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I have two real passions that I’ve spent the last few years trying to combine - technology and wine. This post is about technology. My technology passion goes back a long long way (in my life) to Commodore Vic20 to working in a computer software store all through High School to going to MIT for an Electrical Engineering degree. I just love to learn about it and having grown into my skin as somewhat of a geek I feel fine diving in and ripping things apart just to figure out how it works at its most basic level.
Anyway, one thing I’ve seen, particularly in the latest “craze” of social media, is the utter lack on innovation. There is a repetitive iteration (yes, that was on purpose) to sites and technology I see coming out all over tech but particularly in social media websites. People, particularly in wine, are confused as to which site to use, why? Because that are pretty much the same thing. Slight variations, but for the most part the same.
And yet, many of these sites call their releases “innovation”. Blech! Come on. Innovation is disruptive to the status quo. In my mind, disruptive makes things interesting. I’ve gotten involved in a few projects that I found interesting (i.e. I thought could be disruptive) and have tried to counsel these companies on how to highlight their innovations. I’m not going to blather on about them in this post, this is more of a post to highlight what is and isn’t innovation which is pretty simple - if you’ve created something with some defensible intellectual property then you’ve likely got an innovation. That means a NEW WAY of doing things. Not a re-swizzle of old technology.
Unfortunately, far too often folks in Marketing (I guess my current field, technically) walk around touting innovation and what this does is create a high noise floor for real innovation. One very innovative company that I worked with, Cruvee, went through some intensive messaging sessions with me and are going through some re-designs to reinforce that messaging. But why did they have to do that and why did they have to call me and ask for my help? Because the sheer number of “social media” sites that lack innovation in the tiny tiny area of “Wine” made it actually challenging to highlight what they do differently, and believe me, they are taking a very different approach and actually introducing some new concepts. But that seems to be the exception rather than the rule.
I think this is in part due to a diluted engineering discipline called “agile development“, which I’ve written about before. I say “diluted” because the interpretation of the interpretation of the interpretation of the original discipline has made people think that pumping out any old crap and then adding features will eventually allow you to hit the one thing that people need (or somehow early adopters will just start using it for what they need). That is a horrible assumption. That is called “luck” and its no replacement for hard, smart, innovative work. If you know the story of YouTube you might disagree with me. If so, then “good luck”, you’re gonna need it.
If you agree with me then what’s the cure? Easy, proper Product Management - think about what you’re doing, the audience you’re attracting, what their actual problem is, and have a directed effort. What a Product Management discpline is all about is INCREASING YOUR CHANCES OF SUCCESS. You can count on luck, or you can do the work. I guess it depends on how much time you have and how long you can go without a salary.
On the plus side, investors that I know just ask me “who’s got something innovative?” or “what do you think of this company?” and I can keep being employed to separate the wheat from the chaff.
Here is a really fantastic recommendation for those of you who may already enjoy Austrian whites, as this wine has the capacity to detonate or reignite even the faintest bystander?s interest in Grüner Veltliner. If you have had Grüner and did not think much of the variety, I highly recommend giving Hofer?s an honest chance.
The label on this favorite of mine, in the spicy-white category, reflects Austria?s recent experimental appellation system of DAC?s, standing for the Latin, Districtus Austrić Controllatus. Notwithstanding the seemingly imposing, archaic or superficially impressive appellation name (depends how you wish regard it), the crucial element to consider here is that Hofer?s wines are crafted seriously, so enjoying them turns out to be quite effortless. This Grüner sees time in stainless steel and is sourced from their Freiberg site in Weinviertel, one of Austria?s largest and most significant wine producing regions, in the northeast of the country. Should organic wines be of interest to you, Weingut Hofer belongs to Bio Ernte, a group whose producers operate on slightly different, some would argue higher, organic cultivation and production standards than even those dictated by say, the EU.
My notes: Pale, clear and golden. Clean nose with lovely stone fruit, spice, as well as mineral and floral elements. The palate is dry, with fresh, zesty lime acidity and slightly Riesling-like stone fruit, rocky minerality and spicy white pepper. These flavors, particularly the great peach/apricot flavors and white pepper, pervade the aftertaste.
