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Sicily is an exciting place to be making wine these days. Producers that range from tiny family outfits to the major estates are all playing various roles in the internationalization of the region?s presence and potential clientele. That very process, of increasing the notoriety of Sicilian wines, of course, does not preclude both sacrifice and experimentation. Much like in other exciting regions such as Spain?s Somontano, experimentation with international grape varieties can drastically set the production profile apart. Seeing how, unfortunately, many of the largest export markets such as the United States seem to be fashion and trend-driven, being at the forefront in some ways can prove to be quite beneficial. In turn, sacrifice comes into the picture when such experimentation casts aside indigenous varieties and yields spoofed, confected and to a great extent, contrived wines bereft of the terroir?s individuality.
The more one reflects upon this dialectic between experimentation and sacrifice, which producers of all scales face when tending to their craft in promising regions that are in the process of developing the capacity to attract the world at a level that New World nations have done, the more I see Sicily on the winning side of the equation. Even if the creation of the IGT scheme (indicazione geografica tipica) in 1992, to allow for much-needed innovation in Italian winemaking has attracted criticism, this measure, along with investment, has done Sicilian wine much good. Critics have alluded to a point that can best be characterized in the following way: ?Innovation is wonderful, but what can the IGT label guarantee, in terms of quality?? The point is a valid one, as in a parallel situation, one cannot really know how great a disparity in quality to expect when presented with two bottles of French Vins de Pays. The issue of disparity, in light of this example especially, can particularly become a prominent annoyance. One bottle may be lovely, whereas the other one may be insipid. Though a fair point to bring up, I think that those who dismiss the Vin de Pays, as well as the Italian IGT schemes are reluctant to acknowledge an ?elephant in the room? of sorts that is pertinent to such a discussion?the painstaking work involved in tasting enough to discern between enormous gulfs in quality.
This last aspect of the discussion is what brings me to my conclusion regarding Sicily?s developing industry. Taking into account the type of challenge that Italy?s IGT scheme presents to producers as well as consumers, as well as the usual set of industry factors that together yield a barometer reading for success, so to speak, I am anticipating many great things coming out of Sicilian vineyards and cellars over the next decade. The level of investment necessary is there, along with serious local involvement and conscientious integration of the indigenous varieties and perspectives that yield something unique. In light of the global financial downturn, consumers in all the major export markets are as open-minded as ever when seeking out quality bargains. Having had the opportunity to taste the wines of the prestigious estates that are spearheading Sicilian wines? cause to the world, as well as the efforts of more modest cooperatives, my research has always yielded nothing more than pleasant surprises. Egregious discrepancies in terms of quality, as a result of the IGT scheme, may perhaps be more of relevant a discussion point in regions such as the Veneto, but not yet in Sicily.
One of the most important lessons to draw from watching a developing region like Sicily is the paramount importance of diversity. From a producer?s standpoint, it is simply not good enough to adopt innovative methods and practices alone, but to complement the approach with diversity. A great many of the Sicilian Syrah, Cabernet Sauvignon, Merlot, Sangiovese and blends featuring indigenous varieties such as Nero d?Avola all provide a unique opportunity for showcasing the island?s distinct strengths. This reminds me of a relatively recent episode in the world of wine, where a handful of Bulgarian producers began to make exceptional Cabernet Sauvignon. Sadly, however, when reminded of the varietal-driven trends, sometimes by fashion, though increasingly clinical studies about the benefits of consuming wine, the Bulgarian producers had not anticipated the degree of experimentation their innovative approach would require to yield a diverse panoply impressive enough to generate the buzz required to attract more attention. For better or for worse, and if one permits the expression, the world now moves much too swiftly to put all of one?s grapes in one basket. The surge in notoriety of Sicily's quality wines, at all price points, is well evidenced by this particular lesson.
This Week?s Pick: 2007 Cusumano Merlot Sicilia IGT
I never thought that any of the Cusumano wines, at the varietal label level at least, would ever really elicit much more excitement than a passive nod. Not in the case of this Merlot, however, which happens to be a great example of how Sicilian wines are capable of putting on a masterful tightrope act. Rather than sacrificing originality and aligning with the juicebomb-oak paradigm that many New World producers turn to, this Merlot?s expressiveness is a real breath of fresh air. Despite the plain, unassuming packaging, this intelligent value Merlot packs great varietal expression with the island?s warm, west-central climate?s tendency toward spice notes and good concentration. Full-bodied but with a smooth texture,the prune and soft berry flavors are nicely balanced with berry acidity. Other complex accents include subtle pepper, liquorice, cinnamon and a hint of smoke. Though a couple of years in the cellar would certainly help develop more finesse, this is a great wine to enjoy now. It would pair well with a beef stew or a mushroom dish with a similarly hearty sauce.
It is rare that you see mainstream critics write about so-called “industrial wines” and most unusual when they actually say good things about them. So I was surprised to see Wine Spectator critic Jim Laube blog about an $8 California Pinot Noir a couple weeks ago. Naturally I was curious to taste the wine myself and see how close my experience would be to Mr. Laube’s. The wine in question is from the Cecchetti Wine Company marketed under the RedTree brand. I picked it up on the end-cap at my local wine store for $5.50 on sale.
I am somewhat familiar with RedTree from their Zinfandel I tasted recently. You don’t often see Zin in the less than $10 range so when I see a new entrant I try it to see if they will be giving Ravenswood a run for their money in this price category. Sorry to report that the RedTree Zin didn’t live up to expectations with over ripe blackberry fruit overwhelmed by alcohol (listed at 14.5% ABV but likely over 15%). So how could their Pinot be anything other than a light generic red wine?
I’m not sure how they did it but the 2008 RedTree Pinot Noir is an unbelievable value at the less than $6 I paid for it on sale. Even at $12 this wine would give Mark West Pinot some serious competition. Darker than most Pinot, the wine smells like you would expect with strawberry and red cherry fruit with just a hint of the earthiness associated with Pinot. Red cherry and strawberry fruit flavors complete the package finishing with supple tannins. Surprisingly correct varietal character for a Central Valley wine.
12.5% ABV Screw Cap closure Rating: 3.5 out of 5 stars
My buying advice is to pick up a bottle yourself and then get a case or two if you concur (my retailer had a mail-in rebate for case purchases). I don’t expect to see the same value in the next release but will definitely give it a try next year. In the meantime I’ll be buying some Petite Sirah to see if the Zin was a fluke or trend with heavier bodied reds. They also make a Cabernet, Chardonnay and Pinot Grigio.
