For my blog's two week anniversary I decided to celebrate with a glass of Port! I've researched and written something new about wine every day now for two weeks. It has proven to be harder than I originally thought because of time constraints due to... well, due to life. There are chores to be done, a job to attend, a cat to care for, a social life to maintain (at least enough to call my friends and family once or twice a week to catch up and let them know I'm still alive) and last but most definitely not least, my wonderful wife needs my attention, and of course I need hers too. It has been difficult, but I feel great for doing it, so it's worth it.
I'm going to relax now with my celebration Port. A product of Portugal of course. The glass I'm enjoying tonight is from my bottle of 2003 Late Bottled Vintage Porto made by Taylor Fladgate. And, since I don't have true Port glasses, I'm drinking out of one of my brand new crystal rocks glasses that Jill and I got as a wedding present from Quinn and Bethany. Thanks Quinn and Bethany, the glasses are fab!
Since Port is my celebration drink of the night, it is only fitting that tonight's research topic be exactly what I'm consuming, Port from the Douro Valley in Portugal. Unlike wine, which is only good for a week (two if you're lucky) after opening, port is good for up to four weeks after opening the bottle, and sometimes even more. Port is served in a miniature wine glass and is commonly consumed after dinner with dessert or as the dessert itself because it is so sweet and fruity. According to http://www.intowine.com/ "Port takes its name from the city of Oporto that is situated at the mouth of the 560-mile long Rio Douro or River of Gold. Although many port-style wines are made around the world - most notably Australia, South Africa and the United States - the strict usage of the terms Port or Porto refer only to wines produced in Portugal."
There are two different types of Port: Vintage Ports and Wood Ports. At http://www.wineloverspage.com/ I found out that only 2% of all Ports are Vintage Ports. "Vintage Ports... are wines which age briefly in wood and then spend years maturing patiently in the bottle... Wood Ports are defined as everything which is not a Vintage Port." From these two categories you can break down the types even further into Rubies, Tawnies and White Ports. Rubies are named for their color and are younger than Tawnies. Also named for its color, a Tawny Port is darker because of its age... the older the Port, the darker it becomes. White Ports are sweet or dry and are made from white grapes and should be served chilled. Ruby or Tawny Ports should be served at room temperature, or 68 degrees farenheit.
There are many great Ports available and some of my favorites are Taylor Fladgate, Graham and Dow. Sandeman is also very good. Next time you are out to dinner and you want to really go for it and order dessert I suggest you try it with a Tawny Port, or skip the dessert and just order the Port! It will blow your mind. Get the Taylor Fladgate if they have it. The older the better! Enjoy.
Sunday, January 30, 2011
Saturday, January 29, 2011
Send it Back if it's Corked - Day 13
I'm reading this great book right now by Natalie MacLean, Red, White, and Drunk All Over. There is a chapter towards the end of the book in which Natalie discusses proper etiquette for returning a bottle of wine that is, OR is not, corked. Corked means that the cork has gone dry or has other deficiencies that have allowed air into the bottle causing the wine to sour, or go bad. If the wine is bad you should definitely send it back, but what do you do if you just don't like the wine?
In her book Natalie says, "If the sommelier or waiter recommended the wine, there should be no problem sending it back. But if the diner chose it himself, it could be argued that he's responsible for his choice and should pay for that bottle even if he orders a replacement. Others, including me believe that if a wine is on the list, then the restaurant implicitly endorses it and should replace your bottle free of charge if you're not satisfied." Every establishment will have their own take on this issue but Natalie makes a very good point to back up her belief. She talks about the wine markups being all the way up to 400% in some cases. By the time the restaurant has sold one or two bottles of wine, the entire case has been paid for. A case consists of twelve bottles. With a markup like that, the restaurant is already counting on losses, and they have more than made up for it.
So, enjoy your wine. If you order a bottle that's gone bad there is no reason you should sit and try to force yourself to drink it. That's like trying to drink straight vinegar or moldy grape juice. Yuck! If you just flat out don't like it, and there's nothing wrong with the bottle at all, you should still request an exchange. Wine should compliment your meal, or vice versa. If you aren't enjoying it, then you shouldn't be drinking it, or be paying for it.
Cheers!
In her book Natalie says, "If the sommelier or waiter recommended the wine, there should be no problem sending it back. But if the diner chose it himself, it could be argued that he's responsible for his choice and should pay for that bottle even if he orders a replacement. Others, including me believe that if a wine is on the list, then the restaurant implicitly endorses it and should replace your bottle free of charge if you're not satisfied." Every establishment will have their own take on this issue but Natalie makes a very good point to back up her belief. She talks about the wine markups being all the way up to 400% in some cases. By the time the restaurant has sold one or two bottles of wine, the entire case has been paid for. A case consists of twelve bottles. With a markup like that, the restaurant is already counting on losses, and they have more than made up for it.
So, enjoy your wine. If you order a bottle that's gone bad there is no reason you should sit and try to force yourself to drink it. That's like trying to drink straight vinegar or moldy grape juice. Yuck! If you just flat out don't like it, and there's nothing wrong with the bottle at all, you should still request an exchange. Wine should compliment your meal, or vice versa. If you aren't enjoying it, then you shouldn't be drinking it, or be paying for it.
Cheers!
Friday, January 28, 2011
Serving Wine - Day 12
As most of you already know, I'm working as a waitress/server in a restaurant in Manhattan. The restaurant I work for focuses mostly on beer and bourbon but we do have an extensive wine list as well. As a server, it is obviously important to know proper presentation for serving wine. So, that's what I'm going to talk about today.
