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| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
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[10/24/2008, 07:34]
Sottosopra | |  Is it just me, or are we smack-dab in the middle of topsy-turvy times? I gotta tell you, it?s exciting, exhilarating and a jolt of terrificante in my espresso. Really a great time to be engaged in whatever it is that takes you to the top, fires you up, makes you feel the breeze in your face, the cold, biting wind and the last of the setting sun as we head away from summer. And with all this excitement there?s this slightly disorienting facet that has one looking to recalibrate and check for balance. Not.
 Like our social and political circuses that surround us, so the world of wine, and Italy, really seem to be in sync with this slightly out of register skew to things. Is this merely lucid dreaming or are the bathing beauties of Tuscany and Alto-Adige and Campania really vying for our attention? Or are they merely engaged in some kind of commercial cat-fight for our hearts and dollars? Happiness is a warm warehouse.
Sitting around some of the smaller corporate campfires lately, discussions have been had about the state of the wine business, and there seems to be a confluenza of notions and trends. I heard from a gent tonight who was the domestic head of an online service that finds buyers for rare and valuable wine. They were cutting his department and he was handed a pink slip. Eighteen months ago, that would have been unthinkable. Less than a month ago the delivery company DHL announced they would no longer be shipping wine domestically. So this little ray of hope, to the folks who think the three tier system is obsolete, is dimming. Money is tight, things get downsized.
 In the world in which I live, there isn?t a day that doesn?t go by that I don?t get a note or three from some Italian wine company wanting to get onto the Ark. The smaller companies don?t have the capital, the ability to pay their bills. Everybody is trying to fit their animals on our ship. We are desirable, like this is some kind of beauty pageant. Hey folks, winter is coming, time to put the swimsuits in the drawer. Pass the grappa and cuddle up on a couch somewhere and find something to do. Not the time to plant tomatoes.
There?s something to be said about traveling the road with a camera and a bag of wine. It?s quite the spectacle. Today San Antonio, tomorrow Austin, the next day Dallas, then on to El Paso, McAllen and back to Longview. The Big Amarone Circus is coming to town with the killer B?s, Barolo, Barbaresco and Brunello. An exhibition of rarities so rare the Italian restaurateur doesn't even know about it. And the whole time the ringmaster?s friend, the ace photographer, is snapping away at the parade of models in their finest swimwear.
Will no one tell these bathing beauties, vying for the attention of the Maggiordomo, that Persephone is on the horizon, heralding the approach of the cold winds and winter? After all, they shoot the messenger in an upside-down world, don?t they?
 Say cheese?
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[11/04/2008, 12:35]
Muddy Water James Hardwick Riesling 2006 | |  Waipara, New Zealand. 12.5% alcohol. Screwcap.
I've tried this wine a few times now (1st, 2nd) and on each occasion I've been impressed. Weightier and more textured than the Germanic archetype, tonight it smelt of flint, toffee apple and something faintly herbal and grassy. There is notable sweetness which is married with intensity and focused acidity. It's hard not to find something pleasingly crystalline and stony about this.
technorati tags: wine | | WorldWine Tags: wine, | | | |
[04/28/2007, 16:15]
Wine, Whisky & All That Jazz | | | 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... | | | |
[11/05/2008, 05:00]
Duval-Leroy Brut Champagne Paris Label NV (Wine Spectator) | | | Rich and biscuity, with a fine mousse and a firm beam of acidity for support. This sets the stage for the peach, vanilla and warm spice notes. There's lovely harmony and finesse, with a lingering finish. Drink now through 2010. 10,000 cases made. | | | |
[10/19/2008, 07:02]
The Home Team | |  In keeping with my earlier post, The Joy of Selling, once I returned home there was a little surprise waiting for me. The dreaded semi-annual management meeting, a two day affair, with speakers, workshops, wining and dining ( that?s what we do) and some looking back or forward in this channel of the wine business we have found ourselves nestled within.
