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I wanted to let you all know that my Pinot Gris website (PinotGris.Biz) is up for sale. It is full of great, original wine content written by me. It also currently ranks highly with the major search engines:
#3 overall on Yahoo for Pinot Gris (search) #4 overall on MSN for Pinot Gris (search) Page Rank = 1 (Google)
I am asking $250 for the site, perhaps less to someone who just wanted the domain name. If I don't sell right away, I will continue to promote it.
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.
Tahbilk have being making wine down in central victoria since… well basically the dawn of time. I have no idea why it has taken so long for us to review what is one of the great bargains of the Australian wine world: Tahbilk Cabernet Sauvignon 2004.
This Cabernet smells of sweet dark berries, menthol and herbs growing in a pine forest. There is a bit of warmth up front on the palate, however this is carried by the fleshy yet tart dark fruits and mouthfilling and chewy tannins. Surprising length for a $15 wine, drinking well now.
I was a little skeptical while drinking the first glass, however as we progressed through the bottle this wine really started to grow on me, a definite bargain at $15 for a Cabernet that has an excellent pedigree and mid-term cellaring potential to boot.
Score: 90/100 Price: $15 Closure: Screwcap Alcohol: 14.5% Other Opinions:Tahbilk, Winorama Would I buy this wine again? Yes, time to pop a few in the cellar.
Do you do anything with port other than drink it or serve it with stilton?
I'm not a great fan, by the way, of port with cheese, especially stilton. Two strong totally strong flavours that clash. Just because it is 'tradition' doesn't make it right! I'm out on my own I think. A quick twitter poll resulted in an almost universal condemnation for my heretical views.
"Nope, I've tried it, and in my humble opinion, the complexity of the port combats the cheese, I like a desert Riesling or Sauternes instead"
Chocolate is the way to go when matching food with port; especially the Late Bottled Vintage version. I've just enjoyed a rather scrummy Chocolate Bavarois (made 'em myself, he says with a triumphant gloat) with a generous glass of Cockburns LBV - pure bliss. You have to be generous with the drink serving, none of your namby-pamby little glasses, splash a generous measure into a wine glass.
Review0.3 Wine Tasting Note: Cockburn's Late Bottled Vintage (LBV) Port , 2003, Portugal Stockist: Asda and Morrisons 10.69 [More on UKWOL] Price: £9.99 [More on Adegga / Snooth]
Distinct chocolate notes in the wine are mingled with a deep richness and mellow complex fruits. Mulberry is often noted but to me is more sweet raisins with a little plum and sweet strawberry thrown in. A nice sweetness tempered by the tannins and a creamy mouthfeel.
Andrew BarrowScribblings Rating - 90/100 [3.75 out of 5]
A full recipe and instructions for Chocolate Bavarois is available on SpittoonExtra.
It was time for the main event, and there must have been four or five hundred giddy people gathered in downtown Manhattan. One or two of dozens of Burgundy’s elite winemakers sat at each table in anticipation of this Bacchanalian orgy. The long, army-style lunch room seating had to have about forty people per table, [...]
Four Napa Valley wineries have partnered to offer complimentary harvest-themed open houses on October 18 from 11:00 a.m. until 4:00 p.m.
On the same day, all are also offering mixed case of their wines--Customers who visit this day will have the opportunity to buy one-time-only unusual mixed cases of wines from the four small producers.
Visitors will enjoy four unique harvest experiences at Judd?s Hill winery, Salvestrin Estate Wines, Schweiger Vineyards and Titus Vineyards; the wineries can be visited in any order at any time between 11:00 a.m. and 4:00 p.m. Contact any participating winery to RSVP (see below).
Is your pre-dinner tipple a G&T or are you a true Francophile and indulge in a little pré-dîner Pineau de Cherentes, a true apéritif?
Personally a slurp or two of the wine to be served with the meal is the standard pre-dinner drink with me, having never really taken to the sweeter styles of French aperitifs. While this newly released Tariquet L'Apéritif falls into that category it is rather captivating. Highly drinkable too, but watch that 17% alcohol!