According to The Professional Bar & Beverage Manager's Handbook, "Wine is often the most complicated drink to serve and one of the easiest to prepare." For its easy preparation all you need is the wine, a cork screw and a wine glass. Wine storage is very detailed and very important. You must keep the wine at the right temperature (reds and whites are best at different temperatures so they must be stored separately, whites and rosés must be stored at 46 to 50 degrees Fahrenheit and reds must be stored at 62 to 68 degrees Fahrenheit), angle, and amount of light surrounding the bottles. Too much light and heat can damage the aging process. If the bottle is stored upright, the cork can dry out which will allow too much air to enter the bottle causing spoilage (or the bottle becomes corked).
As for actual wine service at a bar or restaurant table, there are 11 steps to follow to make sure it is done properly. Believe it or not, many people can be very persnickety about how they receive their wine, so these steps are very important in keeping your customers happy and coming back over and over again.
According to The Professional Bar & Beverage Manager's Handbook, these are the 11 steps to great wine service, the short version:
"1. Repeat the name of the wine once the guest has ordered.
2. Place a napkin behind the bottle.
3. Display the bottle. Give the host plenty of time to examine the label.
4. Use a folding pocketknife, with the open spiral corkscrew and smooth edge.
5. With the knife blade, remove the capsule and foil.
6. Clean the neck and bottle with the napkin.
7. Hold the bottle firmly, and slowly insert the corkscrew about two-thirds into the center of the cork.
8. With the bottle on the table, pull straight up, steadily.
9. After opening the bottle of wine, check the cork for dryness, and place it end up on the table so that the host may examine it.
10. When the host is satisfied, pour about an ounce into his or her glass. He or she must approve of the wine before the other people in the party are served.
11. Pour all the women's glasses first and the host's last. When you are finished pouring a glass, give the bottle a slight twist to prevent any dripping. Always pour wine with the label facing the guest."
Most restaurants and bars will put their own spin on wine service in their establishment but these 11 steps are the basics that most establishments will follow. Champagne and sparkling wine are served and stored a little differently than red and white wines. But like I've said before, that is for another day when I cover Champagne and sparkling wines in depth.
According to The Professional Bar & Beverage Manager's Handbook, "Wine is often the most complicated drink to serve and one of the easiest to prepare." For its easy preparation all you need is the wine, a cork screw and a wine glass. Wine storage is very detailed and very important. You must keep the wine at the right temperature (reds and whites are best at different temperatures so they must be stored separately, whites and rosés must be stored at 46 to 50 degrees Fahrenheit and reds must be stored at 62 to 68 degrees Fahrenheit), angle, and amount of light surrounding the bottles. Too much light and heat can damage the aging process. If the bottle is stored upright, the cork can dry out which will allow too much air to enter the bottle causing spoilage (or the bottle becomes corked).
As for actual wine service at a bar or restaurant table, there are 11 steps to follow to make sure it is done properly. Believe it or not, many people can be very persnickety about how they receive their wine, so these steps are very important in keeping your customers happy and coming back over and over again.
According to The Professional Bar & Beverage Manager's Handbook, these are the 11 steps to great wine service, the short version:
"1. Repeat the name of the wine once the guest has ordered.
2. Place a napkin behind the bottle.
3. Display the bottle. Give the host plenty of time to examine the label.
4. Use a folding pocketknife, with the open spiral corkscrew and smooth edge.
5. With the knife blade, remove the capsule and foil.
6. Clean the neck and bottle with the napkin.
7. Hold the bottle firmly, and slowly insert the corkscrew about two-thirds into the center of the cork.
8. With the bottle on the table, pull straight up, steadily.
9. After opening the bottle of wine, check the cork for dryness, and place it end up on the table so that the host may examine it.
10. When the host is satisfied, pour about an ounce into his or her glass. He or she must approve of the wine before the other people in the party are served.
11. Pour all the women's glasses first and the host's last. When you are finished pouring a glass, give the bottle a slight twist to prevent any dripping. Always pour wine with the label facing the guest."
Most restaurants and bars will put their own spin on wine service in their establishment but these 11 steps are the basics that most establishments will follow. Champagne and sparkling wine are served and stored a little differently than red and white wines. But like I've said before, that is for another day when I cover Champagne and sparkling wines in depth.
Thursday, January 27, 2011
What's Riesling? - Day 11
If Pinot Grigio was the other white grape, then Riesling is the other white wine! The grape originated in Germany but is now grown in other regions as well. Riesling goes by many names, but most notably white, rhine, or Jannisberg. Although most people know Riesling to be a sweet wine, it is not always the case, and when it is sweet it isn’t necessarily a bad thing. Riesling is a complex, delicate, and elegant white wine, so do not underestimate it!
According to www.winepros.org, “Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climates.” Riesling is productive, and can yield anywhere from three to six tons per acre, which is substantially more than most other grapes.
In terms of appearance, Riesling grapes are small, round and soft when ripe. They ripen later than other varieties, so “bunch rot” and “non-beneficial molds” can be a problem if there is a lot of rain or humidity during the ripening season. It is also important to protect these grapes from the wind.
An interesting note about Riesling is that, if dry weather follows a wet day, Riesling grapes left on the vine can result in what is called “Nobel Rot”, which, although not toxic, can cause the grapes to shrivel, so much of the juice evaporates, along with the sugar.
