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I've often wondered why New Zealand was anointed/anointed itself as the land of Sauvignon Blanc. To be sure, NZ SB has been quite successful as an import to the US wine market (and certainly names like 'Monkey Bay' don't hurt its mass appeal to the garanimal-wine-loving crowd). However, I think this success has come at a price. Kiwi Blanc has overshadowed every other grape variety. And this is a very sad thing.
Think about it. When was the last time you sampled a New Zealand Riesling or Gewurztraminer? These grapes have found a very cozy home on the Islands way down under. In fact, while I find most New Zealand Sauvi Blanc, easy-to-enjoy, I also find it a tad bit uni-dimensional (see here for a great descriptor of NZ SB). I have discovered extraordinarily sublime Riesling and intoxicating (in the figurative sense of the word) Gewurz. Think I'm nuts. Take this little NZ non-SB challenge:
Huia Gewurztraminer 2006 - A chewy, thick wine, which echos the Alsatian style but with a bit less earth
Villa Maria Riesling 2005- A remarkable feat of a wine. This Riesling stews together new world heft with teutonic crispness.
Am I alone in thinking the OenoKiwis might want to diversify their white wine portfolio?
Catavino has traveled more this year than ever before, and just when life has settled to a peaceful calm, we’re off again. This past weekend we visited Benidorm, Spain, a place that you should see at least once in your life; not for the wine, mind you, but for the odd combination of location, tourism and the sheer mass of humanity.
We attended the inaugural conference of Road Web TV, and having very little concept of what we were walking into, we were especially impressed by the results of the event. The idea was simple: get everyone related to webtv in Spain in one location and see what happens! What happened was a considerable amount of conversation, brainstorming and networking. It was exciting to see so much fervent energy and creativity around video blogging in Spain, while truly promoting it as a valid and an incredibly affective tool in new media. Thanks to everyone who took the time and energy to make the conference such a success, and if you want to see some videos about the importance of wineries embracing video on the web, make sure to check out our blog at: http://catavino.net/services/blog/
Chardonnay in Rioja
In other news, Chardonnay is now an official variety in Rioja. I personally file this one in the “do I care” category. Rioja, as of late, is still riding the wave on the success of its own name. No innovation, no change, just a move to allow varietals that many wineries have already planted long ago in anticipation that this change would occur. And now that the regulation has passed, all Chardonnay vines that currently exist will make wines for the current vintage, rather than waiting the normal 5 years it takes for a new vine to contribute. This quote is a gem though:
Ricardo Aguiriano San Vincente, director of marketing for Rioja’s Consejo Regulador, told decanter.com: ‘With these new varieties we are trying to make Viura more fruity and fresh as that is what consumers want.’
Have you ever had a Lopez de Heredia white wine? We still have a few bottles of 1989 vintage laying around, and if you try one, you will see that Rioja doesn’t have a problem with its white wines. This wine is amazing, but it takes a long time to make and few people have the patience. Hence, the quote above should read: “With these new varieties, we are trying to avoid having to do any real work to make great wines from the grapes we already produce.” In other words, quality whites from Rioja take effort. Adding Sauvignon Blanc, Chardonnay and Verdejo, as well as the native Maturana Blanca, Tempranillo Blanco, and Turruntés just makes it easier to make commercial wines faster. Then again, bodegas like Tobia and Dinastia Vivianco in recent years have proven that you can make great whites if you have a little patience. Their recent releases have been crowd pleasers and still adhere to tradition.
Catavino Spanish Wine Education Scholarship
Please let us know if you want to enter! Classes start next week in Denver, and throughout the rest of the US following this schedule. We would love to see bloggers, not just wine bloggers, attend this certification, as it is a great opportunity to learn about the wines we adore! To make the deal even sweeter, we’re going to offer a free DeLong Iberian Wine Map to the first person to send in a post for the contest! So make sure to leave a comment and link here to enter! All it takes is a post answering the following: why do you want to learn more about Spanish wine? You can write an article, make a video, take a descriptive picture, or record a podcast. If you can’t find a date that works, please pass on the information to people who you think can! Don’t let this opportunity slip by!
Bodegas Mendoza Tasting
Finally, at the Road Web Tv Conference, we had the chance to participate in a small casual tasting. Bodegas Enrique Mendoza contributed the wines, and we tasted the 2005 Shiraz and the 2004 Santa Rosa. Gabriella and I both found that the Shiraz was either not showing well or had a fault. Our first glass was bitter and acrid, and the second while better, still did not do anything for either of us. That said, the Santa Rosa was very nice, rich and complex, though sadly, we were drinking out of cheap bar glass, so the wines did not have time to breathe. Interestingly, earlier in the day, we also tasted their Chardonnay and a 2008 off-dry Moscatel. The Chardonnay was nice, though a bit austere, and lacking the weight I was I looking for. That said, the Moscatel was a brilliant balance of sweetness and acidity, which combined beautifully with a light perfumey nose. This is a highly recommended treat!
At the end of March, Decanter.com broke the news that Domaines Barons de Rothschild - more often referred to in China as DBR Lafite or merely ‘Lafite’ - has teamed up with CITIC, China’s largest government-owned investment company, to produce a ‘Chinese Grand Cru’ in Shandong province’s Penglai peninsula.
CITIC hails from the economic reforms of Deng Xiaoping; and its remit from the outset was to attract foreign investment. Decanter would have first heard about the venture from importer Summergate, DBR’s Chinese distributor. Summergate partners Ian Ford and Brendan O’Toole were apparently involved early on in a project whose origins stretch back some fifteen years. In 2006 O’Toole and Ford also visited Penglai with DBR’s Christophe Salin (when site selection and grape sourcing was no doubt on the minds of all involved).
Since the story broke, journalists and bloggers have gone mad with speculation as to precisely what this joint venture will yield. No one can be blamed for getting excited or even voicing some scepticism (especially those sceptics who have been exposed to Chinese wines, some of doubtful provenance, before). There are real questions involved as to what kind of wine or wines will eventually be produced, whether exclusively Chinese grapes will be used and what kind of price point(s) v. quality Chinese consumers can expect from whatever DBR-CITIC eventually bottles.
At the same time, the speculation-fuelled fire has, well, run wild. It is surely more constructive to wait to see what DBR Lafite produces for its nominal ‘Chinese Grand Cru’, whilst concentrating on more immediate phenomena: for example, the dominance of France in the Chinese import wine business. Consider also the cross-cultural exchange of perceptions in which France’s ‘Chinosierie’ has been projected back onto the French by a Chinese wine-drinking public whose love of tradition, ancient narratives and wine-making dynasties easily chime with what France can offer.
True enough, most emerging wine markets begin with France. That the majority of the grape varieties deemed ‘international’ originate from that country also clearly plays a role. Although a depressing amount of distinctly average French wine reaches Chinese shores, the crème de la crème are also present (even if ‘Grand Cru’ is something of an abused term in China), mainly in the shape of Bordeaux. But some domaine Burgundy and even more eclectic gems from other French regions are beginning to appear.
On the face of it, anything labelled ‘Lafite’ could sell in China. But why not equally the other Bordeaux first growths or other French properties that have made wines in countries outside France before? (These don’t do too badly, admittedly!).
