TagCloud:
Wine Ebooks:
| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
| |   | |  | |
| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
| | | | | | |
| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
| | | | | | |
Blogs & Sites:
 Tecnorati
|
|
[11/10/2008, 23:32]
Wrapping Up 2008 in Burgundy (Wine Spectator) | | | Posted by 1 Much to my horror, my recent trip to the United States and Canada revealed to me that some people have actually been reading this blog. While it was not a shock that people visit WineSpectator.com, the fact that anyone would labor through my heavy prose and factual notes was a total revelation. | | | |
[08/23/2006, 02:01]
| | Report of the Argentina
Is this an overview report on the export situation of the Argentine vitiviniculture within the First Semester of 2006. This report tracks and reflects the performance of the main variables of Argentine vitiviniculture in foreign markets.
This works is elaborated per Caucacia Wine Thinking a company focused and devoted exclusively to provide information services to the wine industry, mainly in what respects to foreign markets.
At present, the leading wineries in Argentina, as well as the main industry-related organizations (Bodegas de Argentina AC, Wines of Argentina) make use this services.
See the report in english | | | |
[08/21/2008, 22:33]
Slovenia's Culinary Diversity and My Favorite Rebula | |  What with the Summer Games currently placing China and its regional cuisines in the limelight in terms of reflecting nearly a continent?s worth of complex, multi-ethnic influences, we should also consider other similarly impressive culinary miracles that geographically take up an infinitesimally tiny fraction the size of China?say Slovenia. In my understanding at least, Slovenia has always represented a fascinating crossroads within an impossibly modest amount of land. Many diverse and even warring influences have laced Slovene customs, viticulture and cuisine. Somehow though, like a cultural or culinary manifestation of the metaphysical concept in J.L. Borges? The Aleph, individual influences never amass into an incomprehensible amalgamation, but rather, remain clearly discernible.
Whether in its fairly recent history as a sovereign republic, under communism or seemingly serving as the geopolitical puck between Napoleon and the Habsburgs? shuffleboard match, Slovenia?s former overlords and neighbors include decidedly unique food cultures?Croats, Istrian Italians, Hungarians and Austrians, among others. Bearing all of this in mind and turning our thoughts to the central concern here on Enotheque, I would like to recommend this wine from the Gori?ka Brda region. Aside from being one of the wines I?ve been enjoying recently, I chose to post on it because I strongly feel that it?s indicative of the impressive quality-value dynamic that importers and retailers could benefit from should markets seem more receptive to the artisan wines of Slovenia.
Even if one is already familiar with the Colli Orientali of Friuli?s Ribolla Gialla, the Slovene version, Rebula, is more than worth trying. As a whole, Slovenia and the Gori?ka Brda produce white wines of impressive caliber, be it from more distinctly regional varieties or others introduced from abroad: Briski Tokaji, Teran, Chardonnay, Sauvignon Blanc, Sivi Pinot, Pinela, or Rebula for that matter. In terms of this one, vintner Matjaz Cetrtic farms Rebula on wide, terraced limestone vineyards, purposefully limiting yields to ensure lush, concentrated and nuanced wines. My notes follow for the 2004 Matjaz Cetrtic Ferdinand Rebula Brda:
Tasting Notes?
Appearance-wise, this wine is medium gold. The nose is clean and of medium intensity, with highly unusual though pleasantly different aromas of caramelized or burnt orange peel, citrus, flowers and minerals. Strange, delightful palate with just enough lemon acidity, hint of underripe green fruit flavors, minerality in the form of pebbles, as well as the aforementioned burnt orange peel flavor that leads into a nice finish. If in search of something wildly, completely different, I wouldn?t doubt to reach for more Slovene wines such as this Cetrtic Rebula.