According to www.wineaccess.com, because of its combination of sweetness and acidity, Riesling is an especially versatile wine with food, working well with fish or pork. Also, it is one of the few wines that can hold its own against spicy cuisines like Indian, Chinese, and Thai. The wine will often taste of apricot, apple and pear with notes of floral aromas.
Like I said in my blog from Day 6, try Chateau Ste Michelle Riesling from Washington State. It is a fabulous wine and it won’t drain your wallet. Enjoy!
Wednesday, January 26, 2011
Don't Be Afraid! - Day 10
I used to be intimidated by massive selections when I walked into wine stores. There are so many different choices to make; i.e. grapes, wineries, vintages, regions, reds, whites, bubblies, ports, well... you get the picture. A lot of people feel stupid if they don't know about wine and they end up picking a bottle based on the label just to avoid looking dumb in front of the wine store staff, which of course is a horrible idea. Don't be afraid! The people that work in the wine store, or wine section of your grocery store, are there to help. Um, it's their job...
I'm going to let you in on a little secret that most wine dummies like me don't know, it will change your life, or at least your wine experience, forever. Don't be afraid to ask questions. People that work in wine stores are there for a reason. They are experts on the wine sold in their particular store or section, and chances are that they've actually tasted most of the inventory. Here is a very simple 3 part guide that will help you choose the best wine(s) possible. It's super easy. Here's what you should know before you enter the wine store:
1. What's for dinner? Tell the wine expert what you'll be serving the wine with, include each course if applicable.
2. How much do you want to spend? Most people have a budget so tell the clerk what your price range is to narrow down your options.
3. What is your palate and/or your guests' palate like? Do you like sweet or acidic? Let them know.
That's really it. It's very simple. You don't have to know anything about wine to make a great selection. Just have the very basic information for your planned evening and let someone else choose for you. Like to be in control and can't even fathom letting someone else make the decision for you? Well then you'll need to keep following my blog to learn more so that you can make your own informed decisions when you shop ;)
I'm going to let you in on a little secret that most wine dummies like me don't know, it will change your life, or at least your wine experience, forever. Don't be afraid to ask questions. People that work in wine stores are there for a reason. They are experts on the wine sold in their particular store or section, and chances are that they've actually tasted most of the inventory. Here is a very simple 3 part guide that will help you choose the best wine(s) possible. It's super easy. Here's what you should know before you enter the wine store:
1. What's for dinner? Tell the wine expert what you'll be serving the wine with, include each course if applicable.
2. How much do you want to spend? Most people have a budget so tell the clerk what your price range is to narrow down your options.
3. What is your palate and/or your guests' palate like? Do you like sweet or acidic? Let them know.
That's really it. It's very simple. You don't have to know anything about wine to make a great selection. Just have the very basic information for your planned evening and let someone else choose for you. Like to be in control and can't even fathom letting someone else make the decision for you? Well then you'll need to keep following my blog to learn more so that you can make your own informed decisions when you shop ;)
Tuesday, January 25, 2011
Pinot Grigio: The other white grape! - Day 9
Ramona on the Real House Wives of New York City is obsessed with Pinot Grigio so I decided to find out why. Tonight I'm going to explore the world of Pinot Grigio and Pinot Gris.
"Pinot Grigio and Pinot Gris are actually the same white grape... In Italy and California, it is Pinot Grigio, while in Oregon and France, it is known as Pinot Gris." Says www.wineintro.com/pinotgris.html.
The Pinot Grigio grape is basically a white mutation of the Pinot Noir Grape, which is red. The grape clusters are colored blush gray, pink and brown. Pinot Blanc is a different kind of mutation of the Pinot Noir grape and is not the same grape as Pinot Grigio (Gris).
This wine is often high in acidity and low in tannins, which are more of a feeling that you get on your tongue while you drink wine as opposed to a specific flavor. Pinot Grigio tends to pair well with light dishes like chicken and pasta in white sauce and usually tastes of green apple, pear and citrus with light floral notes and sometimes you can taste the oak with hints of vanilla. The aroma is usually crisp and clean with hints of stone fruit, like peaches. Most Pinot Grigio wines are created in Italy, and tend to be dry and light, but not sweet. The California varieties are richer, often finishing with a lemony or citrusy flavor. Both types of wine have a mineral taste to them. It sounds like something I would like, oh wait, I do!
This wine should be served at 48 F.
Monday, January 24, 2011
Verizon Fios is Leading Me to Drink - Day 8
I am waiting for Verizon Fios to be installed in my apartment today and of course their in time is between 8 and 11 and they aren't here yet at 11:30. Once they arrive it will take them 6 to 8 hours to install their service so I think I may start drinking early today. Ok, maybe not, but I sure would like to add a little something to my morning coffee right now to take the edge off of sitting around waiting, to just wait some more.
Tonight, my best friend Kait and I are going to Ten Degrees Wine Bar in the East Village for their Monday special. All bottles of wine are 1/2 off! That means that my brokeness can actually afford to go out. So, if you have someone to share a bottle with and you have Monday nights free, you should check it out. They have a great selection and during my last visit there I enjoyed a great bottle of David Bruce Petite Sirah. So yummy. I'm tempted to order it again tonight but I really want to broaden my horizons and try something new. We'll see.