I read on the occasional blog about how misdirected the wholesale/distribution channel is. And there are many things that need addressing. But we are not evil people; in fact most of the folks I work around and with are good family people. Sure we might not all share the same political persuasion and we may look differently at the horizon of the wine future. But we are all in the boat together and we are rowing like hell to make a difference for our industry and our families. We are not the problem; perhaps those who look, from the outside in, do not know of our camaraderie or our devotion to this business. I am always humbled and impressed when I spend a day or two, sequestered with my peers. No, we definitely are not the problem. So let the whiners and the naysayers say whatever they like, we aren?t going away. In fact, we?re stronger than any dirt the toxic blogger or two can throw in our direction.
 If it sounds like I'm drawing a line in the sand with the direct marketers, I?m not. Let them try to dismantle the last 75 years of this industry. And if they can build a better framework, so be it. But as a past president of India, Radhakrishnan, once said, it is easier to destroy than to create. Much easier to talk about how corrupt and outdated the wine industry is rather than pitch in an actually do the heavy lifting of raising the tide for all boats.
 There are reports and studies that postulate how important this industry is. I don?t need to read every one of them. All I need to do is look in the eyes of my colleagues to know this is a vital and necessary business for now.
 Over those two days last week, we took a break from meeting and piled into two buses, 79 of us. Our group represents the state management for a large wholesaler here in Texas. With about 2,700 employees, our mission is to provide leadership and direction, along with making money and building brands. And while there are plenty of essential employees up and down the org-chart, we are tasked with steering the ship. It?s a big ship, one in which on any given day, over 150,000 cases of product are being delivered. That?s about 1,200 40-foot containers. Amazon can?t handle that, nor can USPS, FedEx, UPS, DHL or any number of delivery companies. Physically improbable.
 Our buses took us to the Milestone/Viking center, where we were broken into 9 groups (8-9 people per group) for an ?Iron Chef? burger cook-off. We had a set time to assemble a burger. There were three essential segments of this contest; 1) the idea of the burger, what it was conceptually, 2) Selling it to the judge (the pitch), and 3) what it tasted like. Our group, made up of folks from their late 20?s to their late 60?s, got together and we moved pretty fast through the concept of the burger. Assembling it, along with eighth other groups, took a good deal of teamwork and co-ordination, along with making sure we didn?t ?overwork? the idea of the burger. It all flowed pretty well. Meanwhile the other teams were brainstorming and trying to come up with their idea of the perfect burger.
 Hey, it could have been anything, but the burger was the fulcrum upon which the teams directed their attention. The idea was to transfer some of that energy, in the days to come, with other projects and working outside of our normal groups.
 Through the process I snapped shots of the other teams, people I have known, some for as long as 25 or more years. People I admire, but because we are all so darn busy and directed in our tasks, we seldom get the opportunity to hang out and do these kinds of exercises. Remember there are 2,700 people whom we usually are directing out attentions to.
 I know this sounds real Pollyanna and I am sorry, I cant help it, but I was really stoked about getting to be involved in an exercise in which when it was all said and done we sat down and ate what we dreamt up along with a glass of wine or a nice pale ale.
 Folks seemed to really light up over this event, lots of laughing and great, great memories.
 The next day, we went back to the conference room and continued with our workshops and discussions, back to business. But as if to put icing on the cake, we took a short break to recognize one of our peers who was turning 70 that day.
 As the cake rolled up and we all sang ?Happy Birthday? to him, I saw a colleague who was not only surprised but also very pleased that we not only celebrated his birthday, but a birthday, that in many industries the person would already have been retired and celebrating it quietly. Not so in the wine and spirits business. No, we?re a spirited bunch and we need all hands on deck, from 24 to 70 and counting. That bodes well for some of us other silverbacks in the pack, who just want to swing from the trees and make a little difference in the world we have found ourselves in.
 So, folks looking on the outside in want to call what we do, and who we are, wicked? I call it the home team, and am very proud to be on it.