As a closing note, should the unbelievable degree of complexity in tiny Slovenia?s food and wine heritages impress you and compel you towards further learning, visit the culinary section of what appears to be their official tourism portal on the web. | | | |
[07/17/2008, 13:25]
More Godello | | How could I omit the two intelligent value Godello picks? I chose these two because they convey distinct interpretations of the variety, in spite of the two D.O.?s not being terribly far apart. Taste them together to see the immense differences evident in each Godello within what would amount to a short bus ride from Bierzo to Valdeorras. It?s quite hard to argue that neighboring wine regions cultivating the same variety aren?t little miracles, with this sentiment growing even more potent for the wine lover within single vineyards with many producers, though that?s another topic altogether.
Enjoy this, one of many examples of all new things Spanish that will slowly become more prevalent in the U.S. market over the coming six months or so?Godello.
Before I forget, speaking of the next wave of imports from Spain, if you haven?t been paying attention to Telmo Rodríguez in the past few years, I would try his Godello and watch this video. Aside from being a fascinating Spanish entrepreneur, he exudes passion for well-crafted, regional wines. The video is eight minutes in length, though for some reason, it winds up being 3 and change. Nevertheless, listen to Mr. Rodríguez introducing his wines on a recent visit to Toronto?s Lifford Wine Agency. In essence, he is responsible for affordable little masterpieces from various Spanish D.O.?s. His progressive outlook in terms of production methods is matched by an ability to reinvigorate production of traditional varieties in the regions where he owns vineyards. This in turn, yields intelligent value wines from various Spanish D.O.?s that much like Susana Balbo?s wines in Argentina, seem to be produced in a manner which never sacrifices regional character for novelty or the wrong type of market's tastes. What with how things are going nowadays in the wine business, what a refreshing point of view!
Los vinos:
2007 Pilgrim Godello Bierzo D.O.
This wine is clean, pale straw and unassuming at first sight. The nose is vibrant, driven by wild flowers, citrus, treefruit and stone minerality. Complex mouthfeel, with a crisp, racy shot of acidity (pink grapefruit), alongside rich treefruit and distinctive mineral notes.
This wine is produced by Viñedos Agribergidum in Bierzo, located at the westernmost outpost of León bordering Galicia. The Godello vines are an average of 40 years old, with the variety purposely farmed to very low yields.
Imported by Beacon Wine Company.
2005 Gaba do Xil Godello Valdeorras D.O.
A really nice pale gold in the glass. The nose is clean and pronounced, with perfumey floral element, lush green pear, peaches, honeydew melon and touch of sweet spice. Complex but never overwhelming medium-bodied white with great balance of ripe fruit flavors and medium citrus acidity. Love the soft spice undertones that follow the lovely fruit into the aftertaste.
Imported by Tempranillo, Inc. | | | |
[07/17/2008, 15:15]
Tetsuya?s | | An amazing dinner at Tetsuya’s last weekend to celebrate a friend’s birthday, I’ll let the tasting notes and the pictures of the wine then food tell the story. 
1981 Krug
This is a wine that I have always wanted to try (being my birth year) and I was very lucky to get the chance on this night. Golden coloured, with a lazy, meandering bead. Powerful ginger, spice, earth, toffee, creme brulee and cedar aromas on the nose. Incredibly deep flavour and complexity, with fresh acidity sweeping over the palate into a long and memorable finish. Kept improving the longer I left it.
97/100 1982 Krug
A year and a half ago I had this wine from the same source and it looked a touch awkward (while still being excellent), but tonight it was much improved. Light gold colour with straw highlights, an insanely fine bead - probably the finest I’ve ever seen. Aromas of almond, coffee, black truffles, vanilla and ginger came to the fore as the wine warmed up in the glass. The palate is vibrant, with great acidity laid over complex flavours. Still developing, another 5 years and I think it will be close to maturity.