Because of my love affair with David Bruce I'm inspired to learn more about the difference between Syrah (also called Shiraz in Australia) and Petite Syrah (this can also be spelled Petite Sirah). Petite Syrah is mostly grown in California and Syrah is famously known as being from the Rhône valley in France. According to The New Wine Lover's Companion third edition "True Petite Sirah grapes produce deep-colored, robust, peppery wine that packs plenty of tannin, giving it good aging ability." And, "Syrahs are long-lived, and as they slowly mature, they take on characteristics of sweet blackberries, blackcurrants, and plums, with hints of smokiness." When Syrah is still young it will be "... deep-colored and tannic, with strong tar, spice and pepper qualities."
It sounds to me like the two wines have a lot of similarities. In some cases, Petite Syrah grapes are actually created by crossing Syrah grapes with Peloursin grapes. This is why some Petite Syrah's will taste so much like Syrah. However, not all Petites are related to the non Petites.
I love both of these wines, even Shiraz. As to which may be my favorite... I can't say 100% that I have a favorite between the two. But, if I was held at gun point and forced to pick, I think I'd say Petite Syrah.
Cheers!
Tonight, my best friend Kait and I are going to Ten Degrees Wine Bar in the East Village for their Monday special. All bottles of wine are 1/2 off! That means that my brokeness can actually afford to go out. So, if you have someone to share a bottle with and you have Monday nights free, you should check it out. They have a great selection and during my last visit there I enjoyed a great bottle of David Bruce Petite Sirah. So yummy. I'm tempted to order it again tonight but I really want to broaden my horizons and try something new. We'll see.
Because of my love affair with David Bruce I'm inspired to learn more about the difference between Syrah (also called Shiraz in Australia) and Petite Syrah (this can also be spelled Petite Sirah). Petite Syrah is mostly grown in California and Syrah is famously known as being from the Rhône valley in France. According to The New Wine Lover's Companion third edition "True Petite Sirah grapes produce deep-colored, robust, peppery wine that packs plenty of tannin, giving it good aging ability." And, "Syrahs are long-lived, and as they slowly mature, they take on characteristics of sweet blackberries, blackcurrants, and plums, with hints of smokiness." When Syrah is still young it will be "... deep-colored and tannic, with strong tar, spice and pepper qualities."
It sounds to me like the two wines have a lot of similarities. In some cases, Petite Syrah grapes are actually created by crossing Syrah grapes with Peloursin grapes. This is why some Petite Syrah's will taste so much like Syrah. However, not all Petites are related to the non Petites.
I love both of these wines, even Shiraz. As to which may be my favorite... I can't say 100% that I have a favorite between the two. But, if I was held at gun point and forced to pick, I think I'd say Petite Syrah.
Cheers!
Sunday, January 23, 2011
Chardonnay vs. Sauvignon Blanc: Battle of the Whites - Day 7
So I finally encountered my first blog dilemma! Because I work Saturday and Sunday nights, I barely have any time on Sunday to write, let alone research different topics. I do, however, have an article topic for today – the difference between Chardonnay and Sauvignon Blanc. Here it goes…
The New Sotheby’s Wine Encyclopedia defines Chardonnay as “The greatest dry white wine grape in the world, despite its proliferation in virtually every commercial wine-making area. Once erroneously thought to be a member of the Pinot family, this classic variety is responsible for producing the greatest white Burgundies and is one of the three major grape types used in the production of Champagne.”
The New Sotheby’s Wine Encyclopedia defines Chardonnay as “The greatest dry white wine grape in the world, despite its proliferation in virtually every commercial wine-making area. Once erroneously thought to be a member of the Pinot family, this classic variety is responsible for producing the greatest white Burgundies and is one of the three major grape types used in the production of Champagne.”
Sauvignon Blanc is defined as “at its best-defined in the central vineyards of the Loire, where it produces characteristically aromatic dry wines. In Bordeaux, the dry wines it makes have a dusty quality, although with earlier picking and improved vindication techniques this is now changing. It is also used in Sauternes and Barsac blends."
While Chardonnay and Sauvignon Blanc are both green-skinned grapes, Chardonnay is found in the Burgundy wine region of eastern France, and Sauvignon Blanc is found in the Bordeaux region. Chardonnay grapes are one of the most popular. Sauvignon Blanc, on the other hand, is crisp and dry and not as commonly sought after. Chardonnay is an important component of many sparkling wines, including Champagne, and Sauvignon Blanc is an important component of many dessert wines.
Chardonnay pairs well with chicken and other white meats such as turkey. It does not pair well with fish and seafood. Sauvignon Blanc, on the other hand, pairs well with fish or cheese and are also one of the few wines that go well with sushi. Also, Sauvignon Blanc was one of the first fine wines to be bottled with a screw top. Further, it is usually consumed at a young age, as it does not particularly benefit from aging unlike Chardonnay.
If you are a white wine lover, and have an opinion as to which is preferred, Chardonnay or Sauvignon Blanc, I would love to hear from you. Personally, my favorite is Chardonnay because of the way it picks up the oak flavors from the oak barrels used during aging. A bold, thick and buttery glass of Chardonnay is so much better to my taste buds than an acidic, crisp, lemony, pear tasting Sauvignon Blanc.
Saturday, January 22, 2011
Thank You and Wine Values - Day 6
My lovely wife, Jill, was reading The Wall Street Journal on Thursday when she came across an article about wine. For obvious reasons she brought the article home to me thinking that I may enjoy it. She is so sweet and wonderful. Also, my Mom sent me an email with a link to a website with information on a book guiding its readers on how to purchase affordable wines that still taste great, I've posted the address here to share with all of you... farmprogress.com. Thank you to Mom and Jill for being so thoughtful and so supportive. I love you both very much and I appreciate everything you do for me.