DBR Lafite was, of course, swift to translate its website into Chinese and has clearly been visiting China from early on (the argument that ‘Lafite’ is easy for Chinese consumers to pronounce does not actually wash when ‘Margaux’ is even easier for them to say). Much consists in names. But not only Lafite grabs attention in this respect. The Chinese translation for Chateau Beychevelle (??Longchuan, meaning ‘dragon boat’) has helped that property’s wines do particularly well here. Our own company Dragon Phoenix has also played a modest role recently in helping Chateau La Lagune find an evocative Chinese name (one that both ‘transliterates’, i.e. sounds similar in Chinese, but also captures the meaning of ‘La Lagune’ itself: hence ??? LangLihu, i.e. ‘the beautiful lake’). But with Sopexa on hand, the rest of France is hardly doing all that badly here either.
Less trumpeted, but as intriguing, however, is the presence of Torres in China, not only in the form of distributor Torres China, but in a winery called Silver Heights. Silver Heights is located in Ningxia province, a good deal west and in a much drier part of the country than the rain-soaked Shandong (which receives most of its precipitation post-flowering and, frequently, during harvest).
The vineyard is at high elevation (1,200m above sea-level) in the Helan Mountains; whilst the winery has garnered the expertise of returning Chinese winemaker Emma Gao (who completed stints at Châteaux Calon-Ségur and Lafon-Rochet). Admittedly, these Bordelais ‘origins’ are not absent from Torres China’s literature - why should they be? - but it will be interesting to see if a Spanish influence as well as the Bordelais one comes to bear.
Torres China is also making wine together with Grace Vineyard of Shanxi province under the ‘Symphony Series’ label. To date, an off-dry Muscat designed to partner with different forms of Chinese cuisine promises potential. Grace Vineyard, especially in its 2006 and 2008 vintages, is also going from strength to strength and has recently opened a Beijing wine club with other wineries planned in other Chinese regions.
So, at the risk of speculation, what does the future hold? Will the Lafite-CITIC wine be able to sell on name and association alone? It’s worth bearing in mind that, for better or worse, a lot of wines are sold in this way in many a country besides China. But judging by the quality of what DBR Lafite has produced in other parts of the world, the DBR side of the equation is unlikely to be happy with an underperforming wine (in quality terms). True, CITIC probably doesn’t have to worry from competition from local producers in the form of Great Wall, Dynasty or Changyu now they have Lafite on their side. But the distribution and sale of the wine, of course, remain to be seen.
A final thought: if this ‘Chinese Grand Cru’ is anything like young red Bordeaux, what kind or kinds of Chinese cuisine will it suit? Red Bordeaux generally needs considerable bottle-age to match well with certain Chinese dishes (e.g. certain Cantonese classics or the lighter dishes of Huaiyang cuisine). But whatever the scenario, I hope this new venture produces a Chinese wine in the best sense of that phrase.
I was a hobbit in a past life, I know it. If you can picture it in a tankard, I probably love it. Belgians, strong ales, and especially barleywine. Ages quicker and better than wine the same price, I can’t understand why it’s not the biggest thing since sliced bread. Barley Wines Offer a Safer Bet [...]
Is it just my ungratefulness or does everybody find it excruciatingly frustrating to receive expensive and useless things when there's a long list of basic necessities that they, well, need?
With the season of giving quickly approaching, it's the perfect time to lure your friends and family out of their familiar patterns and into the giving of spirits. But, to lead these gift horses to water, one must first identify the reasons why well-intentioned people give lame presents:
1 They don't know what you like. 2 They were in a hurry, and couldn't find what you like. 3 They think plaid cartegan sweaters are always in fashion. 4 They're under the mistaken impression that you're difficult to buy for. 5 They saw something similar in your place and assumed you liked whatever it is. (A classic case of compounding misfortune perpetuated by a sense of obligation to display other useless gifts you've been given). 6 They have trailer park taste.
In order to get what you want, one must first condition the givers. This is easier than it may seem because givers are usually eager to please -- they just don't always have the good sense to recognize the glaring solution to their gift-giving dilemma. Here's how to help them help you:
1 Keep a running list of things you want or need. Think of the things you would buy yourself if you found a twenty, fifty or a hundred dollar bill on the ground. Every once in a while you luck out and get asked what you'd like. Be prepared, and be specific. There's no such thing as too specific -- size, store and even stock numbers help reduce guesswork.
2 Become unabashedly obsessed with a particular store (i.e., Williams Sonoma, Ikea, etc.), then endear yourself to someone on the sales staff so you can discretely exchange gifts without a receipt.
3 Develop a reputation (or perpetuate the myth) of being an aficionado or collector of something that's relatively easy to find. Wine and food lovers are already one step ahead of the game. You can never have too much fine wine or extra virgin olive oil, or too many cookbooks. Prominently display your cache, or create a shrine from the empty bottles to act as a constant reminder to potential gift givers. And once again, be specific about your tastes (e.g., Bordeaux from the St. Emillion region). If the giver is a militant teetotaler, embrace another collectible. Just be careful not to be perceived as fanatical about something that is too general (i.e., golf or cows) or you may open up a Pandora's box of useless novelty gifts. As part of the conditioning process, be expressive when receiving gifts you like (think: The Price Is Right), and restate your appreciation like a mantra each time you speak to the giver -- "I made a salad dressing last night with your olive oil, and it rocked my world."
After you graduate from this simple three-step program, you'll discover you can always get what you want. In fact, you just might find that you get a lot of it. Be sure, however, to let me know when you have too much Burgundy wine.
Bad news for Main Street: The Brick Street Inn in Zionsville has closed.
The original 1865 building was purchased by Bill and Rosemary Fanning in 2002. It was completely rebuilt over a period of two years, and opened for business in 2004 with eight guest rooms, a meeting room, a retail space and a small restaurant. The Fanning?s daughter, Colleen, came on board in 2007 as the inn?s executive director after a stint as the manager of the Omni Severin in Indianapolis, and the first floor was extensively remodeled just about a year ago, when the retail and dining spaces were replaced by the elegant Lobby Lounge.
Although the downturn in the economy did hurt the Inn?s business, it was for personal family reasons that it was closed, according to a message sent from the Inn. Despite the tough decision the family made, their sense of humor is still intact ? the official closing announcement came in the form of a top ten list.
The announcement also leaves the door open to any opportunities that would enable the inn to reopen ? something the Zionsville Chamber of Commerce would very much like to have happen. If you have an idea that would help (a restaurant, maybe?), fire off an email to opportunity@brickstreetinn.com.
The local deli did me proud. Salvador's of Wallingford sourced three stunningly delicious cheeses just for this English Wine Week bloggers meet-up. Each was perfectly ripe and at the perfect temperature; not cheap but near perfect.
Especially good - by itself and with the various wines - was the Godminster Vintage Organic Cheddar. Next to it laid a perfect boxed slab of Cranborne Chase Alderwood (unpasteurised semi-soft rind cows milk cheese from Dorset) with the third being Simon Weaver's Kirkham Farm Organic Cotswold Brie. Coupled with a handful of fresh tomatoes and a salad of local mixed leaves (from Down To Earth) all I forgot was to add a handful of basil I was growing on the window sill...
FoodStories: #aeww back at Andrews now, more English wines and cheeeeese! He also has fabulous windows.
Three of the wines were brought from Festival Wines of Chichester. The Brightwell Sparkling was brought from the vineyard after our tour and tasting while the Balfour Sparkling was a free sample.