95/100 1990 Domaine Zind-Humbrecht Hengst Gewürztraminer Vendange Tardive
Golden coloured, this wine possessed an ever shifting, evolving nose of spices, honey, lychee, pineapple and rose petals. The palate possesses an astonishing balance between weight and refreshment. Rich, complex, deep and softly sweet, but with superb acidity, focus and purity of fruit. None of the oily or warm alcohol characters I often get from this grape and region. Close to the best Alsatian wine I’ve ever had.
96/100 
1965 Lindemans Bin 3110 Hunter River “Burgundy” (classic release)
This is one of the legends of Hunter Valley and Australian wine. Still deeply purple coloured, fading slightly to red at the rim. The nose is intoxicating and layered with notes of earth, tobacco, liquorice, leather, blackberries and five spice. The palate is so composed and well balanced. Harmony reigns among the various elements right up to the long finish. Very different in style to some other great old Australian wines I’ve tried, but superb in its own right and very representative of the Hunter Valley.
97/100 1953 Domaine J. Faiveley Nuits-Saint-Georges 1er Cru Les Saint-Georges
Very lightly coloured. The nose on this wine was one of the most unique I have ever seen, along with cherry, earth and spices there was a beguiling character that I followed for some time, in the end only being able to describe it as akin to tropical fruit! The palate has superb definition and the structure that has allowed it to live to this age is still clearly evident. If there is one shortcoming, it is that the fruit is a touch thin, but otherwise the balance is very good - it seems that those famous Faiveley tannins do eventually integrate (it just takes 55 years!  ).
94/100 1990 Domaine Leroy Clos de Vougeot
This wine is a strong argument in favour of the excellent reputation of this fine estate. A bold, brooding nose of cherry, strawberry, liquorice, black tea, game and forest floor. There is a richness to the palate, but it is finely textured and exists alongside the structural elegance of the wine rather than pushing the palate around and dominating. Drank well tonight, but will continue to improve over the next 10 years.
95/100 
1966 Château Palmer (Margaux)
Youthful in colour. A nose that has both primary and secondary characters wound together with raspberry, cedar, tobacco, cinnamon, violets and graphite. The palate is velvet smooth, this is an absolute pleasure to drink. The elements of the palate are resolved in full and work together in harmony. Classic top-shelf Bordeaux.
96/100 1975 Château Lafleur (Pomerol)
Corked  A few were brave enough to taste this and proclaimed that underneath the taint it was exceptional, but I was not willing to try.
NR/100 
1990 Gaja Barbaresco Sori Tilden (Piedmont)
Deeply coloured. One of the most complex, haunting and evocative noses I have ever had the privilege to experience - there were aromas of blackberry, rose petals, anise, pine, smoke, plum and layers more - with every sniff there was something new uncovered. There is a wonderful intensity to the palate, it is as though all the elements have been magnified but somehow remain in balance with a wave of pure fruit, striking acidity and the finest of tannin. On a night of legendary wines, this wine somehow rose above and was my favourite wine of the evening. I don’t give out 100 point scores often (4 wines so far) … and I’m not going to for this, but I really feel like I could, it is so very tempting.
99/100 1982 Penfolds Grange
A nose of blackberry, cedar, liquorice, vanilla, red and black currant. Youthful and very fresh with bold and bursting with flavour, but maintains its balance across the long length of the palate. Drinking beautifully well now. Consistent with the previous bottle I tasted a year prior, one of my favourite Granges.
95/100 
1990 Lindemans Sesquicentenary Release Coonawarra Cabernet Sauvignon (magnum)
91% Cabernet Sauvignon, 9% Shiraz. An aroma of tomato leaf dominates the nose, behind it are some notes of raspberry, blackberry and a touch of briar. The texture of the palate is good with elegant primary fruit characters and good balance. Drinking well now but will develop and improve over the next 10 years. Was not shamed among some of the great wines from around the world.