The word aperitif comes from the Latin 'aperire' which means 'to open'. Meaning, in this case, to 'open' the appetite; a way to prepare the gastric juices for what is to come.
Domaine du Tariquet, well known for its Vin de Pays de Côtes de Gascogne wines and Bas-Armagnac has created its own aperitif made from a subtle blend of Armagnac and grape juice.
A clever blend of pure Folle Blanche eau-de-vie and grape juice gives an intense bouquet of ripe fruits, cherry stalks and white blossom. It is full and lively in the mouth with a good balance between the freshness and sweetness of ripe grapes."
Certain grape varieties such as the Gros Manseng, Chardonnay and Sauvignon give very concentrated grape juices when they are truly ripe and it is among these that Tariquet selects those that have the most fruity aromas at the beginning of their fermentation. The transformation of sugar into alcohol having just started, is then stopped by blending with a Folle Blanche eau-de-vie, chosen for its finesse and floral notes to form the off-dry Tariquet L'Aperitif.
Review0.3 Spirit Tasting Note: Tariquet L'Apéritif , Vin de Liqueur, France Stockist: AdVintage Wines Price: £12.99 [More on Adegga / Snooth] A delightful aroma - honeyed, floral, waxy, lemony. Intense flavours mimic the aroma with a good concentration and intensity.The acidity comes in a huge citric wave clearing the sweetness and leaving a lemony, honeyed aftertaste. Although designed as an apéritif this would be a great accompaniment to fois gras. Alcohol 17%.
Andrew BarrowScribblings Rating - 92/100 [4 out of 5]
It seems like every major city has dozens of food and wine festivals every year. San Francisco, compared to many urban centers, tends to be more selective in what it puts on, however. And that's a good thing, because I've certainly been to enough crappy food and wine events with lousy food and wine (and too little of either) to last my lifetime.
Honestly, the first time I attended FallFest in San Francisco, I expected it to be yet another mediocre attempt at a gourmet food and wine festival. But I was more than pleasantly surprised that first year, and have continued to be impressed every year since. It is a top notch event worthy of a city of foodies. The organizers (San Francisco Magazine, among others) have consistently produced an event with excellent food, fantastic wine, great logistics, and an excellent atmosphere.
The event includes the typical wine and food fair setup -- lots of booths handing out free wine and free food, along with cooking demonstrations. Some of the folks cooking at the event include The Ritz Carlton, Bocadillos, Fifth Floor, RNM, Spruce, and Sent Sovi. Those pouring will include JC Cellars, Fort Ross Vineyards, Medlock Ames, Saddleback Cellars, Yorkville Cellars, and more.
This year the event features the theme of Eat Local, which means that most of the food will be sourced within 3 hours of San Francisco, and that this will also be the theme of the demonstrations and lectures that take place throughout the event.
San Francisco FallFest 2008 Saturday, October 11, 2008 12:00 Noon to 4:00 PM Justin Herman Plaza, Embarcadero Center Market Street @ The Embarcadero San Francisco, CA
Tickets cost $95 in advance, $110 at the door; they can be ordered online at the event web site. The event will likely sell out, as it does every year.
*SPECIAL NOTE: Vinography readers can get $10 off the ticket price by using promotional code VNGRPHY at checkout.
Some advice for those attending: when it's sunny it gets quite hot in the plaza. Bring sunscreen and a hat and drink lots of water. Or, of course, it could be foggy and cold as hell. But that has actually never happened at this event, so if we all cross our collective fingers....
Embarcadero Center can be easily reached by all Bay Area public transportation options, including Bay Area Rapid Transit (BART), Muni bus, underground Muni, ferry, cable car or the F-Line streetcar. For those who want to drive, underground garages are located in One, Two, Three, and Four Embarcadero Center.
Wine Magazine have announced their 2007 WINE Classification (South Africa) - the fourth since first published in 2004.