This time of year the wine lover is inundated with T-day wine recommendations..."German Riesling is perfect with turkey"...."A Beaujolais is a sure bet on Thanksgiving"...."Burgundy, both red and white are ideal on your Thanksgiving".....etc. etc.
I for one am tired of staid poultry & stuffing wine pairing suggestions.
How about something different to eat and drink on Friday - the day after turkey day? May I suggest a Vermentino, not from the sardinian coast, but from Lodi, California. Who knew the California version of this hefty-spicy-herby-citrusy grape could be so true to its Italian roots? After racking up mo' mo' credit card debt on Friday, take the edge of with a plate of turkey enchiladas paired to Uvaggio Vermentino 2006 ($10). It will be the best wine-food match you will sample all week.
All it needed was our 'lecturer' to lob a stick of chalk at my head and I'd be right back at school. I ended up, as I did at The Misbourne, in the back row, this time stuck between old boy Brett and cheeky-quipping Douglas. Brett found a fascination with the bread... Douglas was, well, being Douglas. I tried desperately to not indulge in their mischief...
We were here for a Circle of Wine Writers Wine and Charcuterie Tasting hosted by Fiona (matchingfoodandwine.com) at the new Terroirs wine bar in William IV Street, London. The Charcuterie comprising a delicately flavoured Jamon de Teruel from Spain, a nicely textural Duck Rillette, Saucisson Sec from the Pyrenees and a garlic and spice Terrine Terroirs.
Rather than the 'usual suspects' to accompany charcuterie (simple rustic French wines) Fiona picked a more eclectic list of bottles to sample, each calling on the intrinsic flavours of the food (smoky, spicy, garlic). The only thing not offered was a sparkling...
Review0.3 Wine Tasting Note: Maitres Vignerons de Saint-Tropez Ros Carte Noire, 2008, France. Price: 9.99 Nicolas A nice opening shot - and as expected a fine match for the array of foods. Nice berry fruits and a decently long, dry, finish. A 'standard' ros wine for such fare and I thought a superb foil to the Terrine, although others disagreed. Review0.3 Wine Tasting Note: Assyrtiko Hatzidakis, 2007, Santorini, Greece. Stockist: Caves de Pyrene Waitrose Price: 9.00 Not a wine I would ever have considered, interesting but didn't really work for me lacking a bit of zip and zing. Seafood and shellfish apparently work better. The pepper edge in the saucisson was really emphasised by the wine. Review0.3 Wine Tasting Note: Weingut Christmann Riesling IDIG Grosses Gewaechs, 2007, Pfalz, Germany. Stockist: Charles Taylor Price: 35 Not being a lover of Riesling - heresy I realise - I did enjoy this wine. Very young still but the way I like it; a touch of weighty sweetness, superb fruit but sadly not a wine that worked well with any of the food. Too delicate in flavour I think; but then what do the Germans eat with all their charcuterie? Review0.3 Wine Tasting Note: Chapel Hill Verdelho, 2007, Australia. 9.49 in independents including Planet of the Grapes, Ongar Wines Ltd, Australian Wines Online, Rehills of Jemond, Badmington Wines A zesty citrus and nettle wine; far too forceful with the charcuterie though. Review0.3 Wine Tasting Note: Lambrusco Reggiano Concerto, 2007, Emilia Romagna, Italy. Stockist: Everywine, Harrods, Booths Price: 8-10 In terms of matching with the food this was the star. A combination of bubbles, a bitter twist to the wine and perfect acidity was great with the rillettes and the (positive) fat of the jamon. Review0.3 Wine Tasting Note: Jean-Luc Matha Cuvee Lairis Marcillac, 2006, Marcillac, France Stockist: Caves de Pyrne Price: 9.99 Not convinced this rustic country wine (from the South West of France) really worked as well as others seemed to think. Remained rustic and overly tannic for me. Review0.3 Wine Tasting Note: Domaine Jean Foillard Morgon, 2007, Beaujolais, France Price: around 16 a bottle from Caves de Pyrene, slurp.co.uk I believe there were a couple of markedly different bottles of this being poured; I managed to get some of the 'good' bottle. The lack of tannins and the soft fruit brought out the wonderful sweetness in the jamon particularly. For someone who never drinks Beaujolais this was a revelation; my second choice for the top match. Review0.3 Wine Tasting Note: Isabel Estate Pinot Noir, 2005, New Zealand 18.55 Berry Brothers & Rudd A lovely fruit-forward Pinot that worked with the charcuterie much better than expected. Lovely spicy, sprightly palate that seemed particularly good with the duck rillette (duck plus pinot is always a good choice) and managed the garlic infused Terrine too. Review0.3 Wine Tasting Note: Manzanilla La Gitana Sherry, NV, Spain. 8.49 at Tesco, Waitrose, Sainsbury, Majestic, Somerfield, Wine Rack, plus independents. Not a fan of Riesling nor Sherry; more howls of derision from my neighbours. Despite being a tapas favourite this wine just trampled over all the food. Far too forceful and strong. The salty component matched the salt in the jamon OK but the delicate flavour was lost. Unsurprisingly this was many peoples preferred choice. Review0.3 Wine Tasting Note: El Grifo Canari, 1997, Lanzarote, Spain. A cream sherry (or rather sherry-style wine) from Lanzarote. Far too sweet for the charcuterie but a marvellous opportunity to try such a delicious wine. There you go - sherry and delicious in the same sentence!
A learning experience; just much more enjoyable than my (detested) school days. I did miss the juvenile giggling at the cookery teachers hairy legs encased in green tights mind...
Tait The Ball Buster 2005 $15 Wine Label says: G’day Mates, I don’t know what aromas and flavors you’ll find when you try this wine - wine appreciation is so subjective and often too pretentious for my liking. I make my wines the way i like them - big, thick, juicy an deep in color. I wanted to [...]
This is a dry, slightly sparkling wine, with a pleasent, rich, complex aroma. A pleasure to sniff and taste, there’s a fruity note and there’s quite an undefined spicy note, definitely requires another bottle of researching . The producer specifies it as a wine “with characteristic Muscat taste and smell carrying combination of spicy tones of incense, cinnamon, basil and fruit tones of pine apple and strawberry”.
