Sangiovese, and Pinot Noir. Really. Never would you see that in Italy. So it got me to thinking about some things that are uniquely Italian. And in the spirit of the blogosphere, I wrote to several folks asking them what their ideas were.
The sentence I asked folks to finish was:
You know it?s Italian when?
That simple.
It could be something like:
?You know it?s Italian when you drive past a vineyard and they don?t have Pinot Grigio planted right next to Dolcetto and Pinot Noir.?
Or
?You know it?s Italian when the sip of sweet wine is being served to you by a priest, not a sommelier.?
That kind of thing.
And here?s what I heard back. In case there are folks who sent something in and I didn?t post it, let me know, I?ll append. Or if folks just got too durned busy, if?n you want in, send it. Va bene?
Hank Rossi: You know you're Italian if you were 14 before you knew your name wasn't "Testa Dura"
You know it's Italian when the winery has a gas pump like device so it can sell wine to its neighbors in bulk at a good price.
You know it's Italy when every restaurant recommendation is followed by "and they have good prices".
Marco Romano: You know it's Italian when there are strong hints of volcanic acidity in your glass.
You know it's Italian when the pasta with vongole tastes more of the sea after each sip of wine.
Guy Stout: You know it?s Italian when you are craving Pasta in a Bolognese sauce with wide egg noodles and a few bottles Chianti Riserva.
You know it's Italian when it doesn't fit because it?s too tight.
Jeremy Parzen: You know it's Italian when you have to BYOB wine to a Chinese restaurant in LA because some people can't eat ANYTHING unless paired with wine.
You know it's Italian when you're at a bar in Sant'Angelo Scalo at 7:30 in the morning and you overhear someone saying, "C'ho tanto di quel merlot da raccogliere" (I got a mess of Merlot to pick).
Jeff Siegel: You know it?s Italian when the wine is made with a grape no one has ever heard of, and the wine tastes a lot better than the stuff made with grapes people have heard of.
Tracie Branch: You know it's Italian when an old wine barrel is blocking your driveway.
Thomas Pellechia: You know it's Italian when the drainage tiles in the vineyard are clean enough to serve as dinner plates.
Jon Gerber: You know it's Italian when you can't understand what the winemaker is saying but you understand him perfectly by watching what he says with his hands.
Andrew Barrow : You know it's Italian when it drinks even more beautifully with food
Amy Atwood: You know it's Italian when you can't quite understand what they are saying but that doesn't matter because you know you want more!
Linda Hinton(who works for Louis Latour): You know it's Italian when there are no Tums or Rolaids on the premises, only Amaro and Limoncello.
You know it's Italian when the vineyards have been in the family for a few centuries, not generations.
Anon: You know it?s Italian when your taxes are unpaid and your women are
Antonio Gianola: You know it's Italian when the espresso is always perfect, people who drink wine with lunch are not alcoholics and the men are more concerned about fashion than the women.
Craig Collins: You know it's Italian when you have been sitting at the table for an hour and a half already, you have eaten so much you can not move, you have drank so much you are slurring, the main course finally arrives and it is only lunch.
Nancy and Gary Krabill: You know it's Italian when Vin Santo arrives unbidden to your table and the restaurant owner is too polite to point out that you weren't supposed to drink the whole bottle!
You know it's Italian when you are the last party in a restaurant and notice the waiters have gone to sleep on the tables rather than approach you to offer your check.
Dana Schrick: You know it's Italian when you sip a Brunello and your mind conjures up a picture of John Wayne swaggering over to his horse, mounting up and galloping off into the sunset.
Gianpaolo Paglia: you know it?s Italian when there is no penguin, lizard, or other cute animals on the label.
Carmen Castorina: You know it?s Italian when drinking the wine makes them smile!
Joyce Hobbs: You know it?s Italian when you see a person on a Vespa and their dog is riding with them in the middle.
Filippo de Belardino: You know it?s Italian when the kids at the table are drinking ginger ale with a small amount of wine in their glass.
You know it?s Italian when someone the priest at the mass demands a DOCG sacramental wine.
Kim Pierce: You know it's Italian when the label includes a region, a DOC or DOCG, a town, a family name and a fantasy name, for good measure - all of which end in ?i? ,"o" or "a".
Susannah Gold: You know it's Italian when there is a strange combination of aromas and flavors that sort of remind you of France, maybe Alsace but then something hits you that seems vaguely Austrian or Hungarian...unsure you race through wine regions and realize it could only be from Friuli.
You know it?s Italian when you sip the wine, get lots of acidity and then it slips into an amazingly integrated mouthful.
You know it's Italian when the grape variety is hard to pronounce but it makes you dream of far away and exciting places.
Thanks everybody!
Additional...
Robert Pellegrini: You know it's Italian when you pass a home with a perfectly manicured garden and a statue of St. Francis, or La Madonna in front.
Steve Armes: You know it's Italian when the descriptions on the menu don't include words like infused, deconstructed, or anything to do with molecular cooking.
Ceri Smith: You know it's Italian when you care about the wine and not the "points."
Tecnorati
It may sound obvious to put a girl in blue jeans in an ad for wine (like, helLO, this is an advertisement for youths, duh), and therefore not that interesting, but for some reason it works. 
Just after Christmas Gemma and I inexplicably found ourselves at the Boutique Wine Center inquiring after any new releases. Although there was nothing released in the previous two months, we were lucky enough to taste some unreleased 2007 reds from Meerea Park (all of which look superb), including the Meerea Park Shiraz Viognier 2007 which is available as of today.
