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Due to the unusually cool summer, and the recent rainfall, Oregon's Willamette Valley wine producers are nervously biting their nails, dreading a harvest with grapes that are not fully ripened. Without the proper heat units, the grapes will not reach full maturity, although they may look fully ripe. The cooler weather will likely mean that harvests in Oregon will be delayed as much as they can be, without pushing the grapes over the edge.
Look for the next two weeks to be crucial to the '07 harvest.
Since I don’t want to SPAM my friends over e-mail I thought I’d relay this joke on my blog and let people opt-in to reading it… I thought it was funny!
Home Depot Scam
Be Careful - A ‘heads up’ for those men who may be regular Home Depot customers. Over the last month I became a victim of a clever scam while out shopping. Simply going out to get supplies has turned out to be quite traumatic. Don’t be naïve enough to think it couldn’t happen to you or your friends.
Here’s how the scam works:
Two very hot 20-21 year-old girls come over to your car as you are packing your stuff into the trunk. They both start wiping your windshield with a rag and Windex, with their breasts almost falling out of their skimpy T-shirts. It is impossible not to look. When you thank them and offer them a tip, they say ‘No’ and instead they ask you for a ride to Lowes. You agree and they get in the backseat. On the way, they start undressing. Then one of them climbs over into the front seat and starts crawling all over you, while the other one steals your wallet.
I had my wallet stolen March 4th, 9th, 10th, twice on the 15th, 17th, 20th, 24th & 29th. Also April 1st, 4th, twice on the 8th, 16th, 23rd, 26th, 30th, three times last Saturday and very likely again this upcoming weekend.
For this week leading up to Halloween, I have a trio of spooky beverage reviews. First up is one whose name translates from the Italian as "The Beast", and the little script lower down reads Puro Sangue or "Pure Blood". Bonus points go to the classic werewolf woodcut on the label, though I can happily report that lycanthropy is not a side effect of drinking the 2005 Lachini La Bestia, a Cabernet Sauvignon from the Red Mountain AVA of Washington State. 14.9% abv, $45. And good luck finding it, because there were only 120 cases made. (This was a gift from my former boss, and thanks go out to the staff at Great Wines for picking it out.)
This is a really spectacular wine. Black currant, pepper, and cedar aromas, with a mild and smooth plum flavor and a touch of tannins on the start. One of those rich and complex wines you spend a lot of time sniffing and swirling over the course of a few hours. While I received it a few months ago, I just got around to trying it with a strip steak, asparagus in a sherry vinaigrette, and fresh pineapple. I'm anxious to try some of the other selections from Lachini, of which I've heard great things.
If you need to educate yourself on the finer qualities of our fermented friend, check out this Wine Guide Video. You will discover all you need to know about foreign wine.
Speaking of "Fermented Friends", don't say I didn't warn you!
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 drinking the big name labels, as they always do. The middle classes are ordering Dominos pizzas in their Levi jeans over their cell phones, and sooner or later they are going to start equating wine with their lifestyles.
Once India gets a taste for wine, watch out, there is a huge potential market here, if you are very, very patient, or very, very proactive.
Up until this review I had not tried any Clonakilla wines, however now I think it is fair to say that if you live in NSW and are feeling a bit parochial, but not in the mood for something from the Hunter, then the Clonakilla Hilltops Shiraz 2007 will be a safe bet.
Perfumed aromas of blackberry, plum, cherry and some floral notes. On the palate it’s lush and full flavoured with grippy, yet fine tannins and a long lingering finish. Although very approachable now, a few years in the cellar should do wonders.
I tip my hat to the winemaker Tim Kirk, this is a fine effort. I cannot wait to crack open a bottle of the super-premium Shiraz Viognier - an occasion that will need to wait a few years.
Score: 93/100 Price: $27 Closure: Screwcap Alcohol: 14.5% Other Opinions: Cant seem to find any outside of subscriber only websites Would I buy this wine again? Yes indeed, I am pleased to say I have 3 more bottles in the cellar.
Class occurs 10/19/2008, 11:30-01:00 pm Panel discussion
Riesling is currently the fastest growing white varietal in the US, increasingly sought out for its food friendliness and its aromatic, vibrant character, however, its variety of sweetness can make it a challenging purchase for the consumer. Join Riesling producers for a discussion of this versatile grape and the new ?Riesling Taste Scale,? read more.