Today I wanted to learn more about wine values since both Jill's article and Mom's shared book title are about the current wine market as well as purchasing GOOD wine at a rate we can all afford during this hard economic time. In this month's Food & Wine Magazine Ray Isle writes about how to find a good bottle of wine in a less than good wine shop or even in a chain restaurant where the wine lists are usually mediocre. In Ray's list of 5 reds and 5 whites I'll share with you the two lowest priced that he recommends for each. For the 2 reds he says, "2009 Alamos Malbec ($11) Made by Argentina's illustrious Catena family" and "2008 Bogle Vineyards Petite Sirah ($12)... Petite Sirah is still less well known than it should be, especially given how appealing this boysenberry-scented wine is." For the 2 whites he says, "2009 Chateau Ste Michelle Columbia Valley Riesling ($9) This off-dry (i.e., lightly sweet) bottling is a good example of how a touch of sweetness can nicely set off Riesling's lively acidity" and "2009 Kris Pinot Grigio ($14) This nectariney wine is made by noted Alto Adige producer Franz Haas..."
I fully agree with Ray on the Chateau Ste Michelle Riesling, it is a wonderful white wine for such a low price and my entire family enjoys it. I also recommend Fat Bastard's Shiraz (red) and also their Chardonnay (white) for a great wine at a reasonable price. If you are looking for something sparkling that won't break the bank, I really like Riondo Prosecco. To find out more about what wines you can buy for a reasonable price that suite your taste, check out consumersearch.com.
Right now the most popular wines are wines that are priced between $9 and $15. When people stopped spending so much money on wine because of a crashed stock market, its like they suddenly realized that they could actually find good wine in the $10ish range because they were forced to pull back on their spending. This price range has always offered great wines but people always think that more money means a better wine. It just isn't true. There is no need to break your bank when you want to enjoy a fantastic wine. When you are shopping for your next bottle you can do a Google search online to find what wines are being sold for great values in your area or you can talk to the expert in your local wine store or grocery store where you shop to find the best choices in your price range.
Enjoy!
Today I wanted to learn more about wine values since both Jill's article and Mom's shared book title are about the current wine market as well as purchasing GOOD wine at a rate we can all afford during this hard economic time. In this month's Food & Wine Magazine Ray Isle writes about how to find a good bottle of wine in a less than good wine shop or even in a chain restaurant where the wine lists are usually mediocre. In Ray's list of 5 reds and 5 whites I'll share with you the two lowest priced that he recommends for each. For the 2 reds he says, "2009 Alamos Malbec ($11) Made by Argentina's illustrious Catena family" and "2008 Bogle Vineyards Petite Sirah ($12)... Petite Sirah is still less well known than it should be, especially given how appealing this boysenberry-scented wine is." For the 2 whites he says, "2009 Chateau Ste Michelle Columbia Valley Riesling ($9) This off-dry (i.e., lightly sweet) bottling is a good example of how a touch of sweetness can nicely set off Riesling's lively acidity" and "2009 Kris Pinot Grigio ($14) This nectariney wine is made by noted Alto Adige producer Franz Haas..."
I fully agree with Ray on the Chateau Ste Michelle Riesling, it is a wonderful white wine for such a low price and my entire family enjoys it. I also recommend Fat Bastard's Shiraz (red) and also their Chardonnay (white) for a great wine at a reasonable price. If you are looking for something sparkling that won't break the bank, I really like Riondo Prosecco. To find out more about what wines you can buy for a reasonable price that suite your taste, check out consumersearch.com.
Right now the most popular wines are wines that are priced between $9 and $15. When people stopped spending so much money on wine because of a crashed stock market, its like they suddenly realized that they could actually find good wine in the $10ish range because they were forced to pull back on their spending. This price range has always offered great wines but people always think that more money means a better wine. It just isn't true. There is no need to break your bank when you want to enjoy a fantastic wine. When you are shopping for your next bottle you can do a Google search online to find what wines are being sold for great values in your area or you can talk to the expert in your local wine store or grocery store where you shop to find the best choices in your price range.
Enjoy!
Friday, January 21, 2011
Blends - Day 5
I'm finally feeling better and a kidney infection is nowhere in sight! One can only guess what that means... that's right, I'm drinking again. Tonight I opened my bottle of House Wine that I wrote about purchasing a couple of days ago. After letting it air out for a while, several hours, it was finally ready for consumption. Before it had time to breathe, the after taste was very acidic and lingered for far too long. However, once the wine was ready to drink, it had a great balance of taste while in the mouth and following the swallow into the after taste. I'm going to attempt to tell you all what I smell and taste in this wine even though I'm more of an experienced wine drinker and not necessarily an experienced "Wine Taster." Here it goes.
"Stretch... knuckle pop..." It smells earthy like dirt, and jammy like plums and blackberries. I taste slight acidity like blood orange as well as black cherry and maybe some black currant too.
Now that the tasting is out of the way and I've survived, here's what I've learned about blends today. A blended wine is made from more than one grape and/or vintage. The basic idea behind the method of blending is that you can put together several different grapes to find a perfect balance for liquid enjoyment. Each grape separately has its own flaws and excellence due to the vintage or grape type, soils etc. and by blending these different grapes from different vineyards or vintages, you can hone in on the perfections to make the best wine possible. In my opinion, blends are better than pure wines. Not that pure wines are bad... but I almost feel like they are naked or unprotected in a way that opens them up to noticeable imperfections while they are being consumed.
