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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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[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.
REB
Read this article in the following languages:
Français
Spanish | | | |
[07/04/2007, 16:20]
Top 400 hundred summer wines | | As recommended by Jane MacQuitty of The Times, here is an extensive list of summer wines to enjoy all for under £20, or you can try the less than £5 list, under £8 list or under £12 list. So much choice! I love these lists for giving you a goal to achieve over the summer months … so better get started … somewhere in the middle I think with 2006 Divinus de Château Bonnet, Sauvignon Blanc, Bordeaux, André Lurton, France, Sainsbury?s, £9.99. | | | |
[11/14/2008, 09:40]
2004 Night Owl Merlot | |  The other night I invited my brother John over for dinner and the chance to spend a bit of time shooting the breeze, swapping tales, and unwinding at the end of the week. I had a couple of buffalo filet steaks marinating for a few hours in a mixture of Worcestershire sauce, soy sauce, and Angostura bitters. I sliced up a few small blue potatoes and roasted them in butter and garlic, and prepped basic sides of mesclun mix and fresh berries. When John showed up, I threw the meat in the skillet and cooked it to a perfect medium rare. Anything longer and buffalo starts to get damned tough.
 The yellowish blob on top of the steak is a daub of homemade aioli, best described as French garlic mayonnaise. I used olive oil, egg yolks, a lot of garlic, and cayenne pepper to make mine. It solidifies in the refrigerator, but when topped on a hot steak it slowly melts into a lovely sauce. It's a bit different from béarnaise, but definitely gets the job done, and the oil-based topping helps compensate for the fully lean buffalo meat.
For the wine we popped open a bottle of Delicato's now defunct 2004 Night Owl Merlot from Monterey, California. $10, 14.5% abv. Some blackberry and cedar notes, but mostly just a pretty basic California table Merlot. While the wine was not spectacular, the food and conversation were great, and frankly there's nothing wrong with the wine taking a backstage to everything else once in a while. | | | |
[04/12/2007, 18:44]
Wine rip off Britain | | How many times have you bought a wine based on a promotional price? Or bought multiple wines you didn’t really want because of a three for two type offer? We may be all falling for “artificial promotions” that are anything but a good deal. According to a fascinating article in The Guardian, brought to our attention by regular Bottletalker Wine-Scribbler, up to 80% of sales of some wine brands are generated through “half price” offers that are anything but genuine. There are some good quotes in the article from wine industry insiders confirming that what have long been speculated to be dubious “offers” are exactly that and give no real value to the wine drinker at all. Read more for the full story. | | | |
[11/20/2008, 08:10]
The Skeptic's Guide to Biodynamic Wine | | The average wine consumer has no idea what it means for a wine to be organic. And when it comes to Biodynamic wines, most wine drinkers have never even heard of them. But that doesn't matter, because an increasing number of the most sought-after, expensive wines in the world are biodynamically produced, which means that biodynamics is one of the most significant modern trends in global winemaking. The only problem (for those who care) is that biodynamic winemaking involves a maddening, paradoxical mixture of scientifically sound farming practices and utterly ridiculous new-age mysticism. If you want to know just how kooky it can get, you might be interested in a recent feature on biodynamic wine in SF Weekly, which dives into detail on the cow skulls stuffed with oak bark left in a hole; the red deer bladders filled with yarrow flowers buried in compost piles; the proscriptions to burn insects in the vineyards only during certain proper planetary alignment; and the claims that the moon should determine when you put your wine into new barrels. Of course, if you actually believe in biodynamics, you now hate my guts along with Joe Eskenazi, the author of the aforementioned article which is entitled Voodoo on the Vine. Joe's angle on biodynamic winemaking will draw criticism for focusing only on the strangest parts of an elaborate farming and winemaking methodology. His (and my) detractors would be justified in complaining at the sensationalism of a few practices, and a few predilections of the methods inventor, while many, even most biodynamic winemaking principles are the same as good old organic farming. But that is precisely the problem. Most biodynamic farming principles make sense because they are the same as scientifically grounded organic farming (e.g. don't use pesticides; let the sheep take care of the weeds and fertilize the soil; etc.). But then the whole system is undermined by the use of, and rationalization for, special preparations and actions that are not only bizarre in their conception, but explained by the worst kind of pseudo-scientific quasi-religious