Although it does have the muscaty taste it’s a dry wine, but still does go well with desserts such as nutty cakes. Also goes well with lighter meat dishes and on it’s own.
The Ivanovi? winery is a winery with a long tradition, one of those where the younger generation has embraced it’s ancestry recipes and combined it with modern trends. Some of the details are available online. It is located in the ?upa region in southern Serbia.
As a wine hobbyist among professionals and experts, I often feel that I have the advantage of being able to sit back and enjoy what comes to hand rather than having to analyze endlessly. Another privilege of the enthusiast, be it golf, sailing, ornithology or anything else, is the feeling that you can drop your subject into conversation to universal approval. We all know that this is not always the case, but while attending the Seville Book Fair in a professional capacity this week, I was out having tapas with some competitors (or as we like to say “people who share the same market space”) and from what started off as rather a stiff conversation, when I mentioned that I also did bits and pieces relating to wine, the head honcho of the other, Seville-based, company perked up no end. He asked me all about wines from the Valencia region, which he wasn’t very familiar with (though everyone seems to know Enrique Mendoza wines, which are appearing on smart wine lists everywhere), and the next thing I knew we were agreeing to send each other some wines.
This led me to point my computer towards a couple of online wine sellers when I got home to Valencia. I first visited Vinos-Valencianos, which I’ve browsed before but never bought from. It has an interesting array of bottles from all Valenciandenominaciones de origen, but you can only buy unmixed cases of six, which is not what I wanted on this occasion (even if delivery is free). I then went to Lavinia, which I have bought stuff from a few times before, but their regional offering was a bit high end (kicking off around the 20 euro mark and rising), which I wanted to avoid both out of meanness and to keep this as a personal rather than corporate exchange. I had a further look and ended up at Vinissimus, which was just what I wanted. You could mix your own selection and there were less expensive wines along with the luxury stuff. I picked a few in a hurry, and it was only when I’d finalized the order that I noticed that I was top-heavy on Alicante wines. My selection was:
Cristall: a light, elegant sweet moscatelfrom the mountains of Alicante, 9.30 euros,
Mestizaje 2007: a heady blend of 50% bobal with cabernet sauvignon, tempranillo, syrah, cabernet sauvignon and merlot for good measure, from the grand Bodegas Mustiguillo, which is in Utiel-Requena but has its own Vino de la Tierra El Terrerazo status, 9.95 euros
Al Muvedre 2007: old vine monastrell made in Alicante by Riojan flying - or “driving” as he insists - winemaker Telmo Rodrguez, 4.70 euros
Enrique Mendoza Seleccin Pen de Ifach 2003: cabernet sauvignon, merlot, petit verdot, because I recently climbed the magnificent Pen and we had to have a Mendoza,12.75 euros
Laderas de El Sequ 2007: monastrell, with some cabernet sauvignon and syrah, and another Alicante wine project involving winemakers from outside the region excited by the possibilities here,4.90 euros
Impromptu 2007: I reckon that it’s not a bad idea to pay a little more for an interesting white wine and this is a sauvignon blanc from another ambitious young bodega, Hispano-Suizas, in Utiel-Requena, 17.75 euros
I don’t know what the recipient will make of these wines, but looking again at what was a quick buying trip rather than a deeply thought-through selection, I think that it suggests that there’s a real buzz about Alicante, with winemakers and investors being drawn from all over Spain to join the party, and that DO Valencia may lagging behind its neighbours when it comes to eye-catching wines. It also strikes me that it is the thrusting new bodegas that have worked to get their wines into online wine stores. I’d have liked to include a traditional wine from a long-established bodega, maybe Raspay from Primitivo Quiles, but I couldn’t see anything along those lines. But what I put together isn’t a bad snapshot of what’s going on out there. A bit of bobal, plenty of monastrell, often in interesting conjunction with international varieties, red predominating over white, it could have done with a dry moscatel and a cava to give it greater range, but there you go. All in all, it’s a selection that I’d be happy to receive, and I hope it helps turn a business rival into a personal friend.
After years of struggling to prove itself to the rest of the world, it seems the California wine industry has finally arrived. There's no disputing the quality of California wines, and never before have they enjoyed a finer reputation. But at what price?
Somewhere in the uphill struggle to world-class status, the California wine industry lost a very important tradition. The French still have it. Bovine festivals still have it. Even garlic, cherry and apple growers still have it. But when autumn rolls around in California wine country, the folks are left empty-handed. Without representation. Without hope. Without...a queen!
Things weren't always this dark. In the 1950s and '60s, wine queens reigned over the California vineyards like welcome spring showers. Each October, at the California State fair in Sacramento, vintners chose a local lovely to represent them as their queen during National Wine Week. Some queens were blonde, some brunette. Some even studied dramatic arts. All, of course, were beautiful.
For seven glorious days, the newly crowned Vintage Queen would take her position as wine's goodwill ambassador, making appearances at vintage festivals, attending dinners and proclaiming the excellence of California wines. But perhaps the most important duty of the Vintage Queen was posing for stunning publicity photos, personifying the glamour, grace and charm of California wines. Even some 40 years later, the message comes through loud and clear.
It's time for these photographs to charm the world all over again! Let's raise a toast to these lovely ambassadors of the grape and honor their contribution to the success of the California wine industry as it stands today. In fact, why stop there? Let's be the first to shove all the nineties politically correct crap aside and elect new wine queens to lead us proudly into the 21st century!
Long Live The Queens!
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Everything grows large in California, they say! The beautiful 1950 Vintage Queen has the proof, as she playfully prepares to drink a giant glass filled with California Champagne.
The charming 1950 Vintage Queen pauses from her grape picking duties to flash the lucky cameraman a smile.
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Sultry! 1951 Vintage Queen Jeri Miller pauses during the wine grape harvest to adorn her hair with grape clusters. No wonder the grape was America's third ranking tree fruit that year!
Beautiful Jeri Miller, 1951 Vintage Queen, toasts National Wine Week and wonders where she left her house key.
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Diane Bagshaw, 1953 Vintage Queen, wears the traditional grape picking outfit favored by field workers of the day.
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Dee Hardy, 1957-58 Vintage Queen, has a sunny disposition in spite of the grape vine growing out of her head.
The lovely Dee Hardy, a 23-year-old San Francisco dramatic arts student, is pictured here trying to figure out where she left her glass of Chardonnay.