Chateau Petrogasm’s resident beer nut and co-founder, Andrew Stuart, will occasionally be posting reviews of beers both domestic and foreign. We encourage all fans of beer and of Chateau Petrogasm to do the same. A note on the review: Dogfish Head’s 90 Minute I.P.A. has been hailed as perhaps one of the best I.P.A.’s being made in the United States. Brewmaster Sam Caglione is also considered to be one of the most talented and influential Microbrewers working in the beer industry today. I would love to hear feedback on this review, particularly whether or not you find it to be a positive or negative review, and your own thoughts on this beer.
Two new teahouses are now open for business just north of Indianapolis, Serendipity in Carmel and Serenity in Zionsville. Both are operated by Occasions Divine, which is owned by Karin Glass, a gourmet cook who is a regular vendor at the Binford Farmers Market.
Glass operated the Curator?s Café at The Sanctuary in Zionsville from March of this year until mid-August, when Sanctuary owner Nancy Noel decided to contract with Elements owner Dennis Dunn to operate the space. Glass? operation had been quite successful, and she quickly found a newly-vacated space on Main Street to move into. In the meantime, she also found a spot in Carmel, and opened Serendipity there on September 7. After two months of remodeling an old (circa 1868) Zionsville double into a restaurant space, Serenity opened yesterday, November 6. (Talk about a busy few months! She must have some incredibly soothing teas in stock.)
Serendipity and Serenity both are open for lunch, English tea and Sunday brunch. The menus are similar but different ? I plan to try Serenity?s lobster BLT next week (lobster and bacon ? how could that be bad?), and the L. S. Ayres Chicken Velvet Soup at Serendipity eventually. Both locations will offer twelve days of holiday teas featuring traditional Scottish recipes beginning December 6.
I wish I could tell you I'm free of cancer. I wish I wasn't starting more chemo tomorrow. I wish I wasn't afraid of the side effects. I wish I didn't have to see the fear in my children's eyes. I wish I didn't have to hear my son say 'I feel so helpless'. I wish Bryan didn't have to cook dinner 'cos I know he doesn't enjoy cooking. I wish I had an appetite. I wish I didn't have to cancel lunch in Sydney with Fatemeh. I wish I'd been able to swim in the ocean with my sister last week when she visited. I wish I didn't know words like Folfox and Avastin. I wish I didn't know my CEA. I wish I didn't have blood tests every week. I wish I didn't have to press the button in the elevator marked Oncology. I wish I could beat the cancer. I wish I didn't think about my children's future which may not include me. I wish Bryan and I will grow very old together. I wish the will to live was enough to overcome my genetics. I wish I will have the energy to continue blogging. I wish you will understand when I am too sick to reply to your comments and emails. I wish you will understand when I visit your blog and don't leave a comment. I wish one day I could tell you I'm free of cancer.
Thanks to Maryam for helping me find a way to tell you my wishes.
This is a dry, slightly sparkling wine, with a pleasent, rich, complex aroma. A pleasure to sniff and taste, there’s a fruity note and there’s quite an undefined spicy note, definitely requires another bottle of researching . The producer specifies it as a wine “with characteristic Muscat taste and smell carrying combination of spicy tones of incense, cinnamon, basil and fruit tones of pine apple and strawberry”.
Although it does have the muscaty taste it’s a dry wine, but still does go well with desserts such as nutty cakes. Also goes well with lighter meat dishes and on it’s own.
The Ivanovi? winery is a winery with a long tradition, one of those where the younger generation has embraced it’s ancestry recipes and combined it with modern trends. Some of the details are available online. It is located in the ?upa region in southern Serbia.
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 Alińo 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!
‘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.
Almost a hundred of Argentine warehouses will expose your products in the biggest Fair of Wine of Latin America.
This event - Wines and Warehouses 2006 - removes to end for the sixth year in a row. It will be realized in the Fairground Land of La Rural, in Buenos Aires, between the 14th to September 16.
This meeting of the industry of the wine incites the interest not only of the consuming public, but specially of merchants and distributors, places and foreigners who have opportunity to analyze in an alone place the variety of Argentine wines, produced both by big companies and by the warehouses called "boutique".
In the last years the Argentina realized a deep review of your position on the international market of wines and, thanks to the joint effort of the local butlers, the positioning of the mark is fortifying country in the different markets. Provided that your wines expire with all the requirements of quality and being relied on, likewise, by two varietales celebrated, the malbec and the torrontés, the Argentina marks a difference and manages to differ from other countries producers.
