Drink the Vine

Tasting the Home Made Zinfandel

2008-01-05T12:26:00.000-05:00

As you may have seen in a previous post of mine, my dad tried something new this year...he departed from his usual primary wine making grape, alicante, and made a batch of wine out of only the zinfandel grape.

Well last week I got the chance to taste the wine with my old man, and I have to say, I think he hit a home run with it. I've been drinking his wine for a very long time, and I think this zinfandel might be the best wine he's ever made.

Now it was only made in September, so let's not take my review of it out of context, but I thought it delivered some quality that could very well make it an everyday drinking wine. Because of it young age, it didn't pack the punch of an aged Zinfandel, but that may be what I liked about it. The color was a wonderful ruby, and the nose was sweet, with black cherry and floral hints. As for the taste, it was good...ripe fruits with a little smokiness, but again because of its age, didn't hit you like most Zinfandels do. This wine was very easy to drink...perhaps too easy if you judge by the throbbing in my head the next morning.

Overall I give the wine a rating of 7 corks, which is very good. Congrats to my dad for trying something new and creating something I think most people would enjoy.

Tasting: Wine Spectator's 07 Wine of the Year, Clos des Papes Châteauneuf-du-Pape 2005

2007-11-26T09:34:00.000-05:00

I hope everybody had a wonderful Thanksgiving. Well it took a bit longer than I had hoped to crack open this bottle, but I finally did on Thanksgiving day. So here is what I thought of Clos des Papes Châteauneuf-du-Pape 2005, Wine Spectator's wine of the year for 2007.

Color: Very dense/dark ruby color

Nose: Sweet and fruity with berries, spice and some floral notes.

Taste: The wine is BIG & BOLD from the offset with a burst of sweetness up front, but then mellows in on some dark fruit, licorice, mild oak and spices. It is a very hearty with a slight bitterness (likely due to its young age). A long finish with mild tannins, but not the kind that will stick to your teeth and make your whole mouth purple. Really good, tasty wine that will only get better and better if stored in the right conditions. I look forward to trying another bottle next Thanksgiving!

The Verdict: 8 corks (may increase to 9 corks with some time in the bottle).

Wine Spectator - 2007 Wine of the Year...and the honors go to

2007-11-16T11:35:00.000-05:00

I know this will sound weird, but when I finally saw which wine took this year's top honor from Wine Spectator's editors, I got really excited. The reason, you see, is that I have been indulging in Chateauneuf du Pape for about the past month, AND several months ago I bought a ton of it from various vineyards. And wouldn't you know, of the 20 or so bottles I bought, I only bought a measly 3 bottles of the wine that Wine Spectator has just given it's highest honor to. I haven't tried it yet, but will now and I can assure you that come Monday there will be some tasting notes on this blog.

Note to all of you, if you've never tried a Chateauneuf du Pape, I highly recommend it. It's also important to note that this is the second Chateauneuf du Pape to make the top 10...so trust me you'll want to get your hands on some of this yum yum.

Check back on Monday for my tasting notes, as well as some others...I'm attending a dinner tomorrow night, and will try to get note from other folks, from novice to experienced wine drinkers.

NUMERO UNO

Clos des Papes Châteauneuf-du-Pape 2005 - 98 points - $80

Here's what Wine Spectator had to say about this beauty:

In the Southern Rhône's recent trio of great vintages starting with 2003, no other Châteauneuf-du-Pape domaine has produced better wines than Clos des Papes. Under Vincent Avril, quality has improved steadily, and the 2003 (97 points) was Wine Spectator's No. 2 wine in 2005.
At 98 points, the 2005 is Avril's best wine yet, displaying an enormous core of fruit and minerality along with massive structure. The Clos des Papes red (the estate also produces a white) is a blend of 65 percent Grenache, 20 percent Mourvèdre, 10 percent Syrah and other grapes from 74 acres of vines around Châteauneuf. Avril keeps yields low, picks vineyard blocks separately for ideal ripeness and vinifies the destemmed grapes in ceramic-lined vats. The wine is aged in large wooden foudres
for up to 12 months before the final blend is assembled.
This is really tight now, but it's packed with dark fig, currant, espresso, licorice and chocolate notes. Superfleshy but seriously structured, there's layer after layer of sweet spice, fruit and minerality pumping through the finish, with lots of latent depth and power. Far more backward than the 2003 and 2004 on release, but considering this typically puts on weight as it ages, it should be a monster--à la the 1990--when it reaches its peak. Best from 2009 through 2030. 7,500 cases made. –JM

Tracking Wine Spectator's top 10 of 2007 - Today #4, #3 & #2

2007-11-15T14:47:00.001-05:00

Hey gang. As you know, we've been tracking Wine Spectator's top 10 of 2007. Now some of you may say who cares, but trust me, as we approach the holidays, you will be wondering what bottles of wine to buy for friends and loved ones, and I for one think the top 100 is a great list to work off of. While we're only tracking the top 10, you can find the other 90 from the top 100 on Wine Spectator's web site. So we've covered 10 through 5 so far, and here are the next three wonderful bottles ranking 4, 3 and 2. Tomorrow we will know the number 1 bottle according to the magazine. Anyway, here we go.

4. Antinori Toscana Tignanello 2004 - 95 points - $79

3. Le Vieux Donjon Châteauneuf-du-Pape 2005 - 95 points - $49 - **9 corks**
I actually have a dozen or so bottles of this little beauty in my wine racks, and really do enjoy it. For the price, thus far the cheapest of the top 10, I think it's absolutely outstanding.

2. Ridge Chardonnay Santa Cruz Mountains Santa Cruz Mountain Estate 2005 - 95 points - $35 - **8 corks**

That's all for now...stay tuned for the big winner tomorrow. I can assure you that whichever bottle is named #1, it will be one of the top sellers at any and all local wine shops within a few weeks.

The Vine Guy

Get Out The Vote

2007-11-15T11:29:00.000-05:00

Don't forget to take a quick second to vote in our poll on the top right corner. We're trying to gauge the types of wines we should be reviewing/discussing by polling you! Our readers! (All 20 of you)

I prefer wines from the good old U.S. of A. most of the time, but in addition to my US mainstays I will generally focus on a region or country for about 6 months at a time. First it was Spain, then Portugal, then Argentina, and now I'm fully into Italian wines.

Right now, as I've mentioned in the comments section a few times, I'm moving towards big, hearty Cabs and Zins. Our weather here in the Northeast makes these deep red wines ideal for sitting next to a fireplace or paired with a nice roast with hearty root vegetables. Weather is definitely one of the most significant factors in choosing a wine and really something to consider when serving guests. But, if you like white wine in the winter time, don't let me (or the weather forecast) stop you.

Tracking Wine Spectator's top 10 of 2007 - Today #6 and #5

2007-11-14T13:23:00.001-05:00

OK, so Wine Spectator has announced two more bottles to make the top 10 list for 2007. The following came in at numbers 6 and 5.

6. Château Léoville Las Cases St.-Julien 2004 - 95 points - $90 - **10 corks, absolutely wonderful Bordeaux**

5. Two Hands Shiraz Barossa Valley Bella's Garden 2005 - 95 points - $60

Stay tuned as we follow this baby all the way to number 1.

Tracking Wine Spectator's top 10 of 2007

2007-11-13T14:58:00.000-05:00

Hey gang. Wine Spectator has started announcing its much anticipated top 10 list of 2007 wines. They will work from #10 to #1 this week, with the top spot being announced on Friday. In honor of a great magazine, and its great top 100 tradition, we are going the track it for you here and let you know if any of your favorites make the best of the best. So here are the bottles that have made the top 10 for 2007 so far. You'll notice Grape Nut made mention of the Robert Mondavi in his last post. For bottles on the list that I have personally tried, I've also noted my score...not that it matters:

10. Krug Brut Champagne 1996 - 99 points - $250

9. Robert Mondavi Cabernet Sauvignon Napa Valley Reserve 2004 - 95 points - $125 - **8 corks**

8. Mollydooker Shiraz McLaren Vale Carnival of Love 2006 - 95 points - $80 - **9 corks**

7. Tenuta dell'Ornellaia Bolgheri Superiore Ornellaia 2004 - 97 points - $150

That's all for now...stay tuned for more.

The Vine Guy

Wine News - SF Chronicle: Constellation Brands buys several California premium wine labels

2007-11-13T12:30:00.000-05:00

Some interesting news coming out of Cali, the mega winemaker, Constellation is buying several high end labels in Napa and Sonoma...from the San Franscisco Chronicle below:

Constellation Brands buys several California premium wine
labels
Sam Zuckerman,
Chronicle Staff Writer
Tuesday, November 13, 2007

Constellation Brands, the world's biggest winemaker, said Monday that it has agreed to buy several well-known premium labels, including the popular Clos du Bois brand, a major addition to its California operations.

The company, based in upstate New York, will pay $885 million for the U.S. wine business of Fortune Brands, which also includes the Geyser Peak, Wild Horse, Buena Vista Carneros and Gary Farrell labels. As part of the deal, Constellation is acquiring about 1,500 acres of vineyards in Sonoma and Napa counties.

The Fortune wines sell approximately 2.6 million cases annually. Clos du Bois, which Fortune
describes as the nation's No. 2 super-premium wine brand, represents about 2 million cases of that total.

The deal, which could close before year-end, builds on Constellation's existing California wine business. The company catapulted to the top rank of Northern California wine production in 2004 when it agreed to buy Robert Mondavi, one of winemaking's most prestigious names...
For the rest click here.

I don't know what type of impact this will have on these specific labels, but I always find it interesting - the struggle of the family owned or smaller winery verse the large conglomerate. I guess I tend to get caught up in the romanticism of the family wineries opposed to drinking wine from a mega-producer. But I guess at the end of the day, it's all about the quality of wine. But two wines together one owned by a multi-national and the other owned by a small group of investors, I'll go with the little guy. (Did I mention I like the movie Rudy)

On a slightly separate note, I did read that the 2004 Robert Mondavi Cabernet Sauvignon Napa Valley Reserve - recently ranked number nine on Wine Spectator's Top 100 Wines of 2007 list - because of the sale to Constellation will be the last vintage produced by the family . Might be worth picking up a few bottles for that reason alone.

GrapeNut

Tasting: Clos Henri Vineyard

2007-11-12T11:20:00.000-05:00

I enjoyed this wine over the weekend with a stuffed pork loin (red peppers, spinach and Mozzarella cheese) and a pesto pasta. I paid $24 for the bottle at Wine Library. It was my first encounter with Clos Henri.

The wine: Clos Henri Pinot Noir Marlborough 2005

Region: Marlborough, New Zealand

Color: Very light ruby, more translucent than I had expected.

Nose: BEAUTIFUL. Thing I noticed most was the floral hints, but nice cherry and other berries represented.

Taste: Very warm notes of cherry, raspberry and spice, by no means overwhelming. Through the finish the fruit picked up steam, and also noticed a touch of oak on the back end. Surprisingly, the floral notes I detected in the nose didn't hit my pallet, though there was a slight hint of grass/hay. It did have a 20 second finish that was very smooth and soft.

I really enjoyed this wine, more so than I expected. I've been enjoying New Zealand Sauvignon Blancs for a long time, and figured it was time to expand my horizons and try something else. I grabbed this bottle on sale at Wine Library at the suggestion of one of the fellas there. I thought it went perfectly with the meal. I give it an 8 cork score, though when I asked my dad to rate it 1 through 10, he gave it a 9...and he's a man that knows quite a bit about wine, producing it all his life.

Verdict: 8 Corks

Have you guys jumped on the New Zealand band wagon yet? If so, what is it that tickles your fancy at the moment?

Tasting: Jaffurs Wine Cellars

2007-11-08T15:20:00.000-05:00

I tried the 2006 Jaffurs Wine Cellars Santa Barbara County Syrah last night. I paid $50 for the bottle at a martini/wine bar called Cibar (17th and Irving) not too far from Union Square in New York. I didn't take formal tasting notes, but I'd say it was exactly what I was looking for last night.

Jaffurs Wine Cellars 2005 Santa Barbara County Syrah
Color: Ruby red
Nose: Nice, but not overwhelming. Hints of red fruits.
Taste: I enjoyed this wine, after a light-dinner, celebrating with a few recently engaged friends. The wine had nice bold fruit fruit flavors up front with a hint of spice, finishing with a silky bit of sweetness that made it perfect. It's not an extremely complex wine, more straight forward, but enjoyable none the less.

The Jaffurs website doesn't list the 2006 vintages yet. Additionally, from my limited research, it seems that Cibar is only charging a double markup - really not that bad for Manhattan. The wife and I are working on a trip to Santa Barbara at some point, so we will have to add this to the list of wineries to visit. Anyone else have a particular Santa Barbara wine they would recommend? Or just a bottle that's drinking particularly well?

I would give this wine a 8 corks.

A separate question: Anyone dreading the weak dollar for wine consumption reasons? I think it's certainly going to crimp some of my purchases of Italian wines if this keeps up.

This & That: News Briefs from the Wine World

2007-11-08T10:57:00.001-05:00

Hey gang, here are just some interesting tidbits I came across this week in wine news...

Go ahead, drink up. Don't' worry about hangover headaches...anymore?

The effects are all too familiar: a fancy dinner, some fine wine and then, a few hours later, a racing heart and a pounding headache. But a device developed by University of California, Berkeley, researchers could help avoid the dreaded "red wine headache."

Chemists working with NASA-funded technology designed to find life on Mars have created a device they say can easily detect chemicals that many scientists believe can turn wine and other beloved indulgences into ingredients for agony.

The chemicals, called biogenic amines, occur naturally in a wide variety of aged, pickled and fermented foods prized by gourmet palates, including wine, chocolate, cheese, olives, nuts and cured meats.

The prototype — the size of a small briefcase — uses a drop of wine to determine amine levels in five minutes. The researchers found the highest amine levels in red wine and sake and the lowest in beer. For now, the device only works with liquids.

CONGRATS TO NEW ZEALAND...Seems they're entering the big leagues.

A New Zealand Sauvignon Blanc and Pinot Noir have been voted the best in the world at the International Wine and Spirit Competition. The competition is considered one of the top wine awards in the world, and makers of Malborough's Vavasour Sauvignon say the win should help put them on the international map.

Villa Maria Pinot Noir was also judged best of its category and the winery also won best wine producer in New Zealand.

With over 300 other wines to compete with, it was the aroma and fine lingering finish of Marlbourgh's Vavasour Sauvignon that captivated the judges.

"It literally means it is the best of the best for that particular variety," says Executive Director of the competition, Alan Gibbons.

The event carries some impressive credentials. It started in 1969, with winemakers from around the world entering to have their best bottles judged by 40 international masters.

And prices are reasonable too, the wine crowned the world's best Sauvignon Blanc can be yours for around $20.

Docs Continue to find benefits of Grapes

New York researchers are focusing on grape polyphenols in wine and grape juice to help maintain long-term cognitive health.

Researchers at the Center for Research in Alternative and Complementary Medicine in Alzheimer's disease research at Mount Sinai School of Medicine in New York say Concord grape juice and red wine polyphenols show promise in counteracting beta-amyloid plaques associated with cognitive decline.

Two recent population studies associated moderate red wine and 100 percent fruit juice consumption with lowering the risk of Alzheimer's disease dementia.

That's all...enjoy your weekends!

Winery Tasting: Rosenblum

2007-11-02T13:33:00.000-05:00

The above picture has nothing to do with the below post, although it's good to be back in the metro area. I took it last night with the better half at a fundraiser for the local art museum. I just wanted to post a picture.

I was on the West Coast this week for business, something I've been doing on a more regular basis lately. When in the Bay Area, I try to squeeze in a winery tour, tasting or at least a nice dinner with a good bottle of wine. It is always an opportunity to try wines I will never see in New York City or the surrounding area and a nice diversion to being on the road.

This trip, with my meetings wrapping up unexpectedly early, I headed over to the Alameda winery of Rosenblum Cellars.

A little background, I've been a fan of these wines for a couple of years, but never really tasted their top-end wines until a trip to their Healdsburg tasting room. Other than realizing that my wife and I wanted to spend a lot more time in Healdsburg, we knew we were absolutely in love with Rosenblum's wines. During that trip we bought a case of wine and signed up for their Red Rangers Club. Neither has disappointed. The case contained a mixture of Annette's Reserve Zinfandel Redwood Valley and Fran's Vineyard Reserve Syrah Rockpile. The first October shipment of the Red Rangers club did not let us down and we are eagerly awaiting our next shipment.