Dreamy Dee Hardy, 1947-58 Vintage Queen, prepares to sip California Champagne while bubbles dance around her head in admiration.
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Wine Queen June Adler reigned over National Wine Week, October 10-17, 1959. She is truly the picture of glamour!
1959 Wine Queen June Adler raises a toast to California wines after a day of hosing down tanks in the cellar.
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Making wine is hard work, but Marilyn Lockway, 1963 National Wine Queen, makes it look easy!
It was like a freaky safari. There we were, winemaker Neil Collins and me, stalking chickens running loose on the property. No, not for dinner. Collins wanted to show me the benefits of using the feathery flock in the vineyard.
I expected them to scatter. But as we got closer they paid no attention to us. They were too busy chomping away at the green stuff planted between the vineyard rows: gourmet grasses, wild flowers and their favorite treat - the spiky Yellow Star Thistle.
Collins explained the idea behind using chickens is based on the concept of biodiversity. The chickens eat the natural material, process it, then put it back as a rich type of, well, specialized manure. Eventually the manure and cover crops are softly tilled into the ground and serve as a natural soil fertilizer. In springtime, packed with powerful nutrients, the mixture acts like a sort of alarm clock, waking the vines and energizing them from their dormant winter snooze.
Believe it or not, the chickens are an upgrade to how vineyard farming has been done for the past 50 years. Since World War II, most growers have gone the easy route - purchasing synthetic chemical fertilizers packaged in commercialized plastic bags. But things are changing now as more natural, eco-friendly farming techniques have come back in style.
"For quality wine, grapes should be an expression of the soil and the vineyards where they’re grown," Collins says. "Using synthetic chemicals means there’s something missing from the wine as far as authenticity or natural personality is concerned."
Certified as organic in January 2003, Tablas Creek Vineyards is a member of a new wave of premium U.S. wine producers recognizing the benefits of using old-fashioned farming methods. The concept is simple: work closely with nature instead of against it.
What Does Organic Mean?
By definition, organic agriculture refers to fruit, vegetable and other food products cultivated without the use of toxic pesticides, herbicides and synthetic fertilizers. Like a touch of TLC from Mother Nature, the main goal is to build healthy soil and healthy plants, and to protect the surrounding environment and workers in the most natural way possible.
Over the past decade, more than 15,000 vineyard acres in the U.S. have been farmed organically, an amazing increase from only 200 acres in 1989. California is a hotspot for this movement. There are nearly 7,000 acres of certified vineyards planted by 113 producers in the state. Many others do it without applying for certification. "No compromise!" is the shared bravado.
For a vineyard to become certified, the land must be farmed for three years without the use of chemicals. The vineyard is inspected twice within that period by the California Certified Organic Farmers (CCOF), the state’s regulatory certification organization. Monitoring is yearly after certification.
Gettin’ Down With Nature
Okay, let’s set things straight. The general problem with synthetic chemicals is that they eat the natural nutrients and minerals in the soil. Conversely, the organic approach adds natural resiliency to the soil, thus strengthening the plants.
To make this happen, organic soils are nourished with a variety of natural ingredients, like cover crops, manure and powerful compost made with recycled materials such as pomace (grape skins), straw and other landscape debris. The idea is to have as much commotion - otherwise known as energy from microorganisms - moving around in the soil as possible. Near the vineyards, flowers, herbs, vegetables and fruit trees are planted to create additional activity that’ll benefit the native flora and fauna. In other words, it’s all about raw material, baby!
John Williams, winemaker at Frog’s Leap Wine Cellars in Napa Valley, is a true believer in the power of organic farming. All vineyards comprising the Frog Farm property have been certified organic since 1999.
Williams offers this analogy, which addresses use of conventional chemicals as a "quick fix" in the old days: "It’s like if your kids are on a soda and candy bar diet: response is impressive, sustainability is not. Our goal is to make sure that our soil has a balanced diet at all times. Financially and as far as quality is concerned, it’s a very viable situation."
While sustainable farming practices have quickly caught on with many grape growers, controlling pesky weeds remains a main obstacle that keeps many from taking the organic plunge. As a result, most grape growers still rely on annihilating the green material with toxic products.
Organic producers, however, have found ways of getting around this. Techniques include mulching vineyard rows to suppress weeds; using the pyrotechnical alternative ("fire, fire!" as Beavis once said) to burn them with propane torches; or employing small tractors with soft rubber bumpers to cut the weeds without harming the vines.
Another difficult matter has been the ongoing battle with insects that can cause serious vine damage. However, instead of using harmful conventional sprays, organic converts focus on creating unique insectaries that feature a variety of flowers, shrubs and trees. The idea is to attract beneficial insects that’ll eat the problematic vine pests.
Mendocino and Beyond
The birthplace of this organic wine movement was California’s Mendocino County. Today, more than 3,000 acres of grapes grown in the county are farmed organically.
Charlie Barra, whose family owns the Barra and Girasole brands of organic wine, has been working with grapes in Redwood Valley since he was just nine years old. "Most of us were farming organically for as long as I can remember," said Barra, 78. "We couldn’t afford chemicals back then, and we still don’t need them today. There just wasn’t a name to call this practice until the last 25 years."
While Redwood Valley’s Frey Vineyards was one of the first to have certified vineyards in the U.S., it was the more recognizable brand - Fetzer Vineyards - that ultimately became the prototype for sustainable agriculture in the mid-1980s. In 1989, Fetzer began its eco-friendly commitment by converting 1,600 vineyard acres to organic.
Natural Flavors
Until recently, the concept of organic wines left a sour impression on critics and consumers. Most of this was due to bad winemaking or bottling techniques. But thanks to new, innovative farming methods, including reducing the amount of water used, minimizing crop load and hand harvesting, as well as new technology used in the winemaking process, the overall quality of wines - both organic and conventional - have improved significantly in the past decade. As a result, the lingering hippy cliche or "stigma" commonly associated with organic wines has started to fade, being replaced instead with images of more racy, premium style wine.
Moon Mountain Vineyards, located on the rugged Mayacamas mountain range overlooking Sonoma Valley, began its conversion to organic farming techniques in 1998. Winemaker Randall Watkins has been impressed with how much more concentrated the fruit flavors have become since chemicals are no longer used. "The vineyard now speaks for itself," Watkins says.