gobbledygook that you could possible imagine. You can't imagine how angry this makes me. You see, I love biodynamic wine. Some of my favorite wines in the world; some of the best wines I have ever tasted in my life; some of the wineries that seem to consistently make some of the highest quality wines I have ever experienced are produced biodynamically, and I don't believe this is a coincidence. This is what Joe Eskenazi did not include in his article, perhaps because he's not fully immersed in the world of wine. While he rightfully points out, with the appropriate level of cynicism, the fact that some wine producers are moving to make biodynamic wine because they think it will sell better, there are many more producers who have been making wine biodynamically for years, even decades without ever telling anyone about it, least of all the people who buy their wine. These winemakers are some of the smartest, most talented folks in the wine industry. The only reason they would possibly be producing wine biodynamically (which Eskenazi's article points out is much more labor, time, and cost intensive than any other farming method) must be that they believe they make better wine that way. There are two types of people in the world. Those who believe that while science is not perfect, it is the most powerful interpretation that we have found of the world around us, and those who believe that there are better explanations for what we observe in the natural world than science can provide. I am very much a member of the first group. There's a lot we don't know about the world yet, and there are a lot of really interesting interpretations about how things work, but the scientific method produces the most reliable interpretations of what is real and what is true that I know of. I (and pretty much everyone in a first world nation, whether they know it or not) trust my life to that fact nearly every moment of every single day. And that belief I hold is precisely the source of my unending frustration with biodynamic wine. I think it's good stuff. But I know it's not good for the reasons that the people who make it, and the people who tell them how to make it, say it is. The claims of the philosophy that underlies biodynamic wine growing, and the specific explanations for various prescriptions of the farming and winemaking process are just plain wrong. They can be proved wrong, in some cases simply with a calculator, but in all cases by rigorous scientific enquiry. Which is why I keep hoping that someone will come up with Biodynamics Lite™: a kinder, gentler form of biodynamic winemaking that throws out all the bullshit, and sticks to the things that science tells us will actually work. I plan on continuing to drink more and more biodynamic wine, and encourage everyone who loves wine to do so as well. I just hope there is a day when I don't have to roll my eyes a little every time I see the word on a wine label, or bite my fist as a winemaker proudly tells me that the reason I love his wine is due to the fact that he completely avoided the dueling vortices when he mixed his preparation of ground up quartz crystals. Read the full article in SF Weekly. My friend Jack at Fork & Bottle has the most complete list of biodynamic wine producers that I know of. | | | |
[11/15/2008, 06:31]
E-mail Scammers Hit Wine Retailer | | One of the latest e-mail scams going around the Internet appears to be targeted at the wine industry. This scam operates at a slightly more sophisticated level than the now famous Nigerian scam. That scam begins with polite greetings (usually in all capital letters) and ends with with promises to share in a large sum of money if the victim will only help with the transfer of a large sum of money out of [insert country name here]. This latest wine focused scam masquerades as request for a private wine tasting and dinner for a large group from "out of town." Here is the text of the e-mail recently received by a San Francisco wine retailer: I am Bernie James.I want to book for a group of 10 persons arriving from London for the month of November.They will all come in your place as from November 17th,18th, and 19th each for wine tasting and dine .if you are available for my date,send me details about what you offer and pricing. Contact us via berniejames101@yahoo.co.uk Best regards, Bernie James +447045752007 Innocuous enough, no? When the retailer in question wrote back with a quote, this is what they received in response: Hello , Thanks for your reply and assistance so far. Base on trust and confidence, I will make a payment of $2,000.00 to you in advance, this is because I m not sure of what the guests might like to eat and drink as such will cover the cost of their meals, and their transportation arrangement to your place. Moreover, we were able to make an arrangement with a pre-paid car hiring agent who will supply the guests with vehicles and drivers and other logistics prompting and arrangements for the group, which they will be using in going to your place . So in order not to share the credit card information with a third party, I have decided that only one person will have to handle the credit card information.