91/100 
1928 Marc Brédif Vouvray
A dazzling light straw-golden in colour. The aromas were surprisingly fresh - lots of pear, apple, honey, blueberry, ginger, oats and cloves. Amazing acidity and depth still present on the palate. It actually got better after an hour in the glass, taking on extra weight of flavour. This wasn’t showing any signs of falling apart, maybe good bottles will live forever!
94/100 1981 Jakob Gerhardt Niersteiner Frauenkirchner Bouvier and Traminer TBA (Austria)
Deeply coloured, almost like a tokay, but with strands of gold. Deep scents of apricot, marmalade, honey and apples. Great depth on the palate, with strong sweetness and a viscous mouth-feel balanced by very good acidity. Great persistence. Drink now.
93/100 1968 d’Oliveira Reserva Boal Madeira (Portugal)
Nutty, burnt toast, caramel, banana and a very familiar medicinal aroma from my childhood (possibly amoxicillin). There is a bitterness to the palate and the alcohol stands out. It is very long and intense, but I couldn’t really get into this.
86/100 Chestnut Mushroom Soup with Truffle Salt 
Italian White Roll and Truffle Butter 
Smoked Ocean Trout and Avruga Caviar with Scallop Mousse and Quail Egg 
Leek and Crab Custard 
Grilled Scampi Wrapped in Pancetta 
Scampi in Sea Water and Lemon Scented Olive Oil 
Marinated Scampi with White Miso and Passionfruit 
Confit of Petuna Tasmanian Ocean Trout with Konbu, Apple, Fennel and Witlof 
Antarctic Black Cod with Globe Artichoke and Yuzu Vinaigrette 
Roasted Breast of Quail with Soft Polenta and Shiitake Mushrooms 
Slow Roasted De-Boned Rack of Lamb with Blue Cheese and White Miso 
Grass Fed Angus Beef Fillet with Blewitt and Chestnut Mushrooms 
Cheese 
Apple Sorbet with Apple Jelly 
Mont Blanc 
Apple Tarte Tartin with Calvados Cream Ice Cream 
Chocolate Terrine with Mascarpone and Cognac Anglaise 
Petit Four 
Macchiato 
| | | |
[10/28/2008, 08:49]
Rockford Basket Press Shiraz 2006 | | | Rockford Basket Press Shiraz isn’t quite as consistent as its reputation might suggest, but it’s been right on track over the past few years. This 2006 isn’t super, but it’s very good. You need a subscription to The Wine Front to see this part of the post Other vintages reviewed: 2005, 2004, 2003, 2002, 2001, 2000, 1999, [...] | | | |
[11/04/2008, 07:42]
holiday time | | | It’s time for a break. Back with updates from 20th November, and who knows - maybe the Autumn issue will also be out before the clock strikes December! a holiday time | | | |
[10/30/2008, 01:10]
lignier-michelot 2004 chambolle les gammaires | | | 2004 Lignier-Michelot, Chambolle-Musigny Les Gammaires Medium, medium-plus cherry-red colour. The nose is understated but shows good depth and there’s no ‘2004 character’. In the mouth it’s serious, with good mid-palate dimension and a good persistence of ripe flavour. Very nice - I bought some more. Rebuy - Yes a lignier-michelot 2004 chambolle les gammaires | | | |
[08/29/2006, 02:23]
Monday, August 28, 2006 | | Dutty Wine
When I first saw this link, I didn?t quite understand what they were talking about. But, never fear my friends, I did the research and am now perfectly prepared to tell you about the Dutty Wine Dance.
There is a Jamaican rapper who wrote a song entitled ?Dutty Wine?. To the best that I can decipher dutty should translate to dirty. The basis of the song is that he is poor and can only afford dutty wine that gets him very?.um?inebriated. Apparently it also gets the women he is with very drunk as well and this is the dance they do for him while drinking it.
The middle class is in an uproar. All their little girls are doing the 'Dutty Wine'.
From left, right and centre, even disabled children, everybody is doing the 'Dutty Wine'.
Disabled children? Did they really go there?