Back to my visit. So, I decided that seeing I had to drive through the Alameda area anyway, I should stop by and see where all of the magic happens. I was not disappointed.

First, I was greeted by someone that seemed familiar and had a familiar name. It was Farley, from Wine Outlook, an amazing wine blogger and occasional poster on this site. Do yourself a favor check out her writing; intuitive and intelligent, she affords us on the outside an exclusive view of the industry. Farley and her coworker Kenny G poured me some delicious wines from their tasting menu and I was quickly reminded of why I love these wines so much. As a special Halloween treat, for almost guessing her costume (Buffy the Vampire Slayer) I was able to try the special secret pour in honor of All Saints Day - the St. Peter's Church Zinfandel. All of the wines from tasting menu were delicious.

During my tasting, Ken Rosenblum, part of the husband and wife team that founded the winery walked into the tasting area. I was stoked. For me, Ken Rosenblum is an inspiration, a person who was able to change careers and make a run at his dream - ending up wildly successful. We talked for a few minutes about his wines and his recent trip to New York and New Jersey. Very nice, down-to-earth person.

After all this, I had to buy some wine. I picked up a few bottles of the Desire chocolate port (Which I will be sharing with my older brother and a few cigars) for the upcoming Thanksgiving Holiday and I was lucky enough to pick up two of the last bottles of the 2005 Rominger Syrah Yolo County. There was a bit of a run on the Rominger as Wine Spectator Advance had rated it a 91 points. Having tasted it that day, I would have to agree with that rating.

I have to say that I highly recommend visiting the Alameda location. If you live in the bay area, you really have NO excuse. The staff is extremely friendly and knowledgeable about their wines. Plus, who knows, maybe you'll run into Farley, Kenny G, or Ken.

Cheers,
GrapeNut

Reader Assignment: Go out and buy a bottle of Rosenblum and post our review in the comments section. On the other hand, just go buy a bottle and enjoy it. I'll be posting reviews of my Rosenblum bottles as I open them up - prehaps one this weekend.

Groth 2002 Cab Sauv - My San Francisco Treat

2007-10-30T10:18:00.000-05:00

Hi gang.

So I just returned from a business trip in San Fran, and overall I have to say it was quite an enjoyable trip. Then again, any trip can be enjoyable when it's 85 degrees and sunny every day. So anyway, it was my first time to San Fran, and I liked it. Of course I didn't get to see much of it, but I most certainly enjoyed the multitude of restaurants the city had to offer.

Anyway, I'll cut to the chase. On my first night there, I had the opportunity to eat at Tommy Toys restaurant. Now for anyone who's never been to San Fran, let me tell you that this place will be on any travel guide's top 5 recommended restaurant list. From the moment you step in, it is like walking into Imperial China...from the traditional and antique Chinese artifacts and hostess in a geisha doll dress to the intricate carvings on the decorative wood moldings that surround the space. If you're ever in San Fran, go there if you like Chinese food with flare.

So now to the food...all of us at the table went for Tommy Toy's signature dinner, which is of the 6-course variety. Here's is what the meal entailed, granted I don't know what they were seasoned with:

» Minced Squab "Imperial"
» Seafood Bisque Oven Baked and Crowned with French Puff Pastry
» Fresh Whole Maine Lobster Sauteed with Fresh Mushrooms, Young Chives, and a Light Peppercorn Sauce Served on a Bed of Chinese Angel-Hair Crystal Noodles
» Peking Duck Served with Lotus Buns
» Wok Charred Medallions of Beef with Garlic, Wine and a Touch of Rosemary
» Peach Mousse in Fresh Strawberry Compote

In a two words....RIDICULOUSLY DELICIOUS!

Now I know you are all reading this saying why the heck is a wine blog guy writing about a Chinese restaurant. But, I'm getting to the wine part. That night, we complemented our meal with Groth Vineyard's 2002 Oakville Cabernet Sauvignon. It was my first time sampling a Groth product, which is from Napa by the way. Anyway, here is what I thought of it...

Retail Price: Approx $50/bottle.

Country: USA

Region: Napa, California

Color: Ruby, purple velvet

Nose: Moderate nose with hints of dark fruit . I particular noticed prominent notes of herbs and hay. Mild spice notes.

Mouth: Up front it was quite cheerful, with some semblance of cherry and oak, but what lingered for me were the herbal and grassy notes. Finish and pleasant, with mild tannins.

Overall I enjoyed the wine with the meal, but I generally like my Cabs to pack a bit more punch. I must also state that the herbal notes are prominent in this wine, and the fruit is muted. For $50 retail, you can do better for a Napa Cab, but with this meal, it was quite enjoyable.

The Verdict: 8 corks - very very good.

Note, this score may have been different if I tasted the wine without the meal, but for now I think it deserves an 8

Home Brew...Mmm Mmm Good!

2007-10-15T11:15:00.000-05:00

I know many of you have heard me talk about how my family makes wine each year. In fact, several of you have even expressed some interest in traveling out to Long Island (which is where the wine is made at my parents’ house) to help out and watch the process in person. Unfortunately, we’ve never been able to line that up, so I’ve done the next best thing…captured it all on film, er well, memory card anyway.

I thought it might be fun for you folks to see some of these pictures of my dad while he was in the act of making his wine. I wasn’t able to join them this time, but I will next fall.

I should point out that the grapes that you see in these pictures were pressed into the barrels about 9 days before these pictures were taken, and have already gone through the primary fermentation process. This means that yeast has already converted much of the sugar in the grape juice to ethanol (alcohol). So what you will see here are the next steps, post crush and primary fermentation. I will do my best to give you some context or play by play of each photo. I really hope you enjoy looking at them as much as I do…and you can certainly see my dad is having a good ol’ time while my mom mans the camera.

As part of my play by play, I’ve lined the photos up in the order in which they occur chronologically. I should point out that this year’s grapes were Zinfandel and Cabernet, a bit of a change from the usual Alicante varietal we usually use. Anyway, here we go...

Here you see dad draining the wine for the barrel in which the grapes went through primary fermentation. He will take this wine and transfer it to another barrel which is where the wine will undergo secondary fermentation where the remaining sugars will.

Here dad takes the wine he just drained from the primary fermentation barrel and puts it in a clean barrel where it will undergo secondary fermentation.

Here he take the grape skins, or pomace, and puts it into a presser where he will squeeze the remaining juice out.

Dad cranking the presser, and you’ll notice the flow of remaining juice draining into the bucket.

He removes the pomace after squeezing every last drop out.

Proud papa stands next to his babies, which he will likely begin consuming in about 3-4 months.

A Deep Freeze, and Wine Is Born

2007-10-12T08:41:00.000-05:00

Hi Gang,

So my wife and I recently celebrated our 3rd wedding anniversary with a wonderful dinner, and yes, you guessed it…some wonderful wine. After that wonderful dinner, we both had dessert…I had this raspberry cheesecake that was just great. But anyway, > the host at the restaurant brought us over some complimentary dessert drinks. Much to my surprise, he brought over an ice wine.

I say much to my surprise because prior to that day I had never tried it before. I know I know, I should be embarrassed but I’m sure I don’t need to tell you how much I love Port as an accompaniment to my dessert.

And I have to say, I quite enjoyed it. It was pinkish in color, and the nose was light, very fruity and aromatic with scents of green apple and honey. Medium-body with a slight touch of tartness at first in the mouth, but overall it was sweet, very smooth on the finish, and clearly lower in alcohol content than Port wine (at least this one was). If I had to equate it in taste to another beverage, I would honestly say it was like a glass of grape juice with some lemon and honey squeezed into it.

I know quite a few people who say they don’t like the alcohol burn or fume after drinking Port, so this may be an alternative for you to consider. Unfortunately I lost my note with the vintner name on it, but I do know this particular ice wine was from Germany.

Anyway, enough with my thoughts…I’m sure some of you are still saying ‘what the heck is ice wine?’ Well, let me give you some detail from my own research into it.

Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, so the result is a concentrated, often very sweet wine. The most famous (and expensive) ice wines are German Eiswein and Canadian ice wine, but apart from these, ice wine is also made in the United States, Austria, Croatia, Czech Republic, Slovakia, Slovenia, Hungary, Australia, France, New Zealand and Israel in smaller quantity.

The high sugar level in the must leads to a slower than normal fermentation. It may take months to complete the fermentation (compared to days or weeks for regular wines) and special strains of yeasts should be used. Typical grapes used for ice wine production are Riesling, considered most noble grape in Germany; Vidal, highly popular in British Columbia and Ontario, Canada; and, interestingly, the red grape Cabernet Franc. Many vintners, especially from the New World, are experimenting with making ice wine from other varieties: whites such as, Chardonnay, Gewürztraminer, and Pinot Blanc; or reds such as Merlot, Pinot Noir, and even Cabernet Sauvignon.

Ice wines from white varieties tend to be pale yellow or light gold in color when they are young and can maderise (acquiring a deep amber-golden color) as they age. The red varieties tend to have a light burgundy or even pink color like that of rosé wines.

Ice wine usually has a slightly lower alcohol content than regular table wine. Some Riesling ice wines from Germany have an alcohol content as low as 6%. Ice wines produced in Canada usually have higher alcohol content, between eight and 13 percent.

I would love to hear your thoughts on ice wine if you’ve tried it. Do you prefer it to Port wine with dessert? Did you not like it when you tried it? C’mon let me hear from you.

Autumn is Here: Time to dust off the Port

2007-10-04T08:39:00.000-05:00

Hey gang,

Autumn is here, and if you're anything like my wife and I, you've been enjoying the wonderful crisp nights. I'm not sure why, but we tend to spend more time outside on our deck at night in the fall enjoying some adult beverages. With that in mind, chilly autumn nights are absolutely perfect time to enjoy some Port wine.

If you recall, a while back I wrote a post on the different types of Port wines, as well as some delicious little treats to enjoy with each. To revisit that post "Port Wine. Nature's Candy?", please click here. Since I've been on a diet lately, I won't be enjoying Port with any treats, however, I have been loving it with a nice cigar. I'm sure my friend Matt from the Daily Doormatt can tell you just how great this little libation is with a cigar.

In addition to my post on Port, you may also enjoy this entertaining video by Gary Vaynerchuk, director of operations at Wine Library. Gary pairs some different Ports with blue cheese, and provides commentary as only he can. Check it out.

Anyway, I just wanted to get you guys thinking about another option for you as you take advantage of these delightful Autumn nights. Enjoy it while it lasts!

Cheers.

Pop the Cork - Ravenswood, Sonoma, California

2007-10-02T08:00:00.000-05:00

We visited the Ravenswood Winery recently during a trip to the west coast, where we shot up to Somona County and Napa Valley. One of the wineries we especially enjoyed was Ravenswood right outside of Downtown Sonoma. Surrounded by beautiful scenery and staffed by knowledgeable, UNintimidating staff that makes you feel very comfortable and welcome.

If I remember correctly, this wine was sourced from a local Sonoma vineyard owned by Barbara and Patricia, hence the name Barricia.

The wine: Ravenswood Barricia Zinfandel Sonoma Valley 2004

Country: United States

Region: Sonoma Valley, California

Category: Zinfandel

Vintage: 2004

Price: $26.00

The color: Ruby red,

The Nose: Nice cherries and currants, red fruit

The Tasting Notes: Not what you might be expecting from a zinfandel. A well rounded subtle wine, with lush dried cherry and other red fruit flavors. A well rounded wine that would pair very well with food. The finish could be a bit longer, but a very classy wine. The label gives unquie facts like the picking date (Sept. 9, 2004), bottling date (April 19, 2006), total cases (1220) and total acidity (0.65g-100ml).

The Verdict: High 8 corks

The Genome Project - Vine Style

2007-10-01T10:38:00.000-05:00

Listen, we all know that your DNA is what makes you who you are. For instance, my DNA has dictated that I will be a pitiful 5’-6” tall for the rest of my life, with a head the size of a compact car. There’s no changing it…take a sample for my blood or saliva, and you can map it for yourself. We all have a map, and they contain somewhere in the range of 20,000 genes.

Now, every miserable time you take a look in the mirror and see “that thing” looking back at you, you can thank hundreds of years of history for that marvelous creation you call INSERT YOUR NAME HERE. All facets of nature have a genetic structure…humans, animal, plants, etc. But, for the first time ever, scientists have identified the genetic map of a fruit. Care to wager a guess which fruit that was? I’ll give you a hint…if you drink red Burgundy or Champagne you’re drinking its juice.

That’s right, French and Italian researchers have mapped the genome of the pinot noir grape. And - you ready for this – it’s more complex than the human genome. The pinot noir grape has about 30,000 genes in its DNA. Ain’t that something?

So, what does the map tell us? The team said its research had confirmed that the grape has an unusually high number of genes whose job it is to create flavor. More than 100 of its genes are dedicated to producing tannins and terpenes — compared to about 50 for other plants. Even more exciting for us wine drinkers, is the fact that the mapping of those flavor-producing genes could be a first step toward developing new flavors in wine by allowing scientists to breed different varieties to create precise new tastes.

The research also showed what most of us already know – pinot noir is extremely sensitive to where they are grown, which illustrates why we have different flavors in wines from Burgundy, California, Oregon or New Zealand.

Now some of you might be sitting here saying ‘who the hell cares?’ But these scientific breakthroughs will undoubtedly have a significant impact on wine production and viticulture in the years to come. Imagine the ability to develop new flavors based on genetic manipulation, or to have the ability to enhance the vines defense from mildew and insects. The opportunities appear endless, and even YOU may be able to taste it in your wine glass ten years from now.

Amazing what science can do, isn’t it? To think this tiny, tasty, juicy, delicate piece of fruit that so many of us take for granted has a structure as complex as ours. Centuries of evolution that end up in our glasses, and ultimately enhance our meals. Next time you pop open a bottle of wine made from the pinot noir grape, remember to pay homage to the more superior organism. Just kidding.

Let me know what you think of this discovery...

For a complete AP story on the research findings, please click here.

"Gulpable" Wines

2007-09-25T10:50:00.000-05:00

Hello there jilted readers. I'm sure no one is reading us at this point. (I wouldn't blame you.) The two of us started new jobs in the Spring and life began to catch up with us - as did the pace at which we were posting reviews. We are going to make the effort to return this blog to all of it's glory with new features and a slightly different style of posting and reviewing. But, more about that later.

What actually inspired me to post today was a recent article by Eric Asimov (Sept. 19, 2007). He pens a good piece in the New York Times today about easy drinking and easy on the wallet wines.

That got me thinking. I'm sure we all have that cheaper wine that we keep around for that random Tuesday when work, life or the kids have just been a little more than usual. For me, it has to be Falesco's Vitiano. Always a consistent, fruit forward wine that I can drink with or with out food. So, what are you drinking that won't break the bank?

Watch out, Europe...Here comes Brazil?

2007-05-16T18:48:00.000-05:00

Now I will admit right upfront that I have never tried wine produced in Brazil. And when I hear myself say that I get a little angry at myself. My late, Brazilian grandfather, Costello DaSilva, used to say that some day Brazil would someday play in the wine arena. I never listened because, well Brazil is a tropical climate, not ideal for grape growing. I have heard for years now that Brazil was considered a risky development region, but now development is exactly what's taking place. European wine produces are investing millions into a possible Brazilian expansion, and according to a recent NY Times article, it might just be paying off.

C'mon, it shouldn't be so hard to believe. Listen if China and India can gain some steam, why not Brazil? These three countries have been dubbed the "new latitude" wine regions. Look at countries like Chile and Argentina. They were once considered "development regions" too, and now they are thriving in the new world of wine production.

The new latitude winemakers are still relatively unknown compared with the traditional European powers of France, Germany, Italy, Spain and Portugal, and they lag behind even the New World producers from Argentina, Australia, Chile, New Zealand, South Africa and the United States.

China and Brazil, the two biggest players among the new crop of wine-producing nations, produce just 6.7 million hectoliters, or 2.4 percent of the world’s annual output, according to figures from the International Wine and Spirit Record, a London-based research company. Still, wine is becoming more popular in countries like Brazil, China and India because of a growing middle class and publicity about its health benefits. Producers in all three countries are betting those markets will grow, and there are figures to back that up. The London research company estimates that by 2011, wine consumption will rise by 12 percent in Brazil, 39 percent in China and 82 percent in India.