More so, the prepaid agent is not yet a credit card merchant therefore cannot charge credit cards. On my own side, i would have sent him his money direct. So once you are in receipt of my credit card details,you are required to charge $8,000.00 in your account then deduct $2,000.00 as initial deposit and transfer $6,000.00 to the prepaid car hire agent whose information I will forward to you once this is confirmed. NOTE: That the Agent will be providing cars and drivers, purchase of flight ticket and visa, luggage handling, security and other logistics prompting and travel arrangements,
Confirm this message and provide me with your
(1) YOUR FULL NAME
(2) FULL ADDRESS
(3) PHONE NUMBERS for office record.
All checks and balances shall be done with the group leader on the final day. Get back to me immediately. Regards,
Bernie James
+447045752007 Luckily the retailer in question smelled a rat and stopped communicating with Mr. Bernie James, but he is no doubt busy sending e-mails to other retailers or wineries each day. It goes without saying, but any requests to transfer money should be looked upon with great suspicion and under no circumstances should companies or individuals give out their bank account numbers, routing numbers, or credit card numbers to prospective "customers." Even if they do have UK cell phone numbers instead of Nigerian ones. For more information on how to spot fraudulent e-mails, please see this handy guide provided by Microsoft. | | | |
[02/12/2006, 06:09]
Charles Shaw (Two-buck-chuck) Cabernet | | | When people find out that I enjoy cheap wine enough to devote a website to it, they usually ask me if I have been to Trader Joe’s. My response, until last week, has always been “No, not yet”. Well, I finally caved and took a trip to Detroit, the nearest Trader Joe’s location for me here in Lansing. Ann Arbor might actually be closer, but as an MSU Spartan, I try to stay out of there. 
I’d like to preface this review of Charles Shaw Cabernet with a synopsis of Trader Joe’s. If you have one near you, go there. If not for the wine, then for the thousands of food items that pack the small market. I spent 80 dollars, which sounds like a bit much especially for me. I ended up leaving with 2 cases of wine and enough food for a week. Fresh mozzarella, fresh gnocchi, fresh salsa (notice a pattern?), Guacamole chips, Trader Joe’s Marinara, soups, veggies…. I was in heaven. They have got all kinds of cheeses, breads, meats, micro-brewed beers, and their wine selection was out of this world. What a great store! Trader Joe’s is the exclusive retailer of Charles Shaw Wines, better known to most as “Two-buck Chuck”. In California these wines sell for $1.99, which is just amazing. Here in Michigan, though, the price was $2.99. Did we like it? Was it worth the trip? Hell yes it was! For 3 dollars, I don’t think it could have been any better. The Cabernet was great. At first, I found it to be a little sweet, but looking back, I was actually enjoying the salsa with the wine, which probably wasn’t a great combination. Along with the Cab, I also purchased some of the Shiraz, Merlot, and Chardonnay (reviews coming soon). Congrats to Two-Buck-Chuck and Trader Joe’s for achieving the highest rating available here on Cheap Wine Reviews. Hats off to you! Rating: 10/10
Price: $2.99
Place of Purchase Trader Joe’s | | | |
[09/24/2008, 10:15]
Aglianico: An Italian Name Worth Practicing | | Eric Asimov (nytimes.com) writes: ALL right, class, summer vacation is long gone and school is well under way, but I?m forced to interrupt our curriculum for a quick review session.
Why is this? Because it?s come to my attention that a crucial word in the lexicon of Italian wines has fallen by the wayside.
That word is aglianico, which, just to be clear, is pronounced ah-lee-YAHN-ee-koh, and which is the name of the leading red grape of southern Italy.
Yet the entire category of aglianico wines seems to pass unnoticed by most people, which is a shame because they have so much pleasure to offer.
...
