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

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.

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

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!

SIlly Frenchmen. Oak Chips are for New World Wines

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.