Click here to check out the entire article by Andrew Downie.

Well, let me be the first to say that I will, this week in fact, try some Brazilian wine...that is if I can find it. In honor of my late grandfather Costello DaSilva, a native Brazilian, I will find a bottle. When I do, be ready for my review.

Pop the cork

2007-05-01T20:33:00.000-05:00

Tonight's wine selection was the result of a wine tasting class my wife attended in NYC last week. She very much enjoyed it, and actually won this bottle in a raffle at the event.

The wine: Stormhoek Pinotage 2005

Country: South Africa

Region: Western Cape

Category: Pinotage

Vintage: 2005

Price: $9.99

Tasting Notes:

The color: Deep ruby red, and very thick appearance on walls of the glass.

The Nose: Very sweet fruit filled nose with nice notes of plum, cherry and spice.

The Taste: As the nose would indicate, a very rich, vibrant fruit filled wine upfront. Plums and strawberries most notably. Wonderful spice smokiness, will the density of earth and tar. Very nice smooth finish with lingering fruit flavors and moderate tannins. Quite a nice wine, that I bet would be absolutely amazing with some BBQ ribs...and you know how I like some ribs.

The Verdict: 7 corks

Wine Everyday Keeps the Doctor Away?

2007-04-26T08:32:00.000-05:00

Several weeks ago I published an article about the massive increase in the purchase and consumption of red wine after a medical study revealed that an element in red wine may extend a person's life span. That study was truly remarkable and provided some weight for the argument to drink a glass of wine everyday to keep the doctor away.

To take that to the next level, an article on WineSpectator.com discusses another medical study which found that a pigmentation chemical that makes grape skins and wines red has been found to kill human leukemia and lymphoma. However, the compound, a type of anthocyanidin common in plants, left healthy blood cells alone. The study will be published on May 4 in the Journal of Biological Chemistry. For the full Wine Spectator story, click here.

The medical team focused on one of the most common anthocyanidins, which are forms of anthocyanin, water-soluble flavonoids that provide color to flowers, leaves, fruits and vegetables. In grapevines, anthocyanidin is believed to play a part in attracting honeybees to the vines' flowers, as well as serving as a natural sunscreen by protecting against high levels of ultraviolet radiation.

The team studied the effects and the mechanisms of cyanidin-3-rutinoside (C-3-R), to see how it behaves in the presence of cancer. The C-3-R was extracted and purified from black raspberries, though it also abounds in red wine. The C-3-R was tested on several lines of human leukemia and repeated using cell cultures of lymphoma, another immune system–based cancer. The scientists observed that, at low doses of C-3-R, half of the cancer cells in all of the lines died within 18 hours of treatment. At higher doses, the C-3-R killed all of the cells by the end of the 18-hour period. The experiment was repeated several times, on different types of leukemia cancer cells, with similar results.

Now I don't need another reason to drink a glass of wine everyday, but some of you might. The health benefits of wine have been professed for centuries, and often in the form of wives tales. However it seems that the medical world continues to conduct studies that illustrate some very promising health benefits. About 44,000 new leukemia cases will be diagnosed in the United States in 2007, and there will be about 22,000 leukemia-related deaths according to the National Cancer Institute. I'm not saying red wine will cure cancer, but anything that can possibly prevent or ease the disease is OK in my book.

Your thoughts?

Reader's Poll: Red or White?

2007-04-24T15:52:00.000-05:00

So we've been doing this blog for a few months, and it dawned on me that I've never asked what you folks enjoy drinking the most. Are you a red or a white fan? Pinot Noir or Pinot Grigio?

Perhaps there is a specific variety that you drink the most, and would most likely order first at a bar? Let us hear from you. You can give us a wine you pair with dinner, or the wine you'd prefer to enjoy simply as a cocktail.

As for me, I am a red wine guy. I really enjoy Malbecs and, at the moment, Cabernet/Shiraz mix.

Let's see what you fine people think...

Want to start your own winery? All you need is a laptop.

2007-04-19T09:32:00.000-05:00

So I came across a story in the Pittsburgh Post-Gazette that had me absolutely fascinated...particularly because I have long wanted to make my own wine. It was about the combination of technology and oenology, thanks to a company called Crushpad (http://www.crushpadwine.com/). Now I've heard of Crushpad, but didn't realize the extent of their capabilities. This company allows people to make their own wine. Yeah, I know, big deal...I can do that in my garage. However, it goes beyond making your own wine. We're not talking about making some home brewed shwag.

This place lets you decide what kind of wine you want to make, how much you want to make, and how involved you want to be in the process. That's right...I could sit here in Jersey while they make the wine. But it doesn't stop there. Winery staff keep their virtual vintners up to date with e-mails and Web postings. When the fruit comes in, Web cams show the crush, complete with live chat so viewers can question the workers, who respond to computers equipped with voice-recognition software. Basically, the grapes and crush process are real, but your experience can be as virtual as you want it to be. Further along in the process, members can participate in blending and bottling decisions and design their own labels.

Can you imagine creating your own wine label and winery for $5,000-10,000? Well now you can, and it's much cheaper than spending millions on real estate and equipment. And, you control your level of involvement. If you want to be their for crush and bottling, just take some time off of work and head west. It's your winery, you run it the way you want.

So, what do you think of this new process? Is it something you'd consider doing? Have you already made your own wine?

Pop the Cork: A dinner's best friend

2007-04-16T08:57:00.000-05:00

Here we go with another wine review.

The meal: Boneless chicken breast stuffed with a spicy Spanish sausage, spinach, onions and Romano cheese; served with a Spanish yellow rice with peppers.

The Wine: Barefoot Cellars Chardonnay

Country: USA

Region: California

Vintage: 2005

Price: $6.99

Tasting Notes:

The Color: Straw Yellow

The Nose: The moment you pull the cork, scents of peach and citrus jump out. The fruit on the nose is almost overwhelming, and a very slight oakyness.

The Taste: As the nose led me to believe, the fruit just jumps right from the start. Intense flavors of peach and apple dance around, with a very slight citrus tartness. The finish is very smooth and pretty creamy with notes of vanilla and oak. Overall, this is not a bad wine for the price. I wanted to pair something on the fruity side with our spicy meal, and I think it worked out pretty well. I will say though that this wine is a fruit bomb, so if you don't enjoy a lighter white with a lot of fruit notes, then this wine is not for you. Sauvignon Blanc drinkers should give it a try though...it's not dry like a Sauv Blanc, but the fruit and buttery finish will likely please you.

The Verdict: 7 corks

Sommeliers: Do you ask or don't you?

2007-04-11T08:09:00.000-05:00

So, when you have a problem with your computer at work, what do you do? Let me guess, you pick up the phone and call your IT folks to come fix the problem. And if you're feeling under the weather, you go to the doctor. If you're looking for flowers for your wife or girlfriend, you go to the florist and ask for their input, right?

Yet ironically, many of us (myself included) don't apply that same logic when we're out to dinner. We go to dinner, review the wine list, and make what we think is a good decision on which bottle of wine to order. Amazingly, standing 10 feet away from us is a sommelier, or wine expert, that is more than willing to help us. Sommeliers spend years learning about viticulture, climactic conditions, grape varieties, wine production and tasting. They are truly a tremendous resource that can take a good meal to a whole new level by recommending the perfect wine to accompany it. Another thing to be aware of is that these experts are the major contributing factor to what is on that restaurants wine list, and they usually have tasted each wine on the menu.

So then why don't we ask them for help? Clearly they know more than we do...especially when you consider that they've probably tasted it all. I can think of a few reasons. First, for men, it's machismo nonsense. Think of it in the same line as a man asking for driving directions...we just don't want to do it, because asking would mean admitting that we're lost. The same applies to reviewing a wine list. We don't want to appear confused as our eyes wander through Italy, France, Spain and Chile, among others.

Second, I think we're all afraid the sommelier will select a bottle outside of our price range, and we don't want to appear cheap. However, what's important to realize is that the sommelier will work within the price range you indicate. Good wines come in all price points.

As I write this, I realize that these two reasons for refusing the help are for me personally. So, what are your reasons? Do you use the valuable sommelier resource, or do you tend to shy away? Have you had a great/bad experience with a sommelier that you'd like to share?

The mic is open...sound off.

Later in the week I'll post some tips on how to work with a sommelier, whether at a business lunch or at an anniversary dinner.

So what's in your cellar?

2007-04-04T09:35:00.000-05:00

I was looking over my wine collection yesterday, trying to take a visual inventory. Afterwards, two things came to mind. The first was that I have some very nice bottles I completely forgot about, which are at their peak right now and ready to drink. I guess because I've been so busy, and because of the world wine tour we conducted here on this blog (which we'll begin again shortly) many of these wines were neglected. But while I made a mental note of the bottles I'd be drinking in the coming weeks, I thought I would write about it as well so you folks would rummage through your collections and start drinking those bottles that are just screaming for your attention. For example, I have a 2001 Torbreck Shiraz that's been tucked away for a few years. No doubt it's ready to accompany my next meal...in fact tonight might be it's lucky night.

The second thought that came to mind was that my collection of white wines is, quite frankly, depleted and piss poor. With the exception of some vinho verde and some miscellaneous bottles of Chardonnay, my collection of whites is non-existent. But the reason I mention it is because I am a big fan of white wine, and I'm a little disappointed in myself for letting my white collection get this bare. I can assure you that several trips to Wine Library will cure that ailment.

Now, enough about me. What is it that you fine people have sitting in your cellars? Which aspects of your collections are you looking to build on? And, most importantly, is there a wine variety that you just have to have at this very moment?

The mic is open...sound off.

Wine Industry News: Got Wine? And Paris in Bordeaux?

2007-04-02T09:19:00.000-05:00

So I was perusing through some recent wine industry news, and came across two items that thought might be of interest to you fine people. I do this from time to time on this site because I think it's important to stay up to date on what's happening in the world of wine. So let's get right to it. The first items is a real news item, the second is something that truly makes my stomach turn. Keep reading...

Forget Milk, Got Red Wine?

Anybody remember reading about two high profile medical studies published in November 2006 that highlighted several health benefits associated with red wine? Well I do too. Apparently, those two studies from the Harvard Medical School and the National Institute on Aging garnered significant positive attention for red wine. In case you don't recall the news, in early November, newspapers and media outlets nationwide covered medical studies finding that daily doses of resveratrol, a substance in red wine, may slow the aging process.

And, of course, who wouldn't want to stay young forever? Well, according to the tremendous amount of red wine purchased after the studies' results were published, no one. Sales growth of red wine outpaced sales growth of the total category by 40% in the 20 weeks ending March 10, according to figures just released by The Nielsen Company. The positive numbers, showing red wine dollar sales up 8.5% versus total wine sales up by 6.0%, reflect increased attention to the potential health benefits of red wine.

Paris in Bordeaux? You have to be kidding me.

Now any of you who know me well know that I am not one of those people who reads the celebrity rags, and stays up to date on what stupid things and ridiculous acts they are up to now. But when I saw this little dandy of a news item, I literally said out loud "are you f-ing kidding me?" I am absolutely baffled...in fact, I'm angry about this...

The fine French wine-producing region of Bordeaux has apparently decided to make Paris Hilton the new face for the region. Yes, PARIS F-ING HILTON! You know, the woman who is famous for doing absolutely nothing? According to decanter.com, this lady (if you can even call her that) will reportedly appear numerous print and broadcast ads throughout the summer and autumn in Europe and the US. The decanter.com article goes on to say that the millionaire socialite herself would launch the campaign on the first day of Vinexpo, arriving at the fair – which is attended by more than 50,000 members of the international wine trade – in a hot air balloon.

I'm sorry, I just don't get it...well actually, I understand the publicity aspect of it. However, I don't understand why such a revered wine region would want to use the services of a person whose reputation is not consistent with that of the wine produced in the region. The wine of Bordeaux is complex, powerful, intricate, professional and well put together. How about their new spokesperson? Well, not so much.

I have to say, I am truly disappointed they went in this direction, and am curious to see what the consumer response will be. In fact, let's run a mini consumer survey right now. What do you think of Bordeaux's new celebrity spokeswoman? I really want to hear from you.

The mic is open...sound off!

Drink the Vine: Guest Review

2007-03-29T08:29:00.000-05:00

Hey folks. I hope your week is going well so far. Now I know you guys are used to hearing from me and Grape Nut regarding our tastes in wine. But, I thought it'd be cool to start to offer you something different from time to time. So today, I'm happy to introduce what will become a regular monthly column...the DTV Guest Review. This seems like a fun way to get our readers perspectives on the wines they are drinking...some of which may very well be recommendations from us. So, without further ado, I am proud to introduce our first ever guest review.

This review was submitted by Jim Tax, a friend and fellow wine lover who lives in Seattle, WA. Jim has the luxury of frequently drinking the wines of Washington and Oregon (many of which don't make their way this far east). Having had the luxury of working on a project with Jim for some 2 months in Chicago last year, we frequently discussed and drank wine together. I can honestly say I trust his judgement when it comes to wine recommendations. Thanks to Jim for sending this over.

If anybody else would like to provide a guest review for next month, please email us at drinkthevine@gmail.com. We will select the best written reviews for use in future columns.

The Wine: 2005 Owen Roe Abbot’s Red Table Wine
Country: USA
Region: Oregon, Walla Walla Valley
Category: Red blend (Claret-esque)
Price: $22.99 retail ($45 in restaurant)
Decanted or Not: No

Tasting Notes:

Color: Medium Ruby Red

Nose: Not what you’d expect from Oregon (power and charm). Some oak, pepper and fruit hit the nose all at once and it is hard to tell which is the strongest. Great balance.

Taste: Plum and pepper open with a long tobacco and chocolate finish. The spice pairs it well with a hearty Italian meal and the finish makes this the perfect pairing for about any red meat. Don’t expect to have just one bottle. This wine is perfect if you have the stereo-typical Napa person that will only drink California reds. Stellar wine with a great range and smooth finish, all at a pretty good value.

The Verdict: 9 corks

Note: While I have never had this wine, I have seen this wine rated from 85 to 93 on cellartracker. So clearly it is a crowd pleaser. Jimbo, if you happen to order this puppy in bulk, I expect a bottle.

Preception, How does it affect your wine drinking?

2007-03-27T12:13:00.000-05:00

Stemming from some recent comments I thought I'd post a question...Have you ever been in a situation where you would have preferred a glass of wine to another beverage or vice versa, but felt that the situation required you to order another drink?

For example, I was told when I graduated college that you didn't want to be the guy at a corporate function ordering a beer. You were supposed to choose a cocktail like Gin and Tonic, Scotch on the rocks, something like that. I eventually settled on my parent's favorite the Manhattan. At the time all I really wanted was a beer, but felt that this wasn't the time for it.

Another example is going to a sports bar to watch a game. At times I prefer beer, but there are times when I would rather just have a glass of wine. I have ordered the glass of wine, much to the amusement of my friends, but why is it so out of place?

Discuss amongst yourself.

GrapeNut

How do you drink it????

2007-03-26T10:39:00.000-05:00

I thought I'd start out this week with a question: Champagne and sparkling wines, how do you drink them?

Seems pretty dumb doesn't it, but I would bet a lot of people rarely drink the stuff unless they're celebrating a holiday, birthday or some event of note. Do you only drink it on New Years Eve or are you one of those poor souls how just can't tolerate the sparkling wine?

I personally like to drink champagnes and sparkling wines as much as possible. When my wife and I were in our more romantic days, we used to regularly drink champagne on a random Tuesday night. It would be interesting to see peoples reactions to such a brazen display of drink choice. We would always get the question, "What are you celebrating?"

Our response was always simply, "That, it's Tuesday. Do we need more of a reason?"

Now I'm not suggesting that I was drink a top shelf champagne on that random day after work. I generally tend to have a Cava or Sparkling, something like Freixenet or Cristalino. Recently, I've trended more towards the proseccos like Villa Jolanda.

Additionally, I think it's important to point out that sparkling wines pair with almost any meal. From sweet desserts (try a demi sec or prosecco) to a Brut that with stand up boldly to any beef fillet or fish. Sparkling is especially suited to meals where the flavors range from sweet to spicy, bold to subtle.

My point here is that you shouldn't save sparkling wines for special occasions with many drinkable $8 - $10 bottles out there these wines should be making it your weekday dinner table. You never know, it may change your outlook on the work week and make feel more like a weekend.