Champagne is a perfect example of blending for perfection, however, we are talking about Cabernet Sauvignon Blends tonight! Champagne is for another day. "In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot or Malbec." Says The New Wine Lover's Companion third edition. It also says that "In Australia, there is a predilection to blend Cabernet Sauvignon with Shiraz, which is widely grown there." Each region sort of has its own special blending method or common recipe; for example, Italy often blends Cab with Sangiovese and Spain blends its Cab with Tempranillo. My favorite Cab blend is with Shiraz but you should try a few different blends to find your favorite. Koonunga Hill by Penfolds makes a great Shiraz Cabernet blend that I enjoy.
There are many other blends to be enjoyed, not just Cabernet or Champagne blends. I can't wait to discover more about the different grapes, the best blends and the very special world of blended Champagne and sparkling wines. Stay tuned and you'll find out too.
"Stretch... knuckle pop..." It smells earthy like dirt, and jammy like plums and blackberries. I taste slight acidity like blood orange as well as black cherry and maybe some black currant too.
Now that the tasting is out of the way and I've survived, here's what I've learned about blends today. A blended wine is made from more than one grape and/or vintage. The basic idea behind the method of blending is that you can put together several different grapes to find a perfect balance for liquid enjoyment. Each grape separately has its own flaws and excellence due to the vintage or grape type, soils etc. and by blending these different grapes from different vineyards or vintages, you can hone in on the perfections to make the best wine possible. In my opinion, blends are better than pure wines. Not that pure wines are bad... but I almost feel like they are naked or unprotected in a way that opens them up to noticeable imperfections while they are being consumed.
Champagne is a perfect example of blending for perfection, however, we are talking about Cabernet Sauvignon Blends tonight! Champagne is for another day. "In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot or Malbec." Says The New Wine Lover's Companion third edition. It also says that "In Australia, there is a predilection to blend Cabernet Sauvignon with Shiraz, which is widely grown there." Each region sort of has its own special blending method or common recipe; for example, Italy often blends Cab with Sangiovese and Spain blends its Cab with Tempranillo. My favorite Cab blend is with Shiraz but you should try a few different blends to find your favorite. Koonunga Hill by Penfolds makes a great Shiraz Cabernet blend that I enjoy.
There are many other blends to be enjoyed, not just Cabernet or Champagne blends. I can't wait to discover more about the different grapes, the best blends and the very special world of blended Champagne and sparkling wines. Stay tuned and you'll find out too.
Thursday, January 20, 2011
Kudos to Lacy Garrison and Rosé - Day 4
Last night when I arrived home from work (or this morning rather) I found a book with a note on it from my neighbor. The note said "Autumn, I found this book on the take shelf today. Maybe it will be useful for your blog. Lacy." The book is Oldman's Brave New World of Wine by Mark Oldman. Thank you so much Lacy! That was so thoughtful.
For today's blog I decided to pick a topic from my new book. Rosé. Enough said. Most of you Americans reading this are already laughing but I am about to let you in on a little secret that the Europeans already know. It's not that bad. In fact it is quite chic.
According to Oldman's Brave New World of Wine the bouquet (or to us common folk, the scent) is much like its color. Rosé smells like "juicy red fruits like raspberries, cranberries, or watermelon, joined sometimes by floral essences, citrus fruits, or perhaps a whiff of minerals." This dry wine tastes crisp like white wine but has the fuller body of a light red wine. Mark Oldman also claims that the color comes in handy when pairing the wine with food. "... serve it with anything pink - lobster, shrimp, ham, pork..."
Rosé comes from red wine grapes. Oldman says that a method called "soignée" is used to make the wine which in French means "to bleed," "whereby the juice of red-wine grapes is bled off before the skins can make it fully red." However, sometimes Rosé is actually made by blending red and white wines together. If you want to test out your own taste buds on this wine and help put its bad reputation to rest, here's my advice to you... try a good bottle and don't purchase this luscious juice in a box. If you try it the right way you may actually enjoy it! Juice boxes are for kiddie lunches, oh and, stay away from Beringer's White Zinfandel. What?
February 2011 Food & Wine Magazine recommends trying "2000 R. Lopez de Heredia Viña Tondonia Gran Reserva" when you purchase your next bottle of Rosé. In fact, it is one of their "Staff Favorite" picks. Check it out, it may change your life forever. Or maybe not.
I feel like tomorrow's blog should be about my most favorite wine, Cabernet Sauvignon. Tomorrow shall bring research on Cabs and Cab blends. If you have a grape or wine related topic that you want to learn more about but you don't have the time to look it up yourself, just leave me a comment with your request and I'll research if for you and post it here on my blog.
Goodnight.
For today's blog I decided to pick a topic from my new book. Rosé. Enough said. Most of you Americans reading this are already laughing but I am about to let you in on a little secret that the Europeans already know. It's not that bad. In fact it is quite chic.
According to Oldman's Brave New World of Wine the bouquet (or to us common folk, the scent) is much like its color. Rosé smells like "juicy red fruits like raspberries, cranberries, or watermelon, joined sometimes by floral essences, citrus fruits, or perhaps a whiff of minerals." This dry wine tastes crisp like white wine but has the fuller body of a light red wine. Mark Oldman also claims that the color comes in handy when pairing the wine with food. "... serve it with anything pink - lobster, shrimp, ham, pork..."