Review0.3 Wine Tasting Note: Sedlescombe Vineyard, Sedlescombe, East Sussex a blend of Ortega, Faber, Bacchus, Huxelrebe and Siegerebe. Ł8.19
wine_scribbler: #aeww sedlescombe dry white organic and vegan not much on the nose but nice flavours chalky wine_scribbler: #aeww sharp finish - not greatly liked - made from vegans thewinesleuth: #aeww organic vegan english wine- um, not very interesting
We're speeding up the narrow two-lane road to Montalcino in Yoshi's somewhat dilapidated Datsun. After a great weekend in Siena, where I experienced a mild art glut, I was anticipating a few days in a quieter setting. Luckily I had met Yoshi four years ago during language school in Italy. After I went home, he kept hanging out and never went back to Japan. Being a confessed Italophile and vinophile, he studied Italian wine and ended up as the head wine guy at Banfi Castle in Montalcino. Now Yoshi lives and "works" in an Italian castle drinking some of Italy's most celebrated wine. Tough.
Luckily I don't suffer from nausea, so the semi-suicidal 2,000-foot climb to Montalcino rewards me with stunning views of Tuscany's grandeur. "That's where I live," Yoshi mentions casually with just a hint of pride. I follow his gaze up the mountain to the rustic hamlet now barely visible behind its wall. A few church towers rise above the crowded maze of tenant buildings. A woman opens the red shutters of her rustic apartment. March in Montalcino is a long, lingering month. With that in mind, I feel the urge to kill Yoshi and steal his job and life when I'm suddenly quelled by some amalgamate image from childhood: the Italian equivalent of Julie Andrews running down a green, mountain pasture, arms aflight, Ave Maria wafting in the background. I relax and enjoy the scenery with only mild pangs of jealousy.
We're in southern Tuscany -- the place Adam and Eve had to leave after Eve bit into that ripe sangiovese grape. Here, there's no shortage of excruciatingly quaint hilltop towns; no problem making you feel like writing home to say, "Sell everything. Never returning." Southern Tuscany is wine country, is Italy, is civilization at its very best. And if southern Tuscany is all that, Montalcino (Moan-tall-chino) is the capital in my eyes -- what most Americans must envision when they think of Italy. Picture the medieval burg clinging to its pinnacle, the serpentine cobblestone streets and squat grandmothers who negotiate them. Churchbells can be heard from anywhere in the city. Good wine is a given. Here, the pace is slower, the olive oil greener, and the entire town seems to reek of the perfection of daily life.
"There's not much to do in Montalcino," Yoshi says. But he says it in such a way that leaves me thinking "nothing to do" in Montalcino is most definitely a good thing. Here, hours are stretched free of charge. Wineglasses swell with content, and like the mythic Hydra, dishes of savory pasta seem to regenerate threefold every bite you take. There are no teenybopper discotheques, no cheesy trinket venders peddling their weary wares on the streets. Not even the Let's Go and Rick Steves backpacker hordes find their way up the mountain (often), as it's a bit difficult to reach. No train braves the perilous climb up to Montalcino's summit. Without a car, you're better off taking the one-hour bus ride from Siena.
Once at Montalcino, you're greeted by a perfectly preserved medieval hamlet. Start with a walk to the far end of the city where the fortress, or Rocca, lies. Familiarize yourself with the one main street. This requires little effort and will also let you kick off your stay in Montalcino at its Rocca. Walk the grounds, take a stroll along the catwalks, or cruise inside the turrets. And though the views from just about anywhere in Montalcino are truly inspiring, those from atop the Rocca feel somehow even more regal. Plan secret attacks on neighboring villages, wax philosophic, or just suck in the mountain air.
Although constructed in the 14th century, the Rocca has been "modernized" inside with the addition of its own wine bar, or enoteca -- arguably the first Italian term you should memorize. These blessed creatures, these enoteche, curiously absent (or at least endangered in America) thrive in Montalcino. And enoteche make me very happy. This particular one allows you to sample not only some of Italy's finest wines ($1.50 to $5 a glass) but also local meats and cheeses, like the indigenous wild boar sausage and the smooth Pecorino cheese.
Someone dead and famous once said, "To truly appreciate someplace, go there poor." That sums up my travel philosophy as much in principle as out of necessity. And while northern Italy is no budget traveler's dream, we will endure. Believe me, you'll feel better spending money on a truly memorable Tuscan experience -- like a few glasses of wine in the Rocca -- than you will getting your caricature taken outside the Duomo in Florence for triple the price.
If you're looking for something a little less, well, fortress-like and expensive, check out Enoteca Franci, one of Yoshi's hangouts. You'll find it in the main piazza to the side of the clock tower on Via Mazzini. Enoteca Franci is the Cheers of the city, attracting every living inhabitant in Montalcino, young and old, hip and otherwise. During sunny days, get a bottle of great Montalcino wine, sip a cappuccino or snack on some rustic salami and Parmigiano cheese. At night, the atmosphere is right out of a Hemingway novel: red vinyl benches; mirrors; chandeliers; and a dark, cavernous back room full of wines to choose from or to ogle, or both. Sound expensive and chic? Nah. Plus you get the whole "ex-patriot, grainy black-and-white" feeling to boot.
And there's plenty of great wine to go around. First and foremost, the top wine, the black rooster of the town: Brunello di Montalcino. Actually, its reputation doesn't just apply to Montalcino, Tuscany or even Italy. In the world of wine, Brunello is a big boy. A strain of the more familiar sangiovese grape of Chianti, Brunello (so named because of its brownish hue) is responsible for Italy's finest red wine alongside Barolo. With a minimum aging of four years -- six months of which must be in bottle -- Brunello is a dark, dry, potent wine that goes with anything it wants. For that reason, it's, well, a bit expensive. A bottle will start around $20 and run as far as your credit card can. And further. And faster. Keep in mind, though, that the same wine in America -- provided you can even find it -- costs much more. From the little investigating I've done, you're looking at around a $10 to $15 price hike in America on Brunello. In addition, you have the usually insane "dock fees" or whatever American restaurants call their premiums. Translation: if you feel like doing it up in Montalcino, Brunello is the one.
But I have good news for those who don't want to mortgage their mothers for wine: Rosso di Montalcino. This wine is made from the same sangiovese strain. In many respects, it's the same wine, the only difference is the aging time and price tag. And sure, I could probably tell the difference between Brunello and Rosso. But I can also tell the difference between a Mercedes and a Honda. And which is better for the money? Rosso starts at $5 and runs to about $10 for the top producers. Don't sweat these big names, though. Every bottle I had was a lesson in how to enjoy life. And if you're not a total wine geek, Rosso, in most cases, is a much better choice than the far pricier Brunello.
The more established wineries in Montalcino excel in most all the varietals, though. Apart from the slew of red wines, you can peruse anything in white from sauvignon blanc to the syrupy sweet moscato. In short, Montalcino is a wine town. You merely need to visit Enoteca Franci or any one of the some thirty million bars or enoteche (or so it seems, as potential wine pit stops appear with blissful regularity). And when drinking wine in Montalcino remember: being snobbish with wine doesn't come naturally to Italians. Wine is their mass consumption, normal beverage which, for most Italians, still comes in a water glass. As such, wine drinking seems a touch more genuine, more enjoyable. No pedantic rigamarole, just good wine and, of greater importance, kind, witty people.
If you're itching to taste the proverbial "fruit of the vine" and want to experience what really put Montalcino on the map, go to the tourist office and get a bus schedule for the wineries themselves. They're located outside the city, it takes a vehicle, a Japanese friend with a vehicle, a bus, a taxi or a long thumb to get there. For a taste of the original Brunello, head toward Biondi Santi. Clemente Santi was responsible for isolating the Brunello strain of the sangiovese grape in the last century. Since then, Biondi Santi has claimed awards around the world for its Brunello. Good for them. Also good for us -- if we want to spend around $40 a bottle. Prices and standards are high. However, if you're a Brunello freak, or plan on becoming one, this wine is a "must taste;" and the winery, a connoisseur's "must see."