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[10/16/2008, 20:34]
Paso Robles Harvest Wine Weekend Begins Tomorrow | | Harvest Wine Weekend:
The celebration of the season starts tomorrow...
Begining Friday, October 17 Paso Robles Wine Country will kick off three days of celebration in recognition of the most important time of year - Harvest! Have you made your plans to attend a wine maker dinner, open house, grape stomp, seminar, or any other unique opportunity during Harvest Wine Weekend? Click here to learn more about what activities are available to you this Harvest Wine Weekend. Or use the clickable buttons to the left for more information. It's not too late to get involved. New this year:
Harvest your own wine country experience by bringing along a camera. Paso Robles Wine Country invites you to photo document your Harvest Wine Weekend experience and share them with your fellow wine enthusiasts. Simply attend one or more of the over 150 events during Harvest Wine Weekend and send us your photos. The Paso Robles Wine Country Alliance will post them after the event weekend. Three lucky entrants will win tickets to the annual Paso Robles Wine Festival in May 2009. Look for the entry tool on pasowine.com beginning Sunday, October 19. Paso Robles, CA?October 16, 2008 | | | |
[01/10/2008, 00:52]
The "New " Cru | | The Cru has a new home - you can visit it by clicking on the link below:
www.thecru.co.zaI hope you enjoy the new look and feel - cause that's all it is really - the ethos and style of The Cru commentary will remain the same! So from now on I'll see you over at the new site - oh and one more thing - could I ask you to do the following once you get there: - Subscribe to the new Feed
- Change all existing links to The Cru on your sites to www.thecru.co.za
- Bookmark the new site!
Great stuff! Thanks and enjoy everyone - now let me go and find some champagne!! Cru Master
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[10/29/2008, 08:08]
The Corpse Reviver #2 Cocktail | | Next up for Halloween Week here at BWR, a creepy cocktail... Given the sobriquet "Corpse Reviver", I'd suggest this as a fun apéritif for your Halloween party this year.
 While looking around for more information on cocktails, I stumbled upon the excellent blog Oh Gosh! written by Jay in England. Since I lean more towards the classics I liked the sound of the Corpse Reviver #2 from the 1930 edition of The Savoy Cocktail Book by Harry Craddock.
The drink is equal parts gin, Lillet Blanc, Cointreau, and lemon juice (fresh squeezed only, please), with just a dash of pastis, absinthe, or other anise-flavored liqueur. Shake with ice and strain into a cocktail glass, garnish with a cherry if desired. It's meant as a restorative breakfast beverage, but in my opinion is much better as a refreshing afternoon cocktail. I'm just not a fan of drinking before the mail arrives. The flavors balance out well with each other, and the touch of pastis adds a sophisticated element to the drink.
Keep this in mind for next summer as a good "grown up lemonade", which reminds me of something my friend Paul and I used to make back in our novice drinking days. We'd combine generic artificial lemonade, 7-up, and vodka. We called it Limonov Sevenupski and in retrospect it was syrupy sweet, but that helped cover up the flavor of the sometimes prison-grade vodka used. (There was one called McPherson's or something that was made in Missouri and sold for about $15 a gallon.)