Rosé comes from red wine grapes. Oldman says that a method called "soignée" is used to make the wine which in French means "to bleed," "whereby the juice of red-wine grapes is bled off before the skins can make it fully red." However, sometimes Rosé is actually made by blending red and white wines together. If you want to test out your own taste buds on this wine and help put its bad reputation to rest, here's my advice to you... try a good bottle and don't purchase this luscious juice in a box. If you try it the right way you may actually enjoy it! Juice boxes are for kiddie lunches, oh and, stay away from Beringer's White Zinfandel. What?
February 2011 Food & Wine Magazine recommends trying "2000 R. Lopez de Heredia Viña Tondonia Gran Reserva" when you purchase your next bottle of Rosé. In fact, it is one of their "Staff Favorite" picks. Check it out, it may change your life forever. Or maybe not.
I feel like tomorrow's blog should be about my most favorite wine, Cabernet Sauvignon. Tomorrow shall bring research on Cabs and Cab blends. If you have a grape or wine related topic that you want to learn more about but you don't have the time to look it up yourself, just leave me a comment with your request and I'll research if for you and post it here on my blog.
Goodnight.
Wednesday, January 19, 2011
Vintage - Day 3
Unfortunately I have no tasting notes for you from yesterday's purchase. I am visiting my Doctor today because I think I may have a kidney infection, so no drinking for me. I'll keep you posted.
I decided to research vintage today. Most bottles, but not all, have a vintage year posted on their label. Although most wine drinkers don't really care about the date, it is very important to some, and so I found out why.
According to The New Sotheby's Wine Encyclopedia A Comprehensive Reference Guide to the Wines of the World, "The anomalies of a vintage can bring disaster to reliable vineyards and produce miracles in unreliable ones." Basically the vintage stands for the weather climate in which the grapes in that particular bottle were subject to while on their vines. Hot and dry regions will sometimes have an off year that will provide more rain or cooler temperatures that affect the grapes during that particular year, and vice versa. This can destroy or perfect a grape in a perfect region and/or can make changes in production size depending on how severe the weather remains during that grow season. For example, a hail storm or high winds can knock buds off of vines and minimize the production size or destroy the entire crop altogether.
By knowing the year, or vintage, and region of the grapes in a particular bottle you can research whether or not they had a good or bad year for growth and assess if the wine will taste the way it should, or not. Different countries have different laws about how vintners are allowed to label their wines. For instance, according to The New Wine Lover's Companion third edition, in the United States of America a vintage can only be labeled if at LEAST 95% of the grapes used in that bottle are from the vintage labeled. Champagne vintage is a whole other beast. I'll take some time in the future to tackle that beast and focus my research only on Champagne. That posting will come another day.
Obviously so much more than weather and vintage influences a consumer when considering a wine purchase, like region, soil types, pests, chemicals used and barreling techniques to name a few but most of those practices will not be labeled on the bottles. For now, I'll be talking to the experts at my local wine store when I decide to try something new. But by the end of this year, I'll be one of the experts!
I decided to research vintage today. Most bottles, but not all, have a vintage year posted on their label. Although most wine drinkers don't really care about the date, it is very important to some, and so I found out why.
According to The New Sotheby's Wine Encyclopedia A Comprehensive Reference Guide to the Wines of the World, "The anomalies of a vintage can bring disaster to reliable vineyards and produce miracles in unreliable ones." Basically the vintage stands for the weather climate in which the grapes in that particular bottle were subject to while on their vines. Hot and dry regions will sometimes have an off year that will provide more rain or cooler temperatures that affect the grapes during that particular year, and vice versa. This can destroy or perfect a grape in a perfect region and/or can make changes in production size depending on how severe the weather remains during that grow season. For example, a hail storm or high winds can knock buds off of vines and minimize the production size or destroy the entire crop altogether.
By knowing the year, or vintage, and region of the grapes in a particular bottle you can research whether or not they had a good or bad year for growth and assess if the wine will taste the way it should, or not. Different countries have different laws about how vintners are allowed to label their wines. For instance, according to The New Wine Lover's Companion third edition, in the United States of America a vintage can only be labeled if at LEAST 95% of the grapes used in that bottle are from the vintage labeled. Champagne vintage is a whole other beast. I'll take some time in the future to tackle that beast and focus my research only on Champagne. That posting will come another day.
Obviously so much more than weather and vintage influences a consumer when considering a wine purchase, like region, soil types, pests, chemicals used and barreling techniques to name a few but most of those practices will not be labeled on the bottles. For now, I'll be talking to the experts at my local wine store when I decide to try something new. But by the end of this year, I'll be one of the experts!
Tuesday, January 18, 2011
2007 House Wine gets an 89 from Wine Spectator - Day 2
One of my favorite wines just got a "very good" point rating from Wine Spectator. And, because I have no idea what the wine point system is, I decided that this would be my first topic of research!