I also highly recommend Banfi: one of the most established yet progressive wineries in Montalcino. You can enjoy the views from the tasting room, the Banfi Villa, the Banfi Castle and, most importantly, slurp some vino with Yoshi. (Tell him I sent you. Heck, it might be good for some perks.) You can even eat at the winery, if you want to drop some major cash and really impress your significant other. However, any type of winery experience is possible. Montalcino has everything from space age, stainless steel producers, to old school brothers with unpronounceable names.
Just about any type of winery experience is possible, though. Montalcino has everything from space age, stainless steel producers to old-school brothers with unpronounceable names. The smaller estate of Campogiovanni, for example, doesn't have the esteemed reputation and, therefore, must make quality wine at the lowest cost possible. Although owned by the larger San Felice, Campogiovanni is fighting to make a name for itself in the highly traditional ground of Montalcino And in this category, there's a plethora of great wineries ready to sell you on wine before non-existent, or at best, respectively small, reputations. Apart from Campogiovanni, definitely try Marchesato degli Aleramici, Col d'Orcia, Castelgiocondo, Mastroianni and la Poderina. Brunello from these producers usually runs in the $18 to $30 range; Rosso from $6 to $10. Though their wines are easy to acquire, information on most of these wineries is scarce. Check with the tourist office, or call directly upon arriving.
"But we must eat," you say. "We can't live on wine alone." Sadly, this is true. Have no fear, though. If the Montalcinese know anything beside wine, they know food. And the question is not where or what to eat, but how to sample everything without breaking your budget or your new Italian leather belt. Yoshi and I checked out his favorite place, Osteria di Porta al Cassero. From the street it may not seem like much. The actual surroundings are quite simple and unpretentious -- my favorite style. But the smell alone is enough to merit a try. I almost floated in on a wave of heavenly aromas a la Tom and Jerry. Definitely try anything with wild boar, usually prepared as a stew or ragĂč. And if tripe is your game, it's also the specialty. Yoshi partook. I did not. If you're like me, check out Pici -- thick, worm-like spaghetti -- or Pappardelle -- big ribbons. Both are traditionally served with one of many rustic treats from meat lover's heaven and come almost attached to a bottle of Montalcino vino.
For espresso, cappuccino and every derivative thereof, stop by Bar Mariuccia, sort of across from Enoteca Franci. I never asked, but the elderly couple who slings the java must be the Mariuccias. A real mom-and-pop operation complete with sweets from another Mariuccia who runs a pastry shop and rents rooms down the road. Stunning views of the countryside await in the backroom of the bar. There is no charge to sit down or be waited on as there is in the bars of some of the more touristy hilltop towns.
Now you're beat. You pounded out the last drop of your Brunello and went for the after-dinner grappa. Feeling oh so Italian, you even stopped for the late-night espresso. Where to stay? Hotels are scarce and expensive, but fortunately rooms abound. While taking your non-goal-oriented strolls, you probably saw signs here and there saying: "camere/zimmer/rooms." These could be anything from private rooms inside family houses to quasi-condos.
The best I found was a place called Il Moro. Also located on Via Mazzini but away from the main piazza, Il Moro is attached to the trattoria of the same name. There are four double rooms, beautifully refinished with wooden interiors, superb views and a combined kitchen/dining room/sitting room downstairs. I was there in March, and my girlfriend and I had the whole swanky place to ourselves. A room will run you about $40 a night, but it increases to $60 from Easter to the festival month of June. Well worth it, even if you have to bend, twist or otherwise alter your budget. If Il Moro doesn't turn your crank, check with the Mariuccia family or the tourist office by the main piazza for listings. Otherwise, take another leisurely stroll around the city inquiring about prices when you see the sign "camere/zimmer/rooms." Nothing could give you a better feel for Montalcino and its inhabitants.
More rustic getaways are also possible. If you're bent on getting away from everything, try an agriturismo: usually a rural hotelesque setting on the road less traveled. Being that Montalcino is already a tad "out there," agriturismo offers you the possibility of stretching your days even further. For a really different take, try Abbadia Ardenga. This ex-abbey now rents entire apartments at reasonable prices (starts at about $20 per person per day). This is particularly worthwhile for larger groups. A minimum stay of three days is required.
If Il Moro and the rustic hideaways don't turn your crank, there are, of course, the star clustered hotels. Montalcino's best -- Hotel Bellaria and Albergo Ristorante Il Giglio -- boast three stars and have all the amenities. Get the full treatment and opt for "full pension" -- two square meals along with the room, all at the same place for around $85 per person.
If you go for a posh pad, save money on eats by grabbing some sausage, cheese, good Tuscan bread and wine from the COOP supermarket. Have a picnic on the church lawn at the opposite end of the town from the Rocca. And don't worry if you find yourself becoming more Montalcinese than you thought possible: hanging out in bars when you're not thirsty, chatting with locals when you don't speak Italian. I was even eyeing Yoshi's overtly Italian shoes and coat thinking, "those are pretty sharp." Just enjoy these metabolic changes -- what I group collectively as "The Montalcino Syndrome" -- while they last.
I have to be honest, this really made me laugh over my morning coffee – childish I know! Anna Sério, whose Italissima event is being held throughout the week in the grounds of a hotel by the lake close to the fair told decanter.com that she was injured in a confrontation with Vinexpo marketing director Jean-Francois [...]
Vinrock has been growing grapes in McLaren Vale for 30 years though traditionally most of the grapes have been sold to Tatachilla. They now make wine under their own name too. You need a subscription to The Wine Front to see this part of the post
"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.
If you happen to dwell in the land of hard copy, check out the current issue of Salt Lake Magazine. Whilst neglecting Basic Juice in cyberspace, I have been nurturing it in the world of print. Alas, I am still struggling to multitask.
For those who eschew paper, have a look at the extended, 'Author's Cut' of the article below the fold.
This I Sip
Chances are youâve read many a wine article wherein the author recommends a particular bottle or two. What exactly does one do with such recommendations? Do you accept them on blind faith, dutifully seek out said bottles and schlep them home? Of course you do! We all do. Everyone trusts and accepts expert opinions on all manner of topics â movies, restaurants, music and, of course, wine. However, there comes a time when one realizes that expert opinions on matters of taste, are essentially just that â opinions. For example, recall the last time you sat through a painfully bad, critic-recommended film and thought, âIâll never follow that guyâs advice again.â Experts and critics may know more about their specialty than you, but your tastes may be dramatically different. Taste, particularly when it comes to wine, is exceedingly personal. An expert may guide you in a general direction, but the final arbiter of taste, is you and your palate. The take home message is this: It pays to know a wine criticâs palate before plunking down 10/20/30 bucks for a bottle you may very well despise.
Over the coming months, I will recommend hundreds of wines in this space. Some you will adore, others may be consigned to the dubious category of âcooking wine.â However, I will always do my best to explain what I like about a particular wine. I will open my mouth - as it were - and attempt to expose every nook and cranny of my wine palate. I donât expect readers to employ oeno-faith and blindly follow my recommendations. Rather, at some point, I hope our tastes connect and a wine idea put forth in this column, yields exciting discovery and fond memories. So, in lieu of a personal introduction, allow me to introduce my wine palate, in two parts. This, I sip â the whites.