Not wishing in any way to detract from the suggestive nature of the dance, I must point out that it is impossible to do it without long tresses. If you can't get your hair to swing round and round your head while you get down on all fours on the ground, you're not doing the 'Dutty Wine'. It requires supreme flexibility. Consequently, there's not a child who hasn't been stopped from doing it by a parent in the last few months
OK, why are CHILDREN in Jamaica doing this dance. I mean, it sure doesn?t sound like the hokey pokey to me.
The ones I feel sorry for are the disabled children. They don't have legs, so it's perfect for them. They can wine their little hearts out. But even when they do it, it's suggestive if not more so. All the adults hurriedly put a stop to it. Poor little children.
LOL! OMG, did I read that right? Why do they keep picking on the disabled kids? Are there just tons of disabled kids sitting around in Jamaica waiting to do a dance?
What?s worse is that I went on You Tube to see what it was all about and when I searched Dutty Wine I got like 50 million results. Here is one of the first ones I found but the most important question is ?How in the hell could a disabled child do this?
http://www.youtube.com/watch?v=Lv4_EqjmOUk
http://www.jamaica-gleaner.com/gleaner/20060827/cleisure/cleisure3.html
Enjoy!
PS-New season of Weeds has begun. Best show on TV. Check it out.
Cheers! | | | |
[11/06/2006, 21:59]
Wine Coolers: What?s so great about flavored malt liquor anyway? | | Itching to try the latest flavor rage in wine coolers? It came to my attention recently that many people don?t know that wine coolers are simply flavored malt liquor. It surprises me even more that that info itself doesn?t seem to mean much to many people. What?s wrong with pina colada flavored malt liquor wine coolers? Well, nothing, unless you want to drink more than one or two. If you?re anything like me, more than one or two wine coolers will leave you with hangover symptoms later on that day or the next. If you really want a strawberry daiquiri or pina colada, why not just buy the fixings to make those mixed drinks? Of course if you?re on a budget it?s probably better to just buy the wine coolers. But if you?re planning a big party or otherwise have a bigger drink budget, I strongly suggest making your own mixed drinks rather than buy a huge lot of wine coolers. Malt liquor is notorious for producing headaches and all the other hangover symptoms. Mixed drinks don?t have to be all that expensive to make either. If you plan ahead a little you can decide on a few different mixed drinks to have on hand at your next party and save some money by using the same base liquor. For example, rum is a great liquor for fruity drinks. Pina coladas, daiquiris and many other drinks call for rum, so that?s a great standby as far as liquors for mixing go. And of course vodka is a good all round liquor that can make many types of less fruity drinks. So, a trip to the liquor store to purchase a bottle of vodka and a bottle of rum will yield all kinds of mixed drink options. There are some excellent bartender and drink mixing websites out there that can help you make the most of your next mixed drinks occasion. There are even websites where you can input all the ingredients you have on hand and it will spit out a list of drinks that you can make. Webtender.com is just such a site. Go to http://www.webtender.com/cgi-bin/imbselect to input your available ingredients. Chances are you?ll be surprised to discover all the possible drink combinations using only the ingredients you have on hand. | | | |
[07/27/2007, 02:31]
Happy Birthday Eddie | | | One of New York?s most renowned and important collectors celebrated his 50th birthday in fine fashion recently at Bouley?s private ?Test Kitchen? here in New York City. David was at the top of his game for the twenty-some-odd courses that came out. Although the tables were set, it ended up being more of a cocktail [...] | | | |
[10/02/2007, 03:27]
2006 Muga Roija Blanco | | | 2006 Muga Roija Blanco $12.99 Wine label said: Nothing much… it’s barrel fermented and imported by Jorge Ordonez. Whoopdeedoo. Vineyard66 says: As I am still researching Spanish wines, I’ve noticed that my good friend Bill from California has been spouting off about Muga Roija. Of course, he was speaking about the red wines the area is famous for. I [...] | | | |