Cheers,

GrapeNut

SIlly Frenchmen. Oak Chips are for New World Wines

2007-03-22T08:20:00.000-05:00

So I'm cruising the pages of NY Times columnist Eric Asimov's blog, The Pour, and I come across a recent post of his. The post is in regard to an article that appeared on Decanter's website. The story, in brief, was about surge in the sales of oak wood chips to winemakers in Bordeaux - a surge of as much as 200%. Now I know you guys are sitting there saying "why the hell is he writing about wood chips?" Well, there are two interesting aspects to this...hear me out.

First, the increased sale of wood chips to Bordeaux indicates that wine makers in the "old world" are turning to techniques used in the new world, including the US. You see, traditionally, in order for wine to acquire the oak flavor, it was aged in oak barrels for anywhere from 6 months to 2 years. Well, oak barrels are expensive. More importantly, the during the time it is aging to gain that oakeyness, that wine is not generating any money for the vineyard. Enter the oak wood chips. Now, following the examples of the "new world" wine producers, wood chips can be used to give that wine the oak flavor...and it can be done much faster, and much cheaper than oak barrels.

I know I know...you still don't care. Well, how about this...despite the increase in sales, most winemakers prefer to be discreet, asking, for example, for their invoice not to reflect the purchase of wood chips. So what? Well, my point is how do you know which Pomerol or Margot is aged in oak barrels and which ones are using wood chips to manufacture the oak flavors? And, perhaps more importantly, do you as a wine drinker care? I know I do.

The second interesting aspect of this article is the fact that I was under the impression that the French had banned the use of wood chips in 2006, even though in 2005 the European Union’s decided to allow their use. It turns out that though the Institut National des Appellations d’Origine, which regulates French A.O.C. wines, had last November banned the use of wood chips. Only problem is that the ban hasn’t yet been signed into law. Ha ha ha, bureaucracy...what a shock!

As a result many winemakers refer to the EU regulation authorizing the use of wood chips post fermentation. For the moment only chips and sticks are in demand in Bordeaux, as wood powders are not authorised by the EU, and the use of staves is complicated.

Those who are against the authorized use of wood chips are said to fall into two camps, those who are already using, but don't want their neighbours to get started, and others who fear that legalising wood chips will open the flood gates to what they dub 'new world wine making practices' such as adding water, or using wood powders.

Me personally, I see it this way: If the vineyard buying the wood chips is a small, struggling farmer just trying to desperately compete and stay afloat, then I'm ok with that. However, if the large, sought-after Chateaus are the ones purchasing and using these new world techniques simply to increase profits, then I have a problem, and they have some 'splaining to do, Lucy. I just shouldn't have to worry about shortcuts and doctoring if I'm buying a bottle for $500. That's my stand on it.

So, let me ask you fine wine consumers...do you care? Do you have a position on this subject? If so, I'd love to hear it. The mic is open...sound off like you've got a pair.

Wine Spectator to Harness Power of the iPod

2007-03-21T22:37:00.000-05:00

Yeah yeah, I know. You fancy shmancy commuters and techno geeks don't have the time nor desire to stop by the nearest Barnes N Noble to grab the latest issue of Wine Spectators Top 100 wines. Well apparently, Wine Spectator also realizes you're lazy, yet techo-savvy...and they want to pander to you. And get this...IT'S FREE!
Wine Spectator recently announced their Top 100 Wines of 2006 for iPod, available to download for free at Mogopop. Each year, Wine Spectator senior editors survey the wines they have reviewed over the past twelve months and select the most exciting for the Top 100. This year, using Mogopop, these Top 100 Wines have been compiled into a portable, take-it-anywhere guide for iPod, available at http://www.mogopop.com/channel/2.

While this isn't a really big deal, I think it's cool...and here's why. Imagine this: you're out at lunch with a client or reporter or whatever. It wouldn't look very cool of you to pull out a cheatsheet or magazine to help you make a wine selection. But now, you have access to the info on your favorite tech gadget, and if you pull it out during lunch to help make a selection, you don't sacrifice or impact your coolness factor. I can guarantee you that Grape Nut and I will be some of the first to download the list of top 100.

"The Top 100 Wines for iPod means iPod-carrying wine lovers can now carry a great tool that offers the expertise and guidance they expect from Wine Spectator into a restaurant or on a wine shopping trip,” said Marvin R. Shanken, editor and publisher of Wine Spectator.

The Top 100 Wines of 2006 for iPod is featured on WineSpectator.com’s Top 100 section (http://www.winespectator.com/Wine/Free/Top100-Main), and on Mogopop’s Food & Drink channel (http://www.mogopop.com/channel/2).

The Top 100 Wines of 2006 for iPod works on every iPod with a screen, for both Mac and PC operating systems. The free download requires iTunes® and the free Mogopop Manager (http://www.mogopop.com/manager).

Well that's all for now. Remember to swirl, sniff and swig.

India Joining the Wine Mainstream? Don’t act so surprised

2007-03-20T11:04:00.000-05:00

When you think of India, it’s likely that the first word that comes to mind is not “wine.” In fact, I would wager that many people don’t even realize that India is a wine producing region. However, some recent news out of India seems to indicate that the country is seriously considering a move into the main stream, global wine industry. You think I’m kidding? I’m not…just consider some of the recent news coming out of India.

Realizing that Indian wine is slowly but surely catching the taste buds of the western world, the Indian ministry of food processing industries is looking at setting up a National Wine Board (NWB) to develop standards and generally promote the wine industry in the country. Globally, the wine industry is worth an astounding $15 billion, and India is nowhere in this equation. But domestically, it is growing at 30% per year as the health angle of red wine, in particular, has caught the fancy of India’s growing middle class. India now consumes 3.5 million bottles a year, which translates into a pathetic half teaspoon per head – as compared to France which consumes 60 liters, while Italy’s per capita consumption is 59 liters, Spain’s is 37 and UK’s is 24 liters.

Against this backdrop, the food processing ministry proposes to promote the wine industry, which will largely benefit the farmers and investors due to its enormous potential in both domestic and foreign markets. In fact, there is currently conversation to revise some of the laws surrounding alcohol, which would ease certain restrictions on the purchase and consumption of wine.

Also, consider the fact The University of Adelaide, Australia, will soon set up India's first wine institute in association with India's largest wine making company, Champagne Indage. University of Adelaide, regarded as one of the world's best centers of excellence for education and research in viticulture and oenology (the science of viniculture) is currently drafting the curriculum for the institute. The institute will be called The Indian Institute of Vine and Wine and will be set up on a 100 acre land. The institute will be operational by 2008. It will offer diplomas in various areas of wine making, marketing, finance and vine growing. It will also facilitate research in the field of wine making. The degree will be awarded by University of Adelaide and would not only be valid in India and Australia, but all over the world.

India seems to making moves to become a major player in the wine industry…in time of course. Given the quickly burgeoning population in India, and the vast geographic and climatic conditions available in the country, it is very possible that India may join the ranks of the other well-known wine producing countries.

You think it’s a longshot? You don’t buy into the hype? That’s ok. But just remember this article 20 years from now, when you’re serving a bottle of Indian wine to your guests at dinner.

New Wine Making Reality Show to air on PBS

2007-03-15T10:11:00.000-05:00

Go ahead an ask anybody who knows me, and they will tell you that I absolutely despise reality TV...especially the crap that airs on MTV and VH1. And don't even get me started on the "Real Housewives of Orange County" or "Laguna Beach." But, leave it to PBS to come up with an idea that may very well make me a big fan of reality-TV. Following in the tradition of hit series such as NBC’s “The Apprentice”, PBS’s “Frontier House” and Bravo’s “Top Chef," PBS has announced that it will air a show called "The Wine Makers."

The premier season of The Wine Makers joins twelve men and women from all walks of life, as they compete for a chance to create and launch their very own wine label. The Wine Makers began principal shooting in October 2006 and is slated to air nationwide on PBS in Fall 2007.

In six one-hour episodes The Wine Makers takes viewers behind the scenes of the most storied beverage on earth. The stakes are high as this diverse group of men and women are plunged head first into one of the world’s most uniquely challenging yet rewarding professions. The 12 contestants, chosen from an initial pool of over 600 applicants, will experience every aspect of the wine industry from viticulture and enology to sales and marketing — but only one will be chosen to create and launch a their own wine label.

Now I don't know about you, but this seems like a pretty good idea to me. Top Chef is perhaps the only reality-show I'm a fan of, so something following in that mold which focuses on the art of wine making will be quite interesting to me. Clearly, because it's airing on PBS it will likely not draw huge viewership, but I think it should be an interesting hour spent in front of the TV.

Let me know if you think this is a good idea...will you watch it?

Counterfeiting: Not just an issue for handbags, watches and cigars anymore

2007-03-12T12:25:00.000-05:00

After reading an article written by Elin McCoy of Bloomberg, I felt I just had to write this post. The article, entitled "Wine industry fights back against counterfeiters," discusses the increasing prevalence of wine counterfeiting. While I have seen an increasing number of buyer-beware warnings on wine auction sites, I had no idea that it was such an issue. We are all accustomed to the counterfeiting of ladies handbags, expensive men's watches, and even fine Cuban cigars...in fact, some of us may have even knowingly purchased these kinds of "fakes." However, wine counterfeits have become an issue of concern, and not just for collectors...the FBI has a number of pending investigations into some high-profile auction houses regarding possible wine counterfeits. Of course, thieves are not counterfeiting your everyday wine, but they are getting creative with some of the more prized bottles and vintages.

Though few in the auction houses, retailers and chateaus want to talk about the problem, it has been on the minds of winery owners as well as the French government. And they are trying to do something about it.

In May 2004, France's official printing company Imprimerie Nationale set up a commission to fight counterfeiting in every field. Its study showed counterfeits accounted for about 9 percent of the global economy. In fact, it has been said that in China and Vietnam, you find more counterfeit than authentic bottles.

Starting with the 2005 vintage, all wine bottles that travel outside France must be traceable, according to a new regulation. Meanwhile, it may become easier to determine which bottles are fakes in the future because more top chateaus are taking steps to protect the authenticity of what is in the bottle. Christian Moueix, head of Chateau Petrus and one of the first to speak out about the issue a decade ago, tackles the problem by using high-tech labels and engravings on the bottle. At Chateau Mouton-Rothschild, steps include etching the name of the estate in the glass at the bottom of the bottle.

Anyway, to read the full article, please click here. I just found it interesting that wine counterfeiting is an issue that so few are aware of. And I wanted to shed some light on the subject.

Pop the Cork: A Dinner's best friend

2007-03-08T21:23:00.000-05:00

Hey folks. You know the old saying that no meal is complete without wine? Ok well maybe it's not an old saying...it's my saying. Well with that in mind, we are going to write about it.

Welcome to a new column I'll be writing...uh, well whenever I have wine with dinner. That should be quite often. This is a blog about wine, as evidenced by our world wine tour (which we have put on hold for a few weeks due to schedule constraints), so why not just start posting ratings on the stuff we drink at we drink it. I figure it's a great way for us to share our thoughts on a HUGE variety of wines, as well as what how we thought they complimented the meal of the night.

Anyway, I hope you enjoy this new column, as both Grape Nut and I will be posting them quite frequently. Now, on with the show, but first let me set the stage for you. The meal was stir fry, teriyaki shrimp with peppers and onions. The wine, given to me by a good friend who really loves white wine, was a Sauvignon Blanc.

The Wine: Astica 2005 Sauvignon Blanc

Country: Argentina

Region: Mendoza

Vintage: 2005

Category: Sauvignon Blanc

Price: $7.99

Tasting Notes:

The Color: Very, very light straw color.

The Nose: Beautiful and fragrant. Very nice full fruit: apples (as my wife said and I quote "smells like the granny smiths I bake with"), citrus and a little honeydew melon. Wonderful floral/lavender hints.

The Taste: A wonderful explosion of light fruits and citrus right off the bat. Apple and pear flavors are really pronounced up front. Citrus lemon and orange flavors shine through in the middle, with a slight tartness. The finish is very smooth, and flavors of pear, melon and vanilla seem to linger on the tongue.

Overall, I found this wine very enjoyable. For those of you who've drank with me before, perhaps the best comparison I can give you is a Casal Garcia, without the effervescence. The fruit is very nice, but not the type of wine that tastes like coolaid. That's likely because the tartness of the citrus counteracts the sweetness of the apple and pear.

Thanks to my friend Sean for sending me this bottle. I found it to be a very nice companion to my shrimp.

The Verdict: 8 corks

How much does the situation improve the wine?

2007-03-07T10:35:00.000-05:00

I've pretty much been sick for about a week now, so I haven't touched a wine yet to review. So I thought I would throw out a question/topic.

How much does the situation or atmosphere improve the wine? I was curious about this the other day and thought maybe some you might have an opinion on the subject. Here's my two cents.

I think it has a huge impact. Some of my fondest wine memories come around celebrating birthdays, promotions, or just an amazing date. Your mood is perfect, everyone your with is usually genuinely happy to be there and feel as if nothing can bring you down at that point. Even that mediocre pinot noir you were drinking.

Thinking back, I'm sure more than a few readers of this page can relate to drinking wines like Yellow Tail, Neonado, Casal Garcia, and others on the stoop of a brownstone and having a blast. That wine probably tasted as good as any fine bottle as the sun would set behind the Statue of Liberty. (I think I may be jones'in for the spring time here)

I also think that it can go the other way. I've been in nice restaurants, take a recommendation for a wine and find my self scrutinizing the wine to the point were I might dislike the wine. Not sure if it's the setting or if it's the fact I'm paying a 200% increase or more on the bottle.

So does anyone else have a story about this? Maybe some you disliked gave you a good bottle, but it was from that person and it ruined for you. Ever drink a $5 bottle and have just fond memories of that bottle. Or am I full of crap and the real wine drinker can separate themselves from the atmosphere and judge the wine accordingly.

Let's here it!

Obsessive Compulsive Wine Drinking? Don't laugh, it happens.

2007-03-06T11:09:00.000-05:00

Hey kids. It's been a while since my last post. Things have been a little crazy lately, and I apologize for the lack of content. I wanted to get a flavor for what y'all have been drinking lately. Me personally, I find I go through periods where I consistently want to drink the same type of wine over and over...until of course I get sick of it and don't want to drink it for another 2 months. Does this happen to you? Don't be alarmed, it happens to many wine drinkers.

In fact, I believe my wife is in the middle of a Brunello phase, and Grape Nut was telling me the other night that he is on a Baby Brunello binge. My dad is in a Leaping Lizard Cabernet craze...a wine I introduced him to, and one that I think makes a fine everyday wine. So what is it exactly? Are we no better than heroin addicts? Am I a drug pusher for inflicting this obsessive behavior on my dad? Well I say hello NO! It happens...when something gives you pleasure, you tend to repeat the activity. It's basic human nature...much like sexy time.

Anyway, I am deep in the throws of a Pinot Noir fad. It's interesting, because I've never been a particularly big fan of Pinot. But right now, I am really enjoying it. It all started several weeks back, when my wife and I enjoyed a bottle of Pinot at a local restaurant. So much so that I went out and bought 6 bottles of that particular bottle (Pessagno Central Avenue Pinot Noir 2005, from California) and 6 other randomly selected bottles...most of which are now gone. Ok, stop looking at me like I'm a wino.

So, I've aired my dirty laundry and told you what I've been obsessing over, now it's your turn to spill the beans. Is there a particular variety of wine you're enjoying right now that you can't seem to transition from? C'mon, don't be shy. I promise I won't make fun of you...even if it is Franzia White Zinfandel.

Think of it this way...the info you provide will be helpful for when Grape Nut and I decide to organize a wine tasting. Something we have discussed by the way.

The microphone is open, so sound off!

Wine Bar Review - Wined Up

2007-03-01T15:35:00.000-05:00

I've been sick this past week, so I've been unable to taste any new Oregon Wines. But, in order to give our devoted readers something and to change it up a little, I thought I would review a wine bar a visited last week.

I visited a new wine bar called Wined Up (located at 913 Broadway) last week for a few after work drinks with a good buddy. I was impressed with the location and space, but unimpressed with how hard it was to find. Located above Punch, I must have walked past the place three times. I spoke with the manager there and she said that it was done intentionally at first, but they're thinking of adding signage out front.