It basically identifies South African wines and cellars with the best track records in terms of consistently good reviews in WINE magazine panel tastings conducted blind (without sight of the labels) over the previous five years.
If anything it gives you an idea of what to look out for in the respective categories when you're in the shops and/or which estates may be worth visiting.
The other day I casually threw a reference into a post, that we're looking for the name of a new blog to report on our wines, do tasting notes, etc. In other words, no screeds or rants from me. More informational and less, er, quirky. Something Jeff can live with too. The name should be short (1-2 words) and relate somehow to wine. If there's an Italian aspect to it, so much the better. Certainly that's not a requirement.So, I beg you for suggestions. Comment below or send me an...
Established in 2002 by Sam and Audrey Watt from what was an apple orchard, this small vineyard makes microscopic amounts of wine. We found this place mainly due to the attractive accommodations but the wines are something of a surprise bonus. The vineyard currently spans over 5 hectares with vine densities of 2600 vines per hectare. The soil here is predominantly clay from the Moutere area. What I would really like to highlight here is their 2007 SVSauvignon Blanc which is one of the best expressions of New Zealand SB I have had this trip and perhaps the top handful I have had from New Zealand. Ladies and Gentlemen, I'm not going to mince words here - if what you want is a light, tart and aromatic quaffing wine then this is not it. Sometimes, I am convinced that the British wine trade wants to box in New Zealand Sauvignon Blanc as aromatic, tart thin thirst quenchers to serve before the serious wines- bullocks. If that's what people think will sell then it becomes a self-fulfilling prophecy.
This starts with an explosion of intense aromatic fruity & zesty fireworks. It is then followed in the mouth by intensity, density & concentrated nectar with a lingering finish. This has character, guts and strength. The fruit were late picked (by hand) and yielded 2.5 ton/acre (quite amazingly low yields for this grape and the region). 92+ Points
In a tasting of her wines, Audrey Watt put the Sauvignon Blanc last as she was afraid it would dominate if it was first. In most other shops the SB is invariably first to taste. She also told me that the wine judges didn't know what to make of her Sauvignon Blanc - I can see why it's totally out of their comfort zone and hit the ball way outside the park.
It may sound obvious to put a girl in blue jeans in an ad for wine (like, helLO, this is an advertisement for youths, duh), and therefore not that interesting, but for some reason it works. Sacre Bleu's frankly young-looking model, along with product placement at the hip Miami music venue The Fillmore, support of charitable organization Rock the Cause and funny winemaking videos from French Gustave (it's always nice to have a Frenchie in the mix), put the brand at the top of the wine-marketing-to-Millennials heap. Haven't tasted the wine yet, but seeing as it's coming from France's promising Languedoc, my bet is it's not half bad.
The best kinds of cheap wines are the kinds that have a rich story behind them. Well, The Tillerman White wine brought to you by the Hook & Ladder Winery certainly fits the bill. At first glance this wine label made no sense to me… Hook & Ladder? The Tillerman? After doing some research, I feel enlightened knowing the origins of this fine cheap wine, so I’ll share:
The owner of the family-run Hook & Ladder, Cecil De Loach used to be a firefighter! “Hook and Ladder” is just another name for a firetruck. And The Tillerman is guy who drives the back end of a firetruck. A firefighter and a wine-maker! What a life!
I sampled several bottles of The Tillerman White, and I am glad I did. Not being a fan of white blends with a lot of oak, I enjoyed everything about this wine. The peach/apricot aroma was the most prominent feature of this wine as it approached my nose. The wine was very dry, tasty, had an awesome finish. Just a perfect all-around table wine. For about 16 bucks or less, this Sonoma County wine is a steal. If you see it in your supermarket, snatch it up! I look forward to trying some of their many other varietals. This same vineyard, the Russian River Valley produces Chardonay, Gewurztraminer, White Zin, Pinot Noir, Zinfandel, Cabernet Sauvignon, and the “Third Alarm” Reserve Chardonnay. Oh, how I would love to visit the vineyard one day. Rating: 9/10 - Excellent! The only reason I’m not giving it 10 is because I promised my readers “cheap wines less than 15 dollars” and this wine retails for 16. Look around though, I’m sure you can find a good deal! Even if you can’t, it is worth the extra dollar.