Rediscovering Riesling Walk Around Tasting Sunday, October 19 ~ 1:00 - 4:00 pm Elegant, aromatic and food-friendly, Riesling?s making a comeback! The perfect pairing for Asian, Indian, and of course, German and Austrian cuisine, ?The Other White Wine? abundantly deserves its growing popularity. Taste dozens of domestic and international dry, semi-sweet, sweet and sparkling Rieslings paired with artisan foods ranging from sausage to sushi. You?re sure to find the perfect match! read more Pub.: 2008-10-08 09:18:37; Udt.:
A Napa Valley-based filmmaker has turned his camera on several French and Hungarian vineyards and wineries to create a series of short films.
Individual films will premiere online in October and November 2008. The first, featuring Royal Tokaji, is already available. All films will be available for download to iPods, as well as web-based viewing at Wilson Daniels Films, and on Facebook and YouTube.
"Each mini-documentary explores the history, setting, and distinct personality of the properties through thought-provoking images and interviews with winery principals. Lyman's signature style--saturated colors, lush cinematography and striking music--make a breathtaking background for the three- to five-minute films, filmed exclusively in high-definition. Lyman also captures the small details of each estate, from candle-lit cellars in real light to the ancient lock on a cellar door, providing viewers with a sense of intimacy with each locale."
The series will cover Royal Tokaji of Tokaj; Champagne Delamotte and Champagne Salon; three domaines in Bugundy (Faiveley, Leflaive and Pierre Morey); Domaine Philippe & Vincent Jaboulet of northern Rhône; and Domaine Marc Kreydenweiss of Alsace and southern Rhône.
What am I doing around 1:00 am EST almost every night? Checking woot.com for the latest woot item, of course! Being a computer/tech junkie, I am always finding random good deals on woot. Now, they have made my life complete, with Wine Woot.
Every week they will be featuring a single deal on wine. Take it or leave it, but when they are out of stock, you are out of luck. If this turns out anything like the regular Woot.com, a good deal will be sold out in minutes.
The wine deal they have up there right now looks pretty good: St. Supéry 2000 Cabernet Sauvignon / Merlot Sampler. Seeing as how these would fit the Cheap Wine Reviews rule of 15 bucks or less, I might give this wine a try.
Rockford Basket Press Shiraz isn’t quite as consistent as its reputation might suggest, but it’s been right on track over the past few years. This 2006 isn’t super, but it’s very good. You need a subscription to The Wine Front to see this part of the post Other vintages reviewed: 2005, 2004, 2003, 2002, 2001, 2000, 1999, [...]
Leelanau Cellars markets this unique spiced wine as Witches’ Brew around Halloween, but let me assure you that it is a great wine to have on hand throughout the winter. This wine has two labels, the Halloween one (Witches Brew) and the label for the rest of the year, simply named Leelanau Cellars Spiced Wine.
If you’re looking for something fun and unique to bring to a holiday party this year, this is your wine! This wine is best served heated! Simmer in a pot over low heat until it is warm (the temperature of a witches’ tongue, if you’re celebrating Halloween). This spiced wine should not be served with dinner, but rather as dessert, with some good, dark chocolate. I suppose it could also be good before dinner, while folks are still arriving to the party. It would make a great ice-breaker!
Witches Brew is obviously a sweet wine, with aromas of cinnamon and cloves. It has very different characteristics when heated vs. room temperature. Try both!
Rating: 9/10 — Truly unique! Price: $5.99 Where can I get it? Many places in Michigan carry this wine, especially around the holidays. I found it at Meijer. You could always visit the Leelanau Cellars north of Traverse City to stock up!
Don't miss this opportunity to peek behind the cellar door and taste the wines of 2008 long before their release!
Visit Lodi Wine Country for an amazing weekend of wine tasting, educational activities, chef demonstrations, barrel sampling, blending seminars, winemaking contests and food pairings! Meander from winery to winery to experience all that Lodi Wine Country has to offer!
40 Lodi wineries are poised to make this pre-holiday event memorable! Take the "First Sip" of Lodi's 2008 vintage wines straight from the barrel. Enjoy the fruits of our vintner's labor. Help to celebrate the end of another successful harvest!
Take advantage of advance ticket prices! For $35 each, a ticket grants you two days featuring the best of Lodi Wine Country! Click here for Ticket link to make your purchase today!
I just had a little jaunt across the border into Greece. I got to taste a very nice Greek wine, and I had a not particularly Greek dinner at a very elegant Greek restaurant in Thessaloniki. While I do not often post restaurant reviews, I do have a few words to say on the subject.