On a similar note, my high school physics teacher had a previous career as a C-130 pilot for the Navy. He used to fly supply missions to Antarctic science stations, and he taught us about a cocktail enjoyed down there that he called Absolute Zero. The recipe involved stealing pure grain alcohol from the lab and adding crystallized orange juice concentrate to make the Devil's own screwdriver. As he told the group of 11th graders, "You could get drunk off the fumes alone." | | | |
[11/25/2006, 07:54]
What is Corked Wine? | | 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
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[11/06/2008, 02:19]
Making Mourvèdre—Day 2 (Wine Spectator) | | | 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. | | | |
[04/15/2008, 15:29]
Treana Red 2004 | | | Treana Red 2004 $36.99 Wine Label says: Treana Winery is located in Paso Robles, at the center of California’s Central Coast. Having spent more than two decades developing vineyards in and around Paso Robles, the Treana Red blend reprewsnet grape varieties best suited to the region’s unique calcareous soils and distinctive climate. The Treana vineyards are [...] | | | |
[08/29/2008, 03:21]
Focus on Spain's Regional Varieties: Serious Verdejo from Rueda D.O. in The Export Markets | |  It seems appropriate that the mythical figure of the phoenix should enter my imagination when searching for metaphors that could describe the variable fortunes of Verdejo throughout Spain's history. Wine production in general suffered during particularly crippling plague outbreaks, the Moorish Invasions, Reconquista, Wars of Succession and more recently under Franco, among several other trials. Not unlike the development and refinement of viticulture in Burgundy and the Rheingau, however, Verdejo cultivation in the Iberian Peninsula has distinct monastic roots. This is not by coincidence either, as the Castillian countryside, including the more important towns such as Segovia, Ávila and Valladolid gave Europe culturally transcendent figures such as Sts. Juan of the Cross and Teresa of Ávila.
Famous saints aside, the Sanz family has been involved extensively since the revitalization initiated in the region since the 1970?s and 1980?s, along the likes of larger houses such as Marqués de Riscal. Rueda wines, having achieved D.O. status around that time, in 1980, allow for Verdejo to be blended with other local and international white varietals. Sanz produces another (orange label) Con Class Rueda, which represents this type of blend, though I personally find the 100% Verdejo much more exciting and interesting.
I?m quite thrilled that consumers in export markets are now able to find stand-alone bottles of Castillian Verdejo from resurgent Spanish D.O.?s such as Rueda. Along with the producers? adoption of a more updated, state-of-the-art approach towards regional varieties that the Spanish Institute for Foreign Trade (ICEX) people are striving to convey to foreign markets, I find it altogether more noteworthy to see the producers? attitudes themselves skewing towards their own tastes when it comes to the fork in the road that producing for said markets represents. The producer wonders: "What balance do we strike between what we believe regional, indigenous varieties such as Verdejo can achieve, and what North Americans or say, the Chinese and Japanese markets prefer in terms of taste and style?"
Argentines like myself are keenly aware of these issues, particularly when contemplating our neighbors from across the mountain range. The progressive viticultural methodologies and embrace of technology in and of themselves are assets that ultimately yield no rewards if utilized to please foreign sensibilities only. Heavy investment and updated production methods, in this case, however, have done well by Rueda producers?really well in fact. Wines like my pick for this week?s recommendation strike the balance needed to please all palates as well as embody the regional pride that has become a winning formula for many Italian and Portuguese producers (Vinho Regional and IGT appellation schemes, respectively). These artisan producers craft impressive wines where the regional varieties play center-stage roles, and more importantly, in which the style of the wine?s expression is crisp, delicious and sincere?pleasing to local and open-minded foreign palates alike.
My notes follow for the 2006 Con Class Verdejo Rueda D.O. by Sitios de Bodega:
This fine Rueda shows through as a clear lemon hue in the glass. The nose is pronounced and clean, staying true to the nature of this aromatic varietal, with green treefruit (green apple and pear), lively citrus, fresh grass, slight minerality, spice and floral hints. Don?t be fooled by the nose, this wine is from Castille and not Marlborough. Bearing in mind its aromatic profile, though, I?m not at all surprised that wines like this Verdejo are often blended with Sauvignon Blanc. Palate-wise, this one packs a serious amount of flavor into a pale, unassuming little transparent lemon appearance, with thick glycerin and ripe green apple slashed through with intense, lime-citrus acidity. The perfumey floral and grassy fumes here are not to be taken lightly, as they mimic an Altoids-like strength and shoot up behind the nasal passages and subsequently haunt the afterbreath. The lovely finish sticks around quite a bit, with added minerality, warm spice and a grassy angle of pear-green apple flavors lingering in the afterbreath. My last impression that I?d like to convey would be to think twice before pairing this beautiful, personality-packed Verdejo with a crab dish or some other white meat that doesn?t intrinsically hold up much in the way of concentrated flavor.