Wines and Warehouses 2006 foresees the accomplishment of business Rounds, where the local producers will be able to make concrete economic agreements with buyers of the whole world.
Exhibitors' list:
Alta Vista - Bodegas La Riojana Coop.- Aristides - Lariviere Iturbe - Atilio Avena - Lavaque - Babco - Los Haroldos - Balbo Luigi Bosca - Barale Biurrun - Luis Segundo Correa - Bgas. Kaufman - Lurton - Bodega Altus - Morsella - Bodega NQN - Navarro Correas - Bodegas Borbore - Nesman - Bodegas La Guarda - Norton - Bodegas Lopez - Pcia. de San Juan - Bodegas Mayol - Porvenir de los Andes - Cavas de Santos - PR Argentina - Chacras del Sol - Putruele Hnos. - Chandon - R. J Vińedos - Clos de los Siete - Revista Club del Vino - Club del Vino - Dante Robino - Roca - Crotta - Ruca Malen - Del Fin del Mundo - Saenz Briones - Domingo Hnos - Sua - Don Cristobal - Telteca Winery - EAS - Tempus Alba - EAV - Terrazas de los Andes - El Rosal - Tittareli - Eral Bravo - Toso - Familia Nofal - Trapiche - Fantelli - Trivento - Fecovita - Valentin Bianchi - Finca el Retiro - Vińa El Cerno - Finca Flichman - Vińas del Baron - Finca Las Moras - Vińas del Golf - Fincas Andinas - Vinecol - Flia. Schroeder - Wine 5 - Flia. Zuccardi - Xumek - Freixenet - Honda - Guime - YPF - Humberto Canale
Zak Riles is a songwriter and multi-instrumentalist in the Important band Grails. His creative contributions to the group are immeasurable and can be heard clearly on this self titled debut solo outing. In fact some of the pieces on this solo record have been reinterpreted into Grails favorites. Like his band Grails, Zak Riles solo work is an elaborate mansion built of inspiration but with so much strength and originality that it stands firmly on its own. On these rocky shores come crashing waves of Sandy Bull, Mogolar, Deuter, Popol Vuh and the Ventures while Persian breeze drifts by wafting the melodies of Hossein Alizadeh. Essential listening for followers of Important Records who favor the likes of Grails & James Blackshaw. Info stolen from; Important Records
As you may have noticed, Enotheque has been missing some updates for some time now. At the moment, I'm on the road at a very challenging but rewarding consulting job. The days are long and the nights seem all too short, resting only in brief moments before it's time to attend to the task at hand again.
I'll bring back some good posts with recommendations, interesting regions, values and interviews soon enough. For the time being, enjoy the other subscriptions of your Google Reader, since nobody is ever truly caught up with it anyway.
A recent stopover in LA had me dining with the one and only Dr. Conti. I can safely say that reports of his demise are greatly exaggerated, and that there are still a few jewels left in the cellar. Quite a few. We were joined by the Burghound, always on the scent of the best [...]
Created by Jim Henson, this made-for-tv movie broke new ground. It aired in 1969 on NBC?s Experiment in Television, a one-hour, commercial-free show that ran on Sunday afternoons and featured drama, comedy, and documentaries peppered with such personalities as Frank Langella, Nanette Fabray, Fritz Weaver, Bernadette Peters, Verna Bloom, Frank McHugh, Jack Gilford, Nancy Walker, David Steinberg, Mildred Dunnock, Donald Pleasance, Richard Briers, John Gielgud, George Plimpton, Christopher Plummer and Diana Rigg. Documentaries featured people like Marshall McLuhan, Frederico Fellini, Arthur Penn, Al Capp and the Beatles.
Set aside an hour and watch it....
[07/16/2008, 03:04]
Training Diageo Chile sponsors a program to train waiters and waitresses
This initiative, which comes from Diageo ? one of the most important multinationals in the elaboration and distribution of alcoholic drinks ? will take place in Santiago de Chile. It aims at unemployed young people with limited economic resources, who are trained for free in order to place them in the job market and prepare them for a profession linked to the field of gastronomy
In the year 2007, 17 youths were trained, who are already working in bars, hotels and pubs.