For many of us the thought of Greek wine brings up recollections of pine needles and disinfectant. There is a world of Greek wine beyond just Retsina, and while my most recent foray was limited to a wine list it bears pointing out that there is a modern and thriving wine industry in Greece.
The wine list was full of the usual and all to ubiquitous Chardonnay, Cabernet Sauvignon and Merlots that you would expect to find anywhere, except these were all of Greek origin. I didn't explore these transplants to the Hellenic wine scene, opting instead for a more traditional bottle of Asyrtiko .
Speaking of Cabernet Sauvignon's recent emergence in Greece, a recent book by Miles Lambert-Gocs "Desert Island Wines" suggests that Cab may just be tracing back its roots to its ancestral origins in Greece.
I won't do my usual song and dance about how Cab, Merlot and Chard are eroding the once varied landscape of international wines, honest. Suffice it to say that I have yet to go anywhere in my travels that these revered grape varieties, once relegated to France and California, have not been prominent on every wine list.
The Asyrtiko I had was a fun and different white wine indeed. It is hard to even find the descriptors for this wine, since the flavor is above all else, unusual for one used to the classic French varietals. This made the wine that much more interesting to try and to recommend you discover. It may well be that any examples of this grape you find in the US have suffered from the long boat ride, so if your impressions don't jive with mine, consider it an excuse to visit sunny Greece.
The restaurant we ate at was a delightful tourist trap perched high on the top floor of the Electra Palace Hotel. We went for the view, and were well rewarded for our efforts. The view and the wine were our favorite parts of the meal, but we knew this going in, and so were well prepared.
The view and wine were Greek, the food was closer to French than not. It was an ambitious menu, especially for an outdoor venue where night time temperatures never fell below 80. A lighter, more elegant approach would have been more to our taste than the heavy handed dishes we ended up with.
We started with a Crab Napoleon and a "Lobster," Shrimp and Scallop dish in a Parmesan Cream Sauce. The quotes are because it was of course a langoustine and lobster was probably just a translation.
The napoleon was fun, with a rich cream sauce in with the crab and pastry, but there was also a slightly sour cream sauce around the sides of the plate that went well with the roe it was decorated with, but clashed with the main sauce. The pastry itself was a bit soggy and even a touch musty tasting. The downside of being a few feet away from the sea. Had the pastry been made fresh it would have been more impressive.
The langoustine et al. was really flavorful, in a heavy tarragon cream sauce, but it became a chore in that heat to eat more than a few bites. The presentation was delightful, albeit hard to eat, with heads and shells intact.
We chose our main courses to accompany the wine, and ended up with Swordfish with Tomatoes and Capers, and an Escallop of Pork in a Mint cream sauce.
The swordfish was terribly overcooked and more reminiscent of tuna from a can than a fresh steak should be. But then it isn't like they pulled the swordfish from the bay we were overlooking. It was disappointing and dry.
The Pork to was cooked to death, but this may be due to the reflex to over cook pork that many restaurants have. It turned this potentially lovely dish into shoe leather. Missing too was the mint flavor. There seemed to be flakes of a dried herb in the sauce, but the mint flavo, if any was subtle even for my usually discering palate.
We paid dearly for the view, but honestly, it was what we were after. Our expectations were met right down to the server that forgot about us for over an hour, but it just gave us that much more time to drink in the view, and the lovely white wine.
I had in the back of my head finding a perfect little out of the way spot for a bit of moussaka and a few dolmas, to see how they compared to my own cooking, but Thessaloniki is a cosmopolitan city catering to tourists and our experience was probably more indicative of the flavor of the city itself.
For more on Thessaloniki and a look at the views, pop on over to our travel blog .
I couldn't resist dropping a line about McCormick & Kuleto's 15th Annual Shuck & Swallow Challenge, going down tomorrow eve in SF, because it's just so deliciously fun to say out loud. Those in the mood for shucking and swallowing are welcome to watch and score some oysters and wine in the process ($30 for food & wine). The 411: The competition between a dozen teams from Bay Area restaurants goes down at 5pm and showcases teams competing to shuck and eat as many oysters as possible in 10 minutes. (The current record is just under 200.) The shucking & swallowing is free to watch...
Posted by 1 October 31: We 1 yesterday, just a few hours ahead of a rainstorm in the Paso Robles area. We'd originally scheduled the pick for today, but once we saw the forecast change, we moved the pick up one day. I'm really glad we did! When we got back to the winery on Thursday, we decided to wait to process the fruit on Friday.