[11/06/2006, 22:00]
Mongrain Glass Fancy Wine Glasses | | 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. | | | |
[11/02/2008, 09:10]
nicholas rossignol volnay 1er santenots 2005 | | | It would be hard to guess that this came from the same vineyard as the recent Faiveley Santenots. The Faiveley was more butch, and perhaps longer - an ‘hommage’ to the style of Lafon - but the width and complexity of fruit here seems more ‘Volnay’ though the oak needs to fade a little more. [...] | | | |
[10/27/2008, 06:58]
"POME" | | POME1998 calvadose and apple juice apertife,
It was a limited bottling of 5000, it is apple juice from Normandy aged for seven years in oak then blened with calvadose
It is quite dry, with abv of 17 percent, it doesn't have a very strong taste of alcohol, there is a obvious apple taste but there is also a bitter lemon rind flavor, and some pine wood, a slight melon flavor. This is not as good as the 96 that I have but I do really like it and over the last two years it has improved a lot. I have one more I am going to wait another two years to try it, I think I will have the 96 on my nest b-day. not sure though we will see. | | | |
[11/05/2008, 05:00]
Duval-Leroy Brut Champagne Paris Label NV (Wine Spectator) | | | Rich and biscuity, with a fine mousse and a firm beam of acidity for support. This sets the stage for the peach, vanilla and warm spice notes. There's lovely harmony and finesse, with a lingering finish. Drink now through 2010. 10,000 cases made. | | | |
[05/12/2008, 17:55]
Interview with Ed Lehrman of Vine Connections: Second Installment | | 
*What an unusual mix in terms of the international producers you represent?why Argentina, New Zealand and Japan?
- Not really if you consider that Argentina and Japan (Ginjo sake), and to some extent New Zealand, share the same common elements?there are great wines and sake being produced by highly talented winemakers and tojis (master brewers), and they are not getting recognized yet. The quality is already in the bottle?so why should these sell less or get less respect than wine from more obvious regions? We always say that we are really a ?national education company? since we usually explain more than we sell. Our job is to get people to taste these wines and premium sake, and the stuff inside the bottles takes care of the rest. At the heart of this idea is also the notion that in the end, it?s the people you work with who make the difference between mediocre and ?wow!?. We have been lucky, fortunate, and smart (maybe a little of each) to meet and represent some of the top talent in these regions:
Susana Balbo?Crios de Susana Balbo, Susana Balbo signature wines, Nosotros (with Pedro below)
Pedro Marchevsky ? BenMarco
Pepe Galante & Mariano di Paola ? mapema
Luis Reginato ? Luca, Tikal, La Posta
Roberto de la Mota - Mendel
Jose & Pepe Reginato ? Reginato sparkling wines
Guy Davis ? Davis Family Vineyards (Russian River, CA) and Gusto (NZ SB)
13 Master Brewers from all over Japan?each as talented as anyone we have met.
*As someone who deals so closely with Argentine producers, what types of obstacles, limitations and concerns have any of them expressed to you in terms of being able to export and promote their products abroad?
- Well, I want to stay out of trouble here since I travel to Argentina a lot, but let me just say that the Argentine government has historically been more of a hindrance than a help for wine exports. As an example, and hard to believe, they actually tax EXPORTS! Perhaps the bigger obstacle for Argentine wineries is that the economic and political situation is relatively unstable, and when you are in an industry that measures commitment and success over a decade or longer due to capital investment requirements, it is hard to deal with a system that usually looks out only 2-3 years at a time.
*In your eyes, what sets apart these Argentine producers you represent? What do their wines bring to the table of American wine consumers that large-yield, often conglomerate-backed wines simply cannot?