Acquiring That Taste: Aveleda Vinho Verde NV, $8; Lopez de Heredia Vina Gravonia Crianza 1995, $25; Feudo Arancio Grillo Sicilia 2005, $9
Cheap and Cheerful: Saint M Riesling 2005, $10; Segura de Viudas Brut Cava, $9; Santa Julia Torrontes 2006, $7
Naughty, Naughty: Kalin Cellars Chardonnay Cuvee LD 1995, $33; Twisted Oak Viognier, $26; Pine Ridge Chenin Viognier 2006, $12
Coming in Part II, I introduce a few of my preferred, palate-pleasing red wines.
The Reds coming in Part 2
Business in the Front, Party in the Back
I Lost 2 Pounds! Letâs Gain it Back
My Imaginary Smoking Jacket
Comments/Questions: Email Beau at beau@basicjuice.com Find more wine ideas at basicjuice.blogs.com
Orogeny Russian River Valley Chardonnay 2004 $22 Rabbi Tuchman says: We were invited to a friends house for lobster on Father’s day. Yeah, it’s a tough gig. Since we tend to drink more red wine, it was my mission to pick up some Chardonnay while I was out shopping for the meal. I tend to struggle [...]
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I don’t drink much Riesling these days, not sure why but I always seem to want Chardonnay or an older Hunter Semillon…or a Red. I think Mattinson is starting to have a bad influence on me… You need a subscription to The Wine Front to see this part of the post
This week has been the most important in the British wine trade calendar, especially for those members of the Circle of Wine Writers. The three day London International Wine Fair with its accompanying flurry of parties, private tastings and get-togethers was held at Excel in London and the Circle of Wine Writers held their annual dinner and a pre-dinner Wine and Charcuterie Tasting last Monday.
Just one day at the London show for me but plenty of wines tasted and lovely people met, one after show party (a Bisol Prosecco Aperitivo tasting at the Wine Theatre, Southwark) and of course the Circle's dinner and tasting. Sorry the pictures are not that great - low light being the main culprit.
Then the Circle Dinner. Here we have Fiona Beckett (matchingfoodandwine) on the right and Gabriella of Catavino on the left over looking a particularily fine chunk of aged Gouda.
Recently, at a dinner with friends, one man's date turned to me and complained, "He's so boring. All he ever talks about is wine. All day long he talks about wine." I probably looked hurt, because I was just as engrossed in our discussion of Syrah as he was. Lorraine leaned toward me and whispered, "She's right, you know. We're all hopeless wine geeks. Look at us from an outsider's point of view."
While in most media circles, the larger global economic meltdown consumes the lion's share of attention, the wine world is experiencing its own nasty correction. Many top wineries, especially those with bottle prices over $80 find themselves struggling to sell their wines as the usual outlets are simply refusing purchases that they used to beg for.
Vegas restaurants, long-standing bastions of "I don't care what it costs as long as it sounds expensive" buying habits, are dumping their allocations of high-end wines like ballast water from an unstable ship. Cult wineries with mailing lists that had waiting lists thousands of members long are now struggling to find people to buy their wines, especially if they make more than a few thousand cases.
But more than anything else, the largest bellwether of a true collapse in the fine wine market are the high end Bordeaux wines, and the companies that have pimped them along a skyrocketing trajectory of pricing whose incline was no less irresponsible and unsustainable as any of the credit-default-swaps that brought down the global economy.
The phenomenon is certainly not restricted to Napa and Bordeaux, however. There are plenty of other wine regions that have massively over-invested based on the impossible hope that wine prices and demand would continue to soar at the top end of the market.
It's sad to see the wine industry suffer at all, but it certainly wouldn't be a bad thing to weed out a lot of chaff from the marketplace, and bring some of the outrageous prices (and pretensions) back down to earth.
Thanks to Jack at Fork & Bottle for the tip on Keith's post.
Okay – I know that this is is the ‘big red diary’ and that these are whites, but nothing in this page’s title says where the wines have to come from… We’ve had a few sweltering days – really the first of the summer – and given that my last bottle of Deiss 97 [...]
E & J Gallo, the enormous, privately held wine company, is well-known (notorious?) for protecting their brand. Ernest and Julio sued their own brother Joseph in 1986 to prevent him from marketing his cheese as “Joseph Gallo.” They also sued unrelated East Bay company, Gallo Salume Inc., to limit the number of their meat products that could carry the name.
In 1990 the company successfully sued the Gallo Nero wine consortium of Chianti who had used the word ?gallo? (cockerel) on their bottles. Ten years later the brothers took the Chianti wine-makers to court again over their domaine name.
In the meantime they put pressure on a small domaine called Santa Marcellina in Chianti because they had a ?Marcellina? trade-mark among the many they had patented. In 1994 they attacked a Mexican company called Pasatiempos Gallo. In 2002 it was the turn of a lady potter in Texas, who used the word ?gallo? because she made ceramic representations of roosters. Gallo himself made no excuses for his behaviour, saying: ?We don?t want most of the business. We want it all.?
While it’s no doubt important for mark holders to protect their marks, there’s no point in being a cockerel about it. The situation smacks of Monster Cable’s overreaching and suing a mini-golf company and engendering consumer ill will. Perhaps we should take a page from Gizmodo’s book and come up with a list of items that Gallo legal eagles might want to put in their sight:
The weather was quite warm, so first I opened the bottle, then I left it in the refrigerator for about 90 minutes – clearly it would start too cold, but would be teased to the right temperature in the glass. 1999 Frédéric Esmonin, Mazy-Chambertin Medium-plus colour, still with some last vestige of cherry-red. Right from [...]
My wife has a saying, something along the lines of, “Don’t Boo my Wow.” She likes to convey the equivalency of “Don’t Rain on My Parade” particularly when my sunshiny and warming brand of pragmatic idealism dances the fine line of disdain.
Depending on the perspective, it happens either very seldom (my perspective) or all the time (her perspective).
Understanding that, I hate to be a party pooper, but “wow” am I experiencing Murphy-Goode fatigue.
This program has officially turned into the boorish, loud-talker at the cocktail party that goes on for an hour talking about their boy-genius 1st grader, but fails to ask you your name.
Is this Murphy-Goode thing a promotional earned media opportunity or a genuine social media engagement program?
I honestly can’t tell which it is.
Murphy-Goode has gotten so much ongoing, persistent press out of this deal it almost obscures the fact that some really good, really talented people genuinely want the opportunity to work for them.
It’s almost like the Super Bowl when you realize on that early February Sunday that, yes, besides the hype and the commercials, there is actually a game to play.
And, in playing this game, the Murphy-Goode winner has to relocate, effectively leave their existing life and earn good money (not great money) for a six month temporary gig.
At the end of the day, it’s presented as a temp. job.
I dunno. Maybe I just don’t have enough vision for how that six month gig might parlay itself into something better. Maybe I’m not in tune enough with the zeitgeist that makes this so newsworthy.
And now VinTank layers on by offering $100K worth of pro bono consulting. To be fair, I like Paul Mabray from VinTank, I used to work with him, and I think he is a classic entrepreneur – he has a vision for things that are still 250 miles away and very, very hazy for people until much closer to the destination.
That said, Paul is also a born marketer who knows when to catch a wave and when to beg-off on snaking a wave.
He also doesn’t shrink from a dissenting viewpoint which is why I don’t have a problem calling “bullshit” on the consulting offer, his catching a wave, so to speak.