We are pretty tired here. We brought in Chula Vina Chardonnay, some Chula Vina Pinot Noir, and the remaining Tondre Pinot Noir last week, so we’ve been doing punchdowns and dealing with Chardonnay barrels foaming over and making a mess. During this time, everything gets sticky and dirty. We work in a small, compact space, so we work hard during the off-time to get everything clean. It simply is easier to work when your feet aren’t sticking to the floor. This week will be the last push for receiving fruit. I’ve decided to bring everything in that is still hanging as I just don’t see much benefit to letting grapes stay on the vine any longer. It has been a strange year—could’ve been a pretty good year—but we just didn’t get the weather in the end to push the tannins and flavors into ripening just a bit more. I’m not sure I’ve seen a harvest like this before when we’ve had weeks of beautiful weather that didn’t go much over 85 degrees in some areas, but really cold nights. As a result, sugars didn’t increase much, tannins didn’t “ripen”, everything stood still. Anyway, we will spend a few long, cold nights destemming Pinot…..our last load will come in Saturday night.
Living Legacy
These two characters are Fred Nason (on the left) and his son Tom Nason (on the right) (photo courtesy of hummux). Tom and his wife Cara manager Hilltop Ranch, but Tom also hauls our grapes for us every harvest season. The Nason family is well-known in this area as they are descendents of Esselen Indians and, well, have been here longer than anyone else. Tom hauls our grapes for us during harvest. We all get so busy during the year that it is nice to catch-up during harvest. Fred is always entertaining. He has so many interesting stories as he has done a lot of ranching in the area, and has led innumerable horseback riding trips into the Ventana wilderness. He’s in his 80’s and looks great and is going strong. It is a pleasure to know and work with the Nasons and learn about the history of the land from them and is one of the many benefits of my job.
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I will do a winemaker’s dinner at P.F. Chang’s in Monterey tomorrow night. We will pour a variety of wines with an interesting menu, and I will even pour our newest product—our as-yet unreleased Port. Contact Dave at 831-375-0143 for reservations.
Another summer is quickly coming to an end, and I hope everyone got a chance to visit their favorite local vineyard for a tour or a wine tasting. The highlight of my summer is always being able to visit the northern Michigan wineries. This summer, I got a chance to go up to the Leelanau Peninsula several times, and each time was memorable.
Leelanau Cellars is, by far, my favorite place to visit up north, especially because of the tasting experience. You don’t feel limited of how many wines you can taste, and the staff working the tasting room are VERY knowledgeable and friendly. I left with about 16 bottles of wine the last time I visited! If you are looking for some odd fruit wines, this is the place to go.
The wine: I shared a bottle with my new roommates in Grand Rapids. All three of us loved it.
Matt: “Delicious with chips and dip” Casey: “It would be a good winter wine. Surprisingly smooth!”
I enjoyed this 5 dollar bottle of wine with a thin-crust pizza and it was great. The wine was rich, and had a lot of flavor. I could taste the typical hints of cherry that most Michigan wines boast.
Summary: Great job, Leelanau Cellars! I look forward to coming back next year! Rating: 9/10 - Excellent! Price: 5 bucks Winery Information: Leelanau Cellars Leelanau Wine Cellars 12683 E. Tatch Rd (County Rd. 626) Omena, MI 49674 (231) 386-5201
?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?
How pretty is this? Not only pretty pink but tasty also.
A Thermomix recently found it's way to my kitchen. A little snippet on David Lebovitz and I was off googling Thermomix. A couple of emails, a phone call and suddenly Eva was demonstrating and cooking us lunch on the Thermomix machine.
The Thermomix replaces a myriad of kitchen appliances which is perfect for those of us who have downsized to an apartment with a smaller kitchen and less cupboard space.
You can read all about my new best friend over at the Thermomix site. I'd rather talk about the wonderful Blood Orange Sorbet I made today. This is how quick and easy it is to make sorbet in a Thermomix.
1. Place sugar in bowl and mill for 10 seconds on speed 9 2. Add the fruit followed by 1 tray of ice and egg white. Slowly turn speed dial to 10. 3. Add the remaining ice after 20 seconds and continue on speed 10 for 40 seconds. 4. Serve immediately or place in freezer until ready to serve.
If you haven't tried blood orange you must. The taste is very different to a conventional orange.
My previous sorbet recipe made the conventional way can be found here.