Extra Info:Hook & Ladder - Founded in 2004 2027 Olivet Road Santa Rosa, CA 95401 phone: 707-546-5712
If you have a Northern English twang to your voice then “The Aunts” sounds like “The Ants”. It can be quite confusing. In the past I’ve asked for certain drinks at the bar only to be met with a blank stare and incomprehension. Luckily I now sound quite Australian, all things being equal, so now [...]
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?
GrapeRadio Host Brian Clark spends three days in Germany’s Rhine River Valley. This media/press trip was sponsored by the German Wine Institute and the European Union for its Destination Riesling program.
Join him as he travels to some of the most popular wine destinations in the Rheinhessen, Nahe and the Rheingau Regions.
Fall is just around the corner and few wines are more enjoyable when the weather turns cool than Italy's Sangiovese wines. In the video below, Iron Chef Mario Batali and Joe Bastianich discuss how best to pair Sangiovese with food. Take a look:
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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.
by Martin Field Lunch was at Bilson?s in Sydney. Foster?s Group winemakers were hosting a roadshow for winewriters from all over. I?d asked for the vegetarian option at lunch and was dreading a glutinous risotto or an over-oreganoed, limp-wristed pasta. Should have trusted Bilson?s reputation, the chef presented as a main, one of their entrée items: Fricassee of Wild Mushrooms with Truffle and Poached Egg. Picture: a beautiful platescape of a perfectly poached egg surrounded by sautéed Shimeji mushrooms, King Brown mushrooms, chanterelles, oyster mushrooms, fresh black truffles. Anointing the egg is a ?salt? of marinated chanterelles, thinly sliced King Brown, black truffle slices and cepes. The accompanying sauce contains cepes, chanterelles and King Browns. Crowning the dish is a tiara of latte-hued foam made with madeira and mushroom cream. Not as complicated as it sounds but as delicious a course as ever I?ve been served. Went down very well with a goblet of Castello di Gabbiano Chianti Classico 2006.
by Martin Field Crown Ambassador Reserve Lager 2008 ? around $55 * * * * * A limited 5000 bottle release beer, in individually numbered 750ml bottles, each with a wax seal and a presentation box. The lager is bottle-conditioned, so look for the yeast sediment when pouring. At 9.2 percent alcohol, it is twice as strong as some regular beers. I tasted bottle number 2465: Dark amber in colour, with a nose of malt and toffee along with hoppy high notes. In the mouth, the high alcohol contributes to a thick, velvety, creamy mouthfeel. The long-lasting, complex flavours of malt, hops and a hint of mocha made me wonder where I could get another bottle. They reckon this lager will cellar for ten years or so and I wouldn?t be surprised. A scrumptious drop, which, despite the price tag, will be snapped up by collectors. Chandon Vintage Brut 2005 ? under $39 - * * * A blend of chardonnay, pinot noir, pinot meunier, two years on yeast lees. Very pale, tinged with green, persistent bead. Bouquet shows brioche and lime blossoms and praline. The palate is lip-smackingly crisp and dry showing flavours of baked bread, hazel nuts and a zesty Granny Smith apple finish. A first class aperitif style.
Tecnorati
Tahbilk have being making wine down in central victoria since… well basically the dawn of time. I have no idea why it has taken so long for us to review what is one of the great bargains of the Australian wine world: Tahbilk Cabernet Sauvignon 2004.
October 18 from 11:00 a.m. until 4:00 p.m. 
It may sound obvious to put a girl in blue jeans in an ad for wine (like, helLO, this is an advertisement for youths, duh), and therefore not that interesting, but for some reason it works. 
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.
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.
Say cheese?