- I alluded to this a bit above when talking about who we represent and why. I think there are three main things that set our producers apart:
1) Our wineries are owned by and have Argentine winemakers who have lived in this unique climate and region for their entire lives. For us, that means that the wines that they make TASTE like Argentine wines, not like some random wine from somewhere in the world. And as talented as some of the flying/foreign winemakers are who are working in Mendoza, I have yet to taste a wine from them that thrills me the way our producers? wines do at the dinner table. And I taste everything from down there.
2) As good as they already are, they are still always trying to learn how to improve their wines, and in today?s wine world, that?s the only way you stay on top. It shows.
3) Obsessive attention to detail seems like an abused phrase, but in winemaking it is crucial and not as common as you would think. Our winemakers are also our close friends and in Argentina that is taken pretty seriously. They make sure that every step is done with the utmost care because they would never want to look their friends in the eye and say, ?uhh..I?m sorry but this wine is just ok because we weren?t really paying close attention when we made it.? Large wineries may be able to solve #1 above, but #2 and #3 are far harder to come by, and that?s probably as true in the US as it is in Argentina.
*Looking ahead?are there any regions Vine Connections is looking to expand its portfolio toward, and why?
- We made a strategic decision a few years ago that we would remain specialists in Argentine wine and Japanese sake. Some importers have gone in the opposite direction and are happy to sell one of everything from anywhere, but we?re just not built that way as people. We started as leaders in both of these categories and we feel the only way to stay out in front is to specialize. That?s why we spend almost a month per year in Mendoza and visit Japan for at least 2 weeks every year. It?s our own ?attention to detail? mantra, and we try to stick to it so that we can look our customers in they eye and say every time, ?This is really great Argentine wine and Ginjo sake?. Every time.
- Fortunately, we won?t be bored since there still plenty of regions and microclimates still left to discover in Argentina.
*Given the nature of the market here in the United States, what advice would you give to consumers who would like be aware of, as well as actually see, a dramatic increase in availability of premium Argentine wines such as those crafted by your producers?
- American consumers have helped their own cause a lot already by being very open to trying wines like Malbec, Bonarda, and Torrontes. I think they will help themselves even further by continuing to experiment with wines at many different prices, not just the ?great values? under $15. Nick and I firmly believe that well-made Argentine wines offer incredible value and over-deliver at all price points. A $12 wine is worth more like $16, and a $30 wine is worth more like $40 when compared to other wine regions of the world. And, of course, you can support quality-focused companies like Vine Connections by paying attention to the importer name or logo (like our compass) that appear on every bottle. As with other wine regions, a good wine importer can be your best friend when you haven?t tried a particular wine yet and would like some assurance that you are going to enjoy it?especially when spending more than $15 or so. | | | |
[08/22/2006, 01:14]
Monday, August 21, 2006 | | Dear Blog,
Hello blog, it's been a while. I'm not trying to neglect you I promise. It's the lack of high speed internet at work that's keeping me from you. I plan on paying more attention to you this week, I swear! The posts may be shorter but better short than nothing right??
Does insurance cover that??
Ulriksdals Wardshus is a famous restaurant that has made it into the Guinnes Book of World Records for their wine collection. Get this, they have a collection consisting of the 6 first growths of Bordeaux from every vintage in the 18th CENTURY!!!!!!!! That alone makes them beyond impressive, but here?s the dirt. They got robbed. Yes that?s right, robbed! I bet you can?t guess what they stole?.
 Ulriksdals Wärdshus, a restaurant and old event hall world famous for its French red wine was robbed on Saturday night. Its entire collection, valued at more than 3.5 million kronor, has vanished.The collection consisted of more than 600 bottles from every vintage of the 18th century from the six Grand Cru castles of the French Bordeaux region. The collection has been registered by Guinness Book of Records for years as a unique wine collection.
Ström said the alarm system was disabled allowing the thieves to have hours to burgle the place. She said the heavy-duty glass security door had been opened with a crow bar. ?It must have taken hours,? she said, adding that they took the security tape before leaving.She |
|