Granted, there are many producers like Moon Mountain that grow grapes organically but are very discreet about it, meaning they don’t say much about it on their labels. Those that do feature it fall into two general categories: "Organic Wine," for wines that contain no added sulfites; or "Made with Organic Grapes," for wines that contain a small percentage of sulfites.*
Signs of such producers’ success are evident in the marketplace. For example, Whole Foods, Cost Plus and specialty wine shops now feature organic wine sections on their shelves that cater to a growing number of environmentally conscious consumers.
Want to know more? Read Nudist Camp Part II in the next issue.
* Sulfites are natural by-products of fermentation. It’s impossible to have no sulfites in wine. However, winemakers can choose not to add sulfur (which eventually turns into sulfites) to their wines during the winemaking process, thus minimizing the amount of sulfites in the finished product.
Eco-Friendly Ladybugs
Lolonis Winery, located in Mendocino’s Redwood Valley, farms 250 acres of organic vineyards, including a large number of old, gnarly vine plantings of zinfandel, petite sirah and carignane. The saving graces on the property have been ladybugs.
Each year, Lolonis purchases millions of these little critters and releases them in the vineyards to combat harmful pests. "We’re looking for consistent quality and not variability," says Philip Lolonis, a third-generation member of the Greek family that planted the original vines in the 1950s. "We’ve harnessed the power of the ladybug to help us get there. They’re not only cute, but very effective!"
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 [...]
1999 Frdric Esmonin, Ruchottes-Chambertin Medium, medium-plus colour – paler than the Mazy. The nose starts quite dark and oaky – some dark toast notes that take at least 30 minutes to lift. Redder, less dense fruit is the result, though the dark oak slowly turns to make a nice coffee ‘coating’. Nicely [...]
Bees are the illegal occupants of a rooftop in the Clinton Hill section of Brooklyn.Beekeeping is illegal in New York City, but some people take the risk and tend hives on rooftops or in backyards.
It came with a trade label which I’m pretty sure means it has not been released. I’m also pretty sure this may be a new line for Bethany? You need a subscription to The Wine Front to see this part of the post
Anyone who hasn't yet discovered Paso Robles wines is missing some of the most interesting and dynamic wines that California has to offer. And anyone who hasn't discovered Paso Robles, would do well to mosey on down there for their 27th Annual Wine Festival in a couple of weeks. Once a sleepy undiscovered little wine town, Paso has become the epicenter of a wine explosion in the last decade with wineries popping up like Spring crocuses every year. The limestone terroir of western Paso Robles in particular is producing some absolutely stunning Syrahs and other Rhone Varietals that every wine lover in California should know about.
The Wine Festival takes place over a (usually sunny) weekend in May. Starting off with events and dinners held at wineries around the area on Friday, the event culminates in a Grand Tasting in the town park on Saturday, which is certainly the highlight of the weekend and should be the goal for anyone looking to learn more about the area's wine.
At only a three hour drive from San Francisco, it makes for a very nice weekend trip should you feel inclined.
Paso Robles Wine Festival Grand Tasting Saturday May 16th, 1:00 PM to 5:00 PM Paso Robles Downtown City Park Paso Robles, CA 93447
Remember to wear something you don't mind spilling red wine on; drink lots of water; make sure you have a full stomach; and spit out the wine if you want to actually learn something and avoid a nasty headache the next day. And for this event, I also recommend sunscreen and a sun hat.
Josh Hermsmeyer, the guy behind the must read Pinotblogger site, has issued a challenge to all wine bloggers and will reward the winner with a prize of up to $1,000 depending upon how many respond to his call. In a nutshell, he is asking us to answer two questions:
Why are you passionate about wine/what motivates you to blog about it?
Is it appropriate for a wine reviewer to prescribe the ways in which a wine should be made or is their job chiefly to review what?s in the bottle?
Times being what they are, I will attempt to answer these somewhat provocative questions and perhaps give you some more insight into what makes amateur wine writers tick. Or at least how I come at this craft.
So the first question is pretty straightforward. I blog and podcast about wine because I can and like to do so. Like a lot of wine bloggers, I was the guy everyone asked for wine tips so I found it easier to just write them down and record reviews. Now I just point people here for my picks as opposed to trying to remember them at will. My podcasting got me into blogging due to the same software being used (Wordpress). It was easy to blog so I did so soon after I started to podcast in late 2004. I got into podcasting after something clicked with me in September of 2004 when I first discovered the genre. At the time there was something like 25 podcasts but no one was doing anything about wine so Winecast was born. Over the years the podcast has ebbed and flowed but I still will be posting shows and continuing until I don’t find it enjoyable. So I guess I do this because I love wine and like sharing what little I know about it. I had much the same answer a couple years back but with a slightly different spin.
The second question is a bit more complicated. I think Josh is asking this in response to Robert Parker’s recent statements about wine bloggers (or shall I say “blobbers”?). Mr. Parker has long been accused of influencing winemaking styles in order to garner higher scores which many times leads to more demand and higher prices. The biggest beneficiaries of his ratings has been the classified growths of Bordeaux but some Cali cult wines and Aussie Shiraz has benefited, too. And I don’t blame any producers for making such changes in order to get the scores. It helps sell their wine but is also something that I hope we will get away from in the next decade as Mr. Parker retires and drinks down his cellar.
Wine writers of any level should tell the story of the wine they are reviewing and not dictate what that story should be. Sometimes this is a terroir story, sometimes it’s not. For a review to communicate the essence of the wine, as much context as possible is required. I’ve not delivered on this ideal as much as I would have liked in the past but hope to help invent the new language of wine reviews going forward. We’ll see.
In the meantime, I’ll keep trying new things to communicate how a wine moves me. Wine is a living being that is in constant change. Those of us who write about it should respect this and attempt to bring all the nuances displayed in the glass into our writing.
Mongrain Glass makes beautiful and fancy wine glasses. James Mongrain is the artist behind this beauty. The thing that impresses me most about James Mongrain is that he has worked with Dale Chihuly since the late 1990?s. Dale Chihuly is a world class glass artist.
I looked through the Mongrain Glass website at the pictures of fancy wine glasses. The white glass goblets were magnificent, as were the chartreuse and yellow. I looked further at the Solid Series and there were more fancy wine glasses in blue, pink and the prettiest black glass I?ve ever seen.