I’d rather see him offer $10K of pro bono consulting to 10 wineries then to pile on this Murphy-Goode media reach-around. It shouldn’t be hard – Paul can check out his Twitter followers for wineries that don’t also have a blog and/or a Facebook fan page, those that are toe-dipping and not fully engaged, and really help them grow a focused presence based on some actionable planning and in doing so measure their mindshare and sales increase.
That would be genuinely helpful to the wine industry, spreading the seeds of positive progress. It also helps build measurable case studies which the wine industry desperately needs, with many wineries adopting Missouri’s unofficial state motto for most things.
Maybe it’s appealing to me because I love Barolo but only get to drink it every full moon during a leap year. Maybe it’s because the opportunity to penetrate the secret society of high-end collectors while acting as the equivalent of a trusted financial advisor is fascinating to me. Regardless, Italian Wine Merchants (who didn’t respond to several inquiries for comment on the job posting) seems to have a good opportunity, natch, a great opportunity for the right candidate.
To boot, it’s a permanent position with openings in New York, Los Angeles, Miami, Chicago, San Francisco, Las Vegas, Connecticut, Seattle, Dallas, Houston, Washington DC, Hong Kong, Mexico City and London. So, it’s in a neighborhood near you.
They are looking for (according to the job posting):
Ambitious, self-motivated and industrious sales professionals. The successful candidate will have a proven record of success in fine wine, luxury goods, wealth management, financial trading or exclusive real estate sales. The candidate will be responsible for developing and maintaining relationships with high net worth individuals, while simultaneously managing a portfolio of fine wines and other luxury products and bringing them successfully to market.
With the following attributes (edited):
• Highly motivated individual; thrives in a competitive environment
• Active learner with initiative, drive and salesmanship
• Demonstrated professional demeanor
• Refined communication skills, both over-the-phone and face-to-face
• Strong knowledge of, or interest in the fine wine industry
• Experience making phone/face-to-face sales calls (cold calls included)
• Capacity to work with a client base of high net worth individuals and to grow that client base
• Ability to identify high-level clients from large lists of leads
• Strong presentation skills to both small and large groups (20 — 100 people)
• Ability to formulate, present and implement selling plans and work within a CRM system
You can tell from the job posting that this is a serious job, for serious candidates, with the opportunity to make serious money, while being immersed in the wine business. The previous job history they are looking for in a candidate virtually ensures a six-figure income opportunity.
Call me crazy, call me Shirley, call me whatever you want, but the longer this Murphy-Goode thing goes on with the stroking of the press, and the candidates inducing themselves into a Darwinian game of social media chess, the more my skepticism (and my empathy for the participants) increases.
They won’t be a social media consultant, they’ll be a monkey in a Twitter zoo.
If the 500 or so Murphy-Goode candidates are serious about a career in wine, the opportunities exist for a really goode permanent job, no gimmicks attached.
I’m a big fan of brevity, probably why Twitter suits me so well. Here: Paul Ford’s 1000+ 6-word reviews of songs by bands attending SXSW. I don’t really care about most of these bands, but the sheer number of bon mots in this little document is worth a scan. For example: “Finally, Swedish bluegrass I can [...]
Well, here's a chance to explore your creative side and score a case of a soon-to-be classic red wine - Juice Crew Red.
So far, the J.Crew has nicknamed our maturing vino, "The Mighty Brick." I think we'd like the label to reflect her personality (perhaps listening to a little Rick James could inspire potential label designers out there):
"So all and all, the blend has resulted in what we wanted - a rich rhone style wine with some backbone. The different varietals playing nicely in the sandbox. Great dark color, long sexy legs and built to party"
Here's the deal - submit a label design, which reflects our sexy Rhone brickhouse and you could win...1 case of JC Red. Now that's what I call a case for creativity!
Details: Submit* your design entry by November 15, 2007. The editor will select 3 designs to be voted on by Juice Crew members and Basic Juice readers. The winning designer
will receive the case of Juice Crew Red when it's released (we award no wine before its time).
*by submitting a design, designer retains no rights to design, but will be credited by name
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.
One of my favorite things about setting the goal of drinking wines from every region in Italy--a process that began in 2008 and will continue through 2009--is that I buy wine I wouldn't taste otherwise. These are often the wines I remember months later because they were unexpected treats, wines that caught my imagination even though I often have low or no expectations and no real frame of reference for what I am tasting.
That happened last week when I opened up the 2005 De Tarczal Cabernet Franc. I purchased this in April 2008 from Garagiste in Seattle, received it in November, and promptly put it in the back fo the cellar for the month I finally got around to Trentin0-Alto Adige. ($16.90, Garagiste; available elsewhere for $19)
When I opened it, I was greeted with promising aromas of bell pepper, sour cherry, earth, and minerals. It struck me as less weedy than Cabernet Franc from the Loire, with a depth to the cherry aromas that made me eager to taste the wine. Flavorwise, the wine had a lovely, satiny texture wrapped around earth, leaf, and sour cherry notes. This was a really lovely, well-balanced Cabernet Franc from a region that (perhaps in my ignorance) I don't usually associate with Cab Franc. Excellent QPR.
Mushrooms go beautifully with a wine with this kind of flavor profile. Make yourself a portobello burger slathered with pesto mayonnaise and topped with roasted peppers and arugula--your tastebuds will thank you.
Once a bartending necessity that reigned supreme in soda guns the world over, tonic water - and her friends club soda, Coke and 7Up - is fizzling in todayâs hipster scene. Whatâs bubbled to the forefront? Energy drinks, which in a few short years have gone from mini-mart obscurity to VIP status behind the bars of even the hottest, Paris-Hilton-worthy nightclubs and restaurants.
As anyone whoâs chugged Gatorade or Lucozade knows, energy drinks are nothing new. Theyâve been around since the 1930s, are sold throughout the world and have traditionally enjoyed especially strong popularity in the Far East. (Think Pocari Sweat. Yum.) In their early incarnations, energy drinks were meant to quickly rehydrate the body and to provide energy through carbohydrates in the form of sugar. They were the savior of many exhausted athletes, lethargic kids with the flu and pathetically hungover frat boys.
In the mid-â80s, an Austrian businessman looking to cash in on the energy drink craze in Asia took the concept and gave it a decidedly modern twist. The result was Red Bull, a unique-tasting drink spiked with caffeine and the amino acid taurine, which pumps up the heart rate.
Red Bullâs slick silver mini cans, clever ad campaign and energy-boosting properties made it an instant hit among club-goers and those looking for a quick boost from something other than espresso (or a powdery South American import that might invite a sentence of five to 10). By the late â90s, Red Bull was available worldwide, had taken up sponsorship of popular new extreme sporting events and was well on its way to becoming a pop culture icon.
Since then, the energy drink market has exploded. New entrants include Rockstar (which contains liver-rejuvenating milk thistle), Monster, Socko, Full Throttle, Hype, Bomba (which comes in four flavors), Roaring Lion, Go Fast, Atomic X and Boo Koo. (The entertainment value alone - âIâll have an Effen Boo Kooâ - keeps us enthralled.)
Everyone from traditional soft drink marketers to celebs are getting in on the energy drink craze, scrambling to create new concoctions with fresh hype. Rap star Nelly is hoping to grab a piece of the market with his bright green, sweet sour-apple brew PimpJuice, which contains taurine, guarana and multi-vitamins. (No word on whether the nutrient properties of the drink will finally heal the boo-boo that lurks beneath his omnipresent Band-Aid. Or what test group approved of the name PimpJuice.)