This wine's U.S. importer is Eric Solomon/European Cellars Selection. It is distributed by Polaner Selections in the Northeast. | | | |
[10/29/2008, 09:35]
good stuff | | Emperador 06 tempranaillo
ABV %13.5
Ribera del Guadiana D.O.
$18
This stuff is pretty concentrated for tempranillo but not in a bad way at all, its also quite tanic, I get a bit of cherry and Licorice but the label says black berry, I think its full of shit, its not very acidic but it has enough to be food friendly, I don't think it has to long of an age potential maybe 5 years,
I do really like this wine though it is made for a new world flavor but still has some back bone, as far a a sipper I think its great, and as far as a serious wine I think it has merit. | | | |
[10/07/2008, 04:50]
Sandalford Reserve Cabernet Sauvignon 2005 | | |  For some reason it has taken me around three years to even try a Cabernet based wine from Margaret River. I will atone for my sins and swiftly include several of these wines in my cellar, starting with the Sandalford Reserve Cabernet Sauvignon 2005.
Sweet blackcurrant and blackberry aromas draw you into glass, on the front palate it’s all juicy, velvety and mouthfilling followed by a long and drying finish with plenty of chalky tannin and a little oak. The finish is a touch warming, a trait I have noticed with other Margaret River Cabernets and feel is best described as a dash of white pepper. Overall a very good package, enjoyable now (after a serious decant) however should be much better after some time in the cellar. Score: 92/100
Price: $28
Closure: Screwcap
Alcohol: 14.5%
Other Opinions: Sandalford, The Wine Front
Would I buy this wine again?
Yes, I feel the wine is priced reasonably.  | | | |
[06/20/2007, 22:05]
All Canadian, All the Time | | | Over May 13th, 14th and 15th 2007, thirty wine writers, sommeliers, and industry professionals from across Canada and the U.S. met in Windsor, Ontario to judge the 27th annual All Canadian Wine Championships. More than 850 wines were submitted from... | | | |
[05/12/2008, 17:55]
Interview with Ed Lehrman of Vine Connections: Second Installment | | 
*What an unusual mix in terms of the international producers you represent?why Argentina, New Zealand and Japan?
- Not really if you consider that Argentina and Japan (Ginjo sake), and to some extent New Zealand, share the same common elements?there are great wines and sake being produced by highly talented winemakers and tojis (master brewers), and they are not getting recognized yet. The quality is already in the bottle?so why should these sell less or get less respect than wine from more obvious regions? We always say that we are really a ?national education company? since we usually explain more than we sell. Our job is to get people to taste these wines and premium sake, and the stuff inside the bottles takes care of the rest. At the heart of this idea is also the notion that in the end, it?s the people you work with who make the difference between mediocre and ?wow!?. We have been lucky, fortunate, and smart (maybe a little of each) to meet and represent some of the top talent in these regions:
Susana Balbo?Crios de Susana Balbo, Susana Balbo signature wines, Nosotros (with Pedro below)
Pedro Marchevsky ? BenMarco
Pepe Galante & Mariano di Paola ? mapema
Luis Reginato ? Luca, Tikal, La Posta
Roberto de la Mota - Mendel
Jose & Pepe Reginato ? Reginato sparkling wines
Guy Davis ? Davis Family Vineyards (Russian River, CA) and Gusto (NZ SB)
13 Master Brewers from all over Japan?each as talented as anyone we have met.
*As someone who deals so closely with Argentine producers, what types of obstacles, limitations and concerns have any of them expressed to you in terms of being able to export and promote their products abroad?
- Well, I want to stay out of trouble here since I travel to Argentina a lot, but let me just say that the Argentine government has historically been more of a hindrance than a help for wine exports. As an example, and hard to believe, they actually tax EXPORTS! Perhaps the bigger obstacle for Argentine wineries is that the economic and political situation is relatively unstable, and when you are in an industry that measures commitment and success over a decade or longer due to capital investment requirements, it is hard to deal with a system that usually looks out only 2-3 years at a time.