James Mongrain and Mongrain Glass have so many fancy wine glasses for sale. It is important to keep in mind that each of the pieces is handmade and one-of-a-kind. If you want to order any of the Mongrain Glass fancy wine glasses, you need to e-mail or call with your order.
Mongrain Glass has a series of fancy wine glasses called the Creature Series. These are so beautiful. The stems of the fancy wine glasses are creatures like swans and sea horses. There is one design in particular, that has a frosted look to it. There are even dainty flowers around the base of these fancy wine glasses.
The Modern Venetians line of Mongrain Glass fancy wine glasses are very sophisticated in appearance. The glass detail work brings lace to mind because of its intricacy. I would have a very hard time trying to choose which line of Morain Glass fancy wine glasses I wanted. I actually like them all.
In addition to fancy wine glasses, Morain Glass makes commissioned pieces of art. Some of the pieces pictured in the gallery on their website were very large. There are no prices listed on this website, but these look like they cost many thousands of dollars.
Fancy wine glasses really do seem to be a small part of what Morain Glass does in their studio. I found a picture of a piece of art entitle Vortex. Vortex is described as a 7-foot stainless-steel slice of sensuality. The foundation of this piece of art is set in steel and a collection of glass forms illuminate neon light from within. The union of glass and steel in this piece of art is somewhat of a contrast, both in form and idea. Glass and steel are two distinct elements that have been joined so intimately it?s as if they are one.
This is quite a big book – not quite a coffee-table book, but close to 400 pages that have weighed down my laptop bag for 5 months or so. 5 months? Well, it’s a book that you can dip into, returning after 2 weeks absence is no loss… Frankly, I was expecting great things – it [...]
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?
Chateau Petrogasm, I LOVE you. I want to pop several corks with you, and find myself in a compromising position in the morning. Yes, I’d even do the walk of shame for you, Chateau Petrogasm. My butt is firmly planted on the bandwagon. I’ll be your largest sycophantic follower. What in the heck is Chateau [...]
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
I got a call from IWG, he was heading out, could I come over and watch his house and his tomato plants? $100 a day to look after the old man?s crap, sure why not? As the taxi pulled up he was rushing to catch up with his adventure. ?Where are you going?? I asked. ?To a place where these cell phones and internets don?t go.? ?When will you be back?? We were changing places in the cab. ?I?ll be back soon. Just watch the house, don?t let your friends leave anything in their cars if they park in front of the house. And one more thing, that interview with the Italian wine sommelier, why don?t you test drive it around my blog?? He handed me the keys to his silver bullet, cool, quick German sedan and told me to drive safe. Yeah. Uh huh.
After popping a bottle of Saten and settling in for the weekend, nothing new but Slumdog Millionaire on his DVD shelf, I called my friend and polished off the interview along with the bottle of bubbly.
I?m young and underemployed, but free. But some of my somm-buddies, here and in Italy are pushed to a breaking point. Lots of work, not a lot of money, working on all the days when everyone wants to be playing, and watching all the old folks having time and money. Meh.
So here?s my rough-form, this so-called Interview with an Italian sommelier.
My friend Andrea has been a sommelier in a pretty fancy place, lot of alto-borghese types ordering Patron and Sassicaia. The past six months have been a major pain. Hours cut, inventory cut, customer count down, cost per bottle average down. Not what Andrea thought when getting seduced into this business.
First question: So, Andrea, tell me what are people drinking? Andrea- more quartinos than bottles, more glasses than quartinos. Our normal clientele usually were high rolling types. I think they still want to be, but their resources have disappeared. So they come in and order a Barbera instead of a Barolo, and a Rosso di Montalcino instead of a Brunello.
Q- And there?s something wrong with that? Aren?t those wines pretty goods these days? A- Senza dubbio, indeed. But I really wonder if they liked those wines in the first place or if they just come in to order them because they think someone wants them to like them because of their place in the society. Do you know what I mean?
Q- No I don?t. A- Well, this society worships title and prestige. Everyone wants to drive in Ferrari, wearing Dolce & Gabbana, drinking the finest wine in the world. And here it is like the higher you can make yourself to appear, the closer you will get to the people who have what you want. And with wine, it might become a status symbol too, but did it start out that way? Did Monfortino decide to become unbearably precious so long ago?
Q- Oh, that. Italian Wine Guy has been ranting about the price of wine lately, but I thought it was just because of the mark ups he has seen lately in his markets. A- I don?t know about that, but I have read recently a good piece in the American wine press from Matt Kramer where he talks about a bottle of wine costing not more than ?12 to make. And then he talked about a Chilean wine that was selling in the States for about $12 that he really liked. Maybe my clientele are finding that they like Barbera or Rosso do Montalcino for that reason.
Q- Yeah. Well that?s if your manager or accountant doesn?t get greedy. I have a friend who is a bartender at an Italian place and they just got a great review. And what was the first thing they did? They raised the price of all the food menu items $2 and then they started raising the wine prices. A bottle of Chianti Classico that they paid $11 for they already had at $46 and they want to raise even more? A- Maybe they don?t have as many people coming in and they need to keep the doors open.
Q- They won?t make it through the summer if they do. But enough about what I?m seeing, over here most of the folks except crazy-wonderful Antonio think they have to mark things up like they?re a gentleman?s club? A- Gentleman?s club?
Q- Lap dance place A- Oh. Yes they mark up high here to in those places. So I?m told by friends who go there.
Q- Tell me when you buy wine from a producer, let?s say one from Piedmont, what do you expect in the way of price? A- I think everyone here knows the relative price. We all have friends at wineries so we know the ex-cellar price, more or less. And if there is a middleman, or a broker, there is a commission. We all expect that. But a Barbera, selling for ?4-6 comes to us for ?6-8. And we sell it for ?12-14. Everyone takes a piece but no one takes too big of a bite.
Q- What are you drinking, enjoying, pushing these days? A- I love the Sylvaner from Alto-Adige. And the crisp Pigato from Liguria. I found a Gamay from Umbria that I currently love, and the Lacrima di Morro d'Alba right now is drinking bellissimo. We have this sexy Aglianico rose and a sparkling wine from Sardegna, dry Moscato, really a nice aperitivo. Red wine, right now we are featuring three Montepulciano d? Abruzzos from people who have had a hard time since the earthquake. We are marking up a little more and donating 50% of the selling price to the rescue and rebuilding efforts. And of course we have a nice Barbera d?Asti and a Rosso di Montalcino.