Though all energy drinks are unique, they share in common some form of caffeine and sugar as key ingredients. Guarana, a natural source of caffeine, replaces the straight chemical in some brands. What gives energy drinks their rocket boost is the amount of caffeine and sugar they include: studies show energy drinks pack four times the amount of caffeine as soda and as many as 13 teaspoons of sugar in a single bottle.
Energy drinks also get an extra kick from ingredients such as ginseng and vitamins B12, B6, riboflavin and niacin. The most popular addition (and the one that put Red Bull on the energy drink map) is taurine, one of the most abundant amino acids in the body. It functions as a metabolic transmitter, has detoxifying properties and has been shown in studies to be beneficial to cardiovascular functioning. Mix these peace-and-love herbs and vitamins with some cutting-edge nutritional research, and the old standbys caffeine and sugar, and youâve got yourself a recipe for a go-the-distance, 21st century good time.
Not long after these space age potions hit the shelves, smart consumers realized if energy drinks could keep them going as they burned the midnight oil or blasted through a road trip, they could put a whole new spin on a night of partying. Thus was born Red Bull-vodka. In the late â90s, European drinkers started a new trend in cocktails by marrying the recently released Red Bull with vodka, creating a mix packing a potent alcohol punch and a lift of herbs and caffeine, and enabling drinkers to get maximum pleasure out of a hard-earned weekend night of raving or pub crawling.
As more energy drinks were born, more cocktails were created. Bars around the world now stock energy drinks as mixing basics and look for innovative blends to create their own signature cocktails. While most drinkers still prefer flavored vodkas such as Stoli Citros or Skyy Melon to add intrigue to their energy drinks, more innovative experiments are being undertaken every day: how about an energy drink/Jagermeister mix? Perhaps a little Johnny Walker Black? (Any carpet fluff you might ingest later will simply add to the...mouthfeel.)
If mixing isnât your thing, consider an energy/alcoholic drink that comes straight from the bottle. Zygo is a peach-flavored vodka blended with so-called âfunctional ingredientsâ taurine, D-ribose, guarana and yerba mate. Known as the âmorning vodkaâ with a 35 percent alcohol content, it hits the spot with partiers still pounding the dance floor at dawn. Sparks, a sickly sweet, citrusy concoction with taurine, caffeine, guarana, Siberian ginseng and a 6 percent kick of alcohol, is becoming a popular party alternative, as are MoonShot, a (believe it or not) lightly carbonated, caffeinated beer, and XXL Orange, which packs 8.9 percent vodka, orange juice and caffeine into a curvy plastic bottle. (Frankly, that sounds to us like what a pimp would really be juicing.)
In a culture thatâs dancing as fast as it can, it seems energy drink cocktails are the perfect libation for the new millennium. And who knows, tonic and club soda might even make a comeback - thanks to the recently released Hi-Ball Modern Mixers line, which offers classic mixers enhanced by B-vitamins, caffeine, taurine, guarana and ginseng. So grab a can of liquid energy, throw in the spirit of your choice and start channeling Don âThe Magicâ Juan. And remember, it takes seven to make a stable.
Black Magic Bomba Energy Drink
1 1/3 oz. vodka
2/3 oz. triple sec
2/3 oz. lime juice
Shake vodka, triple sec and lime juice together. Pour into chilled martini glass. Top with Black Magic Bomba Energy Drink.
Warning: Consume energy drink cocktails in moderation. Caffeine is a primary ingredient in energy drinks and can, when combined with the dehydrating effects of alcohol, lead to feelings of dizziness and faintness. In some cases, sensitivity to caffeine can also raise blood pressure and trigger potentially deadly heart reactions. Drink responsibly.
A 64-page softcover pocket guide that you can keep handy. Offers everything you've ever wanted to know about wine from A-to-Z. Learn about wine-production regions along with their maps major grape varietals storing pairing serving and selecting the perfect wine glass. Softcover 64-pages. Size: 8-'H x 3-'W
The Wine Bottle Glass Funnel is perfect for those instances when have a little wine left over in your decanter or even in your glass. The thinness of this glass funnel allows you to insert the funnel right into any bottle. Then easily and cleanly you can pour the wine back into the bottle for a later date.
The elegance of the Wine Enthusiast lead-free crystal 'U' Decanter enhances your wine experience with an inner dome to increase the oxygenation of fine wines. The finger-hold punt ensures controlled pouring every time. Gift Boxed. Recommend to hand wash. Size: 10-3/4'H 46 oz.
As Seen on Ellens 12 Days of Giveaways & Good Morning America The pocket-size electronic talking Wine Master offers a sleek and slim design easy control panel and over 10 000 wine and spirits reviews ratings and suggested retail prices at your fingertips. The newest version of the Wine Master is the most essential wine tool you can own. Bring along with you to wine shops and restaurants and never make another wine buying mistake again. Requires 2-AAA batteries (not included). Over 10 000 wine and spirits reviews ratings (100 pt. scale) and suggested retail prices from Wine Enthusiast Magazine Food and wine pairing guide Digital display screen with back-light and compressed text functions Talking navigation with on/off Type Varietal Winery or Vintage search option Handsome non-zipper black case Wine Master is a mighty wizard that gives you mastery over the most serious wine shop clerks and sommeliers. Brushed aluminum with chrome accents. The Wine Enthusiast 2008 Wine Buying Guide is also available. Size: 4-3/4'H x 3'W NOTE: The information included in the Wine Master is based on the reviews and ratings conducted by The Wine Enthusiast Magazine. For the 2008 edition we added 10 425 reviews. Therefore if you look at a review of a 2002 Caymus in 2007 and in 2008 the review will be the same. Since we cannot review all the wines produced in a year some wines may not appear with a newer year review which does not mean that the wine is discontinued but just that particular vintage (year) was not reviewed.
Always know 'whose glass is whose' with these wine cellar-themed charms! Set of 6 cast metal charms are finished in antique silver and dangle from 3 strands of glass-faceted beads. Magnetic closures make sure the these mini-medallions stay secure around the base of each guests' wine glass. Set of 6 charms includes a wine bottle corkscrew grapes wine glass chiller bucket and cheese wedge.
You needn't interrupt your enjoyment of the wine now to fuss with pumps and dispensers. Deliberately low tech our Wine For Later Set eschews pumps spray cans nitrogen gas canisters and complicated dispenser systems for the graceful time-honored process of decanting. When you uncork a bottle simply pour off the wine you wish to save for later using an elegant glass funnel. Top off either the 1/2 bottle or the 1/4-bottle decanter and seal it with our airtight glass stopper. Since no air comes in contact with your wine it remains unoxidized and unspoiled. Adorn the decanter with our ornate silverplated grape-cluster cork pin for easy identification. Only from The Wine Enthusiast. Gift-boxed 6-piece set includes: 2 Wine For Later glass decanters 1/2 bottle size and 1/4 bottle size. 2 airtight glass stoppers. A beautiful glass funnel. A silverplated cork pin.
Choose the right wine every time! From the editors of Wine Enthusiast Magazine comes the most current comprehensive and informative wine buying guide on the market. Based on tastings by a distinguished in-house panel this wine buying guide features qualitative ratings reviews and prices for more than 50 000 wines. Plus tips on when each wine is best enjoyed. Also includes expert advice on tasting and storing vintage wine charts and Top 10 lists. 990 pages. Softcover.