For years, the aglianico torch was largely carried by two producers, Mastroberardino in Campania, best known for its Radici from the Taurasi zone, and Paternoster in Basilicata, which has long made exemplary aglianicos from the volcanic soils of Mount Vulture (pronounced VOOL-too-reh). Now, dozens of producers export their wines to the United States. Sadly, we couldn?t find wines from some of the top producers, like Paternoster, Antonio Caggiano and Galardi, which makes Terra di Lavoro, as close as an aglianico wine comes to cult status.
» Full Story -
Aglianico
Radici Taurasi Riserva DOCG
Tags: melgab, wine, aglianico, campania, italy, south-africa, South Africa | | WorldWine Tags: melgab, wine, aglianico, campania, italy, south-africa, South Africa, | | | |
[10/10/2008, 21:12]
2008 HdR Ask the Wine Maker - I | | Welcome to our video podcast 2008 Hospice Du Rhône Ask the Wine Maker - I - Video Show #45. Click the Image Below to Play the Video: Right Click Here to Download File For our coverage of the 2008 Hospice du Rhône, we decided to put people on the spot. We came up with 5 of today’s Hot Topics, and posed the questions to winemakers, producers, importers, and attendees. No debate, no discussion, just right to the point. So, today, we wanted to know:
What’s you favorite - Cork or Screwcap?
What does “terroir” mean to you? For More Info on the Hospice Du Rhône: www.hospicedurhone.org | | | |
[11/17/2008, 10:00]
Thomas Jefferson and Wine | | 
Thomas Jefferson was a polymath, who, among his other pursuits, was a very impressive and knowledgeable wine expert and enthusiast. If he lived today he would also be called a “wine geek”. Mr Jefferson also happened to be the third President of the United States, principal author of the Declaration of Independence, Founding Father of the United States, Governor of Virginia, first American Minister to France and founder of the University of Virginia in Charlottesville. He promoted the ideals of republicanism in the United States, an ideology that encourages a system of government that emphasizes liberties and rights, and makes the people as a whole sovereign, which underlies the philosophy of democracy. Brian Clark and Ted Burns interview John Hailman, author of the book, “Thomas Jefferson on Wine”. Sponsor- The California Wine Club: www.cawineclub.com Click Below to Play the Show: Download audio file (GR-ENG-USA-2008-11-17.mp3)
| Show #221
(46:47min 33MB) | | | |
[11/16/2008, 14:07]
CASCADE MOUNTAIN WINERY COUEUR DE LION A WONDERFUL LIGHT RED | | 
Friday night we had some company coming. Dominique made a fabulous cheese plate complete with two camemberts - Old Chatham Sheepherding Company and Real Amazing Food Company, and a Sprout Creek Eden, a semi-hard cheese which is wonderful. There were assorted rustic breads - walnut, raisin loaf and traditional sourdough. We decided on Cascade Mountain Winery Coueur De Lion
Cascade Mountain was founded in the spring of 1972 by the Wetmore family who pioneered the production of premium table wines on the eastern side of the Hudson River. Bill, along with his wife Margaret and their three children Charles, Michael and Joan, planted the vineyard in 1972, built the winery in 1977, and opened the restaurant in 1985.
Today, Cascade Mountain is a thriving business which features a full line of award-winning table wines and a highly rated restaurant. Customers come from all over the world to enjoy a few pleasant hours on top of the Berkshire foothills accompanied by some of the best food and wine to be found in the Hudson River Valley.
George Cafiero is the manager now at the winery. He's one of the hardest working guys in the Hudson Valley. He's a ubiqitous presence at farm markets an festivals from the Hudson Valley to the Finger Lakes.
This wine is a light-bodied, beautifully colored red. It's made in the Beaujolais style with soft, rounded berry flavors accented by peppery Cabernet Sauvignon to produce a velvet smooth finish. Great quality for the price. It's $14 per bottle. Great for Thanksgiving.