Q- How is Brunello now? A- We are still looking at the 2003 stocks and worrying we will miss out on the 2004. The 2005 we don?t think are as nice. So maybe the Chinese and the Indian markets will get all the 2004?
Q- Well, I don?t know. You know the Italians. They do pretty well in a crisis when they know they are in one. A- Yes, but this crisis will need more than the superpowers of Dr. Zaia.
Q- I hear more from my friends here that getting a sommelier certification doesn?t get you the dream job? How about your life, how goes that? A- I think people want too much to be important and famous without thinking about if their life will have meaning or not. I don?t care too much about any further letters after my name. You know, it Italy it is a mania. Everyone is a Dottore.
Q- One last question, Andrea. Do you have any special plans for summer? A- If I can I want to go to the southern part of Elba and lie on the beach and drink Vermentino and eat fresh seafood. That is my thought for a great vacation this year. And you?
Q- I don?t know. I was hoping the Italian wine guy would go away so I can use his pool and his car and raid his wine closet, like I did last year. Or I might go hiking in Yosemite. A- Well you are always welcome in our world.
Q- Thanks, Andrea. We?ll see. And thanks for talking with me about wine and things. A- Ma prego si figuri.
Did I say normal service would be resumed? Well Friday evening’s bottle didn’t quite go to plan – it was horribly corked… (I hope tomorrow’s Mazis fares better!) a a corking corton
This is a monster. Powerful nose, powerful palate and powerful dark ruby colour. Which I like at times but something is not quite in balance here. There is a pungent, smoky quality that is burning my senses and I'm picking up too much sulpher which I believe I'm sensitive to. Some black fruit coming through, nice firm tannins and a bitter finish.
Perhaps this is evidence that noting the vintage of a wine is incredibly important when choosing your wine - because the 2006 does not shine for me and I would probably only give it 2 or 3 stars at a push. It's a bomb and after half a glass I was ready to move on.
If you were to sit down to your last dinner and were offered one last bottle of wine from anywhere in the world - what would that wine be and why?
Additionally - if two sommeliers, namely Robert Parker and Hugh Johnson, approached your table to offer you advice - who's suggestions would you take most to heart?
I'd go with Johnson and signal Parker away from my table :)
Susana Balbo?s Crios Torrontes ?08 opens with a fragrant floral nose that carries the unmistakable aroma of peaches, nectarines and maybe a little lemon custard. The stone fruits carry over into the palate, which is creamy yet clean. The pleasantly long finish is fruity and dry; your tongue searches for the residual sugar your nose expects to find, but it just isn?t there.
This delicious, modestly-priced wine ($13-$15) is perfect for relaxing on the deck, and it would also be a good match for roasted chicken, light to medium cheeses (including goat cheese), seafood and spicy Thai dishes.
Susana Balbo and her husband, Pedro Marchevsky, met at the Catena winery, where they both worked. They opened their own winery in 2001, where they make wines under the Crios, Susana Balbo, BenMarco and Nosotros labels.
Rocket Science 2004 Proprietary Red $45 Wine Label says: “Son, your 21 years old. It’s time you learned the art of wine tasting.” “I already know how you taste wine,” replied the sure young man. “This wine has an inky, purple hue with a sensational purity, flavors of a blackberry liqueur with a creme de cassis intensity and [...]
The wine reviews below are based on the following scale:
XXX = Exceptionally Cool
XX = Fo' Shizzle (Highly Recommended)
X = Gets It Done (Recommended)
No that’s not a typo. There are wineries in North Carolina. Really. More than 21 of ‘em. And thank God. I was in Durham visiting my father and needed to write the trip off.
To expedite matters I emailed a local wine writer/friend in Durham to get a better idea on who/where to visit. He gave me the “fab four” as they’re known locally. I contacted said four wineries, and three decided it was worth their time and effort to actually email me back. So here’s your itinerary for your one day in NC wine country:
Start at Childress Vineyards. Not too early. Time it so you can taste, tour and then eat lunch in their deli/restaurant that overlooks the wine cellar. If the name (Childress) sounds familiar it should. It’s owned by Richard Childress of auto racing fame. (The guy’s got his own museum forchristsakes!) Anywho, the winery could easily be transplanted to Napa Valley. Normally that’d be an insult (to the winery), but it’s a beautiful facility complete with large tasting room (read: tchotsky emporium) and comfortable deli/restaurant.
Here are the wines to look for:
X Childress
2006 Sauvignon Blanc
Barrel Select $19
Clean, crisp and floral, nice balance and nice finish.
X Childress
2005 Chardonnay
Barrel Select $15
Nice fruit, good balance and a touch of butter and oak.
X Childress
2005 Chardonnay
Reserve $20
More butter and oak than above, but still has nice, crisp acids and a nice lingering finish.
X+ Childress
2006 Riesling
Barrel Select $19
Off-dry, classic riesling aromas and flavors, and a decent lingering finish.
XX Childress
2006 Sangiovese
Ginani Vineyards $17
Nice spicy red fruit, a decent amount of oak/wood, and real character on the finish.
X Childress
2005 Cabernet Franc
Barrel Select $17
Nice red and black fruit, light earth, some floral elements, and a lot of oak which makes it sticky on the finish.
X+ Childress
2005 Cabernet Franc
Reserve $25
More concentrated than the barrel select, a bit chalky though and a little sticky on the finish. Needs time.
X Childress
2005 Cabernet Sauvignon
Barrel Select $17
Straight forward cab, with clean fruit and a nice finish.
X Childress
2005 Merlot
Barrel Select $17
A bit more character than the cab – more spice – with hints of celery in the smooth finish.
X+ Childress
2004 Syrah
Barrel Select $17
Good black and blue fruit, some spice and a velvety lingering finish.
XXX Childress
2006 Late Harvest Viognier
Select Berry $25
Very icewine-like, concentrated, silky smooth and a wonderful lingering finish.
After lunch, head west/northwest to Westbend Vineyards. In contrast to Childress, this is a quaint setting with more European-style wines.
Now… Westbend wines are very European. I’m not crazy about European wines (read: earthy, not fruit forward). I’m a new world palate kinda guy. So there’s not a whole lot I can honestly say I liked here. BUT WAIT. If you like Euro-centric wines – and there are a number of you who do – please go to Westbend and try their wines. And don’t skip the Port. It’s pretty tasty.