I?ve just spent a few hours researching some wines Susan and I are tasting next week. Well, attempting to research would more appropriately describe this exercise in frustration. I?m still astonished how many winery websites are hard to find, poorly laid out, and then give little or no information. Sometimes I dig through page after page after page and finally discover a two-line tasting note ? how exciting.
To all you wineries, if you think this amount of information will have wines flying off the shelves, think again. First of all, by the time most consumers are looking up a wine on the Internet they?ve already tasted it, so they?re after more detail than ?black cherries and leather.? And could you include just a few words on your different vintages? Your 2001 tasting notes are getting a little dated. Besides, I?m sure your 2006 will taste different ? different weather, different harvest conditions, different wine.
How about a little technical information? French Oak or American Oak for example. A few lines covering pH, harvest dates, Brix at harvest, and residual sugar would be nice. Wine geeks will love you and talk up your wines ? free promotion.
I?d also think you would have your labels available for download ? after all, your design person?s already done the graphics in digital format, so just get a copy. Buyers could then print the label and take it to their favorite store as a reminder of what they?re looking for. Wine reviewers would be able add a label to their review or blog ? more free promotion. People could share copies with their friends and family: look at this great wine I just found. Even more free promotion.
People viewing your site aren?t usually there to read all about the owners and how wonderful they are ? at least not at first. Surprise ? top of most people?s hit list are the wines themselves. What grape varieties? What quantities in your Bordeaux style blend? Can we have a little story on the style of wines you are trying to produce? Who is the winemaker and what?s their philosophy, experience, and technique. What does your winery look like ? a picture or two might be nice especially for the folks buying your wine who live across the country.
Oh, and some way of getting a hold of you would be nice ? an email address or phone number would be cool. How can you except to answer questions ? like ?where do I buy your wines?? Or maybe you just like seeing your wines sitting in the warehouse.
None of this actually takes that much effort. Really, it doesn?t. All you need to do is spend a little time and money on your website to make it stand out among the rest. If you want to see what I mean, here are links to a couple of websites that get it right.
Arrow Leaf Cellars in BC?s Okanagan has a site that?s easy to negotiate and includes a contact list, newsletter, pictures of the vineyard, and a great tech sheet. There?s even info on screw caps with a link to the New Zealand Screwcap Wine Seal Initiative ? just in case you haven?t been converted yet.
Down under, Peter Lehmann Wines has another fantastic site ? history, descriptions of the area, info about the winemakers and the wines. After spending time on the site, you want to buy rush out to the store and buy a bottle or two.
And to the winery in Australia who will not put info on their web site because it is too ?techie,? it?s time to get with the Digital Age. You say you?d rather have people come to the cellar door to get info than surf the Net. Yeah, right. I?ll just hop on a plane from Canada right away. Lots of luck selling wines in our local market and no reviews from this quarter. SUSAN'S NOTE:
I confess, I have a severe love/hate relationship with the web. I admire Frank?s ability to search through layers and layers until he comes up with some nugget of information, but I certainly don?t share it. No results after a couple of Google searches and I?m on to something else. And sites that give me no contact information put me into orbit ? Frank usually doesn?t even bother telling me about them any more because then he has to listen to my usually loud, always colourful verbal tirades.
However, one interesting thing did come out of his visit to the ?We don?t believe in an Internet presence? Aussie site. Our debate on whether the owner was simply stupid or was being blatantly arrogant was lively, thoroughly entertaining, and will certainly keep them at the top of our ?Do Not Visit or Buy From? list for a long, long time. FYI: arrogant won hands down.
Note: Photos show the Arrow Leaf Cellars' vineyards and porch area. Wine bottles show Arrow Leaf's Zweigelt and Peter Lehmann's Semillon. Enjoy.
Two weeks ago a team of American researchers promised what the New York Times story called "guilt-free gluttony" through resveratrol, a component found in red wine.
Now, in a scientific detente, French researchers are doing them one better: cardiovascular-improving sloth. To wit:
"Resveratrol makes you look like a trained athlete without the training," said Dr. Johan Auwerx of the Institute of Genetics and Molecular and Cellular Biology in Illkirch, France who led the study. [Read full story]
This is going to be serious competition for the ab toning belt.
We all know that red wine can cause pinot envy. So only four deadly sins to go! What will resveratrol create next? Humble pride? Gentle anger? Generous greed? Platonic lust?!?
