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Editors note: Starting today, we will be highlighting an Iberian wine, or winery, every Friday. It may cover a single one, a project or a winery. We’ll try, in most cases, to choose wines that are widely distributed, but this will not always be possible. Hope you enjoy.
About a year and half ago, I stumbled across a wine website that had a link to an Iberian winery blog. Clicking the link, I was taken to a page with about three posts and no comments enabled. At the time, there were approximately three other winery blogs out there, and I was excited to see another pop up. However, this “blog” didn’t allow comments. Thus, in my world, it wasn’t a blog. Long story short, earlier this month, I made contact with Andrew McCarthy through a friend, and was able to help him with a little Blogspot coding to remedy this problem. Today Castro Martin sits at the 8th place in our sidebar list of Iberian winery blogs, and I’m glad to have them there. I have loved Castro Martin’s wines for quite some time, and today, both Gabriella and I would like to recommend their great Albarino’s from the popular region of Rias Baixas.
Seriously, these are some nice wines: full of body and pure fruit, they are both complex and easy to understand. The Castro Martin Albarino is straightforward pure flesh fruit with some zesty acidity. It is a 2006, and if you noticed, we’re almost to the end of 2008; meaning that for it to have this kind of zestiness is a credit to the winemaker or the grape. I’ve been lectured by winemakers who work with Albariño that contrary to popular thought, it should be aged. In fact, I have yet to do it, but I have a standing invitation with Lusco to taste through some older vintages just to illustrate this exact point. This wine is still alive, full of vivacity, and I trust will last for another year or two.
The second wine we’re suggesting is the A2O, a wine that unfortunately is spelled with a tilde (~) over the 2; thus making brand awareness an issue since no one I know can type it. But that’s beside the point. This wine is full of stuffing and ready to go for a 5 year stay in my cellar, if we can stop ourselves from drinking it all up. Rich and layered flavors supported on a framework of acidity that is strong and yet supple. I want more, and you should too. Check this wine out!!
This family owned winery itself has a history that stretches back well before DO of Rias Baixas existed, and their website claims that they were the first to use stainless steel tanks for their wines. And current winemaker, Angela Martin is responsible for the production of award winning wines, such as the Acio de Ouro (no info) in 2000, for best Albariño. There’s even rumor that in 2001, Andrew McCarthy attended a wine tasting that appeared to have lasted a bit longer than was to be expected, eventually ending in a marriage!
I don’t need to recap the entire history and wine making, because the site (despite its silly pop-up windows and some distracting flash) provides some good information for your to peruse on your own time. Here’s a direct link to avoid the pop-up window.
Complaints? Well I have to say, I hate fake cork. If your going to opt out of the real cork, then please move to screw caps. Fake cork is annoying, ugly and at times, harder to open than the real stuff. Please just get on with it and move to a screwcap if you don’t want the cork. Otherwise, the wines are great and well worth seeking out. Not to mention, please leave a comment on their newly “open to comments” blog, where you can see what is happening in Galicia, Spain.
Women Wine Writers on the Web has an interesting library of links to women's wine newsletters, blogs, books and more. Definitely a recommended stop. To find wines you're reading about at a shop near you, try WineSearcher. This free service will show you which stores have your target wine in stock, along with the price and ordering options. (A paid upgrade provides even more information.) Don't have the time to read wine blogs? But you'd like to stay on top of the hottest wine news? Wine Life Today features the hottest wine blog posts on the internet. Most of the referrals come from other wine bloggers, so when they toast an article, you know it's good stuff, and worth reading. Interestingly, it's always the oddball stuff that wine bloggers enjoy . . . so don't expect to find the usual wine reviews and commentary. Looking to upgrade your wine notes from lined school paper to something a little more . . . elegant and efficient? We recommend CellarTracker. This free online site lets you store your wine purchases, tasting notes, and more. Additional features let you see fellow members' tasting notes. And creator/owner Eric White is very open to feedback and suggestions.