*In your eyes, what sets apart these Argentine producers you represent? What do their wines bring to the table of American wine consumers that large-yield, often conglomerate-backed wines simply cannot?
- I alluded to this a bit above when talking about who we represent and why. I think there are three main things that set our producers apart:
1) Our wineries are owned by and have Argentine winemakers who have lived in this unique climate and region for their entire lives. For us, that means that the wines that they make TASTE like Argentine wines, not like some random wine from somewhere in the world. And as talented as some of the flying/foreign winemakers are who are working in Mendoza, I have yet to taste a wine from them that thrills me the way our producers? wines do at the dinner table. And I taste everything from down there.
2) As good as they already are, they are still always trying to learn how to improve their wines, and in today?s wine world, that?s the only way you stay on top. It shows.
3) Obsessive attention to detail seems like an abused phrase, but in winemaking it is crucial and not as common as you would think. Our winemakers are also our close friends and in Argentina that is taken pretty seriously. They make sure that every step is done with the utmost care because they would never want to look their friends in the eye and say, ?uhh..I?m sorry but this wine is just ok because we weren?t really paying close attention when we made it.? Large wineries may be able to solve #1 above, but #2 and #3 are far harder to come by, and that?s probably as true in the US as it is in Argentina.
*Looking ahead?are there any regions Vine Connections is looking to expand its portfolio toward, and why?
- We made a strategic decision a few years ago that we would remain specialists in Argentine wine and Japanese sake. Some importers have gone in the opposite direction and are happy to sell one of everything from anywhere, but we?re just not built that way as people. We started as leaders in both of these categories and we feel the only way to stay out in front is to specialize. That?s why we spend almost a month per year in Mendoza and visit Japan for at least 2 weeks every year. It?s our own ?attention to detail? mantra, and we try to stick to it so that we can look our customers in they eye and say every time, ?This is really great Argentine wine and Ginjo sake?. Every time.
- Fortunately, we won?t be bored since there still plenty of regions and microclimates still left to discover in Argentina.
*Given the nature of the market here in the United States, what advice would you give to consumers who would like be aware of, as well as actually see, a dramatic increase in availability of premium Argentine wines such as those crafted by your producers?
- American consumers have helped their own cause a lot already by being very open to trying wines like Malbec, Bonarda, and Torrontes. I think they will help themselves even further by continuing to experiment with wines at many different prices, not just the ?great values? under $15. Nick and I firmly believe that well-made Argentine wines offer incredible value and over-deliver at all price points. A $12 wine is worth more like $16, and a $30 wine is worth more like $40 when compared to other wine regions of the world. And, of course, you can support quality-focused companies like Vine Connections by paying attention to the importer name or logo (like our compass) that appear on every bottle. As with other wine regions, a good wine importer can be your best friend when you haven?t tried a particular wine yet and would like some assurance that you are going to enjoy it?especially when spending more than $15 or so. | | | |
[10/20/2008, 03:09]
Turkey Flat Rosé 2008 | | |  Released from the shackles of winter we are now free to enjoy a nice chilled glass of Rosé in the sun, and what better way to kick off this season than with the Turkey Flat Rosé 2008.
A hat-trick of strawberries: colour, aroma and flavour, howzat? Crisp and refreshing with some strawberry and raspberry fruit up front, a drying acid backbone and some nice minerality on the finish. I always find it hard to score Rosé wines, however on a warm day in the sunshine I would drink this one over most full bodied red wines, so take the score in that context. Score: 90/100
Price: $19
Closure: Screwcap
Alcohol: 13%
Would I buy this wine again?
Yes, it is reasonably priced.  | | | |
[10/03/2008, 08:45]
After Midnight | | | We are pushing to get all of the Pinot in and destemmed. Chula Vina and Hilltop Ranch have been harvested. Palisades will be tomorrow. Holly, Hummux and I are working the night shift. There’s nothing like being sticky, tired, wet and cold after midnight….  
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