Pair your wine with top chef recipes! A memorable meal starts with the wine! Find over 80 delectable recipes organized by wine style. This first cookbook by the editors of Wine Enthusiast Magazine guides you in selecting the right recipe for your wine. Includes recipes from top chefs such as Bobby Flay and Rick Bayless along with expert wine pairing tips. Whether you're serving a light aromatic white or a big powerful red you'll choose the right dish here! 256 pages with full color photography. Hardcover. Take A Look Inside At Sample Recipes.
The Riedel Syrah Decanter is a great wine decanter to use everyday. It's perfect for Syrah or any other red wine. Crafted in Germany of lead-free crystal the Syrah decanter holds 49-ounces and stands 9-5/8' tall. Add to your wine decanter collection or give as a gift any season. Size: 9-5/8'H 49-3/8 oz.
Make wine your next party theme! Consider this your personal party planner! Step-by-step instructions and essentials make hosting a wine tasting easy. Includes 100 wine tasting sheets 6 cloth blind wine tasting bottle bags with embroidered letters A through F 6 wine tasting masts Wine Enthusiast Magazine vintage chart corkscrew and a 15% Off Coupon for Wine Enthusiast glassware. Sip save enjoy!
The Wine Clip uses principles of magnetics to improve the taste of wine as it is being poured out of the bottle. The effect is instantaneous and has been found by many wine professionals to result in a genuine improvement in flavor and mouth-feel especially when used on red wines. Using magnets to treat fluids water fuel wine etc. - is not a new idea and the technology has been applied successfully in many industries. What causes the effect has been the subject of some debate but it is generally thought that passing a conductive fluid through a properly designed magnetic field has an effect on the polar molecules in the fluid. In wine it is believed that the large polymerized tannins in wine that normally result in a high degree of astringency are broken up or otherwise affected resulting in a less astringent softer flavor. The Wine Clip may also accelerate aeration by drawing higher concentrations of oxygen to the wine as it is being poured. In contrast with most gases oxygen is highly magnetically susceptible and is attracted to a magnetic field. This would explain testimony from wine experts that The Wine Clip instantly produces the benefits of time consuming aeration. Lifetime warranty.
Learn how to host a tasting party! Host a great wine tasting party with this complete new essential wine tasting kit. Created by the editors of the prestigious Wine Enthusiast Magazine you'll find all the how-to's and essentials of hosting over 30 wine tastings. Kit includes: Wine Enthusiast Magazine Pocket Guide to Wine plus 2006 Vintage Chart 2 tasting checklist notepads 6 bottle bags 6 bottle stoppers 24 bottle tags a blank wine journal 2 wine label removers and a coupon for two free issues of Wine Enthusiast Magazine . Size: 6'H x 9'W x 3-'D
Luigi Bormioli Esperienze Wine Decanter is a complete innovation in the field of wine appreciation. Designed by Federico DeMajo the lead-free crystal wine decanter is a combination of technical skills and creative artistry. Made in Italy the interior base of the decanter is designed with ripples; tiered concentric circles that facilitate rapid wine oxygenation as the wine is poured into the decanter and flows down over them for an excellent wine tasting experiences. Dishwasher safe. Size: 9-1/4'H 88 oz.
Love your wine? Show your metal! Serve it with the help of this animated bottle holder handcrafted from recycled steel copper and wood. German artist Guenter Scholtz skillfully bends welds brushes and carves these materials to bring this whimsical wine taster to life a discriminating gent leaning on a wine rack fitted with a wine barrel. Holds most standard size wine bottles. Comes with a Certificate of Authenticity. No two Scholtz pieces are exactly alike. 12'H x 6'W x 5'D
A One-of-a-Kind GiftFor the wine lover that has everything a fun gift theyre sure to cherish. Weve matted and framed our Wine Enthusiast Magazine cover with your choice of tiles (Man Woman Wine Enthusiast or Chateau of the Year). Theres a careful 7 1/4' x 7' cut-out in the cover so you can slide in a photograph of your favorite wine enthusiast. Every wine lover on your list should have one. You can purchase it as a special package with a one year subscription to Wine Enthusiast Magazine and SAVE $16.95 off the regular subscription price. Size: 14'H x 11'W Framed Print
An elegant arc turns serving into ceremony. Geometrically designed Parabola wine decanter offers a unique shape to a classic wine accessory. This stunning mouth-blown wine decanter is visually exhilarating and optimally functional. Made of 24% lead crystal the Parabola decanter offers a unique handle and spout holding a full standard-sized bottle of wine and provides flawless aeration. Size: 10-1/2'H 56 oz. NOTE: Please use the recommended Decanter cleaning balls when cleaning the Parabola decanter.
Make the hippest wine bar in town yours! Three wines any time no waiting! This professional wine preserve and wine serve system keeps 3 opened wine bottles fresh for weeks and primed for pouringright at home! Spigots serve as both stoppers and dispensers of argon gas. Argon prevents wine from oxidizing and spoiling over time. Non-electric and compact. Black with stainless steel trim. Accommodates most standard-size wine bottles. Non-electric and compact. Black with stainless steel trim. The argon gas cartridges are hidden in a compartment underneath your wine bottles. The system includes two argon cartridges which will power 12 to 15 wine bottles each. Size: 11-1/2'H x 10-1/2'W x 5'D
Attract more wine loversglass by glass! Increase your bar or restaurant sales by offering a wider selection of premium wines 'on tap'. This professional preserve-and-serve system keeps 5 opened wine bottles fresh for weeks and primed for pouring. Spigots serve as bottle stoppers. With each pour argon gas is dispensed into each bottle to blanket the wine's surface from oxygen and prevent it oxidizing and spoiling over time. Wine Saver PRO's commercial grade quality is ideal for restaurants hotels bars and wineries or for any wine lover that enjoys serving wine. Wine Saver HOME also makes the ultimate addition to any home wine cellar. Accommodates most standard-size wine bottles. Non-electric and compact. Black with stainless steel trim. The argon gas cartridges are hidden in a compartment underneath your wine bottles. Available here and sold seperately argon cartridges will power 12 to 15 wine bottles each.
Inspired by furniture pieces originally found in Bordeaux and used by the regions expert wine makers for tasting sessions of their Grand Cru wines. Special guests wine merchants or the wine makers themselves would taste some of the finest vintages at the very foot of elegant furniture pieces such as this. EuroCaves contemporary version has been designed to accommodate the needs of todays wine connoisseur. The Elite Wine Buffet is ideal for entertaining and can be placed in any room. The ample display shelves are ideal for storing glasses displaying decanters keeping reference books and storing spirits. The storage drawers can hold other accessories such as corkscrews label savers tasting albums and much more. The Elite Wine Buffet can hold a maximum of up to 20 bottles. Sold seperately the wine cellar space can accommodate a EuroCave Performance 83. Size: 56-5/16'H x 54-5/16'W x 29-9/16'D. Light assembly required.
Tecnorati
Catavino has traveled more this year than ever before, and just when life has settled to a peaceful calm, we’re off again. This past weekend we visited Benidorm, Spain, a place that you should see at least once in your life; not for the wine, mind you, but for the odd combination of location, tourism and the sheer mass of humanity.
At the end of March, 
DBR Lafite was, of course, swift to translate its website into Chinese and has clearly been visiting China from early on (the argument that ‘Lafite’ is easy for Chinese consumers to pronounce does not actually wash when ‘Margaux’ is even easier for them to say). Much consists in names. But not only Lafite grabs attention in this respect. The Chinese translation for 
Bad news for Main Street: The Brick Street Inn in Zionsville has closed. 
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.