Last, but not least, head south to RayLen Vineyards. A marriage of Childress and Westbend, the facility boasts a comfortable tasting room and scenic views from its porch.
Here are the wines to try at RayLen:
X RayLen
2005 Chardonnay
No Oak $12
Fresh fruit, crisp acids and a nice lingering finish.
X RayLen
2005 Chardonnay
Barrel $14
No overly oaky (which is nice), a bit more concentrated than above, and a nice crisp finish.
RayLen
2006 Chardonnay
SMV $15
I only mention this wine because there are a lot of you that still think chardonnay should taste like oak and butter. Get over it!
X RayLen
2006 Shiraz $12
Nice black and blue fruit, some smoke, and a bit sticky on the finish.
X RayLen
2005 Merlot $13
Red fruit, plum, a little woody, with a nice round body and finish.
X RayLen
2006 Merlot $13
A bit more intense than above, but still still and chewy on the finish.
X RayLen
2006 Cabernet Franc $15
Nice fruit, a little stiff and a bit chalky on the finish. Needs time.
X+ RayLen
2006 Category 5 $18
Best wine in the group: ripe fruit, smooth body and soft lingering finish.
Vintage Note: Quality of vintages from 2004+ get better with each year (excluding 2008). So check it out for yourself. See if you agree with the winemakers.
When in Lexington, you gots ta stop at a barbecue restaurant in town. Unfortunately, most only serve sweet tea. The exception: The Barbecue House which serves beer and wine.
Mocksville
Ketchie Creek
844 Valley Rd
Mocksville, NC 27028
(336) 751-9147
I found a really great site for custom wine racks. I found wineracks.com and I absolutely cannot decide which design I like best. They have a selection of smaller capacity wine racks that can store three to forty eight bottles of wine.
Wineracks.com has wine racks in both wood and metal. I?ve found several that suit my current needs and several that I wish my needs would suit! Some of the different styles are just simple stackable racks that assemble without tools. There are other wine racks that are elegant, solid oak racks with tabletop and stemware storage.
The twelve bottle modular wine racks are made of pine and can be configured in many different ways. There are kits available to add and expand these wine racks. Wineracks.com has this item listed for $22.50.
The Cha Cha Wine Racks sold by wineracks.com are made of colored plastic. They snap together with clips and come in four colors. The colors that the components for these wine racks come in are orange, light blue, green and white. Each color is sold separately for $22.50.
I was particularly taken with the Lisbon wall wine racks. They are black wooden wine racks that hold both bottles and stemware. Wineracks.com has the Lisbon wall wine racks listed for $69.00.
I am pretty sure that I do not want the Accordia wine racks that wineracks.com have for sale. My mother had one that looked like this when I was growing up and I always thought that it was ugly. I much prefer any other style.
The Bali fifteen bottle wine racks were inspired by contemporary Indonesian style. I like the wavy look of these wine racks. The price for the Bali wine racks is $96.00. These come in a natural color. There are also twelve bottle Bali wine racks that are $72.00 in either crimson color or black.
I do believe that my favorite wine racks have to be the cellar cubes. Wineracks.com has the cellar cubes in both unfinished Pine and Mahogany. The Mahogany cellar cubes sell for $59.95 and the Pine cellar cubes sell for $34.95. These wine racks require simple assembly and the holes are pre-drilled and the hardware is provided.
While reading a salad recipe in a recent Saveur recently, my curiosity was piqued by an instruction to cook the bacon garnish by boiling it, then frying as usual.
The intent of the recipe was to make bacon crumbles for use in a salad, but I decided to try the method to prepare my breakfast bacon and have been using it ever since. Here?s what you do:
Bacon Boiled and Fried
Ingredients: three strips bacon 3/4 cup water
Preparation: In a 10" skillet, bring bacon to a boil over high heat. Add bacon in one layer and reduce heat to a slow boil. After water boils away, fry bacon until desired doneness is reached, turning as necessary.
Once the water has evaporated one needs to be vigilant, because since the bacon has been cooking in the boiling water it browns very rapidly. You?ll be able to tell when the water is gone by the change in the sound as the bacon begins to fry.
This does take longer than the usual method, but the resulting bacon is more uniformly cooked, easier to crisp without burning, and a bit lighter on the palate.
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
wine store for $5.50 on sale.
This is a dry, slightly sparkling wine, with a pleasent, rich, complex aroma. A pleasure to sniff and taste, there’s a fruity note and there’s quite an undefined spicy note, definitely requires another bottle of researching 
. The producer specifies it as a wine “with characteristic Muscat taste and smell carrying combination of spicy tones of incense, cinnamon, basil and fruit tones of pine apple and strawberry”.
As a wine hobbyist among professionals and experts, I often feel that I have the advantage of being able to sit back and enjoy what comes to hand rather than having to analyze endlessly. Another privilege of the enthusiast, be it golf, sailing, ornithology or anything else, is the feeling that you can drop your subject into conversation to universal approval. We all know that this is not always the case, but while attending the 
What Does Organic Mean?
I got a call from IWG, he was heading out, could I come over and watch his house and his tomato plants? $100 a day to look after the old man?s crap, sure why not? As the taxi pulled up he was rushing to catch up with his adventure. ?Where are you going?? I asked. ?To a place where these cell phones and internets don?t go.? ?When will you be back?? We were changing places in the cab. ?I?ll be back soon. Just watch the house, don?t let your friends leave anything in their cars if they park in front of the house. And one more thing, that interview with the Italian wine sommelier, why don?t you test drive it around my blog?? He handed me the keys to his silver bullet, cool, quick German sedan and told me to drive safe. Yeah. Uh huh.
First question: So, Andrea, tell me what are people drinking?
Q- They won?t make it through the summer if they do. But enough about what I?m seeing, over here most of the folks except crazy-wonderful Antonio think they have to mark things up like they?re a gentleman?s club?
Q- I hear more from my friends here that getting a sommelier certification doesn?t get you the dream job? How about your life, how goes that?
Susana Balbo?s Crios Torrontes ?08 opens with a fragrant floral nose that carries the unmistakable aroma of peaches, nectarines and maybe a little lemon custard. The stone fruits carry over into the palate, which is creamy yet clean. The pleasantly long finish is fruity and dry; your tongue searches for the residual sugar your nose expects to find, but it just isn?t there.
While reading a salad recipe in a recent 