The wine selection was pretty good, arranged by body and style of wine, lighter to heavier with a whole range of price options. Our bartender steered us towards a great half-bottle of D Cubed Zinfandel. We also chose to have bottles of Joel Gott 2005 Zinfandel and a bottle of 2003 Rosso di Montalcino by Pietroso. As you can imagine, the end of the night is a little fuzzy. I think we had a glass after that, but whats the point of even mentioning it.

We also ordered plates of cured and dried meats and the Chef's Selection of cheeses. The prices are more than reasonable for a NYC wine bar and we where impressed with the selections of cheeses. I found the LaTure to be the best.

Overall, I would suggest this wine bar. It's beginner friendly, but with enough knowledge and know how to impress the veterans.

Wined Up
913 Broadway (Cross Street: Between 20th Street and 21st Street)
New York, NY 10010
(212) 673-6333

Verdict: 9 Corks or Highly Recommended

Taste of Oregon: Ratings #2 and 3

2007-03-01T08:59:00.000-05:00

Hi folks. Yes, I know I've been slacking this week, but this little thing called my job keeps interfering with my ability to drink wine. Anyway here are two ratings, since we missed one yesterday. Both of these are wines that I've enjoyed while out at dinner recently with my wife.

Rating #2:

The Wine: Adelsheim Pinot Noir 2005

Country: USA

Region: Oregon, Willamette Valley

Category: Pinot Noir

Price: $22.99 retail ($36 in restaurant)

Decanted or Not: No

Tasting notes:

Color: Deep Ruby

The Nose: Surprisingly powerful for an Oregon Pinot. Big notes of dark ripe fruit and oak. Little spice/cinnamon.

Taste: Very open with nice plum, cherry and pepper flavors. Wonderful silky mouthfeel, with a nice long finish. Flavors of cinnamon and pepper on the finish seem to linger quite a while. I enjoyed this wine with a very hearty chicken parmesan dish at Rosies Trattoria in Randolph. It was a very nice pairing in my opinion. The wine was excellent, with lots of flavor and packed a bit of a punch.

The Verdict: 8 corks

Rating #3:

The Wine: Amavi Cellars 2003 Syrah

The Country: USA

The Region: Oregon, Walla Walla Valley

Category: Syrah

Vintage: 2003

Price: $20.99

Decanted or not: No

Tasting Notes:

Color: Dark Red

Nose: Very sweet smelling. Intense fruit and cinnamon. Light oak and earth.

Taste: Pretty straight forward. Fruit and spices from the get go...plum, blueberry, cinnamon and vanilla flavors persist. The mid-palate is relatively uneventful as the fruits and spices carry over, but are complimented by leather and pepper flavors. The finish is surprisingly tannic, but smooth, and ends with sweet notes in the aftertaste. Overall I liked it, but wasn't crazy about it. The fruit and sweetness seemed to carry through the whole thing, making it difficult to detect any other complexities in the wine. This wine was enjoyed with a whole roasted chicken seasoned with garlic, onion powder, paprika, pepper and salt. Perhaps it was a poor selection to serve with dinner that night, but i still enjoyed it.

The verdict: 7 corks

Taste of Oregon: Wine Rating #1 of 5

2007-02-27T12:19:00.000-05:00

The Wine: Henry Estate Pinot Noir 2000 Oregon Umpqua Valley Barrel Select

Winery: Henry Estate
Country: United States

Region: Oregon, Umpqua Valley

Category: Red Table Wine

Vintage: 2000

Price: $25

Decanted or Not: No, but bottle was open for 2 hours before tasting

Alcohol: 13.5%

Tasting Notes:

The Color: Ruby

The Nose: Strawberries, some plum and a bit of earthiness on the nose.

The Taste: Sour cherries, nice acidity with great vanilla notes on the finish. This is not a New World fruit bomb. Great mouthfeel and silky texture, perfect balance of fruit with good tannins. A pinot in the Burgundian style. Very impressive. Paired very well with an aged sirloin and horseradish mashed potatoes. It's a little more than I tend spend on wines, but we'll worth it. I have to give credit to Grand Harvest Wines in Grand Central Station in New York City for pointing me in the direction of this bottle. If you've never been to this wine store, I would recommend it purely on that fact the staff is extremely knowledgeable. You'll pay a couple dollars more, but think about the real estate they're paying for, and as I said they know their sh*t. They always seem to point me in the right direction.

The Verdict: 9 Corks

World Wine Tour: Welcome to Oregon, USA

2007-02-26T11:04:00.000-05:00

Hey folks. Welcome to Oregon. This is pretty exciting for us, because it's our first opportunity to showcase some domestic wines. But as usual, I will give you an intro first, then we'll publish our first rating later today...so check back often. Here we go...

Oregon wineries are generally small and decentralized within each official wine region of the state. They are often winemaker- or family-owned. The fact that the wineries tend to be smaller in size, has not stopped explosive growth in Oregon. In fact, Oregon is now (depending on what you read) the second largest wine producing state in the US. Most Oregon wine regions lie in valleys between the southern Cascade Mountains that run through the state and its Coastal Range to the west. Three quarters of the wineries are located in the Willamette Valley.

The Oregon wine region was born during the 1840s, when Italian and Swiss immigrants began planting wine grapes and bottling wine. Like so many wine regions, Oregon's wine industry was suppressed during Prohibition, only to emerge as a productive wine-growing region in the mid-1970s.

The Willamette Valley, which stretches from Eugene in the south to Portland in the north and encompasses two-thirds of Oregon's population, is the largest wine-growing region in Oregon. Sheltered by the Cascade Mountains to the east and Oregon's Coastal Range to the west, and on the same latitude as France's famed Burgundy region, the valley has gained international recognition as a world-class growing district, especially for cool-climate varieties like Pinot Noir, Pinot Gris, Riesling, and Chardonnay.

To the northeast of the Willamette Valley are the Columbia Valley and Walla Walla Valley appellations, which Oregon shares with Washington These warmer, drier appellations are well-suited to the cultivation of red varieties such as Merlot, Cabernet Sauvignon, and Syrah.

In the southwest of the state are the Rogue Valley, Applegate Valley and Umpqua Valley appellations. Although generally drier and warmer than the northern wine districts and well-suited to Bordeaux (Cabernet, Merlot, and Cabernet Franc) and Rhone Valley (Syrah) varieties, each contains cooler microclimates allowing for the successful cultivation of the Burgundian varieties that flourish in the Willamette Valley.

Collectively, these six wine-growing regions contain over 11,000 vineyard acres and over 200 wineries, which together produce over one million cases of wine annually.

Anyway, that's Oregon in a nutshell. We'll get to the ratings a little later in the day.

Have you tried anything we've rated?

2007-02-23T09:01:00.000-05:00

If so, we want to hear what you have to say. This is supposed to be about sharing, and it seems more like Grape Nut and I are downloading info. If you've tasted anything we've reviewed here, we are very interested in reading your assessment. Please post your comments here.

Also, from this point on we will visit a new place every other week, as opposed to every week. It will give us more time to rate wines, and give you more time to drink some of the wines we recommend here. We will visit Oregon starting Monday.

Our trip to Oregon should be a lot of fun, as the state is really producing some amazing domestic wine. And, if we're lucky, we may even get some up-close ratings from a friend in Seattle who has a lot of experience drinking wine produced in Oregon.

Stay tuned...

Global Warming Jeopardizing Italian Wine Production?

2007-02-22T09:37:00.000-05:00

I know I know...it's ridiculous to think of such a thing. As my friend Mr. C would say...BASTA, BASTA, BASTA. Or, if you prefer it in English....STOP, STOP, STOP. Can you imagine a world where your Chianti is made in Switzerland? Me either, but experts in Italy caution that it may very well come to that if global warming continues unchecked.

According to a recent report by the Toronto Star, a study by Florence University linking the effects of rain and temperature to wine production found that increasingly high temperatures and intense rains are likely to threaten the quality of Tuscan wines. Italy's farmers association warned the cultivation of olive trees, which grow in a mild climate, has almost reached the Alps.

According to Simone Orlandini, an agronomist at Florence University and co-author of the study, the rise in temperatures will continue, and they will be too high and unfavorable for the quality of wine because they cause the grapes to over-ripen. Even if temperatures go up three or four degrees Celsius (seven or eight degrees Fahrenheit) it will be a big problem. It will be warmer and rains will be more concentrated in fewer events, thus damaging the earth, which will not be able to absorb all the water.

The study compares quality checks on some of Italy's most famous wines – Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti Classico, Barolo, Barbaresco and Amarone – to the weather conditions of the past three or four decades. The research shows that while warmer temperatures favor wine quality, the rain that comes with them is often bad news.

The dangers stemming from climate change have drawn increasing attention. The world's leading climate scientists warned during a gathering in Paris this month that global warming is so severe that it will lead to a far different planet in 100 years.

Wine makers in Tuscany are playing down the risk.

"I don't foresee harmful effects within the next 20 years,'' said Filippo Mazzei, whose wine company near Siena produces 700,000 bottles a year, mostly of Chianti Classico. "We are in an area with a temperate climate, and I do not think it faces an immediate risk. I am not saying it is unfounded, but a range of 100 years is not very significant," he said

Meanwhile, Orlandini said that a rise in temperatures would push wine production to the north, allowing regions like Scandinavia to join the industry.

For the complete Toronto Star story, please click here.

So, can you imagine your grand children drinking Chianti made in Scandinavia? Does global wamring concern you, or are you one of those people who says it will work itself out?

Let us hear from you.

Crazy Week

2007-02-20T09:38:00.000-05:00

Hey folks. Sorry we haven't posted since Friday, but things have been a bit hectic. We will have a post for you tomorrow, and our wine tour will take us to Oregon next week.

Cheers!

Taste of Portugal: Wine rating #5 of 5

2007-02-16T12:59:00.000-05:00

Ok folks...this is the last rating for Portugal. I Hope you have enjoyed our trip here. As has become a tradition, I am going to close this trip with the review of a white wine. Now, it's not just any white wine, nor is this a typical rating. The reason for that is because the wine is Casal Garcia Vinho Verde...but the real kicker is I'm not rating it. YOU ARE!

Enough of you readers have had this wine in the past...in fact, I was the one who introduced many of you to it. And, goodness knows there have been enough parties thrown by me and Mrs. Vine Guy, as well as others, where the main beverage for consumption was Casal Garcia. So, here is you chance to strut your stuff, and tell me and Grape Nut what you've learned so far. Are you up for the challenge? I'm hoping to see lots and lots of comments posted here, so get it together and let us see your tasting notes.

I look forward to reading your comments.

To assist you, here is the wine you're reviewing...

The Wine: Casal Garcia Vinho Verde 2004

Country: Portugal

Region: Minho

Vintage: 2004

Price: $5.99

Tasting Notes: YOU TELL US!

Taste of Portugal: Wine Rating #4 of 5

2007-02-15T11:47:00.000-05:00

The Wine: Alto Pina Castelao Alicante Bouchet Reserva 2003

Winery: Cooperative Agricola de Santo
Country: Portugal

Region: Teras Do Sado

Category: Red Table Wine

Vintage: 2003

Price: $13

Decanted or Not: No

Alcohol: 13%

Tasting Notes:

The Color: Ruby, not as dark as most Portuguese wines.

The Nose: Cherries on the nose, maybe a hint of cranberry, almost tarty

The Taste: Pretty dry wine, cranberries and tartness come through. Acidity was pretty high. Seemed disjointed, poorly put together. Overall, nothing special, nothing to write home about. After the last Portuguese bottled I had, this was a disappointment. I will give it another try tonight.

The Verdict: 7 Corks

Also, I asked this in the comments section, but here it goes again: Did you serve any special wine last night for that special someone or just happen to open a bottle of note last night for any reason? I want to hear about it.

I opened a Henry Estate Pinot Noir 2000 Oregon Umpqua Valley Barrel Select (Hopefully I'll be rating it soon here as our wine tour continues) that was deliciously paired with an aged sirloin. Lets here kids!

Taste of Portugal: Wine rating #3 of 5

2007-02-14T14:44:00.000-05:00

Hey folks...hope you're enjoying the snow.

The Wine: Bridao Ribatejo Red 2003

Country: Portugal

Region: Ribatejo

Category: Red Table Wine

Price:$7.99

Dencanted or not: No

Tasting notes:

Color: Very deep ruby red

The Nose: Ripe dark cherry and blackberry. Surprising pepper and spice.

The Taste: Fruit up front, cherries and plum, with a kick of pepper. A little oaky, and bitter. Finish is smooth and fruity, but the aftertaste is bitter. Overall, I don't like it. Maybe I had a bad bottle, but to me the bitterness was quite prominent. Maybe it's because I paired it with turkey meat loaf and spinach, but I did not like it.

The Verdict: 4 corks

Taste of Portugal: Wine rating #2 of 5

2007-02-13T10:01:00.000-05:00

The Wine: Lavradires/de/Feitoria Tres Bagos 2003

Winery: Lavradoes de Feitoria
Country: Portugal

Region: Douro

Category: Red Table Wine

Vintage: 2003

Price: $11.99

Decanted or Not: No

Alcohol: 13%

Tasting Notes:

The Color: A pitch black, very dark red

The Nose: Powerful nose, with black raspberries and ripe cherries, small notes of vanilla.

The Taste: Tastes of currants, dried red fruits; not overly fruity, but showing well. Nice structure to the wine with good legs and a nice, but not overly long finish. A very solid wine that paired well with a hearty Italian meal, but didn't overwhelm the food.

The Verdict: 8 corks

Taste of Portugal: Wine rating #1 of 5

2007-02-12T16:13:00.000-05:00

The Wine: Quinta Do Vale Meao Meandro 2004

Country: Portugal

Region: Douro

Category: Red Table Wine

Vintage: 2004

Price: $18.99

Decanted or Not: Decanted ~ 1 hour

Tasting Notes:

The Color: Very dark ruby red

The Nose: Grabs you by the nostrils with aggressive scents very dark, ripe fruit; and strong oak.

The Taste: In a word, powerful. Very intense rich, ripe fruit, with surprising amount of spice. Taste the oak but not overbearing, as can be the case with some of these Portuguese table wines. Burst of smokiness and plum right at the end. Very smooth and moderate finish (20 seconds). Not nearly as dry as some other reds I've had from this region. Very nice.

The Verdict: 8 corks

World Wine Tour: Welcome to Portugal

2007-02-11T10:00:00.000-05:00

Boa vinda a Portugal...Welcome to Portugal! This has been one leg of the world wine tour that I've really been looking forward to.

Depending on where you get your info, Portugal is the sixth or seventh largest wine producing country in the world. However, unlike most of the world's wine producing countries, Portugal's wine reputation has been built around its own indigenous grape varieties, and of course, its classic fortified wines - Port and Madeira. Rarely seen are the big 'noble' grapes of Cabernet Sauvignon and Chardonnay, the Portuguese preferring to reflect the character of their wines in grapes best suited to the terrain, topography and climatic variations. It is a country of contrasting climatic conditions from the cooler regions of the 'Vinho Verde' in the North with its Atlantic influence to the parched climate of the Alentejo in the South.

In looking at Portugal’s wine regions, it’s helpful to split the country in two, by drawing a line about a third of the way down. This separates the northern regions of the Minho, Douro, Dão and Bairrada, and the central and southern regions of the Alentejo, Ribatejo and Estremadura. Ok, so let's take a look at some of these regions, and briefly touch on what to expect from them.

Minho or Vinho Verde
Portugal's largest DOC region stretches from the hills south of the river Douro to the River Minho in the North. The region is best known for one of my all time favorite types of wines - Vinho Verde. The white wines are crisp, refreshing dry wines, naturally low in alcohol and bottled with a slight sparkle. Vinho Verde wines are largely exported, and are the most exported Portuguese wines after the Port Wine. In the extreme north of the region around the town of Mono the Alvarinho grape produces delicate, dry white wines with slightly higher levels of alcohol.

Douro
Both red and white wines are produced here and, of course, the famous Vinho do Porto (Port Wine). The grape varieties used to make table wines are similar to those in Port, with more than 90 different grapes being permitted. Touriga Nacional and Tinta Roriz are the most widely accepted grapes and accepted as the best for table wines. Some of the used castas or grape varietals, such has the Touriga Nacional, are unique to the country and do not exist anywhere else. The red wines are deep and dark with ripe aromas and full berry-fruit flavors, which are both intense and concentrated. The white wines are crisp, fresh and fragrant with great flavor. There has been a major influx of red table wines from this region into the US, and the quality seems to improve year over year.