Peel Sessions; Culled from 2 John Peel sessions and a Radio One Rick Show session recorded between 2002-2004. Featuring the line up that record the first 2 classic Nebula albums "To the Center" & "Charged" , these recordings demonstrate why Nebula were regarded as pioneers of the late90's/00's stoner rock scene. Los Angeles based trio **'Nebula'** , comprised of Eddie Glass (Guitar/Vocals), English geezer Tom Davies (Bass/Vocals) & Rob Oswald (Drums). ........It all started when Eddie Glass & Neil Blender were making weird 4 track music ,,Alien Workshops' first video.... Eddie then went on to drum for **'Olivelawn'** ........ later Eddie played lead guitar with **'Fu Manchu'** , writing some of the songs and playing lead guitar on the first three albums.^....... **In 1997 Eddie Glass and Ruben Romano started** Nebula**.......... Guitars, Drums, Moogs, Sitars, psychedelics electric guitars,shredding drums... ***Nebula.*** Tom Davies crossed the Atlantic in the summer of 2004 to join the Nebula ranks.>> ^ the recent addition in early 2007 consists of Rob Oswald, (Karma To Burn/Mondo Generator), Nebula are re-igniting the fires started in '97. Five albums later - one on 'Relapse', two on 'Sub Pop', a couple of EP's on 'Meteor City' and now the long gone 'Mans Ruin' and a long list of records with 'Cargo Sweet Nothing', featured regularly in soundtracks to movies, TV shows. After appearances at ;Sunset Junction' Festivals and numerous tours in Europe, Australia, Japan, South America and many North American tours with the likes of Mudhoney, J Mascis & The Fog and The Hellacopters, Nebula have recently returned from a month long festival tour in Europe and will continue to tour as long as god & man is willing.
The latest edition of Decanter (March) came out this week, and several articles caught my eye. The first was entitled Start Your Own Wine Cellar. As I’m often torn between buying bottles to drink and those I think I may like to keep for a special occasion, I was drawn to the profiles of the 3 different types of people for whom Decanter made recommendations. There was the couple who did not know much about wine, but wanted to learn and had £500 to get them going. At the other extreme was the couple who already drank a lot of good Bordeaux and had £5000 to spend. I found myself drawn to the example in the middle, someone who knows her grape varieties, but would not describe herself as a connoisseur. Decanter put together an interesting cellar at a cost of £1000 for her.
The one question I was left pondering with the suggestions was the distinction between wines for drinking 2008-2010+ and for 2010-2018. Why do a couple of decent Italian reds from 2004 fit in the first category, but a Portuguese 2005 and a Spanish 2003 fit in the second? I know it’s down to how it is made and matured, but how are you expected to know that for the slightly more unusual wines? Labels don’t always given enough information and certainly very few give how long to keep the wine for.
I always peruse the Wines of the Month to see what recommendations I can pick up. These wines are available from stockists in the UK so I feel sorry for foreign readers who may be unable to source them. However I’m always a bit frustrated to read other reviews elsewhere in the magazine and see the dreaded ?N/A? next to them. Although I figure what’s the point in reviewing them if they aren’t available in the UK I have to keep reminding myself how international Decanter is. In this month’s issue 4 of the 9 letters are from non UK readers. I am sure this helps the editorial team keep an international focus which is good for all us readers.
The panel tastings this month are both French, 2005 St Emilions and 2005 cru bourgeois. I was stunned to see a great value 2005 cru bourgeois at £7.35. I must seek it out.
Next month’s edition features Italy and is out, according to the ad in the magazine, on February 6. Oops ? I think they forgot to change the date from last month’s edition as I’m sure they mean March 6th!
Based on Winewaves' internal analysis of final tracking polls, exit polls and ongoing monitoring of election results, we declare that Barack Obama is the next President of the United States. Let's here it for President Obama: Ale To The Chief. (Posted 7:41 p.m. CST).
While others have a lot to lose on making such a projection, we have nothing to lose. Will anyone stop clicking through from a Google search for an obscure wine because they heard Winewaves goofed on an early election projection? Then, there's the fact that Winewaves' founder Jerry Hall studied statistics in graduate school. Not just a pretty face, but Jerry also knows when the chips are up or down. The chips are not up enough for John McCain to pull out a miracle.
While some may want me to remain unbiased, I'm not. Barack Obama is my choice and I'm glad he won tonight. He ran the better campaign and he is unquestionably the more intelligent and in touch candidate.
So, I suggest you have a glass of Avery Brewing Company's special edition "Ale To The Chief" to celebrate. This is a fantastic brew that combines over the top hops with a fullness of fruit flavors that makes for a big beer, a big noise, but very well balanced between the low and high notes.
The appearance of any brew is important, and this one delivers greatness. The color is beautiful, deep amber, copper-orange, with a slight turbidity that suggests it was just brewed. The nose is hoppy, fruity, along the lines of citrus peel, especially orange, and even tilting towards fruit cake. If you're like me, you think fruit cake smells better than it tastes. On the tongue, you get a nice complex interaction between bitter hops and also fruit and caramel. Fruit flavors carry through with the hops all the way to a crisp dry finish.
For an in-depth look at starting up your very own vineyard, check out Vineyard Owner. It's still a work in progress, but it currently sports some nice articles on Disease and Pest Management, and Climate factors.