"We take care of finding places for our graduates to practice, and we also work with them. This year 30 people have already registered for the training program. We are focused on professionalizing the Bartender Career so that our graduates have an extra tool to acquire work proficiency in the tourism and entertainment industry. The challenge for the coming years is to get younger people to participate in this initiative, and that it be considered a social program supported by the state,? says Chistophe Beau, commercial manager of Diageo Chile.
The training program, which starts on July 14 and lasts 4 months, enables students to study English and learn about cocktails preparation and serving, customer service and conflict handling, hygiene and food manipulation; and they are specially instructed in the responsible intake of alcohol.
Unlike last year, INCAP Training has prepared a curricular mesh so that students can take courses on enology, drinks preparation and presentation, and techniques on how to handle bottles in a bar. Another difference with respect to last year is that the exigency level in English was raised. The requisites to have access to this training program include: being an unemployed young adult with limited economic resources and have the fourth secondary school year completed.
"This initiative give students the opportunity to improve their quality of life and have better opportunities in the job market,? says Hernán Larraín, commercial manager of INACAP Training.
INACAP, the Technological University of Chile, is a well-known Technical Training Organism (OTEC) that uses the benefits offered by the Chilean State to promote formation programs, with funds that come from 1% deductible from company taxes.
The Chilean Republic has become a main protagonist in the generation of social changes. This is achieved through encouraging the development and acquisition of new knowledge, in order to improve the quality of life.
Keeping a wine bottle sealed is probably the most important factor when it comes to maintaining a good wine.
A cork is essential, as it keeps oxygen out of the wine bottle. If a bottle of wine is not airtight then it may become oxidized and undrinkable
Traditionally, the only corks worth considering were those actually made of cork. Recently, however, many wine experts have recognized that cork may actually cause more problems than it solves.
Cork, due to its malleable nature may have imperfections; these can result in the seal of the bottle not being as airtight as it could be and the wine being spoilt. In an attempt to avoid this problem, modern cork manufacturers may treat the cork with a chemical called TVA. Unfortunately, this chemical can cause the wine to taste and smell a little damp and musty.
Having said this, cork is able to expand to fully fill the neck of the bottle, which therefore, still makes it the preferred option for special wines that need to be stored, over a long period of time.
Plastic corks are becoming increasing popular, of late. One of the main problems associated with traditional corks is that the wine becomes 'corked'. Plastic corks prevent this occurring. Great! I hear you say. However, there can be minor irritations with plastic corks. A plastic cork can sometimes be difficult to extract from the bottle and virtually impossible to fit back into a half drunk bottle.
Another recent development is the widespread use of screw-top bottles. Until recently, this type of seal was used for only the cheapest of wines. Wine producers across the globe are now recognizing the benefits that screw tops provide. This type of seal ensures that wine is kept fresh; there is no chance of the wine becoming 'corked' and the bottle can be easily resealed. In reality, the only reason that screw tops are not more popular is because of the ingrained snobbery associated with this method of sealing a bottle.
No matter which type of cork you choose, it is important that you are able to recognize whether the wine has been properly sealed or not. A useful test is to see whether the top of the cork is level with the top of the bottle; if it isn't, then that particular bottle of wine is probably best avoided.
If a traditional cork breaks when you are removing it - don't panic! Use a corkscrew to attempt to 'dig out' the remaining cork. If this fails, simply push the remains of the cork down into the bottle. Contrary to popular belief, this will not destroy the wine's flavor. You may have to fish out a few bits of cork, but the taste of the wine should remain unaffected. However, you'd be wise to finish the whole bottle, under these circumstances!
When choosing your wine, base your decision on the wine itself and not the type of cork. Resist the temptation to be a cork snob; a screw top bottle may just give you a pleasant surprise
About the author: Ever since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at Good Glug. Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
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.
Tecnorati
Two new teahouses are now open for business just north of Indianapolis, 
This is a dry, slightly sparkling wine, with a pleasent, rich, complex aroma. A pleasure to sniff and taste, there’s a fruity note and there’s quite an undefined spicy note, definitely requires another bottle of researching 
. The producer specifies it as a wine “with characteristic Muscat taste and smell carrying combination of spicy tones of incense, cinnamon, basil and fruit tones of pine apple and strawberry”.