Dao
This region is in north central Portugal, with the reputation of producing some of the country’s best table wines. Over two-thirds of Dão wines are red. Red Dão tends to be firm and tannic, with fruity flavors.

Bairrada
The Bairrada region produces table, white and red wines. The whites are generally dry but fruity.

Alentejo
Located in southern Portugal, with a pretty harsh climate, Alentejo produces some unique, high quality wines. Red and white wines made from healthy grapes share ripe fruity aromas and flavours. White wines are crisp and fresh.

Ribatejo
The region produces two very different styles of wine. Vineyards on the fertile river flood plain produce large amounts of light fruity red and white wine for drinking young. White wines still predominate in the Ribatejo, but it is the reds that are gaining reputation. With so many different soil types and grape varieties, wines from the Ribatejo region vary greatly from lighter red and white wines nearer the river to full flavoured reds capable of long ageing in bottle.

That's all for now. We'll post a review later today.

Port Wine. Nature's Candy?

2007-02-08T10:55:00.000-05:00

So I got a call from a buddy on Wednesday night with a wine question. He was curious to know if Port wine would be a good match for a cheese cake desert he planned to enjoy. Man, now I was on the spot...I needed to recall some of the info I learned from my visit to Porto in Portugal over the summer. Me, the wife, and my bro and sis-in-law visited the Sandeman facility there. One word...AMAZING! But anyway, back to my buddy's question. It got me to thinking that I should write a post about Port, since it may be very unfamiliar to many of you.

First, let me tell you that real Port wine is comes only from Portugal, the Duoro Region to be specific. Port wine is definitely a desert wine, and is different because it has above average alcohol content (most range between 19 and 22% volume). It's also special as its color and sweetness range according to the different types of Port.

White Port - Mrs. Vine Guy's favorite!
Made from a selection of white grape varieties, and is then aged and fortified. It is typically a simple multi-year blend of vintages, can be sweet or dry depending on the house style.

Ruby Port
The most basic of port styles. This label given to younger wines that display a deep color; they are fairly fruity and are, on average, 2 years old. This is made with a blend of red grape varieties and is blended from several years. It should not be aged, and tends to taste of berries, with light tannins.

Tawny Port
Is a ruby port that has been aged for several years in small oak barrels. This gives the port a tawny color, as well as a buttery, caramel flavor. If a tawny port is listed as being "10 years" or "20 years", this means that the *average* vintages used in the blend is that number. A 10 year tawny might include some wine from 8 years old, and some from 12 years old, and so on. These are usually sweet. The decreed age indicators are 10, 20, 30, and even more than 40 years.

Dated Port Wines

From a single year can be sold after they have aged for at least 7 years. These uniform types are labeled "dated Port." Mrs. Vine Guy and I bought 3 bottles of a 1999. And also bought a bottle for Grape Nut when we were there.

Vintage Port
Is the high end of port releases. Vintages, as the name suggests, are wines of superior quality, produced in exceptionally great years from distinct areas within the region. Only the best years are declared a vintage and used for this purpose. Vintage Ports account for only two percent of all Port wine made. All of the grapes from a single harvest are used in a given wine - i.e. a 2000 vintage port contains only grapes from the 2000 harvest. This wine is aged in oak and then aged in the bottle. When you buy a vintage port, often you must then age it for another 10-30 years before it is at its best drinking flavor. This is the type of port you find in expensive cellars, waiting for decades to be enjoyed. Vintages are very full-bodied and deep-colored. Once they are in the aging process, they get a smoothness and elegance. Some exceptional vintage years include 1945, 1955, 1963, 1970. Others of note are 1977, 1980, 1983, 1994, 1997, and 2000. 80, 83 and 97 are very good buys compared to the prices of some of the other years I mention.

Late Bottled Vintage (L.B.V.)
Port is also from a single year, only it's borne from years of excellent quality and is aged longer in wood than is the case with vintage Port. It was created specifically for the restaurant market, to give them a vintage type port that did not have a sediment and could last a while after being opened. Generally, it is bottled between the fourth and sixth year after it is made and is red in color, full-bodied and smooth. When you buy your LBV port, you should drink it soon - it is not meant for aging. When you open this bottle, though, you can expect it to last for a full month before starting to lose its flavor. Traditionally, it's more gentle and full-bodied than vintage Port wine (of the same year).

So, which Port is right for You? Well, generally I recommend newer Port drinkers start off with a tawny that provides an excellent introduction to Port drinking and are relatively inexpensive. Moreover, you can drink it at the time of purchase. Tawny Ports of very good quality are often sold with an indication of the time they have spent in cask: ranging 10, 20 or 30 and even 40 years. By the way, I recommended my buddy with the cheesecake pick up a 10 year Tawny.

This info on Port wine is a great segue into our visit to Portugal for the world wine tour. Don't forget, starting Monday, we will review 5 wines from Portugal. I hope you'll join us. Also, don't forget to vote for where we go after Portugal.

That's all for now. If you have questions or comments, let me know. Remember to swirl, sniff and swig. Have a great weekend!

What was that first bottle that got you hooked on wine?

2007-02-08T09:47:00.000-05:00

I think most people have that one bottle that got them absolutely hooked on wine. If it wasn't a bottle, maybe it was a situation, a romantic dinner or specific moment when you realized there was more to wine than just a good buzz.

For me it happened in a kind of unusual way, as I thought I was already into wine. I befriended my local wine merchant in my new neighborhood of Jersey city. As I would come in there he would observe my buying habits and one day recommended a bottle of Neonato 2000 Rioja by Marques de Marrieta.

The wine would explode with fruit up front, then mellow out with a velvety texture. Beautiful nose and an overall great wine as I remember it. The next day, I literally walked into the store on my way to work and shook the guys hand. It was an epiphany. I told him that I'd be back that night to pick up a case of Neonato. Since that day, I have been much more adventurous and open to trying new and different wines - spending a small fortune to keep up with this obsession.

So lets here from you out there, was there one wine, moment, dinner party that just set you off? (At least got you hooked enough to be reading a wine blog) Post a comment and let's hear it.

Sweeten Up Your Valentine with Wine & Chocolate

2007-02-06T16:33:00.000-05:00

That's right. Once again it's time for that totally useless holiday, Valentine's Day. In my opinion, this holiday was created by women simply as a way to get yet another gift. That being said, it is a day for romance, love, passion, blah blah blah. Two items immediately come to my mind when you mention romance and Valentine's Day - wine and chocolate. In fact, if you pair them correctly, you may very well have some sexy time after dinner...can you hear the Barry White music yet? But, before you start spraying yourself down in perfume and cologne, and slipping on your sexy pants, there are some things to consider.

Let me start by saying that all wine and chocolate combos were not created equal. In fact, pairing the wrong wine and chocolate can lead to some very unsavory results. However, if you have the right wine to complement the right chocolate it can be a match made in heaven! As Robert Dinero would say, "fugget aboudit!" Whether you are pairing a delicate white chocolate or a lively dark chocolate with wine, try to keep the following in mind.

Rule #1, the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour. This is a general rule that I have read over and over again in various wine magazines.

When pairing wines with chocolate, you should generally try to match lighter flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, an intense dark chocolate tends to pair well with an intense, in-your-face Zinfandel.

White Chocolate Wine Suggestions
White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for a Spanish Sherry, a Moscato d'Asti from Italy’s Piedmont region, or an Orange Muscat. The Sherry and Moscato d’Asti will pick up the creaminess of the chocolates and the Orange Muscat will pick up any fruit tones present. Another drink that I would recommend with white chocolate is some good ol' relaiable champagne. Also, Chardonnay and Sauv Blanc.

Milk Chocolate Wine Suggestions
Pinot Noir or a lighter-bodied Merlot will complement a bar of milk chocolate, a creamy chocolate mousse or chocolate accented cheesecake. Rieslings, Muscats or dessert wines tend to hold up well to mild milk chocolates. In additiona to Pinot and Merlot, try some Shiraz and Malbec. In my opinion, Port wine and milk chocolate is perhaps the best food & wine pairing you could ever wish for. Don't believe me? Just give it a shot...you will once again hear Barry White music. Also

Dark Chocolate Wine Suggestions
Dark or bittersweet chocolates need a wine that offers a bold, powerful flavor itself. Cabs and Zinfandels would be the best bet for dark chocolate match. A Cabernet Sauvignon or a Zinfandel will more than fill your chocolate pairing expectations. Also feel free to try some of these full-bodied beauties: Rioja, Chianti, Sangiovese, Vinho Tinto. I once had a Rioja with some dark chocolate, and I truly enjoyed it.

If you have had a wine & chocolate pairing that you absolutely loved, please share your ideas with us. This blog is not about us downloading onto you...it's about us all sharing our experiences.

That's all for now...so get busy being romantic. And, if you don't have anyone to be romantic with, go ahead and try some of these pairings anyway. At least you'll be ahead of the game when you do have a Valentine. I'm gonna try some with the Mrs. this weekend and I'll let you know how I make out (wink, wink).

By the way, if any of you are interested, the Garden State WIne Grower's Association is holding it's annual Valentine's Day wine and chocolate trail this weekend (2/10 & 2/11). Here's a link to more info. http://www.newjerseywines.com/chocolate.html

That's all for now. Remember to swirl, sniff and swig. Cheers.

Fratastic Wine Tasting # 1- Block Wine

2007-02-06T09:59:00.000-05:00

As we take a break this week from our world tour, I thought I would post a tasting that was a little different. I thought I'd give a new boxed wine a try. Yes, a boxed wine. Not just any boxed wine, boxed wine in a cube or as they call it Block Wine. A flood of memories came back as I opened this well designed and unique package. Memories of "Wine & Cheese Socials" with drunken sorority girls and box upon box of horrible crap passed off as wine. After my freshman year, I learned that it was a good idea to just keep a bottle of something decent in my room, you know, something like a $6 or $8 bottle. I was in college, live and learn. This was our idea of being classy, and in the end everyone had a good time and a lot of people were introduced to wine.

On to the tasting: The Wine: Block Wine Merlot 2003 Country: USA
Region: California
Category: Merlot
Price: $10 (I think, it was a gift)
Decanted or Not: No

Tasting Notes:

The Color: Purple, dark, inky red
The Nose: Smelled like alcohol, faintest smell of something resembling fruit

The Taste: (First Tasting) What you would expect you get from a boxed wine. No real depth to the wine, drinkable, but barely. Leaves the mouth dry with high alcohol content. Has the slightest touch of cherries, maybe a kind of flavor. This wine was pretty bad. Says the wine will stay good for up to 6 weeks (define "good") and each cube equals two bottles of wine.

First tasting verdict: 4 corks

(Second Tasting) I retested this wine again last night. It was still not very good and showed little depth and complexity. It did lose most of the alcohol nose, but didn't open up to be notable. I would guess that, because this packaging is designed to preserve the wine for weeks on end, the wine would have probably needed to be decanted. But that kind of takes away from the point of having it in a box with the little spigot. I do plan on decanting this wine one day and slipping it into a blind taste test.

Second tasting verdict: 5 corks

Any one of have any particular fondness for boxed wines or any funny stories to share?

Taste of Spain: #5 of 5

2007-02-02T21:57:00.000-05:00

Ok folks, so here's the last review from our visit to Spain. What's sad is that there are soooooo many wines I would love to review here, but there are simply too many. Do yourselves a favor and sample Spanish wines...so much variety, at reasonable prices! And, since I wrapped up Argentina with a white wine, I figured I might as well do the same for Spain.

By the way, our next visit will be Portugal...thanks for all your votes. However, since things are a bit crazy next week, we'll be postponing our trip to Portugal for a week. We'll head to Portugal and start reviewing the wines on Monday, February 12...just in time for Valentine's day! Look at the bright side, it gives you an extra week to explore Spanish wines. Speaking of Spanish wines, let's get to the 5th and final review for this week. Hope you enjoyed our visit...

The Wine: Naia Naiades 2004
Country: Spain
Region: Rueda
Category: Verdejo
Price: $20.99
Decanted or Not: No

Tasting Notes:

The Color: Bronzy yellow.

The Nose: Surprisingly powerful nose wood, pear, citrus and liquorice.

The Taste: Full and thick. Very juicy, and actually feels somewhat chewy. Powerful fruit flavors: pear explodes, melon, citrus. Very mild on the wood flavor, but noticeable. Very tasty, but much fleshier and thicker than what I expected. Finish is long, smooth and silky with a burst of orange and something else at the end...maybe liquorice, maybe cinnamon.

Never had this type of wine before, and likely won't try it again for a while. Pretty good, but not my cup of tea. Consistency is too oily for my liking...actually has a similar texture to orange juice, if you know what I mean. A hearty juice.

The Verdict: 6 corks

Once again, our world tour will continue on February 12, with Portugal. But you can vote now for where we go after that.

Taste of Spain: #4 of 5

2007-01-31T14:00:00.000-05:00

The Wine: Bodegas Hijos de Juan Gil 2003
Country: Spain
Region: Jumilla
Category: Mourvèdre
Vintage: 2003
Price: $14.99
Decanted or Not: No

Tasting Notes

Color: Dark Ruby

The Nose: Fruity bouquet, showing currants, raspberries, maybe even a touch strawberry and vanilla.

The Taste: As the nose would suggest, dried cherries and currant flavors, lots of fruit up front, mellowing out with some mineral notes, vanilla and spice from oak. Beautiful silky texture and mouthfeel. Just an all around well crafted wine. Highly recommended, delicious wine.

As many of you have probably noticed, I don't give out corks very easily, but I particularly liked this wine. I paired it with a pork braciole (did I spell that right?) and acted a worthy foil to the cheeses and hearty red sauce. Mrs. Grape Nut actually purchased this wine and it was a great find. She knows me well.

Verdict: 9

Taste of Spain: #3 of 5

2007-01-31T12:12:00.000-05:00

The Wine: Bodega Felix Sanz Ciranza 2001
Country: Spain
Region Ribera Del Duero
Category: Monte Negro
Price: $20.99
Decanted or Not: Yes - 60 minutes

Tasting Notes:

Color: Deep ruby/purple

The Nose: Very big nose. Dark fruits and smoked wood. Cherries, currants and herbs.

The Taste: Flavors as big as the nose. Very powerful and dense fruit up front, without being over the top. Dark wood, earth and spices. Very nice, long finish with moderate tannins. Finish pushes those dark fruit flavors throught he back of your throat. Very, very good, but not for the faint at heart.

If you typically drink fruity Shiraz, this one may take you for a loop... it packs a nice punch! Highly recommend dacanting for at least an hour.

The Verdict: 8 corks

Breaking News: U.S. to become world's biggest wine market

2007-01-30T11:49:00.000-05:00

This just in...The United States is set to overtake France in the next five years as the world's largest wine market, according to an annual study commissioned by the organizers of the VinExpo trade fair in Bordeaux. The study predicted U.S. still wine consumption would rise to 27.3 million hectoliters in 2010 from 23.0 million in 2005, exceeding French consumption, which is set to fall to 24.9 million hl from 27.4 million hl.

In value terms, the U.S. still wine market is set to be worth $22.8 billion by 2010, up from $19.2 billion in 2005, with fastest growth rates expected for bottles costing more than $5 each -- a trend also expected in other industrialized countries.

If you recall, I posted a story here in early January that highlighted how US wine consumption was exploding (US Wine Explosion)...and this most recent study confirms it.

Nice job folks. Keep drinking!!!!!

Click here for the full story on the study results released Tuesday.

Taste of Spain: #2 of 5

2007-01-30T08:52:00.000-05:00

Hello wine lovers. I hope you're enjoying the tour of Spain thus far...but remember there's plenty more to come. Grape Nut and I wanted to try to give you as many duel tastings for Spain as possible, so here is yet another one. This too is a bottle we had at the dinner party Grape Nut mentioned...is was served with lamb chops (season three different ways), veggies and some delicious horseradish mashed potatoes.

Quite honestly, of all the wines we drank that night (I lost track at 7), this Spanish Merlot was the one I enjoyed most. Perhaps adding to the enjoyment is the fact that getting a Spanish Merlot can be a difficult task since Merlot makes up only 2% of the wine produced in Spain. So this was a rare treat for me, and you'll see in the notes that it did not disappoint. Anyway, to the notes we go...

The Wine: Castillo de Monjardin Deyo Merlot
Country: Spain
Region: Navarra
Category: Merlot

Vintage: 2002

Price: $18.99

Decanted of not: No

Tasting Notes:

The Color: Deep ruby red

The Nose:

The Vine Guy: Beautiful bouquet of ripe dark fruit: cherries, plum and currants. Nice spice and oak.