Related: "Lose weight on a red wine diet"--with video of lab mice! [Daily Telegraph]
Dulka is one of the most famous wine producing families in the town of Sremski Karlovci, near Novi Sad in Vojvodina. They produce wine since 1920 and have won a handful of awards at the Novi Sad agricultural fair throughout the years. Apart from producing wine, this familiy also produces bermet and brandies of highest qualities.
They have just recently started growing Cabernet Sauvignon, and 2005 is their second vintage. However, this wine is quite rich in both aroma and taste, much richer and deeper than other pure Cabernets around. The color is dark ruby red, the nose rich, so reminiscent of forests and the flavours are those of forest fruit and chocolate. It’s a good wine, can be enjoyed on it’s own.
This cool combo of fine wines and classic jazz is one of Toronto?s premier events. Energy Savings Group Wine, Whisky & All That Jazz is set for Wed., June 20 at the Liberty Grand. Recapture the golden age of jazz...
At a recent tasting of South African Great Whites I was really excited by the wines I tried.
In the past I have sometimes been disappointed that in general the wines could seem out of balance, either too acidic or flabby, the fruit almost a cariacature of itself and even in the worst cases just dirty.
These wines however showed exuberant fruit, great balance of refreshing acidity with richness and depth and really distinctive character. I thought they showed very well and certainly will lead me to the South African shelves when I want good value white.
My favourites from each section as follows, full tasting notes seem to a bit of a dream at the moment but one day I hope to get them all up!
Jan Daneel Chenin Blanc 2005 Napier: Very simple but stylish label would have great shelf presence. Pretty, sunny apricot nose. The broad oak at the front palate is a touch too heavy but underneath is gorgeous fruit. Well-rounded, almost heavy, weight in the middle with enough crisp acidity to take you back for another sip. The fruit pushes right through to the end and lingers for ages. Lovely. 17 Stockist -Jeroboams £15
Tokara Sauvignon Blanc 2005 Stellenbosch: Fresh, flower petals delicacy on nose followed by vibrant, exciting fruit on the palate. Well-handled oak comes pouring through on its tail but is integrated and adds complexity. Balanced and fine with a crisp, juicy finish. 18 Stockist - Wimbledon Wine Cellars £17.99
Other very good Sauvignon Blancs - Quoin Rock 2005 Stellenbosch £9.49 Andrew Chapman Wines; Cape Point Vineyards 2005 Cape Point £14 Jeroboams; Neil Ellis Groenekloof 2005 Stellenbosch £9.99 Christopher Piper Wines, Villeneuve Wines, SA Wines Online
Jordan Nine Yards Chardonnay 2005 Stellenbosch: Up front fruit balanced with a sure and light touch. Fine and nutty with integrated oak tannins backing it up. Silky mouth feel kept frech with tangy acidity. 17 Stockist Laytons; SA Wines Online £17.25
Other recommended chardonnays - Glen Carlou Quartz Stone Chardonnay 2005 Paarl £11.99-12.49 Oddbins, Christopher Piper, SA Wines Online, Genesis Wines; Quoin Rock Chardonnay 2002 sent by mistake but very high scoring, see previous info for stockist leads.
Fairview Viognier 2006 Paarl :Very aromatic nose but avoids parody. Crystallised fruit, nice levels of acidity. Not just floral but lively and fresh. 17 Stockists Harrods; Noel Young Wines; Valvona & Crolla £9.95
Also very good was the Bellingham Maverick Viognier 2005 Wellington £8.49 Majestic, SA Wines Online.
I recommend the Villiera Inspiration 2006 Stellenbosch £9.99 Tesco This desert wine has an unctuous, lovely texture, a nose of marmalade ice cream, very fresh and fine. Rich and great value.
The New Facility, open to the public--NOW! This Fantastic New Facility is Designed Exclusively for the Creation of Napa Valley Cabernet Sauvignon; Featured at the Oakville Tasting Room are Vertical Tastings and New Offerings for all Guests. <
Tecnorati
Up until this review I had not tried any Clonakilla wines, however now I think it is fair to say that if you live in NSW and are feeling a bit parochial, but not in the mood for something from the Hunter, then the Clonakilla Hilltops Shiraz 2007 will be a safe bet.
Class occurs 10/19/2008, 11:30-01:00 pm 
Dulka is one of the most famous wine producing families in the town of Sremski Karlovci, near Novi Sad in Vojvodina. They produce wine since 1920 and have won a handful of awards at the Novi Sad agricultural fair throughout the years. Apart from producing wine, this familiy also produces 