After work today I wandered through my neighborhood wine store (as I often do since the store is just outside my subway station). I noticed that one of my favorite wines, House Wine made by The Magnificent Wine Co. in Walla Walla Washington, had a new label stuck to the neck of the bottle advertising that its 2007 vintage just received 89 points from Wine Spectator. I thought to myself, "Hmmm... I know that's a good score because they otherwise wouldn't bring attention to it, but what exactly does it mean?" So, here is what I found out from wine.com:
There are several different publications in which wines are rated on a point system. To name a few of the more well known publications there are, Wine Spectator (of course), The Wine Advocate by Robert Parker, Wine Enthusiast and Wines & Spirits. Each publication has its very own grading system but they all pretty much agree with each other that anything in the 90's is "Outstanding" or "Extraordinary," anything in the 80's is "Good to Very Good," anything in the 70's is "Just Average" and anything below 70 is "Below Average" or "Not Recommended." Some publications go on to even lower grades, all the way down to the 50's, stating that those wines are "Not Drinkable" or "Have Noticeable Deficiencies." Congratulations to The Magnificent Wine Co. for a "Very Good; Wine with Special Qualities" rating!
I have to say that it makes me feel good to know that my palate has been right on track with what the experts have to say about this wine. I've been enjoying House Wine for the last couple of years now. However, because of this new grade they've received, I have this very bad feeling that I will no longer be able to afford it in the coming months. Damn you Wine Spectator. I guess there comes a time when all good things must come to an end.
For all of you out there following this (that are as poor as I am), go and buy some House Wine while the price is still below $15 a bottle and while your local wine store still has it in stock. 2007 House Wine is a blend of 32% Cabernet Sauvignon, 31% Syrah, 30% Merlot, 3% Malbec, 2% Zinfandel, 1% Cabernet Franc and 1% Petit Verdot and can be found in the Cabernet Sauvignon section of the wine store. If you live in California, good luck finding this bottle at all, when I was visiting family last week it was nowhere to be found so I bought an a bottle of Qupe Syrah instead (which was amazing). If you like a good, bold, red wine like I do, then House Wine should be a good choice for you. Pair it with beef, wild game, lamb or rare tuna. For more information on pairing wines with food check out http://www.foodandwinepairing.org/.
Perhaps tomorrow's venture will take me on to explore blends and why they are so freaking amazing.
After work today I wandered through my neighborhood wine store (as I often do since the store is just outside my subway station). I noticed that one of my favorite wines, House Wine made by The Magnificent Wine Co. in Walla Walla Washington, had a new label stuck to the neck of the bottle advertising that its 2007 vintage just received 89 points from Wine Spectator. I thought to myself, "Hmmm... I know that's a good score because they otherwise wouldn't bring attention to it, but what exactly does it mean?" So, here is what I found out from wine.com:
There are several different publications in which wines are rated on a point system. To name a few of the more well known publications there are, Wine Spectator (of course), The Wine Advocate by Robert Parker, Wine Enthusiast and Wines & Spirits. Each publication has its very own grading system but they all pretty much agree with each other that anything in the 90's is "Outstanding" or "Extraordinary," anything in the 80's is "Good to Very Good," anything in the 70's is "Just Average" and anything below 70 is "Below Average" or "Not Recommended." Some publications go on to even lower grades, all the way down to the 50's, stating that those wines are "Not Drinkable" or "Have Noticeable Deficiencies." Congratulations to The Magnificent Wine Co. for a "Very Good; Wine with Special Qualities" rating!
I have to say that it makes me feel good to know that my palate has been right on track with what the experts have to say about this wine. I've been enjoying House Wine for the last couple of years now. However, because of this new grade they've received, I have this very bad feeling that I will no longer be able to afford it in the coming months. Damn you Wine Spectator. I guess there comes a time when all good things must come to an end.
For all of you out there following this (that are as poor as I am), go and buy some House Wine while the price is still below $15 a bottle and while your local wine store still has it in stock. 2007 House Wine is a blend of 32% Cabernet Sauvignon, 31% Syrah, 30% Merlot, 3% Malbec, 2% Zinfandel, 1% Cabernet Franc and 1% Petit Verdot and can be found in the Cabernet Sauvignon section of the wine store. If you live in California, good luck finding this bottle at all, when I was visiting family last week it was nowhere to be found so I bought an a bottle of Qupe Syrah instead (which was amazing). If you like a good, bold, red wine like I do, then House Wine should be a good choice for you. Pair it with beef, wild game, lamb or rare tuna. For more information on pairing wines with food check out http://www.foodandwinepairing.org/.
Perhaps tomorrow's venture will take me on to explore blends and why they are so freaking amazing.
Monday, January 17, 2011
My Pledge to Become Winoteric in One Year - Day 1
Ok, so I know this may seem very Julie Powell of me, and not very original but, I have my own direction here. I love wine. I know a little bit about a good California Cab or an Argentinean Malbec but all I really know is that they are bold, red, and I like the way they taste. So, this is my goal, much like Julie Powell's journey to learn how to cook by making everything in Julia Child's cookbook in one year, I am challenging myself to learn something new about wine every day for one year. Every day this year I will post information here about my research as well as write about my journey to discovering my palate for wine through tastings.
It will be difficult to dedicate the time that it will take to learn what I want to learn and experience what I want to experience this year but I'm completely dedicated and I'm up for the challenge. By the end of this journey I hope to acquire my sommelier certification and advance my position from server to beverage or bar manager in a reputable restaurant.
Here we go!
It will be difficult to dedicate the time that it will take to learn what I want to learn and experience what I want to experience this year but I'm completely dedicated and I'm up for the challenge. By the end of this journey I hope to acquire my sommelier certification and advance my position from server to beverage or bar manager in a reputable restaurant.
Here we go!
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