Grape Nut: Lots of fruit, smells of currants, raspberries, other red fruits

The Taste:

The Vine Guy: Full and savoury in the mouth. Lots of sweet, juicy fruit up front. It starts rich and smooth. Nice touch of spice, and very slight oak lead to a long velvety finish. Aftertaste brings back a blast of the fruits. Delicious!

Grape Nut: Nice silky texture, great mouth feel, fruit upfront with currants and other red fruit; long finish with an earthy, chalky dryness.

The Verdict:

The Vine Guy: 8 corks (would be 8 1/2 if we used half points)

Grape Nut: 8 corks

DON'T FORGET TO VOTE FOR WHERE WE GO NEXT!!

Taste of Spain: #1 of 5

2007-01-29T14:17:00.000-05:00

I'm glad that our readers decided to choose Spain for our next stop. I am particularly fond of the great wines of Spain and in the past couple of years have really made an effort to taste as many different and unique wines from this beautiful country.

Today we're going to kick off the tour with a duel tasting, a bottle that both The Vine Guy and myself tasted at a dinner party on Saturday. Thanks to our newly engaged friends and of course Mrs. Grape Nut and Mrs. Vine Guy, we were able sample a few bottles that night. I believe the tally ended with 7 bottles but that may just be a rumor.

Enough jabbering, lets rate this wine.

The Wine: Altos de la Hoya 2005 Monastrell (Bodegas Olivares)

Country: Spain
Region: Jumilla
Category: Monastrell
Vintage: 2005
Price: $13
Decanted: No

Tasting Notes

Color: Dark Ruby
Nose: The Vine Guy: Cherries, raspberries, plum and melon; Very sweet fruity nose with light oak and leather.
Grape Nut: Lots of fruit on the nose, almost a tarty cranberry, with dried cherries, currants.
Taste: The Vine Guy: Intense fruit up front: cherry, plum and melon. Notes of liquorice and earth, smooth finish, but dry and slightly bitter.
Grape Nut: Fruit forward wine with cherries and other red fruit flavors. Certain tartness and bitterness, with a touch of earth, developed on finish. (A curious thing, bottle seemed to get more and more dry the more air it got. Not over period of hours, but a period of 20-30 minutes. Arriving at an almost overly dry finish.)

The Verdict:
The Vine Guy: 7

Grape Nut: 7

World Wine Tour: Welcome to Spain

2007-01-29T08:57:00.000-05:00

Bien venido a Espana! Welcome to Spain...here's a little background on this mega-wine producer. We'll introduce some wine reviews later today.

Spain has always produced quality wines, indeed some of the best in the world. The wines of Spain can be divided into several regions, each one very different from the rest. As far as types of wine is concerned, Spain produces about 11 varieties that range from the generous dry wines, through to the sparkling wines, the rose and the valuable gran reservas.

Spain is well known for its wine, best known are the quality reds from Rioja and Ribera del Duero, reds and whites from Penedes, fine whites from Rueda, "sherries" from Jerez, and a fine sparkling wine known as cava. However, almost every village in Spain produces its own wine, which is red, white, sparkling or sweet desert wine depending on the variety of grapes produced in each area.

Spain has a similar classification system to France and Italy, with all classified wine regions regulated under the Denominación de Origen (DO) system. Red wines are often labelled as Crianza, Reserva or Gran Reserva. In Rioja and the Ribera del Duero, Crianza wines are two years old, with at least twelve months spent in cask (elsewhere the oak ageing may legally be restricted to just six months). Reservas are three years old (at least one year in cask), Gran Reservas five years old (two in cask, three in bottle).

Here's a list of the major wine producing regions in Spain.

RIOJA

The wines of this Dominación are famous and develop their best as mature quality wines. The following varieties can be distinguished according to their age:
- Vino de crianza is the one aged for at least one year in vats and another year in bottles. It is usually a three-, four- and five-year old wine.
- Vino de reserva is the one aged for at least two years in vats and another in bottles.
- Vino de gran reserva is aged in oak barrels for at least three years and another in bottles in the famous Rioja underground calaos (cellars). These wines are of the best years.

CASTILE

Denominaciones de Origin are Rueda, Ribera del Duero and Toro. They produce reds and light reds with between 13 and 17% alcohol. They mature exceptionally, well for which Bordeaux barrels and underground wine cellars are used. These wines have a limited production and sell at very high prices. Around Rueda very pale and transparent whites of excellent quality and 11.5-14% are produced. Dry, sherry-type wines are also made there.

GALICIA

It's Denominación de Origin includes Rias Baixas, Ribeiro and Valdeorras. They are light, agreeably acid white and red wines with low alcohol content, excellent companions of the typical Galician cuisine.

NAVARRE

Denominación de Origen: Navarra. The area basically produces red wines, which at times reach 14.5% alcohol and are perfectly in tune with the heavy cuisine of the region.

ARAGON

Denominaciones de Origin exists for Campo de Borja, Cariñena and Somontano. In this area, the wines are very red with high alcohol content. Their aroma is very concentrated and their taste is powerful, ideal for very spicy meat and heavy dishes

CATALONIA

Here the regions with a Denominación de Origin are Ampurdán-Costa Brava, Alella, Costers del Segre, Penedés, Priorato, Tarragona and Terra Alta. There are magnificent reds, whites and light reds in the area, all of which have a long tradition. All of them tend to be drunk young, not more than one or a maximum of two years old, while the alcohol content lies between 11 and 13%.

ANDALUSIA

Has the following Denominaciones de Origin: Jerez-Xèrés-Sherry, Manzanilia-Sanlúcar de Barrameda, Málaga, Montilla-Moriles and Condado de Huelva. Its wines are the most characteristic of the country and internationally the most famous. They are produced by a unique method, since it is not a wine from one particular harvest, but the result of different mixtures made over the years. They are aged in oak vats and have subtle differences, which are classified into ten groups, Fino: straw colored and transparent, dry, light and very fragrant; 15 to 17% alcohol. Amontillado: amber colored; 16 to 18% alcohol. Oloroso: dark gold, powerful to the taste, yet light; 18 to 20% alcohol. Palo Cortado: halfway between amontillado and oloroso. Raya: of the oloroso family, but less fragrant and less strong to the taste. Pedro Ximenez: sweet and very fragrant. Moscatel: sweet raisin wine. Cream: wine produced by adding alcohol to grape juice which has not really begun to ferment. Color: a wine produced by mixing fresh and concentrated grape juice.Manzanilla: A wine produced in the township of Sanlúcar de Barrameda; very pale, very dry, with an alcohol content of 15-17%.

THE EAST COAST

This region includes the following Denominaciones de Origin: Alicante, Valencia, Jumilla, Utiel-Requena and Yecla, which cover quite different wines. Those from Alicante are reds and rosés with a high alcohol content of between 12 and 16%. Those from Valencia are usually white, dry and very fresh. Jumilla wines are typically fruity red, white and rosé wines made from native grape varieties, particularly Monastrell, as well as imported Syrah and Merlot. Yecla has reds, rosés and light reds with between 13 and 15% alcohol and a very pleasant mild taste.

Anyway, there's a rundown of what Spain has to offer...this powerhouse has a wine for every occasion. I encourage you to try as many as you possibly can.

That's all for now. First Spanish wine rating coming later today...stay tuned.

Remember to swirl, sniff and swig. Cheers!

World Wine Tour: Next Stop... Spain

2007-01-27T11:24:00.000-05:00

Thanks for your votes...next stop Spain. Stay tuned, because Monday we'll start with a brief overview of Spanish wine country, and then we'll jump right into the reviews. Don't forget to cast your vote in our poll for where we should go after Spain...once again we've given you four choices.

Thanks again...have a great weekend.

Taste of Argentina: #5 of 5

2007-01-26T08:13:00.000-05:00

Well folks, this review concludes our tour of Argentina. I hope you enjoyed reading about these 5 wines as much as we enjoyed drinking them. As a reminder, there is still time to vote for which country you'd like to see us visit next. The poll closes today at 6 pm...and at the moment Spain has a significant lead over the other options. If you have suggestions on how we can make this world tour more fun or interesting, please let us know. We'd really love to hear from you.

The Wine: Carlos Pulenta Vistalba Corte B 2003

Country: Argentina

Region: Mendoza

Category: Red Meritage

Vintage: 2003

Price: $19.99

Decanted or Not: Yes, 90 minutes

Tasting Notes:

The Color: Ruby Red

The Nose: Very Powerful. Ripe berries, plum, wood and spice

The Taste: Very lush and juicy from the start. Intense dark fruit, with very nice spice. Middle is a little bitter and earthy with wood and leather/coffee flavors. Finish is very smooth - coats your tongue gently with tannins, powerful and again spicy and fruity at the end. Alcohol lingers in the back of your throat.

Overall nice bottle. A little bit of a fruit bomb, but I enjoyed it nonetheless.

The Verdict: 8 corks

That's all for now. Remember to swirl, sniff, and swig. Cheers!

Taste of Argentina: #4 of 5

2007-01-25T09:52:00.000-05:00

The Wine: Morichetti Malbec 2002 (from Lujan de Cuyo)

Country: Argentina
Region: Mendoza
Category: Malbec
Vintage: 2002
Price: $15
Decanted: No

Tasting Notes
Color: Dark red, with almost earthy color

Nose: Not overpowering, lacked a bit, some floral and red fruit smells

Taste: Yes, I know, I'm reviewing another Malbec. I've been on a mission lately to find one that is worthy of being my house red.

This wine was very smooth, almost too smooth. I found it to be lacking the punch and the earthiness I generally find in a Malbec. There were slight hints of dried cherries and other red fruit but overall I found the wine underwhelming. Legs were not prominent, so I would assume it was pretty low in alcohol. I'm not sure I would want to pair this wine with anything stronger than a mild cheese or chicken. I allowed the wine to breath for quite awhile, in an attempt to let it open up to no avail. I would not recommend this wine, I guess what I am finding most on my mission is inconsistency.

The Verdict: 6 Corks

Has anyone out there tried this bottle? If so, let me hear how off base I am (maybe I had an off bottle). Lets hear it!

A Taste of Argentina: #3 of 5

2007-01-24T13:14:00.000-05:00

FIRST WHITE WINE REVIEWED HERE...Hoorayyyyyyyy

The Wine: 2005 Jacques & Francois Lurton Pinot Gris
Country: Argentina
Region: Mendoza
Category: Pinot Gris
Vintage: 2005
Price: $7.99
Decanted or not: No

Tasting Notes:

The Color: Light Yellow

The Nose: Big citrus aromasand pineapple, little smoke, slightly metallic

The Taste: Big and fruity at the start, with lingering flavors of orange, pineapple and pear. The oak is noticeable, but not overbearing. Finish is smooth, flavorful, and a little bitter but refreshing. Also dryer than I expected. Tastes more like a dry chardonnay than a true pinot gris.

Overall a nice bottle, but I'm not a fan of dry whites. Not the kind of wine you can drink all day at a summer BBQ, if you ask me. At the price, however, it may be worth a shot for all you white wine drinkers out there. Probably be great with some grilled chicken, clams and shrimp.

The Verdict: 7 Corks

A Taste of Argentina: #2 of 5

2007-01-23T08:26:00.000-05:00

The Wine: Familia Rutini Trumpeter Tupungato Malbec 2004

Country: Argentina
Region: Mendoza, Tupungato
Category: Malbec
Vintage: 2004
Price: $8.99
Decanted or Not: No

Tasting Notes:

The Color: Nice dark ruby color you expect from a Malbec

The Nose: Nice nose, fruity, perfumy, but not overwhelming. Was a bit slow to open up.

The Taste: Nice fruit, well constructed wine with a fine silky, mineral finish that lasts.

This wine hails from the Tupangato, a mountainous region located in the Argentinian region of Mendoza near the border of Chili. I am consistantly impressed with Argentinian wines, as I've mentioned before. I have never heard of the subset region of Tupangato, but will look to learn more about the specific regions of Mendoza in the future. (Feild trip anyone?) Overall, I found the wine very pleasant, both on the palate and the wallet. If you're looking for a solid wine for yourself, but not trying to wow anyone, this is a good pick up.

Let us know what you think? Have you tried this wine?

The Verdict: 7 corks

A Taste of Argentina: #1 of 5

2007-01-22T11:41:00.000-05:00

The Wine: Nieto Cadus Cabernet Sauvignon 2002

Country: Argentina
Region: Mendoza
Category: Cabernet Sauvignon
Vintage: 2002
Price: $31.99 (I know, I know, a bit pricey)
Decanted or Not: No

Tasting Notes:

The Color: Ruby red

The Nose: Deep, dark, very ripe plum and berries. Smokey and earthy.

The Taste: Very plump and very juicy. Intense spice. Smokey and earthy, with a little creaminess. Very smooth and sexy finish, with a burst of sweetness at the end.

This wine is so sexy your clothes just might fall off and sounds of Barry White will fill the room. Delightful, and even better after an hour of breathing. Best Cabernet I’ve had from Argentina. Worth every penny.

The Verdict: 9 corks

Destination Argentina: The World Wine Tour Begins Today

2007-01-22T07:30:00.000-05:00

Ladies and gentlemen we are about to depart for Argentina. Please ensure that your carry-on items are securely stowed, and that your seat backs and tray tables are in their full upright positions. Oh, and get ready to drink some wine!

Argentina is one of the world's top five largest wine producing nations. Argentine wines are made from grapes such as traditional Chardonnay, Merlot, Cabernet Sauvignon and also varieties like Tempranillo, Bonarda, Barbera, Torrontés and Malbec.

Demarcated Wine Regions
Mendoza
This is Argentina's powerhouse, accounting for over 80% of total production (or to put it another way, over half of the entire wine production of South America). Producers in this region make fine Cabernet, Merlot and Chardonnay with increasingly impressive Syrahs and Malbecs.

Salta
Sitting in the very far north of the country, Salta is a region of generally high quality with fine Cabernets Sauvignons and, Torrontés wines.

Rio Negro
This region lies at the southern end of wine production, in the fringes of Patagonia. Rio Negro is earmarked by many as one to watch, not only for cool-climate varieties like Sauvignon Blanc and Pinot Noir, but high quality sparkling wines.

San Juan and La Rioja
These long-standing regions still produce plenty of wine, but as yet mostly of mediocre quality for purely local consumption.

Let this info soak in for a while...we'll be posting a wine rating later today, so stay tuned. Also, be sure to vote for where you think our tour should go next week, by clicking on the poll in the upper right corner. You can vote as many times as you'd like.

That's all for now. Remember to swirl, sniff and swig. Cheers!

Wine Blogs – Righteous or Rubbish?

2007-01-18T10:54:00.000-05:00

Well known New York Times columnist Eric Asimov recently added a post to his blog (The Pour) titled “Let a Thousand Critics Blossom.” To sum it up in a nut shell, Mr. Asimov was intrigued at how quickly the blog culture caught on…especially on the subjects of food and wine. He points out that there are hundreds, if not zillions, of blogs written about wine, beer and spirits. And surprisingly, many of them are interesting.

Now, maybe it’s because Grape Nut and I just started this blog (make it a zillion and 1 wine blogs now), but I find that blogs in general serve a major purpose. Consider the fact that wine, like style, is subjective. Just because I like a certain wine doesn’t mean somebody else will (see Grape Nut’s post from last Friday http://drinkthevine.blogspot.com/2007/01/wsj-tastings-column.html). Doesn’t it make sense that there would be a multitude of avenues for people to gather information? Also consider that wine buying, to a great many people, can be an extremely intimidating task. Perhaps it’s because of the enormous selection, or prices, or quite simply the notion that people who drink wine are snobs. In my opinion, if a person feels they have an opinion on what they like to drink, then they should be able to share it with anyone who’s interested.

Grape Nut and I have openly stated that we are not “wine experts.” And I actually think that’s a good thing. I think the “experts” such as Robert Parker, Stephen Tanzer, and James Suckling are the ones who make wine intimidating to so many people. Decipher this rating by Mr. Parker if you will:

Inky/purple to the rim, with that extraordinary liqueur of minerals interwoven with creme de cassis, blackberries, and juicy cherries, it reveals a subtle note of smoky oak, massive body, a multilayered mid-palate and texture, incredibly high tannin, and dramatic levels of fruit, glycerin, and extract. The alcohol came in at 14% naturally in 2005, higher than in either 2000 or 2003. This is a wine of extraordinary purity, precision, and monumental aspirations.