Congrats to Casecade Mountain Winery. | | | |
[09/12/2007, 20:57]
The Vineyard Owner | | 
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. | | | |
[11/06/2008, 17:10]
This fall, some of the best wine values might be at auction | |  “I guarantee you all these prices will be significantly higher this time next year,” John Kapon, president and auctioneer at Acker, Merrall is reported to have said between bids at an auction last December. The buyers who paid $8,000 for six bottles of the ?61 Dom Perignon and $22,000 of for eight bottles of the ?66 Cristal might be wondering if that was a money-back guarantee.
Prices of all kinds of assets have declined precipitously since last December. Wine appeared somewhat immune as recently as September but evidence is now emerging that prices for collectible wines are entering a correction after many years of strong growth. The Liv-ex 100 Fine Wine Index fell 12.4 percent in October. A close observer of auctions told me yesterday that two recent sales only sold 35 and 43 percent of lots. And some lots are going for well below the low price estimate. At another auction, someone else told me that a case of 1998 Grand Cru Chablis sold for $60. Even though there’s a risk of premature oxidation with that wine, $5 a bottle certainly seems like it’s worth a flier. Such a low selling price indicates that there was no reserve. While many shops may have locked in higher costs, making them unwilling or unable to discount, some specialty shops do broker private collections too and can have faster turnarounds than auction houses. Provenance is always an issue with mature wine, so feel free to ask where the wines came from. But some sellers at auction may be eager to liquidate making the secondary market may be the best place for wine deals this fall. Of course, if the global economic malaise continues into next year or beyond, declines in fine wine prices could continue. So you may not want to step in and catch too many falling magnums. Some upcoming auctions: Zachys, Nov 6-8; Acker, Merrall Nov 7; Christie’s Nov 17 and 21; Sotheby’s Nov 22; Hart Davis Hart Dec 5. | | | |
[12/10/2007, 01:03]
A Taste of Argentina: Two Wines from Patagonia | | This was originally going to be one of those quick and dirty reviews. Two Argentinean wines, a snack provided by Chef Tim (that would be Tim Ellison, one of our favourite local sommeliers and co-founder of the BC Wine Appreciation Society), followed by a fast dash through the Cambie Liquor store to stock up on a few winter staples like Cognac and Champagne. Oh well, things change.
 Uncharacteristically for a Saturday, there was plenty of parking ? must be something to do with the snow. Vancouver + Snow = Mass Panic.
Tim and I do our usual three-kiss-on-the-cheek greeting ? that?s right cheek to right cheek, left to left, and right to right in case you?ve ever wondered. The beef he?s carving with Melissa Popp from Hills Foods smells wonderful and the Chimichurri Sauce looks even better. Both wines on offer are from Bodega del Fin del Mundo from Patagonia, Argentinean ? Southern most White and Southern most Red. Hmmm. White and Red. That tells me a lot, but what the heck.
Turns out our white is a 60/40 Sauvignon Blanc, Chardonnay blend. Surprisingly crisp with a pleasing length to the finish ? not huge but pleasing. Today, however, this wine seemed just a bit too citrus without food ? or maybe I?m just cantankerous from the snow. Still, at the price point of $12.95, this is one worth stocking for when you need a sipper with light nibblies. I?m already thinking summer sailing and it?s only December.
The red is 70/15/15 Merlot, Malbec, and Cabernet Sauvignon. Once again priced at $12.95, this is one good value. A hint of tobacco and a nice, round mouth feel. I was surprised I liked it as much as I did. And it went fabulously well with the beef ? although I had to check that particular pairing twice just to be sure. Tim and  Melissa Popp from Hills Foods were happy to provide a photo op for the results of their combined cooking talents.
Tasting Aftermath at the Computer
Arriving home, I thought it would be fun to find out  more about a winery located ? literally ? at the end of the world. One thing lead to another ? like good surfing usually does. I spent, let?s just say ?a while,? including a browse about through the Hills Foods site (who generously provided today?s beef) ? some great recipes and cool organic meat products. But here?s the summary about the wines.