Rocket Science 2004 Proprietary Red $45 Wine Label says: “Son, your 21 years old. It’s time you learned the art of wine tasting.” “I already know how you taste wine,” replied the sure young man. “This wine has an inky, purple hue with a sensational purity, flavors of a blackberry liqueur with a creme de cassis intensity and [...]
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.
Based at the foot of the Dentelles de Montmirail , its vines rising up the south west facing slopes, the Domaine des Bosquets encompasses 26 hectares at the heart of the appellation of Gigondas. This is one of the wines produced by the Brechet family
Score: 9/10 Price: ?18 Retailer: Somewhere in Marseille
First Press - the UK wine trade’s first fully-interactive Ezine, has just launched featuring an interview with JancisRobinson. First Press has been produced by Nicky Burston of World Wine Agencies. It has a lifestyle look and feel and is easy to download, or email directly to friends. Issue 1 of this new quarterly features wine celebrity interviews and podcasts, up-and-coming news and events and includes a prize draw for tickets to Old Trafford.
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.
Plus, a dentist visit to look forward to; making Champagne the centerpiece, literally; a thief with good taste and bad planning; good news and bad for Michigan wine lovers
The is another of the Wynns ’special’ releases, a policy that I’m all in favour of. This one though is for the restaurant trade only. You need a subscription to The Wine Front to see this part of the post
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.
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.
What does it take to be a pioneer in the wine business? Vision, drive, a great love of wine, and of course, money. Dr. Piya Bhirombhakdi found himself in possession of all of these prerequisites and so in 1989 he fulfilled his dream and started PB Khao Yai Winery.
The Bhirombhakdi family are no strangers to the beverage industry. They founded Thailand's first brewery in 1933 and so it is only fitting that they should also lead the way in wine making. Today the PB Winery produces over one million bottles of wine annually from 130 acres of vineyards.
The ubiquitous Syrah and Chenin Blanc are well represented, but PB's Tempranillo which is not widely planted in Thailand, it is also amazingly good. This Spanish grape seems an obvious choice for the warm climate of these southern latitudes. I expect to see more of it from other producers in the future.
The large area of plantings allows PB to source grapes from a myriad number of micro-climates. This not only gives the fruit a variety of characteristics, it helps to mitigate the chance of disaster. Mildew may pop up in one side of the vineyard, but down the dell and around the corner chances are the vines are safe.
The banana trees that can be seen from the vineyards are the only indication you have that this is not your ordinary grape growing region. One of the first of the "New Latitude Wines" as they refer to themselves in Thailand, PB's vineyards are among the most mature and healthy of those we witnessed.
The entry level of wines go by the charming name of Sawasdee, which means "hello" in Thai. True to their name the wines are welcome and a good place to start. The Pirom line is in the middle, with PB Reserve taking the top position. Chenin Blanc can be found at all three levels, and Shiraz at the top and bottom, but Tempranillo is only used for the Pirom wines.
The winery and vineyards are open for tours and the Great Hornbill Grill is the on site restaurant. We had quite the feast when Piya himself hosted us, but any visitor will enjoy their selection of Thai and Western dishes. In the mood for something simple and familiar? A wood fired pizza and plenty of Singha beer on tap may be just the thing you are looking for.
400 people a day on the weekends come to marvel at this wine estate. Set among the jungle growth of this tropical locale, it is situated less than two hours outside of Bangkok. If you prefer to skip the crowds come out during the week and take in the sights and flavors of Thai wine country. To make tour arrangements or for more information, visit their web site at http://www.khaoyaiwinery.com.
When you start building a cellar and amass any quantity of wine, you're bound to forget some of the bottles you've stashed away. Rediscovering them is like meeting up with an old friend.
So much to talk about, so many memories to rehash.
Last night, when the Chef brought up the Trapiche 2000 Malbec Oak Cask, it was a surprise. I'd forgotten about this bottle, which my friend Rachel gave to me years ago. Why I'd never thought to drink it, I don't know. The wine's not expensive - maybe $7-$10 - but I'm glad I held on to it. The aroma was powerful, with touches of violets, baked goods, cigar and cherries. The flavor itself was ripe with purple, stain-year-teeth fruit and spice. It started out weak in the middle of my mouth, but opened up beautifully and finished long. I'd put this wine up against any mid-priced, big California wine, and at the end of the day I'd have a few more dollars in my pocket.
It's been the case for me that these forgotten bottles tend to resurface at just the right time, for just the right meal, just the right occasion. This one - surprising, but still very promising - came as I'm preparing to make some job changes.
Some people have horoscopes, others magic eight balls. Me, I turn to my cellar. I'm taking this bottle as a good sign.