What-choo talkin' bout Willis? While I personally respect and read the opinions of all three of these gentlemen, many people don’t understand their tasting notes or ratings. To the occasional wine drinker, this is the equivalent of asking my computer-illiterate father to follow directions on disassembling the motherboard of a computer to upgrade the processor, ram and video card. Don’t get me wrong…Robert Parker is a genius, and arguably the most influential person in the world of wine. But, he is also light-years ahead of 99% of the wine consuming public.

SO surely there must be another place to turn for wine advice and information…and that’s where blogs like this one come to the forefront. We’re just starting out, but there are a great many blogs that provide fantastic everyday, average Joe wine drinker with some really great information and wine reviews. And the best part is they are understandable.

Where do you turn for wine buying advice? Do you just tear out the Wine Spectator Top 100 list and run to the store, or do you heed the counsel of someone else? Perhaps an everyday, average Joe wine drinker with a blog? Tell us who your counselors are.

That’s all for now. Remember to swirl, sniff and swig. Cheers!

We're Going on a World Wine Tour, and You’re Invited.

2007-01-17T07:30:00.000-05:00

So Grape Nut and I were sitting around thinking about an editorial calendar for Drink the Vine. In the world of wine there is sooooo much to talk about, that we didn't quite know where to start. We knew one thing for sure...in addition to doing some news and opinion pieces, we wanted to be more active with wine reviews and ratings. Well, we're about to do just that. Starting Monday, January 22, we are going on a world tour, and you're coming with us. First stop is Argentina!

Each week we will pick (with your votes) a different wine producing country. We will provide you with a general description of that country's wine region(s), and then we will taste and review a wine each day (both red and white). We will track our progress along the way, and will most definitely be looking for your feedback/suggestions on where to go next.

We will start in Argentina next week, but where we go after that is entirely up to you. In the top righthand corner of this page is a poll with several countries to choose from...whichever location receives the most reader votes is where we'll go next. So let us hear from you.

Have you ever stood in a wine shop thinking "I would really like to try this bottle from South Africa, but don't want to spend the money if it sucks."? Well now's your chance to let us two suckers (Grape Nut and me) go out and buy wines from around the world and taste them for you. We're sort of like the royal tasters who would eat food before the king to make sure it wasn't poisoned, but instead of poison we're looking for liquid delight.

So prepare yourselves for a head spinning tour of the world of wine. First stop, Argentina. Where we go after that is up to you...so don't be shy, step right up and let us hear from you. You never know, we might just find your next favorite wine.

That's all for now. Remember to swirl, sniff and swig. Cheers!

WSJ - Tastings Column

2007-01-12T10:53:00.000-05:00

Not sure if you have read Friday's TASTINGS column by Dorothy Gaiter and John Brecher, but I generally enjoy their reviews. (Click here, but password is required)

I believe this husband and wife team tend to emulate a lot of households out there. When you go to the wine store do you buy for just your palate or do you have another constituent in the household who is influencing your purchase?

For example, I love Rieslings. My wife, is for the most part not a fan. Because of this, I find I only buy Rieslings on special occasion or to pair with a specific food. I guess this is because I'm trying to please both our palates. One solution would be to just buy more wine, wines for both our palates. (And I do sometimes) But in order to stay within the budget, I tend to try to find the middle ground.

What do you do? Do you try and please a spouse, partner, hell a roommate with your purchases? Or do you just say damn them and buy whatever you like?

US Wine Production Explosion: Is NJ in the Mix?

2007-01-12T10:48:00.000-05:00

When you think of US wine production, the first thing that pops into your head is likely California, right? Maybe more specifically Napa or Sonoma. So what are the other 4 states in the top 5 for US wine production? Depending on how long you’ve been drinking wine, and how much you read about it, you may be able to guess a few. And the reason for that is because wine production in this country has just absolutely exploded. All 50 of the United States are now producing wine. In addition, since 1995 the number of wineries nationwide has gone from 1,187 to nearly 4,000. That is just incredible growth! Could that have something to do with the fact that more US consumers are buying wine (see my post below “To the Moon Alice”). Anyway back to the point of this post.

I’m willing to bet that some of the top 5 would likely never cross your mind. I’ll tell you what they are, but you have to promise that if you haven’t had a bottle from one of the states I’m about to mention, you will go out and buy one in the next few weeks and post your thoughts on it here.

So you got California (#1), big deal. And maybe you know that Washington (#3) produces some wine you’ve tried. And of course, if you live in the tri-state area you know that New York’s (#4) Long Island (my old stomping grounds) is known for its east end vineyards. Yeah, hmmm, now where do you go? Well, Oregon (#2) has risen on the scene and is producing some beautiful wines from chateaus such as Bethel Heights Vineyards, Adea Winery and Elk Cove. Now who the heck is #5? Here’s a hint…the HBO hit The Sopranos often does a good job of making this state look sketchy. That’s right, New Jersey is the #5 wine producing state in the nation. Are you surprised? Don’t be.

According to the NJ Dept of Agriculture, New Jersey has approximately 30 wineries in 10 of the state's 21 counties, on 2,000 acres of land - that number is growing rapidly. It is expected that by 2007 the state will have around 40 wineries and from the number of inquiries, there will be a steady increase for the next few years. What’s more impressive is that even in our climate and geologically diverse state, there are more than 40 varieties now growing here - from Pinot Noir and Riesling in the North, to some of the more popular Italian varieties such as Sangiovese and Barbera in the South.

Apparently though, NJ wineries are not completely unknown. The state's wine industry has received many awards locally, nationally and internationally.

So go out and support your local wineries, NJ residents. There are plenty of vineyards to visit. If you’re interested, visit the Garden Stat Wine Grower’s Association website at (http://www.newjerseywines.com/). And for crying out loud, grab yourself a bottle of some local juice and support your local wineries.

That’s all for now. Remember to swirl, sniff and swig. Cheers!

Drink the Vine Rating #2: Malbec; Hype or More Hype

2007-01-10T21:10:00.000-05:00

UPDATE:
After opening a second bottle of this Malbec I realize I may have underrated this fine wine. With a little more air, I found this wine to be very good. I will be purchasing this wine again and maybe even a half case of it. It opened up with much more fruit (plum, dried cherries) and had a beautiful, long finish. I would now give this wine an eight on our ten cork scale and give it a strong recommendation for the value. Just try to be a little more patient than I was the first time. Grape Nut (impatient wine drinker)

The Wine: Bodegas Senetiner Nieto Reserva Malbec
Country: Argentina
Region: Mendoza
Category: Red, 100% Malbec, 12 months in French Oak
Vintage: 2004
Price: $8.00
Decanted or Not: No

I decided to review a malbec, because I generally like the bang for the buck you get from this wine. If you stick to certain Bodegas (wineries) you will generally do pretty well. You will most likely get a big, bold red showing a little terrior and don't usually have to pay too much to get it. Other times you end up with complete crap. This wine, I feel, falls somewhere in between.

I had heard good things about the Bodegas Senetiner. I saw it, saw the price, I bought it. I wish I could claim more research or a more esoteric reason, but not much more went into the purchase.

Tasting Notes:

Color: Dark ruby red

Legs: Good legs, bottles states it has an alcohol level of 13.5% by volume

Nose: Strong scent of dried cranberries and cherries on the nose. Almost a hint of flowers.

Taste: Wine showed nice dried fruit up front, with cherries being the most prominent (in my opinion). Strong tannins with an almost chalky, earthy finish. Mouth feel was good, with a nice velvet finish, but lacks a bit.

Not a bottle I would serve with the first course, more like the last the last course when company has been properly over served. I won't be purchasing it again, but I am not kicking my self for buying it.

THE UPDATED The Verdict: 8 Corks

Drink the Vine Joins Technorati!

2007-01-10T11:53:00.000-05:00

Check out our profile here! Technorati Profile

Like what you've seen so far? Add us to your links. Just email us at drinkthevine@gmail.com and well return the favor (as long as your site is relevant).

Drink the Vine Rating #1: A Taste of Portugal

2007-01-09T18:57:00.000-05:00

The Wine: Quinta Do Vale Meao Meandro 2004
Country: Portugal
Region: Duoro
Category: Red Table Wine
Vintage: 2004
Price: $18.99
Decanted or Not: Decanted ~ 1 hour

I know, I know. You guys are thinking "how predictable he picks a wine from Portugal." But, I wanted to kickoff the our wine ratings with this bottle for a number of reasons. First, to toot the Portuguese horn. Second, and more importantly, I have been drinking Portuguese red wine ever since I was a kid. It is something I am extremely familiar with, and that will play into the review later. While most of you know the Duoro region in Portugal for it world renowned Port wines, this region is finally starting to creat a buzz in the red table wine arena. Anyway, here we go:

Tasting Notes:

The Color: Very dark ruby red

The Legs: This one really lingers on the side of the glass...almost like throwing wet gummy bears on a mirror.

The Nose: Grabs you by the nostrils with aggressive scents very dark, ripe fruit; and strong oak.

The Taste: In a word, powerful. Very intense rich, ripe fruit, with surprising amount of spice. Taste the oak but not overbearing, as can be the case with some of these Portuguse table wines. Burst of smokeyness and plum right at the end. Very smooth and moderate finish (20 seconds). Not nearly as dry as some other reds I've had from this region. Very nice.

The Verdict: 8 corks

To the Moon, Alice – US Wine Consumption Takes Off

2007-01-09T08:30:00.000-05:00

Wine consumption worldwide is absolutely immense, however in the U.S. wine consumption only now appears to be fermenting. Unlike soccer viewer ship, data shows that wine consumption is on a significant upswing in the U.S. We’re still well behind our European friends, but we’re beginning to embrace wine on a more large-scale and demographically diverse level. Is it possible we silly Americans are beginning to appreciate the finer things in life? You be the judge.

According to research commissioned by The Wine Institute, U.S. consumers swirled, sniffed and swigged a total of 703 million gallons of wine. That is 35 million gallons more than 2004, or 5.2 percent. What’s more, the 703 million gallons of wine consumed is an increase of 133 million gallons over the 570 million consumed in 2000 – or an astonishing 23.3 percent.

In fact, according to data provided on The Wine Institute website, 2000-2005 saw the greatest gallon consumption increase of any five year span since the Institute started tracking in 1934. The consumption increase, 23.3 percent, also saw the total wine per resident increase from 2.03 gallons in 2000 to 2.37 gallons in 2005.

Similar data from Impact Databank's 2006 report on the U.S. wine market, published by M. Shanken Communications, shows a 45 percent increase in wine consumption over 30 years. According to their data, per capita, Americans in 1975 drank 2.18 gallons of wine compared with 3.17 gallons in 2005.

Is wine consumption entering the mainstream U.S. lifestyle? Perhaps this statement says it best of all. Wine Enthusiast published a story in one of its 2006 issues that stated wine consumption surpassed beer consumption in the U.S. in 2006. How’s that you ask? I have no idea. It could be any number of factors, but according to the article, millennials (young adults defined as age 29 and under), have embraced the sophisticated image that wine imparts to them, just like their baby boomer parents. Sophisticated image? Interesting.

Could it be that soon we will walk into the local watering hole and ask “what do you have decanting?” instead of “what do you have on tap?” My guess would be not quite yet, but apparently we wine aficionados are growing in force. Either that, or our alcohol tolerance has increased immensely causing each of us to drink more. Whatever the case, we should be happy about it.

While we can’t pinpoint the cause of the trend, let’s hope it continues because more demanding consumers will keep wine producers on their toes…striving to create a perfect wine to sooth all palates. And that my friends benefits us all.

For more information on the data used for this article, please visit

http://www.wineinstitute.org/

Until next time, remember to swirl, sniff and swig. Cheers.

A Veritable Vino Smorgasbord

2007-01-08T10:02:00.000-05:00

Remember the feeling of walking into a Toys R’ Us for the very first time and seeing that new GI Joe action figure you wanted so badly? Well I experienced something like that this past weekend. No, I didn’t go to the toy store for an action figure…my experience was much more grand and relevant to this blog. This weekend was the first time I walked into the Wine Library, a wine specialty store located at 586 Morris Avenue in Springfield, NJ. It was like something out of a movie: I walk in and all of the sudden I hear almost heavenly music – harps, violins, chanting, the whole bit.

Now, those of you who’ve never been will tell me to get a grip, but those of you lucky enough to have walked through those doors, will understand exactly what I’m talking about. I’m not talking about your run of the mill wine shop. I’m talking about a wine Mecca, the aisles of which seemingly never end. Rows and rows of wines, and stacks and stacks of even more wine. Everything from Alberino to Zinfindel; $5 bottles to $5,000 bottles. The place was amazing.

The inventory was truly impressive (even intimidating). But fear not young oenephiles, the service in this store is just as impressive as the inventory. They weren’t right on top of you, don’t snicker at your silly questions, and generally are knowledgeable of the inventory in the store. The guy who helped me presented me with an Argentine Malbec that he highly recommended. The best part was, he saw the bottle of Malbec I had in my hand and offered a cheaper alternative that he deemed was just as good. The same guy also helped me find Riesling.

I think I know enough about wine to navigate a store with a large selection, but it’s always helpful to hear from the people who do it every day. I had ordered several times from Wine Library’s website (winelibrary.com), but I will now make a point of going to this amazing Mecca of wine at least once a month. I would also like to point out that I am not an employee of the store, nor affiliated with it in any way. If you spend any amount of time blogging or surfing the web for wine info, you may be familiar with the name Gary Vaynerchuk, the direction of operation at Wine Library, who also produces winelibrary.tv, a series of video wine tastings and wine commentary.

In fact, I was so impressed with the store that I got to thinking…wouldn’t it be cool to take a poll and see what you folks thought was the best wine shop in every NJ county? Stay tuned, because I’m working on putting together that poll (likely a 3 month poll), and will post when it’s ready for your feedback.

Until next time, remember to swirl, sniff and swig. Cheers.

A Love Affair Begins

2007-01-05T20:37:00.000-05:00

It all began when I was six years old. My family and I had just moved to a new house on eastern Long Island, NY. My parents, both immigrants from Portugal, finally had the space and cellar to continue what had been an annual September tradition when they grew up.

The tradition, you guessed right, was making wine. Now, this was my very first experience with what for me would also become an annual tradition. I remember it vividly...in late August my dad called me outside to help him with something. That something was adjusting the hoops of the barrel to tighten the staves. While I didn't know what the heck we were doing, it was fun helping him with the bilge and quarter hoops, etc, as he tried his best to explain the process to me. Anyway I'll get on with it.

Two weeks later, a big flatbed truck pulled into the driveway one Saturday morning loaded with wooden boxes bursting with red and white grapes. Not having any idea then that wine came from grapes, I admit they had piqued my interest. So me, my mom and dad unloaded the truck and put all the boxes in the underground cellar. This is where the process got fun...

Now, you have to remember that this was in 1981, well before today's modern wine making technology. I wish I could say it was as entertaining as the famed I Love Lucy episode, but it wasn't. We lifted the heavy, manual crank wine press on top of the barrel and I started cranking as my dad dumped the grapes in. The squashing and slushy sounds were pretty funny, as were the random juice squirts like rockets. After what seemed like hours turning the crank, I thought my arm was going to fall off...so me and dad switched spots. And that was the moment that hooked me. Seeing the grapes inside the press, churning and spouting juice.

I thought that was the end of it..thought they were ready to start drinking. That when my dad tried to explain the fermentation process to me. Needless to say, I didn't get it. Anyway, after several days, it was time to continue with the process. So we drain the the juice that is now wine from the barrels, and pull out the remaining grape skins/stems that remained and put them in a different kind of wine press. Like the first press, this thing was old school - we had to literally walk around in circles pushing two levers that made the top depress and squeeze the rest of the juice out of the fruit. After all the juice was squeezed out, it went back into the barrels, and was left there to age. Now this wine was for immediate consumption, so there wasn't a 9 or 12 or 18 month aging process. This wine was pulled several weeks after pressing.

And, for all my hard work, my reward was a little tiny sampling of the wine. It was delicious. To this day, my dad's wine is some of my favorite...of course it doesn't compare to a fine Bordeaux or Burgundy, but to me it's home. I don't need an expert rating to tell me that.

Anyway, until next time, remember to swirl, sniff and swig. Cheers.