Bodega del Fin del Mundo was founded in 1999 when the owners planted vines on a deserted plot of land in Patagonia, Argentina. First problem ? no water. From the pictures on the website, there?s not only no water, there isn?t much of anything here ? think bleak, windswept, and desolated. Twenty kilometers of irrigation canal with computerized pumping system later, there was water, but now each plant needed its own windbreak to protect it from the gales that swept across the land on a seemingly daily basis. These folks clearly have plenty of the stubborn gene.
In 2002, their first vinification produced 30,000 bottles and netted a silver medal for Malbec. The owners began constructing a new, contemporary winery so they could move out of the small warehouse they?d been using to date. By 2004 were winning gold and silver medals at the Brussels Wine Expo and the Mondial du Pinot Noir in Switzerland, and their list of medals gets longer every year.
Also interesting, Bodega del Fin del Mundo continues to consider itself an experimental vineyard and is researching the viability of grape varieties seldom associated with Argentina ? Petit Verdot, Cabernet Franc, Aspirant Boushet, and Viognier.
And here?s a bonus, Tim even shared his recipe for his Chimichurri Sauce. Check it out. Thanks Tim!
TIM'S ARGENTINEAN CHIMICHURRI SAUCE
A light oil and vinegar sauce with chopped parsley, cilantro, and garlic. Use as a garnish on your favourite cut of grilled beef. Makes 1 cup and would be wicked with fish and chicken too.
Ingredients:
1/2 cup vegetable or olive oil
1/4 cup red wine or sherry vinegar
1 med white onion, minced
1/4 cup flat leaf parsley, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp oregano, fresh, finely chopped
4 cloves of garlic, finely chopped
1/4 tsp chili pepper flakes
1/4 tsp black pepper, coarse grind
1 tsp lemon juice
salt to taste
Method:
Whisk together oil and vinegar in non-reactive bowl.
Add the rest of the ingredients and combine thoroughly.
Season with salt to taste.
Cover and refrigerate for 2-3 hours to allow flavours to develop.
Serve as a garnish with all types of grilled meats and fish.
Will keep covered in the fridge for 2-3 days. | | | |
[11/21/2007, 23:01]
Planta?e Vranac Reserve 1998 | |  This is a premium Montenegrin red wine made from the indigenous Vranac grape. The Reserve is produced from particulary good years, in small quantities, aged in barrels for several years. It is also aged in bottles for one year before being released to the market.
This is a dry wine, with a pleasant fruity nose. However, the impressions are far lower than it’s price. If you want to experience the Vranac variety the Montenegrin way, go for a regular Planta?e Vranac or their Vranac Pro Corde. They are much cheaper and the experience is almost the same. Wines of the Vranac variety are produced throughout the region, apart from Montenegro, you can find them in Macedonia, Serbia, Croatia and Herzegovina. Score: 7/10
Price: 15 euro (in Montenegro) Technorati Tags: Vranac, Montenegro, Montenegrin Wines, Wine | | WorldWine Tags: Vranac, Montenegro, Montenegrin Wines, Wine, | | | |
[11/13/2007, 02:33]
Make Benefit Glorious Zinfandel | | | "Consumer Learnings for Make Benefit Glorious Zinfandel Future" Christian Miller, owner of Full Glass Research--a wine industry research firm--chose this title for an opinion study on Zinfandel as a joking reference to the movie Borat. (See the movie's wine episode here.) And it?s pretty appropriate, because depending on who you talk to, zinfandel means different things to different people. There?s an almost Babel-like confusion involved in the language of zinfandel. | | | |
[11/26/2008, 00:27]
Donny Goodmac Cabernet Sauvignon 2007 | | | This is the first cabernet from the bonny team at Donny Goodmac. It’s made from 20 year old vines growing on a steep-ish slope - which managed to avoid most of the frost troubles of that vintage. You need a subscription to The Wine Front to see this part of the post | | | |
[11/17/2008, 11:44]
Discussing The Global Economic Crisis Over $300 Wine | | This really tickles my funny bone. Deidre Woollard (luxist.com) writes: 
We may all be cutting back, but at the the White House dinner Friday night for foreign leaders to discuss the global financial crisis, the meal was anything but spare.
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