The secret is out: there?s always something to celebrate in British Columbia, particularly in the regions famed for their wine and food: Vancouver, Whistler, the Okanagan Valley and Vancouver Island. Eat, drink and be merry at ten of the most...
This merry band of merchants, flying the flag for small, artisanal wineries with distinctive, regional wines came to Fulham last week to give both press and public a chance to see what they have to offer.
The lower and upper ends of the wine market are well served by supermarkets and the "establishment" but there is increasing demand for wine between these extremes. The best value for quality of wines with integrity and interest. These merchants are really passionate about their lists and usually have personal relationships built up with the producers so they have fairly extensive knowledge of the vineyards, wineries and vintages.
Some of the listings are inevitably idiosyncratic and not all the wines will be to everyone's taste but these are dedicated people who will help you find treasures you will come back for again and again.
Jim Monks from Decanter Wines is a private collector who started by bringing in pallets for his own cellar, his approach is unashamedly personal (all the wines are aged in his cellar until he feels they are ready to drink and only then offered to the public) and any commercial success is second to his goal of providing himself with the kind of wine he wants to drink. Luckily, his taste seems to be shared and his wines show very well.
Also showing was Nick Dobson a self-proclaimed "niche player" with some outstanding and unusual wines from Switzerland, Austria and Germany. With these countries slowly garnering a following for their wines it is worth knowing where to track down some great examples.
Also well-represented were Amordivino, Italian importers; The Big Red Wine Company showing mainly the Southern Rhone on this occasion; Abbe Arrous whose "Cyrcée, Collioure 2002" was the outstanding wine of the day for me; and Leon Stolarski with a wonderfully diverse selection of regional French wine.
The full list of tasting notes will be put up on this site but have a look at their website and sign up to their free monthly newsletter asdw.org.uk it is always going to be worth finding something a little bit different and a little bit special.
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.
A16 tops the list of the best wine bars in San Francisco. The owner-sommelier Shelley Lindgren?s wine list is focused on Southern Italian varietals. This wine list is an integral part of the A16 experience and what makes it the best of the wine bars in San Francisco.
Andalu on 16th Street is another one of San Francisco?s finest wine bars. They are awesome because they offer small plates with big flavors. This is one of the San Francisco wine bars that has an approachable wine list and offers 35 wines by the glass. The crowd there is mixed and energetic.
Wine bars don?t usually come as good, or as small, as Bacchus on Hyde Street. Bacchus has knowledgeable bartenders that make innovative saké cocktails and they pour over 50 wines that range in price from under $10 a glass to more than $200 a bottle. The signature drink at Bacchus is their sake-version of the mojito.
Cav is one of the wine bars in San Francisco that takes itself extremely seriously. Cav has a well-chosen wine list of over 300 international wines. Some of the wines on the list are offered by a taste, or the glass. The chef has crafted unique takes on lots of dishes and Cav actually offers a cheese course that is served at the proper temperature and is on par with some of the finer restaurants in San Francisco.
Wine bars like Piccolo on Fillmore street handpick the wines on their wine lists. Piccolo is one of the wine bars that choose limited availability and small production wines. They prefer to concentrate on Italian wines. The owner of Piccolo has wonderful antipasti on his menu. There is fierce competition between wine bars to have the most excellent food to accompany their spirits.
Varnish Fine Art is both an art gallery and one of the top wine bars in San Francisco. The atmosphere at Varnish Fine Art is comfortable and it draws a post-work crowd for beer or wine during happy hour. The wine list at Varnish Fine Art is well chosen and features a number of delicious fine wines, as well as soju and saké cocktails.
This is another great wine from the WinEco winery (Podrum Radenkovi?) from Southern Serbia. It is a not-very-dry Chardonnay, without a strong nose, but with an exceptional balance of fruity and barrique aromas. It is easy going, with a full taste, definitely one of the wines to accompany your lighter meals. It’s barrique traces make it a great complement to slightly smoked fish or cheeses, but it’s also great on it’s own.
In general, Chardonnay is particularly suited for the barrique (oak aged) treatment. Chardonnay Barrique develops a pronounced cognac aroma and becomes a truly full-bodied wine - all hints of fruity flavours become very subdued.
Score 9/10 Price: 800 RSD (?10) Retailer: Super Vero
Tecnorati
The one question I was left pondering with the suggestions was the distinction between wines for drinking 2008-2010+ and for 2010-2018. Why do a couple of decent Italian reds from 2004 fit in the first category, but a Portuguese 2005 and a Spanish 2003 fit in the second? I know it’s down to how it is made and matured, but how are you expected to know that for the slightly more unusual wines? Labels don’t always given enough information and certainly very few give how long to keep the wine for.
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.
This is another great wine from the